Can't get frozen edamame beans locally just soya beans. Difference is that the soya beans need cooking first.
For 2 people cook 1 cup of soya beans according to the packet and mash whilst still warm. If using edamame (the young soya beans) then no need to cook, so just mash.
Add an avocado, a big pinch of nutritional yeast, salt and squeeze of lemon and mash together.
Serve on wholemeal toast with optional poached egg
Made using either cottage cheese or greek yogurt these bagels are high(er) in protein. The recipes this is based on say full fat but I've used 0% fat each time I've made them to keep calories down. At some point I might try with full fat to see what difference it makes to the finished bagel.
Cottage Cheese - strain overnight then process until smooth
Yogurt - use Greek strained or strain a good quality brand of greek yogurt
For each volume of cheese or yogurt add to it the same volume of self raising flour (1 cup of each will make 4) in a bowl.
Mix (use hands for half of this) until sough starts to pull away from the sides of the bowl. Knead on a floured surface until smooth adding more flour if needed to ensure not sticky.
Roll into a ball and divide into 4.
Roll each ball into sausage shape about 17cm long and 2.5 cm think (7 inches by 1 inch) then join the ends pinching them together to seal OR and I need to try this flatten and poke a hole in the centre and stretch to make bagel shape.
Brush the tops with egg white (or beaten whole egg) and sprinkle with small seeds (eg sesame, nigella, and/or poppy).
Airfry at 150C for 12-14 minutes until golden on top and no longer doughy in the centre.
Rest for at least 15 minutes before slicing and eating
