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MidwestVeg.com http://midwestveg.com A vegan surviving in the Midwest. Mon, 25 Mar 2013 09:53:07 +0000 en-US hourly 1 http://wordpress.org/?v=3.8.7 Maple Bacon Scones http://midwestveg.com/maple-bacon-scones/ http://midwestveg.com/maple-bacon-scones/#comments Mon, 25 Mar 2013 09:53:07 +0000 http://midwestveg.com/?p=1499 Have you guys seen or heard of the new Barista Style Coconut Creamers by So Delicious? There are 2 flavors; French Vanilla and Original. These make me extremely happy because a) they are LARGER, b) they are shelf stable, and c) the packaging looks super fancy! Normally I hate cooking/baking with creamer because I drink...

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Have you guys seen or heard of the new Barista Style Coconut Creamers by So Delicious? There are 2 flavors; French Vanilla and Original. These make me extremely happy because a) they are LARGER, b) they are shelf stable, and c) the packaging looks super fancy! Normally I hate cooking/baking with creamer because I drink A LOT of coffee and tea throughout the day and I was afraid of running out. All I ever had on hand was those traditional teeny tiny containers. Which I’m not at all knocking because I stocked my fridge FULL of them. But it’ll be nice to have some larger containers that are more of a space saver AND shelf stable! Finally a creamer that’s shelf stable! Considering the nearest store I can obtain vegan creamers is a good 45 minute drive away this is great news for me! See all those exclamation points? I’m sure you can tell just how excited I am.

So far I’ve only tried the original flavor. It’s so rich and creamy! And since I had enough on hand I was able to finally part with some of my beloved creamer and bake with it. I decided to whip up a batch of maple bacon scones. Which go great with a cup of Unsweetened Vanilla Coconut Milk. Mmm…

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Makes: 8 scones

Ingredients

For the glaze

Directions

  1. Preheat oven to 425°. Lay bacon strips on baking sheet lined with parchment paper. Sprinkle 1 tbsp brown sugar over the top. You can also rub the brown sugar into the strips a bit to try and spread it out more evenly. Cook for 5 minutes on one side, remove from oven, flip over, sprinkle with 1 tbsp brown sugar, and cook for another 5 minutes. Remove from oven and allow to cool. Once cool, cut into small dice and set aside.
  2. In a stand mixer combine both flours, baking powder, salt, nutmeg, cinnamon, and remaining 2 tbsp brown sugar. Mix until ingredients are incorporated. Cut the butter into the flour mixture and mix until mixture is coarse and resembles sand.
  3. Mix the extract into the coconut creamer. Add to the flour mixture and mix until just combined. Fold in bacon.
  4. Turn dough onto a lightly floured surface. Gently pat into an 8-10 inch circle with lightly floured hands. Cut into 8 wedges. Place on a baking sheet lined with parchment paper. Lightly brush the tops of the scones with a little coconut creamer. Bake for 15-17 minutes or until cooked through. Allow to cool completely before glazing.

Calories: 202 Fat: 5 g Sugar: 12 g Sodium: 304 mg Protein: 5 g Iron: 7%

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Chickpea potato soup http://midwestveg.com/chickpea-potato-soup/ http://midwestveg.com/chickpea-potato-soup/#comments Wed, 19 Dec 2012 19:46:39 +0000 http://midwestveg.com/?p=1486 Back when I used to live with my mother-in-law she used to make this dish every once in a while. She made hers with larger pieces of potato (she would just halve her potatoes and toss them in the pot) and chicken. About a year ago I was really craving some of this soup so...

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Back when I used to live with my mother-in-law she used to make this dish every once in a while. She made hers with larger pieces of potato (she would just halve her potatoes and toss them in the pot) and chicken. About a year ago I was really craving some of this soup so I asked her for the recipe. My mother-in-law DOES NOT share her recipes. Have you ever seen that episode of Everybody Loves Raymond where Marie ‘helps’ Debra by giving her a recipe for meatballs? The recipe would have turned out perfectly IF Marie hadn’t sabotaged Deb with that bottle of tarragon dressed up in a basil label. This is the only video I could find on YouTube to give you an idea of what episode I’m referring to. Anyway, that is something MY mother-in-law would pull.

