Starr’s “Cashew Butter Ice Cream with Raspberry Ginger Coulis” from The Misfit Baker – Nut Butter Blast entry #2

This year, I’ll be featuring a different blogger each month with their favorite nut butter or seed butter recipe and could be sweet or savory.  From the lovely Starr over at The Misfit Baker today, I’m happy to share her creamy, rich vegan ice cream.  Just perfect for a Valentine’s Day dessert folks!  Check it out:

Reading through the contributions to last year’s Canned Time event, “Favorite Family Desserts – Veganized“, I was blown away by the amazing array of treats featured, from cookies to cakes to pies, all crafted by some very talented food bloggers. So obviously I jumped at the chance, when Angela invited me to participate this year!

Cashew Butter Ice Cream - A decadent dairy-free ice cream, lightly sweetened with pure maple syrup.

For 2016, she chose the theme “Nut Butter Bash”… Doesn’t that sound fun?!… So all the recipes have to use some kind of nut or seed butter. Seemed easy enough at first, but since my recipe was going to be a February post, I decided that it should also have a Valentine’s Day sub theme. The more I thought about it, the more I realized that nut butters just aren’t very romantic or sexy.

Sometimes inspiration can come from an unexpected source. In this case, it was an ice cream machine. You see, I got one for Christmas, and have been a vegan ice cream making fool ever since! I love how silky smooth it makes my homemade ice creams and totally recommend getting one (if you haven’t already)… Anyway, as I was watching it churn (yes, my life is that exciting :-) ), a light bulb went on. Rich, creamy, cashew butter blended into ice cream! How amazing would that be?!

Cashew Butter Ice Cream - A decadent dairy-free ice cream, lightly sweetened with pure maple syrup.

To get my ice cream Valentine’s Day ready, I moulded it in heart shaped silicon baking cups before the final freeze. Then before serving, drizzled raspberry ginger coulis over it for a little colour. If you don’t have any moulds, then you could also freeze it in a shallow container and once it’s hard, use a heart shaped cookie cutter to cut out the shapes (it may need to soften a little before cutting). And if you’re not into fancy shapes, just scoop it into a bowl and drizzle on the sauce.

I recommend making the ice cream the day before, so that it has ample time to set, especially if you are not going to be using an ice cream maker (I’m including instructions for that with the recipe). You also want to make the coulis the day before so that the flavours have time to blend.

Check out January’s entry, Becky’s Loaded Vegan Mac n Cheesy Cashew Butter Carrot Sauce, and follow along to see all the “Nut Butter Bash” recipes that come this year.

Cashew Butter Ice Cream with Raspberry Ginger Coulis

Author: Starr Wong @ The Misfit Baker

Recipe Type: Dessert          Cuisine: American
Yields: 4 cups (approx.)

Ingredients:

ice cream:

  • 1 (13.5oz/400ml) can Coconut Cream (full fat)
  • 1 cup Non-Dairy Milk (I used almond)
  • 3/4 cup Unsalted Cashew Butter
  • 2/3 cup Pure Maple Syrup
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Xanthan Gum (optional)
  • 1/8 tsp Salt

coulis:

  • 2 cup Raspberries, fresh or frozen (thawed)
  • 1-3 tbsp Pure Maple Syrup (based on sweetness desired, I used 2 tbsp)
  • 2 tsp Lemon Juice
  • 1 tsp Peeled and Minced Fresh Ginger

Instructions:

ice cream:

Machine method (suggested): Place all ingredients in a blender and blend until thoroughly combined. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s directions until it reaches a “soft-serve” consistency (I ran it in my machine for 20 minutes). Transfer ice cream to a freezer friendly container (or silicon moulds if shaping), seal container, and freeze for at least 2 hours or overnight.

Still-Freeze method: Place all ingredients in a blender and blend until thoroughly combined. Pour mixture into a shallow, flat-bottomed, freezer friendly container, cover surface with plastic wrap (this helps to prevent ice from forming), seal container, and place in freezer. Check the mixture hourly. When the mixture is almost firm around the sides and bottom (the centre with still be liquidy), transfer to a chilled bowl and beat vigorously (either using a whisk or a hand mixer)… The point here is to break down the large ice crystals and to aerate the mixture. You’ll want to complete this task as quickly as possible, so the mixture doesn’t thaw… Transfer mixture to a clean and dry, shallow, flat-bottomed, freezer friendly container (or silicon moulds if shaping), seal container, and freeze until set (several hours or overnight).

coulis:

Place all ingredients in a blender and process until smooth. Pass through a fine-mesh sieve and discard seeds.

serving:

Unmould ice cream onto dishes and let rest at room temperature for 10-20 minutes before serving (this allows the full cashew flavour to emerge and makes the ice cream extra smooth). Alternately, if you have not moulded your ice cream, let ice cream rest at room temperature for 10-20 minutes before scooping. Drizzle with coulis and serve.

Thanks so much Starr!  What a wonderful idea for Valentine’s Day this weekend…

You can find more Misfit Baker recipes and news at TheMisfitBaker.com.

 


“2015 Family Favorite Desserts – Veganized” Final Vote!

Each month in 2015, 

I had the honor of sharing some super fantastically healthy recipes from some favorite blogger friends!

2015 Family Favorite Desserts - Veganized entries on Canned-Time.com

Well now it’s time to vote for your favorite recipe(s) from the group:   Let’s Review!

 

Cara’s “V-Day Raw Pops

from ForkandBeans.com

Cara Reed's "V-Day Raw Cake Pops" Entry #1 in the Canned-Time.com's 2015 "Family Favorite Desserts - Veganized" event

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Julie’s Vanilla Almond Macaroon Nests with Chocolate Eggs

from JuliesLifestyle.com

Vanilla Almond Macaroon Nests with Chocolate Eggs from Julie @JuliesLifestyle.com - February's "Family Favorite Dessert - Veganized" entry

 

 

 

 

 

 

 

 

 

 

 

Kristy’s Peanut Butter Chocolate Fudge

from KeepinItKind.com

Peanut Butter Chocolate Fudge from Kristy @Keepin’ItKind.com – March’s “Family Favorite Dessert – Veganized” entry

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Becky’s Cherry Chocolate Vegan Cupcakes

from GlueAndGlitter.com

cherry chocolate vegan cupcakes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Kathy’s Lavender Gin Strawberry Shortcake

from HealthySlowCooking.com

'Lavender Gin Strawberry Shortcake' from Kathy @HealthySlowCooking.com - May's "Family Favorite Dessert" entry

 

 

 

 

 

 

 

 

Poppy’s Cherry Almond ‘Bakewell’ Cheesecake

from BunnyKitchen.com

 

Poppy's Cherry Almond 'Bakewell' Cheesecake - Raw and Oil Free - 'Family Favorite Dessert" entry for June on Canned-Time.com

 

 

 

 

 

 

 

 

Brandi’s Vegan Mexican Hot Chocolate Sweet Potato Pudding
from TheVegan8.com

From TheVegan8.com - Brandi's Vegan Mexican Chocolate Sweet Potato Pudding - 'Family Favorite Desserts entry for July

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Annie’s Apricot Tartlettes

from AnUnrefinedVegan.com

From 'AnUnrefinedVegan.com Annie's Apricot Tartlettes - Family Favorite Desserts entry for August

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dianne’s Chocolate Cream Pie

from DiannesVeganKitchen.com

From Chic Vegan.com - Dianne's "Chocolate Cream Pie" – Family Favorite Desserts entry for September

 

 

 

 

 

 

 

 

 

Mandy’s Triple Chocolate Peppermint Brownies

from BeSolefulLiving.com

Mandy's Triple Chocolate Peppermint Brownies

 

 

 

 

 

 

 

 

 ****************************************************************************************************** 

So let’s VOTE!

a Rafflecopter giveaway

 

Anyone may vote as often as they’d like for their favorite recipe now through February 29th, 2016.
The winning Blogger will recieve a gift package from NuNaturals, along with their choice of Animal Welfare Charity to be featured on Canned-Time.com throughout 2016 plus have their recipe featured in the sideboard of my site here.
Feel free to share this link with your friends to spread the luv for your blogger!

Lots of hugs and thanks to each lovely lady who paricipated last year for their efforts and work on such wonderfully healthy recipe ideas ♥ 

And special thanks to Ron and the NuNaturals team for supplying Stevia products to the gang.


Super Simple Super Bowl Cucumber Avocado Jalapeño Gazpacho from ‘FullyRaw.com’

Super Simple Superbowl Avocado Jalapeño Dip from 'FullyRaw.com'

5 minutes …tops, to mix up this fresh, healthy, spicy dip from Kristina @FullyRaw.com for your Super Bowl Party.

Everything gets dropped into a blender or food processor so there’s no dicing or shredding…just chop, chop, chop, eat!

Check it out!

Cucumber Avocado Jalapeño Gazpacho
Print
Ingredients
  1. Carrots
  2. Broccoli
  3. Cauliflower
  4. Colorful Sweet Bell Peppers
  5. Celery Sticks
  6. For the Gazpacho
  7. 1-2 small cucumbers
  8. 1 ripe avocado
  9. 1 green jalapeño pepper
  10. Freshly diced dill
  11. Freshly diced cilantro
  12. Dried Dill
  13. Dried Cilantro
  14. Juice of Half a Lime
  15. Juice of Half a Lemon
Instructions
  1. Blend the Gazpacho ingredients in a blender or food processor until smooth. Chill, covered until serving time.
  2. Serve with fresh veggie sticks and chips.
Notes
  1. Makes about 2 cups of dip
http://canned-time.com/

 

I’ve been a huge fan of Kristina’s for years now.  Her life is an inspiration to all those who care about their bodies.  Who care about animals.  Who care about the earth.  She gets my juices for healthy living flowing each and every time I see one of her fabulous videos or scroll through her fabulously healthy and delicious recipes.  I’m sharing today her latest in a long list of my favorites.

Super Bowl Cucumber Avocado Jalapeño Gazpacho on Canned Time

Whether you’re a football fan or not be sure to click HERE to check out Kristina’s Super Bowl Party Snacks today!

Thanks Kristina for all the hope and inspiration you share.

 


A Dandy Little Chocolate Marshmallow Valentine’s Day Pie

Valentine's Day Dreamy, Creamy Chocolate Marshmallow Pie from Canned-Time.com

The sweetie-pie folks over at Dandies All Natural Marshmallows asked me to take a crack at a vegan Valentine’s Day dessert using their tasty little marshmallow gems in the mix.  Glad to right?

Of course I’d like to share that recipe with you all but even more so….I got to enjoy this creamy, chocolate cloud of a pie for myself…hard work folks!  

Granola Crust Chocolate Raspberry Holiday Pie - Gluten & Oil Free, Vegan from Canned-Time.com 

 Dandies Marshmallows are made with all natural ingredients, contain no high fructose corn syrup or gelatin (they’re 100% vegan!), and are the first ever marshmallow to be Non-GMO Project Verified. Oh, and kosher too! 

The first Non-GMO Project Verified marshmallows.  Made by long-time vegans and longtime friends Ryan Howard and Dan Ziegler, Dandies are air puffed, which gives them a traditional texture and flavor that melts and tastes just like the marshmallows we grew up with. Produced in the company’s dedicated facility, which is free of dairy, eggs, peanuts, and tree-nuts, these vegan marshmallows are also free of wheat, gluten and corn, and certified kosher by the Chicago Rabbinical Council. 

 

 

 

 

 

For my Valentine’s Day pie, I melted dark Vegan Chocolate Chips, Almond Milk, a bit of Coconut Oil and 1 bag of Dandies Mini Marshmallows into a creamy, dreamy custard.  Then blended that mixture in with some coconut cream for a rich, creamy texture that melts in your mouth.

I created a brand new crust for this wonderful pie.  It’s made from ground up granola, coconut oil and nut milk. 

Granola Crust Chocolate Raspberry Holiday Pie - Gluten & Oil Free, Vegan from Canned-Time.com

 The combination of crunchy granola and the dreamy, fluffy marshmallow lightened chocolate is a

Valentine’s Day dream.

Granola Crust Chocolate Raspberry Holiday Pie - Gluten & Oil Free, Vegan from Canned-Time.com

Best thing about my Valentine’s Day pie?  No Gelatin!!

minidandies-4755_300dpi Gelatin is derived from pork skins, pork, horses, and cattle bones, or split cattle hides. 

NOT in my pie please!!

Granola Crust Chocolate Raspberry Holiday Pie - Gluten & Oil Free, Vegan from Canned-Time.com The sour, fresh raspberries just put this pie over the top.

 Serve a slice to someone you love and they’ll be instantly in luv ♥

 

Dreamy Chocolate & Marshmallow Cream Pie
Makes 12 - 15 pie shaped slices.
Print
Granola Crust
  1. 10 oz. Sweet Granola of choice
  2. 1/3 cup Organic Coconut Oil
  3. 1/4 cup Vanilla Nut Milk ( I used Almond)
For the Chocolate Marshmallow Filling
  1. 2/3 cups Vanilla Nut Milk
  2. 10 oz. Vegan Chocolate Chips
  3. 10 oz. Dandies Mini Vanilla Marshmallow
  4. 1 Tbs. Coconut Oil
  5. 2 Frozen Bananas
  6. 1 Pint Coconut Milk Creamer\
  7. 1/2 tsp. Sea Salt
Make the crust
  1. Blend Granola, Oil and Nut Milk in a food processor, pulsing until the granola is sticky and will form a ball when squeezed between fingers.
  2. Press the mixture into the bottom of an 8" pie plate. Chill until your filling is made.
Make the filling
  1. In a microwave safe bowl, combine chocolate chips, marshmallows and nut milk. Heat in 30 second intervals until chocolate has softened when stirred. It does not have to be completely melted at this point and the marshmallows will only be slightly softened.
  2. Transfer the heated mixture to a food processor bowl and chill in the freezer for 10 - 15 minutes.
  3. Add in the remaining ingredients, oil, bananas, salt and creamer and blend until smooth, about 1 minute.
  4. Pour the chocolate mixture into your prepared crust ( you may have a little extra filling) and place the pie carefully into a flat surface of your freezer to harden. Freeze for at least 5 hours until the center is completely set. See notes.
  5. Top with fresh berries or Vegan whipped cream.
Notes
  1. I also made this pie with a pastry crust (pre-baked and cooled) and topped it with a fresh blackberry / cream drizzle which was fabulous. The pie is very rich. A little piece goes a long way so the fresh berry topping is best to contrast the sweet for me. Freeze the pie before serving then thaw 5 minutes before slicing and serving.
  2. Store in the freezer, tightly wrapped to prevent funky flavors getting to your pie for up to 6 months.
http://canned-time.com/

Valentine's Day Dreamy, Creamy Chocolate Marshmallow Pie from Canned-Time.com 

 

Thanks to Dandies Marshmallows for providing me with product samples for my recipe.  

 

 

 

 

 

 

 

 

 

 

 

 

 


Adding Powdered Greens to your diet, deliciously + a Giveaway!

I want to share some thoughts today on Vegan “Dieting” and healthy weight loss.  

I’m absolutely NOT a ‘green smoothie’ gal – can’t stand the taste so I stopped trying to like them years ago.  But green powders, full of tons of nutrients like ‘Organic Spirulina’ Chlorella, Wheat Grass, Barley’ – that I can do everyday to add healthy, non-fat greens to my diet.  I’ve been hiding Oriya Organics green powders in my foods for over a year now and can really attest to the increased energy they can give an already healthy, plant based diet.

The wonderful folks at Oriya want to share some goodies with one lucky reader now this week.  Don’t forget to enter to win a full size of their ‘Supergreen Medley’ a full size ‘Superfood Protein Medley‘ and a cool mixing cup – all up for grabs at the end of the post here.

First a little background on me:

I’m one of those Vegans who didn’t exactly lose weight when I stopped eating meat and animal products 3 years ago.

Power Packed Peanut Butter Green Smoothie:When I stopped eating dairy products 5 years ago, I basically lived on meat and veggies for two years.  That brought me a pretty extreme weight lose, half the hair on my head and lots less muscle tone.  

I wasn’t eating dairy and my joint pains and swelling did subside but my weight lose was anything but healthy.  So my first years of going full Vegan packed on the pounds.  I drive for my job.  All day.  And if I’m not disciplined in making snacks and carry along meals for myself, I’ll end up at the 7-11, filling myself on processed chips, Vegan cookies (Nutter Butters mostly)  and little or no greens each day.  Although I did create mostly healthy dinners for myself and my husband back then, my daily diet was kind but anything but healthy.

 

 Lots of unhealthy foods are still Vegan.  And in my quest to be cruelty-free in my choices, I had turned my body from lean to chunky in just 1 year.  60 pounds of chunky to be exact.  All the while writing a healthy vegan food blog glorifying all the wonderful tastes and treats that could be enjoyed by those who swear off the animal products for a kinder way of life.  After 45 years of yoyo, no carb, high protein dieting – I dove head first into the world of potatoes, breads and sweets to fill my day.  Who’d have thought that those healthy nuts and whole grains I could now enjoy would go straight to my hips and thighs?  

My new enemies?  Processed Fats and Starches.Luxuriously Chocolate Orange Coconut Pudding Bowl on Canned-Time.com

I would LOVE to be 75% Raw in my diet but, my lifestyle just doesn’t allow for that.  So instead, I’ve tried to use green smoothies and lots of fresh fruits and dressings to keep those processed foods to a minimum. My dinners now are usually salads or soups.  I’ve made whipping up a fat-free, delectable salad dressing down to an art using fresh fruits and vegetables as the flavors instead of creams and oils.  I’ve also conditioned myself to eating 75% of my calories usually by noon.  This not only helps to keep the weight off by has dramatically helped my sleep patterns.  Fat and processed-free living has taken off those extra pounds replacing them with a leaner, mostly pain-free, healthy body.  I’ve never had so much energy and bounce as I do now in my 50’s. 

Vegan Mushroom Chili Wraps - from Canned-Time.com A simple, savory way to spike your green veggie intake without sacrificing full flavored, fast foods. These wraps combine all the goodness of winter vegetables, a bit of spice and some green goodness slipped in for extra energy.

Through all my past months of reducing fats, limiting my processed grains and gluten and most importantly, keeping processed foods to a minimum, I can say that I haven’t felt deprived or hungry most days.

Not only has my energy and stamina soared in 2015, my joints pains are all but gone and I have little or no cravings for foods that used to make me feel bloated and sluggish like White Rice or fried chips.  So many Vegan snacks available now are cruelty-free but do little to help you build strength and stay slim.  Although the chili wraps here have some processed ingredients ( for convenience sake mostly) it can still be a delicious part of your day as long as you stick to fresh fruits and veggies for the remainder of your meals.  Starting my day with a quick and easy, power-packed Green smoothie, then a light, healthy raw lunch certainly allows for a slight splurge at the end of my day.  The addition of the SuperGreen Medley in with the chili can bring a significant boost to the nutrition of meal.  Whether you use a little or a lot in your chili, the flavors are sure to cover up any Green taste here and you are left with a savory, rich spicy meal that would never be looked on as ‘diet’ food in my book.

Delectable, Detoxifying Mushroom Chili Wraps
A simple, savory way to spike your green veggie intake without sacrificing full flavored, fast foods. These wraps combine all the goodness of winter vegetables, a bit of spice and some green goodness slipped in for extra energy.
Print
Ingredients
  1. 4 15 oz. cans of Black Beans, unrinsed
  2. 3 cups Mushrooms, diced
  3. 4 - 6 Red Potatoes, diced
  4. 3 Celery stalks, chopped
  5. 1 Carrot, diced
  6. 25 oz. can organic diced Tomatoes
  7. 2 Tbs. Garlic, diced
  8. 1 jar organic Salsa of choice
  9. 2 Tbs. Onion Powder or 2 medium fresh Onions diced
  10. 1/2 tsp smoked Paprika
  11. 1 tsp. Sea Salt
  12. 4 Tbs. Liquid Smoke
  13. 3 - 4 Tbs. Chili Powder or to taste
  14. 1 1/2 cups Soy Curls
  15. 1 1/2 quarts Vegetable Broth
  16. 1/4 cup Oriya SuperGreen Medley protein powder or equivalent
Instructions
  1. In a large soup pot or Dutch oven, combine all ingredients except for the SuperGreen Medley green powder. Heat, stirring occasionally to a boil. Reduce heat and simmer for 15 minutes until the potatoes are soft and the soy curls have hydrated. Your chili gravy will thicken significantly as it cooks and the vegetables absorb the liquids in the pot.
  2. Cook on low for 1+ hours until ready to serve.
  3. Dish up bowls or spoon about 1 cup of chili into large wraps. Sprinkle with a tsp. or 2 of SuperGreen Medley green powder just before serving.
Notes
  1. Makes about 4 Quarts of Chili.
  2. Store in sealed containers in the fridge for up to 1 week or freeze for 6 months.
http://canned-time.com/
Luxuriously Chocolate Orange Coconut Pudding Bowl on Canned-Time.comAll Oriya Organic products are certified organic, non-gmo, vegan, and raw.  No fillers, artificial ingredients, flavors, sweeteners, or synthetic nutrients.  Perfect for boosting nutrition and with just these 3 recipes I’ve shared here, you can hide a whole bunch of green goodness in some exceptionally yummy foods!

