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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Vegan Cinnamon Swirl Ice Cream

Vegan Cinnamon Swirl Ice Cream

 It’s been a cold winter.  Weeks of single digit temps in the North East and, well, we’re sick of it.  Yes, it will bring May flowers and bla, bla bla bla, bla….bring on spring! What better way to warm up a little from the inside than treating yourself to a gigantic bowl of creamy, spicy cinnamon-sugar swirled ice cream?   Last weekend’s 8″ snow was the 4th weekend in a row for frozen precipitation here in D. C.  Bob has shoveled our front walk and mercifully cleaned off my car more times than I can count since January.  The last thing I need at 4:30 leaving for work is having to clean off ice and snow from my car windows so we both do a lot of prepping when it snows or ices up.  This time we had barely gotten last week’s 10 inches pushed aside when here comes another 8.  Of course they’ve had it so much worse further north in New England.  But that doesn’t make us less grumpy here.  I love snow if I can sit by a warm fire, with lots to eat, a cat on my lap and no alarm waiting to go off the…

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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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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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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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Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries (V, GF)

Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries (V, GF)

    I love lemon cake.  I love chocolate cake.  I love blueberry pie. I love this cake too now.   Thanks for visiting!  For more Canned-Time.com,  follow me on Facebook,  Twitter,  or Pinterest, subscribe via Email. Happy Easter everyone ♥  

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Straight from the Vegan Easter Bunny – Raw Cacao Nib Truffles

Straight from the Vegan Easter Bunny – Raw Cacao Nib Truffles

   From Julie’s Lifestyle.com Easter treats can be fun and healthy with these quick, kid-friendly balls of chocolate flavors.  You’ll want to make them year round too but they sure can make a perfect substitute for popular Easter, sugar laden candies and eggs.  These Cacao Nib coated treats will give kids and adults the healthiest option for a sweet and chocolate treat this Easter.  Plus, once you’ve got this recipe down, the sky’s the limit for new versions, flavors and shapes.   Raw Cacao Nibs are just so yummy on their own.  But when you add them to these healthy truffles, they’re just heavenly. If you can’t find cacao nibs in your area, these are certainly delicious treats with cocoa powder coating instead.  But I urge you to give the nibs a try when you can.  I used NuNaturals Orange and Peppermint Liquid Stevia to make up two different flavor backgrounds for these little balls of fun.  The Cacao nibs rolled on top at the end just add to their chocolate background and make them positively super good for you. Have you ever eaten a whole plate full of candy and not been sinking with guilt and a stomach ache? Okay,…

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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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Coconut Dulce de Leche Candies and Cream

Coconut Dulce de Leche Candies and Cream

This week I discovered what are likely the cutest and likely the most tasty cookies ever over at  Keepin’ It Kind.  Rika from Vegan Miam had created the cutest little purple cookies you’ll ever see.  And sandwiched between those gorgeous crispy layers was creamy decadent Coconut Dulce de Leche.      Oh my. My dreams of that creamy caramel taste without the dairy started swirling around and around in my head for the rest of the week.  Especially since now I know how simple and inexpensive the ingredients in this magical sauce are;  I just had to make some for myself.  But I also thought about how much I had to get done for the holidays, and how little I wanted to stand by the stove for 2 hours so as not to burn a single spoonful of this heavenly creation.  Of course!  I’d let my little 2 quart crock pot do all the work for me while I slept cleaned and wrapped and got all my work done.  The smell of the creamy caramelizing leche boiling away all day ( 7 hours in total) was a little difficult to ignore though.  I forced myself to do taste test after taste test…

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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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Annie’s Potato Cauliflower Soup

Annie’s Potato Cauliflower Soup

First off, the winner of the Puro Coffee Giftpack is….. Judy Thomas!  Snowing here today and it is definitely time for a big bowl of steaming, healthy hot soup.  I first saw this soup a few weeks back on An Unrefined Vegan and I had to give it a try.  I am a huge Corn Chowder fan and this one fell into that line for me just perfectly.  I did leave my potatoes cubed instead of creaming all of them.  Other than that, Annie’s recipe was perfect for me.  Creamy without the cream.  Filling without leaving you bloated and sleepy.  It has a texture that cries out to be a wonderful meal on its own and then an even better left-over side dish with a big salad or more veggies.  A few red pepper flakes will wake it up and leave you asking for seconds.  Winter soups are so soul satisfying. You can fill up the pot with some wonderful seasonal vegetables, a little non-dairy milk, some seasonings and you’re in business for a quick and easy satisfying meal. I tend to make huge batches of soup so I can serve them up for a few meals and then freeze…

