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Recipes I've Shared:
For the cheese lover in all of us, made with a melty blend of Cheddar and Swiss
These brownies are sweetened purely with honey, not refined sugar. A good, hearty honey really shines through!
A request came in from one of my bakery clients (who happens to be from Malaysia, not Thailand), who asked me if I could make her a pumpkin pie using two very unusual ingredients: creamed coconut and peanut butter. Not one to turn down an interesting kitchen experiment, this is what I came up with!
This was something I made up as I went along today, needing to use up a variety of vegetables, meats, and cans. I wound up transferring the ingredients partway through the cooking process to a larger pot, in the process I said “holy Hell this is a lot of chili!” Thus the name was born, along with another treat for my favourite eggchef! Enjoy this long n’ slow stove-cooked treasure!
This multi-grain yeast bread is slightly sweet and loaded with fibre. Makes two round loaves.
Once considered a simple weed in the Western world, this nutritious annual is finally being acknowledged as the nourishing high-protein food it is!
Slightly sweet, salty and delicious flavours glaze over healthy red potatoes for an elegant side-dish that doesn’t have to be holidays-only!
A fusion-inspired, whole-grain cookie blending together the traditional Western taste of apples and cherries with the Asian ingredients of tahini and toasted sesame seeds.
These start-from-a-mix brownies are jam-packed with every sweet flavour imaginable... peanuts, butterscotch, marshmallows and chocolate cookies!! Great way to stretch a single box mix.
These are a great vegetarian lunch-on-the-go that’s big on taste but light on calories and fat. Each crispy pocket gives way to a gooey, spicy and garlicky cheese-covered broccoli filling.
A wonderful healthful version of lasagna, using the bright colours of carrots and broccoli and the benefits of whole wheat noodles. Great flavours shine through and comfort is tops!
An easy blueberry sorbet made with Splenda. Great for the summertime when you have a sweet craving! Cook time is chill time.
As a kid, I was always fascinated with the carrots made out of frosting that adorned the top of carrot cake. This version, made without eggs or dairy but with nutritious carrots, pumpkin, whole grains, and applesauce is reasonably healthy (for a dessert, that is) without sacrificing taste! Use your favourite icing, or just dust some powdered sugar over it.
My vegetarian version of my favourite meal from the Mexican restaurant in EPCOT centre. Semi crispy, cheesy and oh so good!
Tender cod fillets are poached in a spicy wine, tomato and caper sauce before being garnished with cilantro. A wonderful way to spice up the Catholic feast of the 7 fishes on Christmas Eve.
A recreation of the famous Chelsea Buns from the now defunct Grany's Bakery in Bobcaygeon, ON. Bit of work, but well worth it!
Totally inauthentic, this is sushi for those who don't like (or can't have) raw fish, but still want the experience. Serve with pickled ginger and soy sauce if desired.
This yeast-raised doughnut recipe is heavily adapted from Heidi Swanson’s website, and flavoured with the divine tropical flavours of coconut and pineapple. Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender - not dry. The dough can be made and baked a day ahead if necessary (store loosely covered at room temperature), but they need to be served within a few hours of being filled and glazed, otherwise they will go soggy.
This yeast-raised doughnut recipe is heavily adapted from Heidi Swanson’s website, and made to mimic the Tim Horton’s triple chocolate doughnut. Don't over bake these, if anything, under bake them a bit - they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender - not dry. The dough can be made and baked a day ahead if necessary (store loosely covered at room temperature), but they need to be served within a few hours of being filled and glazed, otherwise they will go soggy.
Adapted from Jennifer Bain’s recipe in The Toronto Star, this recipe takes your typical tomato soup and brings it to a whole new level of exoticism with the addition of curry, quinoa and saffron. A great, hearty vegan feast!
Slightly adapted from another recipe found on the web, this whole-grain vegan coconut pie is full of creamy flavour and a great dessert for when you’re feeling a craving for the tropics in the dead of winter.
The original recipe for these was found at the wonderful blog More Than Burnt Toast (http://morethanburnttoast.blogspot.com/20
07/11/spinach-ricotta-stuffed-shells.h
tml), and was adapted to make it vegan and lower-fat so that I would be able to have it! This is a great baked pasta dish!
The original recipe for these crispy snacks is apparently over 200 years old. These cookies are some of the most intensely flavoured, versatile chocolate wafer cookies of any I have tasted. They are excellent keepers if stored in a tightly closed tin.
This is my variation on the popular Vegan Lasagna recipe first created by Susan of Fat Free Vegan Kitchen (http://blog.fatfreevegan.com/2006/03/my-f
avorite-lasagna.html). It’s a great pasta dish that fills you up without the cloying taste of cheese to wear you down.
This is the ultimate in holiday indulgences… a chocolate sweet crust houses a delicious pumpkin filling with a hint of maple-caramel flavour and is studded with a topping of miniature marshmallows. A s’more? A pumpkin pie? A sweet potato casserole? You decide!
A light coconut-flavoured angel food cake that is blissfully gluten free! Note that it is better to slightly over-bake this cake than to under-bake it. It is a delicious soft, light angel food cake that freezes very well and thaws wonderfully.
If you are as big of a cannoli fan as my stepbrother is, why not try a rich ricotta cheesecake that tastes just like one?
This is a medieval egg custard pie with almond milk, saffron, cinnamon, and rosewater. It takes some careful attention, but is worth the time and trouble. This is extremely rich! You will want to serve thin slices, much like a cheesecake. This recipe doesn’t take kindly to being halved, though. A variation on a dish featured in "Two Fifteenth-Century Cookery-Books" by Thomas Austin.
Another lightened version of carrot cake, made moist with vanilla yogurt, apple butter, pineapple and buttermilk for a great tangy dessert that cries out for a cup of tea. The carrots are pureed rather than grated in this version.
A wonderful light, tangy and sweet cucumber salad that is served at many Japanese restaurants in our area. For those not concerned about sugar levels, use 4 tsp of white sugar instead of the Splenda! The fresh ginger adds a heady, warming life to this dish, don’t leave it out!
This simple, delicious pasta casserole is brimming with spinach, ricotta, mushrooms, roasted peppers and a zippy tomato sauce. Easy to make on the weekends and keep in the fridge for those crazy school nights. Freeze half after baking for later noshing!
These are truly the miracle snack when you are craving a treat and you have dietary restrictions! These are wheat free, vegan, low sugar and low fat cherry chocolate-chip muffins – you would never know it! A special ingredient is the inclusion of coconut flour, which adds such a rich tropical taste. A quick note though: If you don't eat them in the first two days, freeze them. Simply zap in the microwave for about 30 seconds and they taste like they were right out of the oven! I found coconut flour at Bulk Barn, and the Sunspire chips at the health food store.
From http://www.browniepointsblog.com/2005/09/2
2/chocolate-peanut-butter-tofu-ice-cre
am/. Makes about 1 1/2 cups of sheer delicious bliss!
This amazingly delicious stew is a great way to clean out the pantry, if you’re like me and wind up with way too many cans on your hands!
These baked delicacies are reminiscent of double chocolate cake doughnuts found almost everywhere. They are made healthier with whole-wheat flour and no hydrogenated oil, lighter with the addition of skim milk and a Splenda frosting, and richer with a spike of coffee
My mom LOVES the cranberry-blueberry-bran muffins from Tim Hortons, but didn't want to eat them because they had 340 calories and 12 g of fat! So, I twisted around a bran muffin recipe to make her a great healthy version for breakfast! This makes 12 very large muffins!
My younger sister's all-time favourite cake: she's asked for it for birthdays, christmases, other people's birthdays, and we even made it as a second serving cake for my grandparent's wedding anniversary! She doesn't know it's low-fat, low-sugar or whole-grain, either! She insists on tub chocolate icing, I prefer nothing more than a little cocoa powder and icing sugar sifed over top, or sometimes cream cheese frosting.
My latest creation for the fiance to take with him to work, with 25% of the RDA for protein in the form of beans and quinoa (a super-yummy whole grain!). Throw in some stout beer and a dash of cocoa and a very filling, flavourful meal is yours!
A takeoff on traditional carbonara using diced ham instead of pancetta and throwing in some red pepper flakes. Not your usual cream-based sauce, but still sinfully rich!
A Classical Irish Soda Bread from Bread Book by Susan Wright. The first quickbread I remember making entirely solo.
This is the cake I made for my fiance for his birthday as well as our 2 1/2 year anniversary. It hold very special memories for us.
A hearty, savoury Mediterranean bread perfect for pairing with flavoured dipping oils, tomato-pasta dishes and hearty soups.
Creamy peanut-butter and rum filling sandwiched between two awesome nutty peanut-butter cookies. Adapted from an Anna Olson recipe.
Remember Fig Newtons? This is my adaptation of an Anna Olson adaptation of the classic cookie. I call them "grandpa's cookies" because every time I went to my grandparent's house the two of us would share a plate of them!
I haven't made this recipe yet but my mom has been telling me about how much she wants a slice like the ones she's had out at pricey restaurants with her Japanese co-workers!
Ginger and a mix of walnuts and almonds combine with caramel and grated carrots for a sweet candy treat!
My twist on a recipe from the Weight Watchers Complete Cookbook. It's a favourite in my family!
Zucchini bread with the taste of both chocolate and chocolate mint! If you don't have chocolate mint available, use regular peppermint instead.
Adapted from www.domesticgoddess.ca and made with a lot of love for eggchef. This is incredibly rich and sweet, a little taste goes a LONG way!
A wonderfully flavoured turkey meatloaf with a sweet fruity glaze and Tandoori paste. Originally from Sandi Richard of Food TV Canada.
A smooth, savory fall pasta with a sauce using canned packed pumpkin, evaporated milk and whole-grain pasta.
The biggest sellers at our Reach-For-The-Top bakesales in high school! They have a different (and vulgar) name in our circle, but I changed it for posting! Finally pried the recipe from Vicki's hands when I graduated!
An interesting blend of flavour components into one delicious summer pie!
Something that even my extremely patriotic and picky Italian stepfamily will eat, though they detest onions and garlic :S
An easy and quick way to use up the fruits of summer that you aren't able to eat right out of hand!
Something my dad loves * 3... peanut butter, bananas, and cookies! Not overly sweet, play with the sweetener levels to taste.
A low-fat variation on an Italian favourite, with lots of vegetables for colour!
A Canadian cobbler with a maple syrup sauce under a rich and rustic scone-like topping. The syrup soaks in somewhat and makes it like the British Sticky Toffee Pudding.
A slightly lighter and miniature version of the traditional Upside-Down cake. Great for dinner parties!
An adaptation on a twist of an old favourite, featured in the Toronto Star. The marshmallows make it delightfully gooey fresh from the oven!
An easy, low-fat granola-type of breakfast made with unsweetened cherry juice and honey! Also makes a great topping for ice cream.
A wonderful and "fake" way to make Strawberry-Rhubarb jam diet- and diabetic friendly! Vary amounts of Splenda to taste, I often use less.
A rich, creamy chocolate and almond dessert that has a consistency that can only be described as pate. Don't let that throw you off, though. It's delicious! "Cook" time is final chill time.
The quintessential chocolate lover's dessert, made suitable for those who cannot tolerate eggs or dairy, or who follow vegan lifestyles.
A version of my all-time favourite dessert by LaRocca cakes. True decadence, very rich even with the use of lighter ingredients!
A low-fat turnabout on one of my favourite desserts! Delicious and moist with a slightly crispy top
Creamy black-eyed peas, sweet beets and a tangy viniagrette combine to make a salad fit for anywhere from the Christmas buffet to a late Summer lunch!
The basis for the summertime favourite: strawberry shortcake! These are the "Canadian" style of shortcake which is more of a scone, whereas in the US I usually see angel-food-cake types of bases.
A creamy broccoli and cranberry salad with nuts and celery for kicks. I call it Dorothy in Oz because of the green and red contrasts.
A recipe from Disney World's Pop Century Resort in Orlando. Your typical tiramisu, but with twinkies instead of the ladyfingers. Very strong coffee flavour but it's needed to balance the sweet cakes and cream. Will not keep more than 24 hours though, it gets very soggy!
A round, sweet bread, rolled in coconut and has a cream type of filling in the middle.
A sweet, fruited coffee cake made with a cup of great beer added in! The beer gives it a good depth of flavour without being overbearing.
A Thai-inspired tapioca pudding paired with papaya puree in a sweet and creamy pudding.
A wonderful treat for both your heart and your tastebuds! A rich and flavourful sweet pie filling made creamy with the addition of navy bean puree! Your guests will never know, and if you use a vegan pie crust the whole dessert is vegan! Originally from the Ontario White Bean Producers, modified by me.
A summertime dessert, perfect for a backyard BBQ. Sunny yellow peaches and a cornmeal biscuit topping add to the Summer's best charms! Adapted from Cooking Light.
One of our Fall dessert favourites here at home. My mom is famous at our old elementary school for these... my Home Ec teacher would steal them from the bake sale tables!
Fred Penner's recipe for crepes, which he says his children make for him every father's day. These are perfect with a strawberry or cherry jam filling, or for a special treat, Nutella!
The most succulent beef I have EVER had in my entire life (before I stopped eating meat).
The basic blend for many Cuban dishes. Inspired by my dad's recent trip to Cuba... I'll travel through my tastebuds! Keeps 1 week, covered, in fridge.
My favourite way to eat salmon is this recipe in the chilled version, served over mixed greens.
An adaptation of a recipe from Classic Canadian Cooking by Elizabeth Baird. Spicy sweetness with a bit of a kick!
The recipe for one of my dad's all-time favourite pudding. Sunny yellow (but not off-putting) and a blend of sweetness and flavour that puts instant mixes to shame!
A veganized, whole grain and naturally sugar-free version of one of my favourite desserts.
A wonderful coffee cake great for a weekend breakfast, brunch or with a spot of tea or coffee in the afternoon.
A wonderful dark chocolate mint cake made very moist and low fat by the addition of prune puree! A great use for any fresh mint growing in your garden!
Raspberry and coffee flavours permeate this chocolate-based cake and makes an impressive dessert!
Like the famous Linzertorte from Austria, this uses a blend of raspberry jam and chocolate chunks to make a wonderful layer under fluffy, nut-studded meringue.
A wonderful and fast accompaniment to salmon, tuna or even a stirfry! Cooked in the microwave, but look oven-browned, it's great!
A great holiday dessert for when company's coming over and you have a box cake mix lying around.
A recreation of the rustic loaves they both serve and sell at the Fortress of Louisburg in Nova Scotia (http://www.louisbourg.ca/fort/). Dense, rich crumb, perfect for sandwiches!
A wonderful, thick and flavourful jam for Challah over Chanukah, or if you're my family, Challah on Christmas morning!
A Jewish recipe I found in my mom's recipe box. She grew up in a predominantly Jewish (but also very Greek) neighbourhood in downtown Toronto so has a lot of these recipes.
A spicy ginger cake made with fresh peach puree and a touch of molasses sandwiches a decadent fruit compote for a great dessert that bridges the seasons! Can be wrapped and frozen for up to 6 months, also can use frozen peaches for the winter!
An unusual, sweet pudding-type dessert made from red lentils, coconut milk, spices and dried fruits. Vegetarian, vegan, gluten-free and a wonderfully exotic addition to any Middle Eastern themed dinner!
From Mark Bittman's "How to Cook Everything", an unusual take on a traditional Swiss potato side dish! Serve with sour cream or applesauce if desired.
An easy and quick, slightly sweet accompaniment to a bowl of soup on a cold winter afternoon.
Simple but hearty spinach-based sauce that's great over any type of hearty pasta.
A simple method of making a super-tasty and flavourful Key Lime pudding, perfect for the summer! Can also be used as a pie filling in a prebaked graham shell.
Flaky, pre-made puff pastry with gourmet chocolate and sweet, romantic berries make for an easy, quick and perfect Valentine's treat for couples everywhere.
This is going to be part of the birthday and Christmas gift package that I’ll be giving to one of my best friends, Heather, this year. It is a take on one of our first tandem baking experiences, which was a lemon (box) cake with cherry – vanilla (box) icing. I’ve taken the flavours, flipped them around and “gourmetized” the memories by making both the cake and frosting from scratch, adding lightness to the cake with rice flour and cornstarch, and the extra flavour layer of honey to the frosting. I only wish I could take part in reliving the flavours of our memories!
A fairly easy homemade dark chocolate pudding that both adults and kids will love. Great mixed with a few mini-marshmallows and topped with graham-cracker chunks for a smore like treat!
A Noth African version of the now very popular ratatouille, spiced with cumin. Can be served hot or cold, great the next day!
An Asian-fruits inspired version of the Austrian strudel pastry, filled with Asian pears, lychees and raisins.
An interesting twist on breakfast, and a good way to jump-start some fruit into the kids!
Yet one more addition to the world of classic recipes. Everyone has their own version, this one came from my fiance's mom!
A whole-wheat, low fat and vegan "pudding" that is actually more of a moist cake in consistency. Wonderful and not too sweet, great for snacking or after school!
An interesting way to prepare lamb chops. Succulent and fairly simple, with a world of reward at the end!
An unusual, yet very tender sweet cake made rich with spices and raisins, and healthy with whole-wheat flour. Will not be able to tell the turnip's in there!
A tender, tasty, gluten-free souffle style of pudding, served cold. Great light dessert!
An impressive and deceptively easy dessert for when the fall months roll around. Great served with warmed maple syrup or even a cranberry coulis.
A decadent bar-cookie style of dessert with Nutella and cherries. Excellent way to introduce (or indulge!) yourself with the miracle that is Nutella!