Oriya Organics  is promoting a “two green smoothie per day” goal this month.  

The basics of their New Year push:

a. Two green smoothies a day for a month
b. Five small, healthy meals a day to keep metabolism going – (two of those meals being green smoothies).
c. Bonus: (For people who are committed to making change) Cut out five inflammatory foods (gluten, dairy, soy, sugar, trans fats—these are some of the big ones for me of course!

You can check out more details of their project HERE>  I’ve had the pleasure of  sticking to,  and benefiting from their products this month as well.  The 2 green smoothie thing has really worked well for me after the week of Cruise food I binged on during our Caribbean trip after Christmas.  I’m sharing a couple other ways here to incorporate their wonder-green powder into other meals as well.  I’ve actually been adding Oriya whenever and wherever I can this month.  With a little creativity, you can too! 

 

Chocolatey Orange Pudding Bowls:

12 oz. Raw Organic Hemp Seeds, 1 cup Organic Maple Syrup, 3 small peeled Oranges, 1/2 cup Raw Cocao Powder, 1/2 cup Raw Coconut Butter, Pinch of Sea Salt, 1/4 cup Oriya Organics SuperGreen Medley powder, 1 – 2 cups preferred Nut Milk and Cocao Powder for dusting.

Mix ingredients in a food processor and chill overnight.  Pour into bowls and top with your favorite toppings. Dust with extra Cocao powder for more chocolate pow!  Store covered in the fridge or freezer.

Luxuriously Chocolate Orange Coconut Pudding Bowl on Canned-Time.com

Power Packed Peanut Butter Green Smoothie:

2 – 3 Frozen Bananas, 1 1/2  cups Unsweetened Organic Nut Milk, 3 Tbs. Powdered Organic Peanut Butter, 1/2 tsp. Vanilla and 2 tsp. Oriya SuperGreen Medley Protein Powder.

Blend all ingredients until smooth.  Enjoy!

Power Packed Peanut Butter Green Smoothie:

If you live in the U. S. and would like a chance to try out these powerful supergreens products for yourself, 

just answer a few quick questions after clicking the giveaway box below.

a Rafflecopter giveaway

Contest ends January 30th, 2016.  1 winner will be notified via email on February 1st.

Vegan Mushroom Chili Wraps - from Canned-Time.com A simple, savory way to spike your green veggie intake without sacrificing full flavored, fast foods. These wraps combine all the goodness of winter vegetables, a bit of spice and some green goodness slipped in for extra energy.

 Good luck everyone!


Becky’s Loaded Vegan Mac n Cheesy Cashew Butter Carrot Sauce – Entry #1 in the 2016 Nut Butter Bash

Happy New Year and hello again after a much needed break from blogging and social media…..

My husband and I just returned from a wonderful trip through the Caribean and I’ll share more about that soon but today I’m welcoming Becky Striepe of ‘Glue & Glitter’  fame back for her third year participating in another monthly themed guest blogger event on Canned-Time.com.

This year the recipes from featured bloggers will include either nut butter or seed butter and could be sweet or savory.  I can’t wait to share each month again some of the best recipe talents out there and here’s the first:

Loaded Vegan Mac in Cheesy Cashew Butter Carrot Sauce

Pasta of your choice, covered in a creamy, cheesy cashew carrot sauce and loaded with bacon, broccoli, and green onion goodness.

Pasta of your choice, covered in a creamy, cheesy cashew carrot sauce and loaded with bacon, broccoli, and green onion goodness.

I’m super thrilled that my cashew carrot mac recipe is kicking off the Canned Time Nut Butter Bash! Each month this year, Angela is going to feature awesome nut- and seed-butter recipes. It’s an honor to be the first blog on this adventure.

Carrot Cashew Cheesy Sauce Ingredients

I know: the pasta in the picture isn’t mac, but let’s be real, you guys. The shape of the pasta is not the important thing when you’re making this dish. What’s important is that it’s covered in a creamy, cheesy sauce and loaded with bacon, broccoli, and green onion goodness. I made this recipe with farfalle, because Darrol Henry refuses to eat bowtie pasta, and I was pretty sure that he’d get over his shape-ism if I covered it in cheesy sauce.

I was right. Though he did pick out most of the broccoli.

Darrol Henry and his best friend have both decided that napping is for suckers. Every kid drops his nap at some point, but these guys did it a lot earlier than most, and it kind of took me and his buddy’s mom by surprise. She and I both work from home, so nap time for them is our time to crank out assignments.

Panic ensued, and then my friend suggested that we start swapping afternoons. Cue angels singing, y’all. It’s been amazing. Once a week, Darrol heads to his best friend’s house to party and eat supper while I work. Once a week, I take the boys for the evening, so my friend can get her stuff done. It’s great! And it’s been a lot of fun planning toddler meals for them.

The first couple of times that we swapped, I went the lazy route and served them Earth Balance Mac with peas mixed in, and they LOVED it. Mac and peas was suddenly Darrol’s favorite thing, but I didn’t want to make a processed food like that a regular meal for him.

The other night, Darrol asked for “pasta and peas” again, and I scrounged through the pantry for ingredients. My cheese sauce recipe is sort of a mash-up of the carrot-potato cheese that’s so hip right now and more traditional nut-based vegan cheese. It uses cashew butter instead of potatoes for creaminess. I also loaded it up with vegan bacon, broccoli, and green onions. Because, why not?

The result is a kid-friendly, secretly pretty healthy bowl of pasta.

What I like about using cashew butter instead of soaked, raw cashews is that it’s easier to get the creamy texture you associate with cheesy sauce. I’ve made this sauce in my Vitamix and in my 10-year-old Magic Bullet. It came out great both times! With a regular blender, you will need to puree longer, and you may need to add some extra water, but it’s much easier than pureeing whole cashews, even raw, soaked ones. There are directions for both a regular and high speed blender in the recipe below.

Pasta of your choice, covered in a creamy, cheesy sauce and loaded with bacon, broccoli, and green onion goodness.

You can really change up this recipe to suit what you have on hand. If you like things plain, just toss your pasta in the cheesy cashew carrot sauce, and you’re good to go. You can mix in your favorite veggies, if you like. You can spread it into a casserole dish, and bake it, or not. Have fun with this dish, you guys!

Loaded Carrot Cashew Cheesy Mac

Yield: 4-6 servings

Ingredients

  • 1 batch Cheesy Cashew Carrot Sauce (recipe below)
  • 4 dry servings of your favorite pasta, according to your package’s directions
  • 2 tablespoons olive oil
  • 4 pieces vegan bacon, minced
  • 1 cup broccoli florets
  • 1/2 cup roasted cashews, coarsely chopped
  • 2 green onions, chopped (green and white parts is fine)

Method

  1. Preheat the oven to 350F.
  2. Cook the pasta according to the package directions, and drain.
  3. While that’s cooking, heat the oil on medium-high heat, and saute the bacon and broccoli until the broccoli turns bright green.
  4. In an 8″x8″ baking pan or a Dutch oven, stir together the Cheesy Cashew-Carrot Sauce, macaroni, and broccoli-bacon mixture together. Top with cashews, and bake for 25 minutes.
  5. Serve, topped with the green onions.

Cheesy Cashew Carrot Sauce

Yield: 4-6 servings

Ingredients

  • 1 large carrot, chopped into 1″ pieces
  • 1/2 cup cashew butter, at room temperature
  • 1/4 cup rice vinegar
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon onion powder
  • 2 cloves garlic, minced or pressed
  • water, as needed
  • salt and white pepper, to taste

Method

  1. Steam the carrots for 5-7 minutes. You want them fork-tender.
  2. Combine the carrots, cashew butter, vinegar, nutritional yeast, onion powder, and garlic in your blender. Puree until smooth, adding 1 tablespoon of water at a time, as needed to reach a creamy consistency. A high speed blender will need less water than a regular one. I tend to need 2-4 tablespoons in a regular blender, and 1-2 in a high speed blender. Stir in salt and pepper, to taste.

Thanks so much Becky

Be sure to connect with Becky on the web below and check out her past entries on Canned Time as well:

Glue&Glitter.com

Facebook  Twitter  Pinterest  Instagram

Cherry Chocolate Vegan Cupcakes2015 Family Favorite Desserts / Veganized

Peach Ginger Green Smoothie 2014 Breakfast In Bed-Fest


Mandy’s Triple Chocolate Peppermint Brownies – from BeSolefulLiving.com, December’s ‘Family Favorite Dessert’ entry

In 2015, Canned Time is featuring a new recipe from a different blogger each month again.

This year’s theme: Family Favorite Desserts – Veganized.

My final entry for 2015 comes from the sweet Mandy over at BeSolfulliving.com.  Today Mandy is sharing:

“Triple Chocolate Peppermint Brownies”

brownies7
When my friend Angela, over at Canned Time, invited me to be a part of the Family Favorites Dessert series, I was over the moon and excited for my chance to try NuNaturals Stevia products. So, thank you, Angela, for the opportunity and challenge.
I knew that my dessert had to be something super chocolate-y because I swear chocolate runs in my family’s blood. My mom used to have to hide the bags of chocolate chips when I was growing up because my dad would eat them straight out of the bag…I’d be lying if I didn’t say I used to do the same. When I think back to my childhood, I’m reminded of my mom’s delicious chocolate chip cookies and brownies – we’d devour them right off the baking sheet, melted chocolate all over our fingers. Since I’m fairly comfortable with creating cookies, I wanted to move outside my comfort zone and attempt brownies…but not your ordinary brownies.
You know my love for tahini and when paired with chocolate, you’ve got a rich, magical combo. After several trials (only one of which went directly in the trash), I nailed the texture and flavor I was looking for. So, I present to you, my take on my mom’s brownies, but these are infused with peppermint for the holidays…
Rich – Fudgy – Sweet – Chocolate-y
So, how is it triple chocolate?! We’ve got cacao powder, melted chocolate chips (and un-melted) AND NuStevia Cocoa Mint Syrup. A chocolate lover’s dream!
brownies2
TRIPLE CHOCOLATE PEPPERMINT BROWNIES
Gluten-free, soy-free, oil-free, nut-free, egg-free, vegan
Makes 8 large brownies or 16 smaller ones.
What you need:
  • 2/3 cup gluten-free all purpose flour (garbanzo bean-free / I use Enjoy Life brand or King Arthur)
  • 1/4 cup cacao powder
  • 1/4 cup coconut sugar (or your choice of granulated sugar)
  • 1/4 tsp Himalayan salt
  • 1 cup chocolate chips (divided)
  • 1/2 cup raw tahini
  • 6 Tablespoons aquafaba (chickpea brine)*
  • 4 Tablespoons unsweetened plant milk
  • 2 Tablespoons NuStevia Cocoa Mint Syrup
  • 1 teaspoon pure vanilla extract
*Aquafaba is the liquid from a can of chickpeas. If you’re not a fan or happen to be allergic, I have also made these with two flax eggs (2 Tablespoons of ground flax + 6 Tablespoons of water).
**If you’re not a into stevia, simply omit and add an additional 1/4 cup of coconut sugar. You can use mint flavor/extract instead, but I do not have exact measurements. If you don’t like mint flavored treats, these brownies are still delicious without it.
How to:
  1. Preheat oven to 350 degrees Fahrenheit and grease an 8×8 glass baking dish.
  2. In a medium-large mixing bowl, whisk together the flour, cacao, coconut sugar and salt. Set aside.
  3. Next, in a double boiler (over med-low heat), gently warm your tahini and 1/2 cup of chocolate chips – stir constantly. Once the chocolate has melted and is smoothly combined with the tahini, remove from heat.
  4. Add the chocolate-tahini mixture to the dry mixing bowl, along with the other wet ingredients (aquafaba, milk, vanilla, cocoa mint syrup). Stir until well combined and then fold in the other 1/2 cup of chocolate chips. The batter will be thick and somewhat sticky.
  5. Evenly spread the batter into your greased baking dish using the back of a spatula to smooth it out.
  6. Bake for 20-25 minutes or until your tester comes out clean. Remove from the oven and allow to cool in the pan for at least 25 minutes before cutting. I was super impatient the first trial and not only made a crumbled mess, but I burned the roof of my mouth! Ha!
  7. Top with homemade Coconut-Peppermint Whipped Cream (see below) or ENJOY them plain.
 
brownies1
 
brownies3
 
brownies4
 
Coconut-Peppermint Whipped Cream:
  1. Chill a can of full fat coconut milk in the fridge for at least 24 hours.
  2. Once your coconut milk has chilled, place your mixing bowl in the freezer for 10-15 minutes.
  3. Scoop the thick cream part out of the can of coconut milk and place it in your chilled mixing bowl. Using a hand mixer or stand up mixer, whip until fluffy and creamy!
  4. Add 5-6 drops of Pure Liquid Peppermint NuStevia and whip again until combined.
 
*If you’re not a fan of stevia, simply omit and use 1/4 – 1/2 tsp of mint flavor/extract. Sweeten with your choice of maple syrup, coconut nectar, etc.
For photo purposes, I crushed a TruJoy Sweets Organic Candy Cane.
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brownies5
Thanks for stopping by!
<3


Win $100 In International Shipping Across the Globe – plus Roasted Chestnut Orange Maple Butter

Roasted Chestnut Orange Maple Butter on Canned-Time.com

So why is a food blog offering a package shipping giveaway?  Here’s why – 

  • All my readers can receive 74% cheaper than standard DHL shipping when using TransWorthy’s shipping!
  • You don’t have to wait in line at the post office.  This time of year that’s well worth its weight in gold!
  • You just scheduled your pick up from home or office and your package is picked up right at your door…awesome!

Roasted Chestnut Maple Orange Butter on Canned-Time.com

Who is TransWorthy?

TransWorthy is a worldwide shipping advisor that receives DHL discounted pricing which they then pass on to you. We’re talking 74% of savings on your shipping costs!

TransWorthy’s system offers the following benefits:

  • Ability to track your shipment on the DHL website

  • Convenient payment on their site

  • No waiting in lines (such a drag around the Holidays in particular!)

Roasted Chestnut Maple Orange Butter on Canned-Time.com

Roasted Chestnut Orange Maple Butter on Canned-Time.com

One of my readers will win $100 in shipping credits from TransWorthy.  

Yes, this is an odd mix for me but the thoughts of being able to award some lucky winner with a big help for the holidays was too much to pass by.  The credit never expires and does not need to be used in one shipment.  Just use it up as needed for shipping gifts or anything else to loved ones near and far.  Sounds good?

Enter below…………after you indulge in some Orange-Maple Roasted Chestnut heaven.  This spread truly is a gift of love if you find the time to mix some up.  You may need two batches once you’ve tasted a bit, you’ll be all too kind to give it all up even to the most loved of friends 😉

Good luck to all.  

a Rafflecopter giveaway

Open to Worldwide entries.  Contest ends December 10th.

Win $100 In International Shipping Across the Globe - plus Roasted Chestnut Orange Maple Butter

 Win $100 In International Shipping Across the Globe - plus Roasted Chestnut Maple Orange Butter

Win $100 In International Shipping Across the Globe - plus Roasted Chestnut Maple Orange Butter

Roasted Chestnut Orange Maple Butter
Creamy caramel-like spread for your toast or crackers this holiday is just 5 minutes away when you mix up a batch of this butter-love. A little goes a long way with so much flavor but there's still some good nutrition hidden here to justify the Christmas calories. Make 2 batches, you'll want one for yourself and share one with someone you love ♥
Print
Ingredients
  1. 12 - 15 Roasted Chestnuts
  2. 1/2 - 2/4 cup Maple Syrup (enough to cover the Chestnuts)
  3. 1 small Orange or Tangerine
  4. Pinch of Sea Salt
Instructions
  1. Combine all ingredients in a glass container and let them sit on the counter for 4 hours + (overnight is fine)
  2. In a small blender or food processor, blend the ingredients into a creamy butter. Chestnuts are very soft so this only takes 20 seconds of blending or less. Store in a glass container.
  3. Served warmed slightly is best or you can use it as an icing for cupcakes or spiff up your next smoothie with a big spoonful.
  4. Refrigerator safe for up to one month.
Notes
  1. Vegan, Glutten-Free, No Added Oil
  2. Makes about 6 ounces.
http://canned-time.com/

 

Here’s to a restful week to all ♥

Win $100 In International Shipping Across the Globe - plus Roasted Chestnut Maple Butter


Kathy Hester’s ‘The Easy Vegan Cookbook’ + a Giveaway!

How easy can it be to become ‘Cruelty Free’ and still love every bite of what you eat?  Pretty darn easy once you get the basics down.  The basics are especially easy now with help from Kathy Hester and her newest book:

The Easy Vegan Cookbook 

"The Easy Vegan Cookbook" by Kathy Hester - a review and book giveaway on Canned-Time.com

The first basic I absolutely fell in love with….I’ve made this one so many times this fall that I’ve actually memorized Kathy’s recipe for it…was her super simple, super moist and delicious Applesauce Spice Cake.  Oh my.  This one is so easy and so versatile, you’ll love having this basic, easy recipe in your head too.  Add in’s are perfect so adjust away to your own fruits and nut likes.  But keep this classic recipe base just as Kathy has created it for maximum spice tastes.

I LOVE the trick Kathy shares in this cake for using apple vinegar with baking soda as a quick and easy leavening.  It works perfectly every time.  After 5 cakes, I’ve got this one down and it’s a absolutely perfect quick gift to bring a friend on a cold fall day.  Just the smell alone of those baked apples and warm spices are enough to make me smile.

Applesauce Spice Cake"The Easy Vegan Cookbook" by Kathy Hester - a review and book giveaway on Canned-Time.com

Kathy has written a slew of creatively kind Vegan cookbooks since I first met her work 3 years ago and I love them all.  This one is just the book you grab for something quick and easy that’s still deliciously healthy and quest worthy.  In her last book, Oatrageous Oatmeals,  I fell for her granola recipe with its blend of pepitas, sunflower seeds and savory spice blend.  In ‘The Easy Vegan Cookbook’ I had a chance to try out Kathy’s

Chai-Spiced Almond Granola

"The Easy Vegan Cookbook" by Kathy Hester - a review and book giveaway on Canned-Time.com

I used pecans in mine only because I had a ton on hand this fall and they worked great with the cinnamon, clove cardamom blend in this batch.  Working out of my car as I do, I’m always searching for new snack ideas that wont pack on the pounds and travel well.  Her oat recipes are always dreamy and this one is as easy as it gets mixing up in one bowl and then baking in under 30 minutes.  Another keeper for my kitchen.

Now what goes with a big pot of hot chili this winter?  

I’d suggest my next recipe find from The Easy Vegan Cookbook. 

Kathy dwells down south where I grew up and went to school.  We both have a fine appreciation for good biscuits, morning or night.  We also share a love of all things ‘rosemary’ so I knew that this tender, fluffy biscuit would be the perfect side for my spicy 3 Bean Vegan “Clean Out The Fridge” Chili….and they were.  In fact I finished the biscuits off before I reached the bottom of my bowl of chili.  That hint of savory from the rosemary goes wonderfully with jams and sweet spreads as well while the pumpkin keeps everything moist and tender.

