Party Recipes (Most Popular)
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 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!
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!
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
Think of a spreadable Sweet Thai Chili sauce perfect for topping cream cheese bagels, baking into brie or stirring into a stir fry. It hurts so good!
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.
I've been on the hunt for a creamy, spicy dip / spread like Desert Pepper Trading Company's Pinto Bean Dip. Swapping in cowpeas for pintos created a buttery, slightly nutty flavour that played perfectly with the spices, vinegar and garlic.
Makes 2 crisps in 6oz ramekins. Adapted from Maria and Josh Lichty's recipe at http://lichtyfamilyblog.blogspot.com/2009/
07/recipe-for-cherry-crisp.html.
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.
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.
An adaptation of a recipe from Classic Canadian Cooking by Elizabeth Baird. Spicy sweetness with a bit of a kick!
A Greek-style frybread made with rice flour, honey and Feta cheese. Original recipe from "Bread-Making" By the Greek philosopher Chrysippus in the second century B.C. Recopied into "The Philosopher's Banquet" by Athenaeus in the second century A.D. (This recipe has gone through the ages!) Recipe "modernization" found in "The Philospher's Kitchen" by Francine Segan.
Use this sauce over frozen vegan desserts, as a filling for tarts and cookies, on sundaes, over brownies, as a cake or pudding sauce, over filled sweet crepes, on fruit crumbles, etc.
A filling and frosting recipe I devised for some Valentines day cookies. Works equally well as a doughnut filling!
This is a recipe I've created for my fiance after he told me about a pizza idea he had had one night. Yet to try it, but it's definitely on my list! If you don't eat meat but like shrimp, it would work equally well on this.
These luxurious little desserts are like gooey flourless chocolate pudding cakes. Perfect for Valentine's Day!
Great, rich and tender vegan chocolate cake that is easily baked off in ramekins or miniature bundt tins, or a traditional pan.
A hearty, savoury Mediterranean bread perfect for pairing with flavoured dipping oils, tomato-pasta dishes and hearty soups.
Hacked and modified from http://www.dietdessertndogs.com/2008/07/20
/mrs-ks-date-cake/
I adapted this from David Lebovitz's "The Perfect Scoop" for a great "welcome-back-spring" treat without the refined sugars. Just a touch of honey and some stevia extract are all it takes! Makes 1 1/2 quarts.
For the FoodNetwork.ca cooking club. Every month a new recipe is chosen for people to make, either by the book or with their own spin. This is my take on July's recipe!
This is a spin on the Spanish party favourite known as Sangria. It marries three kinds of alcohol with berries, citrus fruit and papaya juice! Health-obsessed hedonists can even pretend the pretty drink’s nutrients will counteract the liver-curdling effects of the booze. From Spice Route in Toronto.
4 half-cup servings, NI doesn't include fruit additions.
Delicious flavours of sun-dried tomatoes, lemon juice, garlic and rosemary blend into tangy goat cheese and plain fat-free cream cheese for a delicious addition to crudites or pita chips! 2 tbsp per serving.