Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries (V, GF)

 

Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries from Canned-Time.com  - #vegan, #gluten-free #vegandesserts #veganfoodporn #healthycakes #lemoncake 

I love lemon cake.  I love chocolate cake.  I love blueberry pie.

I love this cake too now. 

Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries from Canned-Time.com  - #vegan, #gluten-free #vegandesserts #veganfoodporn #healthycakes #lemoncake

Lemon Sour Cream Cake with Cacao Nibs and Wild Blueberries
Serves 8
A delicious gluten free fresh berry cake that will impress the guests and the taste buds. The mild lemon cake and sour berries and dairy free sour cream make for a tasty blend of traditional tastes without the dairy and gluten and guilt.
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Ingredients
  1. I made this cake in an 8 inch spring form pan but I'm sure it would work fine as a sheet cake. You will need to adjust the bake times though.
Crust
  1. 1 cup Gluten-free Oats
  2. 1/2 cup Brown Sugar
  3. 1/2 cup Raisins
Cake
  1. 1 cup Almond Milk (I used Vanilla)
  2. 1 tsp Yeast
  3. 3 Tbs. Maple Syrup
  4. 3 Flax Eggs (3 Tbs. Ground Flax seed mixed with 6 Tbs. Water)
  5. 12 oz. Silken Tofu blended with juice of 2 lemons (I used Meyer Lemons)
  6. 1 tsp Lemon Liquid Stevia or plain stevia mixed with 1 Tbs. Lemon zest
  7. 1/2 tsp Sea Salt
  8. 1 cup Buckwheat flour
  9. 1/4 cup Corn Meal ( I used self rising)
  10. 1 Tbs. Baking Soda
Topping
  1. 1 cup of Cocoa powder mixed with 2 Tbs. Cacao Nibs
  2. 1 cup Wild Blueberries or other fruit ( I used thawed Wild Blueberries from Trader Joe's)
Instructions
  1. Pulse together the crust ingredients in a food processor until the dough becomes sticky. Press down the dough onto the bottom of a medium size spring form pan. Chill while you make the cake batter.
  2. Mix together your water and flax, set aside.
  3. Warm the almond milk to 110 degrees. Add in the maple syrup, stevia and yeast. Set aside to allow the yeast to grow and foam up.
  4. Blend together the Buckwheat flour, corn meal, baking soda and salt.
  5. In a food processor, blend the tofu and flax egg. After your yeast is foamy, blend that mixture in with the tofu until smooth.
  6. Add in the dry ingredient mixture with the wet a little at a time, pulsing but not over blending.
  7. Pour the batter on top of the crust.
  8. Bake at 375 for 30 or until your cake internal temperature is about 160 degrees. This is easy to check with a meat thermometer.
  9. When the cake is completely cooled, top with the cocoa mixture and berries. Remove from the spring form pan after chilling the cake to help firm the top.
Notes
  1. Meyer Lemons have a sweeter mildly sour flavor more like an orange. If you use regular lemons in the cake, you may want to increase the sweetener slightly.
  2. This cake is moist and slightly fragile. It will crumble when cut if you don't let it cool completely. I kept mine in the refrigerator as well. Add any berries you'd like. The wild blueberries are very mildly sweet and you may want to try something more sour for your topping.
http://canned-time.com/

Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries from Canned-Time.com  - #vegan, #gluten-free #vegandesserts #veganfoodporn #healthycakes #lemoncake

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Happy Easter everyone ♥

 


Straight from the Vegan Easter Bunny – Raw Cacao Nib Truffles

 

It's good to be an adult when you can make a commanding calculated healthy decision to have a plate full of Mint Cacao Nib Truffles for your dinner and no one can scold you ♡ #whatveganseat #veganfoodporn #veganfoodshare #vegansofi #vegandesserts #dinner #truffles #Rawdesserts #cacaonibs #veganchocolate

 From Julie’s Lifestyle.com

Straight from the Vegan Easter Bunny - Raw Cacao Nib Truffles - delicious chocolate almonds and dates create the perfect healthy treat for holiday munching - from Canned-Time.com #vegantreats #veganEaster #whatveganseat #vegansofig #veganfoodporn #vegandesserts #veganEastereggs

Easter treats can be fun and healthy with these quick, kid-friendly balls of chocolate flavors.  You’ll want to make them year round too but they sure can make a perfect substitute for popular Easter, sugar laden candies and eggs.  These Cacao Nib coated treats will give kids and adults the healthiest option for a sweet and chocolate treat this Easter.  Plus, once you’ve got this recipe down, the sky’s the limit for new versions, flavors and shapes.  

Raw Cacao Nibs are just so yummy on their own.  But when you add them to these healthy truffles, they’re just heavenly.

Straight from the Vegan Easter Bunny - Raw Cacao Nib Truffles - delicious chocolate almonds and dates create the perfect healthy treat for holiday munching - from Canned-Time.com #vegantreats #veganEaster #whatveganseat #vegansofig #veganfoodporn #vegandesserts #veganEastereggs

If you can’t find cacao nibs in your area, these are certainly delicious treats with cocoa powder coating instead.  But I urge you to give the nibs a try when you can.

Straight from the Vegan Easter Bunny - Raw Cacao Nib Truffles - delicious chocolate almonds and dates create the perfect healthy treat for holiday munching - from Canned-Time.com #vegantreats #veganEaster #whatveganseat #vegansofig #veganfoodporn #vegandesserts #veganEastereggs

 I used NuNaturals Orange and Peppermint Liquid Stevia to make up two different flavor backgrounds for these little balls of fun.  The Cacao nibs rolled on top at the end just add to their chocolate background and make them positively super good for you.Straight from the Vegan Easter Bunny - Raw Cacao Nib Truffles - delicious chocolate almonds and dates create the perfect healthy treat for holiday munching - from Canned-Time.com #vegantreats #veganEaster #whatveganseat #vegansofig #veganfoodporn #vegandesserts #veganEastereggs

Have you ever eaten a whole plate full of candy and not been sinking with guilt and a stomach ache?

Okay, I didn’t eat the whole plate full.  Especially since I doubled the batch I made.  But if I had eaten them all, it wouldn’t be so bad.

I substituted sunflower seeds in my version here for the cashews in Julie’s recipe, which makes them even more affordable without reducing their nutrition.  Which ever nuts your prefer with these, you’ll be so happy you’ve discovered such an easy treat.

Straight from the Vegan Easter Bunny - Raw Cacao Nib Truffles - delicious chocolate almonds and dates create the perfect healthy treat for holiday munching - from Canned-Time.com #vegantreats #veganEaster #whatveganseat #vegansofig #veganfoodporn #vegandesserts #veganEastereggs

 These deliciously healthy snacks are a direct reflection of the creativity of Julie, of Julie’s Lifestyle.  She has so many ideas for Raw healthy desserts and meals.  This one is just my latest in a long list of favorites from Julie.  Check it out HERE.  Or you can view a video of Julie with step-by-step instructions on mixing up some of your own delectable truffles at the end of this post.

It's good to be an adult when you can make a commanding calculated healthy decision to have a plate full of Mint Cacao Nib Truffles for your dinner and no one can scold you ♡ #whatveganseat #veganfoodporn #veganfoodshare #vegansofi #vegandesserts #dinner #truffles #Rawdesserts #cacaonibs #veganchocolate

Just the perfect healthy treat for Easter.  So kid friendly.  NO eggs, no refined sugar.  Tons of delicious flavor.  You’ll never eat just one so you may as well double the batch from the start ♥

 Straight from the Vegan Easter Bunny - Raw Cacao Nib Truffles - delicious chocolate almonds and dates create the perfect healthy treat for holiday munching - from Canned-Time.com #vegantreats #veganEaster #whatveganseat #vegansofig #veganfoodporn #vegandesserts #veganEastereggs

 

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Thanks Julie


#Easter Veggie Pot Pie with crispy Sweet Potato Crust – V, GF

 Vegan Veggie Pot Pie with a crispy Sweet Potato Crust - GF from Canned-Time.com perfect for Easter dinner or just a weeknight's meal #veganfoodporn #veganfoodshare #whatveganseat #vegansofig #holidayhealthymeals #healthypotpie #veganpotpie

Easter Holiday Veggie Pot Pie.  Full of flavor and the colors of Spring.

