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


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

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

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

Chia Buckwheat Granola from Canned-Time.com

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

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

Chia Buckwheat Granola from Canned-Time.com

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

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

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

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

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

 Chia Buckwheat Granola from Canned-Time.com

 A wonderful week to you all

 


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

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

Today, Kathy presents us with her ode to Oatmeal.

Kathy Hester’s 

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

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

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

 

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

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

Chia Buckwheat Granola from Canned-Time.com

 

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

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

 

Key Lime Cheese Cake with Chocolate Glaze

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

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

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

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

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

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

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

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

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

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

 

a Rafflecopter giveaway

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Virtual Vegan Linky Potluck #16

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

OATrageous Oatmeals

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

Now on to this week’s Potluck!

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

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

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


Spiced Carrot Cookies

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

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

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

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

Read on!  Read on!

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

PicMonkey Collage

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

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

Now on to the pulp……..

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

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

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

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

 

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

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

 

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

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

 

 

 


Sprouted Buckwheat Porridge with Maple Syrup & Berries

 Anyone remember the tale of Goldilocks and the 3 Bears?

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

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

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

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

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

“This porridge is too hot!” she exclaimed.

So, she tasted the porridge from the second bowl.

“This porridge is too cold,” she said

So, she tasted the last bowl of porridge.

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

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

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

 

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

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

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

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

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

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

 

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

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

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

Have a great weekend.  ♥

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


Virtual Vegan Linky Potluck #15

Eggplant Sriracha BBQ Zu Dever 3

 

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

“Everyday Vegan Eats”  this summer.  

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

Zsu’s Vegan Pantry.

  Read more


Creamy Vegan Mushroom Soup with Fresh Thyme

Creamy Vegan Mushroom Soup from Canned-Time.com

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

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

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

Creamy Vegan Mushroom Soup from Canned-Time.com

 

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

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

Creamy Vegan Mushroom Soup from Canned-Time.com

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

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

Creamy Vegan Mushroom Soup from Canned-Time.com

 

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

 Creamy Vegan Mushroom Soup from Canned-Time.com

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

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


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

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

 

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

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

This month, I’m welcoming Emily

from

This Rawsome Vegan Life

Her Breakfast Berry Smoothie with Cacao Drizzle and Chia Pudding

is Breakfast In Bed-Fest entry #10

 

 

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

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

 

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

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

BREAKFAST BERRY SMOOTHIE with CACAO DRIZZLE + CHIA PUDDING


Chia pudding:

1/4 cup walnut milk

1 tablespoon chia seeds


Smoothie:

1 1/2 cups walnut milk

1 banana

1 cup frozen mango

1/4 cup strawberries


Cacao drizzle:

1 tablespoon cacao powder

1 teaspoon maple syrup

Water, if needed


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


To make the smoothie: blend everything until smooth. 


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

Did you like this post? Then *subscribe to my blog* and get all my posts by email!

 

Thanks Emily!  

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

Facebook, Twitter, Instagram and Pinterest


Virtual Vegan Linky Potluck #14

First off, anyone who’ll store Hummus in a Ball jar is a serious Hummus-seur……

Janet over at The Taste Space knows her hummus and this one from last week’s VVLP is a winner.   Raw Zucchini Hummus from 'The Taste Space'

 A delicious blend of zucchini, garlic, miso, cashews, YUM!

Check it out and then check out last week’s other top link ups.

 

What’s a ‘Virtual Vegan Linky Potluck? 

The Virtual Vegan Linky Potluck is now a way to have a potluck each week and that bloggers can share their plant-based/vegan/cruelty-free dishes in the following categories: appetizers, beverages, sides, soups, salads, breads, main dishes, desserts. Each Potluck will last 1 week and we will all announce the most popular (most clicks) from the previous week’s link ups on the same day as the NEXT linky party begins. Please link back to your blog in your entry. You will need to include something like: “I entered this recipe in the Virtual Vegan LINKY Potluck” in YOUR blog post. Virtual Vegan “Linky” Potluck.

Read more


Salted Cinnamon Pear Tart – Gluten-free, Vegan with Raw Options

This post was shared on the Virtual Vegan Linky Potluck #14

Salted Cinnamon Pear Tart - Gluten-free, Vegan with Raw Options 

I really have grown to love pears in the last few years.  The only pears that I remember growing up were the little square mushy pears in the cans of fruit cocktail my Mom bought from Del Monte.  We always had plenty of fruit, fresh usually, but not pears for some reason.  We’d even drive up to Pennsylvania each fall to get fresh from the tree apples or get pick your own peaches from an orchard.   We just didn’t do pears and so many things or tastes that you do or don’t grow up with become your little scope on what you like.  Well, I’ve learned to love pears.  They just take so darn long to ripen up.  These pears for my tart sat on a window sill for 10 days.  But then, suddenly, they were perfect!

No bake - Vegan - Cinnamon Pear - Gluten-free Tart from Canned-Time.com

 Perfectly colored, perfectly sweet, perfectly soft.

 No bake - Vegan - Cinnamon Pear - Gluten-free Tart from Canned-Time.com

 The only problem with that is…they don’t last when they’ve finally reached that perfect peak!  I had to use them up quick.  

So a tart.

No bake - Vegan - Cinnamon Pear - Gluten-free Tart from Canned-Time.com

 Pies, tarts, I love anything with the opposites of sweet fruit and slightly salty crust.  

Salty?  

Yes, this tart is sprinkled with a tiny dose of coarse sea salt and it really works.  

Salted Cinnamon Pear Tart - Gluten-free, Vegan with Raw Options

It works because the pears, with a little help from some cinnamon and cloves, are a great contrast.

No bake - Vegan - Cinnamon Pear - Gluten-free Tart from Canned-Time.com

Salted Cinnamon Pear Tart - Gluten-free, Vegan with Raw Options

Salted Cinnamon Pear Tart - Gluten-free, Vegan with Raw Options
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For the Crust
  1. 1 cup Gluten-Free Oats
  2. 1 cup Almond Flour or meal
  3. 1 cup Medjool Dates, Soaked and drained
  4. 1 Tbs. Cinnamon
  5. 1 tsp. Ground Ginger
  6. 1/2 tsp. Ground Cloves
  7. 1 Tbs. Vanilla Extract
  8. 4 Tbs. Coconut Oil melted
For the Filling
  1. 3 large ripe Pears, ( I used Bartlet) cored and cubed
  2. 1/3 cup Organic Sugar mixed with 2 Tbs. Ground Cinnamon
  3. 2 Tbs. Almond Flour for thickening
  4. Sea Salt for topping
Instructions
  1. Blend all the crust ingredients in a food processor, pulsing until a sticky crumble is formed. If you're not using Medjool dates, you may need a little more Coconut Oil to get the 'stick' to form a good crust.
  2. Transfer your crust dough to a tart pan. I used an '8 X 12' inch to give you an idea of how much the dough amount here will cover. Using your fingers, push and flatten the dough to cover the bottom of your pan and up the sides slightly. You should be able to have a crust about 1/3 inch thick.
  3. Freeze your crust in the pan while putting together your filling.
  4. Stir together pears and the other filling ingredients gently so as not to 'mush' your pears too much. Just stir to coat. Pour your filling into your chilled crust. Spread the filling to the edges and sprinkle with about 1 Tbs. of coarse Sea Salt.
  5. Store uncovered at room temperature until serving. Or freeze. See notes below.
Notes
  1. This tart is just delicious prepared 'Raw' If you'd rather serve it the next day, or throughout the week, I'd suggest baking it at 350 degrees for 30 minutes prior to serving. The crust is designed to be as healthful as possible but does absorb much of the fruit juices after standing at room temperature for a while. Serve it raw immediately or cut into squares in the pan, cover and freeze. Then thaw out squares as needed. Or just bake your tart and store, covered on the counter.
Canned Time http://canned-time.com/

Salted Cinnamon Pear Tart - Gluten-free, Vegan with Raw Options

 Wishing you a peaceful week.  As peaceful as Mr. Floyde’s will be.  What a putz!!

Mr. Floyde wishing you well.


It all happened a couple of years ago now. On being Vegan.

Spicy Brussels Sprouts with Black Bean Pasta

 It all happened about 2 years ago now.  I changed my diet, my habits, my lifestyle for the sake of animals on this Earth.  No one asked me to do it.   I didn’t anticipate the problems for my family my changes would eventually cause (and still cause)  I did it because I’d been awakened to all the nasty hidden lies about how our meats and dairy are produced.   I could no longer justify their pain.  

The Animal’s pain.  

The taste of all those meats and cheeses I’d enjoyed my whole life was a pin prick in comparison to the  unspeakable pain that thousands of animals were going through.  I did it for them, not me.  Not for my health even which is immeasurably improved since going to a plant-based diet.  I saw the suffering and I couldn’t swallow another bite without seeing their pain.  What was I thinking all those years, 49 years of enjoying cheeses and steaks, cozy furs and honey drizzled Sopapillas?  Boy, the advertizing agencies sure work their magic on us all don’t they?

Spicy Brussels Sprouts with Black Bean Pasta

 

 “The question is not, ‘Can they reason?’ nor, ‘Can they talk?’ but rather, ‘Can they suffer?’

- Jeremy Bentham

 

Spicy Brussels Sprouts with Black Bean Pasta 

Spicy Brussels Sprouts with Black Bean Pasta

I’ve been putting my thoughts together about all this for an article about Canned Time at This Is It DC coming up.  I really had to search and put reason behind some of the habits I now have.  Some things that years ago would never have occurred to me in a million years.  Chickens live utterly disgusting lives so I can have scrambled eggs in the morning?  My beloved cheddar cheese is making some forsaken cow stand hours and hours at a time with udders that should never – ever be forced that large, day after day after day?  I quit eating dairy products 4 years ago in September but never considered at the time any concern for cows, goats…… never crossed my mind.  

In another life, 10 years ago now, I was pushing meat sales.  I oversaw retail stores in the North East U. S. that sold premium meats.       4 years of bragging about the freshness, the cleanliness of the meat.  Never ocurred to me what a cow strung up by its ankle, shot in the head and then having its throat slit to drain the blood had to do with my sales?  Sales were money.  Income!

Never once considered it.  Why?

Spicy Brussels Sprouts with Black Bean Pasta

It’s not like I was a bad person after all.

I had plenty of good, caring qualities about me.  So what clicked that September and told me – enough?  Enough contributing to the suffering.  Enough causing pain so I can eat.  Enough rubbing my fingers though my deliciously soft, favorite rabbit coat.  Enough.

Spicy Brussels Sprouts with Black Bean Pasta

Spicy Orange Mustard Vegetable Sauce - from Canned-Time.com 

 

If you change your life, substantially that is, make sure that you believe in the facts behind that change.  

Make sure that it’s not just a trend.  Not something to do that weekend out of boredom.  Make sure that what you’re doing is worth that change.  Make sure that it’s what you want.  No one else.

The changes I made in my diet in these last 2 years are minuscule in comparison to the difficulty those around me have had accepting my changes.  That’s been the hard part.  The food?  Don’t miss it.  The fur?  Never.  

The way my Mom looks at me when I ask her not to put butter on mine please?  That’s the hard part.  That’s what will  tear at your heart.  But then I see a short video of a turkey, thrown into a tiny cage like a baseball, kicked, strangled.  That stops my pain and brings it back to the animals.  The pain that they suffer, every day, all day makes what I feel crystal clear.  And whatever disappointment I’ve caused to family and friends just fades away.  I want to live a life without causing pain to animals as much as humanly possible.

I am a Vegan.

Spicy Brussels Sprouts with Black Bean Pasta

For more information on how you can help with Animal welfare causes, I’d start with FarmUSA and go on from there. 

Spicy Orange Mustard Veggie Sauce
A deliciously easy sauce that compliments so many different vegetables. Artichokes, broccoli, asparagus, Brussels sprouts, carrots, cabbage, potatoes...you get the picture.
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Ingredients
  1. 1/2 cup spicy brown mustard
  2. Juice of 1 to 2 fresh oranges - juiciness varies so start with 1, add more if needed after blending
  3. 1/2 tsp garlic powder or 1 clove minced
  4. 1 Tbs. of melted Vegan butter or oil
  5. pinch of salt
  6. pinch of red or black pepper
Instructions
  1. Blend all ingredients in a blender. Serve warmed over veggies, pasta, even goes well with salty chips.
Notes
  1. The dish shown in the post is broiled Brussels Sprouts, blanched and then ice bathed, marinated in the orange-mustard sauce for 1 hour and then broiled for about 20 minutes. Served here on top of Black Bean pasta.
Canned Time http://canned-time.com/

 Spicy Brussels Sprouts with Black Bean Pasta

I’ll be in the kitchen this weekend.  Working on a special pear tart. Hope it’s special anyway.

 Any big changes you’ve made in your life lately you’d like to share?  Have a favorite vegetable sauce?  Share!  And enjoy!


