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

“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…

Read more

Simply Cheezy Asian Dumpling Soup

Simply Cheezy Asian Dumpling Soup

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

Read more

Sriracha Mango Avocado Sushi

Sriracha Mango Avocado Sushi

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

Read more

Vegan Cruelty Free Holiday – Asian Orange Butternut Squash

Vegan Cruelty Free Holiday – Asian Orange Butternut Squash

Another Holiday side idea for you this week.  A flavorful way to get veggies on the table at holiday time without the traditional sugary marshmallow topping.  If you’re in a hurry, or just get annoyed cutting up squash, you can usually find butternut pre-cut in the grocery store.  Certain this sauce would work equally well with cubed sweet potato in place of squash.  Increase your boiling time if you use potatoes though.  You want to make sure that your squash are completely done through or no one will enjoy your dish.  For added flavor, mix up the syrup / sauce in advance and let the squash sit in the juices overnight in the fridge.  You can adjust the spiciness by adding more red pepper.  I  left out any salt due to the soy sauce but you may want to add a little after the squash are cooked.  You could also cook this dish up in advance and keep it covered in the fridge until serving it for your holiday dinner. Congratulations to Karen G. for winning a copy of Nava Atlas’s ‘Plant Power’ this week.   Her winning entry used her bonus code she received from being an email follower…

Read more

Rika’s Vegan Steamed Purple Potato & Chia Buns (Mantou) from Vegan Miam – Breakfast In Bed-Fest entry #11

Rika’s  Vegan Steamed Purple Potato & Chia Buns (Mantou) from Vegan Miam – Breakfast In Bed-Fest entry #11

  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…

Read more

Veggie Lo Mein – from “Plant Power” by Nava Atlas – A book review & giveaway

Veggie Lo Mein – from “Plant Power” by Nava Atlas – A book review & giveaway

  I’m sure that I’m not the only one who has those meals where you just say, “forget good-for-you food, I want something I’m craving”.  Well, this book, Plant Power by Nava Atlas brings those two mindsets into one plate.  Healthy meets traditional desires for yummy flavors and fun.  One of my absolute favorite Asian dishes has always been a big carry out container of Lo Mein.  I usually try to get something with less fat, less carbohydrate and less money when we order Chinese.  When I first tried Nava’s recipe for Lo Mein I was shocked at how easily the dish came together and just how much delicious flavor a handful of healthy ingredients whipped up for a homemade version of my carry-out favorite.   To let you all in on a behind the scenes process of food blogging, there are many times when you photograph a dish prior to ever tasting it.  Just the logistics of creating a blog post makes it necessary to photograph your recipe in an unnatural setting to just someone sitting down to enjoy a meal.  This recipe was just one of those times.  I had been working all week from 4:30 a. m.…

Read more

My Spicy Thai Peanut Sauce, Dressing, Dip or Spread

My Spicy Thai Peanut Sauce, Dressing, Dip or Spread

     I need the best ingredients now days, fresh, colorful, organic hopefully, and most of all tasty in my dishes to enjoy eating them.  I’m not sure if my snobbery started the night my husband and I stared from our table at the restaurant hostess nibbling away at the salad bar with her fingers picking away at the fruit, the day I saw a grocery worker take a wedge of watermelon from the salad bar and gobble it down right then and there, or I’ve just grown to be very particular what goes into my body in the last 5 years.  Salads and salad dressings are the quintessential ‘fresh’ food in my mind.  Either way, doesn’t matter,  I am an admitted fresh vegetable snob  aficionado. The first essential ingredient in a fresh salad are or course, the greens.  Not so much a snob on what kind, but just how fresh they are.  Like these beauties I used in an Orange Fennel Salad massaged with my Thai Peanut Dressing.  Tatsoi leaves are little suitcases of vitamin C, A and Calcium.  These particular stalks I used were so deep, dark green you could almost taste the Cancer fighting cells in each delicious…

Read more

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.     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…

Read more

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

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

  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. 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…