Vegan Veggie Pot Pie with a crispy Sweet Potato Crust - GF from Canned-Time.com perfect for Easter dinner or just a weeknight's meal #veganfoodporn #veganfoodshare #whatveganseat #vegansofig #holidayhealthymeals #healthypotpie #veganpotpie

 I sprinkled my crust with a pinch of brown sugar before baking.  It gives the crust very little sweet but helps to harden the bottom.  The sugars caramelize and crispen.  Don’t worry about ‘cooking’ the sweet potatoes in the initial baking either.  The pie will cook for an additional 45 minutes or so after it’s filled and they’ll have plenty of time to cook through by the time its all done.

Vegan Veggie Pot Pie with a crispy Sweet Potato Crust - GF from Canned-Time.com perfect for Easter dinner or just a weeknight's meal #veganfoodporn #veganfoodshare #whatveganseat #vegansofig #holidayhealthymeals #healthypotpie #veganpotpie

 The crust is pretty simple, the sweet potato grating will burn some calories.  You can use a food processor to shred them if you have a good one.  Mine just makes the shreds too short and mushy so I did mine by hand.  I used one Very large sweet potato to make the 3 cups and had a little left over.  You’ll need to bake the crust prior to pouring in the filling to make it firm.  This isn’t a Quiche though.  It will be more firm if you let the pie cool some, like a lasagna, it holds up better on a plate if it’s had time to sit 30 minutes or so prior to cutting a slice.

Vegan Veggie Pot Pie with a crispy Sweet Potato Crust - GF from Canned-Time.com perfect for Easter dinner or just a weeknight's meal #veganfoodporn #veganfoodshare #whatveganseat #vegansofig #holidayhealthymeals #healthypotpie #veganpotpie

Veggie Pot Pie with Crispy Sweet Potato Crust - Vegan, Gluten-free
Serves 6
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Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
For the Crust
  1. 3 cups raw Sweet Potato - shredded with a cheese shredder / large holes
  2. 3 Tbs. melted Coconut Oil
  3. Pinch of Brown Sugar (optional)
  4. 3 Tbs. Whole Flax Seed
  5. Salt / Pepper
For the Filling
  1. 2 Tbs. Oil - I used Walnut
  2. 2 Parsnips, peeled and sliced to 1/2 inch
  3. 1/2 Onion, chopped
  4. 1 Baby Eggplant, large diced
  5. 1 cup of Mushrooms, chopped - I used Baby Bellas
  6. 2 cups of chopped Red Cabbage
  7. 12 oz. Soy Beef Crumbles (optional)
  8. 2 Tbs. BBQ Rub
  9. 2 Tbs. Nutritional Yeast
  10. 1/3 Cup Water mixed with 2 Tbs. Ground Flax Meal
  11. Salt / Pepper to taste
  12. Extra Water for sautéing the veggies
Instructions
  1. For the Crust, mix all the ingredients, except for brown sugar, in a bowl. Pour into a pie plate and press to cover sides & bottom. Using a glass or other flat surface, press the mixture flat and firmly onto the bottom of the plate. Use your fingers to press the mix onto the sides. Sprinkle the bottom of the crust with a pinch of brown sugar. Bake, uncovered for 20 minutes at 350. Watch that the top edges don't burn.
  2. For the Pie, sauté the vegetables in the oil until softened. Add in a little water if they get too dry but you don't want them soggy. Add in the BBQ rub and Soy Meat. Remove from the heat and then stir in the Flax / Water mixture. Stir to blend and then let cool while you bake the crust. Add the sautéd mixture to the pie crust. Cover loosely with foil and bake the pie for 30 minutes at 400 degrees. Remove the foil and bake an additional 10 minutes to brown the top slightly. Let the pie cool for about 30 minutes before serving to firm.
Notes
  1. Use a variety of vegetables to fill up this savory pie. It yields to any number of root vegetables, celery, potatoes (I would cook the potatoes seperately first), with or without the soy-beef crumbles, it makes a wonderful holiday pie.
http://canned-time.com/

Vegan Veggie Pot Pie with a crispy Sweet Potato Crust - GF from Canned-Time.com perfect for Easter dinner or just a weeknight's meal #veganfoodporn #veganfoodshare #whatveganseat #vegansofig #holidayhealthymeals #healthypotpie #veganpotpie

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Roasted Carrots & Kale with Deli Style Mustard Sauce


Kale, kale, kale. Where have you been all my life?

A Mustard Giveaway!!    + Roasted Carrots & Kale with Deli Style Mustard Glaze from Canned-Time.com #whatveganseat #veganfoodshare #veganfoodporn #veganveggies #mustard

 

 Once I discovered how generously nutritious kale is I was on a quest to jazz up it’s taste with other compliments.  Like Carrots!A Mustard Giveaway!!    + Roasted Carrots & Kale with Deli Style Mustard Glaze from Canned-Time.com #whatveganseat #veganfoodshare #veganfoodporn #veganveggies #mustard

 

Roasted Carrots & Kale with Deli Style Mustard Glaze from Canned-Time.com #whatveganseat #veganfoodshare #veganfoodporn #veganveggies #mustardsauces #healthysides #vegansofig #vegansides

 

 Once more, I’ve teamed up the zesty flavors of a Green Mountain Mustard with some fresh veggies for a delicious new side dish.

This time it’s the Award winning: “Clove Encounter”  mustard that’s blending into my veggies.  I wonderful blend of Garlic and Oregano.  I roasted the carrots with a healthy spoonful of “Clove Encounter” mixed in.  After a few hours of blending those spicy flavors with the carrots, they were flavor perfection.  I transferred the roasted carrots to a hot pan and added in my chopped Kale.  Covered the pan and let the Kale wilt just enough to be warmed through.  The garlicy-mustardy flavors blended so well with the carrots and they added perfectly to the earthy Kale.  I love easy sauces that translate into quick meals.  Your guests will think you spent hours in the kitchen preparing such a flavorful meal for them.  Thanks Green Mountain Mustard!Roasted Carrots & Kale with Deli Style Mustard Glaze from Canned-Time.com #whatveganseat #veganfoodshare #veganfoodporn #veganveggies #mustardsauces #healthysides #vegansofig #vegansides

 

Green Mountain Mustard’s “Clove Encounter” mustard was

Winner of a Silver Medal at the 2013 World-Wide Mustard Competition.  

So why not try this stuff out for yourself for free?  Click below for details on how to win a jar (plus 2 other great flavors,

a Rafflecopter giveaway  

Roasted Carrots & Kale with Deli Style Mustard Glaze from Canned-Time.com #whatveganseat #veganfoodshare #veganfoodporn #veganveggies #mustardsauces #healthysides #vegansofig #vegansides

Give Kale a chance. 

Roasted Carrots & Kale with Deli Style Mustard Glaze from Canned-Time.com #whatveganseat #veganfoodshare #veganfoodporn #veganveggies #mustardsauces #healthysides #vegansofig #vegansides

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Brandi’s Sweet Chocolate Crepes from “The Vegan 8″ – ‘Breakfast In Bed-Fest’ entry # 4


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.  

