Breakfast Recipes from Cooking All Day

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