Blueberry bliss, pea pancakes, and mousse.

(ps. sorry about the font in some parts of this post.  not sure why it went so wonky)

So if my blog tags are any indication at all (and amusingly, they often are), I'm more than a little mad for blueberries.  Dunno why exactly... it could be the bursting qualities... or the way they're so purple and freeze perfectly and are also called starberries?  And when you stick them in things people go "oooooooh" without fail, it's kind of funny!

When I saw this recipe for pea pancakes with blueberry basil dressing I knew knew KNEW I had to try it, it sounded the thing little fresh-showered elves would eat over tea and the latest forest news.  Lo and behold, it even looks like that sort of food, too!  Call me bowled over with technicolour, batman.  I wanna cook chromatically so much now!

Here's the veganization of it all.  The pea pancakes are almost perfect (I'd consider leaving out the cornstarch to keep the flavour brighter perhaps?).  The blueberry dressing is also pretty good, but I could do better probably and another kind of vinegar would probably work nicer, I just haven't figured out which one.  Still really good though!  (If you wanted lemon I'd never stop you, I just wanted to see if I could use something besides citrus.  Balsamic would probably be nice, too, come to think of it).  

Blueberry Basil Sauce

2/3 cup blueberries

1/4 cup water + 1 tbsp

1/2 tsp sugar

1/4 tsp salt

1/2 tsp cornstarch

1 tsp vegetable oil

1 tbsp unseasoned rice vinegar

1 tbsp fresh minced basil

cracked black pepper

- In a small bowl, whisk together 1 tbsp of water with the cornstarch, set aside.

- In a small saucepan over medium heat, bring the blueberries, 1/4 cup of water, sugar and salt to a low boil until the berries start to pop and bleed their juice.  Remove from heat and stir in the cornstarch mixture, oil, vinegar, basil, and pepper.  Taste for salt and cover to keep warm.

Green Pea Pancakes (serves 2-3 as a snack or side)

4 oz. snap peas, strings removed

1/2 cup green peas

1/2 cup milk or cream

1 tsp melted buttery spread

1/2 tsp cornstarch

1/4 cup flour

1/4 tsp sugar

1/4 tsp salt

1/2 tsp baking powder

- Bring a pot of lightly salted water to boil.  Blanche the snap peas for 30 seconds, then rinse in cold water.  Do the same with the green peas, until they're tender (2-3 minutes maybe).

- In a blender, combine the cooled peas with the milk, butter, and cornstarch, and blend until pretty smooth.  Move to a mixing bowl.

- Sift in the dry ingredients and gently fold until totally incorporated (shouldn't take much effort)

- Melt a bit of buttery spread in a nonstick and fry thin little 2" pancakes until golden brown on both sides.  Serve warm with a bit of blueberry sauce and some basil leaves on top.

Right.  And.

AND.

It was Pomme's birthday time this weekend, and that meant I was required to out-do myself again, inspired by love to fling culinary handrail-holding out the window and concoct some sort of artistic masterpiece that'll never have a recipe written down (but I'll always remember how to do).  In this case - a 2-layer Morrocan Mint cake with generous inches of Blueberry Mousse and a Pomegranate Glaze, topped with sugared pine nuts and mint leaves.  !!!!  For the record, I did a billion new things in the kitchen for this (well okay, I played with agar), and it turned out like some patisserie's jazzed star, in shades of aubergine, gold and lavender, and I *wish* I had a slice shot, but it was enjoyed by candlelight in the company of lots of vegan restaurant coworkers, so I'll just have to make another layer cake soon to make up for that! :p

Officially, the entire thing doesn't have a recipe, but I'll post the adaption I made to the matcha cupcakes from Vegan Cupcakes because it made a damned fine joconde and the vegan world can always use another attempt at that, I think.  Pretty simple, actually... (it was the simple part)

Vegan Morrocan Mint Joconde

1/2 cup soygurt

2/3 cup strongly brewed green tea with 10-12 fresh mint leaves in it (strained, of course)

1/4 tsp vanilla

1/3 cup canola oil

1/2 tsp almond extract

3/4 cup flour

1/2 cup ground almonds

1 tsp baking powder

1/4 tsp baking soda

3 tsp matcha soymilk powder

1/4 tsp salt

3/4 cup sugar

- Preheat oven to 350 and line an 8" cake tin with nonstick spray and parchment paper.