As funny as it may be I can’t even tell you how annoying this actually is. Considering she sat by and watched me as I followed several of MY family recipes which she took and made her own. And when I would ask her to share in return she’d tell me to watch, but just as she was adding ‘a little of this’ or ‘a little of that’ she’d have me throw something out and do it so fast and pretend she did nothing. Even when she broke down and gave me this recipe (and it required major ass kissing) she failed to mention the oregano and cilantro. But lucky for me I was able to name most of the ingredients in the dish without her help. I just needed to know if she used any other seasonings and quantities. So when she gave me the recipe and failed to mention the oregano and cilantro I asked ‘And oregano and cilantro too, right?’ She stared at me for a moment, hesitated, and nodded yes, and said ‘Just a little!’ When I got home that day I got to work. The oregano and cilantro are the seasonings that make the dish what it is. And I knew that! So whatever you do… don’t leave those out! I’m not sure how crucial the Sazón is. I usually make this dish exactly how she told me to. Well, mostly. I cut back on the oil a lot, added some garlic, and used chickpeas instead of chicken. I also don’t add salt because I feel the Sazón makes it salty enough.

I fought with myself over whether or not I should share this recipe. But you know what? It’s too yummy not to share. So I give to you… Mil’s red ‘chicken’ and potatoes. Or chickpea potato soup.

Ingredients

  • 1 tsp oil (I used coconut)
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 8 oz can tomato sauce
  • 4 cups water
  • 1 packet Sazón
  • 1 1/2 tsp oregano
  • 1 can chickpeas, drained, rinsed
  • 4 medium potatoes, scrubbed, peeled, cut into thick pieces
  • 1/2 cup cilantro, chopped
  • salt and pepper to taste

Directions

  1. In a large pot heat the oil. Add the onion and garlic and cook until onion is translucent.
  2. Add the remainder of the ingredients and bring to a boil. Lower heat to a simmer and continue to cook for 1/2 hour or until potatoes are cooked through.

This recipe serves about 6. It’s nice and comforting and so easy to throw together. It’s a staple around here now. Especially during the colder weather.

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Pumpkin cinnamon rolls http://midwestveg.com/pumpkin-cinnamon-rolls/ http://midwestveg.com/pumpkin-cinnamon-rolls/#comments Fri, 26 Oct 2012 20:15:14 +0000 http://midwestveg.com/?p=1469 I’m so sorry that I haven’t been posting as much lately. I have so many ideas for Vegan MoFo, but it looks like I might have to go into ‘overtime’. I haven’t been feeling well the past 2 weeks so I just sort of took it easy. Thankfully I started feeling better last night so...

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I’m so sorry that I haven’t been posting as much lately. I have so many ideas for Vegan MoFo, but it looks like I might have to go into ‘overtime’. I haven’t been feeling well the past 2 weeks so I just sort of took it easy. Thankfully I started feeling better last night so I got to work and came up with something I think you’ll enjoy. Now I know there are several pumpkin cinnamon roll recipes floating about, but how many of them are made with Pumpkin Spice Coconut Milk? I’ve had some of this delicious milk sitting in my fridge for the past week just waiting to be used (thanks to the wonderful people at So Delicious). While hanging out on the couch watching really bad TV I kept seeing this one commercial over and over again. It was a fast food commercial that advertised their cinnamon rolls. Right away I knew what I was going to use that milk for. These delicious pumpkin cinnamon rolls.

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Makes: 10 cinnamon rolls

Ingredients

  • 1 cup So Delicious Pumpkin Spice Coconut Milk
  • 1/2 cup pumpkin puree
  • 1/3 cup vegan butter
  • 1 tbsp brown sugar
  • 1 packet active dry yeast
  • 4 1/4 cups all-purpose flour
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt

For the filling

  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 1 heaping tbsp vegan butter, softened

For the topping

Directions

  1. In a medium saucepan over medium heat combine the pumpkin spice coconut milk, pumpkin puree, butter, and brown sugar. Heat until butter has melted and mixture is warm (not hot). Remove from heat, sprinkle yeast on top, whisk mixture together and set aside.
  2. In a stand mixer attached with a dough hook, combine the flour, pumpkin pie spice, and salt. Mix until well combined. Once the yeast mixture is ready slowly pour into the stand mixer bowl. Mix until dough forms into a ball. Place dough into a bowl lightly sprayed with non-stick cooking spray and allow to rise for at least an hour.
  3. Once dough is ready, roll out onto a lightly floured surface. I tried to roll it out into a nice rectangle shape cutting around the edges for a nice even shape. Spread the softened butter over the top of the dough. In a small bowl mix together the brown sugar and cinnamon. Sprinkle evenly over the butter. Start rolling the dough lengthwise into a nice long roll. Slice into 10 even pieces. Place cinnamon rolls in a round cake pan lightly sprayed with non-stick cooking spray. Allow to sit for 1/2 hour.
  4. Preheat oven to 375°.
  5. Bake cinnamon rolls for 20-25 minutes. Allow to cool completely before adding the icing.

