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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Spiced Carrot Cookies

Spiced Carrot Cookies

I’ve been juice, juice juicing this month.  What do you get when you juice?  Pulp!  And more pulp. I can’t handle buying beautiful, organic fruits and veggies and throwing away any little part of them.  So saving my pulp has produced a lovely little Spiced Carrot Cookie.   They’re Vegan, Gluten-free, with Refined Sugar Free options. Read on!  Read on!  Carrots and Orange is a nice, simple combination for juicing.  Mildly sweet.  Very healthy.  Relatively inexpensive.  Very quick! Just 3 or 4 carrots is plenty for a large juice glass.  And an Orange or two will round out the flavors.  The carrots will yield a cup or more of pulp for your cookies.  I don’t have a ‘juicer’ so I just blend the chopped carrots in a high speed blender and then strain the juice out through a fine mesh strainer.  Try to leave your pulp for an hour or so to remove as much liquid as possible.  I put my stainer over a deep bowl.  I squeeze a lot of the juices out with the back of a large spoon and then leave the bowl in the fridge so the pulp can drip through the strainer for a while without wasting…

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Cara’s Quick Pickled Veggies

Cara’s Quick Pickled Veggies

  Cara of ‘Forks and Beans’ fame has a wonderfully quick pickling process that anyone can follow and preserve some of this summer’s fresh veggies.  It’s simple ingredients and flavors go perfectly with summer meals, picnics or just for plain snacking on hot days. Thanks Cara.  Find Cara’s new book out this month HERE.     Have a great weekend everyone.  Enter your email address below to receive all the fun filled recipes, life stories and free food ideas.Delivered by FeedBurner

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Spiced Orange Carrot Cooler & 10 Summer Drink Options

Spiced Orange Carrot Cooler & 10 Summer Drink Options

     I’ve come to the conclusion lately, or accepted the realization that I don’t really enjoy smoothies as much as the rest of the world.  I’m thinking that I really should be more of a juice person.  And just accept myself as I am.  No guilt. No trying and trying to get a feel for that thick, veggie/fruit packed drink and deal with it.  No, I’m going to be a juice girl.  I’ll save the pulp.  I’ll use up the fresh fruits I buy.  But I’m going to go much more for just pure juices when I make up morning meals in a glass.  That’s just me of course.  Ya’ll keep blendin’ away the way you like it an d we’ll all get a little healthier. So you’re just not a carrot kinda Girl?  Here are some other fresh Summer drink ideas that may suit your fancy: Simple Limeade Maybe it’s just a ‘Lemonade’ kinda day?  This one has a touch of Coffee substitute for added flavor without the caffeine.    Watermelon Slushie A healthy, sugar and caffeine free Iced Coffee Creamer may be what you want. These three are a few I’ve enjoyed from the health food store…

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Sesame Bok Choy Apple Slaw with Baby Bella Dressing

Sesame Bok Choy Apple Slaw with Baby Bella Dressing

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

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7 Layer Root Vegetable Roundup

7 Layer Root Vegetable Roundup

    One of my childhood Sunday dinner memories is watching Mom carry a big, rectangular Pyrex glass pan, choke full of love, over to the center of our table.  She’d hold tight on either side with oven mitts to keep from scorching her fingers.  What was in that steaming hot pan? Sliced potatoes, layered with onion, a little salt and pepper and margarine,  baked to a tender deliciousness with a crispy, browned top. Such a great dish.  And my new Veganized version is ideal for a meal full of comfort, memories and the flavors of earthy, rich root vegetables.    I’ve been perfecting this childhood memory quite a bit lately in its plain potato with onion version.  I’ve tried caramelizing the onion before spreading them throughout the layers.  Adding a little red pepper flakes (no not me?)  Each time I’ve made this in the past few months, I’ve given an old classic a new twist.  This month, I found a fabulous service that delivers fresh veggies to my doorstep each week.  (Thanks again Gena for the heads up on From The Farmer DC) With these deliveries comes a need to make good with, and appreciate what you’ve been blest…

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July 4th Summer ‘Vegan’ Munchies

July 4th Summer ‘Vegan’ Munchies

Yes, you are seeing this again.  It’s a replay from Memorial Day.  Worth seeing again, and again…. Happy July 4th Weekend !!  What’s on the menu for your holiday cookouts July 4th weekend? May I suggest a few of these goodies……..starting off with a delectable creamy slaw, spiced up with a touch of horseradish. This slaw is simple: 3 cups shredded slaw mix + 6 Tbs Vegan Sour Cream + 4 Tbs Vegan Mayo 6 tsp sugar + 3 Tbs Prepared Horseradish + 1 Tbs Celery Seed +         1/2 tsp Sea Salt + 1/2 tsp Black Pepper +1/4 Cup Rice Vinegar + 1/2 Cup Diced Green Pepper + Sliced Cherry Tomatoes. Blend and chill for 1 hour.    Now on to the grilling…..Vegans don’t grill you say?  WAHHH, of course we do!!   These cucumber chili dogs will blow any mystery meat, red-dye-filled dog away at your cookout!    All the messy, bold flavors of a traditional spicy chili dog……without all the, well, yucky stuff.    Baby cucumbers will grill up in just 1 minute and bring you the most flavorful, crisp and tasty dogs you’ve ever put in your mouth.  I was actually surprised how similar the…

