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

 

 



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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



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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

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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.

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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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Crazy Cabbage & Cauliflower Slaw


Crazy Cabbage & Cauliflower Slaw - Vegan, Gluten-free from Canned-Time.com

Slaw, slaw, slaw.  All summer long eh?  Here’s another colorful, flavorful version to try:

Crazy Cabbage & Cauliflower Slaw - Vegan, Gluten-free from Canned-Time.com

 

Cabbage & Cauliflower Slaw
Serves 4
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Ingredients
  1. 1 Green Pepper, diced
  2. 1/2 medium size Red Cabbage, shredded and diced
  3. 2 cups Cauliflower florets, chopped small
  4. 1/2 Jalapeno Pepper, seeded and diced
Sauce
  1. 1 cup Vegan Mayo
  2. 1/2 cup freshly squeezed Orange Juice
  3. 1/4 cup Balsamic Vinegar
  4. 4 Tbs. Spicy Brown Mustard
  5. 1 tsp dried Dill
  6. 1 tsp Celery Salt
  7. 1/2 tsp Sea Salt
  8. 1/2 tsp White or Black Pepper
Instructions
  1. Mix all your chopped veggies in a large bowl.
  2. Stir together sauce ingredients and pour over veggies, stir to coat.
  3. Cover and chill in the refrigerator for at least 4 hours or overnight is best.
  4. Serve as a side or top veggie burgers, BBQ sandwiches or with baked beans.
Notes
  1. Makes about 4 cups. Keep covered in the fridge for 4-5 days.
Canned Time http://canned-time.com/

Crazy Cabbage & Cauliflower Slaw - Vegan, Gluten-free from Canned-Time.com

Fun Fact:  So here in Alaska right now, the sun sets at 10:30 PM and rises again at 2:30 AM…….kinda crazy?  

Have a great weekend everyone.

 

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Virtual Vegan Linky Potluck Week 6

Hey!  I’m up in the air right now….finally on the way to Alaska for a few weeks.  Really can’t believe it. 

Before I left, I was able to drool over Emma’s  ‘Strawberry & Rhubarb Polenta Cake’  (seen below, yum!)  from last week’s VVLP.  Emma is the talent  behind Coconut and Berries.  Please check out her site, it’s dreamy if you’re into healthy delicious foods.  That’s a silly question right?

This cake is just so special with the sweet, sour, sweet again thing going on.  I tried making a rhubarb cobbler this summer and cooked the rhubarb too long.  It was so beautiful and I just ruined it before it even got to my oven ;(  Luckily, Emma had much better luck with her beautiful cake here.  Gluten free and Vegan, a healthy choice fancy enough for your special guests or just a special friend.  Thanks so much for sharing this cake with us Emma.  It’s just gorgeous! 

<

p style=”text-align: center;”>Strawberry & Rhubarb Polenta  Cake VVLP week 6 pick from Canned-Time.comSo are you new to this Virtual Linky thing?Each Wednesday my web friends, Annie (An Unrefined Vegan, Poppy (Bunny Kitchen), and I will host the Potluck party and you can submit your recipes to any one of our blogs.  The following Wednesday we

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.”) Recipes submitted without this link back to the linky party will be removed from the 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 Easy Guacamole & Refried Beans by Rubber Cowgirl Easy Guacamole & Refried Beans Rubber Cowgirl Beverages Berry Lemonade Smoothie by A. Cook in the Making

Berry Lemonade Smoothie A. Cook in the Making

Breads Raspberry Chocolate Banana Oat Bread by Blissful Britt Raspberry Oat Banana Bread Blissful Britt Salads Artichoke & Fennel Salad with Nori by Vee’s Easy Vegan

Raspberry Oat Banana Bread Blissful Britt

Sides Ranch Potato Salad by Farmer’s Market Vegan

Ranch Potato Salad by Farmer's Market Vegan

Soups/Stews Cream of Celery Soup with Spinach by Zsu’s Vegan Pantry

Cream of Celery Soup with Spinach Zsu's Easy Vegan

Main Dishes Butter Bean, Pesto, & Kale Stromboli by VegHotPot Butter Bean, Pesto, Kale Stromboli by VegHotPot   Desserts Mint Chocolate Chip Ice Cream by Fran Costigan

Chocolate-Ice-Cream-Shell Fran Costigan

  Hey!!  Have you followed the Virtual Vegan Linky Potluck on Instagram yet?  What about our Pinterest board?  What are you waiting for?  Get linkin’!!!  

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Fran Costigan’s ‘Vegan Chocolate’ Pre-Giveaway-Giveaway, HUH?

Enter to win a copy of Fran Costigan's 'Vegan Chocolate' a beautiful, hard cover cookbook for your kitchen and your coffee table on Canned-Time.com and Instagram

I wanted to treat my Instagram followerscurrent and future – to a head start at getting in on entering to win a copy of

Fran Costigan’s masterpiece, ‘Vegan Chocolate’ .

 I’ll be posting a full review and recipe from the book on August 25th here on Canned-Time.com but for now, you can get bonus entries for the book giveaway.  

Just click the link below to get to my Instagram posting for the Pre-Giveaway-Giveaway details.

Pre-Giveaway-Giveaway Link!

Each Instagram follower and commenter on that posting will get 2 entries for each 1 they post.  It’s a way to thank my Instagram folks and give them a head start on the book review contest later this month.

Why are you still reading?  Click the link already and get entered!!

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30 Minute, No Mess – Spicy Baked ‘Stir Fry’

  30 Minute, No Mess, Baked 'Stir Fry' from Canned-Time.com

This dish is the easiest way I know to enjoy all the flavors and nutrition of a stir fried meal, without the Wok!  

It’s also a wonderful way to use up some older veggies and give them new life for a quick, healthy super.  I used yellow squash and sweet pea pods for this one.  Obviously, a zillion different veggies would have worked just as well.  This one is all about the sauce.

You can make the sauce up a couple of days in advance even if needed – Party food anyone?  And then just clean and cut up whichever veggies you choose.  Put your cut veggies in a deep baking dish.  Pour on the sauce.  Stir and bake.  That’s it.  So good.  So fast.

And your house will have that heavenly smell of just delivered Chinese food, without the expense.  Without the big tip for a driver.

30 Minute, No Mess, Baked 'Stir Fry' from Canned-Time.com

Pour on your sauce and you’re ready to bake!

The sauce has a hint of Thai.  It can be made thin or thick.  I suggest making enough though.  You’ll want some to pour over a little rice as well to make this a quick meal for any night.  30 minutes in the over and your ready to eat. 

 You know I have to sprinkle a little red pepper flakes too.  And why not add some nutritious sesame seeds to fancy up your

“Faux Stir Fry” ?

 

30 Minute, No Mess Stir Fry
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Ingredients
  1. 1/2 Cup Tamari Soy Sauce
  2. 1/4 Cup Brown Sugar
  3. 1 - 2 tsp Chili Oil ( or Sesame to reduce the spice)
  4. 1/2 Cup Water mixed with 1 Tbs. Arrowroot or Cornstarch
  5. 4 Cups Chopped Fresh Vegetables like Squash, Broccoli, Snow Peas etc.
Instructions
  1. Mix all the wet ingredients in a small bowl. Mix your vegetables together in a large bowl.
  2. Pour the wet mixture over 4 cups of fresh chopped veggies to coat. Transfer your sauced veggies into an oven safe large dish.
  3. Bake uncovered at 350 for 30 minutes. Serve with rice or noodles.
Notes
  1. Serves 4 - 5
Canned Time http://canned-time.com/

 

30 Minute, No Mess, Baked 'Stir Fry' from Canned-Time.com

I know you’ll love this one and you’ll love the clean up after.   Let me know when you try it so I can get feedback and more ideas on flavor combinations and how the oven stir fry worked out for you.  Take care everyone and enjoy!

