Simple Vegan Bagel Recipe

vegan recipes 1 Response »
Apr 102012

A lot of bagels you can buy from the store just simply are not vegan. I found this recipe over at vegan-recipe.net and have been using it a lot.. Sure it takes a little time, but you can always make them the night before and have delicious vegan bagels waiting for you the next morning. You can easily turn these into onion, sesame, everything, whatever kind of bagel you like.

Simple Vegan Bagel Recipe

INGREDIENTS
2 tablespoons baking yeast
6 tablespoons sugar
2 cups warm water
6 cups unbleached white flour
1/2 cup oil
2 teaspoons salt
1/3 cup sugar
Additional flour for kneading

METHOD
Dissolve 2 tablespoons baking yeast and 6 tablespoons sugar in 2 cups warm water. Add 2 cups unbleached white flour, beating it in with a whisk. Let rise as a sponge for about 10 minutes. Beat in 1/2 cup oil, 2 teaspoon salt and about 4 more cups flour (use a whisk until it gets too thick – then just use a spoon).
Turn dough out on a floured board and knead for about 10 minutes. Add only enough flour on the board to prevent sticking. The dough should be soft but not sticky. Roll lumps of dough between your hand and the work table into rolls 3/4 inch x 8 inches (0.7 x 20 centimeters). Take one end of a roll and wrap around your first two fingers into bagel shape, sealing the two ends by rolling them together between your fingers and worktable to make a smooth seam. Let rise 5 minutes on a well floured board. Repeat until you have about 30 bagels.

Have ready a 4 liter (4 quart) pot two thirds full of boiling water. Add 1/3 cup sugar. Drop 4 or 5 bagels into the rapidly boiling water, risen side down, and put on a lid. Boil 30 seconds on one side then 30 seconds on the other, keeping a rapid boil all the time. Remove bagels with a slotted spatula and place about 1/2 inch / 7 millimeters apart on a well-oiled cookie sheet. Bake at 180C/375F for 25-30 minutes or until golden brown.

Posted by Daniel Greenly at 1:40 am Tagged with: , , , , ,

Oatmeal Breakfast Bar

vegan recipes No Responses »
Mar 132012

Here is an easy vegan recipe for your cookbooks. These are delicious oatmeal bars that are perfect for a quick breakfast or snack throughout the day. You can definitely add fruit and nuts to them for extra nutrition and flavor. Enjoy!

Oatmeal Breakfast Bars

INGREDIENTS
1 cup of margarine,
1 cup of sugar
3 cups of oats
1 cup of flour
Squeezed one whole lemon

You can also add:

1 t vanilla
1 cup raisins
1 cup chopped walnuts
2 t cinnamon

METHOD
1. Preheat oven 350F/180C and grease a 9 x 13 inch (23 x 33 cm) tin.
2. Cream the margarine with the sugar in a large bowl until light and fluffy.

3. Beat in the oats, flour and lemon (and a pinch of grated zest from lemon)

4. Pat all into the tin and baked for 35 minutes (or until top is golden), and then cut into squares

NOTES
Maybe I could have used this mixture for cookies – what do I know, I’m not a chef :) But it would be nice to be one…

Recipe by Vikkie Richmond

Posted by Daniel Greenly at 1:40 am Tagged with: , , , ,

Vegan Dessert – Kiwi Fruit Gelato

vegan recipes No Responses »
Jan 122012

Everyone Loves Dessert. Well here is an easy to make, and most importantly healthy vegan dessert that anyone can put together at home. Who doesn’t love gelato?

Kiwi Fruit Gelato

INGREDIENTS

  • 1 cup water
  • 4 kiwifruit, pared
  • 1/2 cup sugar
  • 5 T lemon juice
  • 1/2 cup light corn syrup
  • 1/4 t lemon peel, grated

METHOD

Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar is dissolved.Puree kiwi in food processor or blender to equal 3/4 cup puree. Add lemon juice, peel and sugar mix. Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid.

When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy. Return it to the freezer for approximately 2 hours or until firm enough to scoop.

Posted by Daniel Greenly at 1:40 am

Olive Rosemary Flatbread

vegan recipes 2 Responses »
Jan 092012

Here is a simple and effective vegan flatbread recipe. I personally enjoy it fresh from the oven, but it will keep for several days and can be used in a number of different ways. I like to top mine with tomatoes for a simple and healthy snack.

