More About JO_JO_BA
Visit My SparkPage
Send Me SparkMail
Recipes I've Shared:
An unadulterated spoonful is almost like the chewing gum in Willy Wonka's factory - it starts as a blast of tangy cranberry and pomegranate flavour, which merges into the sweeter notes of the fruit accented with a stevia-sugar blend. Just as the last hint of sugar begins to fade away, the jalapeno pops it's fiery head in to say hello, leaving a lingering finish that isn't painful so much as addictive.
These didn't look much like the photo on Cooking Light's page (http://www.myrecipes.com/recipe/cocoa-fud
ge-cookies-10000000226790/), but I didn't tell anyone and they were enjoyed nonetheless. Using flavourful Gold Label coconut oil in place of the butter and a coconut milk yoghurt added extra flavour while whole what pastry flour added a hint of texture and extra nutrition.
Recipe slightly adapted from Vegan Chocolate by Fran Costigan. Stevia sweetened dark chocolate, orange juice and zest and a spoonful of tahini meld into to-die-for spheres of candy rolled in sesame seeds for extra texture.
There's nothing about this soup that a true veggie lover like myself can fault - filled with garlic, homegrown heirloom carrots and beets and herbs, the puree is lightened ever so slightly with orange juice. It's a perfect Winter lunch with a hunk of crusty bread!
Lentil puree and spelt add a wonderful nuttiness to this (nut-free) vegan carrot cake, while a topping of spelt flakes adds texture and eliminates the need for frosting!
This cake is unassuming on the surface, but don't let that keep you from digging in! The rich spices and complex sweetness of Turkish Spice-Candied Pumpkin combine with slightly nutty Kamut flour and pumpkin seeds for a sensational flavour and texture perfect with an afternoon coffee.
NO oil or butter goes into these soft, rich-tasting chocolate chip cookies. The secret? Ripe, creamy avocado! The kids at school gobbled them up (and the teachers too!).
Using Pomona's Pectin allowed me to make a slightly healthier version of this dessert-flavoured fruit and vegetable spread. Smeared onto waffles or cinnamon bread, it's a decadent start to the day!
A good glug of red wine goes into both the batter and the glaze for these dense, rich chocolate bar cookies. Three hits of chocolate (bittersweet, milk and cocoa) bring even more decadence to the party, and glammed up with decors a plate of these is right at home on a party sweet table.
A dash of rum livens up these no-added-fat balls of decadence, made with little more than cocoa, bananas and a smidge of melted chocolate! Sprinkled with edible gold flakes, they are a showstopper for the holidays.
Candying cubes of local Winter squash makes for a divine ice cream or yoghurt topping, part of the filling for a Winter crumble or simply spooning from the jar! Exotic hints of spice bring out even more of the earthy, rich flavours too.
Slightly chewy and filled with heady molasses and anise flavours, this candy is a decadent treat for anyone who loves black licorice.
A rich, cocoa based dough is peppered with glitter-flecked mint white chocolate chips before rolling in a powdered and sanding sugar combination. Using ground tigernuts added a hint of (nut free) texture and a wonderfully complex flavour.
Another, slight adaptation of the classic Marshmallow Creme style of fudge, this is made with natural-style peanut butter, homemade marshmallow fluff, peanut flour and a touch of powdered sugar - all in the microwave!
Adapted from Chocolate Moosey, this sweet, creamy fudge is loaded with all things vanilla - from infused sugar to extract, seeds from a vanilla bean and of course the vanilla-flavoured white chocolate! Homemade marshmallow fluff makes this candy a breeze to make and ensures a melt-in-your-mouth experience!
Home roasted pumpkin puree combines with rich cream, butter and spices for a luxurious, chewy caramel perfect for the holidays! I made mine vegan with coconut milk and Earth Balance, but my recipe offers the option for the dairy-philes out there!
Adapted from 101 Cookbooks, these spelt and rye flour cookies are tender from cream cheese in the dough and aren't too sweet - perfect to accompany a creamy mocha or spiked hot chocolate in the afternoon.
These huge, hearty cookies are packed full of goodness - from sunflower seed butter to oats, spelt and organic cereal. Sweetened partially with stevia
Adapted from lovefromtheoven.com, these eggless, bittersweet chocolate cookies get packed with nutrient dense Greek yoghurt, oats, dates and Qi'a™ Superfood cereal (and/or roasted lentils). To make things even better, two types of chocolate chips find their way into the dough too!
A gluten free, vegan and refined sugar-free treat that tastes like soft red velvet cake, but with the protein and nutrients f healthy, secret ingedients!
Adapted slightly from
rownies to use black quinoa, silken tofu and coconut milk. It's a gluten free, vegan delight!
Adapted from a WW recipe, I cut the sugar even more with Truvia's baking blend then upped the "chew" factor with a touch of sweet rice flour. Two types of cocoa and chocolate chips sweeten the deal even more!
You'll be more than willing to "gobble" up holiday leftovers when you make this hearty, healthy and exotic pot of vegetables, spices and turkey! Just add a bed of yellow rice or couscous and dinner is served.
The sweet earthiness of homegrown heirloom Lutz beets is pepped up with homegrown radishes, two types of mustard seed and a good glug of red wine. It's a delicious condiment year round.
Grossly adapted from Jamie Oliver, this is a decadent sauce for all sorts of vegetables, proteins and grains!
Adapted from http://rurification.blogspot.ca/2013/02/ch
Whole hazelnuts are steeped in the milk used to create this whole grain, crusty half-sourdough / half-yeast bread. A pop of bittersweet chocolate makes each slice a decadent treat!
A friend of mine has a son with celiac as well as allergies to soy, milk and tree nuts. I made a batch of this rollable, flaky pastry so he could have apple pie at the holidays too!
butter, sugar, molasses and spices, including two hits of ginger for extra pop. They bake up tender and fragrant, perfect for the cookie table!
Adapted from About.com, this lower-sugar jam uses Italian plums and blueberry-pomegranate juice spiked with Chinese five spice and gilded with edible gold.
A simple filling of over ripe bananas, toasted sesame seeds and muscovado sugar is just the right balance of richness for the wafer thin, crisp spring roll wraps. Baking instead of frying them keeps the whole recipe 99% fat free, and they're great for advance party planning too - make a huge batch and freeze whatever you don't need that moment!
Barely adapted from neohomesteading.com/brown-sugar-banana-jam
/, this super-small batch preserve is rich with butter and brown sugar and gets a glug of rum at the end for an adults-only treat!
Fresh, local corn gets roasted to bring out even more of it's natural sugars before teaming up with homegrown tomatoes and peppers in a tangy, sweet relish perfect for canning.
A little magic, soy milk and coconut oil come together to create a great, animal-free buttery stick ideal for baking or softening for morning toast.
An egg and nut free (but sinfully rich-tasting) vanilla cupcake recipe gets doctored up with Halloween nonpareils before baking up. A jaundice-yellow frosting with a coloured chocolate iris and gel icing blood get everything into the spirit!
Who doesn't love a hearty, chewy cookie packed with chocolate chips? These treats are filled with goodness (and few allergens) while still keeping the comfort food feel of the originals!
Sometimes a favourite recipe needs a revamp - and the good ol' bran muffin is no exception! This flavour-packed, hearty muffin has no added sugar thanks to Truvia® Baking Blend, and has a wonderful exotic aroma out of the oven.
The combination of Amoré Almonds + Dairy, buttermilk powder and flaxseed makes for a moist, tender and flavourful yeast bread perfect for toast or sandwiches.
Zucchini adds an "oatmeal" texture to these moist, vegan cookies. Spelt flour and two hits of carob (powder and chips) bring a wonderful earthiness to the batch too, making them perfect for the lunchbox or after-school snack plate.
Between pumpkin puree, applesauce and silken tofu, these bars laced with leftover Halloween (or anytime!) candy will stay moist for days and freeze perfectly!
We grow Italian flat beans (AKA Romano beans), which are delicious any which way regular green beans can be used. Pickling them with garlic and dill is a fabulous way to preserve the season!
My grandma's not overly fond of nutritious eating - especially vegetables - but she loves cheese. Taking a leaf out of many "kid food" author's books, I pureed a bunch of cauliflower and tofu into the three-cheese sauce before stirring in brown rice fusilli and baking individual portions with a topping of GF breadcrumbs. She's none the wiser, and claims that the meals are delicious!
While it really is a relatively simple puree of carrots, red lentils and zucchini in essence, by adding over half a head of fresh garlic, smoky chipotle pepper, ancho pepper, smoked paprika and achiote powder it delivers a sneaky heat perfect for thawing out after apple picking, trick-or-treating or a long outdoor recess.
I used corn in every possible application I could think of with this moist, tender snack - pureed corn for some of the (corn) oil, corn cob jelly as part of the sweetener in the batter and melted on top, and of course cornmeal! It's a perfect snack or accompaniment for a spicy chili.
Thanks to Pomona's Pectin, I was able to make this rich, flavourful jelly with less sugar using a mixture of stevia, agave and unrefined cane sugar. The secret is to really concentrate the corn stock first, which adds such a delicious golden colour!
Fresh, wholesome and packed with flavour, this salsa is easy to make year round and perfect for any get together.
The slight tang of full fat Balkan yoghurt cuts through the bittersweet brown sugar caramel in this melt-in-your-mouth whipped candy. Old fashioned flavour at home! Adapted from 300 Best Homemade Candy Recipes.
Although I accidentally quadrupled the peanut butter in my version of this rich, hearty vegan stew from The Leafy Greens Cookbook, I wouldn't go much less if I made it again - it was very thin beforehand and even with the extra PB was almost too spicy for mom to take! Given the habanero, I'm not surprised!
However, this was my "kale victory" over Mom - she can't say she hates it now!
Pomegranate-blueberry juice cloaks local, organic cherries, wild blueberries and crushed pineapple in this sweet and tangy jam. Making a batch is super quick and easy too, thanks to a pectin-infused "jam sugar".
If you're sick of zucchini by Summer's end, this chunky, crunchy granola is the perfect "make now, eat later" treat. Adapted from www.healthyfoodforliving.com/zucchini-brea
d-granola/, the pan gets extra crunch from walnuts, amaranth and brown rice cereal and a hint of decadence from chocolate chips.
Peeled local peaches are enrobed in a peach nectar and vanilla syrup thickened with a pectin containing sugar. Perfect for your next pancake breakfast or ice cream dessert!
With lots of natural sweetness from dates and raisins, these bars are nicely balanced with salted, roasted nuts and spelt flour. They will be a hit at the potluck, or at the office!
Inspired by Your Home-based Mom, I used the last of a block of cream cheese in with the butter, oats, flaxseed and 72% dark chocolate wafers for a decadent and healthy banana cookie!
My mom loves the Prince Edward County rye bread from Stonemill Bakery, but it's expensive and hard to find. I made her *my* version based off a German country loaf recipe - tangy with yoghurt and sourdough starter, hearty with Red Fife, dark rye, oats and sunflower seeds and crusty from a multi-temperature baking process. It's a loaf with definite staying power on our menu!
Roasted homegrown, heirloom beets are kissed with a vinegar, honey and red wine brine spiked with cinnamon, allspice, black peppercorns and turmeric. Canned, they're a gorgeous addition to the pantry that's equally delicious.
Cocoa and chocolate almond or rice milk add a double whammy of flavour to the whole-grain mix of flours and flaxseed in this quickbread. Zucchini adds an intense, rich moisture that lasts for days and makes a slice perfect with mid morning coffee.
Pretty much our whole garden and fridge stock goes into this hearty, wholesome minestrone-esque bowl: eggplant, zucchini, onions, tomatoes and herbs came straight from the backyard, while organic (and local) kale, garlic, carrots, leeks, cauliflower and tofu flesh out the rest of the broth. A Parmesan rind adds richness, while whole grain pasta lends a homey, stick to your ribs touch. Comfort in a bowl!
A host of homegrown vegetables and herbs, from heirloom tomatoes, thyme and eggplant to run-of-the-mill bell peppers and zucchini pack this pasta sauce reminiscent of the classic French dish. A hint of a secret spice makes it addictively magical and a hit with adults and children alike!
While this is technically "baby food", don't discount its benefits in baking! It adds a rich moisture to any chocolate treat without the fat! Whether you use the cooking liquid as juice or as a cooking ingredient (try making oatmeal with it!), do not throw it out: much of the Iron and Vitamin C that prunes are known for are in the juice too.
Zero sugar goes into these rich, decadent morsels that have a taste reminiscent of caramel with a touch of sesame flavour. Even the chocolate is stevia-sweetened, making these a perfect sweet treat!
Adapted from Jenna Zoe’s book Super Healthy Snacks and Treats, these are sugar free, nut free, gluten free and vegan bites of heaven that won’t send you running to the gym!
Absolutely delicious and nutritious, this takes marinated, dried eggplant and puts it on a pedestal, perfect for pasta sauces and sandwiches.
A 100% sourdough loaf made tender and rich with a high portion of whole milk and an egg. While there's no oil in the hearty whole grain dough, a brushing of melted butter right out of the oven sends the decadence over the top!
You will never be able to guess that these rich, moist and decadent vegan brownies are almost fat free, whole grain and reduced in sugar! Frost with a dab of Sweet Potato Frosting for an extra treat!
Adapted from Emily Mainquist, Special Contributor at The Daily Meal, I used flaxseed as an egg replacer and to add extra nuttiness since I wasn't using walnuts. A hefty dose of both large and small chocolate pieces mean these squares get extra special billing in the lunchbox!
This easy to make, perfectly cannable (or freezable) holiday pie filling is the perfect thing to use up a glut of zucchini from the garden. Sweet and tangy balsamic vinegar, raisins, prunes and cranberries add wonderful texture and soak up the fragrant, flavourful liquids too.
Shockingly, there is NO added fat in this whole wheat, vegan, cinnamonny loaf. All the moisture and tenderness comes from homemade apple butter and fresh-picked zucchini.
These sweet, smoky and peppery strips are adapted from a handful of raw food recipes to work with the oven. Great for summer ZLT's!
Multigrain cereal, oats, flaxseed and protein powder team up with diced apple, Amoré Almonds + Dairy and a seed mixture for moist, hearty cookies perfect for a breakfast on the go. Adapted from http://www.dairygoodness.ca/recipes/yummy-
Celeriac, beets, eggplant, and a bunch of other homegrown (or local) veggies all go into the filling for roasted zucchini-based "marrow bones". Lentils and olives add extra texture and flavour, while a shaving of Parmigano Reggiano cheese is the perfect piquant finish!
Celeriac, beets, eggplant, and a bunch of other homegrown (or local) veggies all go into this filling for roasted zucchini-based "marrow bones". Lentils and olives add extra texture and flavour too!
Adapted from Gluten Free & Vegan Holidays by Jennifer Katzinger, this Fall/Winter chutney is sweet, savoury and packed with flavour from cumin, coriander, cardamom, black pepper, mustard powder, cinnamon, cloves, nutmeg, Chinese 5 spice powder, red pepper flakes, Schezuan peppercorns, garlic and fresh ginger!
There's nothing meek about the chocolate flavour in this rich, brownie-like loaf! Ricotta cheese, apple butter and a hint of Nutella keep the crumb moist and so rich you'll forget there's almost a pound of zucchini inside too!
A sweet and tangy lemon sauce blankets fresh vegetables and tender noodles in this quick stir fry dinner. Way better than takeout, both in nutrition and taste!
There is no hiding the garlic flavour in this lusciously smooth soup - fresh zucchini from the garden (or your neighbour’s!) is a wonderfully seasonal base for a creamless, creamy pot of goodness that is packed with nutrients and taste, not fat! Adapted from http://www.thekitchn.com/recipe-zucchini-1
This dense, brownie-like snacking cake is packed with a double hit of ginger - fresh minced adds a wallop of spicy heat, while crystallized ginger (with it’s syrup) lends a slower, gentler burn. Grossly adapted (especially veganized and de-glutened) from David Lebovitz's Fresh Ginger Cake
Cooked quinoa adds a lovely nuttiness and a hint of texture to these baked "TimBits", which get a toss in cinnamon sugar right out of the oven! Adapted from http://www.cookingquinoa.net/quinoa-cake-d
Unlike traditional tortillas (the Spanish form of frittatta), which rely on copious quantities of olive oil for frying potatoes and other ingredients, this version steams the spuds and lightly sautes the remaining (homegrown) veggies with a tiny bit of chorizo, then combines them with an egg substitute, paprika and goat cheese. Baked in a springform pan, it's a full meal in a slice - no crust required!
Adapted from www.lentils.ca/?q=recipes/chocolate-chip-l
entil-cookies-b..., these cookies are everything you love in a chocolate chipper, with a nutty hint from both coconut oil and pureed lentils, not to mention less sugar thanks to organic xylitol.
Who knew these simple, whole wheat muffins studded with chunky apples and honey-roasted sunflower seeds would be such a hit at the bakesale table?
Adapted from http://www.pbfingers.com/2011/06/14/peanut
-butter-granola/, this uses crunchy peanut butter, honey and a spoonful of homemade jam for a unique twist on breakfast!
Both fresh and sun-dried tomatoes find a home in this spice-laced condiment. A bit of sharpness from onions, garlic and ginger compliments the sweet dried fruit and honey, making it perfect for everything from burgers to pizza, rice, grilled vegetables or tofu!
Adapted from Joanne Fluke’s Lake Eden Cookbook, the batter for these gems is filled with jam for lots of colour and flavour. A roll in decorating sugar adds extra sparkle!
I'm a sucker for the sweet and salty combination, so pairing natural, crunchy peanut butter with homemade salted caramel, salted caramel sprinkles and chopped peanut butter cups was a divine treat!
Adapted from Brown Eyed Baker.
This veggie packed stirfry is punched up with Szechuan peppercorns, Chinese five spice, ginger and garlic and is finished with Szechuan and Mongolian sauces. Not only is it deliciously exotic, but it's gluten free and vegan too!
Eggs do double duty as leavening and binding in this bean-based, dairy free cake. Orange juice as well as a stevia baking blend add a touch of sweetness to counter the bitter cocoa.
Almond milk, homemade egg replacer, a mixture of agave, maple syrup and palm sugar, gluten free flours and walnuts make for a moist, sweet and nutty cake without using gluten, refined sugar, dairy or eggs! Adapted slightly from Amy Green's Simply Sugar and Gluten Free.
My stepdad loves pizza, but he's a diabetic and is always watching his carb load. This crust isn't "low carb" per se but it is higher in protein and fibre than your run of the mill storebought. It even freezes beautifully!
A homemade version of the soft, chewy Newfoundland cookie, packed with molasses, dates, raisins and pecans. A touch of barley flour adds an extra "rustic" feel. The name comes from the Eastern terms "lassy" (molasses) and "mogs" (soft, low rising cakes).
A barely sweetened, cinnamon-kissed syrup cocoons chunks of local, organic apples in this perfect topper for pancakes, waffles, crepes or ice cream. It's even good by the spoonful right out of the jar!
Adapted from Vegan Chocolate by Fran Costigan, this torte is full of orange, fruity olive oil, almond and chocolate notes that will satisfy any chocoholic - not to mention it's egg-free, dairy free and a source of whole grains! The chocolate-orange ganache on it's own is to die for too, especially if you're a Terry's fan :-)
A deceivingly tiny amount of flour goes into these cupcakes, making them ALL about the carrot! Adapted slightly from Simply Sugar and Gluten Free.
A small amount of lean beef gets big flavour in this stew, packed with onions, potatoes, garlic and spices. Peanut butter adds an unexpected twist, and beet greens add a wonderful fresh note too!
Melted caramels, Amoré Almonds + Dairy beverage and homemade oven-roasted apple butter are the stars in this sweet, spicy coffee cake. Sprinkled with crushed hard caramels, it's the perfect accompaniment to strong coffee or as an informal, weeknight dessert.
My mom loves mulligatawny - a thick curry soup with the unusual addition of apple. I used leftover turkey instead of chicken, and thickened the works with lentils and rice too. A finishing dash of cilantro and lemon juice lightens up the flavours.
A spoonful of yoghurt bumps up the creaminess of this rich avocado dip. Scallions, garlic chives and diced tomato add a little extra vibrancy, not to mention colour! I used this to help teach my Casa class about Cinco de Mayo and Mexican culture (i.e. the flag).
My mom and stepdad came home from a weekend away raving about the vegan curry served at the resort's pub. A quick perusal of the menu, plus their description of the contents, pointed me in the right direction and with an online recipe as my starting point I created this dish (which apparently tasted spot on, if not better!)
Adapted from http://www.feastingathome.com/2014/06/blac
k-garlic-tofu.html to use what I have on hand, and what I love, this flavour-packed recipe will make a tofu believer out of anyone!
Don't throw out the tops of your garden produce!! Radish greens, beet greens, spinach or romaine lettuce all work beautifully in this unusual application, lending it a fabulous green hue. Don't worry, though - all you taste is rich vanilla!
A bar for the true chocoholic, adapted from http://www.somethingswanky.com/fudgey-choc
olate-chunk-brownies/. Between melted semisweet chocolate, chocolate liqueur and cocoa powder in the batter and the cup and a half of chunks peppering it, these are dark, rich and fudgy!
Inspired by Donna Quan (the Toronto District School Board Director)'s Oatmeal Cookies, as seen in the Toronto Star, these are chewy, hearty cookies with less sugar and cholesterol than the originals, and more flavour too!
SCD-friendly muffins smell and taste almost like real Cinnabons - even a bit better! A little bit of “French Toast” flavour and texture comes through thanks to the high proportion of eggs in the batter, and the topping alone is reason to try these in your own kitchen! Adapted from Cooking for the Specific Carbohydrate Diet: Over 100 Easy, Healthy, and Delicious Recipes that are Sugar-Free, Gluten-Free, and Grain-Free
Tender oat flour cookie dough made with ricotta cheese (and no egg!) makes a delicious wrapper for a pinwheel of Nutella, crunchy peanut butter and chopped peanuts. How can you go wrong?
Adapted from http://www.fannetasticfood.com/2012/02/09/
gluten-free-dark-chocolate-quinoa-bars/, these are sweet, tender, slightly chewy bars packed with protein and fibre thanks to cooked quinoa, Salba seeds and chickpea flour. A little chocolate doesn't hurt either!
Minced garlic cooks in a mixture of white wine and white wine vinegar before being strained, sweetened with honey and lemon-thyme sugar and gelled with no-sugar-needed pectin. It's perfect with a cheese and cracker plate or smearing on a toasted bagel.
An exotic marriage of tomatoes, garlic, peppers and pomegranate juice is elevated to "gourmet" territory with Moroccan spices and a dash of saffron. Try this over rice or pasta, stir in some chickpeas and spinach for a stew or top grilled meats.
Sweet, a little spicy and full of rich, well rounded flavour, leftover grilled sirloin and a frozen stir-fry mix are elevated to a restaurant-quality meal in minutes thanks to a combination of red wine and San-J cooking sauces.
Low fat peach yoghurt from school added a delicious, moist texture to these cinnamon-sugar cookies, made lighter by replacing half the sugar with Truvia and a touch of richness from oat flour.
This is my favourite use for the Radish Top Pesto - the sweet peppers temper the bite of the radish tops and add visual interest to the bowl.
There's no better way to stay frugal, but elegant in the kitchen than by making your own sauces and condiments. This recipe (adapted from Chocolate & Zucchini - http://chocolateandzucchini.com/recipes/di
ps-spreads/radish-leaf-pesto-recipe/) keeps the often-tossed radish greens out of the compost pile and adds a bright, peppery zing to pasta, potatoes or anything grilled.
I love the rich, sweet-savoury blend of vinegars, port and Worcestershire in this steak sauce... Wait, forget steak. This would rock on potatoes, or a piece of cardboard for that matter! Adapted slightly from http://www.chatelaine.com/recipe/stovetop-
Adapted from Martha Stewart, this packs in hot and sweet peppers with a touch of wine, making a wonderfully savoury condiment for your next burger!
Chives, thyme, green onions and parsley add an herbaceous flair to crispy mashed potato waffles. The kids at school said they had a "French fry" taste, and they are a cheap and easy option for breakfast or dinner.
GF, vegan and full of spicy goodness, this cake is perfect on its own or gussied up with ice cream, yoghurt or caramel sauce.
Almond butter, Amoré Almonds + Dairy beverage and wholegrain dough envelops a filling of chopped stevia-sweetened bittersweet chocolate and moist, rich prunes. Everything my mom adores in sliceable form!
Adapted from Asian Tofu, this traditional soy-based recipe skips the frying in favour of a high-temperature bake. Basted and served with sweet and savoury sauce, it's a great addition to sushi night.
A comfort food classic in our family - leftover mac & cheese with tomato sauce, peas and leftover turkey - gets elevated with wholegrain farfalle, a simple rosé sauce and a quick bake under Panko breadcrumbs.
Almost 300g of assorted chocolate candy goes into these dense, fudgy bars of awesome. The best part is you can use anything and everything in your candy stash that you feel tastes good with chocolate!
Dense, tangy and full of rye flakes and flour, this loaf is perfect sliced thin with cheeses and charcuuterie or thick, toasted and smeared with jam. I use weights with sourdough to ensure consistency.
With molasses, carrots, dried fruit and oats, these spicy cookies are loaded with nutrition, and taste out of this world to boot! The "Big Four" are Vitamin A, manganese, iron and magnesium.
If you (or your kids) love PB&J sandwiches at lunch but nuts are a no-go at school or work, try this nut and peanut free, gluten free, soy free and vegan spread on for size! It has all the delicious roasted flavour of the original but with less fat and minimal allergens to worry about. You can even bake and cook with it!
If you're in the salsa game for the chunks and zip, this one is perfect for you! Can a batch over the summer from your garden's produce and you'll be able to dip to your heart's content all year long.
I went on a massive pantry-cleaning spree recently and came up with 4 cans of salsa - two spicy tomato-garlic ones I made last summer and two organic black bean ones I bought on a whim months back. With a few fresh ingredients, leftover chopped turkey and a good dose of salt-free taco seasoning, a rich and filling pot of goodness was ready for the bowl!
Adapted from Great Gluten Free Vegan Eats from Around the World, sweet, tangy and salty flavour is at everyone's fingertips
All the yummy fillings of a samosa, without the deep-fry! This is a perfect healthy dish that multiplies and reheats well and is even good cold the next day. Try crumbling in some tofu with the onion mixture for a one-dish supper!
Tangy and tender thanks to homemade yoghurt, these bright Meyer lemon cookies are rolled around nutty poppy seeds for a twist on the classic!
My mom was intrigued by one of the loaves she saw down at the market, so I told her that I'd attempt to make her a clone. This rustic boule uses fresh blueberries, hazelnuts, a spelt/whole wheat flour mix and 8 grain cereal for a hearty, lightly sweet sourdough perfect with breakfast.
Chock full of fibre, protein and complex carbs, these chewy bars will keep you going through your workouts and beyond.
Any thick puree of fruit (or fruit and vegetables!) works for this snacking cake - I love using my Honeyed Carrot Cake Butter, but apple, peach or pear work just as well.
So light and flaky, with the unmistakeable flavour of cultured butter and a bit of buttermilk, you'll forget that there's whole wheat flour in each bite!
Homemade marshmallow fluff, natural peanut butter, applesauce and xylitol transform into a chewy, sweet bar that is perfect as is, frozen into ice cream or dunked in dark chocolate for a party!
Have extra egg whites from baking? Whip them up into a bright white, sticky marshmallow cream that is perfect for baking and freezes well too! Adapted from Marshmallows: Homemade Gourmet Treats by Eileen Talanian
These monster cookies are packed with delicious flavour, but a little bit of whole grains too! You could even argue the 2 cups of bittersweet chocolate that went into them makes them an antioxidant superfood!
Adapted from http://www.heathersfrenchpress.com/2013/04
/carrot-cake-granola.html, this crunchy cereal mix incorporates shredded carrots, coconut, wheat germ, sunflower seeds and dried fruit for a dessert-worthy blend healthy enough for breakfast.
If you're a fan of Raincoast Crisps, you'll love this lightly sweetened whole wheat cracker packed with dried fruit, almonds and flaxseed. The unexpected inclusion of rosemary and thyme elevate this from a sweet to a savoury treat perfect for a cheese platter or spreading with pepper jelly.
Stevia sweetened chocolate studs a peanut and chickpea flour dough that was perfect to sandwich my chocolate date frosting, your favourite jam or more peanut butter!
Enjoy your bowl of cereal and fruit all in a hand-held, on-the-go cookie! Great for kids running out to early morning sports practice or students pulling an all nighter.
A honey-sweetened apple and carrot puree is cooked down to a luscious, caramel-like spread before being laced with ground walnuts. Whether on your morning bagel or piped onto cookies or into phyllo shells for dessert, it's a winner!
Caramel sauce, buttermilk and dried fruit make this hearty, healthy bran quickbread a real treat! Serve warm out of the oven or smeared with ricotta or jam the next morning for a real treat.
Who needs to shell out $5 for chemicals when you can make your own?
I found the original recipe on betterbatter.org/egg-yolk-substitute-vegan and modified it based on what I had on hand - namely a blend of chickpea and all-purpose flour (I was using it in shortbreads anyway which used regular flour so they didn't need to be GF). I was shocked at how wonderfully this worked, once I realized that an electric mixer (hand or stand) is not optional for proper consistency!
An egg-free batter made with chickpea flour and almond milk makes the perfect soaker for bread pudding (and French toast). I used my mom's (freezer-burned) Holiday Brioche, so of course it's not vegan, but using your favourite vegan fruit loaf it's 100% there!
I de-glutened Casey Barber's "goldfish" cracker recipe (using a blend of GF all purpose and buckwheat flour) and jacked up the spice with chipotle and onion powder. Rolled into a log and wrapped well, it can hang out in the freezer until you need it.
A mosaic of Indian spice perfumes this rich broth, filled with vegetables, brown Basmati rice and black Beluga lentils. Finishing the pot with fresh ginger and tamari keeps the flavours bright and punchy, perfect for a Winter warm-up.
A hint of cashew butter brings a rich body to this chocolatey drink spiked with a few drops of concentrated chocolate-hazelnut flavouring
The decadent combination of bitter cocoa, tart cherries and sweet figs is an amazing complement to crunchy gluten-free cereal. Try it on yoghurt, stewed fruit or ice cream, or mix into your favourite pancake batter for a real treat!
Adapted from Joanne Fluke
This vegan, super-shiny cocoa frosting sets up like soft fudge and has a delicate hint of coconut flavour. It's perfect for pouring on a pan of brownies, or dipping the tops of muffins and cupcakes.
Absolutely zero flour goes into these rich, fudgy vegan bites of awesome - the bulk is made up of purple sweet potato (ube), vegan protein powder, ground flax and Ghirardelli Sweet Ground Chocolate and Cocoa. A dash of agave and stevia sweeten the works up even more, before the pan gets drenched in a shiny cocoa frosting. You'd never know it was vegan, gluten free and nut free!
Sesame seed laced butter cookie dough is amped up even further by the use of orange juice in place of milk or water. Honey mixed with egg and milk glazes the tops before baking to sweet deliciousness.
We made these at school for the start of the 2014 Sochi Olympics, since the cookies are ring shaped and are based off an ancient Greek celebration cookie (according to my recipe card from Home Ec 16 years ago!)
Dark cocoa powder is a natural with the flavour of sweet cherries, and a reduced cola syrup adds a little touch of nostalgia for those of us who grew up with the classic restaurant drink!
Every time I think of the phrase "Kraft Dinner" I can only ever think of the Barenaked Ladies song "If I had $1,000,000", and it's fancy Dijon ketchups. That's what inspired me to make this homemade tomato condiment - taking things up a bit on the luxe scale with sundried tomatoes, mulato chiles, balsamic vinegar, tamari and red wine.
Kamut grains take on the role of the more common barley in this simple "after Christmas" soup. Homemade stock, lots of veggies and a dash each of red wine and tamari round out the works.
A bowl of comfort on a cold winter's day, this roasted tomato soup tastes like the best spaghetti sauce and goes down smooth. The secret? No cream - Greek yoghurt is pureed in for body and a welcome bit of tang. For best results, use full fat yoghurt - it's less likely to curdle.
Using leftover filling mixture from the Pan-Fried Vegetable Wontons, I whipped up a noodle bowl with no-cook brown rice vermicelli, extra green onions, a touch of agave nectar and a big glug of San-J's Schezuan Sauce. A touch of sesame seeds on top add a touch of flair!
Crispy wonton wrappers filled with mashed tofu, toasted sesame oil, ginger, garlic, scallions and tamari. Perfect for our school's Chinese New Year celebration!
Homemade ricotta cheese and Xyla-sweetened Mountainberry jam star in these simple, pan fried dumplings of decadence. The adults at school liked them, no doubt the kids will too!
If you're like my mom, you adore the buttery, toasted pecans in the classic dessert, but not the cloying sweetness! My granola still keeps a hint of the golden syrup flavour, with the power of wheat germ, rolled oats and flaked quinoa for a delicious yoghurt topper!
