Bagels!

Bagels
Abby Belnap

Ingredients:

2 cups warm water

2 tsp yeast

2 tbs honey

3 tsp salt

3 cups white flour

3 cups whole wheat flour

favorite toppings such as sesame seeds or poppy seeds set aside on a small plate to dip the bagels in

Poaching liquid:

2-3 quarts water

1 1/2 tbs honey

1 tbs baking soda

1 tsp salt

Directions:

Add the yeast, sugar, and salt to the warm water and let the yeast activate for several minutes until nice and foamy. 

Using a mixer or by hand, add the flour slowly while mixing and let mix for about 3 minutes after all the flour is well incorporated.  Let sit in the bowl for 5 minutes and then mix again for another 3 minutes.

Put in a greased bowl, covered, and let rise for an hour.

Divide the dough into 12 equal balls and shape into bagels.  How we did this was we took the balls of dough, stuck our finger in the middle to create a whole we spun the dough around our two pointer fingers until it formed a nice ring.

Place the shaped bagels on a baking sheet covered with wax paper and cover them.  Refrigerate over night.

Remove the bagels the next day and allow to come to room temperature.

Let the poaching liquid come to a boil and give each bagel about 30 seconds or so in the boiling liquid.  After the time is up remove them and put them puffy side down onto the plate of toppings.  Remove and place on a baking sheet bottom side down.  We used a pizza stone sprinkled with a little corn meal and it worked fantastic.

Bake at 450 for about 12 minutes or until slightly golden.  Allow to cool on a wire rack.

Bruschetta Pizza

Brad and I have a lot of fun with pizza.  Last night we made bruschetta pizza.

Bruschetta Pizza

Abby Belnap

You need:
-Your favorite pizza dough (purchased or homemade)
-Enough fresh tomato that when chopped it will cover a pizza
-A large handful of fresh basil, chopped
-2 tsp balsamic vinegar
-1 tbs olive oil plus another 1 1/2 for the top of the crust
-4-6 cloves of garlic
-Salt

Roll out the dough and put it on a pizza pan.  Mince the garlic and mix with the 1 1/2 tablespoons of olive oil and salt to taste.  Spread the garlic mixture over the crust.  Bake the crust until golden.
While the crust is in the oven- stir chopped tomatoes, basil, balsamic vinegar, 1 tbs olive oil, and salt together in a bowl and let it set until crust is done.
Top the baked crust with the tomato mixture and serve!

Veg Chili

Some of you ladies expressed interest in what Brad and I eat as vegans.  We have a lot of fun and love to explore new foods.  I guess a better question is what don't we eat as vegans.  I thought I would share some of our favorites every now and then for those who are interested. 
I'll begin with this great chili recipe!

Veg Chili

Abby Belnap

INGREDIENTS:

1 tablespoon canola oil
1 cup chopped onion
1 cup chopped red bell pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3 garlic cloves, minced
1 (4.5-ounce) can chopped green chiles
3/4 cup uncooked quick-cooking barley
3/4 cup strained tomatoes (or puree)
1/4 cup water
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 cups vegetable broth
1 cup frozen corn

DIRECTIONS:

Heat the oil in a large pot. Add onion and saute until soft.  Add bell pepper and cook another 3 minutes or so.  Add chili powder, cumin, oregano, garlic and chilis - cool for 1 minute.  Stir in remaining ingredients - except for the corn.  Bring to a boil.  Cover, reduce heat, and simmer for 20 minutes or until barley is tender. Stir in corn and cook until heated through.