Yogic cooking is meant to be as simple, fresh, and energy-giving as possible. This Potato and Zucchini Casserole with creamy zucchini and a cheesy potato crust is a delicious entree from Yoga Mind and Body, published by the Sivananda Yoga Vedanta Centre.

INGREDIENTS

2 Tbsp sunflower seeds
1/2 tsp tamari
1 1/2 lb potatoes, peeled and diced
3 large zucchini, scrubbed and sliced
1 can organic lentils
3 Tbsp milk (or soy milk)
1 Tbsp butter (optional)
2 Tbsp chopped fresh basil
salt and pepper to taste
1/2 Cup grated cheddar cheese (or vegan cheese)
1/2 tsp paprika

PREPARATION

1. Preheat oven to 350°
2. Toast sunflower seeds for 5 minutes, then toss with tamari.
3. Boil potatoes until soft. Drain well and mash with milk, butter, salt, and pepper.
4. Lightly steam zucchini. Place in oiled baking dish and top with lentils, sunflower seeds, and basil.
5. Spoon mashed potatoes on top of the zucchini.
6. Sprinkle with grated cheese and paprika.
7. Bake for 25-30 minutes until the cheese is golden and bubbling.

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