Super spicy, transparent shards of hard candy perfect for toting anywhere - from school to the beach.
A yeast dough sweetened with xylitol envelopes bits of butter-sauteed apple before being baked to soft and gooey perfection. A simple cinnamon-laced glaze seals the deal!
A lower-sugar blend of dark brown sugar, maple syrup and Pyure stevia help make the apple juice and cinnamon combination sing. Pomona's pectin does the heavy lifting and the small batch cans beautifully for the pantry
My latest "mom jam", made with organic (and local!) peaches and raspberries, Redpath's QuickSet for Jam (a sugar with added pectin AKA jelling sugar), hints of cardamom and vanilla as well as a shot of Amaretto for good measure!
I have no idea how long this recipe's been around but so many people have made it I figured I'd give it a shot - with less added sugar than "normal" and Hot Tamales candy instead of cinnamon hearts, which I couldn't find!
Can you go wrong with the nutritious, delicious trifecta of homemade apple butter, whole grains and herbal tea? These crunchy (and low fat) cookies are perfect to tote in your lunchbag for your afternoon coffee break.
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.
Think peanut butter granola - but with chopped peanuts and coarsely ground popcorn in place of the oats! It's a great taste of the ballpark at home. I’m not telling you what to do, but IMHO this would make a delicious breakfast cereal (or ice cream topping!)
The rich flavour of tomatoes and garlic combined with the delicious nuances from lime basil and fresh oregano make this "Italian Salsa" a perfect party starter!
Leeks, garlic, and lemony yoghurt blanket strands of linguine, succulent shrimp and tender-crisp broccoli. It tastes decadent, but is healthier than you think!
Peanuts and popcorn... surprise! Sweet and salty kettle corn is ground down to a coarse meal before being mixed into a slightly rich, honey-sweetened whole wheat dough. A handful of chopped peanuts adds the classic nutty element... it's a sandwich loaf that's anything but!
Adapted from http://ibakeheshoots.com/easy-vegan-cookie
s/ and inspired by http://www.lorannoils.com/node/305, these vegan cookies are made with toasted hazelnut oil, ground hazelnuts and Frangelico for a truly decadent treat sure to please any Nutella fan!
Extra firm tofu is marinated in zippy Szechuan sauce from San-J before being sauteed with tons of veggies, brown Basmati rice and a finishing mixture of more Szechuan sauce, tamari, apple juice, ginger and garlic.
Tofu and nutritional yeast make up the body of the "ricotta cheese" in this baked rotini dish, while the blend gets extra oomph from black olives and lots of herbs! A topping of Daiya mozzarella seals the deal on this easy, delicious and freezer-friendly dish.
A quick soak in tamari, brown sugar, apple juice, pepper flakes, ginger and garlic turns bland tofu into a flavour packed protein - complete with a sauce that soaks perfectly into brown rice and broccoli!
This is a fast, frugal and versatile recipe that happens to be gluten free and vegan – kids love the small size (perfect for a quick lunch), and adults don’t have to feel guilty about grabbing one for a snack thanks to the protein and fibre in the chickpea flour. I like using salsa as my “pizza sauce” but use whatever you fancy – and if you like cheesy ‘za feel free to pile it on and broil it a few moments until melted.
Three types of peppers, rich sundried tomatoes and a good glug of lime juice liven up your standard tomato salsa. It's great with almost everything - try making scrambled eggs with it!
For a luxurious, tangy-sweet pudding, beat a few tablespoons of this into your favourite yoghurt. For the perfect decadent cake or doughnut filling, chill it at least an hour to thicken.
Almost every spice under the sun goes into this exotic condiment. Not only is it perfect for dunking your favourite fries and slathering on your burgers, but it makes a mean meatloaf topping and is even delicious mixed into leftover rice for a quick side. Adapted from The Homemade Pantry by Alana Chernila.
Your regular packet of cocoa will never be the same after you taste this rich, thick and exotic blend of bittersweet chocolate, almonds, spices and butterscotchy maca powder!
These are a delicious after-gym snack with a good hit of protein, and of course chocolate! Adapted from http://spabettie.com/2012/04/13/double-ric
Flaky (half-spelt) dough is laced with powdered cheese and a dash of Parmesan, then brushed with melted butter and twisted into fingers. Baker's ammonia ensures perfect crisping and flaking in the heat of the oven!
A subtle, but present, hint of cinnamon and three hits of coffee make for a truly unique, rich banana cake! Try this drizzled with chocolate sauce or served alongside a scoop of coffee ice cream. Adapted from Food for Friends by Sally Pasley Vargas.
A simple, spicy spread similar to hummus, but made with creamy butter beans and a punch of flavour from homemade berbere seasoning (if you don't want extra spice kicking around, even though it is delicious on almost everything, I've included the amounts of each spice for 1 batch of dip)
Adapted from The 250 Best Cookie Recipes by Esther Brody. To add a bit of extra flavour (since meringues are notorious for tasting just sweet), I used a minty trifecta of dried peppermint, peppermint extract and mint chocolate chips - its a perfectly light addition to the cookie swap.
Just as fruity and spicy as your usual holiday fruitcake, but without the dense stodgy quality that makes it the joke of Christmases past. Eggnog and homemade mincemeat definitely up the ante!
Adapted from the Unofficial Downton Abbey Cookbook, this is full of spices, fruit, rich sweeteners and a good glug of rum, and gets a hearty (nut free) texture with some granular TVP.
My sister requested these baked donuts after a craving for the local donut shop struck. I made them with rich cocoa, low-fat homemade yoghurt and white whole wheat flour for a little nutrition and moisture kick before dipping the tops in bittersweet chocolate and sprinkling them with mini chocolate chips. They got the seal of approval... a rarity with her! Adapted from http://www.shutterbean.com/2012/dark-choco
A vibrant red, rich mocha latte fills your cup when you add water to a scoop of this mix! Give it a good whisk and top it (or not) with whipped cream for a decadent treat.
Mustard lovers will adore this grainy, spicy and tangy spread. Smeared onto a roasting ham, served with pretzels or mixed into a vinaigrette, it's an indispensable condiment.
Nutty-tasting, wholesome bulgur wheat gets jazzed up with herbs and spices, dried fruit, almonds and pumpkin seeds for a vegan pilaf fit for any king's (or queen's) table.
A lightly sweetened cocoa yeast dough bakes up into soft puffs, perfect for housing a filling of Chocolate Sweet Potato Frosting. A cap of stevia-sweetened dark chocolate and coconut oil makes them perfect to crust with sprinkles for a bake-sale worthy appearance
I you love the combination of chocolate and coffee, this granola is for you! Cereal, oats, almonds and chocolate covered raisins add texture and flavour, while three hits of coffee (including Coffee Bean Brittle) make sure you stay awake!
Adapted from Back to Her Roots, this creamy, thick and sweet chocolate fudge-like mixture is perfect for filling cookies, whoopie pies, or (my favourite) making your own filled chocolates for the holidays! It's sugar free and even gets a boost from maca powder for extra nutrition and flavour.
I love red velvet ANYTHING, and chewy, brownie like doughnuts? Count me in! These gluten free, lower-sugar treats are everything a good mochi cake should be, with a subtle but present red hue and a light powdered-sugar drizzle for good measure.
Adapted from Foods For The Soul, I used non-fat Greek yogurt, local berries, extra sugar-free (stevia sweetened) chocolate and LOT of extra cocoa for consistency. A little extra stevia helped sweeten the deal before the balls were coated in cocoa.
Rich dark brown sugar and creamy peanut butter star in this chocolate (and marshmallow) free fudge. Made with Amoré Almonds + Dairy beverage for extra nuttiness, a few chopped caramels also help add a layer of flavour and keep the fudge firm, but not rock hard, in the fridge
If you grew up in Canada in the 60s, you'll remember Lucky Elephant Popcorn. I took the whimsy of the pink candy coated crunchies and added extra flavour with a dash of cherry extract. I made a more "brittle" form of the treat by processing the popcorn to crumbs too, turning it into a hand-held snack.
Eggless, but rich with dairy and silken tofu, this cake also gets a little extra "pep" from butterscotch chips, oat bran and wheat germ.
Adapted from The Liddabit Sweets Candy Cookbook, these golden caramels have all the delicious flavour of an apple cheesecake (including the graham cracker crust!) Made with homemade ricotta and home-dried apples, I also used Baboo milk (from Natrel) and a touch of buttermilk powder for the creamy factor. Like all good candy, this recipe is made by weight.
Feel that Winter sniffly feeling coming on? A bowl of this hearty soup packed with shredded carrots, kale, coconut water and Thai chiles will wake you up and dissuade any cold from taking up residence!
If you have leftover roasted lamb from a holiday dinner (or even from Greek souvlaki take out!), this hearty, soul-warming pot of comfort is a great use for it. A can of IPA in the mix doesn't hurt either!
A gorgeous, hearty mix of split peas, lentils, brown rice, dried apples and spices pack this jar for a simple homemade gift or a pantry staple! Adapted from http://www.goodhousekeeping.com/recipefind
This vegan loaf cake is studded with "crimson raisins",a blend of cinnamon, nutmeg, allspice and cardamom and a hint of orange jelly. Served for dessert or as an afternoon snack, it's a deliciously unique addition to the day.
Adapted from Preserving Made Easy by Ellie Topp and Margaret Howard, this is the perfect blend of tart, sweet and floral fruit for any naked toast, crackers, pancakes or oatmeal!
A gorgeous golden yellow tints these silky strands of fresh fettuccine. Whether cloaked in rose sauce, spiced as a Cacio e Pepe dish or tossed in a carbonara, They’re a rich twist on the standard fare.
No shortage of flavour in this noodle! Whole wheat, garlic and any herb you like add a rich and wholesome nuance to your everyday side dish. Try it with a simple olive oil and herb sauce!
Simple, moist whole-wheat bread gets a sweet tang from homemade honey-ricotta and an extra crunch from both bulgur and sesame seeds. Adapted from http://www.notquitenigella.com/2013/07/14/
You can't beat a hearty, sweet and spicy soup when it gets cold outside, and this puree of black beans, pumpkin, roasted tomatoes and onion is sure to warm your bones!
These are a perfect combination of flavours and textures - sweet marshmallows, bitter chocolate, salty peanut butter and the crunch of sourdough pretzels and rice cereal. If you *love* peanut butter, use peanut butter filled pretzels in this for added oomph! Adapted from Mad Hungry Cravings.
Decoratively scored squid is an unusual protein in this spicy bowl, made with lots of veggies, ginger, red and green curry paste (hence "Christmas") and pineapple juice in place of coconut milk! Finished with lime basil, chopped cashews and a sprinkle of shredded coconut, it's an unusual yet delectable Asian feast.
Yes, this is a "cheater" recipe - using a mix - but really, some days you just need a cookie! I jazzed up the basic base with a diced red pear, organic raisins and a handful of dark chocolate chips, so the end result is anything but a boring old "box-mix" cookie!
Bright orange flavour infused with vanilla make this spread a delicious way to start your morning! Eat this jelly on toast or stirred into yogurt (if you want to get the true creamsicle effect).
These vibrant balls of goodness are subtly sweet from the sweet potato, agave and a hint of stevia, creamy from coconut milk and enrobed in a stevia-sweetened dark chocolate for good measure. They're so good, you'll forget they're refined sugar free and a good source of fibre!
Modified from a Patricia Wells recipe in The Paris Cookbook called Gateau aux Pommes de la Reine des Pommes, this cake has tons of apple chunks barely bound together by a spelt and flax batter. After baking almost all the way through, a topping of coconut oil, raw sugar and beaten egg gets poured on for a gossamer-thin crisp element. I used camelina oil and Amoré Almonds + Dairy beverage for a delicious nutty element in the batter, and while the cake practically fell apart it was delicious!
Local organic apples, raisins and chopped almonds are suspended in a vanilla-spice laced syrup that is perfect for topping ice cream, pancakes or waffles!
Adapted from Canning For a New Generation by Liana Krissoff, I made ginger-infused Candied Watermelon Rind (see http://www.yummysmells.ca/2013/07/candied-
watermelon-rind-preserving.html) and used it in place of candied ginger. A bucket of spices add extra perfume and flavour!
Have leftover melon from a dinner party or brunch? This simple syrup is a fast and inexpensive way to keep the party going into the next event!
Recipe out of Liddabit Sweets. After a "curing" stint (the book says overnight but I didn't get to it until 3 days later) it's a lot easier to cut into chunks, roll and slice into pieces. Instead of pinching off bits of dough I rolled large chunks into snakes to slice.
Chewy, rich cookies packed with candy coated chocolate and rolled in sprinkles! It's a great treat for the bake sale table (or stashing in your cookie jar), and they stay moist thanks to a smidge of homemade ricotta.
Adapted (and scaled *way* up) from the recipe in Classic Snacks Made from Scratch, I used POM pomegranate juice, extra citric acid (I love super-sours) and did away with the cornstarch-powdered sugar part of the coating. It was too hot to keep these out without them melting, but hanging in the fridge on a loosely-covered platter they won't be waiting long before being devoured!
Kasundi is a rich, thick and decadently spiced tomato relish of sorts hailing from India. If you have tomatoes in their peak season (bonus for super-flavourful heirlooms) this is a great way to preserve them! Stir it into eggs and rice, spread onto sandwiches, or use as a killer sauce on steak or roasted meats.
The ever popular "clean out the fridge and use up the turkey" soup! This incarnation uses homemade turkey broth, adzuki beans, sweet potato, leeks, carrots, celery, green beans and peas, along with an entire head of roasted garlic and Omega-3 enriched pasta.
This gluten free, vegan loaf is moist and dense but not as heavy as many storebought breads. With tons of flavour from ground and chopped pecans, craisins, maple syrup and coconut milk, it's a hit at holiday (and anyday) tables.
With sweet carrots, bell peppers and roasted tomatoes, spicy chiles and hearty beans and chicken, this wholesome soup will keep you warm and cozy inside for hours without weighing you down.
Crust steaks or roasts, sprinkle on grilled or roasted vegetables, or add to sautéed mushrooms, risotto and pasta sauce. This is even great as a "gourmet" pretzel salt!
A ton of spice flavour goes into this molasses cookie batter, but with a tablespoon of ground ginger and each drop crowned with a candied piece, there is never a doubt as to what's on the plate!
Diced Asian pears stud this spelt flour based cake batter, made tender and moist with ricotta cheese and eggless with flaxseed. The perfect light ending to a rich Easter dinner!
Lime basil, ground sunflower seeds and sunflower oil combine with a hint of extra lime and simple salt and pepper for a vegan pesto that can swim with the fishes! If only regular basil is available, add the remaining zest from the lime.
Modified from www.godairyfree.org/recipes/dairy-free-sou
r-cream-bread to make NOT dairy-free (I had regular yoghurt to use), this loaf is 100% whole wheat and peppered with dried cranberries, sunflower seeds and Omega rich hemp hearts!
Adapted from CHOW.com, this lower-sugar loaf is full of great stuff, even better flavour, and is SO simple to make!
With only cashew butter for oil and riddled with chopped nuts, this gluten free chocolate cake is beyond delicious! A good dose of zucchini (and some Zapple Butter for good measure) keep it moist and tender - perfect for a weeknight dessert!
Adapted from http://www.momontimeout.com/2013/08/chocol
ate-chip-zucchini-banana-bread/. I bumped up the protein, fibre and Omega fats while lowering the sugar for a treat that was a bit better for my (health-food ambivalent) Grandma.
This moist, sweet vegan loaf is all kinds of nutritious - from organic, homegrown zucchini to stevia, whole grains, dark chocolate, blueberry-pomegranate butter and hemp seeds! Whether for a power breakfast on the go or warmed slightly to cap off a dinner, it's a winner in every respect.
Adapted from http://mallowandco.blogspot.ca/2013/07/cho
colate-covered-banana-rice-krispy.html - these are a crispy, light taste of the best banana cream pie has to offer, including a creamy sweet marshmallow-pudding "glue", dried banana chips and a sumptuously sweet chocolate topping!
Another variation of the "Rich Tea Cake" in The Vegan Baker by Dunja Gulin, this one goes to the tropics with candied ginger, apricots, macadamia nuts, dates, cranberries, almonds, pumpkin seeds and raisins. No refined flour, eggs, dairy or refined sugar!
Earl Grey and a fruity herbal tea combine with a slew of nuts, seeds and fruit for this dense fruitcake-like loaf slightly modified from The Vegan Baker by Dunja Gulin. No refined flour, eggs, dairy or refined sugar!
What started as her one "sweet treat" on a diet turned into an obsession that everyone who tries it craves! With the combination of Greek yoghurt, unsweetened cocoa, vanilla stevia and a few spoonfuls of jam, it tastes just as good as it is for your body!
This no-fat-added, fibre-rich crunchy cereal is filled with my homemade "Zapple Butter" and home dried apples along with a nice hint of classic spice. It's like apple pie, without the guilt!
This is a great way to "sneak" veggies in on your family and friends (or yourself!) - the taste of the sweet, tangy apple overpowers the bland zucchini and the whole mixture melds into a thick, rich spread perfect for toast or baking.
AKA mock candied ginger, this vintage recipe simmers zucchini and ground ginger in sugar for hours until thick, syrupy and translucent, then infuses in the jar overnight. The taste is just like crystallized ginger from the gourmet shop!
Homemade fruit roll-ups are a delicious, easy portable snack for everyone's lunchbox! This is doubly easy if you have a dehydrator and an offset palette knife :-), but a low oven is a viable substitute!
I can’t tell you how long I’ve been dying to make these cinnamon buns from Brown Eyed Baker. Made puff-pastry style (laminated with cream cheese instead of butter), the dough is extra tender but sturdy enough to hold onto the rich, spicy sweet filling I made with granola (instead of nuts), raisins, honey and brown sugar laced with a hefty dose of spice! A light brushing of honey-butter glaze caps them off for the best Sunday morning breakfast ever!
This lower-sugar, spicy-sweet jelly gets extra zip from home-grown hot cherry and Thai chiles. I played up the "exotic" note with pomegranate juice in place of cranberry and added a shot of white wine vinegar too.
This vegan twist on the classic kid's treat is packed with Exotic Apple-Pear Butter, caramelly agave, home dried apples, rich coconut oil and crunchy sunflower seeds. You'll never go back! Adapted from a recipe found on Food52 by QuasiSiciliana
Modified slightly from my Double Lemon Roast Chicken to use this year's assortment of herbs and improve the flavour (and refine the roasting process a little). If it's even possible, this is *better* than the original!
Maple syrup, maple syrup and raisins make these eggless pumpkin bars a real treat! Chewy, tender and packed with flavour, they're great any time of the year!
Strawberries macerate overnight in sugar before being lightly cooked and laced with vanilla and sherry. I used my grandfather's homemade brew for the alcohol to give my grandma a little piece of his love this holiday.
Adapted from The Complete Book of Small-Batch Preserving, Second Edition: Over 300 Recipes to Use Year-Round by Ellie Topp and Margaret Howard.
Similar to http://www.yummysmells.ca/2012/06/toast-to
pper-2-blueberry-butter.html, I used lemon zest and pomegranate juice for a new twist on an old fave!
Whether you use this as a drizzle over vanilla ice cream or brush it over a roasting chicken, this sauce adapted from Put ‘Em Up! Fruit by Sherri Brooks Vinton will find a niche in your pantry. It makes a delicious addition to gift baskets too - make it in the early Summer when the fruit is ripe and local, can it and wait for the wide eyes on Christmas morning!
It's hard to beat the flavour of great Thai chili sauce - it's not simply a smash-over-the-head heat, it's got true umami (which I know is a Japanese term, but run with it). Adapted from the Complete Book of Small-Batch Preserving.
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-
Eggless and fruity, with homemade ricotta, spelt flour, applesauce and bananas as well as the berries! It's even low sugar thanks to the PureVia stevia blend I used - and was a HUGE hit at the salon! Adapted from http://www.playfulcooking.com/cakes-cupcak
Adapted from "Food for Friends" by Sally Pasley Vargas, this French-inspired recipe results in whole berries preserved in a caramel-like sugar syrup - certainly gem like in appearance, and with a taste just as precious! I only had enough berries for this recipe (a 1/4 batch or the original) but it turned out so well I'm saving the recipe for next year's crop!
Sweet and tangy, with a definite tropical twist! If you like the combination of strawberries and kiwi, this is for you.
Milk chocolate-studded gluten, egg and nut free cookies that are moist and rich... not to mention simple! Based on a recipe from glutenfreeeasily.com/chocolate-bombs-chewy
Is there a better way to eat your veggies than in a vegan, rich brownie-like cookie? These babies were inspired by http://www.chowvida.com/2013/01/double-cho
colate-zucchini-cookies/ and were an absolute hit - you'd never guess they were low-sugar, lower-fat or whole grain!
Adapted from The Homemade Pantry by Alana Chernila. This combination of ingredients and method makes for incredibly fresh, thick yoghurt with a slight tang - perfect as a base for dips and dressings, dolloping on tacos and potatoes and eating plain! I’ve added some of our favourite flavour variations too, feel free to play!
Not so much a jam in the traditional sense of the word, this spread is a smooth, thick puree of ancho, guajillo and hot cherry peppers laced with a whole lot of garlic! It's fantastic on toast as well as thinned out and used as mashed potato gravy.
Naturally sweet Vidalia onions get even richer and sweeter when slowly caramelized with garlic, wine and balsamic vinegar while cognac adds a touch of elegance. Try it on your next burger, or spooned over grilled steak! Adapted from the Complete Book of Small-Batch Preserving.
Chewy rings of egg-rich dough are sweetened with a sugar-stevia blend and studded with dried blueberries. It's better (and cheaper!) than the deli!
Radishes get the short end of the veggie stick - too hot for some, not versatile enough for others... well, these muffins disprove all that! Just like carrot muffins, these are filled with shredded radish which adds a nice spice note with the allspice and cinnamon. Sweet raisins buffer the heat too.
You don't need nuts when you have rice krispies and oatmeal for great texture! A few chocolate chips in the light cocoa dough add some fun.
I took the leftover No - Berry Strawberry Rhubarb Cake from our summer BBQ and beat it with a scoop of plain, non-fat yoghurt, rich cream cheese and milk to make a mock cookie dough. Topped with crushed cookies and baked into two-bite morsels, they made perfect sandwich cookies for my Chocolate Sweet Potato Frosting
Chopped summer fruit, honey, schnapps and the merest hint of sugar (only there to dissolve the pectin) are the only players in this jar of sunshine! Try it on toast, or in between sponge cake layers!
Smoked paprika, basil and fennel join up with shredded Cheddar and 12 grain flour for hearty, flavour-packed crackers. Try them with sweet pepper jelly or blueberry jam!
A mix of homemade fig and peach jams add luscious flavour and moisture to this cocoa-based tea cake. Mesquite flour and maca powder add even more richness, while cacao nibs add crunch and chocolate chips add bursts of sweetness!
Who knew that sweet potatoes, cocoa, agave and semisweet chocolate could make such a delectable frosting? I adapted the recipe from http://www.sandisallergyfreerecipes.net/ch
ee-refined-sugar-free/ and used it on my gorgeous ricotta cake - nobody could tell it was almost fat free!
I adapted this recipe from http://tinascookings.blogspot.ca/2013/02/r
ed-velvet-cookies.html to make it vegan, and while I found it needed way more water than the original called for, the dough was a great base for bittersweet chocolate stars! Of course, if you can't find star-shaped dark chocolate (I think mine came from Sweden), chocolate discs or chunks (even broken up candy bars) work just as well.
Moist cake made with melted ice cream, yoghurt and tofu instead of eggs gets studded with ripe, chopped peaches and receives flavour, sweetness and lift from ginger ale! It's a no-fuss coffee cake that the kids at work loved!
Adapted (and scaled down) from The Vegan Baker by Dunja Gulin, these sweet, glazed cake squares are caffeine free, vegan and whole grain - with the rich, fruity taste of carob in every bite.
Strawberry flavoured "gel dessert"(AKA vegan Jell-O) adds a bright pink hue and a vibrant fruity sweetness that's tempered by fresh, sour rhubarb right out of my backyard. It's a great summer dessert either unadorned or jazzed up with frosting and ice cream!
This tangy-sweet, chunky mixture of dried figs and sultanas gets an interesting twist with black tea, and Szechuan peppercorns. Truvia helps cut the added sugar in half while keeping the flavour of a "real" jam, and Pomona's pectin lets it all set! Adapted from The Complete Book of Small-Batch Preserving, Second Edition: Over 300 Recipes to Use Year-Round by Ellie Topp and Margaret Howard.
il.asp?recipe=2546749&ff=1, a little extra ice cream and a scoop of frosting to make these decadent truffles! Cloaked in milk chocolate and sprinkled with more non-pareils they're a fun "loot bag" option for your next birthday!
Who knew melted ice cream could make such a delicious cake? This is lightly flavoured with coconut and is a hit at parties... it's fabulous for making cake balls too! Adapted/inspired by http://blueberriesandblessings.com/2013/07
For those of us who like our peanut butter cookies with a little more texture than the others. I used homemade "jammy bits" (baking pureed cranberry sauce to make a thick fruit leather) but you can also use whatever dried fruit you have on hand - just chop it if it's bigger than a raisin.
The slight smokiness and spice from ancho and chipotle chiles really accents the sweetness of in season peaches. The vanilla note takes it from regular ol' jam to gourmet gift-worthy fare, and it's fantastic on toast as well as grilled meat!
Tender gnocchi pillows are really just a side for this delectable mess of greens and mushrooms - onion, garlic and a handful of fresh herbs boost the flavour while the lemon juice adds zip. A tiny bit of olive oil helps you absorb all the nutrition!
Made with rich watermelon curd, cream cheese and just a touch of butter, these are moist and tender with hints of Summer flavour. Coconut, cacao nibs and chocolate chips add extra decadence too!
Craisins and melted chocolate add interest to these high-fibre, chewy no-bake bars made with rolled oats, All-Bran and wheat germ. Almost 100% fat free thanks to a marshmallow fluff and low-fat condensed milk binder, they're a better for you version of the popular cereal bar!
These cookies are the sleeper hit of the party - you’ll swear they won’t turn out until they start making your home smell divine! Adapted slightly from Cooking for the Specific Carbohydrate Diet: Over 100 Easy, Healthy, and Delicious Recipes that are Sugar-Free, Gluten-Free, and Grain-Free, these are rich-tasting thanks to cashew butter, toasted coconut and a dark amber honey. They’re gluten free, egg free, dairy free and tender without falling apart - the texture is just like a perfectly done "real" oatmeal cookie!
Vegan, protein-enhanced chewy bars are rich with cocoa, lower in sugar with PureVia Baking Blend stevia, and higher in fibre with both whole wheat flour and Cheerios (for a nut-free, kid friendly crunch!). Adapted from http://whiskwriterepeat.blogspot.ca/2010/0
This vegan loaf is incredibly moist, yet low in fat thanks to a hefty dose of Watermelon Curd in place of a bucket of oil. A little extra curd on top adds a sweet swirl of Summer sunshine!
Maple syrup, sumac, cardamom and lemon juice make a relatively bland combination of apples and pears sing! Cooked into a luscious spread and canned, you can enjoy it year round.
Lean ground turkey gets a nutrient (and colour) boost with a can of pureed kidney beans and a few extra veggies, while leftover whole-grain waffles and gluten flour help the egg to bind it all together! Italian spices keep the flavours familiar, and by baking them in advance you can have a flash in the pan (pot?) meal in minutes!
This year I'm all about the watermelon rind - we had a lot left over from school and I couldn't wait to play with it in as many ways as possible! This lower-sugar chutney has pears, American saffron (AKA Calendula), cloves, peppers, ginger and garlic along with the peeled rind - no shortage of flavour!
I didn't think it was possible to do it, but a combination of arrowroot and tapioca starches with lightly sweetened watermelon puree made for a perfectly spreadable, buttery curd perfect for baking or toast!
A delicious, vegan version of the popular Vietnamese sandwich! Fresh and fragrant, this is a blend of marinated tofu, Spicy Shredded Root Pickle, Sriracha Veganaise and veggies piled onto crusty baguettes.
This tangy, gingery pickle is wonderful on any sort of sandwich or wrap you care to make (try it on Banh Mi!) - but it also makes a delicious slaw on its own and is a hit tossed with a garden salad at a picnic.
Inspired by http://www.chocolatemoosey.com/2013/01/15/
I made these lemon, blueberry, oat and white chocolate chip muffins for the Father's Day breakfast at school, boosting the "power" of them with some vanilla protein powder and low fat yogurt and adding a bit of childlike whimsy with Cheerios! Adapted from http://www.myrecipes.com/recipe/blueberry-
A hefty dose of booze slowly infuses its way into a mixture of dried fruit for a perfect accompaniment to roast game meats or pork (reminiscent of Prunes in Armagnac) at dinnertime, as well as served over yoghurt or pound cake for dessert.
These chewy, gooey caramels are 100% dairy free, made with coconut milk instead! A pinch of ginger adds zip, and the whole candied sugar mix is poured onto a bed of shredded coconut for added texture and rich flavour.
Directions for Gluten Free Fudgy Brownie Mix (http://recipes.sparkpeople.com/recipe-det
Homemade brownie mix means NO preservatives, fillers, artificial anything! You can control the ingredients and really enjoy!
Adapted from Fifi O'Neill's book The Romantic Prairie Cookbook, these chewy, caramelly vegan cookies are filled with carob chips and raspberry flavoured dried cranberries, as well as flaxseed and whole wheat flour. For a PB&J feel, the optional chopped peanuts make a fantastic addition.
My gift for the kids on the last day of school - a tender-crisp vanilla cookie base packed with sprinkles, mini chocolate chips and crushed potato chips too! It's a handheld party! Adapted slightly from http://www.pauladeen.com/recipes/recipe_vi
ew/potato_chip_cookies/ to make it dairy free and a little more "wholesome" with spelt and unrefined cane sugar - like that balances out the potato chips, chocolate and sprinkles!
A spice-packed, nutrient dense stew of coconut milk, red curry paste, tofu and a slew of any and all veggies hanging out in the fridge! Served over brown Basmati and wild rice, it is a hearty (yet oddly refreshing) lunch or light dinner. Adapted from The Four Season Farm Gardener’s Cookbook.
Adapted slightly from Put 'em Up! by Sherri Brooks Vinton. I love that this plum sauce was actually made from plums and not buckets of sugar like commercial sauces (the one we usually buy is made of "sugar, pumpkin, white vinegar, modified corn starch, plum purée, salt, concentrated lemon juice, garlic (contains soybean oil), red jalapeño pepper, citric acid, acetic acid, caramel colour").
Think Rice Krispie treats, but with Cheerios! We had two "jumbo" boxes to use before the end of he school year, and since 425 grams of them go into the mix (plus a handful of candy-coated chocolate!) it's a flash in the pot quick-fix!
Sweet, a little tart and full of natural watermelon flavour and colour! Pomona's pectin allowed me to drastically cut the sugar from the original recipe and add some Pyure stevia blend for sweetness instead.
Who knew the often tossed rind of your favourite Summer fruit could make delectable candy to enjoy all year 'round? Exotic spice flavour from cardamom and Schezuan peppercorns make these a truly unique sweet treat - perfect to eat out of the jar or use in baking like candied ginger! Adapted from http://www.notquitenigella.com/2012/02/06/
slatko-watermelon-rind-jam/. NI includes all the syrup, although you won't eat it all.
The NI and instructions for my homemade Fudge Brownie Mix (http://recipes.sparkpeople.com/recipe-det
So simple, yet it's a perfect gift to make for those who have everything - including a sweet tooth!
Homegrown, dehydrated minced Thai chilies add exotic heat to otherwise flavourless oil. A couple whole dried peppers add a touch of class to the bottle!
You can't go wrong with tons of oats, walnuts, chocolate chips and dried bananas! Not much sugar in these either, so feel free to take a second one.
Recipe adapted from http://thetolerantvegan.com/2013/03/apple-
peanut-butter-cookies & http://jesicakes.blogspot.ca/2013/04/vegan
-apple-peanute-butter-cookies.html. This recipe makes VERY tender, soft cookies - they don't travel well but who cares - they won't make it past the kitchen door!
Gluten free oats, brown rice flour, cornmeal and flaxseed star in this sweet-tart cookie packed with chopped fresh (or frozen) cranberries! Virgin coconut oil adds a hint of extra flavour too - you'll never miss the dairy, eggs or gluten!
The large-scale conglomeration of my favourite pie dough, my mom's Apple Square topping and a new apple pie filling I whipped up with a blend of Pyure stevia baking blend, regular sugar, cinnamon and cornstarch.
Adapted from http://blueberriesandblessings.com/2012/10
ack-bean-cookies-glutenfree/, these are GF, 100% stevia sweetened, and packed with dark chocolate, dried cherries and the goodness of legumes! The yellow peas I use are the same ones you find in French pea soup, and are mild and buttery without any "beany" flavour at all.
