1 3/4 cups of flour
2 tsp sugar
1 tsp salt
3/4 tsp baking powder
1/2 cup plant milk
*the original recipe called for 2 tsp oil, which I left out. This would make them a little softer.
Whisk all dry ingredients together. Add the milk using the well method and mix until the dough becomes a ball. Knead on the counter until very smooth and elastic, at least five minutes, adding more flour as necessary. Let dough rest for 10 minutes, and then divide into 8-10 equal pieces.
Heat a nonstick over medium-high heat, and cook each naan for about 90 seconds on each side, until they bubble and darken.
Hot Water Cornbread
I was recently given this recipe for “Hot Water Cornbread” and it has quickly become one of our family’s favorites!
1 cup corn meal
1/2 cup whole wheat flour
1 table baking power
1 teaspoon salt
Pinch of baking soda
2 cups of boiling water
Mix dry ingredients together (I add dried onion flakes, to taste) and then pour in the water. Scoop out mixture in your desired size and bake on a cookie sheet with parchment paper at 425° for 25 minutes.
Thank you DR. M for the inspiration.
Ruby Red Salad
3 Cups, Grated Carrots
2 Cups, Grated Beets
1 Cup, Chopped Parsley
2 Red Apples chopped
1⁄2 Cup, Dried Cranberries
1⁄2 Cup, Coarsely chopped Walnuts (optional) 2 Tablespoons, Sliced Fresh Chives (optional) Salad Dressing of your choice*
Ground Black Pepper
Seeds from 1⁄2 Pomegranate (optional)
Combine the carrots, beets, parsley, cranberries, apples, optional walnuts, and optional chives in a large bowl. Add the salad dressing to taste and stir until the vegetables are thoroughly coated. Season it with the black pepper to taste. Top with the optional pomegranate seeds if desired. Serve immediately.
*Note – I dress this salad with a Balsamic Vinegar (Cranberry Pear or Blackberry Ginger)
3 - 15 oz. cans of Chickpeas
1 1/2 cups of low sodium vegetable broth (I sometimes use the Vegan Better Than Bouillon paste.)
3 - 15 oz. cans of diced tomatoes (For added spice, substitute 1 can of tomatoes for 1 can of Ro Tell tomatoes and chilies.)
2 Tablespoons of Curry Powder
1 Tablespoon of Garlic Powder
3 10 oz. bags of frozen Spinach
(Optional - before serving, add a splash of your favorite unsweetened plant milk)
Combine all ingredients except spinach in a large saucepan. Cook for 5 minutes, then add the spinach. Cover and continue cooking until the spinach is thawed and curry is thoroughly warmed. Serve over Rice, Quinoa, Farro, etc.
1 Cup chopped onion
1 garlic clove, minsed
1 cup dry lentils, rinsed
1 TBSP chili powder
2 tsp ground cumin
1 tsp oregano
14 ounces water
1 cup salt-free salsa
Salt-free seasoning to taste
Combine all ingredients in a crock pot and cook on high for 8-12 hours, stirring occasionally and adding water as needed. This taco filling can be used anywhere you would normally use a meat taco filling, such as in taco shells and in salads.
I've also cooked this on the stove and in my Insta pot, so it is very flexible and can be adapted to your favorite cooking method.
I found this recipe in "Unprocessed" by Chef AJ. Enjoy!
Creamy Tomato Spinach Pasta
1 onion, chopped
3 cloves garlic, chopped
1 cup mushrooms, chopped
3 tablespoons tomato paste
15 oz. of canned tomatoes, drained
2 ½ cups of unseewetend plant milk
2 ½ cups vegetable broth
½ cup nutritional yeast
16 oz. dry pasta
5 oz. fresh spinach (or frozen)
Salt and pepper to taste
Dried basil and parsley to taste
Sauté the onion and garlic in a dutch oven. Add the tomato paste, then mushrooms. Sauté until onions are translucent. Stir in the basil and parsley. Add the canned tomatoes, salt and pepper, oat milk, and broth. Pour in the pasta and simmer for 10 minutes. Then stir in the nutritional yeast and spinach. Taste for seasoning, cook a few more minutes for thickening. Enjoy
Inspired by "Creamy Dairy-Free One Pot Pasta” presented by BuzzFeed Tasty Vegetarian
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