Lucky me!
I had just made vegan cream cheese.
And I just made these beautiful bagels.
These are the date swirl Matcha (previous post).
Spread the cream cheese on the toasted bagel.
Roasted walnuts.
Lots of it.
And a drizzle of maple syrup.
YUM!!!
I say this all the time, but bagel is one of my favorite things to bake.
It’s easy and fast, and watching the process is so satisfying.
This time I did a little research in order to keep my bagels from becoming wrinkly, and that worked mostly well (I don’t mind a little wrinkles as they do not affect the taste).
A few things I did this time were…
- I didn’t let the dough rest too long.
- I made sure the water to cook them in was not bubbly boiling.
- I cooked them for 30 seconds each side (one minute all together), instead of 1 minute each.
- I put them into the oven swiftly once out of the water.
The date sugar swirl adds a little caramel-like sweetness.
I made sourdough bread again last weekend.
This was for Mr. K.
Our neighbor friend, Mr. K, gives us a loaf of homemade bread periodically.
He is so generous with his bread, and I wanted to give something back to say “Thank you”.
I hope he liked it.
This is what I had in mind…
… when I made the orange-cocoa bagels (previous post).
I already had homemade vegan cream cheese and orange confits prepared for this.
Spread a generous amount of cream cheese and sprinkle some cocoa powder.
Next.
Pile up the beautiful orange confits.
Pretty, isn’t it?
Scrumptious!!
One of the fun things about bagel-making is to think about what flavor(s) to add.
About a week ago for the Valentine’s Day weekend I made a orange-chocolate cake, and since I really liked the combo I decided to use it again.
I could have just mix them together, but I thought it would be interesting to have two separate colors.
Loved how they looked and tasted both!
Turmeric is one of my favorite spices, and I use it a lot.
It always gives bread a beautiful bright yellow color, and today I decided to take advantage of it for Shokupan.
Turmeric did it again!
It’s not only pretty but also very soft!
It’s been a while since last time I made sourdough bread like this.
I’ve been keeping my sourdough starter, Bobby, alive for almost one year.
There isn’t much to take care of him (mostly weekly feeding), but sometimes I ask myself if it is worth it especially when I’m too busy to make anything with it.
Well, the answer is YES.
Whenever I make sourdough bread like this, the final result gives me such joy.
Just looking at the beautiful crusty bread makes me so proud and glad that I decided to start this sourdough life.
I’ve made different “carrot cake” breakfast versions, but this time it’s a bagel sandwich.
As I always say, I loved the flavor combo of the carrot cake but not the sugar/extra sweetness that comes with it.
So I like to make a dish using the combo but minus the sugar.
Homemade bagel, homemade vegan cream cheese, cinnamon, a date (pitted, opened, and flattened), shredded carrot, raisins, and chopped walnuts.
Once you take the sugar out, it creates a guilt-free satisfying whole-food dish, and becomes perfect for breakfast.
It’s been a while since last time I made English muffins, and I felt it was time to make some again.
I’m getting used to dealing with sourdough now, but it is still a bit tricky when it comes to timing.
This time I ended up having to get up at 5:00 a.m. to finish these.
No complaints thought.
They turned out delicious!
Beautiful nooks and crannies.
Today’s breakfast.
Freshly baked sourdough English muffin, toasted and buttered, scrambled turmeric tofu, sesame kale salad with blueberries, and grapes.
So good!!
Today’s breakfast: Shokupan toast, vegan omelet, homemade vegan bacon, grapes, and sauteed kale, mushrooms, and peppers, vegan.
I enjoy baking different types of bread, but I always come back to this, something I grew up eating on the regular basis.
