Virtual Vegan Linky Potluck #25

Virtual Vegan Linky Potluck from Canned-Time.com

photo credit:  Chris Miller

Just dreammmmy!  

That’s what I’d say about a big bowl of ‘Balsamic Maple Brussels Spouts and Sweet Potato on The Taste Space this week.  The recipe is straight from Kristy’s new cookbook, But I Could Never Go Vegan!. I just screams out to become a family favorite.  Thanks Ladies!  I’ll have more for you from Kristy’s book next month as well.  Can’t wait to flip through all those gorgeous recipes!

BTW – no Potluck next week.  Annie, Poppy and I will be taking a Holiday break but we’ve still got the scoop on this week’s entries! 

 

So just what is a Virtual Vegan Linky Potluck you say?   Well the 3 of us, Annie, Poppy and Me that is, do a special posting each Wednesday.  We invite bloggers to share their talents with us in a link up event each week.       The Virtual Vegan Linky Potluck is now a way to have a potluck each week and that bloggers can share their plant-based/vegan/cruelty-free dishes in the following categories: appetizers, beverages, sides, soups, salads, breads, main dishes, desserts. Each Potluck will last 1 week and we will all announce the most popular (most clicks) from the previous week’s link ups on the same day as the NEXT linky party begins. Please link back to your blog in your entry. You will need to include something like: “I entered this recipe in the Virtual Vegan LINKY Potluck” in YOUR blog post. Virtual Vegan “Linky” Potluck   Grab a Virtual Vegan ‘LINKY” Party button for your blog HERE  Virtual Vegan "Linky" Potluck  Here’s how this weekly Potluck works:   Click on the link at the bottom of this post to enter the party. Enter the requested info: the link to the recipe(s) you are contributing; name of the recipe; blog name; your name and email address; and select an image. Submit a second recipe if, desired. Spread the word! We encourage you to share this linky party with your blogging friends via social media or through a post on your own blog. The more (food) the merrier! If you would like to add a Virtual Vegan Linky Party button to your blog, you can find one here (please link the button back to that page so that people can find us). A couple of things to keep in mind:   Bloggers submitting recipes need not be vegan, but recipes must be 100% vegan/plant-based. Recipes containing animal products will be removed from the Potluck. Entry per person per week is limited to two.

 

The MOST CLICKED from last week’s VVLP were:

Beverages
Hot Cacao
by Jennifer Weinberg, MD

Hot Cacao

Appetizers
6-minute Queso
by Glue & Glitter

6-minute-queso

Breads
Almond Croissants
by Bunny Kitchen

Almond Croissants

 

Sides
Coriander & Peanut Chutney
by aharam

peanut-and-coriander-chutney

 

Salads
Chickpea Pizza Bake Salad
by Vanishing Veggie

Pizza Bake Salad

 

Soups/Stews
Lemon-Miso Ginger Soup
by The Taste Space

LemonMisoSoup

 

Main Courses
Best Seitan for BBQ
by Vegetarian Times

Seitan BBQ

 

Desserts
Healthier Holiday Fudge
by My Sister’s Pantry

Holiday Fudge



German Chocolate Truffles

 

German Chocolate Holiday Truffles from Canned-Time.com 

I’m so, so glad that I was lucky enough to have had a Mom who taught me from such a young age about food.  

I was in the kitchen as just a little girl, 4 or 5 even, helping, learning.  One thing I always knew each year was that my brother was going to want a German Chocolate Cake for his birthday.  Mom made a two layer, extra thick icing cake for him each year without fail.  Great thing was, the rest of us all benefited from his yearly request.  Me?  I always requested Devil’s food for my birthday (which has since always been related to my nature.)  But big brother Greg always got German Chocolate.

German Chocolate Holiday Truffles from Canned-Time.com

If you’ve never tried it or don’t know what this Coconut, Pecan & Chocolate dream come true cake, you can get the same rich flavors in my German Chocolate truffles.  These little babies have all the chewy caramelie flavors of the traditional cake without the eggs, dairy or calories of a big slice of cake.  Kept chilled, they make a wonderful afternoon treat that wont stick to your hips or cost an arm and a leg.  For this reason, and their fancy look of a truffle, they make a wonderful Holiday gift for the best of friends and family.  

German Chocolate Holiday Truffles from Canned-Time.com

And if you’re not in need of a simple, delicious food gift this year….eat ‘em all yourself like I will.  

This is a good time to have a  husband who hates coconut.  All for me!  

No guilt treats that travel, store and look just peachy on display.

 

German Chocolate Holiday Truffles from Canned-Time.com

German Chocolate Holiday Truffles from Canned-Time.com 

 

German Chocolate Truffles
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Ingredients
  1. 2 cups Shredded Coconut
  2. 1/2 cup Ground Flax Seed
  3. 15 Medjool Dates
  4. 1/2 tsp Sea Salt
  5. 1 tsp. Vanilla Extract
  6. 1/2 cup Maple Syrup
  7. 1/2 cup Cocoa Powder
Instructions
  1. In a food processor, combine coconut, salt and flax. Pulse until the mix is completely blended.
  2. Add in the dates and pulse 5 or 6 more times before adding in the maple syrup and vanilla.
  3. Blend the mix until a sticky dough forms on the outer edges of the bowl.
  4. Chill the bowl for 15 minutes to make forming the truffles balls less sticky. Scoop out spoonful size portions of dough and roll each one in both palms of your hands to form balls. Chill truffle balls again for 5 minutes before rolling each one in the cocoa powder to coat.
  5. Store truffles in the freezer until serving. Makes about 15 balls.
Canned Time http://canned-time.com/
German Chocolate Holiday Truffles from Canned-Time.com

Have a great week everyone ♥


Blueberry Lemon Loaf – for the Virtual Vegan Potluck

 

Blueberry Lemon Loaf for the Virtual Vegan Potluck @canned-time.comFor some crazy reason, I always get a little flustered at Virtual Vegan Potluck time.  A lot flustered this event I should say.  Waiting until the last day to finish my post.  And then scheduling the time wrong so it published this morning?  DUH!

But it’s as much fun as ever and so great to see the new participants linking up with old pros.  After much unnecessary stress and contemplation this past month, I decided on a new bread recipe for you.  Berries, fresh Lemon Juice and a swirl of cinnamon make this a very yummy loaf. 

 Blueberry Lemon Loaf for the Virtual Vegan Potluck @canned-time.com

 This Blueberry Lemon Loaf turned out to be a cross between a sweet bread and a  moist, loaf of bread with a soft crust as far as texture.  It’s not crumbly like a cake in other words.  It has the spring back and ‘chew’ of a bread.  The taste though is all cake.  The berries mix with the glaze for a fantastic blend of sweet and sour.  

It’s best served warm.  

In fact, you must serve it warm to appreciate the glaze and fruity sweetness.  I’ve kept mine in the fridge and then just warmed up 2 pieces at a time as we ate them.  Keep it wrapped up well so it doesn’t dry out.  

 Blueberry Lemon Loaf for the Virtual Vegan Potluck @canned-time.com

 Don’t skimp on the glaze please.  It makes the dish!

I even made up a second small batch of glaze when we got half way through the loaf to pour a little more drizzle on top of each piece.

 Blueberry Lemon Loaf for the Virtual Vegan Potluck @canned-time.com

 Blueberry Lemon Loaf for the Virtual Vegan Potluck @canned-time.com

Blueberry Lemon Loaf
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Print
Bread
  1. 3 cup Unbleached Whole Wheat Flour + some for dusting
  2. 1 cup Vanilla Almond Milk or Non-Dairy Milk of Choice
  3. 1 1/2 tsp Rapid Rise Yeast
  4. 1/3 cup Organic Cane Sugar + 1 Tbs. for the yeast
  5. 1 Tbs. Fresh Lemon Juice
  6. 2 Tbs. Chia Seeds
  7. 1 tsp Cinnamon
  8. 1 tsp Vanilla Extract
  9. 1/2 tsp Sea Salt
  10. 1 tsp Oil
  11. 1/2 to 1 cup Fresh Blueberries with 2 Tbs. Sugar
  12. 2 Tbs. Softened Vegan Butter
Glaze
  1. 1 cup Freshly Ground Organic Confectioner's Sugar (or other) *see notes
  2. 1 Tbs. Vanilla Extract
  3. 3 - 6 Tbs. Fresh Lemon Juice
  4. 1 Tbs. Arrow Root
  5. Almond Milk as needed
  6. Loaf Pan
  7. Parchement paper or non stick surface for rolling out dough
Instructions
  1. Warm the Vanilla Almond Milk to 100-110 degrees. Add in Yeast, 1 Tbs. Sugar, Vanilla Extract, and Oil. Stir and let sit for 10 minutes to allow the yeast to grow frothy.
  2. In a large bowl, stir together flour, salt, remaining 1/3 cup sugar. Make a small ditch or well in the middle of the flour mix. Pour in the Milk/ Yeast mixture and stir to form a dough ball. Hand work better at this and you may want to rub a little oil on your hand before getting into it. Form a smooth ball with the mixed dough. Cover the dough bowl with a clean cloth and allow the dough to rise for 30 minutes.
  3. While the dough is rising, mix blueberries/sugar, cinnamon, lemon juice in a bowl and let them sit. Make sure that your ingredients are at room temperature before adding them into the risen dough.
  4. When the dough has doubled in size, place the dough ball onto a large piece of parchment paper or floured non-stick surface. With oiled hands, gently push the dough into a rectangular shape about 1/2 inch thick. Sprinkle the surface with a bit of flour if it is too sticky to work with but oiled hands work best without effecting the dough consistency. The rectangle should be approximately the same length as your bread pan on one side. With finger tips, spread the softened butter onto the top of your dough rectagle. Carefully spread the blueberry mixture on top of the butter so that the berries are spread across fairly evenly. Dry hands and then slowly roll the long (pan length) edge of the dough over and over onto itself to form a spiral roll. Place the dough roll into your bread pan with the seam facing down. Spread a bit more softened butter over the top of the loaf.
  5. Preheat oven to 400 degrees and bake, uncovered for 40 minutes. The top should be a golden brown. Some juices may leak out of the loaf in baking so it's best to use a non-stick pan.
  6. While your loaf bakes, make your glaze.
  7. In a medium size bowl, mix confectioner's sugar, vanilla, lemon juice and stir to form a thick but runny paste. Add in Arrow Root. Chill the glaze until ready to use.
  8. Allow baked loaf to cool completely before adding glaze to the tops and sides. Keep the loaf covered in the fridge but warm before serving.
  9. Makes about 8 1/2 inch slices.
Notes
  1. If you're in a cold weather climate, you might want to fill a bowl smaller than your dough bowl with boiling water prior to letting the dough rise. Place your covered dough bowl on top of the water bowl while it rises to create more heat for the yeast. I keep the house at around 65 F. in winter and this method helps with breads since I don't have a naturally warm place to put the bowl while rising.
  2. Also, I used frozen blueberries in my loaf and they were too moist. The recipe here lists fresh which will be tasty but less juicy. If you want to save some and use frozen, be sure to thaw them completely and drain off any of the icy melt water prior to mixing in the lemon, cinnamon, sugar mixture.
  3. ** I make my own powdered or confectioner's sugar in a coffee grinder with organic cane sugar. It takes under 30 seconds per 1/3 cup of sugar to make up fresh. Grind sugar, shaking the grinder off and on until the sugar becomes a light powder. About 30 seconds of pulsing should be plenty.
Canned Time http://canned-time.com/

To continue with the Potluck, just click on the big red blocks below to go to the next blog in the chain.

Forward will get you to the spectacular Kathy Hester ‘Healthy Slow Cooking’ and her lovely bread recipe.

Back will take you to Kathryn and a tasty salad.  Just click one of the boxes down below to go on to the next post in the chain.

Blueberry Lemon Loaf for the Virtual Vegan Potluck @canned-time.comThanks to everyone participating today for their hard work in making the potluck flow………..

And a special shout out for our fearless Annie of course.  It keeps getting better and better each event Girlfriend!

Stay-Calm-Go-Back Stay-Calm-Go-Forward


No Bake Maca Chia Chews with Pistachio Maple Glaze – Kristy’s 2014 Vegan Cookie Swap! Plus a Vitamix Giveaway Contest

I’m so happy to be joining Kristy’s Keepin’ It Kind Vegan Cookie Swap again this year.  

Last year, my 5 Layer Lime Brulee Bar Cookies were slightly more complicated than my recipe for this year’s event. 

This year, Kristy’s month long event has a special addition.  Vitamix will award one lucky reader with a fabulous Vitamix mixer!

 

 Awesome.  

To enter to win, and the see the full post and recipe for my Maca Chia Chews, you’ll need to hop on over to Keepin’ It Kind.

Be sure to check out all the Cookie Swap entries while your there as well.No-Bake Maca Chia Chews with Pistachio Maple Glaze from Canned-Time.com

  No bake and raw, these Maca Chia Chews will be the hit of any holiday party and likely, the most healthy treat on the tray!

No-Bake Maca Chia Chews with Pistachio Maple Glaze from Canned-Time.com

Topped with a naturally sweetened glaze and a pinch of my favorite Pistachios, this cookie is a perfect choice for any diet, any taste, 

any cookie lover~!

 No-Bake Maca Chia Chews with Pistachio Maple Glaze from Canned-Time.com

 

Chocolate Chips?  Cacao?  Maple Syrup?  How can you go wrong with these babies?

No-Bake Maca Chia Chews with Pistachio Maple Glaze from Canned-Time.com

I love raw cookies for the same reason that people so love cookie dough.  You cut out a step, baking that is, and in the process, allow for more of the ingredients natural health benefits to maintain their full potential.  Making a cookie with fresh, healthy ingredients in the first step in creating a “more than just delicious” snack option.  For the holidays, these also will mix up quickly, keep in the freezer or make up in minutes for a last minute dessert treat for the best of guests. 

 No-Bake Maca Chia Chews with Pistachio Maple Glaze from Canned-Time.com

 No-Bake Maca Chia Chews with Pistachio Maple Glaze from Canned-Time.com

Thanks so much Kristy for inviting me to share these beauties with everyone this year.  And hoping the best for each one of you this Holiday.  Make life kinder as Kristy always does ♥

 

No-Bake Maca Chia Chews with Pistachio Maple Glaze from Canned-Time.com

 


Virtual Vegan Linky Potluck #24

Hey guess what?  Only 2 more days until the Virtual Vegan Potluck event goes live.  Details HERE.

