Veggies with Walnut Sauce

Here is another recipe borrowed from the amazing SAVEUR Magazine, which I altered to be more ayurvedic: a version of Pkhali, a Georgian dish. Apparently this dish can be made with any veggie, I've tried kale & sorrel together & celery with dill. Both were delicious! Traditionally roasted beets or green beans are also used.

Serves 4-6

• 1 1/2 lb veggies of your choice

• 1 1/2 c toasted walnuts

• 1/2 c cilantro, chopped

• 1/2 c parsley, chopped

• 1 t hot paprika

• 1/2 t turmeric

• 1/2 t fenugreek

• 3 T olive oil

• 2 T lemon juice (or something else tart like pomegranate or kokkum juice)

• 2 cloves garlic, chopped

• 1 sm onion, chopped

• salt & pepper for taste

• pomegranate seeds for garnish

Bring a large pot of salted water to a boil. Add veggies & cook till done (30 seconds for spinach, 15 minutes for celery). Drain veggies, let drip until fairly dry. If you are using greens you may want to squeeze excess water out. Chop fine, or use a food processor to puree. Transfer to a bowl.

Add spices, walnuts, lemon juice, oil, and fresh herbs to the food processor; puree until very smooth. Mix walnut puree & veggies together; transfer to a serving dish & garnish.