Oil Free Chipotle Chickpea Snackers

Oil Free Chipotle Chickpea Snackers

Going almost ‘Oil-Free’ is one of the best dietary changes I’ve made in my life, next to becoming Vegan of course.   In the past year, I’ve sworn off all buttery favorites and switched them out for a healthier, more flavorful version to satisfy my taste buds without packing on the pounds.  It’s not an easy switch to make.  I’ve ruined many attempts at re-vamping old favorites.  Like this Chickpea snack that used to bake up pretty quickly.  The Chickpeas were ultra good for me.  The greasy calorie filled coating I used to stir in to make them quick and easy to make?  Not so good. Imagine spending 20 to 30 minutes cleaning, chopping, mixing up healthy salad veggies for a kinder, super nutrient based meal.  Then image pouring 3 – 400 calories of artery clogging, hip enlarging olive oil all over your nice clean bowl of greens.     One innocent, miserable tablespoon of oil packs a whopping 120 calories of nothing but waste to your bloodstream.   Do we need a little fat in our lives?  Of course.  That’s why many greens and beans come with a modest natural fat % to get us what’s needed for our bodies.…

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Downhome Sweet Chili Cornbread

Downhome Sweet Chili Cornbread

Seems like a century ago now, but I spent four long years of my life studying and taking in the quirks and traditions of South Eastern, North Carolina.   My college years were filled with turmoil, stress, unforgettable fun, and most memorably, a constant lack of finances. My Dad, who graciously paid my tuition despite my having had no real direction or ambition to make my schooling matter, was raised off the coast of Eastern North Carolina.  I was well aware of how different and secluded things were in the Eastern part of the state having visited scores of relatives each summer, trying to understand their unique dialect and always leaving to go back to D. C. a few pounds heavier than when I’d arrived it seemed.  My Grandparents would always serve us all my Dad’s favorites each visit and then there was the finally each trip;  I’d gorge on Dr. Pepper, hushpuppies and cornbread at “The Sanitary Fish Market” in Morehead City till I’d pop!  Back to school days, I lived off campus in a rather small, 4 room house, sans refrigerator, sans stove…. I got a hot plate at some point.  And cooked up a mean iron skillet full…

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Vegan Labor Day Party Fresh Spicy Cucumber Nectarine Salsa

Vegan Labor Day Party Fresh Spicy Cucumber Nectarine Salsa

Collard Green Tacos with @BeyondMeat Fiesta flavor crumbles and Cucumber Carrot Nectarine Salsa.  A few years ago, Bob and I wondered into a Mexican restaurant in the old town section of  Frederick MD.  For once, we didn’t have a coupon which is normally our habit for trying out new places.  But we’re glad we found this spot.  The most memorable part of the meal was a simple, spicy salsa on each table that used cucumbers for the base.  It also had tomato and onion but the cucumbers were definitely the dominant flavor and texture.  It took a few chip scoops to get used to that background but we ended up loving the difference they made.  A few bowls later, I told myself I’d have to try making this one at home soon.    Well, it’s been at least 2 years now but I’m finally getting around to making my own version of the cucumber salsa from that day. I love the flavor contrast you find in ‘peach’ salsas.  This version today uses fresh, summer nectarines for a similar fruity sweet background for the spices in the dip.  I like the mildness of the sweet and how it blends with the…

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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,…

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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…

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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…

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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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Sweet & Spicy Whole Grain Brown Mustard Sauce

Sweet & Spicy Whole Grain Brown Mustard Sauce

The first time I made my own homemade batch of spicy mustard I was kinda amazed; first I was amazed at how easy it was, secondly, I fell in love with the bold taste of the brown mustard seeds.  I’ve always been much more of a mustard girl than ketchup, whatever the dish.  When I found out that I could mix up a specialized blend of my own mustard for just pennies I was more than thrilled.  I’ve used the base for this dip over the past 2 years to make dressings, sauces, vinaigrettes.  If you don’t have an Asian grocery where you live where you can purchase inexpensive mustard seeds you can purchase brown mustard seeds on-line.  I’m sure the recipe would work fine with yellow mustard seeds as well, just wont be as strong.   ♥

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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.…

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Royal Red Adzuki Bean Soup repost

Royal Red Adzuki Bean Soup repost

  Homemade Sprouted Adzuki Bean Soup.  One of my favorite ‘sprouted’ soups I made up this spring.  Worth revisiting this Vegan MoFo season! Spicy Sprouted Adzuki Bean Soup If you’re new to Canned-Time, you haven’t realized just what a soup fanatic I’ve become.  Here’s a link to my other healthy soup ideas. Super Soups from Canned-Time.com Check them out and make them your own with a twist or two to suit your likes and needs. Enjoy!

