Oil Free Chipotle Chickpea Snackers

Oil Free Chipotle Chickpea Snackers

Going almost ‘Oil-Free’ is one of the best dietary changes I’ve made in my life, next to becoming Vegan of course.   In the past year, I’ve sworn off all buttery favorites and switched them out for a healthier, more flavorful version to satisfy my taste buds without packing on the pounds.  It’s not an easy switch to make.  I’ve ruined many attempts at re-vamping old favorites.  Like this Chickpea snack that used to bake up pretty quickly.  The Chickpeas were ultra good for me.  The greasy calorie filled coating I used to stir in to make them quick and easy to make?  Not so good. Imagine spending 20 to 30 minutes cleaning, chopping, mixing up healthy salad veggies for a kinder, super nutrient based meal.  Then image pouring 3 – 400 calories of artery clogging, hip enlarging olive oil all over your nice clean bowl of greens.     One innocent, miserable tablespoon of oil packs a whopping 120 calories of nothing but waste to your bloodstream.   Do we need a little fat in our lives?  Of course.  That’s why many greens and beans come with a modest natural fat % to get us what’s needed for our bodies.…

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Power Packed Creamy Black-eyed Pea Corn Chowder

Power Packed Creamy Black-eyed Pea Corn Chowder

I’ve had a bag of dried black-eyed peas on a shelf in my food pantry for over 5 years; leftovers from a bag that I used one New Years way back when…well, it’s finally gone.  And what a delicious bag of beans it turned out to finally be! Serve this hearty soup up with some simple crunchy crackers like these flax and some raw veggies for a deliciously easy, heart-healthy meal.  The soup is packed with so many good things it’s a meal on its own for me.  A bit of cheezy background from the Nutritional Yeast takes the flavors up a notch to ‘guest friendly’ status.  It looks fancy but tastes like Grandma’s home cooking.    A half a cup of black-eyed peas has about 140 fat-free calories. Since the ‘creamy’ texture of this soup comes mainly from pureeing the beans after cooking them down, you get twice as much goodness from the base of the soup.  Black-eyed peas are especially high in potassium, iron and vitamin C. Just 1 cup of this soup will get you  13 grams of protein along with 11 grams of dietary fiber.  Again, creaming the beans to create the soup’s consistency is soooo…

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Black-eyed Pea Habanero Mango Salsa + Our Family Favorites Winner!

Black-eyed Pea Habanero Mango Salsa + Our Family Favorites Winner!

How much spicy Mexican food can one Welsh-Irish, D. C. girl eat in a week?  Lots. My Mom is from Arizona.  Growing up, she always made us a gigantic Mexican flavored meal a couple of times a year that was just to die for.  Literally…. Greasy tamales.  Fried tortillas that dripped with fat as you picked up a pile.  Cheese drenched enchiladas. You get the picture.  Wonderful flavors.  Not so wonderful for your body.  And as I got out on my own, I surely did learn quickly how to mix up a big pan full of taco meat, drenched in grease, fried chips and of course, lots of cheese. Ahhh, those were the carefree days of not giving  a s___ about my body, my health or my World.   I’ve changed. And this lovely bowl of spicy salsa is what I crave these days.  No guilt.  No grease.  But it still packs on the heat folks! Pile it on top of a guacamole taco.  Use it as a side or on top of salads.  Or just scoop it with your favorite chip or vegetables. I only used 1 Habanero pepper in this batch.  The heat was minimal by our standards…

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Oil-Free ‘Clean Out The Fridge’ 3 Bean Vegan Chili