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Spiced Up Tomato-Potato Salad

Spiced Up Tomato-Potato Salad - Vegan, Gluten-free @canned-time.com  #summersalads #vegansalad #veganpotatosalad #potatosalad

 I’m beginning to hide Kale in all kinds of places.  This tangy spiced up version of a healthier potato salad has all the great flavors of what I remember Mom’s Miracle Whip version.  It uses a little jalapeno to give it some bite and vegan mayo for the sauce.  I like keeping my potatoes fairly large when I make a salad like this.  Of course, I could probably eat a bowl of potatoes with just salt and pepper on them, but this is much better than just that of course.  I mixed in cherry tomatoes which give the salad it’s sour tangy hint and also add the slight liquid of the tomato juice to keep it from being too heavy in the summer heat.  I also liked how the crunchy celery blends with the wilted kale for a variety of textures apart from just big chunks of potato.  You can adjust the mustard up or down.  I’m somewhere in between on this recipe with mustard.  I want that vinegar background but I also want some heat and some saltiness.  I think the proportions a well-balanced but of course, test the sauce before mixing it in with the vegetables so that you can make it your own.  

 

close

 Obviously there are millions of potato salad versions out there.  This is just a good place to start to making up your own.  

A healthier way to enjoy traditional tastes.  

Spiced Up Tomato-Potato Salad - Vegan, Gluten-free @canned-time.com  #summersalads #vegansalad #veganpotatosalad #potatosalad

 Spiced Up Tomato-Potato Salad - Vegan, Gluten-free @canned-time.com  #summersalads #vegansalad #veganpotatosalad #potatosalad

What’s your favorite summer salad?  Do you know how to make your Mom’s Potato Salad?           

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Virtual Vegan Linky Potluck Week 5

My top pick from Week 4′s Virtual Vegan Linky Potluck entries is from the fabulous

Jackie – of Vegan Yack Attack fame!

Buffalo Chickpea Ranch Pizza from Vegan Yack Attack - featured on the VVLP week 4 

 Buffalo Chickpea Ranch Pizza!

 

Each Wednesday my web friends, Annie (An Unrefined Vegan, Poppy (Bunny Kitchen), and I will host the Potluck party and you can submit your recipes to any one of our blogs.  The following Wednesday we will share the favorite recipe from each course.  As this is our very first party, please be patient in case there are still some bugs to work out!  The Virtual Vegan Linky Party 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 party (each party 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 Party” 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:

  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.

Hey!!  Have you followed the Virtual Vegan Linky Potluck on Instagram yet?  What about our Pinterest board?  What are you waiting for?

And without further ado!

Here are the top clicks from week 4………….

Appetizers
Zucchini Chickpea Fritters by Yes! I Am Vegan

Zucchini Chickpea Fritters Yes! I am Vegan

Beverages
Strawberry Lemon Sangria by Veggie Girl
Mango Mocktail by A Taste of Sri Lankan Cuisine (no photo available)

Strawberry Lemon Sangria Veggie Girl

Breads
Walnut Scones with Maple Glaze by Farmer’s Market Vegan

Walnut Scones Farmer's Market Vegan

Salads
Thai Tofu Noodle Salad by Parsley in My Teeth

Thai-Noodle-Tofu-Salad Parsley in My Teeth

Soups/Stews
Satay Pumpkin & Carrot Soup by Vee’s Easy Vegan

Satay Pumpkin Soup Vee's Easy Vegan

Main Dishes
Buffalo Chickpea Ranch Pizza by Vegan Yack Attack

Buffalo Pizza Vegan Yack Attack

Desserts
Mexican Chocolate Chip Pumpkin Seed Cake by The Blooming Platter of Vegan Recipes

Pumpkin-Seed-Chocolate-Chip-Cake Blooming Platter

 Get linkin folks!

 



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Kathy Hester’s “OATrageous Oatmeals” – Review and a Crazy Cool Giveaway!!

 

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

 

Kathy Hester’s new book, OATrageous Oatmeals, and OXO make a very tasty partnership! Be sure to enter the giveaway at the bottom of this post to enter to win your own set of OXO goodies.

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

 

 

Pre-order Kathy Hester’s new book, OATrageous Oatmeals, for $15.06 and have the chance to get over $25’s worth of goodies.

Just be one of the first 100 people to email your OATrageous purchase receipt to oatrageousoatmeals@gmail.com it should include your full name and mailing address (for delivery purposes only).

Kathy has some other surprises for everyone who pre-orders including an OATragous newsletter with not-in-the-book oat recipes and special coupons.

 

 

granola titled

Yes, I’ve been having lots of fun testing out some of Kathy’s recipe ideas from the book too!

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

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 Kathy’s Steel-Cut Oat Sausage Crumbles will take you to a new world of meat substitutes.  She’s been kind enough to share the recipe below for them with you as a sneak preview for you as well:

 Kathy Hester's 'OATrageous' book review and a CRAZY COOL Giveaway on Canned-Time.comSteel Cut Sausage Crumbles Photo credit –  Kate Lewis ‘OATrageous Oatmeals’

Steel-Cut Oat Sausage Crumbles From OATrageous Oatmeals
Kathy says, "This is one of my favorite staples and I keep some in the freezer all the time for last minute pizzas. The spices give it a traditional Italian sausage flavor. The oats give it a chewy texture and the spices even turn."
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Ingredients
  1. 1 cup (237ml) water
  2. 1/2 cup (40g) steel-cut oats
  3. 2 teaspoon rubbed sage
  4. 2 teaspoon marjoram
  5. 1 1/2 teaspoon granulated garlic
  6. 1 teaspoon basil
  7. 1 teaspoon fennel seeds
  8. 1 teaspoon thyme
  9. 1 teaspoon oregano
  10. 1/4 to 1/2 teaspoon salt, or more, to taste
  11. 1/4 teaspoon cayenne, or to taste
  12. 1/4 to 1/8 teaspoon black pepper
  13. 1/4 teaspoon ground rosemary or 1/2 teaspoon regular
Instructions
  1. Preheat oven to 350 and cover a baking sheet with parchment paper.
  2. In a saucepan add the water and oats, bring to a boil then turn the heat to low and cook for 10 minutes covered. Mix all the other ingredients in a bowl and set aside.
  3. Cook uncovered for 5 minutes while stirring to help get some of the moisture out. Remove from heat and add in the spice mixture and mix well.
  4. Spoon the oat mixture onto the parchment paper and try to distribute it as close to evenly as possible. Then tear a second piece of parchment paper and put on top an flatten the mixture as much as possible.
  5. Bake for 10 minutes, then pull out and cut lines into the sausage with a spatula. You aren’t trying to move it, just to make more places for steam to escape.
  6. Bake for 5 more minutes. This time scrape and break up the sausage into crumbles with the spatula.
  7. Bake 5 more minutes and it should be easy to crumble. You can sprinkle on pizza and you can even freeze the leftovers for another time!
Notes
  1. makes about 2 to 3 cups
  2. gluten-free, soy-free, oil-free
  3. Per ¼ cup serving: Calories 42.5, protein 1.8 g, total fat 0.8 g, carbohydrates 7.3 g, sodium
  4. 145.3 mg, fiber 1.3 g
Canned Time http://canned-time.com/

 OATrageous Oatmeals is just what you’d expect from Kathy Hester.  Fun. Useful. Delicious.

You’ll just be amazed at how many ways she’s figured out to add a healthy dose of OATS into your life in this book.  Kathy Hester's 'OATrageous' book review and a CRAZY COOL Giveaway on Canned-Time.com

 

 To enter to win a copy of Kathy Hester’s

‘OATrageous Oatmeals’

plus – some cool goodies from  OXO  - enter below.  1 winner over all the blogs will be selected to win it all.  

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

a Rafflecopter giveaway

Contest ends August 4th.  U. S. and Canada residents only please.

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Wild Raspberry Jam

This post is featured in the Virtual Vegan Linky Potluck week 4

Wild Raspberry Jam - from Canned-Time.com

Last weekend, we went up to Gettysburg Pennsylvania for the day.  Thank goodness we happened to be in the town Arts Building because one of their volunteers just happened to have picked 4 quarts of wild raspberries that morning from a field near their farm.  Totally organic, naturally growing gorgeous raspberries!  When I saw her coming in the doorway with them all, she was looking for a place to set them out to sell.  I immediately asked how much?  $1.50 per Pint.  I said, “Excuse Me?”  I knew very well that any major grocery store right now was selling 1/2 pints of non-organic raspberries for twice that price.

“I’ll take 2!” I told her and grabbed my husband, who loves raspberries almost as much as I, and got a $5 bill.  I told her to keep the change and walked away grinning from ear to ear to show him my fabulous find!  

