THENGREDIENTS X 4:
For the mini bagels:
500 g Manitoba flour
50 g sugar
300 g warm water
1/2 cube of brewer’s yeast
10 g salt.
vegan cream cheese
10 cherry tomatoes
the juice of 1 lime
extra virgin olive oil, salt.
vegetable milk (also nut free)
extra virgin olive oil
Prepare the mini bagels: mix the flour with the water, in which you have previously dissolved the sugar and brewer’s yeast. Add the salt and continue to knead: you will have to obtain a fairly smooth and elastic dough, but not sticky. If necessary, add a little more flour. Put the dough in a greased bowl, cover it with plastic wrap and let it rise near a heater or in the oven with the light on for an hour and a half (or in any case until the dough has doubled its volume).
Time passed, take the dough, which will have risen, and divide it into 16 portions of equal size, making 16 balls. Make a hole in the center of each ball and enlarge it so that a finger can fit through it. Turn on the oven at 200°C. Put a large saucepan on the stove with water and a spoonful of oil: this way the bagels will not stick to the bottom of the saucepan.
When the water comes to a boil, turn the heat down and cook 4-5 bagels at a time. Turn the bagels using a slotted spoon: in practice, they will have to cook for about 2 minutes on each side. Drain the bagels and arrange them on a baking sheet lined with parchment paper. Brush them with vegetable milk and sprinkle them with the seeds of your choice. Put them in the oven and cook them for about 20-25 minutes in the convection oven at 200°C. Remove the mini bagels from the oven and let them cool.
Prepare the vegetables for filling the bagels: cut the courgettes into strips and grill them on a plate. Cut the cherry tomatoes and season them with oil and salt. Cut the avocado into slices and season with lime juice, oil and salt. Finally, with a knife, finely chop the olives. At this point, fill the bagels with the vegan cream cheese, grilled zucchini slices, tomatoes, avocado and olives.
It’s already a hit Vegetable together (Gribaudo) by Carlotta Perego. And on social networks, over a million vegetarians, vegans and others follow his Cucina Botanica project
Bagels, introduced to the US by Polish immigrants, are a classic for brunches and snacks with their auspicious ring shape. Serve them, very colorful, on a neutral base. A white marble chopping board, why not?
iO Woman © REPRODUCTION RESERVED