The perfect yoga recipes for September
The beginning of autumn is a crucial time to prepare your body for weather changes, and the energy of the year begins to shift to the Vata season. Vata is the Ayurvedic Dosha (bio-elemental energy), which contains the properties of the elements ether and air and controls the movement in body, mind and heart. The Ayurvedic qualities of the Vata season are cool, dry, light, windy and unpredictable. To counteract this Dosha effect, work on promoting warmth, nutrition, stability and grip. Add warm, savory, and nutritious foods that are high in protein and fat, and focus on eating more foods that are sweet, sour, and salty.
We've rounded up fourteen fantastic vegetarian recipes that are best for your September diet. These delicious and healthy yoga recipes incorporate seasonal vegetables and Ayurvedic principles.
Oat crepes with harissa beans and tomatoes- This delicious meal combines hearty white beans with the sweetness of cherry tomatoes, the spice of harissa and the earthiness of oat crepes. Harissa is a paste made from dried peppers and spices that is used as a condiment in North Africa. Bonus: By making extra crepes, you can fill them with fruit for a quick dessert or breakfast.
Loaded Brussels sprouts salad with creamy maple mustard dressing – This delicious warm salad with a smoky pecan crumble will convince anyone who is not yet a Brussels sprout fan. The pecans and apples give this recipe a taste of the fall season. The creamy maple mustard dressing with hemp seeds can be used with many other meals.
Caponata – Consume the last vegetable of your late summer in this classic Sicilian appetizer or side dish. This recipe combines roasted eggplant with sautéed peppers, celery, tomatoes, olives, and capers. This is a great make-ahead dish to pair with grilled entrees and can be wrapped up for an early fall picnic.
Mushroom brown rice casserole with caramelized shallots, crispy lentils and gremolata – This sweet and savory casserole goes well with a dark green salad and rustic bread. The crispy and smoky flavored lentils and gremolata made from parsley, lemon peel, and garlic could easily be matched with other similar fall meals.
Delicata Pumpkin Noodles with Egg and Goat Cheese – This recipe is a nice mix of late summer and early fall flavors. The addition of hazelnuts to pasta is fascinating, and the sauce made from goat cheese, milk, salt, garlic, and lemon peel sounds lovely.
Bulgur Tomato Frittata With Feta– The vegetables and grains of this hearty frittata recipe are interchangeable with whatever ingredients you have on hand. As the season gets deeper into fall, swap out the tomatoes for steamed pumpkin or roasted sweet potatoes.
Cocoa nib & pomegranate oats overnight– This 5 minute no cook recipe is a great combination of flavors that could convince your tongue that you have dessert for breakfast. This has plenty of room for customization so once the pomegranates are out of season you can continue experimenting with this recipe.
Mixed Berry Overnight Oats– This overnight oat recipe is a little more complicated than the last one, but still pretty quick to make. The inclusion of chia seeds and yogurt creates a creamy, pudding-like texture. Ayurvedic principles do not recommend eating oats straight from the refrigerator overnight – heat them or let them come to room temperature.
Seasoned vegan "butter" chickpeas– This Indian seasoning recipe uses coconut oil and cashew nuts to create a rich and creamy sauce. Serve with flatbread naan or basmati rice for a simple but hearty meal.
Vegetable bites– These muffin pan veggies are sweet and tasty – and easy to make! Serve one or all three of these simple root vegetables as a starter or as a side dish.
Green Goddess Bowls with Farro & Pepita Lime Sauce– This simple, hearty, and delicious meal features broccoli, kale, and chickpeas topped with a toasted pumpkin seed and lime sauce. The base is a grain we've never tried – whole farro – that the author describes as nutty and chewy.
Vegan Pumpkin Mac & Cheese Stew– This dairy-free mac and cheese recipe is perfect for the fall vata season. If you want, you can easily replace the shredded vegan cheese with the real one.
Fried Brussels sprouts with vegan bacon– Oven roast is our preferred way to cook Brussels sprouts, and this dinner side dish is enhanced by the addition of smoky vegan mushroom-based bacon. You can also add "some crumbled feta and a dash of balsamic dressing" for a more interesting fall meal.
Chipotle Butternut Squash & Burger with White Beans– These nutritious, delicious, and hearty white bean burgers are easy to prepare and full of flavor. Simply put the ingredients in a food processor, make patties out of them and bake!