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Recipes
Strawberry Shortcake with Coconut Whipped Cream
By Peggie
PREHEAT oven to 425°F. CUT flour and coconut oil together using a pastry cutter or forks until mixture resembles...
- Shortcakes
- Shortcakes
- Shortcakes
- 2 2 2 Cups self-rising flour
- 2 2 2 Cups self-rising flour
- 2 2 2 Cups self-rising flour
- 1/4 1/4 1/4 Cup coconut oil, at room temperature
- 1/4 1/4 1/4 Cup coconut oil, at room temperature
- 1/4 1/4 1/4 Cup coconut oil, at room temperature
- 3/4 3/4 3/4 Cup coconut milk (the thin version in the carton, not the can) or almond milk
- 3/4 3/4 3/4 Cup coconut milk (the thin version in the carton, not the can) or almond milk
- 3/4 3/4 3/4 Cup coconut milk (the thin version in the carton, not the can) or almond milk
- 2 2 2 Tablespoons agave or honey
- 2 2 2 Tablespoons agave or honey
- 2 2 2 Tablespoons agave or honey
- 1 1 1 Package (16 ounces) Driscoll's Strawberries
- 1 1 1 Package (16 ounces) Driscoll's Strawberries
- 1 1 1 Package (16 ounces) Driscoll's Strawberries
- Coconut Whipped Cream
- Coconut Whipped Cream
- Coconut Whipped Cream
- 1 1 24 Can (14 ounces) full-fat coconut cream, refrigerated for at least 24 hours
- 1 1 24 Can (14 ounces) full-fat coconut cream, refrigerated for at least 24 hours
- 1 1 24 Can (14 ounces) full-fat coconut cream, refrigerated for at least 24 hours
- 3 3 3 Tablespoons confectioners' sugar, sifted
- 3 3 3 Tablespoons confectioners' sugar, sifted
- 3 3 3 Tablespoons confectioners' sugar, sifted
- 1/2 1/2 1/2 Tsp. vanilla extract
- 1/2 1/2 1/2 Tsp. vanilla extract
- 1/2 1/2 1/2 Tsp. vanilla extract
Avocado Tzatziki Dip
By Peggie
Grate peeled and seeded cucumber, then using a cheesecloth squeeze the cucumber juice into a bowl
- 1/2 cucumber, peeled and seeded
- 1/2 avocado
- 1/2 lemon (2 tbsp lemon juice)
- 1/2 c greek yogurt
- 1 tbsp fresh dill
- 1 tsp fresh garlic
- salt & peper to taste
Vegan Buttercream Frosting
By Peggie
This delicious vegan buttercream frosting is silky, smooth and velvety and perfect to spread on cakes or pipe onto ...
- 3 and 1/2 cups (420g) Powdered Sugar
- 1 cup (225g) Vegan Butter*
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
Curried Carrot Soup
By Peggie
Sautée the carrots and onions to bring out a more intense flavor in this vibrant soup
- 6 carrots, halved
- ½ cup (80 g) onion, peeled, diced
- ½ cup (120 ml) soy milk
- 1 teaspoon curry powder
- ⅛ lemon, peeled
- salt and pepper, to taste
- 2 cups (480 ml) vegetable broth
CHOCOLATE CHIP CHRISTMAS COOKIES
By Peggie
These white chocolate chip cookies are stuffed with extra chips and Christmas sprinkles for a festive little cookie
- 8 tablespoons butter melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 2/3 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
- 1/2 cup white chocolate chips
- 1/4 cup red and green sprinkles
Cream Cheese Strawberry Cookies
By Peggie
Delicious, soft and chewy cream cheese cookies with fresh strawberries and white chocolate chunks
- 11/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup unsalted butter-softened
- 4 oz cream cheese-softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoons vanilla extract
- 3/4 cup chopped fresh strawberries
- 2 tablespoon lemon juice
- 1-2 tablespoon flour
- 5 oz white chocolate-chopped
- sanding sugar
Chili-Lime Chicken Wings with Cilantro Dipping Salsa
By Peggie
Wet Rub: Combine chili powder, oil, lime juice, garlic powder, salt and cayenne pepper in medium bowl
- Chili-Lime wet rub:
- 1/4 cup chilli powder
- 1/4 cup olive oil
- juice of lime, approximately 2 tbsp
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 10 whole chicken wings
- Cilantro Dipping Salsa:
- 2 ribs celery, coarsely chopped
- 1/2 large green pepper, coarsely chopped
- 1 onion, coarsely chopped
- 1 cup cilantro leaves, coarsely chopped
- 1 clove garlic, crushed
- 2 tbsp olive oil
- juice of 1 lime, approximately 2 tbsp
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp dried mint leaves
Coconut Curry Carrot & Pumpkin Soup
By Peggie
In a medium saucepan, heat the olive oil over medium heat, then add the celery, onion, carrot and garlic and saute ...
