Potato Pancakes
Serves 4

¾ cup (180 ml) finely mashed potatoes, cooled
¾ cup (180 ml) all-purpose flour
2 tsp (10 ml) VE Baking Powder
1 egg, beaten
½ cup (125 ml) milk
2 Tbsp (30 ml) corn syrup
½ tsp (2.5 ml) VE Ground Nutmeg
VE Sea Salt, to taste
1 Tbsp (15 ml) butter

1. Break up any lumps in the mashed potatoes and combine all ingredients, except butter, in a large bowl. Do not over mix.
2. Heat an Excalibur® coated frying pan to medium. Melt butter, pour in batter and cook pancakes until golden brown on both sides.
3. Serve pancakes for dessert with a sprinkling of VE Maple Spice Fruit Dip Mix and fresh or canned fruit.

Per serving: Calories 210, Fat 4.5 g (Saturated 2.5 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 390 mg, Carbohydrates 36 g (Fibre 1 g, Sugars 8 g), Protein 6 g.

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.

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.

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

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.

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.

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.

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.

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.