I have never used Shiitake Mushrooms for anything other than making Bacon but after reading about the health benefits I’m going to find other ways to add them into my diet. They are a good source of iron and B vitamins as well as being an immunity booster. Something I didn’t read about though was how they are like asparagus if you know what I mean.
This is one of my favorite ways to make bacon. It’s amazing how these mushrooms can cook up to that bacon flavor and texture. A little chewy, a little crunchy and a lot of yummy! What’s your bacon of choice? Tempeh, Coconut, Seitan or Tofu? Do you have a favorite that I haven’t named?
Shiitake Mushrooms © The Queen V Kitchen 2013
Shiitake Bacon © The Queen V Kitchen 2013
- 7 oz. of Shiitake Mushrooms, I use two packages from Trader Joe’s
- 2 TBSP Olive Oil
- 2 TBSP Tamari
- 1 TBSP Maple Syrup
- 1 tsp. Liquid Smoke
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- Preheat oven to 325 degrees.
- Wipe clean the mushrooms with a paper towel.
- Slice mushrooms into thin pieces, set aside.
- Whisk remaining ingredients together in a large bowl.
- Add mushrooms to the marinade and toss with your hands until completely coated and liquid is absorbed.
- Spread mushrooms on parchment lined baking sheet and bake for 45 minutes.
- Set your timer in 15 minute increments and stir every 15 minutes.
- Keep a close eye on them during the last 15 minutes to make sure they don’t burn.
- Let cool, and enjoy!
You can serve these along side breakfast, top on a salad, pile on a sandwich or just eat them by themselves as a tasty snack!
Shiitake Bacon Breakfast Plate © The Queen V Kitchen 2013
It’s day 3 of VeganMoFo and I’ve cooked another tasty treat for you! Todays recipe will be based on recreating one of my favorite cookies that I used to actually pay $3.50 a piece for. I can’t begin to tell you how many times I bought these cookies from a local provider several years ago. Until one day I decided to try to make my own, armed with only an ingredient list from the package, I set out to recreate the cookie. After several attempts and straying from the ingredient list ever so slightly, I’ve finally perfected them to my liking, still not exactly like the ones I would buy, but petty darn close.
These cookies aren’t packed full of sugar, they are not super sweet, but they are somewhat healthy, a breakfast cookie if you will. Now I may just be saying that because I have no problem eating cookies for breakfast, but honestly they are a great on the go breakfast. Packed with Almonds, Oats and Kamut Flour they are filling and nutritious. Kamut Flour has a whopping 40% more protein that regular wheat flour and is considered a high energy wheat, it provides the body with more energy in the form of complex carbohydrates and also has a high mineral concentration especially in selenium, zinc, and magnesium.
Raspberry Almond Jammers © The Queen V Kitchen 2013
Raspberry Almond Jammers, makes about 20 cookies
- 1 cup Raw Almonds
- 1 cup Rolled Oats
- 1 cup Organic Kamut Flour
- 1/2 cup Organic Olive Oil
- 1/2 cup Organic Agave Nectar
- 1/4 tsp. Salt
- 1/4 tsp. Almond Extract
- approx. 1/2 cup Low Sugar Organic Raspberry Jam ( I used Trader Joe’s Organic Reduced Sugar Raspberry Preserves)
- Preheat the oven to 350 degrees
- Add Almonds and Oats to your food processor and process on high just until medium to finely coarse, you still wants some bits of almond left.
- Dump your almond and oat mixture into a bowl and add remaining ingredients.
- Stir with a wooden spoon until combined.
- Roll a heaping tablespoon of dough into a ball to make each cookie and place them on parchment lined baking sheet.
- Press the top of each cookie with the back of a teaspoon to make a well for the jam.
- Place about a teaspoon of jam into each cookie.
- Bake for 12-14 minutes, just until golden brown.
- Let cool completely and enjoy!
It’s day two of VeganMofo and I’m feeling good! If you’re visiting for the first time today, know that I’m not doing a theme but instead a collection of my favorite recipes that I make, maybe a few cookbook challenges and a bit of veganizing of non-vegan recipes.
