Nutrition & Recipes

The Vedic Chef: 3 Vegetarian Recipes for Spring

The Vedic Chef: 3 Vegetarian Recipes for Spring
One of the best parts of the changing seasons is that new vegetables come into season. Although the interconnectedness of the world means that most produce can be found year-round (it’s always being grown somewhere!), your palate is primed for the changes in what’s available locally at their traditional in-season times.

Broccoli, ginger, and zucchini are flavorful and healing ingredients that don’t require a lot of other ingredients in order to shine. These three vegetarian- and vegan-friendly recipes, in addition to being gluten-free, focus on fresh ingredients prepared simply, but balanced, and full of flavor.

Grilled Coconut Steak with Pine Nut and Sage Stuffing and Zucchini Pappardelle Noodles

Coconut is the healing fruit from tall palm trees. Exotic and plentiful, it yields beautiful rich oil, minerals, and fiber. This recipe is vegan, gluten-free, and great for Vata and Pitta doshas.


  • 1 young coconut
  • 3 tablespoons olive oilnood.jpg
  • 2 small green zucchini, grated into thin noodles
  • 1/2 cup pine nuts
  • 1 tablespoon sundried tomatoes in olive oil
  • 8 sage leaves
  • 1 teaspoon lime juice
  • 2 tablespoons finely chopped leek
  • 2 tablespoons fresh turmeric root, finely grated
  • 1 tablespoon fresh ginger root, finely grated
  • 1 tablespoon crushed fennel seeds
  • 1 tablespoon black sesame seeds
  • 1 teaspoon lemon zest
  • Fresh cilantro
  • 1/3 teaspoon black pepper
  • Himalayan salt


Open the coconut carefully with a cleaver and scoop out coconut meat with a spoon in 4 equal pieces. Place the pieces on a wooden board and beat them with a heavy pestle or a rolling pin to both soften and flatten the meat.

Heat a grill pan or stainless steel frying pan and smear with a light coating of oil. Place the coconut meat on the pan and begin to heat gently. Sprinkle with the leek, ginger, turmeric, lemon zest and fennel seeds. Press these ingredients into the coconut with a metal spatula, then turn the coconut pieces over and keep cooking. Press both sides with the spatula to both flatten them and to get the small pieces of turmeric and fennel seeds to stick to the coconut. Heat for 5 minutes both sides. Season with black pepper, salt and lime juice. Move from the pan and lay them on a plate, sprinkle with black sesame seeds.

Using the same pan, toast the pine nuts and sage leaves Together for about 5 minutes. Stir in the sundried tomato. Stir for 2 minutes and then remove from the pan, place in a blender, season lightly, and blend to a paste with a little olive oil and fresh cilantro. Spoon some of this mixture onto each coconut piece. Keep warm.

Finally, using the same pan, heat up the zucchini noodles with a little olive oil and stir on medium heat until the zucchini is cooked for about 5-6 minutes. Keep it fresh and crunchy.

Serve alongside the coconut steaks immediately.

Serves 4

Oven Baked Zucchini with Simple Korma Sauce

Zucchini is very juicy and easy to digest. Its full flavor potential is realized by baking with a good sauce and easily stands as a main course. This recipe is vegan, gluten-free, and great for Vata and Pitta doshas.


  • 3 medium zucchini, halved lengthways with a sharp knife
  • 2 tablespoons olive oilfish.jpg
  • 1 tablespoon crushed coriander seeds
  • 1 tablespoon white sesame seeds
  • Black pepper
  • 1/2 cup blanched almonds
  • 2 tablespoons coconut manna
  • 1 tablespoon Chef Johnny’s Vata or Pitta seasoning
  • 1/2 teaspoon molasses
  • 1 teaspoon fresh grated ginger
  • 2 teaspoons fresh grated turmeric
  • 1/3 cup fresh basil leaves or mint leaves
  • 2 teaspoons lemon juice
  • Himalayan salt
  • Black pepper


Sprinkle the zucchini with coriander and sesame seeds then bake in a baking dish with olive oil at 350 degrees for 35 minutes or until tender.

Make the sauce by combining all of the ingredients in a blender and then gently heating in a saucepan for 6 mins. Pour the sauce over the baked zucchini, sprinkle with black sesame seeds, and serve with rice, kitchari, or salad.

Serves 4

Broccoli Rabe with Zucchini Saute

Simple dishes lovingly made are sometimes the best dishes. This recipe is vegan, gluten-free, and great for Pitta, Vata, and Kapha doshas.


  • 1/2 lb broccoli rabe, cut into 2-inch lengths
  • 2 medium zucchini, sliced lengthways once and then cut in 1/2-inch slices
  • 1/4 cup vegetable stock or vegetable juice
  • 2 tablespoons coconut oil or olive oil
  • 2 tablespoons coconut amino acids
  • 2 teaspoons lemon juice
  • 2 teaspoons grated ginger root
  • 2 teaspoons Chef Johnny’s Pitta or Kapha seasoning
  • 1 tablespoon dried marjoram
  • Black pepper
  • Himalayan salt


Heat the oil in a stainless steel saucepan and stir in the ginger and turmeric. After 2 minutes, add the zucchini and continue stirring over medium heat. Now add the pitta seasoning. Stir lovingly for 1 minute.

After 3 minutes, add the broccoli rabe, some stock, then keep heating and stirring for 2-3 minutes and then add the coconut aminos, lemon juice, marjoram, and seasoning. Put the lid on the pot. Steam for 3 minutes. Serve when the zucchini is tender but still firm.

Serves 4