Virtual Vegan Linky Potluck #13

I saw these homemade OREOs and fell in love last week.  Faith had me at,

“Does anyone else find it strange that OREOs are dairy free?”

photo-4

 OREOs are one of those funky Vegan foods that, Yes, are animal free, but full of nasty ole empty ingredients that no one really needs to eat.  That hasn’t stopped me from doing it in a pinch on the road.  When I’m starved and run into 7-11 to grab a 5 minute meal to eat while I drive, I’ll admit, there have been those days when I grab a pack of OREOs, Nutter Butters, etc.  

Faith’s version is a MUCH more preferable version of a delicious combination of chocolate and cream filling.  Be sure to check out her post at The Conscientious Eater soon.  They’re fun, fancy and quick to make.  No excuses for the real thing when you can make these.

Thanks so much Faith for sharing them in the Potluck last week!!

 

What’s a ‘Virtual Vegan Linky Potluck? 

The Virtual Vegan Linky Potluck is now a way to have a potluck each week and that bloggers can share their plant-based/vegan/cruelty-free dishes in the following categories: appetizers, beverages, sides, soups, salads, breads, main dishes, desserts. Each Potluck will last 1 week and we will all announce the most popular (most clicks) from the previous week’s link ups on the same day as the NEXT linky party begins. Please link back to your blog in your entry. You will need to include something like: “I entered this recipe in the Virtual Vegan LINKY Potluck” in YOUR blog post. Virtual Vegan “Linky” Potluck.

Read more


Kristy’s ”Spiced Orange Cacao Nib Waffles with Fig Compote” from Keepin’ It Kind is ‘Breakfast In Bed-Fest’ entry #9

Kristy's ''Spiced Orange Cacao Nib Waffles with Fig Compote" from Keepin' It Kind is 'Breakfast In Bed-Fest' entry #9 

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

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

This month, I’m welcoming  Kristy

from

Keepin’ It Kind

Her ”Spiced Orange Cacao Nib Waffles with Fig Compote”

 is Breakfast In Bed-Fest entry #9.

Kristy's ''Spiced Orange Cacao Nib Waffles with Fig Compote" from Keepin' It Kind is 'Breakfast In Bed-Fest' entry #9

Brunch can truly make or break your Sunday.

Kristy's ''Spiced Orange Cacao Nib Waffles with Fig Compote" from Keepin' It Kind is 'Breakfast In Bed-Fest' entry #9

If you start off Sunday with a boring brunch (I’m looking at you, cold toast!), you’re gearing yourself up for a boring day. If you treat yourself to something really magical on Sunday morning, it gets your day started on the right foot. You’re ready to fill your day with even more awesomeness. Sunday brunch is important.

Kristy's ''Spiced Orange Cacao Nib Waffles with Fig Compote" from Keepin' It Kind is 'Breakfast In Bed-Fest' entry #9

Take these spiced orange cacao nib waffles for instance. I got up a few minutes earlier (like, at 9:45 instead of 10 am)(sleeping in is my favorite sport) to make a warm fig compote to top the waffles and I put in a little extra effort to zest and juice a couple oranges because fresh OJ and orange zest just makes these waffles. Add some fall spices like cinnamon, ginger, cloves, and nutmeg and some cacao nibs to scatter throughout the batter, and you’re in business. With the base being made of oat flour, buckwheat flour, and a bit of cornmeal, you’ll have waffles you can share with your gluten-free friends. As soon as you smell these babies cooking in the waffle iron, you’ll know you’re right on track to an amazing brunch. And day.

Kristy's ''Spiced Orange Cacao Nib Waffles with Fig Compote" from Keepin' It Kind is 'Breakfast In Bed-Fest' entry #9

The pairing of orange with a touch of bitter chocolate (via the cacao nibs) is absolutely dreamy. The only thing better is the way these subtly spiced waffles taste with the warm, gingery fig compote and a few fresh orange slices. It’s totally decadent Brunch Bliss.

Kristy's ''Spiced Orange Cacao Nib Waffles with Fig Compote" from Keepin' It Kind is 'Breakfast In Bed-Fest' entry #9

After digging into these wonderful waffles, I can honestly tell you that I had one of the best Sundays I’ve had in awhile. I didn’t turn on my computer once to do any work and I didn’t have to run any errands. It was too hot to do anything physical outside, so I just stayed in and had the laziest day I’ve had probably since I was in my teens. I cuddled on the couch with my pooch and binge-watched some terribly sappy sitcoms I hadn’t seen in a long while (I’m looking at you, final season of How I Met Your Mother!). It may not be that exciting but a good brunch and day of indulging in absolute laziness was heaven. Sweet, delicious heaven.

Kristy's ''Spiced Orange Cacao Nib Waffles with Fig Compote" from Keepin' It Kind is 'Breakfast In Bed-Fest' entry #9

Spiced Orange Cacao Nib Waffles with Fig Compote

by Kristy Turner

 

Spiced Orange Cacao Nib Waffles with Fig Compote
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Ingredients
  1. fig compote
  2. 1 1/2 cups chopped dried Mission figs
  3. 1 cup fresh orange juice
  4. 1/2 cup water
  5. 1 tablespoon maple syrup
  6. 1 teaspoon ground ginger
  7. 1 teaspoon vanilla extract
  8. a pinch of sea salt
  9. spiced orange cacao nib waffles
  10. 1 1/2 cups + 1/3 cup oat flour
  11. 1 cup buckwheat flour
  12. 1/3 cup fine grain cornmeal
  13. 1 1/2 tablespoons baking powder
  14. 1 tablespoon arrowroot powder (or cornstarch)
  15. 1 tablespoon flaxmeal
  16. 1 teaspoon ground cinnamon
  17. 1/2 teaspoon ground ginger
  18. 1/2 teaspoon ground cloves
  19. 1/4 teaspoon nutmeg
  20. 1/4 teaspoon salt
  21. 1 1/3 cup non-dairy milk
  22. 1 cup fresh orange juice
  23. 1/3 cup melted coconut oil
  24. 1/4 cup maple syrup
  25. 1 tablespoon orange zest
  26. 1 teaspoon vanilla extract
  27. 1/2 cup cacao nibs, plus more for garnish if desired
  28. fresh chopped figs for garnish, optional
  29. fresh orange slices for garnish, optional
  30. maple syrup, optional
Instructions
  1. fig compote
  2. Combine the dried figs, orange juice, water, maple syrup, and ginger in a small pot and bring to a boil. Once boiling, reduce to a simmer and let simmer, stirring occasionally, for about 20 minutes or until thick. Remove from heat, cover, and set aside until ready to use.
  3. spiced orange cacao nib waffles
  4. Combine the oat flour, buckwheat flour, cornmeal, baking powder, arrowroot powder, flaxmeal, cinnamon, ginger, cloves, nutmeg, and salt in a large mixing bowl. Whisk together until combined.
  5. In a medium bowl, combine the non-dairy milk, orange juice, coconut oil, maple syrup, orange zest, and vanilla extract. Add the wet ingredients to the dry and mix until combined. Stir in the cacao nibs. Let the batter rest for about 10 minutes while the waffle iron heats up.
  6. Cook the batter in your waffle iron according to machine instructions. To keep waffles warm before serving, place on a cooling rack and cover with a clean kitchen towel.
  7. Serve each waffle topped with fig compote, chopped figs (if using), orange slices (if using), and cacao nibs (if using), or you can just serve all of the elements and let people top their own waffles. For a little extra moisture, drizzle with maple syrup. Enjoy!
Canned Time http://canned-time.com/

Kristy's ''Spiced Orange Cacao Nib Waffles with Fig Compote" from Keepin' It Kind is 'Breakfast In Bed-Fest' entry #9

Thank you so much, Angela, for letting me participate in this awesome series and

thank you to all you wonderful readers for stopping by.

Happy brunching!

Kristy TurnerBut I Could Never Go Vegan - by Kristy Turner available @Amazon.com 

 

 

 Kristy Turner is the writer, recipe developer, and food stylist behind the blog,       Keepin’ It Kind. Former fromagier and mutterer of the words “I could never be vegan,” Kristy now loves her compassionate lifestyle and works with her photographer husband, Chris, to make veganism accessible, fun, and delicious for everyone. Her first book, But I Could Never Go Vegan, will be out in December 2014.

You can find Kristy at www.keepinitkind.com, as well as facebook, twitter, and instagram.

 


Mango Salsa from Jason Wyrick – ‘Vegan Tacos’ & a Giveaway!

 

So who’s Jason Wyrick?  Chef Jason Wyrick is the executive chef of The Vegan Taste, a cooking instructor, caterer, a former diabetic, and founder of the world’s first vegan food magazine, The Vegan Culinary Experience.  Jason was the first vegan culinary instructor in the world-famous Le Cordon Bleu program through Scottsdale Culinary Institute, and has catered for many corporations.  Jason has taught hundreds of vegan cooking classes around the world.  His work as been featured in the New York Times, Vegetarian News, and on both local and national television.  Not to mention, he’s a darn good photographer, providing all the pictures in the book including those shown in this posting.   Check out Jason’s website too:  thevegantaste.com

Vegan Tacos Cover (1)

 I really love all the fresh ingredients that Jason’s recipes use.  Mexican food can be made a thousand different ways.  Some good, some not so good.  But Jason takes it to a new level of healthy deliciousness with such a wide range of ideas for meals.  He gives us the basics like salsas, tortillas and tacos of course.  Then you can venture into toppings, sides or drinks even, all with a vegan twist to keep them healthier than most traditional Mexican fare.

 I particularly learned so much from Jason here on making your own tortillas.  I’ve never ventured down that road despite enjoying homemade Mexican meals my whole life.  Jason has a full gamut of tortilla ideas;  black bean tortillas, chili-flavored, garlic, beer, lime.  With step by step instructions and lots of pics to show you the way.  Such a wonderful encyclopedia for any Mexican food lover.

Once you have his book full of all kinds of Mexican dish ideas you can start creating some of these delicious, healthy meals and throw a little fiesta!  Here’s a little help from Jason on that plan too:

Tacos Guisados

 

How to Host a Taco Party – from Jason Wyrick 

I love to entertain and tell stories. For me, food isn’t just a tasty bite, the food experience is a story waiting to be told and a good one always gets a smile. It’s fun making people happy and one of the best ways to make your friends and family happy is to host a taco party. That social experience is part of the story of food. These can be informal gatherings of just a few people on up to big events with music, lights, dancing, and more. These taco parties even have a name: taquiza.

Most taquizas are informal with just a few people standing around a grill or kitchen table with tortillas in hand, but some of them can get quite large. While it’s easy to put together a taquiza for four or five people, putting one together for thirty is a big production and requires logistical skills to pull off. Here are a few tips to pull off a large taquiza.

Serve Three Fillings and Three Salsas: I generally serve three fillings, three salsas, and a variety of toppings. With just three fillings and three salsas, you can create nine different tacos. Plus, if you reserve the number of fillings you make, you’ll have people asking you to do it again and you can create a completely different taquiza. My ideal choice for the three fillings is a bean filling, a taco de comal or cazuela filling, and a taco de asador so I can get my grill going.

Start a Day Ahead: Start cooking a day ahead of time. That’s when I usually make beans, pickled onions, condiments that will last a day, and the salsas. The day of the event, I make my other fillings, the guacamole, and the tortillas.

Enlist Help: I used to try and pull off large events by myself, but it meant I didn’t get to participate in the party as much as I would like and I denied other people the pleasure of giving back by helping out. If you have some friends that are willing to help you make a few ingredients or do some shopping, take them up on it! No one wants a stressed out host and cooking with your friends is fun. Even if they aren’t perfect cooks, a joyful experience is more important than perfect food.

Tacos

Ask People to Bring Drinks and Other Goodies: Cooking for a lot of people can get expensive. Don’t be shy about asking people to bring drinks, beer, tequila, salsas, chips, a salad, or anything else you think will go well with your tacos. Just tell them specifically what brands you want and where to get them so you don’t have something show up at your vegan taquiza that isn’t vegan.

Set Your Salsa and Condiment Bar away from Your Grill or Cooking Area: Don’t set up your taco “assembly” bar near your cooking area. You want to divert traffic away so you have some space to play. On a related note, you don’t want a lot of other stuff going on around your taco bar. It’s no fun trying to put together a taco while you’re getting bumped and jostled.

Don’t Use Your Best, Breakable Serving Vessels and Dinnerware: If you have a lot of people trying to make tacos, someone may accidentally drop something that you really don’t want broken. This is especially true if you are serving alcohol, so don’t set everything out in expensive bowls and plates.

Let People Make Their Own Tacos: It’s part of the experience! Let people assemble their own tacos. Not only do they get a personalized taco, they do all that work.

Work That Grill: If you have a grill, I encourage you to use it when you are hosting a taco party. The smoke and open flames are intoxicating and you look awesome when you are working it.

Find a Friend to Make Tortillas: If you are at the grill, you probably don’t have time to make fresh tortillas and there is nothing like a fresh tortilla just off the griddle to lift your taquiza to a state of soul-satisfying extravagance. Ask a knowledgeable friend to make the tortillas during the taquiza. If you need to make them ahead of time, make sure the tortillas stay moist and warm and try to make cooking the tortillas the last bit of cooking you do.

