21-Day Vegan Raw Food Diet Plan: 75 Satisfying Recipes to Revitalize Your Body by Bowen Heather

Author:Bowen, Heather [Bowen, Heather]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-04-20T16:00:00+00:00

LOADED EVERYTHING BAGEL WITH DILL CASHEW CREAM CHEESE

PREP TIME: 30 minutes, plus dehydrating time | YIELD: 10 bagels

This recipe takes a little bit more time but is definitely worth the effort! The light and fluffy texture with a moist middle and crispy outside make these bagels a perfect home for all your favorite sandwich toppings.

Suggested Equipment: Dehydrator, High-speed blender

1 cup ground hazelnuts or almonds

1 cup quinoa flour

1 cup almond flour or oat flour

2 tablespoons psyllium husk powder

1 tablespoon onion powder

1 teaspoon garlic powder

1 teaspoon Italian herbs

¼ teaspoon Himalayan pink salt

1 cup zucchini or 1 medium zucchini, peeled

¼ cup nutritional yeast

2 tablespoons coconut butter

2 tablespoons olive oil

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1 cup water

Dill Cashew Cream Cheese

Freshly ground black pepper

Fresh tomato slices, arugula, avocado slices, and alfalfa sprouts, for topping

1. Grind nuts in a high-speed blender or food processor. Oat flour can be made the same way.

2. In large bowl, combine the ground hazelnuts, quinoa flour, almond or oat flour, psyllium husk powder, onion powder, garlic powder, herbs, and salt until well mixed.

3. In a high-speed blender, blend the zucchini, nutritional yeast, coconut butter, olive oil, maple syrup, apple cider vinegar, and water until smooth.

4. Add the wet ingredients to the dry ingredients. Mix well to combine. Let stand for 5 minutes to thicken.

5. Form the mixture into 2-inch balls and then flatten until 1 inch thick. Make holes in the middle to suggest the shape of a bagel half.

6. Dehydrate on nonstick dehydrator trays or parchment paper for 6 to 8 hours at 115°F. Remove the trays or parchment paper and continue to dehydrate for 30 minutes to dry the bottoms.

7. Spread with a thick layer of cream cheese and top with black pepper, tomato slices, arugula, avocado, and alfalfa sprouts.

8. Bagels can be stored in a sealed container in the refrigerator. They will keep for 2 weeks.

VARIATION TIP: These bagels will also be a perfect base for Jackfruit Sloppy Joes or to soak up any sauce left over from the Sprouted Lentil Stew with Spanish Cauliflower Rice .

Per serving (Two bagel halves without toppings): Calories: 236; Total fat: 16g; Sodium: 7mg; Carbohydrates: 19g; Fiber: 7g; Sugar: 3g; Protein: 8g

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