The traditional naan recipe consists of flour, yeast, and water. This recipe is popular in South and Western Asian cuisines. Varieties of naan became available when Indian cuisine spread across the world. In this recipe, naan bread is prepared as gluten-free and wheat-free garlic naan.
Ingredients:
• 2 cups shredded coconut meat
• 2 tbsp water
• 3/4 cup onion
• Some olive oil (for greasing)
• minced parsley
• minced garlic
• minced white onion
• black pepper
• sea salt
• thyme
Instructions:
Prepare a blender.
Add 2 cups shredded coconut meat, 2 tbsp water, and 3/4 cup onion.
Blend until the mixture is smooth.
Set aside.
Prepare a dehydrator sheet.
Drizzle some olive oil and lightly grease it.
Pour the coconut mixture on the dehydrator sheet.
Slightly spread the mixture.
Drizzle a little olive oil on top.
Top it off with minced white onion, garlic, and parsley.
Season with black pepper, sea salt, and thyme.
Place it inside the dehydrator for 2 hours.
Remove from the dehydrator and flip on the other side.
Place inside the dehydrator for another 2-3 hours.
After 2-3 hours, remove from the dehydrator.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=G5DNP4qv51c
This raw vegan Italian mushroom pizza is a delicious and healthy version of the traditional pizza. It’s a mushroom pizza filled with mushroom meat and vegan marinara. Enjoy this yummy recipe with your friends at a weekend dinner.
Ingredients:
• 2-3 large portobello mushrooms or 10-15 mini portobello mushrooms
• 1 tbsp coconut aminos (use date sauce or apple cider vinegar as replacement)
• Pinch of Himalayan pink salt
• 1/2 zucchini (unpeeled, thinly round slices)
• Dried oregano (for garnishing)
• 1 green onion (chopped for garnishing)
For the Marinara:
• 15 sundried tomatoes
• 5 dates
• 1 garlic clove
• 1 cup cherry tomatoes
• 1 tsp apple cider vinegar
• Fresh oregano
• Basil
• Smoke paprika, salt and any seasonings to taste
For the Cheesy Sauce:
• 1/4 cup soaked cashew nuts
• 3-4 dates
• 1 garlic clove
• 1 tsp apple cider vinegar
• Cayenne powder and salt to taste
Instructions:
Prepare portobello mushrooms.
Scoop out the meat of the mushrooms.
Be careful not to scoop or scrape it all the way through.
Set aside the mushroom caps.
Chop the scooped out insides into fine pieces and place in a bowl.
Add 1 tbsp coconut aminos and a pinch of Himalayan pink salt to taste.
Mix until well coated, then marinate.
Set aside.
Pour some coconut aminos into a deep plate.
Soak the outside parts of the mushroom caps.
Make sure they are well coated with the coconut aminos.
Set aside.
For the Marinara:
Prepare the blender.
Put all the ingredients for the marinara inside the blender.
Blend on high speed until the texture is like a tomato paste.
Transfer to a bowl.
Set aside.
For the Cheesy Sauce:
Prepare the blender.
Put all the ingredients for the cheesy sauce in the blender.
Blend on high speed until smooth.
Transfer to a bowl.
Set aside.
Assembly:
Prepare the mushroom caps.
Fill the caps with some amount of marinara.
Spread the marinara inside the mushroom caps.
Place round thin slices of zucchini.
Fill with some amount of marinated chopped mushroom meat.
Top it off with the cheesy sauce.
Garnish with dried oregano and chopped green onion.
Place inside the dehydrator for 30-45 minutes.
You can make it an hour to blend all the flavors.
Once done, serve immediately and enjoy!
Images – https://www.youtube.com/watch?v=FPxLk4PKj8g
Mizu-Yokan, or simply Yokan, is a jelly dessert that originated from Japan. Its main ingredients are agar powder, red bean paste and sugar. You can add sliced chestnuts, azuki bean, or persimmons in the mixture. It is best to eat it chilled. This recipe takes about 15 minutes. Enjoy!
Ingredients:
• 3 pieces chestnut (simmered in syrup, sliced in half)
• 30 grams Dainagon Amanatto (a large type of candied azuki bean)
• 30 grams sugar
• 150 grams Koshian (red bean paste)
• 200 ML water
• A pinch of salt
• 1 tsp agar powder
Instructions:
Prepare a takoyaki mold.
Place a sliced chestnut in each mold (6 molds).
Place 5-6 Dainagon Amanatto in each mold (6 molds).
Keep other molds without chestnut and Dainagon Amanatto (6 molds).
Set aside.
Set a pot and add water.
Add agar powder and whisk to combine.
Switch the burner to medium heat.
Continue to whisk the mixture.
Once it starts boiling, reduce to low heat.
Let it simmer for 30 seconds until the agar powder dissolves.
Add sugar and continue to whisk until it dissolves.
Switch off the heat.
Add red bean paste.
Stir until the paste dissolves in the mixture.
Switch on the burner to low heat.
Add a pinch of salt.
Bring to a boil while whisking the mixture.
Once it starts boiling, remove the pot from the heat.
Switch off the burner.
Transfer the pot into a bowl filled with cold water.
Stir the mixture to let it cool down.
Pour mixture into each takoyaki mold.
You can use a toothpick to move the chestnut and Dainagon Amanatto around to fill the gaps with the mixture.
Fill the rest of the molds without chestnut and Dainagon Amanatto.
Place inside the fridge and chill for 30 minutes.
Once chilled, remove Mizu-yokan in each mold using a spatula.
Serve and enjoy!
Images – https://www.youtube.com/watch?v=zxCxFMldAgg
Indian Recipes, Vegan Recipes, World Cuisine | Recipe World | 
February 28, 2021 11:17 am | 
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