Oil-Free ‘Clean Out The Fridge’ 3 Bean Vegan Chili

  What’s better than using up a whole lotta fresh veggies from your refrigerator and coming up with a delicious, spicy pot of chunky chili?  Well in my case today, combining them with a few Pumpkin Rosemary Drop Biscuits from Kathy Hester’s new book, “The Easy Vegan Cookbook”.  Woah,  what a good combination ♥   I’ve been in such a ‘Fall Foods’ mood this week, I finally broke down and emptied out the veggies I had left in the fridge, put it all in a pot and called it ‘chili’.  Luckily for me…it tastes darn good too!! Not to let a good bowl of chili stand alone, I tried out a recipe from Kathy’s newest book to compliment the spice and tang of the my chili.  Kathy’s Pumpkin Rosemary Drop Biscuits are a play on the old Baking Mix boxed biscuits that we all used to know and love.  But these are whole lot tastier and a whole lot better for you.    I used a Gluten-Free flour for mine but Kathy gives lots of options and ideas in her recipe.  Sorry I can’t share that recipe here but get started on the chili, and then pick up a copy of…

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Isa’s ‘Vegan with a Vengeance- 10th Anniversary Edition’ – The Queen of Post Punk Kitchen strikes again!

Isa’s ‘Vegan with a Vengeance- 10th Anniversary Edition’ – The Queen of Post Punk Kitchen strikes again!

   Have you ever just wanted to curl up next to a dessert and just snuggle?  That’s what Isa’s Macadamia Blondies did to me when I made a batch.  My first of what will be many batches, I’m certain.  These decadent Maple Syrup drenched Blondies are just one of so many recipes that I’ve tried in the past few months from her newest book ‘Vegan with a Vengeance’   from Da Capo Lifelong Books  Born and raised in Brooklyn, Isa Chandra Moskowitz began her vegan cooking journey over two decades ago. In 2003, she created the Post Punk Kitchen community access TV show to give vegans something to watch. In conjunction with the show, she also started the PPK website to support an online vegan cooking and baking community.  And having been quite the punk rocker in my day and now being a Vegan for the last 3 years myself – let’s just say I fell in love this summer with Isa and her newest, coolest recipe collection. ♥ This book is edgy, like Isa.  It’s delicious and looks at food with a cruelty free mindset while still being  ‘in your face’.  She loves food and she loves animals.  Her two…

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Spicy Grilled Pineapple Tahini Slaw, Smoothies, Toast, Tacos & More – Oriya Organics Raw Green Protein Powders Giveaway & Review

Spicy Grilled Pineapple Tahini Slaw, Smoothies, Toast, Tacos & More  – Oriya Organics Raw Green Protein Powders Giveaway & Review

      Boy, I kinda went a little crazy this month when the folks at Oriya Organics asked me to work up a recipe using their products.  Crazy good though.  Their ingredients are just superbly nutritious. The first time I tried their Super Green Medley, which contains live enzymes, phytonutrients, antioxidants, wheatgrass, barley grass, chlorella, and sprulina,  I sliced lemon, fresh pineapple, cucumber and a tsp. of Super Green Medley powder into a jar of filtered water and let it chill in the fridge over night.  What a wonderful way to start my morning drinking this delicious powerhouse of nutrition the next day.  I’ve been enjoying the same drink, different fruits each morning now and I can feel the energy boost it’s been giving me already. The SuperFood Protein Medley has no processed sweeteners of any kind. It contains a full serving of spirulina and chlorella. On top of a protein, it is a multi-functional cleanser and detoxifier. You can be very creative with recipes including using the protein powder as a flour substitute as opposed to only in smoothies. The SuperGreen Medley is a blend of the most nutrient dense greens on the planet. There are no fillers,…

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“The Vegiterranean Diet” by Julieanna Hever, MS, RD – a review, recipe & book giveaway

“The Vegiterranean Diet” by Julieanna Hever, MS, RD – a review,  recipe & book giveaway