- In a large mixing bowl combine the soygurt, tea, extracts, and oil

- Sift together the dry ingredients, then slowly add it to the wet bowl in installments, gently folding with a whisk until it's smooth.

- Pour into cake pan and bake for 35-42 minutes (my oven is really slow, so take these times as approximations).  A toothpick should come out clean, and the top should be glossy and flat.

- Let it cool almost completely before turning it onto a parchment lined cooling rack.  Once cool, cut it carefully into 2 layers, and soak each layer (as you construct your moussey cake) with Mint Syrup.

Mint Syrup

2/3 cups strong Morrocan mint tea (made the same as before)

1/3 cup sugar

some extra mint leaves if you want

- Bring everything to a boil in a tiny saucepan over medium heat and let it bubble until it's reduced slightly and thicked.  Cool completely before spooning over your cake layers.

(it all tastes of exotic and meltaway sweet sand and herbs..... very very very - needless to say - delicious)

chromatic sausages for Canada!

red white and umami all over

Happy July 1rst, that is to say - Canada Day!  It's the nation's birthday and I'm celebrating in Quebec, which means a certain amount of gusto is required to make any noise at all, what with everyone tired from St Jean Baptiste Day just about a week before.  It's not quite the party that it is in Ontario, but by golly if I can't make my lunch about as patriotic as a waving flag, at least in colour scheme anyway (and association to good old BBQ food... yes I SO do love the taste of char).

For lady Canuck's 142nd, I dived into the sausage section of Vegan Brunch and couldn't even approach deciding one recipe over another, so I made 2 batches at once - the Italian Feast and the Cherry Sage, done up into smaller links so they were hot dog sized.  And after discovering that the grocery store had no (NO) hot dog buns (and even if they did, they would probably be terrible because they usually are), I just had to make a little batch of my own.  Which I TOTALLY recommend, it makes a huge world of difference.  So much so that I'm gonna post the recipeeeee, taken from this blog, taken from King Arthur flour......

Hot Dog Buns

(chewy, wheaty, soft, dense in a good way, stands up to condiments - ie; perfect)

(makes 8)

1 tbsp sugar

2 1/2 tsp active dry yeast

1/4 cup warm water

1 cup warm milk

2 tsp vegetable oil

2 tsp salt

3 - 3 1/2 cups flour (I used 50% whole wheat, still came out fluffy and soft)

Directions:

- In a large bowl, combine water and sugar and let it sit for 5 minutes so the yeast gets foamy.

- Mix in the milk, oil, and salt, then add 3 cups of the flour and knead until it comes together into a dough ball.

- Turn onto a floured surface and knead for 6-8 minutes, until it becomes a bit like plasticine.  The dough isn't as soft as in some recipes, and it shouldn't be sticky (add up to 1/2 cup more flour as needed).  Move to an oiled bowl, cover and let it rise in a warm spot for 1 1/2 hours, or until doubled in size.

I'm just building anticipation for chewy perfect grilled bun-bite here :)

- Once it's risen, turn onto a lightly floured surface and cut into 8 equal pieces.  To shape a bun, make a piece into a rectangle, then starting at the end closest to you, roll it up tightly like you would roll a cigarette, folding in the ends on each side as you go.  Pinch the seam when you finish, then place it seam side down on a parchment-lined baking sheet.  Repeat with the rest, then cover with a piece of plastic wrap sprayed with nonstick spray and let them rise for 30 minutes. 

- Preheat the oven to 400F

- Bake for 20 minutes, then move to a rack to cool

INNARDS !!!!

