Posts tagged bagels

Dumpster Tip: Bagels

When freezing a surplus of dumpstered bagels slice them almost completely in half before you wrap them. This way you can just take them out of the freezer, pull the two pieces apart, and pop them in the toaster!

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Vegan Dumpster Stuffing

Check it out: Another way to use up dumpstered bagels (or any other bread).

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Delicious vegan stuffing with colcannon and a side of totally canned green beans from my moms.

Yeah, girl. This stuff is good. Let’s see if I can remember how I made it. This was supposed to be posted a couple months ago, but then I became a bad mother and started neglecting Trashy Gourmet.

Ingredients:

  • lots of old bagels or bread
  • celery
  • carrots
  • mushrooms
  • onion (about one cup of each veggie give or take)
  • garlic
  • veggie broth (I don’t know, 3-5 cups?)
  • oil
  • s&p

Cut the bagels up real nice like. It seems like we always dumpster quite a few cranberry bagels which I don’t really like. This is a perfect time to get rid of those suckers. Plus, they’re more moist because of the fruit and tend to get moldy faster than the other bagels. Slice and dice the veggies up real nice like too. Bring the veggie broth to a boil and throw in the veggies. If you don’t have broth you could just use some water with a little olive oil, salt, and herbs. Cook for a couple minutes then combine with the bagels in a lightly greased casserole dish. Bake at 400 degrees uncovered for about half an hour depending on how moist or dry you want the stuffing to be.

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Sorry about the lame pictures. All I have right now is a camera phone. That isn’t even mine. Some day Trashy will have clear, focused photos with all kinds of megapixels…

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Bagel Chips

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When we dive we usually hit up a local bagel shop where we’re pretty much guaranteed a huge bag of various bagels. You can wrap and freeze the ones you can’t eat immediately, but I like to make a bunch of bagel chips to keep on hand. They’re great with hummus and a healthy alternative to potato chips.

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Just slice the bagels as thin as you can and spread on a baking sheet. You can drizzle with olive oil, but it’s not necessary. You can also use salt and pepper, or whatever herbs or spices you like. Bake at 250 degrees for 45 minutes to an hour. Store in an airtight container.

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