Peppermint Hot Chocolate
Serves 4

3 cup (750 ml) milk
½ cup (125 ml) VE Indulgence Hot Chocolate
1 tsp (5 ml) VE Peppermint Extract
½ cup (125 ml) mini marshmallows
VE Mexicoco Coffee Topper, to taste

1. Heat milk in a small multi pot over medium heat, stirring regularly.
2. When milk is almost boiling, point remove from heat and stir in VE Indulgence Hot Chocolate. Once chocolate is fully incorporated, add VE Peppermint Extract.
3. Portion VE Indulgence Hot Chocolate into four mugs, top with mini marshmallows and a sprinkling of VE Mexicoco Coffee Topper.

Per serving: Calories 270, Fat 1 g (Saturated 6 g, Trans 0.1 g), Cholesterol 15 mg, Sodium 120 mg, Carbohydrates 36 g (Fibre 2 g, Sugars 21 g), Protein 8 g.

Oktoberfest One Dish Dinner
Serves 4

4 - 4 oz (115 g) ½" (1cm) thick pork chops
1 - 28 oz (796 ml) can sauerkraut, drained
2 tart apples, sliced
4 small potatoes, quartered
2 large carrots, sliced
2 cups (500 ml) apple juice
3 crushed VE Juniper Berries
VE Sea Salt & VE Pepper, to taste
1 Tbsp (15 ml) VE Fines Herbes

1. Preheat oven to 375° F (190° C).
2. Heat a large Excalibur® coated frying pan to medium high and brown pork chops on both sides. Remove from pan.
3. Remove frying pan from heat and spoon sauerkraut across bottom. Lay browned pork chops on top. Layer sliced apples, potatoes and carrots. Pour apple juice over all. Sprinkle with crushed VE Juniper Berries and season with VE Sea Salt and VE Pepper.
4. Cover tightly with foil and bake for 35 minutes. Sprinkle with VE Fines Herbes and serve.

Per serving: Calories 380, Fat 8 g (Saturated 3 g, Trans 0 g), Cholesterol 65 mg, Sodium 1300 mg, Carbohydrates 48 g (Fibre 12 g, Sugars 12 g), Protein 27 g.

Hot Broccoli Cheddar Dip
Serves 4 to 6

1 large broccoli head, trimmed into small pieces
1 cup (250 ml) prepared VE Cheese & Jalapeño Dip
1 tsp (5 ml) VE Vegetable Seasoning
½ cup (125 ml) shredded Cheddar cheese

1. In a large multi pot of boiling salted water, cook broccoli until very tender. Plunge cooked broccoli into ice water to immediately stop cooking process and to preserve bright colour.
2. Place broccoli into blender, along with about 2 Tbsp (30 ml) of cooking water. Blend until smooth.
3. In a microwave safe bowl, combine blended broccoli with prepared VE Cheese & Jalapeño Dip and VE Vegetable Seasoning. Stir in grated Cheddar and microwave on high until cheese is melted and dip is warmed through.
4. Serve with crackers or small pieces of toasted bread.

Per serving: Calories 380, Fat 36 g (Saturated 11 g, Trans 0.2 g), Cholesterol 40 mg, Sodium 440 mg, Carbohydrates 10 g (Fibre 3 g, Sugars 3 g), Protein 8 g.

Cheese & Jalapeno Cornbread
Makes 12

3/4 cup cornmeal
1 1/4 cup milk
1 cup flour
1/3 cup sugar
1 Tbsp. VE Baking Powder
1/2 Tsp. Salt
1 Tbsp. VE Cheese & Jalapeno Dip Mix
1 egg
1/4 cup vegetable oil

1. Combine cornmeal, milk, and let stand for 10 minutes.2. Combine flour, sugar, VE Baking Powder, salt and VE Cheese & Jalapeno Dip Mix in large bowl.3. Add egg and oil to cornmeal mixture and mix well.4. Add wet mixture to dry ingredients and stir to combine. Pour batter into rectangular size baking pan and cook at 425 degrees for 15-20 minutes.

This cornbread is a great accompaniment to a bowl of soup, stew, chowder, or chilli

Jalapeno Spinach Artichoke Dip
(1/2 cup = 1 WW point)

1 pkg frozen chopped spinach, thawed & rinsed
1 can artichoke hearts, drained and chopped
1/4 cup lite Mayo
1/3 cup no-fat Sour Cream
2-3 Tbsp VE Cheese & Jalapeno Dip Mix

VE Hot Mexican Pinwheels (***May Freeze)
Makes 24 appetizers

¼ cup cream cheese
½ cup grated cheddar cheese
1 tbsp red pepper, finely diced
1 green onion, finely diced
2 tsp VE Cheese & Jalapeno Dip Mix
1tsp VE Fajita Seasoning
4 – 7" tortilla wraps

Mix ingredients. Spread thinly over tortilla wraps, then roll and cut diagonally into ½ inch pieces. Bake at 350 for 5 minutes or until cheese melts. Serve while warm. Serve with salsa if desired.

Hot Mushroom Dip

2 T butter or margarine
3 T VE Toasted Onion
8 oz (3 cups) finely chopped fresh mushrooms

Sauté until most of moisture is gone.

In Food Processor – add:
Mushroom mix
1 pkg 250 g cream cheese
½ c mayonnaise
1 t VE Lemon Dilly Dip Mix
1 t VE Cheese and Jalapeno Dip Mix
1 t VE Herb and Garlic Dip Mix
1 cup grated cheddar cheese

Mix well – place in ovenproof dish, or foccacia round loaf and sprinkle with VE Chives, bake at 350 for 20 – 30 min.

Mexican Cheese Dip

1 – 250 g package cream cheese
1 – cup mayonnaise
½ cup med or old cheddar cheese
2 tsp. Cheese and Jalapeno
2t sp. Pueblo Bean
2 tsp. Poco Picante Salsa Mix

It has quite a bite, but makes it a little different for a change.

Or:
1 tsp Cheese & Jalapeno dip mix
1 tsp Pueblo Bean dip mix
1 tsp of Taco or Fajita Seasoning

Serve with taco's or bread.

Chili Con Queso

500g. Velveeta - cut into cubes
1 cup diced tomato - drained
2 tsp. VE Poco Picante Salsa Mix
1 cup milk2 tsp.
VE Cheese & Jalapeno Mix

Melt cheese and milk in double boiler. Add tomato and spices. This is a fabulous 'comfort' food and is traditionally used as a tortilla chip dip, but is great on apples, broccoli and pita chips. Add as much spice as your heat tolerance will allow.

Pumpkin Marble Cheesecake

1 ½ cups graham crumbs
1 Tbsp sugar
¼ cup butter, melted
½ cup finely chopped pecans (optional)
2 – 8oz pkgs. Cream cheese
¾ cup sugar
3 eggs
½ cup sour cream
1 tsp VE vanilla
2 Tbsp finely diced VE Crystallized Ginger
1 cup pumpkin puree
¾ tsp VE Cinnamon
¼ tsp each of VE Ginger and VE Nutmeg
Or you could substitute with VE Pumpkin Pie Spice

Mix crumbs, Tbsp sugar, melted butter, and pecans; press into bottom of 9” springform pan. Bake @ 350F for 5 mins. Remove.