This month, I’m welcoming Brandi from The Vegan 8 for the 4th  ‘Breakfast In Bed-Fest’ entry!

 

Hi Canned Time readers, my name is Brandi and I’m the creator of the blog, The Vegan 8. I was super thrilled when Angela asked me to be a part of the “Breakfast in Bed” series. I love Angela’s blog and am excited to share a breakfast creation of mine with you all. My focus on my blog is dedicated to creating recipes with 8 ingredients or less. Basically, you would only need to purchase 8 ingredients to make each individual recipe, which most you probably have already in your pantry/fridge.

chocolatecrepe4-9010

I am so excited to share this recipe with you today! I have tried to make vegan, gluten-free and oil-free crepes several times. The same issues kept arising…wrong texture or falling apart. After all, traditional crepes are nothing but eggs and milk basically. I was making the same mistake by using oat flour, which I use a lot in baking, and it just wasn’t giving the results I wanted. However, I discovered a new ingredient that has been the trick and has been an awesome find in my gluten-free baking. I recently have purchased both potato flour and potato starch…yes, they are both VERY different. Potato flour is basically the whole potato dried and ground, whereas potato starch is just the root dried and ground. After, baking a few different things with potato starch, I have fallen in love. It imparts no weird flavor, tastes like all purpose flour, and gives a light, tender effect similar to cornstarch.

 

chocolatecrepe2-9034

These are awesome and have the texture just like the egg-filled ones. They even fold over and hold their shape. The key is making sure they are cooked well on the first side before flipping and to fill them as soon as you remove them from the pan and then folding over the sides while it is still warm, and it holds the shape that way. Just like in the photo, no tricks were done! Feel free to use any fillings you like. For my hubby and daughter, I used strawberries and bananas, but you could also do blueberries, cherries, etc. For a dessert-like crepe, I also made some filled with sliced almonds and chocolate chips…..wow. I topped them all with cocoa nibs.

Sweet Chocolate Crepes (Gluten-free, Oil-free)
Serves 2
Who says you need eggs to enjoy delicious chocolate crepes? These crepes are not only gluten-free, but they are also oil-free and grain-free. They are chocolatey and slightly sweet, which pairs so wonderfully with fillings such as bananas, strawberries or blueberries. For a decadent crepe, fill them with sliced almonds and chocolate chips! *Vegan, gluten-free, oil-free, soy-free
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 3/4 cup potato starch (108 g) (not potato flour or you can use corn starch)
  2. 3/4 cup almond flour (72 g)
  3. 1/4 cup tapioca starch (32 g)
  4. 1/4 cup + 2 Tbs. unsweetened cocoa powder (40 g)
  5. 1/2 teaspoon fine sea salt
  6. 1/4 cup pure maple syrup
  7. 2 tablespoons pecan butter (or you can use softened coconut oil or softened Vegan butter as well)
  8. (http://thevegan8.com/2012/12/04/roasted-pecan-butter/)
  9. 2 teaspoons vanilla extract
  10. 1 1/4 cups unsweetened almond milk
Instructions
  1. Please note that crepes can take a little bit of practice to nail down the technique, so don't get frustrated. Usually by the 3rd one, you will have it down. The main issue is learning the proper heat to work with on your stovetop and being prepared ahead of time. A nonstick pan works best.
  2. Before you start cooking your crepes, it is imperative that you have your fillings ready and set aside. This way as soon as you remove the warm crepe off of the pan, you add your fillings (chopped bananas, strawberries, etc.) to the crepe and fold over the crepe while it
  3. is still warm, and it will hold shape that way.
  4. In a large bowl, combine the first 5 (dry) ingredients and whisk well. In a smaller bowl, combine the next 4 (wet) ingredients and stir well.
  5. Pour the wet into the dry ingredients and stir until well combined, for a good minute or so, until it thickens up some and is well absorbed. If it seems too thick, add just a tiny bit more almond milk.
  6. Set aside for 10 minutes.
  7. Use a crepe pan or a small frying pan (I used a small pan) over medium-low heat and let it warm up for a few minutes.
  8. Lightly sprayyour pan with nonstick spray. Do NOT skip the spray, or the crepes will stick to the pan and fall apart. Pour about a 1/4 cup of the batter into the pan and very quickly swirl the batter around the pan, so it coats the whole pan.
  9. Let it cook for about a minute or two, until the bottom has firmed up and a spatula/spoon can easily loosen the crepe. Carefully and quickly flip over the crepe and cook another minute. If your crepe is falling apart, that means it didn't cook long enough on the first side.
Notes
  1. I used pecan butter because it gives a buttery flavor to the crepes, but you could certainly use coconut oil or Vegan butter, softened, in place of it if you like.
  2. Make sure to use a thick oil though, so the batter doesn't become too thin.
  3. Tip: I don't have a crepe pan and I know most of y'all probably don't, so no worries there. However, if you use a crepe pan or large frying pan, you will get 4 large crepes. If you use a small frying pan, you will get 8 crepes, which I actually preferred. Pour a 1/2 cup batter for the large ones and a 1/4 cup batter for the small ones.
http://canned-time.com/
chocolatecrepe5-9002

Brandi's Sweet Chocolate Crepes from "The Vegan 8" - 'Breakfast In Bed-Fest' entry # 4

 For a dessert style crepe, just add some of your favorite chocolate and sliced almonds/nuts to the crepe after removing from the pan. Immediately fold up the sides of the crepes and flip it over on the folded side and the warmth will seal it’s shape and the chocolate will quickly melt. Sprinkle with powdered sugar and extra almonds.

Brandi's Sweet Chocolate Crepes from "The Vegan 8" - 'Breakfast In Bed-Fest' entry # 4

If you love the idea of 8 ingredient recipes, then be sure to follow my blog at The Vegan 8 and social media sites as well!

Facebook

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 Thanks Brandi!  I’d love to have someone bring me a beautiful plate full of these delicious crepes ♥

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“Deli Dirt Mustard” Flax Crackers with Guacamole – Vegan & Gluten-free – plus a giveaway!


'deli dirt' mustard flax crackers - vegan, gluten-free - from Canned-Time.com + a new giveaway to win 3 jars of delicious gourmet mustards for yourself !! Green Mountain Mustard makes mustard differently.     They’re not your run of the mill yellow mustard in a squeeze bottle. In fact, they’re not even gourmet mustard. They make different mustard. Mustard that isn’t bright yellow. Mustard that isn’t boring. And mustard that belongs on way more than just your everyday office sandwich. Green Mountain Mustard started out as a “let’s just see if this stuff sells” mustard back in 2007. Several years later, it’s evolved into a brand known for wacky flavors that take you on a flavor journey far beyond national, squeeze-bottle counterparts. With flavors like Deli Dirt (the blend of toppings on an everything bagel), Atomic Rooster (made with homemade Sriracha sauce), and Clove Encounter (made with a whopping 10 cloves of garlic in every jar), we like to help you push the flavor boundaries of condiment creation.   ‘Deli Dirt’ deliciously healthy ingredients:  'Deli Dirt' Vegan Flax Crackers - GF + a giveaway for 3 jars from Green Mountain Mustard #giveaway #veganfoodporn #veganfoodshare #vegansofig #healthycondiments #flaxcrackers #vegancrackers #glutenfreecrackers   Did you know that there are 3 different types of mustard seeds?    Mustard plants produce three types of mustard seeds (arguably two): Yellow and brown. There are other varieties, like black mustard seeds and even white mustard seeds, but they are variations of yellow and brown.  'deli dirt' mustard flax crackers - vegan, gluten-free - from Canned-Time.com + a new giveaway to win 3 jars of delicious gourmet mustards for yourself !!  You can enter to win 3 Green Mountain Mustard flavors for yourself:   1 jar of ‘Deli Dirt  We all know everything bagels are the greatest thing on the planet, right? Right. Well, what if you took all of the toppings from an everything bagel and combined it with made-from-scratch mustard? You’re correct. You’d get Deli Dirt! Stack your next burger high with pickles. Add a slathering of Deli Dirt and you have a hamburger big NYC delis are jealous of.   1 jar of ‘Clove Encounter Each jar comes jam-packed with 10 cloves of garlic making this award-winning mustard truly out-of-this-world. When people try it, we get reactions like “Whoa! That’s Garlicky!” and “Oh My Garlic!” And did we mention this makes the world’s best garlic bread? Who needs butter when you have garlic mustard   1 jar of ‘Atomic Rooster‘  This isn’t just another run-of-the-mill sriracha product. Why? Because we make our own sriracha sauce – from scratch – using red fresno chiles and fresh-peeled garlic. That’s why. If you want to be blown away, pick up this jar.    Check out all the fun recipe details and what’s going on at Green Mountain Mustard HERE…. and then enter to win a some fabulously creative and spectacularly yummy mustard for yourself below.

