auf die Hand im Büro vegan vegetarisch zu Abend zu Mittag zum Frühstück

Der vegane Bagel

18/10/2015
Veganer Bagel mit Gemüse und Hummus

Serves: 1
Preparation time: 15 minutes

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This weekend I spent all of my time on cooking, taking pictures & writing recipes. It started on Friday noon when I was invited by Joseph Brot to visit their new shop in Vienna’s 19th district. I got a chance to talk to their master baker Julius, who taught me all kinds of things about baking & especially the secret of baking sourdough bread. But more on that later…

Naturally I did not leave Joseph Brot empty-handed but bought a whole bunch of bagels, bread & patisseries. I then stopped by a few local stores and finally arrived at home a few hours later – dragging myself to the door with half a dozen fully packed shopping bags in my hands and around my neck.

After unpacking bags and stuffing my tiny, tiny fridge, I sat down on my couch – with a pen in one hand & my recipe book in the other – and started to write recipes out of all the ingredients I just purchased.

This is what I did with butternut squash, homemade hummus, eggplant, beetroot, sprouts, arugula & Joseph Brot’s bagels:

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Ingredients:

  • 1 bagel
  • one slice of an eggplant
  • one slice of butternut squash
  • one handful sprouts
  • one slice of green salad
  • 3 tbsp beetroot hummus
  • one handful of arugula

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Preparation:

  • Heat olive oil in a pan and fry both the pumpkin slice & the eggplant slice on medium heat. This will take about 10 minutes.
  • Meanwhile cut the bagel  & spread (beetroot) hummus on both halves.
  • As soon as the eggplant & the butternut squash are cooked to the bite top the bagel with arugula, butternut squash, salad, eggplant & sprouts. Maybe add a little bit of salt & pepper on a few layers.

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Für eine Person
Zubereitungsdauer: 15 Minuten

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Zutaten:

  • 1 Bagel
  • eine Scheibe Melanzani
  • eine Scheibe Butternuss Kürbis
  • eine Handvoll Sprossen
  • eine Scheibe Salat oder mehrere Blätter Salat
  • 3 EL Rote Rüben Hummus
  • eine Handvoll Rucola

Zubereitung:

  • Das Olivenöl in einer Pfanne erhitzen und die Melanzanischeibe & Kürbisscheibe auf mittlerer Hitze für ca. 10 Minuten anbraten.
  • Währenddessen den Bagel halbieren und beide Häflten mit (Rote Rüben-) Hummus bestreichen.
  • Sobald die Melanzani und der Kürbis fertig sind, den Bagel mit Rucola, Kürbis, Salat, Melanzani & Sprossen belegen. Optional mit etwas Salz & Pfeffer verfeinern.

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2 Kommentare

  • Antworten sourdough bread - whenannacooks 23/11/2015 at 3:22 pm

    […] the famous rye-lavender-honey crust bread, olive oil and potato bread sticks & their authentic bagels. Most notably one has to know that since Joseph opened their first shop, people are still […]

  • Antworten Das Sauerteigbrot - whenannacooks 04/09/2016 at 8:00 pm

    […] the famous rye-lavender-honey crust bread, olive oil and potato bread sticks & their authentic bagels. Most notably one has to know that since Joseph opened their first shop, people are still […]

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