In large bowl, beat cream cheese with ½ cup of the sugar until fluffy. Beat in eggs one at a time, beat in sour cream and vanilla. Remove 1 ½ cups of mixture and add the crystallized ginger to the batter you have removed. Set aside.

To remaining batter, blend in remaining sugar, pumpkin, cinnamon, ginger and nutmeg. Pour over baked crust. Using large spoon, add dollops of reserved light-colored batter; swirl together with knife.

Bake in 350F oven for 60 – 70 mins, or until puffed and no longer shiny in center. Allow to cool at room temperature. Chill for a few hours before serving.

Lemon Ginger Bars
Makes 40 pieces

Base:
1 ¾ cups all purpose flour
1 cup icing sugar
1 cup cold butter, cut into 1/2” pieces

Filling:
6 eggs
2 ½ cups white sugar
2 tbsp lemon zest
1 cup lemon juice
½ cup all-purpose flour
1/3 cup finely diced VE Crystallized Ginger

1. Preheat oven to 325F.
2. In food processor, fitted with metal blade, pulse flour with icing sugar. Add butter and pulse until coarse crumbs result and dough just starts to clump together.
3. Press into 9 x 13” baking pan. Bake for 25 minutes, until firm and lightly golden. Let cool on rack. Reduce oven temperature to 300F.
4. Prepare filling by whisking eggs with sugar. Whisk in remaining ingredients. Pour over bake base. With fork, gently stir filing to evenly distribute diced VE Crystallized Ginger.
5. Bake 40 – 45 minutes, or until filling is set in centre. Cool to room temperature.6. Cover and chill thoroughly in refrigerator before cutting into bars.

Gingered Carrot Soup
Serves 4

1 large onion, coarsely chopped
1 tbsp olive oil
1 lb carrots, peeled, and cut in chunks
2 cups low-fat chicken broth
2 tbsp finely diced VE Crystallized Ginger
1 tsp Pumpkin Pie Spice
1 ½ cups orange juice
½ cup half-and-half cream
VE Sea Salt & VE White Pepper, to taste
1 tsp VE Chives for garnish

1. In a large saucepan, cook onions in olive oil until soft.
2. Add carrots, chicken broth, VE Crystallized Ginger and VE Pumpkin Pie Spice.
3. Simmer for 25 – 30 minutes or until carrots are tender. Transfer to blender or food processor and blend until smooth.
4. Return mixture to saucepan. Add orange juice and cream. Heat to steaming, season to taste with VE Sea Salt and VE White Pepper.
5. Serve immediately. Sprinkle each with VE Chives.

Gingered Carrot Soup
Serves 4

1 large onion, coarsely chopped
1 tbsp olive oil
1 lb carrots, peeled, and cut in chunks
2 cups low-fat chicken broth
2 tbsp finely diced VE Crystallized Ginger
1 tsp Pumpkin Pie Spice
1 ½ cups orange juice
½ cup half-and-half cream
VE Sea Salt & VE White Pepper, to taste
1 tsp VE Chives for garnish

1. In a large saucepan, cook onions in olive oil until soft.
2. Add carrots, chicken broth, VE Crystallized Ginger and VE Pumpkin Pie Spice.
3. Simmer for 25 – 30 minutes or until carrots are tender. Transfer to blender or food processor and blend until smooth.
4. Return mixture to saucepan. Add orange juice and cream. Heat to steaming, season to taste with VE Sea Salt and VE White Pepper.
5. Serve immediately. Sprinkle each with VE Chives.

Ginger Whipped Cream
Makes 2 cups

Serve with warm gingerbread, on apple or pear desserts, or as a decadent topping for a warm brownie.

1 cup whipping cream
1 tbsp dark brown sugar
2 tbsp finely diced VE Crystallized Ginger

1. Beat whipping cream and brown sugar in a medium bowl until peaks form.
2. Fold in VE Crystallized Ginger. Serve immediately.

Maple Ginger Topping
Makes ¾ cup

A delicious dip for pears and applies, or a great topping for warm fruit crumbles.

¼ cup cream cheese
1 tbsp VE Maple Popcorn Seasoning
½ cup plain yogurt
1 tbsp finely diced VE Crystallized Ginger

1. Using a wooden spoon, beat cream cheese with VE Maple Popcorn Seasoning.
2. Stir in yogurt and VE Crystallized Ginger.

Chocolate Dipped Ginger
Approx 24 pieces

½ cup VE Belgian Chocolate, melted
24 pieces VE Crystallized Ginger

1. Line a baking sheet with parchment paper.
2. Brush away an excess sugar from ginger.
3. Dip each piece of VE Crystallized Ginger half way into melted VE Belgian Chocolate.
4. Place on prepared baking sheet and let harden at room temperature for 1 hour.

Mulled Cranapple Juice with Crystallized Ginger
Serves 8

This is a heart-warming (and hand warming!) beverage for cooler weather. It has a wonderful aroma and a beautiful color.

3 cups apple juice
3 cups cranberry juice
2 tbsp diced VE Crystallized Ginger
¼ cup honey (for sweeten to taste)
¼ cup VE Mulling Spices

1. Place all ingredients in multi pot.
2. Simmer gently for 10 minutes. Serve immediately in heated mugs.

Broccoli with Lemon Butter Sauce
Serves 4

1 head broccoli, trimmed into small pieces
2 tsp (10 ml) VE Vegetable Seasoning
2 Tbsp (30 ml) lemon juice
2 Tbsp (30 ml) white wine
¼ cup (60 ml) butter
VE Sea Salt & VE Lemon Pepper, to taste

1. Cook broccoli in boiling salted water for 4 minutes or until tender crisp. Drain and set aside.
2. Heat a small Excalibur® coated frying pan to medium low. Combine remaining ingredients and heat until butter is melted. Pour warm sauce over broccoli and serve.

Per serving: Calories 170, Fat 12 g (Saturated 7 g, Trans 0.3 g), Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 12 g (Fibre 4 g, Sugars 3 g), Protein 5 g.

Pepper Jelly Glazed Chicken
Serves 4

4 - 6 oz (170 g) chicken breasts, skin on
VE Sea Salt & VE Pepper, to taste
½ cup (125 ml) VE Red Pepper or VE Jalapeño Pepper Jelly
1 Tbsp (15 ml) lemon juice

1. Preheat oven to 375° F (190° C).
2. Season both sides of chicken breasts with VE Sea Salt and VE Pepper. Place on a parchment-lined baking sheet and roast for approximately 25 minutes.
3. Heat a small Excalibur® coated frying pan to medium low; melt butter and either VE Red Pepper Jelly or VE Jalapeño Pepper Jelly. Stir in lemon juice and set glaze aside.
4. Brush glaze over chicken and place under broiler for 4 minutes. Turn over, apply remaining glaze and broil until crisp and pleasantly browned.