A triple chocolate, no-bake cream pie with a graham and peanut butter crust makes for the ultimate in decadence! Cook time is chill time.
Gingerbread cookies perfect for the vegans out in Far, Far, Away! Or even close to home!
The brownies that Lois from the children's singing troupe Sharon Lois and Bram sings about in the Nutcracker Sweet song on Candles, Snow and Mistletoe album. Brings me right back to my childhood!
So named for the vibrant colours of the holly plant that go into these decadent chocolate bites. Cherry and mint combine for a wonderful flavour sensation!
Makes a wonderful gift for someone on the go everyday, who doesn’t always have the time to make themselves a hearty meal mid-day!
This is a great gift for anyone who is recovering from a bout of illness or who tends to get cold in the winter, or anyone who you feel could use a little homespun cheer now and then but doesn’t have the time to make soup from home. This is completely vegan, completely wholesome, and completely delicious!
A cheesy version of one of my favourite dessert drinks at Caffe Demetre in Ontario, this creamy wonder combines a crisp mocha-flavoured cookie crust with rich dark chocolate and more espresso. The result will have your baristas wondering where you went!
This is my version of a recipe available on the Alberta Egg Board’s website. It’s a delicious, light and moist cake, and one that you can serve for dessert one evening and for breakfast the next day!
An Italian confection that is a cross between fruit cake, candy, and honey cakes. Italy it's also called Siena cake, and dates back to the 13th century. Most often it is served at Christmas with a port wine or brandy, I like it with a slice of soft cheese like Brie
This easy pasta dish provides a great, dressy combination of flavours that is simple enough to create at home. Can easily be doubled or tripled, but great for date nights!
Adapted from a Canada Dairy recipe, these are light and fluffy and are great for breakfast spread with apple butter!
Twix bars have long been a favourite with chocolate lovers of all ages, and for good reason. I’ve taken the love I have for the chocolate bar and morphed it into a brownie-like square that just screams “pick me!”
True Canadian treats, buttertarts! This is my mom's recipe and I know it's great, especially using home-made pie crust for the tart shells!
A copycat version of the delicious tie-dyed cheesecake that Walt Disney World's Pop Century Resort serves. Delightful and rich vanilla cheesecake on a red velvet crust!
An easy and tasty way to enjoy decadent pancakes with low fat and gluten. Play with the yogurt flavours to your taste!
Rice-flour pancakes my Auntie Janice would make for us when we visited her and my uncle out in BC. A lot less trouble on the digestive system, if you need to worry about that (like herself, me and my dad!)
A great nutritious, vegan and high-energy snack for people on the go or kids to put in their lunchboxes!
The typical British type of "pudding", like a moist cranberry spice cake. Wonderful warm and comforting Autumn dessert. The vanilla sauce is truly decadent, even over chocolate ice cream!
A wonderful, thick and creamy fall-style soup full of antioxidants and vitamins, as well as a boost of protein from the silken tofu. Super-flavourful!
A great fish chowder made with tomatoes, snapper and shrimp, and thickened with starchy potatoes.
Like a buttertart, but in a bar-cookie form and made with nutrient-rich molasses! Great sticky treat.
A twist on the traditional pumpkin pie for a Thanksgiving dessert, sweet raviolis are filled with maple, vanilla and orange flavoured sweet potato, before popping under the broiler and being topped with a warm, sweet orange-cranberry sauce.
A great all-in-one dinner meal to help use up your summer garden's gifts!
Super-garlicky baked navy beans, cooked in white wine instead of the traditional tomato sauce. Don't worry, the garlic mellows during cooking.
A pink-tinged pasta dish with garlic, eggplant and mushrooms, flavoured with a rose wine.
A Mediterranean-inspired rendition of pasta salad, this is beautiful with bow-tie pasta, roasted red peppers, olives and artichokes. A dressing blend of Dijon and mayonnaise completes the flavour sensation.
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.
A tender, sweet oat-flour cookie crust is topped with a smooth fig puree and topped with soft, slightly salty Chevre cheese before being baked to perfection.
A great vegetarian stew to serve alongside anything you desire or just on it's own. Add some soy crumbles or tofu cubes to make it a full one-pot meal.
A great banana-bread inspired cake with sweet dates and mashed plantains in amongst traditional Jamaican spices. Great as a single layer cake or use 2 cake pans and sandwich a tropical jam in between!
A great, creamy version of Macaroni and Cheese made with canellini beans and tomatoes. Easy to prep using the microwave and a blender before being popped into the oven for a homey touch!
My recreation of one of Eggchef's favourite dishes that I made for him to take with him to school in Ottawa. Fine French comfort food.
A hearty, grain and oat bread studded with cranberries. Excellent for turkey or ham sandwiches or toasted in the morning with a bit of butter.
From PassionFish Restaurant, a unique taste sensation with gourmet ingredients like Madeira wine and Gorgonzola and mascapone cheeses.
Adapted from The Book of Jewish Food by Claudia Roden.
Your basic yellow butter cake, great for birthdays, anniversaries or anytime! Great with a dark, rich chocolate frosting, or a fruit sauce that balances out the sweetness in this dessert.
These luxurious little desserts are like gooey flourless chocolate pudding cakes. Perfect for Valentine's Day!
Adapted from a recipe by Dorie Greenspan's Baking: From My Home to Yours.
Great, rich and tender vegan chocolate cake that is easily baked off in ramekins or miniature bundt tins, or a traditional pan.
A simple, fudgy almond brownie bar made with a silken tofu and brown sugar base. Great for parties where allergies are a problem!
A very rich chocolate-almond dessert made with honey that mimics the rough taste and texture of the popular Toblerone bar. Don't use candy-bar chocolate for the lining... get the good stuff! It's worth it! Great elegant dessert for feeding a crowd... a little goes a LONG way!
This bread truly lives up to its name, great for toasting with jam, or even better, honey! Sucks the toppings up so that every bite is perfectly flavoured.
Pickled ginger is called gari in Japan, and is my favourite Japanese condiment. It's normally served with sushi, especially in restaurants. Try to eat pieces of pickled ginger between different kinds of sushi. It helps to clean your mouth and enhances the flavours
A Japanese steamed cake with sweet pumpkin filling. The perfect thing if you have a bamboo steamer, but if not a regular double-boiler style will do. Makes 10 balls.
A rum-spiked cream-and-coffee sauce great for ice cream, chocolate cake or Cuban Bread Pudding.
A decadent and strongly flavoured bread pudding with parents from Cuba! Great for a special treat after a Cuban BBQ.
A great caramel-coated apple-flavoured cookie that's perfect for fall fairs, bake sales and school snacks!
A tasty, vegan and gluten-free black bean, tomato and pepper soup/stew thickened with crushed corn torilla chips.
A potent pick-me-up mid-afternoon when it's hot outside and you're beginning to droop! Use the best quality espresso you can find for this!
A classic sweet roll gets a new twist. Taking a cue from red velvet cake, this recipe uses beets to take the cinnamon roll to a new level. Ginger enhances the sweetness while orange balances the earthy taste of the beet. Great served hot from the oven with a cup of coffee or cold as an afternoon snack.
"Earl Grey is the most-often served tea at Buckingham Palace," notes Darren McGrady in Eating Royalty. "It is a black tea flavored with oil of Bergamot – a fragrant citrus fruit – and named after the second Earl Grey in 1830. Needless to say, it also makes a wonderful scented tea cake that stays moist for weeks."
This is a great vegetarian main course. Filled with healthiness and protein, perfect power food!
A spicy, high fibre and vegan main dish combining an abundance of black beans and rice traditional in the South and Cuban cuisines that can be served hot or cold. Full of antioxidants and vitamins!
What's your favorite way to eat an oreo cookie? Now everyone can have an answer! These wheat-free, egg free and completely vegan cookies taste exactly like the real Oreo cookies. Slip these cookies into your children's (or your own!) lunch for a real treat
This is a simple, crusty white bread with sweet potato water accounting for all of the liquid. Good for hearty sandwiches!
An almost-flourless (but wheat-free), intensely rich stunner of a cake made with Toblerone and butter, guaranteed to be a hit at the next Christmas party of chocoholics!
This icy pyramid is a very simple dessert, so if company is coming unexpectedly and you don't have time to make a cake, this recipe is an excellent choice!
This is an extraordinary homemade white wine mustard, flavoured with malt vinegar and made rich and smooth with eggs, simmered over a water bath. Makes about 2 cups, a great Christmas gift with some home-made pretzels and some German beer!
Chewy, rich gluten-free chocolate bites with a fruity burst of raspberry in the middle. Great with a coffee for a midday snack.
So named because of the delectable movie Chocolat, these chocolate and chili truffles are made with, of all things, potatoes! Equally delightful as those made from heavy cream, just don’t tell the kids!
Makes two 2-cup servings at 2 POINTS each for Weight Watchers. This is a great vegan creamy-smooth soup filled with the rich flavours of roasted tomatoes and red peppers and the mellow sweetness of onion.
Clear out some space in the fridge because this authentic Italian-style roast - rubbed with garlic, rosemary and dill - marinates in wine for three days before cooking. A spicy, tasty and extremely moist boneless pork roast is a delicious Christmas feast!
A slightly sweet, spicy and tangy fruit bread with a slight earthy flavour and gorgeous colour from grated beets. Good for breakfast, or with some tea mid-day.
A loaf cake made with yogurt and both dried and fresh fruit. A slightly exotic twist to a midmorning snack or light dessert.
I made this loaf as a sweet and savoury accompaniment to a soup in a jar gift I am giving to my fiance's parents. It smells wonderful fresh out of the oven, makes wonderful toast or soup dippers, and if it does go stale on you, makes a wonderful turkey stuffing bread!
Slightly crispy, deliciously caramel-flavoured and extraordinarily beautiful cut-out sugar cookies, made in a small batch for that special someone, are a hit in any goody basket! Frost with royal icing if you'd like, these are not too sweet alone.
A veganized, healthified and scaled-down version of an old Crisco recipe that is great for making cut-outs that are decorated or rolled in cinnamon sugar, and for just plain eating!!
A tasty, elegant cheesecake in the Italian style. Nice and light, the berries are a great topping addition but so are sliced peaches, a lemon sauce or chocolate!
These are rich tasting and are very crisp and crunchy which, of course, is what biscotti are all about. You can vary how crunchy these cookies are by how long you leave them in the oven during second baking.
A delicious glaze / dressing covers this mild fish over a bed of sauteed vegetables. Excellent as a light lunch, or pair with jasmine rice for a great dinnertime meal.
A tasty way to prepare sea bass that involves poaching it and topping it with an olive-caper tomato sauce.
A high-powered flavourful vegetarian curry full of protein and nutirents. Easy and fairly quick supper to throw together!
All-natural ingredients and Medjool dates combine to form a luscious, rich vegan chocolate-mocha cake with the healthful properties of spelt flour.
Sweet white chocolate, creamy Neufchatel cheese and fragrant jasmine rice combine to form a silky smooth custardy rice pudding, perfect for ending an elegant dinner or just curling up on the couch.
A unique twist on traditional risotto. From Executive Chef Luis de Sousa of the Waring House Inn in Prince Edward County, Ontario.
A different take on a fruit cake, made with yellow polenta and mashed banana, and studded with figs and raisins. Laced with brandy, but you can use apple juice if you want. Low-fat and totally vegan, though you can substitute if you wish.
These elegant, orangey-hued and intensely flavoured cookies get an added touch from bittersweet chocolate chips!
Crisp Italian biscotti cookies, flavoured with the Autumn flavours that encompass the Thanksgiving favourite, pumpkin pie!
Adapted from http://steamykitchen.com/blog/2007/08/05/n
egative-calorie-chocolate-cake/ to remove the eggs entirely, pump up the flavour a touch and keep the delicious, easy flavour. Not entirely negative calories, but a heck of a lot better than cakes staked 10 tiers high! These single-serve treats don’t even need frosting to keep ‘em deliciously moist.
Deliciously easy, sugar free and rich in healthy soy protein, this chocolate cake is easy enough for the kids to make themselves (and tasty enough that they'll want to eat it too!)
This is a low, dense lemon flavoured “tea cake” from one of my old school friend’s mothers. She grew up in Chile, and would always have some of the most interesting additions to our ethnic food days. Luckily, I managed to keep this recipe all these years!
Coming from one of the Stepfather’s momma’s cook-notes: Honey is the basic flavour in these classic light fluffy dough Italian cookies. Americans call these a "Sweet Roll".
These cookies are not exactly on Santa's "nice" list either, with a cup of sugar in them, but they are fat-free and rich in antioxidants from the cocoa powder! These are also good for holiday gifting too, especially if you know a lactose-intolerant or celiac sufferer!
Good with soups, chili. Makes excellent toast, or hearty sandwiches. Omit salt entirely if adding cheese though.
A tomato sauce that is sweet at the first bite then fades to hot. A delicious recipe that can be used as a base for your own mixture of vegetables.
These are a variation of the popular lemon square, modified to make it more diabetic-friendly and to introduce the flavour of almond into the crust and crunchy topping, something my stepfather loves.
Yet another twist on the good ol’ chocolate chipper, this time I threw in some custard powder and Smarties (the Canadian chocolate, not the American candy!) for flavour, texture and colour! Eggless and whole-grain to boot, these are a joy for kids and adults alike. If you can’t find custard powder (like Bird’s – not the instant kind though) you can substitute measure-for-measure with cook and serve vanilla pudding.
Here’s my latest make – ahead freezer dish for my mom during the busy weeks. With the time until Christmas getting into the crunch, these are a great help! This is a great, healthy and economical recipe too, relying on whole-wheat pasta, 1% cottage cheese, frozen spinach and Textured Vegetable Protein in place of the usual suspects. Throw in a good glug of red wine and some dried herbs from your cupboard, and mangia!
A chewy, moist and slightly lighter peanut butter and whole-wheat cookie base is the perfect foil for chopped M&M candy folded in. A brilliant way to make someone’s day… or lunchtime!
Crunchy breadsticks flavoured with garlic, pepper and herbs and made toothsome with the additions of whole-wheat flour and cornmeal, adapted from Arabic Bites: http://arabicbites.blogspot.com/2007/10/ta
saly-crackers.html
This is an awesome blend... creamy peanut butter, thick golden honey and creamy milk... what could only make this better but rich, dark cocoa? The only note I will say on this recipe (besides make it, and enjoy!) is use no less than 2% milk for this (yes, I know... no 1%, no skim!), and whisk it well.
Spices, sugar & wine all together in a cookie. Soetkoekies are of Dutch origin and apparently have been a favourite South African biscuit-tin filler for many years. Recipe came from an old teacher of mine.
Adapted from the PC Insiders Report Winter 2007: Making little toasts for crostini under the broiler is a bit fiddly, but this wire-rack oven method reduces the chances of burnt toast. Ricotta is a delicious and unusual topping.
A mocha-raspberry cupcake with slivered almonds for crunch. Sweetened with maple syrup and the natural sweetness of apple butter and the berries, and low-fat to boot.
This cake is very different to the usual pound cake recipes. It calls for rosewater, which you can find in Middle Eastern grocery stores (if not your regular grocery). You could also substitute orange flower water for the rosewater if desired.
A great warm main-dish salad made of roasted potatoes and vegetables tossed with tangy balsamic vinegar. The goat cheese can be omitted for vegans wishing to try this.
This is a great quick version of a strongly flavoured traditional Italian side. You can use fresh tomatoes and basil if desired, and if time allows.
Filled cookies with the taste of figs, raisins, oranges, walnuts, honey, cinnamon and chocolate -- something for everyone! Great Christmas cookie!
Italian traditional Christmas cookie, round, chocolate and spicy. The name translates literally to “Meatball Cookies”! A nice change from some of the sweeter treats out there.Italian traditional Christmas cookie, round, chocolate and spicy. The name translates literally to “Meatball Cookies”! A nice change from some of the sweeter treats out there.
A deep-dish cheese and turkey chili pie stretched with TVP (Textured Vegetable Protein) to make it cheaper and healthier! Tastes great, not too spicy, the kids will adore it on a winter night! Make on the weekend and bake-off midweek for a simple meal
This crock-pot meal-in-one is a perfect Cuban-style dish. It’s sweet and tangy, with tons of vitamins and beta carotene to boot! Turn it on before work, and when you come home the whole house will smell like the Caribbean stopped by for dinner!
Use a hearty, top-quality bakery bread for these gourmet lobster sandwiches. Double-smoked bacon is sliced to order in some delicatessens, like Scheffler's in Toronto’s St. Lawrence Market.
When luscious chocolate, sweet red cherries and rich Zinfandel wine combine, what do you get? The most Zinful, fudgey, romantic treat on the planet!
A unique twist on the traditional marble cheesecake, using tofu, Neuchatel cheese and gluten-free vanilla cookies.
This excellent bread is very moist and has the texture of pumpkin or zucchini bread, and a gorgeous orange colour.
A sweet and fruity tender white cornbread with a raspberry ribbon through the middle!
Your friends and family will never know they’re getting a healthy serving of veggies with their dessert; they’ll be too busy experiencing this low-fat “chocolate ecstasy”. So if you have an extra zucchini or two hanging around, this is a wonderful (and slightly subversive) use for it!
Loosely adapted from "Aromas of Aleppo" by Poopa Dweck, these are meatballs made from a combination of ground lamb, turkey and chickpeas stewed in a sour tamarind-tomato sauce. The chickpea puree is obtained from simply processing the chickpeas to a paste. Hummus is too thin
All the flavours of the classic Banana Split, made into a low-fat, high-flavour cheesecake. Adapted from Cooking Light for my cheesecake-loving family. Enjoy!
