A Dandy Little Chocolate Marshmallow Valentine’s Day Pie

A Dandy Little Chocolate Marshmallow Valentine’s Day Pie

The sweetie-pie folks over at Dandies All Natural Marshmallows asked me to take a crack at a vegan Valentine’s Day dessert using their tasty little marshmallow gems in the mix.  Glad to right? Of course I’d like to share that recipe with you all but even more so….I got to enjoy this creamy, chocolate cloud of a pie for myself…hard work folks!      Dandies Marshmallows are made with all natural ingredients, contain no high fructose corn syrup or gelatin (they’re 100% vegan!), and are the first ever marshmallow to be Non-GMO Project Verified. Oh, and kosher too!  The first Non-GMO Project Verified marshmallows.  Made by long-time vegans and longtime friends Ryan Howard and Dan Ziegler, Dandies are air puffed, which gives them a traditional texture and flavor that melts and tastes just like the marshmallows we grew up with. Produced in the company’s dedicated facility, which is free of dairy, eggs, peanuts, and tree-nuts, these vegan marshmallows are also free of wheat, gluten and corn, and certified kosher by the Chicago Rabbinical Council.            For my Valentine’s Day pie, I melted dark Vegan Chocolate Chips, Almond Milk, a bit of Coconut Oil and 1 bag of Dandies Mini…

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Cruelty-Free Coriander Nectarine Pear Ice Cream Pie

Cruelty-Free Coriander Nectarine Pear Ice Cream Pie

July is National Ice Cream month.  More specifically, July 19th is ‘Ice Cream Day‘ #NatlIceCreamDay So what better way to solute the popularity of the World’s best tasting, most refreshing cool dessert than to team it up with a touch of spice and a whole lot of fresh summer fruits?  The folks at PersonalCreations.com asked if I’d help them celebrate the occasion with a new recipe shown off in one of their kitchen items.  I picked a pie plate for mine because, well, next to ice cream, pie is my all time favorite dessert any time of year.  I just combined my two loves into one big, cruelty-free dish so you wont have to scoop on the ice cream to top your piece of pie.  It’s already inside your pie.  Completely versatile to your own fruit favorites, I simply spiced up my fruits and then blended them in with a good quality Almond Milk Vanilla Ice Cream and poured it all into a pie crust.  More fruit goes on top and a pinch of a new seasoning, for me anyway, Coriander. Exodus, chapter 16, verse 31: “And the house of Israel called the name there of Manna: and it was…

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Peanut Butter Chopped Cherry Ice Cream

Peanut Butter Chopped Cherry Ice Cream

No Cows were harmed in the making of this delectable bowl of ♥  Behind the Myth:  Happy Cows from HumaneMyth.Org In order to maintain uninterrupted milk production, cows are forced year after year to go through an endless cycle of pregnancy and birth, only to have their calves immediately taken from them. Cows and calves cry out for each other as they are separated. All forms of dairy farming involve forcibly impregnating cows. This involves a person inserting his arm far into the cow’s rectum in order to position the uterus, and then forcing an instrument into her vagina. The restraining apparatus used is commonly called a “rape rack.” Half of all calves born are male. Of no use in milk production, they are sent to veal-producing operations or directly to auctions where they are sold and slaughtered when they are just a few days old. Male calves used for veal production suffer a crude castration process and are killed after 4 months spent in small crates or pens.     After just 4 to 6 years, dairy cows are “spent” from being forced to continuously produce milk. Often weak and ill, they endure transport to auction and slaughter, both…

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Pie In The Sky from “The Good Karma Diet” by Victoria Moran – A Review and Giveaway on Canned-Time.com

Pie In The Sky from “The Good Karma Diet” by Victoria Moran – A Review and Giveaway on Canned-Time.com

