“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…

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

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

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

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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“2015 Family Favorite Desserts – Veganized” Final Vote!

“2015 Family Favorite Desserts – Veganized” Final Vote!

Each month in 2015,  I had the honor of sharing some super fantastically healthy recipes from some favorite blogger friends! Well now it’s time to vote for your favorite recipe(s) from the group:   Let’s Review!   Cara’s “V-Day Raw Pops from ForkandBeans.com                                 Julie’s Vanilla Almond Macaroon Nests with Chocolate Eggs from JuliesLifestyle.com                       Kristy’s Peanut Butter Chocolate Fudge from KeepinItKind.com                                 Becky’s Cherry Chocolate Vegan Cupcakes from GlueAndGlitter.com                                 Kathy’s Lavender Gin Strawberry Shortcake from HealthySlowCooking.com                 Poppy’s Cherry Almond ‘Bakewell’ Cheesecake from BunnyKitchen.com                   Brandi’s Vegan Mexican Hot Chocolate Sweet Potato Pudding from TheVegan8.com                                 Annie’s Apricot Tartlettes from AnUnrefinedVegan.com                        …

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

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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‘The Rawsome Vegan Cookbook’ Giveaway, Emily’s Almond Cookies and a fabulous bonus from Gena Hamshaw @Choosing Raw

‘The Rawsome Vegan Cookbook’ Giveaway, Emily’s Almond Cookies and a fabulous bonus from Gena Hamshaw @Choosing Raw

    This recipe is part of a Family Favourites series hosted by Angela at Canned Time. The theme was to veganize a recipe that you used to love as a kid and/or that your fam would regularly enjoy together. Honestly, I had trouble thinking of sweet recipes that I hadn’t already veganized for my blog (like pumpkin pie, berries and whipped cream, ice cream, chocolate cake) and most of the savoury dishes I loved eating when I was little are just sooo not ideal to veganize (think Thai-style omelettes and baked salmon). There were a lot of savoury foods I ate growing up that I COULD made vegan now – pizza pops and chicken nuggets to name a couple – but they wouldn’t be that healthy or simple and I’m not into spending lots of time making recipes for dinner, especially if they have more refined ingredients.. I’d rather just bake eight potatoes, sprinkle on some salt and pepper and be done with it. Seriously, my dinners are pathetically easy when I’m not writing a savoury cookbook.  My point is I couldn’t think of any recipe that I wanted to make a healthy vegan version of. So I improvised. I planned…

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Cherry Almond ‘Bakewell’ Cheesecake – Raw and Oil Free from Poppy @BunnyKitchen.com – June’s Family Favorite Dessert entry!

Cherry Almond ‘Bakewell’ Cheesecake – Raw and Oil Free from Poppy @BunnyKitchen.com – June’s Family Favorite Dessert entry!

In 2015, Canned Time is featuring a new recipe from a different blogger each month again. This year’s theme: Family Favorite Desserts – Veganized My sweet friend Poppy has blessed us with a wonderful treat for June’s entry today.   Poppy “from across the pond” as I refer to her around my house has to be one of the kindest, most gentle and caring people I’ve come to know through blogging.  A real asset to the Vegan cause and she’s pretty funny too ♥ After you’ve taken in her lovely story and recipe here, be sure to check out Poppy’s other places around the web: BunnyKitchen.com     Facebook    Instagram    Twitter     Today I have the pleasure of sharing a recipe on Canned Time, written by my wonderful friend Angela as part of her “Family Favorite Dessert” series for 2015 where each month a different blogger sends a recreated and veganized version of a nostalgic dessert recipe. I knew instantly that I wanted to explore the flavours of my favourite childhood treat – the Bakewell Tart. I could have made a veganized version of the tart itself – a pastry base and jam layer followed by a…

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‘Lavender Gin Strawberry Shortcake’ from Kathy @HealthySlowCooking.com – May’s “Family Favorite Dessert” entry

‘Lavender Gin Strawberry Shortcake’ from Kathy @HealthySlowCooking.com – May’s “Family Favorite Dessert” entry

