It doesn’t get any easier than beans and rice. Oh wait, yes it does, because they are going to cook together in one pot!
This is one of my favorite dishes to prepare, it’s so simple yet so satisfying. It’s good for lunch or dinner, heck, they’re even good cold if you’re into that kind of thing.
You’ll notice that I use Kombu in this recipe. Kombu is a member of the kelp family and is used in a variety of dishes to add that umami flavor as well as nutrients and minerals. I find it particularly useful when I make beans as the amino acids in kombu help to make beans more digestible and less likely to cause gas. By the time the beans and rice are done cooking the kombu will have broken down and be dissolved right into the beans, you wont taste it at all, but you may remove any pieces left if you like.
Beans & Rice and Everything Nice © The Queen V Kitchen 2013
Beans & Rice and Everything Nice
- 2 cups of Pinto Beans
- 1 2 inch piece of Kombu
- 1 cup Short Grain Brown Rice
- 1 medium Onion, chopped
- 4 cloves of Garlic, chopped
- 2 TBSP Cumin
- 8 cups of water
- 3 tsp. Pink Himalayan Sea Salt (reserved)
- Rinse beans, add to pot and cover with water, also add the kombu and soak overnight.
- Drain and rinse the soaked beans and kombu, then return to pot.
- Add 8 cups fresh water and the remaining ingredients except salt.
- Bring to a boil, then cover and reduce heat to a simmer.
- Cook for 1 hour covered.
- Cook for 30 minutes uncovered.
- Stir in Salt.
- Turn off heat and let rest for 30 minutes to thicken.
Enjoy as is or wrap in warm tortilla with avocado slices, a few dashes of nutritional yeast and some black pepper.
I Love Waffles, especially light and crispy waffles that don’t leave you with that heavy feeling after eating them. I’m also a waffle purist, I just like them with butter and syrup. I use Earth Balance Organic Buttery Spread and Organic Grade B Maple Syrup.
Why Grade B you ask? Since it’s made later in the season, it’s the darkest of all maple syrups and has the highest nutritional value. Not only that, but the flavor is so rich and multidimensional that you may detect caramel undertones. Grade B is my personal favorite so much so that I could literally drink the stuff. If you love a strong maple flavor you might want to consider trying it next time you buy some syrup.
Belgian Waffle Bliss © The Queen V Kitchen 2013
© The Queen V Kitchen 2013
This recipe is perfect for two people if all you’re going to eat is waffles. If you’re serving other food, this recipe will feed four.
For these waffles I use my trusty Toastmaster Belgian Waffle Baker. You can use whatever brand of Belgian Waffle maker you have.
Belgian Waffles, makes 4
- 1 cup Organic Whole Wheat Pastry Flour
- 2 tsp. Baking Powder
- 1/4 tsp. Salt
- 1 1/4 tsp. Cinnamon
- 1 cup Organic Almond Milk, Lukewarm**
- 1/3 cup Organic Applesauce
- 1 TBSP. Organic Coconut Oil**
** Whenever you are using coconut oil in a recipe make sure the liquids you add it to are lukewarm otherwise it will solidify.
- Preheat your waffle iron, mine has a green light to tell me when its ready and doesn’t need to be greased. The waffles pop right out.
- Mix dry ingredients in a medium bowl.
- Add wet ingredients and stir to thoroughly combine.
- Pour a heaping 1/2 cup of batter into the waffle iron and wait for the green light again to tell you when they are ready.
- Alternatively, just follow the directions on your own waffle iron.
- Top with Earth Balance Organic Buttery Spread and warm Real Organic Grade B Maple Syrup.
If you’re anything like me, cookies are a must! I just love cookies, especially for breakfast. Although it wasn’t breakfast at the time, I had a craving for cookies. So I took a look to see what ingredients I had on hand and I came up with these Almond Joy Macaroons.
Almond Joy Macaroons © The Queen V Kitchen 2013
These are quick and easy to make and they are also Gluten Free. I hope you enjoy them as much as I did.
Almond Joy Macaroons
For the Cookies
- 1 cup Almond Meal
- 3/4 cup Coconut Flour
- 1/2 tsp. Baking Soda
- 1/4 tsp. Salt
- 3/4 cup sugar
- 1/3 cup Coconut Oil, softened or melted
- 1/3 cup Apple Sauce, room temperature (I use one of the personal cup sizes, it’s the perfect amount)
- 1 tsp. pure Maple Syrup
- 1/2 cup Mini Chocolate Chips
- 1/2 cup Unsweetened Finely Shredded Coconut
For the Chocolate Coating
- 1/2 cup Coconut Oil, Melted
- 1/2 cup Raw Cacao Powder
- 2 TBSP. + 2 tsp. Pure Maple Syrup
- Preheat oven to 375 degrees
- In a small bowl mix, sugar, oil, applesauce and syrup until thoroughly combined.
