vata pacifying bowl recipe: vegan + gluten free
happy fall! fall is vata season, and here in colorado i’m definitely feeling it. i’ve started to focus on grounding, self care, and prioritizing rest.
as i become more in tune with the earth, i’ve become very sensitive to seasonal changes. on one hand, i am so grateful to become friends with the energy of mama gaia. on the other hand, holy wow is energy strong! changes i felt transitioning form summer to fall were insane.
my prakriti (the constitution i had at birth) is predominantly kapha, so i’ve spent most of my ayurvedic journey pacifying kapha. it feels pretty in balance, but the seasonal changes have thrown me for a loop! my vikruti (the imbalances i have now) are so vata dominated, that now my focus is bringing my vata down. since it’s vata season right now, i am prioritizing grounding, warming and mindfulness.
why is fall vata season?
in ayurveda, there are three seasons that correlate to the three doshas: vata, pitta and kapha. each dosha as different qualities that we see in every season. vata season in fall and early winter, kapha season is late winter through spring, and pitta season is summer.
the qualities of vata are light, dry, cool, rough, clear, and mobile. when i think of fall, i think of the temperature dropping, the leaves drying up and turning beautiful colors, and the wind picking up. these are all vata qualities.
ayurvedic philosophy believes that we are intertwined with nature, and every change affects our health. as the season change, we may feel shifts in our mood, weight, digestion, skin, and a host of other things. this is why ayurveda suggests we change our diets and routines as the seasons change.
new to ayurveda? check out my ayurveda for beginners post!
what should i eat for vata season?
in ayurveda, like increases like, and opposites bring balance. so if you have an excess of vata, you are going to want to eat things that have the opposite of the vata qualities. think grounding, warm, and moist foods.
i love this post from banyan botanicals, that has a list of all the foods to eat and avoid if you want to balance vata. here are some of my favorite vata pacifying foods:
cooked apples
bananas
avocado
cooked root veggies
oats
quinoa
seitan
lentils
tofu
nuts
maple syrup
if you’re looking for a nice fall drink to balance your vata, check out my ayurvedic pumpkin spice latte recipe.
the vata pacifying bowl
this bowl was created to pacify vata and bring down the airy qualities of fall. all the ingredients are there to ground, warm and nourish you back into balance. the ingredients are some of the healthiest in the ayurvedic world for vatas, such as:
quinoa- quinoa balances all three doshas, and it’s so freakin healthy! it improves ojas, which is the ayurvedic term for healthy tissues.
tempeh- beans can be hard for some people to digest, so if that’s you tofu is a great alternative. if you digest beans just fine, tempeh is a great source of clean vegan protein.
spinach- spinach increases prana, or digestive fire. by cooking it, you can reduce it’s airy qualities and can bring moisture into a dry system.
mushrooms- mushrooms are another item that can be hard to eat if you have sensitive digestion, but they are sooo grounding and perfect to add flavor to this meal.
tahini- if you follow me instagram, you know i have beef with tahini. there are very few things that i like tahini in. i made the sauce specifically to find a way to enjoy it, and i done good. again, there are different ideas on whether tahini is suitable for pacifying vata since some people find it difficult to digest. it has heavy, oily and hot qualities, which are perfect for balancing the cool, light qualities of vata. i say do it.
maple syrup- sweet tooths rejoice! natural sweeteners are a great way to balance vata. i like adding it to the sauce to balance out the bitterness tahini has.
are you ready to get your nourishment on? here’s the recipe!
vata pacifying tempeh bowl: vegan + gluten free
Ingredients
- 1 cup quinoa, rinsed
- 1 3/4 cup vegetable broth
- 1/2 block tempeh (about 3/4 cup)
- 1 avocado
- 2 cups spinach, roughly chopped
- 2 cups button mushrooms, sliced (omit if you have sensitive digestion)
- sesame seeds, for garnish
- 1/2 cup tahini
- 1/4 cup tamari
- 1/4 cup maple syrup
- 1 tbs sesame oil
Instructions
- to cook the quinoa, place the quinoa and the vegetable broth in a pot over high heat, and bring to a boil. reduce to medium-low and cover for 15 minutes. take off heat and keep covered for 5 minutes. afterwards, fluff with a fork.
- cut tempeh into thin slices. you can marinate it in tamari, but i keep in plain. heat 1 tablespoon of cooking oil over medium high. sautee tempeh until lightly browned, about 10 minutes. set aside.
- in the same skillet, sautee mushrooms over medium heat for 5 minutes. add spinach, and cook until wilted.
- add all sauce ingredients to the blender and blend until smooth. you can also whisk the ingredients together, but it may not be as creamy.
- to assemble the bowl, place quinoa on the bottom and arrage other ingredients on top. drizzle sauce over and top with sesame seeds.