Unrelated to photo above, but that's what scrolling is for ------------ the beautiful red and white salad next to it all was from the Tropical Vegan Kitchen and ab-solutely scrumptious.  I'm going to post the recipe, too, because I just saw a great video concerning appropriation and culture (and breakbeats) and I figured heck why not, share the love, share the coconut dressing ---

Thai-Style Romaine Salad with Creamy Coconut Tamari Dressing

(serves 4)

10 oz. of romaine leaves

1 cup cherry tomatoes, halved

1/2 cup red onion, thinly sliced and soaked in cold water for 10 minutes, drained well

1/2 cucumber, peeled, seeded and thinly sliced

2 tbsp basil, rolled up and thinly sliced

Coconut Tamari Dressing:

6 tbsp coconut milk (full fat works best here)

2 tbsp fresh lime juice

2 tbsp tamari

2 large cloves of garlic, minced fine

2 tsp palm sugar, or brown sugar

1 1/2 tsp red thai chile, seeded and minced superfine

Directions:

- Whisk, let it sit for at least 10 minutes.

- Toss 1/2 the dressing with the salad components, arrange prettily onto plates, then drizzle with the remaining dressing.  

So patriotic!  (if a little Thai ;)

Part 3! blueberry velvet, minty eggplant, and VEGAN BRUNCH !

So we're finally in the present, now!  That was so weird, being back in time for so long... well, status quo and time re-adjustment has been achieved (thank you Doc!) and I'm the proud owner of not only Vegan Brunch but the Tropical Vegan Kitchen, now, too!  More on those at the end of the post, because I'm such a stickler for temporal integrity... although you'd never never never know it.  So I have to begin with rice.  Oh, but not just any rice...

It was sumptuous, luscious purple rice (yeah, I'm a fan), which I made with a big heaping spoonful of souvlaki spice blend that's been sitting on my spice rack since last summer going "oh oh, make me with tofu, you LOVE greek food, get around to it, with those Vcon lemony potatoes, yeah!"

Which of course I did not do.  

Nah, no, I made this rice instead and actually swished it around in my salad, turning it all warm and tomatoe-y and olive-y, it was really awesome.  I never (never never?) mix my plate up, or at least not that often, so bear with my enthusiasm, haha.

Enthusiasm wanes for this, though!  Too bad... it's from Vegan Fire & Spice and it was only okay... cold soba something or other.  I could have just messed up rinsing it properly, because it was mostly a case of the the noodle liquid rinsing all the nice dressing off.  And I put way too many veggie in, who needs veggies man, not me (at least not when "slurpy bowl of noodle" is the simplicity required at the moment).  Does anyone have any cold noodle tricks?  I bought a pack of soba the size of my head and I was pretty up for doing it cold, japanese-style over the rest of the summer.

Also good cold:  eggplant!  Amazing cold!  I faked up this most excellent wheat berry salad with morrocan spices, creamy eggplant, fresh mint... so good.  Especially in crisp summer lettuce wraps with black bean hummous dolloped on, which needless to say, was my consumption method of choice here.  (I'm especially enamoured of the strange little ears on the hummous blob in the picture there, too :P)

Oooh, and unfortunately there's no slice picture, but I made a red velvet cake!!  It was a bit of a talent exchange and I got a professional (shi-shi, layered and subtle!) haircut from a friend of mine who adores southern stuff.  I even put mint on it, a la Paula Deen.  Oh, and the recipe was of course from Vegan Cupcakes and OMG this frosting if you haven't made it yet MAKE IT it's all whippy like creamy and dangerously low-sweet and HIDE THE SPOONS.  O_O!

*cough*

Right.  Well.  Grounding... let's be sensible here.  There is nothing more sensible than rice salad, not one thing, nope.  (the New Zealand Rice Salad on page 70, to be really specific.  tee hee kiwis).  What else can be eaten right out of the fridge like a miniature complete meal at the end of your snacking fork?  (And that can be hard to remember to eat sometimes!)  Also, what else can incorporate fruit into dinner without seeming weird?  Well, I guess I'm going to find out what else, because the Tropical Vegan Kitchen is full of fruit, it's everywhere.  Which is why I bought it!  That and to figure out how to use up a crate of kiwis I got... I'm looking to adapt the toasted coconut mango muffin recipe in Vegan Brunch too maybe... which finally brings me to -----

Omelet!

