Category: Vegan

Categories
Recipes Vegan

Naan Bread

  • 1/2 cup warm water (ideally between 105˚F – 110˚F)
  • 1 teaspoon sugar
  • 1 (0.25-ounce) package active dry yeast
  • 2 1/2 cups all-purpose flour
  • 1/4 cup almond milk (or alternative milk of choice)
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil

For topping:

  • 1 1/2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • Coarse salt (optional, for garnish)
  • Fresh parsley or cilantro (optional, for garnish)

Instructions

  1. In a small bowl, gently stir together water, sugar and yeast. Allow it to activate until it is foamy on top.
  2. In a large bowl, add activated yeast, flour, and remaining ingredients. Knead thoroughly and let sit for an hour.
  3. When dough has doubled in size, divide into eight small balls. Heat a skillet over medium high and stir together garlic and oil.
  4. Roll each ball to 1/4-inch thickness and place in hot pan, one at a time, brushing with garlic/oil mixture. When dough has started to bubble, flip to other side and brush again with oil. Sprinkle with coarse salt and herbs. Repeat with remaining dough.
Categories
Recipes Vegan

Potato Leek Soup

  1. 3 Large Leeks
  2. 2 Tablespoons butter or olive oil
  3. 4 cups Vegetable or Chicken broth
  4. 2 pounds Potatoes
  5. 1 tsp sea salt
  6. 1/2 tsp marjoram
  7. 1/2 tsp dried thyme
  8. 2 bay leaf
  9. 1/4 cup chopped parsley
  10. White or Black pepper to taste

Instructions

  1. Cut the leeks in half and rinse off. Cut crosswise into thin slices.
  2. Place cut leeks into a bowl. Rinse with water to remove dirt.
  3. Peels potatoes and cut into small cubes.
  4. Place the oil or butter in a pot. Add in the leeks and cook on low for 10 minutes to soften them. Stir occasionally to coat with oil and prevent browning.
  5. Add in the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Maintain a low simmer until the potatoes are cooked (approximately 20-30 minutes)
  6. Remove and discard the bay leaf.
  7. Place 1/4 -1/2 of the soup in a blender and blend till smooth.
  8. Return the pureed soup to the pot.
  9. Add the parsley and cook for a few more minutes.
  10. Add in freshly ground pepper to taste.
Categories
Desserts Vegan

Custard (Dairy Free)

  • 3/4 cup dairy free milk (Unsweetened almond milk works great)
  • 1/2 cup cornstarch
  • 1 can Full Fat Coconut Milk (13.5 oz)
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 4 Tbsp dairy-free butter
  1. Whisk 3/4 cup milk and 1/2 cup cornstarch in bowl
  2. On medium heat, add milk/cornstarch mixture, coconut milk, and and sugar to a medium pot
  3. Whisk until smooth. Bring to a simmer and continue whisking until thickened
  4. Remove from heat and add 4 Tbsp butter with 2tsp vanilla extract. Stir until smooth.
  5. Place in a bowl. Cover with plastic wrap and press wrap down to touch the surface of the custard (prevents a film from forming on top)
  6. Place in the refrigerator and chill.
  7. If clumpy, place in a blender and blend till smooth (or whisk, etc).

Categories
Recipes Vegan

Ratatouille

Veggies

  1. 1 thin eggplant (Chinese eggplants are perfect)
  2. 3 tomatoes
  3. 2 yellow squash
  4. 2 zucchini

Sauce

  1. 2 tablespoons olive oil
  2. 1 onion, diced
  3. 4 cloves garlic, minced
  4. 1 red bell pepper, diced
  5. 1 yellow bell pepper, diced
  6. salt, to taste
  7. pepper, to taste
  8. 28 oz can of crushed tomatoes
  9. 2 tablespoons chopped fresh basil, from 8-10 leaves

Seasoning

  1. 2 tablespoons chopped fresh basil, from 8-10 leaves
  2. 1 teaspoon garlic, minced
  3. 2 tablespoons Chopped fresh parsley
  4. 2 teaspoons fresh thyme
  5. salt, to taste
  6. pepper, to taste
  7. 4 tablespoons olive oil
  1. Preheat the oven for 375˚F (190˚C).
  2. Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
  3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  4. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  5. Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  7. Serve while hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
Categories
Recipes Sauces Vegan

Panang Curry Paste

  1. 7 Dried Red Thai Peppers
  2. 2 Stalks of Lemongrass
  3. 2 1/2 inch chunk of galangal
  4. 2 Coriander Root
  5. 2 Garlic Cloves
  6. 1tsp Shrimp Paste
  7. 2 Tbsp roasted, unsalted peanuts
  8. 1/2 piece whole nutmeg
  9. 2 tsp coriander seeds
  10. 1/2 tsp cumin seeds
  11. 1/2 tsp white peppercorns

  1. Place peppers in a small heat-resistant bowl and add enough hot water to cover. Steep until softened, 10 to 15 minutes.
  2. While peppers rehydrade, peel and finely slice Lemongrass, garlic, Coriander Root, and Galangal
  3. Transfer rehydrated chiles to a granite mortar and pestle and pound until pulverized, 3 to 5 minutes.
  4. Begin adding in other ingredients, finely grinding to a paste before adding others.
  5. Transfer to airtight container when done and store in fridge for up to a week.

Note: Remember not to touch your eyes (or any sensitive parts of your body) after handling the paste.