Chinese Five-Spice Oatmeal Cookies

2 cups butter, softened
2 cups packed brown sugar
2 eggs
1 tbsp VE Vanilla
6 cups quick-cooking rolled oats
2 cups all-purpose flour
2 tsp VE cinnamon
1 tbsp VE Chinese Five-Spice
1 tsp each baking soda & salt
3 cups dried cranberries or raisins

Line baking pan with parchment paper & set aside. In bowl, beat butter with brown sugar until light & fluffy; beat in eggs, 1 at a time, & VE Vanilla. In separate bowl, mix together oats, flour, VE Chinese Five-Spice Powder, VE Cinnamon, baking soda & salt. Stir into butter mixture in 3 additions. Stir in cranberries. Drop by rounded tablespoonfuls onto prepared pan, 2 inches apart; flatten slightly. Bake in 350F oven for about 12 minutes or until bottoms are golden. Let cool on pan for about 2 minutes then remove to cooling rack to cool completely. Makes about 90 cookies. Recipe could easily be cut in half.

Glazed Vegetables with Almonds
Serves 4

Frozen vegetables have almost the same amount of vitamins and minerals as fresh ones. A great choice when fresh vegetables are not available.

1/2 cup (125 ml) vegetable stock
1 tsp (5 ml) cornstarch
2 Tbsp (30 ml) soy sauce
1/2 - 1 tsp (2.5 - 5 ml) VE Chinese Five-Spice
1 Tbsp (15 ml) honey
1/4 cup (60 ml) slivered almonds
2 tsp (10 ml) vegetable oil
2 cups (500 ml) mixed frozen vegetables or selection of uniformly cut fresh vegetables

1. Whisk together first five ingredients and set aside.
2. Toast almonds in VE non-stick frying pan until they are aromatic and lightly browned. Remove almonds from pan. Add vegetable oil, swirl in pan and add mixed vegetables, stir-frying for 3-5 minutes.
3. Pour glaze over vegetables, bring to a boil and simmer until tender crisp and glaze is reduced. Return almonds to mixture, stir and serve.

Per serving: Calories 150, Fat 6 g (Saturated 0.4 g, Trans 0 g), Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 20 g (Fibre 5 g, Sugars 8 g), Protein 5 g.

Chocolate Fusion Fondue
Makes approximately 1 1/2 cups (375 ml)

1 cup (250 ml) cream
3/4 cup (180 ml) VE Dark Belgian Chocolate
1/2 cup (125 ml) VE Bittersweet Belgian Chocolate
Optional – 1 1/2 Tbsp (22.5 ml) cognac or brandy
1/2 - 1 tsp (2.5 - 5 ml) VE Chinese Five-Spice
1/2 tsp (2.5 ml) VE Poudre Douce

1. In a saucepan, heat cream until just below boiling. Remove from heat and stir in VE Dark and Bittersweet Belgian Chocolates until melted.
2. Add cognac or brandy, VE Chinese Five-Spice and VE Poudre Douce. Stir well.
3. Transfer to a fondue pot and serve warm with pieces of fruit, biscotti and toasted pound cake.

Per 1/4 cup (60 ml): Calories 350, Fat 27 g (Saturated 16 g, Trans 0 g),
Cholesterol 45 mg, Sodium 35 mg, Carbohydrate 25 g (Fibre 4 g, Sugars 19 g), Protein 4 g.

Beef Stir-fry with Broccoli
Serves 4

Broccoli is one of the top ten foods recommended by dieticians. It is rich in vitamins, minerals and contains pigments that help prevent cancer.

1 lb (450 g) sirloin beef, cut into strips
2 Tbsp (30 ml) vegetable oil, divided
1/2 - 1 tsp (2.5 - 5 ml) VE Chinese Five-Spice
1 tsp (5 ml) VE Minced Garlic
1 lb (450 g) fresh or frozen broccoli flowerets
1 tsp (5 ml) cornstarch
1/2 cup (125 ml) vegetable stock

1. Mix beef with 1 Tbsp (15ml) vegetable oil and VE Chinese Five-Spice. Marinate for 15 minutes.
2. Preheat VE non-stick frying pan or large wok to medium high; add remaining vegetable oil, beef and VE Minced Garlic. Stir-fry for 3 - 5 minutes before adding broccoli.
3. Whisk cornstarch into vegetable stock and pour into pan with beef and broccoli. Bring liquid to a boil and simmer uncovered until broccoli is tender crisp and sauce thickens, about 5 minutes.

Per serving: Calories 360, Fat 18 g (Saturated 4 g, Trans 0 g), Cholesterol 110 mg, Sodium 200 mg, Carbohydrate 8 g (Fibre 3 g, Sugars 2 g), Protein 42 g.

Five-Spice Encrusted Salmon
Serves 4

Salmon is an excellent source of omega 3 fats to help achieve a healthy heart and promote overall well-being.

1/2 - 1 tsp (2.5 - 5 ml) VE Chinese Five-Spice
1 Tbsp (15 ml) VE Parsley
1/3 cup (80 ml) bread crumbs
4 – 4 oz (112 g) salmon fillets
VE Sea Salt & Lemon Pepper, to taste
2 Tbsp (30 ml) vegetable oil

1. Mix first three ingredients together and season salmon fillets with VE Sea Salt and VE Lemon Pepper. Press breadcrumb mixture onto both sides of fish fillets.
2. Preheat VE non-stick frying pan to medium; add vegetable oil and cook salmon until both sides are golden brown and fish easily flakes with a fork.

Per serving: Calories 230, Fat 14 g (Saturated 2 g, Trans 0 g), Cholesterol 60 mg, Sodium 140 mg, Carbohydrate 3 g (Fibre 0 g, Sugars 0 g), Protein 23 g.

Mango Chicken
Serves 4

Mangos are a good source of vitamin A; important for good eyesight and healthy hair, nails and bones.

2 tsp (10 ml) vegetable oil
1 lb (450 g) chicken breast tenders
1 small red bell pepper, diced
1/2 - 1 tsp (2.5 - 5 ml) VE Chinese Five-Spice
1 large mango, diced or 1 – 14 oz (398 ml) can mango, drained

1. Preheat VE non-stick frying pan to medium high add vegetable oil and stir-fry chicken for about 5 minutes. Add red bell pepper and cook until chicken is no longer pink.
2. Sprinkle VE Chinese Five-Spice over chicken and red peppers. Add mango and cook until fully heated and all flavours are combined.

Per serving: Calories 250, Fat 7 g (Saturated 1.5 g, Trans 0 g), Cholesterol 95 mg, Sodium 85 mg, Carbohydrate 10 g (Fibre 2 g, Sugars 8 g), Protein 35 g.