Now on to my top pick from last week’s Linky Potluck entries:

Raw & Vegan Courgette Rolls

caught my eye and my taste buds last week.  Sometimes, around Holidays, I just crave yummy, savory flavors as a break from all the sweets around.  

April @Simplify Your Health had it all going on for me.  Check out her post from the link up.

 

rawcourgetterolls2

 

So just what is a Virtual Vegan Linky Potluck you say?   Well the 3 of us, Annie, Poppy and Me that is, do a special posting each Wednesday.  We invite bloggers to share their talents with us in a link up event each week.       The Virtual Vegan Linky Potluck is now a way to have a potluck each week and that bloggers can share their plant-based/vegan/cruelty-free dishes in the following categories: appetizers, beverages, sides, soups, salads, breads, main dishes, desserts. Each Potluck will last 1 week and we will all announce the most popular (most clicks) from the previous week’s link ups on the same day as the NEXT linky party begins. Please link back to your blog in your entry. You will need to include something like: “I entered this recipe in the Virtual Vegan LINKY Potluck” in YOUR blog post. Virtual Vegan “Linky” Potluck   Grab a Virtual Vegan ‘LINKY” Party button for your blog HERE  Virtual Vegan "Linky" Potluck  Here’s how this weekly Potluck works:   Click on the link at the bottom of this post to enter the party. Enter the requested info: the link to the recipe(s) you are contributing; name of the recipe; blog name; your name and email address; and select an image. Submit a second recipe if, desired. Spread the word! We encourage you to share this linky party with your blogging friends via social media or through a post on your own blog. The more (food) the merrier! If you would like to add a Virtual Vegan Linky Party button to your blog, you can find one here (please link the button back to that page so that people can find us). A couple of things to keep in mind:   Bloggers submitting recipes need not be vegan, but recipes must be 100% vegan/plant-based. Recipes containing animal products will be removed from the Potluck. Entry per person per week is limited to two.

 Now here are the top hits from last week’s link up:

Beverages
Merry Matcha Melon Smoothie
by Fitful Focus

Merry-Matcha-Melon-Smoothie

Appetizers
Raw Courgette Rolls by Simplify Your Health

Courgette Rolls

Breads
Green Garlic Flatbreads
by Tomato Blues

Green Garlic Flatbreads

Sides
Spaghetti Squash Gratin
by Veganlovlie

Spaghetti Squash Gratin

Salads
Creamy Curried Lentil Salad
by Taste Space

Curried Lentil Salad

Soups/Stews
Butternut Squash Soup
by Chitra’s Healthy Kitchen

Butternut Squash Soup

Main Courses
Pumpkin Seed Crusted Tofu
by Glue & Glitter

Pumpkin Crusted Tofu

Desserts
Cinnamon Graham Crackers with Pumpkin Icing
by House Vegan

Graham Crackers



Richa’s Strawberry Chocolate Cinnamon Rolls from ‘Vegan Richa’ Breakfast In Bed-Fest entry #12

Richa's Strawberry Chocolate Cinnamon Rolls from 'Vegan Richa' Breakfast In Bed-Fest entry #12

My ‘Breakfast In Bed-Festival’ this year is really just a sneaky way of sharing my favorite Vegan bloggers best breakfast recipes with you all and having a bit of competitive fun all the while.  As I have said too many lots of times before, I leave out for work in the pre-pre-dawn hours, more like the middle of the night for some, I’m sure. I don’t get the luxury very often to enjoy a wonderfully fresh home made breakfast to enjoy in the comfort of my home.  So I’m hosting a little monthly highlight this year of the best of the best in healthy breakfast ideas for days when I am able to spend more time enjoying breakfast. I’ve asked 12 of the most creative, health conscious and economically minded  bloggers to each share 1 breakfast that highlights both their own website and their own ingenuity for eating healthily, kindly and creatively.  At year’s end, we’ll have a little vote on which month’s posting you all enjoyed the most and congratulate the winner with a few kind words and some prizes.  There’s a Pinterest board you can follow to see how the event unfolds each month with all the recipes and news about my Breakfast In Bed-Fest and it’s participants.  

2014 'Breakfast In Bed-Fest' on Canned-Time.com

This month, I’m welcoming Richa from Vegan Richa for the 12th  ‘Breakfast In Bed-Fest’ entry!

Whats better than some Chocolate to start the day! These soft and berrylicious rolls are filled with chocolate chips and drizzled with a chocolate glaze. Serve them warm as is, or with the chocolate glaze and with some fresh berries.  

I decided that I had to make some Cinnamon Rolls for Angela’s Bed in Breakfast series. Warm rolls with a glaze are perfect in this freezing weather. It also helps to start up the oven in the morning :). These rolls can be baked in the morning or baked a day before and served warm. I love adding fruit to my bread. They fruit keeps the breads extra moist and you need less sugar and glaze to eat these up. Use any berries that you like!

Make these Cinnamon rolls this holiday season!

Richa's Strawberry Chocolate Cinnamon Rolls from 'Vegan Richa' Breakfast In Bed-Fest entry #12

More Breakfast rolls from the blog. 

Pumpkin Cinnamon rolls with Lime coconut glaze.

Cinnamon Rolls with Maple coffee glaze

Pumpkin cinnamon Rolls with Pumpkin caramel glaze. GF , yeast-free

Carrot Cake Sticky Rolls

Steps:

Make the dough, roll it out. Sprinkle cinnamon, chocolate chips and sugar. Roll it up, slice and place in parchment lined pan.

Richa's Strawberry Chocolate Cinnamon Rolls from 'Vegan Richa' Breakfast In Bed-Fest entry #12

Bake until golden. 

Richa's Strawberry Chocolate Cinnamon Rolls from 'Vegan Richa' Breakfast In Bed-Fest entry #12

Prepare the chocolate glaze, drizzle generously over the cinnamon rolls. 

Richa's Strawberry Chocolate Cinnamon Rolls from 'Vegan Richa' Breakfast In Bed-Fest entry #12

Serve warm!

Richa's Strawberry Chocolate Cinnamon Rolls from 'Vegan Richa' Breakfast In Bed-Fest entry #12

Strawberry Chocolate Cinnamon Rolls

Allergen Information: Free of Dairy, egg, corn, soy, nut.

Ingredients:
1/4 cup water
1 tsp sugar or maple syrup
1 Tbsp active yeast
1 cup ripe strawberries, fresh or thawed if frozen
1/2 cup non dairy milk like almond or coconut
2 tsp vanilla extract
3 Tbsp raw sugar or other sweetener
2 1/4 to 2 1/2 cup flour (I use unbleached white flour)
1/2 cup oat flour
2/3 tsp salt
1 tsp baking powder

Filling:
1 Tbsp oil or melted vegan butter or oil spray
1 to 2 tsp cinnamon
1/2 to 3/4 cup vegan chocolate chips
2 Tbsp or more sugar

Chocolate Glaze:
1/4 cup non dairy milk
1/3 to 1/2 cup vegan chocolate chips
1 tsp vanilla extract

Method:
In a bowl, combine water, 1 tsp sugar and yeast. Let it sit for 2 minutes or until frothy.
Blend the strawberries with non dairy milk, vanilla and sugar until smooth and keep aside. (warm this mixture to room temperature if the strawberries were frozen)
In a bowl, add flours, salt, baking powder and whisk well. Add the yeast mixture, strawberry puree and oil. Mix and knead into a soft, somewhat sticky dough.
Use flour to roll the dough out into a 10 by 16 inch rectangle.
Brush vegan butter or oil. Sprinkle cinnamon, distribute the chocolate chips. Sprinkle sugar if you like the filling sticky sweet.
Roll up the rectangle into a jelly roll and seal the edges. Slice into 1 inch slices. Place in 8 by 8 square pan.
Spray water on top. Then spray oil. cover with a towel and let rise for 30 minutes. 
Preheat the oven to 375 degrees F. Bake for 25 to 30 minutes or until golden on top.

Chocolate Glaze:
Heat the almond milk to just about boiling. Add chocolate chips and vanilla., Whisk until smooth. Drizzle over the cinnamon rolls before serving.

Variations: Use any other berries like blueberries, raspberries. 

Note: To make ahead: Shape the rolls and place in the pan. Then cover with parchment and refrigerate until ready to bake. Let the rolls come to room temperature (30 to 45 minutes) before baking. 
Or bake the rolls and refrigerate. Warm in the oven for 5 to 10 minutes before serving. 

Richa's Strawberry Chocolate Cinnamon Rolls from 'Vegan Richa' Breakfast In Bed-Fest entry #12

 Thanks so much for a delicious breakfast idea Richa.  And for rounding up the end of the Breakfast In Bed-Fest event for us!  

You can pre-order  Richa’s newest book at Amazon

81PgiaCeeTL

From delicious dals to rich curries, flat breads, savory breakfasts, snacks, and much more, this book brings you Richa’s collection of plant-based Indian recipes inspired by regional cuisines, Indian culture, local foods, and proven methods.

richa

Find Richa on the web at Facebook, Instagram, Twitter, Pinterest, Google+ and @ VeganRicha.com


Virtual Vegan Linky Potluck #23

Mini Chocolate Chip Pumpkin Pies – from Peaceful Dumpling

vegan_mini_chocolate_hazelnut_pumpkin_pie3-700x466

Outstanding Juhea!  Love these little beauties.  Thanks for sharing them with us last week in the link-up ♥

Did you know that I made the choice to change to a full Vegan Cruelty Free lifestyle after signing up for the October 2012 

Virtual Vegan Potluck event?

I’d been dairy free for years but made the vow to myself finally when I was joined up with such a wonderful group.  A day dear to my heart forever.   Changed my diet.  Changed my life.

How about you?  If you have a blog and would like to share a Vegan recipe with us on December 13th…well, you’d better hurry :)

Today is the last day to sign up for this year’s event.  Details here 

Stay-Calm-VVP-Dec-Lt-Blue-704x1024

So just what is a Virtual Vegan Linky Potluck you say?   Well the 3 of us, Annie, Poppy and Me that is, do a special posting each Wednesday.  We invite bloggers to share their talents with us in a link up event each week.       The Virtual Vegan Linky Potluck is now a way to have a potluck each week and that bloggers can share their plant-based/vegan/cruelty-free dishes in the following categories: appetizers, beverages, sides, soups, salads, breads, main dishes, desserts. Each Potluck will last 1 week and we will all announce the most popular (most clicks) from the previous week’s link ups on the same day as the NEXT linky party begins. Please link back to your blog in your entry. You will need to include something like: “I entered this recipe in the Virtual Vegan LINKY Potluck” in YOUR blog post. Virtual Vegan “Linky” Potluck   Grab a Virtual Vegan ‘LINKY” Party button for your blog HERE  Virtual Vegan "Linky" Potluck  Here’s how this weekly Potluck works:   Click on the link at the bottom of this post to enter the party. Enter the requested info: the link to the recipe(s) you are contributing; name of the recipe; blog name; your name and email address; and select an image. Submit a second recipe if, desired. Spread the word! We encourage you to share this linky party with your blogging friends via social media or through a post on your own blog. The more (food) the merrier! If you would like to add a Virtual Vegan Linky Party button to your blog, you can find one here (please link the button back to that page so that people can find us). A couple of things to keep in mind:   Bloggers submitting recipes need not be vegan, but recipes must be 100% vegan/plant-based. Recipes containing animal products will be removed from the Potluck. Entry per person per week is limited to two.

 

Here are the most-clicked from last week:

Beverages

ThisSpaceAvailableBevs

Appetizers
Jalapeño Poppers
by Loose Leaf Vegan

Jalapeno Poppers

Breads
Gluten-free Pumpkin Biscuits
by My Sister’s Pantry

Pumpkin Biscuits

 

Soups/Stews
Lentil & Squash Soup
by Vanishing Veggie

Lentil Squash Soup


Salads
Mexican Quinoa Salad
by Vie de la Vegan

Quinoa Salad

Sides
Rosemary Roasted Garlic Mashed Potatoes
by The Baking Fairy

Mashed Taters
Main Courses
Mediterranean Crustless Chickpea Flour Quiche
by The Taste Space

Crustless Quiche

Desserts
Apple Crumble
by Urban Naturale

Apple Crumble



Emily Von Euw’s “Blueberrylicious” Smoothie from ‘100 Best Juices, Smoothies and Healthy Snacks’

 Why talk about ice-cold, frosty smoothies in November?  Well, cause they’re just Berrylicious!  

Emily Von Euw’s newest book,

“100 Best Juices, Smoothies and Healthy Snacks”

is just what you need this winter to keep your taste buds and your waistline happy through the cold days ahead.  She’s sharing her recipe for a delicious, creamy blueberry filled smoothie with us today plus a chance to win a copy of her new book for yourself.  

First the smoothie:

"Blueberrylicious Smoothie" from '100 Best Juices, Smoothies and Healthy Snacks by Emily Von Euw

 

Fortunately for all of us,  perfect little blueberries in smoothies are great frozen or fresh.  No reason at all why you can’t keep up the nutritional benefits of these deep blue antioxidant gems all year round.  Wintertime stresses on our bodies just cry out for the goodness of berries where ever and when ever.  

"Blueberrylicious Smoothie" from '100 Best Juices, Smoothies and Healthy Snacks by Emily Von Euw

Emily’s got you covered on that one with her ‘Blueberrylicious’ smoothie from the book.

This delectable smoothie is quick and easy, yes.  Full of fabulous nutrition, yes.  But why not make it the hit of your Holiday party as well?  Smoothie bowls are all the rage these days and I say, instead of serving that big bowl of processed sugar filled punch at your event, make it something they’ll all remember by fixing up some of these beautiful bowls for your guests.  

Serve them a vegan treat worth every delicious spoonful that won’t leave them wondering how many extra miles on the treadmill will this cost me? 

 "Blueberrylicious Smoothie" from '100 Best Juices, Smoothies and Healthy Snacks by Emily Von Euw

Emily von Euw is the creator of the blog This Rawsome Vegan Life, which gets over nearly 1 million views a month. Emily’s blog won The Vegan Woman’s 2013 Vegan Food Blog Award, was named one of the Top 50 Raw Food Blogs of 2012 and is nominated for “Favorite Blog” for the 2013 VegNews Awards. Her recipes have been featured on Shape.com, SkinnyLimits.com and AscensionKitchen.com.