  I know that I’ve published an extraordinarily high number of Vegan cookbook reviews in the past year.  21 if you’ve been counting…. The Vegan lifestyle is growing by leaps and bounds and thus:  People love recipes and information on ‘How To’  And I’m honored to be selected by authors and publishers alike to take a preview of an upcoming publication. But this book stands out in the crowd.  First thing I thought…..No pictures!!  And to me that just ment boring!!  – I was WRONG. I got started reading Victoria’s book and just kept on going.  Couldn’t put it down.  I love the flow, the information.  Love the way she writes so plainly and realistically.  She’s writing this one to those less experienced in Veganism.  Those out there who just might try out the health benefits and kindness that come from being Vegan.  I really love ‘The Good Karma Diet’  Victoria gives you all a sneak peek at her book here with an excerpt, recipe and a giveaway to one lucky reader. Excerpt from “Liven Things Up” The Good Karma Diet By Victoria Moran When my daughter, Adair, was a tween and teen, we devoted two weeks every summer to…

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Sunwarrior Classic Plus Protein Powder Review & Giveaway + Brandi’s New York Style Cheesecake

Sunwarrior Classic Plus Protein Powder Review & Giveaway + Brandi’s New York Style Cheesecake

    In the last few months I’ve had the pleasure of trying out a new product line from Sunwarrior. They’d like to offer you each a 1 in 20 chance to win some of their best stuff along with a swanky Sunwarrior blender bottle.  Cool!! Just click here to enter to win now through May 31st. “Organic Certified Classic Plus builds on Sunwarrior’s original rice protein by adding in the amino acid balancing effects of peas, chia seeds, quinoa, and amaranth. This superfood combination still relies heavily on the gentle nature of whole-grain brown rice, but with a hefty dose of the strength that has made Warrior Blend so popular. Raw, plant-based, and powerful, Classic Plus gives you that little extra you want and need. You’ll love the way it tastes, but how it makes you feel is really why we call it Plus. “   I’ve used both the Vanilla and Chocolate flavors now in 10 – 12 different flavors of smoothies and I really love the taste.  It blends smoothly, has great sweetness without a lot of sugar and really makes a great start to my day, my workout and even my desserts as you’ll see here.…

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5 Ingredient: Dairy Free Avocado Chocolate Easter Eggs

5 Ingredient:  Dairy Free Avocado Chocolate Easter Eggs

   This dessert is so fun.  If you don’t make it as an Easter treat, be sure to just try out the chocolate pudding recipe.  It is fabulous.  We have it at least once a month and don’t feel one bit guilty about it either.   Avocado, cacao powder, maple syrup, almond milk and a pinch of salt. It’s perfect in every way. I first discovered the idea of avocado chocolate pudding from Gena @Choosing Raw.  I couldn’t believe just how creamy, luscious and similar it was to my memories of dairy filled, stove top back aching cooked puddings.  If you don’t tell anyone that the base is made from avocados, I think its safe to say…they’ll never know.      In this version, I’ve used the avocado shells themselves to make a dessert presentation for Easter.  The shells fit together after filling them with the prepared pudding and then freezing each half until it’s solid.  Then simply fit the two shells back together and secure them with ribbon for an Easter-Egg-Like presentation for your family.  The shells will thaw in about an hour for serving.  The ones shown here were frozen for over 2 weeks prior to the pics and…

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Creamy Vegan Avocado Cucumber Soup

Creamy Vegan Avocado Cucumber Soup

 Mmmmmmm.  Soups on!  Another icy, cold Winter day here in the North East but you can warm you soul with this creamy, flavorful cucumber soup.  The ‘creamy’ comes from rich, nutritious avocados, blended together with sautéed fresh vegetables, a pinch of dill and lots of black pepper to bring out the flavors.  I had peppers and celery to use up so that’s what went into this version but any root vegetable or winter squash, corn, carrots, even beans would compliment the avocado and cucumber base.    I love this soup with a crisp cracker or spicy crouton.   It has a fancy presentation but is just as welcoming for a weeknight family dinner.  Blend your cucs more for a smooth consistency or leave some small chunks as I did for texture.  Either way, this soup is hearty enough to be your main dish or use it aside a big fresh salad with lots of hot crusty bread.    

