Ingredients: 2 teaspoons active dry yeast 1 ½ tablespoons (4 ½ teaspoons) granulated sugar 1 ¼ cups / 300ml warm water (you may need ± ¼ cup /60ml more, I know I did) 3 ½ cups (500g) bread flour or high gluten flour(will need extra for kneading) 1 ½ teaspoons salt
Optional Toppings:Caraway seeds, coarse salt, minced fresh garlic, minced fresh onion, poppy seeds, or sesame seeds. (Everyone in my house prefers plain bagels, but I have no preference, so I just went with the plain, so no one could complain.)
Preparation:
1. In ½ cup /120ml of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.
2. Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
3. Pour 1/3 cup / 90ml of the remaining warm water into the well. Mix and stir in the rest of the water as needed. Depending on where you live, you may need to add anywhere from a couple tablespoons to about ¼ cup/60ml of water. You want a moist and firm dough after you have mixed it.
4. On a floured countertop, knead the dough for about 10 minutes until it is smooth and elastic. Try working in as much flour as possible to form a firm and stiff dough.
5. Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
6. Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured below). Repeat with 7 other dough rounds.
7. Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
8. After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.
9. Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York Style bagel with this option).
10. If you want to top your bagels with stuff, do so as you take them out of the water, you may use the “optional toppings” (listed above) to top the bagels and if you’re risky like me, make a combination of the toppings to top the bagels with, but before hand, you will need to use an egg wash to get the toppings to stick before putting the bagels into the oven.
11. Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet.
12. Bake for 20 minutes, until golden brown.
13. Cool on a wire rack (or if you’re impatient like I am, slice one of these babies open, and spread on some softened butter or your favorite cream cheese. Take a bite… Oh babyyy!)
Recipe by Vaishali at Holy Cow! https://holycowvegan.net/vegan-cassoulet/ Ingredients 1 cup dry white beans, or 3 cups canned, drained and washed. If using dry beans, soak overnight and cook until tender. (cannelini or great northern or navy beans will do) 8 oz package of tempeh, cubed into 1/2-inch pieces 1 tbsp extra virgin olive oil 1 medium onion, diced 2 medium carrots, sliced 2 stalks of celery, diced 5 cloves garlic, finely minced, or crushed into a paste 15 mushrooms sliced (use any kind-- wild mushrooms would be great here. I used crimini because I always have them on hand) 2 tomatoes diced 1 tbsp chopped sage 1 tbsp chopped thyme 2 bay leaves 2 tbsp parsley, chopped 1/2 cup red wine, optional Salt and ground black pepper to taste
Instructions
Heat oil in a large saucepan. Add the tempeh cubes and saute, stirring frequently, until the tempeh is golden-brown. Add the onions, garlic, celery and carrots. Add a pinch of salt and some ground black pepper and saute the vegetables about five minutes until the onions are translucent. Add the mushrooms and the wine. Cook until the moisture from the vegetables and all of the water has evaporated. Add the tomatoes and beans along with the bay, sage, parsley and thyme. Bring to a boil -- add more water if the stew is too thick - and turn the heat to a level where it boils gently. Check salt and pepper. Turn off the heat and serve hot with some crusty French bread.
Chopped Parsley 1 teaspoon garlic powder I wished together eggs and water in a bowl, then dumped dry ingredients on top ( I chose to add flour then spices on top of flour but pre-whisking together dry ingredients would be optimal). This mixture seemed to be loose enough to pass through my Spaetzle-maker in current early summer humidity. For this version I went over the top with cheese — when draining the spaetzle I melted butter in the pan but also added a splash of nut milk. This made a sauce when adding the spaetzle back in. Then I just kept adding cheese! American, cheddar and parmesan!
Rezepte von Bruder Florian:
250g flour (2 cups)
50ml wasser (1/4 cup)
3 eier
5g salz (1 teaspoon)
Recipe by MARBALET on All Recipes.com
INGREDIENTS
1 cup all-purpose flour 1/4 cup milk 2 eggs 1/2 teaspoon ground nutmeg 1 pinch freshly ground white pepper 1/2 teaspoon salt 1 gallon hot water 2 tablespoons butter 2 tablespoons chopped fresh parsley
INSTRUCTIONS
Mix together flour, salt, white pepper, and nutmeg.
Beat eggs well, and add alternately with the milk to the dry ingredients.
Mix until smooth.
Press dough through spaetzle maker, or a large holed sieve or metal grater.
In a medium bowl, whisk together the eggs, milk, and salt. Add in the flour and stir until well combined.
Bring a large pot of salted water to a boil over high heat. Place your spaetzle maker over the top, then pour half of the batter into the cup of the device. Quickly slide the cup back and forth to allow the batter to drop through. Repeat with second half of batter, working quickly, until all the batter is cooking in the pot.
Set the spaetzle maker aside and give the dumplings a good stir in the pot. Let them cook for 1 to 2 minutes, until floating on the surface. Remove with a slotted spoon and place in a large bowl. Toss with butter and spices. Serve warm.
This vegan Spätzle recipe is not only a vegan version of one of the most beloved foods in Germany, but also a super simple homemade noodle recipe that takes just a few minutes to make!
Author: The Edgy Veg
Recipe type: Sides
Cuisine: German
Serves: 2 servings
Ingredients
1 cup of flour
½ teaspoon salt
¼ teaspoon white pepper
2 eggs worth of egg replacer mixed with mylk ( not water)
1 ¼ - 1 ½ cups of your favorite nut mylk
Instructions
Put a large pot of water on to boil.
In a very large bowl, make an ice bath.
In another large bowl whisk together egg replacer mixture and 1 cup mylk.
Mix together flour, salt and white pepper. Add to the wet ingredients and mix until you end up with a smooth, yet stiff dough. Add more mylk as needed. The dough should be thicker than pancake batter, but not as thick as bread dough.
Liberally salt the water, and then press the dough into the water using a spaetzle press, or colander.
After you press the dough into the water, immediately stir around with a large slotted spoon or else they will clump together. They will float up to the top when they are ready. This takes 2-3 minutes. Do not overcook.
Take the finished spaetzle out of the water, and place on your ice bath. This will stop the noodles from sticking to each other.
Reheat the spaetzle in a frying pan with a small amount of coconut oil. If frying isn’t your thing reheat in the oven!
Top these magical noodles with your favorite mushroom sauce and sauerkraut. Enjoy with an ice cold bier or a bottle of your favorite red wine.
Notes
Enjoy smothered in gravy, fried with onions and vegan cheese, or pan browned with herbs and truffle oil.