Adapted slightly from Farm Fresh Recipes from the Missing Goat Farm, these sweet, chewy oatmeal-based bars are filled with luscious caramel sauce, gogi berries, mashed banana and chocolate chips. Extra protein comes in with a vanilla soy isolate, while psyllium adds extra fibre and binding power. Just don't tell the kids they're healthy!
Something I whipped up to bring a new spin to the standard "chili" on the school menu. It may be a little too spicy for the youngest palates, but serve with a glass of milk and it's all good!
Caramel and bananas are a natural combination, and when you add in the earthy, nutty crunch of seeds and the tenderizing power of yoghurt and ricotta this cake is out of this world!
Lots of fruity yogurt, bananas and whole wheat flour in this lower-sugar loaf. It's super tender and tastes like dessert for breakfast!
Inspired by www.lafujimama.com/2012/09/blueberry-yogur
t-cookies, I used the peach yoghurt and raspberries we had at school and tossed in some wheat bran and chocolate chips too. I'm lucky the kids love fruit - and are adventurous eaters!
So called because one of the kids at school (Nathan, duh) was so enthralled by the first batch (made for the Mother's Day event on Friday) that he asked me if I would please make them soon. I'm a softie, what can I say?
Thanks to Mom for her recipe, it's never steered me wrong - and was the first cookie one of the teachers (who is almost 60) *ever* made!
Adapted from http://kitchengrrrls.blogspot.ca/2013/05/s
eitan-jerk-sloppy-joes.html. These are packed with flavour and are perfect for grilling on skewers or making jerk sandwiches!
A mouthful to say, and two to eat! These vegan, Kamut flour cookies are made with David's Tea Cocoa Canela and Genmaicha, cocoa powder and ground coffee bean praline, then topped with melted semisweet chocolate.
This is awesome on it's own as a snack, but try it as a topping on vanilla ice cream or yogurt for an "a la mode" experience too!
Made super sweet with both sugar and a stevia blend by PureVia, rich with coconut butter and eggs and moist with crushed pineapple! Adapted from yammiesnoshery.com/2013/02/hawaiian-sweet-
Baking powder without the allergenic gluten or corn starches, aluminum or other fillers.
Adapted from http://wholenewmom.com/recipes/energ-egg-s
ubstitute-egg-replacer-without-eggs/, this is a cheap, accessible and easy to make version of the Ener-G Egg Replacer Powder. Gluten, corn, soy and dairy free!
My "experimental" recipe for my experiments with PureVia's Granulated sweetener... it's a vegan version of the Crisco "Ultimate Sugar Cookie" that I made with Ener-G egg replacer and coconut milk and jazzed up with a pinch of nutmeg. Gotta say, I liked making this 100% sugar free dough a whole lot more than the sugar-filled one - it came together easier and baked flatter without spreading!
But how did they taste compared to the original? Stay tuned to yummysmells.blogspot.com to find out!
My "control" recipe for my experiments with PureVia's Granulated sweetener... it's a vegan version of the Crisco "Ultimate Sugar Cookie" that I made with Ener-G egg replacer and coconut milk and jazzed up with a pinch of nutmeg.
Simply glazed with powdered sugar and milk, these slightly sweet, fruity eggless donuts get a hint of colour from cocoa and nutrition from spelt flour. Baked instead of fried, you'd never suspect they were healthy!
Adapted from Judith Finlayson's The Complete Gluten-Free Whole Grains Cookbook: 125 Delicious Recipes from Amaranth to Quinoa to Wild Rice. I made them nut free with honey-roasted sunflower seeds, eggless with ground flaxseed, and lower in fat with 0% Greek yogurt. Not too bad for any muffin, gluten free or not!
The liquid form of one of my favourite Greek desserts - hazelnut baklava! Almond milk gives it a richer flavour than plain milk - and you can certainly use sugar-free syrup if you like
Bittersweet chocolate, cocoa, espresso and a hint of brown sugar goes into these brownies from Petite Treats: Your Favorite Desserts-Bite Size!. They were a little on the dry side (so sad!) as written, but a few tweaks (and a brushing of Kahlua on the underside) solved that problem :-D
A very slightly modified version of my Vegan Lemon Sheet Cake, this is a two-layer beauty moist and tender from coconut milk and brightly flavoured from lemon juice, zest and extract. Sandwiched with jam and coconut it's the perfect base for any decoration!
Rich, thick and full of flavour from creamy coconut milk, coconut oil, coconut extract and naturally sweet carob powder. It whips up nice and smooth, and if you chill it, it pipes like a dream!
I made this originally to use up a half bag of very stale marshmallows (we're talking mini rocks here) that I had and to make a mouldable decorating medium for my grandmother's birthday cake. A few surprises along the way (i.e. marshmallows carmelizing in the microwave, not melting) worked themselves out with a few extra additions, and I even played up the flavour a bit with some English Toffee flavouring extract! Shaped and allowed to dry at room temperature overnight, you can have delicious, gorgeous flowers, bees or anything you want!
Roll small balls of this rich, gluten free, vegan ganache and dip them in chocolate or dust with cocoa for a delicious gift (or to eat all yourself!). Coconut milk makes for a silky mouthfeel, while a mashed, super-ripe banana adds flavour and natural sweetness!
Perfect for a mid afternoon pick me up, when you want something sweet and rich but without a huge caffeine jolt! Sugar free thanks to organic Pyure stevia, which has the benefits of inulin too!
Made with slivered almonds, flax seeds and sunflower seeds, this is definitely a banana bread for anyone who likes a bit of texture in their treats! Vegan caramel sauce takes place of the sugar and meshes perfectly with the over ripe bananas and the spicy peach butter!
Adapted slightly from Mad Hungry Cravings, this tangy pseudo-pound cake is tender and moist, with a delicate sweetness from honey and a nutty note from spelt flour. Simple enough for mid morning coffee and elegant enough to dress with frozen yogurt and berries for dessert!
If you're an Ovaltine fan, these are definitely the cookies for you - huge, chewy and full of malt flavour from malted barley flour, barley malt syrup and malted milk powder, with just enough chocolate chips to make it a real treat!
Called "Mrs Randalls Brownies" in the book Petite Treats: Your Favorite Desserts-Bite Size!, my version of these adds moisture-locking chia and liquid stevia to the rich cocoa and ground nut body. Powdered stevia and dark agave add extra sweetness. If you don't have ground chia, equal flaxseed meal can substitute.
Adapted from Prairie Home Breads: 150 Splendid Recipes from America's Breadbasket by Judith Fertig, this yeast bread originated in Switzerland (where it's called bierenbrot) and came to American plates via Wisconsin. Fresh, dried and juiced pears find a home in the cardamom- and ginger-laced dough - a treat for any Fall breakfast!
This hearty loaf is packed full of texture and flavour - with almost every seed under the sun, whole grains, Craisins and sourdough starter! It makes delicious toast and thanks to the chia seeds stays moist for days.
Boiled bagels with 100% whole grain sourdough, with whole flaxseeds, malted barley syrup and buttermilk for extra tang! Adapted from breadwithoutbutter.blogspot.ca/2009/09/sou
A whole leg of lamb (bone and all) goes into the pot with your standard veggies, lots of garlic, most of the spice cabinet, dried fruit and a whole bottle of wine! Two and a half hours later it's velvety soft and begging to be spooned over your favourite rice or grain.
I was in the mood for a taco the other day, but I didn't want the shell bit (never really liked hard tacos and the soft ones turn to mush). Instead, I just bunged everything into a bowl, drizzled it with plain soy yoghurt mixed with a bit of lime and called it a day!
Baked in a casserole for 2 hours, this melange of spicy trimmings from a leg of lamb (the meat that was too close to the bone for mom to bother with back at Easter), Thai chili, garlic, carrot and onions is meltingly tender and rich - but deceptively low in fat!
Chewy, gluten free, vegan bars with Xylitol+, coconut and homemade soynut butter. Rich and slightly sweet on their own, but elevated with orange juice caramel syrup!
You may know these tender, not too sweet cookies by their name Fig Newtons, but in reality the recipe is of Egyptian design. This version combines the traditional flavours of North Africa with the whole grain cookies of today.
My version of Mac n' Cheese for school. In the amount of time it takes to cook the pasta, I had a luxurious cheese sauce ready! Poured into the casseroles, sprinkled with more cheese and whole wheat breadcrumbs, it was declared "Best Mac and Cheese Ever" by the kids (and I think the old cook was jealous!)
There is NO escaping the chocolate goodness in these suckers, and it's a good thing the recipe I adapted from http://sallysbakingaddiction.com/2013/02/1
3/1-xxl-death-by-chocolate-cookie/ only makes two because they're the size of your face!
You know "Magic Bars" and Hello Dollies, but you've never seen this combination before! These have a chocolate cookie base, spread with raspberry jam, topped with sliced banana, butterscotch chips, coconut, and bittersweet couverture discs, then drowned in sweetened condensed milk mixed with peanut butter and capped with chopped roasted peanuts! Can we say Heaven??
Can you believe I hate avocado au naturale? This bittersweet, creamy frosting is the only way I’ll take a bite – and not only is it added-fat free, there’s no refined sugar either - just a dash of raw agave and a pinch of stevia! Slightly adapted from Giada De Laurentis’ Avocado Mousse
Adapted slightly from The Four Season Farm Gardener's Cookbook: From the Garden to the Table in 120 Recipes. Two layers of dense (but surprisingly light) hazelnut cake make a perfect sandwich for any of your favourite fillings – try my Luxuriously Healthy Chocolate Frosting... the combination is like Nutella on steroids!
Just barely adapted from Mr. Wilkinson's Vegetables, these tomato-based beans are filled with a medley of spices and "oven-simmered" until thick and rich. Perfect for dunking toast or just digging in with a spoon!
Makes about 8 tbsp. Almost the whole spice cabinet goes into this Ethiopian recipe, perfect for jazzing up anything on the menu (I love it on cauliflower and potatoes!).
The perfect accompaniment for cakes, ice cream or morning waffles!
Definitely NOT a diet dessert - but a winner for my mom's birthday party! With 24 oz of cream cheese, a cup of mascarpone and 10 oz of bittersweet couverture chocolate you can definitely count me in!
Adapted from http://creampuffsinvenice.ca/2011/02/05/nu
Or "starfish" if you want to relate to the famous Pepperidge Farm crackers these emulate. For extra zip, try extra old Cheddar and add a pinch of chipotle or jalapeno pepper powder!
Five ingredients (not counting the chocolate) and NO sugar! A xylitol / stevia blend enhances the natural sweetness of the organic coconut and virgin coconut oil.
I adapted this moist, low(ish) fat cake from The Newlywed Cookbook by Robin Miller, baking the topping (which I added pecans and almonds to) onto the top of the cake rather than sprinkling it on after baking. It's a wonderful morning snack!
No chocolate, but packed with the bright lime and graham cracker flavour from the classic treat! A touch of tangy cream cheese adds just the right about of taste and texture. Keep them in the freezer to prolong their life – not that they’ll hang around long!
Adapted from the upcoming Newlywed Cookbook to add all the veggies "beginning to die" in the house and use brown rice stick noodles. This is creamy, spicy and packed with nutrition! It's also good warm or cold, making it great for lunches.
The flavour of spaghetti squash reminds me of my favourite butternut, but like any mashed squash the texture puts me off. Making them into crispy savoury bites solves the problem, and adding ketchup (or maple syrup!) doesn't hurt either!
Adapted from Fresh and Healthy DASH Diet Cooking: 101 Delicious Recipes for Lowering Blood Pressure, Losing Weight and Feeling Great by Andrea Lynn. These creamy, cheesy shells are cloaked in Cheddar, mozzarella and low-sodium tomato sauce. I used goat dairy (easier to digest) and changed proportions of the basic elements to use what I had on hand.
Sliced zucchini, stevia and a hint of spice gets topped with crispy panko breadcrumbs and baked for a delicious and healthy midafternoon snack.
Melted frozen yoghurt adds moisture and sweetness to these whiskey-laced, oat flour cocoa muffins. A vegan mini marshmallow caps it off for looks!
Mini cinnamon buns that are super-simple to make ahead and freeze for later! Who doesn't like a warm cinnamon bun? The kids sure didn't complain at work!
Adapted from www.pixel-whisk.com/2012/11/baby-cinnamon-
buns.html to make it whole grain and lower fat with pureed chickpeas for extra nutrition!
Thin, chewy and vegan FTW! These use my Cocoa Syrup as the full-bodied chocolate flavour, amped up by brown sugar, with crunch from Rice Krispies and moist from oil and silken tofu. Perfect to face all the allergies at school!
Cocoa Syrup: http://yummysmells.blogspot.ca/2013/03/coc
Makes two 9x13” pans. Dense, sweet and studded with bittersweet chocolate chips, these vegan blondies have a rich nutty flavour without any added fat or nuts! Adapted from http://chocolatecoveredkatie.com/2011/05/1
With a boatload of mashed potatoes (either leftover or freshly made), oats and whole wheat flour, this is a stick-to-your-ribs, dense boule that's great for serving with stews, soups or your favourite St. Patty's Day dish!
Adapted slightly from All You Knead is Bread by Jane Mason. Using dark soy sauce instead of salt, it has a unique Asian flavour that meshes well with the nutty black rice. I used whole wheat bread flour and added stevia and coconut extract too for a kick! This is a fun "project" bread to make - it's not going to be an everyday loaf, since it's too low-rising for the toaster or to make proper sandwiches - but it's delicious and healthy to boot!
Homemade sundae or "hot chocolate" syrup perfect for almost anything, including brownies for school!
Between the honey, amber agave nectar, rosewater, cinnamon and walnuts, this creamy candy is a HEAVENLY concoction that really does evoke memories of the Mediterranean pastry!
My take on the classic for the kids at school! Creamy noodles and chicken are mixed with a mess of veggies and topped with crushed crackers for bona fide comfort food - and it both freezes and reheats wonderfully!
I wanted to make the toddlers at school something pink in honour of Valentine's Day, since the older kids were getting a taste of my Red Velvet Popcorn. Leftover sushi/sticky rice, a mix of stevia and sugar, whole milk and a few beaten eggs cooked together into a creamy mix that got a punch of colour, flavour and nutrition from frozen raspberries!
Baguettes from "All You Knead is Bread" by Jane Mason. A long process beginning with a pre-dough, a gazillion stretch and folds and a sticky shaping, but so worth it in the end! These have a whole-wheat and sourdough “predough” and a half whole wheat final dough spiked with a tiny bit of yeast-boosting ginger for a tangy, slightly nutty flavour! If doing this by hand vs. a stand mixer, I suggest investing in a bench scraper for the initial kneading.
Adapted from Connor’s Cooking and www.cravingsofalunatic.com/2012/11/red-vel
vet-popcorn.html. Rich cocoa, brown sugar and a hint of nutty sweetness from coconut enrobe crunchy popcorn and dry to a perfect Valentine's snack!
A simple stir fry of somen noodles, shredded cabbage and broccoli is dressed with a spicy, sweet garlic-teriyaki-scallion sauce.This also works well with a thinly shaved leek!
You can't go wrong with a good coffee cake - spiced just right, tender and sweet, with that to-die for crumb topping! This vegan, gluten free version (adapted from The Gluten Free Vegan) uses toasted quinoa and coconut in the topping and tastes like it came right out of the bakery!
Creamy, dreamy and rich, with a hint of tang from the buttermilk. Coat it in chocolate (dark or white) for an extra special treat - as a bonus it keeps longer!
This also works well with a thinly shaved leek, so play to your preference.
These mini cakes are dark, dense and rich - just sweet enough (with a complex sugar profile from xylitol, stevia, glycerin and brown sugar), and with a touch of fruity elegance from cherry jam. A nutty note from coconut oil, quinoa and adzuki beans seals the deal on these gluten free, vegan wonders. This is rich, so a tiny piece satisfies!
An elegant savoury garnish for blini or sushi. You will need a plastic syringe or squeeze bottle.
Sweet and tart cherries are livened up with a burst of pineapple groundcherries - not "real" cherries, but the name suits!
This low-sugar jam uses Pomona's Pectin and has a wonderfully complex flavour from the fruit, agave, wine and vanilla!
Adapted slightly from Vicki Chelf's recipe in Vicki's Vegan Kitchen. The original recipe had no salt or spice whatsoever, so I added a pinch of sea salt and a dash of nutmeg in with the dry mixture. I refuse to use the delicious maple syrup we have here for anything other than topping, so I used amber agave and added some sweet diced dates for variety!
You'd never guess these sweet, hearty spelt-flour muffins with crunchy granola on top have no sugar in the "cake" part (the topping is Crunchy Maple Sunrise® cereal from Nature's Path and has evaporated cane juice and maple syrup). The secret? Naturally sweet fruit and the goodness of almond stevia!
Moist, rich and not too sweet, these are packed with walnuts, chocolate chips and granola for interest. They're a nice mid morning snack for work (or school).
Inspired by the French Yogurt Cake in Dorie Greenspan's Baking: From My Home to Yours, I used whole wheat pastry flour, coconut flour, coconut extract, toasted sesame oil and white sesame seeds for an exotic, moist, tender loaf cake.
This is packed with an intense amount of spices, but none of them overpower the other. The tomatoes soak up the goodness and melt into a delicious, thick topper for toast, rice or your favourite protein (including eggs and grilled Halloumi!). Inspired by the blog "The Taste Space" - http://tastespace.wordpress.com/2012/09/19
AKA Hazelnut and Almond Praline. Adapted from Grace Massa Langlois' book "Grace's Sweet Life", using half brown, half white sugar, a pinch of sea salt, and corn syrup
for the glucose. The coated nuts, once hardened, can be ground to crumbs or a paste for baking or simply broken into shards for decoration.
Inspired by mymansbelly.com, these use a chewy, melted candy corn (mellowcreme) and coconut oil base and are packed with more coconut, hot cocoa mix and a touch of almond milk. Rolled in cocoa powder, they're an unusual yet delectable holiday treat!
With a can of beer and rich molasses, this crusty loaf is all kinds of moist! Rye, spelt and whole wheat flours add extra nutrition and great flavour, while honey-roasted sunflower seeds and raisins add interest and texture.
Crumbled "meatballs", macaroni and LOTS of veggies fill this thick and hearty soup. It's a nutritious "stick to your ribs" meal in a bowl that freezes well too. You can even top bowls with a slice of garlic toast and grated cheese, pop them under the broiler and have a real Italian feast!
Gluten free, these also have no leavening and rely on a "cook down" method for the pumpkin to concentrate it and eliminate the water. They're dense, not crumbly or sandy, and spicy!
The same base as my Asianesque ones, with the rich flavours of Italian cooking. These are perfect for making minestrone or Italian wedding soup.
These are the perfect size for soup or noodle bowls, or use them to fill wontons. They're filled with flavour and you'd never know they were meat free. Freeze on a baking sheet then keep in a zip-top bag in the freezer for a quick meal - just heat up your favourite broth, add noodles or rice and go!
Adapted from Cookin’ Canuck, these have less sugar, fat and cholesterol than the bakery or coffee shop versions, and are whole grain and spice packed to boot!
Chewy, sweet cookies with the goodness of whole grains, banana and oat flour and a homemade granola for crunch! Adapted from keepinitkind.com/salted-caramel-chocolate-
Makes about 3/4 cup. Veganized from www.brighteyedbaker.com/2012/07/24/diy-car
Have leftover mellowcreme candies from Christmas? Try these sticky sweet, fudgy blondies with candy corn as the secret ingredient! Adapted from cakefyi.com/2011/11/03/candy-corn-blondies
Chunky cut celeriac adds a new twist to oven fries. With less calories and carbs (and a lower GI) than potatoes, it won't hurt you blood sugar or your diet!
The maligned, knobbly vegetable known as celeriac or celery root is very mild in flavour, especially when cooked (like a slightly nutty potato). Paired with standard potatoes and sliced onions in a scalloped-style dish, it's so delectable you'll wonder why you haven't tried it before!
A combination of my Mom's famous "no-recipe" stroganoff (she's made it so often she never looks now) and Melanie's version for #SundaySupper: http://www.fastfood2freshfood.com/2012/08/
Same basic recipe as the Crisco Cookies, but with a GF flour blend that just so happens to have whole grains too!
Scoff if you will, but these shortening based sugar cookies keeps it's shape better and is a little sturdier, a huge plus when traveling to holiday parties!
Both a "basic" and a "redux" version of this healthy, hearty bread are on the table! Tender enough but still toothsome and great for toasting or sandwiches, this is a homey, feel good recipe you can keep in the freezer for breakfast anytime! Adapted from Adapted from Prairie Home Breads: 150 Splendid Recipes from America's Breadbasket by Judith Fertig.
Recipe out of Liddabit Sweets. This is fairly simple to make but gets over EVERYTHING. It is hard to work in all the nuts, and cut it when it's cooled (it is hard candy!) but it's worth it for a special Christmas gift - it keeps almost indefinitely too!
Hard-crack sugar syrup mixed with espresso coffee beans and poured out into a single layer on a silpat. The perfect Christmas gift for those coffee lovers on your list!
Bubble sugar is an easy decoration made from cooked sugar that adds a beautiful touch to cakes, cupcakes, and pastries. Play with the alcohol you use to change the subtle flavouring of the finished candy - I love using a mix of Grand Marnier and Kahlua for chocolate cake decorations, or a coconut rum when making it to garnish a lime pie. Adapted from Grace Massa Langlois' book "Grace's Sweet Life".
The original (fictional) drink was invented by Zaphod Beeblebrox, a major character in Douglas Adams' novel The Hitchhiker's Guide to the Galaxy. The effect of a Pan Galactic Gargle Blaster is like having your brains smashed out by a slice of lemon, wrapped 'round a large gold brick. It has also been described in the novel as the alcoholic equivalent to a mugging; expensive and bad for the head.
This is a more practical, but no less potent, version that is all about the booze. You definitely need to pace yourself... and your liver!
This is my mom's version of Julia Child's Fillet Of Sole Bonne Femme, courtesy of Julia Child! Sole poached in wine with Swiss cheese, heavy cream, mushrooms and not much else! I definitely suggest an enameled cast iron Dutch oven for this, as it evenly distributes the heat.
Even though this casserole-dish stuffing is fantastic for days after the event, there are rarely any leftovers! It’s a brilliant blend of sweet, savoury, nutty and fresh flavours that’s a stunner on the holiday table.
My (and my mom's) version of the classic French Onion Soup. Using Julia's recipe as a base, this uses butter and bacon fat to saute, gets a splash of cognac and a cup of wine along with the rich, flavourful beef stock. My stepbrother (who requested it in the first place) ate two huge bowls!
Makes one 12” crust. This adds a touch of homemade, flavourful goodness to your next pizza night! Feel free to try out different flours, oils and herbs too!
Directions and NI for Gluten Free Superfood Pancake Mix - http://recipes.sparkpeople.com/recipe-deta
Organic dried blueberries, maca powder, flaxseed and a great blend of GF flours make this pancake mix something you'll want to wake up to! NI is per cup of dry mix only (1 batch)
Adapted from Artisanal Gluten Free Cooking by Kelli and Peter Bronski to use some mini peanut butter cups along with chocolate chips. You’d never know they were gluten free – just soft, slightly cakey and delicious!
Oats and almonds both stud this eggless, very vanilla dough that bakes into perfectly crunchy sticks. Dunked into coffee or hot chocolate it's a great pick me up in the afternoon!
There's no shortage of Fall flavour in this crunchy, chunky nut-free treat! With lots of fresh pumpkin puree, maple syrup and spices you don't need buckets of sugar or oil to enjoy!
Something my mom used to whip up for dinner during the week, these are fancy and delicious enough for company too! Use the most slender carrots you can find, as they're the sweetest.
If you've ever taken a whiff of fenugreek seeds right out of the packet, you know they have a bitter-sweet, caramel or maple aroma that translates into their unique flavour. Boiled until soft, sweetened and strained, they become a rich, delicious syrup perfect for your weekend morning pancakes!
12-grain flour, dark rye flour and whole wheat flour team up in this dense, multiple (cold) rising bread baked in a Dutch oven. You really need to plan this one out ahead though - with three long, cold rises, this hearty loaf adapted from http://www.kingarthurflour.com/recipes/roa
sted-apple-bread-recipe takes easily 3 days start to finish! It's so worth it though - with roasted apples, pumpkin seeds and dried figs, it's a showstopper on the breakfast table!
Ground walnuts, cinnamon and rosewater fill this semi-soft cookie batter. Enjoy as is or make decadent sandwiches with my Baklava Cream Fondant!
Crisp chopped and buttery ground pecans add a wealth of flavour and a hint of bitterness to the crunchy cookie fingers. Sweet toffee bits add the "caramel" note to the biscuits while dark, rich palm sugar deepens the overall flavour. You've never dunked this into your coffee!
Adapted from www.momstestkitchen.com/2012/12/hot-cocoa-
cookies.html, these babies have bittersweet chocolate chips, fudge sundae sauce, hot chocolate mix and chocolate extract in addition to flavourful coconut oil and mini marshmallows
Nut and egg free, 100% whole grain, but packed with rich flavour! An oat, whole wheat and pumpkin seed mixture makes the perfect base for a barely sweetened pumpkin layer. The whole thing gets topped off with yet more oaty crumble and baked to rich perfection!
A rich, flavourful puree of buttery leeks, onions, potatoes and parsnip adapted from Home Grown Harvest. Garnished with garden fresh chives and chive blossoms, this warming, hearty meal is perfect for the first brisk day of Fall.
Adapted from the indolent cook. These are simple, not too sweet, snow white gluten and egg-free cookies that are both slightly chewy and crisp on the outside.
Inspired by the Millet & Buckwheat Granola on Vanilla and Spice, I took it all the way to Asia with black rice, coconut, sesame seeds, Chinese 5 spice, fresh ginger, pineapple and almonds. It's a crunchy, munchy, sweet and spicy snack or breakfast everyone can enjoy!
These cupcakes (modified slightly from the classic "Black Magic" recipe) get a wallop of flavour from cocoa, buttermilk and a hint of coffee, not to mention a hidden kick!
So moist, not too sweet and definitely vanilla! This is a great buttermilk French vanilla recipe for sheet cakes and cupcakes.
A delicious option for birthdays, Thanksgiving or Easter! The hint of spice in the tangy frosting really elevates it from your "standard" carrot cake, and the shredded beet adds a hint of earthiness you don't expect.
Crunchy multi-spice cookies leavened slightly with Baker's Ammonia and using a traditional butter/lard fat base. Topped with crunchy sugar crystals these will be a hit at Christmas parties!
Old fashioned Scandanavian cookies that use baker's ammonia for the leavening. Baker's ammonia can be purchased at most grocery and baker's supply shops, and cause the cookies to reek to high Heaven in the oven. Once cooked, though, they are all vanilla and peppermint.
A slightly more exotic twist on the Italian classic, made with coconut flour, extract and butter, whole wheat and no eggs! Bitter, crispy cacao nibs and rich pistachios stud the dough for contrast and pops of flavour.
Adapted slightly from Alice Medrich's Sinfully Easy Delicious Desserts. If you're a vanilla lover, this is for you! They're very vanilla-y, but basic enough that you can play around with all sorts of fillings and frostings to make them your own. Try serving these plain with a "do it yourself" frosting bar for your child's next birthday party!
Adapted slightly from Alice Medrich's Sinfully Easy Delicious Desserts. If you're a vanilla lover, this is for you! If using this on a vanilla cake, try adding a pinch
of nutmeg to the mixture for an extra bit of dimension.
Adapted slightly from Alice Medrich's Sinfully Easy Delicious Desserts. Using instant espresso powder and Dutch processed cocoa makes for a velvety smooth, incredibly rich spread. Warm it slightly for a perfect cake or cookie filling!
Directions for http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=2302552 . Makes enough for 4 kids or 2 adults. NI is for child servings.
Just as easy as AJ but a lot better for you! NI is for 1 batch of dry mix only.
Make your own and save a bundle while eating healthier! There are 15 ingredients but both whole and ground forms are used for two items. Recipe as written makes 20 cups but is more practical to make as "parts".
If you love the smooth combination of peanut butter and Nutella, you'll love these! I used turtle shaped candy moulds for these, but you can also press the dough into a 9" square pan and cut pieces.
Who knew leftover potatoes, peanut butter and icing sugar could be so delicious?
These egg free, whole grain cookies are chewy yet slightly crisp, and the perfect balance between “thin”, “flat”, “oat” and “chocolate. Chocolate rocks make a great alternative to other standard chocolate chips or candy coated chocolate, but you can of course use those too if you can’t find the rocks (avail. online: http://www.nuts.com/chocolatessweets/choco
These are my sister's new favourite brownies - adapted slightly and scaled back from the Back in the Day Bakery Cookbook, they are chocolate to the max!
Freestone peaches are the best for making jam since the fruit doesn't cling to the stone, making them easy to pit. Use in-season fresh or flash-frozen peaches for ultimate sweetness - that way you don't need as much sugar! Adapted from Quick and Easy Low Cal Vegan.
This tastes rich and exotic, with notes of peach and berry perfectly meshing. Diced dried apple adds textural contrast and an unusual "bite" of flavour when you get one!
I made the crumble part of these a bit lighter on the fat and sugar and with whole grain flour in order to counteract the sweeter Butterscotch Apple Pie Filling I had on hand. I was definitely pleased with the result - and my dad was too!
The directions and prepared NI for the Monster Cookie Jar Mix.
The classic kitchen sink cookie, these are easy to customize to the recipient's individual tastes simply by switching out candies and nuts. Adapted from Desserts in Jars: 50 Sweet Treats that Shine.
Who can pass up a good coffee cake? This one is simple, unadorned (though you can add a powdered sugar glaze if you like) and packed with cinnamon and chopped walnuts. What better way to start the morning? Adapted from Desserts in Jars by Shaina Olmanson.
When you want a safe dessert to serve (or eat yourself) but don't want the fuss and bother of a fancy cake - this is for you! It's a little unusual in that it uses juicer pulp in place of grated carrots, but finely shredded and squeezed dry carrots work too. Adapted from The Gluten Free Vegan.
This is really more a compilation of recipes, since you can make the components ahead of time (it's actually best to make the cake and filling a day ahead). The "ball" mix can be frozen up to 6 months either formed or not - and they taste like apple fritter doughnut holes when rolled in cinnamon sugar!
This perfectly fits a loaf pan, and makes the exact amount you need to make cake balls with the Maple Apple Cake - Ball Filling (http://recipes.sparkpeople.com/recipe-det
Guaranteed to please any sweet tooth, this gluten-free brownie recipe packs a nutritious punch in every tasty bite. The addition of dates and quinoa flour add to the fudgy texture, while significantly raising the bar for a scrumptious treat that’s full of goodness. Adapted from the California Walnut Commission
Tangy-sweet and packed with wholesome flavour, this is a welcome change to the Christmas table!
Light and airy choux puffs are laced with aged Cheddar and crunchy walnuts. Simple and elegant, they're great for dinner parties or simply Sunday brunch! Adapted slightly from the California Walnut Commission.
Adapted from "500 of the Healthiest Recipes and Health Tips You'll Ever Need" by Hazel Courteney and Stephen Langley
Tastes like a decadent caramel apple, but fits perfectly into a pie shell! NI is per cup
If you're a fan of the spicy Christmas cookie, you'll love these - same crunch but with more nutrition!
Heirlooms and garlic from the garden roast to sweet, sticky perfection - ideal for this otherwise simple sauce!
Sweet, mapley apple pie combines with salty-nutty peanuts in a sweet potato pastry for the best (and healthiest!) "hand pies" you've ever had! Adapted from Petite Treats: Mini Versions of Your Favorite Baked Delights by Morgan Greenseth and Christy Beaver.
Makes two 8" or 9" crusts. This is delicious with apple pie, or as a savoury base for pot pies like chicken.
This also makes delicious tartlets or "apple pie cookies" - that is if you can keep out of it with a spoon! Adapted from "Cake Balls: More Than 60 Delectable and Whimsical Sweet Spheres of Goodness" by Dede Wilson.
While I was making this turkey and vegetable soup, I noticed that (almost) everything that went into it was divisible by 3! Vibrant turmeric, rosemary and thyme add herbal notes to the homemade turkey stock, while carrots, peas, leeks, celery and potatoes, along with a White Swan squash round out the mix.
Tiny silver dragees are the shining attraction in these dark, deep malted-cocoa cookies. A dab of black food colouring is optional but really helps the colour pop!
Spicy and bittersweet from Demerara sugar and cinnamon, this recipe from the Back in the Day Bakery Cookbook is perfect for cheese plates and sandwiches everywhere.
Have a loaf of banana bread that didn't quite bake all the way through, or just have some leftovers that are going stale? Slice them up and make a delicious biscotti!