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Peanut Butter Chocolate Chip Breakfast Oats with Homemade Hemp Mylk

Peanut Butter Chocolate Chip Breakfast Oats with Homemade Hemp Mylk

If you’ve been with me for a while now, you’ll now all too well that I have a problem getting a good, healthy, inexpensive breakfast in me most mornings.  I’ve commissioned my favorite bloggers for help even in my quest for easy, delicious ideas to make up.  I thought I’d share some sucessess I’ve had lately with some of my favorite healthy ingredients and ‘take with’ options to carry with me while I drive mornings.  Some Chia Seeds, some Hemp seeds, maple syrup, pepitas, peanut butter…………you get the idea.  Follow along here for more details.  At the end I’d appreciate if you take a second and vote for your favorite ‘Breakfast In Bed-Fest’ entry from last year’s event on Canned Time.  I know you’ll love your 12 options but pick one so I can feature that recipe as the cover to my new E-book for the gang.  Details below and thanks in advance.   I know lots of time and caring went into their recipes so choose wisely 😉  I’ve gone Chia and Hemp Seed crazy since last fall.  Not such a ‘bad’ habit.  I’ve had worse over the years.    This version I went all out with, “Chocolate Chunk…

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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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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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Creamy Vegan Mushroom Soup with Fresh Thyme

Creamy Vegan Mushroom Soup with Fresh Thyme

   Growing up, you couldn’t pay me enough to eat anything that I knew had mushrooms in it.  Seriously.   I didn’t even like the way that they smelled.  If you are the same way when it comes to mushrooms today, please read on.  You’ll be glad to discover that they aren’t detestable like I’ve always assumed.   This soup may even bring you around to, well, love them!   Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium.  They provide so many important nutrients including selenium, potassium, riboflavin, niacin and vitamin D.  Mushrooms are the leading source of the essential antioxidant selenium in the produce aisle. Antioxidants, like selenium, protect body cells from damage that might lead to chronic diseases. They help to strengthen the immune system, as well2. In addition, mushrooms provide ergothioneine, a naturally occurring antioxidant that may help protect the body’s cells. – See more at: http://mushroominfo.com/benefits/#sthash.nCCmONw6.dpuf  I’ve used this soup to create so many other healthy dishes since changing to a Non-Dairy diet.  It can blend with so many other flavors in soups and casseroles, be used as a savory gravy over roasted vegetables or combined with pasta or rice as…

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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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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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Gena Hamshaw’s new book – “Choosing Raw: Making Raw Foods Part of the Way You Eat”

Gena Hamshaw’s new book –  “Choosing Raw: Making Raw Foods Part of the Way You Eat”

“I’m 100 % Vegan and I’m as Raw as I need and want to be”  –  Gena Let me say just one thing to start off my tale of just how creative and delicious Gena’s new book is and how happy I am for the opportunity to offer 1 copy to a reader in a giveaway. This book is a joy to read.  And I don’t normally read cookbooks. It’s going with me next month to Alaska.  May have to sneak it there.  But – it’s going!  No, I definitely won’t be cooking on my trip but I’ll be reading and learning from a great resource, one of the best in my mind, on how to eat the best food for your body and still enjoy it. I’m a long time reader of Choosing Raw.  I’ve used Gena’s recipes and fallen in love with her writing and her ways.  She talks to people, not at them, about life, food and how problems can be solved in our diets.   She’s a truly gifted communicator and beyond that even……….she is smart as heck!  You may or may not have your hands on a copy of Choosing Raw:  making raw foods part…

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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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Red Quinoa Beet Salad with Cucumber Blossoms and ‘Bacon’ – plus a giveaway!

Red Quinoa Beet Salad with Cucumber Blossoms and ‘Bacon’ – plus a giveaway!

