Nourishing Plant-Based Recipes for Breakfast, Lunch, and Dinner
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One of the core tenets of Ayurveda is maintaining balance—mentally, physically, and spiritually. But according to plant-based cook Radhi Devlukia-Shetty (pictured above with her family), this doesn’t translate to a restrictive list of dos and don’ts. “All it is is figuring out what’s best for you and starting to tune back in to your body and back in to the environment and nature around you,” she says. “And I think that’s what’s so beautiful: that it’s so individual.”
This philosophy is at the heart of her new cookbook, JoyFull (out February 27). In it, Devlukia-Shetty—who studied nutrition and dietetics in her native UK and later earned an Ayurvedic health counselor degree from the California College of Ayurveda—shares over 125 flavorful plant-based recipes along with some simple Ayurvedic practices to help readers tap into whatever it is their body needs most. Find four of her recipes below: one for each meal of the day, plus an afternoon snack that will become an instant fridge staple.
4 RECIPES FROM JOYFULL
Cream Cheese, Cucumber, Radish, and Super-Seed Toasts
Time in the mornings is precious, and that’s why Devlukia-Shetty loves this loaded toast: It’s a breeze to assemble, especially if you make the vegan cream cheese and super-seed topping ahead of time. The crunchy, nutrient-dense topping can also double as an accoutrement for soups, salads, or tomorrow’s oatmeal.
Warm Nutty Superfood Salad
Far from the realm of your everyday lunch salad, this recipe calls for nourishing ingredients like quinoa (Devlukia-Shetty recommends a mix of red and white for balanced flavor and texture), black-eyed peas, broccoli, and almonds. Served warm, it’s all tossed in a gingery Asian-inspired dressing.
Beet, Pine Nut, and Feta Dip
If the vibrant pink color doesn’t draw you in (“Oh my gosh, it makes you happy just looking at it,” Devlukia-Shetty says), its versatility will: The tangy dip pairs well with crudités for an afternoon snack, and you can use it as a sandwich spread or even a pasta sauce. “With a lot of dips, you can mix and match them,” she says. “I’ll chuck it into a sandwich if I have it, put it into a stuffed pita if I want something more substantial.”
Sweet Potato, Cauliflower, Green Bean, and Cashew Curry
A constant in Devlukia-Shetty’s meal rotation, this curry makes for a comforting dinner, balancing the warmth of spices like cumin and turmeric with the sweetness of sweet potatoes and the richness of coconut milk. “I usually have that with a roti or just have it with rice,” she says. “Or I’ll have a bite on its own sometimes—it’s such a good, hearty dish to have by itself.”
Cream Cheese, Cucumber, Radish, and Super-Seed Toasts
Time in the mornings is precious, and that’s why Devlukia-Shetty loves this loaded toast: It’s a breeze to assemble, especially if you make the vegan cream cheese and super-seed topping ahead of time. The crunchy, nutrient-dense topping can also double as an accoutrement for soups, salads, or tomorrow’s oatmeal.
Warm Nutty Superfood Salad
Far from the realm of your everyday lunch salad, this recipe calls for nourishing ingredients like quinoa (Devlukia-Shetty recommends a mix of red and white for balanced flavor and texture), black-eyed peas, broccoli, and almonds. Served warm, it’s all tossed in a gingery Asian-inspired dressing.
Beet, Pine Nut, and Feta Dip
If the vibrant pink color doesn’t draw you in (“Oh my gosh, it makes you happy just looking at it,” Devlukia-Shetty says), its versatility will: The tangy dip pairs well with crudités for an afternoon snack, and you can use it as a sandwich spread or even a pasta sauce. “With a lot of dips, you can mix and match them,” she says. “I’ll chuck it into a sandwich if I have it, put it into a stuffed pita if I want something more substantial.”
Sweet Potato, Cauliflower, Green Bean, and Cashew Curry
A constant in Devlukia-Shetty’s meal rotation, this curry makes for a comforting dinner, balancing the warmth of spices like cumin and turmeric with the sweetness of sweet potatoes and the richness of coconut milk. “I usually have that with a roti or just have it with rice,” she says. “Or I’ll have a bite on its own sometimes—it’s such a good, hearty dish to have by itself.”