La la la, nothing can be said about this I'm sure that hasn't been said before, it is perfect and you want to eat this and your omni uncle wants to eat this (well, maybe), and I ate it with the V.Brunch sesame scrambled tofu with greens and yams ( - tofu, + dandelion greens).  I don't know how she actually managed to do this, but not only does it actually taste like something good (as opposed to Vegan-Omelet-As-Novelty), but the structural integrity is a wonder to behold.  The thing spread perfectly, browned perfectly, held together like a champ... you can even stack them.  Now try that with an egg omelet!

(also, I offically think these taste way better than those egg things.  viva la revolution!)

part 2 of Eats Gone By ~ crepage, whizzed up avocado, and unseasonably warm pie

Wee!  So - I'm here drinking my mint & mushroom tea with large slices of ginger dropped into it because I was a little too brave this afternoon and added some (a lot of) questionable sauerkraut to my hummous wrap.  It was worth it at the time... but now I need the tea.  Yeah, white stuff in a sauerkraut jar is no good... 

Anyway.  More old pictures (I swear I'm getting through them, I do!)  I made crepes!  I made buckwheat versions of Veganomicon crepes, and stuffed them full of Columbian red beans with plantain (from Terry's Vegan Latina), some broccoli too, and an avocado-corn-cream sauce that is essentially this recipe that I'd had mentally bookmarked since I went vegan in high school.  Seriously that long ago. (*oouuuuuurrrrrgh.... waveof nauseau happening......RIGHT NOWurg*)  XPPP

cough.  ok better.

Anyway.  avocado cream sauce!  I ate in on pasta first, but it's way more economical to show it here, even if it does look a little like ralf.  tee hee.  I swear it was tasty.

And then I had leftover crepes with sauteed peaches, coarse raw sugar, cranberry jam, and some malted soy drink mixed with enough water to make a sweet cream.  Oh, frugal AND delicious, and even maybe healthy, how 'bout that?  I love dinners that revolve around fructose.

Speaking of which, I made a tiny sweet potato cashew cream pie with a lone spud, because it's just been so damned cold it seems not very weird to make food like this.  Plus, it has a pumpkin seed crust a la Extraveganza, which in my weird mind makes it kinda summery.  And when you pop it in the freezer and eat slices of it cold like spiced ice cream...... *drooooolz*.  Also gives me a chance to use the tiniest fork ever imaginable that I picked up at a garage sale for specific things just like this.  Fairy pie technique!

From now on I make my own thai green curry paste.  Has anyone tried the yellow variety?  I almost did but then I chickened out and returned it for a jar of the classic green, and while it resulted in a slurpily good skillet of hyper-spice, well... I'm still curious about the other variety.  Maybe next time I'll get the yellow (which boasts coriander and white pepper, yum) and just grind up lots of green chiles into it myself.  I ended up throwing like, 3-4 extra thai peppers into this one anyway, cause I kind of like my thai curries to practically send off sparks into the atmosphere.  Anything less and why bother, I say!

Speaking of skillets -- I made the Vcon leek & bean cassoulet finally.  That's how cold it's been around here!  It's mid-June and I'm still checking my bag for extra gloves, just in case... ack.  So on a particularly blustery and charcoal-grey day I decided snap it I'm just gonna make a big old comforting stew and I am SOOOOO glad I did.  It was the perfect antidote to my standard rut of cooking with loads of citrus & spice --- the cassoulet is all.... comfy like a big herbal pillow.  And far too easy to pleasantly spoon down while cuddled up in a blanket reading school work things.  Very very nice...