I recently received a copy of Julieanna Hever’s book “The Vegiterranean Diet“ for review.   It’s a very special book indeed. “The Mediterranean diet has been the gold standard dietary regimen for decades, and with good reason: it has been linked to lowered risks of chronic conditions such as heart disease and diabetes. Julieanna Hever , MS, RD takes the Mediterranean diet concept to a whole new level! By focusing on whole-plant foods that promote long-term wellness and ideal weight management, we can reap the benefits of the most researched and beloved diet, made even healthier.  This is the best of the best for plant based diets in my view.  It’s a healthy, easy way to maximize your physical abilities, be kind to our animal friends and don’t forget, eat fabulous foods.  Julieanna has it all in this book.”  The Vegiterranean Diet, which includes a foreword by Dr. Neal D. Barnard  and blurbs by John Robbins, Kathy Freston, and T. Colin Campbell offers: ·         Comprehensive nutrition info ·         Shopping lists with everyday ingredients ·         More than 60 delicious, budget-friendly recipes ·         Flexible meal plans (great for families, too!) ·         Strategies for overall health Julieanna presents the facts and figures in…

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Recycled Soups – 10 Minute Creamy Vegetable Soup

Recycled Soups – 10 Minute Creamy Vegetable Soup

Have I ever told you a little secret when it comes to my soups?  I recycle.  Yup.   I have readers here at Canned Time that are at all different levels of cooking abilities, particularly Vegan Non-Dairy cooking.  I try to help  out with even the most simplest of meals. Enter –  Recycled soups.   Most times that I make soup it’s either because I have fresh vegetables that need to be used up before they wilt and go bad – or – I’m too busy to make a fancier meal that day and just want a one pot wonder to fill me up with good tasting, good for me ingredients.   This soup is just that.   Recycled soups are ones that have been previously stored in the freezer for just such an occasion.   Recycling soups can be your own little secret as well once you’ve learned the trick.  You can turn an old frozen, rock hard container of last year’s month’s dinner into the greatest bowl of hot, steamy soup you’ve ever put on the table!   It’s just as simple as keeping some frozen vegetables and canned beans in your pantry.  Whenever you make soup, make…

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Fresh Rosemary White Bean & Barley Soup

Fresh Rosemary White Bean & Barley Soup

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…. Is that a big enough soup spoon or what? Take care folks. Enter your email address below to receive all the fun filled recipes, life stories and free food ideas.Delivered by FeedBurner Follow my blog with Bloglovin

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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…

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Royal Red Adzuki Bean Soup repost

Royal Red Adzuki Bean Soup repost

  Homemade Sprouted Adzuki Bean Soup.  One of my favorite ‘sprouted’ soups I made up this spring.  Worth revisiting this Vegan MoFo season! Spicy Sprouted Adzuki Bean Soup If you’re new to Canned-Time, you haven’t realized just what a soup fanatic I’ve become.  Here’s a link to my other healthy soup ideas. Super Soups from Canned-Time.com Check them out and make them your own with a twist or two to suit your likes and needs. Enjoy!

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Summer Corn Chowder with Spicy Croutons

Summer Corn Chowder with Spicy Croutons

  With the heat of summer upon us, who wants a hot soup of all things?  Well, I do sometimes for my dinner with a side salad.  This light veggie filled soup uses summer vegetables with a light and mildly flavored broth to fill you up without weighing you down on a steamy summer evening.  Pair a bowl of this Corn Chowder up with some sliced veggies with dip and a icy cold beverage and you’ll have a wonderfully nutritious summer meal that doesn’t leave you standing over the stove for hours waiting for the flavors to meld.  You’re not going to boil this one away for hours like traditional chowders or feel stuffed from a heavy cream version like traditional chowders. Fresh summer corn on the cob, a few potato chunks, some diced beets and sliced cucumbers are all this soup needs. And the crunchy spicy croutons make a great topping to meld in with flavors from the broth as well. The croutons can help use up some stale bread from those humid summer days as well.  Homemade croutons are so delicious and easy to fry up in minutes.  Or dehydrate a few bread slices if you’re really trying…

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Ginger Red Bean Popsicles – plus a Giveaway!

Ginger Red Bean Popsicles – plus a Giveaway!

