Downhome Sweet Chili Cornbread

Downhome Sweet Chili Cornbread

Seems like a century ago now, but I spent four long years of my life studying and taking in the quirks and traditions of South Eastern, North Carolina.   My college years were filled with turmoil, stress, unforgettable fun, and most memorably, a constant lack of finances. My Dad, who graciously paid my tuition despite my having had no real direction or ambition to make my schooling matter, was raised off the coast of Eastern North Carolina.  I was well aware of how different and secluded things were in the Eastern part of the state having visited scores of relatives each summer, trying to understand their unique dialect and always leaving to go back to D. C. a few pounds heavier than when I’d arrived it seemed.  My Grandparents would always serve us all my Dad’s favorites each visit and then there was the finally each trip;  I’d gorge on Dr. Pepper, hushpuppies and cornbread at “The Sanitary Fish Market” in Morehead City till I’d pop!  Back to school days, I lived off campus in a rather small, 4 room house, sans refrigerator, sans stove…. I got a hot plate at some point.  And cooked up a mean iron skillet full…

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Kathleen Henry’s ‘Pure & Beautiful Vegan Cooking’ – Review and Giveaway

Kathleen Henry’s ‘Pure & Beautiful Vegan Cooking’ – Review and Giveaway

  A few years ago, my husband and I fulfilled a lifetime goal of spending time in Alaska.  It was expensive.  We’d put a bit here and there away for years for this adventure and luckily it was worth every penny we’d saved up.  Knowing that the trip was earned and paid for made it even more relaxing for us.  Someday, I’ll get around to posting more about the different sites and activities we enjoyed.  Today, I’m bringing to you a lovely new book by Kathleen Henry who happens to live in Alaska!  Lucky girl. Kathleen knows all the beauty and peacefulness of her state and she’s translated that natural, plant-based life into a wonderful array of tasty dishes and desserts for us.  She’s giving a copy of her new book, “Pure & Beautiful Vegan Cooking” to one of my readers so be sure to get in on that chance at the end here! Alaska was literally like looking at a different planet for a week of our lives.  Stunning.  Nature at her finest.  When I flipped through Kathleen’s new book, so full of hearty, nourishing, inspiring ingredients, I was taken back to our week in Alaska and all my amazement and environmental…

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Mom’s Homemade Red Hot Applesauce with Annie’s Whole Wheat Lemon-Date Rolls

Mom’s Homemade Red Hot Applesauce with Annie’s Whole Wheat Lemon-Date Rolls

Some food memories we have relate directly back to one person.  Mom’s warm, chunky homemade applesauce is one of those foods for me.  Something I know my Mom also loved but rarely got to enjoy, is now a favorite in my own home.  I can remember times in the kitchen as a young girl, peeling apples, eating peels till I was stuffed, and that smell of apples and cinnamon cooking up on the stove.  My mom’s simple little secret for a spiced, warm applesauce? She throws in a handful of Red Hot cinnamon candies at the very end.  Maybe we had a few candies on the side as well…..thanks Mom ♥ And what goes perfectly with hot, creamy, sweet applesauce?  Hot freshly baked breads of course! My friend Annie,  who was my original inspiration to go full Vegan 4 years back now, has always had a way with bread. Pancakes, Waffles, Loaves, anything earthy, hearty and warm.  She shared her recipe for a scrumptiously healthy Whole Wheat Lemon-Date Loaf a few months back was crying out to me and my Mom’s sweet, warm apple sauce.  I’ve always fallen weak-in-the-knees for hearty, crusty breads and biscuits and Annie’s lightly sweet, lightly lemony loaf…

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Quick & Easy Onion Barley Loaf

Quick & Easy Onion Barley Loaf

I’ll be the first to admit:  I don’t love onions. Not unlike Beets, I know they’re good for me, but I just can’t get over my dislike of their texture. Maybe that’s one of the reasons that I’m constantly coming up with new ways to use them in my recipes that will change my mind some day about the texture of one of the World’s most popular vegetables.  I love the smell, particularly around holiday time with butter and celery simmering away along side them in a pan.  I love onion rings. Unless the breading comes off and I get a mouthful of that slimy strip of thick onion.  Not my favorite.  I love toasted onion seasoning, onion soup (without the onion), and I even love onion bread as witnessed here in this lovely pan of Onion Barley Bread I have for you today.  If I can’t feel that onion texture in a bite, I’m in love with everything else about the old onion.   I hope this simple onion loaf will help to change anyone’s mind about using onions in your cooking.   If you love Onions, you’ll love this simple, hearty loaf already.  If you don’t love Onions,…