'Deli Dirt' mustard flax crackers
Yields 25
Delicious, full flavored crisp crackers. Great for salad or soup toppings, topped with your favorite dip, fruit spreads or just a crispy snack on the go. Mustard and flax seed never tasted so good!
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Ingredients
  1. 1 1/2 cups Buckwheat Flour
  2. 1/2 cup Vegan Cream Cheese
  3. 4 oz. Green Mountain Mustard "Deli Dirt" Mustard (or other spicy brown mustard of choice)
  4. 1/4 cup Tahini
  5. 2 oz. pickle juice (from a jar of sour dill pickles)
  6. 1/2 cup whole flax seeds
  7. 1 cup sunflower seeds
  8. 1 Tbs red pepper flakes
  9. 1 tsp sea salt + more for garnish
  10. 1 tsp turmeric
  11. big pinch of cayenne pepper
  12. 1/3 cup sesame seeds
Instructions
  1. In a food processor, combine cream cheese, mustard, tahini, pickle juice, red pepper, salt, turmeric and cayenne pepper. Blend until smooth. Add in the Buckwheat flour and pulse several times to mix in the flour. Remove the batter to a large bowl.
  2. Stir in the remaining ingredients except for the sesame seeds. Cover and chill for about 30 minutes in the refrigerator.
  3. Spread your cracker batter onto dehydrator sheets, about 1/2 inch thick. It will be very sticky. You may want to put a little oil on your hands to help spread out the dough. After you've spread out the batter (it will cover about 1 and 1/2 sheets) you can use a sheet of wax paper on top of the batter to press down the crackers and make them more uniform if desired.
  4. No dehydrator? Just spread your cracker batter out onto a non stick baking sheet in the same manner.
  5. Sprinkle the tops of your crackers with sesame seeds and additional sea salt for extra flavor.
  6. Cook at 145 degrees in the dehydrator for 1 hour. You can score your crackers into squares at this point with a knife and then return the crackers to the dehydrator and cook an additional 8 - 10 hours at 115 degrees or less (or overnight) they won't really over cook. Just heat them until they are crisp to your liking.
  7. Oven baking: You'll need to watch the crackers closely. Bake at 350 degrees for about 30 minutes. Take care not to burn the tops.
  8. Store in a sealed container for up to 3 weeks.
http://canned-time.com/

Contest ends April 12th.  U. S. residents only please.
  a Rafflecopter giveaway

I LOVE mustard spreads as you all know.  I even make my own mustards from time to time.  But when the folks at Green Mountain Mustard let me try out a couple of their Vegan mustard flavors, I was definitely up for the job.  The ‘Dirt Deli’ flavor is mild enough for any great condiment lover.  So when I made up a batch of ‘Deli Dirt Mustard’ Flax Crackers, I added in a few spices of my own.  I call these crackers but they work just as well as croutons, soup toppers, or just nibble away at them when you need that crunch and flavor blast.  

'deli dirt' mustard flax crackers - vegan, gluten-free - from Canned-Time.com + a new giveaway to win 3 jars of delicious gourmet mustards for yourself !!

Dip them into your favorite fruit spreads, top with a fresh guacamole like I did, or use them for a Vegan bread.  When you make your own crackers, you can adjust the size to what ever you like.  I can’t wait to try these out with a little more ‘Dirt Deli’ spread onto them and some fresh veggies layered between two squares.  

YUM ♥  So glad I found Green Mountain Mustard.  You will be too. 

'deli dirt' mustard flax crackers - vegan, gluten-free - from Canned-Time.com + a new giveaway to win 3 jars of delicious gourmet mustards for yourself !!

Did you already enter to win some for yourself? 

'deli dirt' mustard flax crackers - vegan, gluten-free - from Canned-Time.com + a new giveaway to win 3 jars of delicious gourmet mustards for yourself !!

 Can’t you just taste the spicy crunchy goodness of these?  Guacamole makes a wonderful compliment.

'deli dirt' mustard flax crackers - vegan, gluten-free - from Canned-Time.com + a new giveaway to win 3 jars of delicious gourmet mustards for yourself !!

Have a safe weekend folks ♥

Green Mountain Mustard supplied me with some samples of their product for review though I was under no obligation to do so.


Asian Pear Pie – Gluten and Sugar Free Options

 

Asian Pear Pie - Vegan with GF options from Canned-Time.com #Veganfoodporn #Veganfoodshare #Vegansofig #Veganpartysnacks  #WhatVegansEat About 2 months ago, I picked out 10 Asian pears that were on sale here, a dollar a piece.  They’ve been moved around from one place to the next since then in the kitchen.  I was waiting for them to ripen up some.  Then I was waiting for a nice day off to bake up a delicious pie for myself.  Finally my day came today and it was worth the waiting.  This one isn’t a sweet as an apple pie might be.  It has all the spices a flavor without the added sugars.   It’s almost like a cinnamon scone flavor; mildly sweet but lots of spice.

Refined Sugar Free Asian Pear Pie from Canned-Time.com

 If you’re not so much the ‘pie maker’ than this one would be a great one to try out as well.  I used a nice nutritious Spelt crust that I picked up at Whole Foods.  No animal products and Spelt flour is almost as good as gluten-free.  I also added in some dried currents that I had in the fridge.  I cooked the pears for about 10 minutes and then let them cool off before filling the pie crust.  Asian pears are such a dense fruit, I wanted to make sure that they would be tender enough without burning the crust.

Refined Sugar Free Asian Pear Pie from Canned-Time.com

 I did splurge just a bit on my sugar topping.  

