3,501 ann ann recipes

Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.

Unlike the classic French toast that's usually high in calories, fat and very rich. This recipe uses 1% milk, egg whites only and whole wheat bread, which makes a much healthier French toast for breakfast that still tastes delicious. Some fresh fruits, a cup of orange juice and a bit maple syrup, a yummy and wholesome breakfast is ready to enjoy.

Vegan pumpkin biscuits use silken tofu and pumpkin puree instead of butter for a tender, whole-wheat morning bake spiced with cinnamon, ginger, and nutmeg. No dairy, no eggs, ready in 25 minutes.

Whole wheat bran muffins loaded with diced Granny Smith apples, warming spices, and unsweetened applesauce. A high-fiber breakfast or snack muffin with no eggs or dairy.

Hearty winter meal that warms you to your toes! Any leftovers can be used next day for lunch or a side dish for dinner.

This scrumptious appetizer is made with cornmeal, buttermilk and zucchini.

Very simple fat-free ad-hoc cabbage in a tomato sauce.

Smooth and cheesy, using fresh in season zucchini and shredded cheddar cheese, quick and easy to make.

Green beans with mushrooms and cherry tomatoes: quick vegetable side with steamed green beans, sauteed mushrooms, garlic, and burst cherry tomatoes in olive oil. Low-fat and ready in 15 minutes.

These quick-easy roll-ups taste delicious and are also very nutritious. Use whole grain tortillas for a even heartier result.

A quick, easy yet delicious tuna salad sandwich is ideal for a week-day lunch or supper.

Thai street-style dry egg noodles (Bamee Haeng) tossed with garlic oil, fish sauce, and sweet-sour sauce. Topped with bean sprouts, ground peanuts, and your choice of meat.

You can use blueberry, or other your favorite frutis to make this parfait, or a fruits combination, they are good too. Enjoy it!

Nutty whole wheat muffins bursting with tender apple chunks and warm cinnamon spice. Simple pantry ingredients come together for a hearty, fiber-rich breakfast that freezes beautifully.

Instead of baking in the oven, I cooked it in a skillet. Browned the onions with a bit olive oil and garlic first, next browned carrots and celeries; then added remaining ingredients, brought to a boil, and simmered for about 30 minutes. Very tasty and filling, I had it with a few warm corn tortillas. Yum!

A delicious holiday drink made with apple cider, orange juice and a bit of brandy.