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Chunky, Chocolatey Burdock Brownie Bread and Ice Cream

Chunky, Chocolatey Burdock Brownie Bread and Ice Cream

 Chocolate Cake.  Evil right?  Only for those special occasions when you don’t give a hoot about your waistline, nutrition or any number of other vices we constantly attempt to control.  Well, maybe not.  My quest continues today, attempting to add iron rich ingredients in any way that I can to my diet.   Re-enter my good friend from last week:   Burdock Root Flour.    I swear if you’ve ever seen this plant in the wild you’d never in your wildest dreams put it with my new friend, Chewy, Chocolatey Burdock Brownie Bread.   Read on:   If you do know a bit about the benefits of adding a little (or a lot) of Burdock into your life, you’re probably thinking Hot Tea, Dandelion & Burdock soda, potassium or folic acid even.  If you’re really up on your Burdock, it’s about blood purification, diuretics, skin conditions or throat and chest ailments.  Furthermore, it also contains a decent amount of good minerals like Iron, as I mentioned, manganese, magnesium; and small amounts of zinc, calcium, selenium and phosphorus.   All hidden in a chewy chocolatey slice of delicious sweet bread.   You say you can’t do chocolate without a scoop of…

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Oatmeal Burdock Buns

Oatmeal Burdock Buns

  Way, way back in 2010, prior to becoming Vegan, I stopped using dairy products in my diet.  This drastically improved my life and changed the way I look at foods and my health.  It changed what and how I ate and, along that path, I began looking at natural foods found in natural places, like the woods, fields, creek sides.  I went through about a 2 year phase of researching and tempting my fate at food foraging.  That’s a longer story that would take us places and down eating paths too numerous for this recipe today.  But needless to say, I made some pretty interesting food and plant options along that path.  One of these discoveries was Burdock Root. Burdock Root Flour  The burdock is a plant found in the continents of Europe and Asia. It is easy to find and identify, as it generally grows along fences and roads. In Asia, the taproot of young burdock plant is harvested and eaten as a root vegetable. It has a gummy consistency and is sweet to the taste. It is rich in calcium, chlorogenic acid, flavonoids, iron, inulin, lactone, mucilage, polyacetylenes, potassium, resin, tannin, and taraxosterol. Learn more: http://www.naturalnews.com/031524_burdock_root_herbal_remedy.html##ixzz3XEayYRrH  source:…

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Blueberry Lemon Loaf – for the Virtual Vegan Potluck

Blueberry Lemon Loaf – for the Virtual Vegan Potluck

  For some crazy reason, I always get a little flustered at Virtual Vegan Potluck time.  A lot flustered this event I should say.  Waiting until the last day to finish my post.  And then scheduling the time wrong so it published this morning?  DUH! But it’s as much fun as ever and so great to see the new participants linking up with old pros.  After much unnecessary stress and contemplation this past month, I decided on a new bread recipe for you.  Berries, fresh Lemon Juice and a swirl of cinnamon make this a very yummy loaf.     This Blueberry Lemon Loaf turned out to be a cross between a sweet bread and a  moist, loaf of bread with a soft crust as far as texture.  It’s not crumbly like a cake in other words.  It has the spring back and ‘chew’ of a bread.  The taste though is all cake.  The berries mix with the glaze for a fantastic blend of sweet and sour.   It’s best served warm.   In fact, you must serve it warm to appreciate the glaze and fruity sweetness.  I’ve kept mine in the fridge and then just warmed up 2 pieces at…

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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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A Cruelty Free Holiday – Vegan Holiday Basics

A Cruelty Free Holiday – Vegan Holiday Basics

 What would the holiday season be like without our favorite family traditional foods?  That’s what it’s really all about isn’t it?  Finding time with our loved ones to talk and enjoy the foods we grew up loving and savoring for the fall?  My Mom has the most beautiful set of China that only sees the light of day on 2 days each year.  Thanksgiving and Christmas need to have a special menu for those times together.  Special for all.  These basic dishes I’ve put together have all the flavors of fall without the cruelty and expense of slaughter.  Baked, buttery potatoes.  Creamy Slaw salads.  Flakey crusts dripping with piping hot berries in syrup.  Why bring animals into that mix when the food is so fine without them?    Take a look:   Sliced Red and Sweet Potatoes with a touch of Sweet Peppers.   Adapted from a family tradition from both my husband and mine’s youth, it bakes up in minutes, has endless variations for veggies and will last the week while you rest your feet and enjoy your guests.  Christmas Rice – Wild Rice with Spinach and Pomegranates    Brussels Sprouts with Radicchio in a Brown Mustard Orange Glaze  …