Per serving: Calories 280, Fat 9 g (Saturated 4.5 g, Trans 0.2 g), Cholesterol 90 mg, Sodium 170 mg, Carbohydrate 21 g (Fibre 0 g, Sugars 20 g), Protein 27 g.

Mulling Spice Braised Pork Roast
Serves 4

1 ¼ lb pork loin roast
VE Sea Salt & VE Pepper, to taste
1 tbsp vegetable oil
½ cup prepared VE Mulling Spice (strain if desired)
¼ cup low sodium chicken stock

1. Preheat oven to 350F. Heat a large fry pan to medium high.
2. Season pork loin roast with VE Sea Salt and VE Pepper. Add vegetable oil to hot pan, swirl and sear pork roast on all sides.
3. Once pleasantly browned, remove pork from heat, pour prepared VE Mulling Spices and chicken stock into pan and stir well. Cover tightly with aluminium foil and transfer to oven.
4. Cook for about 25 minutes, or until pork is no longer pink inside. Slice into medallions and serve with a generous drizzle of cooking liquid.

Pears Poached in Mulling Spice with Canadian Maple Chocolate Sauce
Serves 4

1 recipe prepared VE Mulling Spices
2 large pears, peeled, cored and sliced in half vertically
¼ cup whipping cream
1/3 cup VE Canadian Maple Belgian Chocolate
½ tsp VE Vanilla Extract

1. While VE Mulling Spices are simmering, add pears and poach until fork tender.
2. In a small pot, heat whipping cream to a boil. Remove from heat and stir in VE Canadian Maple Belgian Chocolate until melted. Stir in VE Vanilla Extract.
3. Place poached pears on a serving plate and drizzle with warm Canadian Maple Chocolate sauce. Serve with a mug of VE Mulling Spices used to poach pears.

Mulling Spice Dessert Syrup
Yields about 1 cup

2 cups apple juice, red wine or cranberry juice
2 tsp VE Mulling Spice
¼ cup sugar
¼ tsp VE Vanilla Extract

1. Combine all ingredients in a small pot, stir well and bring to a boil. Simmer uncovered for 15 – 20 minutes, or until liquid is thick and syrup.
2. While hot, strain syrup through stainless steel strainer and pour over vanilla ice cream, fruitcake, or almond biscotti.

Wild Rice with Mulling Spices & Fruit
Serves 4

1 tbsp VE Mulling Spices
¾ cup VE Canadian Wild Rice
2 ½ cups water
¼ cup VE Cherries & Berries, roughly chopped

1. Cut an approximately 4” square piece of cheesecloth. Make a sachet by placing VE Mulling Spices in middle, bringing edges together and securely tying with a piece of kitchen twine.
2. Combine VE Canadian Wild Rice, water and VE Mulling Spice sachet in a large pot. Bring to boil, reduce heat to medium and gently simmer uncovered for about 30 minutes, or until rice is tender and water absorbed.
3. Remove from heat, stir in VE Cherries & Berries, cover, and steam for 10 minutes. Remove sachet, drain any excess water, and serve.

Mulling Spice Carrots & Parsnips
Serves 4

1 – 2 tbsp VE Mulling Spices
2 cup water
2 large carrots, peeled and sliced into 1/2” thick rounds
2 large parsnips, peeled and sliced into 1/2” thick rounds
VE Seal Salt & VE White Pepper, to taste

Chicken with Mulling Spices
Serves 4

4 – 4 oz pieces boneless skinless chicken breast
VE Sea Salt & VE Pepper, to taste
2 tsp vegetable oil
1 cup orange juice
1 tsp VE Mulling Spices

1. Season chicken with VE Seal Salt and VE Pepper. Heat a large frying pan to medium high. Add vegetable oil, swirl to coat pan, and add chicken.
2. Brown chicken on both sides before reducing heat to medium low. Pour in orange juice and add VE Mulling Spices. Stir well.
3. Cook chicken for about 10 minutes, or until it is no longer pink inside. Remove chicken from pan, strain sauce through strainer, and serve with steamed rice.

Mocha Pudding Cake
Serves 4 to 6

¾ cup (180 ml) all-purpose flour
1/3 cup (80 ml) white sugar
2 Tbsp (30 ml) VE Pure Cocoa
1 tsp (5ml) VE Baking Powder
1/3 cup (80 ml) milk
1 egg, beaten
2 Tbsp (30 ml) melted butter
1 tsp (5 ml) VE Vanilla Extract
Sauce:
¾ cup (180 ml) firmly packed brown sugar
¼ cup (60 ml) VE Pure Cocoa
1 cup (250 ml) hot coffee

1. Preheat oven to 350° F (175° C).
2. Lightly butter and 8" x 8" (20 x 20cm) square glass baking dish.
3. Whisk together first 4 ingredients in mixing bowl. Stir in milk, egg, butter and VE Vanilla Extract until just combined. Batter will be slightly lumpy. 4. Spread batter into prepared pan. Mix together sauce ingredients and pour over top. Do not stir. 5. Bake for 30 minutes or until cake is firm when gently touched. 6. Serve warm with whipped cream or vanilla ice cream.

Per serving: Calories 440, Fat 11 g (Saturated 6 g, Trans 0.2 g), Cholesterol 80 mg, Sodium 170 mg, Carbohydrate 83 g (Fibre 4 g, Sugars 57 g), Protein 8 g.

Creamy Balsamic Dressing

2 Tbsp (30 ml) VE Balsamic Vinegar
1 tsp (5 ml) ground VE Sea Salt
1 small garlic clove, crushed
2 Tbsp (30 ml) whipping cream
¼ cup (60 ml) olive oil

1. In a small bowl, combine VE Balsamic Vinegar with VE Sea Salt and crushed garlic.
2. Whisk in whipping cream and olive oil. Whisk again just before serving.

Per 2 Tbsp (30 ml): Calories 140, Fat 15 g (Saturated 2.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 70 mg, Carbohydrate 1 g (Fibre 0 g, Sugars 1 g), Protein 0.1 g.

Spinach Salad with VE Cherries & Berries
Serves 4

1 - 10 oz (300 g) bag baby spinach leaves
1/3 cup (80 ml) VE Cherries & Berries
½ cup (125 ml) walnut pieces

1. Combine all ingredients and drizzle with Creamy Balsamic Dressing.

Per serving: Calories 180, Fat 11 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 19 g (Fibre 5 g, Sugars 12 g), Protein 5 g.

Lamb Chops with Pepper Jelly
Serves 2

2 Tbsp (30 ml) olive oil
6 baby lamb chops
1 Tbsp (15 ml) VE Lamb Seasoning
VE Sea Salt & VE Pepper, to taste
½ cup (125 ml) VE Red Pepper or VE Jalapeño Pepper Jelly

1. Rub olive oil on lamb chops.
2. Sprinkle VE Lamb Seasoning, VE Sea Salt and VE Pepper on each side of lamb chops.
3. Pan-fry lamb chops in Excalibur® coated frying pan over medium high heat 3 minutes per side. Remove chops with tongs and place on heated platter.
4. Add VE Red Pepper or VE Jalapeño Pepper Jelly to pan, bring to a quick boil and pour over lamb chops.