At the end of the event, the woman hadn’t sold the other Pints and asked me if we’d take them for free?  UH, Duh ?  So we came home with a boat load of the most beautifully fresh, tasty raspberries I’ll probably ever eat in my life.  Quite a prize!

 Wild Raspberry Jam - from Canned-Time.com

   But…..I didn’t know just how long they would last so I set out to make a few pints of jam to make sure that none went to waste.Wild Raspberry Jam - from Canned-Time.com

 Wild Raspberry Jam - from Canned-Time.comYou can cook up almost any fresh fruit into a delicious homemade jam in just about 30 minutes in one pot.  Check it out:  Wild Raspberry Jam - from Canned-Time.com

Wild Raspberry Jam
A quick and easy way to preserve summer berries for the fall months. 30 minutes from box to jam jar for a special homemade spread for toast, scones or biscuits. Substitute any summer berry for your own delicious jar of love!
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Ingredients
  1. 3 - 4 cups of fresh berries, rinsed
  2. 1/2 cup water
  3. 1 cup unrefined sugar
  4. 1/4 cup water mixed with 2 Tbs. Arrowroot
  5. pinch of salt
Instructions
  1. Combine all the ingredients - (except for the water / arrowroot mix) in a medium size pot. Heat the fruit mix to a hard boil. Reduce heat to a strong simmer and stir frequently until your liquid in the pot cooks down to a syrup consistency. Stir your water/ arrowroot mixture and then add it in with the fruit. Remove from the heat immediately and stir while the jam thickens more.
  2. To test for doneness, dip the back of a chilled spoon into the fruit. The fruit should coat the back of the spoon if the jam has cooked enough. The jam will not set up firmly though until it is completely cooled.
  3. Set the pot aside to continue cooling while you prepare your jars. Warm two 1/2 pint or 1 pint jar(s) by running very hot water in them for several minutes. This will help prevent the glass jars from breaking from the heat of the cooked fruit and it will make sure that the jars are clean. When the jars are warmed and the jam has cooled for 2 or 3 minutes, carefully pour your jam into the jar(s) Screw on lids, making sure to wipe off any jam from the top rims of the jar. Let your jars sit in a draft free area for several hours to cool.
  4. The jam should set up in a few hours and be ready to serve. Store cooled jars in the fridge for up to 3 weeks or in the freezer for 6 months.
Canned Time http://canned-time.com/

 The perfect match up with your fresh jam?  Some of Kathy Hester’s Southern Style Oat biscuits.  Wild Raspberry Jam - from Canned-Time.com

 What?  You don’t have a copy of Kathy’s new book yet?  That’s cause it’s not for sale YET.  

It is available at Amazon though for PRE-ORDER.  And if you order now you can stop back to Canned-Time on Monday, July 28th for a crazy cool Giveaway to win tons of fun prizes by e-mailing Kathy a copy of your book pre-order receipt.  All the fun details will be here on Monday so don’t miss this one!  Can’t you just taste how those biscuits smothered in tangy jam will taste?  Oh, YEA!

Wild Raspberry Jam - from Canned-Time.com  Great weekend to all and remember – crazy fun giveaway starts right here on Monday!

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Virtual Vegan Linky Potluck week 4

 Welcome once again to the PARTY!

This summer is just flyin’ by isn’t it?  I have another favorite this week to highlight with you from

Week 3′s VVLP.  

It’s from ‘Mama’s High Strung’ love the name.  Coconut Raspberry Ice Pops were my drool worthy recipe from last week.  These beauties need to be in my freezer NOW!!  

Check them out if you missed the linkup in last week’s event:

Mamas High Strung's 'Coconut Raspberry Ice Pops from the VVLP week 3

What will you share with us this week?   Here’s the best of week 3:

Appetizers
> Popeye Hummus by Yes! I Am Vegan
>

Popeye Hummus Yes! I Am Vegan

> Beverages
> Pistachio Milkshake by Chitra’s Healthy Kitchen
>

Pistachio Milkshake Chitra's Healthy Kitchen

> Breads
> Lobiani by Gormandize
>

Lobiani Gormandize

> Salads
> Roasted Butternut Squash & Puy Lentil Salad by VegHotPot
>

Lentil Salad VegHotPot

> Sides (no entries)
>

This Space Available Sides

> Soups/Stews
> Triple Lentil & Cauliflower Soup with Rice by Vegan Runner Eats

 

Each Wednesday my web friends, Annie (An Unrefined Vegan, Poppy (Bunny Kitchen), and I will host the Potluck party and you can submit your recipes to any one of our blogs.  The following Wednesday we will share the favorite recipe from each course.  As this is our very first party, please be patient in case there are still some bugs to work out!  The Virtual Vegan Linky Party 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 party (each party 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 Party” 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:

  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.

Hey!!  Have you followed the Virtual Vegan Linky Potluck on Instagram yet?  What about our Pinterest board?  What are you waiting for?

 Get linkin’!!!


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Skinny Juices: 101 Juice Recipes for Detox and Weight Loss by Danielle Omar

Skinny Juices:  101 Juice Recipes for Detox and Weight Loss by Danielle Omar - a book review on Canned-Time.com

With 101 Juice recipes and ideas, Danielle Omar’s ‘Skinny Juices’ is a must for anyone concerned for their health.

Danielle Omar knows Juicing.  She’s written a reference guide for those who’ve never juiced, want to juice more or even those who’ve juiced for years and want to perk up their regular recipes for juicing.  She know’s her fruits and veggies.

Skinny Juices: 101 Juice Recipes for Detox and Weight Loss by Danielle Omar - a book review on Canned-Time.com

Danielle’s writing style isn’t flamboyant.  She writes for the health concerns of others and includes all the science and techniques to back up her instructions and concerns.  She has a clear and uncluttered way of getting her information to us without being boring or repetative as well.  Her recipes are simple, easy to make and fun to drink most of all.  She explains the how’s and why’s of juicing, the differences between juicing and just blending, and how each combination will help and effect your body.

‘Skinny Juices’ is a fabulous reference to start any Detoxification program as well.  Danielle goes through step-by-step instructions for detox.  She explains benefits, concerns and methods for your plan.  And she does it all with simplicity and common sense instructions to get you started.  I made several of her drink combinations on the first day that I had her book.  They all have just enough sweet to keep your taste buds happy and just enough ease to keep you going for the second and third day’s drinks.

“Blue Love”  - page 201

Skinny Juices:  101 Juice Recipes for Detox and Weight Loss by Danielle Omar - a book review on Canned-Time.com

 

What I really enjoyed about Danielle’s book is how she highlights the differences between juicing and just blending, how to design your own, economical detox plan to suit your own needs, choosing a juicer, and even tips for incorporating juicing into your permanent lifestyle.  She includes juicing recipes for so many different health concerns; There are Detox, Weight Loss, Immunity, Anti-Aging, Digestion Health and Cancer Fighting juices.  Not too many pictures, but then how many juice glasses do your really need to see?  

This book would be fantastic to have with you all the time for a recipe library and reference for all who want a healthier way to live.  I really did enjoy reading all the details of all the different vegetables and fruits for the drinks.  Danielle lists all the whys and hows certain things should be included in your drinks.  A really great guide for beginners and experts alike.

Skinny Juices:  101 Juice Recipes for Detox and Weight Loss by Danielle Omar - a book review on Canned-Time.com

Danielle is sharing one of the drink recipes from the book, ‘Cucumber Cooler’ – a wonderfully fresh blend of Watermelon, Cucumber, Lime and Mint.  I really loved how the lime brought out the flavors in the watermelon while masking the cucumber.  It’s just great served really cold or blend it together with ice for a slushie.

Cucumber Cooler 

The popular duo of watermelon and cucumber is perfect for rehydrating on a hot summer day.  High in water and electrolytes, this juice balances the fluid levels in your body and keeps you cool…as a cucumber.

Ingredients:  

2 cups chopped watermelon (peeled and seeded)

1 large cucumber

1 handful mint leaves

1 – 2 limes

Juice.

Calories: 98, Fat: 1 g., Saturated Fat: 0 grams., Fiber: 1 gram, Protein: 3 gram., Carbohydrate: 29 grams, Sugar: 18 grams.

 

If’ you’d like to try winning a copy of Danielle Omar’s ‘Skinny Juices’  for yourself just leave a comment on this post and let me know what health concerns you would like to help with juicing.  I’ll be selecting one winner at random on Friday, July 25th.  