Just to hint at what you’ll be drooling over inside Emily’s book: "Blueberrylicious Smoothie" from '100 Best Juices, Smoothies and Healthy Snacks by Emily Von Euw

• Lime and Apple Aura
• Watermelon Wake Me Up

• Carrot Ginger Sipper
• Apple Cinnamon Delight
• Banana Spinach Almond
Dream
• Pineapple Berry Mixer
• Vanilla Melon Magic
• Strawberry Mylkshake
• Dark Chocolate Chip, Oat and Hemp Cookies

• Dare to Date Squares
• Hippie Hemp Hummus
• Cheezy Garlic Kale Chips

WOW.  This book will take you there and back again in the blended healthy foods world.  It has all the facts and figures but more importantly, it has a little bit of Emily’s heartfelt passion for eating and living the best way possible.  I’ve had a chance this past year to get a lot more in tune with how Emily lives her life and how creative her ideas can be.  She just returned last week in fact from a worlwin trip to Israel to explore all the Vegan aspects of their society today.  Can’t wait to hear the details of her trip.  From the few pics we got each day of her adventures, it should be a blast learning how the Israeli people are turning toward a cruelty-free lifestyle.  

Emily has also moved into the YouTube production world this year.  I just love how honest and informative her videos are.  Be sure to check them out.  She’s just posted a new one this week.  Emily was also part of the Canned Time ‘Breakfast-In-Bed-Fest’ event.  She created another luscious smoothie for her post in October.  Check that out as well as her blog

This Rawsome Vegan Life.

 

 

"Blueberrylicious Smoothie" from '100 Best Juices, Smoothies and Healthy Snacks by Emily Von Euw

Emily is sharing this delicious-‘blueberrylicious’ smoothie idea with you today:  

Blueberrylicious

1 cup Frozen Blueberries

4 Bananas

6 Pitted Dates

2 cups Basic Mylk (page 160 of the book)

Blend until smooth and creamy.  Mmm, oh yes!

( Reprinted with permission by Page Street Publishing (December 9, 2014)

 

"Blueberrylicious Smoothie" from '100 Best Juices, Smoothies and Healthy Snacks by Emily Von Euw

So fabulous, I could drink one of these every day for a long, long time.  Thanks Emily!

One of my luckiest readers will win a copy of

100 Best Juices, Smoothies and Healthy Snacks by Emily Von Euw

Emily’s book   100 Best Juices,  Smoothies and Healthy Snacks

for themselves, YEAH!

 

Click on the Giveaway box below to enter to win your copy.

a Rafflecopter giveaway

Giveaway ends December 6th.  U. S. & Canadian residents only please.

"Blueberrylicious Smoothie" from '100 Best Juices, Smoothies and Healthy Snacks by Emily Von Euw


Virtual Vegan Linky Potluck #22

5 Ingredient Homemade Almond Joys

from
The Contentious Eater !! 
Virtual Vegan Linky Potluck #22 on Canned-Time.com

 My top pick courtesy of the lovely Faith –  from last week’s entries in the potluck.

BTW – have you signed up for the full fledged Potluck Event on December 13th yet?

Click here

for all the info on how to do that, quick as you can please ♥

vvpLOGO

 

Here are the most-clicked from last week:

Beverages
Matcha Ginger Smoothie
by The Taste Space

Matcha Green Smoothie


Appetizers
9 AM Nachos with Sweet Slurpin’ Sauce
by My Blissful Journey

9 AM Nachos

Breads
Pumpkin Sage Biscuits
by Vegan Richa

Pumpkin Sage Biscuits


Soups/Stews
Tortilla Soup
by Michelle the Trainer

Tortilla Soup


Salads
Roasted Cauliflower Salad
by The Taste Space

Roasted Cauli Salad

Sides
Southern Greens
by Glo’s Kitchen

Southern Greens


Main Courses
Low-Fat Veggie Pasta Sauce
by Bats & Baking

Pasta Sauce
Desserts
Almond Joys
by The Conscientious Eater

Almond Joys




Vegan Cruelty-Free Holidays – “Punkin’ Pie”

 

Cruelty-Free Holidays from Canned-Time.com - Punkin' Pie

 

The name pumpkin originated from the Greek word for “large melon” which is “pepon.” “Pepon” was changed by the French into “pompon.”  The English termed it “pumpion” or “pompion.”

1621 - Early American settlers of Plimoth Plantation (1620-1692), the first permanent European settlement in southern New England, might have made pumpkin pies (of sorts) by making stewed pumpkins or by filling a hollowed out shell with milk, honey and spices, and then baking it in hot ashes. An actual present-day pumpkin pie with crust is a myth, as ovens to bake pies were not available in the colony at that stage.

Northeastern Native American tribes grew squash and pumpkins. They roasted or boiled them for eating. Historians think that the settlers were not very impressed by the Indians’ squash and/or pumpkins until they had to survive their first harsh winter when about half of the settlers died from scurvy and exposure. The Native Americans brought pumpkins as gifts to the first settlers, and taught them the many used for the pumpkin. This is what developed into pumpkin pie about 50 years after the first Thanksgiving in America.

The early settlers of Plimoth Plantation brought English cookery and possibly some English cookbooks with them to the new world. The present day historians of Plimoth Plantation don’t really know what cookbooks, if any, were owned by the 17th century settlers.
 

1651 – Francois Pierre la Varenne, the famous French chef and author of one of the most important French cookbooks of the 17th century, wrote a cookbook called Le Vrai Cuisinier Francois (The True French Cook). It was translated and published in England asThe French Cook in 1653. It has a recipe for a pumpkin pie that included the pastry:

Tourte of pumpkin – Boile it with good milk, pass it through a straining pan very thick, and mix it with sugar, butter, a little salt and if you will, a few stamped almonds; let all be very thin. Put it in your sheet of paste; bake it. After it is baked, besprinkle it with sugar and serve.


1670s
– By the 1670’s, recipes for a sort of “pumpion pie” were appearing in such English cookbooks as the The Queen-like closet, or rich cabinet stored with all manner of rare receipts for preserving, candying and cookery by Hannah Wooley and The Compleat Cook – Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastry by W.M. NOTE: Thanks to librarian JK Holloway for her assistance.

1670The Queen-like Closet by Hannah Wooley:

To make a Pumpion-Pie – Take a Pumpion, pare it, and cut it in thin slices, dip it in beaten Eggs and Herbs shred small, and fry it till it be enough, then lay it into a Pie with Butter, Raisins, Currans, Sugar and Sack, and in the bottom some sharp Apples, when it is baked, butter it and serve it in.
 

1671The Compleat Cook by W.M:

Pumpion Pie – Take about halfe a pound of Pumpion and slice it, a handfull of Tyme, a little Rosemary, Parsley and sweet Marjoram slipped off the stalks, and chop them smal, then take Cinamon, Nutmeg, Pepper, and six Cloves, and beat them; take ten Eggs and beat them; then mix them, and beat them altogether, and put in as much Sugar as you think fit, then fry them like a froiz; after it is fryed, let it stand till it be cold, then fill your Pye, take sliced Apples thinne round wayes, and lay a row of the Froiz, and a layer of Apples with Currans betwixt the layer while your Pye is fitted, and put in a good deal of sweet butter before you close it; when the Pye is baked, take six yolks of Eggs, some white-wine or Verjuyce, & make a Caudle of this, but not too thick; cut up the Lid and put it in, stir them well together whilst the Eggs and Pumpions be not perceived, and so serve it up.


1796
– It was not until 1796 that a truly American cookbook, American cookery, by an American orphan by Amelia Simmons, was published. It was the first American cookbook written and published in America, and the first cook book that developed recipes for foods native to America.  Her pumpkin puddings were baked in a crust and similar to present day pumpkin pies:

Pompkin Pudding No. 1. One quart stewed and strained, 3 pints cream, 9 beaten eggs, sugar, mace, nutmeg and ginger, laid into paste No. 7 or 3, and with a dough spur, cross and chequer it, and baked in dishes three quarters of an hour.

Pompkin Pudding No. 2. One quart of milk, 1 pint pompkin, 4 eggs, molasses, allspice and ginger in a crust, bake 1 hour.

 source: What’s Cooking America “Pumpkin Pie, History of Pumpkin Pie

© copyright 2004 by Linda Stradley – United States Copyright TX 5-900-517- All rights reserved.

Cruelty-Free Holidays from Canned-Time.com - Punkin' Pie 

Sprinkle a touch of cinnamon sugar on top before baking to make certain you’ve got an explosion of cinnamon flavors in each bite.

 My Veganized version of this classic holiday pie has a rich, creamy texture, best kept in the fridge and served plain or with a big dollop of coconut whipped cream.  I think it’s best by itself but some people, like my husband prefer the cream to the pie.  Your choice here.  The brown sugar gives this pie a dark, almost cacao color but no chocolate here.  Just plenty of autumn flavors you’ll feel good about serving your friends and family this holiday.

Vegan Punkin' Pie
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Ingredients
  1. 1 8 oz. container of Vegan Cream Cheese, I used Tofutti brand
  2. 2 cups Pumpkin Puree (not pie filling)
  3. 2/3 cup Vanilla Flavored Sweetened Nut Milk Creamer, I used Silk brand
  4. 1 cup dark Brown Sugar
  5. 1 small nob of peeled fresh Ginger or 1 tsp dried, ground
  6. 1 Tbs. ground Cinnamon
  7. 1 tsp. ground Cloves
  8. 1 tsp. Apple Cider Vinegar
  9. 1/2 tsp. liquid Vanilla Stevia or 2 Tbs. Maple Syrup + 1 tsp. Vanilla Extract
  10. 2 Tbs. Arrow Root
  11. 2 Flax Eggs ( I used 2 Tbs. of water mixed with 1 Tbs. of ground Flax Seed)
  12. Cinnamon Sugar for dusting the pie top
  13. 1 prepared Pie Crust for a 9" Pie Pan
Instructions
  1. Bake your pie crust in a 9" pie pan at 300 degrees for 10 minutes. Set aside while you make the filling.
  2. Combine all the ingredients in a blender or food processor until smooth and creamy. The batter should be soft but not watery, about the consistency of yogurt.
  3. Pour your filling into the baked pie crust and sprinkle with cinnamon sugar. Bake pie at 350 for 45 minutes. Test for doneness by shaking the pie gently. The center should be still soft and jiggly.
  4. Continue baking at 300 degrees or until the entire pie has firmed. Cool to room temperature and then refrigerate for at least 8 hours prior to serving, overnight would be best.
  5. Makes 6 - 8 slices. Store covered in the fridge for 3 - 4 days.
Canned Time http://canned-time.com/

Did you know that you can make up some fresh, homemade brown sugar in minutes with just 2 ingredients.  No more need to run to the store to buy a box or pound on the half filled box from the back of the cupboard.   Click the link below to see my directions on how.

Cruelty-Free Holidays from Canned-Time.com - Punkin' Pie

 

Homemade Brown Sugar

 

Cruelty-Free Holidays from Canned-Time.com - Punkin' Pie

Safe, healthy weekend to you all out there ♥

Cruelty-Free Holidays from Canned-Time.com - Punkin' Pie


Virtual Vegan Linky Potluck #21

ReadyVaqueroChili in the Virtual Vegan Linky Potluck #20 finals on Canned-Time.com

Fighting a nasty bug tonight.  Don’t work one day in the rain for 8 hours and then in the bitter wind the next day and expect your body not to react somehow….ugggh…. but I didn’t want to miss highlighting

Healthy Slow Cooking and  Kathy’s delicious posting featuring 6 chili recipes just perfect for this fall from last week’s potluck!  

Thanks Kathy  ♥

 

So just what is a Virtual Vegan Linky Potluck you say?   Well the 3 of us, Annie, Poppy and Me that is, do a special posting each Wednesday.  We invite bloggers to share their talents with us in a link up event each week.       The Virtual Vegan Linky Potluck is now a way to have a potluck each week and that bloggers can share their plant-based/vegan/cruelty-free dishes in the following categories: appetizers, beverages, sides, soups, salads, breads, main dishes, desserts. Each Potluck will last 1 week and we will all announce the most popular (most clicks) from the previous week’s link ups on the same day as the NEXT linky party begins. Please link back to your blog in your entry. You will need to include something like: “I entered this recipe in the Virtual Vegan LINKY Potluck” in YOUR blog post. Virtual Vegan “Linky” Potluck   Grab a Virtual Vegan ‘LINKY” Party button for your blog HERE  Virtual Vegan "Linky" Potluck  Here’s how this weekly Potluck works:   Click on the link at the bottom of this post to enter the party. Enter the requested info: the link to the recipe(s) you are contributing; name of the recipe; blog name; your name and email address; and select an image. Submit a second recipe if, desired. Spread the word! We encourage you to share this linky party with your blogging friends via social media or through a post on your own blog. The more (food) the merrier! If you would like to add a Virtual Vegan Linky Party button to your blog, you can find one here (please link the button back to that page so that people can find us). A couple of things to keep in mind:   Bloggers submitting recipes need not be vegan, but recipes must be 100% vegan/plant-based. Recipes containing animal products will be removed from the Potluck. Entry per person per week is limited to two.

Now here’s the most popular link ups from last week’s VVLP:

 

Here are the most-clicked from last week:

Beverages
Pumpkin Masala Chai Tea
by Taste Space

http://tastespace.wordpress.com/2012/09/23/pumpkin-masala-chai/

Appetizers
Walnut & Apricot Nut Cheese
by Simplify Your Health

vegan-walnut-apricot-cheese
Breads
Pretzel Cinnamon Rolls with Maple Whisky Glaze
by Yup, It’s Vegan

pretzel_cinnamon_rolls_maple_whiskey_glaze


Soups/Stews
Roasted Cauliflower & Leek Soup
by Taste Space

Cauli Leek Soup


Salads
Taco Salad
by Chelsey Marie

vegan-taco-salad
Sides
Zucchini Parsnip Fritters
by Chitra’s Healthy Kitchen

zucchini-parsnips-fritters


Main Courses
6 Vegan Chili Recipes
by Kathy Hester (Healthy Slow Cooking)

Vaquero Chili

Desserts
No-Bake Pumpkin Pie
by Bats & Baking

nocookpumpkinpieborder




Vegan Cruelty Free Holiday – Asian Orange Butternut Squash

Vegan Cruelty Free Holiday - Asian Orange Butternut Squash on Canned-Time.com

Another Holiday side idea for you this week.  A flavorful way to get veggies on the table at holiday time without the traditional sugary marshmallow topping.  If you’re in a hurry, or just get annoyed cutting up squash, you can usually find butternut pre-cut in the grocery store.  Certain this sauce would work equally well with cubed sweet potato in place of squash.  Increase your boiling time if you use potatoes though.  You want to make sure that your squash are completely done through or no one will enjoy your dish.