Per serving: Calories 440, Fat 20 g (Saturated 4.5 g, Trans 0 g), Cholesterol 65 mg, Sodium 170 mg, Carbohydrates 41 g (Fibre 1 g, Sugars 38 g), Protein 21 g.

White Chocolate with VE Cherries & Berries
Yields 24

½ cup (125 ml) VE Cherries & Berries
1 cup (250 ml) melted VE White Belgian Chocolate

1. Line a baking sheet with parchment paper. Set out 24 mini paper or foil bon-bon cups. Stir VE Cherries & Berries into melted VE White Belgian Chocolate with a heat resistant spatula.
2. Spoon into prepared cups and let set at room temperature for at least 1 hour before serving.

Per piece: Calories 70, Fat 3.5 g (Saturated 2 g, Trans 0 g), Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 9 g (Fibre 1 g, Sugars 8 g), Protein 1 g.

Baked Brie with Cranberry Sauce
Serves 4 to 6

1 - 4" (10 cm) round of Brie cheese
1/3 cup (80 ml) VE Cranberry Sauce
1 Tbsp (15 ml) orange liqueur
1 Tbsp (15 ml) orange zest

1. Preheat oven to 350° F (175° C).
2. Place Brie on a parchment-lined pie plate and bake for 8 - 10 minutes, or until cheese is softened.
3. While cheese is baking, combine VE Cranberry Sauce with orange liqueur.
4. Place warmed soft Brie on a serving plate, top with VE Cranberry Sauce and orange zest. Serve immediately with crackers or slices of French bread.

Per serving: Calories 260, Fat 18 g (Saturated 11 g, Trans 0 g), Cholesterol 65 mg, Sodium 400 mg, Carbohydrate 10 g (Fibre 1 g, Sugars 9 g), Protein 13 g.

Whole Roasted Chicken with Vegetables
Serves 4 to 6

1 whole roasting chicken
3 Tbsp (45 ml) vegetable oil
3 Tbsp (45 ml) VE Lemon Dilly Dip Mix
2 tsp (10 ml) VE Poultry Seasoning
VE Sea Salt & Lemon Pepper to taste
4 large carrots, peeled and roughly chopped
4 large potatoes, peeled and roughly chopped

1. Preheat oven to 375° F (190° C).2. Rinse chicken, inside and out, in cold running water and pat dry with paper towel. Whisk together vegetable oil, VE Lemon Dilly Dip Mix and VE Poultry Seasoning.3. Rub approximately ¾ of the seasoned oil over chicken. Season chicken inside and out with VE Sea Salt and VE Lemon Pepper. Place chicken in large roasting pan and roast for approximately 45 minutes.4. Remove from oven and place chopped carrots and potatoes around chicken. Drizzle vegetables with remaining prepared oil and season with VE Sea Salt and VE Lemon Pepper. 5. Return chicken and vegetables to oven and continue roasting until chicken is fully cooked and vegetables are fork tender.
Tip Try with your choice of seasonal vegetables.

Per serving: Calories 900, Fat 46 g (Saturated 11 g, Trans 0 g), Cholesterol 175 mg, Sodium 290 mg, Carbohydrate 72 g (Fibre 9 g, Sugars 7 g), Protein 52 g.

Pumpkin Maple Chocolate Cheesecake
Yields 1– 9” (23 cm) cake

30 vanilla wafer cookies, crushed
1/4 cup (60 ml) VE Pure Cocoa
1/4 cup (60 ml) icing sugar
1/4 cup (60 ml) melted butter
3 cups (750 ml) softened cream cheese
1 cup (250 ml) sugar
3 Tbsp (45 ml) all purpose flour
1 - 2 tsp (5 -10 ml) VE Pumpkin Pie Spice
1 cup (250 ml) canned pumpkin
4 eggs
3/4 cup (180 ml) VE Canadian Maple Belgian Chocolate

1. Preheat oven to 350° F (175° C). Combine first four ingredients in large bowl until mixture sticks together. Press onto bottom of 9” (23 cm) spring form pan and approximately 1/2” (1 cm) up the sides.
2. Bake in oven for 8 - 10 minutes and allow to cool completely before using. Increase oven temperature to 400° F (205° C).
3. With a stand or hand mixer, beat together cream cheese, sugar, flour and VE Pumpkin Pie Spice until well blended. Add canned pumpkin, eggs and beat a further 3 - 4 minutes. Fold in VE Canadian Maple Belgian Chocolate.
4. Pour mixture into prepared crust and bake for 10 minutes. Reduce oven temperature to 250° F (120° C) and continue baking for 50 - 60 minutes.
5. Remove from oven and place on wire rack to fully cool before removing sides of spring form pan. Refrigerate for at least 1 hour before serving.

Per serving: Calories 380, Fat 25 g (Saturated 15 g, Trans 0.1 g), Cholesterol 120 mg, Sodium 220 mg, Carbohydrate 33 g (Fibre 1 g, Sugars 21 g), Protein 7 g.

Winter Squash Bisque
Serves 4

2 tsp (10 ml) vegetable oil
1 medium onion, diced
3/4 lb (675 g) butternut or acorn squash, peeled, seeded and chopped
2 1/2 cups (625 ml) low sodium chicken or vegetable stock
Juice and zest of 1 orange
1 - 2 tsp (5 - 10 ml) VE Pumpkin Pie Spice
VE Sea Salt & VE Pepper, to taste

1. Heat a large multi pot to medium; add vegetable oil and sauté onion for about 3 minutes. Add butternut or acorn squash and sauté an additional 4 - 5 minutes.
2. Add chicken or vegetable stock, orange juice and zest, VE Pumpkin Pie Spice, stir well and bring to a gentle simmer.
Cover and continue to simmer until all vegetables are tender, about 30 minutes.
3. Pour small batches of soup into a blender and puree until smooth. Return all pureed soup to multi pot and heat until warmed through, adding extra chicken stock to adjust consistency, if required. Season with VE Sea Salt and VE Pepper before serving.

Per serving: Calories 130,Fat 3.5 g (Saturated 0.5 g, Trans 0 g),Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 23 g (Fibre 5 g, Sugars 6 g),Protein 5 g.

Spicy Maple Glaze
Yields about 1 cup (250 ml)

1 cup (250 ml) sugar
3 Tbsp (45 ml) VE Canadian Maple Coffee Topper
3/4 cup (180 ml) water
1 - 2 tsp (5 - 10 ml) VE Pumpkin Pie Spice
1/4 tsp (1.25 ml) VE Vanilla Extract

1. Combine sugar, VE Canadian Maple Coffee Topper, water and VE Pumpkin Pie Spice in small multi pot. Place over medium heat and simmer 10 - 15 minutes, or until sugar is melted, water has evaporated and a thick syrup remains.
2. Remove from heat. Stir in VE Vanilla Extract and serve warm with pancakes, waffles or drizzled on hot cereal.

Per 1 Tbsp (15 ml): Calories 60, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 1 mg, Carbohydrate 15 g (Fibre 0 g, Sugars 15 g),Protein 0 g.

