On a recent visit to Trader Joe’s I discovered the everything bagel seasoning blend. I decided it was a great excuse to try making my own bagels! I used the recipe from Vegan Brunch by Isa Chandra Moskowitz. We can purchase bagels locally at Collegetown Bagels, but nothing compares to the ones we could get while living on Long Island.
I mistakenly added the yeast a little to soon, however the bagels still came out tasting delicious. I think if I ever try to make them again they may come out better. For the flour I used a combination of whole wheat bread flour, and unbleached white flour.
They where fun to make, and I would definitely try this recipe again!
Making Everything Bagels
I made a chickpea “egg” salad to go with the bagels. I didn’t follow a specific recipe, but it went something like this.
- Can of chickpeas
- chopped pickle
- Vegan Mayonaise
I don’t remember what amounts I used. First I mashed the chickpeas with a fork, and then mixed in all of my other ingredients. Basically add whatever amounts you think will taste good.
Recently, Mr. EastHIllVegan and I visited our old home town in Long Island for a wedding. We left Ithaca on a Friday night for a weekend in Brooklyn before the big event. After finally checking into our hotel in Brooklyn, we got on the L Train to visit the East Village in Manhattan. We had dinner at the vegan restaurant Caravan of Dreams. We have eaten here before, but I was a little disappointed. The food was OK, but I think the restaurant could use some updates. Afterward we visited a nearby bar, and discovered that DunWell doughnuts has a new location in Manhattan.
We spent Saturday exploring Williamsburg Brooklyn. First we had breakfast at the Little Choc Apothocary. The atmosphere was lovely, and our food was excellent. My crepe was filled with Choc butter (Newtella) and jam. I would love to visit this place again!
We then decided to walk toward the East River State Park, and stop in a few shops along the way.
To our surprise we stumbled upon the Smorgasburg Williamsburg. This open air food market takes place every Saturday from May to October. It was pretty amazing, and they have several vegan food vendors. We purchased a watermelon juice in a watermelon container, and some sliders from Monks Vegan Smokehouse. So delicious!
For dinner we visited Modern Love. This place did not disappoint, everything was amazing! We had the breaded green fried tomatoes, Hen of the Woods Piccata, and Seitan Brisket. As usual we shared both plates, and I thought they where both delicious. For desert we had Peach Basil Pie and a Brownie with Mint Chip Ice Cream. The flavors where perfect! I only wish this restaurant was in Ithaca.
Sunday was spent attending a wedding on Long Island. It was a lovely water front event. The caterer had vegan spinach raviolis and a lemon sorbet.
On Monday before driving back to Ithaca we stopped in Brooklyn again for lunch at Champs Diner and a box of Dunwell Doughnuts.
I bought an extra flat of blueberries from my CSA share. Blueberries are my favorite berry of all the berries. I knew I had to make a pie as soon as I got them home! The rest I may just eat by the handful. The recipe for this pie came from Vegan Pie in the Sky by Isa Chandra Moskowitz.
I had a lot of fun making this pie, and it came out tasting pretty delicious. Here is a fun video recording I made while making the pie. Not shown in this video is the olive oil pie crust I made ahead of time.
What should I make next?
Wow, I can’t believe how long it’s been since I posted anything on this blog. I have been so pre-occupied with grad school and other life events that I mostly forgot about it.
Here is a quick recipe for cookies that I actually made back when I was participating in Vegan MOFO. They are called Nuss-Guatsla, and they are actually accidentally vegan, so I didn’t need to make any changes. According to my cookbook they are a specialty from Stuttgart. They come together very quickly!
- 1 cup ground hazelnuts
- 1/2 cups powdered sugar
- 5 Tbsp. cold coffee
You can make a glaze for these cookies too.
- 2-3 Tbsp. Lemon juice
- 3/4 cup
In a bowl combine the hazelnuts, powdered sugar and coffee into a smooth dough. Roll out the dough, and make round cookies with a cookie cutter. Place them on wax paper, and allow them to dry for 8 hours. I put them in my dehydrator to speed up the process. These cookies should hold together well, but they will stay soft. You could also dry them out in the oven at a low temperature.
Once they are completely dry, you can make the glaze, and add to the cookies with a pastry brush.
Krautkrapfa is a noodle dish stuffed with sausage, bacon, and sauerkraut. I wanted to try recreating this dish the first time I saw the picture. I already had a jar of sauerkraut in the fridge too. I’m not sure if I have ever had anything like it before though.
The first step was to decide how to make the filling. I opted to include shiitake mushrooms and a Field Roast frankfurter in place of the meat. Mostly because I already had them in the fridge. I fried the mushrooms with some smoked sea salt, and then added the chopped field roast and apple kraut. Given more time I probably would have thought of something else to use instead of the Field Roast. However, it did add a nice flavor.
Next I made a pasta dough, and rolled it out into a rectangular shape as thin as possible. The filling was spread on the dough, and then the entire thing is rolled up. The same way you make apple strudel! Next, I made slices and placed them into a pan.
Finally, I poured veggie broth over the entire thing covered, and baked it. The end result was amazingly delicious. Well worth the time spent making it. Next time I may change the filling to something a little healthier.
I served my krautkrapfa with steamed kale. It was so good, Mr. EastHill Vegan gave it two thumbs up!
According to the cookbook Ive been using, no one really knows why these cookies are called spitzbuba. All the same I made them because I think almonds taste good in cookies. Also, its nice to have something sweet for a coffee break. The recipe was very easy to veganize as well because the only non-vegan ingredient was butter.
- 3 cups flour
- 1 cup ground almonds
- 1 cup organic sugar
- 1 tsp vanilla extract
- vegan butter
- raspberry jam
Mix together the flour, ground almonds, vanilla, and sugar. Cut in the vegan butter with a pastry knife or fork. Form the dough into a ball and refrigerate for at 30 minutes. Preheat the oven to 375F. Line a backing sheet with baking paper. On a well floured surface roll out the dough and with a round cookie cutter form the cookies, and place on the prepared baking sheet. If the dough becomes to soft and sticky to work with place back in the refrigerator. Bake the cookies for 15 minutes until they become firm. While they are still warm assemble the cookies by spreading 1 teaspoon of jam on a cookie and top with a second. If desired sprinkle with sugar. Allow the cookies to cool completely.
I’m halfway through veganMoFo 2014! Somehow I have managed to keep up with posting once everyday. The temperature has been cooling down, and for the past two days we have had beautiful sunny weather. I went out to a local farm stand this year to pick up some fall decorations. We also brought home our first winter squash, and a pint of potatoes. I am ready for the change in seasons, but I am not looking at all forward to what comes after autumn.
I made some delicious potato noodles with my potatoes. Another recipe from my Swabian cookbook. They tasted good, but in retrospect I should have made them a little skinner and longer.
Making them was easy to, although forming them did take some time. We had ours for breakfast with fruit, but they are great as a side with almost anything.
- 1 lb potatoes
- 1 cup flour
- mix 1 tablespoon of ground flaxseed 3 tablespoons of water
Cook and peel the potatoes. Mash until very smooth, or push them through a potato ricer. Mix in the flour and salt, and flax seed mixture until a soft dough forms. Form the noodles into zepplin shape. Pan fry until golden brown. Easy right?