Is it Vegan? – A Vegan Food Checker App

Is it Vegan? – A Vegan Food Checker App

A couple of decades ago, people would have to sift through actual hardback books to find out facts about food that are safe for vegans to eat. Thanks to the dawn of smartphones, however, searching for information about what’s acceptable for vegans to consume has never been easier. Smartphones are getting handier every day, with thousands of apps providing not only entertainment but also programs that can aid a certain lifestyle or diet.  It’s not at all surprising, really, as mobile is now the device of choice by the majority of internet users, (as asserted by the company that manages the gaming site Pocket Fruity) that Vegan foods have come to the ease of our palms. If you’ve always wanted to have a tool that can quickly and accurately assess the food labels that you scan at the grocery stores, here’s an app that you may want to try. Is it Vegan?   Sometimes, reading and understanding labels can be difficult, particularly for those of us with less than perfect eyesight.  After all, not everyone is a scientist who understands what xylitol, benzoate acid, or potassium benzoates are. With Is it Vegan? you’re be able to determine what these chemicals are made from…

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A Cruelty Free Holiday – Vegan Holiday Basics

A Cruelty Free Holiday – Vegan Holiday Basics

 What would the holiday season be like without our favorite family traditional foods?  That’s what it’s really all about isn’t it?  Finding time with our loved ones to talk and enjoy the foods we grew up loving and savoring for the fall?  My Mom has the most beautiful set of China that only sees the light of day on 2 days each year.  Thanksgiving and Christmas need to have a special menu for those times together.  Special for all.  These basic dishes I’ve put together have all the flavors of fall without the cruelty and expense of slaughter.  Baked, buttery potatoes.  Creamy Slaw salads.  Flakey crusts dripping with piping hot berries in syrup.  Why bring animals into that mix when the food is so fine without them?    Take a look:   Sliced Red and Sweet Potatoes with a touch of Sweet Peppers.   Adapted from a family tradition from both my husband and mine’s youth, it bakes up in minutes, has endless variations for veggies and will last the week while you rest your feet and enjoy your guests.  Christmas Rice – Wild Rice with Spinach and Pomegranates    Brussels Sprouts with Radicchio in a Brown Mustard Orange Glaze  …

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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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Slow Cooker Breads and Rolls

Slow Cooker Breads and Rolls

Slow cooking breads and rolls is awesome! It really has been a wonderful way to bake up some healthy homemade breads without heating up my kitchen.  You can get the wonderful smell of fresh baked bread throughout the house without the heat! I started thinking of slow cooker baking in anticipation of the latest Kathy Hester new book, Vegan Slow Cooking for Two or Just for You. I’m always looking for better ways to do things in the kitchen and this slow cooker idea is spreading fast through my recipes.  So far I’ve slow baked 2 Artisan loaves and 2 rolls recipes.  Each new recipe I’ve learned a little more.  Tweaked my timing.  Increased the yeast, etc.  The bread baking is really based on a simple rule of thumb that bread dough should normally be a 3 to 1 ratio of flour to liquid and they are done baking at an internal temperature of 160 degrees. The rest is up to your own creativity!! To bake in a slow cooker, you’ll need a good meat thermometer.  This will help you know when your breads are cooked through without letting out all the heat from the cooker or relying on a set time…

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Vegan Slow Cooker Onion Focaccia Bread with Peach & Plum Jam

 Everything in one bite. Some wives dream of great adventure when their husbands are away for the weekend and they’ve nothing but time on their hands.  Me?  I just want time in the kitchen to cook up some fresh fruits and veggies…..yea, I’m that kind of agoraphobic domestic  now days.  Only glitch was that it’s been horrifically hot here for over a week and after working outside all week, even I didn’t want to heat up the kitchen. So I didn’t. Enter Slow Cooker Onion Focaccia Bread with Fresh Peach & Plum Jam for my solo dinner….   Summer produce is so delicious eaten fresh and ripe. But sometimes you just have to help Mother Nature along a bit and kick things up a notch. When I saw these fresh fruits and veggies at an Orchard nearby yesterday….I could have bought twice as much and twice the varieties.  They really had some beautiful stuff.  You got to love the grocery store for giving us stuff year round….but there really is a huge difference buying locally grown produce that you trust and know has been picked just that day.  In fact, while I was at the Orchard, the workers were bringing in…

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Gluten Free Chocolate Chunk Blondies

Gluten Free Chocolate Chunk Blondies

  I’ve always wondered what the difference between ‘brownies’ and ‘blondies’ is.  Now I know, it’s just a little molasses.  Or Brown Sugar.     Creating a Vegan Blondie wasn’t too tricky, but this version is also Gluten Free so I was very pleased that it turned out moist and cakey.  Gluten free and I are not friends yet in the kitchen………..but we’re talking at least The flax ‘eggs’ worked well, I added both yeast and baking powder to make sure the batter had some lift.  And homemade brown sugar makes them as fresh as possible. I mixed up my first batch of brown sugar last year and am truly addicted to the difference from store bought.   If  you’ve never tried your own, here’s some details on how easy it really is to mix up and have fresh on hand anytime:         Homemade brown sugar makes up in about 5 minutes and only has two ingredients. You can make it dark or light, store it just like store bought and more importantly you’ll know what’s in it……….you can use the molasses of choice and sugar of choice for that matter.  Check here for more details.  It’s…

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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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Spicy Asian Slaw – and our winner!

Spicy Asian Slaw – and our winner!

