Peanut Butter and Strawberry Chia Jam Cookies with Sugar Free & Raw Options

Peanut Butter and Strawberry Chia Jam Cookies with Sugar Free & Raw Options

 What’s better than a chewy peanut butter cookie? Let’s see… Whether you choose a ‘Raw’ cookie …  Or Baked and Toasted….      These are a tasty, healthy way to get your sweet in without all the fat, sugars or gluten of most cookies. Have a great week everyone! Thinkin’ Jack had one too many cookies…………Shhhhhh !

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Chunky, Chocolatey Burdock Brownie Bread and Ice Cream

Chunky, Chocolatey Burdock Brownie Bread and Ice Cream

 Chocolate Cake.  Evil right?  Only for those special occasions when you don’t give a hoot about your waistline, nutrition or any number of other vices we constantly attempt to control.  Well, maybe not.  My quest continues today, attempting to add iron rich ingredients in any way that I can to my diet.   Re-enter my good friend from last week:   Burdock Root Flour.    I swear if you’ve ever seen this plant in the wild you’d never in your wildest dreams put it with my new friend, Chewy, Chocolatey Burdock Brownie Bread.   Read on:   If you do know a bit about the benefits of adding a little (or a lot) of Burdock into your life, you’re probably thinking Hot Tea, Dandelion & Burdock soda, potassium or folic acid even.  If you’re really up on your Burdock, it’s about blood purification, diuretics, skin conditions or throat and chest ailments.  Furthermore, it also contains a decent amount of good minerals like Iron, as I mentioned, manganese, magnesium; and small amounts of zinc, calcium, selenium and phosphorus.   All hidden in a chewy chocolatey slice of delicious sweet bread.   You say you can’t do chocolate without a scoop of…

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Oatmeal Burdock Buns

Oatmeal Burdock Buns

  Way, way back in 2010, prior to becoming Vegan, I stopped using dairy products in my diet.  This drastically improved my life and changed the way I look at foods and my health.  It changed what and how I ate and, along that path, I began looking at natural foods found in natural places, like the woods, fields, creek sides.  I went through about a 2 year phase of researching and tempting my fate at food foraging.  That’s a longer story that would take us places and down eating paths too numerous for this recipe today.  But needless to say, I made some pretty interesting food and plant options along that path.  One of these discoveries was Burdock Root. Burdock Root Flour What the heck is it?  Read on after a cat break…. First day for the twins, Jules and Jack, to experience the house with windows open….squirrel watching rules!!  The burdock is a plant found in the continents of Europe and Asia. It is easy to find and identify, as it generally grows along fences and roads. In Asia, the taproot of young burdock plant is harvested and eaten as a root vegetable. It has a gummy consistency…

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Simply Cheezy Asian Dumpling Soup

Simply Cheezy Asian Dumpling Soup

I discovered just how ‘creamy’ a non-dairy soup can be a few weeks back when I added some Nutritional Yeast and bit of left over Vegan Cream Cheese to an otherwise plain old lentil soup I made up from leftover for dinner. The Nutritional Yeast was just fabulously flavorful and the cream cheese just made everything that much more thick and delicious.  I’m thinking that you could use these 2 flavors in a whole lot of other soups and I definitely will be using it again and again.  I also added in some store-bought, leek dumplings which were just over the top along with the Asian base flavors of the broth.  A very rich and memorable supper I thought I’d pass along to you today ♥ Have a great weekend everyone.

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Southern Style Grits & “BOWLS” by Becky Striepe – Review and Giveaway!

Southern Style Grits & “BOWLS” by Becky Striepe – Review and Giveaway!

 Southern Style Grits from Becky Striepe’s book ‘BOWLS’     Becky Striepe, creator of the fabulously creative blog Glue & Glitter  has another book out.  YEA! Just a few days ago, Becky ‘Wow’ed us with her Cherry Chocolate Vegan Cupcakes recipe as April’s ‘Family Favorite Desserts-Veganized’ entry for April here on Canned.  She also graciously created a delicious smoothie recipe back in January of 2014 for my Breakfast In Bed Fest event. Now Becky introduces us to her latest project, a deliciously healthy and practical collection of recipes for busy Moms, health driven families, food lovers, okay….everyone needs a copy of Becky’s e-book BOWLS.     Today Becky is sharing with us a fantastic Southern Style Grits recipe and some thoughts with me about her life, the book, cute as a button son Darrol and life in a mixed, Vegan home in Georgia.     Me:  This book has such convenient ideas in it.  You’ve got your hands full with your website and a little one running around.  Do we owe your home life to your fabulous “BOWLS” meals? Becky: I definitely draw from my own life when I’m developing recipes, and BOWLS is aimed at folks who want to eat vegan…