Giveaway is now closed  I’ve been drooling through Kathy Hester’s newest book, The Great Vegan Bean Book, for over a month now since it’s release and I can’t stop contemplating which recipe to try out next.  I’ve already made the wonderfully spicy Sloppy Buffalo Beans.  Twice actually.  That burger is so quick and simple to make up on a busy night.  I love it!  But today, I’m sharing the sweeter side of beans.  Ginger Red Bean Popsicles.  They are uniquely flavored for a dessert, especially a popsicle.  Leave it to Kathy to come up with unusual flavors and bean recipes.  The Bean paste is simple to cook up and stores well in the fridge or freezer so you can make up some of these pops in a flash.  In minutes really once you have the paste made.  Just a few simple ingredients to have on hand and you’ve got a lovely simple pallet cleanser after lunch, dinner, heck I’ve had two of them for breakfast already today.  Really fun getting your protein in each day from such a delicious frozen treat. You can see many more recipes from Kathy’s book on her website Healthy Slow Cooking as well. Kathy’s new…

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Chocolate Chip Scones with Vanilla Cream Glaze

 This past weekend, my husband and I  stopped by a wonderful little Vegan cafe / bakery, Sticky Fingers Bakery, in Washington D.C.   Along with buying up 4 different fabulous Vegan cupcakes,  we gobbled down a large ‘Sweet n Salty’ chocolate chip cookie.  The cookie was full of wonderful chunks of who knows what and the top was liberally sprinkled with coarse Himalayan sea salt.  Sooooo yummy that we sat on the bench outside and ate the cookie up in about 30 seconds.  I had to recreate this one!  As happens so many times when I start experimenting with ingredients in the kitchen, things often evolve into something that is not what I intended ending up with.  Yet, still a delicious result. Voila.  Chocolate Chip Scones with a mildly sweet Vanilla Cream Glaze.  So these were supposed to be cookies, but….whatever.  I’m sure with a little experimenting of your own, they could become a wonderful cookie as well.  But here we go with my scones for now….  I’ve never been very fond of scones that I can remember.  I  remember them as being dry and fairly tasteless.  These scones surprised me.  They have all the moisture of a dense, rich…

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Kathy Hester’s Sloppy Buffalo Beans

Kathy Hester’s Sloppy Buffalo Beans

   I never would have thought to use beans to substitute for beef in a Sloppy Joe.  So glad the Kathy Hester did think of it because it’s simply delicious and simply healthy.  Her new book, “ The Great Vegan Bean Book” is so chock full of interesting and exciting ideas for incorporating beans into your meals.  I knew it would have great bean recipes.  I didn’t expect to be captivated with all Kathy’s unique ideas for substituting beans for traditional ingredients in so many dishes.  She really has a knack for creating delicious recipes without lots of work, time or expense.  Love this book! I’ve kept Kathy’s book beside my bed for over a week now and keep scheming in my head which recipes to try first.  I finally decided that her ‘Sloppy Buffalo Beans’ would be my first and what a delicious first it turned out to be….. The spicy, hearty taste of the Kidney beans cried out for a sweet slaw.  It’s a somewhat Southern tradition to add slaw right on top of your sandwich that you may not have ever tried before.  Try it.  The creamy sweet slaw cuts a little of the heat from the…

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Food Bloggers Against Hunger – The Vegan “Value Meal”

Food Bloggers Against Hunger – The Vegan “Value Meal”

 Mc Donald’s Quarter Pounder has 750 Calories, 380 of those from fat, 19 grams saturated. Add a large fry and that’s another 500 calories and another 25 grams of fat…..convenience and low cost meals have a high price to pay for families on a budget.  My Vegan ‘Value Meal’ was ready in 15 minutes and came in at just under $4 in ingredients. It’s spicy Chipotle and corn flavors make a burger better than any fast food I’ve tasted and provide great fiber and nutrients without a lot of clean up.   With just 3 grams of fat, no saturated, and 5 grams of fiber per burger, it’s a healthy alternative. They taste just as luscious, messy and juicy as it’s fast food rivals.  Fried up in the same pan that I did the potatoes in, it took just 5 minutes to cook through. The 2 store-bought Black Bean Burgers came 4 to a pack for $2 and will keep in the freezer for months.   The fries came from a huge 5 lbs bag that I got from Sam’s Club for just $3.99.  I used a little olive oil drizzled over the fries and sprinkled them with a  homemade…

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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!