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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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Gluten Free Sesame Oat Biscuits

Gluten Free Sesame Oat Biscuits

I’m a biscuit Girl.  Always have been.  If I had to choose between sliced bread, rolls, croissants or a crispy, flaky biscuit I’m always on the side of the last.  I grew up on having quick and simple biscuits like these a couple of times a week sometimes.  These oat biscuits are a little more healthy in the long run than Mom’s but just as easy to make and just as tasty with a bowl of soup, a salad, or just slathered with jam. The biscuits my Mom always made us were one of the first things I attempted to re-create when I was out on my own.  When I first had to figure out how to eat what I was used to eating without spending any of my preciously vulnerable weekly income.  I did have one week in my sophomore year when I knew on Sunday that I had $20 to live on until Friday.  I decided in my ignorance and youth to buy just Diet Pepsi of all things, to get me through.  I survived that week.  But I sure would have been better off if I’d had a few of these biscuits to soak up all the…

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Fennel Frond Gluten Free Breadsticks and “A Writing Process Blog Tour”

Fennel Frond Gluten Free Breadsticks and “A Writing Process Blog Tour”

  This beauty is my web friend, Rika.  Isn’t she just an Asian goddess?   Rika asked me to join the bandwagon and write-up a post for the ‘A Writing Process Blog Tour’ that’s going around these days.  Thank you Rika.  You’re a very special lady and some day, if we ever get to meet in person, I’m gonna give you the biggest hug for having such a big heart.   Here’s a little more about my special web friend Rika: Rika is the recipe developer, food blogger and part-time photographer behind vegan miam. She runs a vegan food and travel blog with her photographer and partner Doni. Rika + Doni are based in Oregon, but living elsewhere as often as possible. The term “miam” is just a way of saying ‘yummy’ in French and represents their desire to discover decadent vegan cuisine and recipes around the world together. Follow vegan miam on Bloglovin’, Facebook, Instagram, Pinterest, Tumblr and Twitter.  Rika really only got interested in vegan cooking in the last 2 or so years and it was the travel that propelled her to cook more. In late 2011, she initially started her blog to share their experiences as vegan travelers but quickly found that their experiences abroad motivated…

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Kathy’s ‘Strawberry Spelt Biscuits’ – from Healthy Slow Cooking – Breakfast In Bed-Fest entry #5

Kathy’s ‘Strawberry Spelt Biscuits’ – from Healthy Slow Cooking – Breakfast In Bed-Fest entry #5

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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Onion Oat Loaf with Red Pepper Olive Oil

Onion Oat Loaf with Red Pepper Olive Oil

This past weekend, we were out shopping and stopped in to check out an Olive Oil and Vinegar infusing specialty store.  It was beyond expensive and I didn’t think of purchasing anything they had (except for a cute little olive plate for $8 I couldn’t resist) but I did get my mind racing on making my own versions of some oils and vinegars.  Most of them need to rest for weeks to reach their peak flavors.  I’ll save those details for a future posting but I couldn’t resist trying out an old favorite, oil and red pepper flakes, with a new bread recipe today.   In a former life, I was on the road for work nearly 10 days every month and I’ll never forget one stressful Italian dinner with my bosses.  We had been sitting in meetings all day and then finally, after 8pm,  got around to getting out to eat something.  The restaurant was packed.  We were all tired and the wait staff couldn’t have been less attentive.  But our long stressed evening did have one high point, for me at least.  One of the managers with us was obviously a native New Yorker familiar with Italian traditions.…

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Gluten Free Molasses Buckwheat Breakfast Bread

Gluten Free Molasses Buckwheat Breakfast Bread

In 2014, I’ll be host to some pretty awesome breakfast ideas from 12 fabulous food bloggers from around the world. Each month, I’ll be featuring a different blogger’s recipe for 1 fantastic breakfast with all the details.  Each recipe will be as healthy as it is tasty and VERY economically priced as well.  You’ll see my first blogger’s entry in this event coming up next Sunday, January 19th.  Can’t wait to get things started with this 12 month project of my favorite meal teamed up with my favorite bloggers. My ‘Breakfast In Bed-Fest’ will have it’s own Pinterest board as well so you can keep track of each month’s new recipe posts.  Then at the end of the year, I’ll run a little vote to see just who’s ideas were the most spectacular of all 12.  More details on all that as the event unfolds.  Now on to my own breakfast idea.  Molasses Buckwheat Breakfast Bread.   I called it a breakfast bread because it is more of a moist sweet bread than a dry toast type.  It stands up all by itself as a meal along with some fruit or just juice or tea.  Not a sandwich type loaf,…