 For added flavor, mix up the syrup / sauce in advance and let the squash sit in the juices overnight in the fridge.  You can adjust the spiciness by adding more red pepper.  I  left out any salt due to the soy sauce but you may want to add a little after the squash are cooked.  You could also cook this dish up in advance and keep it covered in the fridge until serving it for your holiday dinner.

Vegan Cruelty Free Holiday - Asian Orange Butternut Squash on Canned-Time.com

Asian Orange Butternut Squash
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Ingredients
  1. 2 uncooked Butternut Squash, peeled and cubed into 1 inch squares (about 3 cups)
  2. 1/3 cup Fresh Orange Juice
  3. 1/3 cup Tamari Soy sauce
  4. 1/3 cup Brown Sugar
  5. 1/2 tsp Black Pepper
  6. 1 tsp Ground Ginger
  7. Big pinch of Red Pepper Flakes
Instructions
  1. Boil squash cubes for 10 minutes to soften. Remove from water and drain.
  2. In a large sauce pan, combine all other ingredients and bring to a simmer. Add in squash cubes keeping the syrup simmering. Stir frequently to coat squash as it cooks and the syrup reduces.
  3. When the syrup begins to stick to the squash, reduce heat to medium low. Cover and cook 5 more minutes. Squash are done when the syrup is thick and the cubes are fork tender.
  4. Makes about 4 servings.
Canned Time http://canned-time.com/

Vegan Cruelty Free Holiday - Asian Orange Butternut Squash on Canned-Time.com

Congratulations to Karen G. for winning a copy of Nava Atlas’s ‘Plant Power’ this week.  

Her winning entry used her bonus code she received from being an email follower of Canned-Time.com  

Have you signed up yet?

Thanks everyone.  Have a great week! 


Rika’s Vegan Steamed Purple Potato & Chia Buns (Mantou) from Vegan Miam – Breakfast In Bed-Fest entry #11

 2014 'Breakfast In Bed-Fest' on Canned-Time.com

My ‘Breakfast In Bed-Festival’ this year is really just a sneaky way of sharing my favorite Vegan bloggers best breakfast recipes with you all and having a bit of competitive fun all the while.  As I have said too many lots of times before, I leave out for work in the pre-pre-dawn hours, more like the middle of the night for some, I’m sure. I don’t get the luxury very often to enjoy a wonderfully fresh home made breakfast to enjoy in the comfort of my home.  So I’m hosting a little monthly highlight this year of the best of the best in healthy breakfast ideas for days when I am able to spend more time enjoying breakfast. I’ve asked 12 of the most creative, health conscious and economically minded  bloggers to each share 1 breakfast that highlights both their own website and their own ingenuity for eating healthily, kindly and creatively.  At year’s end, we’ll have a little vote on which month’s posting you all enjoyed the most and congratulate the winner with a few kind words and some prizes.  There’s a Pinterest board you can follow to see how the event unfolds each month with all the recipes and news about my Breakfast In Bed-Fest and it’s participants.  

Rika creator of  Vegan Miam has entry #11:

I’m thrilled to be a part of the November edition of Angela’s year-long Breakfast in Bed event. The event focuses on inexpensive vegan breakfast recipes that require less than $20 for ingredients. I would like to thank the lovely Angela for organizing this event.

One of the most common and least expensive breakfast options you’ll find in Taiwan are steamed buns (known as mantou in Chinese). They are available plain, filled or subtly flavored in colorful varieties of doughs. Typically paired with a warm glass of soya bean milk, these buns often make a quick, hearty breakfast or snack for people of all ages. Mantou are available at vendors on nearly every street corner in Taiwan along many parts of Asia with a Chinese population.

Vegan Steamed Purple Potato & Chia Buns Mantou

If you’ve ever tried Chinese filled buns (baozi) at a dim sum restaurant, then you’ll notice that these mantou have the same texture and consistency since it’s virtually the same dough. Mantou are often recognizable for their puffed cloud-shaped appearance and may be available in a variety of shapes and sizes. The most common varieties of mantou are plain, taro and scallion. My recipe uses seasonal potatoes to provide an added vibrancy and unique flavor.

Traditional buns are something I have made for years, the filled and the unfilled versions, and I hope to share more recipes for buns on Vegan Miam.

Steamed Purple Potato & Chia Buns Mantou

The buns I’m sharing with you today are my Vegan Steamed Purple Potato & Chia Buns (Mantou) – they are homemade, delicious, light, fluffy and filling. I added chia seeds for a bit of added texture and nutrition. Warm up some freshly made nut or soy milk for dipping and you’re good to go! You can also find frozen mantou at your local Asian supermarkets, just be careful since most of them contain dairy (i.e., whey or milk powder).

Stokes Purple Sweet Potatoes

I used the non-GMO Stokes Purple Sweet Potatoes from Frieda’s Inc for this recipe, but any type of sweet potatoes, winter squashes or Japanese yams will work. Grown in California and in season through the winter (November & December), these mildly sweet potatoes provided a bold color to my buns.

Now, I’m not the most skilled when it comes to working with my dough and shaping it. I attempted to give my buns a bit of a flower shape but I think my flowers are a bit abstract. Fortunately whether or not they look like flowers won’t affect the flavor. Do your best and enjoy twisting this dough into delicious buns.

Vegan Mantou

Vegan Mantou

Tip: I used a bamboo steamer basket for the recipe. It should sit snugly in a wok or a pot. Add a bit of water, about 2-3 inches deep. Stainless steamer pots or steamer insert (that fits in your pot) will also work great if you don’t have a bamboo steamer basket. I’ve never tried a gluten-free flour for this recipe, but if I do, I will let you know how they turn out. Or if you have already attempted to make gluten-free mantou, I would love to hear about it.

Vegan Steamed Purple Potato & Chia Buns Mantou

 

Vegan Steamed Purple Potato & Chia Buns (Mantou) – by Rika, Vegan Miam

 

Summary:    I used a bamboo steamer basket for the recipe. It should sit snugly in a wok or a pot. Add a bit of water, about 2-3 inches deep. Stainless steamer pots or steamer insert (that fits in your pot) will also work great if you don’t have a bamboo steamer basket. I’ve never tried a gluten-free flour for this recipe, but if I do, I will let you know how they turn out. Or if you have already attempted to make gluten-free mantou, I would love to hear about it.

Yield: 15 buns

 

11½ ounces (325g) purple sweet potato

2 ¾ teaspoons active dry yeast

½ cup + 2 tablespoons (150mL) unsweetened dairy-free milk, at room temperature

½ cup organic cane sugar (granulated)

2 cups all-purpose flour (250g), plus more for dusting 

2 teaspoons baking powder

pinch of sea salt

2 tablespoons chia seeds (optional)

2 tablespoon vegetable oil, plus more for brushing

  1. Peel the potatoes and rinse well. Cut the potatoes lengthwise in half and peel some skin off. Proceed to chop the potatoes into approximately 1-inch cubes. Put the potatoes in the rack of a steamer over boiling water and steam for 15 minutes until tender. Meanwhile, cut out at least fifteen 4-inch squares of parchment paper for your steamed buns. Drain the potatoes and mash finely in a bowl or put potatoes through a food mill or potato ricer for a finer mash.

 Purple-Sweet-Potatoes-2

 

  1. In a small bowl, combine yeast, milk and sugar. Stir until thoroughly blended and set aside to proof the yeast for about 10 minutes or until the mixture is bubbly. In a large bowl, combine flour, baking powder and salt. Pour the yeast mixture into flour mixture. Knead with your hands until well combined, about 3 minutes. Add mashed potato and the (optional) chia seeds. Continue to knead until well combined and form into a ball. Add more flour if dough is to sticky to work with. Place the dough in an oiled bowl and brush it with oil. Cover bowl tightly with plastic wrap and let dough rise in a warm area until doubled, about 1 1/2 hours.

 

  1. Punch down the dough and turn it out onto a floured surface. Using a bench scraper or sharp knife, divide the dough into 5 equal pieces. Roll the pieces into logs, then cut each log into 3 equal pieces (about 50g each). Roll each piece into a ball. Cover the dough balls with plastic wrap and allow them to rest and rise for 30 minutes.

 

Purple-Mantou-Dough

 

  1. Working with one piece at a time, flatten one ball with the palm of your hand, then use a rolling pin to roll the dough in an oval shape about 1/4-inch thick. Using a soft pastry brush or fingers, rub a thin layer of vegetable oil over the rolled dough.  With a sharp knife, make several vertical slits but not all the way to the edges (about 1/4-inch apart), then pick up the dough and gently twist into a knot. Form the knot into a ball, tucking the ends in underneath. Then place your finished ball of dough on one of the pre-cut 4” squares of parchment paper you prepared earlier . Cover with plastic wrap and form the rest of the buns. Let the buns rise for an hour.

 Purple-Mantou-Dough-Step1

Purple-Mantou-Dough-Step2a

Purple-Mantou-Dough-Step3

 

  1. Meanwhile, set up a steamer on the stovetop and get the water to boil over medium high heat. Working in batches, steam the buns for 10 minutes without overcrowding. Allow them to cool on a wire rack before serving.

 

Keeping:    To freeze the buns, place them in sealable plastic bags or airtight containers and ensure the parchment paper is attached to the buns. Freeze for up to 6 months. To reheat frozen buns, let the buns thaw for several minutes and steam for 2 to 3 minutes until warm and soft. Keeping the parchment paper attached to your frozen buns will make it easier and cleaner to reheat them. 


 

Thank you Rika!  

Rika is the recipe developer, food blogger and part-time photographer behind Vegan Miam. She runs a vegan food and travel blog with her photographer and partner Doni. They are based in Oregon, but living elsewhere as often as possible. The term ‘miam’ is just a way of saying yummy in French and represents their desire to discover decadent vegan cuisine and recipes around the world together.Vegan-Miam
 
 
 
 
 
 
 
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Virtual Vegan Linky Potluck #20

Richa has truly touched my soul this week with her VVLP entry.  Well, maybe just my tastebud’s soul.  But come on, these are just awesome !!

nachos-4949

Nachos and tortillas, guacamole, beans…okay, any Mexican style meal is always my craving when I’m tired and this month is just starting and I’m tired already.

Richa’s Vegan Nachos with Nut-free Nacho Cheese

made my tired heart ♫ sing again ♫ ♪

So just what is a Virtual Vegan Linky Potluck you say?   Well the 3 of us, Annie, Poppy and Me that is, do a special posting each Wednesday.  We invite bloggers to share their talents with us in a link up event each week.     Read more


Veggie Lo Mein – from “Plant Power” by Nava Atlas – A book review & giveaway

 

'Low Mein' from Nava Atlas - 'Plant Power' a book review and giveaway on Canned-Time.com

I’m sure that I’m not the only one who has those meals where you just say, “forget good-for-you food, I want something I’m craving”.  Well, this book, Plant Power by Nava Atlas brings those two mindsets into one plate.  Healthy meets traditional desires for yummy flavors and fun.  One of my absolute favorite Asian dishes has always been a big carry out container of Lo Mein.  I usually try to get something with less fat, less carbohydrate and less money when we order Chinese.  When I first tried Nava’s recipe for Lo Mein I was shocked at how easily the dish came together and just how much delicious flavor a handful of healthy ingredients whipped up for a homemade version of my carry-out favorite.

'Low Mein' from Nava Atlas - 'Plant Power' a book review and giveaway on Canned-Time.com

 

To let you all in on a behind the scenes process of food blogging, there are many times when you photograph a dish prior to ever tasting it.  Just the logistics of creating a blog post makes it necessary to photograph your recipe in an unnatural setting to just someone sitting down to enjoy a meal.  This recipe was just one of those times.  I had been working all week from 4:30 a. m. , driven just over 1,000 miles for work and finally made my way to Friday afternoon and 2 days off.  YEA!!  

-   "Many people would love to adopt a lifestyle that includes more fresh and whole foods and is better for their health.  The goal of this book is to provide a template for you to do just that.    Many vegan cookbooks, as well as other books about plant-based diets, assume that the reader is transitioning toward becoming vegan or is there already.  This one doesn't - it's for anyone who wants a more plant-strong diet, whether that diet is going to be followed full-time or not.  No matter where you are on the path, a bit of motivation is always helpful, so I'd like to present you with some benefits of this way of life." -  pg. 6  Nava Atlas - Plant Power

When I got home and started to review this Lo Mein for my post so that I could share the recipe with you, I really was dreading cutting up a bunch of veggies, getting out the sauté pan and I definitely didn’t feel like cleaning up a big mess in the kitchen.  I also love Lo Mein, as mentioned.  I was trying to work out how to get photos without spoiling the textures of the noodles or overcooking the veggies.  Tiring just writing it here.  But it turned out that the recipe was so splendidly simple that all those worries never came about.  I did take a few minutes to wash and chop the broccoli and cabbage but that was simple enough.  'Low Mein' from Nava Atlas - 'Plant Power' a book review and giveaway on Canned-Time.comThe beans I used were frozen so I just took out a handful to let them thaw.  Soba noodles cook up almost before they hit the boiling water so I made those first off and dropped them in an ice bath before making the sauce for the dish.  After getting the sauce heated (2 minutes – literally)  I tossed in the cut broccoli, mushrooms and beans, removed the pan from the heat and mixed in the drained noodles and cabbage slices.

'Low Mein' from Nava Atlas - 'Plant Power' a book review and giveaway on Canned-Time.com

'Low Mein' from Nava Atlas - 'Plant Power' a book review and giveaway on Canned-Time.com

 

 

My point in explaining all this process at nauseum is just to emphasize that my favorite Asian meal is now a 15 minute, homemade meal with ingredients that I usually have on hand as well.  I love it.  I love the flavors. I love how simple it came together.  

I love this dish.  Thank you Nava! 

 

 

 

 

“Plant Power” is divided into two sections.

Part One deals with having a plant based lifestyle including benefits, myths, setting up a plant based pantry, kitchen tools and ways to eat more leafy greens to name just a few chapters.  

The second section is where the fun begins with recipe after recipe of delectable dishes you will get as much out of eating as in nutrition.  She really knows how to make food pop!

 

Nava has a beautiful way of explaining cold facts on nutrition and the realities of shopping and preparing plant based meals and snacks.  She really breaks down all aspects of this way of life;

 

Organics vs. Non, storing products and on and on with helpful, informative help for the beginner and expert on plant based diets.  I love how simply she relates her own success and failures in living this healthiest ways to live.  She gives her own life experiences to teach and improve on our own.