No sugar in the filling but to leave that beautiful crisp crust without some course sugar grains would just be a sin.  Asian Pear Pie - Vegan with GF options from Canned-Time.com #Veganfoodporn #Veganfoodshare #Vegansofig #Veganpartysnacks  #WhatVegansEat

Asian Pear Pie - Vegan with GF options
Serves 8
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 3 - 4 Asian Pears - peeled, cored and sliced
  2. 1/2 Cup dried Currents or Raisins
  3. 2 Tbs. Cinnamon
  4. 1 tsp liquid Stevia ( I used NuNaturals) or sweetener of choice
  5. 1/2 tsp ground Cloves
  6. 1/2 tsp Sea Salt
  7. Juice of 1 Lemon
  8. 2 Tbs. ground Flax
  9. 1/2 cup water ( I used some date water I had left over from soaking dates that I used)
  10. 2 Tbs. Corn meal or other Gluten-Free flour
  11. 2 pie crusts (top and bottom) I used a Non-Fat Spelt Flour Crust from Whole Foods with low Gluten
  12. Organic Coarse Sugar for garnish *optional but recommended
Instructions
  1. In a large pot over medium heat, cook the pear slices with the water and spices for about 10 minutes or so. Reduce the heat to a low simmer and add in your currents / raisins, lemon, salt and sweetener. Cook for another 5 minutes or until the pears are just fork tender.
  2. Remove the pot from the heat and stir in the corn meal or flour and the ground flax seeed. This will thicken up your filling pretty quickly so keep stirring until the pears are in a thick sauce. Set the pot aside to cool some while preparing your crusts.
  3. Bake your bottom crust after slashing some slits in the bottom at 350 for 8 minutes. Pour in your pear filling and then lay the top crust on top.
  4. Brush the top crust lightly with a little water. Sprinkle generously with course sugar.
  5. Bake the pie at 375 for at least 30 minutes. Store covered after cooling room temperature or in the fridge.
Notes
  1. Makes 1 9 inch pie.
http://canned-time.com/

 

Asian Pear Pie - Vegan with GF options from Canned-Time.com #Veganfoodporn #Veganfoodshare #Vegansofig #Veganpartysnacks  #WhatVegansEat

Asian Pear Pie - Vegan with GF options from Canned-Time.com #Veganfoodporn #Veganfoodshare #Vegansofig #Veganpartysnacks  #WhatVegansEat

Asian Pear Pie - Vegan with GF options from Canned-Time.com #Veganfoodporn #Veganfoodshare #Vegansofig #Veganpartysnacks  #WhatVegansEat


A. B. C. Smoothie Antioxidant Blast in a glass + my “virtual” friend Annie

Vitamin A + Beta Carotene + Vitamin C = My A. B. C. Smoothie “Antioxidant Blast in a glass”

A. B. C. SMOOTHIE an Antioxidant Blast in a glass. & my "virtual" friend Annie @anunrefinedvegan.

I first saw this drink on Pinterest so I’m not pretending to be so clever as to have created this magnificent tribute to antioxidants and vitamins, but here it is for you now:

2 Carrots (roasted or steamed) + 1 medium size Sweet Potato (cooked) + 1/3 of a fresh Pineapple + 1 inch of fresh Ginger

Chill + Blend + Drink = Power Surge!

This kind of easy, fantastically healthy and delicious recipe is a great example of small changes I’ve made to my diet in the past 4 years.  Before eliminating  all dairy, and then all animal products in my diet, it was really just ‘what can I eat so I can continue to go’ and ‘how can I stay as thin as possible’  Today things have changed dramatically for me and my diet.  Living a Vegan Plant based lifestyle is such a great confidence builder for me.  I think more kindly about the world and I treat my body more kindly.  I don’t crave Bacon.  I don’t crave fat filled creamy shakes.  I do crave the energy boost and clean diet that drinks like this A. B. C. smoothie can give my body.  I crave liking what I’m eating now.  No regrets.  I can’t un-learn what it means to eat healthy.

Another powerful change in my life came 2 years back when I discovered a blogger named Annie.

She writes a blog called An Unrefined Vegan and she’s lived a life full of ups and downs like the rest of us.  But Annie has managed to communicate to us all in ways that help, not condemn.  She guides without chastising.  I think she’s the inspiration that brought me to the Vegan leap back in 2012.  The leap that changed my eating forever.  Before I started reading about Annie’s journey to health, I knew that my having removed any dairy from my life had made a significant change in how I felt.  I knew that raw foods were a great way to eat healthy on the road and away from home.  And I knew that lots of dairy could be substituted with much healthier ingredients for new and delicious versions of my old favorite recipes.

But in 2012, I didn’t know yet what it meant to feel ‘Kind’

An Unrefined Vegan

Annie and her blog posts gave me a new perspective on just what meat and dairy is.  In reading through all her old blog postings, I came to a better understanding, just as she had on her own, of how horrible an animal’s life can be when it’s life has no other purpose than to become food on a plate.  The way we now farm animals by the Billions just to have tasty meals is so far from where I wanted to be with my diet.  I was tasered into reality by Annie’s own journey.  She tought by example.  She failed.  She splurged.  She had great successes.  And she learned how to change her diet to be the best for her body.  She changed her soul to be kind, not just healthy.

When I was asked by The American Recall Center to write up a piece about someone who inspires me to live a healthier lifestyle, only one name came to my mind.

I’m not writing all this down to make her feel like my hero.  I’m not saying we all have to move to a fabulous ranch with lots of open space and time to eat better.  I’m saying that in sharing her journey and adventures she has changed me.  Annie changed and continues to change the way I look at not just my food, but how I treat my body and my fellow beings bodies.  Of course I have a mind to reason and rationalize the good and bad about the food we eat, but staring at some of her delectable recipes makes that healthy kind eating oh so much more pleasurable.  

Thanks Annie.

I  look forward to many more posts and communications from you as you journey through the trials and challenges of your own life.  

Thanks for sharing with us and helping us all live a little kinder each day.

For more information on the American Recall Center’s ‘healthy inspirations’ project you can check out their site here.


Emily von Euw’s ‘rawsome vegan baking’ – Banana Ice-Cream Tarts with Salted Nutmeg Caramel + a giveaway!!


  Have you seen this yet?   Emily von Euw’s first compilation of  healthy desserts – all ‘Raw’ all ‘Vegan’ all simple and delicious. rawsome-cover At first glance, you wont know what to make first.  Then, with a quick review of the fresh, organic ingredients, you’ll realize just how simple it would be to make them ALL!   I started off with a quick batch of dehydrated Peanut Butter Cookies……I was actually coveting them, hoping my Husband didn’t ask to try one out….they lasted less than 24 hours.  Then I tried chocolate nut butter cups – equally simple and tasty.  Today I have the pleasure of sharing one of Emily’s delectable recipes from ‘rawsome vegan baking’ 

Banana Ice-Cream Tarts with Salted Nutmeg Caramel!

                                              

Emily von Euw's 'rawsome vegan baking' - Banana Ice-Cream Tarts with Salted Nutmeg Caramel + a giveaway!!

            You’ll say, ‘those  aren’t tarts?’ But that’s the beauty of Raw recipes. You can adapt just about anything into just what you like.  

              Same ingredients, different presentation.  Actually, this way you get a bigger serving………so, bowls or tarts, works for me!

Emily von Euw's 'rawsome vegan baking' - Banana Ice-Cream Tarts with Salted Nutmeg Caramel + a giveaway!!

                

                                                                            One problem you may encounter is not nibbling up your ingredients prior to making them into your dessert.

 

                                                                                                                              Hint:  buy extra.