Why not save some cash and make your own dairy free cinnamon baking chips? Use common cinnamon or fancy Vietnamese, whatever you have on hand - it couldn't be simpler (or tastier!). NI is per tbsp
Like the best cinnamon toast ever - but with the health properties of pumpkin seeds! Makes 2 cups, 8 1/4-cup servings
You can make your own (nut free) toffee really simply! It's fast too - it takes longer to wash up! Serving size is for 1/4 cup.
A tiny amount of butter, combined with the richness of peach butter and sweetness of chocolate granola, makes these wheat free cookies decadent while keeping them wholesome! Adapted from http://arismenu.com/candy-corn-oatmeal-coo
Why pay a premium price when you can roast and can tomatoes from your own garden? These are wonderful stirred into rice or spooned over steamed or roasted veggies. The jars have a shelf life of 12-18 months, and aside from storing in a cool, dark place need no special attention.
Gluten and egg free, packed with protein and fibre and all kinds of delectable! Rich and creamy Nutella filling nests inside each dark chocolate cookie made with almond butter and more Nutella! A handful of dried bananas add an accessory flavour and great texture too.
Adapted from Home Grown Harvest, I used whole wheat pastry flour along with homemade beet infused cocoa, home-dried cherries, homegrown beets, flaxseed to make a vegan treat for the girls at my hair salon. Applesauce from local apples replaced half the oil too - but you'd never guess these were in any way healthy!
Soft, lightly spiced rye dough packed with roasted cherries, raisins, cacao nibs, cocoa and coffee! Rustic and crusty, it's a low-rising boule perfect for breakfast.
If you know Biscoff, you know Speculaas - a spicy Belgian snapper with hints of almond and rum. This is a gluten free, vegan version adapted from Artisanal Gluten-Free Cooking by Kelli and Pete Bronski and uses their great flour blend.
This cake is extremely moist, nicely spiced and a great way to enter Fall while still enjoying your garden's tomatoes! It's an old formula that I veganized, cut the sugar, and added home-dried raisins and apples to.
Who DOESN'T love carrot cake? Well, these baked doughnuts are GF, vegan, and just sweet enough to be a treat! Glaze them with powdered sugar, roll in cinnamon sugar or frost them with your favourite tangy recipe.
This recipe is the epitome of all the things Thai food is known for – a perfect marriage of flavour, texture and heat.
Have leftover Green Tomato Brownie Muffins and some Chickpea Almond Frosting kicking around? Make these decadent truffle-like balls! Coat in chocolate and stash in the freezer for holiday gifts, or roll in cocoa or icing sugar for immediate enjoyment!
A nutty, sweet topper for brownies, cupcakes or even in the middle of sandwich cookies! Makes about 1 1/4 cups
These also make awesome baked doughnuts with a powdered sugar glaze - don't be disturbed by the sunken appearance of the muffins though, that's what frosting's for!
My combination of all the things my dad loves most: butterscotch, bananas, peanut butter and bread pudding! Adapted from Alice Medrich.
Think pumpkin pie, but with pureed beans and oatmeal instead of pumpkin! The texture of the filling is similar to a pecan pie with ground pecans, but the taste is just like any Fall-flavoured custard. Adapted from Bean by Bean by Crescent Dragonwagon.
Adapted from Alice Medrich
Thick, sweet and full of peach flavour - this is a great spread for toast, bagels or pancakes and can be frozen (well-covered) up to 6 months!
Try this different twist on your next batch of pancakes or waffles! It also makes a fantastic ice cream sundae.
An easy, concentrated flavouring for your favourite cocktail, mocktail or soda creation!
A long simmer brings out the best of summer tomatoes in this simply seasoned pasta sauce. It's thick, rich and packed with flavour, especially if you use homemade tomato paste as well!
Who knew it was this easy to make rich, dark tomato concentrate at home? With a simple puree and a few hours in the oven the best bits of Summer can be yours!
A gooey, sweet and tart pastry made with low fat Potato Pastry Dough and sauteed apples glazed with crab apple jelly. Ensure you roll the top crust as thin as possible to avoid a leaden feel.
My old neighbourhood streets are lined with crab apple trees, which are never sprayed or treated but are always overburdened with fruit at the end of the summer. I didn't want to see it all go to waste for yet another year so I picked a bunch one morning and made this incredibly delicious jelly!
Greatly adapted from Attune Foods: blog.attunefoods.com/2011/10/double-dark-c
hocolate-granola/ to use up some pantry items I had and make my own granola to use in my mom's weekly bread! It really does depend on the day's heat and humdity as to how long this takes - start checking after an hour if you're worried about it burning. NI is per cup.
Three types of chiles - Thai, hot banana and sweet banana - get cloaked in amber honey and steeped for a week. It will keep for a long time in a sealed jar in the cupboard! Seed the peppers if you really want to keep the heat a bit lower.
Delicious in your next lemon or white cake!
A mix of traditional Japanese and Italian sweets makes for a delectable dessert or snack - whether freshly made or frozen!
Slurpy noodles in a shrimp and broccoli packed broth make for a delicious light dinner for one.
I wanted to capitalize on the tropical flavour that my pineapple ground cherries had, so I combined them with pineapple tidbits, pineapple sage, agave nectar and a hint of ginger for a rounded, medium-set jam.
The classic combination of bananas and cinnamon gets bulked up with almonds and walnuts for a healthy, super raw snack!
This is a traditional Mennonite dessert that I found in a box of paraphernalia from the St. Jacob's farmers market. I grow both ground cherries and grapes, so it seemed like a unique way to use them that wasn't jam!
Adapted slightly from Vicki's Vegan Kitchen (Square One (2011)). This is a super tender, but easy to work with pastry dough that can be modified for savoury tarts by simply removing the sugar and nutmeg. This recipe is best suited for bottom crusts, but will work as a topper if rolled thinly. This is also delicious made with sweet potatoes, especially for apple pie.
A decadent topping for sandwiches made with the best Summer has to offer! It also makes a great pasta "sauce" with torn basil and oregano added in too.
Need a loaf to serve with your next Italian dinner? This crusty boule is packed with sun-dried olives and has just enough sourdough starter for a bit of interest. Instant yeast guarantees a rise, but this is a fairly low rising loaf.
Gluten free, nut free, vegan and definitely red - these brownies are adapted from www.munchinwithmunchkin.com/2012/02/03/hea
lthy-vegan-red-velvet-brownies/ and are a
fudgy, fruity and earthy treat everyone can enjoy! Since everything can be done in the food processor, there's only one thing to clean!
One of my favourite lunches that can also serve as a simple supper with a bowl of soup or a garden salad. Tofu and ricotta puree into a creamy spread with a touch of tang and freshness from herbs and lemon. Spread on bread that's been flattened out with a rolling pin (or wine bottle...) and topped with slices of summer candy before being quickly broiled to soften everything into a delicious whole and you've got a meal for kings and hungry gardeners alike.
My sister wanted a version of cinnamon raisin bread that would hold together when sliced so she could put it in the toaster. This is it!
Makes two (8" or 9") cakes, 1 9x13" cake or 20-24 cupcakes and can be used in any applications calling for the mix itself!
Adapted from Colette Martin's "Learning to Bake Allergen Free" - I tried both "regular" and "doughnut hole" types and I found the smaller ones were better overall. The finished nuggets can be rolled in cinnamon sugar or glazed with your favourite mixture - you can even try filling them with jam or Nutella!
Adapted from http://www.twopeasandtheirpod.com/chocolat
e-fudge-zucchini-cookies/. These are rich, chewy and touched with a fruity bite from raspberry cocoa and chocolate chips.
We can't get flavoured chocolate chips here, so I made my own! These also use my Raspberry Cocoa.
Dark, rich and full of fruity flavour - without anything artificial or spending a fortune! Enjoy your new berry flavoured cocoa!
Adapted slightly from "Learning to Bake Allergen Free" by Colette Martin. This is light and fluffy but incredibly moist and flavourful, and you'd never realize it was GF if you didn't know ahead of time! The glaze is sweet and spicy, and a perfect touch on a snack everyone can enjoy!
We are not fans of creamy pasta salad, and in the Summer it can be dangerous to leave it out. This tangy, veggie packed version is elegant and perfect for packing.
This makes about 1 cup and is the perfect alternative to creamy Caesar dressings. I use this on my Italian Salami Pasta Salad.
Adapted heavily from the filling in Fifi O'Neill's "Lemon Sour Cream Pie", this curd is rich but tangy thanks to Greek yogurt and citrus juices. It reminds me of key lime pie filling, and a crispy meringue "hat" makes for a great contrast without need for a crust.
This uses cooked brown rice (leftovers are great) and is a perfect swap for cream in baking (though it won't whip). Makes about 2 cups of "cream" which can be diluted for a beverage if you like.
Adapted from Edible Herbs by Charles W.G. Smith. Filled with tons of antioxidant-rich, hearty vegetables, black soybeans (insanely high in omega-3 and -6 as well as anthocyanins!) and flax-enriched pasta, its a tasty vegan way to keep your heart, skin, digestion and detoxification systems at peak condition while keeping a smile on your face!
Made with Tofu Shirataki, non-fat Greek yogurt and a low fat vegan Parmesan, it's alfredo for everyday dinner! For the old WW POINTS system, the whole recipe is 2.8 on my calculator.
Adapted from Grace Massa Langlois' book "Grace's Sweet Life" - the berries are baked with the sugar and lemon juice instead of being done on the stove. It was so brilliant I had to share!
Mom's variation of Julia Child's Oeufs ¨¤ la Diable, using less mayo, a touch of olive oil in with the butter, and a sprinkling of paprika on top of the finished halves. I piped the filling into the whites for presentation's sake, since they were going to my stepbrother's engagement party.
A simple mash-up of homemade ricotta and overripe bananas fills a whole wheat shortbread crust and is topped with an eggless strawberry curd. Creamy and sweet but still light - and low in added sugar!
This is the perfect combination of two of The Chew's host's favourites: Michael Symon is proudly fond of bacon and butter, and Daphne Oz is on the healthier side with fruit, tofu and her notorious psyllium husk. A handful of butterscotch chips even the playing field, and soaking the dried apple in scotch doesn't hurt either!
You can't go wrong with chocolate and cherries, and these are no exception! Vegan, with 100% spelt flour and no added fat thanks to homemade pumpkin and sunflower seed butter, even the frosting is good for you, and packed with hidden antioxidants!
A slightly chunky spread of sunflower and pumpkin seeds, sweetened with amber agave nectar and sprinkled with sea salt
This is my mom's recipe for paella that we used to make every New Year's Eve as a celebratory meal. It's a bit pricey, definitely exotic, but well worth it for a special occasion.
You don't have to grill or saute the pepper and onions, but it adds a nice change in dimension and flavour with the rest of the cool veggies and yogurt sauce.
A fat-free, flavour-full breakfast side you can make at home! Got this from a local B & B and love it! They served it with a huge fruit salad and a cup of tart yogurt.
Naturally sweet and nutrient filled coconut water teams up with tart lime juice and a hint of agave for sweetness, while frozen summer berries make for flavourful "ice cubes" and garnish.
Adapted from the Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book. Thanks to the zest and juice of 6 lemons, these bars are definitely not lacking in tartness or citrus flavour! The custard has less sugar than your standard lemon bar and tastes refreshing and bright, without any allusion to the eggy base. Bring a pan to the next picnic or bakesale and watch it disappear!
Adapted from the Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book. These bars have a simple whole wheat vanilla shortbread crust and are piled high with diced fresh rhubarb in a light egg-flour custard. Not too sweet, they're a great addition to the backyard BBQ.
Lots of healthy ingredients get into this no-cook salad. It's a perfect dinner meal for one with a cob of corn or a crusty roll.
Copycats of the Tim Hortons classic that I made for Grandma to keep her spirits up - whole grain and egg free with tofu, blueberries, raspberries and filled with vegan strawberry curd, they're healthy, hearty and a familiar snack to keep on hand.
Wondering what to do with that vegan strawberry curd you made? I whipped up simple thumbprint cookies with home-dried kiwi slices in the dough for a unique twist on the classic.
Adapted from http://thehungryartist.wordpress.com/2012/
redient/. Everything for this decadent and veggie packed quickbread can be done in the food processor - no bowl washing required!
Spicy black pepper crisps made with a touch of Courvoiser VS are the perfect base for a rich caramelized tomato, almond and herb compote with a twist - dark raisins steeped in the Cognac. The topping takes a day to steep, and tastes better done a few days in advance. The crisps are best done the day of serving although they will keep 1-2 days.
A new twist on the classic French toast, using buttermilk for a bit of extra "oomph"! For a chef's treat (which was my favourite part growing up) pour the leftover egg mixture into the pan and cook until crispy on the bottom and set on the top like an omelette. Serve alongside the French toast (with Blueberry Butter or maple syrup, of course!).
I took this hearty ground beef and potato part of traditional British pub fare and tweaked it just slightly to make it vegetarian and lower fat, but still stick to your ribs and comforting. Making it in individual "pot pie" plates makes portion control, freezing and reheating easy for singles or families where everyone is on a different schedule too!
Hermit bars are basically an old fashioned spice cookie baked into a soft, chewy bar filled with raisins and nuts. They're said to date back to the late 1800s when the wives of New England sailors would make these for their husbands to take out to sea because they traveled so well. These are made with 100% whole grains, Omega rich almonds and walnuts, and magnesium rich molasses and Demerara sugar.
A classic stir fry of lean steak, vegetables and baby corn gets amped up with a spicy (but not too spicy) sauce from Blue Dragon.
A sweet and spicy sauce from Blue Dragon mixes well with tart orange juice, buttery salmon and a fruit and vegetable medley for a non-fat packet meal perfect to serve over your favourite starch.
Lots of veggies and thick Chinese noodles soak up the delicious sauce I was lucky enough to try out in a food demo. Feel free to use your favourite, the Blue Dragon Sweet and Sour variety is similar to thick plum sauce with a touch more heat and acid.
This is my step-dad's go to condiment for everything - toast, pasta, rice, even burgers and steamed veggies! It is spicy, so use with caution.
I love this recipe - it is so versatile and easy, everything goes from blender to saucepan, there's no fuss about cooking egg yolks properly, and using tapioca starch means that you can freeze it or bake it and it won't separate! My "soused" version uses my marinated strawberries and has flavour hints of the liquor I used (the alcohol dissipates though). Adapted from http://www.chocolatemoosey.com/2012/06/04/
No need for sugar in this lightly spiced spread - the natural sweetness of the pears condenses into a dark gold caramel all on it's own! Adapted from the Old Farmer's Almanac Garden-Fresh Cookbook. Makes about 1 cup, 8 (2-tbsp) servings
A lower-sugar, whole wheat crust and sugar free "jam" filling make for rich yet light tasting miniature desserts, perfect for your next soiree. Shortbread pastry (adapted from The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book)
This is my updated, documented version of my grandma's delicious beef stew - care packages of it kept me going through cold Ottawa winters in university and always was a source of comfort. Now I'm attempting to return the favour! It really is a "throw in whatever you have" recipe, so have fun with it.
Adapted from BBC's Simon Rimmer to make a more gout-friendly dinner option for a guest. It's tangy, light and full of delicious flavour! If purines aren't an issue use whole wheat pasta.
Salbitxada sauce is a classic Spanish accompaniment for Summer dishes. Thick, spicy, salty and rich, it's made of ground nuts, peppers, garlic and tomatoes with a glug of olive oil and aromatics thrown in. Baked onto salmon fillets, it is a unique and exotic Catalan main.
Apples and blueberries combine with vanilla sugar, allspice and a pinch of salt for a long and slow stovetop simmer. The result is a rich, sweet and spreadable puree perfect for toast, PB&J or even sandwiching between cookies. Adapted from The Old Farmer's Almanac Garden-Fresh Cookbook
These individual pans of baked pasta are filled with hearty protein and fibre from beans, whole wheat noodles and textured vegetable protein, creaminess from ricotta and tons of nutrients from a homemade vegetable sauce and lots of spinach. You can bake them right away, freeze them "raw" and bake them later, or prebake, freeze and reheat them when you need them.
The perfect base for any pasta, especially my "One Day at a Time Lasagnettes"
Adapted from Godiva's website, this is more of a rich frozen custard than an ice cream. A little amount goes a long way - and it's worth every calorie!
A bit less of a devil's food than your standard, sugar-packed C&C, but still decadent and sweet! Maca powder is an ancient Peruvian energy booster and contains significant amounts of amino acids, carbohydrates, and minerals including calcium, phosphorous, zinc, magnesium, and iron. It's also packed with the vitamins B1, B2, B12, C and E. It's an adaptogen as well - supporting the body's defenses against both physical and mental weakness (including stress!) by aiding adrenal and pituitary gland health. The beans provide creaminess and a ton of blood-sugar controlling fibre, potassium, calcium, iron, folate and vitamins A and C.
These are bite sized crispy chocolate cookies that are perfect to mix into pudding, fudge or even fruit salad!
The nuances of a Springtime pancake breakfast at the maple syrup farm, in an easy drinking cocktail. Adapted from Burnett's vodka.
A lightly sweetened whole wheat bagel dough gets a unique touch from sourdough starter and malt syrup while cinnamon and raisins add homey familiarity. This recipe takes at least 2 days (more if you need to build your starter).
My mom adored the Double - Lemon Roast Chicken I made for dinner and asked me to make a stock from the bones and soup from that. I cleaned out our fridge and turned it into a veggie and nutrient rich chunky bowl of comfort that will keep you from raiding the cookie jar mid afternoon.
Nix the deep fryer in favour of a heavy frying pan and a touch of canola oil for these sweet, nutty snacks you can have for breakfast! They're completely vegan, nut free, 100% whole grain and GLUTEN FREE too!
Fudgy, smooth chocolate and a kiss of sea salt is what
this surprisingly healthy, gluten free candy is all about! I won't judge if you eat the mixture out of the food processor instead of pressing and chilling it... I did! Adapted from Diet, Dessert and Dogs and The Gluten Free Edge.
Fudgy, smooth chocolate and a kiss of sea salt is what this surprisingly healthy, gluten free candy is all about! I won't judge if you eat the mixture out of the food processor instead of pressing and chilling it... I did! Adapted from Diet, Dessert and Dogs and The Gluten Free Edge.
Makes 10 pieces
Fresh lemon balm creates a deliciously vibrant base for the compound butter that's tucked under the skin of a roasting chicken. A quartered lemon and a sprig of thyme fill the cavity with even more flavour and keeps everything nice and juicy! Leftovers make incredible chicken salad too. Normally I'm not a stickler for organic, but with chicken and citrus where you're eating or cooking the rind it's important to keep the chemicals down.
Not too sweet mini cupcakes are filled with spicy rum flavour and chewy raisins, then capped off with a swirl of frosting with it's decadent partner in crime - maple!
This is a sweet, tangy, garlicky, oniony, beery mop or smear perfect for anything - veggies, tofu, chicken, pork or beef! Adapted from The Beeroness http://thebeeroness.com/2012/05/10/beer-br
Makes about 17 fl. oz, NI per 2-tbsp serving.
Fresh berries are chopped, lightly crushed and marinated in a mixture of liqueurs for an amazing topping for angel food or pound cake, or a decadent mix-in to chocolate pudding! NI is per fluid oz serving - including the sweet, boozy syrup that forms.
Toasted almonds and caramel flavoured stevia fill this whole grain apple muffin with rich flavour, while homemade apple sauce and almond milk keep it moist without added fat.
Using my vegan marshmallow fluff and crispy brown rice cereal, these thick treats are ten times better than the originals!
Regular marshmallow fluff or cream is a no-no for vegans thanks to the egg whites, and reading the rest of the ingredientsin the jarred stuff I wouldn't want to eat it anyways! Luckily homemade, vegan-friendly Fluff is easy and delicious! All measurements are dry weight.
Flax, seaweed, sesame and whole wheat crackers adapted from American Macrobiotic Cuisine by Meredith McCarty
The original recipe for these fruity marshmallows comes from a vintage copy of "The Joys of Jell-O Recipe Book". I changed the method so that the marshmallows set firm (not like the mallow cream-like original)
Creamy and slightly sweet adzuki beans, coconut milk, pomegranate juice and strawberries make a perfect summer treat. Adapted from FitSugar - cook time is freezing time.
I made this vegetarian lasagna for my sister when she came home from school declaring her newfound love for the dish. I knew she didn't like "chunks" in her pasta, nor does she eat many veggies in general, so I used the "sneaky" technique of pureeing zucchini, red pepper, carrot and onion into a smooth tomato sauce instead. "Smart" white whole wheat noodles and low-fat cheeses (including the dregs of a bottle of vegan parmesan) round out the rest of the layers. Makes 6 individual dishes or 1 9x5 lof pan and 2 individual casserole dishes.
Using my "Richer Ricotta" as a base, this is a light but very flavourful alternative to cream cheese frosting that works wonders on carrot, spice or coffee cake! You can even use it to fill cannoli in a pinch.
These are a baked, vegan mock up of one of my long-gone favourite doughnuts. A yeasted base is filled with a luxurious caramel-coffee custard and capped off with a simple powdered sugar icing. A final drizzle of caramel adds an ooey gooey pizazz! *Note - you'll only use about 1/2 the custard recipe for filling the donuts. The rest? Dunk the scraps!
For Caramel Cappuccino Donuts, which uses 1/2 this recipe
For Caramel Cappuccino Donuts
This is such a simple base recipe that you can add pretty much anything you had in the fridge to it and it would still taste fabulous! If you don't eat meat you can completely omit it or swap it for pressed extra firm tofu without any further adjusting! Many thanks to Carla of Chocolate Moosey for the idea behind this recipe.
Adapted from, with many, many (many!) thanks, Carla: http://www.chocolatemoosey.com/2007/11/06/
a-new-favorite/. This is a traditionally flavoured Thai stir fry with the unexpected yet perfect addition of feta cheese!
Serves 2 very hungry or 3 normal people
Delicious over anything you want to have a little Pueblo flair - tacos, grilled proteins, even stirred into rice! Adapted from veganmenu.blogspot.com. Enough for 6 burritos or 4 rice dishes.
As if that wasn't a mouthful enough! These are deceptively light, yet very lemony (not too sweet) and have little piques of interest from the sesame seeds. A pure raspberry fruit jam spreads on top and bakes into a fruity, slightly tart glaze.
Who can resist the siren song of rich chocolate, creamy hazelnuts, crushed chocolate cookies and chewy, wholesome oat bran? All wrapped up in an eggless nibble perfect for the lunchbox. Note for milk allergies that Oreo crumbs contain whey, use your preferred substitute if necessary.
If I was making these vegan "tasting cookies" for company, I'd use a good white port, but I've made them with regular tawny and they were delicious as well. They're not overly sweet, but great to put on a cheese tray with fruit and crackers after dinner.
Black kale, black garlic, black radish, black vinegar, black lentils, black rice, black pepper and black sesame seeds go into this hearty salad! If you've ever wanted to entertain your "dark side" this is a great way to do it - even though the black radish is white inside.
I came across the Amazon blog Al Dente's recipe for Popcorn Cookies, which were not only completely whole grain but vegan! I had a few problems getting the mixture originally posted to come together into anything other than sandy crumbs, so I modified along the way until I was rewarded with a sticky batter ready for the pan. I played around by using a mixture of raw sugar, Krisda's stevia baking blend and Nature's Agave delicious, rich amber agave syrup as well.
Dad's a diabetic but loves his cinnamon raisin bread, and because he works such strange hours he's often eating snacks rather than meals. I crafted this version of the classic toasting bread to be higher in fibre and protein for staying power and a bit of impact on the carb count, as well as reducing the sugar with stevia.
A mostly whole wheat version of my sister's favourite bread for French toast! She likes whole wheat bread and this is a good way to bridge the two.
An updated, scaled up variation of my Sauteed Asparagus and Mushrooms in a Lemon - Thyme Butter recipe, using vibrant, steam-blanched carrot coins in place of mushrooms and a touch of rosemary with the thyme.
A new way to brighten up those Easter egg leftovers! If you’re having an Easter party, you can serve these open-faced on thin slices of baguette as crostini. Part of my "Springtime Celebrations" recipe e-book: http://new-tritionblog.blogspot.ca/2012/03
The fun of cake pops, the decadence of peanut butter and chocolate, and the perfect format for Easter! These are probably the simplest Easter candy you can make. NI does not include dipping chocolate.
This is a pretty web-famous, but still delicious, mock-up of the Cadbury treat. You can make deliciously flavoured fillings by changing the extracts (my current favourite is coconut "white" and lemon "yolk"). NI does not include chocolate coating.
Taking a cue from the popular "cake pop" phenomenon, these use Limoncello Buttercream and a touch more Limoncello to bind almond biscotti crumbs that get rolled into balls and coated in white chocolate.
The filling for California Walnut Meringues With Limoncello Buttercream, which is perfect for any cakes, cookies or truffles needing a citrus zing.
Original recipe is from the Canadian branch of the California Walnuts Commission. I cut down the recipe since I only had one egg and tinted the shells green and the filling yellow for a Springtime feel. Note the filling does contain a small amount of alcohol.
A perfect dipper for apples, fruit or homemade pita chips!
A light, lemony cookie with pops of black poppyseed and a touch of texture from fine cornmeal. Adapted from http://www.parenting.com/article/gluten-fr
A light, fresh starter for your next Spring or Summer dinner party. Rich in antioxidants, healthy fats and vitamins.
You can't go wrong with the protein power of legumes, the richness of cocoa and the fibre of oatmeal! These baked bars are studded with almonds, bran cereal, Craisins and chocolate chips too, and are above and beyond your storebought Oatmeal-to-Go!
Sunny yellow (if you use the colouring) and full of lemon and orange flavour! It's a nice change from your usual Easter Peeps. Original recipe from http://www.frillsinthehills.com/2009/08/ma
ke-your-own-eggless-marshmallows.html, modified slightly by me. The NI reflects the amount of sugar/starch actually used in the recipe, not the excess.
This is a delicious, gorgeous “mock-tail” of sparkling ice tea. Even though it’s alcohol free and packed with antioxidants, it is full of all the taste and look of sangria!
Makes 13 cups, or 26 “dainty” servings
Nutrition does not account for eating the fruit, uses stevia and calorie-free soda
This is a delicious, gorgeous “mock-tail” of sparkling ice tea. Even though it’s alcohol free and packed with antioxidants, it is full of all the taste and look of sangria!
Makes 13 cups, or 26 “dainty” servings
Recipe does not account for eating the fruit, but does include sugar and full-calorie soda.
A nutty, hearty whole wheat bar cake just sweet enough to be called dessert, spread with a tangy citrus marmalade that soaks in and perfumes the whole pan.
An old childhood favourite, veganized! If you can find whole grain stuffing shells even better - or use GF ones if you need!
Adapted from Leena Eats (http://www.leenaeats.com/blog/recipes/lee
ge-port-mar/) who adapted it from p. 78 Complete Book of Small-Bath Preserving by Topp & Howard, this combines 5 different varieties of citrus with ginger and sweetened red wine to make a tangy and exotic spread for your morning toast!
Filled with more stuff than a thrift store, this dense, slightly sweet whole-grain quickbread is low in added fat and incorporates the goodness of chia, tofu, flax, fruit, veggies and good ol' Californian walnuts!
These make use of my 3-legume butter, and are a delicious, no-bake, healthy snack to bring to work or school that tastes like the classic cookie!
Adapted from Vegan Cookies Invade Your Cookie Jar, these are like dense, chewy bites of all the best bits of carrot cake! The nuts are optional - I often leave them out (or add toasted sunflower seeds instead!).
I made my mom's tried and true banana bread for my RMT with one slight adjustment - one more banana, one less egg! I added her (generous!) amounts of walnuts and chocolate chips too. I'm attributing the incredibly moist (without being "wet") texture to her mixture of melted butter, oil, and yogurt along with the addition of 4 (or in my case, 5) big bananas!
The sweet crunch of jicama and carrot and the chewiness of raisins make a perfect tangy slaw to top a mashed bean-filled wrap. This is a refreshing lunch for two on the back deck!
Delicious, fruity and slightly sweet muffins perfect for a Monday morning! Makes jumbo muffins - for regular size, bake 25 minutes at 375F.
With three hits of mushroom and a bevy of vegetables, this one-pot meal is sure to please any mushroom lover! The natural richness of turkey and a kiss of cocoa make this meal special, and because of the potatoes you don't have to make a side dish!
Peanuts, soybeans and kidney beans get to play in this unique spin on your favourite spread. Add salt and/or sugar to taste (or if you're feeling REALLY decadent, use melted butter for the oil!)
Super easy, fine textured and low fat cheese ready to nosh on in under 2 hours? You bet! Cook time includes draining time. Adapted from http://tigressinapickle.blogspot.com/2011/
06/buttermilk-ricotta.html. Makes 1 cup. Cook time includes draining time.
A lemony, fresh "pesto" of sorts coats these rich bites of goat cheese and lobster pasta. If you're cooking for two, simply freeze the remaining tortellini until you need them - they'll keep in a Ziploc bag up to 1 month - and you can either refrigerate the sauce in a covered container for up to a week or freeze it up to 1 month.
A delicious, roasted spread that's nut free and 100% customizable! Try honey and cinnamon, or cocoa and brown sugar for a twist on the original!
Cheap as chips...er beans! You have unlimited potential here in terms of flavour - try honey, or salt and vinegar, or even wasabi! No need to pay the crazy prices for a healthy snack now! This also works with any type of bean, my current favourite is kidney - they taste like fries!
Like the Random Bars, this was a case of "OMG the fridge died and everything is thawed" turning into a delicious, moist quickbread, which turned into an impromptu donation to my hairstylist's place!
I made these chewy-crunchy "granola" bars when our fridge and freezer died and I had a LOT of stuff to use up in a hurry! They're packed with goodness, from whole grains to Omega rich flax and figs (that are a great source of calcium!).
Filled with all the foods of love, which also provide you with the vitamins and minerals to keep the romance going well into the night!
Without gluten, yeast, eggs, dairy, soy or corn, are good, "pockety" pitas even possible?? I've modified a recipe by Nicole at Gluten-Free on a Shoestring and these are fantastic!
Gluten free, vegan and definitely different muffins! These are filled with chewy bursts of wild rice and dried cranberries, and naturally sweetened with maple syrup and honey. Adapted from "A Taste of Minnesota Blueberry Wild Rice Muffins" on vegweb.
Healthy sweet and spicy "hummus" that tastes just like Grandma's peanut butter cookie dough!
This is almost - almost - my grandpa's famous garlicky hummus. I don't bother buying tahini since it just sits in the fridge after 1 use and goes bad, so I came up with using the ground sesame instead. I had a batch of mixed ground sesame and flax on hand, so thats what I used. This definitely tastes best when you've used home-cooked chickpeas!
Want to have the taste of New Orleans on your breakfast toast without the fuss and fat? Try this chunky, sweet and rum laced jam instead!
This is as close to the taste of the delicious soup I had at Montreal's now defunct "La Maison Hantée" dinner theatre. I went there for my 18th birthday and never forgot it!
When I was doing the baking for the Autism gala back in October, I also wanted to give something to the coordinator of the event who has asked me each year to donate! I adapted this apple and coconut cake from glutenfreegoddess.blogspot.com/2010/09/coc
onut-flour-apple-cake.html to use up the GFCF starches and flours I had and the outcome was decadent!
So named because they've got a handful of each addition, and they fit perfectly in your palm!
Inspired by a pantry full of bits and pieces of baking stuff and a helping hand from Twitter, these chewy, whole wheat cookies are home to rolled oats, graham cracker crumbs, chopped Mini Eggs and chocolate covered raisins.
Recipe adapted from the blog "Our Best Bites" who in turn modified it from America’s Dairy Farmers. These are soft, chewy and spicy bites, each one filled with the concentrated nuances of fresh apple cider and cultured butter. For the best flavour, I find either direct from the orchard or organic bottled cider best to use in this recipe.
Kale makes these a "monsterously" sneaky and decadent treat when you're baking for kids! Omegas from the greens, walnuts, spelt, chia and flax make these nutritional ogres too. Use dark chocolate chips for optimum nutrition. Adapted from http://kandktestkitchen.blogspot.com/2011/
White meat chicken makes the base for these delicious and unique burgers, riddled with fresh blueberries and served on soft rolls. For the "Berry-MORE" experience, use my "Cranberry - Sweet Potato Buns" to serve.
These savoury, soft rolls are perfect for turkey or chicken sandwiches , especially when lightly toasted.
This quickbread is all about the apple and grainy flavours - boiled cider is packed with rich, caramelized fruit notes and apple butter even more so! Adapted from Gourmet's October 1991 magazine.
Chicken, turkey, duck and the kick of Cajun spice fill this huge pot of goodness. Cornmeal (representing cornbread stuffing) and sweet potato (a la casserole) help thicken and all the veggies add flavour, colour and texture!
