Enlightened Nutrition -My Meal Replacement Week with “Illumin8” from Sunwarrior

I’m sooooo excited to share this past week’s diet log with you all today.  With a lot of help from Sunwarrior’s new meal replacement line, Illumin8, I’ve met and surpassed my weight loss goal and two weeks early to boot!  Today I’m sharing how this line of protein powders can help build your health while still trimming your waist.  Of course, it can also be just a healthy addition to a busy day.  I made so many different drinks and snacks with this stuff in the last week!  Some of these will be staples in my diet from now on.  I tested the Mocha and Vanilla Bean flavors for one week and documented my daily calories and final weight loss.  It was just one week but since I was just 1.5 away from my weight goal I’d set back in April, 2015, my Sunwarrior challenge was perfect timing for me to knock out those last couple pounds by May 1st.  Here’s how things went for me this week:

Enlightened Nutrition -My Meal Replacement Week with "Illumin8" from Sunwarrior

On Friday, I had a short work day but still started out before 5 AM so I kept my first Sunwarrior meal replacement meal as simple as 1 scoop of Mocha Illumin8 blended with 1 frozen banana, 2 cups of unsweetened almond milk and a teaspoon of turmeric.  I had another Mocha smoothie for lunch, some tangerine juice for an afternoon snack and a small sweet potato with some refried beans for dinner.  I experimented with my Illumin8 Mocha, mixing it in with some heated almond milk and stevia for a creamy, hot cup of cocoa before bed.  Delicious!

Total Calories for Friday:  1509

Saturday, my meals were complicated by working at the Early Voting Center here in Maryland for the 2016 Election all day.  No available refrigerator made my smoothie plans melt but I did have my morning scoop of Enlightened Nutrition -My Meal Replacement Week with "Illumin8" from SunwarriorIllumin8 Mocha mixed with 1 banana, almond milk, pinch of cayenne and chia seeds.  My lunch and dinner were basically snacking on some steamed baby potatoes that I brought, an envelope of Justin’s Hazelnut Butter, some tangerine juice and a steamed Soy milk on my way home at 9:30 pm.  So, not my best day for the test but my morning power smoothie kept me going on my feet for hours.

Total calories for Saturday: 1,260

Enlightened Nutrition -My Meal Replacement Week with "Illumin8" from SunwarriorOn Sunday, I had a bit more time to make my meals and I whipped up some vanilla soy yogurt with my scoop of Mocha Illumin8 to make a cream layer for parfait.  Combined with chocolate crispy rice cereal, dried strawberries and coconut flakes, I poured a touch of almond milk over the layers to make my parfait perfection.  My fancied up meal replacement breakfast came in at under 300 calories.  It was a nice, crunchy compliment as well to the smoothies and shakes from Friday and Saturday’s meals.  Love the mocha flavor of the Illumin8 so much, I rush ordered some vanilla as well to give me even more options this week.  I had a large salad with sliced avocado and homemade tahini dressing for an early evening meal and a 4 oz. simple almond milk shake with 1/2 a scoop of Illumin8.

Total daily calories: 875

Sunday:  Down 1.3 pounds for 2 days.
 Enlightened Nutrition -My Meal Replacement Week with "Illumin8" from Sunwarrior

Monday morning is always a drag and a little rushed so Sunday night, I whipped up a big batch of avocado pudding using my Illumin8 Mocha as the flavoring.  Wow was it good.Enlightened Nutrition -My Meal Replacement Week with "Illumin8" from Sunwarrior

I packaged a 400 calorie serving of pudding in a baggy and froze it overnight.  Then Monday morning, thawed out the baggy a bit and then enjoyed a power-packed creamy, Mocha breakfast in a bag…so good!  Steamed soy latte with flatbread and salsa filled out my lunch and afternoon and then I enjoyed a big plate of baked fries for dinner.  I couldn’t resist another spoonful or two of my avocado pudding stash after dinner.  I have it packaged up into 3 more take-with bowls ready for my on-the-go meals this week.  The pudding is 4 avocados, 1 heaping scoop of Illumin8, almond milk, maple syrup and a pinch of sea salt.  Blend in a blender and add more milk if desired to a creamy, thick consistency and then chill in the fridge or make pudding pops by freezing some up overnight.  It’s a bit high on the fat for my taste but the avocado is at least a healthier fat and with the food I’ve been eating this week, I don’t feel guilty at all about indulging in a healthy treat!

Total Monday calories: 1,516  

 

 

 

 

On Tuesday, I discovered my new favorite mix of Sunwarrior’s Illumin8 Mocha.  

A phenomenally refreshing and filling mocha frappuccino, so good that it became breakfast &  lunch on the same day.

Enlightened Nutrition -My Meal Replacement Week with "Illumin8" from Sunwarrior

1 scoop of Sunwarrior Illumin8 Mocha

1 cup of ice

1 1/2 cups Vanilla Almond Milk

1/2 large Frozen Banana

1/2 tsp. Vanilla Stevia

1 oz. Instant Coffee or Coffee Substitute

Blend, Chill, Devour!

At just about 300 calories a piece,

these 2 frozen lovelies made my

Tuesday a very enjoyable ‘meal-replacement’ day.

I finished off the day with a gigantic Mexican salad fit for a King with tomatoes, salsa, corn and broken corn chips.

Total Tuesday Calories:  1433

 

Wednesday was a loooonnnggg drive day for work and my new friend, Mr. Mocha Frappuccino, kept me going on the road again without diving into a bag of chips or sugary soda along the way.  I blended up to drinks in about 5 minutes before getting out the door.  I kept one drink on ice for a few hours even and it still tasted delicious and filling for my morning snack.  

We ate at Carrabba’s for dinner and I had a big bowl of their Minestrone soup and some asparagus to end the day.

Total Wednesday Calories:  1571

 

Thursday I needed some crunch in my life so I sprinkled a scoop of Illumin8 Vanilla Bean in with my favorite granola then topped it off with fresh raspberries.  HEAVEN!  Filling and delicious, I’m finding that this new line of meal replacement protein powders from Sunwarrior are extremely filling.  A few of the drinks I’ve made this week have Enlightened Nutrition -My Meal Replacement Week with "Illumin8" from Sunwarriorbeen so satisfying that I’m almost too full at the bottom of the glass.  I love the way it boosts my foods to take them further and enhances their flavors.  I’ve been drinking smoothies and shakes slowly to minimize any sugar spikes as well.  I had a simple iced latte with the Vanilla Bean flavor as well which is so simple to make in the morning, I’m thinking it’s going to end up my regular mid afternoon snack.  With a non sweetened milk and a squirt of Vanilla Stevia, the Iced Latte with Illumin8’s Vanilla Bean comes in under 200 calories….perfect for a snack and really filling.

Another big salad with some taco chips for my Thursday dinner and I had 1/4 cup of my Illumin8 mocha avocado pudding for desert as well.

Total Thursday Calories:  1312

Enlightened Nutrition -My Meal Replacement Week with "Illumin8" from Sunwarrior

 

 

 

 

 

 

Friday was my final meal replacement test day for Sunwarrior’s new Illuminat8 and I really didn’t want to end the ritual of using this product for a couple of meals a day.  It’s been truly satisfying and with a little creativity in recipes, you can use it for so many more meals than just shakes on the go.  I started Friday off with another Iced Latte using the Illumin8 Mocha, almond milk and stevia.  For lunch, I was home for a change and I used the Illumin8 Vanilla to make a luxurious berry smoothie.  I love the creamy texture that this powder creates in drinks.  It hasn’t been chalky or gritty and blends so easily with other ingredients.  My dinner Friday was my favorite big salad with salsa and tortilla chips, some sweet corn and a bowl of spicy refried beans.  

