by Admin | Jan 4, 2020 | Side Dishes
Mashed Parsnips and Apple with Toasted Walnuts Makes 3 cups (750 mL) Parsnips are similar to potatoes in nutritional value but there are a few differences. Potatoes contain a little more protein, whereas parsnips have more fibre and natural sugar. This recipe is a...
by Admin | Jan 4, 2020 | Sauces
Rosemary Gravy Makes 3 1/2 cups (875 mL) Can vegetarian gravy taste outstanding? Yes! You’ll find that the familiar Thanksgiving seasonings of rosemary, thyme, and sage make this aromatic gravy a welcome feature at festive meals. This gravy incorporates a roux,...
by Admin | Jan 4, 2020 | Salads & Dressings
Kamut, Tomato, and Avocado Salad Makes 4 1/2 cups (1.125 L) Kamut is a trademark name for an ancient grain that is a close relative to durum wheat—the wheat used for making pasta. Some people with sensitivities to wheat find that they can tolerate Kamut or spelt (see...
by Admin | Jan 4, 2020 | Entrées
French Lentils with Fennel and Lemon Makes 6 cups (1.5 L) Lentils have a mild earthy flavour and contain good amounts of protein, iron, and many of the B vitamins, while being very low in fat. The best lentils for this recipe are the small, delicate French green...
by Admin | Jan 4, 2020 | Salads & Dressings
Oriental Dressing Makes 1 1/4 cups (310 mL) Rice vinegar has a delicate flavour and about half the acidity of other vinegars. The intriguing blend of flavours in this low-fat dressing in part comes from the Chinese five-spice powder, composed of cinnamon, fennel, star...