U. S. and Canada residents only please.

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Cucumber Cooler  from ‘Skinny Juices’ by Danielle Omar. Reprinted with permission from Da Capo Lifelong, © 2014
I was provided with a copy of Danielle Omar’s ‘Skinny Juices’ for review although I was not obligated to do so.
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Cara’s Quick Pickled Veggies

 

Cara's Quick Pickling Veggies - from Canned-Time.com

Cara of ‘Forks and Beans’ fame has a wonderfully quick pickling process that anyone can follow and preserve some of this summer’s fresh veggies.  It’s simple ingredients and flavors go perfectly with summer meals, picnics or just for plain snacking on hot days.

Thanks Cara.  Find Cara’s new book out this month HERE.  

Cara's Quick Pickling Veggies - from Canned-Time.com

 Cara's Quick Pickling Veggies - from Canned-Time.com

Cara's Quick Pickled Veggies
I'm not afraid of the 'Canning' process. I've done so many batches in the last 10 years it's a breeze. But I understand the hesitation and contamination concerns that those without experience may have when it comes to pickling fresh vegetables. Cara has a quick recipe that I used as my base here for extending the life of those summer veggies and adding a lot of zing in the process, without all the fuss of traditional canning methods. These will whip up in time for dinner, or keep them in the fridge for a week or two and they just get better and better. Thanks Cara!
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Ingredients
  1. 3 - 4 cups of Fresh, washed veggies (beans, cauliflower, cucumber, carrots, etc.) chopped or sliced
  2. 3 cups filtered Water
  3. 1 cup Rice Vinegar
  4. 4 Tbs. Unrefined Sugar
  5. 2 tsp. Sea Salt
  6. 1 tsp. Garlic Powder or w cloves finely diced
  7. 1 tsp Red Pepper Flakes (more if you'd like)
  8. 2 tsp. Yellow Mustard Seed
  9. 1 tsp. Dried Dill
  10. 1/2 tsp. Onion Powder (optional)
Instructions
  1. In a medium size sauce pan, bring water, sugar, vinegar and salt to a boil. Remove from heat and set aside to cool some.
  2. Fill jars with vegetables, combine the remaining spices and divide evenly between the jars.
  3. Pour the cooled pickling water over the veggies to cover completely. You may have some liquid left over. The first time I made this batch I had to make a second batch of liquid to fill the jars so I've increased the amounts some here.
  4. Seal the jars and let sit on the counter until completely cool to the touch. Refrigerate for up to 3 weeks.
Notes
  1. Makes about 1 1/2 Quarts or 3 Pint size jars.
Adapted from Forks and Beans
Adapted from Forks and Beans
Canned Time http://canned-time.com/

Have a great weekend everyone. 

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Virtual Vegan Linky Potluck week #3

It’s that time again already?  Wooh!  This year is flying by.  Another week of winning recipes from our Virtual Vegan Linky Potluck.  

QUESADILLAS-2 

This week, a had another favorite with all the entries.  Hard to choose 1 but I’m forever tempted by any dish with a Mexican flare.         Vegan Runner Eats entered a fabulously easy and affordable dish with many varieties and as healthy as it is delicious.  Check it out by clicking on the picture above.

Here’s a review of how the link up works:

Each Wednesday my web friends, Annie (An Unrefined Vegan) , Poppy (Bunny Kitchen), and I will host the Potluck party and you can submit your recipes to any one of our blogs.  The following Wednesday we will share the favorite recipe from each course.  As this is our very first party, please be patient in case there are still some bugs to work out!  The Virtual Vegan Linky Party 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 party (each party 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 Party” 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:

  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. 

  Thanks everyone for giving the Linky Potluck another great week.  Here’s the top performers in each category:

Appetizers
Caramelized Onion & Kale Dip from Yup! It’s Vegan

Appetizer Winner Virtual Vegan Linky Potluck

Beverages
Masala Chai from Chitra’s Healthy Kitchen
Egyptian Limoonada from Gormandize

Beverage Winners Virtual Vegan Linky Potluck

Breads (no entries)

ThisSpaceAvailableBread

Salads
Raw Kale Shiitake Mushroom Salad from Urban Naturale

Salad Winner Virtual Vegan Linky Potluck

Sides
Mint Coriander Tapioca Pilaf
from Divine Spice Box

Side Dish Winner Virtual Vegan Linky Potluck

Soups/Stews (no entries)

ThisSpaceAvailableSoup

Main Dishes
Rainbow Chard & Smoked Tofu Tart from flavourphotos
Asparagus & Tomato Tart with Cashew Ricotta from VeggieGirl

Main Dish Winners Virtual Vegan Linky Potluck

Desserts
Vanilla Wafer Cookies from Fran Costigan
Cranberry & Spirulina Bliss Balls from Modern Day Missus

Dessert Winners Virtual Vegan Linky Potluck

 

Thanks to everyone who participated!

Okay, here we go………enter your entries for this week below by clicking on the link.

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Denise’s “Double Mint Chocolate Muffins, Eggs & Bacon” – from Pink Vegan – Breakfast In Bed-Fest entry #7

2014 'Breakfast In Bed-Fest' on Canned-Time.com My ‘Breakfast In Bed-Festival’ this year is really just a sneaky way of sharing my favorite Vegan bloggers best breakfast recipes with you all and having a bit of competitive fun all the while.  As I have said too many lots of times before, I leave out for work in the pre-pre-dawn hours, more like the middle of the night for some, I’m sure. I don’t get the luxury very often to enjoy a wonderfully fresh home made breakfast to enjoy in the comfort of my home.  So I’m hosting a little monthly highlight this year of the best of the best in healthy breakfast ideas for days when I am able to spend more time enjoying breakfast. I’ve asked 12 of the most creative, health conscious and economically minded  bloggers to each share 1 breakfast that highlights both their own website and their own ingenuity for eating healthily, kindly and creatively.  At year’s end, we’ll have a little vote on which month’s posting you all enjoyed the most and congratulate the winner with a few kind words and some prizes.  There’s a Pinterest board you can follow to see how the event unfolds each month with all the recipes and news about my Breakfast In Bed-Fest and it’s participants.  

This month, I’m welcoming Denise

from Pink Vegan.

Her ‘Double Mint Chocolate Muffins, Eggs & Bacon’

are the 7th Breakfast In Bed-Fest entry.

 
I’d like to thank Angela for inviting me to participate in this event !!!  It is VERY exciting !!!  When I think of breakfast at a Bed & Breakfast place, I think of eggs, toast and bacon.  SO, I decided to make a vegan version of these !!!!  (only I made muffins instead of toast).  I hope you enjoy the recipes !!
 
Sweet Potato Spinach Tofu Scramble
 
I think these are MUCH better if the package of tofu is frozen first.  Just make sure to take it out of the freezer in advance so it will be thawed when you are ready to make these. I combined my 2 favorite scramble recipes: my spinach scramble and my sweet potato scramble . The sweet potato adds a nice flavor to the tofu scramble. 
 

Ingredients:
1 cup chopped veggies of your choice (I use bell peppers and onion) 1-10 oz package of frozen spinach, thawed and drained 1 cup chopped sweet potato  ——– 1 pkg firm or extra firm tofu (water packed), drained and squeezed dry 1/2 tsp turmeric 1/2 tsp garlic salt 1 tsp onion powder 1 tsp garlic powder 1/4 tsp black pepper 1 tsp dried mustard powder 2 Tbsp Nutritional Yeast Flakes  ——– 1/4 cup coconut bacon (optional)

 

Directions: Drain the package of tofu and squeeze to get out as much water as possible.  Cook the sweet potato in the microwave for a couple minutes to soften.  Then cut the sweet potato into chunks and add to pan. I actually cook the veggies in the pan with a little water to soften them and slightly caramelize them - before adding the tofu . Then crumble the tofu and add to the veggies in the pan.  Add all spices. Add the coconut bacon when the scramble is almost done. Cook over medium-low heat until they are the consistency you like.  I happen to like mine on the drier side (because I usually put ketchup on them !!!).  

 
 
Coconut Bacon
 
All the Coconut Bacon recipes seem to be basically the same.  I adjusted the amounts according to my liking !!!  I reduced the liquid smoke by quite a bit because I didn’t want a strong liquid smoke flavor.
 
