Here’s another lazy post…I didn’t even cook these. Kevin made pancakes for breakfast Sunday morning. I think he said he used this recipe. We dressed them up with Earth Balance, pecans and maple syrup. The apple is just there to kind of pretend like this is healthy. They were really nice. Good fluff, not too thick, nice taste. A winner! I think Kevin is going to be in charge of pancake making from now on. Hey, it’s morning, where’s my breakfast??? 🙂
Oh, and also, I imported all the VeganMoFo feeds into my rss reader. Wow, that’s a lot of vegan food blogging. My productivity at work just took a major hit.
I’m not very good at throw together dinners unless it’s something like veggies, fake meat & mashed potatoes. Every week, I go through my cookbooks, pick things to make, make a list, go to the farmer’s market once and call it good. Kevin is a lot more free-form when it comes to cooking at home. I usually handle those details, but last night Kevin brought over some Soy Curls and Chik-Style Seasoning and said “I want to use these.”
Hmm…okay. I had planned a pasta with beets and I didn’t think the Soy Curls would go very well. So we switched things up. Kevin was in charge of the Soy Curls. He followed the directions for using the Chik seasoning with them. I remembered seeing a cheezy sauce I wanted to try so made that up. And then I boiled up the tri-color rotini I had along with some frozen broccoli. It all came together fairly quickly and turned out super yummy! And bonus, I now have cheezy sauce powder that I can mix up quickly at some future date. Yay!
Cheezy Soy Curls and Broccoli Pasta
Kevin always makes his food look better on the plate than I do. And you know, we both augmented the drizzled cheezy sauce with piled on cheezy sauce. Yum!
Let it get below 80 degrees, and I immediately go into fall veggie mode. Pumpkin, sweet potatoes, acorn squash, stews, and soups are all on my mind. I also don’t cook enough Indian food, so this week I combined the two. This is the Acorn Squash Pulikulambu from Healthy South Indian Cooking. The dish was sweet and spicy, but not really hot. There was just enough tamarind to give a hint of sour. Even though this cookbook isn’t even vegetarian, there are a ton of wonderful recipes that are either naturally vegan or easily vegan. Plus they tend to be fairly healthy. Yummy and healthy, great combination!
Half of a plain bagel with cream cheese, half eaten
Not the first bagels I’ve eaten, but the first ones I’ve ever made. Like most bread, there is a series of timed steps that each contribute to the yumminess. For this batch, I used Rose Levy Beranbaum’s recipe in The Bread Bible. I have some steps for you here in pictures. I skipped pics of the sponge and bulk rise parts though. Too bad, you could’ve seen the dough almost bust out of it’s container.
Shaping bagels is pretty easy. After you’ve separated the dough into pieces, you poke a finger in the center, pick it up, stretch until you can get both fingers in the hole (yeah, it’s pretty naughty) and either pull and rotate around until you’ve got a 2 1/2″ hole (it’ll snap back) or wind it around with your fingers as kind of spokes like Kevin did and it’ll go really fast. That last bit is hard to describe. Oh well, you’ll figure it out.
Bagels taking a boiling bath
You boil them up for about 2 minutes per side. Then let rest for a minute on a clean towel to drain before transferring to a baking sheet.
Boiled bagels ready for bakingBagels baking in my crappy ovenBagels just out of the oven
These are spongy and chewy crusted like bagels should be. We also made a few onion bagels. They were even more amazing. I was concerned because it looked like the onions were burninating while they were baking, but it all turned out fine.
Onion bagel
In addition to this being a VeganMofo post, I’m submitting it to Wild Yeast Blog’s weekly Yeastspotting feature. Every week Susan rounds up yummy baking posts from around the ‘net. Check it out.