The flavours of my favourite shrimp jambalaya, but without the rice or okra common to the dish. I actually love this saucy mix on Israeli couscous or even pasta! If you can't find fish stock (I find cubes in Italian markets), use clam juice or vegetable broth. I use Creole Seasoning as my Creole seasoning.
Adapted from http://www.adventuresinshaw.com/2009/10/pu
mpkin-shortbread-cookies/ . This can be rolled into a log and partially frozen for slice-n-bake cookies (don’t do this if adding chocolate chips or dried fruit like I did though) or made into 1 ½ tbsp sized balls, flattened slightly and baked that way.
Adapted from Gourmet Gifts: 100 Delicious Recipes for Every Occasion to Make Yourself and Wrap with Style by Dinah Corley. These almonds have both a sweet and a hot side! If you like the sushi-bar condiments of pickled ginger and wasabi, you’ll gobble these up.
Adapted from Gourmet Gifts: 100 Delicious Recipes for Every Occasion to Make Yourself and Wrap with Style by Dinah Corley. These slightly sweet , spicy mixed nuts smell like Heaven while roasting and are perfect for gift giving or to put out as cocktail-party nibbles.
With melted and chopped chocolate (and a little kiss of cocoa!) in the batter, these rich, cakey-fudgey brownies are a hit with chocoholics everywhere. Adapted from Best Recipes Ever (cbc.ca/bestrecipes/2010/03/super-chocolat
Inspired by a menu item at Rigoletto Italian Bakery & Cafe, these sandwiches are piles of paper-thin marinated steak, Provolone, caramelized onions and wilted spinach all on a porous roll to sop up the juices.
This is always a hit when my mom makes it. It's definitely a special occasion dish thanks to the butter and cream (not to mention the expensive salmon) but if you're looking to impress this is the fish dish for you.
Adapted from Peter Reinhart. My sister loves buttermilk biscuits, and this method of letter-folding the dough (like in puff pastry) ensures perfectly flaky layers every time. It’s an extra step, but it is SO worth it!
Chocolate, orange and cranberries are a winning combination on any holiday plate, and these simple, no-yolk bars are a delicious way to have them all at once!
Normally I abstain from any sort of candy making, but these were so simple to do (and delicious to eat) I couldn't help it! Depending on the nut or seed butter you pick, the flavour can be whatever you please. Try roasted cashew butter for a real treat!
This Christmas cake (originally from Sienna) has a chewy, almost taffy-like texture which comed from melted chocolate, sugar, honey and (my secret ingredient) melted Tootsie Rolls. A hefty dose of cocoa powder, mincemeat, nuts and seeds gives this a flavour that's hard to resist!
One of my all-time favourite breakfast pastries, turned into a cookie! Somewhat bastardized from the LCBO magazine, using cream cheese in the dough (instead of in a frosting) and a tangy buttermilk drizzle for appearances.
Rich, crispy chocolate-mint wafers are robed in minty chocolate for this Girl Guides-like treat that's 100% GF and vegan!
Adapted with many thanks from Karina, author of Gluten-Free Goddess (http://glutenfreegoddess.blogspot.com/200
luten.html). Made for the Autism charity gala 2011, everything is orange in colour because many autistic children have aversions to multiple colours being presented at once on a plate (overstimulation)
All the comfort and joy of the traditional holiday snaps, but without corn, dairy, eggs, or gluten!
This year's "centrepiece" dish for our Italian Christmas Eve feast, this is based on my mom's memory of a 5-star meal she had when out in Moncton on business. It's so close you could swear it was catered!
Chunks of crystallized ginger, ground dried ginger and a knob of grated fresh ginger all packed into chewy, oat-flour based goodies!
If your idea of Christmas cake is something dark, tender, rich and sticky, this is for you! Less sugary and fatty than "normal" gingerbread, but just as indulgent.
Who doesn't love these rich, chocolate-hazelnut balls? Crunchy bits of hazelnut wafer and buttery ground nuts are bound with Nutella and wrapped around a whole hazelnut for a decadent gift you can make any day.
Adapted from "How Sweet it Is" http://www.howsweeteats.com/2010/10/12/red
All the goodies that go into my cookbook's Tag-A-Long Snack Mix, in cookie form! My mom loves these almost as much as the mix itself!
Adapted from Cooking Light, November 1996
Hearty enough to be different from their white flour, "intestine glue" counterparts but light enough to serve as the buns they are, these are packed with triticale flour and a 12-grain cereal mix and soak up sauce like a sponge!
Cashews, coconut oil and tofu form a rich and creamy mixture perfect for your next carrot cake. Makes enough to generously fill and frost a 3-layer cake or 24 cupcakes.
I found sunflower seed flour at my local health food store the other day and was dying for a chance to try it out! This whole wheat yeast bread has whole seeds as well for crunch and ground flaxseed for extra oomph!
Pass up the gooey, cheesy appetizers at the next holiday party – make these bites of creamy guacamole in crispy, flaky phyllo cups instead! You’ll get the same decadent experience but with healthy fats and lots of vitamins! Make these no more than an hour before serving them for the best appearance.
Slightly sweet and tangy cream cheese forms a tender base for these icebox cookies packed with three different hits of walnut: ground and diced forms in the batter itself and a maple-glazed walnut half as a quaint "hat". I added currants to half the batch, but they're just as delicious without. NI does not include currants.
This loaf is all kinds of delicious! Yogurt tenderizes, spelt flakes and flaxseed grab onto moisture, ground walnuts keep the crumb tender, dark brown sugar adds a touch of bittersweet flavour, and chunks of diced apple and walnuts add dimension. Did I mention it has NO ADDED FAT?
This relies on caramelized onions, orange juice, balsamic vinegar and a handful of dried cranberries for a flavour-packed natural sweetness that only requires a hint of raw sugar.
For Dare to Compare. This “classic” recipe for cranberry sauce has no flavour other than sugar and a touch of orange.
Makes about 1 cup. This is a rich, sweet and spicy tomato preserve laced with touches of ginger, cinnamon and lime. A pop of fresh pineapple sage (you can use mint or lemon balm too) lightens it up a bit, making it perfect for a cheese and cracker platter.
Roasting truly brings out the "golden" qualities of garlic, peppers, onions and tomatoes - and with flavours this rich anything else is overpowering! This makes lots, perfect for the winter.
Beer, cocoa, malted milk powder and barley flour all get to play in this intense, rich, 5-layer tower of decadence. The kicker? Caramelized beer and Godiva liqueur in the filling!
You can use any type of ground, lean meat, crumbled tofu or even lentils in this hearty, sliceable version of cabbage rolls. Cabbage leaves separate layers of the tomatoey meat and rice mixture and the whole thing is baked like lasagne!
Simple Fall flavour that you can use in anything calling for powdered or icing sugar. Try it in a batch of your favourite shortbreads!
Gooey, decadent, rich butter tarts are a Canadian national treasure. The pastry melts away to a sweet custard filling with a silken tofu base and bites of chewy raisins. Not health food, but food for the soul!
Tangy, a little sweet and a touch spicy, this chutney is a perfect way to use up the end of the season's green tomatoes. Dried fruit and cider vinegar add sweet and sour, while the onions and garlic team with hot peppers, cumin and mustard seed for a savoury note.
"Also the product of the untimely fridge/freezer death, this is a lightly zippy concoction of tomatoes, peppers, celery, carrots and garlic, with a splash of white wine, some of my garden herbs and a totally unique twist - cucumber!"
Yields 10 cups, 1/2 cup per serving
I made these after our fridge and freezer died and we had apple butter and egg whites that had thawed out overnight. Whole grains and apple butter add a hearty, moist feel, while butterscotch chips and a touch of flavoured cappuccino mix add a bit of decadence.
These gluten free, vegan cookies are VERY almondy, and delicious beyond belief! If you're a fan of good ol' PB&J these are for you, all grown up!
All the flavour of a traditional sausage, pepper and onion fry-up, but without the mess of greasy sausage!
My Colombian schoolmate made these sweet, caramelly plantains (or Plátanos Calados) and served them in arepas. Traditionally they're eaten with queso fresco as dessert.
This year's variety - based off of what we had in the house and pantry, coupled with the bounty of my backyard! It's a tangy, spicy (and - warning - boozy!) melange that will make Christmas tarts anywhere very happy. Makes 9 cups, 1/4-cup servings
Adapted from Cookin' Greens' "Best Ever Kale Plus Everything Muffins" - I nixed the topping in favour of adding tons more goodies, and tons of moisture from yogurt and fresh fruit!
A mix of ready-to-eat and unripe Concord grapes from our backyard vineyard make a perfectly set, tangy jam. It'll stain your fingers and your tongue a delicious grapey purple! When harvesting, make sure you get some of the green (unripe) grapes in your basket: they have more pectin which makes for a better set. Makes 6 250mL (1/2 pint) jars, 2-tbsp servings.
Almost everyone loves to find a good ol’ PB & J in their lunchbox. I take it to a sweeter, healthier level by adding one of my favourites – banana – and swapping almond butter for the peanut. A swirl of grape jam tops it all off!
Adapted from Grandma! Lard produces one of the most tender and flakiest crusts out there, but the key (thanks WCA) is to buy a good quality, not over-processed or hydrogenated brand (i.e. Tenderflake) to avoid any “off” aftertaste. Grandma swore by her pie crust for years until Crisco took over the supermarket (sad since lard is actually cheaper and healthier than butter, containing less saturated fat, more monounsaturated fat and has no additives or impurities, like non-organic butter has (i.e. colour, antibiotics and hormones in cow feed) – this is simply her formula updated for the 21st century.
Makes 2 9" single crusts (NI is per crust)
A deliciously gluten-free recipe reminiscent of Rice Krispie treats, but made with puffed millet and without marshmallows! The squares have a complex butter-caramel flavour and a crown of chocolate chips for good measure.
This is a gorgeous, "gourmet" style salad that makes a great first (or light main) course for dinner parties all year long - every season is represented in it's glory.
Adapted from Patricia Wells' recipe in "At Home in Provence", this egglass, mostly whole grain version gets a delicate texture and flavour from ground almonds and almond extract, the zest of a lemon and a bevy of fresh wine-making grapes (and their seeds). It is rich thanks to a blend of table cream, olive oil and melted butter, but not overly sweet - perfect with a glass of sherry after a meal.
Adapted from Sneaky Chef’s Brainy Brownies
This version of arrabbiata makes no secret of it's spice - with two habaneros, you're in for fire! The rest of the ingredients balance the heat perfectly though, and the mix is an enjoyable one on any type of food! Inspiration came right from our garden - the stepdad planted "Scotch Bonnet" peppers thinking they were another type of small sweet reds. Boy, was he wrong after his first pepper sandwich! If you really can't take the heat, add a splash of heavy cream to the mix at the end to temper it.
Adapted slightly from Hannah Kaminsky's book Vegan Desserts, my version is a bit on the "healthier" (not to mention weirder!) side of sweet. A mix of pureed grapes and KALE find a home in the batter, along with stevia and spelt flour. While Hannah's version uses almond extract and pine nuts, I had neither on hand so used slivered almonds instead. The result is a delicious, moist, fine-textured cake perfect for capping off an Italian feast.
This truly is an "all-day" meat sauce, but it's almost work-free! The long, slow cooking makes even the leanest, toughest meat meltingly tender. If you prep the ingredients the night before and refrigerate, all you have to do is pop it into the crockpot in the morning and off you go!
Delicious, rich, and slightly spicy, this only simmers for 45 minutes but tastes like it took all day!
Have a movie night or afternoon snack that’s as fast as store-bought bags – and whatever flavour you want goes!
Adapted from one of my favourite GF and mostly vegan bloggers Karina Allrich (http://glutenfreegoddess.blogspot.com/200
9/03/big-banana-muffins.html). These are huge, flavourful, moist, and perfectly textured - while being interesting enough that nobody would ever suspect eggs, dairy, corn, nuts or gluten were missing! Makes 6 jumbo muffins.
Get ready to SIZZLE! This time, this fresh salsa is packed with garden fresh tomatoes, hot and sweet peppers, green onion, and fresh herbs, then jazzed up with pineapple, white onion, garlic, lime zest and juice, cumin and sea salt! Simple, delicious and versatile! Makes 800mL / 3 1/3 cups (packed).
Gluten free, vegan, fragrant and flavourful, these whole grain lemon and herb cookies glitter and call out to be devoured!
If you're as big a fan of black tea with lemon as I am, you'll LOVE these! Lemon balm is infused with teabags into the milk, then the oatmeal batter is capped off with a whole lemon's zest and juice!
Fresh, sweet herbs and bright lemon create a harmonious honey-kissed batter studded with berries. It's a great tea-time snack or Sunday breakfast!
Adapted from http://www.chelsea.co.nz/baking-and-recipe
This is a 100% dough raised, dense and moist seeded rye bread reminiscent of the vacuum-packed blocks in delis. The difference with this one is that it's FRESH, it's SOFT, and you can make it all at home!
Crispy cornmeal and panko enrobe low-fat Mozzarella and bake to a delicious crust - the perfect movie-night snack!
A delicious, healthy and unique twist on traditional latkes. Baked, not fried!
These things are NOT your light-and-airy, super sweet, grocery store or bakery cookies. These are serious nutrition-packed delights that make a great breakfast on-the-go and will give you sustained energy while filling you up for hours!
This is the epitome of sushi roll bastardization - BROWN short grain rice, CANNED tuna, and rice CHIPS for crunch? It works - believe me!
An excellent, nutrient-packed whole food breakfast for those on the go, with tons of protein, fibre and antioxidants!
Vegan, whole grain, and deliciously moist pancakes are just as easy as a box mix and way healthier! Serves 4, 3 pancakes each
For the "Cooking on the Road" segment of the March Break camps the Boys and Girls Club I co-op at ran this week, I had the privilege of coming up with a recipe that would fit their theme of "Food Guide Eating", specifically increasing the fruits and veggies the kids ate in the lower-income area we were working in. These sweet, fluffy and substantial pancakes were a total hit - no doubt in part to the fact that they taste like warm carrot cake!
An easy way to make chunky, spiced crisp fries from scratch in the oven.
Ever thought eating a decadent, upscale meal at home was impossible because all the recipes make enough for 4 or 6? A couple tweaks and a package of delicious, dried morels later, this sumptuous bowl of vegan pasta (with an amazing new GF spaghetti!) can be yours!
Heavily adapted from The Joy of Rhubarb: The Versatile Summer Delight by Theresa Millang.The tangy, sweet flavours of rhubarb, pineapple, in season tomatoes and peppers play off the freshness of herbs and the zip of lime and chili peppers.
A veganized, lowered in sugar and added fat version of the “Fresh Apple Cake” from The Perfect Pantry (http://www.theperfectpantry.com/2009/11/t
able-salt-recipe-apple-cake.html). This is a tender, flavourful, super-moist snacking cake that you won’t miss the frosting on or feel like you’re eating a good-for-you high fibre treat!
The search for a decent, fold-able home made pizza crust for celiacs is over. This is delicious and flavourful with a wonderful herby aroma that calls out for any topping you desire!
Easy to keep on hand in the pantry for safe pancakes anytime! Makes just under 3 cups, or 10 servings.
This gluten free, vegan bread is adapted from a recipe made by The Blackbird Bakery in Austin, TX in the new book, “Blackbird Bakery Gluten Free”. While the list of ingredients is a long one, each part of the mixture is key to maintaining the texture and promoting the unapologetically gingery flavour of the cakey tea loaf.
I figured carrot cake's been done every which way, most often crowned with that glorious tangy cream cheese frosting. But what about turning it on it's head (literally) - a tangy cheesecake with a carrot juice glaze and sprinkle of raisins (or walnuts) and coconut?
Inspired by and veganized from http://smells-like-home.com/2011/07/ppq-bl
ueberry-buttermilk-upside-down-cake/, who in turn utilized a Bon Appetit recipe for blackberry upside down cake.
This was delightful as an addition to the graduation party at my college, spread on gluten free bread and used as a schmear for strawberries! Makes about 3/4 cup, 12 1-tbsp servings.
Bright and cheery, these colour-swirled cookies are always a hit with kids. You can thank my sister for their "other" name - I can't speak to *her* maturity level!
Adapted from a recipe by Patricia Green and Carolyn Hemming. No one will believe this rich, indulgent chocolate cake is either vegan or completely flourless - made with cooked quinoa and buckwheat, and not a drop of ground grain!
Gluten free, vegan, nut and soy free they are, but who am I fooling? They are brownies for Heaven’s sake!! If the coconut milk and vegetable oil don’t make your weight-loss angel’s hackles rise, the corn syrup, brown sugar and carob chips might!
I call my baking stress relief, really, since all work and no play makes Sarah break down and throw things. Instead, I break out a mixing bowl and throw yummy things into it (most of the time, if I aim!).
Last week I had some blackening bananas and a box of cereal that my stepbrother rejected in my corner – and a hair appointment on the weekend too! I packed this baby with everything under the sun (including crushed cookies and BEER!), and it was snatched up when it made it's timely appearance.
"Tastes and looks like the most expensive apricot jam" - from one of my grandmother's cookbooks, this preserve uses carrots, apples and rhubarb to mimic apricots. While I don't know if she ever made it, I can't wait to try with my carrots from the garden!
Spicy, bitter, sweet and tipsy all describe this decadent sauce. It's a great addition to a homemade spicy BBQ glaze, poured over ice cream or even used as a fondue dip (for cheese, fruit or pound cake!). Mulling spices traditionally include cinnamon, allspice, cloves, mace and cardamom - it is commonly available in the spice section of grocery stores.
Adapted from http://www.allergyfreecooking.net/gluten-f
ree-vegan-banana-bread/ to be a lower in sugar, soy free, nut free, rich in calcium and full of flavour teatime treat!
I was trying to use up a few slightly sad looking fruits in the fridge before our weekly shopping run, and knew that I also hadn’t made any goodies for my classmates lately, so I scouted around my baking cupboard for what else I could use. That turned into a bit of a pantry “dump” for me – long overdue – and yielded more appley stuff than I ever realized I owned! I also peeked into my freezer, and would up elbow-deep in icy things looking for the part-can of coconut cream I froze after making my dad’s curry. Soon I had the makings of a real gem: a no-fat-added, wheat- and nut-free, vegan sweet treat that I regretted not making more of – it disappeared so quickly that I had a few students hounding me the rest of the day!
I’ve always had a soft spot for cornbread and cornmeal muffins because of the texture and slight sweetness they had, so of course I just had to do it! The original recipe is from Karina’s Gluten Free Goddess blog, and is awinner!
Makes 18 standard or 36 mini muffins.
Total cost for recipe: $2.10
Cost per standard muffin: $0.12
Modified from Vegan Cookies Invade Your Cookie Jar, these are a great "kid snack" with a grown up twist.
You don't get better than this intensely caffeinated bar cake studded with Coffee Crisp bar chunks and chocolate covered espresso beans!
All the goodness of Fall is packed into this baked dessert, which is perfect for using up stale bread (the staler the better!). Cranberries, apples and walnuts add texture and a rich sweetness to the spiced custard with a hint of ground flaxseed. You can make this (without baking) the night before and keep it in the fridge, covered, for the next day’s baking.
In all honesty, it would be a killer use for grilled steak, mixed into burgers, stirred into veggies and rice or smeared onto BBQ’d jumbo prawns (mmm, shrimp on the barbie!). The sweet and sour slaw was a refreshing, crunchy and cooling accompaniment, balancing out the entire meal.
I grew up on this eggy, tender yet crispy breakfast treat, lashed with maple syrup and served alongside crispy bacon. I’m craving it again just thinking about it! I came across an interesting icebox cookie formula on Baker’s Royale, and once I saw it I knew I had to make it!
With only ½ lb of ground beef, this sumptuous and spicy curry feeds a crowd easily with tons of veggies, rice and a secret protein addition – TVP! A lacing of coconut milk buffers the spice as well, while the sweetness from the peas and caramelized onion add a delicious balance.
While it might not be July yet, you can enjoy a summery “Christmastime” with all the yummy treats the cold, dark months also bring. Call it “extending the harvest”, call it crazy, or just call it what it is – plain good food.
Sweet, salty, sour and spicy - it's all here in this decadent, lean fish dish.
Healthy, sweet, dark and sticky, these are delicious warm or cold and freeze very well for later snacking!
These are a PMS'ing woman's best friend! 5 hits of chocolate fill these giant, gooey-rich treats - melted into the batter, in the soy milk, the cocoa and of course two kinds of chips! Who needs the bakery when you can do this yourself?
Makes 6 jumbo or 12 regular muffins
Crunchy, sweet and nutty, these gluten free protein snacks are a good pick me up after a workout or whenever you need to take the edge off your hunger. The mixture of seeds keeps things interesting, and they store really well too - great for school or hiking!
The combination of the yellow cornmeal, cornflour and sweetcorn kernels with both dried and frozen blueberries resulted in rather green-tinged muffins... an unexpected but perfect addition to any breakfast or snack time!
These loaves not only used some of the apple butter and worse-for-wear apples, but I was able to fortify them with protein rich soy milk powder and tofu too. They turned out decadently dense, with just that “hint” of something special from the mesquite flour. Since they freeze well too, they kept the office noshers sated for a few weeks (though each loaf disappeared in a few hours!).
My latest batch of muffins for the masses at school - these were packed with apple butter, fresh apples, dried apricots and candied ginger!
A moist, fruit and honey cake gets an interesting tang from rye flour and a crunch from toasted soybeans. Made with chocolate soy milk for an interesting touch of richness and a dash of orange extract for a boost of flavour, it's a half-wholesome treat to enjoy whenever you please!
Made in response to some blackening bananas in the fruit bowl (with Summer coming there's no room for flies!), while keeping in mind that my stepdad only likes "normal" banana bread. Little does he know!
Here’s an awesome calcium-rich recipe packed with fruit to try out at home! It’s vegan and gluten free, and really kid friendly (especially if you add a little maple syrup!)
Adapted from http://www.kingarthurflour.com/recipes/cra
nberry-carrot-cake-recipe to make it eggless (vegan without the cinnamon chips), cut the fat and pack a whole whack of flavours into an everyday carrot cake. It's a great way to use up leftover homemade sauce, and is so moist it doesn't need frosting... but you'll add it anyway!
These – ooooh these – well, let me just say they’re probably my favourite current child. And if you are a Nutella-ish fanatic of any kind (or love the thought of rich nuts and dark chocolate in a passionate embrace), these are for you – GF or not!
Rich with browned butter, butterscotch extract, butterscotch chips and Demerara sugar, you'd never guess these cookies made with ground pecans and flax were also gluten free and eggless!
Thanks to the freezer, this cake can give you a taste of Summer anytime!
Gluten-free, nut-free, *and* 100% vegan? Are you kidding? No joke: these really are the perfect cookies for ANY chocoholic!
For all the Nutella lovers out there - this is basically the solid version of the decadent spread! The mixture of it with three types of chocolate, sweetened condensed milk and chopped hazelnuts is made even better by swirling in Frangelico!
This coffeecake is full of good stuff - pumpkin, fat free Greek yogurt, oats, almonds and cranberries - but all you'll care about is it's incredibly moist texture and killer taste!
I find this easiest to make in a 9" cake pan, but a deep dish pie plate works just as well to hold the spinachy, cheesy egg custard! Phyllo and pine nuts add a nice light touch which is a welcome change from traditional pie-crust quiches. Like most, this one freezes well too.
Tons of banana in this quickbread, along with flaxseed, no oil and calcium rich yogurt mean that you can keep your tummy and your tastebuds satisfied every morning! With a little bit of sweet toffee and butterscotch flavouring too, you'll never go back to the coffee shop!
My latest "throw it all in" banana bread with a row of sliced nanners and sprinkled with raw sugar. It smelled awesome!
Wheat (but NOT gluten), nut and refined sugar free, these vegan chocolate cupcakes are given a delicious dose of cherry juice and a touch of balsamic vinegar for an added boost. Pureed black cherries help lower the fat content and add to the flavour too! A not too sweet cocoa frosting caps them off, and their tiny size keeps the guilt low too! A bonus is that all the cupcake prep can be done in a food processor
A delicious way to add tofu and brown rice to your meal plan while still enjoying your cheese fix!
A fine crumb and tender texture like a cupcake, but not too sweet. The slightly bitter caramelized sugar in the dulce de leche and the salty peanut butter help temper what could be an overwhelming combination, and it needs no additional sugar or oil to be "just right"!
I love to use the leftover mushrooms and tomatoes in a side salad to go with this - it's a simple, fast fix to make when you're craving a thin-crust pizza but you're cooking for one. I don't use cheese due to allergy (and I don't think this needs it honestly!), but you can of course feel free.
The tastiest, least preservative-filled vegan pizza topping flavoured like meat I've ever had - homemade OR bought! This is fairly spicy, so modify the pepper flakes to taste
I'd been obsessed with creating a version of Tim Hortons' "Chocolate Caramel" muffin since I first saw their ad. I don't eat there these days, and in all honesty these treats I adapted from Carnation's UK site are packed with dulce de leche, so aren't exactly "health food", but I can at least pronounce everything in them and have the satisfaction of having succeeded!
Kids home from school and hungry? Give them an easy to eat sweet treat that’s full of fruit, fibre and protein to keep them on track ‘till dinner. Bananas, cereal, maple syrup and sunflower seed butter fill these bites – wholesome enough for a breakfast on-the-go on a busy morning! *For gluten-free, use quinoa flakes or certified GF oats for the rolled oats and Kamut flakes OR 2 cups puffed millet in the balls, ½ cup toasted sesame seeds and 1 cup cream of rice cereal to coat
A heady dose of spice teams up with mesquite flour and cocoa to make a delicious loaf cake with a couple secrets - a touch of chevre and a ton of crushed tomatoes! You'd never know they're what makes this cake so good and moist.
Vegan, VERY low fat, whole grain, but it doesn't taste healthy!! This loaf is incredibly moist, full of fruity flavour and has little pops of sweet and spicy ginger just for kicks. This concoction also makes great jumbo muffins (bake at 350F for 25 minutes). Note: THIS DOES CONTAIN GLUTEN, JUST NOT WHEAT.
Whipped these up for my mom today based on what was lying around the pantry and fridge - she's off on a business trip soon and I wanted to give her something high fibre and protein with minimal fat and a touch of sweetness to keep her going. Buttermilk, whole grains, tons of fruit, flax and whey powder fit the bill nicely - definitely a meal in a bar! Heavily adulterated from Jim Dodge's "Breakfast Bar" recipe found in "The Best of FOOD" by Marion Kane.
I think the title says it all! This was what my mom and I came up with for this year's birthday bash... it's vanilla to the max, but the cake itself is not super sweet - we left that for the decadent filling, frosting and ganache!
Rich bittersweet chocolate and creamy almond butter mellows the peppery heat in these deceptively luxurious cookies. They’re small, but rich – you won’t need to overindulge!
12 grain, soy and whole wheat flour along with psyllium, flax and pumpkin seeds make for a delicious, hearty, healthy sourdough boule with a rather unique addition - mashed Jerusalem artichokes (aka sunchokes)! The bread gets dark and crusty from being baked in a cast iron pot and stays moist and tender inside. Makes a very large boule.
Adapted from http://www.canadianfamily.ca/articles/reci
My version of the coffee shop's famous Fall / Winter offering - jumbo, spicy pumpkin muffins (with a secret, very Starbucks, ingredient) stuffed with cubes of cream cheese and crowned with pumpkin seeds. The hardest part will be waiting for them to cool!
Prune puree? Chickpea flour? Fear not - you'll never guess they're in there with the melted peanut butter cups, bittersweet chocolate and cream cheese! You can even frost them for a bake sale cupcake tray!
Slightly adapted from Jenny of Picky Palate's Double Chocolate Covered Pretzel Peanut Butter Cookies, I didn't have chocolate covered pretzels but I compensated by adding some decadent semisweet chips instead. The salty, crunchy snap of the pretzels and the bitterness from the cocoa powder perfectly balance the white chocolate pieces too.
For a little textural dimension in the filling to pair up with the new chilli, cinnamon and cocoa blend I made up, I tossed walnuts and crunchy honey-sweetened granola with the spice. Heavily adapted from the "Cinnamon Swirl Bread" on the blog What Megan's Making.
You know that a bowl of warm, creamy tomato soup is always made better when paired with a gooey grilled cheese sandwich, so why not take the combo to the next step with a tomato soup and egg soaked grilled cheese? These sandwiches have all the goodness of hot French toast and stringy melted cheese, with the undeniable tomatoey taste you love.
Who says ginger cookies are only for Christmas? These chewy, slightly sweet and super-rich cookies are packed with gingery goodness - from dried, fresh and candied forms! For a little pizazz, butterscotch chips pepper the dough too! Adapted from "Recipes for Young and Old" by St. Peter's Catholic Women's League in Port Hood, N.S.
Packed with flavour, this Cajun-style one-pot meal is made without an oily roux, being thickened instead with okra, brown rice and red lentils! The "medium" shrimp called for is commonly sold frozen as "31-35" count and is an economical protein addition to the mixture.
Without the mayonnaise and heavy cream traditionally found in the indulgent "white" dressings, this tangy garlic and herb-filled mixture is still equally indulgent!
This simple-to-make quick bread is not overly sweet or oily, but there is a natural "oomph" to it that keeps you coming back for more!
You know you should be eating more legumes, but the chances of getting a kid to tuck into a bowl of beans are generally slim to none! But try getting anyone – especially a child – to resist a cookie!
These are an easy, gluten-free way to make your own saltine crackers that's cheaper than buying the brand-name kind. Add any toppings you wish!
When she was diagnosed with celiac disease and allergies to corn and dairy, Tia thought she'd lost out on ever having her favourite Kit Kat bars again. Well I was happy to prove her wrong! This recipe makes 3 KIG SIZE "Kit Kat" style bars (easily 3 servings per bar!) and is quite a long process to make, but it's worth every second once you taste them!
The wonderful woman who gave me this recipe, and the rest of the Italian family, loved these when I brought them to her son’s hockey game. The slightly uneven texture is sandy without being dry or grainy thanks to the ground almonds, and the hint of lemon brightens them up and adds a little flair.
Sweet, decadent and full of aphrodisiac properties, these are a great Valentine's breakfast for you and your beloved!
I had buttermilk to use up, and a recipe to try out! I liked the looks of the recipe I used as a base: http://ecoki.com/vegan-glazed-lemon-butter
milk-bundt/ but wanted to turn it from a Bundt into loaves, and I added a ribbon of poppyseeds for beauty! I definitely bumped up the lemon, using zest, juice and extract!
Whether you're vegan, vegetarian or just want a low-calorie "meaty" dish to have with dinner, these roasted eggplant cutlets fit the bill. Sliced into long slabs and marinated in an Asian-style mixture before being baked in the oven, they're a delicious addition to routine.
Lobster-laced homemade pasta gets wrapped up in a chunky seafood marinara sauce before being finished with fresh herbs. Whatever you do, don't mask the delicate flavour of the seafood with cheese - if you *need* a topping, a sprinkling of breadcrumbs will suffice. If you are extremely adverse to cooking your own lobsters, most fish counters will cook your purchase for you. Just make sure the lobsters are, in fact, alive before you hand them over (some lesser places will cook already dead stock to make a sale).
For the Chinese New Year, a common practice is to clean out all the "old" aspects of your life to welcome in all the new good luck for the coming year. This cake made use of pretty much everything that was in my baking cupboard as I cleaned it out - three kinds of nuts, three types of dried fruit and even a handful of pureed berries I found in the fridge. It's dense, moist and luxurious, and you'd never guess it only has 1/4 cup of oil!
Like carrot cake in bread form: yeasted dough holds roasted, pureed carrots, pineapple, coconut and a touch of allspice, just because! How could you NOT want a slice of this, toasted for breakfast?
Using 100% bran cereal, whole wheat flour and a shot of both soy and gluten flours for protein, these are filling, wholesome and delicious noodles perfect with tomato sauce or in a bowl of veggie soup.
These are a great, protein- packed, low fat lunch for Indian and Middle Eastern food lovers everywhere. Phyllo dough keeps them flaky and crisp without the deep-fat bath in the fryer! Freeze what you donâ€™t need immediately before you bake them off, allow to thaw before you bake them out of the freezer
This mix lasts forever, and is awesome for coating eggplant, veggie burgers, tofu or tempeh slices before baking or pan-frying them! If you don't like it spicy, use the milkder yellow curry powder instead of the cayenne pepper. Serving size = 1 tbsp.
No custard base or extreme sugar shock with these beauties. Sweet with fruit and airy with whipped egg whites, this is an elegant dessert for two (or just you!).
When your garden is giving you all it can in the late throes of Summer, this hearty mustard and tomato sauce (with a good glug of red wine!) is a delicious foil for them. Twisty or lined pasta actually finishes cooking in the sauce and clings to it best, though if you like the recipe is just as good on rice!
A very low-fat, high fibre breakfast on the go with the benefit of a ton of antioxidants (including some Omegas!) for good measure. Add a quarter-cup of walnuts for good fats and protein if you like them (and your diet allows).
