Recipe
Vegan Curry Potato Soup – The Messy Cook By Dale
Ingredients
2lbs potatoes (white or sweet or a bit of both)
1 tbsp oil (avocado or veggie)
1 onion chopped (you can switch it up with leeks)
4 cloves garlic minced
2 tsp cumin
1 tsp cayenne’
4 tsp curry
1 tbsp salt and pepper (to taste)
1 tbsp minced ginger
1 can (28 oz) chopped or diced tomatoes
1 can chick peas
1 can peas (you can switch up for frozen)
1 can coconut milk
Boil the potatoes to fork tender. Drain and set aside. In the same pot add oil and sweat the onions and garlic. Ad everything else. Mix it up. If it’s too thick you can add a little veggie broth. Bring to a boil and simmer for 15 minutes. Enjoy!
Easy Peasy Garlic Naan bread – The Messy Cook By Dale
Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water
¼ cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 ½ cups bread flour
2 teaspoons minced garlic (optional)
¼ cup butter, melted
Directions
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
Heat a large frying pan lightly oiled. Roll one ball of dough out into a thin circle. Place the dough in the pan, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. (the cooking time is an estimate so watch them carefully)