Read more

Sesame Bok Choy Apple Slaw with Baby Bella Dressing

Sesame Bok Choy Apple Slaw with Baby Bella Dressing

   When you don’t have exactly what you think you need for a new dish…sometimes what you do have will surprise you.      I needed to use up a small bag of Baby Bella Mushrooms from my last produce order from From the Farmer.  But I was making a slaw dish with the last of my Bok Choy from the same lot.  Why not?  I made up some delicious slaw dressing using the pureed mushrooms mixed in with traditional slaw seasonings.  No compliant about the nutrition and taste in this side dish.  The Baby Bellas creamed up in the food processor to make a deliciously lite and tangy sauce for my slaw. The color was a tad bit untraditional for slaw.  But I got over that when I took my first fork full.  A new way to make mayo for us here.   If mushrooms in your slaw just doesn’t do it for you, I have several other summer slaws that may light up your grilled corn or veggie burgers.  My idea here is to use your fresh vegetables when they’re ripe and ready.  And if you come up with a new way to encorporate those flavors to your…

Read more


Thai Sesame Veggie Dip & Dressing

Thai Sesame Veggie Dip & Dressing

 This is a simple dip for raw veggies, crackers or even a spread for wraps.  When thinned some, it makes a marvelously creamy dressing for salads.  The asian flavors are a perfect way to give great ‘pow’ to plain vegetables.  A traditional Thai background of peanut butter and rice vinegar blends with your fresh veggies perfectly.  Or if you’ve got the need for a delectable spread for a fresh veggie wrap, this one brings out the raw flavors of veggies with a creamy texture and healthy ingredients to boot! A perfect spread for zesting up your veggie wraps! This collard green wrap, spread thick with Thai spread, with red pepper, green apple and quinoa is spectacularly delicious.   If you have a favorite homemade dressing, please share in the comments.  I’m eating so many salads these days, I need a constant variety to keep my veggies fresh and flavorful.  Thanks for stopping by Canned Time.  There’s always more Canned-Time.com on Facebook, Twitter, Pinterest or on my newest love – Instagram.    Enter your email address below to receive all the fun filled recipes, life stories and free food ideas Delivered by FeedBurner

Read more

Fried Leek Dumplings with Red Pepper Sauce

Fried Leek Dumplings with Red Pepper Sauce

This summer, we learned how to roll up our own sushi. And now, we’ve tackled fried dumplings and they great! I love making up my own filling and getting the bottoms browned just the way i like.  These take about an hour from start to finish and are well worth it.  Hopefully you can find dumpling wrappers in your local store.  We’re spoiled in D.C. with health food and international markets all over the place but most groceries should have some size and shape that would work for you.  We were even able to find a ‘no gluten added’ wrap. I used sliced leeks are the base for my filling. Along with the veggies, I threw in a little red pepper sauce for flavor.  You’ll just use a small amount but it adds a wonderful creaminess to the dumplings with each bite.  For the red pepper sauce: blend together until smooth, in a food processor, 1 red bell pepper, 8 oz of silken tofu, splash of hot sauce, 1 tsp garlic powder. For the filling: 2 small or 1 large leek, sliced and chopped 1 cup of Napa cabbage sliced thin 1 cup shredded carrot 1/8 cup chopped fresh ginger…

Read more

Baby Bok Choy with Black Bean Sauce

Baby Bok Choy with Black Bean Sauce

 A favorite quick meal.  Add in some wild rice and a few spring rolls and you’re set for dinner.   This dish will cook up in less than 10 minutes.  That’s shorter time than it takes to decide what to order from the local carry-out.  you can keep the tip for yourself… Print Bok Choy with Black Bean Sauce Author: Angela @ Canned-Time.com Recipe type: Veggies and Side Dishes   Ingredients 1 head of fresh Baby Bok Choy – roughly chopped ½ cup shredded carrots 1 cup rough chopped celery ½ cup red cabbage sliced ¼ cup sesame seeds (optional) 12 oz. of black bean sauce ⅓ cup tamari soy sauce big pinch of red pepper flakes splash of rice wine vinegar ½ tsp cane sugar 3 Tbs. peanut oil or Vegan butter Instructions Blend the black bean sause, soy, vinegar, red pepper and sugar together until mixed. In a sauce pan, heat the oil and add in the veggies. Stir over medium heat until the Bok Choy is slightly wilted. Pour in the black bean mixture. Stir for another 1 minute until the veggies are coated and the sauce is warmed. Remove from heat and serve immediately. 3.2.1255    one year…

