Toffee Maple Fruit Dip

A great fruit dip or topping for ice cream.

1 Tbsp VE Maple Spice Dip Mix
3/4 cup brown sugar
1/2 cup icing sugar
1 tsp VE Vanilla
1 8 oz pkg cream cheese
1 cup Skor toffee bits

Mix ingredients together and place in fridge overnight to allow flavors to meld together.

Cajun Mayo

This recipe can be used on burgers, grilled chicken or fish, Chicken wings or strips.
1 cup mayonnaise
1 Tbsp VE Cajun Seasoning
juice of 1 lemon (2-3 Tbsp ReaLemon™ juice)
VE Sea Salt & VE Pepper to taste

Combine all ingredients together. Refrigerate unused portions.

Oriental Dressing

1/4 cup vegetable oil
1 Tbsp sesame oil
1 Tbsp lime juice
1 Tbsp soya sauce
1/4 tsp sugar
1 Tbsp VE ORIENTAL STIR FRY SEASONING
Oriental Noodles, cooked

1. Mix all ingredients together well.
2. Pour over cold oriental noodles and toss. Add sliced vegetables or spinach.

Asian Dressing

1/2 Tbsp VE 7 Pepper Vinegar
2 Tbsp each Soy Sauce,
2 Tbsp Vegetable Oil
2 Tbsp VE Rice Vinegar
2 Tbsp VE Red Pepper Jelly
1 Tbsp each Sesame Oil
1 Tbsp Sugar
1 Tbsp VE Oriental Stir Fry
2 tsp VE Malay (or Nonya)

Mix all ingredients together and enjoy on salads or use as a dipping sauce.

Oriental Stir Fry Sauce

by Terra Guenther
1/2 cup chicken stock
1 Tbsp soya sauce
2 tsp VE Oriental Seasoning
1 Tbsp cornstarch

1. Mix all ingredients together.
2. Pour sauce over cooked stir fried vegetables.
3. Stir until sauce has thickened. Serve immediately.

VE BBQ Sauce

1 1/2 cups tomato ketchup
1/2 cup molasses
1/4 cup malt or cider vinegar
2 Tbsp VE Herb Mustard
1 Tbsp VE Louisiana Hot and Spicy Dip Mix
1 Tbsp VE Sea Salt
1 Tbsp VE Fajita Seasoning

1. Mix all ingredients together.

Spicy Rustico Vinaigrette

Makes 1 cup (250 ml)

2/3cup (160 ml) olive oil
1/4cup (60 ml) lemon juice
1 Tbsp (15 ml) VE Rustico Sauce Mix
VE Crushed Chilies, to taste
VE Sea Salt & VE Lemon Pepper, to taste

1. In a small bowl mix all of the ingredients together. Set aside for at least 15 minutes.
2. Whisk ingredients one more time and drizzle over roasted or grilled vegetables, or use on your favourite green salad.

Tropical Salad

1/2 cup vegetable oil
1/2 cup VE Raspberry Vinegar
1/2 cup pineapple juice
fresh ground pepper to taste
1 oz. pine nuts
1/2 sweet red onion, diced
2 avocados
2 papayas
red leaf lettuce
Raspberries, for garnish
Mint Leaves, for garnish
Macadamia nuts, for garnish


1. In Bowl add peeled avocado and papaya that has been cut into small cubes. Add red onion and pine nuts.
2. In another bowl mix together oil, Raspberry Vinegar, pineapple juice and pepper.
3. Pour dressing over contents of first bowl and allow to marinade marinade for 1 hour.
4. Drain and reserve dressing for other uses.
5. Place avocado/papaya mixture on a bed of red leaf lettuce. Add garnishes (optional).

Raspberry Salad Dressing

1 cup fresh raspberries (fresh or frozen), divided
3 Tbsp VE Raspberry Vinegar
1 Tbsp sugar
1/4 cup vegetable oil
3 Tbsp chilled whipping cream
1/2 cup toasted walnuts
1 head lettuce

1. Over a bowl press about 1/2 of the raspberries until only the seed and pulp are left.
2. Add vinegar and sugar contents of bowl and stir until dissolved.
3. Add oil and whipping cream and whisk to mix.
4. Divide lettuce into bowls and top with dressing. Garnish with remaining whole berries.

Chunky Tomato Sauce with Harissa

2 Tbsp olive oil
1 large onion, finely diced
1 – 14oz. can diced tomatoes, including juice
1-2 tsp. VE Harissa paste, made to directions on jar

1. Heat oil in saucepan over medium heat. Add onion, cook until translucent, about 8minutes.
2. Add canned tomatoes, including the juice, and bring to a simmer. Cook uncovered for 5 minutes.
3. Add VE Harissa.

Note: This sauce is great when served with couscous, rice or lentils along with warmed pita bread and yogurt. For an added flavour add chickpeas along with the tomatoes.