Total Friday Calories:  1415

Sunwarrior Illumin8 has so many healthy ingredients, I’ll touch on a few but get much more on their newest enlightened nutrition aids at the Sunwarrior site.  Illumin8 has healthy plant proteins including brown rice, quinoa, flax and sprouts.  Good carbs from amaranth, quinoa and lentils are energizing and naturally gluten-free.  And it includes a balanced amount of healthy fats from flax, chia and coconut that support your hair, healthy skin and most importantly your brain!  It really is a meal in itself with all these raw, organic ingredients to fill you up and keep you going.

Enlightened Nutrition -My Meal Replacement Week with "Illumin8" from Sunwarrior

Final weigh in on Saturday morning had my total weight loss for the 7 day test at 2.3 pounds.  Not bad for eating so well and with such ease.  I’d recommend this new line, Illumin8 from Sunwarrior to anyone who needs improved nutrition in their diet ( okay, that’s all of us) and anyone looking to easily drop a few pounds while enjoying every sip of this stuff!  Thanks so much to Sunwarrior for allowing me to test out their new line of meal replacement products.  As usual, they are an outstandingly tasty and nutritious way to improve your health and wellbeing.  I can’t wait to see what’s up next from their line!  

For more information on Sunwarrior and / or Illumin8’s core 8 enlightend nutrition check out their full site:

Sunwarrior.com

1 scoop of Sunwarrior Illumin8 Mocha 1 cup of ice 1 1/2 cups Vanilla Almond Milk 1/2 large Frozen Banana 1/2 tsp. Vanilla Stevia 1 oz. Instant Coffee or Coffee Substitute Blend, Chill, Devour! At just about 300 calories a piece,

 


Lemon Lavender Sugar Scrub

Lemon Lavender Sugar Scrub from Canned-Time.comSince last Friday, I’ve been testing a new line of protein powders from Sunwarrior and it’s really been a great experience to concentrate so diligently on everything that I put in my mouth each day.  I guess it’s put me into a self-centered spot and today I’m sharing another find for taking good care of yourself.  My detailed record of the meal replacement adventures will come next week but for now….some simple skin care to  make up at home for pennies.

Lemon Lavender Sugar Scrub
A deliciously relaxing way to soften and care for your skin and get it smooth and glowing for summer sun. Turmeric, Olive Oil, Lavender and Organic Sugars blend to soften and exfoliate all in a few minutes of shower time.
Print
Ingredients
  1. 1 cup Organic Cane Sugar - I used Coconut
  2. 3/4 - 1 cup Organic Olive Oil or Coconut
  3. 1/2 tsp. Organic Lemon Oil or 2 Tbs. fresh Lemon Juice
  4. 2 Tbs. Turmeric Powder
  5. 2 Tbs. Dried Lavender
Instructions
  1. Stir together all ingredients in a glass jar until well combined.
  2. Keep the jar in the shower and use a small amount in your palm on wet skin, circling the scrub lightly over your face, legs or arms to remove dead skin and smooth rough spots.
  3. Allow the scrum to sit on your skin for 60 seconds or so.
  4. Rinse and then wash again with your normal cleansers or soap to completely remove the turmeric color from skin.
  5. Use 1 - 2 times per week for maximum effects.
Notes
  1. Turmeric STAINS!
  2. Please be sure to use an old wash close to clean off your scrub so you don't stain some good linens. Even small amounts of Turmeric can ruin clothes or towels for ever.
http://canned-time.com/
A deliciously relaxing way to soften and care for your skin and get it smooth and glowing for summer sun. Turmeric, Olive Oil, Lavender and Organic Sugars blend to soften and exfoliate all in a few minutes of shower time.

 

 

 

 

 

 

 

 


Annie’s Almond Butter Chocolate Oat & Seed Squares from An Unrefined Vegan – April’s ‘Nut Butter Bash’ entry

April’s ‘Nut Butter Bash’ entry comes from my long time Virtual buddy Annie;

Creator of An Unrefined Vegan.

She never fails to disappoint after 3 years of my monthly blogger entries.  These squares are no exception.  

Check ’em out:

Annie's Almond Butter Chocolate Oat & Seed Squares from An Unrefined Vegan - April's 'Nut Butter Bash' entry

Annie's Almond Butter Chocolate Oat & Seed Squares from An Unrefined Vegan - April's 'Nut Butter Bash' entry

When Angela invited me to participate in her annual blogger/foodie event (this year’s is called Nut Butter Bash), I hesitated. For about 30 seconds. This gave me an opportunity to just go (with my sincere apologies) a little nuts with ingredients that were verboten in our household. The recipe below is just about everything we no longer eat. And it is one decadent, devilishly delicious dessert. Coconut oil, chocolate chips, sesame seeds, sunflower seeds, and of course – the star of the show: almond butter. Creamy, luscious, rich, chocolatey. I ate one purely for testing purposes, you understand, and then quickly wrapped them up and gave them to a neighbor. I couldn’t be trusted with the whole batch.

The (bitter) irony is not lost on me. The woman who devoted a whole month to peanut butter-themed recipesis no longer eating nut butters of any kind. It is not an allergy that stopped me in my nutty tracks, but the health and well-being of my husband, Kel. A heart calcium scan revealed that he likely has some plaque build-up in some of his arteries, so we made the decision to eliminate nuts, most seeds, avocados and added oils. It wasn’t a huge obstacle for us to eliminate oils – we were already about 99% there; avocados were more challenging because, dammit, they’re delicious and who wants rice and beans without them?! But time has passed and we don’t crave them anymore. Peanuts and peanut butter, almond butter, cashews and cashew cheezes and creams, and pecans…oh, the Oklahoma pecans! It’s been hard turning our backs on these old, trusted and tasty friends. I didn’t realize until I couldn’t use them how integral they all were to my baking and cooking.

Annie's Almond Butter Chocolate Oat & Seed Squares from An Unrefined Vegan - April's 'Nut Butter Bash' entry

So my thanks to Angela for giving me the chance to once again – if all too briefly – explore the versatility and deliciousness of nuts and seeds. For those of you who give this easy recipe a try – and you really should – think of me as you take bite after yummy bite.

Annie's Almond Butter Chocolate Oat & Seed Squares from An Unrefined Vegan - April's 'Nut Butter Bash' entry

By the way, the inspiration for this recipe came from a book that Angela sent me a while ago, Averie Sunshine’s cookbook, Peanut Butter Comfort. Not all of Averie’s recipes are vegan, but they’re adaptable and totally mouthwatering.

Annie's Almond Butter Chocolate Oat & Seed Squares
Chocolatey, chewy and decadent - these bars are packed with almond butter and superfoods quinoa, sesame seeds, cocoa, oats, sunflower seeds, and rich coconut oil.
Print
Squares
  1. 1/2 cup chopped dates soaked in water for 15-20 minutes, drained
  2. 1/2 cup natural almond butter
  3. 1 tsp. vanilla extract
  4. 1/2 tsp. liquid stevia
  5. 1/2 cup coconut oil (I use unrefined because I like the coconut flavor)
  6. 1/4 pure maple syrup
  7. 1/4 cup non-dairy milk
  8. 6 Tbsp. cocoa or cacao powder (I used NuNaturals Cocoa Dutch Process)
  9. 2 1/2 cups gluten-free rolled oats
  10. 1/2 cup puffed quinoa
  11. 1/4 cup sunflower seeds (raw or roasted, your choice)
  12. 1/4 cup sesame seeds
Topping
  1. 1/4 cup stevia-sweetened semi-sweet chocolate chips
  2. 1 Tbsp. cacao nibs
  3. 1 Tbsp. sesame seeds
  4. 1 Tbsp. sunflower seeds
Instructions
  1. Line a 9-inch x 9-inch baking pan with parchment paper. Set aside. In a small bowl, combine the topping ingredients and set aside.
  2. In a food processor, pulse the dates, almond butter, vanilla, and stevia until fairly smooth. A few bits here and there won't diminish the final product, though.
  3. In a small saucepan, gently melt the coconut oil with the maple syrup, non-dairy milk, and cocoa powder. Whisk to combine and then remove from the heat.
  4. Meanwhile, in a large bowl stir together the oats, puffed quinoa, sunflower seeds, and sesame seeds. Scrape the date-almond butter mixture into the chocolate mixture and stir until the almond butter melts and the mixture is pretty smooth. Now pour into the bowl with the oats and seeds. Stir well to thoroughly coat the oats/seeds with the chocolate.
  5. Scrape the mixture into the prepared pan and smooth so that it reaches the sides and corners. Now evenly sprinkle on the topping and gently pat so that the chips and seeds adhere. Place the pan in the refrigerator to firm before cutting into squares. Keep squares in an air-tight container in the refrigerator.
Notes
  1. Makes 16 squares.
http://canned-time.com/
You can find much more about Annie and her creations around the web:

AnUnrefinedVegan.com  Facebook   Instagram  Pinterest   Twitter


Power Packed Creamy Black-eyed Pea Corn Chowder

I’ve had a bag of dried black-eyed peas on a shelf in my food pantry for over 5 years; leftovers from a bag that I used one New Years way back when…well, it’s finally gone.  And what a delicious bag of beans it turned out to finally be!

Power Packed Creamy Black-eyed Pea Corn Chowder

Serve this hearty soup up with some simple crunchy crackers like these flax and some raw veggies for a deliciously easy, heart-healthy meal.  The soup is packed with so many good things it’s a meal on its own for me.  A bit of cheezy background from the Nutritional Yeast takes the flavors up a notch to ‘guest friendly’ status.  It looks fancy but tastes like Grandma’s home cooking. 

Power Packed Creamy Black-eyed Pea Corn Chowder

Power Packed Creamy Black-eyed Pea Corn Chowder

 

A half a cup of black-eyed peas has about 140 fat-free calories.

Since the ‘creamy’ texture of this soup comes mainly from pureeing the beans after cooking them down, you get twice as much goodness from the base of the soup.  Black-eyed peas are especially high in potassium, iron and vitamin C.

Just 1 cup of this soup will get you  13 grams of protein along with 11 grams of dietary fiber.  Again, creaming the beans to create the soup’s consistency is soooo much more healthy for your heart, your stomach, your waistline in comparison to a diary-laden cream based traditional creamy soup.

For an extra splash of legume benefits I’ve thrown in a bit of Edamame along with corn to add to not only the health benefits of this soup, but it’s phenomenal, earthy flavors.

With a good pinch of black pepper per bowl, you’ll fall in love with the soup’s wide array of tastes and textures.  I know it’s just a bowl of soup….but why not make a fabulously healthy dinner also taste as good as it feels?

 

 

Power Packed Creamy Black-eyed Pea Corn Chowder
Print
Ingredients
  1. 3 cups black-eyed peas - cooked
  2. 2 quarts water or unsweetened nut milk
  3. 3/4 cup nutritional yeast
  4. 2 tbs. chili powder
  5. 1/2 fresh jalapeno pepper, seeded and diced
  6. 1 tbs. 'Better Than Bouillon' soup base or equivalent
  7. 2 cups frozen corn
  8. 1 - 2 cups frozen Edamame beans or preferred veggies
Instructions
  1. If using canned beans, rinse and drain the beans then add them to a large pot with the water.
  2. Bring the water to a boil and add in yeast, bouillon, chili powder.
  3. In small batches in a food processor or blender, blend the soup leaving some bean chunks in the mixture. Return the blended soup to the pot and add the remaining ingredients.
  4. Cook over low heat for 15 minutes or until serving. Thin with more water if soup becomes too thick and season with salt & pepper to taste.
Notes
  1. Makes 4 - 5 quarts. Store in a sealed container in the fridge for 1 week or freeze for up to 6 months.
http://canned-time.com/

Power Packed Creamy Black-eyed Pea Corn Chowder


“Protein Ninja” by Terry Hope Romero + Dark Chocolate Almond Chewies

Last year, I had the pleasure of reviewing Terry Hope Romero’s “Salad Samurai” which was simply,  deliciously, outstanding!

No one’s ever done so much with salads, slaws and sides in one book to strike at my personal veggie cravings as Terry did.  So when they sent out a copy of her newest vegan book, “Protein Ninja”, I was confident I’d be more than happy with the her ‘protein packed’ recipes and tips.  I made my first recipe from the book the very first day the book arrived and I’ve been experimenting and delighting in the results from her book for weeks now.

Thanks to Da Capo Lifelong Publishing, you’ll be able to enter to win a copy of Terry’s new book at the end of my review here.  

First a quick look at some of the many recipes I’ve whipped up from Terry’s new book already:

2bdd

“Protein Ninja” starts out aptly, guiding readers to easy, economical sources of protein in a plant based diet.  What to keep in your panty.  Best techniques for storing protein packed foods.  On the go foods.  

After the Ninja basics, she gets into some hard core creative ways to boost your protein intake without simply drinking smoothie after smoothie each day.  She uses a variety of protein sources as well for great options including Pea Powder, Hemp, Brown Rice, Soy Legumes, Nuts and Seeds etc.  

Edamame & Pea Avocado Toast from "Protein Ninja" by Terry Hope Romero + Dark Chocolate Almond Chewies

Toasts, Waffles, Burgers, Gravy?, and of course, Desserts!  All beautifully written out in simply, easy to follow recipe ideas with lots of personalizing ideas as well.  

My first recipe to test was a wonderfully healthy, protein packed granola.  

"Protein Ninja" by Terry Hope Romero + Dark Chocolate Almond Chewies

Matcha Strawberry Granola.  Ironically I had a 5 lbs. can of dried strawberries on hand so this one whipped up in minutes.  

"Protein Ninja" by Terry Hope Romero + Dark Chocolate Almond Chewies

 

 

 

 

 

I packaged portions up in easy to carry containers to give me a healthy, delicious choice on my way out the door for workdays.  Make this one your own by changing up the fruit flavors but keep the Matcha in.  

 

With Hemp, Oats, Chia and Brown Rice cereal, this is a delectable way to gear up your proteins each day.

 

 

 

 

Next up was a spicy, protein favorite of mine, Peanut Satay Sauce.

Peanut Satay Sauce from Protein Ninja by Terry Hope Romero

Asian foods are a staple in our house and this zinged up version of my favorite dipping sauce is always welcome. Terry’s version has all the traditional flavors of Satay and a good dose of spice which is fine with me.  Heat is always adjustable of course but, to me, let Thai be Thai….

Terry obviously loves hearty breads and spreads as much as I do.  Her chapter on “Super Toasts Savory and Sweet” is simply heavenly.  I could have tried each recipe variation for weeks….

Edamame & Pea Avocado Toast from "Protein Ninja" by Terry Hope Romero + Dark Chocolate Almond Chewies

 

Highlighting here for you is her ‘Edamame & Pea Avocado Toast’  

So many ways to make this one the best thing on your plate since sliced bread.  

Thank you Terry.  

This chapter is sooooo yummy.  ‘White Bean & Cashew Ricotta Toast’ – ‘Superfood Chocolate Almond Toast’ – ‘Spinach Dill Ricotta’ to name a few.  

Edamame & Pea Avocado Toast from "Protein Ninja" by Terry Hope Romero + Dark Chocolate Almond Chewies

Perfectly memorable meals here!

 

"Protein Ninja" by Terry Hope Romero + Dark Chocolate Almond Chewies

 

 

 

 “I wanted protein recipes other than mashing a vanilla-flavored powder with almond butter and flax seeds and calling it a day.