If you can’t find that specific milk you can use the Unsweetened Coconut Milk in its place. But I highly suggest hunting down some of that pumpkin spice milk. It’s amazing! It’s so rich and creamy! Mmm…

Sorry to cut this so short, but I’m currently working with a sick puppy on my lap. He demands the cuddles.

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Before I go, I just so happen to have a coupon book and free product coupon good for any ONE So Delicious item. All you have to do is leave a comment. That’s all! No hoop jumping around these parts. You have from now until 11:59 PM CST Sunday October 28, 2012 to leave a comment. I’ll randomly pick a winner on Monday and mail out the coupons ASAP. See? Simple, right?

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Homemade coffee ice cream http://midwestveg.com/homemade-coffee-ice-cream/ http://midwestveg.com/homemade-coffee-ice-cream/#comments Fri, 19 Oct 2012 01:45:15 +0000 http://midwestveg.com/?p=1463 Sometime last week I stumbled upon this post for Chai Spiced Pumpkin Milkshake. Since my theme is was pumpkin I just knew I had to try it. Except I didn’t have an ice cream maker. So I went and bought this one on Amazon. This is probably the most trouble I’ve ever gone through for...

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Sometime last week I stumbled upon this post for Chai Spiced Pumpkin Milkshake. Since my theme is was pumpkin I just knew I had to try it. Except I didn’t have an ice cream maker. So I went and bought this one on Amazon. This is probably the most trouble I’ve ever gone through for a single recipe. But can you blame me? LOOK at that shake!

No, I didn’t get my blog title wrong. I decided to try out some coffee ice cream today because I was missing a key ingredient for the pumpkin shake and didn’t retrieve it until later on this evening. But my freezer bowl is chilling in the freezer and will be ready first thing in the morning. Who says I can’t have a pumpkin shake for breakfast? It does contain pumpkin!

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Since I’m very new to the ice cream making thing I searched for a vegan coffee ice cream recipe online. This one stood out more than anything. It’s simple and looks amazing. I made a slight change though. Instead of the coffee mixture I went with an espresso mixture. I used 2 heaping tsp instant espresso and 6 oz water. It was absolutely perfect. Nice and creamy with a rich coffee taste. And it really didn’t take that long to make. The longest part was waiting on the freezer bowl to freeze. But once I poured the mixture into my ice cream maker the ice cream was ready in about 20 minutes! This could be very dangerous for me.

So tomorrow I’ll be experimenting with pumpkin ice cream for that delicious shake. I’m also planning on making my own cookies and cream, cherry vanilla, and rocky road. I’m open to any other suggestions you may have. And if you can share a recipe… even better!

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Pumpkin rice crispy treats http://midwestveg.com/pumpkin-rice-crispy-treats/ http://midwestveg.com/pumpkin-rice-crispy-treats/#comments Mon, 08 Oct 2012 23:14:54 +0000 http://midwestveg.com/?p=1452 Are you guys sick of pumpkin yet? I’m not going to lie. I sort of am. But I said my theme would be pumpkin so I’m going to stick it out for as long as I can. I was never really big on rice crispy treats. But once in a while I find myself wanting...

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Are you guys sick of pumpkin yet? I’m not going to lie. I sort of am. But I said my theme would be pumpkin so I’m going to stick it out for as long as I can.

I was never really big on rice crispy treats. But once in a while I find myself wanting one. I’ve never made the vegan version before. I didn’t think it was possible. I have purchased the boxed kind sold at health food stores and while I found them to be good they were nothing like I remembered. I really wanted something more marshmallowy and gooey. So I took my search to the interwebs and found that lots of the vegan recipes call for various syrups. Then I stumbled upon this recipe. It’s pretty much the same way you’d make the traditional treats which is exactly what I was looking for. Also, it gave me the chance to finally experiment with some Dandies. I made a few changes to the recipe to make it pumpkiny and autumny.