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Cherry Chocolate Vegan Cupcakes – from Becky @Glue & Glitter.com – April’s “Family Favorite Dessert – Veganized” entry

Cherry Chocolate Vegan Cupcakes – from Becky @Glue & Glitter.com – April’s “Family Favorite Dessert – Veganized” entry

Last year, each month, I was happy to bring you 12 blogger recipes for fabulous breakfast ideas in my Breakfast In Bed Fest  In 2015, something new………. In 2015, Canned Time is featuring a new recipe from a different blogger each month again.  This year’s theme: Family Favorite Desserts – Veganized April’s entry comes from Glue and Glitter’s  very creative, Becky Striepe, author of the smoothie book: 40 Days of Green Smoothies and the newly released Bowls.   You can find Becky around the web at   Twitter, Facebook, Pinterest, and Google Plus. This recipe is a healthier spin on the marmalade-filled vegan cupcakes I made a few years ago. This recipe is also part of a cool event that NuNaturals is hosting along with Angela from the super amazing vegan food blog Canned Time. They sent me a ton of NuNaturals products to test, and the thing that intrigued me most wasn’t the stevia syrups. It was a humble bag of Oat Fiber. The directions say that you can use three tablespoons of Oat Fiber for every eight servings in a recipe. It cuts out some of the refined flour and adds fiber and nutrients. After making so much meringue, the idea of…

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Virtual Vegan Linky Potluck #7

Virtual Vegan Linky Potluck #7

 “Guilt Free Fruit and Nut Chocolate” from EatingWellDiary.com     What you need to do to join the party: Click on the link at the bottom of this post to enter the party. Enter the requested info: the link to the recipe 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.”) You can then submit more recipes if you wish. Share the linky party with your blogging friends via social media or through a post on your own blog.  Add the Virtual Vegan Linky Party button to your blog and 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. This includes honey. Entry per person, per Linky is unlimited. The MOST CLICKED from the last VVLP were: Beverages A Mad Men Cocktail Made Modern: The New Fangled from Glue & Glitter  …

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5 Ingredient: Dairy Free Avocado Chocolate Easter Eggs

5 Ingredient:  Dairy Free Avocado Chocolate Easter Eggs

   This dessert is so fun.  If you don’t make it as an Easter treat, be sure to just try out the chocolate pudding recipe.  It is fabulous.  We have it at least once a month and don’t feel one bit guilty about it either.   Avocado, cacao powder, maple syrup, almond milk and a pinch of salt. It’s perfect in every way. I first discovered the idea of avocado chocolate pudding from Gena @Choosing Raw.  I couldn’t believe just how creamy, luscious and similar it was to my memories of dairy filled, stove top back aching cooked puddings.  If you don’t tell anyone that the base is made from avocados, I think its safe to say…they’ll never know.      In this version, I’ve used the avocado shells themselves to make a dessert presentation for Easter.  The shells fit together after filling them with the prepared pudding and then freezing each half until it’s solid.  Then simply fit the two shells back together and secure them with ribbon for an Easter-Egg-Like presentation for your family.  The shells will thaw in about an hour for serving.  The ones shown here were frozen for over 2 weeks prior to the pics and…

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

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

So last year I was happy to bring you 12 blogger recipes for fabulous breakfast ideas in my Breakfast In Bed Fest Out with the old, in with the new………. In 2015, Canned Time is featuring a new recipe from a different blogger each month again.  This year’s theme: Family Favorite Desserts – Veganized March’s entry comes from Kristy Turner who has a brand  new book out, But I Could Never Go Vegan!.  Here’s Kristy’s Peanut Butter Chocolate Fudge: My mom is not a cook. All childhood memories of watching my parent in the kitchen, making a meal, are of my father. There were a couple dishes my mom would make, maybe once or twice a year. She could make a good egg salad sandwich and sometimes she would make some cookies using a roll of Pillsbury cookie dough or bake some cupcakes using a boxed cake mix, but other than that, the kitchen was not a place I could often find my mother. Every year, however, around the holidays, my mother would make a batch of fudge. I never knew the recipe, but I know there was marshmallow fluff, loads of powdered sugar, and some form of chocolate. And…