And yes, even good old-fashioned baking!

Adding pure, unflavored, but wholesome plant-based protein powders to recipe brings out my inner foodie alchemist.

 – Terry Hope Romero 

Terry is the author of several bestselling and award-winning cookbooks including

 Salad Samurai  Viva Vegan

Vegan Eats World  Vegan Cookies  Veganomicon 

and now Protein Ninja from Da Capo Lifelong Books.

In 2011 she was named Favorite Cookbook Author by VegNews. Terry lives, cooks, and eats in Queens, NYC. 

Dark Chocolate Almond Chewies
Deep cocoa flavor and rich chewy texture, loaded with good-for-you oats, banana, almonds, antioxidant-rich cocoa, and hemp protein powder in these lovely lumps. Not too sweet, the ideal breakfast treat without the sugary crash later, perfect with black coffee.
Print
Topping
  1. 2 tablespoons cacao nibs
  2. 1/2 cup finely chopped almonds
Cookies
  1. 1 large ripe banana
  2. 1/3 cup smooth almond butter
  3. 3 tablespoons pure maple syrup
  4. 1/2 teaspoon pure vanilla extract
  5. 1/2 cup plain hemp protein powder
  6. 1/4 cup Dutch-process cocoa powder
  7. 1 cup old-fashioned rolled oats
  8. 1/2 teaspoon salt
Instructions
  1. Preheat the over to 350 F degrees and line a baking sheet with parchment paper.
  2. Combine the topping ingredients in a small, shallow bowl.
  3. Make the cookies: In a large bowl, mash together the banana, almond butter, maple syrup, vanilla and almond extract until smooth. Stir in the hemp protein powder and cocoa powder until smooth: the mixture will resemble thick chocolate frosting. Fold in the oats and salt. The dough will be sticky: that's okay!
  4. Using an ice-cream dipper for the easiest scooping of the sticky dough, or lightly oiling your fingers to shape the dough, drop generous rounded tablespoons into the topping mixture. Roll to coat, then transfer to the prepared baking sheet, leaving 1 inch apart. Gently flatten each cookie to about 1 inch thick. Bake for 12 minutes or until the bottoms are lightly browned. Let cool completely before storing loosely covered.
Notes
  1. From Protein Ninja by Terry Hope Romero. Reprinted with permission from Da Capo Lifelong, © 2015
  2. Makes 12 cookies.
  3. I substituted non-dairy chocolate chips in my version here for the cocao nibs.
http://canned-time.com/

"Protein Ninja" by Terry Hope Romero + Dark Chocolate Almond Chewies

To enter to win a copy of Terry Hope Romero’s “Protein Ninja” leave a comment below and let me know something helpful you’ve done this week for animal or human ♥

For extra contest entries:  Follow Canned-Time.com on Twitter, Facebook or Instagram and leave a comment here.

Protein Ninja by Terry Hope Romero

Contest ends April 15th.  Two winners picked at random: one for U. S. residents and another for Canada.

My thanks to Da Capo Lifelong Books for sharing Terry’s book with me for review.


5 Ingredient Crock Pot Cozy Cranberry Apple Granola Crumble

5 Ingredient Overnight Crock Pot Cran-Apple Granola Crumble - from Canned-Time.com Perfect for Easter weekend or a cozy weekend brunch!

Really wanted to share this before the Easter Holiday weekend but my work got away from me and I didn’t have 5 Ingredient Overnight Crock Pot Cran-Apple Granola Crumble - from Canned-Time.com Perfect for Easter weekend or a cozy weekend brunch!time.  

 

It’s a wonderfully easy way to make something special without any effort other than layering ingredients in a crock pot and then waking up to the smell of cinnamon and  tasty apple crumble.  

 

 

A busy morning brunch, family visiting?  This one pot breakfast or dessert makes everyone’s stomach growl without weighing you down or packing on the pounds.  I used raw cranberries in this version and was surprised at how sweet they became after cooking in with the apples and granola.  They are perfectly sour but not so much that you’ll squint with the tartness.   Add in your own fresh fruit to change-up the flavors like blackberries, currents, raisins, dried pineapple?  

 

The possibilities are endless

 

5 Ingredient Overnight Crock Pot Cran-Apple Granola Crumble - from Canned-Time.com Perfect for Easter weekend or a cozy weekend brunch!

5 Ingredient Crock Pot Cozy Cranberry Apple Granola Crumble
A busy morning brunch, family visiting? This one pot breakfast or dessert makes everyone's stomach growl without weighing you down or packing on the pounds.
Print
Ingredients
  1. 2 sweet apples like Fuji or Gala, sliced
  2. 2 cups gluten-free granola
  3. 2 cups non-dairy milk ( I used oat milk)
  4. 1 cup fresh cranberries
  5. 1/2 cup cinnamon sugar or maple syrup
Instructions
  1. Turn you crock pot (see notes below) to a low setting.
  2. Layer the slices of 1 apple over the bottom of the pot. Sprinkle the apples with half of your cinnamon sugar or maple syrup.
  3. Pour in 1 cup of granola. Spread 1/2 cup of cranberries on top of the granola.
  4. Repeat this layer again using the second half of your apple, granola, cinnamon and cranberry.
  5. Pour in enough milk so that your just begin to see the milk touch your top layer of granola.
  6. Cook on low for 6 - 8 hours.
  7. Makes 4 - 5 (1 cup) servings.
Notes
  1. Your layers will vary depending on the size of your crock pot. I used a small, 2 quart pot so my ingredients filled up the entire bowl. Make sure that your milk comes up just below the top layer and you should be fine. Cooking on a low temperature for at least 6 hours would be recommended but I've left it to cook for over 10 before without the oats drying out.
  2. Add a little more milk when reheating your leftovers to preserve a pie-like texture.
http://canned-time.com/

 5 Ingredient Overnight Crock Pot Cran-Apple Granola Crumble - from Canned-Time.com Perfect for Easter weekend or a cozy weekend brunch!

5 Ingredient Overnight Crock Pot Cran-Apple Granola Crumble - from Canned-Time.com Perfect for Easter weekend or a cozy weekend brunch!

I’m off from work for a few days and plan on doing a few upgrades to the blog…  wish me luck with the tech ;(

If you’re not signed up to receive my posts directly to your email, please sign up below.  I have some great giveaway posts coming up and I’d hate for anyone to miss out on their chance to win some great products this spring!

5 Ingredient Overnight Crock Pot Cran-Apple Granola Crumble - from Canned-Time.com Perfect for Easter weekend or a cozy weekend brunch!

 


Sarah’s ‘Chocolate Crunch Granola’ from FriedDandelions.com – March’s 2016 Nut Butter Blast entry!

 

So many of you already know Sarah from Fried Dandelions.com but today she’s posting here on Canned Time as the March entry for my 2016 Nut Butter Bash.  

This Chocolate Granola makes my heart sing.

