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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Yet Another Tomato Soup…. & Crispy Veggie Jerky

Yet Another Tomato Soup…. & Crispy Veggie Jerky

Oh no………..it’s warmer outside now and she’s still making Soup…….what the ….?  But wait!!  This one has a twist.   So here’s the real story on my crispy spicy veggie jerky discovery.  Last week, I bought a bunch of salad veggies.  Saturday, I had some time and used the salad veggies to make a soup so they wouldn’t spoil in the fridge.  And Monday, I blended all the remaining soup up, added some more tomato paste, and spread the whole mess onto 3 trays to dehydrate.  Oh wait.  I may have added a little more red pepper flakes to the spread too.  Dehydrated for a few hours and then flipped the hardening spread over to get them nice and crispy.  After about 10 hours, I had the most deliciously crispy, spicy, crunchy snack.  And all from a bunch of old raggity spoiling veggies last week.   Life is good sometimes!   You must try this.  Don’t have a dehydrator?  Just use your oven on it’s lowest temp and keep an eye on it that it doesn’t burn.  Oh, did I mention that your whole house will smell like the Pizza Guy just showed up with a pippin’ hot crusty Italian…

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“Deli Dirt Mustard” Flax Crackers with Guacamole – Vegan & Gluten-free – plus a giveaway!

“Deli Dirt Mustard” Flax Crackers with Guacamole – Vegan & Gluten-free – plus a giveaway!

Green Mountain Mustard makes mustard differently.     They’re not your run of the mill yellow mustard in a squeeze bottle. In fact, they’re not even gourmet mustard. They make different mustard. Mustard that isn’t bright yellow. Mustard that isn’t boring. And mustard that belongs on way more than just your everyday office sandwich. Green Mountain Mustard started out as a “let’s just see if this stuff sells” mustard back in 2007. Several years later, it’s evolved into a brand known for wacky flavors that take you on a flavor journey far beyond national, squeeze-bottle counterparts. With flavors like Deli Dirt (the blend of toppings on an everything bagel), Atomic Rooster (made with homemade Sriracha sauce), and Clove Encounter (made with a whopping 10 cloves of garlic in every jar), we like to help you push the flavor boundaries of condiment creation.   ‘Deli Dirt’ deliciously healthy ingredients:    Did you know that there are 3 different types of mustard seeds?    Mustard plants produce three types of mustard seeds (arguably two): Yellow and brown. There are other varieties, like black mustard seeds and even white mustard seeds, but they are variations of yellow and brown.   You can enter to win 3 Green Mountain Mustard flavors for yourself:  …

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‘Raw’ Sunflower Seed Crackers

‘Raw’ Sunflower Seed Crackers

In a few weeks, I’ll be sharing a recipe and more information about a fabulous new ‘Raw’ foods  recipe book from This Rawsome Vegan Life’s Emily von Euw,  “Rawsome Vegan Baking”   The cookbook is now available at Amazon.  Check it out and be sure to check back to Canned-Time for more details and a shared recipe from the book on March 26th. I’ll be highlighting a few of my own Raw recipes this month as well.  Raw crackers are one truly delicious part of my healthy diet plan.  The flavor combinations, nutrition and varieties are endless.  I mixed up this Sunflower Seed variety years ago and it is still a personal favorite, especially good with sweet jams, nut butters or just as a snack on it’s own. Easy to mix up and inexpensive to make.  A perfect pairing with homemade peanut butter as well ♥ Recipe for that is HERE.    ♥ Check out more nutritional information on the benefits of Sunflower Seeds: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=57http://www.whfoods.com/genpage.php?tname=foodspice&dbid=57

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

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

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

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Roasted Pepitas Crusted Raw – Vegan Cheeze w/ Baccio Ciliegia (“Satan’s Kiss”) Peppers

Roasted Pepitas Crusted Raw – Vegan Cheeze w/  Baccio Ciliegia (“Satan’s Kiss”) Peppers

 This is my first attempt at a homemade non-dairy cheeze recipe.  I think it turned out well and is fancy enough for party fair and easy enough to serve friends and family 😉 My inspiration for this Spicy Cheeze was from Carmella at The Sunny Raw Kitchen. If you’d like a step by step recipe for this cheeze recipe, be sure to check out Carmella’s wonderful Raw Vegan Tarragon & Mustard Cheeze video.   I followed Carmella’s recipe except I used Cashews instead of Almonds and then added in 1 Tbs. of fresh cracked Black Pepper and some finely chopped spicy red peppers before pouring the cheeze mixture into set. After the cheeze set up.  I un-molded the cheeze and pressed chopped Pepita Seeds onto the outside for an added flavor. The basics recipe ingredients are here.  Be sure to check out Carmella’s video for instructions.   I was really impressed with this easy recipe.  If you watch Carmella’s step by step video, have all your ingredients ready, and then firm up your cheeze in the fridge for about an hour……….you’ll have your cheeze ready to serve! The cost was around $5 and it made 16 oz. of cheese.  I…

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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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