The Big Cheat: One of my local Mexican markets makes incredible salsa fresh every day. If I am going to be pressed for time, I purchase my salsa from them instead of making it. If you are in the same position, I highly encourage you to purchase your favorite salsa instead of making it.

Have fun!: As the taquiza host, your job isn’t just to serve good food, it’s to provide an enjoyable experience and you enjoying yourself is part of that. It rubs off on your guests, so relax, make some good food, eat some good food, and spend some time with your friends.

If you are hosting a small taquiza, many of these tips still apply. You probably won’t have to worry about traffic issues and crowding, but even if I am doing a taquiza for four, I still ask people to bring drinks and help out in the kitchen. And if they’re not willing to contribute? I become the Taco Nazi. No taco for you!

 Tacos Mananeros

The first recipe that caught my eye when I flipped through Jason’s book was a delicious version of my absolute favorite salsa.  I am a chips and salsa fool and Jason’s Mango Salsa is sweet and tangy citrus, and then the spices………….Oh, yeah!

Mango Salsa

Mango Salsa
Mango salsa is a lively addition to Baja-style tacos and lighter flavored tacos. Its sweetness contrasts nicely with searing chile heat and it lends a nice peppy feel to tacos dorados and even on top of guacamole. This is one of those salsas that should only be made when mangoes are in season. Otherwise, it will taste very lackluster. Makes 1 1/4 Cups Heat Level: 4
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Ingredients
  1. 1/4 cup finely diced red onion
  2. 1 cup diced fresh mango
  3. 1 serrano chile, minced
  4. 3 tablespoons minced cilantro
  5. Juice of 2 limes
  6. Pinch of salt
Instructions
  1. Rinse the onion, then transfer it to a bowl. Add the mango, chili, cilantro, lime
  2. juice, and a pinch of salt and stir it all together. Let this rest for about 10 minutes
  3. before serving.
Notes
  1. From Vegan Tacos by Jason Wyrick. ©2014 Jason Wyrick. Used by permission
  2. from Vegan Heritage Press.
Canned Time http://canned-time.com/

Jason has graciously offered one of my readers a chance to win a copy of his new book, “Vegan Tacos”  

To enter the giveaway, click below and select as many entry options as you’d like.

 Contest ends September 30th.  U. S. residents only.

a Rafflecopter giveaway

I was given a copy of ‘Vegan Tacos’ for review although I was under no obligation to do so.


Virtual Vegan Linky Potluck Week 12

Another favorite this week from Vegan Richa.  

cookiedough-Brownie-bars-2704

Cookie Dough Brownies – No Bake and Gluten-Free.

Yeah, I’m sure these are just awful Richa ;)

 

What’s a ‘Virtual Vegan Linky Potluck? 

The Virtual Vegan Linky Potluck is now a way to have a potluck each week and that bloggers can share their plant-based/vegan/cruelty-free dishes in the following categories: appetizers, beverages, sides, soups, salads, breads, main dishes, desserts. Each Potluck will last 1 week and we will all announce the most popular (most clicks) from the previous week’s link ups on the same day as the NEXT linky party begins. Please link back to your blog in your entry. You will need to include something like: “I entered this recipe in the Virtual Vegan LINKY Potluck” in YOUR blog post. Virtual Vegan “Linky” Potluck.

Here’s how this weekly Potluck works:

Click on the link at the bottom of this post to enter the party.
Enter the requested info: the link to the recipe(s) you are contributing; name of the recipe; blog name; your name and email address; and select an image.
Submit a second recipe if, desired.
Spread the word! We encourage you to share this linky party with your blogging friends via social media or through a post on your own blog. The more (food) the merrier! If you would like to add a Virtual Vegan Linky Party button to your blog, you can find one here (please link the button back to that page so that people can find us).
A couple of things to keep in mind:

Bloggers submitting recipes need not be vegan, but recipes must be 100% vegan/plant-based. Recipes containing animal products will be removed from the Potluck.
Entry per person per week is limited to two.

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

 

Beverages
White Peach Smoothie
from Fitful Focus

White-Peach-Smoothie-Via-Fitful-Focus


Appetizers
Warm Spinach & Artichoke Dip
from Modern Day Missus

Warm-Spinach-and-Artichoke-Dip3


Breads
Life-Changing Flourless Bread
from Yes! I Am Vegan

Flourless Bread

Soups/Stews
Chunky Gazpacho Soup
from Parsley in My Teeth

Chunky-Gazpacho-from-Parsley-In-My-Teeth

Salads
Raw Taco Salad with Spicy Chipotle Aioli & Cashew Sour Cream
from VeggieGirl

Raw Taco Salad Veggie Girl

 

Sides
Chili Lime Corn on the Cob from A. Cook in the Making

Chili Lime Corn on the Cob

Main Courses
Pizza Burger
from Zsu’s Vegan Pantry

Pizza Burger Zsu Dever

Desserts
5-Ingredient Peanut Butter Chocolate Chip Cookies
from The Conscientious Eater

PB Choco Chip Cookies

 




The Fit Vegan Ginger – A Guest Posting


I had the pleasure of spending part of my weekend up in rural Pennsylvania.  Just sharing a gorgeous setting from a bridge over the Susquehanna River near Scranton, PA.  Nice to get away.
 The weather has just turned cooler here on the East Coast too which is always a welcome change after August.   
Bridge over the Susquehanna River in Pennsylvania - from Canned-Time.com
 
So, I recently found a new blogger friend so full of bounce and energy for life, I had to ask her to share some love with my readers.  Anna has so much zest for life you’ll almost get out of breath just reading the things she does each day.  I hope you’ll enjoy getting to know her a bit today as she shares her passions and talents for all things Vegan.  Thanks so much Anna
 
the fit vegan ginger - a guest posting at Canned-Time.com 
HELLOOOOOOO TO MY NEW FRIENDS!!!! My name is Anna Johnson (a.k.a. “The Fit Vegan Ginger”!) and I am an 18 year old vegan recipe blogger! 
I was SO SO EXCITED when Angela graciously invited me to write a guest post on her amazing blog–she is such an awesome lady AND vegan food artist…I mean, wowza. Holy FLAVOR BOMBS! Just a little about me to introduce myself and get acquainted!
As I said, I’m 18 and I ABSOLUTELY POSITIVELY LOVE my vegan lifestyle. I went vegan in July of 2013 and will never, ever go back! I have a bit of a story behind my decision to go vegan…I had been suffering from severe, daily migraine headaches for the past 3 years. And I’m not exaggerating when I say the words SEVERE and DAILY–it was unusual for me to go a day without screaming from the pain. These headaches were crippling….pain you’ve  never felt before (I hope!). After months and months of running to LITERALLY every single type of doctor that ever existed (again…not joking) with no answers, I decided to take matters into my own hands. I had read an article online that praised the SOS-free (salt-pi-sugar free) vegan lifestyle–not just for the obvious benefits, but for it’s power to HEAL people. That really got me thinking…I had tried everything. Nothing was working. I refused to go back on any more drugs (DEATH is not a side effect I was interested in…), and the docs couldn’t give me a solution OTHER than drugs. I figured, what did I have to lose? So I made the switch…I went vegan, not really expecting anything miraculous to happen, but boy was I in for a surprise! After about 4 months as an SOS-free vegan I began to notice my headaches were GOING AWAY! It wasn’t immediate at all, but little by little, they went away completely. I am now THRILLED to say I am officially 8 MONTHS MIGRAINE FREE!
Throughout my “experiment”, I started to acquire QUITE the eclectic collection of vegan recipes…my Mom kept convincing me to start a blog, and finally I gave in. I’m SO GLAD I did–I have found so much joy through sharing my creations…the ideas never stop! I am super excited for the COOKBOOK I’m writing (If you follow me on Instagram you will know ALL about this! I CANNOT WAIIIIITTT!!!)! I am so blessed to have found the vegan lifestyle–it has healed my headaches, strengthened my body for my activities (I’m a long-distance runner and competitive ice dancer-training for nationals!), and given me SO much energy to live life 110%–something I had  been missing for three years! 
With that said (I like talking, I’m sorry…), I chose this super-fun recipe because I think it will give you a pretty good idea of the kind of recipes I love developing (and EATING, of course!). I try to combine ingredients wisely to create quick and easy, high protein, VEGGIE LOADED, and creative vegan recipes that are not only nourishing but FUN to eat! I hope you enjoy my “Vanilla Cookie Veggie Sandwiches!”–I sure did…
 
Are you a new college student that just so happens to be vegan?! Or are you a newly graduated vegan on the hunt for quick and easy recipes you can throw together in five minutes?! Look no further, friends. I have created THE ULTIMATE STUDENT-FRIENDLY VEGAN SNACK! Prepare to be flabbergasted by how deliciously amazing these cookie veggie sandwiches are. And OH SO HEALTHY! Simple, quick, and super portable. What are you waiting for?! GET YOUR HANDS ON THESE BABIES! 
 
 
     Vanilla Cookie Veggie Sandwiches. 
 
 
 
 
  Oh, hello little fellas!
 
 
 
 
 Sink your teeth into healthy, delicious veggie goodness!
 
 
 
 
Vanilla Cookie Veggie Sandwiches; Vegan, Gluten-free. Serves one. 
 
 
Ingredients
 
1. One medium-large cucumber, sliced 
2. 2 T vegan protein powder of choice (I used brown rice protein–Jarrow Naturals brand)
3. One packet stevia (optional. Omit it your protein powder is already sweetened)
4. 2 T ground flaxseed
5. 2 T water (more if needed)
 
 
Method 
 
1. Place your cuke slices on a large plate and set aside while you make your cookie filling. 
2. In a small/medium size bowl, combine your protein powder, flax, and stevia. Mix well. Add water and stir well until thick and gooey. 
 
3. Scoop about 1 1/2 T of your filling onto one cucumber slice and place another cuke slice on top. Smoosh top slice down and EAT UP! Yummmmmmm!
 
Thanks so much Anna ♥ 
Find Anna at her special site ‘The Fit Vegan Ginger’
 


September 11, 2001 – Vegan Food Bloggers Remember



September 11, 2001 - Vegan Food Bloggers Remember

 Ann OliverioAn Unrefined Vegan

I’ll tell you one thing,

We ain’t gonna change much.

The sun still rises

Even with the pain. 

Can we go on like it once was?

 

-  from Another Story by The Head and The Heart

On September 11, 2001, I was living a peaceful life in Cambridge, MA, working as a faculty assistant to then Professor Elizabeth Warren at Harvard Law School.

Like It Once Was

No matter what one felt on the morning of September 11, 2001 – shock, sadness, fear, anger, disgust, disbelief – the reality was universal: the world as we knew it had changed. Not just the smaller world that some of us call home, the United States of America, but the whole world. It was evident in the gaping holes left by airliner-missiles in three of our most iconic buildings; in the deep gash gouged into a farmer’s field in rural Pennsylvania; in the thousands of poignantly irrelevant pieces of paper lazily fluttering down from the sky before coming to rest on drifts of thick gray ash; in the stunned faces; the hopeful, heart-breaking “missing person” posters taped to fences, walls, and utility poles; the fiery political rhetoric; and the removing of shoes in airport security lines.

My experiences on this day aren’t particularly interesting or unusual. I didn’t reside in New York or Washington, D.C.  I had no friends or relatives boarding planes that morning. I had no premonitions, no nagging feelings of trepidation, and in fact, for many hours following the collapse of the Twin Towers, the loss of Flight 93, and the crash into the Pentagon, I didn’t truly grasp what had happened. I imagine that my experience is much like the vast majority of Americans who began their day like any other: an alarm clock that woke them too early, a hurried breakfast followed by a commute to work and a head filled with everything that had to be accomplished before making the reverse trip back home, to family, to dinner, to a little mindless television before bed – and starting it all over again the next day.

It was only that evening as I sat down with my husband to watch the news reports that the magnitude of what had taken place a few hours before began to sink in. I wanted to turn away from the stream of sorrow and the endless loop of chaos, the talking heads and experts, and the harrowing stories of those who witnessed firsthand what had happened in New York, D.C., and Pennsylvania. What I knew was that I wanted to go back to the way our world was. Instead, the morning replayed over and over and over again: clear blue sky, speeding planes, flames, jumpers, first-responders rushing in and up, the domino of 110 stories collapsing one upon the other – and then another 110 stories disappearing into smoke and debris.

The next day, another beautiful September morning, as I once again walked to work my head was filled with images of carnage and firefighters and grieving. I could hear the fighter jets circling over Boston.

The events of September 11, 2001 affected me like no other disaster before it – man-made or otherwise.  Tornadoes, earthquakes, hurricanes, fires, far-away genocide, airplane crashes – sure, they were devastating, sad, and frightening and for brief moments I thought, “what was it like to have been in that plane/fire/storm? What if that had been me?” before moving on to the next event that overtook the headlines. They never really touched me. Never even got close. But this. There was no avoiding this. No turning the page of the newspaper to be distracted by something else, no way to wake up one fine September morning to the world the way that it was.

 

Thank you, Angela, for giving me the opportunity to share my thoughts about that terrible day. In memory of those who died in the terrorist attacks on 9/11/2001, in sympathy to those who lost loved ones, and in deep gratitude to those who serve our nation in times of war and peace.

