Celebrating The First International Day of Yoga

YOGIC VEGETARIAN RECIPES
Serves: 4
Pumpkin & Spinach Mini Quiches (Gf, Ve)
This recipe is out of this world! It combines the attractive colours of pumpkin and
spinach with complementary Mediterranean flavours, and the crunchiness of a pastry.
Bon appétit!
Serves: 4
Ingredients:
150g gram flour + little extra for dusting
150ml water
2 tablespoons olive oil + little extra for coating
100g pumpkin
200g spinach
20g pumpkin seeds
200g tofu (optional)
10g basil
5g fresh tarragon or thyme
Salt and pepper to taste
Method:
Preheat the oven to 220˚C. Lightly brush a muffin tray with oil and dust it with some
of the flour to prevent the mixture from sticking. Set aside. Peel and grate the pumpkin.
On a medium heat, heat one tablespoon of olive oil in a pan and sizzle the pumpkin,
cook thoroughly for 10 minutes and add the tofu (if using) and spinach. Once the
vegetables are cooked, set aside. Make the quiche batter by mixing 100g of gram
flour, 100ml of water, 1tbsp of olive oil and the fresh chopped basil and tarragon or
thyme. With the help of a whisk, mix the batter until a smooth texture is obtained.
Add salt and pepper to taste. Put some of the vegetable mixture into each of the
muffin tray compartments and add the batter to ¾ of the height of the tray. Sprinkle
the mini quiches with pumpkin seeds.
Bake for 20 – 30 minutes until the batter is cooked thoroughly. Leave to cool for
10 minutes before removing the mini quiches from the muffin trays.
Leftover suggestion: This recipe can be eaten hot or cold. If you have some batter
leftover, please make some pancakes with it!
*****
Roasted Butternut Squash, Avocado
and Rocket Salad (Gf, Ve)
If you are feeling a little fatigued, this nutrient dense salad will rejuvenate your cells.
The avocados are packed with anti-oxidants to keep the white blood cells healthy
and therefore will protect your immune system, and the nuts are high in protein,
essential fats and fibre. A crunchy, creamy and natural sweetness all in one bite!
Ingredients:
1 avocado
200g butternut squash
100g rocket
20g fresh basil
10g fresh rosemary
Zest and juice of 1 lime
50g pecan nuts
20g pine nuts
3 tbsp. hazelnut oil or olive oil
1 tablespoons tamari
3 tablespoons olive oil for roasting
Salt and pepper to taste
Method:
Preheat the oven to 220˚C. Prepare 2 baking trays with parchment paper. Place the
pine nuts on one of the trays and roast them for about 10 minutes or until they are
golden brown.
Peel the butternut squash, take out the seeds and cube them into 3cm thickness,
coat with olive oil and sprinkle with salt and pepper (optional), add them to the
remaining tray and roast for 15 – 20 minutes or until soft. Make the dressing with
the zest and lime juice, hazelnut or olive oil, tamari, chopped fresh basil and
rosemary. Cut the avocado into cubes and add them into a large bowl, add the
pecan nuts, cooked and cooled down butternut squash, and rocket. Top the salad
with the dressing and mix well. Serve immediately.
Leftover suggestion: This can make a nice pesto; when the salad is completed and
dressed, blitz all of it together in a food processor or with a blender.
Banana & Coconut Chutney (Gf, Ve)
You need the right accompaniment to your dishes, and this delightful, nutrient dense,
silken chutney will take your taste buds on a wonderful journey. In addition, both
ginger and coriander will help to boost your digestive enzymes.
Serves: 4
Ingredients:
2 tablespoons coconut or sunflower oil
1 inch fresh ginger - chopped
20g desiccated coconut
50g raisins
3 ripe bananas
Juice and zest of 1 lime
1 tin of coconut milk (150ml)
¼ teaspoon caraway seeds
1 teaspoon ground cumin
1 teaspoon ground chilli
1 teaspoon ground cardamom
1 teaspoon mango powder (opt)
10g fresh coriander leaves
*****
Method:
Rinse the raisins, place them with the desiccated coconut in a large bowl and cover
with water, leave on the side. Pour the oil into a small pan and place it on a medium
heat, add the caraway seeds, stir occasionally and cook until they start to bubble.
Add the chopped ginger and continue cooking on a low heat for 3 minutes. Add the
ground cumin, chilli, cardamom and mango powder (optional) and cook for a further
2 minutes. Add the coconut milk and simmer for 10 minutes. Drain the water from
the raisins and desiccated coconut and add to the coconut milk mixture, this does
not need any further cooking. Transfer this mixture into a bowl and leave on the side
to cool down.
Meanwhile, peel the bananas and chop them up into small cubes, juice and zest the
lime and coat the bananas to reduce the oxidation effect. Add them into the cooling
mixture. Chop up the coriander as fine as possible and add this to the chutney and
keep in the fridge until ready for serving. You may prefer to blend the mixture to a
smooth texture according to taste.
Leftover suggestion: This recipe can be served on top of your morning porridge!
YOGALife |Autumn/Winter 2015
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