Vegan MoFo 2013 Recap

Well, all good things must come to an end.  This month has been such fun.  Such RED fun.  I’ve really enjoyed sharing some wonderfully nutritious and delicious ideas with everyone.  Red foods are packed with so many vitamins and minerals…best yet, they’re yummy!! Here’s a quick review of everything Canned Time for this year’s Vegan MoFo: Key Lime Red Raspberry Cheesecake – Gluten and Refined Sugar Free Fresh & Fruity Watermelon Granita Spicy Red Cabbage Slaw Wraps Cranberry Cocoa Rice Crispy Bars Fresh Basil Beet Pasta Royal Red Adzuki Bean Soup repost Strawberry Sunflower Sprout Salad Homemade Natural Face Bronzer Slow Cooker Spicy Mexican Okra Chili Cinnamon Red Pear Butter ‘You Don’t Know Jack Hash’ – Natalie Slater “Bake and Destroy” book review Red Beet And Beet Green Soup Peanut Butter Caramel Sauce Vegan Shoo-Fly Cake with Pomegranates Kathy Hester’s Chocolate Chip Cookies for Two and a Giveaway It’s been grand!  Many, many thanks for all the new ‘likes’ and all the kind comments.  Can’t wait for next year ♥

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Kathy Hester’s ‘Chocolate Chip Cookies For Two’ – plus a giveaway!

Kathy Hester’s ‘Chocolate Chip Cookies For Two’ – plus a giveaway!

Closing out the end of Vegan MoFo with a bang folks: Have you had that evening yearning for just a touch of sweet but would never dream of dragging out everything you would need to make a couple dozen cookies up hot and fresh? Kathy Hester has a solution that will rock your dessert world…as well as your meal plans. Seriously.  Is this cookie big enough or what? The recipe for Chocolate Chip Cookies in  ‘Vegan Slow Cooking For Two – or – Just For You’ has directions for one big beautiful (shareable) cookie.   I mixed up a quadruple batch of batter then separated  half into a long tube, wrapped it and stuck it in the freezer for another night’s cravings.  All I have to do is heat up the slow cooker and slice off a couple of  inches of batter from the freezer some night and I’m set in about an hour.  Okay, maybe I over did it a too much  little with the ‘extras’  for these cookies but they are chocked full of goodness.  Big dark chocolate chips, pecans, cranberries…… I also sprinkled each one with some coarse sea salt that cuts through the dark rich chocolate chips perfectly.…

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Vegan Shoo Fly Cake with Pomegranates

Vegan Shoo Fly Cake with Pomegranates

1 year ago – Vegan Sweet Potato Cheesecake Featured in the Sunday, Sept. 23 round up for Vegan MoFo, thanks! Anyone who’s familiar with South Eastern Pennsylvania in the United States will most likely boast about the traditions of the Amish and Mennonites.  Home-baked cakes and pies have their roots in the hard working people of this area of the U.S.   ‘Shoo-Fly Pie’ is said to have originated from the pools of molasses which form in the top of the pie while baking. The sweet smells of caramelizing sugars attract insects as they do the rest of us. A sweet treat, made a little fancier here with a sprinkling of pomegranate berries mixed in with the batter in drizzled on top. I wanted to add the pomegranate berries to add a little more nutrition to this treat.  It is just that:  a treat, not to be eaten so regularly that you’ve added a few pounds on along with the benefits of the pomegranates….maybe for a special get together with friends or to cheer up a friend with a small slice of delicious, moist, sugary cake? Print Vegan Shoo Fly Cake with Pomegranates Author: Angela @ Canned-Time.com Recipe type: Dessert Cuisine: Amish   Based…

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Peanut Butter Caramel Sauce

Peanut Butter Caramel Sauce

The winner of the ‘Bake and Destroy’ Cookbook giveaway is…… Tanya Shields! Congrats to you Girl♥  I saw this wonderful caramel and thought it could become a proper coating for some big ripe red apples.  To fancy them up just a bit, I sprinkled each apple with some coarse sea salt while the caramel was still warm.  VERY nice.  The caramel sauce in itself will make a special gift.  Then bring along a basket of apples and make it a party!  The Vegan caramel wont take your teeth out and the salt, well it just makes thing a little refined, don’t you know.  A lot tasty.  You can find step by step instructions for this luscious sweet creamy sauce at Cara’s  Forks and Beans:  Microwavable Vegan Caramel Sauce from Forks and Beans I think I like Red Foods, with or without all those nutrients.  Thanks Cara for a great recipe! Have a safe weekend everyone.

