Quick & Easy Onion Barley Loaf

Quick & Easy Onion Barley Loaf

I’ll be the first to admit:  I don’t love onions. Not unlike Beets, I know they’re good for me, but I just can’t get over my dislike of their texture. Maybe that’s one of the reasons that I’m constantly coming up with new ways to use them in my recipes that will change my mind some day about the texture of one of the World’s most popular vegetables.  I love the smell, particularly around holiday time with butter and celery simmering away along side them in a pan.  I love onion rings. Unless the breading comes off and I get a mouthful of that slimy strip of thick onion.  Not my favorite.  I love toasted onion seasoning, onion soup (without the onion), and I even love onion bread as witnessed here in this lovely pan of Onion Barley Bread I have for you today.  If I can’t feel that onion texture in a bite, I’m in love with everything else about the old onion.   I hope this simple onion loaf will help to change anyone’s mind about using onions in your cooking.   If you love Onions, you’ll love this simple, hearty loaf already.  If you don’t love Onions,…

Read more

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…

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

Iron Skillet Potato Cake with Chives

 These potatoes, a very common recipe, will make even the most picky dinner guest behave well enough to be offered seconds……….. My husband and I were both raised with similar potato dishes from Moms who most likely found the recipe in Good Housekeeping magazine at  some point and made it into a family basic.  Often requested and definitely enjoyed by all.  I cooked these up in a skillet but they’ve been made more often than not stacked up in a glass Pyrex pan and baked in the oven until they are toasty brown on the edges and deliciously tender underneath.  They’re also perfectly acceptable with sliced onion layered between the potato.  Or any of a gazillion different variations thousands of families have developed over the last 100 years.  Here’s just one version I made up today: Iron Skillet Potato Cakes with Chives 10 – 12 Red Potatoes sliced thin, rinsed, chilled in ice water and dried 1/2 Cup Olive Oil Tbs. Fresh Rosemary Sprigs (optional) Toasted Onion Powder Salt & Pepper Fresh Chives for garnish Heat half of the Olive Oil in the bottom of an Iron Skillet pan on medium heat.  Arrange half of the potato slices in a spiral around the…

Read more

Vegan “B” LT Sandwich

Vegan “B” LT Sandwich

Just in case you missed it last spring… This posting had the highest 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! Yes, I love ‘bacon’ with my pepper………. It’s not great at all on it’s own, so don’t think there is an actually bacon substitute discovery here.  But when it’s all put together with it’s traditional porky partners: tomato and lettuce, good bread and some Vegan mayo,  it’s not bad at all 🙂     I dumped all of the coconut and marinade in a hot iron skillet and stirred it around for a good 10 minutes until it looked like bacon.  If…

Read more

Trader Joe’s Gluten Free Brownie Mix Review w/ Pumpkin Puree / Vegan Options

Trader Joe’s Gluten Free Brownie Mix Review w/ Pumpkin Puree / Vegan Options

I’ve seen so many pins for brownies made with just a can of pumpkin puree, no eggs, milk, oil….just a can of pumpkin.  I wanted to see how it would work.  So I picked up a box of brownie mix the other day at Trader Joe’s. I’ve heard you can substitute the egg and water in a cake for canned beans but I’ve never tried Pumpkin puree so this was a fun experiment for me.  It worked out great. Just replace  the Eggs, Oil and Water with 1 (15 oz.) can of pumpkin puree, not pumpkin pie filling, just puree.  Stir the pumpkin into the batter until all the dry ingredients are mixed.  Pour into an 8 X 8 pan and bake per the boxed brownie directions. This change in recipe also makes the dessert into a Vegan option. Never leaving good enough alone, I added Sugar Free Chocolate Chips onto the top of the brownies when they were still warm.  Then I sprinkled the melting chocolate chips with flaked coconut.  It turned out to be just too much sweet for me.  But, the pumpkin brownies worked out great.  Very moist, very spongy and fully cooked. If I made these…

Read more

Vegan Chocolate Peanut Butter Pie

Vegan Chocolate Peanut Butter Pie

Featured On: My Mr. Floydy has been cooking up a storm today………….. This pie is creamy like chocolate pudding with a hint of peanut butter.  The raspberry topping adds a perfect sour bite that cuts through the sweet and balances each bite.  Sugar, Dairy and Gluten Free.  It freezes well and is a great breakfast or dessert idea. Mr. Floydy was oh so helpful getting the shots for this one today.  He doesn’t like when something else, even Pie, gets more attention than he does……….. Vegan Chocolate Peanut Butter Pie Crust: 10 Medjool Dates, pitted and soaked for 15 minutes 1 cup Filtered Water (you can use this to soak the dates in) 2 Tbs. Ground Flax Seed 1/4 Cup Powdered Stevia Baking Blend 1 Cup Gluten Free Cereal 1 Tbs. Cinnamon   Blend all ingredients in a high powered blender, pulsing until a rough dough is formed.  Press dough with fingers into a pie pan or iron skillet just onto the bottom. Chill crust while making the pie filling.       Pie Filling: 1 Cup Smooth Natural Peanut Butter, microwave for about 30 seconds to soften 1/3 Cup Sunflower Seeds 1/3 Cup Raisins 1/3 Cup Vegan Dark Chocolate Chips…

Read more

close
Facebook Iconfacebook like buttonTwitter Icontwitter follow button