My hearty vegan plate

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Being an Indian. We have always eaten lots of vegetables over meat and eggs. 90% of our diet consists of vegetables, grains, millets and legumes. Also includes beans, ghee, curd and so on. During the times of my grandmother and great grandmother they had their food like medicine. Whatever they ate, the dals, chutneys, grains etc had a reason behind it for consumption. Also the time and month they consumed certain foods had a great reason like consuming horsegram, raw turmeric, greens during winter. Certain millets in summer and certain in winter. Some herbs and roots as medicine. Now our generation tries to keep the vegetarian roots of our ancestors alive but we are more over taste than health. I still try to cook a healthy home cooked meal everyday for all the three meal timings. I also make sure our food is consumed within 1- 4 hours of time since it is cooked as per Ayurveda. Do you also follow the food as medicine policy? In the picture you can see Yellow lentils dal which is made from 2 types of lentils, Green leafy vegetables stir fried with garlic, green chilli and onion. Radish salad simply made by grating white radish available in season with green chilly and sprinkled some salt. A pickle I made from Mango Ginger that I grew in my terrace garden. This pickle stays fresh for a year.