In 2015, Canned Time is featuring a new recipe from a different blogger each month again. This year’s theme: Family Favorite Desserts – Veganized May’s entry is from one of Veganisms most prolific authors, Kathy Hester.  Her latest genius is a quick and easy Vegan recipe collection, ‘The Easy Vegan Cookbook’ now available for preorder HERE. Kathy’s recipe follows but for all the details on why this one is one of Kathy’s family favorites, check out her full post over at HealthySlowCooking.com. Lavender Gin Strawberry Shortcake for Family Favorite Desserts   This is the healthy version of my most favorite childhood dessert. I’m using something called aquafaba. It’s just a fancy word for bean water. The starches mimic eggs and can be used in cookies, cakes and more. Just drain the liquid from a can or carton of cooked chickpeas or use some from homemade chickpeas.That’s the aquafaba or bean water. Easy, right? Get more info on aquafaba on the official site.     Wet ingredients: 1/2 cup vegan yogurt (unsweetened or plain) 1/2 cup unsweetened nondairy milk 1/4 cup applesauce 1/4 cup avocado or olive oil (make oil free by using an additional 1/4 cup applesauce instead) 3 tablespoons…

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Crave Eat Heal by Annie Oliverio plus Butternut Squash Queso Mac & Cheeze

Crave Eat Heal by Annie Oliverio plus Butternut Squash Queso Mac & Cheeze

Food cravings usually come in categories, for me anyway.  I want salt or I want sweet, or both, spicy or warm. This new book, written and photographed by my old friend Annie, has something for everyone.  It manages magically and deliciously to keep two feet on the ‘healthy’ mat while using the freshest, most organic of ingredients.  Just don’t think about why it’s healthy, just make these recipes out of a uncontrollable desire to satisfy your own cravings.  Annie has done all the work to keep these cravings healthy, cruelty free and fun all in one book.  Pretty cool, huh? Whether it’s Carbs you’re craving, chocolate (duh!), icy cool stuff, creamy, crunchy, salty or just plain ole junk – this book has it all.  Big beautiful pictures with clean, easy to follow instructions.  It has recipes that everyone, everyone will love and enjoy while at the same time, help to keep their bodies strong and healthy.   My first reading of Crave Eat Heal I thought… ‘I could just make the things in this book alone for about a year and never get bored‘  Love it ♥  I had a chance to ask Annie about her book, life and the…

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Southern Style Grits & “BOWLS” by Becky Striepe – Review and Giveaway!

Southern Style Grits & “BOWLS” by Becky Striepe – Review and Giveaway!

 Southern Style Grits from Becky Striepe’s book ‘BOWLS’     Becky Striepe, creator of the fabulously creative blog Glue & Glitter  has another book out.  YEA! Just a few days ago, Becky ‘Wow’ed us with her Cherry Chocolate Vegan Cupcakes recipe as April’s ‘Family Favorite Desserts-Veganized’ entry for April here on Canned.  She also graciously created a delicious smoothie recipe back in January of 2014 for my Breakfast In Bed Fest event. Now Becky introduces us to her latest project, a deliciously healthy and practical collection of recipes for busy Moms, health driven families, food lovers, okay….everyone needs a copy of Becky’s e-book BOWLS.     Today Becky is sharing with us a fantastic Southern Style Grits recipe and some thoughts with me about her life, the book, cute as a button son Darrol and life in a mixed, Vegan home in Georgia.     Me:  This book has such convenient ideas in it.  You’ve got your hands full with your website and a little one running around.  Do we owe your home life to your fabulous “BOWLS” meals? Becky: I definitely draw from my own life when I’m developing recipes, and BOWLS is aimed at folks who want to eat vegan…

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Vanilla Almond Macaroon Nests with Chocolate Eggs from Julie @JuliesLifestyle.com – February’s “Family Favorite Dessert – Veganized” entry

Vanilla Almond Macaroon Nests with Chocolate Eggs from Julie @JuliesLifestyle.com – February’s “Family Favorite Dessert – Veganized” entry

So last year I was happy to bring you 12 blogger recipes for fabulous breakfast ideas in my Breakfast In Bed Fest Out with the old, in with the new………. In 2015, Canned Time is featuring a new recipe from a different blogger each month again.  This year’s theme: Family Favorite Desserts – Veganized February’s entry comes from a wonderfully talented Raw foods blogger across the way in Belgium.  Julie – from Julie’sLifestyle.com I’m sure this recipe would please again and again………….here’s Julie!   Hi there, Canned Time readers! I am Julie from Julie’s Lifestyle , a Belgian raw food chef trained at the Living Light Culinary Institute in California. Raw food helped me to conquer chronic fatigue and regain my energy – and now I would love to share my favorite raw vegan recipes and healthy lifestyle tips with you. Thanks again Angela for inviting me to take part in this fun contest!   When Angela asked me to participate in the NuNaturals Family Favorite Desserts Veganized Contest I couldn’t be more excited! I’ve been experimenting with Stevia for several years and I’ve come to really love it, especially because it allows you to create super sweet desserts without having…

