Caramel Apples……….Almost.

For day 10  I thought about creating the most beautiful and delicious Caramel Apples. I almost accomplished it too. Unfortunately something went wrong my caramel but I proceeded to dress up my apples anyway. They actually tasted delicious and looked nice and pretty. But I am going to have to work on my caramel recipe before I can share it with you. It tasted great and dipped perfectly, had the right texture but it seemed as though it had curdled? somehow. There was little soft bits in it, you can see below in the photo, have you ever experienced that before?

Anyway here is a picture of my Caramel Apple with Toasted Almonds and Chocolate. Now you have something to look forward to.

VeganMofo2013

Glorious Chocolate Chip Cookies

Rolling into week 2 of VeganMofo and do you know what time it is? Breakfast time! And do you know what I’m having for breakfast? Cookies of course!! I’ve said it before and I’ll say it again, Cookies for Breakfast, that’s my motto! And these cookies are by far the best chocolate chip cookies I have had since I became vegan 3 and half years ago.

Pre-Vegan I had a go to recipe for chocolate chip cookies, they were just amazing, chewy, gooey little handfuls of joy. Once I became Vegan I pretty much discarded that recipe and never gave it a second thought. Until, the other day actually. I thought I could finally veganize my favorite cookies now that this wonderful product called The Vegg is available. And what better time to try it than during VeganMofo. The results were spectacular and far better than I ever remember. So without further ado I present to you my Glorious Chocolate Chip Cookies.

Chocolate Chip Cookies © The Queen V Kitchen 2013

Glorious Chocolate Chip Cookies © The Queen V Kitchen 2013

Chocolate Chip Cookies © The Queen V Kitchen 2013

Glorious Chocolate Chip Cookies © The Queen V Kitchen 2013

Glorious Chocolate Chip Cookies, makes 20-24 cookies

Ingredients

  • 1 cup Earth Balance Buttery Spread, not the sticks
  • 2 1/2 cups Whole Wheat Pastry Flour
  • 2 tsp. Kosher Salt
  • 1 tsp. Baking Soda
  • 1/4 cup Sugar
  • 1 1/4 cup Brown Sugar
  • 1/4 cup Applesauce
  • 1/8 cup The Vegg Yolk, prepared
  • 2 TBSP Almond Milk
  • 1 1/2 tsp. Vanilla
  • 2 cups Chocolate Chips

Directions

*Chill dough for about an hour. Overnight is best if you can wait, trust me it’s worth it.

  1. Preheat oven to 375 degrees.
  2. Prepare the Vegg Yolk as directed on package to make an 1/8 cup of yolk, set aside.
  3. Sift together the flour, salt and baking soda, set aside.
  4. Melt butter.
  5. Add sugars and melted butter to your kitchen aid mixing bowl and, with mixing paddle, cream on medium speed for a few minutes.
  6. Add applesauce, vanilla, almond milk and yolk to mixing bowl and continue to on medium speed until well blended.
  7. Slowly add in flour mixture until thoroughly combined.
  8. Sir in chocolate chips.
  9. Chill dough for about an hour. Overnight is best if you can wait, trust me it’s worth it.
  10. Using a large cookie scoop place dough on to parchment lined baking sheet.
  11. Bake for 12 minutes just until nicely browned.
  12. Try not to eat them all at once.

Source: Adapted and Veganized from Alton Brown

VeganMofo2013

Piña Colada Bars

Today I’m sharing a delicious recipe by VeganMofo’s own Isa Chandra Moskowitz. I said I was going to do a “cookbook” challenge and I’ve had my eye on this recipe for a while now. Isa’s Piña Colada bars are absolutely divine! Not too sweet or tart, just a heavenly balance of pineapple and a creamy coconut center. The recipe was printed in Vegetarian Times Magazine and you can also find it on their website HERE. Perfect for a summer luncheon or potluck, they are just so pretty to look at and the best part is they taste as good as they look.

Piña Colada Bars © The Queen V Kitchen 2013

Piña Colada Bars © The Queen V Kitchen 2013

I hope you enjoy these as much as I did! Thank You Isa!

VeganMofo2013

Tortilla Slaw

Today is the end of the first week of VeganMofo. My goal was to post something for you everyday and so far I’ve accomplished that, now I just have to keep it up for 3 more weeks!

I’d like to share with you a dish I’ve recreated that I had at a restaurant about 7 years ago, long before I was vegan and so long ago that I don’t even remember the name of the restaurant! They called it a garnish, I call it Tortilla Slaw. Aside from the cabbage it’s nothing like traditional coleslaw. It’s refreshing and crisp, no heavy dressing and with only a few simple ingredients like cabbage, cilantro and pumpkin seeds, this slaw is serving up triple dose of antioxidants.

Let’s talk about cabbage for a minute though. Did you know that cabbage is actually richer in Vitamin C than oranges, is high in fiber, and as a cruciferous vegetable it’s full of powerful antioxidants and a number of anti-cancer compounds!

You can learn more about the health benefits of cabbage HERE and if that isn’t reason enough to eat your cabbage maybe my recipe will convince you.