Adapted from an Elizabeth Baird recipe to get rid of the eggs and bump up the flavour! If you use a presweetened, canned apple butter (check the label - I made my own), taste it first for its sweetness and spice level before adding more sugar, cinnamon and allspice.
Fat-free phyllo dough layers encompass deliciously yielding, gently spiced apple chunks for a guilt free indulgence that looks spectacular! Very light on the fat and calories, using only a light spritz of canola oil between the dough sheets instead of the butter.
The rich, sweet flavour canned tomatoes enhance the taste of the vegetables and lots of garlic in this warming dish! An added nutrient boost from nutty wild rice and some zip from curry powder will have your tastebuds singing praises!
A crisp, lemon-pepper fish with a golden crust, made tender with buttermilk and spiced with pepper and basil. An egg white holds it all together!
I don't know of a single person who is pickier than my younger sister - not only does she have very specific tastes, she has an incredibly sensitive palate that can detect the slightest change of ingredients! Luckily I've been able to find one way of sneaking a bit of nutrition into her sweet-toothed diet - using a "white whole wheat" (or NutriBlend) flour in place of standard all-purpose, and skim milk instead of the standard whole. Frost with your favourite recipe!
There's no shortage of flavour in these babies! They're also perfect year-round, since you can broil them if your grill is under a heap of snow like ours!
Something indulgent for even the most health-obsessed of us!
Try something a little different for your next dinner party!
Almonds and bananas are both very high in B vitamins, magnesium and potassium, all which relax the body and promote a good night's sleep. This is also a good "protein-carb" bedtime snack for diabetics or dieters to prevent the blood sugar crash in the morning.
A colourful, tangy and sweet appetizer hailing from Mediterranean waters! Roasted bell peppers are lined with basil and spread with a goat cheese, yogurt and herb filling for a lighter party tray offering. These can be made a few days ahead - but if possible keep from slicing them until the last possible moment so they don't fall apart as easily.
The turmeric in this vegan scramble is a delicious source of both colour and antioxidants, while the plethora of veggies, salsa and spices add their own special touches!
No hold barred lemon flavour in these babies! Packed with creamy lemon curd, lemon juice, lemon zest AND lemon extract, they're moist, rich and just textured slightly from cornmeal and poppyseeds.
Cool, crisp and deliciously tangy, this julienned salad of carrot, parsnip and cucumber is quick-soaked in a rice vinegar brine for an unusual BBQ side or accompaniment to a rice bowl (leftover brine is amazing over cold rice too!). Serve with chopsticks for a fun Asian night. Makes 3/4 cup servings, NI reflects the entire brine mixture being consumed.
The "kid friendly" version of my Somewhat Sophisticated Chocolate Chews. Same basic ideas, just a few tweaks. If peanut allergies are a problem, substitute cashews or hazelnuts.
Very nutty, very rich, but still fairly nutritious! These are a chocolate treat that's a good source of fibre, calcium and Omega fats - see, chocolate IS good for you!
What a great activity to get the kids in the kitchen! From spreading sauce to "cheesing" to picking extra toppings, pizzas are a great step up to cooking. Makes 4 individual pizzas.
Flax, oats and whole wheat combine to make this chewy, decadent pizza base. I like making them as individual crusts, but you can make one pizza from the dough too! This is great to get the kids in the kitchen to knead the dough and press out their own crusts.
Don't save these vegan, unique patties for the holidays - they're delicious on a crusty roll (with cranberry sauce!) or alongside a side of brown rice and veggies. If you're not familiar with nutritional yeast, it's a nutty (some would say even "cheesy"), concentrated B12 source that you can find it in most bulk stores and in almost every health food shop.
Raisins and dried cranberries, guava jam and a hefty dose of toasted sunflower seeds fill these chewy, half whole wheat bar cookies, making them a luxurious but fairly healthy treat!
Adapted from Hannah @bittersweet (http://bittersweetblog.wordpress.com/2009
/09/05/lend-me-your-ears/), I made this back in my co-op days for the kids at the Boys and Girls Club. Though a lot of them had had a West Indian style of cornbread (savoury and often filled with peppers), not many of them had tried pound cake, and none of them had tasted anything like this!
Chicken, rice and a plethora of purple vegetables fill this otherwise traditional soup! My choice of home-grown purple carrots, organic red onion, bio-farmed purple potatoes and whole-grain, purpley-black "forbidden" Thai rice dyed the whole pot an indigo hue, including all the "paler" veggies and the shredded chicken!
Forbidden (or purple) rice, coconut milk, ginger and lime run through these muffins, made moist with tahini and bursting with bites of mango!
Inspired by Pioneer Woman's recipe for "Good Morning Muffins".
I was inspired by something I saw on a dessert menu on Bashan's website that listed a "peanut butter banana sticky toffee cake" http://www.bashanrestaurant.com/desserts.p
hp and after poking around on the Net for a couple basic recipes I made up my own! To get the "toffee" element without making a sauce (I made muffins to take to my dad - this flavour combo's his favourite!) I tossed in Skor toffee bits, which melted into hidden pools of golden yumminess.
Modified from Philadelphia: http://www.cookingwithphilly.ca/philadelph
There are a lot of "bits" in this mixture, but it's worth it - you wind up with a flour that not only has great flavour and texture, but is neutral enough in weight to serve as an "all purpose" flour. Makes 9 cups.
This recipe came out of an impulse buy of mine (surprise surprise) that turned into a bit of an "oops"! I purchased a big bag of what appeared to be quickly blackening bananas for 75 cents at the local Asian grocery and in fact got well into the recipe before realizing that those bananas didn't smell like bananas! I had bought a mix of plantains and bananas, but I threw caution to the wind and whipped up these winners anyway!
Chopped dark chocolate and toasted hazelnuts made their way into the loaves of double-chocolate hazelnut plantain/banana bread I put together. I didn't realize that the bag of black, banana-looking (and unlabelled) fruit was actually the starchy plantains and bananas, but it worked out well in this application anyway! Being so ripe they lent almost a pumpkiny note to the sweet cakes.
Adapted from Nutritious Foodie (http://www.nutritiousfoodie.com/2010/02/g
An old WW recipe of mine, updated for my family's tastes and health needs. Splenda can be subbed for 1/2 the sugar, and sometimes I like using maple sugar too!
Adapted from Fresh's version of the healthy, nutritious rice bowl concept, this recipe takes yummy bok choy, herbs, chia seeds and fragrant basmati and mixes it with delicious, nutty and healthy hummus for a whole meal in one, perfect hot or room temperature.
Grilled veggies and marinated tofu paired up with fragrant, healthy brown rice makes this a bowl perfect for anybody's beachy ambitions... any time of year! Perfect hot from the grill or room temperature.
My dad loves his mincemeat tarts - and now that I make my own mincemeat every year he gets something new and unique every Christmas!
Slightly adapted from http://kitchen-confidante.com/leftover, these are a hit with my Italian family this Holiday season!
Lots of stuff going on in these fruity, vegan gems: granola, flax, oats and Kamut flakes add body and nutrition to the nines, while dried cranberries and chocolate chips lace their way through the dough for pockets of interest in every bite. Chilling the dough overnight here is key – I’ve found that with grain-packed cookie batters like in oatmeal cookies it takes a good while for all the liquids to fully hydrate the rest of the dry mix and make for a great texture.
If coffee and chocolate just aren't your thing (wait... who is that?), or your guests are sick of the stuff after months of truffles and mid-shopping espressos, why not bust out the green? Sure, green tea has caffeine, and these are sugar cookies, but these are laced with coconut too, and aren't anything like what you'd pick up at the grocery!
Two hits of coffee, a shot of Kahlua, chocolate sprinkles and super-sweet toffee bits? Keep these for mum and dad and let Santa fend for himself!
This is a nice shift from the traditional sweet berries and sugar concoctions you usually have on the holiday table. If you’re using frozen cranberries, don’t thaw them out first.
Make a batch of this, separate it into individual portions and keep it in the fridge for those mornings when you're short on time! All it takes is a quick zap for a hot breakfast at home or work. Buckwheat is gluten free and a source of all the essential amino acids, great for vegan protein needs!
A touch of Kamut flour, molasses, and three hits of ginger (including one in the icing!) are just a few of the goodies lacing these not-too-sweet, chewy goodies.
How can you say no to a minty, triple-chocolate chunk of a cookie like this? Ground almonds and Rice Krispie crumbs add some extra texture and a nice richness to the vegan dough itself.
Rich and just sweet enough to warrant being called a "cookie", these vegan crunchers have brilliant bites of cherries and white chocolate and are great dipped in hot cocoa.
Add a touch of tropical flair to your morning brew - if you add some coconut milk to your coffee it makes the perfect dunk!
A GF, vegan, sugar-free cookie - sweetened with stevia and the natural yumminess of cherries, candied pineapple, cherry juice and syrup and rich coconut and pecans! It's a winner for sure.
These are super-crunchy right out of the oven, but if you store them in a plastic container or bag they go soft very quickly! To keep them longer than a day or so, I like putting them in a tall drinking glass where the air can circulate. Of course, you can always re-crisp them in the oven at 350F for about 6-8 minutes.
You'll get a nice sense of warmth from the flavours in this loaf - nutty wheat germ, rich, thick vanilla soy milk, instant coffee, cocoa powder and almond butter are all part and parcel here. I know the icing sugar seems odd here, but the cornstarch in the mixture helps alleviate some of the "heaviness" of the loaf and takes the bitter edge off of the instant coffee.
If you love almonds, these are definitely for you! They're so easy to make and addictive to eat.
A delicious blend of vegetables folded into steamed rice fill a whole side of salmon. Bathed in Dijon and roasted to perfection, this is an impressive meal, and the leftovers are perfect hot or cold!
The combination of salt and sticky sweet caramel, though not a new fad, is just as delicious as it always was! Wholesome oats and whole wheat flour bump up the contrast and make cookies perfect for any holiday platter.
An adaptation of a recipe in Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich, these are super-chewy, dense bars packed with fruit, nuts, seeds and chocolate! A major bonus is they're gluten free, low-glycemic, and the fibre and healthy fats will keep you going without crashing.
Sticky, just sweet enough and full of goodness from the nuts and fruit, this is gluten free and easily adaptable to be vegan (just use agave instead of the honey, or leave it out completely). They're like the richest, fudgiest brownies ever! Adapted from http://www.greenkitchenstories.com/vegan-c
This is a delicious, moist sweet pumpkin-based cornbread - good to serve with a spicy chili or bean dish or have for breakfast with a dab of jam. Adapted from NourishingMeals.com
Whole grain, vegan and full of protein from a nutty trail mix - but without any added fat! Roasted bananas really boost the caramel tones in the loaf and reduce the need for a boatload of sugar.
This is a hearty bowl of food - tons of shrimp and tender kale tossed in a tangy-sweet dressing and toothsome brown rice, topped off with a handful of shredded nori for good measure!
A tasty vegan "warm salad" for a night when you're cooking for one! Adapted from http://fortunavirilis.blogspot.com/2009/08
These use any kind of tomato you happen to have - not just the green ones! Do try to get at least some of the unripe fruit in though, so you don't taste a whole lot of tomato flavour.
Vegan Parmesan in naturally buttery cornmeal really boosts the richness and comfort factor of this dish, and when crowned with caramelized, sweet-sour-spicy Brussels sprouts it's a holiday-type meal you can have any time of year! Adapted from p. 161 of The Vegan Girl's Guide to Life my Melisser Elliot. Serves 1.
I love shrimp lo mein, and adore hoisin sauce almost as much! This fairly basic formula uses fibre-rich shirataki noodles, vegetable broth, mushrooms and broccoli and tops it all off with a generous handful of shredded nori seaweed.
The vibrant colours of the Italian flag - red pepper and tomato, green rapini and the pale cheeses and egg whites - make for a stunning visual meal that is only surpassed by it's incredible flavour. This is equally good fresh out of the oven and piping hot or cold the next morning for breakfast. When choosing a bread loaf for this recipe, ensure that it is a hearty, crusty whole-grain type - not a sandwich bread or flimsy refined-flour concoction.
Think of Twix bars, but with an even more decadent sweet and salty twist! Gluten-free, salty pretzels help form the biscuit, topped with creamy, sticky-sweet caramels and bittersweet chocolate. If you're looking for a good GF brand of chocolate, Baker's is actually GF anyway!
There's no getting around it - these bites are unlike anything you have *ever* tried. For one thing, they are gluten free, nut free and completely vegan. But secondly, these carob-battered cookies are sugarless too: the dates and stevia serve an ample job of sweetening! Keep in mind the flavour won't be like your standard chocolate cookie base, though: these are definitely bittersweet, and the stevia has a licoricey undertone that's not necessarily unpleasant.
Inspired by the Flying Apron's cookbook for GF, vegan delicacies! I like serving hearty portions over soft polenta or brown rice.
Cherry cheesecake and chocolate are two of my most favourite things in the world - what better then to combine them into an egg-free, super rich delight?
This week's "mommy bread" - I made this sucker with fresh, local apple cider, a hand-picked Northern Spy apple, home made applesauce and both ground and whole flaxseed. Because apple-cinnamon Cheerios are my all-time favourite cereal (and something I was craving this week) I tossed in a dose of plain Cheerios for that whole "apple jack" feel.
These are delicious, crispy rice paper wraps filled with a lightly spiced shrimp, tofu, rice and cauliflower filling. Gluten free and oh-so-healthy, double up on the servings for a main or freeze the leftovers! Serve these with a sweet and sour or plum sauce.
This is one of those recipes that's perfect for Fall - when the tomatoes are dying off and the apples and pears are just coming into perfection. Decorated jars of the filling make gorgeous Christmas gifts too - that is, if you don't use it yourself! Makes 6 cups (3 pints), NI is per cup
When you use a rich, roasted vegetable stock or mushroom stock (I like my home made one - it's as dark and flavourful as beef), the flavour of the onion, leek and garlic melt into a luxurious bowl of warmth that you'll never miss the meat in. Here's my veggie stock recipe: http://yummysmells.blogspot.com/2010/08/st
My mom loves stuffing as much as I abhor it - which is to say, a LOT - so it's no surprise that this loaf (heavily adapted from KAF) is a big hit with her! I made it with raisins, like her Thanksgiving recipe, and used fresh thyme from my garden, too!
Stuffed with slivered almonds, poppyseeds and cranberries, laced with almond extract and made tender with natural almond butter, it was a huge hit at the office. They couldn't believe I only brought in one!
I love soups like cioppino or Manhattan chowder, but recipes always make a ton of food and it's only me! This is the perfect size for two hearty bowls, which is good because it's really only good reheated once.
My grandma heavily adapted this cake from "The Best of the Best and More". This Canadian (I believe) recipe is one of those kistchy, "I-can't-believe-it-tastes-good" church supper desserts. Make sure you let the soaker glaze do it's job and have the pan sit at least 2 hours before cutting into it.
Natural, unsweetened peanut butter is full of healthy fats anyway - but blending it into a delicious, smooth and sweet mixture with raw agave, banana and (shh!) tofu makes it even better! NI is for a 2 tbsp serving.
These delicious, gluten free and vegan muffins are laced with a spoonful of pumpkin pie spice and given a delicious, moist flavour from acorn squash, sweet potatoes and apples. If you have a leftover, baked acorn squash half in your fridge, go on and use it!
I was inspired to make these after one of the practicioners in my holistic nutrition college brought in coconut and flaxseed balls made with maple syrup. Well, I know that dates are a fantastic base for anything rich and sweet anyway, and who DOESN'T like chocolate truffles? The sesame oil and seed coating add a little bit of interest and "lighten up" the rich flavour of the dates and cocoa.
This is my mom's version of Julia Child's roasted cauliflower with mornay sauce, which is a major hit at our holiday dinners not only because it tastes great, but because it can be prepared way ahead of time and popped into the oven 30 minutes before dinner! Serves 10 veggie lovers!
This is a delicious Autumn morning treat when toasted and drizzled with maple syrup. The apple butter keeps things nice and moist while the nuts and raisins add dimension and of course, flavour!
A delectable combination - I took my standard, egg-free recipe for pumpkin cheesecake (which uses silken tofu as a binder) and swapped in some of my decadent homemade apple butter for the pumpkin!
Adapted heavily from vegweb: "This is a great alternative to classic baked ziti. Lots less fat, and just as satisfying! Serve with a big salad and crusty vegan bread."
I got the original recipe for these kasha-stuffed cabbage rolls layered in between ribbons of sauerkraut from one of my old church cookbooks. All I did was nix the ground pork and swap in TVP, veggie broth and liquid smoke or a hearty vegan dinner delight.
Makes 6 servings, 4 rolls each
I've become somewhat infamous for these cookies by now - I wish I could take the credit for the original recipe (from AllRecipes), but with my modifications I can lay claim to these!
What's on your dessert table over the Fall holidays? Apple pie? Pumpkin? Pecan? How about all of the above - a dense and creamy filling (with only 1 egg!) in a pecan and spelt-laced crust.
A gluten-free, flourless nut cake with the irresistable flavours of maple syrup and brown sugar. If you find the cake drying out in the fridge, brush a thin coat of syrup overtop and allow it to soak in.
Rich and hearty, full of flavour and yet missing the sticky, cloying nature of most baked pasta dishes, this high-fibre rotini and veggie casserole gets just enough (vegan) cheese to add a touch of richness and is filled with the healthy, lean protein of low-fat tofu. Mushrooms, eggplant, spinach and just a hint of lemon zest round out the full flavour profile, and little bursts of tomato add complexity.
It's hard to argue with the nutritional profile of pumpkin. Low in calories, very high in vitamins and out of this world in taste, it pairs up beaautifully with an enriched 12-grain bagel dough filled with flaxseed, hemp and dates. Makes eight bagels, about 5.7 oz (raw) each.
Nutrient and fibre-dense Kamut® flakes and flour, with a whack of spices, flaxseed and pumpkin stuff these chewy, moist cookies. Dates and maple syrup add layers of sweet flavour for a delicious after school snack all through the Fall! Adapted from a recipe on PPK by Isa Chandra Moskowitz.
Made from Cream of Wheat and cucumber (yes, cucumber!), these unusual cupcakes are packed with lemon, coconut, nuts and dates for good measure! Adapted from Awake at the Whisk: http://awakeatthewhisk.blogspot.com/2008/0
These can be called one of two things: a dense, moist cake or a cakey brownie. Either way, they are delicious, with a nice crunch from crushed up granola bars - and you don't ever have to mention the squash!
This is a great, nutritious, low-allergen "first food" for babies when they're starting solids - as they grow up you can ease up on the texture a bit if you want it a little less smooth. Makes 5 3.75 fl oz servings
How can you go wrong with too much cinnamon? I found (for the first time!) cinnamon baking chips at my local bulk store and couldn't wait to try them out... and this 12-grain bread made rich and sweet with coconut milk was the perfect carrier for a double-cinnamon swirl.
Gluten free? Vegan? Always on the go and never sit down for breakfast? Or just looking for a health-nut feeling sweet mid afternoon? Well, whatever draws you to these thick, chunky, crammed-full of flavour cookies, you'll be sure to always keep them around! In fact, the only thing these cookies DON'T have in them (besides gluten, wheat, dairy, corn and eggs) is chocolate... but I'm not telling you what to do!
Adapted from Martha Stewart, these chewy, creamy balls of heaven are coated in a crunchy rice cereal and coconut layer that keeps them separate and prevents them falling apart in your hands. You definitely want to chill these for a good 2 hours or so before serving though!
This simple, slightly sweet puree of tomatoes and hot peppers packs some SERIOUS heat... I wouldn't recommend it alone for pasta, but it adds a great zip to macaroni and cheese sauce and works wonders stirred into rice! Serving size is 2 tbsp.
A note about the tomatoes: normally I'm not a stickler for the seasonal / local thing, but when it comes to this sauce, it matters. You need them to be picked at the peak of their ripeness, flavour and nutrition, not crunchy like storebought tomatoes.
A mixture of Textured Vegetable Protein, spicy rice and black beans gets moulded into falafel-like rounds and baked to crusty perfection. If you don't have the dairy restriction, sharp Cheddar or pepper Jack cheese is a delicious addition too. These freeze very well! Makes 24, 6 servings
High-test, perfectly sweet espresso "brownies" (no chocolate, but they are brown!) perfect for those parties that run into the wee morning hours! I cut these into petit-four sized pieces and decorate them with little rosettes of vanilla icing and chocolate-covered espresso beans for parties. If it's just for home noshing, though, feel free to cut them as big as you like!
I de-glutened and veganized my grandma's recipe for a poppyseed and dried fruit tart, essentially a thick puree of cooked seeds, dates and raisins with quinoa (she used cooked rice and breadcrumbs) spread into a crust and topped with strips of pastry. It's a great alternative to traditional pies this Holiday.
These are SINFULLY rich, without seeming like you just ate a stick of butter. The ricotta and buttermilk make for a moist, tender cake that plays off the chunks of dark chocolate perfectly. Adapted from http://www.mydiversekitchen.com/2010/08/pa
If you love German food, especially hot mustard, bacon, onion and pretzels, you will adore these burgers! It's a labour of love to make both the buns and burgers from scratch, but it is truly worth it: the crushed pretzels are a unique twist on the standard breadcrmbs and the blend of meats is divine!
This is equally good as a schmear between tortillas for a fake quesadilla, or on bagels in the morning! For parties, serve with your favourite crudites and pretzel rods.
A chewy, nutty and caramelly bar cookie that will take your tastebuds to high heaven. Treat yourself or your gluten-free friends to this delicious creation.
Sure, it's a bit of a carb fest - potatoes on pizza! - but you can't beat the incredible flavour you get from a simple, crispy crust, topped with roasted garlic, onions and chevre, not to mention three types (and colours) of potato!
I had a bag of regular shirataki noodles in my fridge left over from a sukiyaki night, and I figured why not use up some EggBeaters too and make a long-lost favourite of mine: pasta omelette! I call it "pastata", but since it's all stovetop it's really not. And it *could* serve two, but I'm a pig :-).
I wrote this recipe for a friend of mine who LOVES cooking on the grill and in the oven, but hates the cleanup of traditional roasting and the fat that can accompany it. Par-cooked orzo gets tossed with tomato sauce and layered over a bed of herbed veggies before being wrapped in foil for a steam blast in the oven... and everyone get's their own packet!
A spicy, slightly sweet and definitely nutty snack that's perfect for those with dairy, egg and gluten intolerances... as well as those who love them! If soy is a concern, hemp milk or almond milk (use unsweetened for best results) are great swaps too.
This is nice when you don't *really* want a year's worth of leftovers after a Thanksgiving for 4! Mind you, once you taste the incredible flavours you'll wish it was a whole bird! If you're hesitant about using the marinade in the (fully cooked) sauce, substitute equal parts pomegranate juice and chicken broth plus 1/4 cup of white wine.
I love the classic combination of apples and pork, so what better way of infusing that goodness than soaking a succulent whole tenderloin in the ingredients for the classic cocktail? A grate of fresh ginger, a pinch of crushed pepper flakes and a hint of curry jazz things up for a sweet and spicy meal. NI accounts for 30% of the marinade being absorbed.
Serves 2, generously
This rich, earthy ground beef soup is filled with beans... 5 kinds of them to be exact... and gets bulked up with wholesome barley and decadent sweet potato. It's a meal that will keep you cozy all day long!
Proof positive that you can make mincemeat pie filling with pretty much anything you have in store, this year's variation has rhubarb, green tomatoes, rum and a ton of dried fruit to fill the crust at Christmas! Makes 10 cups, enough for 2-3 nine-inch pies.
This loaf, adapted from Daniel Leader's "Local Breads" book, is a super-tall riser with a fluffy, tender crumb and a gorgeous golden hue. Weighing the ingredients ensures a stellar outcome, but I've given the conversions too.
My mom has an ancient cookbook from the St. Lawrence Seaway region of Quebec, an area known for it's incredible fertility. This cake is a slight modification of a "Sunday breakfast" inclusion, stuffed with fresh rhubarb and made tender with buttermilk. A rich, buttery topping bakes on like a sweet, spicy crown!
A decent, low-allergy pastry dough that you can roll out is hard to find - and sometimes harder to make! This dough is a good substitute in both sweet and savoury pies, and the blend of flours and starches ensure a flavourful, tender outcome. Makes pastry for one 9" pie.
You'll never miss the sugar in this slow-cooked delight that makes perfect use for all those leftover Summer tomatoes! Peach and apple bring a natural warm nectar to the tomatoes and onion, and the ability of it to freeze well means you can make a ton in season and enjoy it all year long! Makes about 3 cups, NI is for a 2-tbsp serving.
It's an unlikely cast of characters that make up this delicious, elegant steak supper - cranberries, maple syrup, bacon and wine meld into a delicious and surprisingly savoury sauce over simple pan-seared sirloin.
Red wine and sun dried tomatoes cook down with a secret ingredient - grated cucumber - to make a hearty, rich sauce base that gets elevated with roasted plum tomatoes and thickened with tomato paste for a fruity trifecta! Makes about 3 2/3 cups (875 mL). NI is for 1/3 cup servings.
Since our garden is overflowing with the awesomeness of both heirloom tomatoes and cucumbers, I've been indulging in lunches like this: a simple yogurt, garlic and dill dressing enrobes canned tuna and the veggies on a big bed of lettuce. Throw in a pita and call it yummy!
There's no shortage of flavour in this cheesy baked dish, even though there's half the amount of pasta! I personally love garlic in my tomato sauce, if you don't, feel free to leave it out and use plain tomato sauce. Made by request for a weight-watching friend of mine.
Fairly quick to put together, this was made as a trial run for one of my clients. She has celiac disease as well as allergies to dairy and corn (amongst other things). This is a simple, yeasted loaf, without gums, using a blend of rice, bean and tapioca flours and rice baby cereal for a bit of texture. Make sure your "white bean" flour is soy-free if you require it (most are pinto or fava, but some kinds are soy blends).
This loaf cake is rich with the flavours of cinnamon, maple and molasses and studded with fruity bursts of apples and raisins. If you have time, soak the raisins in either apple juice or orange liqueur overnight for an incredible flavour experience!
You have to love mushrooms to like this soup - three kinds of them bring a meaty richness to a red-wine and vegetable broth laced with onions and kasha.
The lemon zest and poppy seeds create a nutty, crunchy side to sweet fish fillets before being quickly seared to perfection. With some roasted potatoes or steamed rice and perhaps some lemony veggies, it's a perfect summer meal.
If you like the storebought Nutri-Grain bars as a snack (or your kids do), you'll LOVE these - a toothsome, lightly spiced and sweetened crust sandwiching 100% fruit preserves (I used strawberry but pick you favourite!). Baking the bars in two 9" pans allows you to make 8 rectangular servings in each, and allows you to have two different fillings if you choose!
These hearty cookies are stuffed with crumbled granola bars, grape jam, dried fruit and fresh ginger - they leave standard oatmeal-raisin biscuits in the dust!
This zippy little number was adapted from Beverly West's book "Culinarytherapy" - rather than boiling the veggies, I roast them, added another hot pepper, and use regular garlic in place of the elephant garlic. Her recipe calls for cilantro, but I hate it, so swap in parsley and a hint of mint. A delicious condiment to grilled fish or even over salad greens!
This is quite possibly the only way to stem the flood of tomatoes in our garden: a quick roast and a blitz in the food processor! This makes about 4 cups of sauce - and there's nothing but tomatoes in it!
Soft, yet easily sliceable and a great keeper, this bread is enriched with yogurt, milk and honey and flavoured with cinnamon.
These are gluten free, naturally sweetened and nutritionally dense muffins with a light crunch from sunflower, chia and flax seeds and a nutty note from cooked quinoa. If you don't like the banana in the recipe, use 1 cup of pure pumpkin puree instead - it will be a delicious switch-up!
The spice mixture is great on more than just the fish - try tossing it into roasting potatoes, sprinkling it onto steamed veggies or mixed into yogurt to marinate chicken! This recipe makes roughly 6 tbsp of the blended spice, so you'll have extra to keep around! The salmon dish itself I made after being inspired by an almost $30 dish at a Niagara-on-the-Lake restaurant, and I think it tastes BETTER!
A sweet, tangy and earthy mixture of rices, mushrooms and Asian flavours make this stuffing or dressing mixture a unique and healthy addition to your holiday table. Feel free to bake this in your turkey (it's also great rolled in salmon!) or simply warm through in a casserole dish alongside.
Since my friend K is allergic to walnuts and hazelnuts, her original choice of dessert (a maple-walnut cake with maple mousse) at Niagara-on-the-Lake's Cannery Restaurant was out of the question. She does love almonds though, so I brought them into the mix instead and cooked up a fantastic mousse and ganache to crown the whole thing off!
You've got to love the fresh, sweet and tangy flavour of artichoke hearts and tomatoes. When they're sauteed with a bit of wine, garlic and herbs the combination really becomes striking, and perfect on your favourite pasta or rice.
I adapted this recipe from Fat Free Vegan Susan Voisin after craving artichoke heart pasta for weeks. I love the mixture of the artichokes, basil and spinach (my addition) in the sauce, and I pepped it up a bit with some fresh garlic scapes and coarse-ground black pepper. Of course, if you aren't GF, use whatever short-cut pasta you have on hand. I reccommend something with nooks and crannies for this though.
Sprouted chickpeas form the base of this dippable concoction, rather than cooked or canned ones, for added nutrition. With extra flavour from a variety of spices, nutritional yeast and raw garlic, it's a sure winner! Not having tahini around, I used the closest thing I had, and the only non-raw element of the recipe... toasted Asian sesame oil.
When my mom wanted bagels for her breakfast this weekm I did a little bit of pantry exploration and came up with this recipe - dried cherries and tart cherry concentrate from Michelle's Miracle, ground almonds, minced pecans and a crushed All Bran cereal bar. Boiled up and baked in a hot oven, they're perfectly dense, filling and wholesome rings fit for breakfast or anytime at all!
Super healthy with all the beta-carotene present in the carrots and pumpkin, the curcumin in the curry powder and turmeric and all the fibre in the protein-rich lentils and brown rice, this thick vegan soup doesn't skimp on flavour either! The croutons add a textural and flavour contrast that's out of this world!
When perfect, local blueberries are in season, there's no better way to accent their flavour than with some more of Nature's candy - earthy honey and rich dates! A touch of wheat germ and nutmeg in the flaky, flavourful crust add a wonderful dimension of flavour. It emerges from the oven a a dessert you can't quite describe, but adore just the same!
Prep time includes 12 hours cooling / setting.
This is my version of Aux Vivres' "Dragon Sauce" that they serve over rice and salad bowls there. I cut out the oil (flax oil is what's called for) but otherwise I think it's pretty close. I personally love tossing this with hot rice and veggies for a light lunch or drizzling it over tofu with dinner.
Ever come home from a week or weekend away only to find a few items you forgot to take languishing on your kitchen counter? Me too. For us, it's usually bananas - but all the better for banana bread!
Adapted from Amanda Knauer. These gnocchi hold together best when well-chilled and sauteed before being tossed with sauce instead of being boiled. Bake the potatoes in their skins, peel and run them through a ricer for the smoothest gnocchi, and feel free to mix in your favourite seasonings too (I like a bit of paprika, garlic powder and oregano). Makes about 80 gnocchi, 4 main course servings
Two kinds of noodles, fresh garlic scapes, tender broccoli and shrimp toss together in a hoisin-based sauce for a filling, healthy dinner.
The heat from two kinds of fresh peppers gets mellowed out by cooling lime, sweet tomatoes and buttery shrimp. I definitely recommend using fresh, in season tomatoes for this, right off the vine cherry tomatoes from your own backyard if possible! Adapted from Weight Watchers.
This rich-tasting, sweet and sour appetizer is full of tender, roasted eggplant and zucchini, the barest touch of espresso coffee and a pop from melted chocolate, cacao nibs and unsweetened cocoa powder! Inspired by Zazu restaurant.
Roasted and raw garlic both find a home in this delicious, zippy (and fat-free!) dressing. It's great over greens, but I like to toss it with (hot or cold) pasta or potatoes for a side dish too.
A light, saffron-infused sauce with fresh tomatoes, mussels and garlic enrobes chunky spiral pasta and green beans. 36 mussels are about 1 1/2 lbs in-shell.
Sweet and tender from a warm honey and milk starter, this whole wheat bread has both corn meal and corn germ for a burst of nutty flavour that plays off the plump raisins perfectly.
If a softer crust is your goal with this already buttery, nutty tasting bread, brush the top of the loaf with melted butter right after removing it from the oven and keep the bread in the pan for 30 minutes to cool.
A unique cobbling together of fruits, vegetables, nuts and seeds make for an incredibly rich, moist (and low fat!) vegan cake that's perfect for either breakfast or dessert!
The same, vegan tofu mix will work to fill about 12 jumbo shells, if you don't want to bake this as a casserole, and is also delicious baked with rice or quinoa instead of pasta.