(oh, and peas/leeks/white beans were replaced with corn/extra onion/black&red beans to good effect)

Enough for now?  Probably... there's red velvet, kittee muffins, cold soba, successful souvlaki rice to come, though.  *phew* 

Oh, what the heck, one more -- I made Scotter Muffins, yay!  I don't remember what variety at all, probably apple and banana and cinnamon swirl.  Gosh, I love muffins, don't you?  They're so balanced, like the medium spectrum between the best of all baked goods.  Or maybe I'm just a fan. ^_^b

But that's life, and this is tofu

Summertime and some are slacking!  That is to say --- oh oh I'm sorry I dropped off the face of the blog-Earth!  I've been pretty busy, writing papers, painting spiders and lettuce leaves, taking t'ai chi, dating someone (yey), still cooking up a storm, and just not really feeling like there's been a good time to blog about it.  But really, it's getting ridiculous... I've lost count of how many photos I have.  Stacks.  And they're getting outdated, I'm forgetting if I used olives or capers in these stuffed tofus for example... at any rate I used Kittee's Method of the Stars to stuff them full of olive-oily spinach, red peppers, and raisins (I think).  Other good things, then breaded them in cornflakes, baked, and ate most of them all chewy-cold out of the fridge - like moment's notice hunger-killers, basically.

Sushi!  But with black rice this time, which is really more of a purple, and taste-wise isn't quite sushi bliss... but it sure is pretty.  I kinda feel like this is sushi with a silk tie on, or something.

And speaking of oceanic treats, my sister and I discovered some fantastic package of salty fried nori in her cupboards.  This stuff is gooooood.  For my money, beats the pants off of potato chips.

Sis thinks so too!

Then for a while I was all in love with med-firm tofu and it's magical ability to become some luxurious (yet low guilt) salad dressing at a moment's notice.  I played around with a few varieties - I tried the Vegan World Fusion Caesar (yum!), I made a kind of ranch, and my favourite was a curried apricot dressing that was very inspired by something from the Millenium cookbook, although I changed it entirely...  I even found the notepad file I wrote the recipe on!  So here it is ----

1/4 lb. med-firm tofu

1-2 dried apricots, soaked well and chopped

1 tsp rice vinegar

1/2 tsp curry powder

1/4 tsp garam masala

1/8 tsp cardamom

pinch of cayenne

1 tsp almond butter

1 tsp canola oil

enough water to thin

Blend!  Blend like yo salad depends on it!  

My favourite part of tofu dressings is putting on so much that you can eat the extra at the bottom with a spoon. :)

Isa's perfect chocolate chip cookies are, by the way, and if you hadn't heard - perfect.  Utterly perfect.  Me and this cookie had a bit of a moment... time stopped outside my window, cars drove softly past and I felt like all the sweet chewy vanill-y mass was just going straight into my heart (forget stomachs).  Good times.  Oh!  And this is only from batch number two.  I made them before, maybe not creaming quite enough so they spread a bit, but obviously still amazing enough to convince me to try again.

Not having ever tried a Madhur Jaffrey recipe I figured I would give it a go, finally.  Her dhal intrigued me in how it has a whole lemon sliced right into it, and it really works!  Totally makes it a different sort of creature than your regular lentil-mash.  I ate it up with --- oh oh oh oh!!  guess what!!!  I got a food processor!  Or at least, an attachment for my new stick blender that my mom got me (love moms!).  I turned veggies into confetti in like, 10 seconds, wow.  Anyway, yeah, I stuffed said veggies (sauted with garlic, mustard seeds, cider vinegar, bit of braggs, maybe a bit of tahini? possibly caraway seeds, too) into a paratha, and then ate the mountain of leftovers too, because it was pretty delicious stuff.  

I also think I'm finally getting the hang of cakes.  Getting the right ratio of textures, flavours, sizes, richnesses, bursts of things, etc.  This was so well-balanced, one of my favourites in recent memory!  It's a chocolate mint cake with minty vanilla buttercream sandwiched between, whipped ganache on top, and loads of little violets, to celebrate spring or some such twee sentiment that surprised me in actually tasting good as well as looking way pretty.  I ended up dipping the extra violet stems in the leftover ganache!  And the cake... was this joyous kind of refreshing melt-in-your-mouth confection that I had (Mwahahaha!) MOSTLY to myself.  Usually I'm the one giving away desserts too soon, but this one was totally mine.  Yum!