 

'Low Mein' from Nava Atlas - 'Plant Power' a book review and giveaway on Canned-Time.com

 

'Low Mein' from Nava Atlas - 'Plant Power' a book review and giveaway on Canned-Time.com

 

 

 

 

-   “Many people would love to adopt a lifestyle that includes more fresh and whole foods and is better for their health.

 The goal of this book is to provide a template for you to do just that.  

 

 

 

 

Many vegan cookbooks, as well as other books about plant-based diets, assume that the reader is transitioning toward becoming 

vegan or is there already.  This one doesn’t – it’s for anyone who wants a more plant-strong diet, whether that diet is going to be followed full-time or not.  No matter where you are on the path, a bit of motivation is always helpful, so I’d like to present you with some benefits of this way of life.” –  pg. 6

Nava Atlas – Plant Power

  

'Low Mein' from Nava Atlas - 'Plant Power' a book review and giveaway on Canned-Time.com 

Veggie Lo Mein
It’s so easy to make vegetable lo mien, a Chinese take-out favorite, at home—and it’s lighter and less heavy on the oil than its restaurant counterpart. Serve this with a simple combo of corn and edamame as shown in the photo; or with a tofu dish. Either way, round out the meal a simple crisp salad. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Serves: 4 to 6
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Ingredients
  1. 8 ounces udon or soba, preferably whole-grain
  2. 1 tablespoon safflower or other high-heat oil, or 3 tablespoons vegetable broth or water
  3. 2 teaspoons dark sesame oil (optional but highly recommended)
  4. 1/2 small head green or napa cabbage, cut into long, narrow ribbons (see Note)
  5. 2 cups small broccoli florets
  6. 2 cups fresh green beans, trimmed and cut in half (see Note)
  7. 1 cup sliced mushrooms (optional)
  8. 3 to 4 scallions, white and green parts cut into 1-inch-long segments
  9. Vegetable broth or water for moistening
  10. Reduced-sodium natural soy sauce or tamari to taste
  11. Freshly ground pepper to taste
Instructions
  1. Cook the noodles according to package directions in plenty of rapidly simmering water until al dente, then drain.
  2. Meanwhile, heat the safflower oil, broth, or water and 1 teaspoon of the sesame oil (if desired) in a stir-fry pan. Add the cabbage, broccoli, and green beans. Cover and cook for 2 to 3 minutes.
  3. Add the mushrooms, if desired, and scallions and stir-fry over medium-high heat for 5 minutes or until the vegetables are just tender-crisp. Add a small amount of vegetable broth or water, just enough to keep the pan moist.
  4. Add the cooked noodles to the stir-fry pan and toss together. Add the remaining teaspoon of sesame oil, if using, then season with soy sauce and pepper to taste. Serve at once.
Notes
  1. When you’re in a hurry, you can substitute 8 ounces of preshredded coleslaw (preferably with carrots included) for the green or napa cabbage. And fresh, slender green beans are hard to come by for much of the year, so I give you my full blessing to use frozen organic whole baby green beans, which are consistently excellent—and also save you the time and trouble of trimming the ends.
  2. Nutrition information
  3. Per serving: Calories: 264 with oil, 234 without oil; Total fat: 4g with oil, 1g without oil; Protein: 11g; Carbohydrates: 52g; Fiber: 3g; Sodium: 473mg
  4. Variations
  5. Use whatever you’ve got in the fridge in place of or in addition to some of the veggies called for in the recipe—romaine lettuce, mung bean sprouts, and/or bok choy in place of cabbage; broccoli rabe or Chinese broccoli instead of regular broccoli—it’s all good!
  6. Turn this into a heartier dish by adding 8 ounces seitan, cut into narrow strips, along with the cabbage, broccoli, and green beans.
Canned Time http://canned-time.com/

 More favorites from Nava’s book:  Skillet Barbecue-Flavored Beans, Unbaked Fudgy Brownies, Quinoa Tabbouleh, Fully Loaded Emergency Nachos (HeHeee), Chapter 6. Wraps, Sandwiches and Burgers – yes, the whole thing, Gluten-Free Pizza Crust, Thousand Island Dressing…..you get the picture.  Nava brings plants to life in this book and explains their nutrition, purchasing and storing, and of course preparing them to their healthiest and most delicious potential.  

PlantPower by Nava Atlas = A review on Canned-Time.com

If you’d like to enter to win a copy of Plant Power by Nava Atlas for yourself, please enter the giveaway options below.

 

a Rafflecopter giveaway

Contest ends November 15th.  U. S. residents only please.  

 'Low Mein' from Nava Atlas - 'Plant Power' a book review and giveaway on Canned-Time.com

I was provided with a copy of Plant Power for review although I was under no obligation to do so.


Recycled Soups – 10 Minute Creamy Vegetable Soup

Have I ever told you a little secret when it comes to my soups?  I recycle.  Yup.

Recycled Soups - 10 Minute Creamy Vegetable Soup from Canned-Time.com 

I have readers here at Canned Time that are at all different levels of cooking abilities, particularly Vegan Non-Dairy cooking.  I try to help  out with even the most simplest of meals. Enter –  Recycled soups.  

Most times that I make soup it’s either because I have fresh vegetables that need to be used up before they wilt and go bad – or – I’m too busy to make a fancier meal that day and just want a one pot wonder to fill me up with good tasting, good for me ingredients.  

This soup is just that.  

Recycled soups are ones that have been previously stored in the freezer for just such an occasion.

 Recycled Soups - 10 Minute Creamy Vegetable Soup from Canned-Time.com

Recycling soups can be your own little secret as well once you’ve learned the trick.  You can turn an old frozen, rock hard container of

last year’s month’s dinner into the greatest bowl of hot, steamy soup you’ve ever put on the table!  

It’s just as simple as keeping some frozen vegetables and canned beans in your pantry.  Whenever you make soup, make a bunch.  

I don’t care if my husband minds that they take up room in the freezer.  They’re instant meals when you’re sick, tired, need a side dish or have guests show up with hungry tummies.  

Break out the frozen soups and then re-vamp them and no one knows the better of it ♥

10 Minute Creamy Vegetable Soup - Recycled
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Ingredients
  1. 1 - 2 Quarts of Soup (thawed), Vegetable or Bean work well
  2. 1 cup Fresh or Frozen diced Vegetables, corn, peppers, even potatoes will do
  3. 1 cup Canned or Frozen Beans, I like frozen Edamame or canned Black Beans for texture
  4. Splash of your favorite Hot Sauce - optional but recommended - it's recycled after all ;)
  5. Water as needed
Instructions
  1. Puree soup (in batches if needed) in a high speed blender or food processor.
  2. Warm your creamed soup in a pot to a boil. Reduce heat and add in remaining ingredients, adding water if needed to thin soup as desired. Serve with hot bread or croutons.
Canned Time http://canned-time.com/

Have a great weekend everyone.  Great new Cookbook review and giveaway coming Monday

Have you signed up for email updates from Canned Time yet?  

Email subscribers receive bonus codes for my giveaways that increase their chances to win.  

Sign up in the box below to get your’s in time for my next contest.


Virtual Vegan Linky Potluck #19

Eggplant-pizza from The Little Green House and The Virtual Vegan Linky Potluck #18 @CannedTime @BunnyKitchen and @AnUnrefinedVegan

Koren and Alana, creators of The Little Green House made my day, or weekend with their

Eggplant, Oregano and White Bean Pizza.  LOVE!

My husband and I love making delicious homemade pizzas.  Especially on the grill these days, although stove top pan pizzas are nothing to turn down for either of us.  I’m always stumped what to put on as my toppings though and now I have a wonderful new idea from these lovely ladies.  BEANS!  I love it.  I know they’d taste spectacularly flavorful and chewy against the crunchy crust.  Have to make one of these delicious pies soon.  Thank you ladies!  And thanks for sharing in the VVLP ♥

So just what is a Virtual Vegan Linky Potluck you say?

Well the 3 of us, Annie, Poppy and Me that is, do a special posting each Wednesday.  We invite bloggers to share their talents with us in a link up event each week.  

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A Cruelty Free Holiday – Vegan Holiday Basics

Cruelty-Free Holidays from Canned-Time.com - Punkin' Pie

top shot

 What would the holiday season be like without our favorite family traditional foods?  That’s what it’s really all about isn’t it?  Finding time with our loved ones to talk and enjoy the foods we grew up loving and savoring for the fall?  My Mom has the most beautiful set of China that only sees the light of day on 2 days each year.  Thanksgiving and Christmas need to have a special menu for those times together.  Special for all.  These basic dishes I’ve put together have all the flavors of fall without the cruelty and expense of slaughter.  Baked, buttery potatoes.  Creamy Slaw salads.  Flakey crusts dripping with piping hot berries in syrup.  Why bring animals into that mix when the food is so fine without them?

 

 Take a look:

 

Sliced Red and Sweet Potatoes with a touch of Sweet Peppers.  

Adapted from a family tradition from both my husband and mine’s youth, it bakes up in minutes, has endless variations for veggies and will last the week while you rest your feet and enjoy your guests.

1 done

 Christmas Rice – Wild Rice with Spinach and Pomegranates

Christmas Rice - Cruelty Free Vegan Holiday Basics from Canned-Time.com 

 Brussels Sprouts with Radicchio in a Brown Mustard Orange Glaze

 Brussels Sprouts with Radiccio in Orange Sauce - Cruelty Free Vegan Holiday Basics from Canned-Time.com

  

 Arugala Green Bean Pepper Salad with Spicy Thai Peanut Sauce Dressing

 arugala pepper bean salad redo

 

Asian Orange Butternut Squash

Vegan Cruelty Free Holiday - Asian Orange Butternut Squash on Canned-Time.com 

Simple Soups go a long way for feeding a crowd around the holidays.  Or if it’s just you?  Healthy Vegan Soups not only warm you up but if you keep a few in the freezer, you can heat up a hearty meal in minutes.  I love soups all year round but there’s nothing like a steamy hot bowl of delicious soup after a day out in the blustery cold.  Here are just a few really basic recipes that will impress and nurture the best of guests for the season.

 

Creamy Vegan Mushroom Soup with Fresh Thyme

 Creamy Vegan Mushroom Soup with fresh Thyme - Cruelty Free Vegan Holiday Basics from Canned-Time.com

 

 

Another Dairy Free dreamy-creamy Potato Soup.  This one’s from Annie @AnUnrefinedVegan

 Annie's Potato Cauliflower Soup - - Cruelty Free Vegan Holiday Basics from Canned-Time.com

Potato Cauliflower soup….two bowls please!! 

 

First though:  Breakfast.

 

To start your day, a perfectly simple basic that cooks up in the slow cooker even.

 Slow Cooker Cinnamon Rolls

are just bursting with fall flavors that will warm your families hearts as well as they’re tastes.  No sugary glaze needed with these babies.  They cook up with no fuss in your crock pot, filling the house with the best Holiday scent ever. 

 

Slow Cooker Cinnamon Rolls -- - Cruelty Free Vegan Holiday Basics from Canned-Time.com

I’ve been known to eat any kind of homemade pie that may be lingering around for my breakfast as well.  Here’s a classic:

Cruelty-Free Holidays from Canned-Time.com - Punkin' Pie

Veganized Pumpkin Pie

 How’s about breads and rolls?

A few hearty loaves of savory breads are always welcome for the Holidays.  I’ve become pretty comfortable with homemade

yeast breads now and have plenty of simple options for you on Canned Time.  Add ins to suit your tastes are a cinch.  Again, the smell of fresh breads baking will calm souls in the busy shopping days of Christmas.

Slow Cooker Cinnamon Rolls -- - Cruelty Free Vegan Holiday Basics from Canned-Time.com

Some leftover crusty bread?

Super Simple Dairy Free Bread Pudding -  Cruelty Free Vegan Holiday Basics from Canned-Time.com

Not a problem for the holidays.  In minutes, you’ve mixed up the most delectable bread pudding for a crowd with

Ginger Pumpkin Bread Pudding.

Super Simple Dairy Free Bread Pudding -  Cruelty Free Vegan Holiday Basics from Canned-Time.com

Now your dessert is done! Or maybe just keep the bread pudding in the fridge cause….

speaking of desserts……….PIE!!! 

(Individual Cashew Crusted Blueberry Plum Pies in fact)

 These are a perfect basic to keep around for the Holidays.  You get your own precious portion.  Not so big that you’ll need to loosen your belt.  Not so small that you feel like you’re skimping on eating your favorite fruit pie.  These use frozen fruits that should be available any time of year.  The crust is a breeze to mix up and can even be served in a raw form.  I have a weakness in the fall for blueberry anything treats but this one yields to any fruit, fresh or frozen.  And if one picky person wrinkles up their nose at your favorite…why, give them a different fruit.  The individual rules here.  

Of course, they can make the trip to the store for the their exception ;)

 Individual Blueberry Plum Pies - Cruelty Free Vegan Holiday Basics from Canned-Time.com

 There are a few fresh fruits to be found in the U. S. through the winter months as well.  Pears and Apples come to mind for me and both work so well with dessert recipes.  If you read Canned Time, you’ll be familiar with my passion for pears and pies.  Why not combine the two and double the pleasure for a treat that makes up fairly easily into one impressive dessert.  I love how pies can just sit out and wait for piece after piece to disappear while no one’s watching.  Maybe like 2 a.m. when an uncomfortable house guest can’t find a comfortable sleep position in their borrowed bed.  They find their way down to the kitchen and sneak another piece in the night.  Okay, I just say, “Mom, I need a piece of your pie” all in broad daylight.  I was trying to keep you in suspense.  Would the guest step on the cat’s tail and wake the house?  Would they slip while opening the cabinet, smashing it into a million pieces and forever destroy a treasured family plate?  Okay, just seeing now who’s still reading and who’s just skipped down to the next  pic.

 - Cruelty Free Vegan Holiday Basics from Canned-Time.com

Just remember to

let your fruit ripen.  

Don’t rush those natural sugars that can make or break a favorite family dessert.

