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Recipes
Pistachio rice pudding
By Peggie
Cook 50g instant brown rice in 180ml skimmed milk
- 50 g - 1/4 cup instant brown rice
- 180 ml - 3/4 cup skimmed milk
- 15 pistachios
- 1 tsp brown sugar
- 1/2 tsp cinnamon
ChocolateTorte - Nancy (Gluten Free)
By Peggie
Pre-heat oven to 375 degrees F
- 4 oz. semi or bittersweet chocolate
- 1 stick butter (1/2 cup)
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
Whipped Shortbread
By Peggie
These light and sweet whipped shortbread cookies, with a cherry on top, are so quick and easy to make
- 3 cups butter, softened
- 1-1/2 cups confectioners' sugar, sifted
- 4-1/2 cups all-purpose flour
- 1-1/2 cups cornstarch
- 1/2 teaspoon (2.5mL) vanilla
- candied cherries, sliced in hal
Old fashioned donuts
By Peggie
Sift dry ingredients (cake flour, baking powder, salt, and nutmeg) in a smaller bowl
- For the donuts:
- 2 1/4 cup (255 grams) cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup sugar
- 2 tablespoons butter, at room temperature
- 2 large egg yolks
- 3/4 cup sour cream
- Canola or vegetable oil, for frying
- For the glaze:
- 3 cups powdered sugar, sifted
- 1 1/2 teaspoons corn syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup hot water
Smoothie - beautiful skin
By Peggie
Puree in blender, enjoy
- 2 cucumbers
- 4 celery branches
- 2 carrots
- 2 apples
Quinoa Bites - Chocolate
By Peggie
Bring the quinoa and water to a boil
- You’ll Need
- – 1/3 cup quinoa, rinsed in cold water
- – 2/3 cup water
- – 16 whole (pitted) dates
- – 1/2 cup raw skin-on almonds
- – 1/3 cup smooth almond butter (or, if preferred, peanut butter)
- – 1/3 cup dark chocolate chips
- – Pinch of salt
- – Additional crushed almonds for coating the quinoa bites
BEST DAMN VEGAN LASAGNA
By Peggie
The best damn vegan lasagna is the one you make at home! This super-healthy vegan lasagna is hearty, chock full of
- For the Lasagna:
- For the Lasagna:
- For the Lasagna:
- 2 2 2 cups Savory Cashew Cream, recipe follows
- 2 2 2 cups Savory Cashew Cream, recipe follows
- 2 2 2 cups Savory Cashew Cream, recipe follows
- 4 4 4 cups Protein-Packed Marinara Sauce or your favorite marinara sauce, recipe follows
- 4 4 4 cups Protein-Packed Marinara Sauce or your favorite marinara sauce, recipe follows
- 4 4 4 cups Protein-Packed Marinara Sauce or your favorite marinara sauce, recipe follows
- 2 2 2 cups Vegan Spinach Ricotta, recipe follows
- 2 2 2 cups Vegan Spinach Ricotta, recipe follows
- 2 2 2 cups Vegan Spinach Ricotta, recipe follows
- 1 1 1 package no-boil lasagna noodles (such as DeLallo Whole Wheat Lasagna)
- 1 1 1 package no-boil lasagna noodles (such as DeLallo Whole Wheat Lasagna)
- 1 1 1 package no-boil lasagna noodles (such as DeLallo Whole Wheat Lasagna)
- 1/2 1/2 1/2 cup water
- 1/2 1/2 1/2 cup water
- 1/2 1/2 1/2 cup water
- Savory Cashew Cream:
- Savory Cashew Cream:
- Savory Cashew Cream:
- 2 2 2 cups raw cashews*
- 2 2 2 cups raw cashews*
- 2 2 2 cups raw cashews*
- 1 1 1 cup water
- 1 1 1 cup water
- 1 1 1 cup water
- 1 1 1 tablespoon heaping nutritional yeast
- 1 1 1 tablespoon heaping nutritional yeast
- 1 1 1 tablespoon heaping nutritional yeast
- 1 1 1 teaspoon chickpea miso, optional (any light miso will work)
- 1 1 1 teaspoon chickpea miso, optional (any light miso will work)
- 1 1 1 teaspoon chickpea miso, optional (any light miso will work)
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 1 1 1 Tablespoon apple cider vinegar
- 1 1 1 Tablespoon apple cider vinegar
- 1 1 1 Tablespoon apple cider vinegar
- Protein-Packed Marinara Sauce:
- Protein-Packed Marinara Sauce:
- Protein-Packed Marinara Sauce:
- 2 28 2 28 2 28 ounce cans crushed tomatoes (I love the Muir Glen brand with basil)