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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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Chocolate Cherry Zucchini Cake

Chocolate Cherry Zucchini Cake

1 year ago – “Pumpkin Spice Syrup”  Welllll….Vegan MoFo for 2013 has sadly come and gone.  But wait!  There’s still more fun to come on Canned-Time.com ♥ In October, my recipes will be highlighting the nutrition and scrumptiousness of the ‘ole Cucurbite or squash family. Up first, not your boring sliced Zucchini with pasta here………. For when you just have to indulge. Or just to impress the guests…. Print Chocolate Cherry Zucchini Cake Author: Angela @ Canned-Time.com Recipe type: Dessert   Moist and creamy all in one bite. This Chocolate Cherry cake gets it’s texture from grated Zucchini that will keep each bite tender and gooey. Serve with fresh fruit, a glass of nut milk or just grab a piece and go. Ingredients For the Cake: 2 cups grated zucchini + juice 2½ cups whole wheat flour ½ cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed) 2 heaping teaspoons baking soda ½ teaspoon sea salt 1 teaspoon cinnamon 1½ cups organic granulated white sugar 2 Flax Eggs (2 Tbs. ground flax mixed with 4 Tbs. water) ¾ cup Vegan butter, melted (like Earth Balance brand) ½ teaspoon instant coffee or coffee substitute granules ½ teaspoon Liquid Cherry Stevia from NuNaturals…

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‘Vegan MoFo’ Key Lime Red Raspberry Cheesecake – Gluten and Refined Sugar Free

‘Vegan MoFo’ Key Lime Red Raspberry Cheesecake – Gluten and Refined Sugar Free

And so it begins.  My full month of Vegan food and fun for ‘Vegan MoFo – 2013″  This should be fun! Well, if I had a maid and won the lottery it would be more fun but still…. And my theme this year will be…wait for it….RED FOOD.  Why? don’t know, but it is.  Well, red foods can be actually very healthy so we’ll say that’s why its my theme but it is really just a way to keep myself on course through all the recipes this month.  So many other Vegans have pledge to go crazy with me so be sure to check out the Vegan MoFo site for all the details.   Now on to my first Red Wonder Food. My Key Lime Red Raspberry Vegan Cheesecake is one of the first non-dairy desserts that I developed a few years back when I swore off milk and cheese.  It’s a cashew basic but I tried to spice it up some for the event this month with loads of fresh raspberries and a fist full of coconut flakes to top it off.  Believe me, the Key Lime plain is worth its weight in gold.  Well maybe not at today’s…

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Vegan Toasted Coconut Ice Cream with fresh Blueberries

Vegan Toasted Coconut Ice Cream with fresh Blueberries

Coconut milk is so similar to a full cream, it’s hard to tell the two textures apart.  The flavors of the fresh fruit with the sugary coconut works well and the bite of the coconut shreds make for a tasty bowl of a healthy creamy goodness. Love fresh blueberries.  Love coconut.  Perfect marriage. Print Vegan Toasted Coconut Ice Cream with fresh blueberries! Author: Angela @ Canned-Time.com Recipe type: Dessert Ice Cream   Ingredients 11 oz. Silken Tofu 2 13 oz. cans Coconut Milk – full fat, chilled overnight 1¼ Cup Coconut Palm Sugar or other 1 tsp. Vanilla pinch of sea salt 1 tsp. Cinnamon 1 Tbs. Vanilla Protein Powder (optional) 1½ Cup shredded coconut – pan or oven toasted 1 frozen banana sliced 2 Cups Fresh Blueberries Instructions Combine all ingredients except blueberries in a blender. Pulse until smooth. Transfer to an ice cream maker. Process per manufacturer’s instructions for up to 30 minutes until soft serve consistency is formed. Transfer the ice cream to a plastic container and stir in the blueberries. Freeze until firm. Store in a closed container. Makes about 1 Quart. 3.2.1255 Other fruit to try with this one would be strawberries, peach, blackberry, grapes….anything you like.…

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Luscious Vegan Chocolate Mousse