- Mix dry ingredients in a separate bowl.
- Add wet to dry and mix well, fold in chocolate chips and coconut.
- Drop by rounded spoonfuls, or use a small cookie scoop, on to a parchment line baking sheet.
- Bake for 8 minutes, until lightly browned.
- Remove from oven and place in freezer to cool completely, but not freeze, before dipping in chocolate.
- Once completely cooled, take cookies from freezer, put a toothpick in the bottom and dip in chocolate.
- Return to a parchment lined storage container and store in the refrigerator.
While the cookies are baking you can prepare your chocolate coating.
- Whisk melted coconut oil, cacao powder and maple syrup together in a small bowl or mug until smooth.
These cookies are just as delicious even if you don’t dip them in chocolate, I like to do half and half. They will keep for up to a week in the fridge, if they last that long.
This recipes makes just enough to eat all by yourself without feeling too guilty.
S’mores Cookies © The Queen V Kitchen 2013
S’mores Cookie Recipe
- 2 TBSP + 1/2 tsp Sunflower Oil
- 1/4 tsp. Vinegar
- 1/4 tsp. Vanilla
- 3 TBSP + 2/3 tsp Sugar
- 1 TBSP + 1/4 Maple Syrup
- 1/3 cup + 1 TBSP + 1/2 tsp Flour
- 1/4 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1/8 tsp. Salt
- 2 heaping TBSP each: Chocolate Chips, Crumbled Graham Cracker Pieces and chopped Marshmallows.
- Mix wet ingredients with sugar.
- Mix dry ingredients with chips, grahams and marshmallows.
- Add wet to dry and stir with wooden spoon to combine.
- Scoop onto cookie sheet and bake at 350 degrees for 12 minutes.
- Do Not overbake, they will firm up after cooling.
Do you ever get a craving for something you used to eat before you went Vegan? Me Too!! I know everybody loves Cheezits they were one of my favorites! So here is my recipe for a New and Improved old time favorite.
Homemade Cheezits © The Queen V Kitchen 2013
- 1 cup Daiya Cheddar Shreds, or try their Jalepeno Havarti or Pepper Jack for a twist
- 3/4 cup Organic Whole Wheat Pastry Flour
- 3 TBSP Earth Balance Buttery Spread
- 1/4 tsp Pink Himalayan Sea Salt
- 3-4 TBSP cold water
- Preheat your oven to 375 degrees.
- Add Cheese and Butter to your KitchenAid mixing bowl and mix on high for about 5 minutes until the cheese is really broken up and makes a nice paste with the butter.
- Add the flour and the salt and mix just until incorporated.
- Add your water 1 TBSP at a time (you may not need all of it), stirring with wooden spoon and scraping down sides of bowl. You want a soft pliable ball of dough, not too wet or too dry.
- Work into a nice smooth ball with your hands, then divide dough into two balls.
- Roll out between 2 sheets of parchment. You want it pretty thin.
- Cut into squares with a pizza cutter or your knife of choice, then poke a little hole in each square using a tooth pick.
- Sprinkle with Sea Salt and gently use the pizza cutter to pick up each square and put in on your lined baking sheet.
- Bake between 12-20 minutes. Some may get really browned, and that’s ok, just don’t let them burn, but you do want them lightly brown to make sure they are nice and crunchy.
- Repeat with second ball of dough or refrigerate for later use.
Source: Adapted and Veganized from Better Homes and Gardens.
I’ve finally gotten around to making a site to share my Love of Vegan Food with You.
Since I’ve had so many requests for this simple dish, I find it to be the perfect first post!
I call it the Egg VcMuffin. To start you’re going to need some firm tofu, I use the organic sprouted tofu, from Trader Joe’s, in the twin pack. English muffins or bread, whatever you fancy. Some of your favorite meatless bacon or sausage, I used Upton’s Naturals Seitan Bacon and Daiya Cheddar Shreds as well as some Veganaise. And let’s not forget the most important ingredient, The Indian Black Salt A.K.A. Kala Namak! This is what’s going to give your tofu that eggy flavor. You can find it in most International Markets for only a couple of dollars.
Egg VcMuffin © The Queen V Kitchen 2013
- To Make the tofu eggs drain and rinse your tofu, press if desired, I usually don’t.
- Cut into squares and season generously with Himalayan Sea Salt, Onion Powder and Pepper on both sides.
- Heat up your skillet on medium high, add a couple of TableSpoons of Earth Balance, let it melt.
- Add your tofu and cook about 3-4 minutes on each side until lightly browned.
- Once the tofu is cooked add a light sprinkle of the Kala Namak to the top of each piece. A little goes a long way so don’t be heavy-handed.
Next assemble your sandwich however you see fit and Enjoy!