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Makes: 12 treats

Ingredients

  • 3 tbsp vegan butter
  • 2 tbsp pumpkin spice syrup (recipe here, or you can use pure maple syrup)
  • 1-2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 bag Dandies Vegan Marshmallows
  • 4 cups crispy brown rice cereal (I used Erewhon)
  • 1/2 cup pecan bits, toasted

Directions

  1. In a large saucepan on medium-high heat combine the butter, pumpkin spice syrup, pumpkin pie spice, and salt. Mix together until melted. Add the bag of Dandies and continue to stir until mostly melted (but not completely). Lower the heat and add the rice cereal. Mix until all of the cereal is coated.
  2. Remove from heat and pour into an 8×8 inch pan lightly coated with non-stick cooking spray. Press mixture into the pan. Top with toasted pecans and press firmly into the treats. I used the back of a spatula to do this.
  3. Refrigerate for about an hour or until the treats are no longer soft and hold their shape. Flip pan onto a cutting board and slice into 12 squares.

Have fun washing that saucepan. ;)

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Pumpkin chips and a new host http://midwestveg.com/pumpkin-chips-and-a-new-host/ http://midwestveg.com/pumpkin-chips-and-a-new-host/#comments Mon, 08 Oct 2012 02:49:24 +0000 http://midwestveg.com/?p=1446 I’m so sorry for not posting yesterday. I was pretty busy during the day. During the night I finally did something that I’ve been putting off for the past 2 years. I switched to a new host! Actually, Sarah of OneStarryNight.com did it for me. Otherwise I’d still be stuck with the old host dealing...

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I’m so sorry for not posting yesterday. I was pretty busy during the day. During the night I finally did something that I’ve been putting off for the past 2 years. I switched to a new host! Actually, Sarah of OneStarryNight.com did it for me. Otherwise I’d still be stuck with the old host dealing with crazy slow loading time, timing out, errors, and downtime. Sarah is pretty awesome at what she does. If you need anything site related (I’m sure she can pretty much do it all) you should go check out her ‘hire me’ page. Her prices are very fair and she works swiftly like a fox. Foxes ARE swift, aren’t they? I’m pretty sure I just called her foxy. Anyway, the loading time… I’m SO sorry about that! It was much worse on my end though. It would take me a whole 5 minutes to make a change that should have only taken a few seconds. Take a look at the photos Sarah texted me last night.

Here is the before.

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And here is the after.

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Maybe it doesn’t seem like much to you, but to me that’s a world of a difference. I seriously can’t deal with a slow loading site. Something had to be done. I really hope that things will run a lot more smoothly around here from now on. Especially during Vegan MoFo.

THANK YOU, Sarah! <3

Now onto the good stuff. Sort of.

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The other day while walking around World Market I came across these pumpkin chips. Since I love pumpkin and my Vegan MoFo theme is pumpkin I figured I could accomplish 2 things. A post and filling my tummy with some pumpkin goodness. Except I really didn’t care for them. I really wanted to like them. I’ve never seen or heard of a pumpkin chip before. So you can imagine my excitement when I saw them. They ARE crispy (I wasn’t expecting them to actually be crispy) and they taste very pumpkiny, but there was something about it that I didn’t like. I think it was the oil? It tasted like the chip absorbed quite a bit of it and when I bit into it I was left an oily taste in my mouth. The packaging is pretty though!

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Pumpkin whoopie pies http://midwestveg.com/pumpkin-whoopie-pies/ http://midwestveg.com/pumpkin-whoopie-pies/#comments Sat, 06 Oct 2012 00:06:01 +0000 http://midwestveg.com/?p=1439 The first and only time I’ve ever had a whoopie pie was quite a few years ago. On a whim I bought a pack of pumpkin whoopie pies at the Whole Foods in Providence, Rhode Island. I remember them being SO good, but I was never able to find them back home. All of this...

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The first and only time I’ve ever had a whoopie pie was quite a few years ago. On a whim I bought a pack of pumpkin whoopie pies at the Whole Foods in Providence, Rhode Island. I remember them being SO good, but I was never able to find them back home. All of this pumpkin making reminded me of those delicious whoopie pies so I found a recipe online and made some myself. I’m so glad I did because these whoopie pies are awesome!

I used part of this recipe. In fact just the cookie part. I halved the recipe because aside from me and my son no one else here eats pumpkin. So not their month, eh? Anyway, I used melted vegan butter in place of the oil, flax egg in place of the egg, and 2 tsp pumpkin pie spice in place of the other spices. I also baked them at 350° for 12-14 minutes. Then again my cookies were a tad thicker than the original recipe so you might want to check on yours after the 12 minute mark depending on thickness. For the cream filling I noticed that a lot of the vegan recipes used a cream cheese based filling. I ran out after I made those bagels. So I just whipped up a maple buttercream frosting. Not your typical whoopie pie, but it was still pretty darn good!

