Whole Grain Bagels and a winner!

Recently, I contacted Bob's Red Mill to see if they wanted to do a giveaway for my readers and they said YES!! I love this company. Look at the awesome stuff I got on my most recent order:

They offered to send me some free samples as well, so I took them up on their offer. I was expecting tiny little bags of stuff, but they sent full sized bags, like this one, which I used in my bagel recipe and they turned out great :)

So stay tuned for an awesome giveaway from Bob's Red Mill. And there will be THREE winners!!

In the meantime, here's my recipe for whole grain bagels:

Tanya's Whole Grain Bagels:

1 1/2 cups water
1 TB agave nectar
2 cups Bob's Red Mill whole wheat flour
2 cups of Bob's Red Mill 10 grain flour (-2 TB vital wheat gluten)*
2 tsp salt
2 tsp yeast


poppy seeds, minced garlic, sesame seeds, coarse salt, etc...for toppings.
few tablespoons of non-dairy milk for glazing


This recipe is for a bread machine (mine is a Zojirushi), but you can make it by hand. Just follow a standard bagel recipe instructions for mixing and kneading until they're ready to shape.


Place the first 6 ingredients into your bread machine according to your machine's instructions. Mine puts it in the order of liquids first, then the rest, with the yeast last, making sure it doesn't touch the liquid. Mine also warms up the ingredients. If yours does not, use lukewarm water and let your flours warm up to room temperature first. Turn on your machine for the wheat dough setting. Mine takes just under 2 hours.  


*note: I put the 2 TB of vital wheat gluten at the bottom of a measuring cup and fill the rest with the flour.


When it's done, take out the dough and on a good work surface, divide it into about 10 pieces.  (if you want larger bagels, divide into 7-8 pieces instead) Roll each into a ball.  Cover them with a towel and let rest in a warmish place (no drafts) for about 30 minutes.  

In the meantime, bring a large pot of water to a boil on the stove and preheat your oven to 425 degrees. Also spray a large cookie sheet with oil and set aside.  When your dough balls are ready, poke your thumb into the middle of each and create a hole. Loop the dough around your finger a few times to widen the hole. When your bagels all have holes, put them into the boiling water, 3-4 at a time.  Boil them for about 30-60 seconds on EACH side. Transfer them to the sprayed cookie sheet.  

Put the non-dairy milk into a little bowl and use a brush to glaze each bagel before you add the toppings.  Add toppings as you wish...seeds stick easily. If you use dried minced onions, like I did...soak them for a few minutes first. They tend to burn (I let them burn), so if you don't want burnt onions, add them 10 minutes before the end of your baking time. Garlic and onions are more difficult to spread on top of your bagels, so do those first, before you pour on your seeds.  Place the bagels in the oven and bake for approx. 20-25 minutes.  If they aren't quite browned, leave them in for a few minutes longer.  When done, transfer them to a wire rack to cool.

(you can use whatever whole grain flour you like, but I really like Bob's Red Mill)

....and the winner of the Tasty Bite giveaway is.......Elisabeth!

Her comment was: "The Bombay potatoes look great!"
Please send me your full name and address, so I can send out your box of goodies! Congratulations :)

Stay tuned for another amazing giveaway from Bob's Red Mill. It's gonna be a good one!

Eat smart,
T.

Time to catch up....again.

Can't believe it's been so long since I posted last.  Well, here I am. Back to work....and we took our short trip to Atlanta too.  HAPPY WORLD VEGETARIAN DAY!!

Today's post is just a bunch of stuff I've been eating, tofu from Averie's blog, and some samples from TastyBite.

I recently made Ani Phyo's Ginger Almond Pate from Ani's Raw Food Kitchen. Delicious!  You can use it on anything:

The Pate:

The Pate in raw nori rolls:

The Pate in a raw wrap:

It makes a ton and you'll have lots of leftovers to use for several days.

Then I made my whole wheat calzones with Teese. So good! I love you, Chicago Soy Dairy :)

And I also made a Veggie Quesadilla with Teese:

Recipe:


Saute chopped veggies in a little water until mostly cooked (I like them a little crunchy)
-peppers, celery, onion, carrots, anything else you like
Flavor with cumin seeds, chili powder, oregano, salt & pepper. Set aside.
Spray a skillet with oil and put one sprouted grain tortilla in it.  Add the vegetables on top and sprinkle with Teese (I used mozzarella).  Top with other tortilla.
Press, but don't squish the filling out.  
Here's the tough part. When browned, flip. Hahahah......mine kind of fell apart at this point.  Maybe I should have put it in the toaster oven instead.
Anyway, brown the other side. Let cheese melt.  Put on plate and slice into quarters.