Any time that you can sneak flowers into your food – go for it. Cucumber Blossoms from my pot on my rooftop.  I have a new best friend, Terry Hope Romero’s new book – “Salad Samurai”.  I’ve literally been carrying this book around the house with me for days.  Looking at all the fantastic ideas for salads, salad toppings, salad stuff!  Terry knows what a great salad needs.  Her new book is now available at Amazon  and she’s allowed me to sneak a peak at her fabulous book and share a bit of it with you.  Plus two lucky readers will be able to grab a copy of  “Salad Samurai” for free!!   Yikes, I love this book  ♥  The first thing that I noticed when looking through all the gorgeous pics and recipes in Terry’s book was that she and I share a love of salads that make a meal.  Salads that have a whole lot going on to satisfy your taste buds as well as your appetite.  I’ve been enjoying a salad for most of my dinner meals since the beginning of March.  I appreciate all the topping ideas and dressing recipes that I can get my hands…

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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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Annie’s ‘Multi-Grain Pancake & Waffle Mix with 3 Variations’ from An Unrefined Vegan – Breakfast In Bed-Fest entry #6

Annie’s ‘Multi-Grain Pancake & Waffle Mix with 3 Variations’ from An Unrefined Vegan – Breakfast In Bed-Fest entry #6

  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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Thai Sesame Veggie Dip & Dressing

Thai Sesame Veggie Dip & Dressing

 This is a simple dip for raw veggies, crackers or even a spread for wraps.  When thinned some, it makes a marvelously creamy dressing for salads.  The asian flavors are a perfect way to give great ‘pow’ to plain vegetables.  A traditional Thai background of peanut butter and rice vinegar blends with your fresh veggies perfectly.  Or if you’ve got the need for a delectable spread for a fresh veggie wrap, this one brings out the raw flavors of veggies with a creamy texture and healthy ingredients to boot! A perfect spread for zesting up your veggie wraps! This collard green wrap, spread thick with Thai spread, with red pepper, green apple and quinoa is spectacularly delicious.   If you have a favorite homemade dressing, please share in the comments.  I’m eating so many salads these days, I need a constant variety to keep my veggies fresh and flavorful.  Thanks for stopping by Canned Time.  There’s always more Canned-Time.com on Facebook, Twitter, Pinterest or on my newest love – Instagram.    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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Raw Fruit Cereal with Fresh “Banana” Milk

Raw Fruit Cereal with Fresh “Banana” Milk

You know those mornings when you’d love to have a great big breakfast?  You don’t have time.   You don’t want to spend a lot.   And you don’t need to add hundreds of calories to your day?  Well, when I saw another fabulous video from Fully Raw Kristina I knew this idea would rock my breakfast world. As far from Captain Crunch as you could be……   Thanks for visiting!  For more Canned-Time.com,  follow me on Facebook,  Twitter,  or Pinterest, subscribe via Email below.

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Creamy Non-Dairy Raspberry Walnut Vinaigrette

Creamy Non-Dairy Raspberry Walnut Vinaigrette

    Sharing my all time favorite salad dressing today.     A light and creamy healthy addition to any type of salad.   This post was supposed to be about some delicious spiced carrot cookies.  Obviously, it’s not.  That’s what happens when you scribble recipes on the backs of junk mail envelopes month after month, and then try to match them up with photos weeks later.  The cookie post was, is….all ready to go except I have no idea how much of what I put into them was.  Yikes!  Now it’s back to a new batch and experimentation to get them right again.  They were delicious and I’m anxious to share them with you.  For now, a simple vinaigrette.  This rich, creamy vinaigrette is highly adaptable to different tastes as well.  Add a little more sweet, some red pepper, more vinegar for a sharp tangy background.  It’s up to you but the basic for a great creamy dressing is right here in this version.            Thanks for visiting!  For more Canned-Time.com,  follow me on Facebook,  Twitter,  or Pinterest, subscribe via Email.