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Pumpkin pie ‘Larabars’ http://midwestveg.com/pumpkin-pie-larabars/ http://midwestveg.com/pumpkin-pie-larabars/#comments Fri, 05 Oct 2012 01:25:00 +0000 http://midwestveg.com/?p=1431 Lately I’ve been on a bit of a Larabar kick. That Coconut Cream Bar is so dreamy! But I’m also on a bit of a pumpkin kick so I had to try and find a way to combine the two. I came across this recipe and decided to give it a go. I made a...

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Lately I’ve been on a bit of a Larabar kick. That Coconut Cream Bar is so dreamy! But I’m also on a bit of a pumpkin kick so I had to try and find a way to combine the two. I came across this recipe and decided to give it a go. I made a few changes and sort of simplified it a bit more for my lazy self. Then BAM! My own pumpkin pie Larabar. I’d like to try making my own cappuccino flavor (maybe even a pumpkin spice latte flavor?). Anyway, these are pretty darn good and now I have enough bars to last me a week.

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Makes: 12 bars

Ingredients

  • 1 cup raw almonds
  • 1 1/4 cup medjool dates, pitted
  • 1 cup dried apricots
  • 2 tsp pumpkin pie spice
  • 1 tsp pure vanilla extract

Directions

  1. Add the almonds in a food processor and process until almonds are mostly finely ground. Add the rest of the ingredients and process until the mixture starts to come together.
  2. Dump mixture on a flat surface lined with parchment paper. Place another sheet of parchment paper over the top of the mixture. Start pressing/flattening the mixture until it’s about 1/2 inch thick (mine may have been a bit thinner). I used a rolling pin to make it nice and even. Cut around the edges to make an even square. Cut into bars. To make the edges smooth I wrapped them in a smaller piece of parchment paper and pat around the edges.
  3. Wrap each individual bar in plastic wrap or use some parchment paper as a separator and store in an airtight container in the fridge or freezer.

Please pardon my weird looking parchment paper wrap job. I don’t like jagged edges. So I folded the parchment paper a bit to hide them.

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Pumpkin spice bagels http://midwestveg.com/pumpkin-spice-bagels/ http://midwestveg.com/pumpkin-spice-bagels/#comments Wed, 03 Oct 2012 18:38:46 +0000 http://midwestveg.com/?p=1417 One of my favorite places to go hangout is Panera. No, I’m not one of THOSE people (not that there’s anything wrong with those people lol), but they do offer a few vegan options and it’s one of the only places my husband and I can eat at together. One thing that always bums me...

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One of my favorite places to go hangout is Panera. No, I’m not one of THOSE people (not that there’s anything wrong with those people lol), but they do offer a few vegan options and it’s one of the only places my husband and I can eat at together. One thing that always bums me out is the wonderful variety of bagels they offer and out of all of them only 2 are vegan – the plain and sesame seed (the blueberry is questionable). Some argue that even those aren’t vegan. I’ve looked over the ingredients (it’s pretty scary, I admit) several times and it looks fine to me. Anyway, the new bagel on the block is the Pumpkin Pie. The moment I saw it I said to myself ‘I’m going to make my own pumpkin bagel!’ Then I took my sandwich back to my table and thought about how awesome it would be.

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You might remember a few of my attempts at bagel making. No? Let me freshen your memory. Here was my first attempt. They’re not the prettiest bagels in the world, but I do remember them tasting good. Then I tried making some garlic bagels for my father. Those ones looked a lot better. They tasted better too! But I never truly felt that I had found the perfect bagel. That is until last night. Now before I move onto the recipe I want to remind you that I’m originally from the East Coast where I’ve had some of the BEST bagels I’ve ever tasted. These pumpkin bagels? They totally beat those bagels back home.