 

Emily von Euw's 'rawsome vegan baking' - Banana Ice-Cream Tarts with Salted Nutmeg Caramel + a giveaway!!  So you’d like to gobble up some of Emily’s prize recipes in your own kitchen…….for free? Enter to win a copy of Emily’s book here and you’ll be on your way to ‘rawsome vegan baking’ yourself. Or if that’s not quick enough for you, it is available at major bookstores, including Costco,  Ebay,  or just jump on-line and pick one up from Amazon.  But still enter to win one for free of course,  I mean….duh?

a Rafflecopter giveaway

Banana Ice-Cream Tarts with Salted Nutmeg Caramel
Bliss! Banana bliss, that is. The crust of these tastes like butter tarts (a beloved Canadian pastry) and the filling is like banana bread ice cream. Need I say more? The answer is no. - Emily
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Ingredients
  1. Makes: 4 large tarts
  2. CRUST
  3. 1 cup (145 g) raw pecans
  4. 1 cup (145 g) raisins
  5. CARAMEL
  6. ½ cup (88 g) pitted dates barely covered in water
  7. Salt (optional)
  8. ½ teaspoon ground nutmeg
  9. 1 tablespoon (15 ml) melted coconut oil
  10. Water
  11. ICE CREAM
  12. 1 banana, frozen
  13. ½ teaspoon ground cinnamon
  14. ½ teaspoon vanilla powder
Instructions
  1. TO MAKE THE CRUST: Pulse the pecans into flour in your food processor. Add the raisins and process until they stick together. Press into tart molds and put in the fridge.
  2. TO MAKE THE CARAMEL: Blend all the ingredients until smooth, adding water, as needed.
  3. TO MAKE THE ICE CREAM: Cut up the banana, then throw the pieces into your blender along with the cinnamon and vanilla, and blend until very thick, white and creamy—it’s just like soft-serve! It will take just seconds, you may have to stop your blender and push the banana down into the blades so it can blend fully. Now fill your tart crusts with the ice cream and spoon on your caramel. Eat right away because the banana ice cream melts über fast!
Notes
  1. Recipe printed with permission.
http://canned-time.com/

Emily von Euw's 'rawsome vegan baking' - Banana Ice-Cream Tarts with Salted Nutmeg Caramel + a giveaway!!

What you’ll really love about Emily’s recipes are the simplicity of the ingredients and techniques.  Pure, wholesome fruits and vegetables can make the most fabulous flavors.  Simple things that you can keep around the kitchen all the time to whip up a tasty, good-for-you dessert any time for family or friends in just minutes.  

Emily von Euw's 'rawsome vegan baking' - Banana Ice-Cream Tarts with Salted Nutmeg Caramel + a giveaway!!

 Thanks Emily ♥

Emily von Euw's 'rawsome vegan baking' - Banana Ice-Cream Tarts with Salted Nutmeg Caramel + a giveaway!! 

Giveaway runs through midnight EST, March 31st.  US & Canada residents only please.


BBQ Cauliflower ‘Sausage’ Bites with Creamy Dill Dip


BBQ Cauliflower 'Sausage' Bites with Creamy Dill Dip - from Canned-Time.com  A delicious healthy party snack that wont stick to your hips....Gluten Free - Fat Free - & Cruelty Free  #Veganfoodporn #Veganfoodshare #Vegansofig #Veganpartysnacks #HealthySausageBalls #Partyfare #WhatVegansEat

A few weeks ago, we fired up the grill in anticipation of warmer weather coming and fixed up a couple homemade pizzas for dinner.  That recipe will be coming up in April but I couldn’t wait to try out another way to use the cauliflower ‘sausage’ I came up with as a pizza topping that night.  Cauliflower, when spiced up a bit, has a remarkable similarity to the texture of crumbled sausage I’ve found.  And it is especially complimentary to similar tastes and recipes as pork sausage.   Some dried fennel, a little red pepper, some Italian herbs help those little cauliflower sprigs come alive with tomato sauce or even by themselves.  Today I’ve used those sausage-like tastes to make a non-traditional ‘sausage’ ball with a cheeze background that’s just fantastic with dips and sauces. Served up on a scure, they make a perfect party platter for any occasion.

Gluten Free – Fat Free – and best of all – Cruelty Free.

BBQ Cauliflower 'Sausage' Bites with Creamy Dill Dip - from Canned-Time.com  A delicious healthy party snack that wont stick to your hips....Gluten Free - Fat Free - & Cruelty Free  #Veganfoodporn #Veganfoodshare #Vegansofig #Veganpartysnacks #HealthySausageBalls #Partyfare #WhatVegansEat

 Who’d have thought that a bland cauliflower could evolve into a spicy, zesty ‘sausage’ like snack?

BBQ Cauliflower 'Sausage' Bites with Creamy Dill Dip - from Canned-Time.com  A delicious healthy party snack that wont stick to your hips....Gluten Free - Fat Free - & Cruelty Free  #Veganfoodporn #Veganfoodshare #Vegansofig #Veganpartysnacks #HealthySausageBalls #Partyfare #WhatVegansEat

 These ‘cheezy’ bites bake up in under 30 minutes.  Bake ahead of time if you’re strapped for time and then just warm them briefly before serving to family or guests.  The dipping sauce you choose can vary greatly.  I couldn’t choose so I offered my favorite BBQ spicy sauce, warmed slightly, along with a cool, creamy new Dill sauce I made to contrast the temperature and heat of the Sausage flavors.  Either way, you’ll love the way these go with so many other flavors you choose for your’s.

BBQ Cauliflower 'Sausage' Bites with Creamy Dill Dip - from Canned-Time.com  A delicious healthy party snack that wont stick to your hips....Gluten Free - Fat Free - & Cruelty Free  #Veganfoodporn #Veganfoodshare #Vegansofig #Veganpartysnacks #HealthySausageBalls #Partyfare #WhatVegansEat

 

BBQ Cauliflower 'Sausage' Bites with Creamy Dill Dip
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For the 'Sausage' Bites
  1. 1 1/2 Cups Cauliflower Florets (this is the amount after chopping, the measuring cup should be full)
  2. 1/2 Cup BBQ Sauce
  3. 1 Cup Corn Meal
  4. 1 - 1 1/2 Cups Shredded Vegan Cheeze
  5. 2 Tbs. Dried Fennel spice
  6. 1 tsp Garlic Powder
  7. 1 Tbs. Italian Seasoning or Oregano
  8. 1 tsp. Red Pepper Flakes
  9. 2 Tbs. Ground Flax mixed with 1/4 Cup Water
For the Dill Dip
  1. 8 oz. Vegan Mayo
  2. 8 oz. Vegan Sour Cream
  3. 2 Tbs. Dried Dill
  4. 1 tsp onion powder (optional)
  5. pinch of sea salt
Instructions
  1. For the Dip: combine all ingredients and blend until smooth and creamy. Chill, covered until serving.
For the Bites
  1. In a fry pan, heat the BBQ sauce and spices over low heat. Chop the cauliflower into small crumbles.
  2. Add the cauliflower into the fry pan and cook in with the spices at medium high heat, stirring constantly. Test a piece of cauliflower after about 5 minutes for doneness. It should be soft but not mushy. Remove from heat and set aside to cool some.
  3. In a large bowl, mix together corn meal and shredded 'cheeze'. When the cooked cauliflower has cooled some, add it in with the cheeze mixture and blend well to coat. Stir in the flax / water mix to bind the ingredients. Test a pinch of batter by squeezing it together to see if the batter will hold together when formed into a ball. If it still needs some moisture to bind, add small amounts of water, a tsp at a time until the batter holds together gently in a ball. Too much water will make the balls too wet to hold their shape. The batter will firm up some when baked so don't worry if the balls are not solid yet.
  4. Place the balls on a foil covered bake sheet and bake at 400 degrees for 15 minutes. Test one of the balls at this point to see if they are cooked much like a biscuit texture. I added 5 minutes on 'broil' to mine to brown the outsides a little.
  5. Serve with warmed BBQ sauce or cool dips.
Notes
  1. Makes 16 walnut size bites and 2 cups of dill dip.
http://canned-time.com/

BBQ Cauliflower 'Sausage' Bites with Creamy Dill Dip - from Canned-Time.com  A delicious healthy party snack that wont stick to your hips....Gluten Free - Fat Free - & Cruelty Free  #Veganfoodporn #Veganfoodshare #Vegansofig #Veganpartysnacks #HealthySausageBalls #Partyfare #WhatVegansEat

Enjoy everyone ♥

BBQ Cauliflower 'Sausage' Bites with Creamy Dill Dip - from Canned-Time.com  A delicious healthy party snack that wont stick to your hips....Gluten Free - Fat Free - & Cruelty Free  #Veganfoodporn #Veganfoodshare #Vegansofig #Veganpartysnacks #HealthySausageBalls #Partyfare #WhatVegansEat


Vegan Spicy Tortilla Soup


'Veganized' Tortilla Soup from Canned-Time.com #veganfoodshare #vegansoups #veganfoodporn #vegansofig #healthysoups #tortillasoup #spicysoups

Well since Mother Nature is not letting go of winter quiet yet here in Washington, D. C.  Another 10 inches of the white stuff fell to start off our week so its time again for another cold weather yummy soup…..
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 This one is far from being ‘heavy’ and will warm you up without dragging you down afterward.  A nice blend of spice and fresh tomato flavors with the crunchy contrasting tortillas to top things off.  I love having leftover soups to store in the freezer like this one for just those occasions when you really need a quick healthy meal but don’t want to spend any time on it.