 

September 11, 2001 - Vegan Food Bloggers Remember

 Anna JohnsonThe Fit Vegan Ginger

 Where was I?! I was sitting in the floor of my room…dressed up in a Snow White Disney costume, getting ready to leave for Chucky Cheese…I heard my mom start yelling for me and my older sister to come into the TV room where she was. She was on the phone with my dad and she was crying. I looked at the TV and saw…smoke. Fire and smoke. That’s all I remember…I was so little, but I remember that sight like it was yesterday. I’ll never ever forget seeing that. I started crying too and mom hugged me in close. After a few seconds, she looked at me and said “Chucky Cheese will have to wait.” Being a four year old at the time, I was heartbroken. What was more important than going to Chucky Cheese on MY FIFTH BIRTHDAY?! Little naive me…

My thoughts? Many were affected that day. Many people died. Many people are living with permanent scars–physical AND emotional. But many were affected that are unknown to most people. Myself included. That day now defines my birthday. Now every time I have to fill out paperwork, or answer someone’s innocent question of “when’s your birthday?!”, I get puppy dog eyes and “Oh–I’m SO sorry. That must ruin it.”

I’m not trying in ANY way at all say that my suffering was equally as painful as those who lost loved ones, or their own lives–all I’m saying is I think ALL of us were greatly affected by September 11 2001. All of us. Those people that the terrorists MEANT to harm, and those that they didn’t.

 

September 11, 2001 - Vegan Food Bloggers Remember

 

Fran PimblettThe Road To Serendipity

I live in Tasmania Australia but when the news broke I was living in Western Australia. I remember waking up and turning on the radio to hear that a plane had hit one of the twin towers. I raced to the television and watched in disbelief as the rest of what happened that day unfolded like a Stephen King novel. Everything that I had planned for the day, all of my normalcy was gone and in its place the numb feeling that the whole world had run off the rails and was in shock and reeling at the seemingly endless stream of tragedy that unfolded

The juxtaposition of abject fear and chaos with the bravery that occurred that day, some of it only seeing the light of day months after the events, was incredible. As these tragedies unfolded there were people, strangers, helping strangers, simple acts of human kindness, hearts opening and despite what happened and the unbelievable tragic loss of life, there was love.

The love was the salve that we all needed to heal. 9/11 was a lesson in how easy it is to compromise your humanity for the sake of a cause and yet those small acts of kindness, the bravery and ultimate selfless sacrifice that so many people made for each other, robbed that horrific series of acts of their ultimate sting.

 September 11, 2001 - Vegan Food Bloggers Remember

Nancy MOrdinary Vegan

On September 11, 2001, 5:50amI woke up to a ringing phone. On the other line was my mother-in-law who never calls so I was immediately on alert. She asked if her son was home and I said yes. She said “turn on the news, I was worried because you both travel so much.” So I turned on the television and there it was. I really couldn’t believe my eyes. As the events unfolded, I felt anger, shock, sadness, fear and confusion, but the worstreaction was the hate I experienced. Me, the pacifist, the Buddhist, the woman who didn’t believe in the death penalty. I let those terrorists make methink like a different person. I was full of revenge and malice. Fortunately, those feelings eventually went away but it frightened me to my core to know that I could think that way even for a moment and that is how terrorism wins. They want to make you into them.
 
Later that day, we heard more despairing news. A friend and co-worker’s wife was returning from Boston to Los Angeles after taking their children to college. She was on American Airlines flight 11 that crashed into the North Tower of the World Trade Center. My husband and I and all his co-workers went to his home.  We congregated there for the next week, drifting in and out. All of us walking around like zombies. It was impossible to turn off the news because we felt fragile and thought something else could happen. So we kept seeing the same footage of that plane that killed his wife hitting the tower over and over again, but somehow we became numb to it. All we could focus on was a friend who lost his wife and the children who lost their mother.

 

Poppy VelosaBunny Kitchen

I was at school in London on the morning of the attacks in New York. I came home from school to find my father just inches from the television with a face of horror. I could see explosions on the screen and there was a feeling in the atmosphere that I just can’t explain and will never forget. It was unsettled and haunting. I soon learnt what had happened from the news and the few words my father could offer through his state of shock.

 
I was just ten years old, but I fully understood what had happened and what the implications were. It troubled my young mind that this was going on somewhere in the world so far from where I was. It was the first time I experienced this kind of overwhelming helplessness and utter disbelief. I learned that day that I must fight for peace throughout my life and as I grew, and of the importance of unity and cooperation at every level, between individuals and nations and all that’s in between.
 
I am sorry that such suffering must happen in our lifetime.

September 11, 2001 - Vegan Food Bloggers Remember

Brandi Shine Doming  –  The Vegan 8

I remember 9-11-2001 like it was just yesterday. It’s hard to believe it has been almost 13 years. I was working at an auto finance company at the time, sitting in my cubicle, when the attack happened.

As I was sitting there working, people started to leave the area to go watch the tv in the kitchen. I went in and watched the television and was shocked to my core watching the tower crumble to the ground. It was so surreal. Several of us just stood there watching in disbelief. Such a sad, scary and helpless moment.

I immediately went back to a private room and started to pray over the situation. I honestly didn’t know what else to do. It was and has been tough ever since that day to ever feel totally safe anymore. I think it has and will always leave people a little bit more guarded and distrusting to some degree. There has been so much evil and cruelty displayed in our country, that it is a frightening feeling sometimes knowing how, at any moment, things could go terribly wrong.

One thing that the attacks taught me was to embrace life more. Be realistic that life isn’t perfect, nowhere near it, and we must enjoy each moment. It breaks my heart when I look at the photos from that day and the fear in the people’s eyes and faces. Also knowing that parents lost children that day breaks my heart as a mother. I try my best to remember to cherish each day with my family, especially my daughter, and even on the frustrating days, I find myself stopping to relax and just hug her and tell her I love her.

 

September 11, 2001 - Vegan Food Bloggers Remember

 

Dianne WenzVeggie Girl

I live in New Jersey, just outside New York City, and in 2001 I lived in Nutley, a small town on Route 3, which is the highway that runs right into the city. You can see the Manhattan skyline if you’re on the east-bound side, and it almost looks magical in the distance.

At the time, I was the assistant art director at a small toy company. On September 11th, we had a consumer test panel scheduled to get feedback on the packaging of our new infant toy line. You know, the kind you see on tv, where the company sits behind a two-way mirror and potential buyers sit around a table to talk about the products they’re shown? That’s what we had planned for the day. That morning was getting myself ready for the day with the Today Show playing on the television in the living room. I was just about ready to leave when the local news interrupted the show to say that a plane had just flown into one of the Twin Towers. It seems pretty incomprehensible. How had a plane flown into one of the Twin Towers? I thought it might be one of those little charter planes that take off from Teteroboro airport. I didn’t fully comprehend what had happed yet – I don’t think anyone did. I continued on with my plans for the day.

On my way to the test panel facility, I had 1010WINS, a New York City news station, on in my car. There was word of another plane flying into the second tower, and the gravity of the situation started to hit. There seemed to be mass chaos in the city, as there were reports of explosions going off at the United Nations building and car bombs exploding throughout Manhattan. (All of which later turned out to be untrue.) I was driving westbound towards Paramus, and I wasn’t sure if I should turn around and go home, but I continued on.

As I entered the office where our test panel was supposed to take place, I saw that some of my coworkers were already there, and they were looking upward toward a wall-mounted television, some with tears streaming down their faces. The first tower had just fallen. It seemed impossible – how could one of those giant towers fall down so easily? That didn’t really just happen, did it? Unsure what to do, we all sat around in shock, exchanging stories of what we had heard on the news. The woman running the consumer panel said that no one was going to leave their homes to talk about toys, and she began making phone calls to cancel the day’s meeting.

Since it was still unclear exactly what was going on, I drove to my mother’s house, which was closer to Paramus, and not in the direction of Manhattan. As I got close to her home, news of the second tower’s collapse broke on the radio. My mom and I sat and watched the news, listening to sirens going off all around us, as the local emergency services were called in. It was all terrifying and surreal, and it seemed like something from an action movie – my least favorite type of film, by the way – not something happening just a few miles way.

After some time, I decided to go home, as there seemed to be something comforting about being in my own apartment with my cats. As I was driving eastward on Route 3, I realized there wasn’t another car around me on either side of the highway. I heard on the news later that the road had been closed to all traffic. I have no idea how I was able to get on it or why I wasn’t pulled over. The familiar site of the Twin Towers in the distance was gone, and was replaced by a giant black cloud engulfing the city.

For quite a while after the Twin Towers fell, there was a no-fly zone over the area, and I remember waking up bolt-upright when hearing a plane fly overhead for the first time several weeks later. Things were somber in the area for quite some time after the event, and it took quite a while for life to get back to normal. A few years after the attack, I was invited to party in the Financial District. (Several New Yorker friends had moved to the area, as rents were much cheaper there than they had been before September 11th.) I took the PATH train from Hoboken to Wall Street. The PATH station used to be underneath the World Trade Center, but now it stopped next to where the towers used to stand, which was a massive hole in the ground. I hadn’t been to the area since before the towers fell, and visiting the site was really difficult. It seemed so strange that it was right next to a train station, that people walked to and from every day. Did people stop and think about what had happened there, or did it become another one of those familiar sites that New Yorkers pass every day? The Freedom Tower now stands where the Twin Towers used to be, and we have all gotten on with our lives, but it’s something that lives on in our memories, and something that none of us will ever forget.

September 11, 2001 - Vegan Food Bloggers Remember

Pentagon 9-11 Memorial

 Angela McKee  – Canned Time

 Like millions of Americans, I was getting ready for work when the attacks began.  I was living just outside the Washington D. C. beltway then and was supposed to be opening a brand new retail store by the end of that week.  I was not thinking about terrorism.  I wasn’t thinking about living in the flight path of BWI airport with a constant flow of planes crossing over the house every hour.  I wasn’t thinking I’d be watching people just like me jumping hundreds of feet to their deaths on live T V that morning.  I wasn’t thinking that my life was about to change forever.

As I sat on the end of my bed and watched the second plane glide effortlessly into the second tower that morning, within minutes, my stomach began to churn.  Where would something happen next?  How would my husband get home from Baltimore?  Would they hit the bridges that cross millions of cars everyday in and out of Virginia and Maryland next.  Would I lose my job?  Nothing long term seemed to matter that morning, yet.  The long term effects would come months, even years later when my views of the Government, my understanding of the vulnerabilities of life,  how fragile our way of life, our freedoms really are here in the U. S.  I quickly developed a necessity of trying to ‘be prepared’ for the worst.  I wanted to know everything that was happening in the World, everyday after that and became a 24 hour News junky.  2 of the hijackers had been staying in a cheap hotel just a few miles from the house for the months leading up to 9-11.  How many times did I drive past the room they were in without knowing what their intentions were?  I really just wanted to know everything before it happened to me with an unhealthy obsession after that day.  How could we have just let it happen?  More importantly, what were we supposed to learn from such a horrific event in our lifetime?  Would it happen again and when?  Where?  The paranoia was very real here in the city for years with armed soldiers on the streets and highway signs alerting us to any hint of a new threat level.  Life changed for all of us here in Washington on 9-11.  Some for good, and many for the worse.

 The sky could not have been more blue that day.  As I heard some cursing God for allowing such a tragedy to occur, I remember thinking that Man did this.  God cleared the skies and gave us the will to react and grow from it all.   When all the planes were grounded, the silence of the clear sky was in stark contrast to the smoke and death in N. Y., Pennsylvania and at the Pentagon.  Even today, we refer to that kind of clear, cloudless sky as ‘A 9-11 day’  And when the planes returned to the skies over our house, they regularly woke me from a deep sleep as they descended down lower and lower as they landed at the airport.  The fighter jets overhead were all too regular in those first years after 9-11 as well.  My boss told me that everyone would move out of D. C. They didn’t.  I didn’t lose my job but did choose to make it my life’s goal to get out of the Retail industry once and for all and start enjoying my life.  My husband did get home from Baltimore and ended up changing his job for a computer geek position within the newly created Homeland Security Department downtown of all things.  Life changed.  For all the bad that happened that day, there is good.  And I just don’t want to get back to that place I was at as I first sat down on the bed to watch the towers fall back on 9-11-01.  

Let’s not forget who we were on the 10th, and what we became on the 11th.  

 

 

 My many heartfelt thanks to those who took time and emotion to share their feelings with us today.

 – Angela ♥

Photo credits

Animal Planet   NYDailyNews


Virtual Vegan Linky Potluck Week 11

My choice for this week comes from a lovely lady and an even more beautiful Mom.  

Becky of Glue and Glitter fame.  

I’ve been reading Becky’s blog for years now and I love her down to earth creativity.  Her Coconut-Lime with Kale Salad is a true reflection of how Becky lives and shares her love and knowledge of life with us.  Thanks Becky for sharing your wonderful self and your dish on the VVLP.

Coconut-Lime-Kale-Salad

What’s a ‘Virtual Vegan Linky Potluck? 

