Easy Quick Vegan Naan

Easy Vegan Naan

https://www.noracooks.com/vegan-naan/

Ingredients

1 tsp instant yeast

3/4 cup warm water

1 tsp sugar

2 c flour

1 tsp salt

3/4 tsp baking powder

3 tbsp coconut cream

2 tbsp olive oil

Minced garlic and cilantro for serving

Instructions

• Add the yeast and sugar to a large bowl and pour the warm water on top (think bath temperature, not too hot or it will kill the yeast). Let sit for a few minutes until it is frothy on top.
• Now add the flour, salt, baking powder, coconut cream and olive oil. Stir with a wooden spoon until it becomes difficult, then turn the ball of dough out on a lightly floured surface (I just use my countertop). Knead the ball of dough for about 2-3 minutes, until the ball of dough is smooth and soft. If it is too sticky, add a little more flour.
• Place the dough in a large bowl, cover with a tea towel and let it rise for about 30 minutes. If you are in a hurry, you can skip the rising part. It will still come out quite good!
• After it rises, flatten the dough and divide into 8 pieces.
• Heat a large, heavy bottomed pan (cast iron preferred) over medium heat. Take a piece of the dough and roll it on a lightly floured surface into a circle or oval shape (about 1/4 inch thick). If using garlic, gently press a little minced garlic onto one side so it sticks at this point.
• Place the dough on the heated pan in olive oil and cook until large bubbles have formed and the bottom is golden brown. Flip and cook 1-2 minutes more until that side is golden brown as well.
• Repeat with the remaining pieces. Cover the naan with a towel or wrapped in foil to keep warm until ready to serve. Serve plain or brush with melted vegan butter and sprinkle with fresh herbs, such as cilantro or parsley.

Vegan Chocolate Chip Cookies

These turned out absolutely delicious.

https://dotsiebauschusa.com/vegan-chocolate-chip-cookies/

Special ingredients: use nutiva shortening (available at Good Life Grocery) and whole coconut milk

Ingredients
– 1/2 cup coconut oil, solid (be sure it is not melted at all)
– 1 and 1/4 cups light brown sugar, packed
– 2 teaspoons vanilla extract
– 1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
– 1/4 cup unsweetened applesauce
– 2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 cups chocolate chips (use vegan chocolate chips if vegan - Guittard), divided
– Flaky sea salt, optional

Instructions
1. Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.

2. In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.

3. Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.

4. Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

Notes
If the dough appears too sticky, add a little more flour, one tablespoon at a time; if the dough appears too dry, add a tablespoon of coconut milk.