-- - Cruelty Free Vegan Holiday Basics from Canned-Time.com

My camera assistant doesn’t seem to grasp the traditions of chiaroscuro, or the value of fresh fruit for that matter.  Neither will your Great Uncle Joe so just keep your own eye on the fresh flavors and combinations of foods you serve this holiday.  I’m always pleasantly surprised, since changing to a plant-based diet, just how much everyone, Everyone enjoys any kind of fresh vegetable, fresh fruit, simply prepared dishes that I may contribute to a Holiday meal.  It’s kind of like we’ve gotten so far from where folks sat around a table and just shared good fresh homegrown produce that it’s more of a novelty now.  Keep it simple and keep it fresh.

 - Cruelty Free Vegan Holiday Basics from Canned-Time.com

Ha ha!  More sliced, baked veggies.  I told you they were a family favorite ♥  My 7 Layer Veggie Roundup dish.

Don’t forget to add in a cold dish to balance out the root veggies this time of year.  You’d be amazed at how quickly a nice crisp, tangy slaw will get scooped up when it’s teamed up with the heavier cooked dish.  Pastas, mashed potatoes, they all can be complimented by a vinegar based salad or slaw to liven up the table.  This Cauliflower Cabbage Slaw option is excellent any time of year and keeps in the fridge for days  so you can mix it up way in advance for guests.  

Crazy Cabbage Cauliflower Slaw -  - Cruelty Free Vegan Holiday Basics from Canned-Time.com

One less thing to worry about on the day Everyone’s hovering starved for their favorites.

Stuffing you say?

 I can definitely do without the Turkey for the holidays.  Not the stuffing though.

 Rosemary Mushroom Stuffing - Cruelty Free Vegan Holiday Basics from Canned-Time.com

Rosemary Mushroom Stuffing is the closest thing you’ll get to tasting like the old poultry filled versions.  I promise.  Everyone who likes stuffing will love this veganized version.  So many wonderful flavors blend together in each bite.  

Rosemary Mushroom Stuffing - Cruelty Free Vegan Holiday Basics from Canned-Time.com

No fuss.  No guilt.  No disgusting Turkey heart to cut up into it either.  Yeah.  That’s what Vegans call “CRUELTY FREE” baby ♥♥♥ 

Rosemary Mushroom Stuffing - Cruelty Free Vegan Holiday Basics from Canned-Time.com

 Rosemary Mushroom Stuffing - Cruelty Free Vegan Holiday Basics from Canned-Time.com

This stuffing, again, is just a basic recipe.  So many tweaks can be added in or subtracted out to suit your families tastes.  You’ll start with chopped mushrooms, celery, onion and bread cubes.  The spices are up to you.  The add ins are up to your tastes.  The basic here has a mild rosemary flavor but also notes of black pepper, a touch of garlic and I’ve added a handful of currents to the mix.

Rosemary Mushroom Stuffing
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Ingredients
  1. 1 half round loaf of Rosemary Artisan Bread, toasted, sliced thick and cubed
  2. 1/2 cup dried Currants (don't use these if you are going to freeze the dish prior to baking as they will get hard as a rock, they add a slight sweetness but optional in the stuffing for sure.)
  3. 1 1/2 cup Vegetable Stock
  4. 1 cup rinsed, chopped Baby Bella Mushrooms
  5. 1 medium Onion, diced
  6. 3 -4 Celery Stalks, washed, rough dice
  7. 2 Tbs. Vegan Butter
  8. 2 Tbs. Olive Oil
  9. 1 tsp Garlic powder
  10. 1/2 tsp dried Rosemary, minced well
  11. 1/2 - 1 tsp Black Pepper - to taste
  12. 1/2 tsp. Fennel Seeds, minced well (Optional)
  13. pinch of Sea Salt, more depending on your Vegetable Broth
Instructions
  1. Toast and cube bread slices.
  2. Add the dried Currants to the Vegetable stock to soak while you prepare the vegetables.
  3. In a large saute pan, heat butter and oil on medium low heat. Add in Onion, Celery and Mushrooms.
  4. Stir vegetables over low heat until the Onion has softened and begins to become translucent. Add in the dried Rosemary, Garlic, Black Pepper and Fennel. Stir to cook 5 minutes more then remove from heat.
  5. Pour in the Vegetable stock with soaked Currants to the pan and stir.
  6. Add in the toasted Bread cubes. Transfer the mixed stuffing to a medium size bake pan.
  7. Bake stuffing covered with foil wrap at 375 degrees for 45 minutes.
  8. Remove foil and bake uncovered for an additional 15 minutes at 375.
  9. Let stuffing stand for 10 to 15 minutes prior to serving. Makes about 6 - 7 servings.
Notes
  1. Optional add in(s): Cooked Sweet Potato cubes, Pumpkin Seeds, diced Granny Smith Apples, chopped Kale, 2 Tbs. Tamari Soy Sauce, fresh Peas, pinch of Red Pepper.
Canned Time http://canned-time.com/

 

Rosemary Mushroom Stuffing - Cruelty Free Vegan Holiday Basics from Canned-Time.com  

Keeping the holiday meals as simple and stress free is just as important to me as enjoying great tasting, traditional foods.  Making some of these Holiday basics into your family’s new favorites could be your ticket to a stress free, cruety-free meal this season.  Can’t wait to hear what you think and how you made some of these your own.  Take care.  Have a safe week out there ♥ 

Rosemary Mushroom Stuffing - Cruelty Free Vegan Holiday Basics from Canned-Time.com


Virtual Vegan Linky Potluck #18

In honor of Halloween week, I proudly present Carrot-Ginger Quinoa Pepper-Jacks!

Virtual Vegan Linky Potluck #18 on Canned-Time.com

My favorite from VVLP #17 last week.  Thanks so much Kristina @Spabettie for sharing with us last week! 

So just what is a Virtual Vegan Linky Potluck you say?

Well the 3 of us, Annie, Poppy and Me that is, do a special posting each Wednesday.  We invite bloggers to share their talents with us in a link up event each week.  

Read more


My Spicy Thai Peanut Sauce, Dressing, Dip or Spread

 

Easy Thai Peanut Sauce, Dressing, Veggie Dip from Canned-Time.com 

 I need the best ingredients now days, fresh, colorful, organic hopefully, and most of all tasty in my dishes to enjoy eating them.  I’m not sure if my snobbery started the night my husband and I stared from our table at the restaurant hostess nibbling away at the salad bar with her fingers picking away at the fruit, the day I saw a grocery worker take a wedge of watermelon from the salad bar and gobble it down right then and there, or I’ve just grown to be very particular what goes into my body in the last 5 years.  Salads and salad dressings are the quintessential ‘fresh’ food in my mind.  Either way, doesn’t matter,

 I am an admitted fresh vegetable snob  aficionado.

Easy Thai Peanut Sauce, Dressing, Veggie Dip & Spread from Canned-Time.com

The first essential ingredient in a fresh salad are or course, the greens.  Not so much a snob on what kind, but just how fresh they are.  Like these beauties I used in an Orange Fennel Salad massaged with my Thai Peanut Dressing.  Tatsoi leaves are little suitcases of vitamin C, A and Calcium.  These particular stalks I used were so deep, dark green you could almost taste the Cancer fighting cells in each delicious leaf.  Thanks Farmivore.

 Tatsoi Greens from Farmivore 

greens

I’m also a fruit lover when it comes to my salad.  I love the mix of tangy flavors with a vinaigrette.  

This particular salad has a   POW   “I got ya” dressing that blends the traditional soy and spice of Thai, peanut butter for creaminess, and a touch of sweet maple syrup to compliment the mild, juicy flavors of orange and pear.  Make certain you’re using well-ripened Pears BTW.  Another snobbery of mine, but that’s already been discussed at nauseum.

greens bowl

This thick, rich dressing will help break down the tough stalks of most hearty greens and allow you to eat a much larger amount without seeming to be a monstrously large salad.  The greens will reduce by half, at least, once the dressing is massaged into them. 

I usually just put the dressing onto the greens and then let them marinate in them for an hour or so.  I’ve used this technique for salads made up for the next day or to take with in the car for work even.  The greens hold up if you have a sturdy vegetable like kale or collards.  The flavors just get even better much like a slaw.   You’ll never have an iceberg lettuce salad again after trying these babies.  Add in whichever toppings make you happy but make sure you use the massage on your base greens first.  Then you’ll have a real meal!

The first time I tried this technique I was absolutely amazed at eating 1 large bunch of dinosaur kale, with toppings, in one meal.

 It’s a bit of a messy process, but that is part of the fun.  You’re definitely connecting with your food on this one.  

Clean hands please!

massage

 

 Besides being a delicious salad dressing, this stuff is spectacular with fruit, as a vegetable dip…I’ve used it as a delectable ‘glue’ to hold my wraps together.  I love the Asian flavors it adds.  One of my favorites is a pumpernickel tortila wrap, plenty of  spicy Thai Peanut  sauce, Apples, Red Peppers, a sprinkle of Black Sesame seeds and lettuce.  Make these up a day in advance.  Make sure to cover the finished wrap in plastic or some seal so the flavors just fall in love over night.  Next day, you’ve got the most spectacular blend of spicy, sweet, crunch and salty you’ll ever know.  Make two.  You’ll be glad you did when you’ve finished the first one up!

2 done

 Another special characteristic of this sauce is it’s ability to transform.  One day it’s a dressing.  The next day it becomes a creamy vegetable dip.  Thin it down some with a touch more vinegar or water and you’ve made a pasta sauce to die for.  The ingredients just blend so well.  It’s up to you what you’d like to mix with it that day.  I make a base that’s somewhat thicker and then go from there.close up

Did I mention that this Thai Peanut stuff is just as delicious warmed up for veggies, pasta, rice?

Easy Thai Peanut Sauce, Dressing, Veggie Dip from Canned-Time.com

Yeah.  It’s pretty awesome stuff.  You should try it some time soon ♥

Spicy Thai Peanut Sauce, Dip, Dressing or Spread
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Ingredients
  1. 1/4 cup unsweetened Peanut Butter - or Tahini, Almond or Walnut Butter
  2. 2 Tbs. Tamari Soy Sauce
  3. 1 - 2 Tbs. Maple Syrup
  4. 1/4 - 1/2 cup Rice Vinegar
  5. 1 tsp Garlic
  6. 1 tsp Red Pepper Flakes
  7. 1 Tbs. Chia Seeds (optional but great when using as a spread)
  8. pinch of Turmeric (optional but....why not?)
Instructions
  1. Combine all ingredients in the bottom of a blender or food processor. Blend on high until a smooth consistency is obtained. Adjust to taste with small amounts of vinegar or maple syrup. Add small amounts of water to thin dressing if desired. Store in a sealed container in the fridge for up to 1 month.
Notes
  1. For a heated sauce, heat smoothed in a small pan on low until smooth and warmed. Serve over pasta, rice or cooked vegetables. You may want to add a little pasta water to thin your sauce before serving.
Canned Time http://canned-time.com/

 Easy Thai Peanut Sauce, Dressing, Veggie Dip from Canned-Time.com

 


Lemon Meringue Chia Pudding from ‘The Lusty Vegan’

 

“Food, like love and sex, is important.  It’s nourishing, it’s uplifting, it’s emotional.  

And—like the relationship status of doom—it’s complicated”  – The Lusty Vegan

Lemon Meringue Chia Pudding from 'The Lusty Vegan' - a review and giveaway on Canned-Time.com

What a fun book!

With the plethora of Vegan cookbooks being launched this year, I can say that this one was really quite different.  But just as useful to me.  Maybe even more so.  It deals with great tasting food of course.  It also delves into what may or may not be a significant  problem in the lives of many Vegans today.  

That is, dealing with Omnivores, YIKES!!

Since I too have a mixed household when it comes to meat, I just loved how many great ideas this book reveals for dealing with just this fact: Not everyone eats a fruits and veggies all day, DUH!

It’s a tad bit risqué but deals with real life issues of non-vegan vs. vegan tastefully and extensively.  Including The Morning After, Holiday Meals, Cohabitation, Food for Sex :-0, and even Breakup Foods.  It has a little bit of help for every living situation.  And if not for all that, it would still be a marvelous collection of vegan basics and meals with beautiful pics and great descriptive recipe formats.

Plus some great advice for those still searching for a mate, Vegan or not.  It is really a manual for how to survive in modern society and still eat great tasting, easy to fix foods that won’t screw up your love life.  Oh, and if none of these issues interest you?  

You need a copy just for the Cranberry-Walnut Cinnamon Rolls recipe ♥

 The authors, Ayindé Howell and Zoë Eisenberg are offering one of my readers a chance to receive a copy for free, YAY!!

As well as giving you a sneak peek into one of their desserts, Lemon Meringue Chia Pudding.

 

Lemon Meringue Chia Pudding from 'The Lusty Vegan' - a review and giveaway on Canned-Time.com 

 Just a few highlights from the book you can look forward to:

Breakfast Andouille Sausage with Biscuits
Cloud 9 Pancakes
Hearts of Baltimore Crab Cakes
Cajun Tofu with Dirty Quinoa
Seitan Kebabs with Sangria Tomato Salad
Mexican Hot Chocolate-Covered Strawberries

Lemon Meringue Chia Pudding
I discovered chia seeds in 2011. I was looking for a new dessert to add to one of my menus for my “Wildflower Weekend” pop-up. I wanted to take it step further and make a cross between a yogurt and pudding. What would you call that? A yodding? A pugurt? I think it’s all in how you say it. Just elongate the u sound and use a French accent. Puugurrrtt. See? Fancy. (From The Lusty Vegan © 2014 by Ayinde Howell and Zoe Eisenberg. Used with permission from Vegan Heritage Press.)
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Ingredients
  1. 1 cup almond milk
  2. 1 cup raw cashews, soaked in water overnight and drained
  3. 1 teaspoon lemon zest
  4. 2 tablespoons fresh lemon juice
  5. 2 tablespoons agave nectar
  6. Pinch of salt
  7. 3 tablespoons chia seeds
  8. 1 ripe melon (for plating, optional)
Instructions
  1. Combine all of the ingredients except the chia seeds (and melon) in a blender. Blend the
  2. mixture on the high setting until smooth. Taste and adjust lemon or sweetener to your liking.
  3. Whisk the chia seeds into the mixture (make sure they don’t clump up).
  4. Pour the mixture into a glass jar. Cover with a lid and refrigerate overnight, or at least 2 to 10
  5. hours to allow the chia to form the pudding.
Notes
  1. Pro-Tip: Remember we eat with our eyes first, so here is a plating trick to help your cause. To
  2. plate your pudding, take a ripe melon and cut it in half. Spoon out the seeds and scoop the
  3. pudding into the middle. Serve cold with a spoon.
Canned Time http://canned-time.com/
Lemon Meringue Chia Pudding from 'The Lusty Vegan' - a review and giveaway on Canned-Time.com

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Sign up to receive email updates in the box below for Canned Time and then leave a comment describing your own

Vegan vs.  non-Vegan relationships.  If you already are a subscriber, THANK YOU!  and just mention that in your comment.