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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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Super Supper Soups

Thanks The Daily Meal for featuring my  Super Supper Soups  on the ‘Today’s Must-See-Food News!!!  I’ve brought so many different soups to Canned-Time this winter, I wanted to gather them together and show how they can work as a wonderful ‘food storage’ meal for anyone who makes up larger batches and freezes the leftovers. One of my absolute favorites from last year is a light broth, bean and vegetable soup: Kale & White Bean Soup More like eating a wonderful salad, hot.  It’s great for freezing to have on hand for busy nights.  Packed with nutrition and packed with spicy flavors.  A must try! Sweet Potato Stew Inspired from a delicious Sweet Potato Red Pepper soup from Averie Cooks, This is a perfect soup for canning, freezing or just having on hand for the week as a side dish.  It’s hearty texture is warming on cold days and it is stock full of nutrition, flavor and texture.  Serve it alone with chips, hot bread or salad for a meal on it’s own. Tsahob soup – or Yellow Veggie A bright-colored vegetable soup full of  zeaxanthin, flavonoids, lycopene, potassium, vitamin C and beta-carotene, which is vitamin A.   Spicy Tomato Adzuki Bean…

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Spicy Tomato Adzuki Bean Soup

Spicy Tomato Adzuki Bean Soup

All the Smoothies everyone is gulping down this week are wonderful.…but chilly!  At night, I was aching for a hot cup of homemade soup.  This spicy bean soup really fills you up on a cold night.  Team it up with a big salad and your done for a healthy hearty meal. ‘Sprouted’ Adzukis are like little bites of gold for your heart. These were sprouted in just 3 days.  Just rinse and drain. More information on healthy benefits of Adzuki Beans from Only Foods:  They are high in soluble fiber and thus azuki sprouts are excellent for health as they help in easy bowel movements. Fiber in the adzuki beans also helps the body get rid of cholesterol and toxins from the body, keeping it healthy. They are very popular therapeutic beans known for their healing powers curing a number of ailments. These beans help in keeping the kidneys fit and improve flow of urine. From iron, zinc, copper, manganese, vitamins to potassium, the beans are a storehouse of many minerals which help in the proper functioning of the body. Their consumption can lower blood pressure in a natural way since they have a high content of potassium and are low in sodium. They are storehouse of proteins hence these beans can be consumed by vegetarians fulfilling…

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Homemade Vegetable Stock Powder + Very Veggie Chili

Homemade Vegetable Stock Powder + Very Veggie Chili

How many times have you wanted to make up a good vegetable based soup and haven’t had the stock.  Or you’ve spent $3-4 on vegetable bullion cubes? Now you can easily make up your own vegetable stock powder that is full of fresh nutrients like Nutritional Yeast and caters to your own tastes. Click here for the stock  recipe:   Homemade Vegetable Stock Powder I used my first batch of this wonderful powder to make a base for the Very Veggie Chili below.  It was flavorful and healthy. Adjust the sodium, flavors and heat to your own liking.  No more lugging home boxes of vegetable stock.  You’re paying for the water in them. And they’re heavy!  🙂 This little jar takes up a tiny space in my kitchen now compared with boxed stock or frozen homemade stock.  And then there’s the fantastic benefits of the Nutritional Yeast!!! Very Veggie Chili 1 Can Black Beans, rinsed 1 Can White Kidney Beans 2 cups of chopped Cucumber (English preferred) 1 can Tomato Paste 1 small can Diced Tomatoes + 10 fresh ripe Cherry Tomatoes halved 2 Cups of Squash Cubes ( I used 1 Kabosha cooked to fork tender) 2 Cups of Button…

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Dehydrator Cabbage Leaf Chips