*ackdroolzzz*  don't you wish there was taste-o-vision?

R-r-r-r-r-r-andom. All out of order!

I don't particularly feel like sorting my pictures right now, there is just TOO MANY of them.  So, yes, here is the first, what a delight of puffy strawberry muffs in a basket!  Hannah's recipe is perfect for basic muffins, in fact I memorized it and freestyled a batch of chocolate-raspberry versions later while I was groggy and in my dad's kitchen at some ungodly hour of the night after breaking in un-announced and he didn't even know I was in town!  I raided the cupboards (after cleaning the place spotless, of course) and managed to at least find enough basic baking supplies to make them, lurvly brunette muffins, which will have a photo later in this post, because (of course) as I said - completely out of order.  Why not, right?

This is a banana-date scone from Veganomicon.  Somehow I thought it would be more decadent, being from the Vcon, but granted the whole introduction does mention it's healthy qualities explicitly, so I should have been duly warned.  Don't you love the background?  This was to fuel some tarot play time with a teatime friend who lets me bake for her (very nice of her).

I love Nigella, it's no secret to anyone who's met me (or at least heard her show playing from my bedroom whenever I need some serious calming and indulgence for the soul).  But strangely I've made .. well, none of her recipes so far.  That needed to be remedied, which I did with her moroccan-ish eggplant rolls with cinnamon, capers and bulgur ... YUM!!  Like what I imagine most of her food to taste like, it is soft, nuanced, silky and doesn't hit you over the head with electric or sour notes, so ultimately delicious, but I added more lemon. ;)

Pretty grill marks. :)

Ancient photo !!!!!

I made nachos with no nooch in the house.  I canvased the city (briefly) looking for a single serving of nacho chips just so I could have this to satisfy an immediate post-school craving.  It was everything awesome and more.  I made the cheese with cashews, oats, miso and hot chiles and it served the purpose mightily.

This is a pancake I made at my sister's house, using her mystery bag of mystery organic flour (we believe it was likely spelt), as well as some honey-like natural sugar, lots of coconut, some cashews wedged in there... maple syrup.  Other things.  It was so very very punk, as their larder was BARE and we still managed to have a sizzling merry breakfast on the hob in time for a decent 11 am-ish kind of hour.  I'd just read this book -- 

Which was a very anarchic ancient kind of (NON vegetarian) underground poetry/cookbook/highly vague anti-establishment montage of stuff, with many chapters waxing poetic about misty green mornings cooking rashers of bacon and potatoes and I was inspired at least to follow that part of the sentiment.  Much of this book was a little too dated and silly for me, but I liked the non-political jumbo.

As promised, a chocolate-raspberry mini-muff in a cup with Hagan-Daaz raspberry sherbert I found like a special present in my dad's deep freeze.  Hurray!  Went together like a dream, and though that iced stuff is sweeet, it is definitely top quality and I was definitely proud to call this lunch.

Like cocoa soldiers.  Did you know it took me about 27 minutes and the help of a disgruntled 13-year old to help me find where they had counter-intuitively stashed all their muffin cups?  (for the record: in the highest right invisible spot in the kitchen, behind the curry powder, above the plastic bags).  

There's more photo backlog, but this is probably browser-crashing enough with all the stuff in this post already, plus this random plate is a nice thematic end to a r-r-r-r-r-andom post.  This was my favourite dinner by SO much last week.  Probably the large luscious chunks of drippy tropical fruit had something to do with it, plus the arcade-style cacaphony of flavours all sharing one oddly harmonious restaurant-square plate.  There's papaya salsa, asian-dressed cabbage, an eggplant roll that didn't fit in the container I put in the freezer, and the BEST ASPECT OF ALL --- peanut butter and jam on rusks.  Perfection.

ps. I swear I'm not on drugs or even feeling all that strange.  I just rode a mechanical bull, though, (seriously!) and I'm mighty jazzed about that!

