CTTVCC: Booty Shakin' Bagel

Today's recipe is located on page 41. This is a rather tasty recipe, and great for when you don't have much time, but want to eat something filling. It's very customizable and simple, yet not too simple. (I mean, you do have to actually do something. The recipe doesn't just say "open a vegan pop-tart package and eat it.")

The recipe calls for:

• 2 tablespoons vegan cream cheese
• 2 tablespoons jelly (your fave flavor)
• 1 bagel, sliced in half

I used Tofutti Better Than Cream Cheese, which is the brand most available to me, though, I'm sure other brands would work just as well, as long as you like the flavor.

For the jelly, I used Polaner Sugar-Free Blackberry Jelly with fiber.

Now, when it comes to the bagel, I could not fin gluten-free, vegan bagels for the life of me. I looked in all the grocery stores I could find, and got nothing. So, I decided that a gluten-free, vegan English muffin would work well too. I picked Food for Life Brown Rice English muffins, and toasted one. They have just the right amount of crisp to the outside, and they're deliciously soft on the inside.

 

So here is my finished not-bagel:

 

Because I had to switch out the bagel for an English muffin, I paired this recipe with a nice warm cup of English breakfast tea soy latte, and felt thoroughly like an American person wishing to feel like a British person. Really though, the combination is very good. The simple fruit-and-(vegan)-cream-cheese-on-(gluten-free)-bread taste went very well with mellow, sweet taste of the tea latte. The recipe is one I will definitely make again.