Makes: 8 bagels

Ingredients

  • 3 1/4 cups bread flour
  • 1 packet active dry yeast
  • 1 tsp sugar
  • 3/4 cup unsweetened coconut milk
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar
  • 2 tsp pumpkin pie spice

Directions

  1. Heat up the coconut milk until it’s warm (not hot or boiling or you’ll kill the yeast). Add the 1 tsp sugar and packet of yeast. Mix and set aside.
  2. In a stand mixer fitted with a dough hook, add the remainder of the ingredients. Once the yeast mixture is ready add that to the other ingredients.
  3. Start mixing on low speed until the mixture forms a ball. Increase the speed to medium and continue mixing for about 7 minutes or until the dough is smooth.
  4. Turn dough onto a lightly floured surface and knead for about a minute. Form dough into a ball and place in a lightly oiled bowl. Allow to rest for 1 1/2 hours.
  5. Once dough has doubled in size turn it back onto a lightly floured surface and knead for a minute or two. Shape the dough into a circle and cut into 8 equal pieces. I cut the dough into quarters and then cut those pieces in half. Roll dough into a smooth ball. Poke your finger through the center creating a hole. Stretch the hole a bit lightly shaping the dough into a doughnut shape. Leave the shaped dough on the floured surface and allow to rest for about 45 minutes.
  6. Preheat oven to 425°.
  7. Fill a large pot with water (about 1/4 of the way full) and boil. Place bagels in the boiling water 3 at a time. Cook for 1 1/2 minutes on each side. Remove bagels with a slotted spoon. Place them on a baking sheet lined with parchment paper lightly sprinkled with cornmeal. Bake for about 20 minutes or until the tops are a nice golden brown color. About 10 minutes before the bagels finish baking, brush some unsweetened coconut milk on top. Allow to cool completely before serving.

I enjoyed my bagels with some Tofutti Better Than Cream Cheese. I jazzed it up a bit by softening about 2 oz and then mixing in 2 tbsp brown sugar and 1/2 tsp cinnamon. I swear to you, it was the yummiest thing I’ve eaten in a LONG time. Next to my soup of course.

Here is an estimate of the nutritional information WITHOUT the cream cheese or any other spread.

Calories: 214 Fat: 0 g Sugar: 7 g Sodium: 2 mg Protein: 7 g Iron: 11%

Fat free and fairly low in sugar. Not too shabby! If you do go with the brown sugar cinnamon cream cheese that will add an extra 110 or so calories, 5 g fat, and 13 g sugar. But it is SO worth the extra time on the elliptical. I promise!

I entered all of the ingredients in my recipe database on MyFitnessPal to get a breakdown of the nutritional information. It’s probably not 100% accurate. This is just to give you an idea of what you’re eating.

Inspired by this recipe.

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Pumpkin tortilla soup http://midwestveg.com/pumpkin-tortilla-soup/ http://midwestveg.com/pumpkin-tortilla-soup/#comments Tue, 02 Oct 2012 17:18:30 +0000 http://midwestveg.com/?p=1402 If you’re familiar with any of my older blogs you probably know that this is a repeat post. Well, there’s a damn good reason for it. This soup is AWESOME! No joke. I remember when Sarah first posted her recipe for Pumpkin Tortilla Soup. I don’t think I ever wanted anything as badly as I...

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If you’re familiar with any of my older blogs you probably know that this is a repeat post. Well, there’s a damn good reason for it. This soup is AWESOME! No joke. I remember when Sarah first posted her recipe for Pumpkin Tortilla Soup. I don’t think I ever wanted anything as badly as I wanted that soup. Ever since it has pretty much been a staple around here during the cool autumn months. It’s a VERY easy recipe to follow and it doesn’t call for a lot of ingredients. In fact I already had everything on hand. Well, I was running low on pumpkin. Not good considering pumpkin is my theme. Anyway, it took me just a few minutes to prep everything and toss it in a large pot. While the soup was simmering I had the husband fry me up some tortilla strips. I highly suggest making them right away so that you have something to snack on while waiting for your soup. I know. Smart. The ONLY change I make to this soup is 4 cups of water and a vegan chicken bouillon cube instead of the vegetable or chicken stock. Then I top it off with some fried tortilla strips and avocado slices.

There are a handful of vegan dishes I make that my husband will actually eat. It’s not that my cooking is bad. I happen to think I’m pretty ok in the kitchen. You see, my husband swears he’s allergic to veggies. In reality he’s just a VERY picky eater. This soup? This is one of those dishes he’ll actually eat. In fact he asked that I set some aside for his lunch tomorrow. And that is saying A LOT! Because he also doesn’t do leftovers.

Here’s a closer look at this delicious soup.

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Sarah doesn’t post many recipes (not sure why, they’re usually amazing!), but when she does she usually mentions ways to make it vegetarian or vegan friendly.

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