Good extra recipes.

6 Top Fuels for Human -Barley -Corn (maize) -Millet -Potatoes -Rice -Wheat

Vegan 80/10/10 Bread Directions: In a bowl, proof the yeast by mixing warm water, sugar and yeast. Let sit for 5 minutes or until frothy. In another bowl, add the dry ingredients and mix well. Add the yeast mixture, warm soy milk and knead for 8 minutes into a soft smooth non sticky dough. Use more water or flour if needed. I added another Tablespoon water. It will depend on the consistency of the non dairy milk and if you used sugar or maple syrup. Spray water on top. Cover the bowl with a towel and let rise for 1.5 hours or until doubled. Take the dough out, punch it down and shape into a loaf, by rolling into a jelly roll or pulling on all sides. Place in a greased oil(then clean with paper towel) or parchment lined bread pan. Spray water on top and then spray oil or dust with flour. Cover lightly with a towel and let rise until doubled minutes. Bake in pre-heated 370 degrees F for minutes. Remove the bread from pan. Cool completely before slicing. Ingredients: 1/2 cup warm water. Lots of Sugar. 1 Tablespoon active yeast. 1/2 cup warm Rice or Soy Milk. Little bit of oil. All purpose Flour (White Flour).

SOUP RECIPES!

Vegetable Broth Directions: Heat a large stock pot. Add the vegetables, garlic, bay leaf, peppercorns. Pour in the water, give it a good stir, turn up the heat and cover. Cook for 1 hour, turning the heat down a bit once the whole thing starts boiling. After 1 hour, add the tamari/soy sauce and let it simmer uncovered for another minutes to concentrate the flavors Strain the veggies and transfer the broth to your preferred storage containers. Ingredients: 12+ cups of broth. 1-2 Large Onions, chopped 1 lb Celery, chopped 1 lb carrots, washed peeled and chopped 3 Whole Cloves Garlic 1 Bay Leaf 10 Whole Black Peppercorns 1 Gallon Water

Potato Sorrel Soup Directions: Place the potatoes into a large pot, and cover. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. Add in ‘Sour Leaves’ and reduce heat to low, and cook for 10+mins. Stirring occasionally. Ingredients: Potatoes cut in half Lots of Sour(Sorrel) Leaves.

Garlic and Potato Soup Directions: Preheat oven to 200C/400F Place the whole unpeeled garlic bulbs in a small tray and bake for about 30 minutes. Partially cook the potatoes in boiling water for about 10 minutes. Stir fry the onions on medium/high heat for about 20 minutes until caramelized. Bring the vegetable broth to the boil, and reduce to a simmer, and then add the drained potatoes Squeeze the roasted garlic pulp into the soup, stir through the onions, and season to taste. Simmer for 15 minutes until the potatoes are cooked through, and the flavors infuse. Ingredients: Depends how big soup you want, vary the ingredients. 2 whole heads of garlic 6 large potatoes scrubbed and sliced 2 large red onions roughly chopped Frozen mixed vegetables –(Or make vegetable broth) Freshly ground pepper Chopped flat leaf parsley for garnishing

SUMMER CORN SOUP Directions: To a large saucepan over medium heat, add Water (NO OIL) onion and garlic and sauté for 3-4 minutes. Add potato, season with a little pepper, and cover to steam for 4-5 minutes. Add most of the corn, reserving a little for garnish, and stir. NOTE: If you plan to blend the soup, I recommend adding half broth, half milk for a more creamy texture. But if you intend to leave it unblended, forgo the non diary milk and do all broth for best texture/flavor. Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5 minutes. If blending, add 3/4 of the soup to a blender and blend until creamy and smooth. If using nutritional yeast, add now. Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be. To serve, top with chopped green onion, remaining fresh (or lightly sauteed) corn, and black pepper. Add a sprinkle of paprika for color. Ingredients: ½ Large white onion, chopped (1 cup). 2 cloves garlic, minced. 4 small Potatoes, quartered (Peeling). Ground black pepper. Corn. 2 cups Vegetables broth. 2 cups Soy Milk (Or Rice Milk). 2-3 green onions, chopped. Optional: 1-2 Tbsp nutritional yeast for cheesy flavor.

CORN CHOWDER(SOUP) Directions: Heat the pan and add water then Add the onion. Cook until soft, then add garlic, celery, potatoes. Slice kernels off the corn, then use the back of your knife to scrape the juices off of the corn cob and add to the pot. Add the red pepper, celery salt, paprika, a pinch of salt, black pepper, and stir. Cook until the potatoes are slightly softened, about 5 minutes, then add sherry vinegar, vegetable broth. Cover and simmer until potatoes are tender, about 15 more minutes. Let cool slightly, then transfer half the soup to a blender. Blend until creamy then return it back to the pot and stir. Taste and adjust seasonings and serve with chopped chives. Ingredients: 1 medium yellow onion, chopped. 3 cloves garlic, minced. 2 ribs celery, chopped. Potatoes, chopped. Sweet Corn. 1 red pepper, diced. 1/2 teaspoon smoked paprika. 2 cups vegetable broth. Freshly ground black pepper Chopped chives, for garnish.

Veggie Potato Soup Directions: In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened. Yield: 11 servings (2-3/4 quarts). Ingredients: 3 cans (14-1/2 ounces each) vegetable broth 6 medium potatoes, cubed 1 medium carrot, thinly sliced 1 large leek (white portion only), chopped 1/4 cup butter, cubed 1 garlic clove, minced 1 teaspoon dried thyme 1/4 teaspoon dried marjoram 1/4 teaspoon pepper 1/4 cup all-purpose flour 1 cup frozen peas, thawed

CORN & RICE CHOWDER (SOUP) Directions: In medium pot, bring 2½ cups of vegetable broth to a boil. Once boiling, add wild rice and simmer, covered, for about 40 minutes or until rice is tender. (The broth will not all be absorbed.) In a dutch oven or large pot, heat water over medium heat. Add onion and carrots and sautee for 7 minutes. Add garlic and peppers and satutee for another two minutes. In a blender or food processor, blend 1 lb of corn with 1 cup vegetable broth until smooth. You may need to do this in two batches. Add pureed corn, additional cup of whole corn, remaining 2½ cups of vegetable broth, nutritional yeast, salt, pepper, and cooked wild rice. Bring to a boil and then reduce heat and simmer, covered, for about 15 minutes. Stir in almond milk and season with salt and pepper to taste. Ingredients: 6 cups vegetable broth. Rice. 1 medium onion, diced. 1 tsp minced garlic. 3 carrots, chopped. 2 cups sliced bell peppers (I used frozen). 1 lb + 1 cup frozen corn, cooked in microwave or on stove. ¼ cup nutritional yeast. Pepper to taste. 1 cup unsweetened Rice or Soy Milk.

CURRIED QUINOA RED LENTIL SOUP Directions: In a large pot, saute the onions and carrots in a bit of oil over medium heat for about ten minutes, stirring often. Add garlic and cook for a couple more minutes. Add in the rest of the ingredients and stir to combine. Turn heat up to high. Once soup begins to boil, reduce heat to low and simmer, covered, for about 20 minutes. Remove lid and give soup a good stir. Cook on low for another ten minutes or so uncovered to allow flavors to meld. Ingredients: 1 cup chopped onion (about half a large onion) 3 large carrots, diced 2 garlic cloves, minced 2¾ cups unsweetened Rice or Soy Milk 15oz can diced tomatoes 1 cup red lentils ½ cup dry quinoa 1 tbsp curry powder 2 tsp garam masala 1 tsp coriander