A unique, creamy yet light pie flavoured with the tropical essences of lime and mango.
This is a variation of Coq au Vin, made with duck legs. The sauce is made velvety smooth with the subtle addition of chocolate, which perfectly balances out the salty bacon and savoury herbs. This is similar to a Cristine Cushing recipe, though my copy does not have a source attached
A spicy yellow fish curry that's great served over jasmine or basmati rice. Coconut and tomatoes make a delicious velvety sauce.
Have any leftover cooked spaghetti squash? This moist, spicy cake can put it to delicious use.
This is a wonderfully tart lemon poppy-seed cake that has the added benefit of being mixed in the pan it’s baked in. No messy bowls to wash!
These muffins are a great use for peaches that have passed their prime for fresh eating, or for canned peaches if fresh aren’t in season. Gorgeous presentation and great for breakfast or a quick snack.
These have to be one of Andrew’s favourite cookies. His dad’s a huge fan of them too! They turn into a pretty pinky-brown colour which can be intensified by 1 tsp of red food colouring if you wish. These have a chewy / cakey texture to them.
This is a quick and delicious recipe that I love, and is low in fat. It is adapted from "Memories of a Cuban Kitchen" by Mary Urrutia Randelman
An interesting twist on traditional sweet and sour beets, with some serious flavour kick. Use a good clear rum for this, not a spiced one.
This light, refreshing cake is the perfect end to a traditional Brazilian meal. Garnish with powdered sugar and fresh fruit for a festive presentation.
According to tradition Count Amadeo di Savoia offered this cake to Charles of Luxembourg in 1438 and was nominated Duke and Imperial officer, thus beginning the rise to power of the future kings of Italy.
Don’t worry about the name of this cake… though it is a golden pound-cake style of dessert, it is by no means as dense as a brick, nor does it contain any eggs! This is the second product of my birthday / Christmas gift baking bonanza for my best friends James and Heather, whose birthdays I missed due to their school schedule and my Thanksgiving plans. This is James’ present, a rich, tangy lemon loaf cake with a light drizzle of raspberry icing. Again, a dessert I would love to have any time, if only my health would let me!
My dad's FAVOURITE around the holiday season. Takes a little bit of time, yet it's totally worth it! Vegan, and can be made alcohol free if you wish (substitute apple juice for the brandy). Not for dieters!
Rich, succulent dark chocolate truffles made with pureed pumpkin for a double dose of antioxidants, vitamins and fiber!
The cookies we make every Christmas, without fail. The smell of them will always bring back memories of childhood Christmases. Definitely not for dieters or diabetics, though!
This is one of the two main loaves of bread that feature prominently at our Christmas brunch every year. The leftovers are always greedily consumed over the following week with peanut butter and honey or a smear of jam.
This is my latest idea for my Christmas Eve dinner while the family is feasting on some festive dishes I can’t eat. If you like, add cheese, nuts and olive oil to your pesto, they’re on my no-no list, so I use pasta water and nutritional yeast.
love white chocolate, and this cheesecake is becoming one of the most popular custom items on my bakery's menu! Egg-free but just as rich with the addition of custard (or vanilla pudding) powder, this is a royal showstopper for any gathering.
This is the Christmas bread my mom and I bake every year. Decadent and very rich without being overly sweet, it's perfect with a little bit of butter with our Christmas breakfast!
Take a white-flour, white-sugar cupcake, dress it up with a whack of butter and brown sugar, give it the bell-bottom jeans of whole wheat and the beret of creme fraiche, and you have this decadent morsel of delight!
These unique bites are equally delicious as lunchbox stuffers or a dinnertime side, with gooey goat's cheese, sweet maple syrup and succulent apple.
A fruity, creamy cherry and dark chocolate sauce enrobes the skinless, boneless breast meat, turning up the flavour and taking you to a different world!
What can be better than an orange-chocolate cheesecake? How about a few splashes of liqueur, the elimination of refined sugar and lower-fat, lower-cholesterol ingredients?
These wonderfully healthy, toothsome whole-grain muffins have earned their name from their two star ingredients: Pumpkin and Quinoa! These are a great way to start, continue, or end your day.
Potatoes make this hearty, well-textured bread tender and wonderfully chewy, while the three risings develop a flavour like no other you’ve ever had. Whether fresh out of the oven or toasted days later for breakfast, you won’t regret making this!
A chocolate- and nut-butter cookie that is truly decadent with macadamia butter and nuts. The reason I call these "pawnbroker" cookies is the design of the nuts mimics the pawnbroker symbol, and rich, well, you know how expensive macadamias are! Recipe created with eggchef in mind b/c I know he loves chocolate and macadamia nuts!
It doesn't get much easier than a cake mix, quick yeast and some whole-wheat flour, and it doesn't get much tastier than melted butter and spices, either!
The small amount of work and the day it takes to make these loaves rewards you with a bread that's as wonderful as if you had an artisan baker at home!
This is a delicious version of everybody’s favorite coffee cake, moist and rich-tasting, but with much less fat than usual. You can use reduced-fat soy products, if you wish. Makes a 10” tube cake. Adapted from Bryanna Clark Goagan’s “The Fiber for Life Cookbook”.
Crunchy, crispy chocolate wafer cookies that are great for making crumb crusts or cookie sandwiches! Freeze the dough, then slice and bake as needed!
Adapted from http://koekjevaneigendeeg.blogspot.com/200
7/10/saffron-braid-with-raisins.html, complete with a thorough explanation of the 4-strand braiding technique. A great morning sweet bread that's perfect for French toast later!
Let the warming, delicious flavours of the tropics infuse your kitchen as these bake. Great Sunday morning type of treat!
Aside from the good luck symbol of the black-eyed peas in these moist (and low-fat, to get you started on those resolutions) brownies, the addition of the almonds is also considered good fortune by the Chinese and Ancient Roman civilizations. The trick is to puree the beans very well, bits of skin hanging around in the batter are not pleasant!
This hot chocolate recipe calls for two different kinds of chocolate, honey and butter, and it's whipped frothy. The evaporated milk makes for an extra rich cup of cocoa that’s simply decadent!
Downright decadent and sinfully rich, this hot chocolate recipe calls for heavy cream and whole milk. Any substitution simply isn’t right! No need for spices or other flavours when you have real chocolate and cream.
A bit late for the holiday gifting season, but this delicious cappuccino mix is sure to please anyone who tastes it!
A delicious mix to create excellent cafe-style drinks at a fraction of the coffee house price!
Delicious, simple, and beautiful. Serving sushi salad on a bed of lettuce, garnished with slices of red and green bell peppers, makes this a work of art.
A made-over "fake out" of one of my favourite Chinese food dishes. Vary the proteins and vegetables to suit your tastes
A wonderful recipe that I've had forever, and haven't made in a while for some reason. The flavours are infinitely variable, this is my favourite version. Great healthy summer snack for kids!
A delicious sweet corn chowder made creamy with potatoes and flavoured with simple but hearty herbs.
A great moist coffeecake-like cake topped with the fruits of late summer for extra moistness and sweetness.
A perfect, almond-based flour-and-gluten-free citrus cake with the beautiful colour and tang of blood oranges and the slight crunch of poppyseeds.
A creamy, fruity summer treat that is completely vegan and perfect to end a rich dinner. From The Jumbo Vegetarian Cookbook.
A very unusual, creamy orange cheesecake that's great for playing "guess that secret ingredient!" Gluten free as an added bonus, and rich with egg yolks and cream cheese. Recipe came from a card in Eggchef's mom's recipe box.
A delightfully pink, sinfully rich strawberry-vanilla cheesecake with a chocolate crust.
This is the recipe, from 'Better Homes & Gardens 'New Cookbook', which is the cookbook that has been my bible for over twenty years. I couldn't find a publication date, but it is over twenty-five years old. NI is with 1% milk.
You can use this sauce in spicy tuna rolls, or on a volcano or lava roll. The Sriracha hot sauce is the secret ingredient (the one with the rooster on the bottle!). You can be authentic and use "real" Japanese Mayonnaise (Kewpie), but good old Hellman's works fine too.
An easy way to serve hot apple cider, perfect after apple-picking or while watching the snow fall!
A wonderful way to prepare salmon without adding fat! The sauce is reminiscent of Tzatsiki. Good hot or cold, great for next day pita pocket lunches!
So named for a popular flower in this dishes’ location of invention, as well as the site of some of the most incredible tasting peaches in the world: Georgia!
Created in Burma, the long-time rival of Siam (now Thailand). Holds a special place in my heart as I was in a school production of The King and I, playing Anna.
An interesting sweet and sour, creamy baked pie from my fiance's mom's recipe box.
Flavourful and tender marinaded lamb chops grilled to perfection. Would be great alongside a couscous or rice pilaf!
A great caramel / coffee glaze that forms over warm sauteed bananas makes for a great tropical treat on it's own or over vanilla yogurt or ice cream.
A great way to prepare corn on the cob, this intensifies the sweetness and pairs very well with the butter.
The best way through to a man's (or woman's, for that matter) heart is through the stomach... these ribs will have a ring on your finger in short order, or perhaps an anniversary trip to Hawaii?
A great way to fix that "tomato problem" in your garden, roasted beets and tomatoes combine into a great sauce for pasta, vegetables or even meats.
This bar is a gluten free, lowfat, vegan and finally easy to make bar for kids and parents who are on the go and don't have time to fix breakfast or a midday snack.
Also known as New York Specials (at least according to my 1935 cookbook) these are a maple-flavour bar cookie like a Nanaimo bar. Very rich, cut small pieces!
A great Caribbean inspired pulled pork inspired by a recipe from the Four Seasons hotel in Vancouver. Great over rice, mashed yucca root (or potatoes) or on good crusty bread!
A salsa made with avocado and tomatoes along with zesty jalepeno peppers and lime juice. Adds zing to sandwiches or with a plate of nachos!
A tropical sweet and tangy vodka-based sauce that can be used for a variety of things... great over poundcake for a simple dessert.
A tasty, egg-free way to make a thick, rich custard-style pudding that's great as a yellow or strawberry cake filling, or just eating out of a bowl.
Traditionally-styled pumpkin pie with spices in both the filling and the crust. Take the seasonal fling to a whole new level!
A slight twist on the traditional Chinese Moon Festival treat: mooncakes! These have a chocolate skin encasing a golden yellow custard filling. Edited for Imperial measurements.
A neat way to use these ever-growing blossoms from your vegetable garden. Adapted from Mireille Guiliano, author of French Women Don’t Get Fat.
A crêpe with a hot sauce of caramelised sugar, orange juice, lightly grated orange peel and Grand Marnier on top, which is lit. A showstopper of a dessert!
Connoisseurs who taste this seductive dessert of meringue and chocolate ganache will be reminded of a French dacquoise. Yet in Morocco this unforgettable flourless, butterless cake bears the intriguing name of Le Russe, "the Russian."
These stuffed pears are a brilliant, colourful mix of rich orange-ginger cheesecake and warm red pears baked into a small bite of decadence.
Bring your kids into the kitchen to help you make this delicious, autumn inspired recipe!
This is an adaptation of a cake recipe that I’ve had for many years. The addition of the rice and pastry flours keep it light and fluffy along with the egg whites, and coconut milk, shredded coconut and coconut extract add a triple flavour punch to this amazing cake. The lime curd isn’t too sweet and nicely balances the tropical sensations nicely. Frosting though, I find, is overkill.
A gluten free and brilliantly-hued crust that works for both sweet and savoury concoctions! From http://absolutegreen.blogspot.com/2007/09/
pte-tarte-rose-fuchsia-sans-gluten.html
A summery spin on classic tourtière, without the fussy crust. Any other ingredients or toppings on this burger interfere with the traditional flavours!
Hearty, healthy, vegan flavour straight from the shores of the Mediterranean sea.
Simple to prepare, this vegan bean soup has serious kick from both peppers and garlic. Don’t eat it before a big meeting or romantic rendezvous, haha. Throw it in your crock pot in the morning, and it will be done when you get home from work.
A frugal meatloaf with a sweet n sour twist. The peaches add a sweet touch and go well with the ground turkey and TVP.
These are a taste sensation: creamy, slightly tangy vanilla and chocolate batters sandwich a sweet, succulent strawberry heart. All I can say is wow!
Easy to prepare and very tasty. A fairly healthy and purely decadent meal when served over brown rice and broccoli!
This is a simply amazing dessert fix for when you’re trying to shed the holiday pounds but love dessert! Here's the magic part - after the dessert sits long enough, the crackers taste exactly like a thin layer of phyllo dough! It’s important to get the salted kind of crackers, though – it makes a difference!
This zippy, healthy stew is very easy and quick to prepare. The hardest part is chopping the potatoes!
While cleaning out our pantry, I came across about 3 boxes of grape Jell-o! I started thinking about how many different forms grapes and wine can take, and how to pair them with cheese on the same plate. I thought this was a cute, vegetarian tasteful treat! Substitute 2 tbsp unflavoured gelatine for the agar if you are not vegetarian.
Delicious, fall-off-the-bone ribs that can be made and stored the night before and started in the morning for a great dinner. The sauce soaks into the ribs and gently infuses them with delicious flavour.
This meal is lush - puy lentils have a lovely earthy flavour and keep their texture well. The ingredients list isn’t strict - if you’ve any vegetable lying around, chop them up and chuck them in. It all adds to the taste!
The decadence of salty caramel blends effortlessly into a creamy butter base, making a perfect topping and filling for pecan, banana or chocolate cakes!
Sharp yet creamy Gorgonzola cheese forms a decadent filing for these twice-baked potatoes.
A woman at the gym gave me this recipe when she heard I was an avid baker with a list of medical problems. Have not had a chance to try these out, but she assures me they are delicious!
A simple-to-prepare, not too sweet gluten-free muffin that you can dress up with a blueberry sauce and whipped cream for dessert, or grab on the go in the morning. They freeze well, too.
Your typical brownie pudding cake, made with buttermilk for a great tangy taste experience.
This French-Canadian dish has been passed down for many generations. It’s an easy way to get Omega-3’s into your diet without the high price tag of fresh salmon. If you like salmon, you will enjoy this pie.
It’s a chicken stuffed inside a duck stuffed inside a turkey. The term turducken comes from the combination of tur(key), duck, and (chick)en. Each slice contains portions of chicken, duck, and turkey with stuffing in-between the layers.
If you love tapenade, you will love this spicy olive pate flavoured with roasted garlic and Fontina cheese. Yield: 1 ½ cups
Yet another twist on an old favourie, this time kicking up traditional pumpkin pie with a spash of kahlua.
A combination of two seasonal favourites, pumpkin pie and pecan pie, make this decadent, rich dessert.
This dessert recipe was very popular in Quebec during the depression and remains a favorite in many French Canadian homes to this day
Something I came up with on a whim while trying to think of a recipe for a family tea-time gathering while using up fridge and pantry goods. The secret is in the base ingredient, who would have thought!
A sweet and spicy roasted chicken with a serious kick. Use a good dark rum for this recipe, and don't skimp on the garlic!
Something I came up with this afternoon as I was filling an order for my bakery (see http://bumblebeebakery.wetpaint.com or my blog for more). Smelled divine!
My southwestern version of shepherd's pie, made with TVP, chickpeas, sweet potatoes and seasonings from The Spice Depot that were sent to me for review. The site is www.thespicedepot.com for those interested. My carniverous dad loved it and didn't know it was vegan!
This all-in-one pasta and seafood bake is loaded with Mediterranean flavours from the peppers, eggplant and lemon dancing throughout a white wine and tomato sauce.
This chocolate – strawberry – orange cake is my entry to RKhook’s “Stop the Traffick” Chocolate Competition, which focuses on the use of fair-trade and slavery free chocolate to make decadent desserts.
Traditional melt-in-your-mouth peanut butter thumbprint cookies with a serious centre! For those who like some rock n’ roll flair with their little bit o’ country cooking. The spice seasoning mentioned is reviewed on my blog.
This is quick, simple, & tasty, and a great way to introduce international flavours to the table. Perfect for a work night when time & energy are in short supply. The cottage cheese makes the meatloaf moist & adds calcium to the meal.
Mint has long been used as a culinary herb for its sweet scent and cooling taste. Both the leaves and flowers can be used in your culinary creations.
Most wafuu pasta recipes are very quick and easy to make, so they are great for quick dinners. This dramatic black and white pasta, from http://www.justhungry.com/ has no added fat. Hijiki is a slightly bitter tasting seaweed that comes in short strips about the size of a match. It is similar in texture and appearance to black spaghetti.
A baked apple butter made from ready-made applesauce. Spread on toast for a yummy sweet light breakfast.
The ultimate combo for me, peanut butter and hazelnut chocolate, blend spectacularly into this showstopper of a dessert. Very rich, almost like a peanut butter and Nutella sandwich!
A sweet, fruited cake with it's roots in Morocco, lightened to meet Western waistlines.
An overdose of peppers and tomatoes from my garden caused the necessity of preparing yet another pasta sauce. I tossed in some lentils from the cupboard near the end just because.
A sweet, nutty chewy brownie made with Gianduia chocolate chunks, honey, rich cocoa and a blend of oils. Dairy free, made with low-fat soy milk. Don't use fat free in this recipe though, a little fat is needed! Due to the addition of apple butter in place of some oil, it is still a lower-fat dessert.
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 cross between sautéed apples and the popular dessert Crepes Suzette, this is sure to please at a Fall feast.
A light peanut butter sponge cake is cooked in a can, of all things, and is the perfect foil for a raspberry and chocolate filling. I used fellow Canadian Bernard Callebaut’s dark couverture chocolate as that’s all I had on hand. Any good chocolate (or even Nutella) works nicely. A great dessert for two.
