Featured Ayurvedic Recipe: Vegan Posole Soup
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Vegan Posole Soup
Ingredients:
1-3 tbsp oil
1 small onion, diced
1 can black beans or 1/3 cup dried black beans, soaked and cooked in a pressure cooker
1 can white hominy (posole) or 1/2 cup dried, soaked and cooked in a pressure cooker
2 small tomatoes, fire-roasted
4 cups vegetable broth
1 tsp cumin, ground
1/2 tsp coriander, ground
1/4 tsp smoked paprika, ground
Salt and pepper to taste
Garnish with cilantro and lime
Directions:
1. Sauté onions in oil.
2. Add all other ingredients.
3. Bring to boil then lower heat.
4. Simmer for 30-40 minutes.
5. Season with salt and pepper before serving.
Doshic Considerations
This Ayurvedic Vegan Posole Soup recipe can be tailored to any dosha by following the recommendations listed below.
Vata should use 3 tbsp ghee or olive oil; should substitute mung beans for black beans; should only have hominy occasionally so omit when having frequently or substitute with Israeli couscous; and can use up to 1 tsp of Himalayan pink salt.
Pitta should use 2 tbsp ghee or olive oil; should use extra cilantro and only 1 fire-roasted tomato; should only have hominy occasionally so omit when having frequently or substitute with Israeli couscous; and can use up to 1/2 tsp of Himalayan pink salt.
Kapha should use 1 tbsp or less of ghee or olive oil; and can use up to 1/4 tsp of Himalayan pink salt.