  
Ingredients:
 

2 cups unsweetened coconut flakes 

1 tsp liquid smoke

1 Tbsp Bragg Liquid Aminos

1 Tbsp maple syrup

1/4 tsp SMOKED PAPRIKA

 

Directions:

Put all ingredients in a plastic bag and shake well so the coconut flakes  are evenly coated.

Lightly spray a baking sheet with oil and arrange coconut flakes in a single layer on the baking sheet.

Bake at 325 degrees for about 15 – 20 minutes or until nicely browned. Turn the coconut flakes over every 5 minutes so they cook evenly.  The coconut flakes will get crispy as they cool.  These burn quickly, so make sure to check and turn every 5 minutes.

 
 
Double Chocolate Mint Muffins 
 
These are REALLY good…they have a nice mint flavor – not too strong.  The chocolate chips are a nice addition.   They have a rich chocolate flavor.   
Ingredients:
1 and 1/4 cups whole wheat flour  1/4 cup Sucanat   (or brown sugar)  1/3 cup unsweetened cocoa powder

1 tsp baking powder 1/2 tsp baking soda

1/8 tsp salt

1/2 cup vegan chocolate chips 

 ——–

3/4 cup unsweetened applesauce

3/4 cup unsweetened almond milk

1 tsp vanilla extract

2 tsp Peppermint Extract

2 large very ripe bananas, mashed

 

Directions:

Mix applesauce, milk, vanilla, peppermint, and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

 
 I started this blog because I am always modifying recipes and usually don’t write down the changes I make; therefore, it is hard to recreate the recipe again…..Or, I can’t even find the original recipe I modified. I decided if I started a blog, I could easily find my recipes !!!!!! Also, instead of e-mailing recipes to friends and family, they can just look at the blog. As a vegan, I am always looking for healthy recipes that are easy to make and taste good. I try to make all my recipes without any added oil. 
 

 

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Gluten Free Sesame Oat Biscuits

I’m a biscuit Girl.  Always have been.  If I had to choose between sliced bread, rolls, croissants or a crispy, flaky biscuit I’m always on the side of the last.  I grew up on having quick and simple biscuits like these a couple of times a week sometimes.  These oat biscuits are a little more healthy in the long run than Mom’s but just as easy to make and just as tasty with a bowl of soup, a salad, or just slathered with jam.

The biscuits my Mom always made us were one of the first things I attempted to re-create when I was out on my own.  When I first had to figure out how to eat what I was used to eating without spending any of my preciously vulnerable weekly income.  I did have one week in my sophomore year when I knew on Sunday that I had $20 to live on until Friday.  I decided in my ignorance and youth to buy just Diet Pepsi of all things, to get me through.  I survived that week.  But I sure would have been better off if I’d had a few of these biscuits to soak up all the soda in my gut……

I think back to that time in my life when I thought nothing of driving from Central North Carolina up to D. C., late at night after exams,  with no cell phone (they didn’t exist) and just exactly enough change in the car for the Richmond toll booths to get home.  What was I thinking?  Now, I walk to the store down the street and have to take a drink, my cell, some cash of course, and a credit card with an open to buy greater than what my first house cost me.  Times change.  But biscuits, biscuits stay the same and just keep on givin’  I’m a biscuit Girl cause that’s how I was raised I guess.  Plain and simple.

Gluten Free Sesame Oat Biscuits from Canned-Time.com

 Enjoy, if you’re a biscuit Girl that is.

 Gluten Free Sesame Oat Biscuits from Canned-Time.com

Featured on the Virtual Vegan Linky Potluck

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Guest Post – Jonny Fresh + Pecan Hazelnut Danish + A Giveaway!!

Raw Vegan Pecan Hazelnut Danishes with Strawberry Banana Filling and Lemon Glaze from Jonny Fresh on Canned-Time.com I found Jonny on Pinterest this spring and have admired his quest for raw, fresh food recipes ever since.  His creativity and talent for combining wonderfully fresh flavors is magical.  You can see some of his work in this Guest post he did for me along with the recipe for his beautifully delicious Pecan Hazelnut Danishes.  Enter to win one of Jonny’s new E-Book, “Raw Food Made Fun, Easy and Beautiful” as well.   A World Wide Giveaway!  Yeah!!   Raw Vegan Pecan Hazelnut Danishes with Strawberry Banana Filling and Lemon Glaze from Jonny Fresh on Canned-Time.com   So Here’s Jonny!   Raw Vegan Pecan Hazelnut Danishes with Strawberry Banana Filling and Lemon Glaze from Jonny Fresh on Canned-Time.com   Raw Vegan Pecan Hazelnut Danishes with Strawberry Banana Filling and Lemon Glaze    Before creating a dish for the great honor that this guest post is, I asked my facebook fans what kind of recipes they were looking for. One woman said she wanted something she could serve her kids for breakfast. It immediately caught my eye out of all the answers, and so I started scheming. I wanted to do something that hadn’t been done before. I only found one Raw Danish throughout the whole interweb, and they looked more like crackers. These Danishes are thick, chewy, and most importantly, perfect for kids. Especially ones that are accustomed to traditional grain heavy western breakfasts. Really, I made this recipe thinking of myself as a kid ;)     Raw Vegan Pecan Hazelnut Danishes with Strawberry Banana Filling and Lemon Glaze from Jonny Fresh on Canned-Time.com   I grew up on lucky charms, ego waffles and aunt jemima doused pancakes. Then transitioned to the full english breakfast when I took cooking into my own hands. It took me a long time to give up the custom of eating a very heavy, grain-filled breakfast. I had deeply ingrained in myself the belief that I needed a big breakfast to go about my day in any sort of productive manner. The irony was that the complete opposite is now true. The lighter my breakfast the more productive my day tends to be these days. However, when I was transitioning to raw I still needed that heavy breakfast, mentally, and I settled for a nearly identical raw granola every day for months on end. If only I had the know how and tools to make these bad boys back then.     Raw Vegan Pecan Hazelnut Danishes with Strawberry Banana Filling and Lemon Glaze from Jonny Fresh on Canned-Time.com   These Danishes are a nice balance between sweetness and savory that is quite typical of western breakfasts, particularly of the pastry variety. They’re not fluffy, like traditional Danishes are, but alas, I have yet to figure out how to make a raw fluffy pastry. If you know how, please do share in the comments. They are however, really, really, delicious, and completely satisfy that craving for a heavy breakfast that still pops up in my life.   Enjoy!   Raw Vegan Pecan Hazelnut Danishes with Strawberry Banana Filling and Lemon Glaze from Jonny Fresh on Canned-Time.com

Raw Vegan Pecan Hazelnut Danishes with Strawberry Banana Filling and Lemon Glaze
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Ingredients
  1. Danish
  2. 1 ¼ cup Pecans (soaked & dehydrated)
  3. 1 ¼ cup Hazelnuts (soaked & dehydrated)
  4. ½ cup Psyllium Husk
  5. 3 tbsp Nutritional Yeast
  6. ½ tsp Salt
  7. ½ cup Dried Figs soaked in ½ cup Water for 2 hours
  8. 2 tsp Lemon Juice
  9. ½ cup Young Coconut Meat
  10. ½ tsp Vanilla Extract
  11. 1 tbsp Coconut Water
  12. Filling
  13. ½ cup Young Coconut Meat
  14. ½ cup Strawberries
  15. 2 tbsp Liquid Sweetener of Choice
  16. ¼ cup Chopped Banana
  17. 1 Vanilla Bean
  18. ½ tsp Lemon Juice
  19. Thinly Sliced Strawberries
  20. Glaze
  21. ½ cup Young Coconut Meat
  22. 1 tbsp Liquid Sweetener of Choice
  23. 1 tbsp Lemon Juice
  24. A Pinch of Salt
Instructions
  1. Blitz Pecans and Hazelnuts for Danish in Food Processor until you get a meal consistency.
  2. Mix thoroughly in a big bowl with Nutritional Yeast, Psyllium Husk and Salt.
  3. Blend all other Danish Ingredients in a blender until smooth.
  4. Add liquid mix to dry mix and stir until you've got malleable dough.
  5. Form into little Danish sized oval “boats” with your hands on the mesh screen of a dehydrator tray. Having a groove in the middle is important as the Filling is quite liquid and will spill out if the Danish is too flat. The way to form them is to make the ovals first and then using a spoon and your thumbs, carefully pushing a groove down in the middle. You should get around 7-8 boats that are each around 4 inches long, 2.5 inches wide and 1-1.5 inches high.
  6. Put in dehydrator at 115 Fahrenheit for 6-8 hours.
  7. Blend all filling ingredients until smooth and creamy.
  8. Pour filling into boats and top with thinly sliced strawberries.
  9. Blend all glaze ingredients, pour into piping bag or icing syringe and glaze Danishes.
Notes
  1. Tools: Food Processor, Blender, Dehydrator
  2. Reprinted with permission from Jonny Fresh from 'Raw Food Made Fun, Easy & Beautiful'
Adapted from Reprinted with permission by Jonny Fresh
Canned Time http://canned-time.com/

