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O’Doughs Everything Bagel Festive Stuffing
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O’Doughs O’Dippers Mediterranean Nachos
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O’Doughs Buffalo Cauliflower Sandwich
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O’Doughs Smoked Salmon Bagel Strata
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Ingredients:
- 2 bags O’Doughs Everything Bagels, cut into 1” cubes
- 1 stick Butter or butter substitute
- 1 medium Yellow onion, peeled and diced
- 3 cloves Garlic, peeled and minced
- 3 ribs Celery, diced
- 4 large Fresh sage leaves, finely chopped
- 2 tbsp Nutritional yeast (optional)
- ½ tsp Salt
- ½ tsp Freshly ground black pepper
- 2 large Eggs
- ½ cup Whipped cream cheese
- 1 ½ cups Vegetable stock
- 1/3 cup Fresh or frozen cranberries
- 1 tbsp Everything bagel seasoning
- 1 – 10” Tube pan, sprayed with cooking spray (alternatively, any baking pan will do)
Instructions:
- Preheat the oven to 350ºF. Place bagel cubes on a parchment-lined baking sheet and bake until lightly browned (approximately 7 minutes). Remove from the oven and set aside to cool.
- In a large skillet, over medium-high heat, add butter, onion, garlic, celery, sage, and nutritional yeast. Cook until vegetables are tender (approximately 5 minutes). Season with salt and pepper.
- In a large bowl, whisk together eggs, cream cheese, and vegetable stock. Add bagel cubes, cooked vegetable mixture, and cranberries. Mix well.
- Place the mixture in the bottom of the tube pan and sprinkle with everything bagel seasoning.
- Bake for 25 minutes or until golden brown.
- Remove from the oven and allow to cool slightly (approximately 15 minutes).
- Carefully remove from the pan by flipping it over onto a plate.
- Top with additional everything bagel seasoning and fried fresh sage leaves. Garnish with cranberries (optional).
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Ingredients:
- 2 bags O’Doughs O’Dippers Original or Garlic and Chive
- 2 tbsp Olive oil
- Salt and freshly ground black pepper
- 1 cup Canned chickpeas, rinsed and drained
- 2 tbsp Olive oil
- Salt and freshly ground black pepper
- 1 tsp Smoked paprika
- 6 Cherry tomatoes, cut into halves
- ½ small English cucumber, finely diced
- ¼ cup Kalamata olives, pitted and roughly chopped
- ¼ cup Pepperoncini, seeded and sliced
- 1 small Red onion, peeled and finely diced
- ½ cup Feta Cheese, crumbled
- 2 Green onions, sliced
- 3 tbsp Fresh parsley, chopped
- Tzatziki and hummus for serving
Instructions:
- Preheat the oven to 375ºF.
- Line a baking sheet with parchment paper and arrange the O’Dippers in a single layer, brush with 1 tablespoon of the olive oil and season with salt and pepper.
- Place chickpeas in a medium bowl, add the remaining 1 tablespoon of olive oil and season with salt, pepper, and smoked paprika. Place a second baking sheet lined with parchment paper and arrange the chickpeas in a single layer.
- Place both sheets in the oven and bake for 10 minutes, tossing each halfway through.
- Transfer naans to a heatproof plate, top with roasted chickpeas, tomatoes, cucumber, olives, and red onion; top with feta cheese and return to the oven for 3-5 minutes or until cheese softens slightly.
- Garnish with green onions and parsley, serve immediately with tzatziki and hummus.
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Ingredients:
- 4 O’Doughs Buns
- 1 head Cauliflower, cut through the center into 3/4” ‘steaks’
- ½ cup Milk
- ½ cup Water
- ¾ cup Gluten-free flour
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- Pinch each Salt and freshly ground black pepper
- 2 tbsp Butter, melted
- ¾ cup Hot sauce
Instructions:
- Preheat the oven to 450ºF.
- In a large bowl using a whisk, combine the milk, water, flour, garlic powder, and onion powder, ground cumin, salt, and pepper until smooth.
- Dip the cauliflower slices into the batter and place on a parchment-lined baking sheet.
- Bake for 25 minutes.
- Meanwhile, combine the butter and hot sauce.
- When the cauliflower has baked for 20 minutes, carefully remove from the oven, and baste with the butter/hot sauce mixture; return to the oven to finish off baking.
- Once cooked, use the remaining butter/hot sauce mixture to coat both sides of the cauliflower and assemble in a sandwich using your favorite toppings. (We used coleslaw and ranch dressing – for the non-vegans, might we suggest some crumbled blue cheese?)
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Ingredients:
- 2 bags O’Doughs Pumpernickel Bagels, cut into 1” pieces*
- 1 cup Greek yogurt, plain
- 2 ½ cups Milk
- 6 large Eggs
- ½ cup Monterey Jack cheese, shredded
- 4 Scallions, sliced
- ¼ cup Capers, drained and rinsed
- 2 tsp Salt
- 1 tsp Freshly ground black pepper
Instructions:
- Preheat the oven to 375ºF.
- In a large bowl, whisk together yogurt, milk, eggs, cheese, scallions, and capers; season with salt and pepper.
- Add the bagel pieces and stir so that all pieces are covered in the egg mixture; pour into a 9x13 baking dish that has been sprayed with non-stick cooking spray.
- Bake for 45 minutes; the top should be golden and slightly puffy.
- Remove from the oven and allow to sit for 10 minutes; garnish with smoked salmon, additional capers, and onion.