I got some awesome stuff from TastyBite.  They make lots of "convenience" foods that take very little time. Great for tired, working people! I don't usually rely on this kind of thing. But it sure comes in handy sometimes when I'm just too tired to cook anything and I'm out of leftovers (grains, veggies, etc.). The packages come with 2 servings. But to tell you the truth, it's really one serving if you eat it alone.  If you want to eat it with rice or potatoes, I suppose it would be 2 servings.

So far, I've tried the Kerala Vegetables, Good Korma Simmer Sauce, and the Mushroom Takatak.  All are very good. (they've got several vegan packages...all labeled!) I found them slightly oily (and you can see it in the pictures), but not overly so, especially if you combine it with a potato or something. They have lots of flavor. When I made the simmer sauce, I think I added too many vegetables! I probably could've used another packet of the sauce, but it was still a good flavor. The Mushroom Takatak I ate by itself (it already had potatoes in it).  The scary thing was....I put it in the microwave like it said and 40 seconds later it started popping and it sounded like things were exploding in there....so I took  it out...it was hot enough.  Weird! But tasty :)

I made more Eggplant Caponata atop sprouted grain bread with swiss chard:

I don't often use tofu.  But I found this cool stuff at Whole Foods, when I shopped there last month:

So I decided to try Averie's Sesame Ginger Maple Tofu. It was really tasty! My husband said it tasted like french toast. He's right....I could totally eat it for breakfast :) Thanks, Averie.

I was thinking maybe I should do one recipe per week (or every 2 weeks) from another blog. Is that a good idea? Gives more presence to those blogs, too.  And I have so many in my Google Reader that are starred for recipes, haha.  Too many. I should start making some of those things.  So maybe this is the first of my "Blogger Recipes" series!

Upcoming posts: Recipe for Millet with Roasted Vegetable Sauce and My Trip to Atlanta!

I still have a few weeks before my NYC trip, so you can still add your restaurant suggestions to that post!

Eat smart,
T.

Pizza! Pizza!

I did it!  I finally made that pizza I was talking about.  And was it good!!!

I used the Daiya Shredded Italian "Cheese" and it was very good.  Melted nicely and had a good flavor.  I'll definitely be using that stuff again! Thumbs up!!

So here's my pizza dough recipe for a bread machine (mine can make 2 lbs):

Tanya's Whole Wheat Vegan Pizza (for bread machine, based on the Zojirushi):


For crust:
1 1/2 cups water
drop of olive oil
1 TB agave nectar
3 3/4 cups whole wheat flour (I used ww "bread" flour), minus 2 TB vital wheat gluten
-----so measure the 3 3/4 cups including the 2 TB of gluten.
1 1/2 tsp salt
Italian Seasonings (oregano, basil, etc.)
garlic powder
1 1/2 tsp active dry yeast (I bought bread machine yeast)

For sauce:
1 large jar pureed/crushed tomatoes
1 tbsp tomato paste
1 tbsp oregano
1 tsp garlic powder (or minced garlic)
hot pepper flakes (if you like it spicy)
salt & pepper to taste

Toppings:
green peppers, sauteed onions, sliced mushrooms, etc.
Daiya mozzarella (shredded)

Add ingredients based on your machine's instructions.  Use basic dough cycle. I added 1-2 TB of water during the first kneading cycle, because it seemed just a little dry.  When mine was done, I divided it into 2 and froze half the dough for next time.  For thin crust, the whole amount is good for 2 pizzas.  I made one last night (thus the freezing of the other half).  I think the dough would only last about 2-3 days in the fridge.

I didn't have a rolling pin, so I used an empty wine bottle, with a paper towel around it (thanks Lea!).  For thin crust, you really need to roll it out.  And I happened to have some old foil pizza pans, so I used that.  Maybe one day I'll get a real pizza pan and a pizza stone.  Fit the crust onto your pan, with a bit extra at the edges to keep in the filling.  I think next time I'll try baking the crust first for 5 minutes or so, because it wasn't so crispy in the middle*.  Then put your sauce on top.  Sprinkle your cheese on it (I used the Daiya vegan cheese).  I didn't use a ton....don't like that much cheese on my pizza.  But it's up to you!  Layer your toppings. I used green pepper (from csa), cooked onions (I find cooked onions work much better than raw), and mushrooms.  Then I dabbed a little more sauce on top and sprinkled a little more cheese over the whole thing.  I baked it in a 400 degree oven for 20 minutes.  Done!!