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Rika – Vegan Miam & the Breakfast In Bed-Fest Winning Recipe

Rika – Vegan Miam & the Breakfast In Bed-Fest Winning Recipe

In 2014, I hosted an event to show off some of my favorite blogger’s breakfast ideas in the monthly ‘Breakfast In Bed-Fest’ event.  The event done, the votes in, I’m proud to announce that Rika @VeganMiam.com received the most votes for her  Vegan Steamed Purple Potato & Chia Buns (Mantou). Rika chose Edgar’s Mission Farm Sanctuary to highlight as part of this event as well.  You can check out their site and all the work that they do by clicking on the photo just below here. Thank you so much Rika.  Now on to her breakfast ideas….     Rika creator of  Vegan Miam presents: Vegan Steamed Purple Potato & Chia Buns (Mantou) One of the most common and least expensive breakfast options you’ll find in Taiwan are steamed buns (known as mantou in Chinese). They are available plain, filled or subtly flavored in colorful varieties of doughs. Typically paired with a warm glass of soya bean milk, these buns often make a quick, hearty breakfast or snack for people of all ages. Mantou are available at vendors on nearly every street corner in Taiwan along many parts of Asia with a Chinese population. If you’ve ever tried Chinese filled buns (baozi) at a dim sum…

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Cara Reed’s “V-Day Raw Cake Pops” Entry #1 in the Canned-Time.com’s 2015 “Family Favorite Desserts – Veganized” event

Cara Reed’s “V-Day Raw Cake Pops” Entry #1 in the Canned-Time.com’s 2015 “Family Favorite Desserts – Veganized” event

So last year I was happy to bring you 12 blogger recipes for fabulous breakfast ideas in my Breakfast In Bed Fest event.  One last day to vote for your favorite in last year’s entries.  Click here if it’s still January when you’re reading this to vote for your favorite and enter to win a cool gift pack from NuNaturals brand stevia.  I’ll be announcing the top pick from your votes on Wednesday, February 4th. Out with the old, in with the new………. In 2015, Canned Time will feature a new recipe from a different blogger each month again.  This year’s theme: Family Favorite Dessert – Veganized First up this year with the January entry is Cara Reed who you all know and love from Fork And Beans. So let’s get this thing started………..here’s Cara!   Cara Reed’s “V-Day Raw Cake Pops 2” I’m still very new to going sugar-free and it’s something that I am trying to embrace. If this is the first you have heard of me, let me give you some background info. Hi there. I’m Cara and I run the website, Fork & Beans. I am crazy for allergen-friendly baking. I live for it. But my…

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No Bake Maca Chia Chews with Pistachio Maple Glaze – Kristy’s 2014 Vegan Cookie Swap! Plus a Vitamix Giveaway Contest

No Bake Maca Chia Chews with Pistachio Maple Glaze – Kristy’s 2014 Vegan Cookie Swap!  Plus a Vitamix Giveaway Contest

I’m so happy to be joining Kristy’s Keepin’ It Kind Vegan Cookie Swap again this year.   Last year, my 5 Layer Lime Brulee Bar Cookies were slightly more complicated than my recipe for this year’s event.  This year, Kristy’s month long event has a special addition.  Vitamix will award one lucky reader with a fabulous Vitamix mixer!    Awesome.   To enter to win, and the see the full post and recipe for my Maca Chia Chews, you’ll need to hop on over to Keepin’ It Kind. Be sure to check out all the Cookie Swap entries while your there as well.   No bake and raw, these Maca Chia Chews will be the hit of any holiday party and likely, the most healthy treat on the tray! Topped with a naturally sweetened glaze and a pinch of my favorite Pistachios, this cookie is a perfect choice for any diet, any taste,  any cookie lover~!     Chocolate Chips?  Cacao?  Maple Syrup?  How can you go wrong with these babies? I love raw cookies for the same reason that people so love cookie dough.  You cut out a step, baking that is, and in the process, allow for more of…

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Richa’s Strawberry Chocolate Cinnamon Rolls from ‘Vegan Richa’ Breakfast In Bed-Fest entry #12

Richa’s Strawberry Chocolate Cinnamon Rolls from ‘Vegan Richa’ Breakfast In Bed-Fest entry #12

