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Vegan Rainbow Pallette

Updated: Aug 8, 2020

I received the honorable invitation by Ayurveda from Women to Women to be part of their worldwide collective. In this project, we focus on sharing ayurvedic medicine, conscious food and nurturing the feminine union. One of the first outcomes will be a cookbook created by 33 women from all over the world. This book provides easy to digest tridoshic vegan and vegetarian food. The revenues will go to a scholarship program for women that have limited financial resources. This Vegan Rainbow Pallete is one of the recipes I developed. It was an afternoon experimenting with colors, flavors and textures. All my recipes are focused on aiding postpartum recovery. Let me know when you have tried it!

Serves: 2

Preparation time: 45 min

Cooking time: 30 min

Main effect: Grounding

Effect on Dosha’s: V-, P-, K=

Vegan meatballs


- 1 cup cauliflower florets

- 1 cup brown rice

- 1 cup oyster mushrooms, sautéed

- 1 shallot

- 4 tbsp sunflower seeds

- 4 tbsp tapioca flour

- 3,5 tbsp cassava flour

- 1,5-2 tsp salt

- 1⁄2 tsp black pepper

- 2 tsp oregano

- 2 tsp rosemary

- 1 tbsp ginger root, minced

- 1/2 tsp cumin powder

- Dash of garlic powder

- Optional: tahini and black sesame seeds


- Cook the brown rice (soak overnight to improve digestion).

- Boil cauliflower florets for 5-10 minutes until fork-tender.

- Sauté the shallot and mushrooms for 5 minutes, slowly adding the herbs and seasoning near the end of the sauté (cumin, garlic powder, oregano, rosemary, black pepper and salt). - Pulse the brown rice, cauliflower and mushroom mixture with a food processor until semi-smooth. Transfer mixture to a large mixing bowl and combine with all other ingredients. - Roll into small balls.

- Place the balls into the freezer for 15 - 20 min (this will keep them round when you start to fry them). For Vata and Kapha imbalances make flat balls and don’t put balls into the freezer.

- Heat 2,5 cm depth of toasted sesame oil in a skillet over medium-high heat. Gently add the balls and keep rolling them until they are browned all the way around.

- Garnish with some tahini and black sesame seeds.



- 1/2 cup coconut cream

- 1⁄4 cup coconut milk

- 2 yellow beets (cubed)

- 1 shallot

- 1 tbsp minced ginger root

- Fresh cilantro to garnish

- Sesame oil

- Optional: salt and pepper to taste


- Sauté the shallot and ginger in a skillet with sesame oil.

- Add the beets and sauté until fork tender.

- Blend all ingredients until smooth.

Potato Purée


- 3 medium sized purple sweet potatoes

- 1 tbsp ghee

- 3 tbsp white vinegar

- 1,5 tbsp Dijon mustard

- 1⁄2 cup almond milk (optional)

- Optional: salt and pepper to taste


- Boil the sweet potatoes until tender.

- Strain potatoes (reserve cooking water if not using almond milk).

- Add almond milk or substitute with 1⁄2 cup of cooking water.

- Blend together sweet potatoes, ghee, white vinegar and mustard.

- Optional: salt and pepper to taste.

Ayurveda tips: For Kapha imbalance use half the amount of sweet potatoes and add one cup of boiled cauliflower.

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