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Coconut Butter Biscoff Fudge = “little bites of Heaven”

Coconut Butter Biscoff Fudge = “little bites of Heaven”

    If I could only bring 5 food items to a deserted island, 2 of them would be jars of Biscoff Spread.   How we got lucky enough to have this stuff turn out to be Vegan as well as fantabulous?  Only God knows!  Combine it with coconut butter and chocolate?  HEAVENLY stuff ♥        The pan wont last to the end of the day……just warning you!             1 year ago I was pouring Stawberry Syrup over Buckwheat Pancakes

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If Cows could talk:

If Cows could talk:

 Three years ago, when I stopped eating all dairy products in an attempt to reverse swelling in my joints, it never occurred to me that the animals who had been providing me with all that yummy cheese, milk and cream for the previous 47 years had lived horrific lives filled with more pain than my own joints ever thought of enduring.  I was oblivious, as most of the world is, to the hell inflicted on Cows in our world.  The daily constant pains and restrictions they are forced to endure by the Dairy industry are unthinkable.   Don’t care about what cows are subjected to?  Maybe you would rather consider the lies we’ve all been filled with in the last few decades.   Like all animal protein, milk acidifies the body pH which in turn triggers a biological correction. You see, calcium is an excellent acid neutralizer and the biggest storage of calcium in the body is – you guessed it… in the bones. So the very same calcium that our bones need to stay strong is utilized to neutralize the acidifying effect of milk. Once calcium is pulled out of the bones, it leaves the body via the urine, so…

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Vegan ‘Cheezy’ Potato Casserole

Vegan ‘Cheezy’ Potato Casserole

    This potato casserole has been handed down from my husband’s family now to my family for decades of holiday meals.  Unfortunately, there is almost Nothing nutritious about the original recipe.  I felt the need to finally come up with a Vegan version that I could enjoy for the holidays.  My new version is admittedly still very processed with store bought Vegan cheeses but with my work schedule this month and my close proximity to no less than 5 health food grocery stores, I’ve splurged on convenience and taste for this recipe re-do. So before you start wincing about the store bought ingredients in my version, I’ll share just how ‘un-healthful’ the traditional family recipe is: 2 pounds diced potatoes, 2 cups sour cream, 3 cups of cheddar cheese, 1 can cream of chix soup, 1/2  pound of butter and some cornflakes.   Yea.  Delicious and heart-horrible to say the least. My version came out slightly less tasty.  But you can eat half the pan if you’d like without much guilt at all!  

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Baby Kale Creamy Coconut Detox Smoothie

Baby Kale Creamy Coconut Detox Smoothie

One year ago I gobbled up a  bowl of this:    Kale and White Bean Soup My Kale saga continues this October in a much more chilled state.  This baby Kale mixes with creamy coconut and berries and blends into my favorite smoothie of the season.  Its detoxifying properties are perfect to gin up the body’s healthy state prior to those Holiday meals just around the corner.  Plus, it tastes great.  I hadn’t used any ‘baby’ Kale until now…tons of baby Spinach but not Kale. Who would have ever thought that these beautiful delicate little leaves were related to the stuff thrown onto so many restaurant plates as an awful garnish?  It really seems like a different animal.  I’ve been nibbling on the fresh baby leaves since I got it home this week. It mixes its sweetness in with the creamy coconut to make a rich, thick & satisfying drink, loaded with good stuff! Baby Kale Coconut Cream Detox Smoothie 1 cup Baby Kale, 1 cup unsweetened Coconut shreds, 1 cup mixed berries (frozen), 1 cup sliced banana (frozen, about 2 medium),         2 Tbs. Fresh Ginger diced. Soak the Coconut in 2 cups of water overnight…

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Vegan Pumpkin Spice Latte Ice Cream

Vegan Pumpkin Spice Latte Ice Cream

One year ago:   Spicy Red Chili Sauce There is a wonderfully creative ice cream recipe on Keepin It Kind.  Its a blend of vanilla and fudge to die for.  Kristy’s  Super Fudgy Marble Fudge Ice Cream was my inspiration for this seasonal variation.  I took Kristy’s  version and switched it to a pumpkin theme.  But without the pumpkin.   All that your tongue really needs to remind it of that favorite autumn flavor is a little clove, some ginger and a lot of cinnamon! There are so many delicious desserts coming up with the holidays  in the next two months,  I wanted a dessert that would compliment  and add to most of them.  It can also stand on its own for a quick after dinner sugar fix. This Pumpkin Spice Latte ice cream foots the bill for me.  Cinnamon, Cloves and Ginger swirled through the vanilla like a flavor rainbow. Most people like vanilla ice cream and this really kicks the vanilla flavor up, and then some.  Whether you try Kristy’s  Super Fudgy Marble Fudge or this variation, you’ll love what a bowl can do for your mood this fall.   Print Vegan Pumpkin Spice Ice Cream Author: Angela @ Canned-Time.com…