Whole-Wheat Pumpkin Rosemary Drop Biscuits 

"The Easy Vegan Cookbook" by Kathy Hester - a review and book giveaway on Canned-Time.com

Another quick recipe that’s sure to please your holiday guests in just minutes to prepare:

Salted Caramel No-Ice-Cream Milk Shake

Oh yeah baby……….

"The Easy Vegan Cookbook" by Kathy Hester - a review and book giveaway on Canned-Time.com

Kathy’s new book helps even the long-time-Vegan,  with special dishes, prepared in just minutes using basic ingredients, most of which I already had in the kitchen…yeah, we love that.  Any type of cook can use these recipes for  family and friends without spending hours in the preparation or time shopping.  Kathy has such a good understanding of Vegan basics and delicious family favorites that her recipe collection is just like having her in your own kitchen with years of knowledge and fun for us. 

Like my final share here today from The Easy Vegan Cookbook, wait for it……..

Pumpkin Hummus = Fabulous!!

"The Easy Vegan Cookbook" by Kathy Hester - a review and book giveaway on Canned-Time.com

Nothing boring or hard about this easy Vegan staple.  The color alone will keep you dipping for more with crackers, veggies or I used it as a spread for Kathy’s Pumpkin Rosemary Biscuits as well.  She’s giving my readers a look into her book today by sharing the simple recipe for this hummus.  And then a chance to win a copy of her book for yourself.

Pumpkin Hummus
Hummus is a vegan staple. It gets a bad rap because sometimes it’s a vegan’s only friend at a party. But hummus does not have to be boring, especially if you up the flavor with pumpkin, smoked paprika, cumin and a little nutritional yeast. Try this as a base on the Falafel “Pitza” on page 159. • gluten-free • soy-free • no oil added MAKES ABOUT 2½ CUPS (301 G)
Print
Ingredients
  1. 1 (15 oz [425 g]) can chickpeas, rinsed and drained or 1½ cups (300 g) cooked
  2. ¾ cup (184 g) pumpkin purée (can substitute sweet potato or butternut squash purée)
  3. 2 cloves garlic, sliced
  4. 1 tablespoon (15 ml) lemon juice
  5. 2 tablespoons (10 g) nutritional yeast
  6. ½ to 1 teaspoon cumin, to taste
  7. ¼ teaspoon smoked paprika
  8. ¼ to ½ teaspoon coriander, to taste, optional
  9. ¼ teaspoon cayenne
  10. 2 to 3 tablespoons (30 to 45 ml) water, as needed, to make a smooth purée
  11. Salt, to taste
Instructions
  1. Place the chickpeas, pumpkin, garlic, lemon juice, nutritional yeast, cumin, paprika, coriander and cayenne in your food processor. Blend until the chickpeas are puréed. Add a tablespoon (15 ml) of water at a time if the mixture is too thick.
  2. Taste and adjust seasonings; add salt to taste.
Notes
  1. Per ½ cup (60 g) serving: Calories 107.5, protein 5.4 g, total fat 1.0 g, carbohydrates 20.2 g, sodium 217.0 mg, fiber 5.1 g
  2. Reprinted from The Easy Vegan Cookbook Copyright © 2015 by Kathy Hester. Published by Page St Publishing.
http://canned-time.com/

 

For your chance to win a copy of “The Easy Vegan Cookbook” simply leave a comment on this post and tell us about a favorite Vegan DIP or SPREAD that you enjoy at your house.

"The Easy Vegan Cookbook" by Kathy Hester - a review and book giveaway on Canned-Time.com

Giveaway is available for U. S. and Canadian residents only please.  Contest ends December 15th.

Thanks so much Kathy for sharing giving us a sneak peek into your latest Vegan masterpiece and fingers are crossed for another book to add to your library of healthy cooking on the way!

Find more from Kathy around the web: 

Website: http://healthyslowcooking.com 

Twitter: https://twitter.com/geekypoet 

Facebook: https://www.facebook.com/veganslowcooker 

Pinterest: https://www.pinterest.com/kathy_hester/

 


Peanut Butter Chocolate Mousse from Laura Theodore’s ‘vegan-ease’

Peanut Butter Chocolate Mousse from Laura Theodore's 'vegan-ease' on Canned-Time.com

I’ll admit that I wasn’t familiar with Laura’s work until my friend @AnUnrefinedVegan was asked to do some of the photos for her newest book, ‘vegan-ease  Better late than never I guess.  With the volume of Vegan cookbooks out these days, sometimes it’s hard to stay up with all the good news.  Annie has a wonderful posting as well about her own history with this book if you’d like to catch up with her experiences with Laura.

Some of you may also know Laura as ‘The Jazzy Vegetarian’  And you may have seen Laura on her show of the same name which airs on Public Television, now in it’s 5th season.  Whoohoooo!!  Check it out: The Jazzy Vegetarian

Laura’s newest book, ‘vegan-ease is a compilation of her life’s experiences with yummy, cruelty-free creations and now she shares them with us all in an easy to read, colorful book full of every type of healthy creation imaginable.

Peanut Butter Chocolate Mousse from Laura Theodore's 'vegan-ease' on Canned-Time.com

Today I have the pleasure of sharing with you all Laura’s recipe for a delicious Peanut Butter-Chocolate Mousse and…

Laura’s Top Five Tips for Vegan-Ease Cuisine:

  1. If you are new to vegan eating, start by serving one non-meat, plant-based meal each week for dinner. Try preparing hearty and satisfying favorites like Chili, Lasagna, Soup, Pasta, Easy Casserole or Meatless Burger.
  2. Use mashed bananas, ground flaxseeds mixed with water or whipped organic tofu to replace eggs in many baked goods recipes. This works especially well when making muffins, brownies and many cakes. (If a baked goods recipe calls for just one egg, in most cases you can just leave the egg out and your recipe will still be perfect!)

Peanut Butter Chocolate Mousse from Laura Theodore's 'vegan-ease' on Canned-Time.com

  1. Now widely available in most supermarkets, purchase rice, soy, almond, cashew, coconut or oat nondairy milk for topping cereal or as a substitute for dairy milk in almost any recipe.
  2. Got a sweet tooth? Organic, dairy-free, fair trade dark chocolate is available in most supermarkets and health food stores.
  3. When food shopping, take a moment to explore the rainbow of colors and tastes that fresh produce has to offer. Try adding one new vegetable or fruit to your cart every time you shop. This will make your journey toward a vegan diet more flavorful and fun.

 

 

From hearty main dishes, to decadent desserts, the vegan diet offers a wide range of options. And best of all, you’ll be making the world a better place, one tasty recipe at a time.


 – Laura Theodore

 

 

Peanut Butter Chocolate Mousse from Laura Theodore's 'vegan-ease' on Canned-Time.com

In addition to her own books, Laura was a major contributor to The China Study All-Star Collection and her recipes can be found in the Amazon number one bestseller, Living the Farm Sanctuary Life, by Gene Baur. Laura is the on-camera host of the highly successful, award-winning Jazzy Vegetariancooking series on public television, presently available in over 88% of US households nationwide. Ms. Theodore hosts the popular podcast radio show,Jazzy Vegetarian Radio, now in its seventh year. In addition, Laura has made guest appearances on ABC, NBC, CBS and FOX, and was recently featured onThe Talk on CBS, Insider/Entertainment Tonight (HBO Red Carpet), News 4-NBC, Fox News 8, The Better Show (BVN) and the WCBS Health & Wellbeing Report. Laura writes a weekly food column for Mother Earth Livingand she has been featured in the New York Times, New York Daily News,VegNews, Family Circle, Readers Digest, PBS Food, Naked Food and Healthy Aging, among other highly respected news, food and lifestyle-related journals.

Peanut Butter-Chocolate Mousse
Yum and double yum! This super creamy and delightful mousse will please the chocolate and peanut butter fans at your table. Piped into small dishes, this is one special treat.
Print
Ingredients
  1. ½ cup nondairy milk
  2. 1 block (14 to 16 ounces) firm regular tofu, drained and cubed
  3. 3 heaping tablespoons smooth peanut butter
  4. ¼ cup vegan powdered sugar
  5. ½ cup vegan dark chocolate chips
Instructions
  1. Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling. Put the tofu, peanut butter and sugar in a blender container, then add the chocolate chips. Pour in the steaming hot nondairy milk and process until completely smooth. Spoon or pipe the mixture into dessert dishes and refrigerate 4 to 24 hours. Serve chilled
Notes
  1. Serves 4 - 6
  2. I added a Tbs. of Chia Seeds to mine and a touch more mylk as well.
  3. Amount per serving, based on 6 servings: 199 Calories; 13g Fat; 5g Saturated fat; 10g Protein; 51mg Sodium; 15g Total Carbohydrate; 6g Sugars; 4g Fiber
Adapted from Recipe © 2015, published by Jazzy Vegetarian, LLC, reprinted by permission.
Adapted from Recipe © 2015, published by Jazzy Vegetarian, LLC, reprinted by permission.
http://canned-time.com/

 Thanks to Laura and Jazzy Vegetarian, LLC for providing me with a copy of ‘vegan-ease’ for review and for sharing this delicious recipe with you all just in time for holiday feasts!

 You can find Laura Theodore’s books on Amazon HERE.

Peanut Butter Chocolate Mousse from Laura Theodore's 'vegan-ease' on Canned-Time.com

If you’d like a chance to win a copy of Laura Theodore’s ‘vegan-ease’ for yourself, simply leave a comment on this post and tell me a bit about your own journey with healthy food and cruelty free eating.

Laura will provide one of my readers with an autographed copy of her new book & a special bonus provided by Pascha Vegan Chocolate 😉

Vegan-Ease by Laura Theodore

U. S.  residents only please.  One winner will be picked at random on December 10th.

Happy Thanksgiving to all those celebrating this week

 


Warming Apple Cider Spice Cake + A Stevia Giveaway from NuNaturals

Warming Apple Cider Spice Cake + A Stevia Giveaway from NuNaturals

 

Warming Apple Cider Spice Cake + A Stevia Giveaway from NuNaturalsSo here’s the ‘drama’ of this humble little cake:

The delectable chopped apple pecan topping? It gets ladled on to your slice of cake, piping hot, just as you’re being served your cake. Yup. DRAMA….

Okay, so you could also pour some topping on prior to cutting the cake but why not let each person feel like their piece is just specialized for them by letting them spoon on the topping themselves? Either way, it’s the tastiest apple cake I’ve ever had in 50 some years folks. Sorry Mom. And the healthiest by way of ingredients to be sure.

Some of that ‘healthy’ aspect comes from using Stevia along side of some natural sweetening like Maple Syrup and Apple.  This time I used my all time favorite NuNaturals Vanilla Liquid and some NuStevia Simple Syrup.

The stevia adds sweetness without adding additional calories or carbs here. We like that.

And NuNaturals Stevia never fails me in my desserts. I even tried out a newer product they have in this little cake that provides   Oat fiber without adding any additional carbohydrates or sugars.

Check it out.

 

 

Warming Apple Cider Spice Cake + A Stevia Giveaway from NuNaturals  

Then go out and get some Organic Cider and make this cake. You can choose to ladle or not to ladle but you’ll be loving the topping and the moisture it adds to the cake itself.

Warming Apple Cider Spice Cake + A Stevia Giveaway from NuNaturals

Oil Free Warming Apple Cider Spice Cake
Print
Apple Topping
  1. 4 ounces Apple Cider
  2. 1 Granny Smith Apple, diced small
  3. 2 Tbs. Maple Syrup
  4. 1/4 cup Pecans or Walnuts, chopped
  5. 1 tsp. Cinnamon
  6. Heat your topping ingredients prior to serving your cake and set aside warmed.
For your Cake
  1. Wet ingredients -
  2. 4 ounces of Apple Cider mixed with 2 Tbs. Flax Seed Grounds
  3. 1 cooked Sweet Potato, mashed
  4. 2 Tbs. Apple Cider Vinegar
  5. Dry ingredients -
  6. 1 cup Ground Rolled Oats or Oat Flour
  7. **1 cup Organic Unbleached Whole Wheat Pastry Flour
  8. 1 tsp. Baking Powder
  9. 2 tsp. Baking Soda
  10. 1/2 tsp. Sea Salt
  11. 2 tsp. Cinnamon
  12. 1/2 tsp. ground Cloves
  13. 1 tsp. dried, ground Ginger
  14. 1/4 cup Cinnamon Sugar
  15. Scant amount of olive oil for your cake pan or use a silicon or non-stick pan.
Instructions
  1. Mix together the wet ingredients in a large bowl until the sweet potato is smooth in the liquids.
  2. Stir together all the dry ingredients and then slowly add them into the wet. Stir just until the dry is blended in and completely moistened and set aside.
  3. Prepare an 8 X 8 baking pan. I dipped my finger tips in the tiniest amount of olive oil and then used that to spread on the bottom and sided of my pan to prevent sticking without adding calories.
  4. Pour your cake batter into the pan and bake for 20 - 25 minutes at 375 degrees or until the top of the cake springs bake to a light touch.
  5. You can wait to add your apple topping by spooning it warm over each piece as you serve them or simply poke 9 or 10 small holes into the top of the cooked cake with the end of a round handled spoon and then spoon the entire amount of cake topping over the whole cake.
Notes
  1. Makes 9 square cut pieces.
  2. Keep refrigerated or at room temperature for 3 - 4 days.
  3. ** For a Gluten-Free cake, substitute a Gluten-Free flour mixture for the Whole Wheat Flour
  4. Vegan, Oil free with Gluten-Free options.
http://canned-time.com/

 

NuNaturals has graciously offered to send 4 of my readers a few of their most popular products to try out!

To enter the giveaway, simply comment on this post and tell me a favorite holiday family dessert that you’ve enjoyed for years.  

That’s your entry ♥

4 winners will receive  ( 1 ) one bottle  of the Vanilla Stevia Liquids,  a 50 pkt box of our NuStevia White Stevia Powder packets PLUS a bottle of the Cocoa & Cocoa  Mint syrups.  In addition a FREE BONUS product. All 4 winners get this pkg with a $70.00 retail value.

rp_nunaturalslogohelping4x4.jpg

The contest is open to residents of all countries – we love that about NuNaturals contest, right?

You can also receive DISCOUNTS on all orders placed over at NuNaturals .

When you get to the checkout page at NuNaturals.com, enter the DISCOUNT CODE ;  BLG1215 – you’ll receive – 15% DISCOUNT on you ENTIRE ORDER. This discount remains  EFFECTIVE UNTIL DECEMBER 31, 2015.

Online ordering customers will also receive FREE SHIPPING to the CONTINENTAL U. S. on all orders exceeding   $35.00 after discounts.
 

Contest ends November 30th, 2015.  

4 winners will be selected at random and notified via email.

 

You can find out more about NuNaturals products on their social sites around the web:

NuNaturals.com  

Facebook   Twitter   Instagram   Pinterest

Warming Apple Cider Spice Cake + A Stevia Giveaway from NuNaturals

I was provided with product for NuNaturals for this review.  All opinions are my own.


Fifteen Minute Cranberry Christmas Jam

 

Fifteen Minute Cranberry Christmas Jam. If you're not so found of the traditional canned, cold cranberries so common at the holidays, give this quick and easy fresh, hot jam a try. It will add a hint of sweet and tang to the table while giving your meal a boost of flavor and nutrition this Christmas. Just fifteen minutes from stove top to table. Served warm or chilled in the freezer for long term storage. Makes about 12 ounces. Vegan, Gluten and Oil Free

Who says the Holiday meal has to be an unhealthy splurge that packs on the pounds?

 

Fifteen Minute Cranberry Christmas Jam. If you're not so found of the traditional canned, cold cranberries so common at the holidays, give this quick and easy fresh, hot jam a try. It will add a hint of sweet and tang to the table while giving your meal a boost of flavor and nutrition this Christmas. Just fifteen minutes from stove top to table. Served warm or chilled in the freezer for long term storage. Makes about 12 ounces. Vegan, Gluten and Oil Free

Scientific studies have shown that consumption of cranberries have potential health benefits against cancer, aging and neurological diseases, inflammation, diabetes, and bacterial infections.

Fresh cranberries can be stored inside the refrigerator for several days. Sort out any discolored, soft, shriveled or sticky fruits before storing. They have a very short shelf life if kept at room temperature.

Cranberries are also good source of many vitamins like vitamin C, vitamin A, ß-carotene, lutein, zea-xanthin, and folate and minerals like potassium, and manganese.Fifteen Minute Cranberry Christmas Jam

Quick & Easy Cranberry Christmas Jam
If you're not so found of the traditional canned, cold cranberries so common at the holidays, give this quick and easy fresh, hot jam a try. It will add a hint of sweet and tang to the table while giving your meal a boost of flavor and nutrition this Christmas. Just fifteen minutes from stove top to table. Served warm or chilled in the freezer for long term storage. Makes about 12 ounces. Vegan, Gluten and Oil Free
Print
Ingredients
  1. 8 ounces fresh Cranberries, rinsed
  2. 2/3 cup Coconut Sugar or other dry sweetener of choice
  3. 1/2 - 1 cup Water
  4. pinch of Salt
Instructions
  1. In a heavy medium size pot, heat cranberries, water, sugar and salt to a boil, stirring frequently to prevent burning. Reduce heat to a simmer and cook fruit until the moisture is reduced, the berries are softened and collapsed down. Add in additional water if needed to completely cook the berries.
  2. Remove from heat and cool your jam some before transferring to a warmed serving bowl or jars.
Notes
  1. Be careful when storing cooked hot jam to warm the glass container prior to pouring hot, cooked jams into them. The heat may crack or break your jars or bowls if the jam hasn't cooled some and the container is not warm enough.
  2. I usually just run hot water on the jars prior to adding the jam just to be sure they are warmed. Likewise, if you are going to store the jam in the fridge or freezer, cool the jam completely to prevent glass containers from breaking with a temperature change.
http://canned-time.com/

Fifteen Minute Cranberry Christmas Jam. If you're not so found of the traditional canned, cold cranberries so common at the holidays, give this quick and easy fresh, hot jam a try. It will add a hint of sweet and tang to the table while giving your meal a boost of flavor and nutrition this Christmas. Just fifteen minutes from stove top to table. Served warm or chilled in the freezer for long term storage. Makes about 12 ounces. Vegan, Gluten and Oil Free

What a wonderful gift a jar of this deliciously healthy jam would make, eh?

Fifteen Minute Cranberry Christmas Jam. If you're not so found of the traditional canned, cold cranberries so common at the holidays, give this quick and easy fresh, hot jam a try. It will add a hint of sweet and tang to the table while giving your meal a boost of flavor and nutrition this Christmas. Just fifteen minutes from stove top to table. Served warm or chilled in the freezer for long term storage. Makes about 12 ounces. Vegan, Gluten and Oil Free


Healthy Holiday – Oil-Free “Kick Ass” Cheezy Cabbage Rolls

Once I discovered that I could drizzle fresh, even raw veggies with a luscious, gooey non-dairy cheeze sauce without wondering which thigh it would show up on first?  I was happy with life.

"Kick Ass" Holiday Cheezy Cabbage Rolls make a perfect addition to your #PlantBased #Thanksgiving or #Christmas meal.

This sauce is that good.  Okay, maybe not life shattering but it is just that healthy and  versatile.  You’ll never go back to Velveeta once you’ve whipped up a quick batch of cheeze sauce like this one.  My version is adapted from Jill McKeever’s version which is based on a friend’s version who got it from a friend.  Yeah, it’s been around some and now I’m sharing my tweaked version with you all so you can share it with a friend and amaze your family in a few weeks at your holiday meal. You’ll be pouring copious amounts of gooey cheeze on your families veggies with a smile on your face this year.

Regular Velveeta cheese contains milk, water, milk fat, whey, whey protein concentrate and milk protein concentrate. These ingredients make up the bulk of the product. Enzymes and cheese culture are included to aid in the manufacture of the cheese — these ingredients are bacterial agents that determine the taste, texture and appearance of cheese products. Velveeta cheese contains alginate, an emulsifier found naturally in brown algae. Sodium citrate adds a tart flavor in addition to acting as a preservative and acidity regulator.

Not exactly a ‘cruelty-free’ product, eh?

