Ayurvedic Recipes for Thanksgiving


Bring something special to Thanksgiving Dinner this year, and surprise your family with complete centeredness and inner peace…

The last Ayurveda Wisdom Wednesday focused on the 6 tastes in ayurvedic cooking. Now’s your chance to try a few recipes from the kitchens of ayurvedic cooks for a fresh spin on the holiday favorites. You might even create a few converts!

 A Delicious Paneer recipe from Dr. John Douillard:
Vegetarian Homemade “Turkey” for the holidaysvegetarian-thanksgiving_fried-paneer-cheese_image2

(Makes 12 ounces of paneer – homemade Indian curd cheese)


8 cups organic whole milk (non-homogenized, vat-pasteurized)
1/4 cup freshly squeezed organic lemon juice, plus more as needed

  1. Line a large colander with a large double layer of cheesecloth, and set it in your sink. Make sure the cheesecloth extends beyond the edges of the colander.
  2. In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom. This takes a little while so be patient.
  3. Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the yellowish liquid) separate.
  4. If the milk doesn’t separate, juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a singular motion that gathers the curds together rather than breaks them up.
  5. Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. You may want to save the whey for other purposes, such as lacto-fermenting veggies, adding to soup, feeding your pets, baking with, or cooking grains with.
  6. Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
  7. Then place it on a plate with the twisted part of the cheesecloth on the side, this will ensure your block of cheese is nice and smooth. Then set another plate on top, weighing the second plate down with cans of beans or a heavy pot, if needed.
  8. This is a good time (while the paneer is firming up – about 20 minutes) to make your gravy (recipe below).
  9. Once firm, slice paneer into ¼ – ½ inch slices, and fry in a nonstick frying pan with 1-2 Tbsp of a mixture of butter and coconut oil over medium heat until it begins to have a golden brown color – 1-2 minutes on each side.
  10. Serve with the Amazing or Crazy Good Vegetarian Gravy, below.

Amazing Vegetarian Gravy


2 cups water
1 stick of butter (or ghee)
1/4 cup soy sauce (or coconut aminos, Bragg’s, or tamari)
1/2 cup flour of your choice (or chickpea flour or your flour of choice)

  1. In a sauce pan, melt all the butter over medium-low heat. Add the flour and lightly brown it, stirring with a wire whisk.
  2. Add the soy sauce while still whisking. It will thicken considerably and quickly.
    Then slowly add the water a little at a time while continuing to whisk until desired thickness is achieved.

Ginger and Raisin Chutney


1 cup raisins
2 Tablespoons grated fresh ginger
Juice of 1 Orange
Juice of 1 Lemon
2 Tablespoons rosewater
1 Tablespoon maple syrup or jaggery
1/2 teaspoon cinnamon
1/2 teaspoon cardamom

  1. Put all ingredients in a blender or food processor fitted with an s-blade. Pulse the machine a few times to chop the raising slightly and mix the ingredients thoroughly, forming a consistency resembling a juicy jam.
  2. Transfer chutney to a covered container and refrigerate until ready to serve.
  3. Recipe Courtesy of the book: Eat Taste Heal by Yarema, Rhoda and Brannigan


Stay tuned for future Ayurveda Wisdom (most) Wednesdays.

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Yoga&Ayurveda fertilitySarah is a Yoga + Ayurveda Specialist who is passionate about seeing the ‘matrix’ of Ayurvedic wisdom all around us. She teaches classes & workshops around the US, and lives near Bellingham, Washington (a much delicious ecosystem for her constitution!)

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