Tag Archives: Naan Week

Fall, Great Leftovers, Rotation, Seasons, Spring, Summer, Weeknight Dinner, Winter

Naan & Sausages

This is inspired by Short Leash, which is the first place I saw that put sausages in naan and filled them with delicious toppings.

Print Recipe

Naan & Sausages

Relatively easy and simple, if you already have naan, beans and yuba bacon
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: American, Vegetarian
Keyword: Simple
Servings: 2 servings
Calories: 864kcal

Ingredients

  • 1 cup pinto beans
  • 4 pieces naan
  • 4 vegetarian sausages Beyond Meat "Brat Original"
  • 4 tbsp green chilies
  • 1 tbsp canola oil
  • 2 yellow onions
  • 1 jalapenos
  • 8 pieces yuba bacon optional

Instructions

Prep

  • These do not count towards the total time for this meal, because hopefully you are cooking this part of a larger meal plan. Make sure you have naan, pinto beans (or other bean that holds it shape) and yuba bacon (if using).
    1 cup pinto beans, 4 pieces naan, 8 pieces yuba bacon

Cooking and Assembly

  • To a large skillet or sauté pan, add the 1 tbsp canola oil and heat over medium. Then add the yellow onions and jalapenos and fry until they develop some color and are well-softened.
    1 tbsp canola oil, 2 yellow onions, 1 jalapenos
  • Remove the onion mix while preserving the oil in the pan as much as possible. Once removed, add the sausages. Cover and cook for a few minutes. Remove the cover and turn. Adjust heat. You want the sides to develop some light color over 5 minutes per side. Continue to rotate and adjust heat so they sausages crisp up and cook. Check internal temperature so it reaches at least 165°F.
    4 vegetarian sausages
  • Assemble by placing each naan on a plate and topping with the sausage, ¼ cup of beans, 1 tbsp or so of green chilies, and some of the cooked jalapenos and onions. You can add a small amount of mayonaise or a light mustard. A little cheese would be fine too.
    4 pieces naan, 8 pieces yuba bacon, 4 tbsp green chilies

Notes

Makes 2 very hefty servings; nutrition assumes inclusion of Yuba bacon.

Nutrition

Calories: 864kcal | Carbohydrates: 127g | Protein: 42g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 3g | Cholesterol: 6mg | Sodium: 2404mg | Potassium: 805mg | Fiber: 17g | Sugar: 17g | Vitamin A: 337IU | Vitamin C: 27mg | Calcium: 229mg | Iron: 9mg
Nutrition Facts
Naan & Sausages
Amount Per Serving
Calories 864 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g25%
Trans Fat 3g
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 6mg2%
Sodium 2404mg105%
Potassium 805mg23%
Carbohydrates 127g42%
Fiber 17g71%
Sugar 17g19%
Protein 42g84%
Vitamin A 337IU7%
Vitamin C 27mg33%
Calcium 229mg23%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Side

Yuba Bacon

Surprisingly delicious! This was excellent for some BLTA sandwiches I made. It’s not like it tastes like bacon, exactly, but it is savory, crunchy and full of that umami flavor.

Print Recipe

Yuba Bacon

Crispy umami blast you can use anywhere you would use bacon
Prep Time25 minutes
Cook Time20 minutes
Marinating Time30 minutes
Total Time1 hour 15 minutes
Course: Ingredient, Side Dish
Cuisine: Vegan, Vegetarian
Keyword: Vegetarian Replacement
Servings: 8 servings
Calories: 102kcal

Ingredients

  • 5 oz yuba (aka tofu skins)
  • ¼ cup soy sauce or tamari low-sodium
  • 2 tbsp vegetable oil
  • 1 tbsp nutritional yeast
  • ½ tbsp vegan Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ¼ tsp onion powder
  • 1 tsp balsamic vinegar optional
  • 1 tsp tomato paste optional

Instructions

  • In a large, sealable container (preferably fairly broad), mix together the ingredients (besides the yuba). Mix well so everything dissolves, if possible.
    ¼ cup soy sauce or tamari, 2 tbsp vegetable oil, 1 tbsp nutritional yeast, ½ tbsp vegan Worcestershire sauce, 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp black pepper, ¼ tsp onion powder, 1 tsp balsamic vinegar, 1 tsp tomato paste
  • Remove yuba from the package and gently try to separate the layers. Some may come apart well and others may stick together like thicker slices. Slice into bacon-like strips about 1.5-2” across and 6-9” long, whatever makes sense based on the folds. Place into the marinating container and mix gently but well. Place in the fridge for a while – at least 10 minutes, up to 1 hour.
    5 oz yuba
  • Preheat the oven to 375ºF. Line 2 baking sheets with parchment paper. Lay out the strips on the parchment paper so they do not touch.
  • Bake for about 15 minutes. Smaller pieces may need to be removed towards the end and larger pieces may need 20 minutes or so. You want them to just hit the darkening stage but not to get too dark.
  • Remove from the oven and transfer to a container quickly, so they can continue to dry and cool. They will get crisper as they cool.