My cheeze sauce is actually ‘Oil-Free’ and contains Onion, Oats, Mylk or Water, Nutritional Yeast, Tomatoes, Lemon, Turmeric, Arrowroot and Salt.

"Kick Ass" Holiday Cheezy Cabbage Rolls make a perfect addition to your #PlantBased #Thanksgiving or #Christmas meal.

Today I’m using this wonderfully flavorful cheeze sauce to kick up some plain old beans and Brussels Sprouts, nested comfortably inside some steamed Savoy cabbage leaves.  A fancy Holiday presentation that is sure to ‘Kick-Ass’ at your dinner table.  The green beans and Brussels spouts are lightly seasoned with smoked paprika, brown mustard and a little fresh orange juice, then baked until the edges are lightly browned * maybe 20 minutes or so at 400.

Before you bake the Brussels, you’ll want to blanch them a bit to help cook them through and keep them from turning bitter.  You’ll find a full post on Brussels Sprouts and preparation in my previous post HERE.

Save your blanching water to steam the cabbage leaves later on.  Cabbage is actually a bit healthier for us when it has a steam bath prior to eating it.  Its great raw for sure, just even better steamed.

"Kick Ass" Holiday Cheezy Cabbage Rolls make a perfect addition to your #PlantBased #Thanksgiving or #Christmas meal.

While your filling veggies are baking in the oven.  Heat up your Brussels Sprout’s water to a soft boil and drop in your Savoy Cabbage leaves to soften the thicker center vein a little and then stack them onto paper towels to absorb any excess water.

I would suggest not using the most outer leaves of the cabbage and try to find leaves that don’t have holes or folds in them as well for better wrapping.  

"Kick Ass" Holiday Cheezy Cabbage Rolls make a perfect addition to your #PlantBased #Thanksgiving or #Christmas meal.

 

When the beans and Brussels are cooked, simply fill your cabbage leaves with a few spoonfuls of the baked vegggies. Wrap each cabbage leaf around the cooked veggies and pin closed with a toothpick to allow the heat of the beans and Brussels to steam and soften your cabbage.

 Then just before serving, drizzle with a bit of cheeze sauce and be amazed at what you’ve done!

"Kick Ass" Holiday Cheezy Cabbage Rolls make a perfect addition to your #PlantBased #Thanksgiving or #Christmas meal.

"Kick Ass" Vegan Cheeze Sauce
A perfect, cruelty-free simple cheeze sauce to top veggies, use for a dip or the base for the best nacho cheeze your'll ever taste. This one's a keeper folks!
Print
Ingredients
  1. 1 cup Rolled Oats
  2. 1/2 cup Nutritional Yeast
  3. 2 Tbs. Arrowroot or Cornstarch
  4. 1/2 tsp. Turmeric
  5. 1 teaspoons Salt
  6. 1 can Diced Tomatoes
  7. 1/2 Onion
  8. 4 cups Water or Unsweetened Non-Dairy Milk *plus more for thinning as desired
  9. 4 Tbs. fresh lemon juice
Instructions
  1. Combine all ingredients in a food processor or high speed blender and pulse until smooth, about 30 seconds.
  2. Transfer your blended sauce to a sauce pot and heat slowly over medium heat for 5 - 8 minutes, stirring constantly to prevent the sauce from sticking to the bottom of your pan. Heat until the sauce thickens and bubbles.
  3. Remove from heat and serve over veggies, chips, or cool completely and store in a glass jar in the fridge for up to 2 weeks or in the freezer for 6 months.
Notes
  1. Makes about 1 Quart of sauce. Each time I reheat this sauce, I added in a bit more mylk so it actually made more than just 1 quart.
  2. Mix some sauce with salsa for a Mexican flavor or serve it over Pasta and veggies for an Italian Holiday meal.
  3. And you can always just use it as a dip for chips on it's own.
Adapted from Simple Daily Recipes - Jill McKeever
Adapted from Simple Daily Recipes - Jill McKeever
http://canned-time.com/

"Kick Ass" Holiday Cheezy Cabbage Rolls make a perfect addition to your #PlantBased #Thanksgiving or #Christmas meal.


‘The Rawsome Vegan Cookbook’ Giveaway, Emily’s Almond Cookies and a fabulous bonus from Gena Hamshaw @Choosing Raw

 

 

This recipe is part of a Family Favourites series hosted by Angela at Canned Time.

The theme was to veganize a recipe that you used to love as a kid and/or that your fam would regularly enjoy together. Honestly, I had trouble thinking of sweet recipes that I hadn’t already veganized for my blog (like pumpkin pie, berries and whipped cream, ice cream, chocolate cake) and most of the savoury dishes I loved eating when I was little are just sooo not ideal to veganize (think Thai-style omelettes and baked salmon). There were a lot of savoury foods I ate growing up that I COULD made vegan now – pizza pops and chicken nuggets to name a couple – but they wouldn’t be that healthy or simple and I’m not into spending lots of time making recipes for dinner, especially if they have more refined ingredients.. I’d rather just bake eight potatoes, sprinkle on some salt and pepper and be done with it. Seriously, my dinners are pathetically easy when I’m not writing a savoury cookbook

My point is I couldn’t think of any recipe that I wanted to make a healthy vegan version of. So I improvised. I planned to make raw cookies with whipped coconut cream and berries; inspired by the fact that I DO have great memories of summer barbecues when the dessert would be whipped cream with vanilla, sugar and berries. Not quite on track but I thought hey, close enough. Then fate stepped in! Or not fate, whatever. I don’t know how the universe functions. But anyways, here’s what happened: I started making the cookies and decided to use almonds for the base because that’s what was in the cupboard. I didn’t have any dates or raisins – what I usually use as the wet ingredient for my raw vegan cookie doughs – so instead I used coconut oil and agave syrup (not as nutritious as dried fruit but damn so decadent). I ground the almonds into flour, stirred in the coco oil and syrup, and let the dough harden up in the fridge. When I took it out a couple hours later and was nibbling around the edges, I realized that I had accidentally accomplished the goal of this Family Favourites series. The cookie dough tasted just like cookies my mum used to make around Christmas. She would make the dough, roll it into a log and then keep it in the freezer until she wanted to bake some, then she’d just cut off a few slices of the log and put them in the oven. She called them Grandma Cookies. Probably because she got the recipe from Grandma. They were your basic cookie: white flour, sugar, eggs and lots of butter. But somehow they had their own special flavour and place in my heart. I think it was a texture thing; I loved to eat slices of raw dough off the log (the risk of salmonella was worth it to my younger, non-vegan, cookie dough-obsessed self). 

So here’s what you should know: these cookies are SO FREAKIN GOOD by themselves and then they are topped off with warm, gooey apple slices marinated with cinnamon and nutmeg. There’s no going wrong here. Make this recipe ASAP. Oh and I’d like to make a fun announcement: We’re doing a giveaway!! The prize is Gena Hamshaw’s new cookbook, Food52 Vegan, and later on (when it is finally published) my new baby, The Rawsome Vegan Cookbook! Just follow the instructions in the Rafflecopter giveaway below to enter the contest. Note: it’s limited to Canada the US only (really sorry, everyone else).

So that was my story for the day, folks. Hope you enjoyed. I am really done with this set of 24 hours now and just wanna eat one of these cookies and watch The X Files with Jack, so that is what I am gonna do. xx

 

 

ALMOND COOKIES with SPICED APPLE SLICES

Spiced apples:

1 cup thinly sliced apples

1/2 teaspoon cinnamon powder

1/4 teaspoon nutmeg powder

1/4 teaspoon ginger powder

2 tablespoons maple syrup 

1/2 teaspoon vanilla extract


Cookies:

1 cup almonds

3 tablespoons maple syrup

3 tablespoons melted coconut oil 

To prepare the apples: toss them with the spices and maple syrup. Put them in your oven at a very low temperature, or in a dehydrator, for an hour or until they have softened. Check often to make sure they don’t dry out or burn – you want them warm, soft and gooey. 

To make the cookies: grind the almonds into flour in a food processor or blender. Throw the almond flour into a bowl and stir in the maple syrup and coconut oil until you get a sticky, crumbly mixture. If it’s not sticking together, add some more maple syrup. If it’s too wet, add some ground flax seeds or more almond flour. Spread this the cookie dough evenly onto a cookie sheet, about 1/2 inch thick, and put in the fridge or freezer until solid, an hour or two. Cut into cookies.

Spoon some warm apple slices onto your cookies and dig in! 

 

 

 Enter to win a copy of Emily’s new book ‘The Rawsome Vegan Cookbook’

plus your bonus copy of Gena Hamshaw’s ‘Food52’ below.

"The Rawsome Vegan Cookbook" by Emily Von Euw - A Giveaway Contest

a Rafflecopter giveaway

Contest open to U. S. & Canadian residents only please.  Ends October 31st.

You can find much more from Emily @ThisRawsomeVeganLife & around the web: Facebook   Twitter   Pinterest   Instagram Thanks Emily  ♥


Mexican Lentil Soup with Spiced Chickpea Garnish

Mexican Lentil Chickpea Soup on Canned-Time.com

I’m on my own here for a few days and it’s just turned cold and rainy here in D. C. for the first time in months so…

Soup’s on!!

 

Mexican Lentil Chickpea Soup on Canned-Time.com 

I made this pot of soup after cooking up some lentils for my salads next week.  I already had some baked spicy Chickpeas for snacking along with some cooked quinoa so those got thrown into the pot as well.  Throw in what ever your favorites are but keep the spices and the lentils in for this scrumptious cold weather supper.

Mexican Lentil Chickpea Soup
Print
Ingredients
  1. 2 cups Lentils, cooked
  2. 1 cup Quinoa, cooked
  3. 1 cup Carrots, cubed
  4. 1 cup Celery, diced
  5. 1 Red Bell Pepper, diced
  6. (2) 15 oz. Enchilada Sauce, or equivalent
  7. 1 cup Cherry Tomatoes, chopped
  8. 1 Onion, diced
  9. 1 - 2 Tbs. Chili Powder
  10. 1 Tbs. Cumin
  11. 1/2 Tbs. Garlic Powder
  12. 1 tsp. Liquid Smoke
  13. 1 tsp. Smoked Paprika
  14. 5 - 6 cups Vegetable Broth
For the Spiced Chickpeas
  1. 1 can Chickpeas, drained and rinsed
  2. 2 Tbs. Tamari Soy Sauce
  3. 1/2 Tbs. Red Pepper Flakes
  4. 1 Tbs. Maple Syrup
  5. 1/4 tsp. Liquid Smoke
  6. 1/2 tsp. Sea Salt
Instructions
  1. Make your spiced Chickpeas by combining Chickpeas, Tamari, Red Pepper, Maple Syrup and Liquid Smoke together in a bowl. Preheat your oven to 400. Spread the Chickpea mix onto a non-stick pan and bake them for 20 minutes. Stir the chickpeas to brown them evenly and bake another 30 minutes at 375, checking frequently and stirring as necessary. Set them aside while you make your soup, trying not to eat all of them prior to the soup being ready....
  2. Make your soup by adding Enchilada Sauce, Onion, Red Pepper, Carrot and Celery to a large stock pot and bring to a strong boil. Cook, stirring occasionally until your vegetables begin to soften.
  3. Reduce heat slightly and add in all other ingredients (except for the chickpea) and simmer for 30 minutes or until vegetables are fully cooked.
  4. Serve with crunchy spiced Chickpeas as garnish or just stir them into your pot before serving.
Notes
  1. Serves 6 - 8
http://canned-time.com/

 


From Dianne’s Vegan Kitchen – Dianne’s “Chocolate Cream Pie” – Family Favorite Desserts entry for September

In 2015, Canned Time is featuring a new recipe from a different blogger each month again.

This year’s theme: Family Favorite Desserts – Veganized.  

 This month I’m proud to present a fellow cat lover, Dianne of Dianne’s Vegan Kitchen fame and her fabulous

“Chocolate Cream Pie”

From Chic Vegan.com - Dianne's "Chocolate Cream Pie" – Family Favorite Desserts entry for September 

When Angela from Canned Time asked me to participate in the Family Favorites Desserts series, I immediately jumped at the opportunity. Each month, Canned Time is featuring a different blogger who has veganized a favorite dessert from her childhood. NuNaturals is the unofficial sponsor of the series, so their stevia products are used in all of the recipes.

It sounded like an easy enough task when Angela asked, but the more I thought about it, the more I had no idea what I was going to make. When I was growing up, desserts started out in a box – either premade by Entenmann’s or just-add-water by Betty Crocker. Neither of them seems very appealing to me now that I’m older. I briefly thought about trying to make a vegan version of slice-and-bake cookies, but that’s pretty much just a chocolate chip cookie, and chocolate chip cookies have already been perfectly veganized. 

My thoughts then turned to my teen years, when I started experimenting in the kitchen and whipping up desserts from scratch. Well, sort of from scratch. The dessert that became a favorite with the family on holidays was a chocolate cream pie that was made with Cool Whip, melted chocolate chips, and a prepared graham cracker crust. I found the recipe in one of those little magazine-type cookbooks that you can find at the checkout in grocery stores. (At least I think you can still find them there.) When I went vegan, I threw the recipe away, sad to see the last slice of my favorite chocolate pie. Little did I know that years later I’d be tinkering around in the kitchen, concocting a much healthier, vegan version. I’m pretty pleased with the way it turned out, and I hope you like it too.

From Chic Vegan.com - Dianne's "Chocolate Cream Pie" – Family Favorite Desserts entry for September

 

Chocolate Cream Pie
Print
Ingredients
  1. Crust
  2. • 1 1/2 cups raw walnuts
  3. • 1 1/2 cups unsweetened, shredded coconut
  4. • 8 medjool dates, pits removed
  5. • 1/2 teaspoon sea salt
  6. Filling
  7. • 10 ounces vegan semi-sweet chocolate chips
  8. • 1 14-ounce can full-fat coconut milk
  9. • 1/4 teaspoon NuNaturals Vanilla Stevia
  10. • 3 ripe avocados, mashed (about 1 1/2 cups)
  11. Coconut Whipped Cream
  12. • 1 14-ounce can full-fat coconut milk, chilled overnight
in the fridge
  13. • 1/4 – 1/2 teaspoon NuNaturals Vanilla Stevia
  14. Pie
  15. • Sliced strawberries for garnish, optional
Instructions
  1. Make the Crust
  2. Place the crust ingredients in a food processor and process until finely ground. Process until the mixture resembles coarse crumbs. Press into a 9-inch shallow pie plate or tart pan. Refrigerate until the filling is ready.
  3. Make the Filling
  4. Pour the coconut milk in a medium-sized sauce pan. If the cream and water have separated, whisk them together. Heat over medium high heat. Once the liquid has just begun to boil, remove it from the heat and stir the chocolate chips into the pot. Stir until smooth and melted. Let cool slightly.
  5. Add the mashed avocados, stevia, and chocolate mixture to your food proesser and process until smooth.
  6. Pour the filling carefully into the crust. Refrigerate for 4 to 8 hours. The pie can also be frozen for an ice cream-like filling.
  7. Make the Coconut Whipped Cream
  8. Chill a medium-sized bowl in the freezer for a few minutes.
  9. Open the can of coconut milk and carefully scoop out the cream, leaving behind the water. (Save it for a smoothie!) You should have somewhere between 3/4 cup and one cup of coconut cream. Place the cream in the bowl.
  10. Beat on high with an electric mixer until it’s smooth and light. This could take up to five minutes. Add the stevia to taste and beat for another thirty seconds or so.
Notes
  1. Top the pie with the Coconut Whipped Cream and garnish with sliced strawberries, if using.
  2. This Chocolate Cream Pie will keep in the refrigerator for up to 3 days and in the freezer for up to 2 weeks.
  3. Serves 8
http://canned-time.com/

From Chic Vegan.com - Dianne's "Chocolate Cream Pie" – Family Favorite Desserts entry for September

Thanks so much Dianne for this lovely pie (which would never last 3 days in my fridge BTW)  and for all you’ve done to promote the Vegan way of life through your work. 


Quick & Easy Onion Barley Loaf

Quick & Easy Onion Barley Bread from Canned-Time.com

I’ll be the first to admit:  I don’t love onions.

Not unlike Beets, I know they’re good for me, but I just can’t get over my dislike of their texture.

Maybe that’s one of the reasons that I’m constantly coming up with new ways to use them in my recipes that will change my mind some day about the texture of one of the World’s most popular vegetables.  I love the smell, particularly around holiday time with butter and celery simmering away along side them in a pan.  I love onion rings. Unless the breading comes off and I get a mouthful of that slimy strip of thick onion.  Not my favorite.  I love toasted onion seasoning, onion soup (without the onion), and I even love onion bread as witnessed here in this lovely pan of Onion Barley Bread I have for you today.  If I can’t feel that onion texture in a bite, I’m in love with everything else about the old onion.  

Make your dough: Heat your water or milk to about 110 degrees. Stir in the sugar and yeast and set aside to allow the yeast to grow and become frothy. Combine in a large mixing bowl: Flour, Oats, Salt and Onion Powder. After your yeast has grown frothy (about 5 minutes) add in the Yeast / Water mix and the pan drippings from the onions with your dry flour mix. With clean hands, work the mixture into a dough until it is formed into a ball and cleans the side of your bowl. Fold in your cooked Barley and the cooked Onions (this works best with clean hands again) Your dough should have a good stretchy feel and not be too sticky. Form a loaf shape with the dough and place into a greased 9 X 9 round pan or the equivalent. Allow the pan with dough to sit, covered with a clean cloth for about 1 hour to rise. Heat oven to 400 degrees and bake your Onion Barley loaf for 45 minutes and up to 1 hour until the top browns and springs back when touched lightly with your fingertips. Best served warm but will keep in the fridge for up to 1 week, covered.

I hope this simple onion loaf will help to change anyone’s mind about using onions in your cooking.

 

Quick & Easy Onion Barley Bread from Canned-Time.com

If you love Onions, you’ll love this simple, hearty loaf already.  If you don’t love Onions, give it a try.  It may surprise your taste buds and become a new favorite for the holidays or family gatherings.  Spectacularly good served hot with a little homemade jam or vegan butter.  You can also slice the whole loaf in half, long wise, to make a sandwich loaf for a fall picnic or surprise a special friend with your homemade gift of bread.  

The aroma of this loaf in your oven may just win over your Onion plight.

Quick & Easy Onion Barley Bread
Print
Ingredients
  1. 3/4 cups Rolled Oats
  2. 4 1/4 cup Unbleached Organic White Flour
  3. 1 tsp. Sea Salt
  4. 1 1/2 cups Warmed Water or Nut Milk
  5. 2 tsp. Yeast
  6. 1 - 2 Tbs. Toasted Onion Powder
  7. 1 tsp. Sugar
  8. 2 cups Barley, cooked and cooled to room temperature
  9. 1 medium Onion, chopped
  10. 1/4 cup Coconut Oil
Begin by sauteing your chopped onion
  1. In a fry pan over medium high heat, saute your onion along with the Coconut Oil and dry BBQ rub, stirring frequently until the onion is softened and more translucent. Set the cooked onion aside, reserving the liquid in the pan, to cool completely before adding it in with your bread dough.
Make your dough
  1. Heat your water or milk to about 110 degrees. Stir in the sugar and yeast and set aside to allow the yeast to grow and become frothy.
  2. Combine in a large mixing bowl: Flour, Oats, Salt and Onion Powder. After your yeast has grown frothy (about 5 minutes) add in the Yeast / Water mix and the pan drippings from the onions with your dry flour mix. With clean hands, work the mixture into a dough until it is formed into a ball and cleans the side of your bowl.
  3. Fold in your cooked Barley and the cooked Onions (this works best with clean hands again)
  4. Your dough should have a good stretchy feel and not be too sticky. Form a loaf shape with the dough and place into a greased 9 X 9 round pan or the equivalent.
  5. Allow the pan with dough to sit, covered with a clean cloth for about 1 hour to rise.
  6. Heat oven to 400 degrees and bake your Onion Barley loaf for 45 minutes and up to 1 hour until the top browns and springs back when touched lightly with your fingertips.
  7. Best served warm but will keep in the fridge for up to 1 week, covered.
Notes
  1. Makes 1 9" loaf or about 8 pieces.
  2. Add in ideas: Olives, Jalepeno Peppers, 2 - 3 Tbs. Hot Sauce, Rosemary, Garlic Powder, White Sesame Seeds, Pepitas, Red Pepper Flakes....
http://canned-time.com/

Have a great week All!  Do you love Onions?

