Breakfast loaves are often made with vegetable oil for moistness, but unsweetened applesauce works just as well. While this loaf is excellent on its own, if you want something a bit more indulgent, try topping your slice with a vegan butter-flavoured spread or a soy-based nut butter. Cost: $0.95 per serving
Portion size8 servings
Credits :Canadian Living Magazine: March 2016
1 1/2 cup
all purpose flour
each baking soda and
coconut milk (such as Thai Kitchen)
carrot (about 1 large)
per serving: about
Total fat3 g
Saturated fat1 g
Total carbohydrate36 g
In small bowl, mix flaxseed meal with 1/3 cup water. Let stand for 5 minutes.
In large bowl, whisk together flour, maple sugar, baking soda, cinnamon, xanthan gum, salt, nutmeg and cloves. In separate bowl, whisk together applesauce, coconut milk, lemon juice, vanilla and flaxseed meal mixture; stir into flour mixture just until combined. Fold in carrot. Scrape into greased 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 350°F (180°C) oven until golden and cake springs back when touched, 35 to 40 minutes. Let cool in pan for 20 minutes; transfer directly to rack to cool completely.
Tip from The Test Kitchen: Maple sugar is made by boiling sap until the liquid is evaporated. It's less processed than white granulated sugar and twice as sweet!
This festive main is exactly how we like our holiday meals: bursting with flavour and easy to make. The seafood is best cooked at the last minute, but the dish comes together quickly once you turn on the stove. Take the time to prep the ingredients well in advance of mealtime, then get cooking about half an hour before serving.
Prep time35 minutes
Total time35 minutes
(21 to 25 count), peeled and deveined
(20 to 40 count), patted dry
, finely grated or pressed
hot pepper flakes
dry white wine
sodium-reduced chicken broth
salt and pepper
Per each of 12 servings: about
Total fat5 g
Saturated fat2 g
Total carbohydrate4 g
In large nonstick skillet, heat oil over medium heat; working in batches, sauté shrimp and scallops until shrimp are pink and opaque throughout and scallops are golden and opaque, about 4 minutes per batch. Transfer to plate; keep warm.
In same pan, melt 1 tbsp of the butter over medium heat; cook shallots, stirring occasionally, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Pour in wine; bring to boil. Reduce heat and simmer until reduced by three-quarters, about 7 minutes. Pour in broth; bring to boil. Reduce heat and simmer until reduced to 1 cup, about 7 minutes.
Add shrimp, scallops and remaining butter; cook, stirring, until butter is melted and shrimp and scallops are warmed through, about 1 minute. Remove from heat; stir in parsley, lemon zest, lemon juice, salt and pepper.
Pressing super-fluffy russet potatoes through a ricer is the key to creating the smoothest mash you've ever tasted. Doing it a day ahead is a serious time-saver: Simply stir together your ingredients and reheat 12 minutes before dinner!
Portion size10 servings
Credits :Canadian Living Magazine: October 2015
peeled and cut in chunks
1 1/4 cup
per each of 10 servings: about
Total fat8 g
Saturated fat5 g
Total carbohydrate36 g
In saucepan of boiling salted water, cook potatoes until fork-tender, about 15 minutes; drain well. Press potatoes through potato ricer. (Make-ahead: Spread onto parchment paper–lined rimmed baking sheet; let cool. Cover and refrigerate for up to 24 hours. Continue with recipe, adding 8 minutes to cook time.)
In large saucepan, heat together cream, butter, salt and pepper over medium heat until butter is melted. Add potatoes; cook, stirring frequently, until smooth and hot, about 4 minutes.
This Chinese classic gets a wholesome makeover by replacing the meat with loads of fresh vegetables. Korean hot pepper paste isn't traditionally found in ma po tofu, but it adds a nice kick. Look for it in the Asian section of your grocery store, or substitute with one teaspoon of sriracha.
Portion size4 servings
Credits :Canadian Living Magazine: April 2016
20-minute whole grain
vegetable oil or
quartered lengthwise and cut crosswise in scant 1/2-inch (1 cm) thick pieces
trimmed and cut in 1-inch (2.5 cm) lengths
In saucepan, cook rice according to package instructions.
Meanwhile, in large nonstick skillet or wok, heat oil over medium-high heat; stir-fry carrot, three-quarters of the green onions and the ginger until carrot is beginning to soften, about 4 minutes. Add green beans and mushrooms; stir-fry until green beans are beginning to soften, about 3 minutes. Stir in black bean garlic sauce and hot pepper paste; cook, stirring, until fragrant, about 1 minute.
Whisk cornstarch with 1 cup water; stir into vegetable mixture. Bring to boil; boil, stirring, until thickened, about 1 minute. Reduce heat to medium. Add tofu; cook, stirring gently, until tofu is coated and warmed through, about 3 minutes. If necessary, add water, 1 tbsp at a time, to reach desired consistency.
Divide rice among serving bowls; top with ma po tofu. Sprinkle with remaining green onions.
Tip from The Test Kitchen: Use medium-firm tofu in stir-fries. It has a delicate texture yet doesn't fall apart as easily as soft tofu.