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…

Read more

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…

Read more

Adding Powdered Greens to your diet, deliciously + a Giveaway!

Adding Powdered Greens to your diet, deliciously + a Giveaway!

I want to share some thoughts today on Vegan “Dieting” and healthy weight loss.   I’m absolutely NOT a ‘green smoothie’ gal – can’t stand the taste so I stopped trying to like them years ago.  But green powders, full of tons of nutrients like ‘Organic Spirulina’ Chlorella, Wheat Grass, Barley’ – that I can do everyday to add healthy, non-fat greens to my diet.  I’ve been hiding Oriya Organics green powders in my foods for over a year now and can really attest to the increased energy they can give an already healthy, plant based diet. The wonderful folks at Oriya want to share some goodies with one lucky reader now this week.  Don’t forget to enter to win a full size of their ‘Supergreen Medley’ a full size ‘Superfood Protein Medley‘ and a cool mixing cup – all up for grabs at the end of the post here. First a little background on me: I’m one of those Vegans who didn’t exactly lose weight when I stopped eating meat and animal products 3 years ago. When I stopped eating dairy products 5 years ago, I basically lived on meat and veggies for two years.  That brought me a…

Read more

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,…

Read more

Mexican Lentil Soup with Spiced Chickpea Garnish

Mexican Lentil Soup with Spiced Chickpea Garnish

I’m on my own here for a few days and it’s just turned cold and rainy here in D. C. for the first time in months so… Soup’s on!!     I made this pot of soup after cooking up some lentils for my salads next week.  I already had some baked spicy Chickpeas for snacking along with some cooked quinoa so those got thrown into the pot as well.  Throw in what ever your favorites are but keep the spices and the lentils in for this scrumptious cold weather supper.  

Read more

Oil-Free ‘Clean Out The Fridge’ 3 Bean Vegan Chili

Oil-Free ‘Clean Out The Fridge’ 3 Bean Vegan Chili

  What’s better than using up a whole lotta fresh veggies from your refrigerator and coming up with a delicious, spicy pot of chunky chili?  Well in my case today, combining them with a few Pumpkin Rosemary Drop Biscuits from Kathy Hester’s new book, “The Easy Vegan Cookbook”.  Woah,  what a good combination ♥   I’ve been in such a ‘Fall Foods’ mood this week, I finally broke down and emptied out the veggies I had left in the fridge, put it all in a pot and called it ‘chili’.  Luckily for me…it tastes darn good too!! Not to let a good bowl of chili stand alone, I tried out a recipe from Kathy’s newest book to compliment the spice and tang of the my chili.  Kathy’s Pumpkin Rosemary Drop Biscuits are a play on the old Baking Mix boxed biscuits that we all used to know and love.  But these are whole lot tastier and a whole lot better for you.    I used a Gluten-Free flour for mine but Kathy gives lots of options and ideas in her recipe.  Sorry I can’t share that recipe here but get started on the chili, and then pick up a copy of…

Read more

Sunflower Sprout Pasta with Spiced Up Marinara – Raw Options

Sunflower Sprout Pasta with Spiced Up Marinara – Raw Options

I’ve had some luck in the kitchen this month and thought I’d pass on the tricks and tastes today.  First, I had some 3 year old Sunflower Seeds grow into beautiful, nutritious sprouts last week…without using any soil for the roots.   I love this merely because A: it’s less expensive and B: it’s less mess to deal with. So here’s how I did it in simplified steps:  Soak about a 1/2 cup of  black sunflower seeds in filtered water for at least 24 hours.  You’ll see the first sign of them growing with a tiny white tip showing at the pointed end of each seed.  Next, drain off the water (you can use it for your plants if you’d like) and spread out all your seeds in a shallow dish on top of wet paper towels.  I used a glass pie plate and they were slightly crowded but still grew up fine.  You’ll need to cover them with some kind of slight weight at this point.  The seeds need to think that they are underground.  I used a second pie plate, placed on top of the first so that it presses down on the seeds with some slight weight.…

Read more

Gluten-Free Spicy ‘Shroomin’ Eggplant Ravioli

Gluten-Free Spicy ‘Shroomin’ Eggplant Ravioli

  About 5 years ago now, when I started researching all about food allergies and inflammation, I quickly came across numerous articles on gluten-free diets that help reduce swelling, abdominal pains and so many other ailments so common today.  Now, 5 years later, I forget sometimes that not all my readers may know the details of gluten restrictive or free diets.  The recipe and information here is a little refresher for some, maybe new information for others on how the gluten in foods we eat can drastically affect how we feel after a meal.  The ravioli I made turned out so nicely, I’d love it whether gluten-free or not.  But the rice flour wrappers I used instead of a gluten pasta certainly adds to the healthy aspect of the dish.  I’ve always loved ravioli, particularly fried but have usually avoided it until now.  My gluten-free, simple mushroom and eggplant filling version has all the taste you remember from higher fat, processed carbohydrate ravioli but this one wont leave you feeling like you’re 7 or 8 months pregnant after with bloating, stomach pressure and pains.  Just a delicious plate full of yummy pasta-like Italian flavors.   If you suffer from gluten intolerance,…

Read more

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.    

