Homemade Bagels, Part Deux!

As promised, here is the 2nd installment of my life with homemade bagels…

Homemade Bagels!

Aside from eating these toasted with Earth Balance, I decided to make some veggie patties so I could make bagel sandwiches! I had some leftover cooked wild rice/brown rice combo and decided to make red kidney bean wild rice patties. Here is the recipe I made up:

Red Kidney Bean Wild Rice Burgers

Yields aprox. 6 burgers

 15 oz. can of red kidney beans, drained and rinsed

½ cup onion, diced

2 cloves garlic, minced

½ cup red bell pepper, diced

1 cup crimini mushrooms, diced

1 ½ cups cooked wild rice

1 tsp. cumin

1 tsp. parsley flakes

½ tsp. sage

½ tsp. chili powder

1/2 cup cornmeal

 Directions:

 In a food processor add all of the ingredients except the cornmeal. Process for a few seconds and scrape down the sides. When it is well incorporated start to add the cornmeal a little at a time. Process for a few more seconds and check the consistency. You may need to add more or less cornmeal until the mixture is neither too wet nor too dry. The mixture should be a good consistency for forming patties. Taste the mixture and adjust the seasoning to your taste.

 Transfer the mixture to a bowl and put in the fridge for at least 15 minutes. Preheat your oven to 350 degrees. Place a silicon mat, parchment paper, or lightly grease a cookie sheet. Form the dough into balls and press into patties of the desired size.  Bake for 15 minutes and then flip the burgers and cook for an additional 15 minutes.

I didn’t have any breadcrumbs so I used cormeal as a binder instead. I was really pleased with the result as the cormeal gave the patties a nice crunchy texture!

Red Kidney Bean Wild Rice Burgers

These were so yummy and it brought me a sense of accomplishment that I hade made everything myself in my kitchen! So if you’ve never tried to make homemade bagels, I highly recommend you head over to Kamutflake Girl’s  blog and grab the recipe for these tasty bagels!

I also made this pumpkin cheesecake from the Ultimate Uncheese Cookbook  with a pistachio, date, and cardamom crust.  It’s tasty but wasn’t quite the texture I expected – more pumpkin pie than pumpkin cheesecake! The inspiration for this came from Swell Vegan’s beautiful raw pumpkin pie!

Pumpkin Cheesecake

And if that isn’t enough I scored some beautiful portabella mushrooms at the Hollywood Farmer’s Market and had to bust out the Weber! Of course these mushrooms couldn’t just go any any store bought bread so I had to make some Rosemary Focaccia Rolls from Veganomicon! I used Isa’s recipe for the marinade from here.

Portabella!

The sandwich is the grilled portabella, grilled red peppers and green onions, red leaf lettuce, some Vegenaise, and some grilled japanese eggplant – simply delicious! Funny story: while at one of my favorite vendors at the fm, I came across these beautful japanese eggplants. I knew they were eggplant but I wasn’t certain of the variety. I asked what they were and the lady told me they were japanese eggplant. I replied that they were beautiful but I wasn’t certain what I’d do with it. She said “why cook it and eat it of course!” We both looked at each other and started laughing hilariously – classic!

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