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'Veganized' Tortilla Soup
A deliciously healthy vegan version of traditional Chicken Tortilla soup. This one's got all the flavor and spice of it's original but cruelty-free, low fat and simple to make.
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Ingredients
  1. Makes about 3 Quarts
  2. 2 Cups Cherry Tomatoes
  3. 1 14 oz. can Organic 'fire roasted' Tomatoes
  4. 1 large white onion, diced
  5. 1 Quart Vegetable Stock
  6. 1 cup frozen vegetables ( I used a corn & peas mix )
  7. 1 Red Pepper diced
  8. 2 Tbs. dried Cilantro or 1 bunch of fresh, chopped
  9. 1/2 tsp. Black Pepper
  10. 1 tsp. Sea Salt (omit if broth is not low sodium)
  11. 1 Tbs. Garlic, diced
  12. 2 Tbs. Olive Oil
  13. dash of hot sauce
  14. Tortilla Strips for garnish
Instructions
  1. In a large pot, heat Olive Oil on medium high and then add in your fresh Cherry Tomatoes. Stir the tomatoes for about 10 minutes off and on until they have broken open and browned a little. Add in your diced Onion and cook until onions are slightly clear. Add in all other ingredients except the tortilla strips. Bring to a boil, reduce heat to simmer and cook covered for about 30 minutes or all day if needed. Adjust the spice to taste. Serve with fried tortilla strips or other chips. Freezes well.
http://canned-time.com/

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You’ll never miss the chicken in this version……….. Enjoy!


‘Breakfast In Bed-Fest’ entry #3 from Gabby @veggienook – ‘Oatmeal Raisin Pancakes for One’


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.  

This month, I’m welcoming Gabby from The Veggie Nook  for the 3rd  ‘Breakfast In Bed-Fest’ entry!

‘Breakfast In Bed-Fest’ entry #3 from Gabby @ The Veggie Nook  "Oatmeal Raisin Cookie Pancakes"  @http://www.pinterest.com/veggienook/ 

Hello Canned Time readers, it’s a pleasure to meet you all! I’m Gabby and I blog over at the veggie nook. I focus on whole food, plant-based recipes to show how fun and tasty a plant-based diet can be! I am also a Certified Nutritional Practitioner so I basically live and breathe food and nutrition. I nerd out on these things basically every post, so if that’s the kind of thing you are into, we’ll be great friends.

 ‘Breakfast In Bed-Fest’ entry #3 from Gabby @ The Veggie Nook  "Oatmeal Raisin Cookie Pancakes"  @http://www.pinterest.com/veggienook/

I’m stoked that Angela asked me to participate in her Breakfast in Bed event for a few different reasons:

1. I love Angela and her blog. She is such a sweetheart and posts the most

delicious looking recipes.

2. I love breakfast. If I could eat breakfast for every meal of the day I totally would. In fact some days I do- don’t judge.

3. I love spreading the “healthy vegan food” word. Especially that healthy vegan food can be delicious, easy AND exciting all at the same time. No bland bird food here!

4. And finally, because it gave me an excuse to make another pancakes recipe and test it multiple times to make sure it was perfect. I am a firm believer that more pancakes = more happiness (see reason #2)

 

 ‘Breakfast In Bed-Fest’ entry #3 from Gabby @ The Veggie Nook  "Oatmeal Raisin Cookie Pancakes"  @http://www.pinterest.com/veggienook/

So now, about this recipe. This is basically dessert in breakfast form- yes I am giving you complete permission, as a nutritionist, to eat cookies for breakfast! Even better- cookies drizzled in maple syrup!

But don’t worry, they are packed with fiber (mmm oats) and healthy fats and only use unrefined sweeteners to keep you feeling full and satisfied and to prevent blood sugar spikes. They are Vegan and Gluten-free (make sure you use certified gluten-free oats like these). They taste sinful, but do your body good. Basically you are winning at life by eating these pancakes.

Oatmeal Raisin Cookie Pancakes for One!
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Ingredients
  1. Makes 4 small pancakes.
  2. 1 tbsp flax + 3 tbsp water, set aside to gel
  3. 1/2 cup rolled oats
  4. 1/2 tsp baking powder
  5. 1/4 tsp ground cinnamon
  6. 1/4 tsp vanilla extract
  7. 1/3 cup liquid (I used 1/2 natural apple juice and 1/2 water)
  8. 2 tbsp brown rice syrup or coconut nectar
  9. 2 tbsp raisins, plus more for topping
  10. coconut oil, for frying
Instructions
  1. In a small bowl, mix your ground flax and water together and set aside for 10 min to gel.
  2. Heat a large pan over medium heat.
  3. Add the rest of your ingredients, except the raisins to your blender and add in the flax gel when it’s ready. Blend, but not until it’s smooth, you still want texture. Add in the raisins once done and stir to incorporate.
  4. Grease your pan with coconut oil and pour out the batter to make 4 small pancakes. Cook for about 5 minutes on one side and couple more on the other.
  5. Serve hot with additional raisins and maple syrup on top!
  6. Instead of 2 tbsp maple syrup, you can also use 1 packet stevia + an extra tablespoon almond milk.
http://canned-time.com/

 

‘Breakfast In Bed-Fest’ entry #3 from Gabby @ The Veggie Nook  "Oatmeal Raisin Cookie Pancakes"  @http://www.pinterest.com/veggienook/ 

Best enjoyed in early morning light with a coffee. Mmmmm

‘Breakfast In Bed-Fest’ entry #3 from Gabby @ The Veggie Nook  "Oatmeal Raisin Cookie Pancakes"  @http://www.pinterest.com/veggienook/

 

05c6d19702cc11a5c4656d78698f69c1   If you like my recipe here, I hope you’ll hop on over to my blog the veggie nook and connect with me on social media: Facebook, Twitter, Pinterest, Google + and Instagram!

 

 

 

These do look delicious Gabby, thanks so much for sharing!

Check back each month for another entry in the ‘Breakfast In Bed-Fest’ contest.

Thanks so much Gabby ♥


‘Raw’ Sunflower Seed Crackers

In a few weeks, I’ll be sharing a recipe and more information about a fabulous new ‘Raw’ foods  recipe book from
 
The cookbook is now available at Amazon.  Check it out and be sure to check back to Canned-Time for more details and a shared recipe from the book on March 26th.

Raw Sunflower Seed Crackers from Canned-Time.com

I’ll be highlighting a few of my own Raw recipes this month as well.
 Raw crackers are one truly delicious part of my healthy diet plan.  The flavor combinations, nutrition and varieties are endless.
 I mixed up this Sunflower Seed variety years ago and it is still a personal favorite, especially good with sweet jams, nut butters or just as a snack on it’s own.
Easy to mix up and inexpensive to make.
Raw Sunflower Seed Crackers from Canned-Time.com

 A perfect pairing with homemade peanut butter as well ♥

Recipe for that is HERE.

