Cheezy Kale Bagels

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The best thing about living abroad… packages.  BIRTHDAY PACKAGES.  My birthday was on Wednesday and it was one for the books.  24 is looking pretty good so far :)  Along with a great day, I received a couple care packages from home, that I’m happy to say were filled with about 97% food-related items.  You really don’t realize how much you miss things like Nutter Butters until you’re surrounded by a heap of red wrappers and nursing a tummy ache.  A good birthday indeed!

If you’ve been reading this blog for a little while, you’ve probably figured out that I like bread.  That I really like bread.  And of bread, there are fewer things that I like more than bagels.  These bagels feature cheesy kale, which gives the bagels a hearty, savory flavor.  While I wouldn’t exactly call them healthy, each bagel does hold about 3/4 cup of (fresh) kale.  This recipe makes four, but can certainly be doubled for larger households.IMG_4950

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Vegan Cheezy Kale Bagels (makes four bagels)

Ingredients

2 tbsp oil

3 cloves garlic, minced

3 cups kale, de-stemmed and torn into bite-size pieces

tsp salt

1 & 1/2 tbsp nutritional yeast

1/2 cup + 1 tbsp warm water

2 tsp instant yeast

2 cups flour + more for dusting

1/4 cup baking soda

6 cups water

Directions

1.  In a large pan, heat the oil on medium heat.  Once shiny, add the garlic and saute for two minutes, or until garlic starts to get sticky.  Add the kale, salt, and nutritional yeast.  Stir all together and saute for one – two more minutes or until kale is cooked down.  Set aside to cool.

2.  While the kale is cooling, add the warm water to the yeast in a small bowl.  Let sit for three – five minutes or until bubbly.

3.  In a large bowl, add two cups of flour, yeast mixture, and kale mixture.  Stir together until all combined.  Turn the dough out onto a lightly floured surface and knead for ten minutes, adding more flour if dough gets sticky.

4.  Transfer the dough into a lightly oiled boil and let rise in a warm place for one hour, or until doubled in size.

5.  Once dough has doubled, punch down and divide into four equal parts.  Form each piece into a ball, slightly flatten it, and let sit for 15 – 20 minutes to re-puff.

6.  While the dough is resting, bring the six cups of water to boil in a large pot or pan and preheat the oven to 375°F (190 °C)

7.  Using your fingers, insert them into the center of dough and pinch a piece off from the bottom to create the hole.

8.  Before putting the bagels in the water, reduce the boil to a simmer and gently add in the baking soda (it will foam!).  Add all four bagels and boil for one minute on each side.  Remove from the water and let drain on a wire baking rack.

9.  After bagels are no longer dripping, bake them in the oven for 25 minutes.  Let cool, cut in half, and schmear on your desired spread.  Finished!

Pumpkin + Coffee + Chocolate Chunk Bread

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I had a really hard time naming this one.  I put some plus signs in the title hoping it’d help cover up the ridiculous length of the title, but alas.  I wasn’t even sure about the ‘bread’ part.  It’s so, so, (i hate this word but there’s really no way around it…) moist. *cringe*  It’s soft and squishy – almost more on the cake side.  But it’s still in a bread pan and tastes amazing with butter so….bread it is!

Some notes…

If you’re using fresh pumpkin, you’ll want to roast roughly 3/4  of a kg.  If you’re using canned pumpkin, this takes one cup, or roughly half of a 15 oz can.  If you’re feeling extra pumpkin-y, you can use the other half making some pumpkin gnocchi :)

The other ingredient that makes this bread SO good is the applesauce.  I would really recommend using homemade applesauce for this recipe.  Store-bought applesauce can often taste artificially ‘apple-y,’ which could make the bread taste a little fruity and off.  Homemade applesauce, which is just boiled apple chunks, are far more bland and will bind everything together sans funky apple taste.

Last thing!  I couldn’t taste the coffee in the bread, but I drink about three cups everyday and am highly desensitized to it.  It really brings out the flavor of the pumpkin, but if you have an aversion to coffee you could always sub it with water or a non-dairy milk.

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Vegan Pumpkin Coffee Chocolate Chunk Bread

Ingredients

1 cup pureed pumpkin

1/2 cup unsweetened, plain applesauce

1/2 cup flavorless oil (canola, vegetable, rice bran, etc.)

1/3 cup black coffee or espresso

1 tsp vanilla extract

1/2 tsp butter extract

1 + 1/2 cups brown sugar

2 cups all purpose flour

tsp baking soda

3/4 tsp salt

1 tsp cinnamon or 1 tsp pumpkin pie spice

3/4 cup chocolate chunks

Directions

1.  Preheat oven to 180ºC (350ºF)

2.  In a large bowl, combine pumpkin, applesauce, oil, coffee, vanilla and butter extracts.  Stir until combined and set aside.

3.  In a separate bowl, combine the sugar, flour, baking soda, salt, and cinnamon/spices.  Stir until well combined.

4.  Slowly add the dry ingredients to the pumpkin mixture and stir together.  Add the chocolate chunks and fold in.

5.  Pour the batter into a greased bread pan (one-pound or two half-pounds).

6.  Bake for one hour, or until the center comes out clean.  Allow to cool, then slice and serve!

Make Your Own: English Muffins

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Greetings!

After much mulling, I’ve decided to start a new series!  I’ve had to learn how to make a lot of things from scratch since things like english muffins are few and far between here in Thailand.  And if I usually do find them, chances are they aren’t vegan.  So the series is geared towards foods you could easily buy at the supermarket, made from scratch!  This obviously takes more time and effort, but if you can spare the time, the fresh, homemade versions are worth it.