Read more

Sriracha Mango Avocado Sushi

Sriracha Mango Avocado Sushi

   Red Pepper, Jalapeno, Cucumber, Black Sesame Seeds, Avocado, Mango and Rice.  With Sriracha Sauce.      You can check out the videos below or find your own for techniques on rolling sushi.  I didn’t use a Nori sheet for this roll.  I’ve gotten so I don’t particularly like the smell of the Nori  when I’m biting into a piece of Sushi but I’m sure it’s just me.  I know how ‘good for you’ Nori is and I’ve used it for years but lately it just tells my nose that I’m eating fish and it doesn’t work for me.  Dumb?  It is what it is for me so I didn’t use it.  I’m certain it would be fine in these rolls but you won’t need it for structure anyway.  I used a neat little green rubber Sushi rolling mat for the first time here and also plastic wrap which is shown in the videos I’ve attached.  The rubber rolling mat worked very well and is dishwasher safe.  If you have an Asian store near by I’d highly recommend this rubber version over the traditional woven bamboo Sushi mat that is impossible to clean and less sanitary I’m sure.   This…

Read more

Savory Bok Choy & Red Pepper Waffles

Savory Bok Choy & Red Pepper Waffles

 If you’re hiding out inside this weekend from sub-zero temps we’re having in the East, you’ll want to make a healthy, delicious meal to keep you warm on the inside as well.  These waffles are a two-for.  That is, you can make some up for breakfast and then save a few for a dinner extraordinaire later that week.   The waffle batter comes from An Unrefined Vegan – the waffle queen” as she’s known on the web.  And the mushroom gravy can be store-bought or I have a wonderfully flavorful creamy mushroom soup that will reduce down into a savory gravy topping.  I left the little bit of sweetener out of Annie’s recipe so that I could use the waffles both sweet and savory.  It worked great.  Just add whichever topping suits your meal.  In Washington D. C., we’re lucky to have ‘International Markets’ that always have a good selection of fresh Bok Choy.  Try to get fresh green outer leaves.  Baby Bok Choy would be even better for flavor and texture but the gravy will soften an older stalk if that’s all you can find in your area.     The fresher the veggies are in this the better.  Don’t cook…

Read more

Post-Superbowl Spicy Split Pea Avocado Soup

Post-Superbowl Spicy Split Pea Avocado Soup

 So dried split peas are about as cheap a soup ingredient as you could find.  About $1 per pound.  What’s awesome about the split peas in this soup is that I could afford to blend them up with some Post-Superbowl avocados left over from ‘Guac-fest’ last week….and now they’re mine!  Just a dollar a piece which is as cheap as they get here.  Did you know that avocados take 9 months to ripen completely? I mean including the time on the tree of course.  Healthy fats and creamy flavors at their best right now.  Grab some at your local market while they are trying to get rid of them after the game.  So split peas? I had never tried a single one to my knowledge until last year when Bob got it into his mind to make some split pea soup.  I picked up another bag of dried peas after he did because it was a mighty fine first taste of these babies.  Make sure to pick through the bag before you add them into anything, like all dried beans and veggies cause you may find a tiny rock or two amongst the bunch.  Not so tasty and tough on teeth for…

Read more

Cruelty-Free Maryland “Crab” Soup

Cruelty-Free Maryland “Crab” Soup

 If you’re not familiar with Maryland or the Chesapeake Bay, you’ve probably never heard of a traditional tomato based spiced soup that we have around the D. C. area.  Its light but full of a delicious blend of veggies and spices, and lump crab meat of course.  My version takes the crab out of Maryland and leaves all those luscious flavors for a full-bodied, easy to prepare soup great for the coldest of nights this winter.  The ‘must’ for this soup isn’t the bland crab meat in my mind, but the wonderful blend of spices from ‘Old Bay’ seasoning.  And if you can’t get a hold of any Old Bay, then I’ve got a mighty close substitute spice blend for you to mix up.  Let’s go……..  Traditionally, Maryland Crab Soup is always served with loads of these tiny Oyster Crackers.  No Oyster in them, just flour, baking soda, salt and water but they make the soup.  A crunchy topping as important as homemade croutons are for your salads.  You gotta have Oyster Crackers to float on top.  At least Saltines if you can’t find them.  Don’t mix this one up with ‘cream of crab’ soup.  This one is no relation.  Just…

