I just found this recipe on Pinterest, and recommend it to you highly as just the sort of hearty thing that might be “Ayurvedically correct” this time of year. I might want to soak and cook my own beans, and use tomatoes that are as fresh as possible (including home canned), but he basic idea is brilliant. Let me know if you make this.
A perfect recipe for February: it’s American Heart Month, freezing cold temperatures are the norm and for Catholics, it’s time to give up meat on Fridays.
This ingredient list may have a few vegetables that you’ve never tried before, but I encourage you to step outside of your iceberg lettuce and baby carrots safety zone, especially if you have any finicky family members that “don’t like vegetables.” You just might find something they like!
2 tablespoons vegetable oil
1 large yellow onion, diced
2 garlic cloves, diced
3 cups peeled and seeded butternut squash, cut into 1/2 inch pieces
1 medium parsnip, peeled and cut into 1/2 inch pieces
1 large sweet potato, cut into 1/2 inch pieces
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon unsweetened cocoa powder
1 teaspoon cinnamon
2 14.5 oz cans diced tomatoes, undrained
2 chipotle peppers in adobo sauce, diced
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