It has become quite common in contemporary society that within a household lives a vegetarian among omnivores. It becomes time-consuming to cook separate meals for both “eaters” and so here are some recipes for lunch and dinner from Monday to Friday, to which meat can be added. I have included a day of veganism and a day of vegetarianism to allow the digestive system to “breathe.” The aim is to eat mostly in an Ayurvedic way and the go-to recipes are from Anjum Anand. The other recipes include my own, from The Yoga Kitchen from other cuisines.
Feel free to substitute the meat ingredients according to your preferences. Not all the recipes of the Yoga Kitchen follow Ayurvedic principles in terms of food combining. I try my best when possible, try to find to stick to Anjum Anand’s books or other Ayurvedic recipes.
Lunch Mom’s Chicken Stew
Lunch Vegan Red Thai Curry from The Yoga Kitchen
- 1 small knob of ginger, finely grated
- 2 cloves of garlic, crushed or grated
- 1 red pepper sliced into ribbons
- 1 yellow pepper sliced into ribbons
- 2 courgettes sliced
- A handful of mini corn, whole
- Handful of mange tout, whole
- Handful of tender-stem broccoli, whole
- 4 spring onions, thickly sliced
- 2 tbsp smooth peanut butter
- 2 tbsp tamari or soy sauce
- 2 tbsp red curry paste
- A tin of coconut milk
- Coriander leaves for garnish
Stir Fry the garlic and ginger together with the peppers and courgettes for about 3 to 4 minutes. Then add corn, mange tout, broccoli and spring onions. After a few more minutes add all remaining ingredients and allow to simmer for 12 to 15 minutes stirring when needed. Garnish with chopped coriander and serve jasmine rice or noodles.
Dinner Cannellini Bean Curry
Lunch Noodles with broccoli, chicken, and spicy peanut sauce
Simply stir fry onions until translucent and then garlic together with green curry paste. Add broccoli and further stir-fry for 5 to 6 minutes.
Spicy peanut sauce – simple mix everything together
- 5 tbsp peanut and tamarind chutney
- 1.5 tsp dark soy sauce
- 1.5 tsp lemon or lime juice
- 30 g coconut cream
Dinner Mezze Platter of baked courgette fritters with marinara sauce, olive tapenade, sundried tomato or pesto, hummus, rolled meats, tortilla or naan
Lunch Dahl Tarka
Instead of the branded curry mix use fresh spinach and garam masala.
How to make paneer? It’s actually quite easy and can be made in advance and frozen!
Lunch Wholewheat Pasta with chicken breast strips & veggies
Simply cut into strips and grill chicken breast. Add olive or avocado oil to a pan and stir in some finely cut garlic, herbs, and ghee. Then add any veggies that you have left in the fridge about to reach their sell-by date. Stir-fry for 6 to 8 minutes. Then add organic pouring cream. Assemble your meal with the pasta.
I buy a ready made sun-dried pesto and an easy to digest bread which is lightly toasted. Simple add ginger, garlic, herbs and ground fennel, good quality avocado or olive oil to ostrich mince. Make small balls and bake for about 20 minutes.
I hope these recipes make life a little easier!
Email me for a printable version of the menu & the shopping list!