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Recipes
One Pot Taco Spaghetti
By Peggie
This one pot taco spaghetti is made by browning crumbled tempeh with spices, and then cooking it with fire-roasted ...
- For the tempeh:
- For the tempeh:
- For the tempeh:
- 8 8 8 oz. tempeh grated, crumbled or finely chopped
- 8 8 8 oz. tempeh grated, crumbled or finely chopped
- 8 8 8 oz. tempeh grated, crumbled or finely chopped
- 1 1 1 tbsp olive oil
- 1 1 1 tbsp olive oil
- 1 1 1 tbsp olive oil
- 2 2 2 tbsp low-sodium soy sauce
- 2 2 2 tbsp low-sodium soy sauce
- 2 2 2 tbsp low-sodium soy sauce
- For the taco seasoning:
- For the taco seasoning:
- For the taco seasoning:
- 1/4 1/4 1/4 tsp garlic powder
- 1/4 1/4 1/4 tsp garlic powder
- 1/4 1/4 1/4 tsp garlic powder
- 1/4 1/4 1/4 tsp onion powder
- 1/4 1/4 1/4 tsp onion powder
- 1/4 1/4 1/4 tsp onion powder
- 3/4 3/4 3/4 tsp chipotle chili powder (or other chili powder)
- 3/4 3/4 3/4 tsp chipotle chili powder (or other chili powder)
- 3/4 3/4 3/4 tsp chipotle chili powder (or other chili powder)
- 1/2 1/2 1/2 tsp smoked paprika
- 1/2 1/2 1/2 tsp smoked paprika
- 1/2 1/2 1/2 tsp smoked paprika
- 1 1 1/2 and 1/2 tsp ground cumin
- 1 1 1/2 and 1/2 tsp ground cumin
- 1 1 1/2 and 1/2 tsp ground cumin
- 1/4 1/4 1/4 tsp ground coriander
- 1/4 1/4 1/4 tsp ground coriander
- 1/4 1/4 1/4 tsp ground coriander
- 1/4 1/4 1/4 tsp dried oregano
- 1/4 1/4 1/4 tsp dried oregano
- 1/4 1/4 1/4 tsp dried oregano
- 1 1 1 tsp ground black pepper
- 1 1 1 tsp ground black pepper
- 1 1 1 tsp ground black pepper
- 1 1 1 pinch ground cinnamon
- 1 1 1 pinch ground cinnamon
- 1 1 1 pinch ground cinnamon
- For the one pot taco spaghetti:
- For the one pot taco spaghetti:
- For the one pot taco spaghetti:
- 1 1 1 tbsp olive oil
- 1 1 1 tbsp olive oil
- 1 1 1 tbsp olive oil
- 1/2 1/2 1/2 cup diced red onion
- 1/2 1/2 1/2 cup diced red onion
- 1/2 1/2 1/2 cup diced red onion
- 3 3 3 cloves garlic minced
- 3 3 3 cloves garlic minced
- 3 3 3 cloves garlic minced
- 1 1 1 bell pepper diced
- 1 1 1 bell pepper diced
- 1 1 1 bell pepper diced
- 2 2 1/2 and 1/2 cups low-sodium vegetable broth
- 2 2 1/2 and 1/2 cups low-sodium vegetable broth
- 2 2 1/2 and 1/2 cups low-sodium vegetable broth
- 1/2 1/2 1/2 cup plain, unsweetened non-dairy milk
- 1/2 1/2 1/2 cup plain, unsweetened non-dairy milk
- 1/2 1/2 1/2 cup plain, unsweetened non-dairy milk
- 1 1 1 tbsp tomato paste
- 1 1 1 tbsp tomato paste
- 1 1 1 tbsp tomato paste
- 1 1 1 tbsp nutritional yeast (optional)
- 1 1 1 tbsp nutritional yeast (optional)
- 1 1 1 tbsp nutritional yeast (optional)
- 14 14 14 oz. diced fire-roasted tomatoes
- 14 14 14 oz. diced fire-roasted tomatoes
- 14 14 14 oz. diced fire-roasted tomatoes
- 8 8 8 oz. uncooked Barilla Spaghetti
- 8 8 8 oz. uncooked Barilla Spaghetti
- 8 8 8 oz. uncooked Barilla Spaghetti
- chopped fresh cilantro and additional diced red onion (optional, for serving)
- chopped fresh cilantro and additional diced red onion (optional, for serving)
- chopped fresh cilantro and additional diced red onion (optional, for serving)
Flaming Saganaki
By Peggie
hick slices of salty Greek cheese are pan-fried until brown (but, amazingly, not melted), then doused in brandy and...