Check it out:

Chocolate Crunch Granola

I’m so excited to be participating in Angela’s Nut and Seed Butter Bash! Each year she hosts a series of guest posts over on her blog Canned Time about a given topic/ingredient/subject, and this year the theme is recipes that use nut or seed butters. I chose to use tahini—one of my regular go to “butters” now that we are nut free. To see more of this year’s Nut and Seed Butter Bash click HERE (this list will be updated all year long!)

fried dandelions // chocolate crunch granola

I love cereal.  I just really love it.  Especially sweet cereal.  As a kid I lived for the weekends when my parents would surprise us with a pack of the mini boxes of cereals, and always fought (successfully—oldest kid here) for the Froot Loops, Corn Pops, Frosted Flakes, or Apple Jacks.  I’m pretty sure we always left the Raisin Bran for my mom and dad.

fried dandelions // chocolate crunch granola

Then for a year in my early 20s I lived in Spokane, WA—away from my family and friends, and at a job I really hated.  I felt kind of exiled.  And since it was just me, myself, and I, I would “prepare” myself one bowl each of Froot Loops and Corn Pops for my pity party that I held nightly.  At the time I rationalized this as a healthy choice because it was low fat.  Some days I really want to go back and shake some sense into the 20-something me!

fried dandelions // chocolate crunch granola

Now that I’m older and wiser, emphasis on the older part, I really enjoy making my own granola.  I eat it for breakfast, snacks, and even desserts.  To me, the sensation of eating a cold bowl or cereal is right up there with eating a bowl of ice cream.  Chocolate, sweet dates, fruit, coconut, chocolate chips—definitely dessert worthy, and yet still healthy enough for breakfast!

fried dandelions // chocolate crunch granola

^^^ “Mom?  Do you want a smile in this picture?”

fried dandelions // chocolate crunch granola

Ever since I watched That Sugar Film I’ve tried to be more aware of my sugar intake.  And by aware, I mean that I know how much sugar is in something and I eat it anyway—I seriously need to watch this movie once a month to keep me motivated!  So for this granola I’m being “good” and sweetening it entirely with dates.  I process dates and tahini—the star of this nut and seed butter showdown—with cocoa powder to make a smooth chocolate sauce.  Then I use that to coat the oats in chocolate goodness!  I do add chocolate chips which are sugar sweetened, but you could leave them out if you are very strict about your sugar intake (and kudos to you!).

fried dandelions // chocolate crunch granola

I’m going to give you two different versions here—take your pick, or make both!  They’re equally delicious!  The first has freeze dried strawberries and raspberries in it and looks so pretty!  In the second I use freeze dried bananas, and switch the tahini for peanut butter (though you could still do the tahini, or any other nut or seed butter—we have to stick with the tahini or a soy based Wow Butter due to Jonathan’s allergies).  Which one will you make first?  Be sure to take a picture, post it on Instagram, and tag it with #frieddandelions!

fried dandelions // chocolate crunch granola

Chocolate Berry Crunch, makes 8-10 servings
1/3 c tahini
8 dates + 6 T soaking water, see below (OR sub 1T of maple syrup and use 5T soaking water)
2 T cocoa powder
1/2 t espresso powder (optional)
1 t vanilla
1/8 t salt

4 c rolled oats (choose certified gluten free if you need to)
1 c shredded coconut

Soak the dates in a small bowl with water for 10-30 minutes.  Preheat your oven to 350°. Line a large jelly roll pan with parchment paper and set aside.

Without draining the water, pull out the dates with your fingers and place them into the food processor.  Add the tahini, 6T of date soaking water (taste it—it’s unbelievably sweet!), cocoa powder, espresso powder, vanilla and salt.  Process until smooth, scraping down several times.

In a large bowl (much larger than you think you need), mix the oats and shredded coconut.  Add the chocolate sauce and mix with oats and coconut until completely incorporated.

Pour the mixture out onto the prepared pan.  Bake at 350°, turning several times, for 30-35 minutes.  Edges crisp up faster, so mix well.  Once it has cooked let cool completely—it will get crispier as it sits.

Once it has cooled add:

1/2 c mini chocolate chips (I like Enjoy Life) (optional if you are avoiding sugar)
1 c freeze dried strawberries*
1/2 c freeze dried raspberries*
*Freeze dried is much crispier than regular dried, but still in the dried fruit section (I get them at Trader Joe’s and Whole Foods).  You could of course sub something else if you can’t find them.

Mix well and store in an air tight container for up to a week or so.  Enjoy!

fried dandelions // chocolate crunch granola

Monkey Crunch, makes 8-10 servings
1/3 c peanut butter (or sub any other nut or seed butter that works for you)
8 dates + 6 T soaking water, see below (OR sub 1T of maple syrup and use 5T soaking water)
2 T cocoa powder
1/2 t espresso powder (optional)
1 t vanilla
1/8 t salt

4 c rolled oats (choose certified gluten free if you need to)
1 c shredded coconut

Soak the dates in a small bowl with water for 10-30 minutes.  Preheat your oven to 350°. Line a large jelly roll pan with parchment paper and set aside.

Without draining the water, pull out the dates with your fingers and place them into the food processor.  Add the tahini, 6T of date soaking water (taste it—it’s unbelievably sweet!), cocoa powder, espresso powder, vanilla and salt.  Process until smooth, scraping down several times.

In a large bowl (much larger than you think you need), mix the oats and shredded coconut.  Add the chocolate sauce and mix with oats and coconut until completely incorporated.

Pour the mixture out onto the prepared pan.  Bake at 350°, turning several times, for 30-35 minutes.  Edges crisp up faster, so mix well.  Once it has cooked let cool completely—it will get crispier as it sits.

Once it has cooled add:

1/2 c mini chocolate chips (I like Enjoy Life) (optional if you are avoiding sugar)
1 c freeze dried bananas, chopped into chunks
*Freeze dried is much crispier than regular dried, but still in the dried fruit section (I get them at Trader Joe’s and Whole Foods).  You could of course sub something else if you can’t find them.

Mix well and store in an air tight container for up to a week or so.  Enjoy!

fried dandelions // chocolate crunch granola

^^^ Kid approved—my kids love my Chocolate Crunch Granola and you will too!

Thanks so much Sarah!

Find Sarah around the web:        FriedDandelions.com     Facebook   Twitter   Pinterest   Instagram


Devilishly Healthy Cocoa Blueberry Cake + Some Fun Free Stuff

I can tell you without hesitation that this cake is the best chocolate cake I’ve ever eaten…so there’s that….

A devilishly moist and chocolatey rich cake that blends healthy ingredients with full flavored chocolate for a rich, light cake good enough for your pickiest guests or just enjoy a gigantic piece for yourself! Very low sugar with oil free options.

It’s safe to say that after nearly a half decade of using products made by NuNaturals brand that I not only trust their A devilishly moist and chocolatey rich cake that blends healthy ingredients with full flavored chocolate for a rich, light cake good enough for your pickiest guests or just enjoy a gigantic piece for yourself! Very low sugar with oil free options.quality, but I rely on them for my kitchen.  I am truly addicted to their Vanilla Liquid Stevia.  I have been since I won a few bottles way back when in a Giveaway.  I remember being blown away at the difference in NuNaturals and other brands of stevia I’d tried.  A good difference.  And if you’ve spent any time here at Canned Time, you’ll recognize not only the brand name in so many of my recipes but you know the wonderful variety of new products that they keep developing to help out with a low sugar, low-calorie diet plan.  If you’re new to NuNaturals products, here’s a quick A devilishly moist and chocolatey rich cake that blends healthy ingredients with full flavored chocolate for a rich, light cake good enough for your pickiest guests or just enjoy a gigantic piece for yourself! Very low sugar with oil free options.list of what they offer to help keep us healthier and dessert driven:

Alcohol Free Stevia, Vanilla Stevia, Clear Stevia CalmMind, Daily Energy, Daily Soy, Extra Energy, JointWell, LevelRight, Mental Energy Formula, NuStevia NoCarbs Blend, Sweet Health, Sweet-X, Throat Control Spray, NuStevia White Stevia, MoreFiber Stevia Baking Blend, PreSweet, NuGrain

Quite a list and their latest addition, Red Dutch Process Cocoa Powder is pure delight for me! NuNaturals Dutch Process Cocoa has a strong chocolaty taste. It is an intensely dark, red cocoa powder with a 22-24% fat content.

First my newest cake adventures and then on to a nice Giveaway chance for you all.

A devilishly moist and chocolatey rich cake that blends healthy ingredients with full flavored chocolate for a rich, light cake good enough for your pickiest guests or just enjoy a gigantic piece for yourself! Very low sugar with oil free options.

