“Gastronomy is the rational study of all related to man as he is eating. Its purpose is to keep humankind alive with the best possible food.” ~ Jean-Anthelme Brillat-Savarin (1755-1826)
Currently I am working on my Cookbook (Tasting Enlightenment). I have always wanted to include recipes with jazz and mindfulness that were sustainable and fit your body-mind-spirit individual profile. I have decided to work from the Aryurvedic Yoga lifestyle which takes into consideration your dosha and dharma archetypes please see earlier posts). It is facinating to feel fully vibrant and I have lost a significant amount of weight by eating according to being a Vata – Aryurvedic Nutrition. The Yoga lifestyle is helpful in creating a balance as well as incorporated Self care to building a healthy daily practice of mindfulness and self understanding of how to live according to the Yamas and Niyamas, the 1st yama is Non-Violence and the Second yama ~ Truthfulness which is what the focus is this week. Being honest with ourselves and making space through mindfulness and meditation will allow for your life to flow irrespective of the challenges that arise and giving space enough to process and respond at a better time. Here is a recipe that I learned during my kitchen apprenticeship at Green Gulch Farm in 2019 that is one of my all time go to favs.
Curry Tofu Potato Aloo
Tofu and Potatoes Prep:
- 1 lb Extra firm Tofu pressed for 1 hour, cut into same size as potatoes
- 10 medium sized Yukon cut into medium small cubes
- ½ c. soy sauce, ¼ c. toasted sesame oil in spray bottle
- Place tofu and potatoes in bowl. Spray and mix to evenly coat the tofu and potatoes. Cover with saran wrap and place in refrigerator for minimum 2 hours. Ideal would be overnight.
- Spread tofu and potatoes evenly onto parchment paper and bake at 450 degrees rotating every 20 min for total of 45 min.
- 5 tablespoons EVOO or Sesame oil
- 1 medium onion chopped small
- 3 teaspoons minced garlic
- 1 1” knob ginger peeled and grated
- 4 teaspoon cumin
- ½ teaspoon hing,
- 3 tsp. marsala spice
- 3 tbls Curry powder
- ½ cup soy sauce
- Himalayan Salt to taste
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground white pepper and 1 tsp. black pepper
- 1 green onion, thinly sliced and 2-3 tablespoon parsley or cilantro for garnish.
***4 cups Brown or White Basmati Rice cooked with grated ginger and lemon peel slices.
Putting it all together
- Heat wok with 4-5 tbls of Sesame or EVOO
- Saute onions for 3 to 5 minutes until translucent
- Add garlic and ginger and saute until blooms about 3 minutes
- Add curry powder, marsala, garlic powder stirring consistently add salt then add the roasted tofu and potatoes.
- Blend till everything is evenly coated.
Serve over hot rice.
Blessings to all…
Eating your Dosha!!
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