The Virtual Vegan Linky Potluck is now a way to have a potluck each week and that bloggers can share their plant-based/vegan/cruelty-free dishes in the following categories: appetizers, beverages, sides, soups, salads, breads, main dishes, desserts. Each Potluck will last 1 week and we will all announce the most popular (most clicks) from the previous week’s link ups on the same day as the NEXT linky party begins. Please link back to your blog in your entry. You will need to include something like: “I entered this recipe in the Virtual Vegan LINKY Potluck” in YOUR blog post. Virtual Vegan “Linky” Potluck

Grab a Virtual Vegan ‘LINKY” Party button for your blog HERE

Here’s how this weekly Potluck works:

Click on the link at the bottom of this post to enter the party.
Enter the requested info: the link to the recipe(s) you are contributing; name of the recipe; blog name; your name and email address; and select an image.
Submit a second recipe if, desired.
Spread the word! We encourage you to share this linky party with your blogging friends via social media or through a post on your own blog. The more (food) the merrier! If you would like to add a Virtual Vegan Linky Party button to your blog, you can find one here (please link the button back to that page so that people can find us).
A couple of things to keep in mind:

Bloggers submitting recipes need not be vegan, but recipes must be 100% vegan/plant-based. Recipes containing animal products will be removed from the Potluck.
Entry per person per week is limited to two.
Now here’s the most popular link ups from last week’s VVLP:

 

Appetizers
Masala Roasted Peanuts from Tomato Blues

Masala Roasted Peanuts Tomato Blues

Beverages
Green Juice with Carrot Tops, Ginger and Dulse Flakes from Eating Well Diary

Green Juice Eating Well Diary

Salads
Coconut-Lime Kale Salad from Glue and Glitter

Coconut-Lime-Kale-Salad Glue and Glitter

Sides
Saltine-Crusted Fried Green Tomatoes from Flora Foodie

Fried Green Tomatoes Flora Foodie

Breads
There were no breads at VVLP10, so I’m sneaking in these GF Cookie Bars from My Plant-based Family.

Cookie Bars My Plant-based Family

Soups/Stews
Creamy Satay Soup with Baked Tofu from Vedged Out

Creamy Satay Soup Vedged Out

Main Dishes
Raw Italian Stuffed Peppers Collard Wraps from Taste Space

Collard Wraps Taste Space

Desserts
Apple Walnut Pie from little veg

Apple Walnut Pie little veg



Potato Salad Chixen Pot Pie – featuring @BeyondMeat + Food for Thought

This post is linked to the Virtual Vegan Linky Potluck event.

Potato Salad Chixen Pot Pie - featuring @BeyondMeat

Have you ever heard of the idea that fruits and vegetables can resemble the human organs that their nutrients benefit the most?

Here’s a quick look if you’ve missed it along the way.

Potato Salad Chixen Pot Pie - featuring @BeyondMeat

 In reality, there are just so many different health benefits that come from eating Brussels Sprouts (remembered the ‘s’ Rika! ) that it really does throw the whole “fresh foods vs. body part benefit theory” right out the window.  But, it’s still a nice thought, if only for a few seconds of your day, that fruits and veggies are somehow color coded for ease of use for us.

I, for one, have much better things to do with my time than to contemplate it much longer.  But wouldn’t that be pretty cool if it were true?  I’m wondering now which body part looks like a big chunk of dark chocolate? 

Potato Salad Chixen Pot Pie - featuring @BeyondMeat 

 I am sure that a variety of different fresh foods are the best way to go.  

I think that was my thought when I made up this ‘Potato Salad Pot Pie’.  I think I was trying to get all of them into one dish maybe.

 Potato Salad Chixen Pot Pie - featuring @BeyondMeat

 

Potato Salad Chixen Pot Pie - featuring @BeyondMeat 

 If you’re in a part of the World that has summer weather just winding down for the year you may be anxious to extend all those summer goodies but still crave some of the autumn cold weather favorites by now as well.  Months of 90 degrees tend to give me those thoughts as well.  Squash, Pumpkiny Spices, Quick Breads.  The fall foods are all on their way for sure.  I like easy meals to fix that maximize the nutrition of the veggies and all the while ‘Wow’ my taste buds.  That’s this pie.  Something for everyone here.  Summer potato salad meets a savory cold weather pot pie.  

Potato Salad Chixen Pot Pie - featuring @BeyondMeat

Very impressed with the @BeyondMeat chicken pieces that I used here.  If you can’t get a hold of some, you soon will.  They’ve been growing their availability monthly.  Safeway, Whole Foods, and Target now are all carrying a few items.

For now, if you can’t find any,  just add in a few more veggies to fill the pie.

 

Potato Salad Chixen Pot Pie - Vegan with Gluten Free Options
A delicious combination of two traditional comfort foods. My potato salad joins with a saucy Vegan chixen pot pie. The brown mustard sauce holds the whole dish together for the best of both dishes in one meal.
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Ingredients
  1. 1 12 oz. box of @BeyondMeat chicken strips cut into 1 inch pieces
  2. 2 cups chopped and blanched Brussels Sprouts
  3. 2 cups cooked Brown Rice
  4. 3 - 4 Tbs. Olive Oil
  5. 1 medium Zucchini, diced
  6. 1 20 oz. bag of diced, frozen Potato and Onion or equivalent
  7. 1/2 cup Dill Pickle juice from the jar
  8. 4 Tbs. Brown Mustard
  9. 1 tsp Garlic Powder
  10. Salt & Pepper 1 tsp each
  11. 1 (2 piece) premade Pie Crust or equivalent
  12. 1 Tbs. melted Vegan Butter for topping
Instructions
  1. In a small bowl, mix together Pickle Juice, Mustard, Garlic Powder and Salt & Pepper until smooth.
  2. In a large bowl, stir together all other ingredients (except for the pie crust) and then pour the liquid mix on top. Carefully toss the liquid in with the veggie mix to coat well. Stir in the chixen pieces if using.
  3. Line a deep pie plate with 1 of the crusts. Add in the pie filling and cover with the second crust.
  4. Crimp the edges. Baste the pie top with Vegan butter and sprinkle top with more Salt and Pepper.
  5. Cut a few slits in the top crust for venting and bake for 30 minutes @ 350 degrees. Check to make sure that the top crust does not get too browned.
Notes
  1. For a creamier filling, add in 1 cup of Vegan Sour Cream when blending the liquids together with the veggies.
  2. Can be made ahead of time and reheated or frozen before baking if wrapped tightly and sealed to retain the moisture of the dough.
  3. Makes 1 9" pie.
Canned Time http://canned-time.com/
Potato Salad Chixen Pot Pie - featuring @BeyondMeat

 Have a safe weekend everyone.

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Virtual Vegan Linky Potluck Week 10

When I first saw this scrumptious salad link up last week, I just knew it would end up as my favorite for the potluck. It has ‘Angela’ written all over it as my husband would say.

Watercress-Raspberry-Salad-8-1024x682

Watercress Raspberry Salad With Cucumber Pecans and Creamy Lemon Dressing

What’s not to love.  Plus the pics are almost as tasty as the recipe!  Amy over at Parsley In My Teeth really nailed it for me this week.

What’s a ‘Virtual Vegan Linky Potluck? 

The Virtual Vegan Linky Potluck is now a way to have a potluck each week and that bloggers can share their plant-based/vegan/cruelty-free dishes in the following categories: appetizers, beverages, sides, soups, salads, breads, main dishes, desserts. Each Potluck will last 1 week and we will all announce the most popular (most clicks) from the previous week’s link ups on the same day as the NEXT linky party begins. Please link back to your blog in your entry. You will need to include something like: “I entered this recipe in the Virtual Vegan LINKY Potluck” in YOUR blog post. Virtual Vegan “Linky” Potluck

Grab a Virtual Vegan ‘LINKY” Party button for your blog HERE

Here’s how this weekly Potluck works:

Click on the link at the bottom of this post to enter the party.
Enter the requested info: the link to the recipe(s) you are contributing; name of the recipe; blog name; your name and email address; and select an image.
Submit a second recipe if, desired.
Spread the word! We encourage you to share this linky party with your blogging friends via social media or through a post on your own blog. The more (food) the merrier! If you would like to add a Virtual Vegan Linky Party button to your blog, you can find one here (please link the button back to that page so that people can find us).
A couple of things to keep in mind:

Bloggers submitting recipes need not be vegan, but recipes must be 100% vegan/plant-based. Recipes containing animal products will be removed from the Potluck.
Entry per person per week is limited to two.
Now here’s the most popular link ups from last week’s VVLP:

Appetizers
Chickpea Hearts by Vegan Dollhouse

Chickpea Hearts Vegan Dollhouse

Beverages
Choco-Coco Ice Cubes by Health.Balance.Happiness.

Choco Coco Ice Cubes Health Balance Happiness

Breads
Ratatouille Garlic Bread by Yup, It’s Vegan

Ratatouille Garlic Bread Yup It's Vegan

Sides
Carrot and Coriander Fritters by VegHotPot

Carrot Fritters VegHotPot

Salads
Watercress Raspberry Salad by Parsley in My Teeth

Watercress Raspberry Salad Parsley in My Teeth

Main Dishes
“Chicken” & Broccoli Rice Bowl by Glo’s Kitchen

http://gloskitchen.blogspot.com/2014/08/chicken-broccoli-rice-bowl.html

Desserts
Zucchini-Oat PowerChip Cookies by Queen of Zucchini

Zucchini PowerChip Cookies

Time to link up for this week’s potluck now:




Ka’ Chava Tribal Superfood Meal Shake – Review & A Giveaway!

 

Ka' Chava Protein Powders - A Review & A Giveaway on Canned-Time.com 


 All summer long, I’ve been enjoying the creamy goodness of Ka’ Chava Protein Powder mix in my smoothies.  First I got into the Chocolate (of course)  but the vanilla proved to be my favorite just for its versatility with my drinks.  I’ve combined the chocolate with avocado, cacao, a little non-dairy milk and Pow! A delicious way to skip a meal while on the go or give yourself the boost you need on a busy day.  The chocolate is so full of ‘good-for-you’ ingredients that you just wont believe that you’re tasting such a rich chocolate flavor with all that healthy goodness for you.  It’s just great with the avocado but it’s pretty awesome too on it’s on.  Stash a little of the chocolate powder away for your lunch and you can shake it up in a bottled water for an on the go meal.  

 

For Health and Wellness

Daily Breakfast – Kickstart your day with all the nutrients your body needs to perform at your best! Ka’Chava will carry you through until lunch. Just add water and mix well, then be out the door in minutes, ready to take on the day!

Healthy Meal On The Go – Too busy with work, meetings or travel? Stop skipping important meals or compromising by eating whatever’s quick and convenient. Just mix up Ka’Chava in the time it takes to order a coffee – and get back to what you were doing!

Improve Poor Diet – Struggling to maintain a healthy diet? Add Ka’Chava to your daily routine if you are eating poorly or have digestive issues. Give your body a boost of superfoods and vital nutrients instead of filling up on unhealthy processed meals with empty calories. 

 

For Athletic Performance

Pre-Workout – Getting ready to hit the gym? Suiting up for a run? Drink Ka’Chava 45-60 minutes beforehand and you’ll be fueled with all the sustained energy and nutritional goodness your body needs to maximize your performance and get the most from your workout.

Post-Workout – Just finished an intense training session? Drink Ka’Chava as a recovery meal within 30 minutes after your workout to deliver the protein, carbs and nutrients your body needs to repair and build lean muscle. After weight training, our muscles need a ratio of 4:1 carbs to protein for optimal recovery. Since Ka’Chava has a 1:1 ratio you’ll want to add additional carbs which are easy to find – just add a banana or other fruit to your shake and you’re good to go!

Protein Boost – Trying to build muscle by adding more protein to your diet? Drink Ka’Chava in place of a protein shake anytime to feed your muscles a 24g blast of protein. Unlike other shakes out there, our 100% plant-based protein blend boasts a complete profile of amino acids and is easily assimilated and hypoallergenic, helping you avoid the gas and bloating often caused by typical whey protein shakes. Ka' Chava Protein Powders - A Review & A Giveaway on Canned-Time.com

For Weight Management

Meal Replacement – Trying to get lean? Struggling to maintain a healthy weight? Drink Ka’Chava as a replacement for 1-2 meals a day. When hunger strikes, curb your cravings by mixing up a quick shake. With only 200-220 calories, you’ll be filling up on a nutrient dense, calorie light meal that will keep you feeling full for hours.

Mid-Day / Late-Night Snack – Looking for a healthy option to add between meals? We know that eating smaller more frequent meals is a good way to increase metabolism, burn fat and sustain your energy. But preparing 3 well-balanced meals a day is already a challenge, let alone 5 or 6! Drinking Ka’Chava between meals makes it easier to achieve this goal and reduces the amount you’ll eat during the following meal.

Ka' Chava Protein Powders - A Review & A Giveaway on Canned-Time.com

Whether you are a weekend warrior, serious athlete, health purist, or simply looking to manage your weight, drinking Ka’Chava daily is the best way to achieve the results you want while improving your overall health!