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Red Beet And Beet Green Soup

Red Beet And Beet Green Soup

 The red beet goes on here at Canned Time in the second half of the September Vegan MoFo.  Today I’m featuring a deep rich red beet soup that is beautiful on the inside and out.  Fall is suddenly upon us here in the Eastern U.S. and beets are a wonderful part of autumn colors and cold weather veggies.  Winter Squash, Leeks, Beets, Pumpkin, Spinach, all bursting with flavor and nutrition. Just 1 cup of this color bursting soup can fill you up with 37% of your daily Folate needs, 22% of your Manganese needs.  These colorful wonders can help protect us again a number of health concerns including heart disease, birth defects and especially colon cancers.  Pretty healthy stuff here huh?  And particularly more nutritious in a Vegan version of the traditional Borscht, normally laden with Beef broth and sour cream.  My verison is especially good for you with the addition of the beet greens which are normally discarded. Red Beet And Beet Green Soup 1 bunch red beets (about 1-3/4 lb.) 1 medium red onion, trimmed and quartered 1 Tbs. granulated sugar (optional) 2 Tbs. cider vinegar; more to taste 1 tsp. caraway seeds Sea salt 5 medium cloves…

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‘You Don’t Know Jack Hash’ from Natalie Slater, “Bake and Destroy”

‘You Don’t Know Jack Hash’ from Natalie Slater, “Bake and Destroy”

 1 year ago ‘Homemade Peanut Butter’ I recently received a copy of Natalie Slater’s book ‘Bake and Destroy’  It is a lovely collection of funny stories, tips and tricks for healthy cooking and of course, fabulous recipe ideas. The book is worth purchase just for the narration alone but with the variety of foods in the book you’ll love both the jokes and the dishes.  Natalie gives us colorful backgrounds of how she developed each dish and why and how, what and why you should give the recipes a try.  I personally have dog-eared the book to death by now. Just a few on my list to try out: “Venus Chocolate-Pumpkin Muffins”,  “French Fried Tacos”, “Chicago Mix Popcorn”, “Deep Fried Cream Corn” YUM! The book as wonderful pics and illustrations as well (can’t stand a cookbook without ’em)  And it goes into great details on cooking techniques specific to Vegan ingredients and special preparation for each dish.  Really great job for a pro or anyone new to Vegan dieting and plant based meals.  Natalie’s recipes are fun and frugal, nutritious and simple to prepare.  A great guide book for anyone trying to add variety and flavor to their diet. I’ve…

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Cinnamon Red Pear Butter

One year ago: ‘Friday Morning Fog’  I’ve had this fruit ‘butter’ in my “to try” file for some time now and finally gave it a try.  Its really a wonderful texture and about as healthy a spread as you’re gonna get.  My version is adapted from ‘Vanilla Spiced Pear Butter’ from Good Life Eats.   I limited my spices to just Cinnamon.  I also used half the sugar, added some Vanilla Liquid Stevia from NuNaturals and left out the citrus juices.  I had 4 large red pears.  I also left on the peels which are full of nutrients.  Fruit jams are some what of a balancing act in recipes since no two fruits have just the same amount of juice so you’ll have to adjust your batch to your own ingredients.  I really love pears and sometimes have trouble not snacking on too many while trying to cut them up for recipes.  If you let them get just ripe enough they are just lovely for a fresh dessert.  Some times of the year, you’re doing good just to find them in the stores though.  And this fruit butter will get you through those colder months so you can enjoy spreading…

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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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Homemade Natural Face Bronzer