I’ll be sharing another wonderful entry for the “Family Favorite Desserts” event coming up on Wednesday.  


Strawberry Candied Tomato Chia Jam

Strawberry Candied Tomato Chia Jam

For those of you who’ve had the opportunity to enjoy a big, fresh Strawberry Pecan Salad drenched in Raspberry or Strawberry Vinaigrette…this jam is for you.  Don’t wince.  Don’t turn away and close the page quite yet.  You’ll be making this jam for your own kitchen as soon as possible…I hope for your sake. 

 Strawberry Candied Tomato Chia Jam

 

I myself just love a good contrast of flavors in my foods.  And this jam has something for everyone.  Sweet and smooth, when served warm on top of, well most baked goods that I can think of, it will compliment and wow you.

The softest of background flavors from a dash of Balsamic Vinegar pumps up the acid in the Cherry Tomatoes…just in case the bite was swallowed up by your fresh, plump Strawberries.  If you’d like, you could even through in a pinch of Cayenne.  I wouldn’t mind at all but I thought I would present at least one recipe this year without ‘spicy’ in the recipe list.  But it would go well if I do say so softly here.  

Tomatoes in jam?

Yes.

Doesn’t it taste like sweet Spaghetti sauce?

No.

 

Sweet Cherry Tomatoes blend with the sugar and Strawberries and get lost in all that “jammie” goodness and texture.  Simmering away for a bit to meld sweet and tangy into one jar of heavenly dessert topping, toast topper or even a base for your salad vinaigrette.  The Balsamic is mild but definitely there in each spoonful.  My next adventure with this new jam is to create a cobbler with the jam as the fruit and top it with a crunchy Granola.  I know that the warm Strawberries and tangy Tomatoes with just bubble up around the Granola to Cobbler perfection.   

Strawberry Candied Tomato Chia Jam

 

And I threw in a few Chia Seeds to make this cook up in just minutes.  You really could fix it as a dessert topping in under 15 minutes.  Served warm is the way I prefer this one, especially with the Vanilla Ice Cream.  

But it’s also a darn good toast spread or salad dressing.  The dressing instructions included in my notes of the recipe below.

I’m not sure you could substitute another fruit for the Strawberries in this one. Possibly Raspberries.  But I’d spring for fresh, Organic Strawberries.  They have the complimenting tangy flavors but still maintain a strong punch of sweet.  

 

 

I’m also using Brown Sugar in the recipe for half of the sugar at least.  I liked how it kept the sweet from being too overpowering but also keeps it from being savory in any way.  Brown Sugar has molasses that worked very well with the balsamic here.  It’s not essential.  Just better.

You might also try Coconut Sugar or Turbinado.

 

 

Dessert topping.  Jam.  Salad Dressing.  Anyway you want to go with this one.

 

Maybe don’t tell the family that you just spooned tomatoes onto their beloved bowl of Vanilla Ice Cream.  They’ll ask ‘what that taste is?’ while scooping out the last few bites.  Then you might let them in on your secret fruit.

 A chilled Strawberry Candied Tomato Jam was a wonderful accent for my Lemon Glazed Scones I tried out this Strawberry Candied Tomato Chia Jamweek as well.  The 3 ingredient, super simple scone recipe is from TheMiniatureMoose.com and I added an equally simple lemon glaze on the scones with Vanilla Protein Powder, fresh Lemon Juice, a spoonful of melted Coconut Oil and some Vanilla extract, chilled and then poured on top of the scone before scooping on a little jam. 

Who’d have ever thought that you could love tomatoes and lemon glaze?  It works though folks!

Strawberry Candied Tomato Chia Jam
Print
Ingredients
  1. 1 Quart Fresh Organic Strawberries
  2. 1 Pint Fresh Organic Cherry Tomatoes
  3. 1/2 Cup Brown Sugar
  4. 1/2 Cup White Sugar
  5. 2 Tbs. Balsamic Vinegar
  6. A bit of Water if needed
  7. 2 Tbs. dry Chia Seeds
Instructions
  1. Slice your rinsed tomatoes and strawberries in half and add them to a medium size sturdy pot.
  2. Over medium heat, add in the Sugars and Vinegar. Stir frequently to break up the fruits and begin to melt your sugars.
  3. When your jam comes to a strong simmer, stir the mix constantly to prevent the sugar from burning on the bottom. If your Strawberries are not juicy enough to melt the sugar, add in 1/4 cup of water to help liquify the mixture. The water will boil off as the jam thickens so don't worry about making it too thin.
  4. Stir, stir stir and allow those fruit flavors to sweeten as the sugar bubbles and simmers. After about 15 minutes, your fruit juices should begin to look much more syrup-like and thick. Remove the pot from the heat and let it sit for 1 minute to cool some.
  5. Stir in your Chia Seeds, continually blending until the jam starts to really thicken up. Then let it sit until cool enough to transfer over to glass jars or bowls.
  6. Store in sealed containers for 1 month in the refrigerator or up to 1 year in the freezer.
  7. Makes about 1 Pint of jam.
Notes
  1. For a sweet and tangy vinaigrette, combine 3 - 4 Tbs. of jam with 1/4 cup Balsamic or Rice Vinegar and 1/3 cup of Oil and 1/3 cup Water. Add in your favorite seasonings like garlic powder, salt, pepper, basil, a pinch of red pepper flakes, etc. Store in a glass container in the fridge.
  2. If using a Rice vinegar, you may want to add a splash of Tamari to give the vinaigrette a richer flavor for greens.
http://canned-time.com/

 

 


Oil-Free ‘Clean Out The Fridge’ 3 Bean Vegan Chili

'Clean Out The Fridge' 3 Bean Vegan Chili from Canned-Time.com Serve along side of chips, celery, biscuits or top off a big baked potato for a tremendously filling meal on a cold night this fall. 

What’s better than using up a whole lotta fresh veggies from your refrigerator and coming up with a delicious, spicy pot of chunky chili?  Well in my case today, combining them with a few Pumpkin Rosemary Drop Biscuits from Kathy Hester’s new book, “The Easy Vegan Cookbook”.  Woah,  what a good combination ♥

'Clean Out The Fridge' 3 Bean Vegan Chili from Canned-Time.com Serve along side of chips, celery, biscuits or top off a big baked potato for a tremendously filling meal on a cold night this fall.

'Clean Out The Fridge' 3 Bean Vegan Chili from Canned-Time.com

'Clean Out The Fridge' 3 Bean Vegan Chili from Canned-Time.com Serve along side of chips, celery, biscuits or top off a big baked potato for a tremendously filling meal on a cold night this fall.

 

I’ve been in such a ‘Fall Foods’ mood this week, I finally broke down and emptied out the veggies I had left in the fridge, put it all in a pot and called it ‘chili’.  Luckily for me…it tastes darn good too!!

Not to let a good bowl of chili stand alone, I tried out a recipe from Kathy’s newest book to compliment the spice and tang of the my chili.  Kathy’s Pumpkin Rosemary Drop Biscuits are a play on the old Baking Mix boxed biscuits that we all used to know and love.

 But these are whole lot tastier and a whole lot better for you.

 

 I used a Gluten-Free flour for mine but Kathy gives lots of options and ideas in her recipe.  Sorry I can’t share that recipe here but get started on the chili, and then pick up a copy of her new book,

“The Easy Vegan Cookbook”

for yourself.  There are tons of time-saving, good-for-you foods in her book, (including chili ideas), desserts and more!

 'Clean Out The Fridge' 3 Bean Vegan Chili from Canned-Time.com Serve along side of chips, celery, biscuits or top off a big baked potato for a tremendously filling meal on a cold night this fall.

Honestly, I think that most times I make soup or chili, it’s only so that I can eat a lot of bread and chips….Ya know?

'Clean Out The Fridge' 3 Bean Vegan Chili
Print
Ingredients
  1. 15 oz. can Organic Gorbanzo Beans, rinsed
  2. (2) 15 oz. cans Organic Kidney Beans, rinsed
  3. 15 oz. can Organic Black Beans, rinsed
  4. 1 medium Onion, diced
  5. 1/2 cup Pickled Jalapeño or 1/4 - 1/2 deseeded fresh pepper diced
  6. 4 large Portabella Mushrooms, chopped
  7. (2) large cans (56 oz.) of Fire Roasted Canned Tomatoes
  8. 1 medium cooked Sweet Potato cut into large chunks
  9. 2 Organic Carrots, diced
  10. 2 cups of Organic Cherry Tomatoes
  11. 1 Tbs. Cumin
  12. 1 Tbs. Garlic Powder
  13. 1 - 2 Tbs. Chili Powder (to taste)
  14. 1/3 cup Rice or Apple Vinegar
  15. Extra water as needed for desired consistency
Instructions
  1. In a large stock pot, heat the vinegar to medium heat and add in the onions, carrots, tomatoes and jalapeño peppers. Stir to cook the onion some, about 5 minutes. Add in all other ingredients except for the water and bring to a boil.
  2. Reduce heat, cover and cook on low for about 1 hour. Add in more water if the chili is too thick for your liking.
  3. Serve along side of chips, celery, biscuits or top off a big baked potato for a tremendously filling meal on a cold night this fall.
Notes
  1. Makes about 8 servings. 285 calories per bowl.
http://canned-time.com/

'Clean Out The Fridge' 3 Bean Vegan Chili from Canned-Time.com Serve along side of chips, celery, biscuits or top off a big baked potato for a tremendously filling meal on a cold night this fall.

I’ll be sharing a full review next month of Kathy’s new book plus a giveaway copy to one reader.  Until then, you can check it out on Amazon, or any of these other recipes and reviews from her book around the web now:

All-Natural Carrot Dogs

Avocado Lemon Basil Pesto

Asian Corn Cabbage Soup

One Pot Vegan Vodka Pasta Sauce

Veggie Pot Pie Pasta


Vegan Labor Day Party Fresh Spicy Cucumber Nectarine Salsa

Collard Green Tacos with @BeyondMeat Fiesta flavor crumbles and Cucumber Carrot Nectarine Salsa. 

Labor Day Snacks - Cucumber Carrot Spicy Nectarine Salsa from Canned-Time.comA few years ago, Bob and I wondered into a Mexican restaurant in the old town section of  Frederick MD

For once, we didn’t have a coupon which is normally our habit for trying out new places.  But we’re glad we found this spot.  The most memorable part of the meal was a simple, spicy salsa on each table that used cucumbers for the base.  It also had tomato and onion but the cucumbers were definitely the dominant flavor and texture.  It took a few chip scoops to get used to that background but we ended up loving the difference they made.  A few bowls later, I told myself I’d have to try making this one at home soon.

Labor Day Snacks - Cucumber Carrot Spicy Nectarine Salsa from Canned-Time.com  Labor Day Snacks - Cucumber Carrot Spicy Nectarine Salsa from Canned-Time.com

Well, it’s been at least 2 years now but I’m finally getting around to making my own version of the cucumber salsa from that day.

I love the flavor contrast you find in ‘peach’ salsas.  This version today uses fresh, summer nectarines for a similar fruity sweet background for the spices in the dip.  I like the mildness of the sweet and how it blends with the stronger tang from the tomatoes, onion and spice.  The cucumber lends itself to the Mexican traditional salsa flavors and textures.  It’s a crunchy salsa for sure.  If you’d like a smoother texture, blanch the carrots some prior to chopping.  For a super smooth salsa, you could peel your cucumbers as well.  I used an organic cuc in this and I don’t mind the crunch so I left my skin on.  The acids in the tomato will break down the carrot and cuc texture a bit after it sits in the fridge but not much.  This salsa will stand up to a week in the fridge if you want to get ahead of the game in preparing for your party!

 

Great for a potluck or housewarming dish as well! 

 Labor Day Snacks - Cucumber Carrot Spicy Nectarine Salsa from Canned-Time.com

 I used carrots for a salsa already that was a big hit.  If you’d like to check that version out, click HERE for the recipe.

 

Fresh Spicy Vegan Nectarine Salsa
Print
Ingredients
  1. 1 Large Organic Cucumber, diced
  2. 1 Large Tomato, diced
  3. 1 Jalapeno Pepper, seeded and diced
  4. 1 Medium Onion, diced
  5. 1 Very Ripe Nectarine, chopped
  6. 1 Large Carrot, diced small
  7. 1 Tbs. Chopped Garlic, or 1 tsp. of Garlic Powder
  8. 2 Tbs. Dried Cilantro or 1 cup Fresh Cilantro chopped
  9. 1 tsp. Salt (optional)
  10. 1/2 tsp Black Pepper
  11. 1 tsp. Dried Cumin
  12. Hot Sauce to taste ( I used about 3 Tbs. of Cholula Hot Sauce in mine)
Instructions
  1. Combine all ingredients in a glass bowl and chill in the refrigerator for at least 1 hour, overnight is best.
  2. Serve with chips or as a topping for a variety of Mexican dishes.
Notes
  1. Makes 3 - 4 cups. Stores in a sealed container in the refrigerator for up to 2 weeks.
http://canned-time.com/

 Labor Day Snacks - Cucumber Carrot Spicy Nectarine Salsa from Canned-Time.com

 Have a great Labor Day Weekend!  

Still time to enter to win a copy of ‘The Homemade Vegan Pantry’  Click HERE to enter the giveaway.

 


From ‘AnUnrefinedVegan.com’ Annie’s Apricot Tartlettes – Family Favorite Desserts entry for August

In 2015, Canned Time is featuring a new recipe from a different blogger each month again.

This year’s theme: Family Favorite Desserts – Veganized.  

 This month I’m proud to present an old Canned-Time.com friend, Annie and scrumptious 

“Apricot Tartlettes”

From 'AnUnrefinedVegan.com Annie's Apricot Tartlettes - Family Favorite Desserts entry for August

Fruit pie figured greatly into my childhood. Mom’s superb flaky crust graced slices of sweet apple, creamy pumpkin, and juicy raspberries or blueberries. Pies marked off the seasons, showcasing the produce that was available as well as deliciously capping off many a “regular” family meal or holiday celebration.

While pie is still a “family favorite” here in my household, over the years I’ve made modifications to suit the way we now eat – ways to get me to fruit pie nirvana without feeling too guilty about the ingredients. I do this by reducing the size of the “slice,” using nut butters in place of butter, and (simply for shortcuts sake) using 100% fruit jam instead of whole fruit.

Fruit pie figured greatly into my childhood. Mom’s superb flaky crust graced slices of sweet apple, creamy pumpkin, and juicy raspberries or blueberries. Pies marked off the seasons, showcasing the produce that was available as well as deliciously capping off many a “regular” family meal or holiday celebration. While pie is still a “family favorite” here in my household, over the years I’ve made modifications to suit the way we now eat – ways to get me to fruit pie nirvana without feeling too guilty about the ingredients. I do this by reducing the size of the “slice,” using nut butters in place of butter, and (simply for shortcuts sake) using 100% fruit jam instead of whole fruit.

Fruit pie figured greatly into my childhood. Mom’s superb flaky crust graced slices of sweet apple, creamy pumpkin, and juicy raspberries or blueberries. Pies marked off the seasons, showcasing the produce that was available as well as deliciously capping off many a “regular” family meal or holiday celebration. While pie is still a “family favorite” here in my household, over the years I’ve made modifications to suit the way we now eat – ways to get me to fruit pie nirvana without feeling too guilty about the ingredients. I do this by reducing the size of the “slice,” using nut butters in place of butter, and (simply for shortcuts sake) using 100% fruit jam instead of whole fruit.

For this recipe, I start with an easy, sugar-free homemade chia jam (and really, any fruit jam you like can be used here) and then I dollop it into small circles of crust. The result is not only a bevy of adorable tiny pies, but a dessert that won’t give you eater’s remorse. I hope you enjoy them!

Thank you, Angela, for inviting me to participate in this yearly event! It’s always fun to come up with a recipe and a treat to see what my fellow vegans contribute.

For this recipe, I start with an easy, sugar-free homemade chia jam (and really, any fruit jam you like can be used here) and then I dollop it into small circles of crust. The result is not only a bevy of adorable tiny pies, but a dessert that won’t give you eater’s remorse. I hope you enjoy them! Thank you, Angela, for inviting me to participate in this yearly event! It’s always fun to come up with a recipe and a treat to see what my fellow vegans contribute.

Apricot Tartlettes
Print
Apricot Jam
  1. 5 fresh ripe apricots, pitted and cut into chunks (~3 cups)
  2. ½ cup unsweetened apple juice
  3. ½ tsp. fresh lemon juice
  4. ½ tsp. vanilla stevia liquid
  5. ½ Tbsp. chia seeds
Crust
  1. 1 ¼ cups whole wheat flour
  2. 1 Tbsp. flaxseed meal
  3. ¼ tsp. ground cinnamon
  4. pinch sea salt
  5. 1 stopperful vanilla stevia liquid
  6. 3 heaping Tbsp. tahini
  7. 3 heaping Tbsp. almond butter
  8. 5-7 Tbsp. ice water
Make the jam
  1. In a medium-sized saucepan, combine the apricots, apple juice, and lemon juice. Bring mixture to a boil, then reduce the heat to a low simmer. Cook for 15-20 minutes, stirring occasionally.
  2. Whisk in the stevia and chia seeds and either set aside while you prepare the crust, or let cool for a bit before storing in the refrigerator until needed.
Make the crust
  1. In the bowl of a food processor, combine the flour, flaxseed meal, cinnamon, and salt. Pulse a few times to combine.
  2. Add the tahini and almond butter and pulse again until broken down into small chunks. Now turn on the processor and add the water. Process until the mixture comes together to form a ball.
  3. Remove the dough from the bowl and place it on a sheet of plastic wrap, patting the dough into a flat circle. Refrigerate for a couple of hours – or freeze for 30 minutes or so.
  4. Preheat the oven to 375-degrees F and grab a 12-cup muffin tin. Lightly flour your counter or a board and place the disk of dough on top. Roll the dough out – adding more flour as necessary to keep it from sticking and tearing – until it’s about ¼-inch thick. Use a 3-inch cookie cutter (or drinking glass) to cut circles. Gently place the circles into the muffin cups and pat them down so that some of the dough comes up the sides – like wee pies.
  5. Place about 1 tablespoon of the chia jam in each tartlet. Gather up the dough scraps and roll out again. Cut into ½-inch wide strips, then into 1-inch long (or thereabouts) pieces and criss-cross them over the chia jam (see photos for example).
  6. Bake the tartlets for 15-20 minutes or until the crust is browned and the jam is bubbling. Let cool slightly before eating.
Notes
  1. Note: you may get more or less tartlets depending on your muffin tins and how thinly you roll out the crust. You will most likely have extra jam. Don’t be shy about spreading it on your morning toast.
  2. These taste extra-yummy topped with fresh coconut whipped cream.
http://canned-time.com/

Many, many thanks to my friend Annie for bring you these beautiful little gems and for all she does to share a healthy, delicious way of eating to us all.  You can find Annie around the web at the links below.

An Unrefined Vegan     Facebook    Twitter     Pinterest    Instagram


“The Homemade Vegan Pantry” by Miyoko Schinner / A Review & Giveaway plus ‘French Buttercream’

The Homemade Vegan Pantry by Miyoko Schinner / A review and Giveaway on Canned-Time.com plus 'French Buttercream

“A guide to creating vegan versions of staple ingredients to stock the fridge and pantry–from dairy and meat substitutes such as vegan yogurt, butter, mayo, bacon, and cheese, to mustards, dressings, pancake mix, crackers, pasta sauces, cookies, and more.”   –  The Homemade Vegan Pantry

The Homemade Vegan Pantry by Miyoko Schinner / A review and Giveaway on Canned-Time.com plus 'French Buttercream

The first day I flipped through the pages of Miyoko Schinner’s new cookbook, ‘The Homemade Vegan Pantry’ I tagged this lavender fig jam recipe and knew it would be the first thing to try out from her book.  Being a homemade jam enthusiast and a canning “pro” of sorts, I appreciated the absolute simplicity of the recipe.  4 – 5 ingredients, minimal preparation and cook time, delicious taste.  All good things in my recipe requirements these days.