A great, moist and fruity bran muffin made with molasses for a rich colour and flavour.
A great lightened version of pound cake, made with whole wheat flour, light cream cheese and nonfat yogurt. The sheer decadence comes from the sweet white chocolate and festive cranberries.
An excellent and healthy way to kick-start your morning, with alternate whole grains, fruit and carrots. It's like dessert, only better!
This rich, moist loaf is heavily adapted from The New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life (2005) by the American Institute for Cancer Research.
Exotic lychee fruit lends a touch of sweetness to this barbecue sauce. Great for anything – meat, poultry, vegetables, fish or seafood. Particularly good with broccoli, cause it soaks in! Makes 2 cups, NI for 1 cup
What do you get when rich chocolate, toasted macadamia nuts and berries combine? A delightful, rich and flavourful flourless wonder that will leave your guests craving the recipe!
A wonderfully unusual blend of ingredients lends itself to a spectacular presentation. You've never had carrot cake like this before!
This simple, zippy one-pot stew is real comfort food, prefect for a chilly day! Make it ahead – it freezes very well and is even better the next day!
Try this unusual but easy method for squid in a sweet and sour broth. Serve with garlic bread to sop up the juices. You can have this on the table in under 30 minutes if you use pre-cleaned calamari.
A lower fat, high-nutrition version of a pumpkin bread recipe, using extra pumpkin and no oil. They taste great, and are great for you! They freeze very well; just microwave a frozen muffin for 20 to 30 seconds and it's ready. Great school snack for kids!
An excellent and elegant way to present this gift from the sea: braised in a dry Chardonnay with garlic and potatoes
Cola is the secret ingredient in this easy black bean soup recipe. The black beans are further flavoured with onion, garlic, cumin, chili powder, and lime.
Canned coconut milk adds a rich body and a unique twist to these traditional dinner buns
Serve this nutritious quick bread with soup or salad. Day-old bread is good toasted, or as French Toast with cinnamon sugar. Also makes great turkey or ham sandwiches.
Curious about the lack of potatoes in this dish? In Europe, Asia and Africa, chestnuts are often used as an everyday potato substitute, and I took that as a cue when I was writing this recipe. You will need shelled, boiled chestnuts for this recipe. Slice either a horizontal slash or a large X along the flat side before boiling. Cover with cold water, bring to a boil, and simmer for three minutes. Peel off the shell and skin with a sharp knife. As they cool, they become more difficult to peel, so keep them in hot water until you are ready to peel them!
If you like conch chowder, try this version using calamari. It is thick and hearty with robust seafood flavour and just enough spiciness to tickle the tongue. This recipe calls for both the squid tubes and tentacles, but if you don't care for the tentacles, simply use an equal amount of the body instead. This method adds the squid rings last so they remain tender with little cooking.
A slightly chunky "nut butter" spread made with a combination of cashews, pumpkin seeds, Nutella and peanut butter. Great range of flavours and nutrients for all!
The delicious result of a kitchen brainstorm and my desire to have something sweet waiting for anyone who happens to drop by (of course, some is squirreled away for eggchef). Double-chocolate and nutty decadence for all!
The most recent way I've made roasted pumpkin seeds, with salt and honey, borrowing a technique I learned off of Elise from Simply Recipes (http://www.elise.com/recipes/archives/001
438toasted_pumpkin_seeds.php) and finishing with my own flair. They taste like kettle corn!
This is the cake I made for my grandmother's birthday party, altered from a cupcake recipe by Nicole from Baking Bites (http://bakingbites.com/2007/06/vanilla-bu
ttermilk-cupcakes/). Deliciously moist and very vanilla-y, a perfect all-purpose cake for all! The lack of salt in this recipe allows the sweetness of the lower sugar content and the rich butter shine through.
A Digestive and flaked almond base, topped with a creamy lemon and raspberry cheesecake mix. Great finished off with fresh raspberries! The recipe is dairy, egg, wheat and gluten free. Prep time includes necessary chilling time.
This is a great way to use up any holiday's leftover candy - Halloween treats, Christmas candy canes, Valentine sweets, Easter candy, etc! Anything goes and pretty much is up to your imagination!
One of my sister's all time favourite cakes was from the Rose and Crown pub in EPCOT, so this was created based off of a combination of recipes for Chocolate Guinness Cake recipes I had and with what I had on hand at the time. This is a dense cake, very rich, and doesn't need any icing though a sprinkling of icing sugar looks gorgeous!
This is a very moist and tender cake, fragrant with ground cinnamon. It tastes a lot like carrot cake, but is a little chewier and much easier to make.
Traditional cinnamon buns are made with yeast, but these rich, semi-flaky biscuit style buns are faster to make and just as delicious! In fact, this recipe can be prepared in 45 minutes, making these perfect for anytime snacking or breakfasts, and the tiny batch size is great for feeding two or three!
These are perfect for small family breakfasts on the weekends, nice and tender from the potato and moist and fragrant with the bananas. A sweet cinnamon and date filling seals the deal!
If you choose to use red lentils, note that they cook faster than brown lentils so watch them closely. If this soup seems to dry out, add a little more water as necessary. It is a very thick and rich soup, however, so don't add too much.
This is not an egg-custard type of flan but rather a hot, fruit-filled batter cake similar to clafoutis. It can be made with other berries, cherries or pears, depending on the season. Source: Adapted from The Food Lover's Guide to Paris by Patricia Wells, (Workman, 1999)
This is a satisfying vegetarian main course that takes full advantage of the flavour possibilities of garlic, here cooked until soft for sweetness and body along with sweet oranges, sautéed until golden for depth, and added raw with crushed red pepper flakes for brightness.
Though low in fat and sugar, it's surprisingly moist, has all that bran goodness and is a lot more portable than a bowl of cereal and milk. Adapted from Miami Herald.
Serve for breakfast or tea with a dab of butter, or toasted and plain. To store, wrap in plastic wrap and refrigerate for up to 1 week. Or wrap the bread whole in foil, then in plastic wrap, and freeze for up to 2 months. Adapted from Maritim, a restaurant in Simrisham, Sweden
This dessert has so many wonderful flavours and is so moist it might convert a non-honey-cake lover. Adapted from the Miami Herald. You can substitute chocolate chips, but chopped, premium chocolate is more delicious.
Something my mom told me about when she came home from Italy, following info from About.com: "This is what most Italians think of when they hear the word mostarda. It's voluptuous, and though something of an acquired taste (like fine whisky, for that matter), can be addictive. Since the fruit is not finely sliced, you should select pieces that look perfect."
This is not your typical apple pie, nor does it call for your typical mustard! Use the “Mostarda di Cremona” recipe I have posted here, or buy the jarred kind from an Italian specialty market or Amazon (http://www.amazon.com/Pastacheese-Mostard
a-Di-Cremona/dp/B000LMR0QE)
This recipe comes from the Province of Chieti and explains how to make the traditional Christmas sweets. It takes time to make but only (maybe) 10 seconds to eat!
This is an authentic San Marino dessert cake, studded with a variety of fruit. In the past it was cooked not in the oven but in the fireplace " between two fires" which means in a heavy copper pan, which had a concave lid in which live hot coals were placed so it had heat from above as well as from below. It is intended for serving in small pieces along with a sweet dessert wine.
Always a favourite pairing of flavours, this luscious cheesecake stars a delectable blend of orange and chocolate
Serve with honey-glazed carrots and garlic-rosemary mashed potatoes for a great savoury feast. Ras el hanout is a traditional and complex Moroccan spice blend, and may be found in specialty grocery stores.
Great comfort food anytime, not just Passover! Matzoh balls are soaked in a hot creamy mocha mixture, perfect to slurp!
"Who would believe that beer would be the perfect solution to eradicating fluorescent green margaritas? Well, it is! Best to use not-so-micro brews to avoid an overpowering beer flavour. Use the limeade can to measure the ingredients, and adjust with extra water if the mixture seems too sweet. Straining the pulp is always a good idea, unless, of course, you like pulp!"
A variation on crunchy, savoury breadsticks, using rustic, “peasantry” ingredients like rolled oats, whole wheat flour and cornmeal, paired with the luxurious additions of rich honey, extra-virgin, imported olive oil and ground saffron! With such an amazing combination on my hands, I almost had to steal them for myself!
If you are not the camping sort, here is a decadent version of the classic: s’mores! It tastes remarkably similar, is egg-free (but do use good butter or butter-flavour stick margarine) and you eat it in a civilized manner, on a plate, with a fork. It's all the fun of camping without any of the fun of camping!
A great Valentine's day meal when cut down for 2, Filet mignon is stuffed with a luscious lemon-garlic butter and lobster combination and roasted to perfection.
Tantalize your taste buds with the sweet smells of cinnamon sugar and freshly baked bread swirling through your kitchen. These soft pretzels are simply scrumptious served warm from the oven or reheated in a toaster oven.
A delicious, decadent and darkly rich double-chocolate cookie that uses olive oil for a chewy treat and espresso for an adult twist.
A delicate whipped butter with pecans, espresso beans and chocolate. Pairs extremely well with a delicious, warm brioche on a Saturday morning!
Regular lasagne hits a bright new peak with the addition of some "ooh-la-la" ingredients: oil-packed sundried tomatoes, pesto, and mascarpone
This was what I made and saved for my mom and stepdad when they came home from work. They both said it was amazing! The flavours get a chance to blend during the chill time before baking, which is important… don’t skip that step!
This is really the “fruit salad” of all fruit purees – apples, oranges, pears and bananas all find a home in this creamy smooth, healthy blend. The banana and pear additions really make the puree rich in both taste and mouth-feel without the guilt factor of cream or butter! This is a great fat replacer in cooking too.
The perfect ending to a delicious Valentine’s Day meal, this light and luscious fruit dessert has a twist—an unusual honey sauce flavored with curry powder. Curry powder goes well with nearly any fruit, and adding fresh black pepper imparts one more unexpected layer of flavour!
These are a great, fibre-full and delicious snack for anyone on the go. A good source of protein and nutrients with a great nutty flavour from the toasted buckwheat.
A great, flavourful variation on French Toast that is completely vegan and packed full of fruity goodness.
Not too sweet, but definitely chewy. Terrific with ice-cold milk, or to make mini ice-cream sandwiches!
Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling. Very rich, but for best results use full-fat sour cream and real unsalted butter, it makes a difference!
This spicy seafood salad calls for a lot of ingredients but is worth the effort. The whole-wheat macaroni pasta is toothsome and you don’t miss the fat in the mayo with all the other flavours blending into a tartar sauce – like dressing.
A great home-made tortilla recipe using cornmeal, shortening and a touch of yeast! Let the fiesta begin!
More like chewy, free-form mini-cakes than cookies, these are healthy snacks are filled with the goodness of green tea, whole grains, ginger, rice and almonds! Great for a midday snack with (what else?) a cuppa the green stuff!
If necessity is the mother of invention, then Union Square Cafe's tuna burgers are one of our menu's most successful children. To complement the sweet-hot tuna burger flavours, choose a fruity white wine. It's also great with an ice cold glass of beer!
This tasty sauce for beef (or beet) Carpaccio can also used for tuna tartare or hamburgers. (Makes about 1 1/2 cups, NI per 1/2 cup)
This is a pure white frosting, ideal for wedding cakes. You can double the recipe if you have a sturdy mixer. Best for piping, if you are using it as a frosting base thin it out with milk. Makes 3 cups, NI per cup.
The recipe calls for rice and tapioca flours instead of the traditional wheat. It still tastes absolutely delicious! The flavours are best if you wrap the loaf and leave it overnight, so it’s good for a Sunday morning treat!
Just when you thought your favourite sugar cookies couldn't get any better... along comes this excellent royal-icing like mix that is a deep dark brown with a great chocolate flavour and shine after drying hard!
These are a wonderful, classic Italian crunchy cookie, that is great for anyone who is gluten- or wheat-free! As these sit, they get crunchy throughout. Delicious with any fruit dessert, paired with an ice cream sundae, or on their own with a strong espresso!
What an amazing, caffeinated lift to your day these little vanilla-coffee chews are... made with whole grains and dusted with chocolate sprinkles!
These cookies are among the most favorite in Norwegian holiday baking. They are a little tricky to make, but if you persevere you will be rewarded with a buttery almond cookie with the unique ingredient of hard boiled egg yolks! A gorgeous addition to the holiday table!
An interesting, light and moist coffee cake that actually contains coffee! The cultured butter is a must for flavour.
A quick dry mix for chocolate brownies, with yummy wholewheat flour! Makes enough for 2 pans, NI without optional nuts or chips..
This is a popular way to prepare pork in Cantonese cuisine. The seasonings turn the exterior layer of meat dark red!
A unique and decadent twist on the traditional baked apple, using crisp Asian pears and stuffing them with a decadent blend of hazelnuts, brown sugar and dried cranberries. Delish!
An unorthodox take on traditional eggnog, flavouring the thick blend with honey and a pinch of ground cloves! Serve warm or cold.
This is a hearty, warming lamb and spit pea stew that is just the thing for cold winter’s nights!
The soy flour replaces eggs in this recipe, so don't omit it or replace it with something else. This recipe has a lot of fiber and B vitamins, and the buckwheat reminds me of my Grandpa's favourite pancakes! Makes about 7 ½ cups (NI per cup = batch).
This recipe can be used in any recipe calling for biscuit mix or Bisquick baking mix. This mix is better for you because of the whole grain flour, and reduced amounts of salt! You need a very large bowl to make this mix, and also a clean container to put it in when it's done, such as a large coffee can. NI per dry cup of mix.
If you’re pinched for time, skip the initial sauté that starts the soup; however, those few extra minutes greatly enhance the overall flavour of this hearty, filling vegetarian soup.
If you think Brussels Sprouts are the bane of your existence... think again. These are awesome beyond belief, and healthy too!
The best part about this recipe is that all the ingredients are mixed in the blender at one go and the resulting batter is baked. I don’t think cake making can get easier or more variable than this! For a berry cake, swap 1/3 cup the applesauce for ½ cup fresh or frozen, then thawed, pureed berries (strawberries, blueberries, etc). Orange more your thing? Substitute 1/2 the hot water measurement for orange juice and add 3 tbsp grated zest. Coconut lovers can swap 1/2 the hot water for coconut milk, add 1 tsp coconut extract and 1/3 cup shredded coconut. Finally, if you want chocolate cake, substitute ½ cup flour with cocoa powder and add 1/3 cup mini chocolate chips or nuts after blending the batter smooth!
This is an addictive snack! Kept cool and wrapped airtight, it will keep for at least 2 weeks and as long as a month. It can be frozen, though it will emerge from the freezer slightly drier. It looks dense and somewhat dry outright as well, but actually the bread is quite moist, fine, and an oddly enticing blend of bread and cake.
1/2 the recipe is hearty, healthy and delicious meal for 4 when served on some grainy rolls with a salad. It has a similar flavour to baked beans, cooks quicker, and is a winner with veggies and omnis alike! If starting with canned, pre-cooked lentils, you will need approximately 6 cups of them, reserve 1 cup of the canning liquid and proceed with the recipe! If you don't like lentils (I go through phases myself) 6 cups of cooked black-eyed peas are great in this dish as well! I like ED Smith's sugar-free syrup for this, but use your favourite or the real thing if you have no sugar issues.
Deliciously rich yet equally light, this is a really stupendous change from the regular cheesecakes out there! You won’t find cream cheese or sour cream in this, instead fluffy ricotta and cottage cheeses find a home in a heavily flavoured vanilla base. Heavily adapted from Techniques for Healthy Cooking, from the Culinary Institute of America.
I teamed up butterscotch chips, caramel candies and marshmallows with the brown sugar and butter base. I tell you, it is hell to chew if you have fillings, but heaven in your mouth once it melts! These make a big batch, which is good if you do a lot of bakesales for school or charity.
I whipped these up today for my little sister... she'll never be able to guess they aren't the usual suspects!
These are a delicious home version of my bakery's buttermilk biscuits. Rich, sweet and buttery, flaky and perfectly spiced with a hint of cinnamon, the dough works perfectly with dark Thompson raisins and (if you like) even pecans. Best warm out of the oven but can be frozen and microwaved for a quick nibble.
Buttermilk biscuits with a touch of sassiness! Potatoes, cheese, pepper and BACON?? You bet!! Just try to avoid burning yourself while savouring this warm from the oven!
A great buttermilk cake that incorporates peanut butter, espresso and oh-so-divine chocolate for a flavour explosion like no other!
This is a great mini-cake for 3-4 people to share, and is uniquely Canadian in the sense that it uses Coffee Crisp chocolate bars, a Canadian staple! Great with some mocha ice cream on the side!
Simple to throw together with pre-baked mini tart shells, these make elegant after-dinner treats at a party!
A flavourful, whole-wheat and seafood dish with the sweet and savoury blend of aromas and tastes from Morocco. Add a pinch of saffron to the couscous if you have it for an even deeper layer of flavour.
Take great delight in this cup's silky and subtle flavours, and enjoy its pure creamy look. If a more potent and less pure cup is desired, a splash of Grand Marnier or Kahlua would perform the trick perfectly!
My favourite breakfast / snack of all time! Makes the whole house smell like apple-picking season.
This recipe is very easy but it takes a couple of hours of simmering on the stove before it's cooked. For lunches, try cooking it the night before - it keeps well in the fridge for 1-2 days, or you can freeze it for later! This soup is also nutritional value for money - it is an excellent meat alternative and you will feed an entire family for under $10. Replace the navy beans with chickpeas and add ½ cup of shredded parsnips to the soup to create another Greek meal, Revithia!