This weekend I was trying to mix up a nice, simple chocolate sauce to drizzle over some fresh pears.  Something just went awry when I tried to thicken up the melted chocolate with a bit of ripe Avocado…. the end result was a wonderfully creamy chocolate mousse.  A luscious dessert.   Print Luscious Vegan Chocolate Mousse Author: Angela @ Canned-Time.com Recipe type: Healthy Dessert   Ingredients 1 Avocado 1 Cup Nut Milk of choice ½ Cup Melted Non Dairy Chocolate 1 dropper of Vanilla Liquid Stevia (I used NuNaturals brand) 1 dropper of Lo Han Liquid Sweetener (I used NuNaturals brand) 2 Tbs. Cocoa Powder pinch of salt Instructions Blend all ingredients in a food processor or blender. Pour mix into small bowls. Cover tightly with plastic wrap and chill for at least 1 hour to set up the mousse. Makes 2 – 3 servings. 3.2.1251  Just 2 days left to enter the NuNaturals Giveaway happening on 4 blogs with 16 winners….plus a $125 Grand Prize. Have you entered today?  Enter on all 4 blogs to increase your odds.  Contest ends July 11th at midnight.

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Vegan Pistachio Ice Cream with Macadamia Nuts

Vegan Pistachio Ice Cream with Macadamia Nuts

My favorite ice cream flavor has always been Pistachio. This recipe I got together last year for St. Patty’s Day really made a fabulous non-dairy version of an old favorite.  I spent a lot of time cracking the nuts open to soak them.  I would suggest trying to get some already shelled.  I sat at the table cracking away and started realizing how many things in my kitchen are ‘Pistachio’ color…………….I guess I like the spring green more than I realized? Soaking the pistachios helps to blend them in with the avocado and flavors the creamers. Doesn’t taste like Avocado, doesn’t even taste like Coconut. Just a big bang of Pistachio and Vanilla flavor which is what I wanted. The Macadamia nuts give it an extra crunch although any nut would be good or leave out the Macadamias and just reserve some of the Pistachio nuts to add in whole.  The texture of the Pistachios was still in the cream on mine too so it’s not purely smooth like regular ice cream would be. Boy, for someone who’s hated missing ice cream since going Vegan, this is like magic.   Love getting to taste my old favorite flavor or ice cream again…

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June 29th – Vegan Pizza Day!!

One food that really screws up Vegans when they try to eat in a restaurant is Pizza.  Luckily the world is catching up with our needs and providing some great alternatives to cheese and meat laden pizzas.  Today is Vegan Pizza Day.  And if you’re any where near the Washington DC area, you can indulge in some great pie around town. Check out the link from VegDC.com for some healthy kind options today. Say you’d rather make your own at home? Great news, here a list of perfectly fabulous  Vegan Pizza recipes floating the web today: Over at Vedged Out – Thin Crust Sriracha BBQ Tofu and Moxarella Pizza   Keepin’ It Kind has Hawaiian options cooking – Hawaiian BBQ Jackfruit Pizza   Vegan Richa is cooking up some Smoky Pizzas to fit with any summer meal – Smoky BBQ Tempeh Pizza with Red onions, Bell peppers and Parsley.    And you’ll have to fall in love with at least one of the delicious options at Vegan Yack Attack today – Vegan Pizza Day Round-Up! I may be making my own but then again….it’s a coveted day off so I may just check out a DC option and leave the clean…

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Ginger Red Bean Popsicles – plus a Giveaway!

Ginger Red Bean Popsicles – plus a Giveaway!

Giveaway is now closed  I’ve been drooling through Kathy Hester’s newest book, The Great Vegan Bean Book, for over a month now since it’s release and I can’t stop contemplating which recipe to try out next.  I’ve already made the wonderfully spicy Sloppy Buffalo Beans.  Twice actually.  That burger is so quick and simple to make up on a busy night.  I love it!  But today, I’m sharing the sweeter side of beans.  Ginger Red Bean Popsicles.  They are uniquely flavored for a dessert, especially a popsicle.  Leave it to Kathy to come up with unusual flavors and bean recipes.  The Bean paste is simple to cook up and stores well in the fridge or freezer so you can make up some of these pops in a flash.  In minutes really once you have the paste made.  Just a few simple ingredients to have on hand and you’ve got a lovely simple pallet cleanser after lunch, dinner, heck I’ve had two of them for breakfast already today.  Really fun getting your protein in each day from such a delicious frozen treat. You can see many more recipes from Kathy’s book on her website Healthy Slow Cooking as well. Kathy’s new…

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Annie’s ‘Loaded Muffins’

