2,835 can ding recipes

Jellyroll layer cake with spiced sponge strips rolled into a spiral and frosted with English toffee icing. Looks like a regular cake but slices reveal vertical swirl layers.

Gluten-free maple bean tarts with white kidney beans blended into a maple syrup and brown sugar filling, poured over raisins in bean-flour tart shells. Lower fat and naturally gluten-free.

Vegan garden vegetable casserole with steamed broccoli, cauliflower, zucchini, and carrots layered over brown rice with marinara sauce and melted soy cheese.

These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.

Homemade herb yogurt cheese strained with thyme, basil, and pepper. A low-fat spread for crackers or baked potatoes that keeps for two weeks in the fridge.

This hearty spicy corn ragout brings together sweet corn, fresh spinach, red peppers, and jalapeños in a quick 30-minute one-pot dish that's low-fat and loaded with bold flavor.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.

Indian mixed vegetable cutlets with seven vegetables, chickpeas, nuts, and garam masala, coated in poppy seeds and fried in ghee. A crispy, spiced vegan snack.

Three classic venison sauces: a sharp champagne vinegar sauce, a sweet currant jelly and wine sauce, and a rich pan gravy with walnut pickle. Also pairs with hare or mutton.

TVP hash: a vegan bean-and-rice one-pot stew with kidney beans, corn, tomatoes, green pepper, cumin, and chili. Water-sauteed for an oil-free, high-fiber weeknight bowl.

Black bean, roasted pepper, and corn salad tossed with roasted garlic, cilantro, and a triple-citrus dressing of lemon, lime, and orange juice. Vegan, high-fibre, makes ahead overnight.

Chili tostados with crispy fried flour tortillas topped with refried beans, red beans, shredded lettuce, guacamole, and chopped tomatoes. A loaded Mexican open-faced taco.

Orange raisin bubble ring, a pull-apart yeast bread with buttered dough balls rolled in orange-zest sugar and layered in a tube pan with raisins. Served warm for breakfast or brunch.

Southern-style curried sweet potatoes: tender sweet potatoes with Madras curry, plump apricots, and raisins. A warmly spiced side dish that bridges Southern and Indian cooking.

Summer vegetable spaghetti tossed with zucchini, yellow squash and green beans in a light tomato sauce with a pinch of chili powder. Low in fat, no oil needed, and just as good served cold as a pasta salad.

Crispy-fried chickpea fritters spiked with cumin, garlic, and red chilies, tucked into warm pita pockets with fresh vegetables for authentic Middle Eastern street food.