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.
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 powdered sugar
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.
Today is one of those chilly, grey and rainy autumn days here in Ithaca. It is a common theme in upstate New York as summer ends. The perfect day to laze about the house, and to catch up on reading. With the cold and damp weather outside, I found myself wanting to make something warm and comforting for lunch. I flipped through my little cookbook and came across a recipe for sour brown lentils. It looked simple enough to make, and I already had everything I needed. I used canned brown lentils instead of dried, but the original recipe describes soaking and then cooking them in a separate pot. I think using canned lentils made everything come together faster with canned, but it might taste better with dried.
The best part about today being Saturday is that Mr. EastHill Vegan is home all day. Good excuse for making lunch together, not something we do often enough. While I was making the lentils, and Field Roast frankfurters, my S.O. steamed some cauliflower, and made a delicious pesto. True to his style of cooking, he didn’t bother with chopping, but steamed the cauliflower as one piece. The pesto is made with cashews, lemon juice and of course basil. Everything went together wonderfully, and really hit the spot. The lentils had a nice creamy texture, with a slightly tart flavor.
- 1 15oz can brown lentils or about 1 cup dried lentils, cooked in veggie broth.
- 1 onion
- 1 tbsp oil
- 1 tbsp flour
- 1 cup red wine
- 3 tbsp red wine vinegar
- 2 tsp liquid smoke
- 2 tsp dried thyme
- freshly ground pepper
Peel and finely chop the onion. Saute the onion with a dash of salt until soft. Sprinkle with flour and continue to cook until browned. Add the wine, vinegar, liquid smoke, and lentils, simmer until most of the liquid is evaporated. Season with thyme, pepper as desired.
Last week I was happy to get pears, and potatoes among other things from my CSA. I love the changing variety of produce during late summer and early fall. All the perfect of ingredients for delicious comfort foods. As soon as I came home with my share, I knew I had to make another of my favorite fall dishes, ‘himmel und erde’ aka, heaven and earth. Traditionally, this dish is a blend of potatoes from the earth, and sweet apples from the sky. Normally it is topped with caramelized onions.There is debate as to which region of Germany this dish comes from, it may not even be from Southern Germany. Actually, the recipe is not from my Swabian cookbook at all, its something I mostly make from memory. I decided to have it for breakfast along with some of the Apple Maple Breakfast Sausage made by Field Roast, nectarines, and plums. Himmel und erde is lighter with a touch of sweetness.
- 1 pound yukon gold potatoes
- 1 pound apples (or pears)
- 1 cup water
- 1 tbsp sugar
Cut the potatoes into cubes. Slice the apples, and remove the seeds. Cook the potatoes in simmering water covered, for about 10 minutes. Add the apples and sugar, allow it to cook for another 20 minutes. In the meantime fry 2 medium onions with salt until golden brown. Once the potatoes and apples are cooked mash until relatively smooth. Place it in a serving bowl, and top with the onions.