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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Power Packed Creamy Black-eyed Pea Corn Chowder

Power Packed Creamy Black-eyed Pea Corn Chowder

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

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Sweet Corn Chowder from Emily Von Euw’s “The Rawsome Vegan Cookbook”

Sweet Corn Chowder from Emily Von Euw’s “The Rawsome Vegan Cookbook”

There’s a new book out from Author, Blogger Emily Von Euw that I’ve been delving into this month.  It’s called aptly: The Rawsome Vegan Cookbook Some thoughts on her book and then, a chance to win a copy for yourself! My husband and I have some kind of an Asian inspired meal at least once a week it seems;  Sometimes twice even. Emily’s new book is perfect for Asian food lovers specifically in my mind.  It celebrates the beauty of fresh food, namely vegetables and that’s just how I feel about home cooked, easy Asian dishes.  You always have a great deal of whole food ingredients with Asian and that makes me feel like even if the dish is cooked some, it’s not too far from the vine.  Whether it’s a special Sushi, spiced up Bok Choy, Daikon Salad (my new fav.) or simply a 1 or 2 ingredient meal that dressed up with spices, Emily knows fresh food.   Starting her blogging days with an almost exclusively Raw diet, this new book blends two lifestyles together to appreciate both cold and warmed meals to bring out the best in fresh ingredients.  Many of the recipes are similar to things…

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Footloose and Dairy-Free – a guest posting from Karen Page, author of “The Vegetarian Flavor Bible”

Footloose and Dairy-Free – a guest posting from Karen Page, author of “The Vegetarian Flavor Bible”

   When I first received a copy of Karen Page’s ‘The Vegetarian Flavor Bible’ last year, I was truly amazed at how much information she packed into this gigantic 7 lbs. book.   New to cooking?  New to Veganism? This book is the perfect companion for you.  It is  page after page of foods, by category – cheese, greens, legumes, citrus etc.,  all organized to get you the most information about those foods in the most complete package. A few recipes, but fabulous details on which foods go with what, the best ways to prepare, where to find them in restaurants and so much more.  After delving into the ‘Cheese’ section of Karen’s book, I had to try out the Popcorn with Nutritional Yeast sprinkles she suggests.  Cheeses are my most missed dairy food, far more so than any meats I used to eat.   I know this ‘Cheezey’ treat is a tried and true snack in the Vegan world but somehow, I’d never tried it out.  I’m hooked!  Cheese never tasted so good.  If you’ve never tried this tasty treat be sure not to wait too long cause it’s simply a rare gift to non-dairy eaters. Karen has kindly…

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Recycled Soups – 10 Minute Creamy Vegetable Soup

Recycled Soups – 10 Minute Creamy Vegetable Soup

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

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Slow Cooker Spicy Mexican Okra Chili

Slow Cooker Spicy Mexican Okra Chili

OH Boy, we’re heatin’ things up in D.C. this week! Ready for fall weather?  Ready for savory soups and chilis that warm up those first breezy cold days?  This chili won’t disappoint.   It has all the spice you could want and all the flavor of your favorite Mexican meal.  Now that’s a bowl full of fun! Team up your chili with a few hearty slices of spicy, cakey gluten free corn bread and Wow!  You’ve got your groove on…….. I’ve blended the best of a Mexican meal with a simple vegetable chili for the best of both meals.  Heat optional, very recommended! Slow Cooker Spicy Mexican Okra Red Chili 1 lbs bag of frozen Okra or 2 cups of fresh, sliced 24 oz. Old El Paso Brand ‘Thick & Chunky’ Salsa (1) 10 oz. jar of Old El Paso Brand Enchilada Sauce (Hot) (2) 9 oz. cans of Green Chilis 14 oz. bag frozen Edamame 32 oz. or 2  cans Kidney Beans, rinsed and drained 3 cups of water 1 cup brown lentils 16 oz. Tofu Taco Meat 1 cup dried Shiitake Mushrooms 1 tsp. Sea Salt 3 Tbs Chili Powder 1 Tbs. Cumin 1 Jalapeno diced 1 tsp.…

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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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“La-Dee-Da” Cornbread Waffles

I’m new to waffle making but these spicy cornbread waffles really rise to a level good enough for guests, parties or just dinner by yourself  on a comfort zone night ♥ I wanted a spicy batter but I love cornbread that is more like cake.  So I just put it all in one batter.  They are cake-like, especially when eaten fresh off the iron.  If you want to make up some in advance, I’d use a regular oil because the coconut oil that I used will harden some and give the waffles a drier taste….not what you want here.  The batter is pretty quick to mix up so if possible, make them right before your meal for the most moist inside and crispy crannies. There is a touch of sweet in the batter but I had to go all the way and douse mine with butter and warmed Agave. Heaven in a bite! “La-Dee-Da” Sweet & Spicy Cornbread Waffles 2 Cups Self Rising Flour 2 Cups Self Rising Cornmeal 1/4 Cup Sugar 1/2 tsp. Chili Powder 1 tsp. Red Pepper Flakes (optional) 2 Flax Eggs (2 Tbs. Ground Flax mixed with 6 Tbs. water) or egg replacer 1/2  cup Oil…

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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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Dairy Free Corn Potato Chowder

You can throw this one together in under 30 minutes: Ingredients1 28 oz package of  frozen ‘Obrien’s Style’ Hash browns (cubed potatoes w/ onion and peppers)1 cup water or vegetable or chicken stock1 medium Red Potato cut in large cubes (optional)1 Jalapeno or Red Pepper sliced thin2 Cans of Corn drained1/2 tsp. Black Pepper1 tsp. Sea Salt1 Chicken Bullion cube (omit if using vegetable broth instead of water)1/4 cup lentils (optional, but a great source of folic acid ladies)1 Pint Soy Creamer In a medium size sauce pan, heat 1/2 of the hash brown potatoes with the water to a boil for about 5 minutes or until the water has reduced down and the potatoes have absorbed almost all of it. First half of the hash brown bag cooked and mashed.  This will thicken the soup since this is a dairy free option. Mash the potatoes until smooth.  Add in all remaining ingredients and heat another 10 minutes bringing back to a boil and then reduce down to a simmer.  Add in bacon or ham or chicken even to make a main dish.Serve with crackers, bread, or as a side dish.  Even better the following day heated back up.  …

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