One year ago: Homegrown Green Onions   Last year I glanced at a Facebook update that suggested making a face powder from cinnamon and cocoa.  I gave it a try and it is ….well, not life changing, but money saving and simple.  In just a few minutes, with a couple items from your kitchen, you can mix up a perfect color for your face with no animal testing, no yucky additives, no fancy expensive containers.  Its great ♥ Get yourself a clean container for storing your personalized bronzer mix.  I use a deep glass jar that seals tight for travel and allows me to shake off the extra powder inside the jar to minimize the mess.  Then start experimenting with your skin.  A little cinnamon, a little cocoa powder.  You can also add in some talc if you’d like but I’ve never bothered.  Test a spot or two on the top of your hand and add a little more cocoa for more tan, more cinnamon for a sun kissed look. When I get the color combination best for my face, I pour the spicy mix into my jar with a funnel.  Seal it up and your done! Be sure to…

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Strawberry Sunflower Sprout Salad

Strawberry Sunflower Sprout Salad

A favorite salad of mine, strawberries, a little lettuce, some balsamic vinegar and a drizzle of agave nector.  This time I’ve added in some homegrown Sun Flower Seed Sprouts and now, it is perfection to me. MMMmmmmm…. This salad is almost too simple (yet delicious) to write up a real recipe for it but for MoFo sake: Strawberry Sunflower Sprout Salad 1 handful of fresh Spinach Greens 3 ripe Stawberries sliced 1 handful of fresh Sunflower Sprouts sliced Cucumber chopped red cabbage drizzle of agave nector drizzle of balsamic vinegar ground black pepper And people say that a Vegan diet is too boring?  Not so! For a salad ‘on the go’ just prepare the same ingredients and fold them up inside your favorite tortilla or flat bread wrap for a tasty transportable version of this luscious combination.  Keep chilled until serving. For more information about sprouting your own sunflower seeds at home, click here.

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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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Fresh Basil Beet Pasta

Fresh Basil Beet Pasta

 Yaaaayyyyy…. betalains !!!    Who?  Betalains are the red pigments that give beets their color…and their nutrition. You thought that this red party pasta was just fun to look at?  Wait until you read what nutrients are hidden inside all that POW! “What’s most striking about beets is not the fact that they are rich in antioxidants; what’s striking is the unusual mix of antioxidants that they contain. We’re used to thinking about vegetables as rich in antioxidant carotenoids, and in particular, beta-carotene; among all well-studied carotenoids, none is more commonly occurring in vegetables than beta-carotene. When it comes to antioxidant phytonutrients that give most red vegetables their distinct color, we’ve become accustomed to thinking about anthocyanins. (Red cabbage, for example, gets it wonderful red color primarily from anthocyanins.) Beets demonstrate their antioxidant uniqueness by getting their red color primarily from betalain antioxidant pigments (and not primarily from anthocyanins). Coupled with their status as a very good source of the antioxidants vitamin C and manganese, the unique phytonutrients in beets provide antioxidant support in a different way than other antioxidant-rich vegetables. While research is largely in the early stage with respect to beet antioxidants and their special benefits for eye health…

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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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Fresh & Fruity Watermelon Granita

Fresh & Fruity Watermelon Granita

So sorry to see those 90 degree summer humid as soup days go away………..NOT!! I will miss my fresh juicy watermelon though. I had to come up with a way to prolong that sweet fruity taste a little longer into the year. The recipe for for this lovely, lite summer treat couldn’t be more simpler.  Just 4 ingredients and a few hours in the freezer. Watermelon Granita 8 cups of Well Ripened Seedless Watermelon cut into large pieces 1 Cup of Organic Sugar 1/2 Cup of Vanilla flavored Nut Milk  ( I used Coconut) Juice of 1 Lime Combine all ingredients in a blender.  You may need to add the watermelon pieces in batches.  Blend until smooth. Pour the blended mixture onto a cookie sheet or large cake pan.  Cover and freeze for a few hours or overnight. Scrape the frozen watermelon with the tongs of a fork to loosen icy flakes of granita.  I’ve been scraping off just what I need for each serving and leaving the rest solid.  If you don’t have room for a big pan to sit flat in your freezer you can use a deeper pan.  Just freeze it for a longer time.  Keep covered…

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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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