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A. B. C. Smoothie Antioxidant Blast in a glass + my “virtual” friend Annie

A. B. C. Smoothie Antioxidant Blast in a glass + my “virtual” friend Annie

Vitamin A + Beta Carotene + Vitamin C = My A. B. C. Smoothie “Antioxidant Blast in a glass” I first saw this drink on Pinterest so I’m not pretending to be so clever as to have created this magnificent tribute to antioxidants and vitamins, but here it is for you now: 2 Carrots (roasted or steamed) + 1 medium size Sweet Potato (cooked) + 1/3 of a fresh Pineapple + 1 inch of fresh Ginger Chill + Blend + Drink = Power Surge! This kind of easy, fantastically healthy and delicious recipe is a great example of small changes I’ve made to my diet in the past 4 years.  Before eliminating  all dairy, and then all animal products in my diet, it was really just ‘what can I eat so I can continue to go’ and ‘how can I stay as thin as possible’  Today things have changed dramatically for me and my diet.  Living a Vegan Plant based lifestyle is such a great confidence builder for me.  I think more kindly about the world and I treat my body more kindly.  I don’t crave Bacon.  I don’t crave fat filled creamy shakes.  I do crave the energy boost and…

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Spicy Red Cabbage Slaw Wraps

Spicy Red Cabbage Slaw Wraps

Last Friday night, my husband surprised me with a fantastic BBQ meal including a Vegan Faux Pulled ‘Pork’ he came up with and a wonderful Red Cabbage Slaw.  They were both wonderfully delicious and healthy.  Perfect for my Vegan MoFo theme.  Check it out:   Just mix a little of the ‘Pork’ mixture with a spoonful of slaw and you’ve got a fabulous sandwich or wrap like I did here. The spicy slaw mixed so well with the BBQ flavors and melded together for one fantastic wrap. We’ve had these 3 times now since Friday.  They are worth the all the chopping! Print Spicy Red Cabbage Slaw Wraps Author: Angela @ Canned-Time.com Recipe type: Meatfree Sandwich Wraps Prep time:  30 mins Total time:  30 mins Serves: 5 – 7   Ingredients 3 Cups Chopped Red Cabbage 1½ Cups Vegan Sandwich Spread or Mayo 1 Cup Carrot sliced thin and chopped ½ Cup Green Pepper, diced 2 Tbs. Tamari Soy Sauce 3 Tbs. Organic Sugar ¼ Cup Rice Vinegar 1 tsp. Celery Seed 1 tsp. Red Pepper Flakes 1 tsp. Garlic Powder Salt & Pepper to taste Instructions Mix together cabbage, green pepper and carrots in a large bowl. Stir together all other ingredients…

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Carrot Salsa

Carrot Salsa

grind… dip… enjoy. drink! Print Carrot Salsa Author: Angela @ Canned-Time.com Recipe type: Condiments Cuisine: Mexican   Ingredients 1 ripe Mango, diced 6 Scallions, diced 1 cup Cilantro, chopped 1 cup sliced cherry tomatoes 2 cups baby carrots, small diced in food processor 2 garlic cloves, chopped ⅓ cup fresh lime juice ⅓ cup pickled jalepenos or fresh for more heat hot sauce to taste salt and pepper to taste (about ½ tsp. each) Instructions Mix all ingredients in a bowl. Taste for seasoning. Refrigerate in a sealed container at least 1 hour – overnight preferred. Serve with chips or veggies. 3.2.1284 Have a safe weekend everyone ♥

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Annie’s ‘Loaded Muffins’

Annie’s ‘Loaded Muffins’

  I fell in love with this recipe the first time I saw Annie’s post last month for ‘Loaded Morning Muffins with Crumb Topping’. There are just so many luscious flavors, maple, ……nuts, spice and fruit, vanilla, cinnamon….oats, ginger….YUM. I’ve made up similar recipes when I’m trying to clean out the cupboard or fridge.  Sometimes they work out (sometimes not) But these big beauties work great, even if you have to switch out a few items to clean out your own supplies 🙂 I did make a few changes in mine and they worked out fine. I used fresh peaches in place of the apricots & carrots. Used Sweet Potato instead of Pumpkin. And crushed up some granola for the crumb topping. You can find Annie’s original recipe in it’s purely awesome state here. Whether you use fresh fruit or dried the nutrition and flavors of these ‘loaded’ little cakes will not disappoint.  I made up a double batch of batter and froze half of it to experiment soon to make some ‘Loaded’ waffles as well.  If they’re half as good as these muffins turned out, I’ll be loading up on those too. An Unrefined Vegan has so many wonderfully…

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