VEGETARIANISM : THE NOBLE WAY OF LIVING
 
Homemade Bagels, Herbed Bagel Chips, & Vegan Spinach Artichoke Dip    Part 2
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Part 1 Play with flash player Play with windows media
Part 2 Play with flash player Play with windows media
(For all ingredients, please use organic versions if available)
Vegan Spinach Artichoke Dip
1 cup plain soy milk
1 tablespoon of garlic (or 2 cloves)
1 tablespoon of vegan butter
1 package frozen spinach
2 cups canned artichoke hearts
1 package (8 ounces) vegan cream cheese
1 package (12 ounces) vegan sour cream
1 teaspoon mustard powder
1 teaspoon salt
1 teaspoon ground pepper
1 package (10 ounces) vegan Monterey Jack cheese
(Follow Your Heart brand recommended)

Homemade Bagels
1 cup warm water
½ package (½ tablespoon) dry active yeast
1 tablespoon molasses
1 tablespoon light corn syrup
2 cups bread flour
1 teaspoon salt
1 tablespoon sugar
Water
Some flour for kneading
Some cornmeal
for bagel bottoms

Herbed Bagel Chips
Bagels (day old preferred)
1 cup extra virgin olive oil (add more if required)
2 teaspoons herbs de Provence
½ teaspoon dried basil
1 teaspoon of salt
½ teaspoon ground pepper
Any additional herbs of preference (optional)






Directions (to make bagels):


  1. Add 1 cup of warm water
  2. Add half a package of yeast or about half a tablespoon
  3. Stir that
  4. Add 1 tablespoon of molasses
  5. Add 1 tablespoon of light corn syrup
  6. Give that a quick mix
  7. Add 2 cups of bread flour (shift it)
  8. Add 1 teaspoon of salt
  9. Mix this around until we get a nice ball that we can work with on the table
  10. Using a little bit of flour on the table
  11. Leave some to the sides so that you can always add more when the dough gets a little too sticky to work with
  12. Knead it for about at least 6–7 minutes
  13. Keep folding it over until it getting a little dry
  14. That it’s ready to go is if you pinch the dough, and it’s got the same feeling as your earlobe
  15. Put it back into the bowl and let this rise (place this in the oven. What i did in the oven was i boiled pot of water, and that should create enough heat for this to, to rise. And plus, it adds the, just the right amount of moisture to it)
  16. After the dough it’s about double the size (about 40 minutes) punch it down
  17. Cut this into 4 sections
  18. Roll these into little balls
  19. Rise a second time for about 25 minutes
  20. Punch little holes
  21. Prepare a medium-size pot of boiling water
  22. Add a tablespoon of sugar
  23. Stir it around
  24. While we have this boiling, i’m also going to pre-heat our oven to 400 degrees
  25. Boil the bagel for about 1 minute each side
  26. Put boiled bangel to the baking pan
  27. Sprinkle some cornmeal on on the top
  28. Flip them over
  29. Bake this for 25 minutes at 400 degrees
  30. After 25 minutes pull these out of the oven then let this cool off

Directions (to make bagel chips):
  1. Use two bagels we made earlier
  2. Use a bread knife make thin slices about a quarter of an inch thick
  3. Make oil to brush on top
  4. Add 1 cup extra virgin olive oil
  5. Add 2 teaspoons of herbs de provence
  6. Add ½ teaspoon of ground pepper
  7. Add 1 teaspoon of salt
  8. Add ½ teaspoon of dried basil leaves
  9. Mix that all together
  10. With the pastry brush lightly coat both sides
  11. Put into the baking pan
  12. Put this in our oven at 400 fahrenheit for 1–2 minutes, flip them over and put it in there for another 1–2 minutes
  13. Ready to serve

Directions (to make vegan spinach artichoke dip):


  1. Boil a cup of soy milk (we’re going to reduce this by half)
  2. Turn stove on high
  3. While that’s boiling away, mince about a tablespoon of garlic or about 2 cloves
  4. Add about a tablespoon of vegan butter
  5. Put that on medium high
  6. Once this gets hot, add our garlic
  7. Stir this around, and we just want brown it.
  8. Take 1 package of spinach, frozen spinach (re-hydrate it, i added hot water and i drained it, and i squeezed out all the water) make sure we’re working with dry spinach
  9. Add about 2 cups of artichoke to our spinach (i got these from the can, which is fine. They’re, they’re soaked in oil, and what i did was i soaked it in water and i rinsed off all the oil)
  10. Add 1 package of vegan cream cheese
  11. Add 12 ounces of a vegan sour cream
  12. Give this a quick mix
  13. Add 1 teaspoon of salt, 1 teaspoon of ground pepper, 1 teaspoon of ah mustard powder
  14. Add fried garlic
  15. Cut about a third of vegan cheese and just leave it to the side
  16. Grate the rest of vegan cheese
  17. Add grated vegan cheese in our dip
  18. Mix it
  19. Slice cutted vegan cheese about ⅛ of an inch
  20. Add our soy milk into our mixture
  21. Pour the mixture using a 9 x 9 baking pan
  22. Cover the top using sliced vegan cheese
  23. Put this in the oven for 20 minutes for 400 degrees
  24. Cut out a little section and put in the bowl
  25. Put our bagel chips around
  26. Ready to serve



 
Find Your Vegan Recipes
 
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Faith, the Brave Little Dog Who Stands Tall
 SChef Miyoko chinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Cooking with Loving Hut Menton & the Int'l Women's Club of the Riviera: Summer Rolls & Lemongrass Tofu
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls
 What's Chocolate, Green,and Apple Pie? All Sorts of Smoothies! with Raw Vegan Chef AJ