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…

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Virtual Vegan Linky Potluck #21

Virtual Vegan Linky Potluck #21

Fighting a nasty bug tonight.  Don’t work one day in the rain for 8 hours and then in the bitter wind the next day and expect your body not to react somehow….ugggh…. but I didn’t want to miss highlighting Healthy Slow Cooking and  Kathy’s delicious posting featuring 6 chili recipes just perfect for this fall from last week’s potluck!   Thanks Kathy  ♥   So just what is a Virtual Vegan Linky Potluck you say?   Well the 3 of us, Annie, Poppy and Me that is, do a special posting each Wednesday.  We invite bloggers to share their talents with us in a link up event each week.       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…

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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…

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Virtual Vegan Linky Potluck #20

Virtual Vegan Linky Potluck #20

Richa has truly touched my soul this week with her VVLP entry.  Well, maybe just my tastebud’s soul.  But come on, these are just awesome !! Nachos and tortillas, guacamole, beans…okay, any Mexican style meal is always my craving when I’m tired and this month is just starting and I’m tired already. Richa’s Vegan Nachos with Nut-free Nacho Cheese made my tired heart ♫ sing again ♫ ♪ ♥ So just what is a Virtual Vegan Linky Potluck you say?   Well the 3 of us, Annie, Poppy and Me that is, do a special posting each Wednesday.  We invite bloggers to share their talents with us in a link up event each week.    

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Virtual Vegan Linky Potluck #19

Virtual Vegan Linky Potluck #19

Koren and Alana, creators of The Little Green House made my day, or weekend with their Eggplant, Oregano and White Bean Pizza.  LOVE! My husband and I love making delicious homemade pizzas.  Especially on the grill these days, although stove top pan pizzas are nothing to turn down for either of us.  I’m always stumped what to put on as my toppings though and now I have a wonderful new idea from these lovely ladies.  BEANS!  I love it.  I know they’d taste spectacularly flavorful and chewy against the crunchy crust.  Have to make one of these delicious pies soon.  Thank you ladies!  And thanks for sharing in the VVLP ♥ So just what is a Virtual Vegan Linky Potluck you say? Well the 3 of us, Annie, Poppy and Me that is, do a special posting each Wednesday.  We invite bloggers to share their talents with us in a link up event each week.  

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Key Lime Oreo Cheesecake with Coconut Oat Vanilla Nut Creamer from Kathy Hester’s ‘OATrageous Oatmeals’ review & giveaway

Key Lime Oreo Cheesecake with Coconut Oat Vanilla Nut Creamer from Kathy Hester’s ‘OATrageous Oatmeals’ review & giveaway

This Giveaway is now closed.  Well, well well.  Kathy Hester has really done it this time. Today, Kathy presents us with her ode to Oatmeal. Kathy Hester’s  OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain ” Just the word “oatmeal” can evoke strong memories. It takes me back to a childhood bowl of apple-cinnamon instant oats. Warming and soothing, it fortified me enough to go out into the cold to school. But oats can be so much more if you just explore and experiment a little bit. In this book, I will show you that you can make a meal out of oats any time of the day or night. You’ll be amazed by oat recipes that go way beyond adding hot water to a brown packet of instant oats.”  – Kathy Hester    One of many favorite recipes, I have many as you’ll see in this post from July, is Kathy’s ‘Coconut Oat Vanilla Nut Creamer’ I’ve been using it mostly in the mornings with a tasty new granola mix with buckwheat groats, chia seeds, dried fruit.  I warm the Coconut Oat Creamer slightly and pour it onto my granola.  It mixes with the sweet…

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Emily’s Breakfast Berry Smoothie with Cacao Drizzle and Chia Pudding – ‘Breakfast In Bed-Fest’ entry #10

Emily’s Breakfast Berry Smoothie with Cacao Drizzle and Chia Pudding –  ‘Breakfast In Bed-Fest’ entry #10

    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…

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Virtual Vegan Linky Potluck #13

