RECIPES As previously mentioned
+ BAGELS |vegan |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
I n g r e d i e n t s (yields 1 dozen):
4 1/4 cups all-purpose flour
2 packages active dry yeast
1 1/2 cups warm water
3 tbsp white sugar
1 tbsp salt
Combine flour and yeast. In another bowl, mix water, sugar, and salt. Add this to the flour and yeast mix. Beat the mix slowly, for a long time, or until the dough is stiff. On a lightly floured surface, knead the dough for another length of time, until it turns quite smooth and elastic. This is a good exercise for the arms. Cover the bowl and let it rest for at least 15 minutes. Cut the big dough ball into 12 portions, or 12 hand-sized chunks. Form each chunk into a ball, poke a hole in the middle, and form into a bagel shape that looks skinnier than you'd expect. Cover and let rise for 20 minutes. Boil a pot of water and boil each bagel for 7 minutes or until floating. Let them dry on a rack. Optional: dip the tops in a shallow tray of seed/toppings, poppy seeds, sunflower seeds, sesame seeds, spices, whatever you want. Place on an oiled baking pan and bake them at 375 degrees F for about 30 minutes or until golden brown. Shmear with cream cheese or ricotta, cucumber slices, and dill.
+ RICOTTA CHEESE ||||||||||||||||||||||||||||||||||||||||||||||||||||||||
I n g r e d i e n t s (yields 1 pint):
1/2 gallon whole milk
3 tbsp vinegar
1/2 tbsp salt
1 cheesecloth (or honestly, any clean thin cotton T-shirt)
Combine milk and vinegar in a pot and put on low heat until it reaches 180 degrees F (use a cooking thermometer), stir occasionally. Take off heat and leave it for a few hours. The cheese curds should have separated out. Ladle them out and strain/ring them out using the cheesecloth. Optional: spice with herbs. Refrigerate.
+ CHOCOLATE DONUT HOLES |vegan |||||||||||||||||||||||||||||||||||||
I n g r e d i e n t s (yields 3 dozen):
2 cups flour
1/3 cup sugar
3 tsp baking powder
1/2 cup cocoa powder
3/4 cup almond milk
3 tbsp vegetable oil
pinch of nutmeg
pinch of cinnamon
pinch of salt
Heat a wok or pot and fill with vegetable oil ~2" deep. Mix dry ingredients together. Then mix in the milk and oil. Drop in 1 tsp-sized balls or dollops of dough into the heated vegetable oil. Drop multiple dollops of dough one at a time and cook for 3-5 minutes. They will expand, round out, and form a sort of crispy outside. If overcooked, they will appear obviously burned. When ready, take them out and place them onto a tray lined with paper towels. Let cool and sprinkle with confectioner's sugar. Eat.
Bagels & donut holes = boiled and deep fried dough
Poona kheera, a cucumber variety from India - crunchy with a mild, tender flesh