Annie’s ‘Loaded Muffins’

  I fell in love with this recipe the first time I saw Annie’s post last month for ‘Loaded Morning Muffins with Crumb Topping’. There are just so many luscious flavors, maple, ……nuts, spice and fruit, vanilla, cinnamon….oats, ginger….YUM. I’ve made up similar recipes when I’m trying to clean out the cupboard or fridge.  Sometimes they work out (sometimes not) But these big beauties work great, even if you have to switch out a few items to clean out your own supplies 🙂 I did make a few changes in mine and they worked out fine. I used fresh peaches in place of the apricots & carrots. Used Sweet Potato instead of Pumpkin. And crushed up some granola for the crumb topping. You can find Annie’s original recipe in it’s purely awesome state here. Whether you use fresh fruit or dried the nutrition and flavors of these ‘loaded’ little cakes will not disappoint.  I made up a double batch of batter and froze half of it to experiment soon to make some ‘Loaded’ waffles as well.  If they’re half as good as these muffins turned out, I’ll be loading up on those too. An Unrefined Vegan has so many wonderfully…

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“La-Dee-Da” Cornbread Waffles

I’m new to waffle making but these spicy cornbread waffles really rise to a level good enough for guests, parties or just dinner by yourself  on a comfort zone night ♥ I wanted a spicy batter but I love cornbread that is more like cake.  So I just put it all in one batter.  They are cake-like, especially when eaten fresh off the iron.  If you want to make up some in advance, I’d use a regular oil because the coconut oil that I used will harden some and give the waffles a drier taste….not what you want here.  The batter is pretty quick to mix up so if possible, make them right before your meal for the most moist inside and crispy crannies. There is a touch of sweet in the batter but I had to go all the way and douse mine with butter and warmed Agave. Heaven in a bite! “La-Dee-Da” Sweet & Spicy Cornbread Waffles 2 Cups Self Rising Flour 2 Cups Self Rising Cornmeal 1/4 Cup Sugar 1/2 tsp. Chili Powder 1 tsp. Red Pepper Flakes (optional) 2 Flax Eggs (2 Tbs. Ground Flax mixed with 6 Tbs. water) or egg replacer 1/2  cup Oil…

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Chocolate Chip Scones with Vanilla Cream Glaze

 This past weekend, my husband and I  stopped by a wonderful little Vegan cafe / bakery, Sticky Fingers Bakery, in Washington D.C.   Along with buying up 4 different fabulous Vegan cupcakes,  we gobbled down a large ‘Sweet n Salty’ chocolate chip cookie.  The cookie was full of wonderful chunks of who knows what and the top was liberally sprinkled with coarse Himalayan sea salt.  Sooooo yummy that we sat on the bench outside and ate the cookie up in about 30 seconds.  I had to recreate this one!  As happens so many times when I start experimenting with ingredients in the kitchen, things often evolve into something that is not what I intended ending up with.  Yet, still a delicious result. Voila.  Chocolate Chip Scones with a mildly sweet Vanilla Cream Glaze.  So these were supposed to be cookies, but….whatever.  I’m sure with a little experimenting of your own, they could become a wonderful cookie as well.  But here we go with my scones for now….  I’ve never been very fond of scones that I can remember.  I  remember them as being dry and fairly tasteless.  These scones surprised me.  They have all the moisture of a dense, rich…

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Frozen Fruit Smoothie Breakfast Bar

Featured on: Brit + Co. The Best Uses for Frozen Berries You’ll Ever Find: 27 Brilliant Berry Recipes  For years I’ve been blending away all the delicious healthy ingredients for green smoothies, usually at lunch time since I leave for work before 5 am and no one wants to listen to ice crushing…including me at that time of day.  I’d love to have a delicious icy drink for my morning meal but it doesn’t work out for me time wise.  I also freeze left over smoothie in ball jars but it takes forever for them to thaw.  Sometimes they don’t soften up for hours when I take them for work and that doesn’t work either ;( So I’ve invented a freeze, grab and go version of a smoothie:  These little squares have all the good things in a green smoothie…and a little more.  Fruit, Nut Milk,  Flax, a little Vanilla Protein Mix… And are perfectly portable! Mix up a batch of these with your favorite smoothie flavor(s), pour it out in a lined pan, freeze and then cut into take-with squares.      Hope you will enjoy this smoothie in a bar with your own favorite flavors.  Be sure and…

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