added nugs, and lainchan additions

recipes/chunky_beef_hot_pot

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+
+Chunky beef hot pot
+
+Ingredients (serves 4):
+2 tbsp olive oil
+680g (1lb 9oz) braised beef steak
+1 onion, chopped
+2 large carrots, peeled and cut into thick batons
+150g (5½oz) swede, peeled and cut into thick batons
+175g (6oz) parsnips, peeled and cut into thick batons
+
+Ingredients cont:
+2 garlic cloves, crushed
+1 tbsp plain flour
+300ml (½ pint) ginger beer
+300ml (½ pint) beef stock
+2 tbsp tomato purée
+2 bay leaves
+
+Recipe method:
+Preheat the oven to gas mark 4/180ºC/160ºC fan oven. Heat the oil in a lidded flame- or oven-proof casserole pan and cook the beef in batches for 5 minutes, until brown. Remove and set aside.
+Heat the pan again and add the onion, carrots, swede, parsnips and garlic. Cook gently for 5–8 minutes until starting to soften.
+Return the beef and sprinkle over the flour. Cook for 1 minute then pour in the ginger beer, stock, tomato purée and bay leaves. Bring to the boil, cover and cook for 2 hours until tender and juices have reduced and thickened.
+Remove bay leaves, season and serve.
+
+Top tip:
+This tastes even better if made the day before, as it lets the flavours infuse and the meat tenderise.

recipes/mustard_rice

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+Onion & Mustard Rice
+
+Ingredients:
+250 gm ripe rice
+1 large onion finely chopped
+2 tsp turmeric
+1 table spoon rye
+2 tablespoon amchoor
+1 table spoon red chili powder
+1 tablespoon mustard oil
+Salt to taste
+
+Ritual:
+Keep the embroidery on the gas
+Oil and heat
+Add mustard when the rye starts to crack, add the finely chopped onion and fry for 3 minutes.
+Now add cooked rice to it and fry it
+Add amchoor, red chillies and salt and fry it well.
+Rye-rice is ready
+
+Serve with potato papad

recipes/seitan_nugs

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+2 cup vital wheat gluten
+1TBSP smoked Spanish paprika
+1TBSP onion powder
+1TBSP  garlic powder
+1.5 cup water
+4 tablespoons tahini or other nut butter
+2 tablespoon soy sauce
+
+bake 22 minutes at 350.