- 2 28 2 28 2 28 ounce cans crushed tomatoes (I love the Muir Glen brand with basil)
- 2 28 2 28 2 28 ounce cans crushed tomatoes (I love the Muir Glen brand with basil)
- 1 1 2 large sweet potato, peeled and diced (about 2 cups)
- 1 1 2 large sweet potato, peeled and diced (about 2 cups)
- 1 1 2 large sweet potato, peeled and diced (about 2 cups)
- 1/2 1/2 1/2 cup red lentils, picked over and rinsed in a fine mesh strainer
- 1/2 1/2 1/2 cup red lentils, picked over and rinsed in a fine mesh strainer
- 1/2 1/2 1/2 cup red lentils, picked over and rinsed in a fine mesh strainer
- 2-3 2-3 2-3 cloves garlic, minced
- 2-3 2-3 2-3 cloves garlic, minced
- 2-3 2-3 2-3 cloves garlic, minced
- 1 1 to teaspoon salt, more to taste
- 1 1 to teaspoon salt, more to taste
- 1 1 to teaspoon salt, more to taste
- 1 1 1 teaspoon dried oregano, optional
- 1 1 1 teaspoon dried oregano, optional
- 1 1 1 teaspoon dried oregano, optional
- 1 1 1 teaspoon olive oil, optional
- 1 1 1 teaspoon olive oil, optional
- 1 1 1 teaspoon olive oil, optional
- 2 1/2 2 1/2 1/2 cups water
- 2 1/2 2 1/2 1/2 cups water
- 2 1/2 2 1/2 1/2 cups water
- Vegan Spinach Ricotta:
- Vegan Spinach Ricotta:
- Vegan Spinach Ricotta:
- 1 1 1 cup raw cashews
- 1 1 1 cup raw cashews
- 1 1 1 cup raw cashews
- 10-12 10-12 10-12oz to 14oz, or extra-firm tofu drained (1 package is typically 10-12oz but can go up to 14oz, which also works fine)
- 10-12 10-12 10-12oz to 14oz, or extra-firm tofu drained (1 package is typically 10-12oz but can go up to 14oz, which also works fine)
- 10-12 10-12 10-12oz to 14oz, or extra-firm tofu drained (1 package is typically 10-12oz but can go up to 14oz, which also works fine)
- 2 2 1 cups fresh baby spinach or 1 cup frozen spinach
- 2 2 1 cups fresh baby spinach or 1 cup frozen spinach
- 2 2 1 cups fresh baby spinach or 1 cup frozen spinach
- 1/4 1/4 1/4 cup fresh basil leaves**
- 1/4 1/4 1/4 cup fresh basil leaves**
- 1/4 1/4 1/4 cup fresh basil leaves**
- 2 2 2 cloves garlic***
- 2 2 2 cloves garlic***
- 2 2 2 cloves garlic***
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon light miso white, yellow, or chickpea
- 1 1 1 teaspoon light miso white, yellow, or chickpea
- 1 1 1 teaspoon light miso white, yellow, or chickpea
- 2 2 2 Tablespoons nutritional yeast flakes
- 2 2 2 Tablespoons nutritional yeast flakes
- 2 2 2 Tablespoons nutritional yeast flakes
Lise’s Almond Salad
By Peggie
Combine in a sugar and butter in a saucepan
- Dressing:
- 1 tbsp. Sugar
- 1/2 cup olive oil
- 1/4 cup vinegar
- 1/2 tsp. salt
- 1/2 tsp. parsley
- dash of Tabasco
- Combine in a frying pan and heat until the sugar is melted. Transfer to a bottle and let cool. Dressing will keep for up to a week in the fridge.
- Almond topping:
- 1/2 cup sliced or slivered almonds
- 2 tbsp melted butter
- 1/2 cup sugar
Beet Chips with Tzatziki Dipping Sauce
By Peggie
Preheat oven to 450 degrees F
- Chips:
- 4 medium red and golden beets (if available)
- 2 teaspoons Kosher or sea salt to taste
- 1/4 teaspoon fresh rosemary, chopped
- 1/8 teaspoon garlic powder
- 2 tablespoons extra-virgin olive oil
- Tzatziki Dip:
- 1/4 cup shredded cucumber
- 1 cup Greek yogurt
- 2 cloves garlic, smashed and minced
- 1 tablespoon dry dill
- 2 teaspoon extra-virgin olive oil
- 1/4 teaspoon Kosher or sea salt
Olive Garden Fried Mozzarella
By Peggie
Cut the mozzarella into either sticks or triangles Beat the eggs with the water and set aside Mix the bread crum...
- 1 lb package mozzarella cheese
- 2 eggs, beaten
- 1/4 cup water
- 1 1/2 cups Italian bread crumbs
- 1/2 tsp garlic salt
- 1 tsp Italian seasoning
- 2/3 cup all-purpose flour
- 1/3 cup cornstarch
- Vegetable oil, for frying
- 2 cups homemade or store bought marinara sauce, warmed