Raw Vegan Pecan Hazelnut Danishes with Strawberry Banana Filling and Lemon Glaze from Jonny Fresh on Canned-Time.com  To enter to win a copy of Jonny Fresh’s E-Book “Raw Food Made Fun, Easy & Beautiful click below.   Contest runs through July 18th.  World wide entries accepted.  Winners will be contacted on July 19th.  Please respond promptly or a new winner(s) will be chosen at random.     a Rafflecopter giveaway

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Photos and recipe courtesy of Jonny Fresh – reprinted with permission

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Southwestern BBQ Vegetable Hash with @BeyondMeat Crumbles

Southwestern BBQ Vegetable Hash with #beyondmeat crumbles on Canned-Time.com   

My first attempt at using Beyond Meat products went so well yesterday.  I can’t wait now to try out all their other non-meat products in my recipes.  It was kinda weird using ‘meat’ again?  The taste in this hash was spot on.  I originally planned on mixing up just a simple vegetable spicy hash with potatoes, onion and some yellow squash I needed to use.  This turned out much more tasty with red beets, celery, Southwestern seasonings, a tiny touch of liquid smoke, and of course,

the Beyond Meat Feisty Crumbles.

package pic

 I purchased this 11 oz. bag at Whole Foods Grocery.  They were on sale for $4.99 which made them comparable to what a package of lean ground beef would have been for the recipe anyway.  11 grams of protein per serving.  The product’s main component is pea protein.  Who’d a thought?  A very tasty alternative to meat I’d say.  I can’t wait to use this ‘Feisty’ Beyond Meat in chili and Sloppy Joes.  And if I had known the southwestern flavors would be so good, I most likely would have picked up some chips to scoop up my hash with.  It really is a perfect Mexican dish as well.  My vegetables in the hash are seasoned with dry BBQ flavors but you could take this any way you’d like.  Italian, Greek.  I’ll be trying a lot of different varieties now.  Can’t wait!

 Plus they have a spectacular looking burger hitting stores soon that has more iron and protein than beef, fortified with calcium, antioxidants, a bunch of B vitamins including………you guessed it ‘B12′  with more Omegas than Salmon.  

To get updates on the Burger launch and where to find it in stores near you just tweet the phrase:

HEY @BEYONDMEAT, I WANT TO
#FEEDTHEBEAST! PICK ME TO WIN A FREE
BEAST KIT
 BEFORE IT HITS STORES THIS FALL!

So, back to my veggie hash.

Southwestern BBQ Vegetable Hash with #beyondmeat crumbles on Canned-Time.com

I really loved all the veggies soaked up in the BBQ flavors.  I sautéd the onion, celery and beet pieces first in some Earth Balance and then added in the potatoes and squash.  If you don’t want all your veggies to have a pink tint (like mine did from the beets) then use yellow beets or cook the beets first and they’ll lose a bit of there color.  But the whole dish did workout texture wise and I was really pleased to have it mixed in with the ‘beef crumbles’ as I’ve said.  It would be a great dish without that, so don’t Foofoo it if you can’t get your hands on some Beyond Meat yet. 

Southwestern BBQ Vegetable Hash
Serves 4
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Ingredients
  1. 2 - 3 Tbs. Vegan Butter
  2. 1 Red Onion, diced
  3. 1 Medium Beet, diced
  4. 1 Medium Potato, diced
  5. 2 Celery Stalks, diced
  6. 1 large Yellow Squash, diced
  7. 1 small Jalapeno, diced
  8. 1 11 oz. package of @BeyondMeat Crumbles *Feisty flavor
  9. 1/4 tsp liquid Smoke (optional)
  10. 1 Tbs. Tamari Soy Sauce (Gluten Free)
  11. 1 Tbs. BBQ powdered rub of choice
Instructions
  1. In a medium size sauce oven safe pan, preferably an iron skillet, heat butter, onion, celery and beets. Saute until they have softened some stirring while they cook up. Add in all other ingredients. Stir to combine and cook on medium heat for about 10 minutes. Preheat oven to 325. Remove from stovetop.
  2. Move your pan to the oven and cook an additional 15 minutes, covered. Broil for 5 more minutes uncovered to brown the top some. Serve hot with salad or soups.
Canned Time http://canned-time.com/

 Southwestern BBQ Vegetable Hash with #beyondmeat crumbles on Canned-Time.com

You have to try this one.  Hope you’re having a great week and be sure to stop back on Friday for a guest post from Jonny Fresh featuring his new E-book.  Plus, Friday is the last day to enter to win a copy of Gena’s new book.  Don’t miss it!  ♥

 

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Virtual Vegan Linky Potluck Week #2

Hey, hey, hey!!  You guys made the VVLP debut a fantastic success last week.  Thank you!

Rubber Cowgirl's 'Red Apple Pie' from the Virtual Vegan Linky Potluck week 1

So, we’re off to do it all again this week, and every Wednesday here after!  Don’t know what on earth I’m talking about?

Here’s a review of how the link up works:

Each Wednesday my web friends, Annie (An Unrefined Vegan) , Poppy (Bunny Kitchen), and I will host the Potluck party and you can submit your recipes to any one of our blogs.  The following Wednesday we will share the favorite recipe from each course.  As this is our very first party, please be patient in case there are still some bugs to work out!  The Virtual Vegan Linky Party 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 party (each party 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 Party” 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:

  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.

 

Here’s our most popular link ups from week 1 of the Virtual Vegan Linky Potluck:

Appetizers Basil & White Bean Dip from House Vegan

Beverages Cherry Limeade from Bunny Kitchen

Breads Quick Mini Vegan Cinnamon Rolls from House Vegan

Salads Kale Superfood Salad from Modern Day Missus

Sides Sweet Potato Hash Browns from Yes! I’m Vegan

Soups/Stews Green Tea Noodle & Leek Soup with Shiitakes from Gormandize

Main Dishes Chipotle Tempeh Pizza from Veggie Girl

Desserts Red Apple Pie from Rubber Cowgirl

Rubber Cowgirl's 'Red Apple Pie' from the Virtual Vegan Linky Potluck week 1

My personal favorite from this group of lovelies last week is Red Apple Pie from Rubber Cowgirl.  Pie freak that I am, I fell in love with Rachael’s simple and delicious crust and that filling!  Wow.  What an adorable little video to go with too!  So cute.  I’ll be posting Rachael’s pic to my Instagram today at the brand spankin’ new

Virtual Vegan Linky Potluck Instagram page

Be sure to ‘follow’ our new page to see news on winners each week!

Thanks Rachael!

So let’s get some new linky entries then, okay?  Thanks everyone for giving the Linky Potluck a great start ♥

Okay, here we go!  Enter your recipes below:

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My perfect ‘lunch-on-the-go’ = Raw – Kale Mango Pepitas Seed Tacos

Raw - Kale Mango Pepitas Seed Tacos

 This past month I’ve been concentrating much more on finding unprocessed foods to take on my workday.  It’s challenging to say the least being in a car, sometimes a hot car, all day and trying to eat a healthy fresh meal that will keep me going as well as satisfy my taste buds.  I’ve had a lot of success with homemade bars and balls.  A new favorite is a Chocolate Peanut Protein ball.    They’re so quick and inexpensive…and tasty.  This week, I discovered what will seem like much to simple a meal to share in a post to most.  A kale leaf wrap that I fill with fresh mango, pepitas seeds, a little Justin’s Almond butter (yum) and a couple dates.  This one packs well if nothing else.  And the flavor combination was so delicious I just had to mention my find.  

