832 canola recipes

Concentric circles of blueberries decorate this no-bake blueberry pie sized tart.

Dense, fudgy brownies with melted chocolate and cocoa in the batter plus mini chocolate chips throughout. Made with just one egg and canola oil for an intensely chocolatey, chewy center.

A delicious, filling, and nutritious stew is an ideal dish on a chilly winter day. Serve it with some warm corn tortilla or a few slices of good bread.

This curried yogurt dressing is spicy, creamy and flavorful, it goes well with any your favorite salad, or you can also serve it as a dip with a piece of cracker or fresh vegetables.

Use some whole wheat flour to replace all-purpose flour; use canola oil and applesauce to replace some of butter. Give these date pinwheel cookies a healthy twist. They not only deliver all the yumminess, but also lots of goodness.

Last Wednesday we took this colourful and delicious salad to a pot-luck, everyone loved it and a few of them even asked for the recipe. It was such a refreshing salad that's also packed with goodness.

Love this Asian ginger dressing, it is so versatile, and you can use it to dress any kind of salad.

Excellent, absolutely a good way to use up the leftover cranberry sauce, and honey works very well with other ingredients; love the nutty flavor from whole wheat flour and bran, and the citrus taste from the orange juice, you can even add extra orange zests in.

Enjoy these seriously chocolaty and mouth-watering cookies without feeling guilty.

Cranberries, walnuts, and orange. Who wouldn't love this combination. These cookies are also made with whole wheat flour and applesauce, which is much healthier but still tastes delicious.

Pumpkin muffins with cinnamon, golden raisins, and walnuts. Lightened up with skim milk, canola oil, and extra egg whites for a tender crumb without the butter weight.

Multi-grain waffles pack oats, whole-wheat flour, and cornmeal into a buttermilk batter for hearty, crisp-edged, golden waffles. A wholesome breakfast that freezes and toasts beautifully.

Whole wheat flour and walnuts make the crust nutty and tasty, instead of all butter, use some butter and some canola oil to reduce the saturated fat without reducing the yummy flavor and texture. Granny smith and some delicious apricot jam are enough to make this tart shine.

Tofu was golden and crispy after being cooked in the skillet, the mushroom sauce was made with Marsala wine, tomato paste and mushrooms, and it was absolutely flavorful.

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

Have these delicious and nutritious muffins for breakfast, they not only taste good, but good for you!