This past summer, I borrowed the Skinny Bitch Ultimate Everyday cookbook from the library and spent every day of the next month making recipes from that book. That book is the sole reason I became interested in vegan cooking. With any regular cookbook, I have to filter through the pages and ignore some recipes completely. Enchiladas, for example, are usually just not a possibility for my lactose-intolerant self. Cheesecake? Nuh-uh. The same goes for any sort of casserole, creme brulee and anything “au gratin”. Poor me.
Anyway, my parents bought me the Skinny Bitch cookbook this past Christmas, and I fell in love with vegan cooking all over again. In particular, I’ve developed a love for kale and all of it’s nutritious goodness (Steamed Kale with Peanut Sauce, mmmm, my favorite from that book!). When I found these bagels, I was overjoyed to have another way to incorporate my favorite vegetable into regular baked goods. These taste great toasted and with a thick layer of cashew cream cheese and glass of freshly squeezed orange juice.
Makes 8 bagels
One bunch kale, about 8 ounces, stems and ribs removed, torn into small pieces, thoroughly cleaned
1 tablespoon nutritional yeast
1 tablespoon tamari
1 tablespoon olive oil
1 tablespoon tahini
1 large clove garlic, grated
1 tablespoon active dry yeast
1 teaspoon fine sea salt
4 cups bread flour, more as needed while kneading
Combine all ingredients in a large saucepan, cook on medium-high heat until wilted and tender, about 5 minutes. Stir occasionally. Transfer and pack down really tight (with a spoon) into a glass measure, and cover with water until reaching the 2-cup mark. Blend with an immersion blender, or transfer to a countertop blender.
Check that the temperature is at about 100°F , and stir in yeast. Set aside for a couple of minutes.
In a large bowl, add salt and flour. Combine kale/water mixture with salt and flour mixture. Transfer to a lightly floured surface and knead for about 8 to 10 minutes, adding more flour as needed, until the dough is smooth and pliable. Shape into a ball.
Lightly coat a large bowl with about 1 teaspoon of any oil, turn dough around to coat. Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes. Punch down dough. Divide it into 8 equal portions, shape into balls by pulling at the dough from the sides onto the bottom, to cloak. If the dough retracts when you try to shape it, give it 5 minutes to rest until it cooperates. Insert your thumb in the center of each dough ball, and twirl dough around it until the hole reaches about 1 1/2 inches in size. Let rest for about 15 minutes.
In the meantime, bring water to a boil in a large saucepan.
Preheat oven to 400°F. Prepare a couple of large baking sheets with parchment paper (I always try to fit all the bagels on one sheet, but whatever works best for you!). Once the bagels have rested, place 4 bagels at a time in the saucepan, and let boil for 1 minute in all, flipping them over after 30 seconds: try to avoid having them get too close to one another. Scoop out bagels with a slotted spoon. Place on prepared baking sheets. Repeat until all bagels have been boiled. Bake for about 24 minutes, one sheet at a time, until the bagels are golden brown and sound hollow when the bottom is tapped. Let cool on a wire rack.
Recipe from Have Cake, Will Travel
Cashew Cream Cheese
2 cups of raw cashews, soaked for a minimum of 4 hours or over-night, then drained
A little less than 1/2 cup rice milk (you can substitute with oat-, almond- or soy milk)
grated zest of 1 lemon
juice of 1/2 lemon
1 teaspoon cumin, toasted for 4-5 minutes in a non-stick pan
1-2 teaspoon salt (I used 2 teaspoons, way too much! I would stick with 1)
pepper to taste
Place all the ingredients in a food processor and blend on high until smooth and creamy. Season it to your taste. Serve with crackers, vegetables or toasted bread.
Recipe from Zizi’s Adventures
Picture by me!