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Recipes
Jeff's Mom Cucumber Salad
By Peggie
Wash, peel, and chop veggies then mix all together and let stand for 1/2 hour, then drain off any liquids
- For dressing:
- 8 large cucumbers, peeled & sliced
- 1/2 cup onions, sliced
- 1 cup celery, diced
- 1 red pepper, sliced (optional)
- 1 green pepper, sliced
- 1 1/2 tbsp salt
- 2 cups sugar
- 1 cup vinegar
- 1 tsp celery seed
- 1 tsp mustard seed
Guinness Chocolate Cheesecake
By Peggie
Rich and creamy chocolate cheesecake with a hint of stout beer which works surprisingly well with the chocolate
- 1 cup chocolate cookie crumbs
- 1 1/8 cups sugar
- 1/4 teaspoon cocoa powder
- 4 tablespoons butter
- 1 cup semisweet chocolate chips
- 2 tablespoons heavy cream
- 3 (8-ounce) packages cream cheese, softened
- 3 eggs
- 1 cup sour cream
- Dash salt
- 2 teaspoons vanilla
- 3 ⁄4 cup Guinness Irish Stout
- Powdered sugar to garnish
Strawberry Peach Wine Slushies
By Peggie
In a blender mix peaches and wine
- 2 peaches, sliced
- 1/2 bottle white wine (sweeter is preferred)
- fill two glasses half way, set aside
- 2 cups strawberries, sliced
- 1/2 bottle of white wine
- layer onto of peach slush mix and serve
Honey-Lime Chicken And Avocado Salad
By Peggie
1. In a medium bowl, combine all the ingredients for the chicken marinade
- For the chicken marinade:
- 4 boneless chicken thighs
- 1 head romaine lettuce, chopped
- 1/2 cup cherry or grape tomatoes, halved
- 1/2 red onion, thinly sliced
- 2 avocados, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 jalapeño pepper, minced
- 1/2 teaspoon chili powder
- 1 tablespoon honey
- 4 tablespoons lime juice
- For the dressing:
- 4 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons lime juice
Cauliflower Hash Browns
By Peggie
. Preheat oven to 400°F (200°C)
- 1 large head cauliflower
- 1 teaspoon salt, divided
- 1/2 cup parmesan cheese, grated
- 1/3 cup chives, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- Dipping sauce of your choice
One-Pan Avocado Lime Salmon
By Peggie
Preheat oven to 400˚F/200˚C
- For the avocado topping:
- 6 ounces skinless salmon
- 1 garlic clove, minced
- Olive oil to taste
- Salt to taste
- Pepper to taste
- 1/2 teaspoon paprika
- 1 avocado, chopped
- 1/4 red onion, chopped
- 1 tablespoon cilantro, chopped
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 1 tablespoon lime juice
Apple Crumble Cupcakes
By Peggie
. Preheat oven to 160°C/320°F
- Apple Mixture
- 200 grams apple, diced
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 tablespoon lemon zest
- Juice of half a lemon
- 1 teaspoon vanilla extract
- Cupcake mixture
- 150 grams unsalted butter, softened
- 150 grams brown sugar
- 150 grams plain flour
- 1 teaspoon baking powder
- 1 tablespoon cornflour
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 3 eggs
- Crumble mix
- 1 tablespoon plain flour
- 2 tablespoon oats
- 1 tablespoon brown sugar
- 1 tablespoon butter
- Top with whipped cream.
VEGAN APPLE CAKE
By Peggie
Light and fluffy vegan apple cake with a cinnamon sugar topping
- For the Apple Cake :
- 2 and 1/2 cups (312g) All Purpose Flour
- 1 and 1/2 cups (300g) Brown Sugar
- 1 and 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon
- 1/4 tsp Nutmeg
- 1 cup (240ml) Vegan Buttermilk (fresh lemon juice mixed with soy milk)
- 1/3 cup (80ml) Extra Virgin Olive Oil
- 1 tsp Vanilla Extract
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsp Applesauce
- 1 and 1/2 cups (188g) Chopped Apple (Peeled)
- For the Cinnamon Sugar Topping:
- 1/2 cup (100g) White Sugar
- 1 tsp Ground Cinnamon
- 1 Tbsp Vegan Butter (Softened)
- For Serving:
- Vegan Whipped Cream
- Make Vegan Whip Cream:
- 1 can Coconut Cream (400ml or 14 ounces)
- 3 Tbsp Powdered Sugar (Confectioners sugar) (optional)
- 1 tsp Vanilla Essence (optional)
- Place the can of coconut cream into the coldest part of your refrigerator and leave it there overnight.
- The next day, take it out and carefully open it (don’t shake it around!).
- You’ll see that the cream part has separated from the water and risen to the top.
- Scoop that out into the bowl of an electric mixer, leaving the water behind. You can use the water in a smoothie or throw it out.
- Starting at slow speed gradually increase speed until you achieve a whipped cream consistency.
- The harder the consistency of the cream when you scoop it out, the quicker this will be.
- Once you have whipped cream consistency, you can stop right there. You’re done! OR:
- Add some powdered sugar and vanilla for a sweetened cream.
- Whisk again until mixed in.
Spaghetti Squash Pad Thai
By Peggie
Whisk together the tamarind paste, fish sauce, and palm sugar for the sauce
- For the pad Thai sauce:
- 2 tablespoons tamarind paste (or rice wine vinegar, see Recipe Note)
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar or brown sugar
- 2 to 4 tablespoons water, to thin
- For the pad Thai:
- 1/2 medium spaghetti squash (from a 3-pound squash)
- 2 1/2 tablespoons peanut oil
- 8 ounces extra-firm tofu, diced
- 2 tablespoons corn starch
- 1/2 medium yellow onion, thinly sliced
- 2 large eggs, whisked
- 2 cloves garlic, minced
- 4 scallions, cut into 1- to 2-inch pieces
- 1/2 cup bean sprouts, plus more to serve
- 2 tablespoons chopped peanuts, to serve
- Lime wedges, to serve
- Cilantro, to serve
- Red pepper flakes, to serve
Sweet Potato & White Bean Burgers
By Peggie
Preheat oven to 350˚F/180˚C
- 1 medium sweet potato, roasted, peeled
- 15 oz white bean, 1 can, drained, rinsed
- 1 small onion, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 1/3 cup nutritional yeast
- 1/3 cup fresh parsley, finely chopped
- 1 tablespoon lemon juice
- 1/2 cup seasoned bread crumbs
- salt, to taste
- black pepper, to taste
- canola oil
- chipotle mayo
- 1 red onion, sliced
- 1 avocado, sliced