Cucumber, Corn and Tomato Salsa

My co-worker gave me some cucumbers she and her husband had grown in their garden. I wanted to use them right away as they were so fresh. This is a variation on a classic cucumber and tomato salad. I added charred corn for sweetness and smokiness. I also added poblano and jalapeno for spice. 

2 small or 1 medium cucumber, diced
2 ears corn
3 vine tomatoes, diced
1 poblano, diced
1 jalapeno, minced
3 cloves garlic, minced

2 tbls apple cider vinegar
2 tbls olive oil
2 tsps dry dill
1 tsp garam masala
2 tsps salt

I wasn't about to turn on the broiler to cook the corn. It's been in the 90's here. Instead, I used the same technique often used to char bell pepper. Put the shucked ears directly over a gas flame on the stovetop. If you don't have a gas stovetop you can broil them or use an outdoor grill. 

The corn will pop and make a bit of a mess on your cooktop, but it's worth it. 

Char the corn evenly all around. Allow to cool and them cut the kernels off the cob. 

Stir together all i…

No Yeast Supreme Protein Vegan Bagels

3 1/2 cups flour
2 tsps baking powder
1/3 cup nutritional yeast
2 tbls ground flax seed
2 tbls pea protein powder
2 tsps garlic powder
2 tsps crushed pepper flakes
2 tsps aleppo pepper flakes
3 tsps salt
1 tsp black pepper
1/2 tsp turmeric
1 tbl olive oil
1 tbl white vinegar
1-2 cups water as needed

I've seen recipes out there for no yeast bagels. There are a multitude of variations. However, most of them seem to forgo the poaching process. If it's not poached before it's baked it's just bagel shaped bread. It's not a bagel. 

It's fine to use chemical leavening to expedite your dough, but if you want bagels, you can't skip the poaching. And it is poaching, not boiling. 

This dough is softer than traditional dough because of the additions of yeast, flax and pea protein, but it comes together quite nicely just the same. 

I know flavorings on the top of a bagel look prettier, but flavorings inside the bagel taste better. They run throughout the dough and are present in every single delectable bite. 

In a very large bowl stir together dry ingredients. 

Add vinegar, oil and 1 cup water. Stir to combine. You definitely won't have a dough yet. 

The trick to a great bagel dough is knowing how much water to add and when to stop. 

Add water in 1/2 cup increments and stir some more. 

When about 3/4 of the dry mix is soft and dough and you still have about a 1/4 lose dry mix use your hands to started kneading. The rest of the dry will work its way into the dough. When everything is incorporated into a nice dough ball, add 2 more tbls flour and continue kneading. Knead until it becomes very difficult to continue because the dough is very resistant. 

Shape dough into a large ball and cover with plastic wrap or a towel and rest 10 minutes. 

Divide into six equal portions. 

Shape each portion into a  ball and then poke a hole in the center. Using the hole work the dough into a bagel shape with a decent sized hole. As the dough bakes everything will fatten and the hole will shrink. 

Poach for 30 second to 1 minute per side and then arrange on a baking sheet. 

Brush with olive oil and sprinkle with salt. 

Bake for 20 minutes at 400 F

Cool for 10 minutes before enjoying.