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Virtual Vegan Linky Potluck #6

Virtual Vegan Linky Potluck #6

Ah ha!!  It’s time to look at some fabulousness from the past Linky Potlucks again:  There were so many of my favorites from this Potluck that made the top showing in their category.  I settled on a cheese from An Unrefined Vegan that I just must try as soon as possible.  It reminds me of pre-non-dairy days when I would load up an English Muffin with cream cheese and butter.  I love the simplicity of the recipe compared to so many Vegan cheeses.  They really are getting main stream lately and have such improvement in their methods…… there’s hope for us all I think.     Roasted Garlic & Fresh Herb Cream Cheese from “Crave, Eat, Heal” by Annie Oliverio       What you need to do to join the party: Click on the link at the bottom of this post to enter the party. Enter the requested info: the link to the recipe 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.”) You can then…

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Vegan Cinnamon Swirl Ice Cream

Vegan Cinnamon Swirl Ice Cream

 It’s been a cold winter.  Weeks of single digit temps in the North East and, well, we’re sick of it.  Yes, it will bring May flowers and bla, bla bla bla, bla….bring on spring! What better way to warm up a little from the inside than treating yourself to a gigantic bowl of creamy, spicy cinnamon-sugar swirled ice cream?   Last weekend’s 8″ snow was the 4th weekend in a row for frozen precipitation here in D. C.  Bob has shoveled our front walk and mercifully cleaned off my car more times than I can count since January.  The last thing I need at 4:30 leaving for work is having to clean off ice and snow from my car windows so we both do a lot of prepping when it snows or ices up.  This time we had barely gotten last week’s 10 inches pushed aside when here comes another 8.  Of course they’ve had it so much worse further north in New England.  But that doesn’t make us less grumpy here.  I love snow if I can sit by a warm fire, with lots to eat, a cat on my lap and no alarm waiting to go off the…

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Chopped Broccoli & Spinach Salad with Creamy Tahini Vinaigrette

Chopped Broccoli & Spinach Salad with Creamy Tahini Vinaigrette

 I had a good response last week with this salad on Instagram so I’m sharing a quick recipe for the dressing….which many of you have seen before since it’s a favorite.  And a new way to get more greens into your salads.  Some of you may have a Trader Joe’s store near by and are already familiar with packages of pre-chopped brussels sprouts.  They’re a bit pricey and I haven’t seen them organically grown either.  I made my own in two minutes.  For this salad, I used a head of organic Broccoli to boost my greens.  They are chopped just the same as the brussels and are so tasty mixed in with spinach or baby kale and a great dressing.  Simply pulse two or three cups of cut broccoli or halved brussels sprouts in a food processor and there you go…  Wonderfully simple and easy to eat ‘raw’ greens added to your salads.            Bob and I are big salad eaters and always have a balancing game going on in our fridge to use up the salad greens before they wilt or get mushy.  These chopped sturdier veggies last twice as long and really hold on…

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Maple Candied Oat Pecan Crumble with Maple Cinnamon Baked Pears with fresh tangy Currants

Maple Candied Oat Pecan Crumble with Maple Cinnamon Baked Pears with fresh tangy Currants

   A few months back now, I received a very special package from a good friend in Oklahoma.  Fresh Oklahoma pecans.  My favorite nut.  A few weeks later….another package.  And this one had a lovely jug of Ohio made, maple syrup, from that same good friend.  Most people know her by just Annie.  I thanked her for such a thoughtful gift to me, and my stomach!  Particularly when she has been up to her eyeballs in new projects, not the least of which is a new cookbook now available for pre-order.  I had to make these precious gifts into the most special dessert ever.  I think I did it too. Maple Candied Oat Pecan Crumble with Maple Cinnamon Baked Pears with fresh tangy Currants  I’ve never seen fresh currants in the grocery before that I know of.  When I saw them at Whole Foods, I knew they’d be a perfect complement to the maple flavors in this dish.  I hesitated to add them to the recipe because they would be hard to find.  Cranberry might be a substitute, unsweetened.  Or cherries?  Something with a little tang.  The currants were definitely a hit and I’ve used them as salad toppings as well.…