A devilishly moist and chocolatey rich cake that blends healthy ingredients with full flavored chocolate for a rich, light cake good enough for your pickiest guests or just enjoy a gigantic piece for yourself! Very low sugar with oil free options.

This cake needs very little description today other than it’s Devilishly decatent and rich.  Deep rich chocolate tones with a tiny touch of tang from the splash of vinegar.  It’s a low sugar recipe, thanks in part to NuNaturals products and has only 1 tsp of oil, coconut oil to grease the sides of your pan.  I used a glass baking dish with high sides so I used a touch of oil for the sides of my pan but feel free to adjust and illiminate the oil if you’d like.

A devilishly moist and chocolatey rich cake that blends healthy ingredients with full flavored chocolate for a rich, light cake good enough for your pickiest guests or just enjoy a gigantic piece for yourself! Very low sugar with oil free options.

The blueberry granola topping is great but its optional if you’d like to create a super low sugar cake that’s still packed with flavor.

There is a bit of oil, healthier oil in moderation again from the tasty walnuts hidden inside but I think that they’re worth the extra effort to eat and enjoy this one as is.

A devilishly moist and chocolatey rich cake that blends healthy ingredients with full flavored chocolate for a rich, light cake good enough for your pickiest guests or just enjoy a gigantic piece for yourself! Very low sugar with oil free options.

I made up a double batch of batter and baked a batch of muffins along with the cake for easy carry in my morning rush.  I prefer the cake for moisture but the muffins are too convenient to pass up.  The added granola crunch adds to the sweet chocolate cakey muffins, more like cupcakes to be sure.  Mornings are best with healthy guilt free ready-made snacks.  So cake for home but definitely muffins for travel.

A devilishly moist and chocolatey rich cake that blends healthy ingredients with full flavored chocolate for a rich, light cake good enough for your pickiest guests or just enjoy a gigantic piece for yourself! Very low sugar with oil free options.

Devilishly Healthy Cocoa Blueberry Walnut Cake or Muffins
A devilishly moist and chocolatey rich cake that blends healthy ingredients with full flavored chocolate for a rich, light cake good enough for your pickiest guests or just enjoy a gigantic piece for yourself! Very low sugar with oil free options.
Print
Dry
  1. 2 cups organic pastry flour
  2. 2 tsp baking soda
  3. 1 tsp baking powder
  4. 1 tsp sea salt
  5. 2 tsp cinnamon
  6. 1 cup NuNaturals brand Dutch Process Cocoa Powder
  7. 1 cup organic coconut sugar
Wet
  1. 2 1/2 cups non-dairy milk
  2. 1 tsp vanilla liquid stevia
  3. 2 tbs ground flax seed
  4. 2 tbs apple cider vinegar
Plus
  1. coconut oil for greasing pan
  2. 1 cup organic blueberries
  3. 3/4 cup non-dairy chocolate chips
  4. 1/2 cup walnuts, chopped
  5. 1/2 cup crushed granola and a bit more coconut sugar for topping
Instructions
  1. Grease the sides of your 9 inch cake pan or muffin tin with coconut oil.
  2. In a large bowl, sift together the dry ingredients except for the sugar. Add sugar and stir to blend and set aside.
  3. In a medium bowl, blend together the wet ingredients and allow to stand for 3-4 minutes to allow the flax to gel as an egg substitute. Make sure that your ingredients are all at room temperature and then combine wet with dry to form a thick, pudding like batter.
  4. Stir in the walnuts and chocolate chips and blueberries.
  5. Pour batter into cake pan or spoon into muffins tins to half full. Sprinkle with more berries, coconut sugar and granola for a crunchy topping.
  6. Bake Cake @400 degrees for 15 minutes then reduce heat to 300 and bake an additional 45 minutes.
  7. For Muffin/Cupcakes bake @400 for 15 minutes and test for doneness.
  8. Cool completely before cutting.
Notes
  1. Makes 1 cake 9 cake or about 2 dozen muffins depending on cup size.
http://canned-time.com/

A devilishly moist and chocolatey rich cake that blends healthy ingredients with full flavored chocolate for a rich, light cake good enough for your pickiest guests or just enjoy a gigantic piece for yourself! Very low sugar with oil free options. 

NuNaturals is offering 4 of my readers, anywhere in the World, 4 products if they win!

plus everyone 

can receive SPECIAL DISCOUNTS on all orders placed on their website  :  www.nunaturals.com

When you get to the checkout page, just enter the DISCOUNT CODE of  :  BLG0616  and they will receive a  -15% DISCOUNT on their entire order. ( NOT to be combined with any other discounts. )

This discount remains EFFECTIVE UNTIL JUNE 30, 2016.

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

NuNaturals Logo Helping 7 x 7

My 4 winning readers will EACH win:

 

In addition, the 4 winners will also receive a FREE BONUS  item.

The total retail value of each package is $ 70.00.

 

Enter below by leaving a comment letting us know about a favorite chocolate snack or dessert that you love.  

I’ll pick one of those treats to feature on the blog here next month as well.  

For extra entries,

 ‘LIKE’ the NuNaturals Facebook Page and then comment below letting me know you’ve “Liked” them.

The contest ends on March 20 and is open it all countries. 


Black-eyed Pea Habanero Mango Salsa + Our Family Favorites Winner!

Black Eyed Pea Mango Salsa from Canned-Time.com

How much spicy Mexican food can one Welsh-Irish, D. C. girl eat in a week?  Lots.

My Mom is from Arizona.  Growing up, she always made us a gigantic Mexican flavored meal a couple of times a year that was just to die for.  Literally….Black Eyed Pea Mango Salsa from Canned-Time.com A little heat. A little sweet. This salsa has it all. Packed full of healthy raw fiber, tangy fresh veggies and yeah, a little habanero to make things takes like you're standing on the shores of Cancún with your favorite frozen beverage to soften the sting of the peppers. A healthy Mexican dish you'll serve and enjoy again and again.

Greasy tamales.  Fried tortillas that dripped with fat as you picked up a pile.  Cheese drenched enchiladas. You get the picture.  Wonderful flavors.  Not so wonderful for your body.  And as I got out on my own, I surely did learn quickly how to mix up a big pan full of taco meat, drenched in grease, fried chips and of course, lots of cheese.

Ahhh, those were the carefree days of not giving  a s___ about my body, my health or my World.  

I’ve changed.

And this lovely bowl of spicy salsa is what I crave these days.  No guilt.  No grease.  But it still packs on the heat folks!

Pile it on top of a guacamole taco.  Use it as a side or on top of salads.  Or just scoop it with your favorite chip or vegetables.

I only used 1 Habanero pepper in this batch.  The heat was minimal by our standards but it’s adjustable to your own tastes.  

I also cooked my black-eyed peas from scratch mainly because I was cleaning out a food closet and had some dried ones stored to use up.  I soaked them over night, changed the water and then cooked them at a simmer in water 2Xs the amount of beans after having soaked.  Rinse and store in the fridge.

Canned beans would be fine and I’d also suggest using a black bean, a pinto or lima even.  Try to get an organic option if you’re using pre-cooked.  The bean taste is so slight in this salsa but you’ll have all the nutrients and fiber added in to a spectacularly flavorful snack.  The salsa travels well and makes a healthy lunch on the go with chips or veggies.

Black Eyed Pea Mango Salsa from Canned-Time.com

Serve this salsa up with some veggies, gluten-free baked chips or fill up a tortilla with it, add on a splash of your favorite hot sauce (Cholula please)  and you’ve got all the flavor of Mexico without the 2 hour nap afterward.