Glazed Carrots with Pumpkin Pie Spice
Serves 4

4 - 6 large carrots, peeled and sliced into 1/4” (6 mm) thick rounds
2 cup (500 ml) water
2 Tbsp (30 ml) butter
1 - 2 Tbsp (15 - 30 ml) brown sugar
1 tsp (5 ml) VE Pumpkin Pie Spice

1. Place carrots and water into a small multi pot, cover and bring to a boil over high heat. Cook carrots until tender crisp. Drain.
2. Add butter, brown sugar and VE Pumpkin Pie Spice to carrots. Place over medium heat. While stirring, constantly cook until butter and sugar have melted and carrots are evenly glazed. Serve immediately.

Per serving: Calories 120, Fat 6 g (Saturated 3.5 g, Trans 0.2 g), Cholesterol
15 mg, Sodium 120 mg, Carbohydrate 18 g (Fibre 3 g, Sugars 12 g), Protein 1 g.

Roasted Acorn Squash
Serves 4

1 medium acorn squash, seeded and quartered, but not peeled
1 Tbsp (15 ml) vegetable oil
1 tsp (5 ml) VE Vegetable Seasoning
1 tsp (5 ml) VE Pumpkin Pie Spice
VE Sea Salt & VE Pepper, to taste

1. Preheat oven to 375° F (190° C).
2. Rub cut side of squash with vegetable oil and sprinkle with VE Vegetable Seasoning, VE Pumpkin Pie Spice and VE Sea Salt and VE Pepper.
3. Place prepared squash on a parchment-lined baking sheet and roast in oven for approximately 45 minutes, or until fork tender and pleasantly browned. Serve immediately.

Per serving: Calories 100, Fat 4 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 18 g (Fibre 3 g, Sugars 4 g), Protein 1 g.

Pumpkin Smoothie
Serves 2

1/2 cup (125 ml) canned pumpkin
1 cup (250 ml) milk
2 tsp (10 ml) orange juice concentrate
1 tsp (5 ml) VE Pumpkin Pie Spice
2 tsp (10 ml) brown sugar
6 - 8 ice cubes

1. Place all ingredients into blender and puree until smooth.
2. Serve in tall glasses and garnish with a VE Cinnamon Stick.

Per serving: Calories 120, Fat 3 g (Saturated 1.5 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 19 g (Fibre 2 g, Sugars 5 g), Protein 5 g.

Peppermint Snowballs
Yields 30 cookies

½ cup (125 ml) each butter and shortening
½ tsp (2.5 ml) VE Peppermint Extract
½ cup (125 ml) icing sugar
2 cups (500 ml) all-purpose flour
½ tsp (2.5 ml) salt
1 cup (250 ml) shredded coconut for rolling

Glaze:
¾ cup (180 ml) icing sugar
¼ tsp (1.25 ml) VE Peppermint Extract
1 Tbsp (15 ml) hot water

1. Preheat oven to 350° F (175° C).
2. Cream together butter, shortening, VE Peppermint Extract and icing sugar. Add flour, salt and mix to form a smooth dough.
3. Roll into 1" (2.5 cm) balls and place on a parchment-lined baking sheet. Bake for 8-10 minutes.
4. Combine ingredients for glaze. Once cookies are cooled, coat with glaze and roll in coconut. Let cookies dry fully before storing in an airtight container.

Per ball: Calories 130, Fat 8 g (Saturated 4 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 13 g (Fibre 0 g, Sugars 6 g), Protein 1 g.

Minted Green Peas
Serves 4

1 - 8 oz (225 g) package frozen green peas
1 Tbsp (15 ml) butter
2 tsp (10 ml) VE Lemon Dilly Dip Mix
¼ tsp (1.25 ml) VE Mint
VE Sea Salt & White Pepper, to taste

1. Into a small multi pot of boiling salted water, pour frozen green peas. Cook until tender crisp. Drain.
2. Add butter, VE Lemon Dilly Dip Mix, and VE Mint to warm peas. Stir well and season with VE Sea Salt and VE White Pepper before serving.

Per serving: Calories 70, Fat 3 g (Saturated 2 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 120 mg, Carbohydrate 8 g (Fibre 3 g, Sugars 3 g), Protein 3 g.

Beef Stroganoff
Serves 4

½ lb (225 g) egg noodles
1 Tbsp (15 ml) vegetable oil
1 lb (450 g) round steak cut into ¼" (6 mm) strips
¾ cup (180 ml) sliced mushrooms
2 - 3 Tbsp (30 - 45 ml) VE French Onion Dip Mix
½ cup (125 ml) low sodium beef or vegetable stock
1 cup (250 ml) low-fat plain yogurt

1. Cook egg noodles according to package directions. Drain, set aside and keep warm.
2. Heat a large Excalibur® coated frying pan to medium; add vegetable oil and brown steak strips. Add mushrooms and sauté for 3 - 5 minutes.
3. Sprinkle with VE French Onion Dip Mix and add beef or vegetable stock. Stir well, cover, reduce heat to low and gently simmer for about 10 minutes.
4. Add yogurt and stir. Cook uncovered over low heat until thickened and flavours are combined. Serve over warm egg noodles.

Per serving: Calories 440, Fat 13 g (Saturated 4 g, Trans 0 g), Cholesterol 100 mg, Sodium 120 mg, Carbohydrate 44 g (Fibre 2 g, Sugars 7 g), Protein 34 g.

Poached Salmon with Lemon Herb Sauce
Serves 4

Salmon is an excellent source of omega 3 fat, vitamin D and other minerals. Olive oil, in moderation, is a good source of monosaturated fat and contributes to a healthy heart.

1 lb (450 g) boneless, skinless salmon fillet
VE Sea Salt & VE Lemon Pepper, to taste
1 - 2 tsp (5 - 10 ml) VE Seafood & Fish Seasoning
Zest and juice of 1 lemon (divide juice and use Microplane® grater to finely grate zest)
Approximately 3 cups (750 ml) water
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) VE Fines Herbes

1. Sprinkle salmon fillet with VE Sea Salt and VE Lemon Pepper and VE Seafood & Fish Seasoning.
2. Combine approximately 2 Tbsp (30 ml) lemon juice with water in an Excalibur® coated frying pan and bring to a gentle simmer. Gently add prepared salmon fillet, cover pan and reduce heat to medium low. Poach fish for 8 -10 minutes or until it begins to easily flake.
3. While salmon is poaching, whisk together remaining lemon juice, finely grated lemon zest, olive oil and VE Fines Herbes.
4. With a slotted spoon, remove salmon fillet from poaching liquid and place on serving platter. Drizzle with prepared lemon herb sauce immediately prior to serving.

Per serving: Calories 200,Fat 11 g (Saturated 1.5 g, Trans 0 g),Cholesterol 60 mg, Sodium 250 mg, Carbohydrate 3 g (Fibre 1 g, Sugars 0 g),Protein 23 g.

Herbed Lentil Cabbage Soup
Serves 4 to 6

Cabbage provides potassium, vitamin K, fibre and special pigments that help with cancer prevention. Lentils are a good source of lean protein, fibre and vitamin B complex.