Read more

Simple Asian Cucumber Zucchini Salad

Simple Asian Cucumber Zucchini Salad

1 year ago – Trader Joe’s Gluten Free Brownie Mix with Pumpkin Puree Our local markets and orchards are closing up for the season here with the colder weather.  They will be missed until spring! Crunchy, tangy, sweet, sour….. Fresh! A fabulous, light and healthy side salad.  Keep some of this dressing on hand in the fridge for a quick marinade or salad dressing. Print Simple Asian Cucumber Zucchini Salad Author: Angela @ Canned-Time.com Recipe type: Side Salad   Ingredients fresh sliced cucumber diced zucchini sliced radish shredded red cabbage 2 Tbs tamari soy sauce 4 oz. rice wine vinegar 2 Tbs organic olive oil 1 heaping tsp white miso paste ⅛ tsp powdered stevia or sweetener of choice ½ tsp garlic powder salt and pepper to taste pinch of red pepper flakes or cayenne Instructions Blend the dressing ingredients and pour over prepared vegetables. Soak the veggies for a few hours in the fridge in the dressing. Drain and serve. 3.2.1255 ♥

Read more

‘Raw’ Cucumber Sushi

‘Raw’ Cucumber Sushi

   I saw this veggie sushi on Pinterest this week and thought I’d give it a try. It’s probably a little easier than rolling your own sushi.  Not much easier, but it’s different and looks nice.  You don’t have to have a rolling mat but it takes a little time to scoop out your cucumbers.  I think next time I’ll add in some rice to help stick things together better.  The taste is very similar to a Nori Sushi when you dip the pieces in a good soy/rice vinegar mix.  Add in some Wasabi and I thought it was pretty right on for a sushi substitute. It’s different anyway.  And obviously can be made completely raw without the rice.    The picture I originally saw in Pinterest called for some lovely micro-sprouts as filler for each cucumber cup.  Unfortunately, I’m fresh out of homegrown sprouts right now and can never justify paying so much for the store bought ones.  I did without here.  But I did add in some Jalapeno strips.  They added a little bite but without the seeds, there wasn’t much heat.  I put plenty of red pepper flakes in with my tamari soy sauce / rice vinegar…

Read more

Spicy Asian Slaw – and our winner!

Spicy Asian Slaw – and our winner!

A perfect mix of spicy, sweet and tang.  Spicy Asian Slaw. I needed a few side dishes to bring with for our July 4th celebration Thursday and this slaw will brighten up the party for sure.  The slaw is mildly sweet with a touch of ginger (barely a touch) and some healthy stuff like Miso, Broccoli and Red Pepper mixed in.  I made up a jar of Annie’s Oil and Nut-free Berry-Miso Salad Dressing this weekend, (which was just fabulous Annie).  It really got me in the mood for a slightly sweet and spicy dressing for my slaw today. It balanced the spice in the beans and with such low sugar, you can eat as much as you’d like. Whether or not you are celebrating Independence Day this week, the Canadian’s Birthday today or you just need a full flavored dinner to make tonight, this one’s a winner for summer meals. Print Spicy Asian Slaw Author: Angela @ Canned-Time.com Recipe type: Side or Salad Cuisine: Asian   Ingredients 1 10 oz. bag of shredded cabbage 1 12 oz. bag of broccoli slaw (or a slaw mix) Juice of 1 lime 1 Cup Vegan Salad Dressing ( I used Earth Balance ‘Mindful Mayo’) 1…