*UPDATE: After spreading the dough onto your pan (pref. a pizza pan with holes in it), prick it all over with a fork and bake in your 400 degree oven for 5 minutes, then take out and add sauce, toppings, etc.) This will give you a crispy crust!



On another note, I made cabbage salad the other day with that huge cabbage we got at the farmer's market.  It's so easy, it doesn't really require a recipe!  Actually, I got it from my mom....she used to make the best cabbage salad ever.  Of course, I left out the oil.

Shredded cabbage, lemon juice, garlic powder, and salt.  There.  Easy, huh?  We'll call it Laura's Cabbage Salad.  Use a lot of lemon juice (pref from a real lemon, not the bottled stuff).  P.S.-notice the cute little snail I found on the cabbage before taking it apart....

Oh, and speaking of simple salads.  I made a great snack last night after 3 1/2 hours of opera rehearsing.  Cucumber salad: sliced cucumbers, lots of lemon juice, garlic powder.  Sooooo good! Do try it!

Eat smart,
T.

Food for a Hot Afternoon

Not really.....I mean, not really food for a hot afternoon, since it involved turning on a hot oven.  But it indeed was/is a hot afternoon.  Nothin' like 90 degrees......heat index of 100 to make you stay inside....and cook!

Today I made two things: a dip and cookies.  So no actual meal, but I told you the cookie recipe would be coming!

(sorry for the weird look here....I had a hard time editing this post)

Eggplant Dip (a recipe from my friend, Nadja's, father): 

1 large eggplant, roasted, peeled and drained of excess water

1/2 cup red pepper, diced

1/4 cup yellow pepper, diced

1/2 cup cucumber, diced

1/2 tsp garlic

1 tbsp parsley, chopped

2 tbsp olive oil (I usually leave it out)

2 tbsp lemon juice

pepper & salt

Combine everything (except salt) by hand OR process in a food processor (I like the 2nd way myself). Don't add the salt until you're ready to serve it.

Tanya's Whole Wheat Spelt Chocolate Chip Cookies:
(this recipe changes each time I make it)


1/3 cup Canola oil
2/3 cup agave nectar
1 egg (or egg replacer)
1 tsp vanilla
1 cup whole wheat flour
1/2 cup whole spelt flour
1 tsp baking soda
1/2 tsp salt
1-2 tsp cinnamon 
1/4 tsp nutmeg
3 cups rolled oats (I used a mix I bought of oats,barley,sunflower seeds, etc.)
1/2 cup chocolate chips
optional: nuts
a little demerara sugar for topping

Preheat oven to 350.  Mix the oil and agave together in a large bowl.  Beat in the egg and vanilla.  In another bowl, stir together the flours, baking soda, salt and spices. Add to egg mixture.  Stir in oats and chocolate chips.  Depending on the consistency, you may need to add a bit of water so it's not too thick to mix.  Drop them by spoonfuls on a greased (sprayed) baking sheet.  Take some demerara sugar (or whatever you have), and pour some on a small plate.  Take a glass and wet the bottom.  Then smear it onto the sugar and press down the tops of the cookies a little, putting the glass in the sugar between each cookie.  Bake for about 9 minutes if you want them still a little soft.  If you like them crispy, bake for 10 or 11 minutes.

This was the first time I used agave in them.  Again, I find that baked items are not as sweet when I use it.  Still very good, you have the chocolate chips for sweetness.  And these were maybe a bit more cake-like, since I really reduced the oil.  My original had 2/3 cup oil and 1 1/4 cups sugar.  So it's up to you.

Tomorrow's market day....yay!  And we have friends coming to visit from Germany, so I have no idea what I'll make this coming week.  I'm not used to cooking for 4!

By the way, the production of "Opus" by Southern Rep last night was absolutely wonderful!  I highly recommend the show.  It was written by Michael Hollinger, who was a violist that went to Oberlin....just like me!

Bye for now!
Eat smart,
T.

Creamy Tomato Pasta for Fall

I think I'm starting to feel a bit better today, and it helped that it was quite Fall-like today.  I even have the kitchen window open!  Feels good.