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Virtual Vegan Linky Potluck

Virtual Vegan Linky Potluck

A few years ago, I lost my American Eskimo Spitz, Sophie.  She’d been my work, play and walk companion for 12 years.  In fact, pretty much most places that I went each day, Sophie was with me.  She is missed to say the least.  Now we have a cat house pretty much, as you well know from previous posts, which is great.   But I so miss my Sophie. When I saw Kathy Hester’s Dog treat recipe last week I couldn’t help but want to make some for my own pup but the least I can do is highlight the recipe for you all again.  Be sure to check out Kathy’s post and share it with all who might be in need of a fabulous idea for doggy treats!  Thanks Kathy ♥ Healthy Slow Cooking’s “Make Your Own Banana Flax Vegan Dog Biscuits” What you need to do to join the party: Click on the link at the bottom of this post to enter the party. Enter the requested info: the link to the recipe 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…

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Creamy Vegan Avocado Cucumber Soup

Creamy Vegan Avocado Cucumber Soup

 Mmmmmmm.  Soups on!  Another icy, cold Winter day here in the North East but you can warm you soul with this creamy, flavorful cucumber soup.  The ‘creamy’ comes from rich, nutritious avocados, blended together with sautéed fresh vegetables, a pinch of dill and lots of black pepper to bring out the flavors.  I had peppers and celery to use up so that’s what went into this version but any root vegetable or winter squash, corn, carrots, even beans would compliment the avocado and cucumber base.    I love this soup with a crisp cracker or spicy crouton.   It has a fancy presentation but is just as welcoming for a weeknight family dinner.  Blend your cucs more for a smooth consistency or leave some small chunks as I did for texture.  Either way, this soup is hearty enough to be your main dish or use it aside a big fresh salad with lots of hot crusty bread.    

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Vanilla Almond Macaroon Nests with Chocolate Eggs from Julie @JuliesLifestyle.com – February’s “Family Favorite Dessert – Veganized” entry

Vanilla Almond Macaroon Nests with Chocolate Eggs from Julie @JuliesLifestyle.com – February’s “Family Favorite Dessert – Veganized” entry

So last year I was happy to bring you 12 blogger recipes for fabulous breakfast ideas in my Breakfast In Bed Fest Out with the old, in with the new………. In 2015, Canned Time is featuring a new recipe from a different blogger each month again.  This year’s theme: Family Favorite Desserts – Veganized February’s entry comes from a wonderfully talented Raw foods blogger across the way in Belgium.  Julie – from Julie’sLifestyle.com I’m sure this recipe would please again and again………….here’s Julie!   Hi there, Canned Time readers! I am Julie from Julie’s Lifestyle , a Belgian raw food chef trained at the Living Light Culinary Institute in California. Raw food helped me to conquer chronic fatigue and regain my energy – and now I would love to share my favorite raw vegan recipes and healthy lifestyle tips with you. Thanks again Angela for inviting me to take part in this fun contest!   When Angela asked me to participate in the NuNaturals Family Favorite Desserts Veganized Contest I couldn’t be more excited! I’ve been experimenting with Stevia for several years and I’ve come to really love it, especially because it allows you to create super sweet desserts without having…

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Ricki Heller’s ‘Living Candida-Free’ and Grain-Free Apple Berry Crumble

Ricki Heller’s ‘Living Candida-Free’ and Grain-Free Apple Berry Crumble

 I didn’t know a whole lot about Candida until I read Ricki Heller’s book ‘Living Candida-Free’ but what little I did know, I think I learned from Ricki’s blog or recipes.  She’s an expert on helping your body keep candida free with the most delicious of foods, health habits and cooking techniques to prevent and / or rid you body of unhealthy yeast.  Her new book is available on Amazon and gives a full plan for dealing with and controlling candida.  Ricki was generous enough to share one of the delicious desserts from her book today, ‘Grain-Free Apple Berry Crumble’       She is also offering one of my readers a chance to win a copy of her book for themselves.   Ricki has a wonderful journey to tell about her long road down the Vegetarian, Vegan and Anti-Candida diet trails.  She give us an extensive diet plan for identifying Candida, eliminating it from your body by ‘rebalancing’ your body sour cream and onion kale chips, spreads – chocolate bean butter, sweets of course and then how to maintain ‘candida-free’ “Candida yeast is a normal part of a healthy digestive tract.  But once the body’s internal balance of ‘good’ bacteria and…