Black Eyed Pea Mango Salsa from Canned-Time.com

Black-eyed Pea Habanero Mango Salsa
A little heat. A little sweet. This salsa has it all. Packed full of healthy raw fiber, tangy fresh veggies and yeah, a little habanero to make things takes like you're standing on the shores of Cancún with your favorite frozen beverage to soften the sting of the peppers. A healthy Mexican dish you'll serve and enjoy again and again.
Print
Ingredients
  1. 1 cup frozen mango, diced
  2. 1/2 medium onion, diced
  3. 1 cup red cabbage, diced
  4. 1 cup curly leaf kale, diced
  5. 2 celery stalks, chopped
  6. 12 oz. cooked corn
  7. 12 ounces fresh cherry tomatoes, chopped
  8. 1 - 2 Habanero pepper, seeds removed and diced
  9. 1 cup cooked Black-eyed peas, rinced and drained
  10. 1 tbs. garlic, diced
  11. 1 cup fresh cilantro, chopped
  12. 1/2 tsp black pepper
  13. 1 tbs. cumin
  14. 1 tbs. coarse sea salt
Instructions
  1. Combine all ingredients in a glass bowl. Cover and let stand over night in the fridge for added flavor.
  2. Serve with your favorite hot sauce and chips.
Notes
  1. Makes about 2 pints. Store in a sealed container in the fridge for up to 1 week.
http://canned-time.com/

 Black Eyed Pea Mango Salsa from Canned-Time.com A little heat. A little sweet. This salsa has it all. Packed full of healthy raw fiber, tangy fresh veggies and yeah, a little habanero to make things takes like you're standing on the shores of Cancún with your favorite frozen beverage to soften the sting of the peppers. A healthy Mexican dish you'll serve and enjoy again and again.

 

Finally, my best buddy, Mr. Jack and I would like to thank the lovely Dianne Wenz for her delicious

Chocolate Cream Pie

recipe entered into the 2015 Family Favorite Desserts recipe contest here on Canned-Time.  Dianne’s recipe received the most votes in our poll last month and now her recipe will be highlighted this year along with a wonderful Animal welfare organization she loves called Catskill Animal Sanctuary.  Check ’em out and then give Dianne some luv over at her own spectacular site, diannesvegankitchen.com , for creating such a wonderful dish for us all enjoy!  

jackbenimble

Thanks so much Dianne and all my Family Favorite Dessert gals last year!  Kitty kisses from Jack to Dianne…

Wasn’t that a song in the ’80’s?  

Anyway, Dianne loves kitty kisses like me and we should all love her charity, Catskill Animal Santuary for all that they do for our furry friends in the North East U. S. 

Go make some salsa will ya?  You wont regret it.


Spiral Spring’s Spirulina Maxima Powder & Delectable Choco-Spring Cranberry Bites

Why all the hype about Spirulina? Here’s a refresher for you:

  • A cyanobacterium (blue-green algae) consumed for thousands of years for its nutritional properties

  • One of the most potent nutrient sources available

  • Benefits include: Strengthens immune system, improves eye health, improves digestive system, lowers cholesterol, and helps detox the body

    Spiral Spring’s Maxima Powders and Tablets are Gluten-Free, Certified Kosher, USDA Organic, non-GMO.

As far as green powders go, and I’m getting to be an expert at their quality and values these days, Spiral Springs is the best I’ve had the opportunity to try yet.  I wish I could send each of you a sample to try this stuff out.  

It’s powerful stuff, maybe the healthiest thing you could do for your health.

Spiral Spring’s Maxima Powder w/ Spoon OR Maxima Tablets Free Sample Product Opportunity on Canned-Time.com

SPIRULINA HAS NO CHOLESTEROL

CALCIUM

1.26 times more calcium than cheese.4.15 times more calcium than soy.
8.4 times more calcium than fresh milk.

IRON

22 times more iron than beef liver.
32 times more iron than black beans.
34 times more iron than spinach.
83 times more iron than beef.

BETA-CAROTENESpiral Spring’s Maxima Powder w/ Spoon OR Maxima Tablets Free Sample Product Opportunity on Canned-Time.com

1.6 times more beta-carotene than beef liver.
15.2 times more beta-carotene than peaches.
21 times more beta-carotene than carrots.
76 times more beta-carotene than cheese.

VITAMIN B1 (THIAMIN)

3.9 times more Vitamin B1 than pork.
13.4 times more Vitamin B1 than beef liver..
VITAMIN B2 (RIBOFLAVIN)

1.4 times more Vitamin B2 than beef liver.
3.3 times more Vitamin B2 than whole dried milk.
10.2 times more Vitamin B2 than mushrooms.
21 times more Vitamin B2 than beef fillet.

VITAMIN B3 (NIACIN)

1.2 times more Vitamin B3 than tuna fish in oil.
1.5 times more Vitamin B3 than chicken breast with skin.
2.5 times more Vitamin B3 than beef fillet.
140 times more Vitamin B3 than eggs.

LA VITAMIN B6 (PYRIDOXINE)

1.3 times more Vitamin B6 than bananas.
3 times more Vitamin B6 than potatoes.
3.4 times more Vitamin B6 than beef fillet.
5.7 times more Vitamin B6 than watermelon.

VITAMIN B12 (CYANOCOBALAMINE)

3.2 times more Vitamin B12 than eggs.
7.8 times more Vitamin B12 than whole dried milk.

PROTEINS

1.65 times more protein than soy, and none of them have cholesterol.
2.47 times more protein than powdered whole milk, however milk does have cholesterol.
2.70 times more protein than beef, however beef does have cholesterol.
2.99 times more protein than beans, and both are cholesterol free.
3.25 times more than liver, which has very high cholesterol content.

Source: SpiralSprings.com

I’ve been tinkering around this month with Spiral Springs products and have found my energy levels increased, particularly in the mornings when I need the most stamina for my job.  It’s fairly easy to hide in your soups and sandwiches; Smoothies of course are the best way to hide a ton of greens with just a scoop of powder added in.  

Spiral Springs also offers a tablet form of their Spirulina and one lucky reader will have their choice of either the powdered or tablet to try for free.  

All of my readers may also enjoy a 20% discount on orders from Spiral Springs by using the discount code: Canned20 when they place their order on-line at SpiralSprings.com.

As I’ve mentioned, you can find plenty of ways to hide this beautiful green powder in all sorts of foods for a powerful boost to your family’s nutrition.  

Today I’m sharing a delectably un-healthy tasting, chocolate bar with a fresh cranberry jam filling.  I shared the quick & easy Christmas Cranberry Jam that I used here a few months ago and you can find that here.  Any store-bought jam will do.  I just know how easy it is to cook up a fresh batch of jam, whichever fruits you may have around.

Spiral Spring’s Maxima Powder w/ Spoon OR Maxima Tablets Free Sample Product Opportunity on Canned-Time.com

The tangy cranberry flavor just pops with the sweet Cocao Coconut Butter tastes.  If for no other health reasons, you must try these bars just to experience each lovely bite.  They will keep in the freezer….but not for long the way these babies taste!

