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Recipes
VEGAN BUFFALO CHICK’N MAC & CHEESE
By Peggie
I had been wanting to try this for so long…and it was worth the wait
- Pasta Ingredients:
- 2 cups macaroni
- 3 cups water
- 2 tsp dijon mustard
- 1/2 tsp salt
- 1/4 to 1/2 tsp garlic powder (if you really like garlic add 1/2 tsp)
- Sauce Ingredients:
- 1 cup almond or soy milk
- 1/3 cup nutritional yeast
- 2 tbsp tahini
- 1 tbsp buffalo or hot sauce
- 2 tbsp lemon juice
- 1 cup shredded vegan cheese
- pepper to taste
- Buffalo Chick’n Ingredients:
- 1/2 batch of tofu nuggets OR 6 oz. store-bought vegan chick’n strips
- 1/4 cup BBQ sauce
- 1/4 cup (or less if you aren’t into super spicy food) buffalo hot sauce
VEGAN PUMPKIN BREAD
By Peggie
Moist and deliciously spiced vegan pumpkin bread topped with pumpkin seeds and packed with fall flavors! Perfectly ...
- 2 cups (250g) All Purpose Flour
- 1/2 cup (100g) White Sugar
- 1/2 cup (100g) Brown Sugar
- 3 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Ginger
- 1/2 tsp Salt
- 1 and 1/2 cups (337g) Pumpkin Purée (canned or fresh)
- 1/4 cup (60ml) Extra Virgin Olive Oil*
- 1 tsp Vanilla Extract
- 1 Flax Egg
- Small Handful (1/2oz/14g) Pumpkin Seeds
BEER CHEESE DIP RECIPE (ONLY 4 INGREDIENTS)
By Peggie
Beer Cheese Dip has been around for ages but this 4 INGREDIENT BEER CAN QUESO is our absolute favorite EASY beer qu...
- 12 ounces light beer
- 8 ounces cream cheese
- 4 cups cups Mexican blend cheese shredded, divided
- 1 can Rotel Tomatoes 14.5 ounce can, undrained
New Orleans BBQ Shrimp
By Peggie
BBQ shrimp done New Orleans style in a spicy, buttery, lemony sauce that is so good that you will be licking your f
- 2 tablespoons butter
- 3 cloves garlic, chopped
- 1/4 cup hot sauce (or to taste)
- 1/4 cup Worcestershire sauce
- 1/3 cup beer, wine or broth
- 2 tablespoons lemon juice (~1/2 lemon)
- 2 teaspoons creole seasoning (recipe below)
- 1/2 teaspoon ground black pepper
- 1 pound shrimp, peeled and deveined *
- 2 tablespoons butter, chilled and cut into 1/2 inch pieces
- salt to taste
- Creole Spice Blend
- Servings: 4
- ingredients
- 2 1/2 teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried leaf oregano
- 1 teaspoon dried leaf thyme
- directions
- Mix everything.
Sweet Potato Hummus
By Peggie
Steam or slow cook the sweet potatoes until soft
- 1 cup sweet potatoes, peeled and diced
- 1 can garbanzo beans (19 ounces), rinsed and drained
- 2 tablespoon fresh squeezed lemon juice
- ¼ cup Tahini (sesame paste)
- 5 garlic cloves, roasted or raw
- 1 tablespoon extra virgin olive oil
- ½ teaspoon cumin
- 1 tsp salt
- water
TAHINI SALAD DRESSING
By Peggie
Super simple and versatile tahini salad dressing
- 1/4 cup (60ml) Tahini
- 1/2 Lemon (Squeezed)
- 1 Tbsp Maple Syrup
- 1 Tbsp Rice Vinegar
- 1 Tbsp Toasted Sesame Oil
- 1/2 tsp Crushed Garlic
- 2 Tbsp Water
- 1/8 tsp Sea Salt*
- 1/8 tsp Black Pepper*
Kefir Smoothie
By Peggie
Place all ingredients in a blender and blend until smooth
- 1 cup unsweetened kefir
- 1 cup frozen unsweetened berries
- 1 tablespoon sugar-free fruit jam or 1 tablespoon agave nectar
- 1 tablespoon flaxseed oil
- I used skim milk in place of the kefir and jam.
Crispy Coconut Shrimp Tacos
By Peggie
Step 1 Prepare coconut shrimp according to package directions; cool slightly and remove tail shells
- 1 pkg Sensations by Compliments Coconut Breaded Shrimp (340 g)
- 1 ripe avocado, halved, pitted and peeled
- 2 tbsp lime juice
- 2 tbsp finely chopped fresh cilantro
- 1/4 tsp ground cumin
- 8 small flour tortillas
- 2 cups shredded lettuce
- 1/2 cup tomato salsa
- 1/2 cup sour cream
Salmon (Best Grilled - Sebastien approved)
By Peggie
This BEST Grilled Salmon recipe has a slightly sweet and smoky flavor and is grilled to perfection in just around 1...
- Marinade:
- 2 salmon fillets
- 1/4 cup brown sugar (I used a little less)
- 2 tablespoons lemon juice
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup lite soy sauce
- 1/4 cup olive oil
- 2 tablespoons water
- 2 cloves minced garlic
Sunflower Veggie Burgers
By Peggie
Preheat oven to 375˚F (190˚C)
- 1 cup sunflower seed
- 1/4 cup yellow onion, finely chopped
- 1 cup brown rice, cooked
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 2 tablespoons water
- 1 cup carrot, chopped
- 1/2 cup celery, chopped