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Humpty Dumpty 6 Bean Soup & ‘Repin To Win’ Contest Winners!

This contest is now closed.       Okay, okay, okay!  Enough silliness……. And the winners are: Grand Prize winner, winning first choice of the 3 prizes for ‘repinning’ over 600 Valentine’s Day Pins is……… Laura Chassagne Laura, contact me at cannedtime11@gmail.com to claim your choice for 1st prize 🙂 And the 2nd place winner, with almost 300 ‘repins’ and winning 2nd choice of the prizes is….. Carol finally: Blake Cook  Is my 3rd place winner.  Nice job Blake!  You’ll get the 3rd prize in our contest 🙂 I want to thank Kathy Hester, Cocomama Foods and Becky Striepe for providing great prizes for the contest and a special thanks to Annie at anunrefinedvegan.com  for her help in getting things going for the event! And thanks to everyone who spent time repinning for the contest.  I hope you found some great Valentine’s Day ideas and recipes along the way.  Canned-Time gained over 800 new followers during the contest and I welcome each and every pinner to the site. Thanks and have a Healthy  day!!!  

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Homemade Vegetable Stock Powder + Very Veggie Chili

Homemade Vegetable Stock Powder + Very Veggie Chili

How many times have you wanted to make up a good vegetable based soup and haven’t had the stock.  Or you’ve spent $3-4 on vegetable bullion cubes? Now you can easily make up your own vegetable stock powder that is full of fresh nutrients like Nutritional Yeast and caters to your own tastes. Click here for the stock  recipe:   Homemade Vegetable Stock Powder I used my first batch of this wonderful powder to make a base for the Very Veggie Chili below.  It was flavorful and healthy. Adjust the sodium, flavors and heat to your own liking.  No more lugging home boxes of vegetable stock.  You’re paying for the water in them. And they’re heavy!  🙂 This little jar takes up a tiny space in my kitchen now compared with boxed stock or frozen homemade stock.  And then there’s the fantastic benefits of the Nutritional Yeast!!! Very Veggie Chili 1 Can Black Beans, rinsed 1 Can White Kidney Beans 2 cups of chopped Cucumber (English preferred) 1 can Tomato Paste 1 small can Diced Tomatoes + 10 fresh ripe Cherry Tomatoes halved 2 Cups of Squash Cubes ( I used 1 Kabosha cooked to fork tender) 2 Cups of Button…

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Tsahob Soup – Yellow Veggies with Black Beans

Yellow vegetables provide us with Beta-Carotene, zeaxanthin, flavonoids, lycopene, potassium, and vitamin C Yellow Veggies are Packed with Nutrients  Read more here:http://www.ahealthiermichigan.org/2011/03/29/10-reasons-to-eat-orange-and-yellow-fruits-and-veggie These bright-colored fruits and vegetables contain zeaxanthin, flavonoids, lycopene, potassium, vitamin C and beta-carotene, which is vitamin A. Tsahob Soup –  Yellow Veggies with Black Beans Serves 4-6 Ingredients: 3 Medium size Yellow Beets, washed, peeled, sliced 1 Medium Sweet Potato, peeled and diced 1  Potato, Cubed 3 Medium Yellow Squash 1 Can Low sodium Corn 1 Yellow Apple, Cored, Diced 2 Cups filtered water 3 Tbs. Olive Oil 1 tsp. Sea Salt 1 tsp. Black Pepper 1/2 tsp. Red Pepper Flakes 1 tsp. ground Tumeric 1 Vegetable Bullion cubes 1/2  to 1 cup of  Non Dairy Milk to adjust desired thickness of the soup. 2 Cans Black Beans, rinsed well In a large pot, heat Olive Oil and add in all the fresh vegetables.   Stir to saute for about 15 minutes on medium high heat. Add in all other ingredients except the Black Beans and the Non Dairy Milk.  Reduce the heat to low, cover and simmer for 1 hour. After the potatoes have softened, spoon the soup in batches to a blender or food processor and puree…

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