Read more

Veggie Lo Mein – from “Plant Power” by Nava Atlas – A book review & giveaway

Veggie Lo Mein – from “Plant Power” by Nava Atlas – A book review & giveaway

  I’m sure that I’m not the only one who has those meals where you just say, “forget good-for-you food, I want something I’m craving”.  Well, this book, Plant Power by Nava Atlas brings those two mindsets into one plate.  Healthy meets traditional desires for yummy flavors and fun.  One of my absolute favorite Asian dishes has always been a big carry out container of Lo Mein.  I usually try to get something with less fat, less carbohydrate and less money when we order Chinese.  When I first tried Nava’s recipe for Lo Mein I was shocked at how easily the dish came together and just how much delicious flavor a handful of healthy ingredients whipped up for a homemade version of my carry-out favorite.   To let you all in on a behind the scenes process of food blogging, there are many times when you photograph a dish prior to ever tasting it.  Just the logistics of creating a blog post makes it necessary to photograph your recipe in an unnatural setting to just someone sitting down to enjoy a meal.  This recipe was just one of those times.  I had been working all week from 4:30 a. m.…

Read more

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…

Read more

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  …

Read more

Potato Salad Chixen Pot Pie – featuring @BeyondMeat + Food for Thought

Potato Salad Chixen Pot Pie – featuring @BeyondMeat + Food for Thought

This post is linked to the Virtual Vegan Linky Potluck event. Have you ever heard of the idea that fruits and vegetables can resemble the human organs that their nutrients benefit the most? Here’s a quick look if you’ve missed it along the way.  In reality, there are just so many different health benefits that come from eating Brussels Sprouts (remembered the ‘s’ Rika! ) that it really does throw the whole “fresh foods vs. body part benefit theory” right out the window.  But, it’s still a nice thought, if only for a few seconds of your day, that fruits and veggies are somehow color coded for ease of use for us. I, for one, have much better things to do with my time than to contemplate it much longer.  But wouldn’t that be pretty cool if it were true?  I’m wondering now which body part looks like a big chunk of dark chocolate?     I am sure that a variety of different fresh foods are the best way to go.   I think that was my thought when I made up this ‘Potato Salad Pot Pie’.  I think I was trying to get all of them into one dish…

Read more

Fresh Rosemary White Bean & Barley Soup

Fresh Rosemary White Bean & Barley Soup

I couldn’t let you all go a full two months without yet another soup recipe from Canned Time.com. .  Enjoy.  It’s a favorite and cold weather is just around the bend…. Is that a big enough soup spoon or what? Take care folks. Enter your email address below to receive all the fun filled recipes, life stories and free food ideas.Delivered by FeedBurner Follow my blog with Bloglovin

Read more

30 Minute, No Mess – Spicy Baked ‘Stir Fry’

30 Minute, No Mess –  Spicy Baked ‘Stir Fry’

  This dish is the easiest way I know to enjoy all the flavors and nutrition of a stir fried meal, without the Wok!   It’s also a wonderful way to use up some older veggies and give them new life for a quick, healthy super.  I used yellow squash and sweet pea pods for this one.  Obviously, a zillion different veggies would have worked just as well.  This one is all about the sauce. You can make the sauce up a couple of days in advance even if needed – Party food anyone?  And then just clean and cut up whichever veggies you choose.  Put your cut veggies in a deep baking dish.  Pour on the sauce.  Stir and bake.  That’s it.  So good.  So fast. And your house will have that heavenly smell of just delivered Chinese food, without the expense.  Without the big tip for a driver. Pour on your sauce and you’re ready to bake! The sauce has a hint of Thai.  It can be made thin or thick.  I suggest making enough though.  You’ll want some to pour over a little rice as well to make this a quick meal for any night.  30 minutes…