The 9 Days of Bagelry

It's kind of torturous, living precisely between the two most famous bagel shops in Canada, the smell just doughy, sweet, redolent down the avenues whenever I go shopping... I grew up on these things, fresh montreal-style bagels (chewier than most) hot out of paper bags at a moment's whim.  They're cheap and carby and never need much more than a bit of buttery spread or cream cheese to achieve bread nirvana and OH how I've missed them.  So... I thought it about time to take matters into my own hands and just make some!  I guess I figured it would be difficult, but this is actually one of the easiest bread recipes I've made in some time.  I also couldn't leave well enough alone in the creative noodling department (of course!) and made 9 individual flavours, kneading in little special things into each little dough blob.  I ran out of blobs before I ran out of ideas, but these were so easy to make that when I'm not sick of bagels anymore I can make some again super quick. ;)  

I also found it pretty necessary to make some sort of cream cheese to go with them -- it's almost half the deal, at least for my own nostalgia.  The slightly sour tang and creaminess on sweet and seedy bread.... zomg.  Thankfully I remembered about Bryanna Clark Grogan's Boursin-style spread, because it hit the spot really perfectly, AND it didn't call for nutritional yeast at all which I think would have messed with what should be a mild-flavoured thing.  It's just cashews and EB and miso rocking this out, and soooooo yummy.  

haha, oh CURRY BAGEL.  You were variant no. 2 and I was still such a novice at the "rise & boil" method that I forgot to oil the baking sheet you rose on!  Sooooo wonky looking and the crumb was kinda off since I had to scrap you all out of symmetrical wack, BUT still really good.  Curry powder and cumin seeds in this one.

Sunflower seed and golden B.C. syrup (to kind of take the place of honey).  Expectedly so crisp and fluffy inside, I ate it with loads of Boursin and extra syrup.  Oh, and I packed it for lunch to eat after a 2-hour lecture class and it was still crunchy-fresh even by then!

Garlic, olive oil, herbs.  Too much salt, but still pretty nice.  Oh!  And I should take a moment to mention that I boiled these in water with a bit of sugar to approximate the honey water that the real bagelries use.  I stopped doing that to the last few because I found it too sweet... but it's worth experimenting with, as a method.

Green chile chopped up inside, on a sandwich with VeganDad's lunch slices (A++ on this flavour).  Subtle fruity heat!

Onion, with herbs on top, on another sandwich because I pretty much died and went to lunch heaven with the first one and had to repeat it.

Another A++ flavour -- Sundried tomato and red chile flakes!  Here you can see it bathing in (sugar-free) water this time.

And I'm impatient, I really am.  If I were different I may have waited until I actually baked the last two flavours to make this post.  But I figured that Isa's Brunch Book bagels would be taking the blogs by storm pretty soon and I should post now while I can!  Plus, seeing them in fossil-form is pretty important to the whole process.  I didn't mention, but I froze them just after the second rise, right before they were to be boiled.  Then all I had to do was pull one out 45 minutes before I wanted to make it, let it defrost and puff a bit, then boil and bake and eat!  I'm glad my oven is so small or I'd feel bad about gas, but it really is small, and I'd have no idea what to do with more than one at a time, really.  Anyway... It's also really nice to know I have a few stored away.  I saved the weirdest one and the best one for last -- 1 goji matcha, and 1 cinnamon raisin, and I'm gonna have that cinnamon raisin drowned in EB and it will be glorious, I just know it, with hot hot hot tea on the side and a crossword if I can get my hands on it and one more long-time craving finally sated at the hands of homemade how-to-do. :)

Seriously. !!

(some thoughts for later: chocolate chunk, lavender, zaa'tar spiced, mixed olive, walnut and spice, annatto-yellow, green peppercorn, corn & coriander, cranberry & pepper, flax!)