Focaccia Bread–Bread Maker Version
- 1 Cup of Water (80’F)
- 1/3 Cup Oil
- 2 Teaspoons Sugar
- 1 1/2 Teaspoon Salt
- 3 Cups of Bread Flour
- 2 Teaspoons of dry Active Yeast
Place in Bread Maker in this order. Once dough is processed, take out and press dough onto grease bake sheet. Using your fingertips, make indentations in dough. Cover and let rise in warm place for 20 minutes or until doubled in size. While dough is rising select topping and prepare.
For my Bread, I took 3 Tablespoons of minced rosemary, Paprika and Olive Oil and brushed it all of the dough. I finished it off with a sprinkling of Rock Salt.
Bake at 400’F for 20 minutes or until golden.
Curried Cream of Sweet Potato & Acorn Squash Soup
- 1 Acorn Squash- peeled and chopped into 1″ X 1″
- 1 Sweet Potato- peeled and chopped
- 1 Can of Coconut Milk
- 5 Carrots
- 3 Pieces of Celery Stalks
- 1-2 Litres of water
- 2 Tablespoons of Minced Garlic
- 1 Tablespoon of Coconut Oil
- 2 Tablespoons of equal parts–Spice Blend
( Turmeric, Curry, Paprika, Cayenne, Salt, Pepper, Onion Powder)
(You can add a chopped Spanish Onion to this if you wish for some more flavour)
Take a pot, I used a 15 Qt one…turn it on Medium heat. Place in the carrot and onion with Coconut Oil, let it sweat and soften up (5 minutes). Add the minced garlic and the spice blend. Once everything looks sautéed, add the sweet potato and acorn squash. Add the water and the coconut milk. At this point everything is in the pot that you want in the soup, you will have to add more salt and pepper to taste. Once simmered for about 30 minutes, I blended mind in a separate blender, where some of you may have a hand blender–use what ever is comfortable. Keep in mind if you are using a separate blender to cool down (not all the way just not so it is still boiling) the “soup” before.
Once blended i returned it to the pot and tasted the soup to see what it need. Here you can add more curry if you feel. This recipe is vegan and gluten-free.