2 tsp (10 ml) vegetable oil
1 large onion
6 cups (1.5 L) low sodium vegetable stock
1 1/2 cups (375 ml) shredded Savoy or other green cabbage
1 – 10 oz (284 ml) can lentils, drained and rinsed
1 Tbsp (15 ml) VE Fines Herbes
VE Sea Salt & VE Pepper, to taste

1. Place a large multi pot over medium heat. Add vegetable oil, swirl pot and sauté onion until soft and aromatic, about 3 minutes.
2. Add vegetable stock and bring to a simmer. Reduce heat to medium low; add shredded cabbage and drained lentils. Stir and gently simmer for about 8 minutes or until cabbage is cooked tender crisp.
3. Sprinkle with VE Fines Herbes and season with VE Sea Salt and VE Pepper. Stir well and serve.

Per serving: Calories 170, Fat 4.5 g (Saturated 1 g, Trans 0 g),Cholesterol 0 mg, Sodium 1390 mg, Carbohydrate 17 g (Fibre 7 g, Sugars 5 g),Protein 14 g.

Green Beans with Toasted Almonds
Serves 4
Green beans are a source of fibre, folate and potassium. In small amounts, almonds provide valuable monosaturated fats.

1 lb (450 g) trimmed green beans, fresh or frozen
3 Tbsp (45 ml) toasted almond slivers
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) VE Fines Herbes
VE Sea Salt & VE Pepper, to taste

1. Cook green beans in a large multi pot of boiled salted water until tender crisp. Drain and keep warm.
2. While green beans are cooking, carefully toast almond slivers over medium heat in an Excalibur® coated frying pan.
3. Add toasted almonds, olive oil and VE Fines Herbes to warm green beans. Stir well and season with VE Sea Salt and VE Pepper before serving.

Per serving: Calories 120, Fat 9 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 75 mg, Carbohydrate 9 g (Fibre 5 g, Sugars 2 g),Protein 3 g.

New Potatoes with Herb Butter
Serves 4

Keeping the peel on potatoes will help you meet your daily fibre intake target of 25 - 35 g.

1 1/4 lbs (575 g) new unpeeled potatoes, scrubbed and halved
3 Tbsp (45 ml) soft butter
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) VE Fines Herbes
VE Sea Salt & VE Lemon Pepper, to taste

1. Add potatoes to a large multi pot of cold salted water. Place over high heat and cook uncovered until potatoes are fork tender.
2. While potatoes are cooking, cream together butter, olive oil, VE Fines Herbes and VE Sea Salt and VE Lemon Pepper.
3. Drain potatoes and toss with prepared herb butter. Serve immediately.

Per serving: Calories 240, Fat 12 g (Saturated 6 g, Trans 0.3 g), Cholesterol 25 mg, Sodium 320 mg, Carbohydrate 30 g (Fibre 3 g, Sugars 2 g),Protein 4 g.

Ham & Swiss Frittata
Serves 4

6 eggs
2 tsp (10 ml) VE Fines Herbes
VE Sea Salt & VE Pepper, to taste
1 Tbsp (15 ml) vegetable oil
3/4 cup (180 ml) diced cooked ham
3/4 cup (180 ml) shredded Swiss cheese

1. Preheat oven to broil. Whisk eggs with VE Fines Herbes, VE Sea Salt and VE Pepper.
2. Heat a large Excalibur® coated frying pan to medium; add vegetable oil and swirl to coat pan. Pour in egg mixture and diced ham. Stir with a silicone spatula until eggs begin to set.
3. Sprinkle shredded Swiss cheese over top and place under broiler until cheese is melted and pleasantly browned.

Per serving: Calories 320, Fat 23 g (Saturated 9 g, Trans 0 g), Cholesterol 410 mg, Sodium 570 mg, Carbohydrate 2 g (Fibre 0 g, Sugars 1 g),Protein 24 g.

Crunchy Herbed Chicken
Serves 4

Chicken is a good source of lean protein and essential minerals like phosphorus, potassium, and selenium.

1 egg, lightly beaten
3 Tbsp (45 ml) milk
1 cup (250 ml) corn flake crumbs
1 Tbsp (15 ml) VE Fines Herbes
4 – 4 oz (120 g) boneless, skinless chicken breasts

1. Preheat oven to 375° F (190° C).
2. Combine egg and milk in a shallow bowl. On a large plate mix together corn flake crumbs and VE Fines Herbes.
3. Dip chicken pieces in milk and egg mixture and roll in prepared corn flake crumbs until all sides are fully covered.
4. Place coated chicken pieces onto a parchment-lined baking sheet and bake for approximately 30 minutes, or until juices run clear and chicken is no longer pink.

Per serving: Calories 230, Fat 4.5 g (Saturated 1.5 g, Trans 0 g), Cholesterol 125 mg, Sodium 250 mg, Carbohydrate 21 g (Fibre 0 g, Sugars 2 g), Protein 27 g.

Creamy Rice Pudding
Serves 4

4 cups (1 L) cold water
1 cup (250 ml) long grain white rice
3 cups (750 ml) milk
¼ cup (60 ml) raisins
½ cup (125 ml) sugar
1 tsp (5 ml) VE Poudre Douce
½ tsp (2.5 ml) VE Vanilla Extract

1. Combine water and rice in a large multi pot. Bring to a boil and reduce heat to low. Cover and cook for approximately 35 minutes, or until rice is very tender.
2. Add milk, raisins, sugar and VE Poudre Douce. Simmer uncovered, stirring regularly until milk is absorbed and pudding is creamy, about 20 minutes.
3. Remove from heat and stir in VE Vanilla Extract. Serve warm with a sprinkling of VE Decorating Sugar or your favourite VE Coffee Topper.

Per serving: Calories 430, Fat 4 g (Saturated 2.5 g, Trans 0.1 g), Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 87 g (Fibre 1 g, Sugars 33 g), Protein 11 g.

Cherry Tomato Salad
Serves 4

2 Tbsp (30 ml) lemon juice
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) VE Margherita Sauce Mix
2½ cups (675 ml) cherry tomatoes, halved
3 Tbsp (45 ml) finely diced red onion
VE Sea Salt & VE Pepper, to taste

1. Whisk lemon juice, olive oil and VE Margherita Sauce Mix together in a serving bowl.
2. Add cherry tomatoes and red onions to bowl. Gently toss, season with VE Sea Salt and VE Pepper and allow to sit for at least 10 minutes before serving.

Per serving: Calories 60, Fat 3.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 6 g (Fibre 2 g, Sugars 3 g), Protein 1 g.

Crunchy Salmon Burgers
Serves 4

This recipe provides 17 micrograms of vitamin D. Children and adults need about 5 micrograms per day. Getting a greater amount of vitamin D in one meal is okay, because most of us do not eat it every day.