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.
Saffron-scented couscous is a killer accompaniment to this warming, exotic vegetarian dish. If you don't own a cooking tagine (do NOT use a purely decorative one) use a Dutch oven or covered casserole instead.
Original recipe from Nigella Feasts, I’ve taken it and tweaked it in and out to give it a it more of a kick, a bit more fibre and a touch less fat with a whole lot of moisture still packed inside. Don’t let the baking time throw you, it DOES take this long! Tent with foil about ½ way through though, to avoid over-browning the top.
This is a decadent, buttery pastry eaten as a snack with tea or coffee. Rich doesn’t even begin to describe this!
Brown rice is one of the finest, healthiest ingredients for a soup, wonderful for providing body, and works especially well with lentils. Adding in the fresh spinach brings a burst of colour, flavour and more nutrition.
Great as a pack-along lunch, these are a heathy, vegan and protein packed dish that's equally excellent hot or cold.
Adapted from a This Food That Wine episode, these are yummy, crispy and peppery chicken nuggets skewered like lollipops for easy dipping and eating! They paired these with a ginger-peach sauce but a plum or Oriental cherry sauce would be equally delicious!
Adapted from a Mark Bittman recipe in the NY times, I added bean sprouts and cut the oil significantly due to personal taste. I may try Miracle Whip later on with this combo instead of the oil / vinegar.
All the flavours of apple pie, in an easy to carry, super-moist muffin form. Low in fat but definitely high in flavour with a great nutty crunch topping
This was something I whipped up today with a bunch of what I had on hand... decadent, oaty and moist, perfect for two to share!
A hearty, delicious vegan soup delivers the perfect amount of zip and herby flavour with a punch of protein from the lentils and colour from carrots and tomatoes.
This is similar to dessert rice pudding, but less sweet. The addition of fruit makes it a satisfying, hearty breakfast that even the kids will love. Makes six 3/4 to 1-cup servings.
There was a call out for a healthier version of falafel... well I tinkered with a recipe I had and came up with a whole-grain, baked version that's equally tasty! Leftover patties can be refrigerated for up to 2 days. To serve, cover with foil and bake for 10 minutes at 400F.
A hearty, healthy and colourful blend of chunky butternut squash, tomatoes, garbanzo beans and an aromatic broth and served over couscous. A great way to warm up your winter!
A re-worked version of the classical quiche, without meat or a traditional crust to slash the calories!
Similar in texture and taste to a Costco Double-Chocolate Chip muffin, but with a little less guilt factor going on! Makes a giant muffin, easily two servings (which the NI reflects).
These tangy little morsels have a scone-like texture and a cinnamon-sugar sweet coating, and are better for you than Tim Hortons!
Inspired by a dessert offered at Table 8 in Miami, these rich brownies take on new character with rich mascarpone cheese and smooth, creamy peanut butter.
I made these to satisfy a craving my sister (who's pet name is Schmee) was having for the jumbo double-chocolate-chip muffins that Costco sells. While they aren't AS big, they are still intensely chocolate, and sure to please any fiend out there when they're warm or cold! They also freeze well, and are delicious microwaved for a few seconds to warm em up.
An easy dinner to whip together, yet special enough to serve to company. This is one of my mom's specialties!
This salad travels well for picnics and work lunches, and keeps for several days in the fridge. Makes a great stuffing for pita pockets, or over cooked bulgur or brown rice.
A little unusual in both ingredients and combination, but these mini-cupcakes are a sure winner at my mom's office! Created for a healthy baking/cooking seminar I am presenting on Feb 6. Prep time includes cooling time for cupcakes.
A filling and frosting recipe I devised for some Valentines day cookies. Works equally well as a doughnut filling!
The basic ingredients for this delicious spread are usually beaten egg yolks, sugar, lemon juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth mixture. The cornstarch forms the thickening action here, without the cholesterol and fat! Yield: About 1 cup, 2 tbsp per serving.
Everything in this recipe is by weight, not fluid ounces, for an accurate liquid / flour ratio. Sweet buns that are perfect for a filling such as lemon curd or raspberry jam, or even my hazelnut frosting.
Creamy, tangy and oh-so-good, this coleslaw is great for those creamy cravings when you're on a diet!
My Shrove Tuesday creation for my fiance this year, when I didn't have the energy or ingredients to make it from scratch!
Sweet, creamy and fruity dessert bread, studded with strawberry pieces and tinged with their juice. Inspired by a recipe posted by Henrie on GroupRecipes.com. Makes 2 loaves, 10 slices each.
The tiramisu recipe I concocted for a special, out of the blue bakery order. This does include a raw egg, so be warned.
It would probably have been better if I had used a jumbo muffin cup for this sucker, but since a) I'm too cheap to buy one for now and b) there was no way in heck I was going outside again after slipping and sliding on the snow and ice this morning, a very muffin-toppy looking cakelette is what I got. I doubt the taste changed, though!
Delicious sweet dough filled with toothsome oats and whole-wheat flour, dressed up with a deliciously rich bittersweet chocolate swirl throughout.
Most Caesars contain anchovy paste, not to mention a ton of fat and calories. I've eliminated the croutons since I hate them (with a passion), and cut the serving size down since I'm a major volume-eater. Enjoy!
A zippy, super-colourful coleslaw, perfect for those who are low-carbing or diabetic. One of my all-time favorites, especially with a blend of red and Savoy cabbage! "Cook" time is refrigeration time.
This deliciously healthy, broiled fish dish combines both sweet and sour taste sensations with a wonderful spice kick from the ginger. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious, you will appreciate the fresh ginger when you taste it!
This kind of chili needs no meat of any kind. Many variations are possible, this is my preference. The molasses gives this chili a somewhat sweet, earthy and “Louisiana” flavour. Makes about 12 one-cup servings.
Makes about 2 ½ cups. Perfect for filling pies, cakes or doughnuts (or if you’re me, eating it straight te he!)
Adapted from Martha Stewart. The classic combination of rich peanut butter and dark, delicious chocolate in this no-bake dessert evokes a favorite childhood candy, but its grown-up size and delicate texture will make your guests feel like sophisticated dinner guests.
Cranberry sauce, honey and creamy yogurt cheese make any breakfast a treat! Easy, cheap, flavourful and healthy. Delicious!
Chocolate-chip, cherry and Smartie-studded cocoa cookie drops, just sweet enough to spark the inner child in everyone! Egg-free, low–fat and whole grain, but fully rich and decadent!
Sweet, fruity with hints of ginger and lemon, these spiked coolers are a perfect treat after mowing the lawn in the summer, or served in champagne flutes at Christmas!
Deliciously flavoured with barley flour, malt syrup and molasses, this bread is perfect for serving with a thick soup!
Letting the dish cool in the fridge and set well helps when it comes to cutting the bars cleanly. Adapted from a recipe in the old Star Weekly, re-published in the Toronto Star.
Dried cranberries add a nice, tart "bite" to this low-fat, creamy tuna concoction, while the celery adds a wonderfully satisfying crunch. Excellent for school lunches on whole-wheat bread or in pitas!
A flavourful and beautiful couscous crust domes over to envelop a delicious, herby vegan filling full of protein and vitamins to help keep you going strong in the cold. Adapted from Reader's Digest Great Recipes for Good Health (1988).
Easy, flavourful, and a million times healthier than the deep-fried versions known as chimichangas, these crispy baked burritos are filled to the brim with goodness! Serve with spicy salsa and a dollop of sour cream, if desired. Adapted from a few recipes from the 'net.
This nog is egg free, dairy free, gluten free, low carb, low fat, and low glycemic impact/load, as well as diabetic-friendly! It is easily made soy-free also. Posting this a little out of season, but it's still great, and a wonderful addition to cakes, cookies, frostings... you name it! Makes about 1/2 cup per serving.
I adapted this recipe from the Betty Crocker website. These are more tangy than sweet, but they will still brighten up any occasion they're part of!
Eggchef had mentioned a craving for samosas a while back, and I figured, why not a big one, instead of the bite-sized? So, here’s what emerged: all the flavour of samosas including the healthiness of the vegetables and the spices of the curry, wrapped in a delectable, flaky pastry crust. You will need a 10 inch spring-form pan for this recipe, which is fully vegan and a lot lower in fat than the deep-fried bites, and as a bonus it only gets better as it sits! Actually, it’s best made a day ahead and then reheated at 350F for 40-45 minutes.
An adapted version of a decadent Anna Olson recipe, this is Boston Cream Pie at it’s utmost, filled with nutty flavour and creamy custard and drenched in a chocolate ganache. You do have to start making this a day ahead though, as the custard needs to chill and the cake needs to stand overnight before assembly.
The unusual combination of vegetables in this healthy soup are brought together beautifully with the spices. Adapted from WHFoods.com.
A modified version of a delicious recipe seen on CookThink and definitely on my to-make list!
In spite of being called a bread, Boston brown bread is in many ways more like a pudding in the traditional meaning of the word; i.e. a boiled or steamed grain and fruit dish, formed by a mold, cloth or casings into a ball or loaf shape. It is the classic accompaniment to baked beans, but is hardly seen commercially today.
Adapted from a recipe on The Gracious Bowl's website, rich and earthy with just the right amount of southwestern zing! A great, heart healthy and nose clearing meal!
These are very dense crackers, totally gluten-free, and the all-chickpea flour version is especially high in protein and low in carbs. They're sturdy enough to hold up under the thickest of dips. Adapted from Fatfree Vegan.
Olive oil and oatmeal shortbread wedges swirled with peanut butter and cocoa and studded with peanut bites. Delicious with a cup of tea or coffee!
The steel-cut oats remain crunchy and never get mushy like regular rolled oats, and the quinoa brings a boost of protein, fibre and a unique taste. Feel free to use whatever kind of low-fat milk product you like, I choose soy but regular will do!
Posted for Quirky Cupcake's cupcake hero event (http://slush.wordpress.com/cupcake-hero/)
, where the theme is liquor, these quaint, light pink cupcakes are touched with Grand Marnier and strawberry jam, and made wonderfully tender with a bit of ricotta cheese. It's like your favourite summer cocktail in a delicious bite.
Fat free ingredients, shrimp and crisp-tender veggies make this a decadent meal for one, and the flavour won't lack either when you have red pepper flakes and herbs along for the ride!
From one of my mom's old international cookbooks, this is a great sweet and savoury condiment for everything from fish to chicken or rice! Serving size is 2 tbsp, recipe makes about 2 1/2 cups.
Deliciously refreshing, and even better than what you can buy, this drink is packed full of the goodness from fresh ginger and raw sugar!
Adapted from Rebecca Rather's recipe, these are heady with cinnamon and good vanilla and deliciously tender with the buttermilk. The oats give these cakes a great texture without being overwhelming. Any garnish works well with this cake, I used a plain buttercream and swirled it on up for effect!
Yummy for lunch, tangy with Miracle Whip and mustard drizzled over meaty tomatoes and crunchy lettuce.
A deliciously moist and flavourful cake that is low on the added oil and sugar, but every inch the exotic creation! Made for one of my friend's and loyal customer's birthdays.
Inspired by the famous ice cream, these buttery cookies are loaded with cherries, chocolate, and optional macadamia nuts. Adapted from About.com to be egg and dairy free, as well as add in an extra exotic flavour layer with ground and chopped macadamias. Prep time does not include cherry soaking time.
This is the great, ultimate combination of frat parties and Super Bowls everywhere: pizza and beer! The beer gives the dough a nice yeasty flavour without the need for any rising or kneading. And don’t worry about the alcohol in the beer if serving to kids — it disappears in the baking.
From Miami, Florida's Casa Juancho restaurant, this is a delicious, diverse seafood salad with a ton of flavour.
Crisp, yet light and fluffy waffles, made with silken tofu. Have leftover waffles? Freeze them in bags for healthy Eggos later in the week! Just pop into a toaster to reheat, and you're on your way!
A great sour and hot salsa-ish salad that finds a home on anything from fish to burgers to tortilla chips, or if you can take the heat, plain eating!
All the goodness of Paella Marinara in a bowl, complete with tons of garlic, veggies, brown rice and lean seafood. Yields about 6 1/2 cups total, and 1 1/2 cups per serving.
A fully flavoured, lite hummus-style dip made with black beans, yogurt and lots of garlic! I hate the flavour of tahini (I know, weird) so I leave it out.
Ridiculously easy to whip together using a food processor, these blondie-like bar cookies are filled with the flavours of the tropics. Great for the next BBQ!
Home made, low-fat muffins are only made sweeter with a crunchy, home-made "granola" topping! An excellent taste for breakfast or with coffee. Created for the Master Baker blog event at http://masterbaker.wordpress.com/.
An Asian twist on an Italian classic, these sesame, squash, mushroom and ginger-filled wontons are super simple when you rely on store-bought wrappers and canned pumpkin. 12 ravioli per serving.
Adapted from a Sandi Richard recipe, these baked-not-fried vegan curry spring rolls are just as crispy as the deep-fried appetizers, made with phyllo pastry and just a touch of oil spray. Delicious with plum sauce or sweet-n-sour sauce.
ABrazilian Classic, and a very easy chocolate cake. The name can be translated as "Crazy Black Woman"; it's crazily easy, crazily delicious, and it's black!
Oniony, chunky, and full of veggies, this sauce is a cinch to whip together and has two secret ingredients: tomato soup and salsa!
This rustic bread is one of the signature breads at Royal Crown Bakery in Brooklyn and is shaped in the round. This bread also starts out as a really wet dough, around 73% when all is said and done. It takes almost two full days to make the bread, so you have to start the night before with a pre-ferment. After letting the pre-ferment get all bubbly and sour, you combine the ingredients and have what amounts to dough soup.
I love these super-salty, crispy "fries" coated in such a pretty pink, sticky sauce. I'm sure they'd be a hit at any holiday party, too!
Asian ingredients pair with sweet, soft roasted beets, red onion and spinach for a perfect summer lunch!
Enjoy as a light and delicate drink, great with a Sunday brunch or with a touch of rum for a sweet n sour nightcap!
A delicious limey "butter"cream frosting to top the Thai Milk Cake. Just to go with the cake's veganism, the frosting was made with stick margarine, but you purists can use the real thing!
Chocolate and peanut butter oatmeal... perfect for breakfast, midday snack, or a pre-bed treat!
Delicious, flavour-packed Italian restaurant-style fare at home, on a dieter's
A slightly adapted, cut-down version of a Trish Magwood recipe, these are full of all the taste that comes with a cucumber and tuna sushi roll, but without the rice or seaweed. Delicious, and very healthy!
A vegan variation of the infamous sloppy joe, made with TVP granules and a shot of Diet Coke for kicks! This is great if you want comfort food without the guilt factor, since each serving has only 127 calories, 1/2 gram of fat, 17.7g of carbs and packs in a WHOPPING 5g of fibre and 13g of protein! Serve on whatever you wish!
A low sugar, very gingery topping for anything you like! Makes about 5 cups, 2 tbsp per serving
Terrific, low-fat, protein-rich and extremely easy, a perfect accompaniment to carrot sticks or toasted pita. Makes about 1 cup, 8 servings of 2 tbsp each.
Adapted from the LA Times to fit my personal tastes. Delicious, light and healthy to boot, especially when steamed in a bamboo basket!
A great use for all those in-season berries over the summer that you wish would stay well after the snow falls. Frozen (dry-pack) berries work as well, but use fresh when you can! Makes 9 cups, serving size is 2 tbsp.
Adapted from the Sydney Herald, this is a great tangy salad that serves well as a main, topped with grilled tofu or shrimp.
The perfect addition to a PBJ sandwich or as a filling for cakes, this jelly has the great benefit of no refined sugar! Use a local honey and pure grape juice for best results, and play with the types of honey for different flavour sensations! Serving size is 2 tbsp, makes about 6 cups total.
From Theresal at GroupRecipes: http://www.grouprecipes.com/42825/red-hot-
salsa.html. Makes about 2 1/2 cups, serving size 2 tbsp.
My dinner and submission to Once Upon a Feast's Presto Pasta Night event this week. Made with rice pasta, Yves' soy crumbles and pizza sauce.
Tweaked from Eat Air, a vegan food blog, this is a delicious, tangy-sweet meal for 2 when served with some nutty brown rice, or as a delicious lunch in it's own bowl!
A great alternative to fast-food French fries, and wonderful as a TV snack or after school!
Adapted from Mark Bittman, this uses canned San Marzano tomatoes for optimum flavour in the dead of winter. When pureed with carrot, onion and garlic and swirled though with basil leaves, it will warm you right through your toes!
This cheesy, frittata-like creation is crazily popular with kids who wouldn't otherwise touch a spinach leaf! Delicious as a breakfast on the go or as part of a lunchbox treat. 2 squares per serving.
This is an amazing, really fast and healthy vegetarian chili, with the beautiful colours from the beans and sweet potatoes. The flavours get better over time too, so take it for lunch the next day or wrap it in burritos topped with cheese for some impromptu enchiladas.
This is a warm, gooey-style pudding (like Sticky Toffee) and is absolutely divine sitting in a delicate pool of vanilla custard, perhaps drizzled with a raspberry coulis for that special occasion? Adapted from Death By Chocolate by Judy Bugg (1994).
This is a sweet Greek cake made with sesame seed paste (AKA tahini). It is dense, rife with raisins and nuts, and tastes something like the best oatmeal raisin cookie ever. It is also "Lenten", meaning it contains no dairy, eggs, or oil and is suitable for "fasting" days in the Greek Orthodox church.
