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…

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Crave Eat Heal by Annie Oliverio plus Butternut Squash Queso Mac & Cheeze

Crave Eat Heal by Annie Oliverio plus Butternut Squash Queso Mac & Cheeze

Food cravings usually come in categories, for me anyway.  I want salt or I want sweet, or both, spicy or warm. This new book, written and photographed by my old friend Annie, has something for everyone.  It manages magically and deliciously to keep two feet on the ‘healthy’ mat while using the freshest, most organic of ingredients.  Just don’t think about why it’s healthy, just make these recipes out of a uncontrollable desire to satisfy your own cravings.  Annie has done all the work to keep these cravings healthy, cruelty free and fun all in one book.  Pretty cool, huh? Whether it’s Carbs you’re craving, chocolate (duh!), icy cool stuff, creamy, crunchy, salty or just plain ole junk – this book has it all.  Big beautiful pictures with clean, easy to follow instructions.  It has recipes that everyone, everyone will love and enjoy while at the same time, help to keep their bodies strong and healthy.   My first reading of Crave Eat Heal I thought… ‘I could just make the things in this book alone for about a year and never get bored‘  Love it ♥  I had a chance to ask Annie about her book, life and the…

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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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Fresh Summer Mango Salsa

Fresh Summer Mango Salsa

  Chop.  Stir.  Dip.   Eat…… My first attempt at cooking with Garlic Scapes.  Nice and mild in comparison with their sister Cloves.   Garlic scapes are the “flower stalks” of hardneck garlic plants, although they do not produce flowers. These stalks start to appear a month or so after the first leaves. They are usually cut off of the plant, since leaving them on only diverts the plants strength away from forming a plump bulb. If left on, they eventually form small bulbils that can be planted to grow more garlic, but it takes 2–3 years for them to form large bulbs. Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious, as are the bulbils. Difficult to chop though with all the turns and curves! Have a safe weekend everyone.     Be sure that you’ve entered to win a copy of ‘Salad Samurai’.  Contest ends June 25th. 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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Spicy Red Cabbage Slaw Wraps

Spicy Red Cabbage Slaw Wraps

Last Friday night, my husband surprised me with a fantastic BBQ meal including a Vegan Faux Pulled ‘Pork’ he came up with and a wonderful Red Cabbage Slaw.  They were both wonderfully delicious and healthy.  Perfect for my Vegan MoFo theme.  Check it out:   Just mix a little of the ‘Pork’ mixture with a spoonful of slaw and you’ve got a fabulous sandwich or wrap like I did here. The spicy slaw mixed so well with the BBQ flavors and melded together for one fantastic wrap. We’ve had these 3 times now since Friday.  They are worth the all the chopping! Print Spicy Red Cabbage Slaw Wraps Author: Angela @ Canned-Time.com Recipe type: Meatfree Sandwich Wraps Prep time:  30 mins Total time:  30 mins Serves: 5 – 7   Ingredients 3 Cups Chopped Red Cabbage 1½ Cups Vegan Sandwich Spread or Mayo 1 Cup Carrot sliced thin and chopped ½ Cup Green Pepper, diced 2 Tbs. Tamari Soy Sauce 3 Tbs. Organic Sugar ¼ Cup Rice Vinegar 1 tsp. Celery Seed 1 tsp. Red Pepper Flakes 1 tsp. Garlic Powder Salt & Pepper to taste Instructions Mix together cabbage, green pepper and carrots in a large bowl. Stir together all other ingredients…

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‘Raw’ Cucumber Sushi

‘Raw’ Cucumber Sushi

   I saw this veggie sushi on Pinterest this week and thought I’d give it a try. It’s probably a little easier than rolling your own sushi.  Not much easier, but it’s different and looks nice.  You don’t have to have a rolling mat but it takes a little time to scoop out your cucumbers.  I think next time I’ll add in some rice to help stick things together better.  The taste is very similar to a Nori Sushi when you dip the pieces in a good soy/rice vinegar mix.  Add in some Wasabi and I thought it was pretty right on for a sushi substitute. It’s different anyway.  And obviously can be made completely raw without the rice.    The picture I originally saw in Pinterest called for some lovely micro-sprouts as filler for each cucumber cup.  Unfortunately, I’m fresh out of homegrown sprouts right now and can never justify paying so much for the store bought ones.  I did without here.  But I did add in some Jalapeno strips.  They added a little bite but without the seeds, there wasn’t much heat.  I put plenty of red pepper flakes in with my tamari soy sauce / rice vinegar…

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Carrot Salsa

Carrot Salsa

grind… dip… enjoy. drink! Print Carrot Salsa Author: Angela @ Canned-Time.com Recipe type: Condiments Cuisine: Mexican   Ingredients 1 ripe Mango, diced 6 Scallions, diced 1 cup Cilantro, chopped 1 cup sliced cherry tomatoes 2 cups baby carrots, small diced in food processor 2 garlic cloves, chopped ⅓ cup fresh lime juice ⅓ cup pickled jalepenos or fresh for more heat hot sauce to taste salt and pepper to taste (about ½ tsp. each) Instructions Mix all ingredients in a bowl. Taste for seasoning. Refrigerate in a sealed container at least 1 hour – overnight preferred. Serve with chips or veggies. 3.2.1284 Have a safe weekend everyone ♥

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Jalapeno Season Salt

A simple seasoning to spice up fries, soups, whatever you want to add a little kick to… I had a few Jalapeno Peppers that needed to be used up but using jalapeno fresh isn’t always convenient. So I cut them up in large chunks and put them on the dehydrator for a couple days until they were rock hard. After the peppers were completely dried, I ground them fine in a coffee grinder. I took the pepper dust and mixed it with about 1/2 cup of Sea Salt and 1 Tbs. of Garlic Powder. Mixed it up well and voila:  Jalapeno Season Salt that will last for months and months. Dust this spicy salt on your fries, on scrambled eggs, most anything that needs a spicy seasoning. Store your salt in a sealed jar to prevent clumping.  Use flaked salt for an even fancier version. Makes a great gift for those hard to buy for friends and is less than $1 a jar! With the savings on the seasoning, you can find a special container to give your seasoning in. Do you like spicy foods?  Have you tried to make any flavored salts before? Here’s a link to a few…

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