Food

This pretty dessert is easy to prepare (it’s ready in less than 5 minutes!) and nutritious enough to be served at breakfast—a great choice for brunch and other get-togethers, too.

This wholesome dessert is very simple to prepare and even easier to eat. Plain granola and pecans add crunch, and bananas and almond butter add flavour.

These protein-packed dessert bars offer a creamy texture and flavourful taste thanks to the silken tofu and nutritious fruit they contain.

This crustless bake is brimming with flavour thanks to orange juice, almond butter, and bananas that combine to deliver a delicious and healthy sweet treat.

Using prepared granola on top of this tasty crisp reduces an already-short preparation time. Choose your favourite berries, or any fresh or frozen fruit, to give this recipe a personal touch.

Tilapia and catfish can also be used as the main protein source. Serve with some crusty bread.

Lentils, nuts, and potatoes all contribute to the wealth of dietary fibre in this recipe. Other nuts such as pecans and walnuts can also be used in the sauce.

For those who can handle a little heat, this piquant mole is from the Oaxaca region of Mexico. Add a dollop of yogourt or sour cream to reduce the fiery kick. Canned tomatillos and dried ancho chili peppers are available in the ethnic foods section of many stores. If available, goat meat would be an excellent meat for this intensely flavoured dish.

This riff on paella is studded with tofu instead of seafood and sausage but is just as flavourful despite containing less fat.

3/4 cup (180 mL) golden raisins
3/4 cup (180 mL) slivered almonds
1 3/4 cups (430 mL) boiling water
5 to 6 Tbsp (75 to 90 mL) fresh-squeezed mandarin juice, divided
1 Tbsp (15 mL) extra-virgin olive oil
1 tsp (5 mL) orange peel, finely grated
2 cups (500 mL) whole wheat couscous

2 large potatoes, peeled and diced into 1/2 inch (1 cm) cubes, about 2 cups (500 mL)
1 Tbsp (15 mL) grapeseed oil
1/2 small onion, minced
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
2 tsp (10 mL) grated ginger root
1 Tbsp (15 mL) curry paste
1/4 tsp (1 mL) each of ground cumin and salt
10 oz (300 g) package frozen chopped spinach, thawed
1/2 cup (125 mL) frozen peas, thawed
2 Tbsp (30 mL) cilantro, finely chopped
12 - 10 inch (25 cm) pesto or jalapeno flavoured flour tortillas
Paprika
Mango chutney (optional)
Plain yogourt (optional)

2 medium eggplants, about 1 1/2 to 2 lb (750 g to 1 kg)
1/4 cup (60 mL) freshly squeezed lemon juice
1/4 cup (60 mL) tahini paste*
2 tsp (10 mL) toasted sesame seed oil
1 tsp (5 mL) light soy sauce
2 garlic cloves, very finely minced
1/2 cup (125 mL) fresh parsley, finely minced, + 1 Tbsp (15 mL) for garnish
3 whole green onions, finely minced, about 1/4 cup (60 mL)
1 tsp (5 mL) salt
Freshly ground black pepper
1 Tbsp (15 mL) extra-virgin olive oil

1 large sweet onion, chopped
6 large garlic cloves, peeled
2 red bell peppers, seeded and julienned
1 yellow bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
1/3 cup (80 mL) extra-virgin olive oil
Salt and freshly ground black pepper
1 lb (450 g) unpeeled eggplant, trimmed and cut into 1/2 inch (1 cm) chunks
2 - 10 in (25 cm) zucchinis, coarsely chopped 
1/2 cup (125 mL) vegetable stock or tomato juice (optional) 1 - 28 oz (796 mL) can diced tomatoes, including juice
1/2 cup (125 mL) fresh basil, chopped
1/2 tsp (2 mL) crushed red peppers
1/2 tsp (2 mL) fennel seed, crushed
1 cup (250 mL) feta, crumbled
Arugula leaves

Cooking homemade beans is easy, especially if you own a slow cooker. Not only do these tasty beans improve with the long slow cook, but using a slow cooker (Crock-Pot) will save you money on electrical bills. At first glance there appears to be a lot of carbohydrates per serving, but bear in mind that beans are a source of complex carbohydrates. There are only 2 tsp (10 mL) added sugar per serving; the rest of the carbohydrates are coming from the beans and the naturally occurring sugars found in the onions, apricots, and tomatoes. The addition of dried apricots adds some natural sweetness plus a small dose of beta carotene.  

Did you know?

Beautiful in its simplicity, this antioxidant-plush soup is packed with hunger-quelling fibre.

Shepherd’s pie has two names: traditionally called cottage pie, it was made with beef while shepherd’s pie was made with lamb. These English/Irish dishes were made with leftover roasted meat chopped finely and whatever mashed potatoes and cooked vegetables were left over from the Sunday night dinner. To put a healthier spin on this dish, I substituted extra-lean ground turkey for the lamb or beef and sweet potatoes for regular white potatoes. Whichever way you make it, this dinner is economical and easy to make, especially if you are using leftover cooked vegetables. Serve with a tossed green salad.

Did you know?

This recipe will give your spice rack a serious workout. The rub works equally well with tofu.

This easy-to-make main meal is all about assembly. You don’t have to cook anything beforehand; just open one package, one can, and two jars; grate some cheese; and voila, dinner is ready. Serve with a tossed green salad.

Did you know?

You can make this delightful dessert gluten-free by using gluten-free flour and oats. Try serving with vanilla ice cream or frozen yogurt.

This gluten-free pumpkin roll is so delicious, no one will suspect that it does not contain wheat flour.

A fresh-forward feast on its own, but feel free to work in marinated mushrooms, mixed greens, or the cheese of your choice.

Ginger gives this slaw its kick, so for maximum flavour find a young ginger with a pale skin.