Vegetable crumble, recipe by Garlone Bardel

Recipe by Garlone Bardel author of the Yoga CookBook

For breakfast or dinner, this crumble of character satisfies and awakens the taste buds. Celery is an excellent anti-rheumatic and liver drainer, in addition to being a natural tonic.

Astringent, cold and dry, it will increase vata, decrease pitta and kapha. Carrots, mushrooms and ginger stimulate apana, the energy located in the lower abdomen and pelvis, and give strength and endurance. Celery and parsley stimulate prana, the energy going from the navel to the throat. This is the force that makes air penetrate the body and regulates the heartbeat. Oatmeal and dairy products (ghee and parmesan) bring samana energy, located between the heart and the navel and circulating around the waist. This force, responsible for the assimilation of food, stimulates and controls the digestive system, the heart and the respiratory system. Note: this recipe can be varied with other vegetables. Be creative, depending on what you have in your basket… Soy sauce and sesame seeds are excellent replacements for table salt.

For 4 to 6 plates

In the kitchen: 15 min + 35 min cooking time

• 2 carrots
• 4 stalks of celery
• 12 button mushrooms
• ½ tbsp chopped parsley
• 2 tbsp shoyu (soy sauce)
• 1 tsp grated ginger
• 25 cl of water
• 100 g of oat flakes
• 60 g of ghee
• 60 g of parmesan
• 30 g sesame seeds

The preparation

Preheat the oven to 180°C (gas mark 6). Wash the carrots and celery and cut them into small cubes. Clean the mushrooms and cut them into small cubes. In a large frying pan or cast iron casserole dish, put the carrots, celery, mushrooms with the water and soy sauce and cook for 15 minutes. Meanwhile, prepare the crumble. In a large bowl, mix the oat flakes, ghee, grated parmesan and sesame seeds. Drain the vegetables and add the ginger and parsley. The vegetable cooking water is a delicious broth. Set it aside and serve it as a starter in a small glass. Place everything in a gratin dish and cover with crumble. Bake for 35 minutes. Serve this dish piping hot, straight from the oven.

You will find all of these wonderful recipes in the book Yoga CookBook by Garlone Gardel, Editions Ulmer.

Credit @Thomas Dhellemmes