Peggie's profile page
Recipes
Caesar Salad - Crowd-Pleasing Vegan
By Peggie
This is a delicious, creamy vegan Caesar salad that will wow any crowd! Everyone who’s tried it goes absolutely n...
- For the Roasted Chickpea Croutons:
- 1 1 1/2 chickpeas (or 1 1/2 cups cooked), drained and rinsed
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon garlic powder
- 1/8 to 1/4 teaspoon cayenne pepper (optional)
- the Caesar Dressing (makes 3/4-1 cup):
- 1/2 cup raw cashews, soaked overnight
- 1/4 cup water
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 small garlic clove (you can add another if you like it super potent)
- 1/2 tablespoon vegan Worcestershire sauce (I use Wizard's gluten-free brand)
- 2 teaspoons capers
- 1/2 to fine grain sea salt and pepper, or to taste
- For the Nut and Seed Parmesan Cheese:
- 1/3 cup raw cashews
- 2 tablespoons hulled hemp seeds
- 1 small garlic clove
- 1 tablespoon nutritional yeast
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon garlic powder
- to grain sea salt, to taste
- For the lettuce:
- 1 small/medium bunch lacinato kale, destemmed (5 cups chopped)
- 2 small heads romaine lettuce (10 cups chopped)
BBQ CHICKEN STROMBOLI
By Peggie
BBQ Chicken Stromboli is full of melty provolone cheese, chicken, caramelized red onions and sweet and tangy bbq sa...
- 1 tablespoon butter
- 1 small red onion, julienned
- 1 tube Pillsbury thin crust refrigerated pizza dough
- 6 slices provolone cheese
- 2 cups shredded rotisserie chicken
- 1/2 cup Barbecue sauce (We love Sweet Baby Ray's)
- 1 egg, beaten
- 1 teaspoon italian seasoning
- 1 teaspoon grated parmesan cheese
Pork Tenderloin
By Peggie
Preparation Instruction: Wrap the tenderloin pieces in bacon
- 3 pounds Pork Tenderloin
- Cut Into 4 Pieces Total
- 1 pound Bacon
- 3/4 cups Soy Sauce
- 1 Tablespoon
- Minced Onions
- 1/2 teaspoons Garlic Salt
- 1 Tablespoon Wine Vinegar Or White Vinegar
- 1/4 teaspoons Salt
- 1 dash Pepper
- 3/4 cups Brown Sugar
Delicious Marinated Chicken
By Peggie
Cycle 1
- 1/3 cup low sodium soy sauce
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1/4 cup Worcestershire sauce
- 1 1/2 tablespoon garlic powder
- 3 tablespoon dried basil
- 1 1/2 tablespoon dried parsley flakes
- 1 teaspoon minced garlic
- 4 boneless skinless chicken breasts
Chocolate Poke Cake Recipe
By Peggie
This chocolate poke cake from scratch is one of the most amazing and moist cakes you’ll ever have! A secret ingre
- CAKE
- 1 3/4 cups flour
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 eggs
- 1 cup brewed coffee , cooled
- 1 tablespoon lemon juice
- 1 cup milk
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- CHOCOLATE PUDDING LAYER
- 2/3 cup sugar
- 1/3 cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- pinch of salt
- 2 1/4 cups milk
- 1 tablespoon butter
- FROSTING
- 1/3 cup milk
- 1/3 cup butter , softened
- 1 1/4 cups sugar
- 1 cup semi-sweet chocolate chips
Cream Cheese Pancakes
By Peggie
A surprisingly satisfying low carb substitute for the real thing
- 2 oz cream cheese
- 2 eggs
- 1 packet stevia (or any) sweetener
- 1/2 teaspoon cinnamon
Vintage Borscht - No Cook
By Peggie
Decorate with the cream or yogurt as desired
- BOULLION:
- 1 medium beetroot
- 1/2 medium beetroot, cubed
- 1 tomato
- 1/2 cup dried tomatoes
- 2 tablespoons fresh dill, coarsely chopped
- 3 cups water
- 1/2 cup red pepper, coarsely chopped
- 1 tablespoon lemon juice
- 2 tbsp olive oil
- 1 tablespoon agave nectar
- 1/8 teaspoons ground clove
- OPTIONAL:
- 1/4 cup fresh cream or plain yogurt
Easy Skillet Vegetarian Enchiladas
By Peggie
Preheat the oven to 400°F
- 1 tablespoon canola oil
- 3 medium bell peppers ,thinly sliced
- 2 medium red onions, thinly sliced
- Kosher salt and freshly ground pepper
- 1 5-ounce bag baby spinach
- 1/2 cup low-sodium vegetable stock
- 2 cups store-bought red pepper and tomato soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 10 (8-inch) flour tortillas
- 12 ounces shredded cheddar cheese, divided
SUPERFOOD SMOOTHIE BOWL
By Peggie
This super easy and simple smoothie bowl is filled with tons of amazing superfoods and customizable toppings that y...
- 1 1/2 1 1/2 1/2 Frozen Bananas
- 1 1/2 1 1/2 1/2 Frozen Bananas
- 1 1/2 1 1/2 1/2 Frozen Bananas
- 2 2 2 tsp Matcha
- 2 2 2 tsp Matcha
- 2 2 2 tsp Matcha
- 1 1 1 cup Kale and/or Spinach
- 1 1 1 cup Kale and/or Spinach
- 1 1 1 cup Kale and/or Spinach
- 3/4 3/4 3/4 cup Favourite Unsweetened Non-Dairy Milk (I used coconut)
- 3/4 3/4 3/4 cup Favourite Unsweetened Non-Dairy Milk (I used coconut)
- 3/4 3/4 3/4 cup Favourite Unsweetened Non-Dairy Milk (I used coconut)
- Toppings
- Toppings
- Toppings
- 1 1 1 tsp chia seeds
- 1 1 1 tsp chia seeds
- 1 1 1 tsp chia seeds
- 1 1 1 tsp Hemp Hearts
- 1 1 1 tsp Hemp Hearts
- 1 1 1 tsp Hemp Hearts
- 1 1 1 tsp pomegranate arils
- 1 1 1 tsp pomegranate arils
- 1 1 1 tsp pomegranate arils
- 1/2 1/2 1/2 Banana
- 1/2 1/2 1/2 Banana
- 1/2 1/2 1/2 Banana
Vampire Tacos
By Peggie
1. Combine steak and all marinade ingredients in a large plastic storage bag or bowl
- For the marinade:
- 1 pound flank steak or skirt steak
- 1/2 cup soy sauce
- 4 cloves garlic, sliced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 package corn tortillas
- 3 cups shredded cheddar cheese
- For the sauce:
- 2/3 cup mayo
- 3 cloves garlic, finely minced
- 2-3 chipotle peppers, finely chopped
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- Extra items to assemble with:
- 1 cup guacamole
- 1 cup pico de gallo
- 1/2 cup cotija cheese or queso fresco
- 1 cup cilantro leaves (optional)