Makes 1 qt of delicious, sweet and sour pickles with just enough ginger tang to make them interesting! Radishes and carrots get tinted with steamed baby beets in an Asian-inspired brine. I recommend you wait at least 2 weeks before enjoying them, but once you open the jar the possibilities are endless!
The typical vegetarian lasagne gets jazzed up with both whole wheat and eggplant "noodles", Textured Vegetable Protein, fat free cottage cheese and spinach, forming a rich, protein and fibre packed dinner you can be proud to call your own!
A sweet and tangy marinade also forms a delicious thick sauce overtop of onions, fennel, tomatoes and roasted potatoes.
Need to feed vegans, allergies or guests with celiac disease this Thanksgiving or Christmas? Just want a change from the traditional "stuffing" on the holiday table? Give this fruity chestnut, almond and grain based stuffing that is full of flavour, fibre and nutrients while being safe for the allergic set! If nut allergies are a problem (as there is almond oil, almonds and chestnuts in the recipe) use olive oil, pumpkin seeds and sauteed mushrooms instead - it's equally delicious!
This was my attempt to recreate the ShaSha Baking company's "Sweet Karma" Snaps, which I haven't been able to find in a long time! Be careful when "marbling" the dough - you don't want to take it too far because then the whole thing turns into one colour. This makes about 330 miniature heart or circle-shaped cookies, which is good because they're a hit! Unfortunately Spark only ;ets me calculate to 255, so I've left it at 1 and you can divide for your batch's yield.
A high-octane dessert gets a tropical update with coconut macaroons and mango liqueur. Adapted from Australia's "Delicious" magazine.
Adapted from chef Richard Boulay, this spicy fish dish is perfectly balanced between the wasabi's fire, the salmon's richness and the lime's tang. A touch of panko forms a delicious crust for a texture contrast.
A protein and vitamin-packed combination of tofu, cottage cheese, artichokes and spinach stuff these shells with a ton of flavour - and you'll never miss the fat! Serving size is 4 shells per person.
My stepdad (a Type 2 diabetic) has a massive sweet tooth when it comes to fruit - especially bananas. Banana bread is one of his favourite snacks, but traditional sugar-free recipes can be so dry that it's not worth it to him to bother. This recipe combines Splenda, honey and Demerara sugar with roasted bananas and ricotta for a ton of moisture, while low-carb chickpea and almond flours help balance the carb load in the batter. This freezes really well, even pre-sliced and wrapped in plastic for lunches!
Nothing but good fat in these rich, double chocolate and cherry brownies - and the chocolate-coconut frosting packs an avocado punch too! Brownie adapted from http://www.flickr.com/photos/veganfeast/46
73005754/in/photostream/, frosting adapted from http://thevoraciousvegan.blogspot.com/2009
What seems like a rather unappetizing combination of ingredients turns into a velvety, moist teacake with pockets of toffee both rippling through and crowning it off! If you can get a brand of vegan toffee, the whole recipe is vegan, and there's no added oil - the moisture comes from banana and avocado! Adapted from http://www.joythebaker.com/blog/2009/07/ve
Poaching instead of roasting or sauteeing the chicken for this salad keeps the outside soft, allowing the crunch to come from the almonds and sweetness from the snow peas and edamame. Chicken thighs are an equally lean choice without the skin and are higher in iron than the breast meat. While this is excellent warm, leftovers are just as good the next day and are great stirred into rice.
It's a brownie... no, a banana bar... no, a Reeses bar... it's all of them! Smooth chocolate, crunchy peanuts and creamy bananas all meld into a delicious, sweet treat.
Serves 4 as a lunch entree, and keeps really well in the fridge for 4-5 days! Red quinoa, aside from being a complete protein, is higher in B vitamins than white and is a good source of magnesium and zinc too.
Does it get any better than peanut butter, honey, bananas & chocolate? Well, how about adding oats and peanut butter cups too? Adapted from http://delightfulbitefuls.blogspot.com/201
Tangy bursts of pineapple pepper these spicy patties made from a blend of lean beef and turkey... a perfect addition to any cookout!
This is one of those "stone soup" recipes, where pretty much anything is fair game - I love the flavour of the sweet onion and baby corn with the crunch of the bean sprouts myself, but add what you like!
Adapted from Bridget at The Way the Cookie Crumbles, who in turn adapted it from Deb Perelman at NPR http://www.crumblycookie.net/2009/08/29/pi
ckled-coleslaw/. I've made it both with sugar and Splenda and both work, which makes the diabetics in my family very happy! If you make it with Splenda, subtract 255.4 calories, 1.3 mg potassium and 66 g carbohydrates from the total recipe.
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.
Adapted from http://www.applepiepatispate.com/bread/sem
olina-cornbread-recipe/ - this was such a unique recipe I had to try it! Cornmeal and semolina flour form a toothsome, sweet base that I added vanilla and corn kernels to. Buttermilk keeps it nice and tender, so it won't dry out as fast as traditional cornbread!
This low-fat carrot tea-cake is incredibly moist - it's for fork-type eating - and is made in one pot on the stove. A unique, crunchy touch from cornmeal and granola make this a snack you'll come back to time and again.
Adapted (and really simplified!) from Jeffrey Hamelman’s book Bread, this free-form loaf (with both cornmeal and corn flour - not to mention some wholesome 12-grain blend thrown in) is deliciously aromatic from the smoked paprika and flavourful from a generous helping of Parmesan cheese.
A pinwheel of French vanilla and chocolate-root beer sugar cookie doughs form these icebox cookies. My idea was to capture the flavours of a favourite Summer treat from my childhood - a root beer float - in portable, two bite form!
Adapted from the blog "I'll Have What She's Having" - http://iwantthepie.wordpress.com/2010/06/2
7/raspberry-crumb-bars/. Even though I totally flaked out and forgot to bake the bottom crust for this (turns out you don't need to!), and the filling bubbled up like nothing else, the whole thing sets up as it cooled!
Strawberries are Ontario grown, rhubarb from my backyard behemoth!
With a bounty of fresh, local and super-juicy blueberries at my disposal, I twisted the traditional addition of citrus in blueberry pie by using lime and orange flavours in both the whole-wheat crust and the filling!
Maslin bread is a coarse, fairly dense mixed-grain dough that's perfect for spreading with cream cheese, jam or topping with cold cuts and pickles. This version is on the sweeter side, using both honey and molasses, but it retains it's rich character through additions of seeds, coffee and cocoa powder.
Adapted from Michele Morris, author of the blog Cooking With Michele: http://cookingwithmichele.com/2009/10/appl
These not-too-sweet cupcakes are some of my favorites when it comes to citrusy treats. Between creamy butter, egg yolks and rich ricotta cheese, there's no way that these will ever be dry, and since the frosting uses the egg whites left over from the cake there's no waste!
Purists scoff at the Miracle Whip in this recipe, but it helps to perfectly balance the sharpness of the anchovy paste and salty cheese. Inspired by http://www.theperfectpantry.com/2009/05/an
chovy-paste-recipe-caesar-salad.html - and she uses Miracle Whip too! Makes two main-meal salads.
Blueberries and chocolate may seem like unlikely components in a savoury BBQ basting or dipping sauce, but an onion, olive oil and even a beet help balance the tables! This is amazing over game meats or "darker" birds like pheasant or duck, and if you mix it with cider vinegar and a little OJ it's a great marinade too.
Serves 4, about 1 cup
Bet you didn't know the leaves of the horseradish plant were edible! They taste like a cross between arugula and kale, and are typically given the "kale" cooking treatment - I figured why not make "horseradish chips" with it instead?
Adapted from this recipe: http://totallyaddictedtotaste.blogspot.com
-anchovies.html to scale it for two and bump up the broccoli while using some high-fibre pasta for added nutrients! Don't be freaked out by the anchovy paste - it melts into the garlic, pepper and cheese to create a nutty note!
Adapted from Darryl Koster of Buster Rhino's BBQ in Whitby, ON, who writes: "I knew that the Brisket was going to make a huge difference in the flavour of the lasagne as it is a very smoky product that would go wonderfully with the cheese". Good call, Darryl!
Lightened up a little bit from your typical pound cake, this version still contains a bunch of butter but also had whole grains, low-fat buttermilk, fruit and cholesterol-free egg substitute to balance it out a bit. But just a bit - hey, you only live once!
These are chock-full of all kinds of good stuff - 11 of the ingredients are on the WHFoods list! There's omega 3's from the flax and sunflower seeds, fibre from the whole wheat and oats, potassium and lots of vitamins from the fruit and even antioxidants from the blueberries and chocolate chips I tossed in! Maca root powder is an optional ingredient that's also touted as a "superfood" for the hormonal system, helping regulate metabolism, energy levels, growth, sexual development and general sense of well being. If you opt for muffins, they bake best at 375F for about 25 minutes. For bread, use the directions as written.
A naturally low-fat, mild tasting fish, cod also packs in a good dose of Omega 3, B6 and B12. Baked with an herbed spinach and tomato topping and served with a simple zucchini saute, it's a light Summer supper that's reminiscent of the Mediterranean. I also like this with tilapia.
You'd never guess the anchovy is the secret to the nutty eggpant sauce tossed with the chunky whole-grain pasta. With a whack of garlic and a pinch of spicy pepper flakes, this is Italian fare at it's Summer best!
I whipped these up to take to a charity bakesale - a vegan flaxseed and oatmeal brownie-like base, topped with a delicious, fresh blueberry filling before being topped with some old-fashioned oats and baked until nice and toasty. They freeze beautifully too, so make lots in season!
This is not your typical chocolate chip / chunk cookie - 4 oz of white chocolate gets melted into the eggless batter, then UNSWEETENED chocolate chunks get folded in along with just a tiny pinch of mini bittersweet chips too! Definitely a grown-up cookie!
All I can say is oh my GOD did this smell awesome as it cooked! This is a super flavourful chicken broth with saffron and both smoked and sweet Spanish paprika, a whole Spanish onion, crumbled bacon, chorizo, leftover roast chicken, chickpeas, green peas, Arborio rice and a roasted red pepper and garlic paste.
A tender, 100% whole grain loaf packed full of essential Omega-3 fatty acids from wheat germ, oats, flaxseed, soy, an egg and olive oil. This is a great start to your day, not the least due to the fact that a slice is both it's own cereal bowl and jam!
My family detests anything vegan that tries to mimic the "real thing", and none of them are that keen on baked mac and cheese... too bad for them! I came up with this delicious mix that starts on the stovetop and finishes under the broiler. If you have an oven-safe bowl you don't even have to re-plate!
A high-heat roast brings out all the gooey sweetness and caramelization in the bananas, which require only minimal sugar to create these meltingly-soft loaves. A scattering of dates, raisins and strawberry-banana granola keep things interesting!!
*Note: Be VERY careful when unmoulding these loaves. They are so moist that they don't stand up to much moving while warm.
I always feel badly that the goodies I take to my counsellor can't be shared with his son - he has severe tree nut, peanut, dairy and soy allergies. I resolved to find a treat that worked for him - and these super-moist muffins made with roasted bananas, coconut milk and canola oil get an extra banana boost from crunchy banana chips! This also makes a 9x13" cake, or two 9" layers.
Unlimited Canadian flavours fill this whole wheat bread - from Quebecois cranberries to BC blueberries, Ontario soy and prairie wild rice! The filling itself has no sweetener other than the dates, but when the produce is this good, who needs sugar?
Care for some soup with your beans? This is a hearty, chunky tomato-based soup packed with kidney, adzuki and green beans as well as 5 kinds of peppers - and You'd never guess it was vegan!
A nice big pot of thick beef and vegetable soup, complete with adzuki beans (yum!), asparagus, zucchini and a Texmati rice blend. Who cares that summer's right around the corner... soup is good anytime!
Adapted from a recipe on Christina Marsigliese's blog Form V Artisan, this is a dense, moist cake that is packed with blueberry flavour from both stewed and fresh fruit. Perfect for the summer months!
A hefty dose of peach puree, a handful of oats and just a hint of sugar make these fluffy (yet substantial) muffins topped with pecans a treat any day of the week.
These are rich and sweet muffins with coconut milk, black sesame seeds, toasted sesame oil, fresh ginger, pineapple jelly and just-overripe strawberries! This makes 6 jumbo muffins or 12 regular sized
A warm potato salad with a delicious yogurt, honey and mustard dressing, lemon zest and chives. Perfect for those late summer nights with just a little nip in the air!
At home I have to limit the mnumber of eggs I use in my "random" baking - this is a great moist cake with wallops of chocolate and coffee flavour, only using one egg for 2 layers! The frosting is a sure winner too, and the combination is sublime!
I wanted to try recreating the rich and varied flavours of cannoli in a free-form loaf... and since my mom prefers almonds over pistachios (not to mention they're WAY cheaper!) I used almond milk, ground almonds and almond extract in the dough along with a healthy dose of ricotta cheese, chocolate shot and Amaretto soaked cherries! Let the celebration begin!
My mom used to live on the Danforth, an area of Toronto with a high concentration of Greeks. Timothy was the name of a local cafe owner, famous for his strong Greek coffee and these infamous snack squares.
Modified slightly from a recipe on "Too Much Food": http://eats.pinjing.net/2010/04/05/mochi-b
Chunks of silky, roasted eggplant and zucchini melt with sweet caramelized onion and garlic in a low-fat, chunky tomato-cheese sauce that gets caught in all the nooks of whole-grain spiral pasta.
Adapted from Donna Hay's recipe in April 2010's Style at Home magazine. Yields 8 ravioli per serving.
Who says pasta suppers have to be heavy, super-saucy affairs? This is a wholesome dinner dish packed with arugula and lemon that will never weigh you down!
I really wasn't in the mood to make a huge production of cooking a curry just for me, since my family doesn't really like it, so I whipped this mix up instead. It's fairly spicy, so play with the heat levels to your preference. I serve it over brown rice or with a flatbread.
Nothin' better than home made butter - you know exactly what's been done (or not) to it, how much salt you've added (if any) and how fresh it is! Not to mention it's dead simple - whether by hand or using a stand mixer.
15 cups of cream will yield you about 6 1/4 lbs of butter and 8 cups of buttermilk!
Two of the most comforting foods in the world to me have to be shepherd's (or cottage) pie and rich, baked macaroni and cheese. I had to find a way of making the ultimate comfort food, and this vegetarian conglomeration is definitely it! A vegetarian, but traditionally flavoured shepherd's pie base gets capped off with a snowy white Cheddar macaroni before being baked to crusty perfection! Not "diet" food, but darn good nonetheless!
The base can be prepared ahead of time and kept in the fridge until you're ready to assemble it.
No shortage of garlic or onion in this bowl of goodness! Low in calories and fat, but you'd never know it based on it's luxurious texture.
Chopped apples and cherries, apple cider drink mix and a rich, nutty granola cram into these double-ginger muffins with hardly any room to spare! Low on the added sugar too, these are a great mid-morning treat.
Adapted from foodografia to use both kinds of cheese and berries in my fridge, reduce the sugar a tad and get rid of the egg. The result is a delicious, not-too-sweet, smooth custard like dessert that won't hurt your waistline if you choose it for breakfast!
Triple-rye muffins with apples, applesauce, raisins and pepitas. Full of healthy flavour from wheat germ and bran, and totally vegan too! The three ryes in these dense, moist morsels are rye flour, rye flakes and of course rye whiskey!
Ever go through your fridge and wonder how you'll ever use up the stuff in there? Me too - hence this delicious melange of flavourful ingredients! I like my broccoli very al dente, but you can cook it as much as you want.
Leftover roasted carrots get pureed with pineapple jam, folded with diced apples and oats to trasform into a moist, spicy loaf unlike any other!
Another great use-up recipe - I had a bucketful of applesauce, an errant banana, and a couple apples past their prime, so what better use for them all than muffins? I tossed in some ground almonds, bran and oatmeal for good measure too.
Since I can't digest oils or fats, traditional dishes like this cheese and pepper pasta from Rome are usually off-limits. With a few substitutions though, I've made a pretty good model of it! This is loaded with pepper and garlic with a bright burst of lemon - your tastebuds will be in heaven! I also love to toss in steamed broccoli with the pasta for added flavour and colour.
Needing to find a quick, reliable substitute for a failed pound cake I had planned to bring to a school reunion, I whipped up this spicy, sweet and unusual buttermilk cake topped with chocolate chips. Even though there's only a teaspoon of cocoa in the batter, it tastes ten times richer because of the mesquite flour!
Adapted from a recipe in the Vegetarian Times, this is a great soup to celebrate the fresh flavours of spring artichokes and leeks.
Zaalouk is a Moroccan eggplant and tomato salad that incorporates a large amount of garlic and fresh herbs. It's best made in the height of Summer when the tomatoes are in their prime, and can be served warm or cold - I prefer it warm and mixed with chickpeas.
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-
Tastes like strawberry-rhubarb pies you've made before, but without the strawberries! Using the first (of many) rhubarb harvest of the season but lacking any other fruit to temper the sourness, I added a sweet strawberry flavour with a sweetened juice powder mix instead of sugar for the filling. A simple, buttery oatmeal crumble topping crowned the pie for a delicious finish.
Just like any creamy frosting, you should store this (and any cakes iced with it) in the fridge. It's rich and delicious, not to mention low in fat and a good source of antioxidants! Will frost top and sides of a 9" round or square cake.
This chutney is a perfect mixture of sweet, tart and savoury flavours, perfect for topping a pork roast or serving alongside roast chicken. Makes just under 9 cups - 36 1/4-cup servings.
Using only honey as a sweetener, nutritious yogurt and whole grains, these muffins are a great sweet and tangy kick start to your morning.
I found a recipe in my "type up and post" pile (it's huge!) without a name, accreditation or any hint as to what it was supposed to make - with the exception of a baking temperature and time. I knew that if I had kept the recipe around, chances were I had a photo of it somewhere, and when I couldn't find it in my photostream I scoured my computer and found my answer - lurking in a forgotten folder! So my Apple Butter Bran Muffins have been rescued - good thing too because they were awesome!
A huge hit of vanilla flavour lifts these soda-bread like sweet rolls to a whole new level! Pillowy-soft inside, peppered with tiny crunches of the poppyseeds, they fit perfectly as a side for a salad or as an accompaniment to breakfast fare. Use pure, high-quality vanilla in this - it matters!!
This unique spin on the British casserole bumps up the protein and fibre with Textured Vegetable Protein in the filling and a mix of mild white beans and vibrant pumpkin puree with the potato crust! Of course, if you prefer to use all meat, the amount of TVP in the recipe equals roughly 1 ½ lbs of ground protein (and omit 1 ¾ cups of beef broth and the soy sauce). For a totally vegetarian version, add ¾ cup extra TVP along with 2/3 cup extra hot (vegetarian) beef broth. You will also need to check the label of your Worcestershire sauce for the traditional anchovies (you can substitute mushroom soy sauce or tamari). This isn’t a shepherd’s pie as it’s not made with mutton or lamb, but it’s tasty nonetheless!
Adapted from KAF: http://www.kingarthurflour.com/recipes/cin
namon-swirl-bread-recipe, this sweet yeasted loaf is everything you expect cinnamon-raisin bread to be with the added bonus of nutrition from a bottle of Ensure nutritional supplement.
This recipe is one that is suitable for any meal - and the potato-pepper mixture is even good as leftovers topped with a freshly-fried egg. Another way to make this dish, which is also on the rotation around here, uses chunks of cod instead of the eggs simmered in the sauce. Paired with a crisp green salad it's a hearty and spicy one-pan dinner.
A three-hour long simmer brings all the great elements of my West Indian inspired curry chicken that I made for my dad. Soybeans, carrots, two kinds of onions, bell pepper, celery, and even a habanero add the supporting roles, while coconut milk and chicken stock round out the body. The stew is finished with a mixture of cubed sweet and red-skinned potatoes and a bit of rice to thicken things.
I invented this after a shopping trip with a friend of mine, where she commented that she was interested in trying a loaf of organic chia seed bread but didn't want to shell out huge bucks for it. Since I had not only the chia seeds at home but also a gazillion other kinds, I threw them all into a 100% whole grain dough and baked 2 dense, rich loaves for her.
Though this tender, cake-like bread is gluten free, you will never notice! Since it makes two loaves, slice one after they cool completely and store it wrapped in foil in the freezer. The other one, if you keep it in an airtight container, will last about 5 days. Adapted from Cake and Commerce
Whole grains and a hit of maca powder make this fruity, moist quickbread both full of nutrition and full of taste! The protein in the tofu, cheese and kasha will keep you going long into the morning.
Chinese five spice and super flavourful raw sugar make this make-ahead pie filling a winner! The tapioca flour here is key to the consistency in the finished pie, since it isn't affected the same way as cornstarch and flour by freezing. Makes enough for one 10" deep dish pie, or one regular 9" pie and a peach crisp! 24 1/3-cup servings
A hearty, exotically-spiced soup with saffron, curry, ginger and even sweet orange notes. Vegan, but with nutty chickpeas and a ton of vegetables and grains you'll never miss the meat. This also freezes well.
These dense, fruit and grain packed morsels are perfect to throw in a lunchbox for a sweet snack.
Need to use up a glut of apples at once? Don't want something too sweet, but still portable and kid-friendly? Try these on for size!
Rum-soaked raisins and home-grown rhubarb team up with a spicy, eggless coconut and buttermilk batter for a unique twist on breakfast fare.
After realizing I didn't have all the ingredients to make the bar cookies I made the rhubarb compote for, I adapted my go-to banana bread recipe to fit, adding roasted chickpeas and fresh chopped strawberries!
I used some of my homemade buttermilk to make this portable, lightly sweetened flax and spice cake nice and tender while a blend of cream cheese and freshly churned butter kept it moist. For contrast I flung a bit of granola on top!
These dead-simple, whole wheat biscuits were the last things I got to make for my kids at co-op. They're great to have for breakfast or in the afternoon with honey or jam, or jazzed up with cheese and herbs they're great with soup!
Chocolate cake will never be the same again! This sour cream cake is dark, rich and super sinful, incorporating both a good dose of Hobgoblin beer and espresso. The cream cheese filling and frosting has a reduced beer caramel shot in it as well, just for kicks!
A delicious recipe for not-too-sweet, fruity muffins that are rich enough to have for dessert but wholesome enough to fit in at the breakfast table!
This is the type of cake recipe that is really more "apple" than "cake"! You can use any kind of apples you have on hand for this - I've used Red Delicious, Granny Smith, Braeburn, and even a mix of anything in the fridge (bruised or not)! The trick is to make sure everything is coated with batter and packed down into the tube pan - don't worry, this isn't a delicate confection! A not-too-sweet cream cheese glaze is perfect over this.
Two "beefy" portabello mushrooms sandwich a roasted red onion, cream cheese and garlic filling before nestling into a whole wheat pita pocket! Can be served on a bun, sliced up for a salad, or done whichever way you choose!
This sweet, nutty bread is a perfect accompaniment to a spicy soup or stew, not to mention making delicious dessert or breakfast-style crostini!
Feeding a gaggle of hungry kids and staff members on a budget can't be easier than this - just remember to soak the dried beans the night before, do a little bit of chopping and let the whole thing simmer until you're ready for it!
A berry and rhubarb filled blondie-like bar cookie with an extra hint of decadence from white chocolate chips.
I adapted these from Kevin at Closet Cooking: http://closetcooking.blogspot.com/2009/08/
chocolate-zucchini-bread.html to make indulgent muffins that both fed the kids and used up the zucchini!
Heavily adapted from http://tinyurl.com/n2pthr, I took Elise's already fantastic recipe (which I highly reccommend!) and made the batter entirely whole wheat and slightly lighter on the fat so that I could get away with adding a full cup and delicious trail mix! These muffins are a real treat that will keep your mornings sweet.
Modified from a chocolate chip banana bread recipe at http://tinyurl.com/nyq29u to make some delicious muffins - they're decadent enough on their own, but if you like, a chocolate cream cheese frosting would be delicious too!
Turned from a banana gingerbread loaf by Nicole (http://tinyurl.com/mt44s4) into mini-cupcakes for easier transport and lunchbox packing! I changed the name to a "spice" rather than "ginger" cake because with all the flavours in the batter it's impossible to pick out just one!
Modified from http://funnfud.blogspot.com/2010/04/upside
-down-apple-cake.html. Full of flavour, fruit and fibre! The texture is so tender and moist, and the taste is enriched, from using cream cheese as the main "creaming" fat and buttermilk for the liquid.
This is one of my favourite cake fillings for spice cakes and especially Red Velvet cake. I was inspired after making the filling for these cookies: http://www.grouprecipes.com/11052/banana-f
illed-peanut-butter-cookies.html. Will generously fill a three-layer 9" cake.
Momma never made red velvet cake like this! This is fantastic with the banana filling, or a peanut butter one!
I made some miniature "French" yogurt cakes today with the last bit of the yogurt tub, a touch of sugar and the last lemon in our fridge. A bit of sunshine for the dreary day!
One of my mom's old "Black Box" recipes, tender and tangy from buttermilk and rich from butter and eggs, it's nothing short of homey!
Something hearty and spicy for the tail end of winter!
A trip to Italy on a diet...
Adapted from a great recipe at Maple n' Cornbread: http://maplencornbread.blogspot.com/2009/1
html to use up a giant box of blackening bananas we had at the Club. No shortage of banana flavour here!
I made these with my cooking program kids at the Boys and Girls club. They're reminiscent of the cinnamon breadsticks you find at Domino's, but more fun to make and better for you! Serve them warm with my "Sweet Fruit Dipper": http://recipes.sparkpeople.com/recipe-deta
The secret behind this rosy pink tea loaf's moisture and tender crumb? My home-made fruit dip made with cream cheese and yogurt!
A touch of sweetness from strawberry preserves pairs with tangy light cream cheese and nonfat plain yogurt for a delicious dip for breadsticks, fruit or even cookies! Makes about 2 cups, 16 two-tbsp servings.
My vegetarian take on the Kraft Catalina chicken recipe. Since I'm only ever cooking for one, it's what I've worked out for myself. Works like a charm!
This is a labour of love if you make everything in this recipe (believe me, I did it!) but the result is SO worth it. I broke my experience into 3 days of work - one day I roasted the chicken, the next I roasted the bones and made the stock, and today I finished it all! It's a hearty, healthy and oh-so-rich meal you don't have to be sick to love! Makes 6 big bowls!
This is another "stretched" recipe we did for the Boys and Girls Club one dinner service. We only had about 8 lbs of chicken to stretch between 60 kids, and not enough rice to give them all either. What we did have were potatoes, so this flavourful, oven-stewed meal was created!
Miniature candy-shelled chocolate eggs nestle in rich cocoa batter nests studded with colourful candies and chocolate chips.
Unlike any other chocolate cake you've seen, but one of the easiest to whip together - SO much aroma and flavour! Chunky peanut butter, honey and banana... with CHOCOLATE?? Yes please!
Are you a more-chocolate, less "dough" type of cookie conniseur? If you are, you'll like these rich, buttery discs that are crammed to the limit with three kinds of chocolate chips! The couveture chocolate stays gooey, meltingly-soft in the baked cookies, making them taste just like fresh out-of-the-oven!
A simple, fairly cheap and filling dinner I made up today for the 60 Evening Program participants at the Club: I put together the sauce in the morning and let it simmer for two hours while I made their dessert (ricotta-cherry turnovers!), then layered it with freshly cooked pasta and pressed, "dry" cottage cheese, popping it all into the oven for an hour and a half so it would be perfectly done by dinnertime!
This is amazing for topping crostini or serving alongside crudites, but it's also delicious as a sandwich spread with slices of cucumber, red onion and sweet pepper! Makes about 2 1/2 cups, 2 tbsp/serving.
It's so simple, and yet so complex at the same time - a sweet-spicy puree of ancho chile peppers traces a vibrant orange spiral through the garlicky, herby dough enriched with cream cheese and mashed potato.
These chewy, super-nutritious and gluten free granola bars are adapted from Vintage Mixer, who adopted it from Alton Brown: http://vintagemixer.blogspot.com/2010/02/d
I made my own version of Power Bars, using a super-delicious trail mix I found at Bulk Barn called "Goodness of Goji". In addition to a generous helping of the berries, the mix has almonds, raisins, dried pineapple and sunflower seeds in it. Then I made my own power blend to add to it, with soy protein isolate, wheat gluten, wheat germ, chia seed, flax, sesame seeds, amaranth, tofu, agave, peanut butter and toasted soy "nuts". The result? Dense, chewy, indulgent-tasting bars that are more than the sum of their parts!
Adapted from Dan Lepard via Angie's Recipes (http://angiesrecipes.blogspot.com/2008/09
html), this bread has an airy, soft inner crumb and an awesome crunchy crust! Sliced on the bias, the holey slices are the perfect side to your favourite dipping oil or as a base for a light bruschetta.
Just rich and sweet enough without being heavy and cloying, this creamy lemon cheesecake combines the unique qualities of ricotta and mascarpone with the traditional block cream cheese to make a tangy dessert that's out of this world!
With a fruity hit of currants and a chewy protein boost from soy protein crumbles, these cookies (filled with Kashi's Toasted Berry Crisp cereal) are good enough for anytime of day!
I am not making ANY nutritional claims about this one – we had to do a taste / texture comparison with a “convenience” product (AKA TV-dinner) and this rich, slightly off-puttingly cheesy recipe fit the bill for it. The Velveeta (or processed “cheese” if you want to call it that) gives it the melting, thick velvety quality most people are used to, so it shouldn’t really be left out if you’re not into roux-making.
With a light salad on the side, this rich cheesy pasta makes for a fast and decadent meal any night of the week - even if you're on a diet! 5 POINTS for Weight Watchers.
I don't like to waste anything, especially now with the tight purse strings! We had a bunch of stale chocolate chip cookies, a handful of broken pretzels, and a knob of butter that nobody was going to use hanging around so I made up these chewy, sweet brown sugar bars stuffed with them - and more!
Being in a bit of a "funk" the past few days, I whipped up these cakey, sweet banana muffins to lift my spirits. In paying homage to the band "Blue Monday" by New Order, I tinted the batter blue to match the mood.
I came across this recipe for a sweet cornmeal laced vanilla cake on FoodBuzz: http://www.foodbuzz.com/recipes/746319-swe
et-vanilla-cornbread, then I took out the eggs (adding banana, hence "Ban-Illa"), cut the fat down (and swapped in canola oil for the butter), and made it into a loaf rather than a round (they freeze better!).
Adapted from the January 2010 edition of Canadian Living. For the choux paste it's nearly impossible to get accurate volumetric measures so I defaulted to weight for the butter, flour and cocoa. Normally you would use unsalted butter in pastry, but with the bitter chocolate and spice in the cream it really heightens the richness.
A HH tester recipe
Insanely rich custard gets lightened with whipped egg whites for a delicious mousse that's perfect for topping fruit or filling cakes. This does contain raw egg whites.
This is a powerhouse of a lunch salad for vegetarians and omnivores alike - filled with tons of protein from chickpeas, quinoa and amaranth, tossed with fresh red pepper and cucumber all in a sesame seed and honey-lemon dressing! Makes a large amount - 13oz - so plan accordingly!
It's a little odd-looking, for sure, but you can't beat the simplicity! Tender Savoy cabbage gets sear-sauteed with a can of salmon befoe being dressed with a Greek inspired yogurt sauce. A great entree meal for one, or a delicious side for two.
My first tester batch for my Recipe Development class - the assignment is to take a recipe and create a new one that meets a certain goal. I chose to make a kid-friendly, vegan brownie that was very high in protein, therefore suitable for those who were patients recovering from surgery, trauma or chemotherapy. Not diet brownies for sure!
For Rec Dev project
Adapted from KAF, who writes "These are quintessential hot yeast buns -- but with an unexpected and refreshing jolt of citrus. The citrus essence elevates them beyond ordinary dinner rolls to something special". I agree!
The original recipe for Nega Maluca is a Brazilian classic, and is a super-simple chocolate cake. The name can be translated as “Crazy Black Woman” - and it will dye your mouth black if you aren't careful!
I jazzed up the traditional recipe (made with buckwheat flour and cornstarch) by adding chia gel and eggnog for a bit of extra binding and flavour. It takes a while to bake through, but it is worth every agonizing minute!
My second cousin Rachel is deathly allergic to eggs and walnuts, as well as winter squash (like pumpkin) and cranberries! You can imagine what our holidays are like - but she's been making herself one of these pecan pies the past couple years and never feels left out!
Stuffed full of my home made apple butter, whole wheat flour, a heady dose of cinnamon and even apple-flavoured herbal tea, these chewy bagels are boiled in a honey and apple tea bath and baked in a super-hot oven to crusty perfection. Try them spread with peanut butter for a breakfast on the go! Makes eight 4-oz bagels.
Adapted from Baking Bites:
The cookies don't spread too much, so be sure to press them down a bit after portioning onto the sheets.
