Southwestern BBQ Vegetable Hash with @BeyondMeat Crumbles

Southwestern BBQ Vegetable Hash with @BeyondMeat Crumbles

    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.  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…

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Red Quinoa Beet Salad with Cucumber Blossoms and ‘Bacon’ – plus a giveaway!

Red Quinoa Beet Salad with Cucumber Blossoms and ‘Bacon’ – plus a giveaway!

Any time that you can sneak flowers into your food – go for it. Cucumber Blossoms from my pot on my rooftop.  I have a new best friend, Terry Hope Romero’s new book – “Salad Samurai”.  I’ve literally been carrying this book around the house with me for days.  Looking at all the fantastic ideas for salads, salad toppings, salad stuff!  Terry knows what a great salad needs.  Her new book is now available at Amazon  and she’s allowed me to sneak a peak at her fabulous book and share a bit of it with you.  Plus two lucky readers will be able to grab a copy of  “Salad Samurai” for free!!   Yikes, I love this book  ♥  The first thing that I noticed when looking through all the gorgeous pics and recipes in Terry’s book was that she and I share a love of salads that make a meal.  Salads that have a whole lot going on to satisfy your taste buds as well as your appetite.  I’ve been enjoying a salad for most of my dinner meals since the beginning of March.  I appreciate all the topping ideas and dressing recipes that I can get my hands…

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Beet Hummus & BBQ Flax Seed Crackers – GF with Raw options

Beet Hummus & BBQ Flax Seed Crackers – GF with Raw options

1 year ago I was dehydrating  Cabbage Leaf Chips This year I made 2 trays of dehydrated BBQ flavored Flax Seed Crackers.  So I needed some dip to go with right? You can find this delicious Beet Hummus recipe HERE. For mine, I added in a can of Chick Peas and a little more lemon to make it less thick.  I would add more seasonings if I had just been serving it with veggies but since the flax crackers are bursting with spice and a little heat, the subtle taste of the  hummus was just right. I love how absolutely CRUNCHY the crackers came out.  Gluten free.  Guilt free. Print BBQ Flax Seed Crackers Author: Angela @ Canned-Time.com   Ingredients 2 cups whole flax seeds 1 cup almond meal (use raw almonds for raw options) 10 oz. Hemp seeds (ditto) 1 cup unsalted sunflower seeds (ditto ditto) 15 oz. can pizza sauce (10 cherry tomatoes crushed for raw) 1 tsp. powdered garlic or 2 cloves minced fine 1 Tbs powdered BBQ seasoning (omit for raw) ½ tsp sea salt Instructions Combine the flax seeds (unground) with the pizza sauce and set aside for 10 minutes. Stir together all other ingredients and…

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Red Beet And Beet Green Soup

Red Beet And Beet Green Soup

 The red beet goes on here at Canned Time in the second half of the September Vegan MoFo.  Today I’m featuring a deep rich red beet soup that is beautiful on the inside and out.  Fall is suddenly upon us here in the Eastern U.S. and beets are a wonderful part of autumn colors and cold weather veggies.  Winter Squash, Leeks, Beets, Pumpkin, Spinach, all bursting with flavor and nutrition. Just 1 cup of this color bursting soup can fill you up with 37% of your daily Folate needs, 22% of your Manganese needs.  These colorful wonders can help protect us again a number of health concerns including heart disease, birth defects and especially colon cancers.  Pretty healthy stuff here huh?  And particularly more nutritious in a Vegan version of the traditional Borscht, normally laden with Beef broth and sour cream.  My verison is especially good for you with the addition of the beet greens which are normally discarded. Red Beet And Beet Green Soup 1 bunch red beets (about 1-3/4 lb.) 1 medium red onion, trimmed and quartered 1 Tbs. granulated sugar (optional) 2 Tbs. cider vinegar; more to taste 1 tsp. caraway seeds Sea salt 5 medium cloves…

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Fresh Basil Beet Pasta

Fresh Basil Beet Pasta

 Yaaaayyyyy…. betalains !!!    Who?  Betalains are the red pigments that give beets their color…and their nutrition. You thought that this red party pasta was just fun to look at?  Wait until you read what nutrients are hidden inside all that POW! “What’s most striking about beets is not the fact that they are rich in antioxidants; what’s striking is the unusual mix of antioxidants that they contain. We’re used to thinking about vegetables as rich in antioxidant carotenoids, and in particular, beta-carotene; among all well-studied carotenoids, none is more commonly occurring in vegetables than beta-carotene. When it comes to antioxidant phytonutrients that give most red vegetables their distinct color, we’ve become accustomed to thinking about anthocyanins. (Red cabbage, for example, gets it wonderful red color primarily from anthocyanins.) Beets demonstrate their antioxidant uniqueness by getting their red color primarily from betalain antioxidant pigments (and not primarily from anthocyanins). Coupled with their status as a very good source of the antioxidants vitamin C and manganese, the unique phytonutrients in beets provide antioxidant support in a different way than other antioxidant-rich vegetables. While research is largely in the early stage with respect to beet antioxidants and their special benefits for eye health…

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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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Strawberry Waffles with Maple Cinnamon Butter

 These waffles begin and end with a nice bunch of fresh, just ripe strawberries. Without them, don’t bother…. The waffle batter is not overly sweet, not overly tart.  It’s a light batter and you get bits of sour when your tongue finds one of the fresh strawberries mixed in with the batter.  The Maple Cinnamon Butter is not too sweet either and adds a smooth alternative to the crispness of the waffle edges.   The strongest flavors here are strawberry puree and the cinnamon.  Both combine and swirl around in your mouth to balance out the plain waffle flavor.  Add in a little cocoa powder to the batter for a more dessert like waffle. Please check out the Waffle Queen (Annie at An Unrefined Vegan) for the real encyclopedia of waffle making.  I’m just a beginner here and have a lot to learn. My first attempt at waffle making.  Definitely not my last. PrintStrawberry Waffles with Maple Cinnamon Butter Yield: 3 Belgian or 5 smaller Waffles What you will need for this recipe:For Maple Cinnamon Butter: Combine 1/2 Cup Vegetable Butter with 1/4 Cup Maple or Agave Syrup and 1 tsp. Cinnnamon For the Strawberry Puree: 1 1/2 Cups Sliced…

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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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Vegan Coconut Beet Cookies with Chocolate Chips

Vegan Coconut Beet Cookies with Chocolate Chips

Coconut Beet Cookies have big Chocolate Chips to sweeten up the veggie-ness of the cookie. I came up with these because I really love the nutrition in beets………..but can’t stand the flavor.  I’ve tried, but it aint happening for me I also wanted a soft cookie that I could do in the dehydrator.  These are chewy but not ‘mushy’ so they hold up well for packing, don’t crumble and keep well in the fridge. I went heavy on the spices to cover the beet taste and also used a couple new products from NuNaturals to sweeten the batter. I used the NuNaturals More Fiber Stevia Baking Blend as a substitute for flour and it worked perfectly to hold the pureed beets together The other NuNaturals sweetening product I tried is new and turned out perfectly with these cookies. It’s actually a probiotic and a sweetener called’ PreSweet’ Tagatose, One of the health benefits of PreSweet is that it is a prebiotic ingredient. PreSweet can actually be browned like sugar…..definately on my list from now on for sugar substitutions.  I sprinkled a little on top of each cookie for this recipe and there is no aftertaste. Check out the NuNatural’s website…

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