This cake is so buttery-rich tasting you won't believe it's "lite"! It's a wonderful dessert for any special occasion, and is adapted from Weight Watchers magazine to become egg free, higher in fibre and lower in sugar.
Tweaked from a CHOW recipe, this has all the flavour of a breakfast burrito with all the class of an elegant strata.
Huge apples are coated with a bit of sugar-free syrup (since the recipient, my future MIL, is diabetic), maple extract, cinnamon and a touch of fresh ginger, enveloped in pastry and baked. To go along with Kitchen Parade's Pi Day Event I even created a new crust for me, using oatmeal and oat flour along with whole-wheat for a completely whole grain crust!
The tahini in this marinade adds a special twist to anything you care to grill. Makes 2 cups, about 2 tbsp per serving.
Delicious, insanely easy and a great vegetarian main dish that's both sweet and spicy. Use regular sugar for the Splenda if you don't care for it, my family contains diabetics so we use it.
A little bit of Southwestern flair makes this protein-packed, whole-grain salad pop on any buffet table! Yields about 1 1/2 cups per serving, and 4 WW POINTS.
Adapted from Marcy Goldman's A Passion For Baking, this takes the often deep-fried French Cruller doughnut and bakes it before dunking it in a beautiful pink glaze. You can substitute shortening for the butter if you wish. Using "bread" or "strong" flour is very very important here... the gluten needs to develop fully to trap the air pockets inside.
Roasted tomatoes, artichoke hearts, asparagus and (believe it or not) romaine lettuce form the body of this delicious, low-carb lasagne delight. Protein comes in the form of garlicky low-fat cottage cheese and silken tofu that have been pureed into a gorgeous white sauce filled with paprika, oregano and fresh basil! Recipe adapted from Ricardo Larivee.
Adapted from Claire's Corner Copia in New Haven, CT. to incorporate whole grains and no eggs.
From GroupRecipes. Its a really good breakfast/brunch bread. Spicy, fruity and oh so delicious!
From GroupRecipes. Awesome homemade dairy-free caramel recipe! Good with nuts, topped with chocolate, or for dipping apples in. Cook it to a lower temperature for caramel ice cream topping. Thanks to "The Glad Cow Cookbook' for the orginal ingredient proportions.
A hearty, Asian/Italian fusion soup that's perfect for a hearty, warming lunch.
An Indonesian sauce similar to a sweet soy sauce flavored with garlic and/or star anise. Usually sweetened with palm sugar, it's used as a condiment with fish, meat or veggies! This recipe makes about 1 1/4 cups, serving size is 2 tbsp. Stores indefinitely in the refrigerator.
A delicious way to use up sour cream that's left over from baked potatoes or pierogies, as well as any add ins sitting in your pantry! Egg-free and can be vegan with tofutti sour cream.
A delicious recipe, both on the day it's made and cold the day after! Reminiscent of "Indian Candy". Baking time will vary with the thickness of your fish.
Cheap, easy, vegan and delicious to boot, without any added sugar, milk, eggs or wheat products to get in the way. Great for when you have leftover mushy bananas sitting in the freezer and you don't want banana bread!
Adapted from The Oregon Hazelnut Industry Board. Serving size is 1 tbsp, recipe makes about 3 cups.
A deliciously spicy and sweet condiment perfect for broccoli, seafood or chicken. If you aren't diabetic or counting carbs, use sugar and regular ketchup. Makes 1 cup, 1/4 cup per serving.
Something I whipped up for me to take over to my dad's this weekend. I'm feeling kind of low, but the ginger root, spice and lime paired with the shrimp, noodles and veggies will perk anyone up!
My vegan, low-fat way of making an Italian classic, using a combo of pureed beans and tomato paste with curly kale to hearty it up and whole-wheat pasta for nutrition.
These are not sweet biscuits, but they are delicious and a perfect pairing with a chili or even an Asian inspired salad. No added fat in these tall puffs of goodness, either... it's all in the pumpkin and baking powder!
This is a great way to nix a craving for Japanese food when you don't have a good sushi place around or you don't feel like shelling out for some rolls. Add some sashimi grade tuna and wasabi paste too for a great zing!
Bananas and strawberries... what could be better? How about some protein, fibre and - potatoes? Yup, you read that right - mashed potatoes help make these rich muffins moist and tender without adding any fat! Cinnamon and ginger add welcome zip to a morning rush.
This came from one of my George Brown classmates in exchange for my Soy Awesome Cookies recipe. He noted that this cake should be thinly sliced when served. Makes 3 loaves, 14 slices per serving.
AKA pasta al cartoccio, this is a deliciously steamed, low-fat pasta and seafood meal that is a hit when you serve them at parties or with a romantic dinner.
A great, whole foods lunch for those of us who love sushi-style meals with edamame and ginger! Light on the fat and salt, but tops on the flavour!
Makes 1/4 cup. A delicious low-fat and calorie dressing delicious over raw or steamed veggies, great when you don't want something cloying!
An exotically different way of making candy... almost like a layered marzipan! Sweet with a coffee and chocolate kick, but cut small squares!
Sweet, spicy and great for those back to school lunchboxes in the Fall, this is a great way to use up leftover pumpkin, especially if you have sugar concerns! Good for French toast too :-)
Who says veggie chips have to be expensive or fried? These baked beauties are good for packing in a lunch, serving at parties or just nibbling on. These are beautiful, sweet n' salty chips you can feel GOOD about eating. Super-simple to cut down for 1 or 2!
Great for Christmas gifts or anytime snacking if you're like me and love the peanut and chocolate combo! Your standard marshmallow fudge made just a wee bit better for the diabetics and low-carbers out there!
Adapted from the December 2007 issue of Cottage Living. If you can't get your hands on a small cabbage, use 1/2 a large one - you want the weight to be about 3/4 lb.
A great addition to the tea tray or dessert table for those who go vegan, gluten free... or not! Delicious, buttery and tart from the cranberries, these use ground nuts instead of flour!
This is a salsa-like, colourful veggie-packed dip that can be whipped up in minutes. Try it with fresh vegetable sticks or pita. Adapted from a Weight Watchers magazine. Yields about 1/4 cup per serving, about 3 cups total.
This is a wake up in the middle of the night thinking about it good cake... or sneak a piece in the laundry room (when you should be ironing haha) cake... rich and golden buttery yellow, fragrant with ripe bananas, and topped with a sweet, yet tangy, thick glaze draped over it, this is some seriously delicious cake! Don’t be put off by the low baking temperature or the freezer step, both things keep this cake as wonderful as it is! After glazing, keep this sucker in the fridge, if you can wait that long!
Makes enough filling for a 3-layer cake. Used with the Buttery Banana Cake with Buttermilk Glaze.
Spelt flour, water and a frying pan... you too can have delicious whole-grain roti at home! Makes 2 roti per serving.
Stevia-sweetened, egg free but still sinfully delicious, this makes an awesome finish to a meal or a snack curled up in front of the fire. Makes about 1/2 cup per serving.
For once, the applesauce in one of my recipes isn't my way of lowering the fat content (though it does that too!) - it's all about the moisture it brings to the cornmeal and flour blends. Use white, yellow or blue cornmeal for this recipe too... I like the colour the blue brings! From my old home ec class in elementary school.
This is popular in Dharamsala, served with slight variations at many of the cafés and restaurants that cater to travelers.
Got this off of one of my old Home Ec recipe sheets that I found when I was cleaning up my files. These are moist, fruity and not too heavy - the yogurt gives it a great tang too! Experiment with different flavours of yogurt... I like strawberry with the banana personally.
Adapted from Rachael Ray's recipe to be a little bit lighter on the waistline without sacrificing the flavour, as well as to make it vegan.
A delicious, roasted, sweet sauce that will never have you missing tomatoes! Great over your favourite noodle, fish or veggie! Freezes very well, so multiply away!
For those who are allergic to the glory that is the tomato, here is a substitute. It isn't spot-on so don't expect it to be, but it is red and full of vegetables... moreso than the storebought kind. About 10 servings of 2 tbsp each.
Good substitute for those who are watching their sugar or fat intake, and delicious over fresh fruit or angel food cake (if you're feeling naughty!). This isn't too sweet but full of chocolate flavour. Makes 2 cups, 16 servings.
Carrot cake, or cookies? Why not both? This has all the fruity goodness of the carrot cake you know and love but with a lot lower sugar and fat content. I like making sandwiches with plain or strawberry chream cheese in between them!
Deliciously nutty with the added bonus of bananas... it's like my favourite sandwich in a brownie form!
Sweet balsamic vinegar, bright cherry tomatoes and fresh basil will bring a delight to your lunch table or dinner party!
Fast, easy, full of flavour and even low-fat, this spicy and tangy pasta dish uses things usually found in the pantry and is a perfect dinner for 2!
Originally found here: http://www.grouprecipes.com/47257/no-bake-
ultra-light-cheesecake.html. Prep time does not include chill time.
My birthday cake and now our special occasion sweet... nonfat and low sugar! Adapted from a recipe at FatFree Vegan.
This year's birthday cake 2.0, with earthy, sweet and gorgeous beets, applesauce, chocolate and honey for layers of delicious flavour!
A split pea curry, delicious with onion, ginger and garlic. The final dish will resemble spicy creamed corn, and will thicken slightly as it cools. Adapted from Ellen's Kitchen. Makes just over 3/4 cup per serving.
Don't go for this one if you're looking for diet food... though it's eggless, it's not the boon of the healthy generator! You've been warned.
This looked wonderful to me when I saw it on TV today... I've changed it up a tiny bit but it's still delicious!
Delicious and very good for those looking for a power boost. Carrots, apples and raisins team up with peanut butter for a treat! The base recipe comes from one of the most awesome cookbooks on my shelf: "The Cornbread Gospels" by Crescent Dragonwagon. I changed it up a bit to play with the proteins, sweeteners and flours used, and made a buttermilk version instead of the soy milk called for in the book.
A lower-fat, unique brownie with pineapple and applesauce for moistness and macadamia nuts for crunch. The coconut icing is an optional but special touch.
In early Atlantic Canada, the "lassy mog" was a classic home-baked treat. Its charming name is derived from the local dialect for the region's widely used sweetener, molasses ("lassy") and a small, low-rising cake ("mog").
A great sweet-tart refresher after a heavy meal or for relaxing in the midday sun, with no sugar!
These are so easy and fun to make, they're perfect for kid's bake sales at school too.
There is NO mistaking the vanilla flavour with this pastry cream! It's not sweet like a pudding would be, but it's rich and decadent, and the perfect filling for mini tarts or as a flan base.
The long wait for this bread is worth it if you are a true aficionado of the sweet and nutty bread! Taken from The Practical Encyclopedia of Baking, found on Straight From The Farm (http://straightfromthefarm.wordpress.com/
2008/04/09/german-pumpernickel-bread/). Best served with a schmear of garlic or lemon cream cheese, IMHO.
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.
Deliciously flavourful, filled with mapley goodness and all the health benefits of whole grains and fruit without any refined sugars or fat added.
For when you don't want to hunt for a small amount of this ingredient or you are allergic to tamarinds! Makes 2-3 tbsp.
This recipe is courtesy of my Pastry Arts professor Amjad. I never pictured a sponge-based layer cake whenever this dessert was mentioned. To me, it was slightly sweet biscuits with plain whipped cream and plently of in-season (only!) strawberries piled high. Who knew!
These stuffed peppers are very tasty, colourful and easy to make. Increase or decrease the number of jalapenos according to how hot you want the dish to be!
The BEST way IMHO, to make chocolate dipped fruit when it's supple and deliciously sweet all on it's own in season. If they aren't available in season (like most of the year), try dried mango and papaya strips with the same effect. Delicious!
In the colonal United States, wheat supplies were very low, leading to the new British immigrants combining wheat and rye flours with cornmeal in their bread baking. Both quick and yeasted breads were "thirded" and it's a practice still used today for items such as Boston Brown Bread.
A very thick soup, with very little fat but no lack in flavour! The tofu adds creaminess, the curry adds spice, the oats add a touch of carbs, and the broccoli adds GREEN!!!
For when you are truly feeling naughty, this bread combines layers of nuts, bananas, honey and cream to create a totally otherworldly experience.
A refreshingly tart bite of a cookie that is low-fat and only sweetened with honey. It's bright, cheery yellow colour adds a wonderful touch to any cookie platter or tea tray!
A tangy, zippy garlic and herb spread perfect for pita or on burgers. NI for whole recipe.
Adapted from Vegan Addict (http://veganaddict.wordpress.com/2008/04/
10/buns-of-soul/)
Serving size is approx. 1/2 cup, recipe makes about 1 1/2 cups. Great for my diabetic family.
One of my basic recipes, which I rewrote for a children's cooking class layout for my elementary school. Freeze any extra biscuits, they don't keep well.
A light and lemony muffin that’s perfect for the dog days of summer. It’s nice and eye-catching with the zucchini flecks on the yellow cake too!
Buttermilk, yogurt and maple syrup make this a delicious taste of fall in the middle of summer, without needing an ice cream maker! Feel free to experiment with other flavours of yogurt other than vanilla too!
Serves 8 as a starter. A rich, warmed take on the classic cold Vichyssoise, with leek, onion, potatoes and of course butter and cream! Delicious and well worth the calories!
Delicious, rich flavour without any solid fats, and the delicious pieces of raisins throughout!
Delicious over the traditional noodles, but I like it over rice, too! Makes about 1 cup, 1/4 cup per serving.
Part of my lastest adventures with oatmeal, these muffins combine the heart healthy properties of soy, oats and almonds with the delicious and natural sweetness of honey and peaches for a wonderful breakfast or teatime treat.
So named for my fiance's favourite book series, which mentions these savoury dinner pies, these are vegan meat crumbles paired with lots of delicious veggies all wrapped up in a savoury olive oil crust. Delicious warm or cold, and can be warmed (tented with foil) 15-20 minutes in a 400F oven. Freeze these (unbaked) for later, if you like, just bake them about 1 hour in the 375F oven.
For everyone tired of store bought dressings, this is fast, cheap and low-fat to boot! Makes about 1 cup, 2 tbsp per serving.
Delicious and vegetarian, wonderfully flaky pockets of seasoned TVP make this a sizzle on your tastebuds! For a less spicy version, omit the Tabasco.
Courtesy Julie Zwillich of Food Network: http://www.foodtv.ca/recipes/recipedetails
.aspx?dishid=6636. Protein and veggies, perfect for summer.
Adapted from a recipe seen on 101 Cookbooks, this is a spectacular, powerful boost to your morning whether you serve it warm or chill it down for a midday "pudding". Any berries can be used, I prefer strawberries or blueberries, or a mix!
A delicious meal, whenever, with the protein and health benefits of soy, Brussels sprouts and brown rice pasta.
Adapted from Baking Bites, who says: "These are easy to put together and, because the recipe is both low-fat and fairly small, you don’t have to have any guilt about keeping them around the house. They’ll stay fresh for several days when stored in an air-tight container."
Adapted from David Liebovitz, who took them from Nick Malgieri's book, Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs.
Easy, delicious and heart healthy to boot, made with all natural butter and rich walnuts and almonds.
Not really drop cookies, per se, since these discs of oats and fruit barely have 3/4 cup of flour to their name to hold everything in, but these gems are worth the extra effort in shaping them... the added bonus is no hydrogenated fats!!
Still playing with the whole oatmeal-raisin thing, this time I'm adding pumpkin pie spice, dried cranberries and PUMPKIN to the whole-grain mix, along with some heart healthy olive oil for a great Fall treat even in the middle of summer.
A gluten free, firm-polenta like bread made with chickpea flour for a delicious herb and garlic treat!
Who doesn't love their own little dessert? These are super-yummy, guilt free plated chocolate cakes from Chef Devin Alexander. Serve with a raspberry coulis if desired.
Can you tell I'm on a Kamut kick? I can't help it - this versatile grain is so delicious! This is a great after-school (or take along) treat, and you can swap out the almond milk for soy, rice or cow's milk of you prefer. Basically, it's Rice Krispies with no butter and Kamut.The puffs can be found in health food stores, Nature's Path makes a version of it.
Imported, 70% Amedei chocolate wrapped in luxuriously creamy peanut butter cookie dough then gets enveloped in a chocolate - espresso cookie wrapper before being baked. It takes some time, and a little effort, but it's worth it! The resulting treat is nothing short of decadent, and insanely rich... tread lightly!
Filled with flax seed, chia (yes like the pet) seed, hemp seed, pecans, carrots, pumpkin puree, apples and 4 kinds of whole grain flours: rye, barley, spelt and oats. Also totally vegan and wheat free (but not gluten-free)! Whew! It's like Vancouver at your door.
Makes 8-9 jumbo muffins or 18 (generously portioned) regular muffins.
Extremely healthful, 100% whole grain bread with a great rise and texture. Use soy milk and soy milk powder if you do not drink milk, and agave nectar for the honey if you are vegan. Sometimes I add sesame or hemp seeds to the top of the loaf or dust it with flour for a decorative flare. For a sweeter bread, up the honey content to 1/3 cup and drop the water content to 1/2 cup.
Simple to put together and equally simple to tailor to whatever your needs are, this whole-grain, eggless biscotti is a healthy take on tradition!
Adapted from Christine Cushing. You will need a candy thermometer for this recipe!
Rich and delicious spice cake pairs sweet potatoes with chocolate for an enticing dessert. It truly is a “yammy” addition to any dinner party!
A basic, egg-free marshmallow recipe jazzed up with coconut and rum extracts. I like to dye them blue sometimes for a tropical feel!
Delicious soup that is hearty enough to serve as a meal. Adapted from http://www.grouprecipes.com/55767/mushroom
-leek-and-brown-rice-soup.html.
