16 ounces of white bottom mushrooms
4 large white onions
8 gloves of garlic
Two 32 ounce containers organic vegetable broth
2 tablespoons of curry powder
1 tablespoon of chili powder
2 six ounce cans of tomato paste
1 can of organic coconut milk
3 cups red lentils.
In a large saucepan sauté the onions until caramelized. Then add in the garlic and sauté for another 3 to 5 minutes. Add the curry powder, chili powder and tomato paste. Stir well. Then add the broth coconut milk and stir well to mix. Add the lentils and bring to a boil. Then reduce heat to very low and simmer for 30 minutes.
Sauté in a separate pan with l clove of garlic.
Serve Hot… and enjoy!
Homemade Vegan Naan
1 tsp. active dry yeast (1/2 package)
1/2 cup warm water
1 Tbsp. sugar
3 Tbsp. almond milk
1 tsp. salt
1 3/4-2 cups bread flour
2 Tbsp. Olive oil
•In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until frothy.
•Stir in the sugar, almond milk, salt, and enough flour to make a soft dough, between 1 3/4 to 2 cups.
•Knead for 6 to 8 minutes on a lightly floured surface or until smooth. Place 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 the dough then roll into golf ball-size pieces and place on a baking sheet. Cover with a towel and allow to rise until doubled in size, about 30 minutes.
•Preheat a pan to high heat and lightly oil. Roll each ball of dough into a thin circle then add to pan one at a time. Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional oil. Flip the bread and cook for 2 to 3 minutes on the other side. Continue until all the bread is cooked.