Vegetarian Recipes (Most Popular)52251 results - showing 46011 to 46020
Made with sunflower seed butter, toasted sunflower seeds, flax, oats and craisins! Inspired by this recipe on Gourmet(ed): http://gourmeted.com/2007/12/21/chocolate-
ilpat-difference/Submitted by JO_JO_BA
I had a jar of gourmet, alcohol-infused chocolate sauce sitting around in my pantry and no plans to use it, until I came across a "crazy cake" recipe and decided to jack up the flavour! Along with the syrup, I added extra cocoa powder and a dash of sweet balsamic vinegar for a piquant note that's extra special. I think this is best wth just a light dusting of icing sugar on top, but you can frost it if you want.Submitted by JO_JO_BA
If you like Coffee Crisp bars and *love* coffee cake, this decadent combination is for you! You even get a little nutrition (and nutty flavour) in the mix thanks to whole wheat flour, psyllium husks and flaxseed.Submitted by JO_JO_BA
Capped with a Limoncello-spiked glaze!
Moist from homemade ricotta, zingy from the zest of four Meyer lemons (and 1/4 cup of their juice!) and even on the border of nutritious with spelt and quinoa flour, these muffins are a great mid-morning snack that can be fancied up with a swirl of frosting for dessert!
Inspired by http://www.healthyfoodforliving.com/meyer-
lemon-ricotta-muffins/Submitted by JO_JO_BA
A light peanut butter sponge cake is cooked in a can, of all things, and is the perfect foil for a raspberry and chocolate filling. I used fellow Canadian Bernard Callebaut’s dark couverture chocolate as that’s all I had on hand. Any good chocolate (or even Nutella) works nicely. A great dessert for two.Submitted by JO_JO_BA
For when you are truly feeling naughty, this bread combines layers of nuts, bananas, honey and cream to create a totally otherworldly experience.Submitted by JO_JO_BA
I made these with a breakfast meal-replacer drink mix for my mom, who never has time to slow down and actually eat something! She's a sucker for anything chocolate, and she adores bran muffins from coffee shops but without all the fat. These are high in sugar, but also have a lot of fibre going for them and are very low in fat. Serving size is for jumbo muffin tins, it will make 12 regular muffins too (bake at 400F for 20 minutes).Submitted by JO_JO_BA
The soy flour replaces eggs in this recipe, so don't omit it or replace it with something else. This recipe has a lot of fiber and B vitamins, and the buckwheat reminds me of my Grandpa's favourite pancakes! Makes about 7 ½ cups (NI per cup = batch).Submitted by JO_JO_BA
This rustic bread is one of the signature breads at Royal Crown Bakery in Brooklyn and is shaped in the round. This bread also starts out as a really wet dough, around 73% when all is said and done. It takes almost two full days to make the bread, so you have to start the night before with a pre-ferment. After letting the pre-ferment get all bubbly and sour, you combine the ingredients and have what amounts to dough soup. Submitted by JO_JO_BA
This was my invention for my friend Magdelena's 15 year work anniversary party. It was a total secret, but it combined two of her favourite flavours - chocolate and banana - and added the benefit of a creamy peanut butter filling and a fudgy mocha frosting! The recipe makes a lot of cake - 2 10" springforms! - so plan accordingly.Submitted by JO_JO_BA