From Weight Watchers: Try our low-fat stir-fry. The sweetness of the hoisin sauce and slight spice of the ginger pair up for a guaranteed taste sensation.
This is a great way to "balance the table" when it comes to kid's eating habits. The tofu adds a great hit of protein, and if you stir in some peas or (my favourite) chopped tomatoes, it's a complete meal! Servings are calculated for kid portions, for adults, this makes about 4 servings.
Adapted from Bon Appeteit, this is a delicious, light and healthy meal with whole grain pasta, greens and swordfish coming together!
Adapted WW recipe, so named becausse the mini chips look like craters.
I don't know how this could be healthier... or yummier!! Flax, sesame, coconut, blueberries and goji berries in a low-fat, crunchy snack! Goji berries are shriveled red berries that look like red raisins, and can usually be found in health food or bulk stores.
Low sugar, vegan and out of this world when it comes to taste. Of course if you do not have any blood sugar worries feel free to use regular maple syrup.
This would be my fiancé Andrew (AKA eggchef)’s dream cake. It may wind up appearing on his birthday menu this coming year (or maybe New Years, our anniversary, my birthday, lol)
I spotted this on Tiny Morsels' blog (http://tiny-morsels.blogspot.com/) and knew I had to give it a go. Not having the erythritol or agave that she calls for, and not being able to have coconut, I swapped unsweetened almond milk, honey and brown sugar instead. Makes 6 popsicles.
Adapted from a delicious looking French recipe off of ChezMyrtille: http://chezmyrtille.blogspot.com/2007/07/m
ussel-risotto.html. Makes a wonderful date night dinner! 2 generous servings.
Snapped up from Zorra's blog at http://kochtopf.twoday.net/stories/4960715
/... it looked way too good to pass up! Do look at her blog for the photos and extra bits and pieces from her "Some Like It Hot" event! Makes about 20 two-tbsp servings.
Makes hearty, delicious main course servings, and is a healthy whole meal in one! Good warm or cold, and a great way to get your veggies.
Adapted from the Almond Board of California, this rich, smooth espresso ice milk is filled with chunks of almond for a delicious summer snack.
Fresh, bright and full of Asian flavour, this is a great go-to lunch with some shrimp or tofu added in!
My first ever attempt at baking with a sourdough starter, these muffins rose perfectly, are low in fat and are a great spicy blend of sweet and sour!! Original recipe came from Breadchick at The Sour Dough (http://breadchick.com/?p=349).
To save a few minutes of time, start heating your oven before you work on the veggies. If you don’t want to heat up your house (it IS Summer!), you can place the veggies in foil and throw 'em on the grill! Either way... delicious and healthy!!!
Black olives, chickpeas, potatoes and lemons combine in this delicious and healthy Mediterranean lunch recipe that just gets better with age! If you can, get organic chickpeas and potatoes for optimum nutrition.
Adapted from Moosewood Restaurant Daily Special, this is a hearty, healthy addition to a dinner menu or a meal all on it's own.
The basic dough for the traditional Polish pierogi, made vegan with an egg replacer in the form of silken tofu.
These are delicious and healthy, not to mention a great flavourful wrapper for a burger or deli sandwich!
I made these up as I went along today, finding things all over my house that needed to be used up! The result is some seriously favour-packed, wonderfully moist and delicately spicy muffins that are healthy enough for breakfast and decadent enough to pair with an afternoon coffee.
A happy accident stemming from my impatience in the kitchen, which resulted in some very delicious, rich and spicy treats with the streusel hidden just beneath the surface.
From the book The Cooking Book by Jane Bull, this is a great opportunity to introduce kids to baking!
Herbs and zucchinni from the garden blend wonderfully with a fresh and light tomato sauce and hearty, whole-grain pasta. Add some bay scallops, calamari rings or shrimp too,if you'd like, for a truly Agean experience! Adapted from kalofagas (http://kalofagas.blogspot.com/2008/06/tag
liatelle-with-zucchini-tomato-and.html).
This pizza uses a classic combination of Mediterranean flavours which will really seduce the taste buds. Dairy free since I can't have milk and soy cheese is (IMHO) gross! Adapted from Weight Watchers, and an awesome weekend lunch or light dinner.
Adapted (heavily) from a recipe spotted on FoodTV.ca that was written in response to a Michael Smith banana brownie recipe, these delicious chocolatey, fruity snacks will please even the most discerning tastebuds.
Adapted from Eating Well magazine, this is a great summer lunch out on the patio!
My variation on Baking Bites' basic sourdough bread - my very first attempt at all-sourdough bread and I could not be happier! Crunchy, crackling crust, decent crumb and a glorious scent right out of the oven!
It's a BIG loaf, so it will go a long way! Not bad for flour, water and salt, eh?
This is also called Midsummer Pasta, since in Italy on the longest night of the year this dish is served: symbolically long cuts of pasta with a simple sauce of olive oil, garlic, anchovies, and tomatoes.
Adapted from Baking Bites. Crumpets are best served toasted and spread with butter, honey or jam for breakfast. They also make a healthy sandwich and are always able to be at hand since they freeze so easily! This is also a great way to avoid sourdough starter waste when you don't want a loaf of bread.
These are best served straight out of the oven, when they're still a bit gooey inside from the delectable cheese. You can't just have one though- consider yourself warned.
The combination of kohlrabi, daikon, carrots, and wasabi makes this the perfect accompaniment to a small dish of jasmine rice.
Summer veggies team up with a light, citrusy Ponzu sauce and a shot of peppery heat for a delicious, fat free lunch. Shirataki noodles are made from konjac flour - a high-fiber, low calorie substance that is great for the digestive system - but if you don't like them or can't find them cellophane or bean thread noodles work just as well.
Makes 2 large (main dish) servings (add some protein like tofu or shrimp for a heartier meal) or 4 side servings.
Low-fat, low-sugar, but oh-so-fine! Who needs another excuse to eat breakfast?? Freezing then thawing the bananas brings more moisture to the bread than just straight-mashed.
A rich, sweetened quickbread-style dough envelops fesh and fragrant lavender blossoms before being topped off with a warm maple syrup. It's the best breakfast you could dream of! Adapted from Happy Valley Lavender farm.
A little out of season, but I can't help it - I love pumpkin! Great with a cranberry juice glaze too for special occasions! Can also be made in an UNGREASED Angel Food Cake pan, bake for 1 hour and invert to cool.
Adapted from Easy Home Cooking Magazine... summery flavour and very low fat!
Easy to make refrigerator jam, no canning equipment or pectin needed! Delicious and nutritious figs and strawberries make for a perfect breakfast spread. Serving size 2 tbsp.
Chana masala (or chole) is popular dish among the Punjabi's in India. It is a good source of protein, zinc, folate, vitamin E, potassium, dietary fiber and iron. Filled with soluble fiber which helps in lowering cholesterol and helps in stabilizing blood sugar. It's low in fat and high in taste.
Adapted from http://simplyspicy.blogspot.com/2006/12/ch
ana-masala.html
Serve over pasta with a delicious, summery salad for an easy delicious romantic dinner.
You've heard of sprouted wheat bread, right? Well, how about this!
This was a total fluke of my imagination - I had entries for two blog events coming due and no need for a ton of bread lying around, so I did the next best thing - banana bread! It freezes beautifully and is full of fibre and nutrients. The texture is dense and moist like any good banana bread, but with a delicious hint of nuttiness from the wheat berries. This takes a while to do, but it's a special sort of bread! Delicious warm (or toasted!) with some honey butter :-).
Adapted from Chatelaine. This is an awesome summer dinner for two after you've been out gardening - it really makes you appreciate what the garden can bring to your table! It's cheap, too, if your garden is as plentiful as most are in the summer months!
Delicious, low - fat and dairy - free, made with fat free soy milk and cornstarch for a delicious and thick pudding mix great for filling cakes or cannoli shells! Serving size is 1/2 cup.
Adapted from 660 Curries, this is a great use for in-season, super frsh green beans and tomatoes. Not too spicy hot, but you can tweak that to your taste. I like this recipe because it doesn't call for some obscure ingredients often associated with curry.
Serve with a simple fried egg or a tofu scramble for a delicious and healthy meal.
These probably won’t look fully baked, even if they’re ready to be pulled out of the oven. They’ll look puffed, but still very pale with only a hint of golden at the edges. But, once you pull them out and they start to cool, they’ll get the cracked top to them.
Adapted from the Rebar Modern Food Cookbook.
This could possibly be the BEST answer to that undying question... How do you like your coffee?? Cocoa, espresso powder and chopped up Coffee Crisp chocolate bars meld together for a perfect midday snack.
Adapted from Smitten Kitchen's blog to make them vegan, these are delicious, chewy and rich cookies that are perfect on their own, with a glass of milk or wrapping an ice cream (or peanut butter) sandwich! Makes about 48 small cookies.
Adapted from Sourdough Jack’s Cookery - sourdough starter makes for a delicious undertone in this dark chocolate cake. A mashed banana adds extra richness and depth to the dessert.
A basic, yet intensely flavourful recipe that forms a delicious bottom note for any vegetarian (or not!) soups, stews or rice dishes you care to make with it. Comes from the Fresh at Home cookbook by Ruth Tal Brown and Jennifer Houston. Makes about 8 cups, each about 10 calories and no fat (the nutrition calculator does not take into account the fact that the vegetables are strained out).
My take on Toronto's Fresh restaurant's French Mushroom Soup, which takes advantage of dried exotic mushrooms, creminis, a myriad of spices and their fabulous, fat-free vegetable stock. Blended smooth, this is a hearty, warming meal all on it's own.
A little unorthodox to some, but I love this spicy combination of peppers, herbs, and vegetable juice with the creamy red lentils. A great source of veggie protein and fiber!
This is a wonderfully spicy, richly textured and brilliantly coloured soup - the just wilted baby spinach plays beautifully with the sweet pureed base heightened by just a touch of nutmeg and ginger. Another winner from the Fresh restaurant in Toronto.
This is a thick soup, full of B vitamins, protein and fibre as well as minerals and iron! This comes from Fresh restaurant in Toronto, and is so easy to make at home and just as delicious!
Yup, another soup from the Fresh restaurant in Toronto. Who says vegan food is boring?? Browned onions, spices, sweet potatoes and split peas round out a delicious and hearty meal for everyone to enjoy.
Sounds weird, but this combo is awesome! Spicy from the Japanese wasabi powder and Dijon, but cooled down by the bland tofu and dill, this is a delicious cream-like sauce for everything! Adapted from Fresh in Toronto.
This is delicious, garlicky and spicy from a hint of Dijon mustard - but you'd never know it was mayo free! Serve warm, at room temperature (my favourite) or chilled - great alongside (or on top of!) a bed of mixed greens.
About 1 cup per serving and adapted from Weight Watchers.
Use a good-quality, dark chocolate chip for these, the rich cocoa content will play up beautifully with the nutty garbanzos.
Orzo, being a rice shaped pasta, gives you the quick cooking time of pasta and the applications of rice. It works beautifully in this dish, with the fresh flavours of asparagus and herbs and the rich depth of the mushrooms and onions. When in season, swap out the asparagus for garlic scapes for a pure springtime treat.
Moist from nonfat yogurt, a touch of butter and a bit of Nutella, this is a delicious and light cake perfect for any upcoming birthdays! Adapted from http://tinyurl.com/6q4qfl.
A delicious, updated version of the Japanese salad dressing you find in sushi restaurants. Good over a bowl of anything from lettuce to steamed veggies to soba noodles and tofu.
A delicious, sweet and sour beansprout salad I've had served with my meal at Korean restaurants. Alter the amount of pepper flakes to taste, I like it medium-hot.
Fat-free, absolutely delicious and with a teeny whole grain secret! It's the best coffee cake anyone on a diet will ever eat!
I couldn't help myself on the name!
Inspired by Maggie Beer in Maggie’s Harvest, it's a salad full of greatness in texture and taste! If you love beets as much as I do, this is for you! It needs to be made about 2 hours ahead though. I like it as a bed for a white fish fillet.
Eating dinner alone, craving sushi but not wanting to sit alone at the bar, order take-out or get supemarket-style rolls? This makes 2 decent-sized rolls of sushi which can be filled with anything you like. For simplicity's sake I love crabstick (surimi) and cucumber sticks in mine.
A brilliantly hued South African recipe based on a traditional recipe brought in by slaves in the 17th century. Slightly sweet, and delicious with a spicy bean or chicken dish.
Deliciously nutty toasted orzo is cooked to perfection with zucchini, carrots and red pepper in a diluted tomato broth before being swirled through with fresh basil and oregano. Delicious hot or room temperature as a salad.
Buckwheat noodles, broccoli, two types of mushrooms and ponzu sauce combine to make a seriously delicious side to your latest Asian meal!
AKA Kanten, this is a delicious and summery Jell-O like dessert that uses agar agar and fruit juice to hold fresh peach chunks andd blueberries.
Adapted from Fresh restaurant in Toronto, whose Sri Lankan cook taught the owner this recipe and had it become immensely popular with the staff and public!
Delicious and hearty with a kick from chipotle pepper and a shot of Tequila in the mix. Your spaghetti will never be the same!
This is my mom's recipe for big-batch beef short ribs in the crockpot - fall off the bone tender, juicy and with an aroma that is addictive as crack while they're cooking. What a great way to lure that special man into your grasp!
If you're already attached, these are wonderful for Sunday night dinner over rice - or for a special weeknight welcome home!
Note that this recipe will need either one VERY large crockpot or two regular sized ones.
Low-fat but spicy and creamy, this is my family's favourite recipe for cheesy cauliflower. We like to mix in broccoli and green beans too!
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, leave out the cayenne pepper. From Fresh in Toronto.
Serving size = 1 tbsp.
A delicious and nutritrious sky-high sandwich - a wonderful way to eat eggplant without having it breaded and deep-fried before smothering it in cheese! Adapted from Fresh in Toronto, and is equally delicious in a whole wheat pita.
I love this spicy and slightly sour stew over a bowl of brown basmati rice or bulgur wheat, but the source of the original (Fresh Restaurant in Toronto) puts it into a wrap. I bet it would be good in pitas too.
Pair up your garden bounty this spring and summer for these delicious muffins. Lavender infused soymilk teams up with whole spelt flour, applesauce and two forms of strawberries, for a breakfast that will never be the same!
Who would think of putting together peanut butter chips, toffee pieces and candy coated SUNFLOWER SEEDS in a chocolate cookie batter?? Well, that's what happens when you prowl the local Bulk Barn on sale day! With no solid fats either, these are slightly less of a guilty pleasure!
My mom loves baklava, and this is her recipe - hazelnuts and almonds make a killer combination in the flaky, sticky pastry (my favourite too, since I hate walnuts and pistachios!). I believe she got it from one of her schoolmate's parents when she lived near the Greek area of Toronto. You need a half sheet pan for this, which makes a lot - about 54 3" squares! You can freeze it after the syrup drench, though.
Another one of my mom's "Black Box" recipes, though the card is written in my grandmother's hand. I have no idea if my mom ever made it. This is rich cake, filled with butter, eggs, milk and honey, and it fills three 14-oz cans, about 6 slices each.
Another unique recipe from my mom's Black Box. A garlic-spiked quickbread is baked until nice and crusty in a round casserole dish. The result is like Irish Soda Bread in appearance.
I remember my mom making these once, when I was little and "anti-brown anything". I admit I didn't appreciate them then, but they are delicious (and healtthy) to my more mature tastebuds.
My grandma used to make this soup all the time - tangy, rich and creamy, and filled with browned mushrooms and onions! Don't boil the soup after you stir in the yogurt though - not only will it curdle, but it will kill the good bacteria inside.
Pan de sal is a Filipino bread characterized by the breadcrumbs coating the outer shell, making a salty grittiness for a gratifying first bite. A wonderful sandwich bread for sure!
Agar agar layers in both plain malt and dark chocolate make these glasses a fun-to-look-at, cooling treat. If you cannot find agar, substitute an equal amount of (unflavoured) gelatine.
Adapted from http://asweetfantasy.blogspot.com/2008/04/
key-lime-cups.html. A great, refreshing summer treat, especially if you take them right from the fridge!
This is an old coffee cake recipe I had written down on a scrap of paper from a Home Economics class I took when I was about 7 or 8. The photo is of the original copy. I can't believe my mom saved this after all these years!
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!
I used to crave this back when I was in college with little extra money for baking supplies... I tell you, it's not exactly the same thing, but for a pick-me-up midday when you're broke (or on a diet), it can't be beat!
This is good as a great side dish with roasted salmon, roast chicken or even a delicious baked ham. For a filling and vegan one-pot meal, stir in a 19oz can of chickpeas and serve it over steamed spinach or kale!
Another definite "keeper" recipe given to my mom from my Grandma. She made this a couple times a year, usually between Thanksgiving and Christmas when we had my Grandpa's birthday and family holiday events. The sauce makes this spectacular... don't skip it!
True, making these is more labour-intensive than microwaving some frozen ones from a box, but you can make a bunch of these ahead of time and freeze them for a fast pasta dinner mid-week!
Easy, fast, tasty lunch with ingredients from my pantry, fridge and freezer. This is a dry curry, so don't expect much sauce.
Two kinds of cocoa, three kinds of fats and the addition of silken tofu may throw you off this recipe, but I promise you, when you make these, you'll wonder why you let it go so long! The frosting and rich, fudgey cake (almost like a brownie in texture) are beautiful complements for each other. Great for grown-up party trays, too (the kids will probably balk at the espresso)!
A classic lightens up - rich root beer and dark chocolate all in a moist sheet cake!
