I’m not a big baker. I’d far rather toss a salad than knead bread, and I tend to lean towards salty flavours rather than sweet, which rules out most cookies and muffins.
I do enjoy a croissant as a weekend treat, though, and one of my favourite traditions when I go to New York with Reeve is to visit a tiny bagel shop around the corner from his loft. They have the best, albeit *biggest* bagels, and every kind of spread you can imagine, including a tofu “cream cheese” (which, I admit, is a little weird ^~).
We’re planning out the rest of our summer, and talk of New York had me craving bagels. Boston, however, doesn’t have much to offer in that department, so I decided to take matters into my own hands and bake up my own bagels instead of relying on sub-par, preservative-loaded pre-made ones from the grocery store. I love to top mine with avocado instead of cream cheese: you get all of the decadence, with an added boost of nutrition.
Along with being totally delicious, they’re actually a breeze to make. Here’s what I did:
- 2 tsp active yeast
- 1 1/2 tbsp honey
- 1 1/4 cup warm water
- 3.5 cups whole wheat flour (or bread flour)
- 1 1/2 tsp sea salt
- sesame seeds
- 1 egg
- 2 tbsp
- Start off by feeding your hungry, sleepy yeast: place the yeast in a bowl, add the honey and warm water, stir to combine and let sit for ~10 minutes. You should smell and see the yeast waking up and working on the sugar.
- While the yeast is doing its thing, whisk the salt into the flour in another bowl.
- Pour the yeast mixture over the flour mixture, making sure to scrape the bowl well to get all the yeasty bits that cling to the bottom.
- Combine until a crumbly dough forms, then knead for 5-6 minutes into a ball.
- Cover and let sit in a warm place for an hour.
- Cut dough into 6 or 8 pieces, depending on how big you like your bagels.
- Poke a hole in the center of each piece; stretch and knead the bagels into the shape you’d like them to be (bear in mind, they grow!), and set them on an oiled piece of parchment paper. Let them sit for 10-15 minutes.
- Set a pot of water to boil with a bit of sea salt and baking soda in it.
- Carefully place an uncooked bagel in the boiling water. Cook for about ~45seconds, flip, cook for another ~45 seconds, and remove from the water. Repeat.
- Once all your bagels have been boiled, make your egg wash by whisking up an egg in a bowl. Brush the raw egg over each of your bagels.
- If you’re adding seeds, now is the time to pour them over the uncooked dough. They’ll stick nicely to the egg ^^
- Bake at 425 for 20-25 minutes, and enjoy with avocado, almond butter – you name it!
I’m not a vegetarian, namely because I could eat sushi every single day, but I tend to follow a vegetarian diet between my beloved rainbow rolls [emoji sushi]. And when I say vegetarian diet, I don’t mean iceberg lettuce and tofu “meat”. I mean big, beautiful grain bowls packed with wholesome ingredients and as many colors as possible. (And because this is -me-, you know there will always be at least one avocado present ^~)
This lunchtime grain bowl was a mishmash of what I had in the pantry, but it generated so much attention on my instagram account that I had to post the recipe here for all of you! It’s my latest favourite: quinoa, soy beans, avocado and fresh cilantro garnished with pistachio nuts and chimichurri — a South American pesto sauce that I just can’t get enough of lately. The beauty of this bowl is that it’s as simple as its ingredients: feel free to swap the beans for other beans, the grains for other grains, and the sauces and herbs for your favourite flavours.
This is what I used, today!
- 1 cup of raw quinoa, cooked in 2 cups of boiling water
- 1/2 cup of shelled edamame beans; thawed if from frozen
- 1 can of organic black soybeans; drained
- 1/4 cup cilantro; chopped
- 1/4 cup pistachio nutmeats
- 1 large avocado; diced
- 2-3 tbsp chimichurri (pesto or salad dressing would work here, too!)
Cook up your quinoa and set it aside. Once cool, combine all of your ingredients, including chimichurri or dressing. Garnish with extra pistachios, a bit of fresh sea salt, and enjoy!