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
Good Morning MoFo-ers! It’s day 4 of VeganMofo and I’ve stepped away from the sweets to bring you my savory and delicious Falafel Hummus. This is a lighter way to satisfy those falafel cravings and just goes to show you that deep-fried isn’t always better.
Let’s be honest, there’s not much a chickpea can’t do. High in protein, fiber, iron, and manganese for energy production, these little beans of wonder not only taste great but will leave you feeling full and satisfied longer. You can make this recipe as a meal for yourself or as a dish to share with friends, either way I can guarantee you’ll be wanting more.
I like to eat mine with fresh veggies, sweet peppers and cucumber are my favorite! How do you like to eat your hummus?
Falafel Hummus © The Queen V Kitchen 2013
Falafel Hummus, serves 1-4
- 1 15oz. can of Organic Chickpeas
- 1/4 cup fresh Parsley
- 1/4 cup fresh Cilantro
- 2 TBSP Lemon Juice
- 1/2 tsp. Pink Himalayan Sea Salt
- 1/2 tsp. Cumin
- 1/2 tsp. chopped Fresh Garlic
- 1/4 tsp. Crushed Red Pepper
- 1/4 tsp. Coriander
- 1/8 tsp. Black Pepper
- 1 TBSP Organic Hemp Oil
- 2 TBSP Organic Olive Oil
- Drain and rinse the chickpeas.
- Add all ingredients to the food processor except the oils.
- Process on high, until mostly blended and scrape down a few times.
- While on high speed, drizzle in the oils.
- Continue blending and scraping down the sides until the mixture is a nice smooth consistency.
- Transfer the hummus to a bowl and refrigerate to let the flavors marinate.
- Serve chilled with fresh veggies and/or pita chips.
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.