Yoga_Journal_-_December_2014_USA

78

december 2014

yogajournal.com

whipped potatoes

SERVES 8

A classic holiday dish gets new flavor

from the nutty richness of ghee, or

clarified butter, an Ayurvedic staple.

This mild dairy-based dish is best for

balancing out pitta types. Vatas and

kaphas can enjoy in moderation.

1 lb Yukon Gold potatoes,

peeled and quartered

¾ cup whole milk

¼ cup ghee

1 tsp salt

½ tsp black pepper

Heat a large stockpot filled halfway

with salted water over high heat. Add

potatoes and bring to a boil. Reduce

heat, and simmer until fork-tender, 15

minutes. Drain and set aside in a bowl.

In the same pot over low heat, combine

remaining ingredients. Bring to a sim-

mer and immediately remove from

heat. Add potatoes and mash until

almost smooth, but still slightly chunky.

NUTRITIONAL INFO 122 calories per serv-

ing, 8 g fat (5 g saturated), 11 g carbs,

1 g fiber, 2 g protein, 339 mg sodium

seared tofu cutlets or

chicken breasts over

wild mushrooms, with

creamy sage and green-

peppercorn sauce

SERVES 8

A balance of mild, astringent, and

spicy flavors makes this dish good

for vata and pitta types, while kaphas

should eat it moderately. Seared tofu

or organic, free-range chicken benefits

all doshas in winter.

6 tbsp unsalted butter, divided

4 tbsp minced shallots

4 cups each shiitake, crimini, and

portobello mushrooms, diced

1 cup white wine

4 tbsp fresh parsley, chopped

2 lbs extra-firm tofu, cut into ½-inch

slices, or 8 organic, free-range,

boneless, skinless chicken breasts

½ tsp salt

2 tbsp ghee

1 tsp garlic

1 cup heavy cream

2 tsp green peppercorns

2 tsp Dijon mustard

2 tsp chopped fresh sage

4 tbsp minced sweet red peppers

In a small saucepot over low heat, melt

4 tbsp butter. Add shallots, cover, and

cook, stirring occasionally, until translu-

cent, 5 minutes. Add mushrooms; cover

and cook until they release all juices, 10

minutes. Uncover; increase heat to

me d ium and cook, stirring occasionally,

until juices are reduced, 4 minutes.

Add 1/2 cup white wine; stir to loosen

dry bits from the bottom of the pan.

Cook, reducing liquid, until dry.

Remove from heat, season with salt

and black pepper, and add parsley.

Cover to keep warm.

Season tofu with salt. Heat an oven-

safe sauté pan or cast-iron skillet over

medium heat. Melt ghee. Add tofu;

sear, flipping once, until golden brown,

2–3 minutes per side. (If using chicken,

heat oven to 325°F. Melt ghee in oven-

safe pan and sear breasts, flipping

once, until golden brown, 1 minute per

side. Transfer pan of chicken to oven

and bake until internal temperature

reaches 160°F, 8–10 minutes.)

In a saucepan over low heat, melt

remaining 2 tbsp butter, add garlic,

and cook, stirring, until fragrant, 20

seconds. Add remaining 1/2 cup wine

and reduce liquid until dry. Add cream

and peppercorns and cook to thicken,

until mixture coats a wooden spoon,

2–3 minutes. Stir in mustard and sage.

Remove from heat. Season with salt

and black pepper.

Serve tofu (or chicken) over mush-

rooms, topped with cream sauce and

garnished with red peppers.

NUTRITIONAL INFO 509 calories per serving

with tofu, 33 g fat (16 g saturated), 12 g carbs,

4 g fiber, 42 g protein, 203 mg sodium

roasted brussels sprouts

with pickled red onions

SERVES 8

Pickled onions add a tangy note to

earthy caramelized Brussels sprouts.

The combination of bitter, pungent,

and sour flavors makes this dish a top

choice for kapha types. Pittas and vatas

can also enjoy it in moderation.

¼ cup sugar

½ cup white vinegar

1 cup thinly sliced red onion

4 cups halved Brussels sprouts

3 tbsp olive oil, divided

½ tsp salt

½ tsp ground black pepper

In a shallow bowl, mix sugar with vine-

gar until dissolved. Submerge onions in

mixture and let stand for at least 45 min-

utes or overnight. Drain.

In a large pot over high heat, bring

6 cups of water to a boil. Add Brussels

sprouts and cook until bright green and

just tender, 4 minutes. Remove from

heat, drain, and immediately dunk in a

bowl of ice water. Pat dry.

In a large oven-safe sauté pan over

medium heat, heat 1 tbsp oil. Add onions

and sauté until translucent, 4 minutes;

remove and set aside. Add remaining

2 tbsp oil to pan; sauté Brussels sprouts

until edges start to brown, 5 minutes.

Heat oven to 350°F. Transfer pan to oven

and roast until Brussels sprouts are cara-

melized, 8–10 minutes. Stir in onions,

salt, and black pepper.

NUTRITIONAL INFO 73 calories per serving,

5 g fat (1 g saturated), 6 g carbs, 2 g fiber,

2 g protein, 157 mg sodium