Full belly Happy Heart • Vegan Food

Good Morning!! Today is the turn for the naan bread and butter.

To prepare the soy milk, the ideal is to leave the milk soaking overnight (but I ignored it and that's why I used the hot water to soak them)
After soaking for a few minutes we strain the soybeans, liquefy it with water at room temperature. We transfer it to a large container and if necessary, more water is applied to it, the foam is removed, to avoid a bitter taste.
Leave it over medium heat until it boils (you must be careful since when it boils it rises and can be watered) once it has boiled we leave it on low heat for 30 more minutes. Finally strain it, preferably a cloth strainer so that the gravel does not pass, and your soy milk will be ready.
With the rubble they can make cakes, doughs, various preparations ...

Vegan butter:

40 gr soy milk together with 1 teaspoon of fruit vinegar, let it rest for 15 minutes.
Then add 19 gr of sunflower oil, 150 gr of coconut oil, 1 pinch of salt, 1 pinch of turmeric
It must be blended in a blender or powerful Mixter until a thick consistency is obtained (in my case it was not possible since the blender is not powerful)
It is kept in the fridge.

For the naan bread, we will use
250 gr of wheat flour, sift the flour. Add 3 grams of yeast, 1 tablespoon of sugar, 5 grams of salt, 1/3 of a cup of oil, add water little by little until the desired consistency is obtained, let the dough rest for 15 minutes.
The dough is sectioned and crushed and left to rest for another 15 minutes.
Knead with the rolling pin and put in the pan, they will be ready!

Full belly happy heart