2 - 6 oz (170 g) cans sockeye salmon
2 cups (500 ml) soft bread crumbs, divided
1 Tbsp (15 ml) VE Toasted Onion
¼ cup (60 ml) milk
2 eggs, lightly beaten
1 tsp (5 ml) VE Seafood & Fish Seasoning
1 Tbsp (15 ml) vegetable oil

1. Drain cans of salmon, reserving approximately 2 Tbsp (30 ml) liquid. Flake salmon into a large bowl. Add reserved liquid, approximately 1½ cups (375 ml) breadcrumbs and all other ingredients, except vegetable oil.
2. Mix until ingredients can be formed into patties (it may be necessary to add extra bread crumbs). Coat outside of salmon patties with remaining breadcrumbs.
3. Heat a large Excalibur® coated frying pan to medium; add vegetable oil and pan-fry patties until crisp and brown on the outside and warmed through, approximately 4 minutes per side.
4. Serve inside a whole-wheat burger bun and add toppings.

Per serving: Calories 290, Fat 16 g (Saturated 3.5 g, Trans 0 g), Cholesterol 145 mg, Sodium 270 mg, Carbohydrate 16 g (Fibre 1 g, Sugars 2 g), Protein 21 g.

Low-fat Brownies
Makes 16 brownies

1/2 cup (125 ml) VE Pure Cocoa
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) VE Baking Powder
1/2 tsp (2.5 ml) salt
2 Tbsp (30 ml) butter
1 1/2 cups (375 ml) white sugar
2 egg whites, lightly beaten
1/2 cup (125 ml) unsweetened applesauce
1 tsp (5 ml) VE Vanilla Extract

1. Preheat oven to 350° F (175° C). Using the spray pump, lightly mist an 8" (20 cm) square baking pan with vegetable oil.
2. Sift VE Pure Cocoa, flour, VE Baking Powder and salt into a medium mixing bowl. In a large bowl beat together butter and sugar. Add egg whites, applesauce and VE Vanilla Extract. Mix wet and dry ingredients until just combined.
3. Pour into prepared pan and bake for 35-40 minutes. Cool in pan and cut into squares for serving.

Per brownie: Calories 140, Fat 2.5 g, (Saturated 1.5 g, Trans 0 g), Cholesterol 5 mg, Sodium 105 mg, Carbohydrate 30 g (Fibre 2 g, Sugars 20 g), Protein 2 g.

Mexican Corn with Peppers
Serves 4

1 - 2 tsp (5-10 ml) vegetable oil (use spray pump)
1 each small red and green bell pepper, diced
1½ cups (375 ml) frozen kernel corn, defrosted
½ tsp (2.5 ml) VE Roasted Garlic
¼ tsp (1.25 ml) VE Chipotle Chili
VE Sea Salt & VE Pepper, to taste

1. Heat an Excalibur® coated frying pan to medium; use spray pump and lightly mist with vegetable oil. Sauté red and green bell pepper until soft and aromatic, about 4 minutes.
2. Add defrosted kernel corn, VE Roasted Garlic and VE Chipotle Chili. Stir well and cook until corn is thoroughly heated. Season with VE Sea Salt and VE Pepper before serving.
Tip For a heartier dish, add a can of drained and rinsed black beans.

Per serving: Calories 80, Fat 2.5 g (Saturated 0.3 g, Trans 0 g), Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 13 g (Fibre 3 g, Sugars 3 g), Protein 2 g.

Mole Bean Chili
Serves 4

1 - 2 tsp (5-10 ml) vegetable oil (use spray pump)
1 medium onion, diced
2 ribs celery, diced
2 Tbsp (30 ml) VE Mole Poblano Rub
1 - 2 tsp (5-10 ml) VE Chili Seasoning
2 cups (500 ml) tomato juice
1 - 14 oz (398 ml) can each black and kidney beans, drained and well rinsed

1. Heat a large multi pot to medium; use spray pump and lightly mist with vegetable oil. Add onion and celery and sauté until soft and aromatic, about 4 minutes.
2. Sprinkle VE Mole Poblano Rub and VE Chili Seasoning over onions and celery. Stir and heat until aromatic. Pour in tomato juice, stir well and bring to a gentle simmer.
3. Reduce heat to low. Add both kinds of beans and simmer for at least 15 minutes, allowing all flavours to combine. For extra 'heat', serve with VE Crushed Chilies.

Per serving: Calories 170, Fat 3 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 610 mg, Carbohydrate 29 g (Fibre 8 g, Sugars 7 g), Protein 9 g.

Belgian Chocolate Fondue
Yields approximately 2 cups (500 ml)

1 cup (250 ml) whipping cream
1 cup (250 ml) VE Belgian Chocolate, any kind
½ tsp (2.5 ml) VE Vanilla Extract
Optional - 2 Tbsp (30 ml) liqueur, any kind

1. Bring cream to a boil in a saucepan. Remove from heat.
2. Add VE Belgian Chocolate and stir until melted. Stir in VE Vanilla Extract and liqueur, if desired.
3. Pour into a serving bowl and keep warm. Serve with a selection of fruit, toasted pound cake and bite-sized cookies.

Per 1/4 cup (60 ml): Calories 270, Fat 20 g (Saturated 12 g, Trans 0 g), Cholesterol 40 mg, Sodium 15 mg, Carbohydrates 18 g (Fibre 2 g, Sugars 14 g), Protein 3 g.

Beef Medallions with Red Pepper Jelly
Serves 4

4 - 4 oz (112 g) beef tenderloin or strip loin medallions (ask your butcher)
1 - 2 Tbsp (15-30 ml) VE Beef & Steak Rub
1 Tbsp (15 ml) vegetable oil
¼ cup (60 ml) VE Red Pepper Jelly
VE Sea Salt & Pepper, to taste

1. Preheat oven to 400°F (205°C) and season steak medallions with VE Beef & Steak Rub.
2. Heat a VE non-stick frying pan to medium high; add vegetable oil and sear steaks on both sides.
3. Transfer pan to oven and cook to desired doneness. Remove steaks from pan, loosely tent with foil and allow to rest for at least 5 minutes.
4. While steaks are resting, return pan to top of stove and heat to medium. Add VE Red Pepper Jelly and stir until melted. Spoon onto plates and place steaks on top. Season with VE Sea Salt and VE Pepper.

Lean beef is a good source of iron. Iron helps supply the whole body with life-giving oxygen.

Per serving: Calories 240, Fat 10 g (Saturated 2.5 g, Trans 0 g), Cholesterol 55 mg, Sodium 125 mg, Carbohydrates 13 g (Fibre 1 g, Sugars 10 g), Protein 24 g.

Mixed Greens with Blossoms
Serves 4

4 cups (1 L) mixed salad greens
3 Tbsp (45 ml) VE Edible Blossoms
¼ cup (60 ml) prepared VE Classic Vinaigrette

1. Add salad greens to a large bowl. Sprinkle with VE Edible Blossoms and refrigerate at least 30 minutes. The moisture in the greens will invigorate VE Edible Blossoms.
2. Gently toss salad and drizzle with prepared VE Classic Vinaigrette just prior to serving.
Add extra nutrients to your salads by choosing vitamin and mineral rich greens like spinach and romaine lettuce.