First up: english muffins!  I always assumed english muffins are baked, but they’re cooked on a griddle instead of an oven, and that’s how they get those brown circles on both sides.  They don’t take too long, and they’re so much better than packaged.  They also freeze well, so you can make a big batch and have them for breakfast all week long.

Fork split them, stick them in a toaster, and lay the (vegan) butter on thick!

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English Muffins:

 

Ingredients:

1 & 1/4 tsp yeast

1/2 cup warm water

1/2 cup warm almond milk

3 tsp brown sugar

2 tbsp vegetable shortening

3 cups all-purpose flour + more for dusting

1/2 tsp salt

 

Directions:

1. In a bowl, sprinkle the yeast over the warm water.  Let stand five minutes, or until bubbly.

2.  Add the almond milk. brown sugar, and shortening.  Stir well until combined.

3.  Fold in the flour and salt.  Knead the dough for 8 minutes, then place in an oiled bowl.  Let rise for one hour, or until doubled in size.

4.  Punch the dough down.  On a lightly floured surface, roll the dough out to half an inch.

5.  With a circle cookie cutter or a small bowl or glass, cut out circles in the dough.  Re-roll and repeat to use all the dough.

6.  Let rise for half an hour.

7.  Heat a lightly greased pan or griddle on medium-high heat.  Cook the muffins about five minutes on each side.

8.  Let cool and fork split.  To store, place in plastic bags and put in the freezer.  To eat, toast and spread on anything you desire.

Finished!

Source: This recipe is adapted from allrecipes.com

 

 

Classic Donuts (vegan)

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I’m going to make a bold statement.

I HATE BAKED DONUTS.

For real.  Get that shit away from me.  Vegan donuts are a rare treat, so if I find them or make them, you can be sure they’re going to be fried to golden brown perfection.  However, I seem to be alone on this, according to the Internet.

Back in February I was looking for a recipe to surprise my Krispy-Kreme-loving compadre with on Valentine’s Day (I know, I’m the romantic-est).  If I was going to get up at 4 am to make them, I was going to do it right.  No ovens, no chia seeds.  I scoured the internet looking for recipes, but they were all BAKED with long anecdotes about health and veganism.  Well phooey.   Since this was my first time making donuts, vegan or otherwise, and on a special-ish occasion, I didn’t want to try adapting a non-vegan recipe, as this can often end in disaster.  Just when I thought I’d chance the grease-fire, I found Vegan Heartland‘s Krispy Dream donut recipe.

These donuts were magical.  They were fluffy, crispy, sweet, and really do taste like Krispy Kreme donuts.  My compadre was happy and my kitchen remained grease-fire free.  He took some extras to work with him and his students asked him where he bought them and said they were even better than Krispy Kreme (Thai culture translation – bought things are considered ‘better’ than homemade, and Krispy Kreme is considered a really fancy place to eat donuts and Instagram yourself).

I was so happy with the way these turned out.  I’ve played around with the recipe a little, making cinnamon sugar donut holes, and chocolate glazes, but today is all about the classic glazed.

photo (3)freshly dipped in glaze (please excuse the iPhone photo)

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Recipe:

makes twelve donuts

Ingredients:

Dough:

3 tsp dry yeast

2 tbsp warm water

3/4 cup coconut milk

1/4 cup sugar

1/2 tsp salt

1/4 cup applesauce

1/6 cup shortening

2 and 1/2 cups flour

Glaze:

1/6 cup shortening

1 and 1/2 cups powdered sugar

1 tsp vanilla extract

2 tbsp water

Directions:

1. In a small bowl, pour warm water over yeast.  Let sit until bubby (2 – 3 minutes).

2.  Combine coconut milk, sugar, salt, applesauce, and shortening in a large bowl.  Stir until smooth.  Add in yeast/water mixture and stir.

3.  Add flour and stir until combined (add more flour in tablespoons if dough is too wet.  It should be moist, but not sticky.)

4.  Transfer to a lightly oiled bowl and cover.  Let rise for one hour, or until doubled.

5. Transfer the dough to a lightly floured surface and roll out to 2 cm thickness.

6. You can either cut the dough into strips and form into the doughnut shape around your finger or use circle cutouts (I did the latter).  Either way, use all the dough forming your doughnut shape.

7. Let doughnuts rest for 30 minutes, or until doubled in size.

8. Heat the oil in a pan or pot to 180°C (350°F).  Make sure you have enough oil to cover at least half the thickness of the doughnuts or the middle will be raw!

9. Slide in doughnuts and fry about one minute on each side, until golden brown.

10.  Remove and let cool.

11.  While donuts are cooling, begin the glaze.  In a small saucepan over low-medium heat, add shortening.  Heat until melted (you can also use a microwave).  When melted, add powdered sugar, vanilla extract, and water.  Stir and immediately remove from heat. (Note: for a thicker, whiter glaze, add more sugar and less water.  For a lighter, clearer, glaze add more water and less sugar.)

12. Once donuts are cool, dip them in glaze or brush it on.  Add sprinkles if you so desire.

13.  Let the glaze set and harden.  Finished!

Source: Adapted from the lovely Matthew at Vegan Heartland

Cauliflower Breakfast Hash

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I love hash browns.  I like potatoes in any form really, but if I’m making them, you can be almost sure they’ll be shredded, fried, and doused in salt.  I’m not exactly sure when this started, but up until I went to university my mom would make me a giant two-potato patty every Saturday morning.  It’s worth mentioning that she still makes the best hash browns in the world.

Although they will always have the number one spot in my heart, I’ve been trying to branch out a little and incorporate some other veggies into breakfast. Continue reading