Ingredients (use vegan versions):

• 200ml water (lukewarm – not too hot!)
• 1 teaspoon vegan sugar
• 1 teaspoon active dried yeast
• 225g plain wholemeal flour
• 225g white self-raising flour
• 1 1/2 teaspoon salt
• 1 tablespoon fresh lemon juice
• 3 to 4 cloves garlic (depending on preference), finely chopped (optional)
• 3 tablespoon fresh coriander, finely chopped (optional)
• oil spray

Directions:

*** See notes at bottom of page ***

1. Put the water in a small bowl, add the vegan sugar and stir to
dissolve. Sprinkle the yeast over a little at a time,
stirring well in between each addition to avoid lumps. Put
the bowl somewhere warm (I sit it in the microwave) until
there is froth on top of it – about 15 minutes. If there is
no froth, check the use-by date on your yeast. If your
yeast seems fine, the water may have been too hot and
killed the yeast.

2. Mix the flours and salt in a bowl, adding the optional
ingredients for garlic and coriander naan (highly
recommended!). Sprinkle the lemon juice over, then pour in
the frothy yeast mixture. Adding more water as necessary to
make a pliable dough, mix it all together and knead for
about 100 strokes (a stroke is 1 kneading action – push the
heels of your hands away from you into the dough, fold the
dough in half towards you and rotate it a quarter-turn).
Cover the bowl and put in in the fridge for at least 1 hour.

3. When ready to cook the naan (just before serving), knead
for antoher 50 strokes and then divide into naans (make
them as big or as small as you like). Form balls of dough
and then flatten into thin ovals (to make this easier, you
can wet your hands and use your fingertips to spread the
dough across the base of a frying pan. Use oil spray to
stop them from sticking.

4. Preheat a grill. Now put the frying pan on medium heat,
letting the naan cook until the bottoms are golden-brown
(they will move easily when you shake the pan gently).
Stick the frying pan under the grill (don’t let the plastic
handle go under too far!), and let the naans cook until
puffed up and golden.

5. Serve immediately with hommous, beans, curry or just eat
them by themselves. Alternatively, you can let them cool
and then freeze them.

*** NOTES ***
You can make these with all white flour if desired. Also,
if you don’t have any self-raising folur, substitute plain
(all-purpose) flour and add 1 tsp baking powder. You can
leave out the garlic and coriander for plain naan, or just
leave out the coriander for garlic naan. Add some pepper or
whatever other spices you like in step 2 – experiment and
enjoy!

Serves:

Ingredients (use vegan versions):

• 1 cup yellow split peas
• 1 cup hulled barley
• 1 4″ strip kombu seaweed, sliced
• 1 cup diced onion, (1 large onion)
• 1 1/2 cups sliced carrots (about 3 large) (frozen okay)
• 1 cup chopped celery (3-4 large stalks)
• 1 cup chopped swiss chard, frozen is okay
• 1/4 cup chopped parsley
• 7 cups water
• 1/2 – 2 1/2 teaspoon curry or to taste (optional)
• sea salt/black pepper to taste

Directions:

Place all ingredients except curry, salt and pepper in a
pot. Bring to a gentle boil, stirring to keep peas from
sticking on the bottom. Reduce heat. Take tomato out, peel
skin off if desired, and return it to the pot. Allow soup
to simmer, covered, at a low temperature for 3-4
hours, stirring occassionally (or in an electric crockpot
all day or all night). When peas and grain are very tender,
add curry, salt and pepper as desired. Serve with whole
grain buns and fresh cucumber slices.

Serves: 6

Preparation time: 10 minutes chopping, 3 hours cooking

Ingredients (use vegan versions):

• 1 butternut squash approx 1.5kg (3.5 pounds)
• 1 large onion
• 6 cloves of garlic
• 1 tablespoon vegan maple syrup
• 1 tablespoon of curry powder (whichever style you prefer)
• black pepper
• 2 tbsps of extra virgin olive oil (cold pressed)
• water
• A pinch of salt (optional)
• 1 cup or so of vegan soymilk (optional)

Directions:

Cut the squash up into 1 inch cubes and put them into a pot. Just
cover the squash with the water, and add in the onion (whole),
garlic (whole), maple syrup, curry, pepper, oil, and salt (optional).
Simmer away with the lid on for about an hour or so, and let cool.
Leave for 12-24 hours in the fridge, and then mash the mixture in
a blender or by using a wooden spoon if you don’t have a blender.
Reheat in the pot for about 1.5 hours by simmering, and add in
soy milk slowly in the last 15 mins of simmering

Serve in a clay dish (it tastes much nicer), with bruschetta or any type of
crusty vegan bread.

Serves: 4

Preparation time: 2.5 hours

Ingredients (use vegan versions):

• 7 different kinds of uncooked beans (and some lentils if you wish) 2 full cups in quantity
• 3 shredded onions(in rings)
• 6 large carrots sliced thin
• 1cup of frozen or fresh peas
• 1/4 cup of barley
• 3 tablespoon of olive oil
• Seasoning: 3 large garlic buds
• 1tablespoon of oregano.
• 1 teaspoon sea salt
• 2 tablespoon of demarara suger
• pepper to taste
• chilli powder and or curry to your liking
• 3 cans of stewed tomatoes

Directions:

Serves: 14.

Preparation time: 6 hrs.

Sautee onions. Roller Boil All the beans for 1/2 hour. Pour off
water. Bring back to simmer and do so for 4 to 5 hrs with enough
water to “double” cover the beans. Add water as you go if needed.
THROW EVERYTHING in together and leave until done Freezes well in
portions Very healthy – add what you want. It is a “meaty” dish.

Ingredients (use vegan versions):

• 250gms (about 1/4) pumpkin (peel and remove seeds) (yellow squash may be used)
• 5 red chillies
• 2 tablespoon sesame seeds
• 1 tablespoon split black gram seeds
• 7 curry leaves (for flavour)
• 2 tablespoon oil
• 1/2 cup water
• salt as per your taste

Directions:

Cut pumpkin into medium cube pieces and set aside.

Roast red chillies and sesame seeds to a golden color, and grind to a
powder. Set aside.

Oil a heated frying pan. Add black gram seeds, and fry on medium heat to
to a golden color. Add the curry leaves, and fry for a while.

Add washed pumpkin cubes, and stir. Sprinkle with salt.

Add water, cover and cook. Observe that it does not become
paste. The cubes should be seperate and smooth.

Now uncover and sprinkle on the roasted and powdered chillies and sesame
seeds. Once again stir slightly without breaking the cooked cubes.

This curry is very tasty with cooked plain rice.

Regarding copyrights: I did not copy. This is my own mother’s recipe.

Nutritional Information:
It has vitamin C. It gives a cooling effect to the body.

Serves: 2

Preparation time: 12mts