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Sriracha Mango Avocado Sushi

Sriracha Mango Avocado Sushi

   Red Pepper, Jalapeno, Cucumber, Black Sesame Seeds, Avocado, Mango and Rice.  With Sriracha Sauce.      You can check out the videos below or find your own for techniques on rolling sushi.  I didn’t use a Nori sheet for this roll.  I’ve gotten so I don’t particularly like the smell of the Nori  when I’m biting into a piece of Sushi but I’m sure it’s just me.  I know how ‘good for you’ Nori is and I’ve used it for years but lately it just tells my nose that I’m eating fish and it doesn’t work for me.  Dumb?  It is what it is for me so I didn’t use it.  I’m certain it would be fine in these rolls but you won’t need it for structure anyway.  I used a neat little green rubber Sushi rolling mat for the first time here and also plastic wrap which is shown in the videos I’ve attached.  The rubber rolling mat worked very well and is dishwasher safe.  If you have an Asian store near by I’d highly recommend this rubber version over the traditional woven bamboo Sushi mat that is impossible to clean and less sanitary I’m sure.   This…

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Virtual Vegan Linky Potluck #4

Virtual Vegan Linky Potluck #4

Howdy!  The Kitties and I have been doing a lot of this:   It’s been bitterly cold this month, even for February, even for the North Eastern U. S.  and frankly…I’m ready for some bright sun, flower buds and hot wind for a change.  But enough about that. It’s that time again to feature some wonderful link ups from the past two weeks on Canned Time and also over at Bunny Kitchen.  My top pick from the group was also the top clicked Dessert.  A rice dessert which highlights sweet treats from a place I’m almost sure never to be able to see but I can visit them in food with this lovely recipe. Burmese Sticky Rice Cake from Keely @ Gormandize!  So what’s this ‘LINKY’ thing anyway? What you need to do to join the party: Click on the link at the bottom of this post to enter the party. Enter the requested info: the link to the recipe 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…

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Savory Bok Choy & Red Pepper Waffles

Savory Bok Choy & Red Pepper Waffles">Savory Bok Choy & Red Pepper Waffles

 If you’re hiding out inside this weekend from sub-zero temps we’re having in the East, you’ll want to make a healthy, delicious meal to keep you warm on the inside as well.  These waffles are a two-for.  That is, you can make some up for breakfast and then save a few for a dinner extraordinaire later that week.   The waffle batter comes from An Unrefined Vegan – the waffle queen” as she’s known on the web.  And the mushroom gravy can be store-bought or I have a wonderfully flavorful creamy mushroom soup that will reduce down into a savory gravy topping.  I left the little bit of sweetener out of Annie’s recipe so that I could use the waffles both sweet and savory.  It worked great.  Just add whichever topping suits your meal.  In Washington D. C., we’re lucky to have ‘International Markets’ that always have a good selection of fresh Bok Choy.  Try to get fresh green outer leaves.  Baby Bok Choy would be even better for flavor and texture but the gravy will soften an older stalk if that’s all you can find in your area.     The fresher the veggies are in this the better.  Don’t cook…

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Sunwarrior SuperGreens Cocoa Hazelnut Bars

Sunwarrior SuperGreens Cocoa Hazelnut Bars

  The past few weeks I’ve been re-discovering all the deliciously healthy products available from Sunwarrior.  I won some of their products a few years ago on a blog and remembered being so impressed with their ingredients, integrity and flavors.  Now I’ve rediscovered the deliciousness and purity of their products.   I received a sample of some of their current products to try out last month and have been crazy about each one.  I even ordered a bit more after running out of them last week.  They really add a power punch of flavor and nutrition to my smoothies.    The Sunwarrior Activated Barley adds such a great creaminess to fruity blended drinks, I love it.  This one pictured has orange juice, hemp seed, blueberry and oat milk.  A dash of stevia for sweetness makes this drink taste similar to a creamsicle smoothie.  I love how the Barley adds to the blend, and the nutrition of course.  Without the powder it would be more of an icy texture that really doesn’t appeal to me.  Much creamier with the barley blend. For a mid day snack, Sunwarrior has a number of Immunity products that sneak into your regular drinks without a…

