Vegan Naan Bread

What is better than a big plate of masala over basamati rice and a nice fluffy warm piece of Naan bread? In my book, not much. Indian food is on my top five favorite foods list. I was so disappointed that every package of naan bread I found had dairy & soy in them. Such an injustice to my non dairy, soy free world. I decided it was high time to come up with a recipe for naan bread that my family and I could eat. I hope you enjoy!

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Vegan Naan

1 pack active dry yeast

1 cup very warm water (110 degrees)

1 Tablespoon sugar

3 Tablespoon non dairy unsweetened milk

1 ener-g egg (prepared)

1/4 cup Spectrum organic shortening or Earth Balance soy free spread, melted

1 1/2 tsp salt

3 1/2 cups bread flour

In the pan of your bread machine, dissolve yeast in 1 cup of warm water with the 1 TBS sugar.

Let stand about 10 minutes, until frothy. Add milk, ener-g egg, shortening/butter, salt, and flour. Turn bread machine on dough cycle.

Once dough cycle is over, take dough out and break into golfball size balls. Place balls onto a baking sheet, cover with towel and let rest for 30 minutes. Should just about double in size. If they’re not, let them rest an extra 15 minutes.

Once dough has risen, pat or roll out until flat. Put a little oil into hot frying pan and cook on both sides until browned.


Vegan Chocolate Chip Cookies

I am a sucker for a cookie. I absolutely adore big fat chewy chocolate chip cookies. I can even be found eating them for breakfast when they just happen to be sitting around. These cookies are dairy & egg free, and incredibly delicious!

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Vegan Chocolate Chip Cookie’s

3/4 cup Earth Balance Soy Free Vegan Spread (I have also used Spectrum Shortening)

3/4 cup dark brown sugar

1/4 cup cane sugar

4 1/2 tsp ener-g Egg replacer blended with 6 TBS water until frothy (this is very important that it’s blended!)

2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips, chunks or both

1/2 cup chopped walnuts (optional)

In the bowl of a stand mixer with paddle attachment, cream the shortening and sugars together on medium speed until light and fluffy. Add vanilla and egg replacer. Scrape down the sides as needed.

In a separate bowl, combine flour, baking soda and salt. With mixer on low speed, slowly add dry ingredients into the wet.

Remove bowl from mixer and by hand with a rubber spatula stir in chocolate chips and nuts.

Roll into Teaspoon size balls for mini cookies, or golf ball size balls for big cookies. Bake at 350 for 6-8 minutes for smaller cookies or 8-10 minutes for large. Chill the dough for 30 minutes before baking if you want a taller, thicker cookie.