- 8 oz kasseri cheese
- All-purpose flour, for dredging
- 2 tbsp extra-virgin olive oil
- 1 oz brandy
- Lemon wedges, for serving
Coconut Cream Pie
By Peggie
Preheat oven to 350 degrees F (175 degrees C)
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- 2 eggs, beaten
- 3/4 cup white sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
Barbacoa-Style Beef Tacos -Slow Cooker
By Peggie
Cut the Roast into approximately six to eight large chunks
- 3-4 lb Beef Chuck Roast
- 4 Chipotles in Adobo Sauce - Chopped
- 5 Cloves Garlic - Chopped
- 1 Tbsp. Ground Cumin
- 3 tsp Oregano
- 1/4 tsp Ground Cloves
- 1/2 Cup Beef Broth
- 1/4 Cup Apple Cider Vinegar
- 1/4 Cup (fresh) Lime Juice
- 3 Bay Leaves
- Salt
- Pepper
- For Serving: (optional)
- Flour/Corn Tortillas
- Cheese
- Sour Cream
- Salsa
- Guacamole
- Rice
- Black Beans
CREAMY PARMESAN SPAGHETTI
By Peggie
Cook spaghetti noodles according to package's instructions
- 12 ounces spaghetti noodles
- 1 tablespoon butter
- 3 teaspoons minced garlic
- 1 cup heavy cream
- 2/3 cup shaved parmesan cheese, plus more for topping
- salt and pepper to taste
Vodka Creamsicle
By Peggie
Place ingredients in shaker over ice
- Vanilla Bean Vodka
- Orange Juice
- Soda Water
LIME SHERBET MOJITO FLOAT COCKTAIL
By Peggie
Put the lime, mint and sugar in the bottom of a chilled highball glass
- 1 slice 1 slice lime
- 1-2 sprigs 1-2 sprigs fresh mint
- 1 Tbsp 1 Tbsp granulated or Demerara Sugar
- 2 oz 2 oz white rum
- 2 oz 2 oz club soda, chilled (I used Perrier’s Lime Club Soda)
- 2 scoops 2 scoops lime sherbet
Steak Marinade
By Peggie
Great marinade recipe. This steak marinade has deep layers of flavor with salty worcestershire and soy sauce and a ...
- 1/3 cup Soy sauce
- 1/2 cup olive oil
- 1/3 cup fresh lemon juice
- 1/4 cup Worcestershire sauce
- 1 1/2 tablespoons garlic powder
- 3 tablespoons dried basil
- 1 1/2 tablespoons dried parsley flakes
- 1 teaspoon ground white pepper
- 1/4 teaspoon hot pepper sauce
- 1 teaspoon dried minced garlic
SWEDISH MEATBALLS
By Peggie
The Best Swedish Meatballs are smothered in the most amazing rich and creamy gravy
- 1 pound ground beef
- 1/4 cup panko bread crumbs
- 1 tablespoon parsley, chopped
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 cup onion, finely chopped
- 1/2 teaspoon Garlic Powder
- 1/8 teaspoon Pepper
- 1/2 teaspoon salt
- 1 egg
- 1 tbsp. olive oil
- 5 tbsp. butter
- 3 tbsp. flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 Tablespoon Worcestershire sauce
- 1 tsp. Dijon mustard
- salt and pepper to taste
Vegan Nachos
By Peggie
Vegan nachos loaded with vegan taco meat, black beans, pico de gallo, vegan nacho cheese and guacamole
- TACO MEAT:
- 1 Full Recipe Vegan Taco Meat
- BLACK BEAN MIX:
- 1 tablespoon Olive Oil
- 1/2 onion, chopped
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon chili flakes
- 1/2 teaspoon cumin
- 1 (15-ounce) (425g) can black beans, drained
- 2 tablespoons water
- Sea Salt and Black Pepper, to taste
- SALSA:
- 1 full recipe Pico De Gallo
- VEGAN NACHO CHEESE:
- 1 full recipe Vegan Nacho Cheese
- GUACAMOLE:
- 2 avocados
- 1 tablespoon fresh lime juice
- Sea salt and black pepper, to taste
- ASSEMBLY:
- 16 ounces (450g) Tortilla Chips*
- Fresh Cilantro