Mom’s Homemade Red Hot Applesauce with Annie’s Whole Wheat Lemon-Date Rolls

Mom’s Homemade Red Hot Applesauce with Annie’s Whole Wheat Lemon-Date Rolls

Some food memories we have relate directly back to one person.  Mom’s warm, chunky homemade applesauce is one of those foods for me.  Something I know my Mom also loved but rarely got to enjoy, is now a favorite in my own home.  I can remember times in the kitchen as a young girl, peeling apples, eating peels till I was stuffed, and that smell of apples and cinnamon cooking up on the stove.  My mom’s simple little secret for a spiced, warm applesauce? She throws in a handful of Red Hot cinnamon candies at the very end.  Maybe we had a few candies on the side as well…..thanks Mom ♥ And what goes perfectly with hot, creamy, sweet applesauce?  Hot freshly baked breads of course! My friend Annie,  who was my original inspiration to go full Vegan 4 years back now, has always had a way with bread. Pancakes, Waffles, Loaves, anything earthy, hearty and warm.  She shared her recipe for a scrumptiously healthy Whole Wheat Lemon-Date Loaf a few months back was crying out to me and my Mom’s sweet, warm apple sauce.  I’ve always fallen weak-in-the-knees for hearty, crusty breads and biscuits and Annie’s lightly sweet, lightly lemony loaf…

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From Dianne’s Vegan Kitchen – Dianne’s “Chocolate Cream Pie” – Family Favorite Desserts entry for September

From Dianne’s Vegan Kitchen – Dianne’s “Chocolate Cream Pie”  – Family Favorite Desserts entry for September

In 2015, Canned Time is featuring a new recipe from a different blogger each month again. This year’s theme: Family Favorite Desserts – Veganized.    This month I’m proud to present a fellow cat lover, Dianne of Dianne’s Vegan Kitchen fame and her fabulous “Chocolate Cream Pie”   When Angela from Canned Time asked me to participate in the Family Favorites Desserts series, I immediately jumped at the opportunity. Each month, Canned Time is featuring a different blogger who has veganized a favorite dessert from her childhood. NuNaturals is the unofficial sponsor of the series, so their stevia products are used in all of the recipes. It sounded like an easy enough task when Angela asked, but the more I thought about it, the more I had no idea what I was going to make. When I was growing up, desserts started out in a box – either premade by Entenmann’s or just-add-water by Betty Crocker. Neither of them seems very appealing to me now that I’m older. I briefly thought about trying to make a vegan version of slice-and-bake cookies, but that’s pretty much just a chocolate chip cookie, and chocolate chip cookies have already been perfectly veganized.  My thoughts then turned to my teen years, when I…

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Cherry Almond ‘Bakewell’ Cheesecake – Raw and Oil Free from Poppy @BunnyKitchen.com – June’s Family Favorite Dessert entry!

Cherry Almond ‘Bakewell’ Cheesecake – Raw and Oil Free from Poppy @BunnyKitchen.com – June’s Family Favorite Dessert entry!

In 2015, Canned Time is featuring a new recipe from a different blogger each month again. This year’s theme: Family Favorite Desserts – Veganized My sweet friend Poppy has blessed us with a wonderful treat for June’s entry today.   Poppy “from across the pond” as I refer to her around my house has to be one of the kindest, most gentle and caring people I’ve come to know through blogging.  A real asset to the Vegan cause and she’s pretty funny too ♥ After you’ve taken in her lovely story and recipe here, be sure to check out Poppy’s other places around the web: BunnyKitchen.com     Facebook    Instagram    Twitter     Today I have the pleasure of sharing a recipe on Canned Time, written by my wonderful friend Angela as part of her “Family Favorite Dessert” series for 2015 where each month a different blogger sends a recreated and veganized version of a nostalgic dessert recipe. I knew instantly that I wanted to explore the flavours of my favourite childhood treat – the Bakewell Tart. I could have made a veganized version of the tart itself – a pastry base and jam layer followed by a…

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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  …

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Spiced Up Tomato-Potato Salad

Spiced Up Tomato-Potato Salad

 I’m beginning to hide Kale in all kinds of places.  This tangy spiced up version of a healthier potato salad has all the great flavors of what I remember Mom’s Miracle Whip version.  It uses a little jalapeno to give it some bite and vegan mayo for the sauce.  I like keeping my potatoes fairly large when I make a salad like this.  Of course, I could probably eat a bowl of potatoes with just salt and pepper on them, but this is much better than just that of course.  I mixed in cherry tomatoes which give the salad it’s sour tangy hint and also add the slight liquid of the tomato juice to keep it from being too heavy in the summer heat.  I also liked how the crunchy celery blends with the wilted kale for a variety of textures apart from just big chunks of potato.  You can adjust the mustard up or down.  I’m somewhere in between on this recipe with mustard.  I want that vinegar background but I also want some heat and some saltiness.  I think the proportions a well-balanced but of course, test the sauce before mixing it in with the vegetables so that…

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