Spiral Spring’s Maxima Powder w/ Spoon OR Maxima Tablets Free Sample Product Opportunity on Canned-Time.com

Spirulina Chocolate Cranberry Bars
A delicious way to get your daily intake of Proteins, Iron, B vitamins, Calcium. These bars combine cocao, coconut, chocolate, cranberries, tahini and oats for a delectably rich cruelty free snack.
Print
Ingredients
  1. 8 ounces Raw Chocolate Coconut Butter (like Artisana brand)
dry
  1. 1/2 cup Spirulina Green Powder ( I used Spiral Spring brand Choco-Spring )
  2. 1/2 cup organic carob or cocoa powder ( I used carob )
  3. 1 cup roughly ground fresh oat flour
  4. 4 tbs sesame seeds
wet
  1. 1/2 tsp vanilla stevia liquid
  2. 1/2 cup maple syrup
  3. 1/2 cup tahini
  4. 1 cup nut milk ( I used almond)
plus
  1. 1 cup fresh fruit jam ( I used cranberry ) mixed with 2 tbs coconut oil and 1/2 tsp vanilla stevia liquid
  2. 1 tbs. coconut oil for greasing pan (optional)
  3. coarse sea salt for a light, salted sprinkle
Instructions
  1. Grease a 8 X 5 shallow pan or equivalent.
  2. Blend together the dry ingredients in a medium size bowl.
  3. Blend the wet ingredients and then stir them into the dry creating a sticky thick batter.
  4. Add about 1/2 of the batter to the pan and push flat to cover the bottom of your pan. Freeze the pan while you prepare your jam and cacao topping.
  5. Warm your jam slightly to make it easier to spread. When your first layer of batter has hardened, pour on your jam and spread it onto the batter to make a thin fruity layer. Freeze again for 2 hours.
  6. When the jam layer is hardened, spread on the second half of the batter to top the jam layer. Freeze.
  7. While the layers freeze, melt your Coconut Butter in a bowl of water, stirring frequently to make it smooth.
  8. Pour the Chocolate Coconut Butter on top of the frozen layers and spread to create a smooth topping. Sprinkle with a bit of coarse sea salt. Cover and freeze until serving.
Notes
  1. Makes about 20 bite size squares.
http://canned-time.com/

Spiral Spring’s Maxima Powder w/ Spoon OR Maxima Tablets Free Sample Product Opportunity on Canned-Time.com

These bite size snacks are the best in taste to be sure.  But their nutritional value is what really makes them rock!

Research has shown that children who received a Spirulina supplement daily five days a week for two months had better nutritional status and improved intellectual status compared to those who did not.

This food is so nutritionally dense, in fact, that NASA and The European Space Agency are researching the benefits of incorporating Spirulina into astronauts’ diets on spaceships and on Mars.

Even beyond nutrition, Spirulina offers multiple advantages to the environment and those who cultivate it. For instance, producing Spirulina requires 10 times less water than other vegetables, and harvests occur year-round. And according to Antenna India, compared to soy, Spirulina has a 20-fold greater harvest of protein per acre.

In my opinion, the products that Spiral Springs has to offer are among the highest quality available and I’d love for you to have the opportunity to try them.

Spiral Spring’s Maxima Powder w/ Spoon OR Maxima Tablets Free Sample Product Opportunity on Canned-Time.com

 

Spiral Springs is offering 1 of my lucky readers a choice to try either theirSpiral Spring’s Maxima Powder w/ Spoon OR Maxima Tablets Free Sample Product Opportunity on Canned-Time.com

Spiral Springs Powder, their Choco Springs or 

their easy to carry Spiral Springs Maxima Tablets for free!!  

You’ll love either one I’m sure and I appreciate their generosity in offering this gift to the Canned Time gang.  

Enter to win below if you live in the U. S.  Contest ends March 13th.  

Leave as many comments as you’d like during the contest for extra entries.  

1 winner will be chosen at random and notified via email.

 

 

 

 

 

Enter to win by leaving a comment on this post and let everyone know what your favorite healthy snacks are today.

 


Sweet Corn Chowder from Emily Von Euw’s “The Rawsome Vegan Cookbook”

There’s a new book out from Author, Blogger Emily Von Euw that I’ve been delving into this month.  It’s called aptly:

The Rawsome Vegan Cookbook

Some thoughts on her book and then, a chance to win a copy for yourself!

Sweet Corn Chowder from Emily Von Euw’s “The Rawsome Vegan Cookbook”

My husband and I have some kind of an Asian inspired meal at least once a week it seems;  Sometimes twice even. Emily’s new book is perfect for Asian food lovers specifically in my mind.  It celebrates the beauty of fresh food, namely vegetables and that’s just how I feel about home cooked, easy Asian dishes.  You always have a great deal of whole food ingredients with Asian and that makes me feel like even if the dish is cooked some, it’s not too far from theWarming Miso Soup from Emily Von Euw’s “The Rawsome Vegan Cookbook” vine.  Whether it’s a special Sushi, spiced up Bok Choy, Daikon Salad (my new fav.) or simply a 1 or 2 ingredient meal that dressed up with spices, Emily knows fresh food.

Warming Miso Soup from Emily Von Euw’s “The Rawsome Vegan Cookbook”

 

Starting her blogging days with an almost exclusively Raw diet, this new book blends two lifestyles together to appreciate both cold and warmed meals to bring out the best in fresh ingredients.  Many of the recipes are similar to things I make so often already, but they’ve been Shoozed up a bit to make them aesthetically bold yet unpretentious.

I have a mean bowl of Ramen soup that I can whip up in under 30 minutes but my all time favorite quickie soup has always been a Miso with a few choice, barely cooked vegetables to give it a bit of texture.  Emily’s version echos my own in almost every way and especially with the addition of leeks.  Soup perfection here and most likely the healthiest bowl of anything that you could ingest.  It has the flavors of traditional Miso but the twist of a Raw-foodies’ preference for clean, simple foods that taste great.

Her latest book is as simple as Emily is.  

Two sections, 1st Raw recipes, next warmed and/or cooked.  

Fully Loaded Yams from Emily Von Euw’s “The Rawsome Vegan Cookbook”No long intro into why or to eat a Plant-based diet. No lengthy list of pantry helpers or gadgets you’ll need for these recipes.  This book is just about good, healthy, fresh foods and how to make them taste their simple best.  There are no sugary desserts in this one either.  Emily did that already in Rawsome Vegan Baking, case you missed it…  

The Rawsome Vegan Cookbook has beautiful big pictures along with simply developed recipes for the beginner or an old hand at Vegan cooking like me.  You’ll find luxurious sauces, unusual veggies and unique combinations to make that old cauliflower on your counter come alive again, just as Mother Nature intended.

If you can’t get satisfaction out of a plate full of Emily’s ‘Fully Loaded Yams’?  Well, you just need to stop the fast food for a while, forever.  And start feeding your body what it needs and what it can grow on instead of boring old-fashioned ways of stuffing in your calories each day.  Emily shows how and why we should appreciate living, fresh foods in this book and if nothing else, you’ll get some inspiration to create your own fresh combinations in the kitchen.

 

 

 

 

Sweet Corn Chowder from Emily Von Euw’s “The Rawsome Vegan Cookbook”

 

 

Sweet Corn Chowder
This soup is filling, very nutritious and comes together in just a few minutes. Make sure to find organic, non-GMO corn.
Print
Ingredients
  1. 2 1/2 cups sweet corn kernels, soaked for 10 minutes in hot water then rinsed
  2. 2 cups hot water
  3. 4 peeled garlic cloves
  4. 1 tbsp chunk peeled ginger
  5. 1 tsp mustard
  6. 1 tbsp miso paste
  7. 1/4 cup walnuts, soaked for 4 hours
Instructions
  1. Blend all the ingredients, except for a 1/2 cup of corn (which you'll add later) in a high-speed blender until smooth. Adjust according to taste, adding salt, pepper or other seasonings if desired.
  2. Pour into bowls and top off with the rest of the corn.
Notes
  1. Reprinted with permission from 'The Rawsome Vegan Cookbook' from Page Street Publishing Company
http://canned-time.com/

 

For your chance to win a copy of Emily’s book, “The Rawsome Vegan Cookbook”, if you live in the U. S. or Canada, just leave a comment on this post letting us know a kind deed you did this week?

The Rawsome Vegan Cookbook by Emily Von Euw

You may comment as often as you’d like for additional entries.

 

Contest ends March 1st, 2016.  One winner will be chosen at random and notified via e-mail.

 


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.
brownies6
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


close
Facebook Iconfacebook like buttonTwitter Icontwitter follow button