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Vegan Garlic Mashed Cauliflower

Vegan Garlic Mashed Cauliflower

Yesterday I stopped at a favorite local orchard on my way home from work and really hit the jackpot.  The biggest, most perfect looking head of yellow cauliflower I’ve ever seen.  It must have been more than 8 inches across.  What to make out of all that? I mean some people get excited going to Atlantic City?  I got dizzy just carrying this thing into the house I was so thrilled.  Okay, get a grip.  I was really just happy that I’d have a chance to play with the flavors and make up some creamy mashed spicy cauliflower for dinner this week.  Turns out a whole pot full still only used 1/2 the head….this thing is BIG!  I know I make too many spicy recipes.  We like it spicy.  But you can always just leave out the spice.  I wouldn’t.  But you can. Print Vegan Garlic Mashed Cauliflower Author: Angela @ Canned-Time.com Recipe type: Veggies & Side Dishes   Ingredients 2 cups of cauliflower florets, washed, steamed until softened ¾ – 1 cup of non dairy creamer *not vanilla or sweetened 4 oz. vegan butter, melted 4 oz. vegan cream cheese, softened to room temp. 1 tsp sea salt ½ tsp black pepper…

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‘Cheezy’ Broccoli Squash Soup

‘Cheezy’ Broccoli Squash Soup

   You got it……….soup time again in Washington D.C. This month I’m featuring one of my favorite winter veggies ‘squashes’.  For this flavorful creamy soup, I combined a mellow Zucchini along with its sister squash, Butternut to re-create the cheezy texture of a broccoli soup. This version is healthy enough to eat up all you’d like and then some.  Each bowl is packed with Vitamin A for starters, Vitamin C for sure and a big dose of B-6 and Magnesium ♥      The Red Pepper Sauce is so versatile you’ll use it with chips, as a bread dip or on top of grilled veggies as well as with this soup.  It’s mildly spicy and really kicks up the tang in contrast to the mellow creamy broccoli.  Make up a large batch and freeze a portion in a sealed container or plastic bag so you can thaw some out anytime you want a healthy dip or garnish. If you don’t have access to vegan non-dairy cheeses, here are a few links to great recipes for making up your own: Tofu Farmer Cheez,  Mozzarella, Meltable Mozzarella, Chickpea Cheez Sauce Any of these recipes will work with the soup just fine.  You’re…

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Red Beet And Beet Green Soup

Red Beet And Beet Green Soup

 The red beet goes on here at Canned Time in the second half of the September Vegan MoFo.  Today I’m featuring a deep rich red beet soup that is beautiful on the inside and out.  Fall is suddenly upon us here in the Eastern U.S. and beets are a wonderful part of autumn colors and cold weather veggies.  Winter Squash, Leeks, Beets, Pumpkin, Spinach, all bursting with flavor and nutrition. Just 1 cup of this color bursting soup can fill you up with 37% of your daily Folate needs, 22% of your Manganese needs.  These colorful wonders can help protect us again a number of health concerns including heart disease, birth defects and especially colon cancers.  Pretty healthy stuff here huh?  And particularly more nutritious in a Vegan version of the traditional Borscht, normally laden with Beef broth and sour cream.  My verison is especially good for you with the addition of the beet greens which are normally discarded. Red Beet And Beet Green Soup 1 bunch red beets (about 1-3/4 lb.) 1 medium red onion, trimmed and quartered 1 Tbs. granulated sugar (optional) 2 Tbs. cider vinegar; more to taste 1 tsp. caraway seeds Sea salt 5 medium cloves…

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