Naan Bread with Poppy Seeds

These are delicious and a must have for a curry!

This makes approximately 4 medium naan's or 2 large naan's.

Ingredients

• 250g Self Raising Flour
•  2 Teaspoons Sugar
• 120ml milk (I used Koko Dairy Free but any will do)
  • High in Calcium and contains vitamin D and B12
• 2 tbsp Olive Oil
• High in Vitamin E and K, also contains iron, calcium, potassium and sodium.
• 7g or 1/2 Teaspoon Baking Powder
• Poppy Seeds
• High in Calcium, Iron, Magnesium and Vitamin B6
• Salt

Method

Firstly take the oil and milk and gradually heat in a pan and remove once boiling allow to cllo until warm.

Then mix the flour, sugar, salt and baking powder in a bowl.

Next combine the oil, milk, flour, sugar, salt and baking powder and mix well to a thick dough, if it is too sticky add more flour and continue to mix.

Knead for about 5 minutes until it is elastic in texture.

Put the dough into an oiled bowl and cover with a damp tea-towel, leaving to rise for 10-15 minutes in a warm place.

Now form the dough into 5 - 6 balls and roll on a floured surface into the teardrop shape.

Next top with the poppy seeds and place on pre-oiled tins under a hot grill for 3 - 4 mins keeping an eye on it.

Serve hot and enjoy.

Step By Step Photos 

Red Onion and Chilli Bhajis

These Bhajis are incredibly tasty and do very well as a side dish!

Ingredients

• 4 Small Red Onions
• Vitamins B-16, C and K,  Folate, Thiamine, Calcium, Magnesium, Potassium and Manganese.
• 100g Coconut Flour
• Vitamin B1 and C, Iron and Calcium.
• 1/2 Teaspoon of Baking Powder
• 2 Teaspoons of Curry Powder
• 1 Red Chilli 
• Vitamin A, B2, B3, B6, E and K, Potassium, Iron, Copper and Manganese.
• Olive Oil
• High in Vitamin E and K, also contains Iron, Calcium, Potassium and Sodium. (Although I don't think this will count as it is used to fry the Bhajis) :-P
• 250g Natural Yougurt
• Vitamin B12 and D and Calcium.
• 4 Teaspoons of Mint
• Vitamin A, B6 and C, Zinc, Calcium and Iron
• 1 Garlic Clove
• Contains Vitamin B1, B6, C, Maganese, Copper, Selenium, Phosphorus and Calcium
• 250ml cold water

Method

Firstly dice two of the onions finely and the other two slice thinly.

Next chop up the Red Chilli and deseed.

Then sieve the flour and baking powder into a bowl, add the curry powder and chopped chilli and stir in. 

Following this add in the onions and stir until they are well coated.

This should now be a thick batter, if it is too lumpy add in more water, if not it wont matter because of the next stage.

Now heat up some oil in a pan, it should be about 5cm deep, to test add a piece of batter and if the batter bubbles and floats to the top the oil is hot enough.

Then the cooking stage, roll some of the batter in your hands and squeeze all of the water out before adding it to the pan. Then cook for approximately 3 minutes until brown, then turn over and cook for a further two minutes. 

Keep the Bhajis warm while the rest cook, I did this under the grill.

While cooking the Bhajis, make the Raita by crushing the garlic and chop up the mint.

After this add the yogurt to a bowl, add the garlic and mint and stir.

Serve together and dip Bhajis into the Raita and enjoy!

Step By Step Photos 

Coffee Cake

This is a lovely cake base and can be eaten on its own or if you double the quantity you can cut in two and put some vegan icing in the middle and on the top.

Ingredients

• 150g Caster Sugar
• 150g Sunflower Spread (I used Pure Dairy Free Sunflower Spread)
• Contains Vitamin A, D, E and B12.
• 3 Tablespoons of Olive Oil
• High in Vitamin E and K, also contains iron, calcium, potassium and sodium.
• 150g Self Raising Flour 
• 2 Tablespoons Instant Coffee (If you like it strong)
• 5g of Baking Powder

Method

Firstly preheat the oven at 160C (gas mark 3 or 325F).

Then add the Caster Sugar and the Sunflower Spread and whisk until they are a pale colour.

Next add the Olive Oil and Flour and continue to stir in.

Add the Instant Coffee and Baking Powder and stir in so that the mixture is consistent in colour.

Then place in the preheated oven for 30 minutes or until cooked.

Wait to cool before sitting back and enjoying the cake.

If you would like icing take advantage of this time to mix some up (I chose not to as I have found this stands well on its own).

Step By Step Photos

Creamy Onion and Potato Soup

This is deliciously creamy and actually tastes a bit like cream of chicken soup. 

Serves 4 people or 2 if you are hungry!

Ingredients

• 1 Large Onion (or about 3 Smaller ones)
• Contains Vitamin B1, B6, C, Fiber, Folate, Calcium, Iron, Quercetin, Potassium and Protein
• 2 Large Potatoes (or about 7 Smaller ones)
• Contains Vitamin B6, C, Potassium, Copper, Manganese, Phosphorus, Niacin, Fiber and Pantothenic Acid
• 60g Sunflower Spread (I used Pure Dairy Free Sunflower Spread)
• Contains Vitamin A, D, E and B12
• 120ml Dairy Free Cream (I used Alpro Single Soya)
• Contains Calcium and Protein
• 2 Cloves Garlic
• Contains Vitamin B1, B6, C, Maganese, Copper, Selenium, Phosphorus and Calcium
• 900ml Vegetable Stock (I used OXO cubes)
• Salt, Pepper and Rosemary to season

Method

Firstly dice the onion and garlic. Also peel and dice the potatoes.

Melt the Sunflower Spread in a sauce pan.

Once bubbling, add the onions, garlic and potatoes mixing well to ensure all of it is covered by the Sunflower Spread. Put on a low heat and sweat (cover with a lid) for 10 mins.

Following the sweating, season to taste with salt, pepper and rosemary.

Add in the stock and bring to the boil.

Then leave for 15 mins simmering away or until the vegetables are soft.

Add the Dairy Free Cream and simmer for a further 4 mins.

Then add contents to a blender or food processor and double check that the seasoning is to taste, if not add some more seasoning.

Serve immediately or leave to cool and freeze for another day.

Step By Step Photos