Raw - Kale Mango Pepitas Seed Tacos

 Speaking of finding, on Tuesday I found myself and about 40 other fans of Choosing Raw at a juice bar in D. C. celebrating Gena Hamshaw’s new book, “Choosing Raw, making raw foods part of the way you eat”

Raw - Kale Mango Pepitas Seed Tacos

 If you missed my review of Gena’s book Friday,  please be sure to click back to it and enter to win a free copy while your there.

Choosing Raw by Gena Hamshaw

Gena wrote up a fabulous post about the whole book launching party and I’ll refer you to her for the scoop.  It was a fun night even if I was totally out of my element in the city by myself at night, but I was so proud of Gena and her book, I wouldn’t have missed it for the world.  She’s got a special man in her life now that we all got a look at too.  She beams from ear to ear whenever she talks about him which is so refreshing.  So happy for her success and  her new adventure being an author and moving back up to N. Y. C.  I was lucky to have been invited to her launch now that she’s leaving D. C.  She’ll be missed here but we wish her all the luck and happiness she can handle up north ♥ 

Raw - Kale Mango Pepitas Seed Tacos

 Try these kale tacos. I found I wanted a couple more when I was done eating what I had so bring enough to make plenty.  They’re delicious. 

Have a great week! 

Raw - Kale Mango Pepitas Seed Tacos

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Gena Hamshaw’s new book – “Choosing Raw: Making Raw Foods Part of the Way You Eat”

“I’m 100 % Vegan and I’m as Raw as I need and want to be”  -  Gena

Let me say just one thing to start off my tale of just how creative and delicious Gena’s new book is and how happy I am for the opportunity to offer 1 copy to a reader in a giveaway.

This book is a joy to read.  And I don’t normally read cookbooks.

It’s going with me next month to Alaska.  May have to sneak it there.  But – it’s going!  No, I definitely won’t be cooking on my trip but I’ll be reading and learning from a great resource, one of the best in my mind, on how to eat the best food for your body and still enjoy it.

I’m a long time reader of Choosing Raw.  I’ve used Gena’s recipes and fallen in love with her writing and her ways.  She talks to people, not at them, about life, food and how problems can be solved in our diets.   She’s a truly gifted communicator and beyond that even……….she is smart as heck! 

You may or may not have your hands on a copy of Choosing Raw:  making raw foods part of the way you eat yet.  So I thought I would highlight a couple of my own favorites from Choosing Raw, the blog, first.  You can savor these first and then I’ll give you a peek into some of the recipes from the new book.   

First my blog favorites:

Gena's 'Chocolate Peanut Protein Balls' from www.ChoosingRaw.com

Chocolate Peanut Protein Balls

 These little raw chocolate gems are also going to Alaska with me.  They go lots of places with me since I’ve discovered how simple they are to make and how simply delicious they taste.  A must try for everyone who needs an easy, healthy snack on the go.

Gena's 'Spicy Peanut Kale Salad' from www.choosingraw.com

Spicy Peanut Kale Salad

 An Iceberg Lettuce farmer’s nightmare.  Once you’ve learned the art of “Salad Massaging” you’ll never go back to limp greens!  Not only is the dressing in this salad as close to my own personal favorite version as possible, but then it goes on the kale and keeps, even over night, so that I can pack a salad all ready to go for lunch, the night before.  I actually think it gets better the next day.  Check it out.

 

 But now, on to the new book..…..

“After so many years of assessing a meal numerically, in macronutrients and calories and grams of this or that, raw foodism allowed me to pay attention to the beauty and value of my food. ” – Gena

 

9780738216874

 The best Vegan cookbook yet…and there are a bunch out there.  I was always thrilled with the recipes and writings from Gena’s blog, Choosing Raw.  She’s honest to a fault and brings such valuable information to us through her own experiences, trails and triumphs.  And you know, she’s pretty funny at times too!  This girl can cook, but more importantly, she can communicate.  I’m certain that this new book will become a Vegan bible of sorts for those new and old to the process of preparing cruelty free, nutritious and delicious meals.  Gena has gloriously simple ways of making things make sense when she writes.  Her descriptions and experiences bring the foods she prepares alive and make you just want to eat everything on the page!  And the brave, deliberate chapters explaining the how’s and why’s of Veganism are so relevant and heartfelt you can’t keep from feeling what she feels.  Gena takes you through how she got to the healthy living style she enjoys now.  A precious book that should be in everyone’s collection.  This one will stay on the counter, not buried on a shelf.

 

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

Raw Peach Cobbler – page 233

 

“Interestingly enough, it was in developing more awareness as a consumer–particularly with regard to animal welfare–that I was able to develop a joyous, meaningful, and lasting relationship with food”  - Gena

Raw Peach Cobbler
Serves 6
Summer is the best season for raw desserts. After all, what better way is there to show off a bounty of berries or stone fruits than in a decadent raw treat? In this raw spin on summery fruit cobbler, juicy peaches are married with a pecan crumble topping and kissed with a hint of cinnamon and nutmeg. The recipe is easy to make and even easier to devour.
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Topping
  1. 1 cup Pecans
  2. 1 1/3 cups pitted Medjool Dates
  3. 1/8 teaspoon sea salt
Filling Ingredients
  1. 2 Tablespoons pure Maple Syrup
  2. 1 teaspoon ground cinnamon
  3. 1/4 teaspoon grated nutmeg
  4. 2 teaspoons freshly squeezed lemon juice
  5. 4 cups skinned, pitted, and sliced peaches
Instructions
  1. Whisk together the maple syrup, cinnamon, nutmeg and lemon juice.
  2. Drizzle onto the fresh fruit, and allow it to marinate for an hour or so.
  3. In a food processor fitted with the "S" blade, grind the pecans until they've become a coarse meal. Add the dates and sea salt, and process until the mixture is still crumbly but sticks together easily.
  4. Turn the peaches out into an 8-inch square cake pan, a pie dish, or a small, rectangular casserole dish. Sprinkle the topping over the peaches.
  5. Leftover cobbler will keep in an airtight container in the fridge for up to 3 days.
Notes
  1. From Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014
Canned Time http://canned-time.com/

 And a few more gems from the book that I’ve tried so far:

 

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

Ginger Miso Dressing – page 128

 

 “Beyond all this arguing about how animals die, we often lose sight of the fact that animals die.” – Gena

Cherry Vanilla Tahini Ice Cream - Gena Hamshaw's "Choosing Raw: making Raw Foods part of the way you eat"

Cherry Vanilla Tahini Ice Cream – page 245

 

Carrot & Zucchini Pappardelle with Pesto & Peas Gena Hamshaw's "Choosing Raw: making Raw Foods part of the way you eat"

Carrot & Zucchini Pappardelle with Pesto & Peas – page 229

 

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

Chocomole – page 111 ( try this one first, it’s a dream come true)

I knew that this book would be special.  I knew that Gena would put her heart and soul into giving us the best from her knowledge of food and nutrition.  What surprised me was the bold, matter-of-fact section on Animal Welfare in the world.  I’ve never had more respect for a blogger than for Gena after I read this section.  In a first book, a food book, to go this direction with dignity and facts about our animal friends is truly exceptional for a new author.  Vegans are used to hearing the disgusting and intolerable facts and seeing the deplorable pictures of cruelty.  They don’t lose their hideousness over time.  And Gena has included this section knowing that non-vegans may be very surprised in her narration of just how factory farming is effecting our diets, the environment, and of course, the lives of animals all over the globe.  Without gore and guts, she’s opening the conversation to all.  Bless you Gena for having such a courageous and empathetic spirit for us all.  For the animals.

 

 Enter below to win a copy of Gena Hamshaw’s “Choosing Raw – making Raw Foods part of the way you eat”

Contest is limited to U. S. and Canadian residents only please.  Ends July 11, 2014.

  a Rafflecopter giveaway

  Thanks for visiting!  For more Canned-Time.com,  follow me on Facebook,  Twitter,  or Pinterest, subscribe via Email.pimEnter your email address below to receive all the fun filled recipes, life stories and free food ideas.Delivered by FeedBurner
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Virtual Vegan ‘Linky’ Potluck Debut

 

Virtual Vegan "Linky" Potluck 

Well welcome to the Party!  The Potlucks have officially grown to a weekly event now!  