Per serving: Calories 100, Fat 9 g (Saturated 1.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 115 mg, Carbohydrates 3 g (Fibre 2 g, Sugars 1 g), Protein 1 g.

Chinese Five-Spice Oatmeal Cookies

2 cups butter, softened
2 cups packed brown sugar
2 eggs
1 tbsp VE Vanilla
6 cups quick-cooking rolled oats
2 cups all-purpose flour
2 tsp VE cinnamon
1 tbsp VE Chinese Five-Spice
1 tsp each baking soda & salt
3 cups dried cranberries or raisins

Line baking pan with parchment paper & set aside. In bowl, beat butter with brown sugar until light & fluffy; beat in eggs, 1 at a time, & VE Vanilla. In separate bowl, mix together oats, flour, VE Chinese Five-Spice Powder, VE Cinnamon, baking soda & salt. Stir into butter mixture in 3 additions. Stir in cranberries. Drop by rounded tablespoonfuls onto prepared pan, 2 inches apart; flatten slightly. Bake in 350F oven for about 12 minutes or until bottoms are golden. Let cool on pan for about 2 minutes then remove to cooling rack to cool completely. Makes about 90 cookies. Recipe could easily be cut in half.

Glazed Vegetables with Almonds
Serves 4

Frozen vegetables have almost the same amount of vitamins and minerals as fresh ones. A great choice when fresh vegetables are not available.

1/2 cup (125 ml) vegetable stock
1 tsp (5 ml) cornstarch
2 Tbsp (30 ml) soy sauce
1/2 - 1 tsp (2.5 - 5 ml) VE Chinese Five-Spice
1 Tbsp (15 ml) honey
1/4 cup (60 ml) slivered almonds
2 tsp (10 ml) vegetable oil
2 cups (500 ml) mixed frozen vegetables or selection of uniformly cut fresh vegetables

1. Whisk together first five ingredients and set aside.
2. Toast almonds in VE non-stick frying pan until they are aromatic and lightly browned. Remove almonds from pan. Add vegetable oil, swirl in pan and add mixed vegetables, stir-frying for 3-5 minutes.
3. Pour glaze over vegetables, bring to a boil and simmer until tender crisp and glaze is reduced. Return almonds to mixture, stir and serve.

Per serving: Calories 150, Fat 6 g (Saturated 0.4 g, Trans 0 g), Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 20 g (Fibre 5 g, Sugars 8 g), Protein 5 g.

Chocolate Fusion Fondue
Makes approximately 1 1/2 cups (375 ml)

1 cup (250 ml) cream
3/4 cup (180 ml) VE Dark Belgian Chocolate
1/2 cup (125 ml) VE Bittersweet Belgian Chocolate
Optional – 1 1/2 Tbsp (22.5 ml) cognac or brandy
1/2 - 1 tsp (2.5 - 5 ml) VE Chinese Five-Spice
1/2 tsp (2.5 ml) VE Poudre Douce

1. In a saucepan, heat cream until just below boiling. Remove from heat and stir in VE Dark and Bittersweet Belgian Chocolates until melted.
2. Add cognac or brandy, VE Chinese Five-Spice and VE Poudre Douce. Stir well.
3. Transfer to a fondue pot and serve warm with pieces of fruit, biscotti and toasted pound cake.

Per 1/4 cup (60 ml): Calories 350, Fat 27 g (Saturated 16 g, Trans 0 g),
Cholesterol 45 mg, Sodium 35 mg, Carbohydrate 25 g (Fibre 4 g, Sugars 19 g), Protein 4 g.

Beef Stir-fry with Broccoli
Serves 4

Broccoli is one of the top ten foods recommended by dieticians. It is rich in vitamins, minerals and contains pigments that help prevent cancer.

1 lb (450 g) sirloin beef, cut into strips
2 Tbsp (30 ml) vegetable oil, divided
1/2 - 1 tsp (2.5 - 5 ml) VE Chinese Five-Spice
1 tsp (5 ml) VE Minced Garlic
1 lb (450 g) fresh or frozen broccoli flowerets
1 tsp (5 ml) cornstarch
1/2 cup (125 ml) vegetable stock

1. Mix beef with 1 Tbsp (15ml) vegetable oil and VE Chinese Five-Spice. Marinate for 15 minutes.
2. Preheat VE non-stick frying pan or large wok to medium high; add remaining vegetable oil, beef and VE Minced Garlic. Stir-fry for 3 - 5 minutes before adding broccoli.
3. Whisk cornstarch into vegetable stock and pour into pan with beef and broccoli. Bring liquid to a boil and simmer uncovered until broccoli is tender crisp and sauce thickens, about 5 minutes.

Per serving: Calories 360, Fat 18 g (Saturated 4 g, Trans 0 g), Cholesterol 110 mg, Sodium 200 mg, Carbohydrate 8 g (Fibre 3 g, Sugars 2 g), Protein 42 g.

Five-Spice Encrusted Salmon
Serves 4

Salmon is an excellent source of omega 3 fats to help achieve a healthy heart and promote overall well-being.

1/2 - 1 tsp (2.5 - 5 ml) VE Chinese Five-Spice
1 Tbsp (15 ml) VE Parsley
1/3 cup (80 ml) bread crumbs
4 – 4 oz (112 g) salmon fillets
VE Sea Salt & Lemon Pepper, to taste
2 Tbsp (30 ml) vegetable oil

1. Mix first three ingredients together and season salmon fillets with VE Sea Salt and VE Lemon Pepper. Press breadcrumb mixture onto both sides of fish fillets.
2. Preheat VE non-stick frying pan to medium; add vegetable oil and cook salmon until both sides are golden brown and fish easily flakes with a fork.

Per serving: Calories 230, Fat 14 g (Saturated 2 g, Trans 0 g), Cholesterol 60 mg, Sodium 140 mg, Carbohydrate 3 g (Fibre 0 g, Sugars 0 g), Protein 23 g.

Mango Chicken
Serves 4

Mangos are a good source of vitamin A; important for good eyesight and healthy hair, nails and bones.

2 tsp (10 ml) vegetable oil
1 lb (450 g) chicken breast tenders
1 small red bell pepper, diced
1/2 - 1 tsp (2.5 - 5 ml) VE Chinese Five-Spice
1 large mango, diced or 1 – 14 oz (398 ml) can mango, drained

1. Preheat VE non-stick frying pan to medium high add vegetable oil and stir-fry chicken for about 5 minutes. Add red bell pepper and cook until chicken is no longer pink.
2. Sprinkle VE Chinese Five-Spice over chicken and red peppers. Add mango and cook until fully heated and all flavours are combined.

Per serving: Calories 250, Fat 7 g (Saturated 1.5 g, Trans 0 g), Cholesterol 95 mg, Sodium 85 mg, Carbohydrate 10 g (Fibre 2 g, Sugars 8 g), Protein 35 g.

Current Promotions

We've rolled the clock back ten years!
From February 1 - February 15, 2007, purchase any VE Dip Mix for Epicure Selections'™ original price of $5.95!

From February 16 - February 28, 2007, purchase any VE Salsa for Epicure Selections'™ original price of $6.95!