Notes

Nutrition based on 8 servings

Nutrition

Calories: 102kcal | Carbohydrates: 13g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 425mg | Potassium: 63mg | Fiber: 2g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
Nutrition Facts
Yuba Bacon
Amount Per Serving
Calories 102 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 425mg18%
Potassium 63mg2%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 2g2%
Protein 5g10%
Vitamin A 136IU3%
Vitamin C 3mg4%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Bread and Pasta, Indian

Best. Naan. Ever.

There are a lot of great ways to make naan. This is the best I’ve discovered so far. It’s relatively quick and you get 12 delicious pieces of yeasted, mildly sour bread.

Print Recipe

Best Naan Ever

This excellent naan has more complicated ingredients, but remains relatively quick to make.
Prep Time30 minutes
Cook Time15 minutes
Rise Time2 hours
Total Time2 hours 45 minutes
Course: Side Dish
Cuisine: Indian
Keyword: Bread
Servings: 12 servings
Calories: 195kcal

Ingredients

  • 250 g all-purpose flour
  • 250 g bread flour
  • 2 tbsp canola oil
  • 4 tbsp whole-milk yogurt
  • 7 grams active dried yeast
  • 2 tsp sugar
  • 2 tsp salt
  • 1 tsp baking powder
  • 1 cup whole milk warmed
  • 1 tsp canola oil

Instructions

  • Measure the flours into the stand mixer bowl. Add the paddle attachment. Mix in the canola oil, yeast, sugar, salt and baking powder. Then add the yogurt and mix until you get a crumb-like texture. If it starts to form a ball, stop and switch to the dough hook. Once mixed, switch to the dough hook, and stir in the warmed milk until it comes together into a ball. You may need to add more flour or milk, but you essentially want to get a ball that comes together but isn’t too dry or too wet.
    250 g all-purpose flour, 250 g bread flour, 2 tbsp canola oil, 4 tbsp whole-milk yogurt, 7 grams active dried yeast, 2 tsp sugar, 2 tsp salt, 1 cup whole milk, 1 tsp baking powder
  • Kneed with the dough hook for a few minutes. You want it to form a dough, but it can stay fairly sticky and formless at this point. It should be just dry and gluten-strengthened enough to not stick to the dough hook. (This will be a fairly wet dough.)
  • Place a teaspoon of canola oil into a large, clean mixing bowl. Pull the dough out of the stand mixing bowl and gently turn over in the oil in the mixing bowl, so it’s well-coated. Cover with a wet dish towel and set aside in a warm place. Let the dough rise for about 2 hours, until doubled in size.
    1 tsp canola oil
  • Pull the dough from the mixing bowl and gently and quickly roll the dough into a log. Cut the log into 12 equal portions using a knife or dough-scraper. Let rest on a lightly floured work surface, covered with a dry towel (which can also be covered by the wet towel).
  • Heat a very large skillet or sauté pan over medium-high heat, about a 6.5/10. Allow it to get hot while you roll out the first naan.
  • Next, you will roll out each naan and then add to the hot pan. While it cooks, you will roll out 1-2 more naan. It's best if you have a willing helper to manage the rolling while you handle the cooking naan, but you can multi-task this too. More specifically: With each piece, flatten into a long round, about 4” wide and as long as needed (maybe 9”) to get a fairly thin piece of naan. You may need to use some flour to prevent sticking to the work surface, but try not use too much.
  • Once the pan or skillet is hot, cook each naan for about 45-90 seconds per side and then flip and press down with the spatula for another 30-45 seconds until cooked and developing color. Remove to a warmed oven, if desired.