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Ginger Pumpkin Bread Pudding

Ginger Pumpkin Bread Pudding

 This year, I discovered and fell in love with Crystallized Ginger.  I discovered it is easily made at home with a dehydrator as well so I can justify eating making it all the time to nibble on….  For this pudding though,  I used Trader Joe’s brand which is just $1.50 per bag and much quicker when you’re having ginger withdrawals and need a quick fix. My homemade version of Ginger Candy is HERE. I tried bread pudding for the first time this year.  It was okay.  I thought I could ginger it up some and make it a tad more nutritious?  Maybe not.  But it does have some good-for-you ingredients in my version and it’s a holiday treat kind of reasoning.  Just don’t eat the whole pan in one day….  I also made the bread for the pudding myself so I could load it up with cinnamon and pumpkin friendly spices.  I won’t give the recipe for that now but it’s basically cinnamon-sugar-loaf on steroids.  Let your bread sit on the counter for at least 2 days to dry out some before cutting up the cubes for the pudding.  Mine actually sat for 5 days due to my work schedule…

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Fresh Basil Biscuits with Apple Pie Jam

Fresh Basil Biscuits with Apple Pie Jam

1 year ago:    Sweet Potato Stew (so good) No better time than the autumn to whip up some simple, inexpensive  fruit jams to make your baked goods come alive ♥  For the Basil Biscuits: Heat 1 Cup of non-dairy milk to just under 110 degrees in a glass bowl.  Stir in: 2 tsp organic cane sugar, 1 /3 cup olive oil, and 1 Tbs. yeast. Stir and allow to sit for up to 10 minutes while the yeast eats!  (or until you see frothy bubbles on top) Stir 8 – 10 fresh Basil leaves into the liquid.  Pour the liquid in with 2 cups of whole wheat pastry flour or bread flour.  Stir until the dough cleans the side of the bowl. With oiled hands, knead the dough gently until it forms into a ball.  Set the dough ball on a warm surface or bowl.  Cover with a cloth and let sit for up to 2 hours until it has doubled in size.  Punch your fist into the risen dough and place it onto a greased pan.  Push the dough with greased fingers into a flat circle about 1/2  inch thick.  Divide the circle of dough with a knife…

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“Frumpy” Pumpkin Spice Croissants

“Frumpy” Pumpkin Spice Croissants

1 year ago – Pomegranate Freezer Fudge My first attempt at mixing, rolling, rising, rolling, folding, freezing, rolling, cutting, rising, baking making homemade croissants. They do involve a little bit of a process to get the flaky dough we’re so accustomed to in store bought croissants. This turned into a 2 day, off and on project to complete.  And with all those steps in preparation, I won’t bore you with all the details. I will link you up with a superb step-by-step instruction that got me through it all…. Thank you so much Izy at Top With Cinnamon ♥ I did make some slight changes to Izy’s recipe. I added the pumpkin filling and pumpkin spread.  I used whole wheat flour.  And I added 1 Tbs of cinnamon and 3 Tbs of sugar to the dough.  I also made my croissants much smaller.  Next time I’ll make them larger though as a lot of the pumpkin filling oozed out the sides when baking.  Still very good but not so great in appearance ;( I also sprinkled each one with a cinnamon sugar mixture after they were cooked. The pumpkin pie spice dipping sauce or filling is like pie pudding.  It contrasts…

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Chocolate Cherry Zucchini Cake

Chocolate Cherry Zucchini Cake

1 year ago – “Pumpkin Spice Syrup”  Welllll….Vegan MoFo for 2013 has sadly come and gone.  But wait!  There’s still more fun to come on Canned-Time.com ♥ In October, my recipes will be highlighting the nutrition and scrumptiousness of the ‘ole Cucurbite or squash family. Up first, not your boring sliced Zucchini with pasta here………. For when you just have to indulge. Or just to impress the guests…. Print Chocolate Cherry Zucchini Cake Author: Angela @ Canned-Time.com Recipe type: Dessert   Moist and creamy all in one bite. This Chocolate Cherry cake gets it’s texture from grated Zucchini that will keep each bite tender and gooey. Serve with fresh fruit, a glass of nut milk or just grab a piece and go. Ingredients For the Cake: 2 cups grated zucchini + juice 2½ cups whole wheat flour ½ cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed) 2 heaping teaspoons baking soda ½ teaspoon sea salt 1 teaspoon cinnamon 1½ cups organic granulated white sugar 2 Flax Eggs (2 Tbs. ground flax mixed with 4 Tbs. water) ¾ cup Vegan butter, melted (like Earth Balance brand) ½ teaspoon instant coffee or coffee substitute granules ½ teaspoon Liquid Cherry Stevia from NuNaturals…