Read more

Southwestern BBQ Vegetable Hash with @BeyondMeat Crumbles

Southwestern BBQ Vegetable Hash with @BeyondMeat Crumbles

    My first attempt at using Beyond Meat products went so well yesterday.  I can’t wait now to try out all their other non-meat products in my recipes.  It was kinda weird using ‘meat’ again?  The taste in this hash was spot on.  I originally planned on mixing up just a simple vegetable spicy hash with potatoes, onion and some yellow squash I needed to use.  This turned out much more tasty with red beets, celery, Southwestern seasonings, a tiny touch of liquid smoke, and of course, the Beyond Meat Feisty Crumbles.  I purchased this 11 oz. bag at Whole Foods Grocery.  They were on sale for $4.99 which made them comparable to what a package of lean ground beef would have been for the recipe anyway.  11 grams of protein per serving.  The product’s main component is pea protein.  Who’d a thought?  A very tasty alternative to meat I’d say.  I can’t wait to use this ‘Feisty’ Beyond Meat in chili and Sloppy Joes.  And if I had known the southwestern flavors would be so good, I most likely would have picked up some chips to scoop up my hash with.  It really is a perfect Mexican dish as…

Read more


Vegan Spicy Tortilla Soup

Vegan Spicy Tortilla Soup

Well since Mother Nature is not letting go of winter quiet yet here in Washington, D. C.  Another 10 inches of the white stuff fell to start off our week so its time again for another cold weather yummy soup…..  This one is far from being ‘heavy’ and will warm you up without dragging you down afterward.  A nice blend of spice and fresh tomato flavors with the crunchy contrasting tortillas to top things off.  I love having leftover soups to store in the freezer like this one for just those occasions when you really need a quick healthy meal but don’t want to spend any time on it. You’ll never miss the chicken in this version……….. Enjoy!

Read more

Broccoli & Brussels Sprouts in Spiced Orange Sauce and Wild Rice

Broccoli & Brussels Sprouts in Spiced Orange Sauce and Wild Rice

  A guy walks into the doctor’s office. A banana stuck in one of his ears, a Brussels sprout in the other ear, and a carrot stuck in one nostril. The man says, “Doc, this is terrible. What’s wrong with me?” The doctor says, “Well, first of all, you need to eat more sensibly.”    All kidding aside….beautiful little Brussels sprouts are King when it comes to vitamin ‘K’  About 250 % of your daily needs in just 1 serving of my recipe here.  So who needs vitamin ‘K’ ?  Everyone. Low levels of vitamin K are a potential risk factor for osteoporosis, particularly in people with bowl disease.

Read more


Coconut “bacon” – just in case you missed it…

Coconut “bacon” – just in case you missed it…

Just in case you missed it last spring… This posting had the highest number of 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!

Read more

Natalie Slater’s Vegan ‘Cannibal Corpse Crock-Pot’ BBQ from Bake & Destroy

Natalie Slater’s Vegan ‘Cannibal Corpse Crock-Pot’ BBQ from Bake & Destroy

Last month I discovered a wonderful Vegan cookbook from Natalie Slater and today I share another great recipe from that book. Bake and Destroy: Good Food for Bad Vegans   has all the basics of a Vegan kitchen and all the fun of a mosh pit!  She’s wild.  From breakfast to dessert, Natalie shows her expertise in baking with a plant based diet and having a blast while you’re eating.  She came up with this particular Faux Pulled Pork recipe and then made it even easier by pouring it all in the crock pot to cook while so you can be napping even until you catch a whiff of the BBQ seeping into the Jackfruit, bubbling away to cook you up some chow.       If  you are craving that ‘pulled pork’ BBQ taste, this recipe is for you.  It pulls apart after hours in the crock pot just like the real thing.  Don’t want a sandwich?                                                                                      …

Read more

‘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…

Read more

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…

Read more

‘You Don’t Know Jack Hash’ from Natalie Slater, “Bake and Destroy”

‘You Don’t Know Jack Hash’ from Natalie Slater, “Bake and Destroy”

 1 year ago ‘Homemade Peanut Butter’ I recently received a copy of Natalie Slater’s book ‘Bake and Destroy’  It is a lovely collection of funny stories, tips and tricks for healthy cooking and of course, fabulous recipe ideas. The book is worth purchase just for the narration alone but with the variety of foods in the book you’ll love both the jokes and the dishes.  Natalie gives us colorful backgrounds of how she developed each dish and why and how, what and why you should give the recipes a try.  I personally have dog-eared the book to death by now. Just a few on my list to try out: “Venus Chocolate-Pumpkin Muffins”,  “French Fried Tacos”, “Chicago Mix Popcorn”, “Deep Fried Cream Corn” YUM! The book as wonderful pics and illustrations as well (can’t stand a cookbook without ’em)  And it goes into great details on cooking techniques specific to Vegan ingredients and special preparation for each dish.  Really great job for a pro or anyone new to Vegan dieting and plant based meals.  Natalie’s recipes are fun and frugal, nutritious and simple to prepare.  A great guide book for anyone trying to add variety and flavor to their diet. I’ve…

Read more

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.…

Read more

close
Facebook Iconfacebook like buttonTwitter Icontwitter follow button