Gourmet Veggie Bagel


Gourmet Veggie Bagel
Gourmet Veggie Bagel

Gourmet Veggie Bagel


1½ cups warm water (110℉)

1 tbsp brown sugar

1 tbsp dry active yeast

½ cup dehydrated mixed vegetables

4 cups flour

2 tsp salt


Water bath:

2 quarts water

2 tbsp brown sugar

1 tbsp white sugar


Dissolve brown sugar and yeast in warm water.  Set aside for 7 minutes until yeast blooms (forms a foam on top).

Place dried vegetables in a mini chopper or blender.  Pulse a few times to break up any large pieces.  Place vegetables, flour and salt in the bowl of a stand mixer fitted with a dough hook.

When yeast has bloomed, add it to the four mixture.  Knead on medium-low speed for 10 minutes or until dough begins to make a slapping sound against the side of the bowl.  Move dough to a greased bowl, cover and let rise for 90 minutes or until it has doubled.

Remove the dough from the bowl and shape it into 8 balls.  Cover and let it rest for 30 minutes.

While the dough is resting bring water to a rolling boil in a wide diameter pan.  Add brown sugar and white sugar.

Preheat oven to 425℉.

Use your finger to poke a hole in the middle of each dough ball and gently stretch so that hole is 2” in diameter and the bagel itself is 4” in diameter.  Place each bagel on a lightly greased surface or parchment paper.

Lower bagels into boiling water using a slotted spoon, being careful not to crowd them.  Simmer gently for 2 minutes, then carefully flip them over and simmer for another minute.  Remove with the slotted spoon and move to a lightly greased or parchment paper-lined baking sheet.  Repeat with remaining bagels.

Bake bagels for 20-25 minutes or until golden brown and has an internal temp of 190℉.  Flip bagels after 15 minutes.


Yield: 8 bagels, 230 calories per bagel

Hack: Bagels can be stored at room temperature for 3-4 days or frozen for up to 6 months.


Easy Vegetable Rice


Easy Vegetable Rice
Easy Vegetable Rice

Easy Vegetable Rice


⅓ cup dehydrated mixed vegetables

2 sundried tomatoes, cut into small pieces

¾ cup white rice

1¾ cup water


Combine vegetables, tomatoes rice and water in a rice cooker.  Cook on white rice setting until done.


4 servings, 120 calories per serving

Hack:  This recipe can be cooked on the stovetop in a saucepan.  Bring to a boil, turn heat to low, cover and simmer for 20-30 minutes or until all water is absorbed.

Hack:  Fresh, chopped vegetables can be substituted for dehydrated vegetables.  Simply add 1 cup of your choice of fresh vegetables and one chopped tomato.  Reduce water by 1 cup.

Hack:  Leftovers can be used to make fried rice or rice omelette.

Hack:  Leftover rice can be refrigerated for up to 5 days or frozen for up to 2 months.   Place leftover rice while still warm (to retain moisture) in serving size containers and freeze for future use.



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