“Peanutty Pad Thai Zoodles” from Dianne’s Vegan Kitchen – September’s ‘Nut Butter Bash’ entry!

  Woohoo! It’s another yummy entry in my Nut Butter Bash this year!! This month we have the pleasure of trying out a fabulously nutty, good-for-ya idea from the returning Dianne of Dianne’sVeganKitchen.com ♥ Dianne wowed us last year with a spectacular chocolate pie recipe in my event…read on for her dreamy- savory nut butter idea for this year:     Last year, Angela from Canned Time asked me to participate in her Veganized Family Favorites Dessertsseries. I created a Chocolate Cream Pie, and strangely, I won favorite dessert out of the 12 recipes that were in the series! When Angela asked if I wanted to participate in another series this year, this time creating a recipe usingnut butter, I jumped at the opportunity. I love cooking with nut butters, especially peanut butter, and I love Canned Time, so how could I say no? Spicy peanut sauce is my favorite way to cook with nut butter, so this Peanutty Pad Thai Zoodle recipe isn’t really a stretch for me. Canned Time’s Nut Butter Blast series was the perfect excuse for me to come up with a new recipe that uses it, though. Making zucchini noodles – or zoodles – is a fun way…

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

April’s ‘Nut Butter Bash’ entry comes from my long time Virtual buddy Annie; Creator of An Unrefined Vegan. She never fails to disappoint after 3 years of my monthly blogger entries.  These squares are no exception.   Check ’em out: When Angela invited me to participate in her annual blogger/foodie event (this year’s is called Nut Butter Bash), I hesitated. For about 30 seconds. This gave me an opportunity to just go (with my sincere apologies) a little nuts with ingredients that were verboten in our household. The recipe below is just about everything we no longer eat. And it is one decadent, devilishly delicious dessert. Coconut oil, chocolate chips, sesame seeds, sunflower seeds, and of course – the star of the show: almond butter. Creamy, luscious, rich, chocolatey. I ate one purely for testing purposes, you understand, and then quickly wrapped them up and gave them to a neighbor. I couldn’t be trusted with the whole batch. The (bitter) irony is not lost on me. The woman who devoted a whole month to peanut butter-themed recipesis no longer eating nut butters of any kind. It is not an allergy that stopped me in my nutty tracks, but the health and well-being of my…

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

Happy New Year and hello again after a much needed break from blogging and social media….. My husband and I just returned from a wonderful trip through the Caribean and I’ll share more about that soon but today I’m welcoming Becky Striepe of ‘Glue & Glitter’  fame back for her third year participating in another monthly themed guest blogger event on Canned-Time.com. This year the recipes from featured bloggers will include either nut butter or seed butter and could be sweet or savory.  I can’t wait to share each month again some of the best recipe talents out there and here’s the first: Loaded Vegan Mac in Cheesy Cashew Butter Carrot Sauce I’m super thrilled that my cashew carrot mac recipe is kicking off the Canned Time Nut Butter Bash! Each month this year, Angela is going to feature awesome nut- and seed-butter recipes. It’s an honor to be the first blog on this adventure. I know: the pasta in the picture isn’t mac, but let’s be real, you guys. The shape of the pasta is not the important thing when you’re making this dish. What’s important is that it’s covered in a creamy, cheesy sauce and loaded with bacon, broccoli,…

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Poppy’s ‘Cheesy Corn Sauce’ from BunnyKitchen.com – July’s ‘Nut Butter Blast’ entry

My sweet, newly married friend Poppy is sharing her delectable ‘Cheesy Corn Sauce’ with you today as part of my 2016 Nut Butter Bash! Dear Poppy has been a friend to Canned Time for a good while now and I’m so happy that she could be with us again for this year’s event. Such a delicious dish she’s sharing! Let’s get to it… Following on from last year’s annual blogger event on Canned Time, I am thrilled to be joining again in this year’s Nut Butter Bash extravaganza. There are few things quite as crave-worthy to me than creamy and crunchy peanut butter and jam sandwiches. I grew up with them and thank my mother for making them such a norm in our household while so many of my peers looked on in horror as I munched my way through a very American PB&J that they thought was utterly gross. Fast forward twenty years and PB&J sandwiches are one of my ultimate comfort foods. Though, now I’m not a an energy ball 5 year old or a growing teen, I can’t get away with eating them in my lunchbox every day unless I want to by a new size up…

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April’s “Smoky Cashew Butter Sauce” from The Balanced Vegan – May’s Nut Butter Blast entry

April is the creator of the fabulously healthy blog – The Balanced Vegan!  She lives life to its fullest and eats the best of healthy foods that England has to offer.  Be sure to hop over and check out her full site after you devour her delicious Smoky Cashew Butter Sauce:   When Angela asked me to join her ‘Nut Butter Bash’, I immediately thought of doing a dessert, nut butters lend themselves so well to sweet treats. But they’re also really excellent to use in savoury recipes that require a creamy smooth texture. I am so pleased with the result, a versatile recipe you can use in so many ways. I have served this with Baked Sweet Potato and a simple tofu scramble, but I also intend to use it for salads like I do with a tahini based sauce, or simply with baked potato fries but with a thicker consistency.    This sauce can be made in advance and stored in the refrigerator, you’ll need to add more milk to it just before use as it turns quite solid and firm after refrigeration.     Quantity of sauce using this recipe varies depending on liquid added, which again depends on desired consistency and proposed use,…

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

  So many of you already know Sarah from Fried Dandelions.com but today she’s posting here on Canned Time as the March entry for my 2016 Nut Butter Bash.   This Chocolate Granola makes my heart sing. Check it out: Chocolate Crunch Granola I’m so excited to be participating in Angela’s Nut and Seed Butter Bash! Each year she hosts a series of guest posts over on her blog Canned Time about a given topic/ingredient/subject, and this year the theme is recipes that use nut or seed butters. I chose to use tahini—one of my regular go to “butters” now that we are nut free. To see more of this year’s Nut and Seed Butter Bash click HERE (this list will be updated all year long!) I love cereal.  I just really love it.  Especially sweet cereal.  As a kid I lived for the weekends when my parents would surprise us with a pack of the mini boxes of cereals, and always fought (successfully—oldest kid here) for the Froot Loops, Corn Pops, Frosted Flakes, or Apple Jacks.  I’m pretty sure we always left the Raisin Bran for my mom and dad. Then for a year in my early 20s I…

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

This year, I’ll be featuring a different blogger each month with their favorite nut butter or seed butter recipe and could be sweet or savory.  From the lovely Starr over at The Misfit Baker today, I’m happy to share her creamy, rich vegan ice cream.  Just perfect for a Valentine’s Day dessert folks!  Check it out: ♥ Reading through the contributions to last year’s Canned Time event, “Favorite Family Desserts – Veganized“, I was blown away by the amazing array of treats featured, from cookies to cakes to pies, all crafted by some very talented food bloggers. So obviously I jumped at the chance, when Angela invited me to participate this year! For 2016, she chose the theme “Nut Butter Bash”… Doesn’t that sound fun?!… So all the recipes have to use some kind of nut or seed butter. Seemed easy enough at first, but since my recipe was going to be a February post, I decided that it should also have a Valentine’s Day sub theme. The more I thought about it, the more I realized that nut butters just aren’t very romantic or sexy. Sometimes inspiration can come from an unexpected source. In this case, it was an ice cream machine. You see, I got one…

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