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Rika – Vegan Miam & the Breakfast In Bed-Fest E-Book Cover Recipe

Rika – Vegan Miam & the Breakfast In Bed-Fest E-Book Cover Recipe">Rika – Vegan Miam & the Breakfast In Bed-Fest E-Book Cover Recipe

In 2014, I hosted an event to show off some of my favorite blogger’s breakfast ideas in the monthly ‘Breakfast In Bed-Fest’ event.  The event done, the votes in, I’m proud to announce that Rika @VeganMiam.com will have her entry on the cover of an E-book I’ll be publishing to show off all of the event’s entries.  If you’ve missed any of them throughout the months, you can visit all of them in this post.  I’m also re-posting her breakfast entry from back in November 2014 here. In addition to the cover photo, Rika is also choosing the Animal Welfare Charity that will receive all the proceeds from the book once it is published.   Rika choose Edgar’s Mission Farm Sanctuary as her charity. Of course, you don’t have to wait for the book to visit their website.  A lovely choice from a lovely lady. Thank you so much Rika.  Now on to her breakfast ideas….     Rika creator of  Vegan Miam presents: Vegan Steamed Purple Potato & Chia Buns (Mantou) One of the most common and least expensive breakfast options you’ll find in Taiwan are steamed buns (known as mantou in Chinese). They are available plain, filled or subtly flavored in colorful…

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“Sweet Eats for All” by Allyson Kramer – Speculoos Cookies & a Giveaway

“Sweet Eats for All” by Allyson Kramer – Speculoos Cookies & a Giveaway

   “To me, every good celebration requires an equally celebratory dessert.  However, many people can’t tolerate certain ingredients, and oftentimes those of us with food intolerances feel a little left out when it comes to capping off the party”   –   Allyson Kramer, ‘Sweet Eats for All’ About 4 years ago now, I discovered Trader Joe’s Speculoos or Cookie Butter.  Sounds decadent right?  Some people love cookie dough, I love Speculoos and Allyson Kramer’s cookie version is just to die for.   When I first flipped through her book, looking for a recipe to try out, I saw the words Speculoos and stopped, turned the page corner down and then continued searching.  Too obvious for me, can’t make those.  Too tempting.  I’ll never get the photos done before I gobble them all up. I thumbed through some more and found Matcha Cashew Ice Cream, hhmmmm?  Then Caramel Roasted Pears….Apple Nachos, yes, apple nachos.   Strawberry Pistachio Truffles!  Yikes ♥ I couldn’t decide.  I really wanted those Speculoos Cookies right then and there so that’s what I ended up highlighting for you here.  The rest of the book is…well, a dream for sweet toothed vegans, kids, bakers, dessert lovers.  I think that…

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Virtual Vegan Linky Potluck #3

Virtual Vegan Linky Potluck #3

I had to give a shout out this week for Annie’s ‘Super-Food Granola’ she linked up last week.  Awesome.   I’ve been using granolas as snacks for work lately and this one is simply guilt-free, deliciously nutritious.   Tasty too ♥   What you need to do to join the party: Click on the link at the bottom of this post to enter the party. Enter the requested info: the link to the recipe 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.”) You can then submit more recipes if you wish. Share the linky party with your blogging friends via social media or through a post on your own blog.  Add the Virtual Vegan Linky Party button to your blog and 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. This…

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Post-Superbowl Spicy Split Pea Avocado Soup

Post-Superbowl Spicy Split Pea Avocado Soup

 So dried split peas are about as cheap a soup ingredient as you could find.  About $1 per pound.  What’s awesome about the split peas in this soup is that I could afford to blend them up with some Post-Superbowl avocados left over from ‘Guac-fest’ last week….and now they’re mine!  Just a dollar a piece which is as cheap as they get here.  Did you know that avocados take 9 months to ripen completely? I mean including the time on the tree of course.  Healthy fats and creamy flavors at their best right now.  Grab some at your local market while they are trying to get rid of them after the game.  So split peas? I had never tried a single one to my knowledge until last year when Bob got it into his mind to make some split pea soup.  I picked up another bag of dried peas after he did because it was a mighty fine first taste of these babies.  Make sure to pick through the bag before you add them into anything, like all dried beans and veggies cause you may find a tiny rock or two amongst the bunch.  Not so tasty and tough on teeth for…