Dehydrator Cabbage Leaf Chips

I know we’ve seen a million versions of Kale chips, and maybe even Cabbage too.  But this was a first for me in the dehydrator. These Cabbage Chips came out crispy, spicy and finger licking good.  Not to mention pennies per serving and about 10 calories? Just about 20 hours in the dehydrator at 115 and you have a nutrition packed snack with all the healthy enzymes retained of raw foods. For these chips, I washed 7 or 8 large flat Cabbage leaves and dried them well.  Next I poured about 1/3 cup of  olive oil in a small bowl. I mixed in 1 tsp. of Sea Salt and 1 tsp. of red pepper flakes in with the Olive Oil.  Then I massaged the oil onto each Cabbage leaf to completely  coat the leaf.  Spread them out on the trays and crank up the heat. A crispy spicy chip to snack on with absolutely NO Guilt! Better to make a bunch, you’ll want more…………. Click here to read more about the healthy benefits in Cabbage. After you copy down this recipe, be sure you’ve signed up for November’s  Virtual Vegan Potluck event: Enjoy!

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Spicy Red Chili Sauce

Spicy Red Chili Sauce

This VERY hot sauce is a bounce off of Barefeet In The Kitchen’s version, New Mexico Red Chili Sauce. My version helped me use up some Sanaam Dried Chili Peppers that I purchased over the summer from Penzey’s. They are plenty hot and I was glad to incorporate them into a sauce that will mix with food and balance out the heat. Spicy Red Chili Sauce 20 Dried Red Pepper Pods 2 Cups of filtered Water 1/8th Cup Apple Cider Vinegar 1/2 tsp. Garlic Powder 1/2 tsp. Sea Salt 1 small packet of Powdered Stevia (optional) 1 tsp. Ground Cumin Break apart the dried chilies and dump out the seeds.  (discard the seeds) Combine all ingredients in a saucepan and bring to a boil.  Reduce the heat to a simmer, cover and cook peppers for 20 minutes.  Remove from heat, keeping covered, and let pot sit for 30 min. Transfer the mixture to a food processor and blend several minutes until the sauce is blended and smooth.  Store in a sealed container in the fridge for a week or more or freeze sauce in smaller batches to thaw out when needed.  Goes well with chips or Mexican dishes. I’m on…

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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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Lemon Curd Jam with Red Pepper Flakes

Lemon Curd Jam with Red Pepper Flakes

    If you’ve followed Canned Time for any amount of time you’ll quickly realize that I occasionally enjoy spicy foods and that I have a passion for citrus. So basically when I tasted how this jam came out…………….I was thrilled with the taste.   Two of my favorite tastes in one jar! This recipe is loosely based on one from my new favorite website:  SBCanning.com!  http://www.sbcanning.com/2012/04/meyer-lemon-and-tarragon-marmalade.html.  Please see this site http://www.sbcanning.com/ for exact instructions on water bath canning methods.  Below are the ingredients and times that I used for my batch:     Be sure to check out SBCanning for more great canning recipes and techniques.  Check out this Lemon Jam for sure.   Giveaway winner will get 1 lotion, 1 soap and 1 sugar scrub! DON’T FORGET:   sign up to enter the Giveaway running until Saturday May 19th from Kindred Bliss Bath & Body. 3 luxurious skin care products free for one lucky reader. Click here for details and get your entries in today! Enjoy!

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Spicy Asian Plum Dipping Sauce

Dreary day here to end out February.Rain, cold.  Ready for spring……………  To warm things up, I decided to use up some lovely plums I got at the local Asian market and try a dipping sauce recipe that I canned using apricots back in 2010.  Its been a popular gift I’ve given out so I wanted to see how it would work with plums instead of apricots. Feel free to use Apricots instead of plums here.  I used canned Apricots the first time and it was delicious.  Here’s the recipe, made sugar free this time except for what sugar is in the plums of course: 10 Ripe Red Plums (pits and stems removed and cut in quarters)1/2 Cup Apple Cider Vinegar1/2 Cup Tamari Soy Sauce1 inch of fresh Ginger, chopped 2 whole cloves of Garlic, no need to dice1 sliced Jalapeno Pepper seeds included1/2 tsp Stevia My broken up Star Anise supply.  Time for some new I think. 2 Star Anise (optional but it is good if you have some) If you are not canning this sauce, just put all of the ingredients listed above in a medium size pot and boil, stirring frequently, for about 30 minutes on medium to reduce…

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