Preheat your oven to 400 degrees. 2. Divide your chopped vegetables onto two baking sheets (carrots on one, broccoli on the other). 3. Add 1 cup of water to each pan. 4. Cook for 45 minutes, rotating the pans halfway through (see tip), and checking after the 30-minute mark. Depending on the heat distribution of your oven and the size of your chopped veggies, you may have a shorter cook time. 5. Combine as many veggies as you like with 1/3 cup kitchari and 1 teaspoon basil and garam masala, according to taste.

An Ayurvedic staple, this whole-food powerhouse of carbs and protein is the ultimate balm to your digestive system—I dare you to eat just one serving! Don’t cheat on the ingredients: Yellow split peas are not the same as moong dahl, as I found out in my early kitchari days. When eating kitchari as a full meal, I will cook it with vegetables as well—the ones above work great, plus spinach, sweet potatoes, beets . . . anything your vegan heart desires. Prep time: Overnight soak Cook time: 30 minutesServes: 5-6 Ingredients: 1/2 cup white basmati rice1 tablespoon each whole coriander seeds, ground cumin, whole fennel seeds, fresh grated ginger1 teaspoon cinnamon¼ teaspoon cayenne pepper1 cup moong dahl 1. Soak the rice in a bowl covered with water by 2 inches in the refrigerator overnight. Drain and rinse when you’re ready to cook. This removes any starchy outer coating and make the rice cook faster.2. Combine the spices in a dry medium pot on the stove over high heat. Let the spices cook for 2-3 minutes, or until they are fragrant and the whole seeds begin to pop. Immediately reduce heat to low.3. Off the heat, add the rinsed rice and dahl to the pot. Stir to coat in the spice mixture.4. Add 3 cups of water. Return to medium heat, bring to a boil, then simmer with the lid on for 20-25 minutes, or until all the water is absorbed and the grains are soft.5. Store extra kitchari in a covered container for up to a week, or freeze for later use.