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.
Vegan Cheezy Kale Bagels (makes four bagels)
2 tbsp oil
3 cloves garlic, minced
3 cups kale, de-stemmed and torn into bite-size pieces
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
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!