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Conscious Healthy Living
July 30, 2010
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Polenta Veggie Pie
Written by Ann Wagoner   
Vata: decreases
Pitta: decreases
Kapha: neutral
Season: Fall

Just as summer starts heading into fall, when the air gets drier and the grass smells like hay, this is a great transitional dish. Topped with fresh tomatoes and basil it has the bounty of summer, but the baking and cheese have the warmth you need in fall. This is adapted from a Moosewood recipe since so many of their items are good for summer and fall. I almost feel like I'm back in New York instead of Oregon when I make this one.

Ingredients:

CRUST:
1 1.2 cups cornmeal
1 t. salt
1 1/2 cups cold water (can use old water from boiling corn)
2 cups boiling water
dash of olive oil
left item
FILLING:
1 T canola oil
1 walla walla onion
1 / 2 lb. local mushrooms
2 cloves garlic sliced
1 cup local greens (kale), zucchini or other
2 t dry oregano
2 t dry basil
fresh pepper
1 / 4 lb. mozzarella or soy cheese
1 large heirloom tomato
small bunch of basil

Directions:

  1. Mix the cold water, salt and cornmeal in a medium pan. Add the boiling water from the tea kettle and stir 10 minutes over low heat until very thickened.
  2. Use vegetable oil to coat a deep 10 inch pie pan. Spoon the crust along the bottom and bake at 375* F for 45 minutes.
  3. Prepare the filling by sauteing the onion, mushroom, garlic and local greens. Add spices. Continue cooking until everything is soft.
  4. Grate cheese over crust when it's done, add the topping over it and place sliced tomatoes around the top alternating with basil.
  5. Return to oven for 5 to 10 minutes until bubbling.
  6. Serve hot or room temperature.
Preparation time: 1 hour Serves: 6

For Individual Doshas (What's a Dosha?)

Vatas: Stay with a soft cheese if you don't want mozzarella, make sure veggies are well done.
Pittas: Cook the veggies a little less.
Kaphas: Instead of cheese, mix some quinoa with the cornmeal.
Would you like to discuss this or other Ayurvedic receipes, please visit our forums by clicking here
 

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