Notes

Makes 12 pieces of naan

Nutrition

Calories: 195kcal | Carbohydrates: 33g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 436mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
Nutrition Facts
Best Naan Ever
Amount Per Serving
Calories 195 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 3mg1%
Sodium 436mg19%
Potassium 85mg2%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 2g2%
Protein 6g12%
Vitamin A 39IU1%
Vitamin C 1mg1%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Great Leftovers, Indian, Pressure Cooker, Rotation, Weeknight Dinner

Black Bean Kofta and Tomato Sauce

This is one where the timing gets jammed up at the end. From start to finish, this could be a two-hour meal, if you include cooking the beans.

  • 45-60 minutes to cook the beans (including pressurizing, pressure cooking, and natural pressure release)
  • 10 minutes for assembling kofta
  • 25 minutes for baking the kofta
  • 15 minutes to simmer kofta in the sauce

Tips to make this meal as fast as possible:

  • Ideally, you will start the beans at the very beginning of the cooking process, so they are ready early. You can start them earlier than that, even, since the method described below is supposed to be in the background anyway.
  • The next thing to do is prep all ingredients. The instructions include a step to puree the tomatoes, but you could consider doing that while the beans cook, if you have time before starting cooking.
  • Then, you can start the sauce before you start baking the kofta. The sauce will do best if it can simmer for a while on medium-low or low. So consider starting the early sauce prep before you put the kofta in the oven.

Important: this one needs a small pasta, bread, rice or naan as a side.

Print Recipe

Black Bean Kofta and Tomato Sauce

A delicious and filling Indian-inspired meal
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner
Cuisine: Indian, Vegetarian
Keyword: Dry Beans
Servings: 6 servings
Calories: 398kcal

Equipment

  • Pressure cooker

Ingredients

Beans

  • 350 g dry black beans
  • bean spices including bay leaf, kombu, red pepper flakes, garlic powder, oregano, peppercorns

Kofta

  • 4 cloves garlic
  • 2 inch fresh ginger peeled
  • 2 serrano peppers stems removed
  • 4 spring onions or 6 scallions, trimmed and chopped
  • 1 bunch fresh cilantro chopped, 1 tablespoon reserved for garnish
  • ¾ cup bread crumbs
  • 2 eggs
  • 1 tsp garam masala
  • ½ tsp chipotle chili powder

Sauce

  • 2 tbsp olive oil
  • 1 large white onion finely chopped
  • 4 lbs tomatoes or 2 28oz cans tomatoes, whole peeled or crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin

Instructions

Beans

  • Pre-soak the beans for best results. Measure, pick-through and rinse the beans. Add to a large bowl, cover with water of 1.5% salinity (i.e. 1 liter water and 15g salt), and set aside covered for 6-10 hours.
    350 g dry black beans
  • When you’re first starting to prepare dinner, start the beans. Drain and briefly rinse the beans. Add the beans and enough water to cover by ½" to a pressure cooker pot. In a small spice bag, add a bay leaf, 1 piece kombu, ½ tsp red pepper flakes, ½ tsp peppercorns, ½ tsp garlic powder and ½ tsp oregano. Throw into the pot.
    bean spices
  • Put on the lid with a sealing ring, and set to high pressure for 6 minutes. Start it. You’re then going to leave it until it pressurizes and then naturally releases pressure. This whole process will take about 40-50 minutes, with 25 minutes of that time for depressurizing. Once depressurized, the beans should be perfectly soft and cooked. If not, cook a bit longer, but I wouldn't pressurize again or you’ll almost certainly overcook or cause more steam release than necessary.

Kofta

  • As the beans cook, you can prepare the rest of the ingredients per the instructions in the ingredient list.
  • Once everything is prepped, put the garlic, ginger and serrano peppers in a large food processor and run until you have a well-chopped consistency. (You probably need to scrape the sides several times.) Add half of the paste to a small cup.
    4 cloves garlic, 2 inch fresh ginger, 2 serrano peppers
  • To the food processor with half of the paste, add the rough-chopped spring onions and the cilantro and pulse 5-10 times, stopping to scrape the sides, until everything is well chopped. Then add the breadcrumbs, garam masala, chipotle, and 1 tsp salt. Blend until combined. Then add the 2 eggs and blend. Finally, add the beans.
    4 spring onions, 1 bunch fresh cilantro, ¾ cup bread crumbs, 1 tsp garam masala, ½ tsp chipotle chili powder, 2 eggs
  • Preheat oven to 400ºF. Line a sheet pan with parchment paper. Shape the mixture into 1” balls and place on the sheet pan. Place in the oven and bake for 25 minutes.