Olive Rosemary Flatbread

INGREDIENTS
1 tablespoon active dry yeast or 1/4 ounce / 8 grams package yeast
1 1/2 cups lukewarm water
7 tablespoons olive oil
3 cups bread flour, plus extra for kneading
1/2 cup whole wheat flour
2 teaspoons coarse salt
2 large cloves garlic, minced
1/4 cup finely chopped kalamata olives
1 teaspoon minced fresh rosemary

METHOD
In a large bowl, sprinkle yeast over water and stir with fork to dissolve. Let stand 5 min. Whisk in 4 tablespoons olive oil.
In separate bowl, mix bread flour, whole wheat flour and 1 teaspoon salt. Add flour, one cup at a time, to yeast mixture, stirring well after each addition. When dough begins to come away from sides of bowl, turn out onto lightly floured work surface. Knead in garlic, olives and 1/2 teaspoon rosemary. Continue kneading, adding more flour as nec, until dough is shiny, elastic and no longer sticky, about 10 min.

Transfer dough to lightly oiled bowl and turn to coat all sides with oil. Cover bowl with plastic wrap and set aside until dough triples in volume, about 2 hrs.

Punch down dough and place in a greased 13 x 9 inch (33 x 23 centimeter) baking sheet. Press and pat dough until it covers entire surface of pan. Cover with a towel and let rise until dough reaches top edge of sheet, about 45 minutes.

Preheat oven to 400F/205C. Just before baking, dimple dough with fingertips and drizzle surface with 2 tablespoons olive oil. Sprinkle with remaining 1/2 teaspoon rosemary and remaining 1 teaspoon salt. Place on middle oven rack. Put an empty baking dish on lower rack. Quickly pour 1 cup boiling water into empty dish and close door. Bake until bread is well risen and golden 20 – 25 min. Remove bread from pan to wire rack. Brush surface with remaining 1 tablespoon oil. Cut into squares and serve warm.

original recipe found at vegan-food.net

Posted by Daniel Greenly at 1:41 am Tagged with: , , , , ,

Nutty Zucchini Loaf

vegan recipes 3 Responses »
Dec 042011

This delicious bread recipe is more than a meal in itself. With a rich combination of flavors and ingredients I’m sure you’re going to want to make this one over and over.

Nutty Zucchini Loaf

INGREDIENTS
2 onions, finely chopped
4 T olive oil
1 clove of garlic, crushed
1/2 t cumin seeds
1 t ground coriander
1 t fresh, grated ginger
2 lb / 900 g zucchini, diced
3/4 cup chopped almonds
3/4 cup chopped walnuts
3/4 cup oatmeal
1/3 cup coconut milk
1/2 cup dried flaked coconut
1 t salt
Pepper to taste

METHOD
Preheat the oven to 400F/205C.
Gently saute the onions in 3 T of the olive oil. Add the garlic, cumin, coriander and ginger and cook for 30 seconds, stirring well.

In a separate pan, cook the zucchini in the remaining oil until just brown. Combine the onion mixture, zucchini and remaining ingredients. Press the mixture into an oiled ovenproof dish and bake for 30 minutes.

Serve with a large salad of mixed greens.

Recipe by Mr Falafel at vegan-food.net

Posted by Daniel Greenly at 1:40 pm Tagged with: , , , , ,

Vegan Broccoli Curry

vegan recipes No Responses »
Nov 152011

I used broccoli because it’s one of my favorite vegetables, but this curry can be used on top of any vegetable you’d like. It’s Delicious on rice of course as well. This doesn’t take long to make at all either, so get what are you waiting for? Get cooking!

Broccoli Curry

INGREDIENTS

* 2 tablespoons oil
* 2 tablespoons sesame seeds
* 1 tablespoon poppy seeds
* 50 grams / 2 ounces freshly grated or desiccated coconut
* 2.5 centimeter / 1 inch cube fresh ginger, peeled and sliced finely
* 50 grams / 2 ounces raw peanuts, skins removed
* 1/2 teaspoon chili powder
* 1/2 teaspoon turmeric
* 1 onion, finely sliced
* 2 tomatoes, chopped
* 500 grams / 1 pounds 2 ounces broccoli cut into chunks
* 3 green chillies, slit lengthwise
* Salt

METHOD
In a frying pan, heat 1 tablespoon of the oil and cook the sesame and poppy seeds for 2 minutes over a medium heat, stirring. Add the coconut and ginger and saute until brown. Then add the peanuts, chili powder, turmeric and some salt. Mix well and continue cooking for another minute.

Remove from the heat and place the contents of the pan in a spice mill or grinder. Process the mixture for about 3 minutes to give a fine paste. Heat the remaining 2 tablespoon of the oil in a large saucepan. Add the sliced onion and cook for 2-3 minutes, then add the tomatoes and continue cooking for another 5 minutes or until most of the juices have evaporated. Stir in the coconut paste, then the broccoli and green chillies, stirring gently, for 5 minutes. Add 450 milliliters / 16 ounces of water, then cover and simmer for 10 minutes, stirring occasionally.

Taste and add more salt, if required, then bring the mixture to a boil and cook until the broccoli is tender, stirring occasionally. Serve hot.

By Mr Falafel via Vegan-food.net

Posted by Daniel Greenly at 1:40 am Tagged with: , , , , ,
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