Each Wednesday my web friends, Annie (An Unrefined Vegan, Poppy (Bunny Kitchen), and I will host the Potluck party and you can submit your recipes to any one of our blogs.  The following Wednesday we will share the favorite recipe from each course.  As this is our very first party, please be patient in case there are still some bugs to work out!  The Virtual Vegan Linky Party 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 party (each party 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 Party” 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:

  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.

Okay, here we go!  Enter your recipes below:


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Fennel Frond Gluten Free Breadsticks and “A Writing Process Blog Tour”

 Canned-Time.com 'A Writing Process Blog Tour' featuring @VeganMiam @SelahVictor & @GlueandGlitter

This beauty is my web friend, Rika.  Isn’t she just an Asian goddess?  

Rika - "A Writing Process Blog Tour"

Rika asked me to join the bandwagon and write-up a post for the ‘A Writing Process Blog Tour’ that’s going around these days.  Thank you Rika.  You’re a very special lady and some day, if we ever get to meet in person, I’m gonna give you the biggest hug for having such a big heart.  

Here’s a little more about my special web friend Rika:

Rika is the recipe developer, food blogger and part-time photographer behind vegan miam. She runs a vegan food and travel blog with her photographer and partner Doni. Rika + Doni are based in Oregon, but living elsewhere as often as possible. The term “miam” is just a way of saying ‘yummy’ in French and represents their desire to discover decadent vegan cuisine and recipes around the world together. Follow vegan miam on BloglovinFacebookInstagramPinterestTumblr and Twitter

Rika really only got interested in vegan cooking in the last 2 or so years and it was the travel that propelled her to cook more. In late 2011, she initially started her blog to share their experiences as vegan travelers but quickly found that their experiences abroad motivated them to craft dishes inspired by their travels. “There is nothing more rewarding than bringing food back, both figuratively and literally, from their travels.” While traveling, Rika and Doni love to craft local dishes using locally sourced ingredients but they also enjoy bringing concepts and dishes back from their travels to veganize at home. She wants her readers and everyone to get to know the variety of flavors that the world has to offer, along with how they can bring those flavors into their own kitchens.

Born on a little island (part Taiwanese), raised in Pittsburgh and educated in Oregon, Rika works at a private design agency specializing in marketing and web design & development. She also has designed for several vegan businesses, yoga retreats, and other Clients around the world. Rika enjoys photographing animals and feral cats & dogs from around the world to create awareness.

 Thank you Rika for asking me to write up a few answers for this event.  No one writes as lovely as you, but I’ll try to share a little about my process as blogger. ♥

Fennel Frond Gluten Free Breadsticks and "A Writing Process Blog Tour"

In the blog tour, we answer some basic questions about our own style, and then highlight a few of our favorite fellow bloggers.  

In turn, they will post their own write-up.  And so on, and so on.   So, here goes.

 What am I working on?

This week, I seem to be up to my eyeballs in reviews and giveaways.  I have a special Guest posting for you coming up on July 11th from Jonny Fresh.  I’ll let you know how things go on Tuesday at the premier for Gena Hamshaw’s new book, ‘Choosing Raw’ over at Jrink Juicery

Jrink Juicery in Washington D C

in D. C., that should be very cool!   I have several product review I’ll be sharing before I leave for my Alaska trip in August…oh yea, I”M GOING TO ALASKA for a 2 weeks!

Sorry, and um, Cara Reed’s new book is coming out in July.  I’ll have a full review on that baby.  NuNaturals has a chocolate stevia syrup that’s in my pantry waiting to become something(s) yummy!  And first off, Annie, Poppy and I are starting a weekly routine posting called ‘Virtual Vegan ‘Linky’ Potluck.  That starts on July 2nd and every Wednesday there after.  You’ll be able to share your own dishes and recipes on each of our blogs in a link up fest.  That should be very cool!

 I think that’s enough for a few months eh?

 

 How does my work differ from others of its  Genre?

 Blogs, food blogs in particular, are a dime a dozen these days.  Literally thousands are created each day.  I’m not sure that mine stands out at all.  It’s just mine and I like to keep it going.  It keeps me grounded most days when my job, my city, my government all fail miserably to do so.  It makes me happy and that’s all that matters really.  How does it differ from others?  It doesn’t probably.  Most bloggers are trying to get to something that’s missing in the real world.  We’ve just found a cool way of escaping for a few hours each week.

Canned-Time.com 'A Writing Process Blog Tour' featuring @VeganMiam @SelahVictor & @GlueandGlitter

Why do I write what I do?

  I write because changing to a plant-based diet changed my health.  It’s changed my life.  I’d like to help as many as will listen about that.

How does your writing process work?

I always start with the food idea, then cook and edit the recipe, photograph, edit and finally write. Writing up a post is always the most difficult part for me and sometimes I have drafts sit for months, simply because I can’t get the words to go along with the food. Sometimes recipes come from simply needing to use up a certain ingredient in my fridge.  Sometimes they come from wanting to highlight a certain health issue.  The process always has eating what I make as its first priority so it better taste good.  To be blatantly honest, I’d write solely on Animal Rights issues if anyone would read that.  But, they like cookies and cakes better.  So best to reel them in with sweets and then try to get them to consider just how merciless and brutal  life is for so many of the world’s animals after.  

That’s the only recipe that really matters.

 Fennel Frond Gluten Free Breadsticks and "A Writing Process Blog Tour"

 Another beauty for you.  This one is my web friend Selah.  What a beautiful name even right?

Selah - "A Writing Process Blog Tour"

Selah found me last year through a common love of NuNaturals products I think?  And we’ve been ‘liking’ and pinning to each other ever since.  She’s got more energy than 3 people need and an enthusiasm for her work, her life and her family that really is as captivating as her outward beauty.  

 Here’s a little more about my web friend Selah:

Selah Victor is a writer, actress, personal trainer, and nutritionist living in Los Angeles, CA.  As a writer, Selah has a blog and fitness show called “C’est la Vie with Selah V!”, where she helps people to meet their fitness and nutrition goals through her free workout videos and recipes.  Her blog also focuses on maintaining balance and positive mindset within the world of fitness, revealing the struggles that even fitness professionals have!  Selah also writes for television and film and currently has several comedy series on the web, which can be seen at www.selahvictor.com. Her essays about health and wellness have also been featured on www.mimosalotus.com.  Find her blog and more at www.selahvfitness.com and follow her on Twitter at @selahvfitness and @selah_v.  

Thanks Selah! 

 

Fennel Frond Gluten Free Breadsticks and "A Writing Process Blog Tour"

 

 Ah Ha!!  You thought that I’d forgotten to tell you about my 3rd web friend beauty, didn’t you?

Not at all.  This is Becky.

Becky - "A Writing Process Blog Tour"

Photo credit Bonnie J Heath

Becky Striepe is the Mom I’ll never have the chance to be in this life.  She has more love in her tiniest cell for her son, Darrol Henry, than any mother ever lived.  We all get the pleasure of listening in occasionally to the fun adventure and growth in her home as she guides him through life each day.  Raising a child with a Vegan mindset is special in it’s own rite.  Becky takes it a step further in maticulously, lovingly providing Darrol Henry with a stable, secure home to grow in.  He’ll be a better person when he has to get out there on his own some day because of each and every minute she’s spending with him now.  Even the trying times.  And for that, Becky deserves all of our thanks and admiration.  

Here’s a little more about what Becky does when ever Darrol takes his naps:

Becky Striepe (pronounced “stree-pee,” like “sleepy”), is a crafts and food writer from Atlanta, Georgia with a passion for making our planet a healthier, happier, and more compassionate place to live. Check out her ebook 40 Days of Green Smoothies and her upcoming book BOWLS! due out this fall.

Her mission is to make vegan food and crafts accessible to everyone, even if you’re just looking to dip a toe in. She believes that vegan food can be easy, delicious, and inexpensive to prepare, and in treating yourself to a fancy cocktail after a busy week.

You can find Becky on PinterestTwitter, and Facebook. She shares  vegan recipes and tutorials on her  site, and also contributes articles at Chic VeganCrafting a Green WorldEat Drink BetterCare2InhabitotsFeelgood Style, and Dollar Store Crafts

 Fennel Frond Gluten Free Breadsticks and "A Writing Process Blog Tour"

Thanks for being my web friends ladies.  And thanks to my readers for reading.  

Here’s what I’ll be reading this weekend…..

Fennel Frond Gluten Free Breadsticks and "A Writing Process Blog Tour"

Have a great week all!!

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