I had work today, but what I made was so easy, I don't even think it counts as cooking :)

"Creamy" Tomato Pasta adapted from Super Quick Tomato Basil Cream Pasta from the VeganYumYum cookbook

6-10 ounces whole wheat pasta (I used a  mix of shells and rotini)


Sauce:
1 - 1 1/2 cups crushed canned tomatoes ( I needed my fresh tomatoes, so I used leftover crushed)
1/2 cup raw cashews
1/4 cup water
1 tbsp tomato paste
1-3 tbsp red wine

salt, pepper, garlic, fresh basil

Throw the 1st 5 sauce ingredients into a food processor (the original recipe uses a blender, but I don't have one) and process until creamy and thick.  Boil pasta.  While pasta is cooking, put sauce into a pan and heat.  Add salt, pepper and garlic to taste.  Add the wine. Simmer.  When past is cooked, drain it and add it to the pan with the sauce.  Toss and add fresh basil.  Yay, done!


It was really good.  I'm not sure if it would've been even creamier using a blender???  I've never used cashews in cooking before...gives it a nice texture and flavor.  I left out the oil from the original recipe (trying to follow McDougall's no oil rule when I can).  Of course he doesn't like nuts either....oh well.

Anyway, this was a great recipe for an easy quick dinner after work, so you should try it.

Time to go relax now.
Eat smart,
T.

Golden Zucchini Bread

So I'm sitting here eating a slice of this golden zucchini bread with a glass of Riesling.  I wonder if there's a good beer that would go with it??  Any suggestions? Hmmmm, maybe I should start a beer and food pairing blog.

I got this recipe from the Hungry Vegan blog.  It's really good.  I changed a couple of things around.  I used 1 cup of whole wheat flour and 1 cup of whole spelt flour.  I also used 1/2 cup of agave nectar instead of 1/3 cup maple syrup.  However, it's not very sweet, which is ok.  But perhaps next time I'll add a bit more agave.  Now I can have jam on it to add sweetness!  Or have a Riesling with it, like I'm doing now.  I only used 1/2 of one of my golden zucchinis!!! (or is zucchini already plural??)  The zucchinis are so big, that 1 cup was only a half of one.  Now whatever shall I do with the other 1 1/2 golden zucchinis?  I should've made a double batch.  Actually, I think I spotted a recipe for zucchini spelt muffins somewhere......let me go flip through my cookbooks again (I do this every day).

And I guess that's it.  Had my Potato Salad Oregano for lunch.....was tasty.
I'm going to go back to eating my zucchini bread and drinking my wine, so goodnight for now!

Eat smart,
T.

Happy Birthday to me!

Ok, the title sounded kind of pompous, no?  Sorry. Well you see, every time my birthday rolls around, I always end up making myself a birthday cake.  So here's this year's version.....kind of an experimental version that turned out pretty well, even with whole wheat flour!

Tanya's 2009 Chocolate Raspberry Coffee Birthday Cake:
(inspired by Rich Chocolate Cake in Vegetarian Cooking & Vegetable Classics by Denny & Ingram)

Almost 1 cup of whole wheat flour, plus a couple of Tbsp of high gluten white flour (to fill the cup)
3 tbsp unsweetened cocoa powder
~7 tbsp canola oil
1/2 cup agave nectar
3 eggs, beaten
1 tsp baking powder
~1/2 small jar of raspberry jam/preserves

Mix all ingredients in a bowl.  You can add a little more agave if you want it sweeter.  For me, the jam and frosting made it sweet enough.  Pour into an 8 or 9 inch round cake pan and bake about 40-45 minutes at 300 degrees.  Let cool on rack.  When cool, slice in half to make 2 layers.  Spread the jam on the bottom layer.  Put the other half on top, and frost.


Frosting:
~3 cups organic powdered sugar
~3 tbsp instant coffee granules, plus a little water

Mix the coffee and water together to dissolve.  Put sugar in a bowl, add the coffee mixture.  If too thick, add a little more water.  If too thin, add more sugar.  You want it firm, but mixable (if that's a word).

Not too many ingredients.....very simple.  The outcome?  Well, it's not fluffy like a regular white flour, eggy, buttery cake.  A little more dry and with the agave nectar it wasn't very sweet.  That's ok, because the jam and the frosting are quite sweet and make up for it.  Again, you can adjust the ingredients to your liking too!  That's what I did.  Maybe next time I try this recipe, I'll replace something else.  Who knows??

And my husband bought me Sunflowers (my favorite)!!  He gave them to me at the stroke of midnight last night! :)

Anyway, sorry no blog post yesterday.  Too busy.  And I went back to work today (on my birthday nonetheless) so only the cake today.  Tomorrow is busy too....I'll see what I can do!  Stay tuned.

Happy cake eating!
Eat smart,
T.