Homemade Peanut Butter from Canned-Time.com

Raw Sunflower Seed Crackers
Yields 20
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Ingredients
  1. 1 cup Sunflower Seeds
  2. 1/2 cup Sesame Seeds
  3. 1 cup Almond Meal
  4. 1/2 cup Ground Flax Seed
  5. 1 cup Sprouted Quinoa
  6. 1 tsp Red Pepper Flakes
  7. 1 tsp Garlic Powder
  8. 1/3 cup Nutritional Yeast
  9. 1/3 cup Tahini
  10. 2 Tbs. Hemp Oil
  11. 1/4 cup Olive Oil
Instructions
  1. Combine all dry ingredients in a food processor or just stir them up in a big bowl.
  2. Mix together the wet ingredients.
  3. Combine both in a large bowl and mix well until you have a soft batter that will stick together.
  4. Add water slowly if there is not enough moisture.
  5. Roll out the dough between wax paper sheets to about 1/3 inch and cut into slices or squares. Dehydrate on 115 for about 10 hours. Store in a sealed container.
http://canned-time.com/
 
Raw Sunflower Seed Crackers from Canned-Time.com

 ♥

Check out more nutritional information on the benefits of Sunflower Seeds:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=57http://www.whfoods.com/genpage.php?tname=foodspice&dbid=57


Vegan Coconut Key Lime Fudge with ‘Raw Options’


Coconut Key Lime Fudge with Raw Options from Canned-Time.com
 
 
A favorite fudge revisited…. 
 Coconut Key Lime Fudge with Raw Options from Canned-Time.com
Vegan Coconut Key Lime Fudge
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Ingredients
  1. 1/3 Cup Almond or other nut milk (can be vanilla flavor but should be unsweetened)
  2. Nellie & Joe's Famous Lime Juice
  3. 5 Tbs. Key Lime Juice or fresh Lime
  4. 1 Cup Coconut Flakes
  5. 8 Oz. non dairy creamy cheese (like Tofutti) room temperature
  6. 4 Tbs. melted Coconut Oil
  7. 1 tsp. Vanilla Stevia
  8. Pinch of Sea Salt
  9. Pinch of Cinnamon
  10. 1 tsp of Guar Gum or Corn Starch for thickening (optional)
After the batter is blended smooth, stir in
  1. Cocoa Powder for dusting
  2. 1/2 Cup Chopped Walnuts
  3. 1/2 Cup Carob Nibs or Chocolate Chips (unsweetened for either)
Instructions
  1. Mix all ingredients in a blender until a creamy batter is achieved much like cottage cheese or cheesecake batter. You may need to adjust the amount of almond milk until you get yours just right.
  2. Stir in chips and nuts after your batter is smooth.
  3. Pour into a 8 X 8 square pan.
  4. Chill in the freezer or fridge until firm.
  5. Dust top with cocoa powder.
  6. Store covered and chilled.
http://canned-time.com/
Coconut Key Lime Fudge with Raw Options from Canned-Time.com 
♥ 
 
 


Sugar-Free Thai Pepper Kumquat Conserve



Spreadable Love -  Spicy Thai Pepper Kumquat Conserve from Canned-Time.com #condiments #healthyjams #sugarfreejams #veganfoodshare #veganjams

 Nothing better than sweet and spicy in my mind.  I discovered Kumquats a few years ago and though they are delicious fresh, I also love a thick delicious preserve made up in minutes with these golden darlings.  Similar in taste to an orange but with the tart bite of a lime, they lend themselves to cooking quickly into a jam.  Cooking them, rind and all, allows for a healthier fruit spread as well.  The rinds will soften up much like citrus candies and is packed with flavor and nutrition.  The spice from the Thai Peppers makes the jam a little more adult and can be adjusted up or down to your tastes.  If you’ve never tasted these little gems, fresh or preserved, I’d highly recommend giving them a try.  This sugar-free version of a spicy Conserve is a perfect way to explore the world of Kumquats.

 

Spreadable Love -  Spicy Thai Pepper Kumquat Conserve from Canned-Time.com #condiments #healthyjams #sugarfreejams #veganfoodshare #veganjams

The seeds of the Kumquats have a natural ability to help thicken the fruit juices into a spreadable sauce.  They are larger than lemon seeds despite the small size of the Kumquats and easily removed after slicing them in half.  Some recipes suggest binding up the seeds in cheesecloth and submerging them in with the boiling fruits while they cook.  I just put the seeds into a tea strainer and set that in with my Kumquats while they cooked.  This isn’t an essential step but it helps make up for the lack of sugar in my recipe.

Spreadable Love -  Spicy Thai Pepper Kumquat Conserve from Canned-Time.com #condiments #healthyjams #sugarfreejams #veganfoodshare #veganjams

Spreadable Love -  Spicy Thai Pepper Kumquat Conserve from Canned-Time.com #condiments #healthyjams #sugarfreejams #veganfoodshare #veganjams

The tangy tart Kumquat mixed with a pinch of heat makes a perfect complement to breads or salty crackers.

Sugar Free Thai Pepper Kumquat Conserve
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 3 cups Kumquats, washed, dried, sliced, seeds removed
  2. Save the Kumquat seeds for quicker thickening if desired, doesn't effect the end flavors.
  3. 1 1/2 cups filtered Water (more as needed)
  4. 1 tsp liquid Stevia ( I used NuNaturals brand)
  5. 1/2 tsp Thai Pepper flakes or to taste (wouldn't go more than 1 tsp though, just sayin')
  6. pinch of sea salt
Instructions
  1. In a large sauce pan, bring water and sliced fruit to a hard boil. Add in stevia and salt. Reduce heat to a strong simmer and stir frequently, about every 2-3 minutes.
  2. Continue cooking / stirring until the water is beginning to thicken up some. Reduce heat to a slow simmer.
  3. Test one Kumquat slice (careful to let it cool, it will be HOT) Add a drop or two more Stevia to taste if needed. This also lets you know how the peels are tasting. They should have a bite to them but not be tough when you're finished.
  4. Continue simmering your fruit until the water has turned into a syrupy bubbling sauce. This will happen quite quickly once the fruit has softened and the water has boiled off. Taste test again and add in a little more water to continue cooking if the peels are not soft enough to your liking.
  5. Add in the Thai Pepper and simmer 5 more minutes on low heat.
  6. While your Peppers are softening, heat your glass containers for your preserves. I run mine under hot water for a minute or two and then remove the water and shake out any excess just before using them for jam.
  7. Remove your pan from the heat. Place your jar(s) close to your pan on top of a dish towel.
  8. Carefully ladle in fruit to almost fill jars. If you have a canning funnel, that's the least messing way to do this. Let the filled jars sit for 30 minutes to cool some before placing on lids.
  9. Allow jars to cool completely before storing in the fridge or freezer.
  10. Serve jam room temperature with hot bread or top off some vanilla ice cream for a real treat.
http://canned-time.com/

Spreadable Love -  Spicy Thai Pepper Kumquat Conserve from Canned-Time.com #condiments #healthyjams #sugarfreejams #veganfoodshare #veganjams

 Summer is just around the corner with all the beauty and fresh flavors of fruits.  I use canning as a way to preserve some of those flavors to enjoy year round.  It’s easy.  Don’t get too hung up on all the in’s and outs of the process.  It really can be as simple as boiling down the fruits and preserving them safely in the fridge or freezer.

Can’t you almost smell the spicy fruity aroma now?

Spreadable Love -  Spicy Thai Pepper Kumquat Conserve from Canned-Time.com #condiments #healthyjams #sugarfreejams #veganfoodshare #veganjams

Catch up on your Kumquat nutrition facts and fun HERE.

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