Virtual Vegan Linky Potluck #13

I saw these homemade OREOs and fell in love last week.  Faith had me at, “Does anyone else find it strange that OREOs are dairy free?”  OREOs are one of those funky Vegan foods that, Yes, are animal free, but full of nasty ole empty ingredients that no one really needs to eat.  That hasn’t stopped me from doing it in a pinch on the road.  When I’m starved and run into 7-11 to grab a 5 minute meal to eat while I drive, I’ll admit, there have been those days when I grab a pack of OREOs, Nutter Butters, etc.   Faith’s version is a MUCH more preferable version of a delicious combination of chocolate and cream filling.  Be sure to check out her post at The Conscientious Eater soon.  They’re fun, fancy and quick to make.  No excuses for the real thing when you can make these. Thanks so much Faith for sharing them in the Potluck last week!!   What’s a ‘Virtual Vegan Linky Potluck?  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,…

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Kristy’s ”Spiced Orange Cacao Nib Waffles with Fig Compote” from Keepin’ It Kind is ‘Breakfast In Bed-Fest’ entry #9

Kristy’s ”Spiced Orange Cacao Nib Waffles with Fig Compote” from Keepin’ It Kind is ‘Breakfast In Bed-Fest’ entry #9

  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…

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Mango Salsa from Jason Wyrick – ‘Vegan Tacos’ & a Giveaway!

Mango Salsa from Jason Wyrick – ‘Vegan Tacos’ & a Giveaway!

  So who’s Jason Wyrick?  Chef Jason Wyrick is the executive chef of The Vegan Taste, a cooking instructor, caterer, a former diabetic, and founder of the world’s first vegan food magazine, The Vegan Culinary Experience.  Jason was the first vegan culinary instructor in the world-famous Le Cordon Bleu program through Scottsdale Culinary Institute, and has catered for many corporations.  Jason has taught hundreds of vegan cooking classes around the world.  His work as been featured in the New York Times, Vegetarian News, and on both local and national television.  Not to mention, he’s a darn good photographer, providing all the pictures in the book including those shown in this posting.   Check out Jason’s website too:  thevegantaste.com .   I really love all the fresh ingredients that Jason’s recipes use.  Mexican food can be made a thousand different ways.  Some good, some not so good.  But Jason takes it to a new level of healthy deliciousness with such a wide range of ideas for meals.  He gives us the basics like salsas, tortillas and tacos of course.  Then you can venture into toppings, sides or drinks even, all with a vegan twist to keep them healthier than most traditional Mexican…

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September 11, 2001 – Vegan Food Bloggers Remember

September 11, 2001 – Vegan Food Bloggers Remember

 Ann Oliverio – An Unrefined Vegan I’ll tell you one thing, We ain’t gonna change much. The sun still rises Even with the pain.  Can we go on like it once was?   –  from Another Story by The Head and The Heart On September 11, 2001, I was living a peaceful life in Cambridge, MA, working as a faculty assistant to then Professor Elizabeth Warren at Harvard Law School. Like It Once Was No matter what one felt on the morning of September 11, 2001 – shock, sadness, fear, anger, disgust, disbelief – the reality was universal: the world as we knew it had changed. Not just the smaller world that some of us call home, the United States of America, but the whole world. It was evident in the gaping holes left by airliner-missiles in three of our most iconic buildings; in the deep gash gouged into a farmer’s field in rural Pennsylvania; in the thousands of poignantly irrelevant pieces of paper lazily fluttering down from the sky before coming to rest on drifts of thick gray ash; in the stunned faces; the hopeful, heart-breaking “missing person” posters taped to fences, walls, and utility poles; the fiery political…

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Fran Costigan’s ‘Vegan Chocolate’ – A Review + A Giveaway

Fran Costigan’s ‘Vegan Chocolate’ – A Review + A Giveaway

  I 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! You can almost taste the pages……..   Fran is generously sharing one of her recipes from the book with my readers as well. ‘Very Fudgy Chocolate Chip Brownies’  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…

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Cara Reed’s ‘Decadent Gluten-Free Vegan Baking’ – an Interview, a Recipe & a Giveaway! Closed

Cara Reed’s ‘Decadent Gluten-Free Vegan Baking’ – an Interview, a Recipe & a Giveaway!  Closed

 Giveaway is now CLOSED.  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’   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…

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Virtual Vegan Linky Potluck Week 7

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!  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 Beverages Watermelon Mint Frosty from the Taste Space Breads Fig & Corn Flatbread from Yup It’s Vegan Salads Watercress, Mango, & Pecan Salad from flavourphotos Sides Roasted Creole Cauliflower from the Taste Space Soups/Stews Lemony Lentil Spinach Soup from Yes! I Am Vegan Main Dishes Lightly Spiced Chickpea & Lentils from Parsley in My Teeth Desserts Chocolate Mousse Cake from Vegan Richa   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:…

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