I was skeptical of a sweet recipe that called for black beans, even though there were rave reviews everywhere! It does work, though! Pureed beans are just the ticket to keeping these cakey brownies dark, moist, and fudgey and all without any trace of bean flavour.
I adapted this recipe from one I saw Rachael Ray make on TV. Since I can't have the ever-popular EVOO, and I am not a fan of the celery, I made up my own version. I must say, it is a mighty tasty lunch!
Whole wheat pasta, fresh vegetables, bright lemon and zippy Italian dressing make this a yummy light dinner or side dish at a potluck!
Serves 6 as a side dish or 4 as a main.
Adapted from Everyday Food Martha Stewart. Delicious as a summer meal on the patio!
Adapted from CHOW. Tasty lime, cherry and green tea get frozen and blended into a delicious slushie!
These are good for cocktail parties when you want to have an array of desserts laid out, or if you want that sweet taste but still want to fit into your jeans!
Recipe adapted from one developed at Big Black Dog (http://bigblackdogs.blogspot.com/2008/07/
pucker-up-baby.html). Definitely on the tart side of things, but wonderful as a Summer refresher.
A variant of a delicious seafood pasta as seen on http://chezmyrtille.blogspot.com/2007/06/s
eafood-kamut-pasta.html. Kamut is believed to be of Egyptian origin. Compared to common wheat, Kamut is richer in protein, minerals such as magnesium and zinc, Vitamin Bs and Vitamin E and unsaturated fatty acids, but contains a little less dietary fibre. Kamut flour is not refined or bleached, and thus retains all its nutritional qualities!
This is nothing short of decadent - a light orange flavour in the background of full-on white chocolate and buttery bliss. It's a great accompaniment to a dark chocolate ice cream or drizzled over strawberry filled crepes! Recipe makes about 1 1/4 cups sauce, 10 two-tbsp servings.
This isn't your Hershey's syrup! Eating a spoonful of this is like indulging in liquid fudge, without it's super-gritty nature. Note the two major differences in this recipe from most other "sweet" ones - no vanilla, and salted butter! Both make this nothing but the best, because after all everything's better with buttah! Makes 26 two-tbsp servings.
This is an old WW trick, best made in muffin tins (1. for portion control and 2. for texture). Great for a chocolate fix when you're still watching calories (or even if you aren't... then you don't have to stop at one!)
This is my approximation of the roasted carrots that were served as part of the meal at Toronto's Famous People Players. The meals there are cooked and served by individuals with physical and mental disabilities - and if you didn't know ahead of time, you could never tell. There's enough liquid in this recipe that it forms a wonderful sauce... perfect for pouring over a salmon steak and rice for dinner.
This is a good alternative to opening up that good ol' can of "stuff" the next time your kids are craving the Chef! You can make this vegan by swapping out the beef for 3/4 cup TVP granules soaked in a little more than 1/2 cup hot water or vegetable broth if you like.
Cinnamon, spices and sugar underneath rich melted chocolate and smashed berries. Inspired by the movie "Waitress".
This probably would do 4 as a hearty side dish, but I could eat the whole thing by myself! I'm a sucker for garlic, what can I say??
Simple, satisfying lunch made super easy, since all the stuff came out of my garden (except the hummus, which was storebought - Wendy and Barb's Skinny Dips is what I used). If you don't have purple beans (see the photo), which are exactly the same as green beans but purple (duh), just swap colours! Yellow would work too, and the purple ones actually turn green as they cook.
I love fish balls, but it's a pain for me to drive 40 minutes to my nearest Asian market for packets of them, especially when they're so expensive! While this recipe isn't totally authentic - real fish balls are hand-mashed - this works for me and is way less cleanup!
Yields 4 balls per serving.
A single-layer, quick and vegan cake that I made to turn into the now infamous "cake balls". I wanted the flavours to be strong enough to compete with the dark chocolate I have covering them.
One layer of elegant and exotic cake that I made to turn into "cake balls", along with the "Where Did the Rum Go" cake. This is a crazily hot pink cake, and the amount of cherry extract is correct - I used LorAnn's flavouring which is about 10x stronger than the average! Though subtle, the rosewater really lifts the cake to a new level.
Full credit and a shout out goes to Ricki of Diet, Dessert and Dogs for this awesome snacking cake! She writes about it here: (http://dietdessertndogs.wordpress.com/200
8/07/20/mrs-ks-date-cake/), and says "this is the kind of cake you like to have on hand as an after-school snack, or when you’re feeling peckish mid-morning. Baked in a square pan, it will keep, covered on the counter, for up to 4 days, longer if refrigerated. It makes 9 large pieces, and freezes well."
Makes about 4 cups worth of delicious, rich nectar - perfect for drizzling on pancakes, toast or even a few roasted vegetables (psst - it's wonderful on broccoli!)! 2 tbsp per serving.
You can eat the cooked, strained figs like candy. Delicious snacking!
A jar of sweet heat awaits anyone who receives this treat! It's great to perk up a morning bagel, or stirred into a vinaigrette. 2 tbsp per serving.
Simple sugar cookies get a burst of Caribbean flavour from coconut extract, flour and milk, and then turned into grinning goodies with chocolate chips and cashews!
This is a great way to get whole grains, fruit and a serving of dairy into yourself all in one go! Bulgur is high in fibre and protein, not to mention quick-cooking (only 5 minutes of boiling followed by 15 minutes of sitting covered), and you can make this with last night's leftovers!
This is a delicious, hearty comfort food that doesn't fill you out while sating your hunger. It's good for low-carbers, since even though it LOOKS like lasagne, there's no pasta in it - and only 1/4 cup of whole wheat breadcrumbs!
If you can't find cremini mushrooms, their "adult" form (Portabellas) works just as well.
A delicious, nutritious snack - hot or cold! Leave the skins on the apples in this recipe for added colour, fibre and vitamins. Adapted from the University of Nebraska website.
Makes 8 1/2 cup servings.
Simple, healthy and full of both protein and flavour, this is a delicious "power meal" for anyone who works or plays hard! Equally good warm, cool or room temp!
Jam and almond thumbprint cookies, made with ground nuts, oil and oats in addition to corn and malt syrups. Adapted from a recipe by the monks at Tassajara Zen Mountain Center in California, which is unfortunately under massive overhaul after the forest fire devestation.
All the flavour of a slab of crisp, maple-smoked bacon, without the fat or meat! I love these sprinkled over pasta or salads. Credit to Just the Food for the inspiration(http://justthefood.blogspot.co
m/2007/09/makin-bakin.html)!
Adapted from Fatfree Vegan's recipe for an herb and garlic version, this variant uses shredded Savoy cabbage, freshly grated ginger and garlic with low-fat, extra firm tofu and pre-prepared polenta for an Asian twist.
From an Oliver & Bonacini offering that they have at their establishments. No butter, oil, or cream is used in their recipe, but the flavour is all there! Its called "Wild & Tame" because they utilize several different types of wild and "regular" mushrooms in the dish. If you can't get mushroom stock cubes, use veggie ones or make your own.
Another good ol' classic, this one is a light lemon tube cake from my paternal grandma (who never baked as long as I could remember). All I've changed is the wording to make it a bit easier to understand. I've yet to try this out at home, if you do, please share your results!
From my friend Tippy at Grouprecipes (http://www.grouprecipes.com/63596/home-ma
de-coolwhip.html).
Makes 6 1/4 cup servings that clock in under 10 cals. Good if you're on a diet or if you need maple syrup for a recipe but are out. Adapted from "Cooking Healthy, Fast & Superfast" by Rachel Rudel.
Thin this out with a touch of orange juice or olive oil for a delicious, zippy salad dressing, or use as is for a great toast or cracker spread. Delicious with roasted vegetables too.
Who needs chocolate chips when you can have these - simply bursting with coconut and butterscotch chips!
LorAnn's flavourings are extremely potent, so don't go overboard if you use them. It's fine to leave them out, though they do add the extra "oomph" in this recipe. It'll seem like there isn't enough dough to hold all the chips and coconut, but it will be okay - just be sure to space them out well - no more than 6 to a sheet - because they spread!
This is amazing served warm topped with oven roasted cherry tomatoes and fresh basil, but cold for lunch with a salad is equally tasty!
Delicious, meaty and full of Italian flavour but without the meat or fat! Form into whatever shape you desire, I find patties cook a bit more evenly than "logs".
No eggs in this rich, sweet honey ice cream - just tons of glace (candied) cherries studding the mix! Don`t use maraschino cherries... they`re too mushy - find the candied ones.
A delicious, no-cook jam bursting with peaches and raspberries and thickened with a no-sugar-needed pectin. If Splenda isn`t your thing, use regular sugar instead. 2 tbsp per serving.
Cool cucumbers and sweet onion combine in a salad that's oil-free, light and fresh on the tongue, accented with a low-grade bite from the pickled jalapenos. Try this out at your next picnic!
Adapted from Anna Olson, these are very much the Christmas cookie - studded throughout with gorgeously bright and clear candied cherries. You can't use maraschinos in syrup for this - look for the dry-packed glace kind. Store in an airtight container for up to 2 weeks or freeze up to 3 months.
Lower in fat than your traditional coleslaw dressing with one heck of a kick. Purists will scoff at the fat-free Miracle Whip, but I hate the taste of regular mayo. Use what you like! 2 - tbsp servings.
My adaptation (some would say bastardization) of the most infamous Dorie Greenspan recipe out there, perfect chocolate butter cookies! A good tip for making even cookie slices that won't flatten on one side is to stick the logs of dough into a paper towel tube - just push the chilled dough through it as you slice! If you freeze this dough (which it does nicely), don't bother defrosting it before baking — just slice the logs with a serrated knife and bake the cookies and extra minute! Cookies will keep at room temperature for up to 3 days; they can be frozen for up to 1 month. I give both the weight and volume measurements since I prefer the weights when baking but know that most people use the volume for day-to-day.
Makes about 6 1/2 cups of passata - tomato puree, no herbs other than garlic, no salt or pepper, and no oil! You will need a food mill (either manual or electric) and a large crockpot or slow cooker for this recipe, which takes all day (though unattended) to make. It's worth it, though!
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.
A delicious, hearty puree of Tuscan (dinosaur) kale, potato, tomato and garlic - seasoned with pepper and studded with kidney beans. A perfect winter warmer. Makes 4 main course servings.
Adapted from WitchyWife @ The Daily Plate, a delicious frozen chocolate pie with a crispy peanut butter crust.
Sweet, spicy and a tiny bit of tang, wrapped up in a blend of 3 different beans and served over a delicious bowl of microgreens. A perfect way to enjoy a lunch!
Cold and sweet, uniquely flavoured treats for kids and adults alike! Borrowed this recipe and adapted it slightly from Christine at Evite (http://blog.evite.com/evite/2008/07/magic
-grapes.html?cid=122843116#comment-122
843116), who calls these "the ruby red slippers of the fruit world".
Great for gifts or for saving in the pantry. If you can't find brown Minute rice, use white.
NI is for prepared serving.
An almost-raw sauce with roasted eggplant instead of tomatoes as the main player. Delicious over pasta or potatoes.
I took a cue from Alice in Wonderland (one of my favourite movies!) when naming this recipe, an adaptation of one that I found on Flickr. Cookie mice are decorated with licorice tails and sprinkle eyes! Perfect for the Christmas platters.
Salty pretzels and peanut butter form a delicious and savoury crust for a chili-spiked, sweet ribbon of ganache hiding under a decadent cheesecake. It's like all the planets align! Start at least 24 hours ahead, though.
So simple this can hardly be considered a recipe - it's inspired by my trip to Niagara Falls where Andrew (my fiance) bought a bag of them from Sugar Mountain and loved them.
You cannot deny that these brownies are "fudgy" - not only are they dense bars, but they're full of fudge candy! These will send you to the moon and back - and a great way to use the extra fudge you bought at the fair!
Top these with a jam glaze, if you like - I keep mine plain for the full peanut butter experience.
No poppy seeds here - I added hemp hearts and chia seeds to this mix instead! Nice for summer, but good for anytime.
Delicious butter biscuit-cookies with raisins and nuts add a delicious note to any teatime!
This is super-easy to make and delicious to eat, and the possibilities are as endless as the cookie varieties!
A delicious, low-sugar dessert for Spring when all the berries (and rhubarb!) come into season. Substitute sugar for the 2/3 cup Splenda if you like.
This is absolutely delicious, and a great vegetarian substitute for chicken or turkey salad in sandwiches or over a bed of lettuce. If you have access to it, use a vegetarian "chicken" broth to rehydrate the soy pieces.
Crunchy sticks, knots or balls of pretzel dough get a quick boil before being baked to a snacker's delight! Adapted from an Alton Brown recipe to include whole wheat flour.
This is my take on a great concoction made originally from The Works Gourmet Burger Bistro in Ottawa, ON. It’s a firey blend of peppers, spices and pepper-jack cheese infusing mellow portabella mushroom caps for a great vegetarian burger!
My mom loves to eat ratatouille, and would make this over the Summers when the veggies were perfect and it was too hot for stovetop cooking!
This is wonderful all on its own but equally good over rice. It's also one of those gems that gets better the next day!
Eggplant and tomatoes combine with delicious, al-dente pasta and seasonings for a meal-in-a-bowl that you can make in your microwave!
The best of the best combine in this delicious chilled salad that's hearty enough to stand on it's own (double the recipe for that) or as a side to some lamb chops and couscous!
This is my personal favourite overtop roasted broccoli, it's also delicious over rice or hearty, chunky noodles. Not for the faint of heart when it comes to garlic flavour! Adapted from Vegetarian Times.
Makes about 2 cups - 1/2 cup servings.
Just when you think you've seen everything - truffles with tofu! Well, have no fear - these beauties taste nothing like tofu and are chock full of protein and healthy fats. The chocolate doesn't hurt either!
My riff off of Chinese Dim Sum but with a Japanese teriyaki flavour inside. Instead of using meat I made a blend of TVP (Textured Vegetable Protein) granules and crunchy, diced water chestnuts with a sweet and spicy BBQ-style teriyaki sauce. A stint in the steamer later and you have succulent, filling and whole wheat dumplings on your hands! Makes about 16, 4 per serving.
This tastes somewhat like a soy version of "honey ham" that's been sliced up and pan-fried. Using a non-stick pan eliminates the need for added oil, and I use a low-fat extra-firm brand of tofu (President's Choice) to keep the fat to a minimum so that I can tolerate it.
This may be sugar free but boy, it isn't diet food! It's very rich so cut tiny pieces!
Barely heat-kissed tuna steak is the perfect bed for a lightly sauteed, tangy eggplant sauce.
Rich and tangy with no expense spared - a full pound of butter, and a whole cup of cocoa powder blend with 6 eggs and thick yogurt for this decadent treat. It's a good thing it feeds a crowd!
Yes, it's a lot of food - but they freeze beautifully after baking and microwave back to piping hot goodness in a matter of minutes. Not a "traditional" recipe by any means, but it's how my mom and I make them!
About 2 rolls per serving.
The current marinade / stirfry sauce that I use. Very thin, so allow a little time for reduction after you add it to your pan.
Thick, old-style oats add a rustic touch to these buttery, spelt flour scones. Throwing in some dark chocolate chips and a drizzle of honey up the breakfast ante even more!
Adapted from Group Recipes, low fat and full of delicious creamy flavour!
Faf-free cherry yogurt, a touch of water and cheesecake pudding mix... that's it! What a perfect midday snack!
Delicious spices, Crasins and carrots blend together in the saucepot before being mixed into a hearty, whole grain batter. Low in both fat and sugar, high in fibre and delicious in taste!
My mom's blend of German and Polish cabbage soups: peppers and onion perk up an otherwise basic formula that's wonderfully warm and filling on a Winter's day. About 2 1/2 cups per serving.
Creamy, rich, smooth, and chock-full of good-for-you, high-quality soy protein! If chocolate's not your thing, a mix of lemon and cheesecake pudding mix is equally tasty - add 1 tsp of grated lemon zest too!
Scramble up some egg whites with a touch of cheese and a huge assortment of vegetables, spoon into crispy potato shells and broil just a minute longer for a breakfast fit for farmers, students and families alike!
This is a delicious vegan alternative to pulled pork, found on http://chowvegan.com/2008/05/28/bbq-pulled
-jackfruit-sandwich/. Canned young green jackfruit in brine is unripe, and what you want for this recipe. It’s prepared as a vegetable and is also known as “vegetable meat”. Don't get the ripe kind!
This also needs time to sit and marinate after cooking, so make it a day ahead of time. You will not like the flavour after immediate cooking.
Slightly sweet, but with a delicious sourdough tang as well, this is a delicious way to use up sourdough starter toss-off. Adapted from a recipe found at http://tinyurl.com/4ybakj.
I used my starter (whole-wheat and spelt flour) and added Kamut and All-Purpose flours to the dough instead of the Durum she calls for. I also used a touch of honey instead of malt syrup and cut the salt in half. Everything else is the same!
Makes 2 loaves, 15 slices per loaf.
This is my latest attempt to make a decent, yet different, "Fig Newton" style cookie for my grandpa to enjoy - he introduced me to the classic snack and I fell in love with it at an early age! Now that I can't have the oils or fat I'm just out to make something for him!
This is a delicious, healthy and easy to mke-ahead lunch for those days when school seems to start too early!
"Cat's tongues" are oval butter cookies, with a blonde center and lightly browned edges. The name refers to the shape of these cookies.
My mom's ratatouille, a famous, French stovetop casserole with eggplant, tomatoes, zucchini and mushrooms. A carrot and red pepper add a hint of sweetness to the mix.