One of the best side benefits of eating vegetarian/vegan, in my opinion, has been the exposure that this has given me to foods from other cultures. Restaurants that serve foods from other regions of the world are frequently veg-friendly and I have discovered so many things that I love with what I would call my "epicuriosity".
Among my favorites are Thai, Ethiopian, and Indian. I am on a huge Indian food kick right now and plan to be making a few things at home in the next week or so. I visited a local Indian market to get a couple of ingredients and, hopefully, will have some success stories for you soon!
A few days ago I made some naan (a leavened Indian flatbread). Instead of a traditional naan made with ghee (clarified butter) and white flour, I "veganized" the recipe and substituted whole wheat flour for most of the white flour. The result was great! I love this bread!
Among my favorites are Thai, Ethiopian, and Indian. I am on a huge Indian food kick right now and plan to be making a few things at home in the next week or so. I visited a local Indian market to get a couple of ingredients and, hopefully, will have some success stories for you soon!
A few days ago I made some naan (a leavened Indian flatbread). Instead of a traditional naan made with ghee (clarified butter) and white flour, I "veganized" the recipe and substituted whole wheat flour for most of the white flour. The result was great! I love this bread!
Vegan Whole Wheat Naan
Makes about 8-10
1 cup lukewarm water
1/4 cup olive oil
2 Tbsp + 2 tsp unsweetened non-dairy yogurt
1 1/4 tsp salt
1 1/4 tsp sugar
1 1/4 tsp dry active yeast
2 cups whole wheat flour*
2/3 cup white flour*
- Place all ingredients in a bread machine in order recommended by the manufacturer and turn to "dough" cycle.
- Dissolve the yeast in about 1/4 cup of the water; stir in the sugar and set aside for 10 minutes. The mixture should get foamy- if it doesn't, the yeast isn't active or the water was too hot.
- Mix the rest of the water with the salt, olive oil, and yogurt and set aside.
- Put the flour in the bowl of a food processor or mixer. With the processor running, slowly pour in the water/oil mixture. Then add the yeast mixture and process until the dough forms a ball. Add more flour or water, if necessary, so that dough isn't crumbly or sticky.
*A note about flour: I kept 2/3 cup white flour in the recipe so the bread would maintain a soft texture. You can use whatever ratio you like.
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