- 1/2 Tablespoon olive oil
- 2 stalks celery, chopped
- 1 onion, peeled and chopped
- 1 1/4 cup peeled chopped carrot
- 3 cloves of garlic, peeled and chopped
- 2 cups pumpkin puree
- 4 cups chicken or vegetable broth
- 1 1/2 Tablespoons red Thai curry paste
- 1 Tablespoon fish sauce
- 1 Tablespoon brown sugar
- 1 Tablespoon finely chopped hot pepper such as cayenne or jalapeno (adjust up or down to taste)
- 1 can light coconut milk
- Salt & pepper, to taste
- For garnish: pepitas and snipped green onion and/or cilantro leaves
NO BAKE KEY LIME PIE
By Peggie
NO BAKE KEY LIME PIE PREP TIME: 15 MINS COOK TIME: 4 HRS 30 MINS TOTAL TIME: 4 HRS 45 MINS COURSE: DESSERT CUIS...
- FOR THE CRUST:
- FOR THE CRUST:
- FOR THE CRUST:
- 1 1/2 1 1/2 1/2 cups graham cracker crumbs
- 1 1/2 1 1/2 1/2 cups graham cracker crumbs
- 1 1/2 1 1/2 1/2 cups graham cracker crumbs
- 1/3 1/3 1/3 cup granulated sugar
- 1/3 1/3 1/3 cup granulated sugar
- 1/3 1/3 1/3 cup granulated sugar
- 6 6 6 tablespoons butter melted
- 6 6 6 tablespoons butter melted
- 6 6 6 tablespoons butter melted
- FOR THE FILLING:
- FOR THE FILLING:
- FOR THE FILLING:
- 1 1 1 cup heavy whipping cream
- 1 1 1 cup heavy whipping cream
- 1 1 1 cup heavy whipping cream
- 1 14 1 14 1 14 ounce can sweetened condensed milk
- 1 14 1 14 1 14 ounce can sweetened condensed milk
- 1 14 1 14 1 14 ounce can sweetened condensed milk
- 8 8 8 ounces cream cheese (full fat), room temperature
- 8 8 8 ounces cream cheese (full fat), room temperature
- 8 8 8 ounces cream cheese (full fat), room temperature
- 1/2 1/2 1/2 cup key lime juice or lime juice
- 1/2 1/2 1/2 cup key lime juice or lime juice
- 1/2 1/2 1/2 cup key lime juice or lime juice
- FOR THE GARNISH:
- FOR THE GARNISH:
- FOR THE GARNISH:
- 1 1 1 lime sliced
- 1 1 1 lime sliced
- 1 1 1 lime sliced
- 1 1 1 teaspoon lime zest
- 1 1 1 teaspoon lime zest
- 1 1 1 teaspoon lime zest
- Whipped cream
- Whipped cream
- Whipped cream
MUSHROOM RICE
By Peggie
One for mushroom lovers! Worthy of being a meal in its own right, my two key tips to make an extra tasty mushroom r...
- 2 - 3 tbsp olive oil , separated
- 30 g / 2 tbsp butter
- 750 g / 1.5 lb mushrooms , sliced 3 - 5 mm / 1/8 - 1/5" thick (Note 1)
- 2 garlic cloves , minced
- 1 small onion , finely diced
- 1 1/2 cups long grain rice (Note 2)
- 2 1/4 cups / 565 ml vegetable stock / broth (or chicken) (Note 3)
- 1 1/2 - 2 cups sliced green onion / scallions
- Optional: More butter to stir through