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

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

So last year I was happy to bring you 12 blogger recipes for fabulous breakfast ideas in my Breakfast In Bed Fest event.  One last day to vote for your favorite in last year’s entries.  Click here if it’s still January when you’re reading this to vote for your favorite and enter to win a cool gift pack from NuNaturals brand stevia.  I’ll be announcing the top pick from your votes on Wednesday, February 4th. Out with the old, in with the new………. In 2015, Canned Time will feature a new recipe from a different blogger each month again.  This year’s theme: Family Favorite Dessert – Veganized First up this year with the January entry is Cara Reed who you all know and love from Fork And Beans. So let’s get this thing started………..here’s Cara!   Cara Reed’s “V-Day Raw Cake Pops 2″ I’m still very new to going sugar-free and it’s something that I am trying to embrace. If this is the first you have heard of me, let me give you some background info. Hi there. I’m Cara and I run the website, Fork & Beans. I am crazy for allergen-friendly baking. I live for it. But my…

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Footloose and Dairy-Free – a guest posting from Karen Page, author of “The Vegetarian Flavor Bible”

Footloose and Dairy-Free – a guest posting from Karen Page, author of “The Vegetarian Flavor Bible”

   When I first received a copy of Karen Page’s ‘The Vegetarian Flavor Bible’ last year, I was truly amazed at how much information she packed into this gigantic 7 lbs. book.   New to cooking?  New to Veganism? This book is the perfect companion for you.  It is  page after page of foods, by category – cheese, greens, legumes, citrus etc.,  all organized to get you the most information about those foods in the most complete package. A few recipes, but fabulous details on which foods go with what, the best ways to prepare, where to find them in restaurants and so much more.  After delving into the ‘Cheese’ section of Karen’s book, I had to try out the Popcorn with Nutritional Yeast sprinkles she suggests.  Cheeses are my most missed dairy food, far more so than any meats I used to eat.   I know this ‘Cheezey’ treat is a tried and true snack in the Vegan world but somehow, I’d never tried it out.  I’m hooked!  Cheese never tasted so good.  If you’ve never tried this tasty treat be sure not to wait too long cause it’s simply a rare gift to non-dairy eaters. Karen has kindly…

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A visit with Mandy @Be Sol-Ful

A visit with Mandy @Be Sol-Ful

  Last year, I got to explore a little touch of Mandy’s world.   Mandy writes a beautiful site called Be Sol-Ful and she is just that.    Her heartfelt stories about Motherhood, diet, self-worth and great food of course, are a pleasure to read and make me wish that I had just a tiny piece of her life with daughter Willow.  Please check out her site.  She’s posting an interview we did about Canned Time today and I’m proud to be featured.   Thanks Mandy ♥ Have a great weekend everyone.

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Peanut Butter Chocolate Chip Breakfast Oats with Homemade Hemp Mylk

Peanut Butter Chocolate Chip Breakfast Oats with Homemade Hemp Mylk

If you’ve been with me for a while now, you’ll now all too well that I have a problem getting a good, healthy, inexpensive breakfast in me most mornings.  I’ve commissioned my favorite bloggers for help even in my quest for easy, delicious ideas to make up.  I thought I’d share some sucessess I’ve had lately with some of my favorite healthy ingredients and ‘take with’ options to carry with me while I drive mornings.  Some Chia Seeds, some Hemp seeds, maple syrup, pepitas, peanut butter…………you get the idea.  Follow along here for more details.  At the end I’d appreciate if you take a second and vote for your favorite ‘Breakfast In Bed-Fest’ entry from last year’s event on Canned Time.  I know you’ll love your 12 options but pick one so I can feature that recipe as the cover to my new E-book for the gang.  Details below and thanks in advance.   I know lots of time and caring went into their recipes so choose wisely  I’ve gone Chia and Hemp Seed crazy since last fall.  Not such a ‘bad’ habit.  I’ve had worse over the years.    This version I went all out with, “Chocolate Chunk Chia…

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