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Slow Cooker Breads and Rolls

Slow Cooker Breads and Rolls

Slow cooking breads and rolls is awesome! It really has been a wonderful way to bake up some healthy homemade breads without heating up my kitchen.  You can get the wonderful smell of fresh baked bread throughout the house without the heat! I started thinking of slow cooker baking in anticipation of the latest Kathy Hester new book, Vegan Slow Cooking for Two or Just for You. I’m always looking for better ways to do things in the kitchen and this slow cooker idea is spreading fast through my recipes.  So far I’ve slow baked 2 Artisan loaves and 2 rolls recipes.  Each new recipe I’ve learned a little more.  Tweaked my timing.  Increased the yeast, etc.  The bread baking is really based on a simple rule of thumb that bread dough should normally be a 3 to 1 ratio of flour to liquid and they are done baking at an internal temperature of 160 degrees. The rest is up to your own creativity!! To bake in a slow cooker, you’ll need a good meat thermometer.  This will help you know when your breads are cooked through without letting out all the heat from the cooker or relying on a set time…

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Vegan Slow Cooker Onion Focaccia Bread with Peach & Plum Jam

 Everything in one bite. Some wives dream of great adventure when their husbands are away for the weekend and they’ve nothing but time on their hands.  Me?  I just want time in the kitchen to cook up some fresh fruits and veggies…..yea, I’m that kind of agoraphobic domestic  now days.  Only glitch was that it’s been horrifically hot here for over a week and after working outside all week, even I didn’t want to heat up the kitchen. So I didn’t. Enter Slow Cooker Onion Focaccia Bread with Fresh Peach & Plum Jam for my solo dinner….   Summer produce is so delicious eaten fresh and ripe. But sometimes you just have to help Mother Nature along a bit and kick things up a notch. When I saw these fresh fruits and veggies at an Orchard nearby yesterday….I could have bought twice as much and twice the varieties.  They really had some beautiful stuff.  You got to love the grocery store for giving us stuff year round….but there really is a huge difference buying locally grown produce that you trust and know has been picked just that day.  In fact, while I was at the Orchard, the workers were bringing in…

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Vegan “B” LT Sandwich

Vegan “B” LT Sandwich

Just in case you missed it last spring… This posting had the highest viewings for 2013 on Canned Time and I thought it would be good to revisit the jist of ‘Coconut Bacon’……….   Coconut Flakes and Bacon?  What the……….  Well I saw this on someone’s site and had to give it a try.  My absolute favorite sandwich from what seems like ages ago now, reborn!! When I first tested this last weekend, well, things got busy, we had a bit of a snow storm and then there’s always my work schedule.  I forgot about it being in the fridge marinating actually. So after 6 days of soaking, I really thought it would just be rancid.  Not so! Yes, I love ‘bacon’ with my pepper………. It’s not great at all on it’s own, so don’t think there is an actually bacon substitute discovery here.  But when it’s all put together with it’s traditional porky partners: tomato and lettuce, good bread and some Vegan mayo,  it’s not bad at all 🙂     I dumped all of the coconut and marinade in a hot iron skillet and stirred it around for a good 10 minutes until it looked like bacon.  If…

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Burdock Root Flat Bread

These little flat bread / crackers are based on a very old recipe from the Irish.  They use one of my favorite plant flours – Burdock Root.  You can read more about the original uses of this wonderfully nutritious plant here http://www.naturalherbsguide.com/burdock.html  and you can find the original Celtic recipe for biscuits here:  http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-burdock-root-flour-biscuits. http://morechristlike.com/burdock-flower/Burdock flowers are much more spectacular when they first bloom The version I made has the same base but I changed up a few ingredients and actually fried the squares like a flat bread instead of baking them into biscuits.  So much flavor and even more importantly, so much protein and health benefits in Burdock Root they are almost guilt free bread! Burdock Flour Flat Bread1/2 Cup Burdock Root Flour1 to 1 1/4 Cups Spelt Flour1 Cup Flax Milk (or other non Dairy milk)1/2 Cup Peanut Butter1 Cup of Sprouts1/3 Cup Tamari Soy Sauce1 tsp. Sea Salt2 tsp. Baking Powder1 Tbs. Sesame Seeds1/2 Cup Olive Oil Mix all the dry and then all the wet ingredients and then fold both together to form a wet dough.Turn the dough out onto a flat floured surface.  Add in more flour while you kneed the dough into a soft…

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