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Ayinde Howell is an executive chef who lives and works in Los Angeles. His recipes have been published in the New York Times, Essence, VegNEws Magazine, and many others. He is the founder and publisher of the award-winning iEatGrass website, and owner and executive chef of his critically acclaimed culinary-event company, Wildflower.

Zoe Eisenberg is a writer and editor who focuses on food, dating, and sex. A certified holistic health counselor with a degree in creative writing, Zoe has been published in a variety of print and online sources, from Vegan Mainstream to XOJane.com. She writes about living, loving, and eating on her blog, SexyTofu.com, and is currently the Managing Editor of iEatGrass.com.

‘The Lusty Vegan” available on Amazon.

Have a safe weekend everyone ♥


Virtual Vegan Linky Potluck #17

My pick this week?

Pumpkin Banana Nut Muffins with Chocolate Chips from Jackie Sobon @VeganYackAttack

Pumpkin Banana Nut Muffins with Chocolate Chips from VeganYackAttack.com

I’ve been an unassuming FAN!  of Jackie for about 2 years now.  

When I first began paging through her posts atVegan Yack Attack, I thought, wow?  What a talent for her age.  

And now she’s gone to new heights since I first discovered her talents.  She’s even branching into the world of professional photographer.  And why not when her food pics are just over the top drool worthy?  I’m just blown away to be able to feature a recipe from her in the Virtual Vegan Linky Potluck.  

Truly gratified and truly craving these muffins!!  Thanks Jackie ♥

So just what is a Virtual Vegan Linky Potluck you say?

Well the 3 of us, Annie, Poppy and Me that is, do a special posting each Wednesday.  We invite bloggers to share their talents with us in a link up event each week.  

Read more


Vegan Life & ‘Warm You Up’ – Chia Buckwheat Granola Cereal


Chia Buckwheat Granola from Canned-Time.comSome unusual habits of Vegan life.

Bargaining this week with a store owner for his browned bananas – scored at $2.oo for 40 – well, 39 cause I ate one while bagging them up in the store.  Buying local is best.  Cheap local is fabulous!

 The more experience I get at buying Vegan lifestyle foods, the better I get at not going broke doing it.  Not so long ago I would spend hours each week making my own Soy and Almond milks.  I bought on-line many a month because seeds and healthy sweet ingredients just were not around in the stores.  It sometimes seems like overnight, Vegan dieting and nutrition gained recognition and acceptance.  I got to talk with the folks at This Is It D. C. last week about Canned Time and the whole Vegan trend now.  Check it out and thank them while you’re there for showing a bit of interest in Vegan ideas and cruelty-free living.

Chia Buckwheat Granola from Canned-Time.com

It seems that the surge in Veganism in today’s World is creating a lot of drawbacks though since so many seem to think of it as just another diet plan.  Some good can come of it too though, like the market catching wind of a new food trend.  Stores in D. C. are really starting to catch on with Gluten-free and even Vegan products showing up every week now on local Grocery store shelves.  Some stores here have even designated entire isles to just non-dairy products.  This one above, Just MAYO, has gotten a lot of social media attention lately.  I found this jar at the Dollar Tree  Store for just a buck!!  I’ve seen it at Walmart and Target as well.  

Hey, Vegan friendly products at less than dairy product prices?  I’ll take that trend any day. 

Chia Buckwheat Granola from Canned-Time.com

My Chia Buckwheat Granola Cereal is not just a trend though.  It’s here to stay.  The autumn air came to visit for the first time this week and I quickly felt the urge for a warm, cozy breakfast change after months of icy smoothies.

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 I’ve had the opportunity these past few months to try out an organic fruits and vegetables service called Farmivore.

They’ll schedule a delivery of beautiful all organic fruits with lots of carrots, celery, leafy greens.  They deliver when you want and it’s been a fantastic way to make us eat vegetables at every home cooked meal.  Actually, we’ve eaten at home more just to use up the fresh produce and not waste any.  Check out their site if you live in the North East U. S. and see if it would make sense to try it out.

 The service is actually designed to give you produce to juice regularly.  I just don’t get into it enough and I crave the veggies so much that I’ve just been using them as is.  The apples in my Chia Buckwheat Granola Cereal were a wonderful added sweetness and gave it that bit of chewy texture you’d expect from hot cereal.  

top done

 

Warm Chia Buckwheat Granola Cereal
A sweet, chunky cereal that's perfect for breakfast on the go. Add a little warmed dairy free milk to pour over your bowl and you've got a hearty meal that tastes like a dessert.
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Ingredients
  1. 2 cups of Buckwheat Groats soaked over night in 2 Quarts of water. Washed and Drained.
  2. 2 to 2 1/2 cups Gluten-free Rolled Oats - I used Bob's Redmill brand
  3. 1 1/2 cups Organic Brown Sugar or Palm
  4. 2 Tbs. Coconut Oil
  5. 1/2 cup nuts or seeds of choice - I used Pumpkin seeds
  6. 1/2 cup Chia seeds
  7. 1/2 cup Flax seeds
  8. 1/2 cup Dried Fruit chopped
  9. 1 Fresh Apple cored and chopped
  10. 1 Tbs. ground Cinnamon
  11. 1 tsp coarse Sea Salt
Instructions
  1. Combine all ingredients in a large bowl.
  2. Spread granola onto a non-stick baking sheet.
  3. Bake at 300 for (3) 20 minute intervals. Stir granola each time to prevent burning.
  4. Remove pan from heat and allow to cool before storing in sealed containers.
  5. Serve with warmed non-dairy milk of choice.
Canned Time http://canned-time.com/

 Chia Buckwheat Granola from Canned-Time.com

 A wonderful week to you all

 


Key Lime Oreo Cheesecake with Coconut Oat Vanilla Nut Creamer from Kathy Hester’s ‘OATrageous Oatmeals’ review & giveaway

This Giveaway is now closed.

 Well, well well.  Kathy Hester has really done it this time.

Today, Kathy presents us with her ode to Oatmeal.

Kathy Hester’s 

Kathy Hester's 'OATrageous' book review and a CRAZY COOL Giveaway on Canned-Time.com #OATrageousOatmeals Giveaway

OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain

” Just the word “oatmeal” can evoke strong memories. It takes me back to a childhood bowl of apple-cinnamon instant
oats. Warming and soothing, it fortified me enough to go out into the cold to school.
But oats can be so much more if you just explore and experiment a little bit. In this book, I will show you that you can
make a meal out of oats any time of the day or night. You’ll be amazed by oat recipes that go way beyond adding hot
water to a brown packet of instant oats.”  – Kathy Hester

 

 One of many favorite recipes, I have many as you’ll see in this post from July, is Kathy’s ‘Coconut Oat Vanilla Nut Creamer’

I’ve been using it mostly in the mornings with a tasty new granola mix with buckwheat groats, chia seeds, dried fruit.  I warm the Coconut Oat Creamer slightly and pour it onto my granola.  It mixes with the sweet fruit and sugars in the cereal and makes the most delectable warm syrup for the crunchy bits to swim in.  Really fantastic.

Chia Buckwheat Granola from Canned-Time.com

 

Of course this Coconut Oat Creamer is fabulously delicious for mixing in with your hot drinks.  Cocoa, Lattés etc.  

I went a step further and created the most delectable chocolate ganash for an Oreo® Key Lime Cheesecake.  The creamer added that extra special depth to the chocolate and made it easy to work with, really smooth and ridiculously delicious. 

 

Key Lime Cheese Cake with Chocolate Glaze

For the Key Lime Cheesecake, I used my Key Lime Raspberry Cheesecake recipe, without the berries.

Coconut Oat Vanilla Nut Creamer from Kathy Hester's "OATrageious Oatmeals"

 I  used Kathy’s ‘Coconut Oat Vanilla Nut Creamer’ mixed with dark chocolate and coconut oil for the ganash.  The Oreo® crust is simply crushed cookies and some coconut oil to bind them.

Coconut Oat Vanilla Nut Creamer from Kathy Hester's "OATrageious Oatmeals"

 Just like all of Kathy’s books, OATrageous Oatmeals is a true treasure for your kitchen.  Things you’d never dream of being able to add in some oats with are not only delicious but the flavors and textures Kathy has mixed in just love Oats.  They love the smooth texture that oats give, the nutrition of course, but oats have a natural thickening quality that Kathy just really has mastered.  

The book gives you a full range of ways to incorporate oats into so many different meals, savory and sweet.  Then Kathy extends their qualities into fabulous recipe ideas like Vegan Sausage, Pet treats, Soups & Stews, Burgers, Cream Cheese, Breakfasts ideas of course….then Kathy has a whole section on Oat drinks.  You really can’t believe all that she has come up with until you see this fabulous collection of healthy, fun and delicious recipes for yourself.

She’s allowing me to share a sneak peek into the book with her Coconut Oat Vanilla Nut Creamer recipe.

Coconut Oat Vanilla Nut Creamer
gluten-free, soy-free, oil-free Makes 1 cup (237 ml) This creamer gives you the same fun flavor without all the fillers. You can play with the extracts you use to change flavors.
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Ingredients
  1. gluten-free, soy-free, oil-free
  2. Makes 1 cup (237 ml)
  3. 1/4 cup (24 g) rolled oats
  4. 1/4 cup (24 g) finely shredded coconut
  5. 1 cup (237 ml) water
  6. 1 tablespoon (15 ml) agave nectar (or sweetener of choice, to taste)
  7. 1 teaspoon vanilla extract
  8. 1/4 to 1/2 teaspoon almond extract, to taste
Instructions
  1. Break the oats and coconut into tiny pieces with your blender. Add the water and let soak for
  2. 10 minutes.
  3. Blend again for about 3 minutes or until smooth, then run the creamer through a fine mesh
  4. strainer over a small bowl to strain out the oat pieces.
  5. Put the liquid, sweetener and extracts back in the blender and blend until the sweetener is incorporated and dissolved.
  6. Per 1/4 cup (60 ml) serving with no pulp removed: Calories 83.8, protein 1.1 g, total fat 5.4 g,
  7. carbohydrates 9.4 g, sodium 2.5 mg, fiber 1.5 g
Notes
  1. From OATrageous Oatmeals by Kathy Hester printed with permission of Page Street Publishing
Canned Time http://canned-time.com/

 To win a copy of Kathy Hester’s OATrageous Oatmeals enter below.

Contest ends October 24th.  U. S. and Canadian Residents only please.

 

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Virtual Vegan Linky Potluck #16

pimEnter your email address below to receive all the fun filled recipes, life stories and free food ideas.Delivered by FeedBurner

 

Heads up Canned-Time readers.  This Friday, October 17th, I’ll have a new giveaway contest for Kathy Hester’s new book

OATrageous Oatmeals

My blog readers who’ve signed up for email updates will receive a special code today that allows them 70 extra bonus points towards the entries.  To get your code, sign up in the box above and within 24 hours, you’ll receive a special email from me with the code.

Now on to this week’s Potluck!

img_9912

 Last week, I fell in love with Jaime’s Arugula Salad with Roasted Delicata Squash & Red Onion.  

It’s just one of many scrumptious recipes over at Seasonal Veg Head

I’ve always been a big fan of making salads into a meal.  A great way to do that is adding cooked veggies to the salad that compliment the dressing and greens.  This salad has everything you’ll need to fill up and feel good about being stuffed when you’re done.  I love any vinaigrette that combines brown mustard, maple syrup and vinegar.  90 % of my dressings start there as a base.  Thanks Jaime for sharing such a wonderfully delicious healthy recipe in the Potluck ♥ Read more


Spiced Carrot Cookies

Spiced Carrot Cookies - Vegan, GF, Fat free, Refined Sugar Free, from Canned-Time.com #vegan, #gluten-free #vegandesserts #veganfoodporn #healthycookies #rawoptions #raw #dehydratorcookies #healthydesserts #vegancookies #vegandesserts

I’ve been juice, juice juicing this month.  What do you get when you juice?  Pulp!  And more pulp.

I can’t handle buying beautiful, organic fruits and veggies and throwing away any little part of them.  So saving my pulp has produced a lovely little Spiced Carrot Cookie.  

They’re Vegan, Gluten-free, with Refined Sugar Free options.

Read on!  Read on!

Spiced Carrot Cookies - Vegan, GF, Fat free, Refined Sugar Free, from Canned-Time.com #vegan, #gluten-free #vegandesserts #veganfoodporn #healthycookies #rawoptions #raw #dehydratorcookies #healthydesserts #vegancookies #vegandesserts

PicMonkey Collage

 Carrots and Orange is a nice, simple combination for juicing.  Mildly sweet.  Very healthy.  Relatively inexpensive.  Very quick!

Just 3 or 4 carrots is plenty for a large juice glass.  And an Orange or two will round out the flavors.  The carrots will yield a cup or more of pulp for your cookies.  I don’t have a ‘juicer’ so I just blend the chopped carrots in a high speed blender and then strain the juice out through a fine mesh strainer.  Try to leave your pulp for an hour or so to remove as much liquid as possible.  I put my stainer over a deep bowl.  I squeeze a lot of the juices out with the back of a large spoon and then leave the bowl in the fridge so the pulp can drip through the strainer for a while without wasting my time watching it.  Make your carrot juice by adding a little fresh orange, a bit of Stevia, maybe even a sprinkle of cinnamon and lots of ice.  Delicious.

Now on to the pulp……..

Spiced Carrot Cookies - Vegan, GF, Fat free, Refined Sugar Free, from Canned-Time.com #vegan, #gluten-free #vegandesserts #veganfoodporn #healthycookies #rawoptions #raw #dehydratorcookies #healthydesserts #vegancookies #vegandesserts

 It is slightly impossible…no, not impossible, but difficult to write a recipe using pulp.

First, I can’t tell how much pulp you’ll get from your juicing.  Next, I can’t say how much dry ingredients it will take to soak up the pulp enough to form a dough for dehydtrating.  Also, if you use an oven instead, I can’t tell you how long to cook the pulp to get it firm or what temperature to bake it at.  Sounds like I’m really stretching even posting this right?  Well, you can do it.