Sauce

  • While the kofta bake, in very large skillet or a Dutch oven, heat 2 tbsp olive oil over medium. Add the white onion and sauté until translucent and well-cooked. Add the remaining garlic, ginger and serrano paste from the small cup and cook for another 5 minutes, turning down the heat if things are cooking too fast.
    2 tbsp olive oil, 1 large white onion
  • While that’s cooking, purée the tomatoes until smooth. Add the purée (or crushed tomatoes), coriander and cumin to the skillet. Simmer for up to 20 minutes on low or medium-low.
    4 lbs tomatoes, 1 tsp ground cumin, 1 tsp ground coriander

Combine

  • Once the sauce is done, turn heat to low (if not already there) and add the kofta to the skillet. If the sauce is too thick (or too minimal) add a bit of water so the sauce comes up about two-thirds of the way to the sides of the balls. Simmer for 15 minutes on low, gently stirring occasionally, until the kofta are warmed through and the sauce has thickened.
  • Serve with small pasta, bread, naan or basmati rice.

Notes

Makes 6 servings

Nutrition

Calories: 398kcal | Carbohydrates: 66g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 435mg | Potassium: 1778mg | Fiber: 16g | Sugar: 15g | Vitamin A: 901IU | Vitamin C: 30mg | Calcium: 206mg | Iron: 8mg
Nutrition Facts
Black Bean Kofta and Tomato Sauce
Amount Per Serving
Calories 398 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 55mg18%
Sodium 435mg19%
Potassium 1778mg51%
Carbohydrates 66g22%
Fiber 16g67%
Sugar 15g17%
Protein 21g42%
Vitamin A 901IU18%
Vitamin C 30mg36%
Calcium 206mg21%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Quick, Weeknight Dinner

Grilled Caprese Flatbread

This is a great meal for Naan Week (especially in summer) because it is typically going to be different than other naan-centered planned for that same week.

Print Recipe

Grilled Caprese Flatbread and Salad

Naan serves as an excellent flatbread to support a fresh summer dinner
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 2 servings
Calories: 707kcal

Ingredients

  • 2 pieces naan
  • 1 tbsp olive oil for brushing
  • 4 oz fresh mozzarella sliced
  • 8 oz tomatoes cored and thinly sliced
  • 1 tsp salt
  • 2 oz basil pesto

Salad and Dressing

  • 2 tbsp olive oil
  • 1 large lemon zested and juiced
  • 3 oz arugula

Instructions

  • Prepare the ingredients and lay it all out. Preheat a broiler on high.
  • In a large bowl, whisk together 1 tbsp lemon juice and 2 tbsp oil. Season to taste with salt and pepper. Set aside.
    1 large lemon, 2 tbsp olive oil
  • Brush both sides of the naan with oil. Place on a sheet pan under the broiler for about 3 minutes until the top is developing good color. Remove from the oven.
    2 pieces naan, 1 tbsp olive oil
  • Flip the naan so the bottom is the crispy side. Divide the sliced mozzarella among the naan, then top with tomato slices to cover (some can be for the salad). Season with with some of the salt and fresh pepper. Sprinkle with half of the Parmesan.
    4 oz fresh mozzarella, 8 oz tomatoes, 1 tsp salt
  • Return flatbreads to the oven and broil until the cheese looks softer or melted, about 3 minutes. Reduce heat if everything is browning too quickly. Transfer to a cutting board to cool briefly.
  • Finish the salad. To the large bowl with the oil and lemon juice, mix in remaining tomatoes, arugula, walnuts and parmesan.
    3 oz arugula
  • Sprinkle some of the lemon zest and the 2 oz pesto over the top of the flatbreads, then cut into wedges.
    2 oz basil pesto

Notes

Serves 2

Nutrition

Calories: 707kcal | Carbohydrates: 48g | Protein: 23g | Fat: 49g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 2238mg | Potassium: 629mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2959IU | Vitamin C: 52mg | Calcium: 483mg | Iron: 3mg
Nutrition Facts
Grilled Caprese Flatbread and Salad
Amount Per Serving
Calories 707 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 19g
Cholesterol 50mg17%
Sodium 2238mg97%
Potassium 629mg18%
Carbohydrates 48g16%
Fiber 5g21%
Sugar 9g10%
Protein 23g46%
Vitamin A 2959IU59%
Vitamin C 52mg63%
Calcium 483mg48%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.