pre-swap kitchen testing

19 Mar

Homemade bagels, yo!  In preparation for an upcoming food swap I’ve been testing some fabulously brunchy recipes (from Vegan Brunch by Isa Chandra Moskowitz, possibly my favorite vegan cookbook ever.  I mean, it’s about BRUNCH).  I also made tofu herb spread (seen decorating the bagels above) and english muffins.

The muffins, while tasty, were void of voids (where my nooks and crannies at?).  This may have been a shortcoming on my end.  When I read other recipe descriptions of the pre-rise dough I realized I may have added too much extra flour to it while kneading.  This was my first choice to bring along to the swap, but since I want a re-test I’d rather keep the results to myself.

Things went much better on the bagel front.  Mostly.  I figured out how to roll the bagels without too many ugly cousins getting through, and they baked up very well despite my once again forgetting to move the racks in my oven BEFORE I preheated.  They were chewy and delicious.  My only lament is that Isa didn’t give any guidance on add-ins or changing the flavor.  I’ll figure it out, but it is always nice when it happens to be laid out for you.

So, the bagels won the swap battle, and I will be making a fresh batch on Wednesday for the occasion.  I get kind of bored making a whole lot of one thing so I am thinking of steaming up some seitan sausages as well.  One of the great adventures of swapping is trying to figure out what to make that will appeal to fellow swappers on that magical night.  I am very curious to see where seitan falls on the scale of appealing to pass.

Finally, unrelated to swapping, have you seen this recipe for nut, dairy, and soy free cheese that melts (and tastes better than Daiya)?

I dolloped the coconut ricotta on this pizza, and it quickly melted into a deliciously creamy mess.  I don’t think it tastes anything like dairy ricotta or mozz, but I prefer the taste over most store bought cheeze options I have tried.  It was so simple to whip up, and I will definitely make this recipe again.  However, I will leave it set as a regular block of cheese, slicing or shredding as the need arises, instead of blending it up.  Totally excited to add a simple, allergy-friendly faux cheese to my arsenal.

 

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7 Responses to “pre-swap kitchen testing”

  1. GiGi 03.19.2012 at 3:00 PM #

    I am totally craving a bagel now. I love the brunch book too! Better than Daiya the queen of vegan cheez? I must check this out. Thank you for posting.

    • corrinadarling 03.19.2012 at 8:41 PM #

      Thank you! It should be noted that I have a well-documented dislike of Daiya. So, it’s not a huge bar to overcome.

  2. Cara 03.20.2012 at 11:01 AM #

    Congrats on the bagel win!! They look mouth watering….mmmmmm, bagels. I am a total bagel glutton. How did you make the herbed tofu spread? I cannot stand the taste of the cream cheez out on the market and am looking for a better substitution.

    • corrinadarling 03.20.2012 at 1:28 PM #

      Yes, I am a total carb-loading junkie! The spread is also from Vegan Brunch. It’s cashews and tofu (basically the cashew ricotta from Vcon) with a bunch of herbs and some chopped onion. I also don’t care much for the taste of most cream cheez, but I do like this stuff.

      • Cara 03.20.2012 at 8:10 PM #

        I just need to buy the damn book already! Everywhere I turn I hear such rave reviews :) ha.

  3. Maggie Muggins 03.28.2012 at 3:14 PM #

    I’ve never tried the Vegan Brunch recipe for bagels, I have a habit of hovering around the savory section of the book. I must try that spread, it looks so creamy!

  4. Maggie Muggins 04.10.2012 at 5:40 PM #

    Double comment!
    Just wanted to let you know that I nominated you for a Versatile Blogger Award! You can find more info about it on my post here: http://cookbookaficionado.wordpress.com/2012/04/09/newfoundland-toutons/

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