Today I made my Buttery Tea Biscuits with Blueberry Lavender Jam. These are a lovely accompaniment to afternoon tea, breakfast or brunch. These biscuits are light but decadent even though there is no butter in them. Kamut Flour is the secret ingredient here that give the biscuits a rich buttery flavor.
Buttery Tea Biscuits and Blueberry Lavender Jam © The Queen V Kitchen 2013
Buttery Tea Biscuits and Blueberry Lavender Jam, makes 15-20 biscuits
For the Biscuits
- 1 1/2 cups Organic Whole Wheat Pastry Flour
- 1/2 Organic Kamut Flour
- 1 1/2 cups Coconut Milk*, from the can (not light)
- 3 tsp. Baking Powder
- 1 TBSP Sugar
- 1 tsp. Salt
*Shake the can very well and refrigerate over night. When you open the can the coconut should be thick and creamy almost like yogurt. If it’s hard just bring it to room temperature to soften.
For the Jam
- 1 cup fresh or frozen Blueberries, I use fresh
- 1/2 tsp. dried Lavender
- 1/4 to 1/3 cup Sugar, depending on the sweetness you prefer
- 2 tsp. Lemon Juice
- 2 tsp. Lemon Zest
- 1/4 tsp. Agar Agar Powder
For the Biscuits
- Preheat oven to 475 degrees.
- Whisk together the dry ingredients in a large bowl.
- Stir in Coconut Milk with a wooden spoon. Dough will be sticky.
- Press dough on to a lightly floured surface, roll slightly to desired thickness just to smooth it out.
- Use your favorite shaped cutter and start cutting the biscuits.
- Place on a parchment lined sheet.
- Brush the tops with Almond Milk and sprinkle with Sugar.
- Bake for 10 minutes.
For the Jam
- Add all the ingredients to a small sauce pot.
- Bring to a boil.
- Reduce heat and simmer for 10-15 minutes, stirring occasionally, until thickened.
You can store the jam for up to a week in the fridge, or you can eat it all at once with every biscuit like I usually do.
YAY! The day we’ve all been waiting for right?? Vegan Mofo 2013 is here!
For those of you that don’t know, Vegan Mofo stands for the Vegan month of Food. The idea is to write about as much Vegan Food related content as possible for the month of September (at least 20x in the month), whether it be recipes, reviews, techniques or favorite brands and products. People from all over the world are participating so it’s is a pretty big deal.
This is my first time joining in on the fun and I’m not going to do a theme but I am going to share awesome recipes with you. I’m really going to challenge myself. While I’ve been cooking and baking for years, I’ve never really been one to write down what I’m doing, I tend to cook by sight and taste rather than measurement. But rest assured, each recipe I share with you will be tried and tested for accuracy and deliciousness.
I will let you know now that this will be probably be the most I’m going to write, I tend not to get too wordy with my posts but instead, I like to get right to the point.
That being said let’s get this month started off with something light and refreshing, not too filling but just right to get your taste buds and tummy warmed up for all that is yet to come. I’m using Califia Farms Almond Milks, my personal favorite. If you haven’t tried this brand yet, please, do yourself a favor and run out and get some! Stalk your grocer if you have to, demand they give you the holy grail of Almond Milk!
Peanut Butter Banana Perk © The Queen V Kitchen 2013
My Peanut Butter Banana Perk Smoothie is a great way to start the day. It has protein from the peanut butter, potassium and B6 from the banana, a little perk from the Cafe Latte and all the dreamy creaminess you’d expect from Califia Farms Almond Milk.
Peanut Butter Banana Perk Smoothie, makes 1 smoothie
- 1 frozen Banana
- 2 TBSP Crunchy Peanut Butter (use the good stuff that only has peanuts and salt, no oil)
- 1/2 cup Califia Farms Unsweetened Almond Milk
- 1/2 cup Califia Farms Café Latte
- 1/2 cup ice
- dash of cinnamon (optional)
- Throw all ingredients into your high-speed blender.
- Blend until smooth.
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.
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!