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Recipes
VEGAN AIOLI, RICH AND GARLICKY, WITH AQUAFABA
By Peggie
Creamy and garlicky vegan aioli made with simple ingredients and ready in a few minutes
- 3 Tbsp (45ml) Chickpea Water (Aquafaba)*
- 1 tsp Dijon Mustard
- 3/4 tsp Salt
- 2 Tbsp Lemon Juice
- 2 tsp Crushed Garlic
- 1 cup (240ml) Avocado Oil*
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Maple Syrup
- 1/4 tsp Paprika
Fat Burning Coconut Cookies
By Peggie
Preheat oven to 300 degrees
- 1.5 cups shredded coconut flakes
- 1/2 cup sunflower seeds
- 1/2 cup high-quality protein powder
- 1/4 cup honey
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 tablespoons coconut oil
- 1/8 cup water
Pesto Asparagus and Sun-Dried Tomato Pasta
By Peggie
Preheat oven to 425˚F/220˚C
- 3 cloves garlic
- 15 asparagus spears
- 1 Tbsp. olive oil
- Salt, to taste
- Pepper, to taste
- 8 oz penne pasta
- 4 cups fresh basil leaves
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup olive oil
- 1/2 cup Parmesan
- 1 tsp salt
- 1/2 cup sun-dried tomatoes
- Optional: Parmesan cheese
Margarita Slush
By Peggie
In a non-metal punch bowl combine juices with tequila, water and if desired, sugar
- 2 12 oz cans frozen limeade
- 1 12oz can lemonade
- 2 juice cans of water
- 1 to 2 qts chilled sparkling mineral water or club soda
- 1 lime, sliced thin
- 1 cup sugar (optional)
- 26 oz tequila (optional)
- coarse salt
Cranberry Salsa
By Peggie
Place cranberries, jalapeños, green onions, and cilantro in a food processor
- Serve with:
- 1 (12oz) bag fresh cranberries, washed
- 2 jalapeños, stems removed and roughly sliced (keep the seeds in the peppers)
- 1 small bunch of green onions, roughly sliced (about 2/3 cup)
- 1/4 cup cilantro, roughly chopped
- 1/2 Tbsp lime juice, fresh or bottled
- 1/4 tsp kosher salt
- 1/2 cup sugar, more to taste if desired
- 2 (8oz) packages cream cheese or neufchatel cheese, at room temperature
- Wheat Thins and Ritz Crackers
- Order Ingredients
Cajun BBQ Ribs
By Peggie
Preheat oven to 250°F/120°C
- 1/2 rack baby back ribs
- 3 tablespoons Cajun seasoning
- 1 cup BBQ sauce
Grilled Parmesan Garlic Asparagus
By Peggie
Fresh asparagus that gets grilled to perfection
- 1 pound fresh asparagus
- 2 Tablespoons olive oil
- 3 Tablespoons grated parmesan cheese
- 2 Garlic Cloves, minced
- salt and pepper
VEGAN KALE SALAD WITH QUINOA
By Peggie
Fresh and colorful vegan kale salad with quinoa and a delicious tahini dressing
- For the Quinoa:
- 1 cup (170g) Quinoa (Dry)
- 2 cups (480ml) Water
- For the Kale:
- 5 cups (5oz/141g) Kale, Stems Removed (packed cups)
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Lemon Juice
- 1/8 tsp Salt
- For the Salad:
- 10 Cherry Tomatoes (sliced in half)
- 10 Sundried Tomatoes (sliced)
- 10 Pitted Olives (sliced in half)
- 15 Walnuts (chopped)
- For the Dressing:
- 1 Batch Tahini Salad Dressing
- Tahini Dressing:
- 1/4 cup (60ml) Tahini
- 2 Tbsp Lemon Juice (freshly 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*
- INSTRUCTIONS
- Add all the ingredients to a measuring jug.
- Whisk with a hand whisk until completely smooth.
- Pour over your salad and enjoy!
- For Serving:
- 1-2 Avocados (Sliced)
- Cilantro
Prosciutto with Melon and Arugula
By Peggie
In a medium sized bowl, combine olive oil, lemon juice, lemon zest and salt
- 1 tbsp extra virgin olive oil
- 1 tsp lemon juice
- 1/4 tsp freshly grated lemon zest
- 1/4 tsp salt
- 6 cups arugula leaves, loosely packed
- 6 cups cubed cantaloupe or honeydew melon
- 8 (113 g/4 oz) thin slices prosciutto
Chocolate Mousse Cheesecake
By Peggie
Preheat oven to 300˚F/150˚C
- Crust
- 20 chocolate sandwich cookies
- 1/4 cup brown sugar
- 7 tablespoons butter, melted
- Cheesecake
- 32 ounces cream cheese, softened
- 4 ounces melted semisweet chocolate
- 1 tablespoon cocoa powder
- 1 1/2 cups sugar
- 2 teaspoon vanilla extract
- 4 eggs
- 1 1/2 cup heavy cream
- 1/4 cup powdered sugar
- Chocolate Ganache
- 16 ounces chocolate chips
- 2 cups heavy cream, hot