A perfect mix of spicy, sweet and tang.  Spicy Asian Slaw. I needed a few side dishes to bring with for our July 4th celebration Thursday and this slaw will brighten up the party for sure.  The slaw is mildly sweet with a touch of ginger (barely a touch) and some healthy stuff like Miso, Broccoli and Red Pepper mixed in.  I made up a jar of Annie’s Oil and Nut-free Berry-Miso Salad Dressing this weekend, (which was just fabulous Annie).  It really got me in the mood for a slightly sweet and spicy dressing for my slaw today. It balanced the spice in the beans and with such low sugar, you can eat as much as you’d like. Whether or not you are celebrating Independence Day this week, the Canadian’s Birthday today or you just need a full flavored dinner to make tonight, this one’s a winner for summer meals. Print Spicy Asian Slaw Author: Angela @ Canned-Time.com Recipe type: Side or Salad Cuisine: Asian   Ingredients 1 10 oz. bag of shredded cabbage 1 12 oz. bag of broccoli slaw (or a slaw mix) Juice of 1 lime 1 Cup Vegan Salad Dressing ( I used Earth Balance ‘Mindful Mayo’) 1…

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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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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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No Bake Cocoa – Clementine Cheesecake

  I have a little voice inside me, maybe you do too most days, that tells me if I put fruit with my chocolate, it’s much better for my body?   These beautiful Clementine Oranges screamed out at my imagination to be paired up with a luscious dark chocolate….the cheesecake is just an excuse to hold the two together in a dessert.  After all, I can’t just plop a bunch of oranges down next to a chocolate bar and say – Enjoy Mom and Dad! I made up this cheesecake as an Anniversary present for Mom & Dad, their 60th.  Neither of them are Vegan, or dairy free for that matter so I really had to step up the flavors so no one would care if it was healthy or not once they took a bite.  Clementine Oranges are really lovely.  Sweet, juicy and 99% seed free!  So they are just perfect for juicing.  The skins are relatively thin but still easy to peel.  If you’ve never had them and don’t like cheesecake, give them a try just for their burst of orange and sweet.  Dark Chocolate speaks for itself.  No tricky adjectives needed…. No Bake Cocoa – Clementine Cheesecake…

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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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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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Healthier Iced “Coffee” Beverage – Dairy, Caffeine and Sugar Free

Healthier Iced “Coffee” Beverage – Dairy, Caffeine and Sugar Free

Reposting a popular drink recipe from last year.  Still one of my all time favorite things to gulp sip on anytime of day…. This is my daily, sometimes bi-daily …..tri-daily? ….drink this summer. It’s so refreshing, mildly sweet, and easy to make. The ingredients can be adjusted to your own liking. Substitutions in Nut Milks and coffee can be made. I like it just as it is though……………no sugar, no dairy, no fuss! I drink the same thing when it’s cold too………just warm it all up instead of adding Ice. The proportions I’ve worked out are: Cafix is available at iHerb and most health food stores. For the syrup: Boil 2 cups of water. Dissolve 2/3 cups of Cafix Coffee Substitute (or instant Coffee)  into the hot water. Add in a few Tbs. of Cocoa Powder for a MOCHA flavor. Add in sweetener of choice. (I add about 1 tsp. of Liquid Vanilla Stevia in mine) Store your syrup in a sealed container in the fridge.  Or pour syrup into ice-cube trays. For the Drink:                                                                                          …

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Food Bloggers Against Hunger – The Vegan “Value Meal”

Food Bloggers Against Hunger – The Vegan “Value Meal”

 Mc Donald’s Quarter Pounder has 750 Calories, 380 of those from fat, 19 grams saturated. Add a large fry and that’s another 500 calories and another 25 grams of fat…..convenience and low cost meals have a high price to pay for families on a budget.  My Vegan ‘Value Meal’ was ready in 15 minutes and came in at just under $4 in ingredients. It’s spicy Chipotle and corn flavors make a burger better than any fast food I’ve tasted and provide great fiber and nutrients without a lot of clean up.   With just 3 grams of fat, no saturated, and 5 grams of fiber per burger, it’s a healthy alternative. They taste just as luscious, messy and juicy as it’s fast food rivals.  Fried up in the same pan that I did the potatoes in, it took just 5 minutes to cook through. The 2 store-bought Black Bean Burgers came 4 to a pack for $2 and will keep in the freezer for months.   The fries came from a huge 5 lbs bag that I got from Sam’s Club for just $3.99.  I used a little olive oil drizzled over the fries and sprinkled them with a  homemade…

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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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Valentine’s Day Tiramisu – Classic Meets Healthy

Valentine’s Day Tiramisu – Classic Meets Healthy

Tiramisu was and still is my favorite dessert.     Unfortunately, the recipe for this Italian classic is full of things that are no longer my favorite. So last year, I re-vamped Tiramisu so that I could enjoy every spoonful again and actually feel good about the taste and the nutrition.   For the cake I used store bought Sugar Free Vegan Shortbread Cookies from Whole Foods.  There are several brands of Sugar Free available.  I used these because I’m without an oven at the moment and I thought that the shortbread would be absorbent like the sponge cake.  Plus they were easier than making my own Sponge Cake but below is another recipe for homemade Sponge Cake or just buy the traditional Ladyfingers. If you don’t use a store bought cookie, here is a great vegan version of a short bread you could use.  Sponge Cake: (Based on recipe I found online by Candace Naomi Sakuda) 2 cups all purpose flour  1 cup sugar or Truvia sugar substitute 3 teaspoons baking powder  1 teaspoon cornstarch 1 teaspoon vanilla  1/4 cup plus 2 Tablespoons canola oil  1 1/3 cups water  Combine all the ingredients in a bowl and mix until…

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