 

 

 

Just combine 2 “heaping” scoops of Ka’Chava with 12 oz of chilled water or other beverage (like almond milk, etc.) in a shaker cup or blender and mix well for a delicious meal in less than 60 seconds… then get on with your day!  

There are two great tasting flavors of Ka’Chava to choose from:   Chocolate and Vanilla.

 Product Nutrition

Clean and Natural

 

 The Ka’ Chava Vanilla?  It’s just as marvelous in a different way.  So versatile.  So Creamy.Ka' Chava Protein Powders - A Review & A Giveaway on Canned-Time.com

My Vanilla Piña Colada is a fancier version of your morning meal replacer but just as healthy.

Ka' Chava Vanilla Piña Colada Smoothie
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Ingredients
  1. 1 cup raw Cashews soaked overnight and rinsed
  2. 1 cup chilled filtered Water
  3. 1 cup Ice
  4. 2 sliced, frozen Bananas
  5. 1/2 cup shredded unsweetened Coconut
  6. 2 Tbs. Maple Syrup
  7. 1 tsp Vanilla Extract
Instructions
  1. Blend all ingredients on high until smooth.
Canned Time http://canned-time.com/

Ka' Chava Protein Powders - A Review & A Giveaway on Canned-Time.com

Doesn’t get much better than that folks!

Ka’ Chava is generously offering to reward 1 of my readers with their choice of 1 gigantic 30 oz. container of either the chocolate or vanilla flavors of their drink powder for you to try for free.  You will be thrilled how great this drink makes you feel and how delectable all those healthy ingredients taste.  Enter to win your sample of Ka’ Chava below.

 

a Rafflecopter giveaway

Contest ends September 8th. 

1 winner will be chosen at random.  U. S. residents only please.

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 I was provided with samples of Ka’ Chava Superfood Meal Shake powder for review although I was under no obligation to do so.


Fresh Rosemary White Bean & Barley Soup

Fresh Rosemary White Bean & Barley Soup - from Canned-Time.com

I couldn’t let you all go a full two months without yet another soup recipe from Canned Time.com. .  Enjoy.  It’s a favorite and cold weather is just around the bend….

Fresh Rosemary White Bean & Barley Soup - from Canned-Time.com

Is that a big enough soup spoon or what?

Fresh Rosemary White Bean & Barley Soup
Serves 6
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Ingredients
  1. 2 - 3 Quarts of Vegetable Soup Stock
  2. 2 15 oz. cans White Beans - I used Cannellini
  3. 2 cups sliced Shitake Mushrooms or other
  4. 1 medium size Onion, diced
  5. 1 cup Uncooked Pearl Barley grains
  6. 1 Tbs. Garlic Powder or 3 Cloves minced
  7. 1 tsp Red Pepper Flakes
  8. 2 Tbs. Fresh Rosemary, chopped
  9. Salt & Pepper to taste
  10. 1 Tbs. Oil - I used Walnut
Instructions
  1. In a large pot, saute the diced onion, barley and mushrooms on medium heat until the onions have softened some, about 5 minutes, stir frequently.
  2. Add in the spices and cook another 5 minutes. Add in the Vegetable stock and bring to a boil.
  3. Reduce heat to a simmer and add in the beans. Cover and cook for 30 minutes or until ready to serve.
  4. Great stored in the freezer for a quick meal.
Notes
  1. For a creamier soup, blend 1/2 of the cooked soup in a blender until smooth then add back in to the pot. Works well with a variety of beans if you'd rather not use white, pinto or try cranberry beans for a more colorful presentation.
Canned Time http://canned-time.com/

Take care folks.

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Virtual Vegan Linky Potluck Week 9

Sometimes, Vegans are just resigned to never be able to enjoy some old favorite flavors again.  A lot of these fond memories involved creamy concoctions with lots of sugary thickeners.  Like Blizzard Ice Cream Shakes.

Well, move over Diary Queen – Vegan Richa has got you matched!

My favorite from last week’s V V L P entries.  Awesome recipe Richa ♥

Vegan Cookie Dough Blizzard from VeganRicha on the VVLP week 8

Vegan Cookie Dough Blizzard from VeganRicha.com

The Virtual Vegan Linky Potluck  is now a way to have a potluck each week and that bloggers can share their plant-based/vegan/cruelty-free dishes in the following categories:  appetizers, beverages, sides, soups, salads, breads, main dishes, desserts.  Each Potluck will last 1 week and we will all announce the most popular (most clicks) from the previous week’s link ups on the same day as the NEXT linky party begins.   Please link back to your blog in your entry.  You will need to include something like: “I entered this recipe in the Virtual Vegan LINKY Potluck” in YOUR blog post. Virtual Vegan "Linky" Potluck

 

Grab a Virtual Vegan ‘LINKY” Party button for your blog HERE 

Here’s how this weekly Potluck works:

  • Click on the link at the bottom of this post to enter the party.
  • Enter the requested info: the link to the recipe(s) you are contributing; name of the recipe; blog name; your name and email address; and select an image.
  • Submit a second recipe if, desired.
  • Spread the word!  We encourage you to share this linky party with your blogging friends via social media or through a post on your own blog.  The more (food) the merrier!  If you would like to add a Virtual Vegan Linky Party button to your blog, you can find one here (please link the button back to that page so that people can find us).

A couple of things to keep in mind:

    1. Bloggers submitting recipes need not be vegan, but recipes must be 100% vegan/plant-based.  Recipes containing animal products will be removed from the Potluck.
    • Entry per person per week is limited to two.

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

 

Appetizers
Grilled Vegetable Bruschetta from Parsley in My Teeth

Grilled-Bruschetta Parsley in My Teeth

Beverages
This one does double duty as a dessert, Cookie Dough Blizzard from Vegan Richa

Vegan Richa Cookie Dough Blizzard

Breads
Pani Po’ Po from Vedged Out

Vedged Out Pani Po' Po

Salads
Farmer’s Market Salad from Zsu’s Vegan Pantry

Zsu's Vegan Pantry Farmers Mkt Salad

Sides
Chakalaka from Gormandinze

Chakalaka Gormandize

Soups/Stews
Noochos Gracias Raw Soup from Veganosaurus

Noochos Gracias Raw Soup Veganosaurus

Main Dishes
Spicy Chickpea Curry from Yup, It’s Vegan

Vindaloo Yup It's Vegan

Desserts
Helba – Fenugreek Cake Bars from The Levantess

Fenugreek Bars Levantess

 

 




Fran Costigan’s ‘Vegan Chocolate’ – A Review + A Giveaway

 

Fran Costigan's 'Vegan Chocolate' a Review + A GiveawayI had the excruciating task of trying out a few recipes last month from Fran Costigan’s ‘Vegan Chocolate’  It was tough.  I managed to get through the book, several times in fact.  And now I can share some of my experience with you.  Fran will share a free copy of her book with one lucky reader as well.  Details on that at the end of the post. 

Fran Costigan is an internationally recognized culinary instructor, recipe developer, and innovative vegan pastry chef, and author of 3 cookbooks.  A graduate of the New York Restaurant School and the Natural Gourmet Institute, Fran was a pastry chef in both traditional and vegan restaurant kitchens.  Today Fran teaches her distinctive courses (including her Vegan Baking Boot Camp Intensive®) in her hometown of New York City at the Institute of Culinary Education.  

This woman knows her chocolate!

Fran Costigan's 'Vegan Chocolate' - a book review on Canned-Time.com & a GIVEAWAY!

You can almost taste the pages……..

20140801_153347

 

Fran is generously sharing one of her recipes from the book with my readers as well.

‘Very Fudgy Chocolate Chip Brownies’

Fran Costigan's 'Vegan Chocolate' - a book review on Canned-Time.com & a GIVEAWAY!

 Once you’ve tried this brownie version, it will be hard to go back to any other.  The fudgy brownie contrasts with chewy nuts and the deep, rich chocolate flavors are just to die for.  I spiced mine up with a pinch of Chili Powder for a wonderful contrast of sweet and spice.   Love the flavors in these.  A must try for all.

Fran Costigan's 'Vegan Chocolate' - a book review on Canned-Time.com & a GIVEAWAY!

 

The Beverage section of Fran’s book was a pleasant surprise for me.  I could sip on her Hot Chocolate Mexican-Style drink every night after dinner and never tire of it.  Sweet, warm, spicy liquid never tasted this good. 

 Fran Costigan's 'Vegan Chocolate' - a book review on Canned-Time.com & a GIVEAWAY!

I also gave Fran’s Chocolate Chunk Banana Bread Pudding a try.  It’s simply marvelous.  

Fran Costigan's 'Vegan Chocolate' a Review + A Giveaway

I was a little hesitant with the bread pudding.  It called for a can of Coconut milk and my house is full of Non-Coconut eaters.  I substituted the same amount of Vegan Sour Cream for the Coconut Milk, sweetened a little with some Vanilla Stevia from NuNaturals and it was just perfect.  Creamy, a slight crunch from the crusty bread, and fancy enough for the most fussy guests.

You can check out the Fran’s Bread Pudding recipe HERE.

Fran Costigan's 'Vegan Chocolate' a Review + A Giveaway

 This book is full of fun, delicious recipes that run the full range of chocolate desires.  Ingredients and equipment, Truffles, Cakes, Cookies and Bars, Pies, Puddings, Frozen Desserts, Showstoppers, Beverages (truly inspirational) and Master Recipes to grow your skills in creating true masterpieces.  You’ll be thrilled with all the fun and delectable things Fran will teach you about God’s gift to dessert lovers:  Chocolate in all it’s finest forms.

Very Fudgy Chocolate Chip Brownies
You’ll get plenty of “brownie points” for these soft, fudgy, and rich chocolate treats studded with chocolate chunks or chips. Walnuts add crunch and cut the sweetness, but if you like a brownie unencumbered by nuts, just say no to this option. No matter what you prefer, these brownies will stay fudgy when frozen, making them the perfect cake for ice cream sandwiches or any type of frozen dessert. Just watch out: These brownies are not low-fat or low-sugar: a small square should satisfy.
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Ingredients
  1. Makes One 8 X 8-Inch Square Pan
  2. 1/2 cup plus 1 tablespoon organic all-purpose flour
  3. 1/2 cup organic whole wheat pastry flour
  4. 1/2 cup Dutch-process cocoa powder
  5. 1/2 cup minus 1 tablespoon granulated sugar
  6. 1/4 cup organic whole cane sugar, ground in a blender until powdered
  7. 2 tablespoons arrowroot or organic cornstarch
  8. 1 teaspoon aluminum-free baking powder
  9. 1/4 teaspoon fine sea salt
  10. 1/4 cup plus 2 tablespoons mild tasting extra-virgin olive oil or organic neutral vegetable oil
  11. 1/4 cup pure maple syrup, Grade B or dark amber
  12. 1/4 cup any nondairy milk
  13. 2 teaspoons pure vanilla extract
  14. 1/4 teaspoon chocolate extract (optional)
  15. Heaping 1/4 cup vegan chocolate chips or mini chunks
  16. 1/3 cup lightly toasted walnuts or mixed nuts, coarsely chopped (optional)
Instructions
  1. Position a rack in the middle of the oven and preheat to 350° F. Oil an 8 x 8-inch square pan and then line the bottom with parchment paper. Do not oil the paper.
  2. Place a wire mesh strainer over a medium bowl. Add the all-purpose flour, pastry flour, cocoa, granulated sugar, whole cane sugar, arrowroot or cornstarch, baking powder, and salt to the strainer and stir with a whisk to sift the ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Whisk to aerate the mixture.
  3. Whisk the oil, maple syrup, nondairy milk, vanilla, and chocolate extract, if using, in a separate medium bowl until completely combined. Pour into the dry ingredients and mix with a silicone spatula until the batter, which will be thick, is smooth. Allow the batter to rest for ten minutes.
  4. Stir the chocolate chips and nuts, if using, into the batter. Spoon the batter into the prepared pan, and spread into an even layer with a metal spatula.
  5. Bake for 23 minutes until the top is set and dry and the sides have pulled just slightly away from the pan.
  6. Remove the pan from the oven and set on a cooling rack. Immediately insert a wooden tester diagonally into the brownies. The tester will be coated with batter, but not wet. If necessary, bake for another minute.
  7. Cool to room temperature. The middle of the cake will sink as it cools; don’t worry. Once cold you can push the sides down to level the cake if you like. Refrigerate until very cold before cutting into squares.
  8. Refrigerate the brownies in a covered container, in layers separated by parchment, for up to three days, or freeze for up to one month. Defrost unwrapped or eat straight out of the freezer.
Notes
  1. If using coconut oil as the fat, make sure the other ingredients are at room temperature, or the oil will harden into clumps during mixing.
  2. Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan, Running Press. Book Cover Photo credit: Kate Lewis
Canned Time http://canned-time.com/
Fran Costigan's 'Vegan Chocolate' - a book review on Canned-Time.com & a GIVEAWAY!

I think I could make one of Fran’s recipes each week from this book and be complete for months!  

There’s something here for each of us.