Tortilla Slaw © The Queen V Kitchen 2013

Tortilla Slaw © The Queen V Kitchen 2013

Tortilla Slaw, serves 1-4

Ingredients

  • 1 cup of Green Cabbage, shredded
  • 1 cup of Red Cabbage, shredded
  • 1/2 cup Cilantro, chopped
  • Juice of 1 Lime
  • 1/4 cup Pepitas, toasted
  • 1/2 cup crispy Tortilla Strips*
  • 1/2 tsp. Salt
  • 1/4 tsp. Black Pepper

*You can find prepared Crispy Tortilla Strips for salad topping in the produce section of your local grocery store or you can make your own. I used store bought.

Directions

  1. Use a Mandolin to finely shred the cabbage, you want it very thin, but not so thin that it doesn’t maintain its crunch.
  2. Toast the Pepitas in a dry pan on medium heat just until they start puffing up and begin to pop. Let cool.
  3. In a large bowl toss together the cabbages, cilantro, lime juice, salt and pepper.
  4. Fold in the tortilla strips just before serving.
  5. Enjoy!

I usually make this amount to serve myself, so you may want to double or triple the recipe if you are serving a large crowd.

VeganMofo2013

Chickpea Quinoa Crunch Salad

VeganMofo Day 6. While some of you are curling up with a hot cup of tea or hot cocoa and watching the leaves change as fall rolls in over in my neck of the woods we are still sweltering in 90+ degrees weather. I can’t wait to make soups, casseroles and chilis but for now I’m keeping my cool with this summery quinoa crunch salad.

© The Queen V Kitchen 2013

Chickpea Quinoa Crunch © The Queen V Kitchen 2013

Chickpea Quinoa Crunch Salad

Ingredients

  • 1 cup Simple Truth Organic Red Quinoa, prepared as directed on package
  • 1 15oz. can Simple Truth Organic Chickpeas
  • 1 cup Organic Red Cabbage, chopped
  • 1 cup Organic Cucumber, chopped
  • 1/2 Organic Cilantro, chopped
  • 3 TBSP Lemon Juice
  • 2 TBSP Simple Truth Italian Extra Virgin Olive Oil
  • 2 tsp. Cumin
  • 1/2 tsp. Salt
  • 1 Avocado, for garnishing

Directions

  1. Prepare the quinoa and allow to cool to room temp.
  2. Drain and rinse the chickpeas.
  3. Whisk together the Lemon juice, Oil, Cumin and Salt and set aside.
  4. Toss together remaining ingredients, except avocado, in a large bowl.
  5. Pour the dressing on to the salad and mix well.
  6. Cover and refrigerate.
  7. Serve well chilled with avocado slices and a lemon wedge.
© The Queen V Kitchen 2013

© The Queen V Kitchen 2013

This salad will soak up the dressing once it’s chilled, but you can add more if you like or leave as is and allow the fresh taste of your ingredients to shine.

VeganMofo2013

Peanut Butter Oatmeal Raisin Cookies

It’s VeganMofo Day 5! Today I bring together two of my favorite things: oatmeal and peanut butter, and turn them into one delicious treat! These aren’t your average peanut butter cookies though. What makes these so special is the kind of peanut butter I’m using.

Cinnamon Raisin Swirl Peanut Butter by Peanut Butter & Co. to be exact. Have you had it?

It’s quite delicious on its own but it’s easier for me to justify eating a plate of cookies than it is a jar of peanut butter. I must say these cookies are great for breakfast but then again what cookie isn’t? Cookies for breakfast, that’s my motto.

PeanutButter Oatmeal Raisin Cookies

Peanut Butter Oatmeal Raisin Cookies © The Queen V Kitchen 2013

 Peanut Butter Oatmeal Raisin Cookies

Ingredients

  • 1 cup Organic Whole Wheat Pastry Flour
  • 1 cup Organic Rolled Oats
  • 1/2 cup Cinnamon Raisin Swirl Peanut Butter
  • 1/2 cup Organic Sugar
  • 1/3 cup Organic Applesauce
  • 1 TBSP Coconut Oil
  • 1/4 tsp. Salt
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Cinnamon
  • 1/4 cup Raisins
  • 1/4 cup Walnuts

Directions

  1. Preheat oven to 350 degrees.
  2. Mix flour, oats, salt, baking soda and cinnamon in one bowl.
  3. Mix sugar, applesauce, peanut butter and coconut oil in another bowl.
  4. Add dry to the wet and fold in raisins and walnuts. (it’s gonna be sticky)
  5. Use a large cookie scoop and put scoops of dough on a parchment lined baking sheet and gently press with a fork.
  6. Bake for 10-12 minutes, until lightly browned.
  7. Let cool and enjoy.

VeganMofo2013

Falafel Hummus

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

Falafel Hummus © The Queen V Kitchen 2013

Falafel Hummus, serves 1-4
Ingredients
  • 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

Directions

  1. Drain and rinse the chickpeas.
  2. Add all ingredients to the food processor except the oils.
  3. Process on high, until mostly blended and scrape down  a few times.
  4. While on high speed, drizzle in the oils.
  5. Continue blending and scraping down the sides until the mixture is a nice smooth consistency.
  6. Transfer the hummus to a bowl and refrigerate to let the flavors marinate.
  7. Serve chilled with fresh veggies and/or pita chips.

VeganMofo2013