And as I continued to flip through page after page, the book flowed and flowed through each category with an emphasis on just how much you can do in the kitchen once you’re stocked up with the healthy ingredients and ‘know-how’ to create fabulous Plant based recipes.  The jam is wonderful and compliment so many other recipes in Miyoko’s book.  That’s the beauty of it really.  You’ll want to learn the basics and then grow and grow with their potential to branch out into your own creations and tastes in food.

The Homemade Vegan Pantry by Miyoko Schinner / A review and Giveaway on Canned-Time.com plus 'French Buttercream

60 minutes from fridge to jar.  Can’t beat that for jams.

The Homemade Vegan Pantry by Miyoko Schinner / A review and Giveaway on Canned-Time.com plus 'French Buttercream

I tested the Lavender Fig jam out on an old favorite of my own and it was a wonderful compliment.  My Gluten-Free Seed bread has a great crunch as you can imagine and the figs were just perfection on top. The Homemade Vegan Pantry by Miyoko Schinner / A review and Giveaway on Canned-Time.com plus 'French Buttercream

I’m an old-time, homemade mustard maker as well and so Miyoko’s ‘Ale and Brown Sugar Mustard’ recipe was a ‘must try’ for me.  I substituted a strong Ginger Ale in my batch and the balance of sweet and tangy spice was just delicious on plain veggies and crispy crackers.  So many variations cry out with this one but that’s the way this book works.  Learn the basics and then go for it…

Can you tell I love condiments?  My husband and I often joke that we could use a refrigerator just for all of our sauces and spreads.  The Homemade Vegan Pantry plays right into my love of “all things to go with” as well.  I loved the background sweet of the mustard and it actually blends well with a little of the fig jam believe it or not.  That’s how this book is.  Everything builds and blends.  Breads, Sauces, Sweets.  They are laid out perfectly from basics to the most sophisticated of cakes.  Speaking of which:  the basic cake frosting is just to die for!

 The recipe I’m sharing today from The Homemade Vegan Pantry is for a creamy, luscious buttercream frosting.

 The Homemade Vegan Pantry by Miyoko Schinner / A review and Giveaway on Canned-Time.com plus 'French Buttercream

The taste and texture of this stuff is just unbelievable similar to a true ‘butter’ icing.  You’ll never miss the dairy.

The Homemade Vegan Pantry by Miyoko Schinner / A review and Giveaway on Canned-Time.com plus 'French Buttercream

French Buttercream
In college, I had a good friend who moonlighted as a caterer. She let me help her from time to time and forever spoiled me with her Kirsch torte. I remember to this day the first time I took a bite of the lovely, light génoise layers soaked in Kirsch, adorned with a rich, fluffy, melt-in-your-mouth buttercream that was unlike any of the sugary frostings I had known. I was happy to receive payment in slices of this heavenly cake. This buttercream is my dedication to Kirsch torte. Divinely light, with none of that cloyingly sweet and greasy sensation that coats your tongue and throat, this is the vegan answer to decorating glorious cakes. You can flavor this as you like with a shot of your favorite liqueur, such as Kirsch or Grand Marnier, or a few drops of a favorite extract. And what should you layer it with? Why, of course, look to the Classic White Cake (page 188) or Classic Chocolate Cake (page 190) as your answer!
Print
Ingredients
  1. 1 cup water
  2. 1/2 cup cashews
  3. 1/2 cup organic sugar
  4. 1 cup oil
  5. 4 ounces cocoa butter, melted
  6. 8 ounces unsalted Glorious Butterless
  7. Butter (page 59)
  8. 1 tablespoon vanilla extract
  9. 2 tablespoons Grand Marnier, Kirschwasser, Frangelico, rum, or other liqueur (optional)
Instructions
  1. In a blender, combine the water, cashews, and sugar and blend until creamy and smooth. Add the oil and melted cocoa butter and blend again to emulsify to a creamy consistency. Transfer the mixture to a bowl and let it chill in the refrigerator for at least 2 to 3 hours; it will firm up a bit. Using an electric mixer, whip in the butter a tablespoon or two at a time until light, fluffy, and increased in volume by
  2. 30 to 50 percent. Finally, add the vanilla and liqueur and mix to blend. If it does not whip up and become fluffy, it is not cold enough; put it back in the refrigerator for
  3. 2 to 3 hours, then rewhip until you have mounds of fluffy buttercream.
  4. Use right away to decorate your layers or refrigerate for up to 2 weeks. Rewhip it before using. You can also freeze it for 3 to 4 months.
Notes
  1. Reprinted from THE HOMEMADE VEGAN PANTRY Copyright © 2015 by Miyoko Schinner. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
http://canned-time.com/

MIYOKO SCHINNER is a vegan chef, author of three cookbooks (Artisan Vegan Cheese, Now and Zen Epicure, and Japanese Cooking), co-host of Vegan Mashup on the Create Channel, and star of her own online show, Miyoko’s Kitchen. She is a regular cooking instructor in the nationally renowned McDougall Program and at major vegan festivals and events around the country. Her vegan cheese company will begin shipping to natural foods stores in late 2014. Schinner has appeared in numerous publications and on television and radio, including VegNews, Chicago Tribune, LA Weekly, NPR, ABC World News Tonight, San Francisco Chronicle, Washington Post, New York Post, and Eating Well. Visit ArtisanVeganLife.com.

 You can find The Homemade Vegan Pantry by  Miyoko Schinner on Amazon

SCHI_Homeade-Vegan-Pantry

Or you might win a copy for yourself if you enter the giveaway below:  

a Rafflecopter giveaway

Contest ends September 10th, 2015.  U. S. residents only please.

The Homemade Vegan Pantry by Miyoko Schinner / A review and Giveaway on Canned-Time.com plus 'French Buttercream Frosting"

 I was provided with a copy of ‘the Homemade Vegan Pantry’ for review.  All opinions are my own.  Book Cover Photo credit:  © 2015 by Eva Kolenko


Isa’s ‘Vegan with a Vengeance- 10th Anniversary Edition’ – The Queen of Post Punk Kitchen strikes again!

 

Macadamia Blondies with Caramel Maple Topping from the Queen of PPK herself Isa Chandra Moskowitz and her new book 'Vegan with a Vengeance' - A review and Giveaway on Canned-Time.com

 Have you ever just wanted to curl up next to a dessert and just snuggle?  That’s what Isa’s Macadamia Blondies did to me when I made a batch.  My first of what will be many batches, I’m certain.  These decadent Maple Syrup drenched Blondies are just one of so many recipes that I’ve tried in the past few months from her newest book

‘Vegan with a Vengeance’  

from Da Capo Lifelong Books

 Born and raised in Brooklyn, Isa Chandra Moskowitz began her vegan cooking journey over two decades ago. In 2003, she created the Post Punk Kitchen community access TV show to give vegans something to watch. In conjunction with the show, she also started the PPK website to support an online vegan cooking and baking community.  And having been quite the punk rocker in my day and now being a Vegan for the last 3 years myself – let’s just say I fell in love this summer with Isa and her newest, coolest recipe collection.

Isa's 'Vegan with a Vegngeance' - The Queen of Post Punk strikes again!

This book is edgy, like Isa.  It’s delicious and looks at food with a cruelty free mindset while still being  ‘in your face’.  She loves food and she loves animals.  Her two passions meld together perfectly in ‘Vegans with a Vengeance’ and We are now the lucky recipients of that creative mind in enjoying her recipes in our own kitchens. 

Her book title says it all:  

Vegan with a Vengeance, 10th Anniversary Edition: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock

Isa's 'Vegan with a Vegngeance' - The Queen of Post Punk strikes again!

 This Black Bean and Quinoa Soup from the book was my first love affair with Isa.  Simple to make, inexpensive and the avocado garnish she suggests makes it “over the edge” fabulous along with a pinch of red pepper flakes.

Apple Pie Crumb Cake Muffins from Vegan with a Vengeance by Isa Chandra Moskowitz on Canned-Time.com

Next I hooked up with Isa’s ‘Apple Pie – Crumb Cake’ Muffins.  My endorphins soared…

Apple Pie Crumb Cake Muffins from Vegan with a Vengeance by Isa Chandra Moskowitz on Canned-Time.com 

Imagine that you’re off on a nice Autumn day hike in the woods…. 

 

It’s a cool day so the heat of the walk isn’t so bad but you’ve been on the trail withApple Pie Crumb Cake Muffins from Vegan with a Vengeance by Isa Chandra Moskowitz on Canned-Time.com nothing but a warm bottled water to build up your endurance for hours.

 

 Just then, Isa appears on the trail carrying a steaming hot freshly baked pie.  She scoops out a fist full hot, chewy, spicy, sweet apple pie and hands it over to you in a wrapped up in a muffin foil.  

A few of these cinnamon, crunchy dreams will get you though the next 10 miles of your day for sure!

 

 

They ooooooozze with Fall spicy flavors and crisp, sweet fruit.  Really a mind blowing burst of flavors here….

 

 

 

 

 

 

And then there were Isa’s Macacamia Blondies…..

 Macadamia Blondies with Caramel Maple Topping from the Queen of PPK herself Isa Chandra Moskowitz and her new book 'Vegan with a Vengeance' - A review and Giveaway on Canned-Time.com

 You’ll be fightin’ for the crumbs here folks!

Macadamia Blondies with Caramel Maple Topping from the Queen of PPK herself Isa Chandra Moskowitz and her new book 'Vegan with a Vengeance' - A review and Giveaway on Canned-Time.com

Macadamia Blondies with Caramel Maple Topping from the Queen of PPK herself Isa Chandra Moskowitz and her new book 'Vegan with a Vengeance' - A review and Giveaway on Canned-Time.com

I’m left speachless.  Blondie perfection packaged in a cruelty free package just for you ♥

 

Macadamia Blondies with Caramalized Maple
Reprinted with permission from Vegan with a Vengeance © 2015 by Isa Chandra Moskowitz. Published by Da Capo Press a Member of the Perseus Books Group.
Print
Ingredients
  1. 2 3/4 cups All-Purpose Flour **
  2. 1 tsp. Baking Powder
  3. 1 tsp. Baking Soda
  4. 1/2 tsp. Salt
  5. 6 oz. Firm Silken Tofu ( the vacuum-packed kind)
  6. 1/4 cup Unsweetened Almond Milk (or preferred nondairy)
  7. 1/3 cup Canola Oil
  8. 2 cups Granulated Sugar *
  9. 2 Tbs. Vanilla Extract
  10. 1 1/4 cups Raw Macadamia Nuts, partially chopped and partially ground ( see notes)
For the Topping
  1. 1/4 cup Refined Coconut Oil
  2. 2 Tbs. Light Brown Sugar
  3. 1/4 cup Maple Syrup
  4. 1 cup Raw Macadamia Nuts, coarsely chopped
Instructions
  1. Preheat the oven to 350 F. Lightly grease a 9 X 13 inch baking pan.
  2. Prepare the dough: In a large mixing bowl, sift together the flour, baking powder, baking soda and salt.
  3. In a blender, whiz the tofu with the milk until smooth. Add the oil, granulated sugar and vanilla, and blend again.
  4. Pour the tofu mixture into the flour mixture and use a trong fork or electric hand mixer to combine until smooth. Fold in the Macadamias. The batter will be thick and have a cookie dough consistency. Spread in the baking pan and bake for 25 minutes.
Meanwhile, prepare the topping
  1. IN a saucepan over medium heat, combine the oil, brown sugar and maple syrup, and heat until the sugar dissolves. Increase the heat to bring to a boil, and boil for 1 minute. Stir in the nuts and remove from the heat.
  2. Remove the Blondies from the oven and pour the topping over them, return to the oven, and bake for 15 more minutes, until the topping is really bubbly.
  3. Let cool completely before serving; the topping should harden to a caramel-like consistency. Slice into sixteen squares, or get fancy and slice into triangles.
Notes
  1. * I used Coconut Sugar
  2. ** I used fresh ground Oat flour in my Blondies and didn't have any problem with the rise.
  3. *** I also used Apple Sauce in place of the Canola Oil to lower the calorie count.
  4. For the best texture, the macadamias should be partially ground and partially chopped, which is achieved in a food processor with about 30 pulses. If you don't have a food processor, then chop all the macadamias, put half of them aside, and continue to chop the others or grind them in a blender until they resemble coarse crumbs.
http://canned-time.com/

Da Capo Lifelong Books  is graciously offering 2 of my readers a free copy of Isa’s new book.

The contest runs till August 30th.  U. S. and Canadian residents only please.

a Rafflecopter giveaway

You can find Isa Chandra Moskowitz’s ‘Vegan with a Vengeance, 10 Anniversary Edition‘ @ Amazon

Other worthy mentionalbles from the book that I’ll be trying out very soon:  Maple-Mustard-Glazed Potatoes and String Beans, BLT Mac & Cheeze, Green Goddess Garlic Pizza, Fresh Corn Fritters – just to name a few.  Isa’s ‘Vegan with a Vengeance’ isn’t filled with a lot of ‘Vegan theory’ but does have a great instruction section on how to revamp your kitchen to be a kinder, plant based canvass for your diet.  There are plenty of beautifully done pictures and wonderfully detailed but not overly complicated recipes instructions and a great conversion section for ‘Veganizing’ your diet using simple substitution suggestions.

Macadamia Blondies with Caramel Maple Topping from the Queen of PPK herself Isa Chandra Moskowitz and her new book 'Vegan with a Vengeance' - A review and Giveaway on Canned-Time.com

Good luck everyone from me and Miss Jules.

Macadamia Blondies with Caramel Maple Topping from the Queen of PPK herself Isa Chandra Moskowitz and her new book 'Vegan with a Vengeance' - A review and Giveaway on Canned-Time.com 

I was provided a copy of ‘Vegan with a Vengeance’  for review.  All opinions are my own.

 http://dacapopress.com/


Sunwarrior Vanilla Goji Berry Granola Parfait & An Awesome Giveaway!!

I just love having the opportunity to help someone try out these products for free this month!

Sunwarrior made me very happy this summer! Here’s why..

Giveaway!!  Goji Berry Coconut Granola Parfait on Canned-Time.com

If you’re new to Canned Time, you may have missed a scrumptious posting I brought you this spring which featured a few recipe ideas using a fabulous new ‘Classic Plus’ line from Sunwarrior products.  If so, please check it out after you’ve enter to win some Sunwarrior for yourself at the end of this posting.  

Here’s the link to that earlier article.

It has a complete listing of all the fabulously healthy ingredients that Sunwarrior uses in this new ‘Classic Plus’ line and shows you just how important the way they process their products can be to how beneficial they are to your body.

Some protein powders leave you wondering why you didn’t spend a little more and get something truly beneficial and tasty?  I’ve been using Sunwarrior’s full line now for years and I really think the Classic Plus is their best product in the full line of options they offer.  The video here will get you some of the reasons I love this product so much and why you MUST enter to win some for yourself in my Giveaway this month!

“Since raw whole foods contain the best mix of enzymes, proteins, vitamins, and minerals, Sunwarrior uses the finest plant sources, keeping them as close to what nature created as possible. “

  • Complete and balanced protein for muscle, building, repair, and maintenance*
  • Rich in Lysine, often missing in plant-based proteins*
  • Hypoallergenic (free of major allergens)*
  • Protein rich foods create a thermic effect to burn more calories*

As I’ve found this year, Sunwarrior Classic Plus can go to so many more places than just your average smoothie.  Before we get to my granola parfait, here are a couple of quick ideas I’ve blended the vanilla powders into lately:

Sunwarrior Vanilla Goji Berry Granola Parfait & An Awesome Giveaway!! 

Vanilla Apple Matcha Balls

In a food processor, combine 1 cup Rolled Oats, 2 scoops Sunwarrior Vanilla Classic Plus Protein Powder,  1/4 cup Maple Syrup, 1 cup Green Grapes, 1 Tbs. Cinnamon, 1 Tbs. Matcha Powder.  Pulse until a wet dough forms.  Add mix to a bowl and stir in 2 chopped Apples.  Freeze dough to harden and then form walnut size balls.  Roll each ball in a mixture of 1 cup unsweetened Shredded Coconut and 2 Tbs. Coconut Sugar to coat.

Freeze until serving.  Makes about 15 balls.

  

Sunwarrior Classic Plus Vanilla Protein Powder 'Lemon-Lime Chiller' on Canned-Time.com

Vanilla Lemon-Lime Chiller

Combine 1 or 2 frozen bananas, 1 Tbs. Coconut Sugar, 2 oz. Coconut Milk, 2 cups of Ice and

1 Tbs. Sunwarrior Classic Vanilla Plus Protein Powder in a blender.  Makes 2 8 oz. glasses.

Now on to my Granola Parfaits……..

Sunwarrior Vanilla Goji Berry Granola Parfait & An Awesome Giveaway!!

I started out making this granola to snack on for an upcoming weekend out-of-town.  I made a double batch and left so much bagged up in the freezer that each time I’d open the door and see the bag sitting innocently on the cold self, I began to think of some other way to use some of it up more quickly.  Why not a parfait?

To be honest, I’d never tried a layered parfait like you’d see as a dessert option for some reason.  

Well, I’m hooked.

Sunwarrior Vanilla Goji Berry Granola Parfait & An Awesome Giveaway!!

The mild sweet cream in this one I think is what got me.  I love desserts, don’t get me wrong.  But after a few bites of something overly sweet I lose interest.  The sour Goji berries and the sour cherries I added in balance out the smooth textures and taste of the cream layer.  Heck, I’d eat the cream layer by itself and be fine for a few spoonfuls.

What I really love about this dessert, about Sunwarrior Vanilla as well is my own little secret in each bite about how many good things there are packed into that bite.  If it doesn’t taste good, of course, who needs the nutrition?  But this one has all the good and all the flavor for you.  Thanks Sunwarrior for a superior product to sneak into my meals.  I’ve dropped about 30 lbs. now since May when I first started using their Classic Plus line and just love the quick, tasty option it gives me for a meal.  Or in this case, a rewarding dessert that doesn’t kill the calorie count for the day.  And although coconut butter is not exactly diet food, there are good fats in that as well and no added sugars in the cream layer at all.  It really is amazing how much taste and nutrition you can get into a revamped dish when you substitute healthy whole foods in place of refined and processed traditional ingredients.  Hope you guys try this one whether it’s Sunwarrior or your own favorite powders.  Maybe a chocolate version even?

Vanilla Goji Berry Coconut Granola Parfait
Print
For the Granola
  1. 1/2 cup Goji Berries soaked and drained
  2. 2 cups Rolled Oats
  3. 4 large Dates, chopped
  4. 1 cup Mixed Nuts, chopped
  5. 1 cup Sunflower Seeds
  6. 2 Tbs. Coconut Oil, softened
  7. 1/3 cup Maple Syrup
  8. 1/3 cup Sunwarrior Classic Plus Vanilla Protein Powder (or other)
  9. 2 Tbs. Cinnamon
  10. 1 tsp. Ground Cloves
  11. 1/2 cup Water
  12. 1/3 cup Coconut Sugar
  13. Fresh Sour Cherries (optional add-in to stir in after cooking)
For the Cream Parfait
  1. 2/3 cups Coconut Butter, melted
  2. 2/3 cups Vanilla Vegan Yogurt
  3. 1/3 cup Almond Milk
Make your Granola
  1. Mix together all of the granola ingredients in a large mixing bowl until everything is combined and coated. Spread your granola across a non-stick baking pan to about an inch thickness.
  2. Bake granola @300 degrees for about 20 minutes. Remove the pan and stir the granola to keep it from browning too much. Repeat the 20 minute baking again and stir. Repeat once more then stir and set aside to cool while you make the parfait cream.
For the Cream
  1. Soften the Coconut Butter and then stir together in a blender with the Vanilla Yogurt and Almond Milk to form a stiff cream. This will be thicker than a pudding texture. Add a Tbs. or so more milk if you'd like the cream to be softer.
To make your Parfait glasses
  1. Layer Granola and the Cream mix into glasses and serve at room temperature or slightly warmed in a microwave. Store your granola and cream mix covered in the fridge for up to one week.
Notes
  1. Coconut Butter is expensive. I used a homemade version that makes it about 1/3 the price and fixes up in just minutes. I used a recipe or technique I found over @TheVegan8.com and it worked perfectly. You can make up a batch in about 10 minutes and store it sealed at room temperature for weeks.
  2. I added in some fresh sour cherries that my husband brought home from the farmer's market for a touch of tang that works well with the sweet cream but you could substitute other berries or chopped apple even.
http://canned-time.com/

And I have to thank Brandi over at The Vegan 8  for the help in making my own Coconut Butter so quick and inexpensively.  She really helped me out on this one.  Be sure to check out her step-by-step posting on how to get yourself a jar or two of this magical creamy goodness HERE.