All the delicious elements of a classic ratatouille - roasted eggplant, peppers, tomatoes and zucchini - get wrapped up in eggs, cheese and bread! Delicious for brunch, lunch or even a light dinner, this can be made the night before (and should be, for max flavour!).
Toasted buckwheat groats, also known as kasha, have a delightfully intense flavor and are delicious in pilafs or as a side dish for chicken or lamb. Makes about 1 cup cooked.
Amaranth is full of high quality protein and is high in fiber. It can be used in applications similar to polenta as once cooled it will hold together. Makes about 1 cup cooked.
Kamut has a rich, buttery flavor and chewy texture. Kamut has 30% higher protein than wheat, is richer in magnesium, zinc, and vitamin E. Makes about 1 cup cooked
Millet is high in B vitamins and is easily digested because it's alkalinity is friendly to the digestive tract unlike most other grains which are acidic. Makes about 1 cup cooked.
Quinoa is a complete protein grain (50% more than wheat), high in lysine, more iron, phosphorus, vitamins A, E and B, and more calcium and fat than other grains. It must be rinsed well before cooking. Makes about 1 cup cooked.
A good source of B-Vitamins, manganese and calcuim from the millet and protein, magnesium and iron from the quinoa, this flavourful vegan pilaf is a gorgeous light way to end your day. Leftovers are also delicious as a cold salad the next day. Serves 2 as a main, 4 as a small side.
Barley contains fiber, protein, carbohydrates and B vitamins. It's low in fat and has no cholesterol, and is actually more effective than oats at reducing LDL cholesterol in the blood. Makes about 1 cup cooked.
Spelt is a great source of fiber, thiamin, niacin, iron and potassium and is easy to digest. 1/3 cup raw spelt berries will equal 1 cup cooked.
Adapted and scaled up from a recipe on the PPK forums by Gwenlet. Makes about 14 tbsp, or 7 oz.
This rich, slightly sweet yeast bread is full of spicy heat from crushed anise and nutmeg. The flavours blend perfectly with the creamy eggnog and apple butter dough that has a few added egg yolks for extra body!
A simple, sweet way to use up the last bits and pieces of the Christmas food lying around the house! An orange glaze is wonderful on these, but they're awesome plain for breakfast too.
Adapted from Julie Van Rosendaal's recipe on http://dinnerwithjulie.com/2008/11/28/roas
olate-pecan-and-olive-oil-wafers/, these are not too sweet wafers perfect for serving with wine or cheese.
Adapted from Oh She Glows http://ohsheglows.com/2009/08/18/repair-an
d-recover-vegan-chia-pudding/ this creamy, almost tapioca-style pudding is chock full of Omegas, protein and calcium to help you through your day. Makes about 3/4 cup of pudding
Whole grain cereal, sunflower seeds and dried fruit get a tad tipsy on Grand Marnier before being kneaded into a whole wheat and rye sourdough and baked to crispy perfection! Raisin bread just won't seem the same anymore.
I was inspired by a Wild Yeast recipe I saw http://www.wildyeastblog.com/2009/12/06/fr
uit-and-nut/ for a fruit and nut studded sourdough loaf taken from the book "Bread Matters". Since I had a ton of random ingredients to use up and a starter to refresh anyway, I modified Susan's ingredients but kept her basic method to create this delicious, hearty loaf.
Makes 1 large loaf, 20 slices
I made my dad one of his favourite Christmas confections - fruitcake - out of another one of his favourites - home made mincemeat! This sucker took up a whole 11" springform with barely any room to spare, and clocked in at just over 6 lbs. It's a combination of two recipes from historic Toronto Star clipouts! Mizz R, if you're wondering by the way, is me! The mincemeat recipe is also on this site.
This vegan mincemeat mixture was originally made for my Big Bad Christmas Cake this year, but it can also be used for several pies, it makes about 5 cups but you'll only need 3 cups for the cake (if you choose to make it) and the remainders keep very well.
Adapted from http://delightfullysweet.wordpress.com/200
There’s no getting around the sugar attack with these cookies – between the Nutella and the three kinds of baking chips you might need an extra large glass of milk for these! Adapted from http://www.canadianliving.com/food/chocola
Working on liquidy foods for my post-wisdom teeth removal, I threw this together for a couple day's worth of dinners!
A basic, standard tofu pudding recipe I whipped up for myself when I had my wisdom teeth out at Christmastime! Use regular sugar if you prefer. Makes about 3 cups, 1 cup per serving.
A couple interesting ingredients make these cookies unique – Kamut flour for a delicious buttery note and texture, cream cheese for tenderness, a touch of nutmeg for that “bakery” aroma and a combination of three sugars and corn syrup for an out-of-this-world chewy / crispy bite! These are best if the dough is wrapped and chilled overnight (or up to 3 days!) in the fridge, but works for immediate baking too.
Adapted from Cookie Madness to eliminate the egg and dairy, and include chocolate covered espresso beans! Talk about a double dose of antioxidants in a cookie!
What do you make for a chocolate freak who's allergic to dairy, nuts and soy? Any chcolate except unsweetened is out because of the lethicin, and butter, coconut oil and most shortening is off the books too! Well, I got creative, and busted out the black beans! My initial batch had mixed reviews because of the banana flavour, so I used a rather interesting blend of ingredients in this batch - flaxseed, apple butter and an egg as well. Add rich, dark-roast coffee and bitter chocolate too and you've got a winner!
Inspired by a post on Baking Bites for an equally delicious sounding oatmeal streusel cookie (http://bakingbites.com/2009/01/oatmeal-st
reusel-cookies/), I made these gingery, chewy cookies for a teacher of mine with morning sickness.
When you have two friends who love barbeque almost as much as life itself, you can't help but want to infuse it into everything! The hint of smoky flavour from the smoked salt and liquid smoke flavouring really plays off the sweet toffee and butterscotch chips and heightens the rich toasted walnuts and oats.
These slice and bake cookies are tender, crumbly and rich - their tiny size is misleading! Rolled oats and dark brown sugar bring a great earthiness to the dough, and the bittersweet chocolate is a refreshing change to your usual cookie!
The recipe that I modified from the Toronto Star makes about 4 dozen small cookies, but I baked off 18 first and froze the rest of the dough for late - that turned out to be the right course of action - they're rich so the silver dollar size is perfect!
Adapted slightly from Baking Bites, where Nicole has taken on the challenge of re-creating some of the great Girl Scout cookies from our childhood! These are fairly minty but play with it for your own tastes.
I like to call these my "Floorplan Brownies" because I made them after finishing a 60-hour project for that course! They even went in for the end of the term "party" we had, and were gobbled up. I never told anyone about the tofu - and you'd never be able to tell because they are the richest, fudgiest brownies ever!
This loaf soars above the pan, and is filled with almost every grain imaginable: red and white quinoa, amaranth, flax, rye and (of course!) wheat. The crust is toothsome while the inside stays nice and tender, and the whole thing is awesome for toast!
Yes, the ingredient list is long-winded and rather complex looking, but it’s mostly just the plethora of different grains and seeds that go into these delicious, chewy cookies! The nuts, grains and seeds add a touch of crunch and a whole other texture to the traditional “oatmeal” cookie, not to mention a whack of nutrition!
An unlikely cast of characters here - black beans, blackened bananas, stevia extract and no flour! Don't be put off by the weird list, though -these things are fudge to the extreme and absolute heaven on a plate.
Now this is the kind of school I like! I wrote this healthy, fast vegetarian recipe for my Supervision class' assignment on recipe development and quality control - this thing's been tested 6 times!
The serving size of 8 is *very* generous - this makes a ton of food and is a whole meal in a bowl!
These things are HUGE - and stuffed with potato chips, Smarties (the Canadian chocolate, mind you!) and broken up Aero bars. I slightly modified my dough recipe to use flaxseed, canola oil and 12 grain flour too, so they're not 100% naughty. Just 98%.
A soft and decadent quick-bread that has a delicate cheese flavour with bursts of herbs and garlic. Pop it under the broiler to lightly toast it and layer it with cold cuts for lunch!
Made with Beringer Winery's White Zinfandel in both the crust and the filling - this is a luxurious cream cheese and yogurt pie perfect for a late night soiree or even a Sunday brunch Wine: www.beringer.com/productinfotabs.aspx?Prod
These take a bit of "curing" time in the fridge, but as soon as you bite into a crunchy, perfectly aged sour garlic dill you'll forget all about the wait! Makes about 3 lbs of pickles - use small, "warty" cukes if you can get them!
I became enthralled with the idea of creating her latest farmer's market find: a sweet yeast bread filled with white chocolate chips and dried dark cherries. This isn't quite what I was looking for - the dough was more a batter than anything - but I'm going to keep at it!
Delicious, flavour packed, all-natural and vegan cookies that are also gluten-free. Add a tropical punch of flavour to your cookie platters, whenever!
Adapted from a Weight Watchers recipe - delicious, rich and light at the same time, and gorgeous for Christmas or Valentine's Day! Like Sugar is a new, all-natural calorie-free sweetener I found, it's awesome and unlike Splenda has no aftertaste - you do have to measure by weight when replacing sugar though.
Need a new yeast bread to have for your morning toast? This devilishly decadent loaf is a star - moist and tender from a milk, honey and banana - yes banana! - base, and riddled with toffee bits for bites of sweet surprise! A wholesome, protein and fibre filled dough with soy flour, oats and bran mean you'll be able to keep going well into lunch!
Good ol' Nutella is at it again - this time I turned the decadent combination of the chocolate-hazelnut spread and sweet, creamy bananas into a panful of chewy, almost brownie-like bars. Vanilla yogurt and a touch of milk keep things nice and tender!
All the flavours of a delicious curry embrace wilted baby spinach and noodles. Fast and easy, perfect for one!
Rich chocolate "buttermilk" cupcakes adapted (veganized) from http://fieldsofcake.blogspot.com/2009/03/i
ron-cupcake-earth-march-entry-1-nuts.html get filled with a double burst of nuttiness from toasted sesame oil and toasted black sesame seeds! If you use eggs for baking, feel free to substitute 2 of them instead of the tofu.
Adapted from Cupcake Project. Makes 36 2.5" squares. If you are vegan you can use corn syrup or fancy molasses for the honey.
A subtly spiced pumpkin bread with a hint of sweetness from the banana and pockets of decadent dates and raisins, an earthy richness from pecans and a touch of crunch from cornmeal.
Yes, it's pumpkin pie bread, or sweet potato/apple bread if you use my other recipe, so you may think this is a Fall-only treat. Think again! A handful of fresh berries means that this is perfect Summer fare, and you can use frozen bounty for after the leaves turn.
This is a deliciously spicy taste of Fall, anytime you care to make it. I've used it to fill turnovers and mini-pies, though it would be delicious and guilt free just eaten as a pudding! I reccomend using a food mill to puree the roasted component if you're picky anout texture, otherwise a food processor should make it wonderfully! Makes about 3 cups.
Cocoa powder, chocolate chips AND Nutella packed into a gigantic package, and coconut too?? I know, I know - but there's no overkill with cookies, is there! This makes 8 large cookies!
When my inspiration for this dish - right off the boat squid and perfect mushrooms from the market - are this fresh, not embracing their gifts would be sinful!
It's even better than it sounds - Merlot and tons of buttery walnuts fill a crusty, rustic loaf, and a gorgeous cluster of grapes fashioned from saffron scented dough crowns the whole thing!
This is a neat twist on your traditional pumpkin loaf - ginger ale gives it a touch of sweetness and extra "oomph" and with only 3 tablespoons of added fat you won't mind that second slice.
Rich buttermilk scones filled with almonds, walnuts and chocolate chips aren't too sweet, but they are decadently tender with almost a mysterious aura from the mesquite flour tucked inside.
Perfect use up for home made applesauce!
Adapted from Hannah's recipe at BitterSweet, this is a new and unique way to make "Zucchini Bread". You'll be dying to get your next giant out of the garden!
Original recipe here: http://bittersweetblog.wordpress.com/2009/
The best of every sandwich you could ever ask for! A slice of this crazy banana and oatmeal quickbread, made moist with yogurt, encompasses a body spiked with peanut butter and a ribbony filling of jam! Use your favourite flavour jam for these, or go the extra decadent route and make it with a ribbon of pie filling instead!
A recipe just slightly tweaked from the ever-generous and kind Marye from Baking Delights (http://www.blisstree.com/bakingdelights/c
oconut-cherry-white-chocolate-bars/), these are some delectable, tooth-achingly sweet bar cookies with a rich gooey filling overtop a tender shortbread crust.
Modified from a recipe found on Jamie's blog http://tinyurl.com/lkzfjz who adapted it from Allrecipes. My version is egg-free, whole grain, slightly lower in added sugar which compensates for all the butterscotch chips folded in! It's been a hit at bakesales!
All the good stuff and sweetness locked inside every slice will keep you going no matter what you're doing... be it a mountain hike or a mountain of paperwork!
This is a taste of Italy in a bowl, and a perfect accompaniment to simple grilled chicken or fish! If you're short on time during the week, make the roasted tomatoes in advance and refrigerate (covered) up to 3 days.
While cleaning out our overburdened upstairs freezer (to make way for more ice cream!) I happened upon several small bags of fruit that I had frozen last year when we couldn't eat any more of it fresh! Plums, peaches, cherries and a banana stuff a flaxseed, barley and oatmeal batter for a delicious taste of Summer all year.
I had to be somewhat of a "harvesting ninja" to get the goods for this spicy salsa from my garden - my stepdad has banned me from veggie picking this year :-S ! The heat is stealthy too - since the peppers are all roasted it starts off mellow, then brings a punch from behind! Serving size = approx 2 tbsp
A tender, moist and deliciously rich batter gets filled with carrots, nuts and chocolate chips before being baked into a loaf for easy AM snacking. A banana and some strawberries, along with a glug of maple syrup, sweeten the deal even more!
Though this recipe does not rely on eggs for a creamy mouthfeel and scoopable texture, the gelatin takes care of that problem, without the hassle of worrying about it curdling (as many of mine seem to do!). Use a good, flavourful honey you enjoy in this - I love Manuka or (the less expensive) buckwheat. This is a good option for non-vegetarians who want a nice, tart, low-fat frozen treat from their own kitchen.
Makes about 8 3/4-cup servings.
My adaptation of Peter Reinhart's recipe out of The Bread Baker's Apprentice for a cheese and salami-studded behemoth of a bread! The texture is very similar to a savoury panettone, and even though it isn't sweet it is JUST as rich! I made it even richer by upping the amount of (local) salami and using half and half instead of regular milk since I had it on hand. It rises insanely quickly, quadrupling easily on the first proof, but its heaven when it's done! Serves a crowd (30, easily) and freezes well, which is good if you value your waistline!
Louise was the first die-hard nutrition, exercise and general health "freak" I ever knew - she ran the gym my parents went to. Not only did she run grueling fitness classes 6 nights a week and keep the small gym open all 7 days, she was a personal trainer and nutritionist! She preached the benefits of spinach, roasted chicory instead of coffee, beet juice and even the notion of this chocolate cake made with PRUNES. At the time, I was a lazy, overweight teenager that lived off of pizza and "real" cake, and I thought she was absolutely nuts! Today, I still think she was a bit nuts, but I'm more like her now than I ever thought possible! I even LIKE exercising!
A great and slightly sweet and nutty bread chock-full of fibre with the secret addition of Nutella.
Taking inspiration from my mom's favourite cookbook and our bible for fall baking - Apples, Peaches and Pears by Elizabeth Baird - I combined the title fruits in a simple whole-wheat pastry crust and baked it to golden perfection. It's the perfect treat for the end of Summer when peaches are in their prime, pears are just starting to emerge and even early apple crops are half decent. Without having to fiddle with a pie pan or a top crust, it's a snap to put together!
Three kinds of sesame find their way into this soft sandwich loaf - black sesame seeds, toasted white sesame seeds and tahini! The result is earthy, rich and perfect for toast or a savoury sandwich.
Sweet, fresh Ranier cherries fill a layered brownie-like confection with a bottom of peanut butter and oat batter and a crown of Nutella brownie!
Makes about 3 1/2 cups. Easy to make with a luxuriously creamy texture. You will need a blender or food processor and an ice cream machine and I found the hazelnut extract online at Golda's Kitchen. Submitted by Lee Busch (via PPK).
This traditional Scottish and Northern British cake is usually made around Guy Fawkes Eve. It stores extremely well, wrapped in plastc film or in an airtight tin for 1 week, or can be frozen wrapped in foil for up to 3 months. This is my version.
A smooth, creamy coconut base envelops bites of both baked and raw cookie - just as if the baker was called away mid-production! Uses my "Double Chip Coconut Drops" recipe (http://recipes.sparkpeople.com/recipe-det
ail.asp?recipe=709690&ff=1). Makes about 1 quart (4 cups). Adapted from Chocolate & Zucchini.
This creamy and delicious frozen yogurt has a tang from buttermilk, a sweet note from honey and a double dose of vanilla from both flavoured yogurt and extract.
Adapted from http://www.vanillagarlic.com/2007/08/frenc
h-vanilla-cupcakes-with-rose.html to make a rich, eggy, creamy textured cake with all the flavour of the ice cream you know and love.
A rich and buttery chocolate dough base plays host to two types of chocolate chips and a handful of shredded coconut for a delicious snacktime treat. I developed this eggless recipe to hold up well in ice cream bases, as the honey will keep the raw dough from turning rock hard in the freezer and the extra coconut extract will allow the flavours to shine through. The baked cookies are chewy for days afterwards too, a pleasant bonus!
Delicious rolled into a tortilla, stuffed into a pita or all on its own atop some crunchy shredded lettuce. Lightning fast to make - all in the microwave for a lickety split meal.
Makes 2 crisps in 6oz ramekins. Adapted from Maria and Josh Lichty's recipe at http://lichtyfamilyblog.blogspot.com/2009/
Sweet, light and stuffed with chocolate chips, these jumbo muffins are decadent - a perfect treat after school or next to a steaming cup of coffee! The nutmeg is so subtle you barely notice it, but it harkens memories of donut shops!
Three flours in the crust (whole wheat, Kamut and buckwheat) and three berries in the pie (blueberries, blackberries and strawberries) make for a delicious change to the Summer dessert circuit.
Unless I can get my hands on local cherries (and a pitter!) soon, it looks like this beauty is the last pie of the season for my kitchen... good thing it's a keeper!
Adapted from Anna Olson's recipe in "Sugar" for a low-calorie, low-fat fresh indulgence. Just Like Sugar is a natural calorie-free, high-fibre sweetener that is amazing for cooking and baking, used it in my "Very Veggie" cake too. *Note that this recipe contains raw egg*
This is an an Estonian recipe, also known as "Egg White Cake". Light and baked in a tube pan (but a greased one!) like traditional Angel Food cakes, this isn't quite as guiltless with the added butter! The crumb is almost like a pound cake but the slight citrusy taste is divine. Adapted from Nami-Nami:
e.html. Weight rather than volume here is key, as it is delicately meringue based.
Adapted from Reinhart's The Bread Baker's Apprentice to use my whole wheat sourdough starter, this loaf makes a delicious vehicle for sandwiches of all types and due to it's slight sweetness from honey it makes excellent toast. Will make one 9x5" loaf or about 10 individual buns.
Simple to whip up (I actually recommend that you make the stuffing mixture a day ahead so the flavours blend), and vegan to boot - sweet red peppers filled with a textured soy mince (TVP), brown rice and a spicy sauce make summer dinners light and filling at the same time! Makes 1 main course serving.
When Andrew and I caught an episode of Ultimate Recipe Showdown on the Food Network a while back, he mentioned (several times!) that having a hazelnut-chocolate cake for his birthday would be amazing. I figured I would simplify the ingredients and method, as well as throw in a good dose of hazelnut oil and Nutella to bring the initial recipe (for Triple-Hazelnut cake) into Quintuple-Hazelnut status!
This unique blend of sweet berries, tart rhubarb and creamy bananas brings the best of Summer to your table. The tapioca flour allows you to make this pie when you have the ingredients fresh and locally available and freeze it, as it won't separate! I use a half whole wheat flour mixture for my pastry crust, though you can certainly use your favourite recipe or even storebought dough.
Start your day off right with one of these chewy bagels, filled with whole grains and an ancient wheat flour known as Red Fife plus a good dose of rich honey
to make sure it's a sweet morning! The cereal blend I use in these (and thus in the NI) is a mix of bulgur, buckwheat groats, quinoa flakes, red rice and flaxseed Called "Sunrise Blend".
Essentially a hazelnut variation of the Raspberry Ganache Fudge Cake from the book "Ani’s Raw Food Desserts" (Ani Phyo), found on VeganEpicurean - a wickedly sweet carob and date cake with a delicious fudge frosting is totally raw and gives you all the Omega-3s you could ever want!
Not really samosas as the filling isn't encased in pastry and deep fried, but this recipe encompasses the best part of the spicy snack - the filling - and presents itself as a delicious meal in a bowl. Adapted from Fatfree Vegan.
This is delicious over oatmeal, polenta or your morning pancakes, or even as a spread on toast. Also a good accompaniment to pork chops, and freezes wonderfully for winter noshing! About 2 tbsp / serving.
Another incarnation of Gourmet's Buttermilk Cake, totally removed from it's original being and transported to something eretheal - sweet but not cloying, rich and moist with a little kick from the peppers and a fresh finish from the fruit.
A rich and tangy citrus batter with a good dose of honey envelopes sweet pieces of fresh strawberries and a nutty crunch from poppyseeds. Perfect snacking cake for the next BBQ or picnic as it needs no frosting!
The Jewish deli classic hailing from Montreal originally, these bagels have a richness from eggs and a touch of sweet honey to contrast the crunch and bitterness of poppyseeds. Your lox and schmear will feel right at home!
Makes eight 4-oz bagels.
Is it possible to fall in love with a bread? I think I have - this is a rich and tender, wickedly moist loaf that is filled with exotic flavour - with mesquite flour, molasses, giner, mangoes and a touch of amarula, what could be bad? If you can't source the mesquite, go ahead and use whole wheat flour or an instant coffee and cinnamon blend (about 1/2 tbsp of each). The mango needs to be eating-over-the-sink ripe for this... no green ones!
Adapted heavily from Gourmet June 2009, a fresh-ginger spiked cake batter is topped with a starburst of ripe pear slices. No butter in this recipe - cream cheese provides a luxurious body instead.
There is NO mistaking the involvement of the coffee liqueur in this rich cake - not only is the crumb spiked with Kahlua but the chocolate and cream cheese filling has a tipple too. Buttermilk, butter and oil make this cake super moist, while layer upon layer of flavour is created by dark brown sugar, dark cocoa powder, high-quality chocolate and espresso! Mesquite flour is optional as it's not readily found but it gives an undefinable quality to the flavour and scent of the finished recipe - lightly smoky, sweet, and a blend of chocolate, cinnamon and mocha. The buckwheat flour is also optional but definitely reccommended for tenderness, as is the extra Kahlua flavouring. This is delicious, but definitely NOT a cake for kids!
I adapted this cake from a Fatfree Vegan recipe for a banana-stuffed 8" pan cake (http://blog.fatfreevegan.com/2008/05/bana
na-coffee-cake.html). A few ingredient swaps and a pan change were made to fit my needs, and the result is this golden, heavenly aromatic, low-rising loaf cake perfect for your next cup of tea.
The buckwheat flour in the initial sponge was the result of a happy accident - I misread the labels on my flour bags! It wound up adding a wonderful depth of flavour and richness to the dough, playing off the sour rye, spice and apple cider tones.
Made as a taste-test comparison with an Epicure Selections gourmet mix, these are the well known twice-baked cookie you see in coffee shops all over. Dip into chocolate for a decorative, sweet touch.
The perfect light Summer dessert, from Eating Out Loud (http://www.eatingoutloud.com/2009/05/rasp
berry-souffle-recipe.html). All I added was a touch of lemon zest.
A "clean out the pantry" type of bread, with a bunch of grains, banana and honey. It's not perfect, or pretty, but it's sumptuous, it's satisfying and it's a sweet way to begin your week.
A new and spicy twist on the traditional Italian stew, this uses carrots, a cubanelle and bell peppers for sweetness and ancho chile paste for a heady dash of spice. Throw in some potatoes, mushrooms, a ton of garlic, and a glass of red wine and you have a delicious meal! This freezes well and reheats over and over.
An adaptation of Nick Malgeri's recipe in "A Baker's Tour" that I made with my home-dried tomatoes from last year's garden and a touch of Italian seasoning. Using a richly flavoured olive oil in the dough and topping brings it to life! Makes 2 rounds of 10 wedges each.
This is a bit of a fiddly recipe, relying on the simultaneous creation of two separate batters, but the result is worth it in the end. Creamy milk chocolate gets swirled with a rich, deep bittersweet batter for a subtle but delicious contrast. For the epitome of decadence you can frost them with white chocolate icing!
An easy toss together of Asian inspired veggies with a light sauce. The key here is to have everything prepped before you start to cook.
Healthy, sweet and perfect for spring - make use of your garden's fresh rhubarb (or use frozen, but don't thaw) by pairing it with sweet berries and a creamy banana! Don't be alarmed by a sunken appearance, the berries break down in the cooking. These freeze exceptionally well.
This makes enough for 8 mini pizzas or a big 16 incher. I like a really thin crust on my pies so I roll out the dough as fine as I can as soon as it's first rise is done - if you like a "doughier" crust, allow it a 30 minute rest after the first rise and shaping it. I do reccommend a quick par-bake before topping / finishing, no matter what method you use.
These are slightly sweet rolls that are raised with both a sourdough starter and conventional yeast, filled with a blend of raisins, pumpkin pie spice and a drizzle of golden syrup before being rolled twice into a decadent spiral. Each bite is a surprise!
Filling amounts will vary according to personal taste, so aren't included in NI.
Full photo tutorial on shaping is here: http://www.flickr.com/photos/reid-bee/sets
I made these based on a recipe from Hannah's blog Bittersweet. She's a culinary genious! These brownies are lower-fat, gluten free, vegan and the best fudgy dessert ever! I modified the original recipe slightly, using chocolate chips and peanuts, amongst other things. I can't wait to make this again!
Serving this in martini glasses makes an elegant finish to any special night - I made this for the first time for my Mother's Day gift (a full-out dinner) to cap off the meal with something light after she had my Summer Pasta With Broccoli Rabe And Croutons. The NI is if you use all the granola topping, I only wound up using half between the two glasses. *Note: Everything can be made ahead and assembled just before serving!
There are a lot of steps to this flavourful, vegan pasta dish, but you can do a lot of the prep ahead of time. The onion / garlic puree can be easily made up to a week ahead, and the chickpeas will keep their crunch for a day or two if kept in a container like a cookie tin - NOT a plastic bag! The toast takes only minutes (though it bust be served immediately), and can be done at the same time as the chickpeas by adding the bread tray to the oven when there are 15 minutes of roasting time left.
I slightly adapted this light, yet hearty meal from Susan of FatFree Vegan Kitchen's blog (http://blog.fatfreevegan.com/2006/05/zucc
hini-spirals-with-fresh-vegetable.html). I used a julienne peeler to make the "pasta" and bumped up the spice a tad, but otherwise it's pretty much the same!
This cannot rightly be called a "cheese"cake, since there is no cheese (in the traditional sense) in sight. Tofu and "yogurt cheese" - an almost solid strained yogurt - form the basis for this fluffy dessert studded with chunks of succulent mangoes and baked in a graham cracker - coconut crust.
My grandma reminded me of this recipe - that I used to whip together in univeristy - after returning from a trip to Spain. She mentioned having roasted chickpeas as a trail-mix like snack. I personally love them tossed into salads as a healthier alternative to croutons. Watch them carefully - they will burn if left alone!!
Giving my mom a break from bagels this week! These soft, sweet rolls are made with a rich, thick Greek-style vanilla yogurt and sumptuous honey. Shaped into spirals, they rise and bake up beautifully - you'd never guess they were full of fibre! These would be great on the brunch table this Mother's Day.
I know what you're thinking - who makes a fresh loaf of bread just to let it stale into crostini bases?? Well, I was actually looking for a simple, fast-mixing bread for a (forthcoming) pasta dish requiring toasted bread chunks, and I wanted something with a ton of flavour! I wasn't disappointed, and though I wouldn't reccommend making sandwiches with this (the loaf, at any rate, is tiny!) croutons, bruschetta, crostini or even panzanella salad are perfect uses! Serving size is for crostini rounds.
Andrew had a couple tubes of crecent rolls and a jar of Nutella that were nearing expiry recently, and I had a partial can of pumpkin left over from some cake I made. We decided to make some filled croissants to use it all up, and wound up having to form spiral buns from the rolled-up dough instead. They came out of the oven perfectly - soft, flaky and with a great balanced filling to dough ratio. The pumpkin Nutella combo forms a whole other taste, not like one ingredient or the other, and any leftovers are great on toast!
A variation from a King Arthur Flour site, these are nutty, crunchy and chewy all at the same time, with a double hit of rich sweetness from dark honey and chocolate.
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.
Heavily adapted from http://aweebitofcooking.co.uk/2007/06/19/f
ool-proof-baking/ who wrote: "Here, is my mumâ€™s fruit loaf, it has never failed me yet. You may even enjoy it yourself, as it is more spicy than sweet and lovely and moist! You could served it sliced or as a whole loaf." I hope I can do her justice! This bread smells like Heaven while it spends it's (admittedly long) term in the oven, but don't open the oven door until it's at LEAST 30 minutes into the bake time - the low, long bake is key to the moisture.
Next time I make this I'm going to try adding dried cherries and apricots to the mixture.You can probably get up to 8oz of dry fruit total into the cake.
Moist and nutty, these slightly sweet muffins are rich and moist from ripe bananas, buttermilk and peanut butter and a great source of protein from hemp.
Adapted from Bryanna Clark Grogan to better fit a 9x13" pan. She notes to use shiny pans, I don't have any like that so I used my old dingy ones and they worked fine. It's a great, light and fluffy cake that is perfect unfrosted for summer BBQs or dolled up for tea.
I like to call this "last date bread" - you get onions and garlic together in this baby, and boy, does it pack a wallop! It stinks up the house something wonderful at any rate, so even if you do wind up dining alone, the aroma will caress you all night long! I reccommend red onion for both the sweet flavour and the colour contrast it gives to the bread, but if you have a Vidalia, use her!! Adapted from Baking Bites (http://tiny.cc/PCJtp), where Nic writes: "The bread is great with butter and is equally good with jam, which contrasts its oniony flavour"
Made with whole grain flour and a hot cereal mix with everything under the sun in it, these chewy bagels get a delicious maple kick and a crunch from a flax seed topping. Makes about 3.6 oz bagels
A wonderful chocolate treat with the unique addition of the Italian-based ingredients of semolina flour and olive oil.
The bagel-making will never stop around here! It's like a small Montreal bakery in our kitchen at least once a week, and I'm only limited by my imagination! I still have a good 10 or so flavour combos to try out on my mom, and with luck I'll gain more inspiration as the time goes on... otherwise I'll be repeating!
Hacked and modified from http://www.dietdessertndogs.com/2008/07/20
This batch features everything you could look for in a healthy snack:
Nuts? Check (pecans)
Fruit? Double-check (Craisins and sultanas)
Seeds? Check (pepitas)
Whole Grains? Double-check (high-fibre cereal and whole wheat flour)
And finally, CHOCOLATE!
I found this on someone's blog, but now I can't find it again! I did find the same base recipe I used here: http://www.recipesindian.com/indian_recipe
.html. If you know what blog featured the recipe, please let me know! I used half / half butter and shortening for sturdiness, added brown sugar for flavour and decorated them with pepitas and a Craisin centre. I also watched these like a hawk in the oven - they can be finicky because they contain (gluten-free) chickpea flour as part of the batter and spread like crazy!
This will fill a two-layer, 9" cake. It's a pseudo-ganache in a sense, since it's made with milk and not cream, and as such must be thickened with powdered sugar. If you can get your hands on thick, rich cream of coconut (used for pina coladas, etc - NOT the coconut milk) use it in place of the whole milk and extract. An extra bit of body and richness comes from the added butter and skim milk powder too.
I used this to fill my Pumpkin - Coconut Spice Cake, but it would be equally delicious in carrot or chocolate cake too!
This is a great use for the leftover pulp from juicing beets - the sweet fibre melds wonderfully with mashed banana and rich, bitter cocoa to make dense, low-fat snacks everyone will enjoy!
Every Easter these spicy, fruit-studded rolls crop up in various incarnations. Some say they actually have pagan roots in Spring Equinox rituals, and that the monks simply added the cross to convert people to Christians!
These are thin, chewy brownies with three "shots" of extra flavour in them - one of Kahlua, one of espresso, and a healthy addition of "chocolate shot" - the pure chocolate sprinkles you get in higher-end ice cream places and bakeries! The "roux-like" method of making the dough appealed to me - I found it on Vegweb and used it as my base.