To enter to win a copy of Fran’s book, “Vegan Chocolate – Unapologetically Luscious and Decadent Dairy-Free Desserts”

click below.  Contest ends September 1st, 2014.  U. S. & Canada resident only please.

a Rafflecopter giveaway

 

 

Many thanks to my Mr. Floyde, my little helper in getting through this review……….

floyde

I was provided with a copy of Fran’s ‘Vegan Chocolate’ for review although I was under no obligation to do so and all opinions are my own.

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What’s for lunch? – Fresh Fruit Bowl and Mango Avocado Toast


Yes, I’m back home to boring old D. C. again……….but wait!  I can dig into one of my favorite lunches again, yes!  What's For Lunch?  My favorite fresh fruit bowl and avocado toast from Canned-Time.com

 

I hope that you were able to catch Nancy’s Breakfast In Bed-Fest entry this week.  She really was pleased to be joining so many fabulous Vegan bloggers, a bit nervous maybe too?  Probably not, but grateful anyway to be included in the bunch.  She’s got a wonderful breakfast spread for her entry.  Be sure to check it out if you haven’t already.

My Alaska trip is done.   And who isn’t tired of hearing about all my stressful days leading up to the trip?  I’m back to reality and fresh fruits from my own kitchen!  It’s good to be home.  Not so good to be back to work, but good to be home.  I’ll share some of the trip when I can catch my breath in the next few weeks.  Unfortunately, my job just gets put off if I’m not here to work so it’s going to be a tough few weeks making up for lost days from the trip.  Still, it’s good to be home and Mr. Floyde lived through the drama of having my husband’s Mom here to keep him company (brat)  and it’s all good now.  What a crazy time it was there with the sun setting so late at night and then rising again just a few hours later!  Couldn’t stand that routine for very long.  But anyway, I’ll share more later.  

What's For Lunch?  My favorite fresh fruit bowl and avocado toast from Canned-Time.com

The fruit gives me a tasty, smooth texture for my perfect lunch.  Now for some spicy crunch!  My Mango Avocado Toast is the delectable creation of Finding Vegan wizard, Kathy Patalsky.  She definitely knows good toast.  Be sure to check out Kathy’s Epic Toast Post from last month.  How to choose?  Well, I just picked the one that had the most contrast.  I love contrast in color, in flavors, textures.  And this lovely flavorful toast combination will not disappoint my taste buds.  It’s a spicy crunchy offset to the cold sweetness of the fruit bowl.

Mango Avocado Toast from Canned-Time.com

Have a lovely weekend everyone ♥

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Virtual Vegan Linky Potluck Week 8

Caramelized Nectarines?  Fluffy Coconut Sugar / Spelt Cake?

vegan_nectarine_upside_down_cake3

Yowza!  

This Vegan Nectarine Upside-Down-Cake

from Shannon @Yup, It’s Vegan grabbed my taste buds like a hawk this week.  

The moist batter and gooey fruity topping are to die for.  Check it out HERE. 

The Virtual Vegan Linky Potluck  is now a way to have a potluck each week and that bloggers can share their plant-based/vegan/cruelty-free dishes in the following categories:  appetizers, beverages, sides, soups, salads, breads, main dishes, desserts.  Entries can be voted on by ‘Liking’ them and at the end of the potluck  (each potluck will last 1 week) we will all announce the ‘winners’ the same day as the NEXT linky party begins.   Please link back to your blog in your entry.  You will need to include something like: “I entered this recipe in the Virtual Vegan LINKY Potluck” in YOUR blog post.  If you don’t have this reference, your entry will be disqualified.  Virtual Vegan "Linky" Potluck

 

Grab a Virtual Vegan ‘LINKY” Party button for your blog HERE 

Here’s how this weekly Potluck works:

  • Click on the link at the bottom of this post to enter the party.
  • Enter the requested info: the link to the recipe(s) you are contributing; name of the recipe; blog name; your name and email address; and select an image.
  • Add a link back to the linky party within the text of your blog post that has the recipe in it (i.e., “I submitted this recipe to the Virtual Vegan Linky Potluck.”) 
  • Submit a second recipe if, desired.
  • Spread the word!  We encourage you to share this linky party with your blogging friends via social media or through a post on your own blog.  The more (food) the merrier!  If you would like to add a Virtual Vegan Linky Party button to your blog, you can find one here (please link the button back to that page so that people can find us).

A couple of things to keep in mind:

    1. Bloggers submitting recipes need not be vegan, but recipes must be 100% vegan/plant-based.  Recipes containing animal products will be removed from the Potluck.
  • Entry per person per week is limited to two.

 

And here are the best of the best from last week’s link up:  

Appetizers
Curry Cashew Savory Granola by Kathy Hester, shared via the Taste Space and Tricolor Crackers from Eating Well Diary.

Apps Collage VVLP7

Beverages
Lemon-Lime Ginger Frozen Daiquiri from Glue and Glitter

Lemon-Lime-Ginger-Frozen-Daiquiri

Breads
Sesame Bread Rolls from Vee’s Easy Vegan

Sesame Bread Rolls

Salads
Sriracha Chickpea Salad from Vanishing Veggie

Sriracha Chickpea Salad

Sides
Green Beans with Tomatoes & Olive Oil from The Levantess

Green Beans, Tomatoes, Olive Oil

Soups/Stews
Coconut Vegetable Pasta Soup from Chitra’s Healthy Kitchen

Coconut Veggie Pasta Soup

Main Dishes
Tomato & Onion Gratin from Parsley in My Teeth

Tomato-Onion-Gratin

Desserts
Saffron-Infused Polenta Halva from Yes! I Am Vegan

Polenta Halva




Nancy’s “Mexican Breakfast In Bed” – from Spicie Foodie ‘Breakfast In Bed-Fest’ entry #8

Nancy's 'Mexican Breakfast In Bed' from Spicy Foodie - Breakfast In Bed-Fest entry #8

 

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

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

This month, I’m welcoming Nancy

from Spicie Foodie

Her ‘Mexican Breakfast In Bed’

are the 8th Breakfast In Bed-Fest entry.

 

Hola Canned Time readers! I’m Nancy and I blog at Spicie Foodie. My blog focuses on healthy, fresh and delicious foods from around the world with a big(ger) focus on Mexican and Asian recipes. I am a published author and Yummy Pics: A Food Bloggers Guide To Better Photos is my latest book. 

Nancy's 'Mexican Breakfast In Bed' from Spicy Foodie - Breakfast In Bed-Fest entry #8 

I do not follow a vegan lifestyle, but both my husband and I love vegan and vegetarian meals — those are my favourite ones to prepare. Though I eat meat, I am a strong supporter of animal rights and am appalled by modern animal farming practices. Because of these believes I purchase organic meat when available (to me) and I also cook as many vegan and vegetarian meals as possible. I’m so excited to be participating in Angela’s Breakfast In Bed event. It is truly an honour that Angela invited me despite the fact that I am not a full-time vegan. Thank you so much Angela! 

When I was a little girl, I loved my mom’s weekend breakfasts. This was when she had more time to make one of her elaborate Mexican breakfasts that I so looked forward to. Her savoury breakfasts were always (and still are) my first choice. Ranked pretty high among my favourites were her chorizo and eggs; The scent of the chorizo spices wafted around her kitchen and they drove my belly insane with anticipation of that first bite. My mouth waters just thinking about it. 

 Nancy's 'Mexican Breakfast In Bed' from Spicy Foodie - Breakfast In Bed-Fest entry #8

I still love chorizo and eggs for breakfast…lunch…and dinner too. But chorizo is a sausage and it’s not something I like to eat too often. Thankfully soyrizo came into my life so that I can continue to enjoy the delicious flavours of traditional chorizo without having to eat meat. Even though I’ve eaten my fair share of meat chorizo, when I eat soyrizo I do not miss the meat at all — in fact I would go as far as saying that most days I prefer the vegan version to the meat one. It’s that good! 

 

Angela’s rules for the Breakfast in Bed event are simple: Prepare a vegan breakfast that is delicious and economical. No problem! My breakfast preferences are always savoury over sweet — am I alone on this one? There were many traditional and non-traditional Mexican breakfasts that came to mind, but in the end I choose to veganize one of my most favourite breakfasts. These savoury tacos are delicious for breakfast, brunch, lunch and/or dinner — I’ve eaten them for all meals. If all of that isn’t enough, soyrizo is inexpensive and the effort involved in preparing it is minimal. In about 30 minutes you can have a filling, nutritious, delicious and inexpensive meal on your table. 

 Nancy's 'Mexican Breakfast In Bed' from Spicy Foodie - Breakfast In Bed-Fest entry #8

I hope you enjoy these breakfast tacos as much as I do. Thanks again to Angela for the invitation and to you for reading. Don’t forget to check out all of the delicious recipes previously submitted to the event. 

 

For more healthy, fresh and delicious recipes be sure to follow me on my blog and/or any of my Social Media profiles . 

Spicie Foodie – Pinterest – Google+ – Facebook – Twitter

 Nancy's 'Mexican Breakfast In Bed' from Spicy Foodie - Breakfast In Bed-Fest entry #8 

Mexican Breakfast in Bed
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!Taco Ingredients
  1. 250 gm or 1 package of soyrizo*
  2. splash of olive oil (or your favourite oil)
  3. fresh cilantro, for topping
  4. slices of avocado, to accompany and optional
  5. corn tortillas
!Salsa Ingredients
  1. 2 medium tomatoes, chopped or cubed
  2. half of a small onion, finely chopped
  3. 1 fresh habanero pepper (or 1 fresh jalapeño pepper), finely minced**
  4. 1 large handful of cilantro, finely chopped
  5. half to one medium lime, juiced
  6. large pinch of fine sea salt
Instructions
  1. 1. First we will make the salsa: Mix the chopped tomatoes, onions, pepper and cilantro until well combined. Add half to the lime juice and sea salt and combine again. Taste and if needed add the rest of the juice and more salt. Place in the refrigerator until ready to use.
  2. 2. Heat enough olive oil in a pan to lightly coat it and prevent the soyrizo from sticking. Once warm add the soyrizo to the pan. Using a wooden spatula or the back of a spoon, gently press the soyrizo down to break up until it resembles coarse crumbs. Saute it until it darkens and dries to resemble ground meat — soyrizo has liquid so it’s imperative to cook it all off. You’ll know the soyrizo is ready when it’s firm. Allow to cool slightly. In the meantime remove the salsa from the refrigerator and heat up the corn tortillas. Place a tablespoon or two in the middle of each tortilla, top with salsa and extra cilantro if desired. Served the avocado slices inside or on the side of each taco. Serve 3-4 tacos per person.
!NOTES
  1. * Make sure you choose one made with Non-GMO soybeans. Also look for a brand that does not use artificial colouring, try to find one that uses annatto seed or achiote. Lastly, read the label to make sure there aren’t any additional “filler” ingredients included — like flours or starches.
  2. ** Habanero peppers are quite spicy but you can use fresh jalapeños instead. To make it even milder first remove the seeds and vein from inside the chile.
  3. *** This filling may also be used for vegan/vegetarian burritos, to mix with other ingredients for a breakfast hash, or additionally potatoes and onions may be mixed in with the chorizo for an even more filling meal. If you have vegetarians in the family simple mix in lightly beaten eggs to the cooked chorizo and continue to cook until the eggs are cooked through. The possibilities are endless.
Canned Time http://canned-time.com/
Nancy's 'Mexican Breakfast In Bed' from Spicy Foodie - Breakfast In Bed-Fest entry #8

Thanks Nancy!   

Nancy's 'Mexican Breakfast In Bed' from Spicy Foodie - Breakfast In Bed-Fest entry #8


Cara Reed’s ‘Decadent Gluten-Free Vegan Baking’ – an Interview, a Recipe & a Giveaway! Closed

 Giveaway is now CLOSED.Yeast Free Cinnamon Buns from Cara Reed's 'Decadent Gluten-Free Vegan Baking' - an Interview, a Recipe & a Giveaway on Canned-Time.com

 I recently had a chance to talk with Cara Reed, author, blogger and Gluten-Free goddess.  She has a new book out that takes Gluten-Free baking to a new level.  She’s already made headlines on her blog, Forks & Beans, with her famous gluten-free flour blend and mock ups of the world’s favorite candy bars and baked goods.  If you’re not familiar with her site you’ll love it.  I try not to read Cara’s posts on an empty stomach though….too frustating looking at all my childhood sweets so beautifully re-created into healthier treats.  Cara is a real sweetheart herself.  I had a chance to ask her about the book, life and her health changes recently.

‘Decadent Gluten-Free Vegan Baking’

'Decadent Gluten-Free Vegan Baking' by Cara Reed

 

Me:  Cara, congratulations on the book.  Is it your life’s ambition?  Or a total surprise to be a published author now?

Cara: The moment I began blogging I could have never dreamt that I would be where I am today. Every step has been some of the most delightful surprises I have experienced, with this cookbook being not an exception.

Me:  Can we all look forward to your writing another soon?

