I like bagels, but they are difficult to come by here. I recently realised that rather than go without, I could just make my own! I used the recipe from Vegan Brunch, which turned out perfectly. Bagels are actually much easier to make than I thought they would be. They only need one one-hour rise (any yeasted bread I've made has needed two rises), then they're boiled for two minutes and out in the oven for 20 minutes. The recipe says that it yields 12 bagels, but I only got 9 small ones.
When thinking about making bagels I got a sudden yearning for vegan cream cheese. I rarely buy vegan cream cheese, but I think it goes well with bagels. The ever-popular Toffuti cream cheese is fine but I think it is a bit sweet. Sheese creamy cheese is much more savoury. I decided on the garlic and herbs variety, simply because I had never tried it before and it sounded like it would be nice on a bagel. At €4.40 it was hardly cheap but I figure that because I saved money by making my own bagels I could splurge a little!
On first bite it struck me as being a little bit vinegary but it quickly grew on me. It is quite garlicky, but I like strong flavours. It definitely gets a thumbs-up from me!
Accompanying the bagel and cream Sheese is a home-made sliced spicy seitan slices, which turned out okay but a bit bland, nothing particularly blog-worthy.
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