 Sunwarrior Vanilla Goji Berry Granola Parfait & An Awesome Giveaway!!

Sunwarrior has graciously offered to send one of my readers a fabulous sample pack of their products including the Vanilla Classic Plus Protein and a nifty shaker bottle to mix up and carry your drinks in.

Enter to win below.  Contest ends August 22nd.  U. S. residents only 
a Rafflecopter giveaway

Good luck everyone.  Leave as many comments as you’d like each day for added entries ♥

Giveaway!! Goji Berry Coconut Granola Parfait on Canned-Time.com

Thanks Sunwarrior for providing me with product for this post and the giveaway.

All recipes and opinions are my own.


From TheVegan8.com – Brandi’s Vegan Mexican Chocolate Sweet Potato Pudding – ‘Family Favorite Desserts’ entry for July

In 2015, Canned Time is featuring a new recipe from a different blogger each month again. This year’s theme:

Family Favorite Desserts – Veganized

My favorite ‘8 Ingredients’ friend Brandi has a fabulous healthy chocolate pudding for us for July’s entry today.

The Vegan 8  

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From TheVegan8.com - Brandi's Vegan Mexican Chocolate Sweet Potato Pudding  -  'Family Favorite Desserts entry for July 

Oh my goodness, when I say that this recipe was a labor of love, that would be the understatement of the year. I found like I won the lottery once I finally finished this. I have never created a dessert using stevia before. I lost count on how many different desserts and trials I did before finally deciding on creating this luscious

Vegan Mexican Chocolate Sweet Potato Pudding.

Don’t worry, there is a sub if you don’t use stevia. I got y’alls back.

From TheVegan8.com - Brandi's Vegan Mexican Chocolate Sweet Potato Pudding  -  'Family Favorite Desserts entry for July  

This recipe featuring stevia came about because my friend Angela over at Canned Time  asked if I would join in a special dessert event where several different bloggers each month share a new recipe in her Family Favorite Dessert series. She asked that we each choose a favorite dessert or recipe from our childhood, a nostalgic dessert, and veganize it usingNuNaturals stevia products. I was sent a large box of several different ones to choose from. To make it easy on all of you that use stevia, I chose the most common Pure Liquid Alcohol-free NuStevia. A little goes a very long way. But combining it with coconut sugar proved to be a delicious combo. 

From TheVegan8.com - Brandi's Vegan Mexican Chocolate Sweet Potato Pudding  -  'Family Favorite Desserts entry for July

I always loved chocolate pudding growing up, so this definitely fit in with the nostalgic theme. But I gave it a more adult version. This dairy-free and oil-free Mexican chocolate pudding contains coconut milk, sweet potatoes, cocoa powder, coconut sugar, cinnamon, cayenne pepper and stevia. I know there is no shortage of sweet potato puddings around, but this version is a bit richer in chocolate flavor, has a wonderful spicy kick and relys on more milk for a truly creamy consistency. I also sweetened it with coconut sugar and stevia, instead of syrup, as I found I much preferred the overall flavor.

From TheVegan8.com - Brandi's Vegan Mexican Chocolate Sweet Potato Pudding  -  'Family Favorite Desserts entry for July

I originally had brownies planned for today’s post. I absolutely loved the flavor of them, but wasn’t thrilled with the texture after they baked up, so I completely changed my mind at the last minute, which then went into several more trials of no-bake desserts. I ultimately decided to do a sweet potato pudding. I love my Dark Chocolate Chipotle Sweet Potato Fudge so much, that I was licking the batter before it all firmed up. Ever since then I’ve been wanting to create something similar to it, but in pudding form and easier than having to deal with melting chocolate. Enter this 8 ingredient dreamy, creamy, totally smooth vegan Mexican Chocolate Sweet Potato Pudding. I do not like overly thick puddings and some sweet potato puddings are way too stiff, therefore it doesn’t remind me of real pudding. I didn’t want this to taste like sweet potatoes, but chocolate pudding! That requires enough milk and enough cocoa to mask the sweet potato. Adding cinnamon and a touch of cayenne took it to the next level. 

From TheVegan8.com - Brandi's Vegan Mexican Chocolate Sweet Potato Pudding  -  'Family Favorite Desserts entry for July

From TheVegan8.com - Brandi's Vegan Mexican Chocolate Sweet Potato Pudding  -  'Family Favorite Desserts entry for July

The challenging part of creating a recipe with stevia is because it is very strong and requires a tiny amount to sweeten a recipe, so to get proper ratios in a recipe, I’m used to either using a lot of liquid in syrup form or a bunch of dry sugar, like coconut sugar. Getting the right taste without that nasty aftertaste that stevia can leave was definitely a task for this first time stevia user (in a recipe). The last couple of times I have tried stevia was that white powered stuff and it reminded me of soap with sweetener added. It also gave me bad headaches. Hope you love this Mexican Chocolate Pudding! Please come back and leave me feedback below in the comments after you make it. In addition, I’d love to see your photo on Instagram and don’t forget my tag #thevegan8 in the caption, so it’s saved to my page and I don’t miss it. Be sure to check out Angela’s blog to see the whole list of Family Favorite Desserts so far this year. Yummy stuff!

From TheVegan8.com - Brandi's Vegan Mexican Chocolate Sweet Potato Pudding  -  'Family Favorite Desserts entry for July

Vegan Mexican Chocolate Sweet Potato Pudding
Serves 2
Print
Ingredients
  1. 1½ cups packed cooked mashed orange sweet potatoes (I used 2 smaller ones to get enough)
  2. ½ cup non-dairy milk (I used "light" canned coconut milk because it's creamy)
  3. 5 tablespoons unsweetened cocoa powder (25 g)
  4. 3 tablespoons coconut sugar (32 g)
  5. ½ tablespoon strong cinnamon (I use Saigon)
  6. 1/16th-1/8 teaspoon cayenne (use to taste or omit if you don't want spicy, a little goes a long way)
  7. 1 teaspoon vanilla extract
  8. ¼ teaspoon fine sea salt
  9. ¼ teaspoon Pure Liquid Alcohol-Free NuStevia
  10. Note: If you don't use stevia, then just omit and use another 2-3 teaspoons of coconut sugar or to taste.
Instructions
  1. Bake your sweet potatoes on parchment paper on a pan, not directly on the oven rack, at 400 degrees for 45 minutes to an hour. Depending on the size, the time will vary. You want them squishy soft. I recommend baking these over microwaving because they will have a sweeter flavor and more moisture this way.
  2. Let your sweet potatoes cool and peel the skins. Mash completely with a fork and then measure 1½ cups packed and leveled off. Add to a food processor. Process until smooth.
  3. Add the remaining ingredients and process for a couple of minutes until completely smooth. Scrape down the sides well and process once more. Taste and adjust if needed. I found this to be perfectly chocolatey and smooth and just the right sweetness so that the chocolate flavor comes through.
  4. Chill in a container for a couple of hours or more before eating. You could eat it immediately if you like, but it firms up a bit more and tastes better cold, like regular pudding does.
http://canned-time.com/

Thanks so much Brandi ♥


Cruelty-Free Coriander Nectarine Pear Ice Cream Pie

July is National Ice Cream month.  More specifically, July 19th is ‘Ice Cream Day

#NatlIceCreamDay

So what better way to solute the popularity of the World’s best tasting, most refreshing cool dessert than to team it up with a touch of spice and a whole lot of fresh summer fruits?  The folks at PersonalCreations.com asked if I’d help them celebrate the occasion with a new recipe shown off in one of their kitchen items.  I picked a pie plate for mine because, well, next to ice cream, pie is my all time favorite dessert any time of year.  I just combined my two loves into one big, cruelty-free dish so you wont have to scoop on the ice cream to top your piece of pie.  It’s already inside your pie.  Completely versatile to your own fruit favorites, I simply spiced up my fruits and then blended them in with a good quality Almond Milk Vanilla Ice Cream and poured it all into a pie crust.  More fruit goes on top and a pinch of a new seasoning, for me anyway, Coriander.

Dairy-Free Coriander Nectarine Pear Ice Cream on Canned-Time.com

Exodus, chapter 16, verse 31:

“And the house of Israel called the name there of Manna: and it was like coriander seed, white; and the taste of it was like wafers made with honey.”

Coriandum sativum.

Dairy-Free Coriander Nectarine Pear Ice Cream on Canned-Time.com

Aromatic and spicy, Coriander seeds have been utilized since ancient times in cooking as well as in various traditional medicines.  They are an excellent source of so many essential minerals as well as adding a subtle lemon-like flavor to sweet foods.  Iron being top of the list of benefits but also Copper, Magnesium as well as being a wonderful source of dietary fiber.  I added a teaspoon of finely ground Coriander to my fruit mixture here and also a final sprinkle over the top of my pie for a touch of flavor as that first spoonful of pie hits your tongue.

Dairy-Free Coriander Nectarine Pear Ice Cream on Canned-Time.com

The sliced fruits get prepped for their Vanilla Ice Cream immersion by soaking a few hours in some traditionally Fall flavors.  Cinnamon, Clove and a pinch of Sea Salt to bring out the sweetness and tang of the fruits.
Dairy-Free Coriander Nectarine Pear Ice Cream on Canned-Time.com

Dairy-Free Coriander Nectarine Pear Ice Cream on Canned-Time.com

How does the World continue to devour so much ice cream without a thought for the calves who die as a result or the Mothers who stand and endure unthinkable cruelty for their milk’s production.  Would you want to stay pregnant for 85 % of your life so that others could have a big bowl of ice cream?  Why?  It doesn’t have to be this way.

Dairy-Free Coriander Nectarine Pear Ice Cream Pie on Canned-Time.com

And your ice cream can be just as tasty if not better.  Certainly better for your body as well as their’s.

 

 Dairy-Free Coriander Nectarine Pear Ice Cream on Canned-Time.com

Dairy Free Coriander Nectarine Pear Ice Cream Pie
Thick, fruity, creamy, delicious and all cruelty free. This batch of ice cream pie will leave you wanting another piece for breakfast. It's as versatile as the fruits you have available for your seasons.
Print
Ingredients
  1. 1 Quart of Almond Vanilla Ice Cream
  2. 1 Spelt or Gluten-Free Pie Crust
  3. 4 - 5 very ripe Nectarines sliced
  4. 3 ripe Pears sliced
  5. A few slices of Lemon to help keep the Pears from oxidizing
  6. 3 tsp. crushed Coriander Seeds
  7. 1 Tbs. ground Cinnamon
  8. 1/2 tsp. ground Cloves
  9. 1/4 tsp. Sea Salt
  10. 3 - 4 Tbs. Vegan Butter melted for broiling some additional fruit slices to top.
  11. 2 Tbs. Coconut Sugar or Other for sprinkling on top.
  12. "Deep Dish" Pie Plate
Instructions
  1. In a large glass bowl, combine your fruit slices with the cinnamon, clove, salt and crushed coriander. Stir to coat and then let the fruit sit for a few hours or covered in the fridge overnight to meld the spice flavors and allow the fruit juices to come out.
  2. Prepare your pie crust of choice. I baked one for my pie or if using a raw crust, chill the crust prior to adding the filling.
  3. Fold together the spiced fruit and a slightly softened container of Vanilla non-dairy Ice Cream.
  4. Pour the mix into your pie crust, smooth out the top and allow the pie to freeze for several hours to harden.
  5. Top the pie with broiled fruit slices and a touch more Coriander and Cinnamon Sugar.
  6. Thaws quickly, you can serve this straight from the freezer to plate without much down time.
Notes
  1. I made this pie with a traditional pastry type crust instead of a 'raw' nut, date type. This really was only because my husband ends up sharing my desserts and he isn't too fond of dates. So feel free to use your favorite Vegan soft crust in place of the Spelt version here. It's not bad this way but I would personally prefer the softer texture with the fruit and creaminess of the pie filling.
http://canned-time.com/

Dairy-Free Coriander Nectarine Pear Ice Cream Pie on Canned-Time.com

I hope you’ll be enjoying some ‘Cruelty Free’ Ice Cream this July 19th

Nothing better on a hot Summer day…


Peanut Butter Chopped Cherry Ice Cream

Vegan Peanut Butter Chopped Cherry Ice Cream on Canned-Time.com - 4 ingredients gets you to heaven!  Check it out ♥

No Cows were harmed in the making of this delectable bowl of

Vegan Peanut Butter Chopped Cherry Ice Cream on Canned-Time.com - 4 ingredients gets you to heaven!  Check it out ♥ Behind the Myth:  Happy Cows

from HumaneMyth.Org

In order to maintain uninterrupted milk production, cows are forced year after year to go through an endless cycle of pregnancy and birth, only to have their calves immediately taken from them.

Cows and calves cry out for each other as they are separated.

All forms of dairy farming involve forcibly impregnating cows.Vegan Peanut Butter Chopped Cherry Ice Cream on Canned-Time.com - 4 ingredients gets you to heaven! Check it out ♥

This involves a person inserting his arm far into the cow’s rectum in order to position the uterus, and then forcing an instrument into her vagina.

The restraining apparatus used is commonly called a “rape rack.”

Half of all calves born are male.

Of no use in milk production, they are sent to veal-producing operations or directly to auctions where they are sold and slaughtered when they are just a few days old.

Male calves used for veal production suffer a crude castration process and are killed after 4 months spent in small crates or pens.

 

 

After just 4 to 6 years, dairy cows are “spent” from being forced to continuously produce milk. Often weak and ill, they endure transport to auction and slaughter, both of which are traumatic for these gentle animals. If allowed to exist free of exploitation and slaughter, cows can live 25 years or more.

Vegan Peanut Butter Chopped Cherry Ice Cream on Canned-Time.com - 4 ingredients gets you to heaven! Check it out ♥

Peanut Butter Chopped Cherry Ice Cream
Banana Ice Cream is part of Veganism 101. If you haven't made ice cream from bananas yet, you either don't like the taste, or you're new to a non-dairy diet. This version blends the flavors of peanut butter (yum!) and sour cherries for a perfect mix of sweet, creamy, cold and sour. With no added sugars, it's a wonderful way to start the day, or end it for that matter. The add ins for this one are limitless. Enjoy!
Print
Ingredients
  1. 3 frozen Bananas
  2. 2 Tbs. Powdered or Creamy Organic Peanut Butter
  3. 1/2 - 1 cup Water or Non-Dairy Milk of choice
  4. 1/2 tsp. Vanilla or 2 Tbs. Vanilla Protein Powder
  5. pinch of Sea Salt
  6. 1/2 - 1 cup frozen Cherries
Instructions
  1. In a blender or food processor, pulse all ingredients except for the cherries until a smooth, soft serve ice cream texture is achieved.
  2. Add in chopped Cherries and pulse a few more times to mix them through the cream base.
  3. Enjoy as a soft serve texture or freeze until the mix has hardened some.
Notes
  1. Makes about 12 ounces. Store in an air tight container in the freezer for 3-4 days.
  2. Suggested add-ins: Nuts, Coconut, Carob Chips, Granola.
http://canned-time.com/

 Vegan Peanut Butter Chopped Cherry Ice Cream on Canned-Time.com - 5 ingredients gets you to heaven! Check it out ♥Be kind to Cows and enjoy a big bowl of cruelty-free deliciousness ♥

Vegan Peanut Butter Chopped Cherry Ice Cream on Canned-Time.com - 5 ingredients gets you to heaven!  Check it out ♥


July 4th Cherry-Ice Watermelon Mocktails and No-Bake Salted Chocolate Cherry Doughnuts

Healthy lifestyle July 4th Cherry-Ice Watermelon Mocktails and No-Bake Salted Chocolate Cherry Doughnuts

ALOHA!

Today, just in time for the July 4th celebrations I have some Cool Summer fresh healthy treats for you!

Having grown up in the Washington D. C. Metro area, I’ve seen my fair share of July 4th festivities.  My family would drive down to The Mall, early in the afternoon so we could get a spot on the grass near the Washington Monument with a good view of the fireworks and music most years.  Some years, were better than others as I remember.  Some years, the weather would be unbearably hot and humid.  In the late 60’s, there were Hippies, Police scuffles and things were a little less family friendly….  But they all had that swelling of patriotism,  family groups from all Nationalities, hot summer sun and plenty of food and drinks.

 picmonkey_image

Now that I’m still in D. C. but have a little less tolerance for heat and crowds, I prefer to enjoy just as much food and fun but most likely it’s from right in our own back yard.  The music is traditional, the food… a lot more healthy, and the drinks are now less sugary and fresh from the farmer’s market.   

“July 4th Cherry-Ice Watermelon Mocktails” 

1) In a blender, purée chunks of 1/2 of a ripe watermelon.  2) Strain puréed pulp, reserving only the  juice.  3)  Chill.

For ice, I froze a few organic cherries and dropped those in my drinks for extra flavor and fun.

 Healthy Lifestyle July 4th Cherry-Ice Watermelon Mocktails and No-Bake Salted Chocolate Cherry Doughnuts

If you’d like to fancy this deliciously fresh juice up for a party, dip each glass in some ALOHA Superfood melted chocolate then sprinkle the tops of each glass with some Sea Salt for a touch of taste contrast for your drinks.  The chocolate will add a bit of sweet and the salt just picks up the mild sweet of the melon.  Be sure to use a very ripe melon to maximize the flavors in this.  So many stores keep their watermelons in chilly conditions and they never develop the super sweet flavors natural to a melon ripened outdoors.  I keep mine for a week or more in a warm, sunny spot after I purchase them to create those natural sugars inside before cutting them open.  Or buy from your local Farmer’s Market where the melons are most likely picked fresh and kept outdoors.

 Healthy lifestyle July 4th Cherry-Ice Watermelon Mocktails and No-Bake Salted Chocolate Cherry Doughnuts

“No-Bake Salted Chocolate Cherry Doughnuts”

Healthy lifestyle July 4th Cherry-Ice Watermelon Mocktails and No-Bake Salted Chocolate Cherry Doughnuts

 

 These jules are so full of good-for-you ingredients, I can’t believe how good they taste.  Sprouts?  Protein Powders?  You’d NEVER, ever think these bite size beauties were so nutritious.   They taste perfect along side a tall glass of chilled watermelon juice and cherries.

 

 

 Healthy lifestyle July 4th Cherry-Ice Watermelon Mocktails and No-Bake Salted Chocolate Cherry Doughnuts

No-Bake Salted Chocolate Cherry Doughnuts
A perfect party treat for hot summer days. Keep them frozen until just before you're ready to gobble a few of these tasty treats up. They look sinful. They taste decadent. But don't let the flavors fool you. Oil-free, Sugar and Gluten-free, Vegan and Raw.
Print
Ingredients
  1. 2 ounces of Chocolate Protein Powder ( I used ALOHA brand)
  2. 2 Tbs. Cocao or Cocoa Powder
  3. 2 tsp. Ginger
  4. 15 Medjool Dates, pitted if necessary
  5. 1 tsp. Vanilla
  6. 1/2 cup Sunflower Seeds
  7. 1/2 cup Hemp Seeds
  8. 3 Tbs. Chia Seeds
  9. 1/4 cup softened Organic Coconut Oil
  10. 1 cup Micro Sprouts (optional but recommended)
  11. 8 - 10 pitted Organic Cherries, diced
  12. About 1/4 cup Melted Vegan Chocolate for topping - I used ALOHA brand
  13. Course Sea Salt for topping
Instructions
  1. In a small bowl, combine Protein Powder, Cocao and Ginger. Stir to mix.
  2. In a food processor, pulse to blend all other ingredients EXCEPT for the cherries, melted chocolate and salt. Pulse to form a wet, sticky dough. Add in the chopped cherries and pulse just a few times to mix them into the dough without chopping them too much.
  3. Chill dough for 1 hour.
  4. Press chilled dough into a mini-doughnut mold pan to fill 10 - 12 doughnuts. Chill again overnight until dough is frozen.
  5. With the edge of a large spoon, carefully remove each doughnut from their molds. You'll need to re-shape them some but the dough is pliable enough to keep them shaped and smooth.
  6. Drizzle tops with melted chocolate and sprinkle each one with a pinch of salt if desired.
  7. Keep doughnuts frozen until serving.
http://canned-time.com/

Healthy lifestyle July 4th Cherry-Ice Watermelon Mocktails and No-Bake Salted Chocolate Cherry Doughnuts

ALOHA has more ideas for healthy eating this summer as well. 

