Tag Archives: bagel

Vegan Papaya Lox for Bagels

Posted by Banana Curl Vegan Girl in Bagels, Breakfast, Jewish Vegan Food, Original Recipes, Recipes, Sunday Brunch, Vegan Seafood and tagged with , , , , , , , , , , , , , , , , , , , ,

Last night I bought some pre-sliced papaya because I wanted to see if I liked it without buying a whole papaya. I don’t think I have ever had it before or if I have I don’t remember. When I got home from the store, I tried a slice, but I didn’t really like it. However, the color, texture, and lack of distinct flavor led me to believe I should try making a vegan lox substitute. So, I began to make a marinade for it and began experimenting. The results were pretty great!

First you marinate the slices for about an hour in a mixture of stuff (see my recipe below) in the fridge, then you bake it at a low temp of 200 degrees F for about 5 minutes, turn up the heat in the oven to 250, bake 10 minutes, flip, and bake for 10 more. Then you will have the perfect faux lox to put on top of bagels and vegan cream cheese. I’m also going to try making it in the dehydrator I think. I’ll post more about that if (when) I do it.

IMG_2866Vegan Papaya Lox

Ingredients:

  • 4-6 large, thick slices of papaya
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tsp kelp granules
  • 2 tsp liquid smoke
  • 1 tsp rice vinegar
  • 6-10 tbsp water (depending on how many slices you are attempting to make and what container you are marinating it in)
  • Salt, to taste

Directions:

  1. In a shallow container with a lid that fits securely and is big enough to fit the papaya and marinade, pour all the ingredients in (except the salt and papaya) and stir or whisk well.
  2. Place the papaya slices into the marinade. Flip to the other side.
  3. Close the container, and place in the refrigerator for an hour or longer, flipping halfway.
  4. Preheat the oven to 200 degrees F.
  5. Place papaya on a well-oiled baking sheet and sprinkle the tops with salt.
  6. Bake in the oven for 5 minutes.
  7. Turn the heat up to 250 and continue to bake for 10 minutes.
  8. Flip over, sprinkle this side with salt as well, and heat for another 8-10 minutes.
  9. Allow to cool or eat while warm on top of a bagel with a schmear of cream cheese!

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Raw papaya before being used

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the papaya in the marinade

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The papaya after it’s been cooked

Vegan MoFo 2014: Sunday Brunch: Bagel Casserole

Posted by Banana Curl Vegan Girl in Breakfast, Girls Rock RI, Original Recipes, Recipes, Sunday Brunch, Vegan Mofo 2014 and tagged with , , , , , , , , , , , ,

During Girls Rock Camp this Summer, we had an influx of day old bagels being donated to us daily.It was awesome and fed a lot of hungry campers and volunteers. However, I ended up with most of the leftover, slightly stale bagels that we had cut in half for ease of serving. What was I to do with all these? Well, considering I was already thinking about recipes for Vegan MoFo (in the very early stages, however) I thought: VEGAN BAGEL BREAKFAST CASSEROLE!

And so, this beauty was born.

photo 1 (1)

Ingredients:

  • 4 large somewhat stale everything bagels, cut in half and then into chunks
  • Oil cooking spray
  • Vegan chive and garlic (or onion) cream cheese (I used Go Veggie vegan brand by Galaxy Foods, Daiya makes one too)-the whole container
  • 3 daiya cheddar slices, broken into bits
  • 1 block firm tofu
  • 1 cup unsweetened hemp milk
  • 1/4 tsp (or less) Indian Black Salt (the kind that smells like eggs)—this is somewhat optional to your preferences and availability of this ingredient
  • 1 tsp turmeric
  • 1 tsp dry mustard powder
  • 1 tbsp nutritional yeast
  • Heaping 1/4 tsp smoked paprika
  • Salt, to taste (I used none)

Directions:

  1. Spray a 13”x9” casserole dish with cooking oil spray
  2. Place bagel chunks into the dish, and spray the oil again over the bagels
  3. Take a butter knife and place chunks of the chive cream cheese around the bagel chunks
  4. Do the same with the pieces of Daiya cheddar slice bits (refer to picture)
  5. Drain and break up the tofu into a food processor, and add the hemp milk, blending until smooth
  6. Add the remaining ingredients into the processor and blend until combined
  7. Pour this mixture over the casserole you have assembled so far (picture)
  8. Cover with foil and place in the refrigerator over night.
  9. When ready to cook, preheat the oven to 350 degrees Fahrenheit, place in the oven for 45 minutes, uncover, and heat for another 5 minutes.
  10. Voila! Dig in!

photo 1 (2)

Reference picture for step #4

photo 2 (1)

Reference step 7

photo 2 (2)

A photo of the finished product!

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