Cara: I already have an entire list of recipes for the next one so I hope so :)

Me:  The recipes are all baked or basic ingredient techniques for baked goods.  Was the idea of the book just tied to your Gluten Free flour formula?  I know so many of your other great ‘copy cat’ recipes for traditional sweets are not always baked.

Cara: For the most part, you will find all baked options with the exception of a few no-bake goodies, like my Key Lime “Cheesecake” Bars or Strawberry Swirl “Cheesecake.”  Otherwise you will find a treasure trove of recipes from Pop Tarts, to donuts, to muffins, and cupcakes.

Me:  Are there any Gluten-Free recipes that you’ve found just won’t work like they do with a gluten flour?  You seem in the book to be able to make them all work fabulously.

Cara: I have failed time and time again with croissants or any sort of puff pastry. It’s a very time-consuming and tricky thing to accomplish but I am hard-headed so I won’t stop until I figure it out.

Me:  How can going Gluten-Free change someone’s health in your experience?

Cara: For me, once I stopped eating a diet high in processed foods and made the switch over to fresher options, I really did feel an improvement in my health. That has a lot to do with the fact that my digestive tract is a bit slower and weaker than most people’s and not necessarily because of gluten, but also because I am eating foods in their more nature state. Anyone who makes that type of switch will most definitely feel an improvement in their health. 

Me:  I’d love to be inside your head when you’re creating those traditional treats you’re so famous for.  Is it fun still to come up with a good re-creation?  You’re posts are so creative.  And the candy bars and cookies are a perfect match made healthier!

Cara: I think that is one of the “delightful surprises” that I have experienced over the course of starting Fork & Beans. I had no idea prior to starting this site that this was something I was even good at until I started to try. Those type of recipes probably give me the biggest boost of motivation and creativity–it’s one of my favorite aspects of doing what I do.

Me:  Which candies will we see to come, any favorites that still have you struggling to re-create them?

Cara: That you will have to stay tuned for, specifically around Halloween. If you have never celebrated that holiday with me over at Fork & Beans, I say you must stop by! It’s by far my favorite holiday and that is when I go crazy over candy, chocolate, and Halloween-inspired treats.

Me:  Who would you credit most with getting you through the book writing process?  

Cara: My partner in crime, Matt. He is the reason why I am able to do what I do. Without his support and constant encouragement, I’m not sure if I’d be here.

Me:  I know lately you’ve been doing a lot of more raw ingredients in your own diet.  What are your thoughts about the blend of baked and raw in a healthy diet these days?

Cara: I am a full advocate of everything in moderation but my recipe creation tends to revolve around creativity more than anything. I am fueled by my 9 year old niece who has severe food allergies so I have her in the back of my mind when creating new recipes. My mission to find new ways to invent my favorite treats but to do it in an accessible and allergen-friendly way so if I can achieve a fun new way to eat a Snickers Bar in raw form that makes it available to a vegan or someone who cannot consume gluten because it makes them sick then I will do it. I love that!

 

Yeast Free Cinnamon Buns from Cara Reed's 'Decadent Gluten-Free Vegan Baking' - an Interview, a Recipe & a Giveaway on Canned-Time.com

You can taste that icing with the brown sugar and cinnamon swirled in,  can’t you?

 

Yeast Free Cinnamon Buns
From Cara: I get a lot of feedback about people’s experiences with yeast and how frustrating it can be. Either they are unable to properly proof it, or for some reason it falls flat throughout the duration of baking. I would hate for those people to have to skip out on one of the greatest foods ever, cinnamon rolls, just because of yeast, so I created a recipe that is made from biscuit-like dough. Look at that! We all win and get to eat cinnamon rolls. Makes 8 cinnamon buns
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Ingredients
  1. DRY
  2. 3 c/495 g Cara’s All-Purpose Blend (page 166)
  3. 2 tsp/7.5 g baking powder
  4. ½ tsp baking soda
  5. 1½ tsp /5 g xanthan gum
  6. ½ tsp salt
  7. WET
  8. 1½ c/360 ml nondairy milk
  9. 1 Tbsp/15 ml apple cider vinegar (or lemon juice)
  10. 6 Tbsp/84 g vegan butter, melted (divide into 3)
  11. FOR THE CINNAMON SUGAR FILLING
  12. 1 c/220 g brown sugar, packed
  13. 2 Tbsp/28 g vegan butter or coconut oil, melted
  14. 2 tsp/5 g cinnamon
  15. ⅛ tsp ground cloves
  16. FOR THE ICING
  17. 1½ c/180 g powdered sugar
  18. ¼ c/60 ml melted coconut oil
  19. ½ tsp vanilla extract
  20. 2 Tbsp/30 ml hot water
Instructions
  1. Preheat oven to 425°F/220°C. Grease an 8–inch/20-cm round glass or tin pie pan.
  2. Combine 2 1⁄2 cups/413 g of the flour (set 1⁄2 cup/83 g to the side) and the
  3. remainder of the dry ingredients until well blended. In a small bowl, whisk together
  4. the nondairy milk, vinegar and 2 tablespoons/28 g of the melted butter. Add the
  5. liquid ingredients into the large bowl with the flour mixture and stir
  6. with a wooden spoon until the liquid is absorbed. The dough will look ugly at this
  7. point.
  8. Line the counter with a piece of parchment paper and coat with 1⁄4 cup/41 g of the
  9. reserved flour mix. Transfer the dough onto the floured counter and begin kneading until the flour is incorporated. Add the remainder of the flour reserve until the
  10. dough becomes less sticky and easier to work with.
  11. To make the filling
  12. Combine all the ingredients in a bowl until it’s the texture of wet sand and set aside.
  13. With your hands, shape the dough gently into a 9 x 13-inch/22.5 x 32.5-cm
  14. rectangle. Spread 2 tablespoons/28 g of the melted butter and evenly sprinkle the
  15. cinnamon-sugar filling onto the dough. Using the parchment paper to guide you, roll
  16. the dough from the length side over. If your dough breaks apart at the seams, just
  17. use your hands and pat the dough to correct the problem. Slice the roll into 8 even
  18. pieces.
  19. Place each piece into the greased pan. Brush the top of the rolls with the remaining 2
  20. tablespoons/28 g of the melted vegan butter. Bake for 18 to 22 minutes or until
  21. golden brown. Allow to cool slightly for about 5 minutes before coating with the
  22. icing.
  23. To make the icing
  24. Combine sugar into melted oil. Add vanilla and water until thick but thin enough to
  25. stir with ease. Add more water if too thick or more powdered sugar if too thin.
Notes
  1. Printed with permission from Decadent Gluten-Free Vegan Baking by Cara Reed
  2. Page Street Publishing (August 5, 2014)
Canned Time http://canned-time.com/

Thanks so much Cara for letting me share your Cinnamon Bun recipe with my readers!

In addition to the Cinnamon Buns, I also had the opportunity to try out a couple other delicious bites from Cara’s book.  

Yeast Free Cinnamon Buns from Cara Reed's 'Decadent Gluten-Free Vegan Baking' - an Interview, a Recipe & a Giveaway on Canned-Time.com

 

I combined two of her quick breads basically because I couldn’t decide which to make first.  Cinnamon Raisin Loaf and the Pumpkin Streusel Bread.  I made the Pumpkin recipe and added in the brown sugar, cinnamon filling from the other loaf.  Awesomely delicious.  I would make this loaf just to smell it baking in my kitchen alone….okay, then I would also want to gobble it up so…I did!

Cara Reed's 'Peanut Butter Cup Bars' from 'Decadent Gluten-Free Vegan Baking' on Canned-Time.com

After that, I had to struggle through taste testing the Peanut Butter Cup Barsoh my.  Enough said Cara!

You can find Cara around the web at her website, Fork and Beans, on Facebook,  Pinterest, Twitter, Instagram and Google +

Yeast Free Cinnamon Buns from Cara Reed's 'Decadent Gluten-Free Vegan Baking' - an Interview, a Recipe & a Giveaway on Canned-Time.com

 To enter to win a copy of Cara’s book, ‘Decadent Gluten-Free Vegan Baking’ leave a comment on this post letting us know your favorite baked goods.

For extra entries, follow Canned-Time or Forks and Beans on Facebook, then leave a comment letting us know you follow us.

 'Decadent Gluten-Free Vegan Baking' by Cara Reed

 One winning entry will be chosen at random.

Contest ends on August 25th.  U.S. and Canadian residents only please.  

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I was provided with a copy of ‘Decadent Gluten-Free Vegan Baking’ for review but was not obligated to do so.


Virtual Vegan Linky Potluck Week 7

What a fabulous spread of recipe shares this past week! I finally settled on a delicious Watercress,  Mango, and Pecan Salad from Chava at flavourphotos.

I’ve been on a mango craze lately and I just love how the fresh greens and nuts all compliment the fresh fruit here. Plus it’s just absolutely gorgeous to boot! 

Mango Watercress Salad FlavourPhotos

Thanks so much Chava for sharing your post with us last week. 

For instructions on how to enter your dishes and to submit your recipes, please see the end of this post.
Now on to all the top picks from last week! 

Appetizers
Sesame Avocado Wraps from Fitful Focus

Sesame-Avocado-Wrap Fitful Focus

Beverages
Watermelon Mint Frosty from the Taste Space

Watermelon Frosty Taste Space

Breads
Fig & Corn Flatbread from Yup It’s Vegan

Fig & Shallot Flatbread

Salads
Watercress, Mango, & Pecan Salad from flavourphotos

Watercress & Mango Salad flavourphotos

Sides
Roasted Creole Cauliflower from the Taste Space

Watercress & Mango Salad flavourphotos

Soups/Stews
Lemony Lentil Spinach Soup from Yes! I Am Vegan

Lemony Lentil Soup

Main Dishes
Lightly Spiced Chickpea & Lentils from Parsley in My Teeth

Spiced-Chickpeas-Quinoa-Lentils

Desserts
Chocolate Mousse Cake from Vegan Richa

chocolate mousse cake  

Virtual Vegan "Linky" Potluck

Grab a Virtual Vegan ‘LINKY” Party button for your blog HERE

Here’s how this weekly Potluck works:

  1. Click on the link at the bottom of this post to enter the party.
  2. Enter the requested info: the link to the recipe(s) you are contributing; name of the recipe; blog name; your name and email address; and select an image.
  3. Add a link back to the linky party within the text of your blog post that has the recipe in it (i.e., “I submitted this recipe to the Virtual Vegan Linky Potluck.”) Recipes submitted without this link back to the linky party will be removed from the Potluck.
  4. Submit a second recipe if, desired.
  5. Spread the word!  We encourage you to share this linky party with your blogging friends via social media or through a post on your own blog.  The more (food) the merrier!  If you would like to add a Virtual Vegan Linky Party button to your blog, you can find one here (please link the button back to that page so that people can find us).

A couple of things to keep in mind:

  1. Bloggers submitting recipes need not be vegan, but recipes must be 100% vegan/plant-based.  Recipes containing animal products will be removed from the Potluck.
  2. Entry per person per week is limited to two.



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Choosing Raw’s ‘Spicy Peanut Kale Salad’ & “Salad Massaging 101″



So, I’m off on my Alaska adventure still but I scheduled this to share while I’m away.  Its my ode to the Salad Massage created by Gena Hampshaw of ‘ChoosingRaw.com.

This kale salad process has changed my salad life for good.  I can now eat an entire bowl, huge bowl, of kale in one salad instead of buying softer, more perishable greens and hope to use them up before they look like wet noodles in the fridge.  It really is a wonderful way of dressing a salad and maximizing your greens.   

Choosing Raw's 'Spicy Peanut Kale Salad' - & "Salad Massaging 101" on Canned-Time.com

 I’m not sure what initially drew me to this recipe of Gena’s first.  Was it the great flavor combinations?  The “made for me” dressing?

Of course I know now.  It was to learn all about how to eat an entire bowl full of raw Kale with a technique Gena calls “Salad Massaging”

The first time I made this beautifully raw and colorful salad, yes – I’ve made it so many times since that first experience, now I’ve lost count – but the first time: I couldn’t believe my eyes when I saw a full stock of about 30 fresh Kale leaves work down into two lovely bowls of deliciously flavorful, and eatable, salad.

 This ‘massaging’ the dressing into the Kale leaves before serving is just brilliant.  It fools your eyes and your palate into thinking that you’ve got a nice little bowl of greens to eat with a spicy asian dressing.  When actually, you’re about to consume a Huge bowl of Raw Kale.Choosing Raw's 'Spicy Peanut Kale Salad' - & "Salad Massaging 101" on Canned-Time.com

 BTW, have you checked out Gena’s new book yet?  You’ll find the Salad Massage information plus so much more vital Vegan living ideas.  Please get this book.  Its available now at Amazon and really is more than just a cookbook.  It details how to eat the healthiest foods for your body and our animal friends as well.  Check it out.

Gena Hamshaw's "Choosing Raw: making Raw Foods part of the way you eat"

 So, thanks Gena, for such a great trick to break down our greens!  And hopefully, I’m having a fantastic time right now, scoping out my first and probably only live view of a glacier or two.  See you guys back home on the 18th.  

Don’t forget about this week’s Linky Pot Luck coming up each Wednesday.  

Take care!  

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