February is the month of Groundhog Day—a day when, according to lore, we find out whether warmer weather is ahead or we’re in store for more cold winter days. Either way, February is still technically part of winter, which means that those of us in the Northern Hemisphere should stick to warming, kapha-balancing foods until the season’s chilliness retreats.
This month, we’ve gathered six more tasty recipes to nourish your body during the remainder of the wet, cold, kapha season. As always, all of the recipes we’ve chosen are either vegetarian or vegan to encourage you to practice ahimsa even in the kitchen.
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West African Peanut Chickpeas—This warming concoction of chickpeas in a smoky peanut sauce is brightened up by tomato, ginger, and lime, and served over a bed of sticky white rice. The combination of beans and rice is nutritionally balanced, filling, and sure to sustain you through even the coldest days and spiciest, most challenging yoga practices.
Balsamic & Herb Roasted Vegetable Salad—In the mood for a winter salad but not sure what to put in it? Let this recipe be your guide. This earthy combo of herbs, sweet potatoes, white potatoes, onion, and red pepper is dressed in a light, herby balsamic dressing. It’s served over nutty quinoa, a cereal in the amaranth family that’s quick to cook, gluten-free, and high in protein.
Fried Egg Cauliflower Grain Bowl—This creative breakfast is the perfect way to reward yourself on those mornings that getting out of your warm bed seems like torture. All it takes is some roasted cauliflower, hummus, greens, a fried egg, and some pepitas for a crunch! Whether you decide to build your version of the recipe on a base of farro, quinoa, millet, sorghum, or barley, you’ll love how easy and nourishing it is.
Slow Cooker Moroccan Vegetable Stew—When it’s cold, what’s better than a hearty bowl of stew? Aside from the kinds of veggies you’d usually find in a stew, like peppers, carrots, and onion, this recipe also includes raisins and almonds for an interesting and tasty twist. Best of all, because it’s a slow cooker recipe, it’s incredibly low-maintenance. Just pop everything in, set your cooker to low, and in four hours you’ll be dining!
Ginger Sweet Potato Soup with Crispy Farro—Thanks to its base of sweet potatoes, this smooth and velvety vegan soup is absolutely packed with vitamins! Swirled with cashew cream (or heavy cream if you eat dairy) and sprinkled with crispy pan-fried farro, this soup will satisfy you just as much as any nourish bowl would.
Thai Panang Curry with Vegetables—Panang curry is a specific kind of Thai red curry thickened with peanuts and packed with tasty herbs and spices. This recipe is a vegan take on the dish made without fish sauce and by replacing the traditional shrimp or chicken with tofu. You won’t miss them! Bookmark this dish for days you’re in a pinch to whip up dinner—it only takes 30 minutes to cook (less if you prepare your rice in a rice cooker or instant pot).
If you try any of these recipes we’d love to hear how you liked them! Keep an eye out for more vegetarian and vegan ayurveda-balancing recipes next month.
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