Spiced Carrot Cookies - Vegan, GF, Fat free, Refined Sugar Free, from Canned-Time.com #vegan, #gluten-free #vegandesserts #veganfoodporn #healthycookies #rawoptions #raw #dehydratorcookies #healthydesserts #vegancookies #vegandesserts

 

I didn’t know any of those elements when I first tried this out and I worked with it until the batter was right.  The cookies were so good I felt it worth while to help you along with your own batch of pulp cookies.  They really do taste like the best soft cookie and there’s nothing but ‘good’ in them so munch away.  You’ll be glad you took the time to save your pulp and made up the cookies.

Spiced Carrot Cookies - Vegan, GF, Fat free, Refined Sugar Free, from Canned-Time.com #vegan, #gluten-free #vegandesserts #veganfoodporn #healthycookies #rawoptions #raw #dehydratorcookies #healthydesserts #vegancookies #vegandesserts

 

Spiced Carrot Cookies
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Ingredients
  1. 1 cup fruit jam
  2. 1/2 cup shredded carrots
  3. 2 cups carrot and orange pulp
  4. 1 - 1 1/2 cups almond meal
  5. 1 banana, mashed
  6. 1/2 tsp liquid Stevia ( I used NuNaturals Vanilla)
  7. 1/3 - 1/2 cup maple syrup
Make your candied carrot shreds
  1. In a small pan, warm the fruit jam combined with the carrot shreds over low heat for 15 minutes until the carrots have softened some. Set aside to cool.
Make your cookie dough
  1. In a large bowl, combine carrot pulp, 1 cup of almond meal, mashed banana, Stevia and maple syrup. Stir until smooth. You could also do this step in a food processor but I just stirred mine. You need a batter / dough that will stay on a spoon. Add more almond meal as needed to form a dough.
Form your cookies
  1. Drop spoonfuls of dough onto dehydrator sheets or a greased cookie sheet. Spoon small amounts of the cooled fruit jam onto the center of each cookie. Top with a few softened, candied carrot shreds. Dehydrate your cookies at 145 degrees for 30 minutes and then reduce heat to 110 and dry for an additional 8 hours. Check cookies for firmness and add more time if needed.
  2. Your cookies should be soft but solid. They won't be fragile if they're done. The jam topping will also be solid, not dripping.
  3. Store cookies in a sealed container. They freeze well for single snacks for up to 6 months.
Canned Time http://canned-time.com/

Spiced Carrot Cookies - Vegan, GF, Fat free, Refined Sugar Free, from Canned-Time.com #vegan, #gluten-free #vegandesserts #veganfoodporn #healthycookies #rawoptions #raw #dehydratorcookies #healthydesserts #vegancookies #vegandesserts

 

 

 


Sprouted Buckwheat Porridge with Maple Syrup & Berries

 Anyone remember the tale of Goldilocks and the 3 Bears?

Sprouted Buckwheat Porridge with Maple Syrup & Berries from Canned-Time.com #Vegan #Gluten-free #RefinedSugarFree 

Once upon a time, there was a little girl named Goldilocks.

She went for a walk in the forest. Pretty soon, she came upon a house.

She knocked and, when no one answered, she walked right in.

At the table in the kitchen, there were three bowls of porridge. Goldilocks was hungry. She tasted the porridge from the first bowl.

“This porridge is too hot!” she exclaimed.

So, she tasted the porridge from the second bowl.

“This porridge is too cold,” she said

So, she tasted the last bowl of porridge.

“Ahhh, this porridge is just right,” she said happily and she ate it all up.

Sprouted Buckwheat Porridge with Maple Syrup & Berries from Canned-Time.com #Vegan #Gluten-free #RefinedSugarFree

 Well old Goldi should have just had a bowl of this Buckwheat porridge.  She would have loved it no matter what the temperature.  It works steamy hot, room temperature, or even chilled with the added fruit.  I love how simple and fast it is to cook as well.  Just a few minutes simmer and you’re ready to enjoy a seriously good-for-you treat.  Even the sprouting process is so easy there’s no excuse to skip it.   Soak your raw Buckwheat groats in filtered water over night.  Drain and let them sit out for the day.  Rinse and then repeat until they have those cute little tails on them packed full of nutrients.  They’re ready to cook! 

 

Sprouted Buckwheat Porridge with Maple Syrup & Berries from Canned-Time.com #Vegan #Gluten-free #RefinedSugarFree

 I like these groats even better than oatmeal.  Not just because they cook up so quickly after sprouting.  They also retain a little more texture than oats which I love.  I’m a stew Girl, not a Broth Girl.  Give me chunks, not pureé most times.  The buckwheat and the nuts are just enough contrast with the syrup and fruit.  It even gets better with age.  Heat up some in the morning and pack it to go with.

Sprouted Buckwheat Porridge with Maple Syrup & Berries from Canned-Time.com #Vegan #Gluten-free #RefinedSugarFree

The fruit combinations to compliment your porridge are up to you of course.  I’m thinking that fresh peaches would be a winner.  Apples.  Even Grapes.  The porridge is not super sweet.  Adjust the taste by how much Maple syrup you add and  the fruit.  Plain is good too.  I wouldn’t leave out the nuts though.  Walnuts would be dreamy.  

I had the pepitas on hand so that was what I used in this one.  Always use what you like and what saves you money without sacrificing nutrition.

Sprouted Buckwheat Porridge with Maple Syrup & Berries from Canned-Time.com #Vegan #Gluten-free #RefinedSugarFree

 

 Porridge seems like an ‘old time’ dish.  I think this one gives it a new kick and will leave you smiling with a warm tummy and a healthy fiber boost.  The sprouts will store in the fridge for at least a week if you’ve dried them well and keep them in a sealed container.  

Hope you like this one.  Please share your luck with it if you do.  Or if you’d like a little more detail on the sprouting process, just ask in the comments here.  

Sprouted Buckwheat Porridge with Maple Syrup & Berries from Canned-Time.com #Vegan #Gluten-free #RefinedSugarFree

Have a great weekend.  ♥

Sprouted Bueckwheat Porridge with Maple Syrup & Berries from Canned-Time.com #Vegan #Gluten-free #RefinedSugarFree


Virtual Vegan Linky Potluck #15

Eggplant Sriracha BBQ Zu Dever 3

 

I first discovered Zsu’s magic when I reviewed her lovely Vegan encyclopedia

“Everyday Vegan Eats”  this summer.  

What a fabulous resource for Vegans of all cooking skill levels.  Be sure to stop by Zsu’s site to see how talented she really is.  This Eggplant Sriracha Burger is just one of a whole bunch of tasty burgers that Zsu put together for her link up this week.  Pizza Burger, Chinese Burger, Thanksgiving Burger, and much more.  Yup!  They’re all fabulous and all worth your time checking out at

Zsu’s Vegan Pantry.

  Read more


Creamy Vegan Mushroom Soup with Fresh Thyme

Creamy Vegan Mushroom Soup from Canned-Time.com

   Growing up, you couldn’t pay me enough to eat anything that I knew had mushrooms in it.  Seriously.  

I didn’t even like the way that they smelled.  If you are the same way when it comes to mushrooms today, please read on.  You’ll be glad to discover that they aren’t detestable like I’ve always assumed.  

This soup may even bring you around to, well, love them!

Creamy Vegan Mushroom Soup from Canned-Time.com

 

Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium.  They provide so many important nutrients including selenium, potassium, riboflavin, niacin and vitamin D.

 Mushrooms are the leading source of the essential antioxidant selenium in the produce aisle. Antioxidants, like selenium, protect body cells from damage that might lead to chronic diseases. They help to strengthen the immune system, as well2. In addition, mushrooms provide ergothioneine, a naturally occurring antioxidant that may help protect the body’s cells. – See more at: http://mushroominfo.com/benefits/#sthash.nCCmONw6.dpuf

Creamy Vegan Mushroom Soup from Canned-Time.com

 I’ve used this soup to create so many other healthy dishes since changing to a Non-Dairy diet.  It can blend with so many other flavors in soups and casseroles, be used as a savory gravy over roasted vegetables or combined with pasta or rice as a main dish.  Keep some on hand in the freezer for quick and nutritious meals just as you would the more expensive canned versions.

I bet you’ll come around to mushroom love as I have ♥

Creamy Vegan Mushroom Soup from Canned-Time.com

 

A little freshly cut Thyme will bring an extra earthy touch to your soup.  It’s easy to grow and so fragrant and fresh.

 Creamy Vegan Mushroom Soup from Canned-Time.com

Creamy Mushroom Soup with Fresh Thyme
A healthier non-dairy version of the traditional mushroom soup base. This deliciously spiced vegetable soup has a rich creamy texture and light background flavors from fresh thyme and black pepper. Use it for a casserole cream base, stroganoff gravy or just a simple lovely soup on a cold night. Freezes well. Adjust the spices for your own preferences.
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Ingredients
  1. 1 lbs. fresh Mushrooms, rinsed gently
  2. 2 cups roasted Cauliflower (see directions below)
  3. 1 - 2 Tbs. BBQ rub of choice
  4. 3 Tbs. Olive Oil
  5. 1 1/2 cups Nut Milk Creamer ( I used Coconut - unsweetened)
  6. 1 quart vegetable stock - adjust amount for desired creaminess when soup is done
  7. 1/4 cup Fresh Thyme leaves or 2 Tbs. dried
  8. 1 Tbs. Black Pepper
  9. 1 tsp Sea Salt
  10. 1 Garlic Clove minced or 1 tsp. Garlic Powder
  11. Pinch of Nutmeg (optional)
Prepare your Cauliflower
  1. Wash & chop 1 small head of Cauliflower, stems included. Drizzle with 2 - 3 tsp. of Olive Oil. Sprinkle your oil coated cauliflower with seasoning ( I used a favorite BBQ rub blend) Rub the seasoning onto the pieces to coat. Place the seasoned pieces in a foil pouch and seal. Bake at 400 for 30 minutes. Transfer cooked Cauliflower to a blender. Add in the nut creamer and blend until completely smooth / about 1 minutes. Transfer the creamed mixture to a stock pot.
For the soup
  1. Blend mushrooms and vegetable stock in the blender until smooth. Add the mushroom blend in with the creamed cauliflower and heat to a boil. Reduce to a low simmer and add in all other ingredients.
  2. Adjust the texture adding small amounts of water if needed. Cook on low for 30 minutes, covered.
  3. Serve with crusty bread and garnish with a little fresh thyme and more black pepper.
Notes
  1. Makes about 2 1/2 quarts of soup. The salt amounts in the recipe are minimal so that the soup can be used in other recipes as a base. If you're using this as a simple (delectable) soup alone, you should adjust the salt amount to your own taste.
Canned Time http://canned-time.com/

 Have a wonderful week.  I’ll be enjoying the crisp autumn air and working on a buckwheat porridge dish for you by week’s end.


Emily’s Breakfast Berry Smoothie with Cacao Drizzle and Chia Pudding – ‘Breakfast In Bed-Fest’ entry #10

 Emily von Euw' Breakfast Berry Smoothie with Cacao Drizzle and Chia Pudding -  'Breakfast In Bed-Fest' entry #10

 

My ‘Breakfast In Bed-Festival’ this year is really just a sneaky way of sharing my favorite Vegan bloggers best breakfast recipes with you all and having a bit of competitive fun all the while.  As I have said too many lots of times before, I leave out for work in the pre-pre-dawn hours, more like the middle of the night for some, I’m sure. I don’t get the luxury very often to enjoy a wonderfully fresh home made breakfast to enjoy in the comfort of my home.  So I’m hosting a little monthly highlight this year of the best of the best in healthy breakfast ideas for days when I am able to spend more time enjoying breakfast. I’ve asked 12 of the most creative, health conscious and economically minded  bloggers to each share 1 breakfast that highlights both their own website and their own ingenuity for eating healthily, kindly and creatively.  At year’s end, we’ll have a little vote on which month’s posting you all enjoyed the most and congratulate the winner with a few kind words and some prizes.  There’s a Pinterest board you can follow to see how the event unfolds each month with all the recipes and news about my Breakfast In Bed-Fest and it’s participants.  

2014 'Breakfast In Bed-Fest' on Canned-Time.com

This month, I’m welcoming Emily

from

This Rawsome Vegan Life

Her Breakfast Berry Smoothie with Cacao Drizzle and Chia Pudding

is Breakfast In Bed-Fest entry #10

 

 

Yo. This recipe is part of a Breakfast In Bed-Fest series hosted by Canned Time!

I am keeping it simple with a delicious fruit smoothie paired with raw chocolate sauce and chia seed pudding. This is not as big as my normal breakfast smoothies usually are but the chia seeds make you feel really full, so I was more than satisfied after drinking it up. Chia seeds are super sexy and super good for you; they help keep your hair and skin glowing, and your digestion system happily humming. The smoothie tastes more like a vegan milkshake than anything else, especially when you drizzle it with wholesome dark chocolate! This recipe is a winner. Try it out for breakfast or anything time of day!100 BEST JUICES, SMOOTHIES AND HEALTHY SNACKS from Emily Von Euw

 

Also, if you like this recipe and want more easy, healthy, vegan smoothies and other drinks – be sure to check out my brand-new cookbook! It’s called 100 Best Juices, Smoothies & Healthy Snacks and features page after page of colour photos and fool-proof recipes for everything from green juices to fruit smoothies to soups to nut milks to wholesome snacks like energy bars and kale chips! See more info by clicking here.  

Emily von Euw' Breakfast Berry Smoothie with Cacao Drizzle and Chia Pudding - 'Breakfast In Bed-Fest' entry #10

BREAKFAST BERRY SMOOTHIE with CACAO DRIZZLE + CHIA PUDDING


Chia pudding:

1/4 cup walnut milk

1 tablespoon chia seeds


Smoothie:

1 1/2 cups walnut milk

1 banana

1 cup frozen mango

1/4 cup strawberries


Cacao drizzle:

1 tablespoon cacao powder

1 teaspoon maple syrup

Water, if needed


To make the chia pudding: stir together the chia seeds and walnut milk, then let it sit for 10 minutes. The chia seeds will double in size and soak up the milk so it becomes like rice pudding!


To make the smoothie: blend everything until smooth. 


To make the cacao drizzle: stir together the ingredients until combined. If it’s not drizzly enough, add a tiny bit of water. Layer the pudding, smoothie and cacao drizzle as desired in a glass, then enjoy! I put the chia pudding in the bottom of the glass, drizzled the chocolate sauce inside the glass, then poured in the smoothie. 

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Thanks Emily!  

You can find Emily at This Rawsome Vegan Life and around the web at:  

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