Healthy Lifestyle July 4th Cherry-Ice Watermelon Mocktails and No-Bake Salted Chocolate Cherry Doughnuts

Be sure to check out their Healthy Recipes Page over at ALOHA.com

Happy Independence Day!!

ALOHA Superfoods Chocolate Bars

ALOHA Superfood Chocolate Original Dark

Peruvian Fair-Trade Raw Cacao Nibs/Beans, Balinese Coconut Sugar*, Ecuadorian Raw Cacao Butter*, Daily Good Greens Chocolate**, Philippine Raw Coconut Flakes*, Vietnamese Raw Cashews[SS1] *, Tahitian Vanilla Bean).

*Organic

**Daily Good Greens Chocolate Blend: Fair-Trade Cacao*, Coconut Sugar*, Coconut Water*, Peas*, Maple Sugar*, Spinach*, Wheatgrass Juice*, Moringa, Wild Blueberries*, Raspberries*, Sunflower Lecithin*, Xanthan Gum, Spirulina*, Beet Juice*, Vanilla Bean[SS2] *, White Button Mushrooms*, Himalayan Pink Salt, Monk Fruit Extract.

 


Sunflower Sprout Pasta with Spiced Up Marinara – Raw Options

Sunflower Sprout Pasta with Spicy Marinara Sauce on Canned-Time.com Cold or heated, this sauce will tantalize your veggies. I use it for salads, as a fruit and vegetable dip, and today its warmed to top some fresh Sunflower Seed sprouts. Simply steam the sprouts for about 1 minute to soften them and then spoon on the warmed sauce. Delicious either way!

I’ve had some luck in the kitchen this month and thought I’d pass on the tricks and tastes today.  First, I had some 3 year old Sunflower Seeds grow into beautiful, nutritious sprouts last week…without using any soil for the roots.  

I love this merely because A: it’s less expensive and B: it’s less mess to deal with.

So here’s how I did it in simplified steps:  Soak about a 1/2 cup of  black sunflower seeds in filtered water for at least 24 hours.  You’ll see the first sign of them growing with a tiny white tip showing at the pointed end of each seed.  Next, drain off the water (you can use it for your plants if you’d like) and spread out all your seeds in a shallow dish on top of wet paper towels.  I used a glass pie plate and they were slightly crowded but still grew up fine.  You’ll need to cover them with some kind of slight weight at this point.  The seeds need to think that they are underground.  I used a second pie plate, placed on top of the first so that it presses down on the seeds with some slight weight.

Next you’ll put your seed plate into the dark.   I put mine inside my oven which stays at a 65 degree temperature and is plenty dark for this.  Let the seeds sprout here for the next 24 to 48 hours.  You can check on them any time to make sure that the paper towel is still damp around the edges.

Sunflower Sprout Pasta with Spiced Up Marinara Sauce on Canned-Time.comThe next day is easiest.

Remove the top cover pan and let ’em grow.  Place the seed plate / dish into indirect sunlight and check on them 2X’s per day for water.  The paper towels will spread the water throughout the dish and should remain wet, not soaked, all day.  You can pour on probably 1 cup of cool water and then just turn the plate back and forth over the sink to drain off some excess water each day.  You’ll want to turn the dish a few times to keep them from growing in one direction all the time.  As the name implies, these little gems will try to get to that sunlight whichever way you have them facing.  The hulls will naturally drop off as each plant grows but if there a few left on, just gently pull them off and discard before you cut your sprouts for snacking.  The plant height and flavor is best around 3 – 5 inches without the root.  Simply snip each one near the root, rinse and enjoy them on salads, in soups, or just munch on a few each day.  If you’d like them to last even longer, go ahead and cut them all as above, wash, dry and store in a vented container in the refrigerator for up to 1 week.  

So tasty and so good for you.  I’m really ecstatic that this no-dirt method worked out.  My newest sprout pasta will show you a fabulous way to use these sprouts up as an Italian dish that’s perfect hot or cold.

 

Sunflower Sprout Pasta with Spicy Marinara Sauce on Canned-Time.com Cold or heated, this sauce will tantalize your veggies. I use it for salads, as a fruit and vegetable dip, and today its warmed to top some fresh Sunflower Seed sprouts. Simply steam the sprouts for about 1 minute to soften them and then spoon on the warmed sauce. Delicious either way!

Miss Jules.  Bird watching from her favorite window perch. 

Sunflower Sprout Pasta with Spicy Marinara Sauce on Canned-Time.com Cold or heated, this sauce will tantalize your veggies. I use it for salads, as a fruit and vegetable dip, and today its warmed to top some fresh Sunflower Seed sprouts. Simply steam the sprouts for about 1 minute to soften them and then spoon on the warmed sauce. Delicious either way!

 This month, I’ve been following a mostly Raw diet plan and I don’t think that I’ve felt this energetic and light in, well since I can remember.  It has been different than the feeling of a cleanse.  More food for one thing.  And I’ve eaten at least one cooked thing most days but still stayed away from beans, legumes, high starch veggies, added sugars and almost all processed foods which I’m sure has helped my mood as well.  Summer time has plenty of choices for healthy foods and I’m taking advantage of fresh, local market buys to fill my plate.

I’ve come up with a dressing / sauce today that will work wonderfully for a Raw salad or heated slightly to pour over pasta or veggies alike.  I used it today as a sauce for my Sunflower sprouts and was thrilled with the tangy tastes.

Peanut Butter?  Well, kind of.  It’s dry peanut butter which has 75% fewer calories, 90% less fat than the regular kind and works just fine in a sauce.  I used Great Stuff brand but there are several choices now days in most groceries.  Guilt free peanut butter is how I look at it and it adds a nice flavor to the pasta sauce.  If it just sounds disgusting to you, leave it out and you’ll still have a quick and nutritious meal for yourself.  Since I’ve stopped using oils, mayo, nuts or thickeners for my homemade salad dressings, I’ve enjoyed eating large salads for my evening meal.  I’m not stingy with the dressing either.  Don’t need to be when it’s mostly blended fruits and vegetables with some added seasonings.  The one I used today is so versatile, as I say, you can use it on your pasta and your salad if you’d like.  Hot or cold, it’s a fantastic way to dress up cold veggies for dips, salads or heated like a marinara sauce.  Try it, you’ll like it.  Sure is cheaper than store bought brands as well.  I love the stuff.

Sunflower Sprout Pasta with Spicy Marinara Sauce on Canned-Time.com Cold or heated, this sauce will tantalize your veggies. I use it for salads, as a fruit and vegetable dip, and today its warmed to top some fresh Sunflower Seed sprouts. Simply steam the sprouts for about 1 minute to soften them and then spoon on the warmed sauce. Delicious either way!

Sunflower Sprout Pasta with Spiced Up Marinara Sauce on Canned-Time.com Cold or heated, this sauce will tantalize your veggies. I use it for salads, as a fruit and vegetable dip, and today its warmed to top some fresh Sunflower Seed sprouts. Simply steam the sprouts for about 1 minute to soften them and then spoon on the warmed sauce. Delicious either way!

 

Sunflower Sprout Pasta with Spiced Up Marinara Sauce on Canned-Time.com Cold or heated, this sauce will tantalize your veggies. I use it for salads, as a fruit and vegetable dip, and today its warmed to top some fresh Sunflower Seed sprouts. Simply steam the sprouts for about 1 minute to soften them and then spoon on the warmed sauce. Delicious either way!

Sunflower Sprout Pasta with Spiced Up Marinara Sauce on Canned-Time.com Cold or heated, this sauce will tantalize your veggies. I use it for salads, as a fruit and vegetable dip, and today its warmed to top some fresh Sunflower Seed sprouts. Simply steam the sprouts for about 1 minute to soften them and then spoon on the warmed sauce. Delicious either way!

Sunflower Sprout Pasta with Jazzed Up Spicy Marinara Sauce
Cold or heated, this sauce will tantalize your veggies. I use it for salads, as a fruit and vegetable dip, and today its warmed to top some fresh Sunflower Seed sprouts. Simply steam the sprouts for about 1 minute to soften them and then spoon on the warmed sauce. Delicious either way!
Print
Ingredients
  1. 3 - 4 Organic Tomatoes, chopped
  2. 1 Tbs. Hot Sauce - I used Chalola Brand
  3. 1 Tbs. Miso Paste
  4. 3 - 4 Tbs. Powdered or Unsweetened Organic Peanut Butter
  5. 1/2 English Cucumber, chopped with skin on.\
  6. 1 Mango, chopped
  7. 1 Avocado, chopped
  8. 1/2 cup Rice or Apple Vinegar
  9. 1/2 - 1 cup Filtered Water - depending on how juicy your tomatoes are.
Instructions
  1. Combine all ingredients in a blender or food processor. Pulse until smooth.
  2. Serve warmed on top of pasta, sprouts, as a vegetable or fruit *chilled.
Notes
  1. Makes about 4 cups
  2. Store sealed in the refrigerator for up to 2 weeks.
http://canned-time.com/

Sunflower Sprout Pasta with Spiced Up Marinara Sauce on Canned-Time.com Cold or heated, this sauce will tantalize your veggies. I use it for salads, as a fruit and vegetable dip, and today its warmed to top some fresh Sunflower Seed sprouts. Simply steam the sprouts for about 1 minute to soften them and then spoon on the warmed sauce. Delicious either way! Have a great week!

Sunflower Sprout Pasta with Spicy Marinara Sauce on Canned-Time.com Cold or heated, this sauce will tantalize your veggies. I use it for salads, as a fruit and vegetable dip, and today its warmed to top some fresh Sunflower Seed sprouts. Simply steam the sprouts for about 1 minute to soften them and then spoon on the warmed sauce. Delicious either way!


Pie In The Sky from “The Good Karma Diet” by Victoria Moran – A Review and Giveaway on Canned-Time.com

"The Good Karma Diet" by Victoria Moran - A Review and Giveaway on Canned-Time.com

 

I know that I’ve published an extraordinarily high number of Vegan cookbook reviews in the past year.  21 if you’ve been counting….

The Vegan lifestyle is growing by leaps and bounds and thus:  People love recipes and information on ‘How To’  And I’m honored to be selected by authors and publishers alike to take a preview of an upcoming publication.

But this book stands out in the crowd.

"The Good Karma Diet" by Victoria Moran - A Review and Giveaway on Canned-Time.com

 First thing I thought…..No pictures!!  And to me that just ment boring!!  – I was WRONG.

I got started reading Victoria’s book and just kept on going.  Couldn’t put it down.  I love the flow, the information.  Love the way she writes so plainly and realistically.  She’s writing this one to those less experienced in Veganism.  Those out there who just might try out the health benefits and kindness that come from being Vegan.

 I really love ‘The Good Karma Diet’"The Good Karma Diet" by Victoria Moran - A Review and Giveaway on Canned-Time.com

 Victoria gives you all a sneak peek at her book here with an excerpt, recipe and a giveaway to one lucky reader.

Excerpt from “Liven Things Up”

The Good Karma Diet

By Victoria Moran

When my daughter, Adair, was a tween and teen, we devoted two weeks every summer to eating only raw food: "The Good Karma Diet" by Victoria Moran - A Review and Giveaway on Canned-Time.comfruits, salads, crudités, and sprouts; dressings, dips, pâtés, and cheeses made from nuts and seeds; vegetable juices and creamy smoothies. When a friend asked her why we did it, she said, “Because everyone deserves to be gorgeous at least two weeks a year.” She was talking about the clear eyes, luminous skin, and well-known “glow” that come from eating fresh, raw foods.

But wait a minute: everyone deserves to be gorgeous all year long, every day and every decade. This is what happens with Good Karma dining, upgraded with lots of color (much of it green) and fresh foods that have never seen a processing plant or a cooking pot. Impressive results show up quickly: weight loss, plenty of steady energy, a rested look so people ask if you’ve been on vacation. You’re eating foods that grew. Foods that are, for the most part, in season, so they nourish you right now. Foods with vivid colors that don’t start with “FDC#.”

 

 

 

 

 

The phytochemicals and overall nutrient density of greens, berries, fresh juices, and other unheated plant foods can take you light years beyond a typical, mostly cooked diet that includes lots of packaged and convenience foods, even when you’re eating vegan or close to it. (People who’ve tried that and didn’t like it can try this and see what happens.)

 "The Good Karma Diet" by Victoria Moran - A Review and Giveaway on Canned-Time.com

The color and liveliness of raw food has long appealed to me. I recall an incident, only a couple of years into being vegan. I was in my kitchen making dinner and some prep-ahead dishes for later in the week. They represented the monochromatic fare nearly everyone with an interest in natural foods was eating back then: brown rice and brown bread, lentil soup and onion soup, walnut loaf and wheat germ cutlets. My husband called and asked what I was doing. I replied, “Killing food – uh, I mean, cooking food.” With a slip deserving of Dr. Freud, I’d stated where my heart was in terms of bodily sustenance, although I didn’t know what to do with this information.

 "The Good Karma Diet" by Victoria Moran - A Review and Giveaway on Canned-Time.com

I was aware even then that there were people who ate mostly raw, but they were the ascetics of the vegetarian world. They ate fruit for breakfast and that was all. Undressed salad and nuts for lunch. More salad – lots of sprouts! – and maybe a baked potato for dinner. If they were going all out, they’d put some avocado on the potato. I don’t know about you, but when I think of the culinary good life, that isn’t it.

It would be years later, when clever raw chefs began to create actual cuisine from uncooked fruits, vegetables, nuts and seeds, that I seriously looked at “raw” as something that might be for me. I soon realized that for many people, myself included, an all-raw diet, even a delicious one, can be too restrictive. And other than for a short cleanse, the whole thing can seem bizarre, with the wheat grass and Himalayan berries and recipes that begin: “Break a young Thai coconut with your machete.” Besides, from November to May, raw is just plain cold. As a result, lots of folks dabble in it, but most of them give it up. I’m here to rescue the dabblers and suggest that you eat a veritable cornucopia of uncooked vegetables and fruits, especially in warm weather, and the very best cooked foods, too. It’s about color and comfort, about living foods and living life.

"The Good Karma Diet" by Victoria Moran - A Review and Giveaway on Canned-Time.com

"The Good Karma Diet" by Victoria Moran - A Review and Giveaway on Canned-Time.com

The sweet spot for wellbeing comes from finding the ideal balance of bright, brilliant foods just as they come from the orchard and garden, while allowing for cooked foods, as well, with their variety, leeway in social situations, warmth in the winter, and some comforting nutrient insurance.

Beans and whole grains are rich in certain minerals, amino acids, and B vitamins that can be tricky to get with all raw food; and a few phytonutrients – the lycopene in tomatoes, for instance — are actually more accessible when you eat the food cooked. Grounding cooked dishes provide staying power and needed calories that fruits and vegetables don’t always have, and that you don’t want to get from an excess of high-fat foods – nuts, seeds, avocado – even though these are highly beneficial in moderation.

An appreciation of raw foods, but without taking any vows or signing any pledges, qualifies as person as a “raw enthusiast.” That’s the category into which I put myself and to which I extend you a cordial invitation. It’s easy to be enthusiastic about raw foods because eating them gives you a huge vitality boost. And once you recover from the “palate perversion” most of us developed from eating greasy foods and too-sweet sweets, the flavor burst from a perfect peach or a savory salad can be borderline orgasmic.

Excerpted from THE GOOD KARMA DIET: Eat Gently, Feel Amazing, Age in Slow Motion by Victoria Moran, with the permission of Tarcher/Penguin, a division of Penguin Random House. Copyright © 2015.

 "The Good Karma Diet" by Victoria Moran - A Review and Giveaway on Canned-Time.com

Pie In The Sky
Print
Crust Ingredients
  1. 1 cup pitted dates (if too dry, soak in warm water 20 minutes and drain)
1 cup raw hazelnuts, pecans, or walnuts, soaked 4-6 hours, rinsed and drained
Optional
  1. Replace 1/2 cup nuts with 1/2 cup unsulphured, unsweetened, dry shredded coconut
Filling Ingredients
  1. 2 medium ripe avocados
  2. 2 teaspoons vanilla extract or 1⁄2 teaspoon vanilla bean
  3. 1 teaspoon fresh lemon zest
  4. 2/3 cup freshly squeezed lemon juice
  5. 1/3 cup maple syrup or 1⁄2 cup pitted dates
  6. 1 cup raw cashews, soaked 4 hours, rinsed and drained
Toppings
  1. 1 cup berries (raspberries, blueberries, blackberries, strawberries, etc.)
2 cups seasonal fruit slices (apples, peaches, pears, plums, cherries, etc.)
Loving Preparation
  1. 1. Combine dates and nuts (and coconut if using) in a food processor until a ball forms. Nuts should be chunky.
  2. 2. Cover a 7 or 8-inch pie dish with plastic wrap and press the date-nut mixture evenly into the pan. Refrigerate while preparing the filling.
  3. 3. Pure the avocados, vanilla, lemon juice, lemon zest, and sweetener in a food processor until creamy. Add the cashews and continue to blend until creamy.
  4. 4. Pour or scoop the filling mixture into the prepared crust. Wiggle and whack the dish on the countertop to spread the filling evenly.
  5. 5. Freeze for 4 hours or overnight. Remove plastic wrap and place on a serving dish before decorating.
  6. 6. Before serving, decorate with toppings, piling the fruit high.
  7. 7. This delicacy thaws quickly, so it can be served frozen, half-frozen, or completely thawed as a custard pie.
  8. Makes one 7 or 8-inch pie
Notes
  1. Excerpted from THE GOOD KARMA DIET: Eat Gently, Feel Amazing, Age in Slow Motion by Victoria Moran, reprinted with the permission of Tarcher/Penguin, a division of Penguin Random House. Copyright © 2015.
http://canned-time.com/

I’ve used avocados for pudding before but never with lemons and never with a fresh fruit topping.  This pie came together so quickly I could almost tell you the ingredients from memory and the crust?  Remarkably simple and delicious.  Some vegan pies have a grainy texture.  Not this one.  The fresh berries just add such a wonderful tangy balance to the mildly tart lemon cream base.  Affordable, adaptable to taste and saves in the freezer perfectly which is what I’ve done.  I cut the pie into slices and froze the whole thing.  Now I can grab a piece in the morning for my breakfast on the go.

One hint:  Don’t rinse off your berries and then leave them on the kitchen table to dry if you have evil cats like me.

We’re still finding the odd blueberry after the Jack and Miss Jules dumped the drying tray onto the kitchen floor and then used the berries as tiny soccer balls for about an hour while I was upstairs.  Naughty kitties.  

Good thing they’re cute.

"The Good Karma Diet" by Victoria Moran - A Review and Giveaway on Canned-Time.com

"The Good Karma Diet" by Victoria Moran - A Review and Giveaway on Canned-Time.com 

 

 

 

 

Victoria has graciously offered one of my readers a copy of her new book,

“The Good Karma Diet”

If you live in the U. S. or Canada, simply leave a comment on this posting between June 12th and June 20th in order to enter to win your own copy.

One winner will be chosen at random.

 

 

 

 

 

Find more from Victoria Moran around the web:
Main Street Vegan .com   The Good Karma Diet   The Love Powered Diet

Facebook   Twitter   YouTube

I was provided with a copy of Victoria’s book for review.  All opinions are my own. 

"The Good Karma Diet" by Victoria Moran - A Review and Giveaway on Canned-Time.com


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