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Recipes
VEGAN LEMON POUND CAKE WITH LEMON GLAZE
By Peggie
Wonderfully rich and moist vegan lemon pound cake topped with a lemon glaze
- For the Lemon Glaze:
- 1/2 cup (112g) Vegan Butter
- 1 cup (200g) White Sugar
- 1 tsp Vanilla Extract
- 2 tsp Lemon Extract
- 2 cups (250g) All Purpose Flour*
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup (240ml) Vegan Buttermilk
- 2 Tbsp Lemon Zest*
- 1 cup(120g) Powdered Sugar
- 1 1/2 1/2 tbsp Lemon Juice (freshly squeezed)
- 1/8 tsp Lemon Extract
Lentil & Vegetable Soup
By Peggie
Healthy, hearty, and flavorful, this soup is perfect for “flushing the fat away,” or just warming up on a cold ...
- 2 cups dry lentils, rinsed
- 1 cup dry quinoa, rinsed
- 2 carrots, shredded
- 1 sweet potato, cut into bite size pieces
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 5 cups vegetable broth, low-sodium (no sugar added)
- 1 (4-ounce) can diced green chilis
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1/2 teaspoon sea salt, (more to taste)
- 2 cups torn and packed chard (center stem removed),
- 1 avocado, chopped
- 1/2 cup fresh cilantro, chopped
Pork Chops with Mushrooms
By Peggie
In a large skillet, heat one spoonful of oil
- 5 pork chops 3/4 inch thick
- 1 medium onion, chopped
- 1 1/2 cup fresh mushrooms, sliced
- 1 clove garlic, minced
- 1 can cream of mushroom soup
- 1/2 cup milk
Watermelon-Lime Slushie
By Peggie
Pour all ingredients into a blender and blend until smooth
- 1 cup watermelon, cubed
- 1 lime, juiced
- 1/2 cup water
- 2-3 cups ice
Dessert Tacos
By Peggie
In a large shallow dish mix together the granulated sugar and the cinnamon
- 1/2 cup white granulated sugar
- 2 tablespoons cinnamon
- 1 cup vegetable oil
- 6 small flour tortillas, use small size or cut small rounds from larger ones
- 1 mango, peeled and chopped
- 4 kiwi, peeled and chopped
- 1 cup fresh strawberries, hulled and sliced
- 1 pint vanilla ice cream
- chocolate syrup
- Caramel sauce
- Squeezable jam
Chicken And Tomato Spaghetti Squash
By Peggie
1. Preheat oven to 375˚F/190˚C
- 1 large spaghetti squash
- Salt, to taste
- Pepper, to taste
- Olive oil
- 2 boneless skinless chicken breasts, cubed
- 3 garlic cloves, minced
- 4 roma tomatoes, diced
- 8 ounces spinach
- 1 jar (approx 24 ounces) marinara sauce
- 1/2 cup fresh basil
- 1/4 teaspoon crushed red pepper
Salad - Best ever & most requested
By Peggie
Clean lettuce, place in large bowl and top with ingredients - toss
- For the salad:
- 1 bag spring salad mix
- 1 bag romaine
- 3 oz bag of Oscar Mayer real bacon (It's best to make your own bacon - but I almost always cheat - applewood smoked bacon is awesome with this salad)
- 1/2 cup dried cherries or cranberries
- 1 large granny smith apple, chopped
- 1/2 cup toasted pecans or almonds
- 5 oz Gorgonzola or blue cheese crumbled
- For the Balsamic Dressing:
- 1/2 cup vegetable oil or canola
- 1/3 cup sugar
- 3 tablespoons good balsamic vinegar
- 1/8 teaspoon dry mustard (or a little squeeze of yellow or Grey Poupon mustard)
- Few twists of fresh cracked pepper Or use 1/8 tsp of reg ground pepper
- Directions
- Whisk all the ingredients together, until sugar and oil are blended. It takes a few minutes for the oil and sugar to blend. Keep whisking....it will blend.
Perfect Chocolate Chip Cookies
By Peggie
Preheat oven to 350 degrees F
- 1 cup Salted Butter/Softened at room temperature
- 3/4 cup Light Brown Sugar - press brown sugar down when measuring
- 3/4 cup Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 2 1/2 cups of All-Purpose Flour (Do Not Sift)
- 1 teaspoon Baking Soda (Make sure it's fresh- old baking soda can cause flat cookies)
- 1 teaspoon Salt
- 12 oz package of Nestle Semi-Sweet Chocolate Chips
PISTACHIO PLUM SHORTBREAD
By Peggie
Small blue plums work best for this recipe
- 2 1/2 cups (625 mL) flour
- 1/2 cup (125 mL) cornstarch
- 1/2 cup (125 mL) granulated sugar
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) cardamom
- 1 1/2 cups (375 mL) or 12 oz (375 g) cold unsalted butter, cubed
- 1 1/2 lbs (750 g) blue plums
- 1/2 cup (125 mL) brown sugar
- 2 tsp (10 mL) grated lime zest
- 1/2 cup (125 mL) chopped pistachios
Smoothie - I am alive
By Peggie
Puree and enjoy
- 1 c. dandelion leaves
- 1 cucumber
- 2 celery branches
- 2 apples
- 2 carrots
- 1/2 lemon
- 1/4 inch ginger