Read more

Hearty Country Miso Soup

Hearty Country Miso Soup

 I fell in love with Miso soup at the same time I fell for sushi.   I love how simple the flavors are.  But being the Super Soupista that I have become since going Vegan, I just had to throw in some other goodies when I mixed up my first homemade batch of Miso. My husband and I spent last Saturday afternoon perusing our Asian Market to gather up all the items we’d need to try our hand at homemade sushi.  Making our first Miso just went along naturally with the whole ‘Sushi Shin-dig’.  The sushi went so well we wondered why we’d been paying so much in the restaurants for it?  It was so fun getting everything laid out on the table and rolling up our favorite things inside.  More on that soon but this Miso soup was a simple part of our Asian meal, and probably the most nutritious as well.  I’m not someone who has limited my Soy intake as some do but there are non-soy Miso products as well.  If you do use Soy Miso, choosing a good organic brand can greatly improve the health benefits for you. If you’re not into Tofu, this one is not…

Read more

Sprouted, Roasted Wasabi Gorbanzo Beans

Sprouted, Roasted Wasabi Gorbanzo Beans

  What can I say, first I soaked these boys, dried them out, marinated them and then put the heat to them….they’ve been abused and boy are they delish … Fresh, dry Gorbanzo Beans, soaked and sprouted for 3 days are blended with Soy Sauce, some Orange juice, a touch of Wasabi paste and a big blob of Peanut Butter.  Roasted up and served warm.  They’ve got a range of flavors you want more and more of!!   For information on how easy and healthy sprouting can be click here:  Sprout People   Kids can help with the sprouting process and then help with the snacking once they’re roasted up 😉 This batch included 2 cups of raw, dried Gorbanzo Beans, 1/2 Cup Soy Sauce, 1/4 Cup Peanut Butter, 1/4 Cup fresh Orange Juice,  and a Tbs. of Wasabi Paste.   Nothing like ‘guilt free’ healthy and inexpensive snacks….you’ve got to try this one out!

Read more

Looking for Spring…….

I’m working on my Pistachio Ice Cream recipe so it’s an easy dinner tonight w/ the help of Trader Joe’s and some of the Spicy Plum Dipping Sauce I made up last month: <><><><><><><><><> Trader Joe’s Vegetable Spring Rolls w/ my Spicy Plum Dipping Sauce Spicy Asian Plum Dipping Sauce With the warmer temperatures this week, I was looking for signs of spring here……… We had a mild winter in the East, for sure And the first signs of spring I remember are always the fruit trees blooming and daffodils.  Well the apple trees are definitely ready for spring too…. Found these gorgeous tulips on sale at Whole Foods……….. Signs of spring at Whole Foods today, beautiful bunches of spring Tulips for sale I always appreciate the changes of new seasons here in the East.  What changes are you seeing in your area?  Do you like living in a cold or hot climate?   The Pistachio Ice Cream was a hit……………more details tomorrow!  Thanks for all the Tropical Traditions Coconut Oil Giveaway entry comments.

Read more

Spicy Asian Plum Dipping Sauce

Dreary day here to end out February.Rain, cold.  Ready for spring……………  To warm things up, I decided to use up some lovely plums I got at the local Asian market and try a dipping sauce recipe that I canned using apricots back in 2010.  Its been a popular gift I’ve given out so I wanted to see how it would work with plums instead of apricots. Feel free to use Apricots instead of plums here.  I used canned Apricots the first time and it was delicious.  Here’s the recipe, made sugar free this time except for what sugar is in the plums of course: 10 Ripe Red Plums (pits and stems removed and cut in quarters)1/2 Cup Apple Cider Vinegar1/2 Cup Tamari Soy Sauce1 inch of fresh Ginger, chopped 2 whole cloves of Garlic, no need to dice1 sliced Jalapeno Pepper seeds included1/2 tsp Stevia My broken up Star Anise supply.  Time for some new I think. 2 Star Anise (optional but it is good if you have some) If you are not canning this sauce, just put all of the ingredients listed above in a medium size pot and boil, stirring frequently, for about 30 minutes on medium to reduce…

Read more

close
Facebook Iconfacebook like buttonTwitter Icontwitter follow button