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Recipes
Vegan Butter Chicken (with Amazing Tofu)
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By Peggie
Amazing Tofu: Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture
- Amazing Tofu:
- Amazing Tofu:
- Amazing Tofu:
- 1 1 1 tablespoon cornstarch
- 1 1 1 tablespoon cornstarch
- 1 1 1 tablespoon cornstarch
- 1/2 1/2 1/2 teaspoon garam masala
- 1/2 1/2 1/2 teaspoon garam masala
- 1/2 1/2 1/2 teaspoon garam masala
- 1/4 1/4 1/4 teaspoon ground ginger
- 1/4 1/4 1/4 teaspoon ground ginger
- 1/4 1/4 1/4 teaspoon ground ginger
- 1/4 1/4 1/4 teaspoon chili powder
- 1/4 1/4 1/4 teaspoon chili powder
- 1/4 1/4 1/4 teaspoon chili powder
- 1/4 1/4 1/4 teaspoon curry powder
- 1/4 1/4 1/4 teaspoon curry powder
- 1/4 1/4 1/4 teaspoon curry powder
- 3 3 3 teaspoons coconut oil
- 3 3 3 teaspoons coconut oil
- 3 3 3 teaspoons coconut oil
- 1 1 1 block tofu, pressed*
- 1 1 1 block tofu, pressed*
- 1 1 1 block tofu, pressed*
- Vegan Butter Chicken Sauce:
- Vegan Butter Chicken Sauce:
- Vegan Butter Chicken Sauce:
- 1 1/2 1 1/2 1/2 tablespoons coconut oil
- 1 1/2 1 1/2 1/2 tablespoons coconut oil
- 1 1/2 1 1/2 1/2 tablespoons coconut oil
- 1 1 1 tablespoon garam masala
- 1 1 1 tablespoon garam masala
- 1 1 1 tablespoon garam masala
- 1 1 1 teaspoon ground ginger
- 1 1 1 teaspoon ground ginger
- 1 1 1 teaspoon ground ginger
- 1/2 1/2 1/2 teaspoon chilli powder
- 1/2 1/2 1/2 teaspoon chilli powder
- 1/2 1/2 1/2 teaspoon chilli powder
- 1/2 1/2 1/2 teaspoon ground black pepper
- 1/2 1/2 1/2 teaspoon ground black pepper
- 1/2 1/2 1/2 teaspoon ground black pepper
- 1 1 1 teaspoon curry powder
- 1 1 1 teaspoon curry powder
- 1 1 1 teaspoon curry powder
- 1 1 1 small onion diced
- 1 1 1 small onion diced
- 1 1 1 small onion diced
- 1 1 1 teaspoon sea salt
- 1 1 1 teaspoon sea salt
- 1 1 1 teaspoon sea salt
- 14 14 14 oz coconut milk
- 14 14 14 oz coconut milk
- 14 14 14 oz coconut milk
- 1 1 1 can (6 oz) tomato paste
- 1 1 1 can (6 oz) tomato paste
- 1 1 1 can (6 oz) tomato paste
- juice of one lime
- juice of one lime
- juice of one lime
Cauliflower Fried Rice
By Peggie
Clean and prepare cauliflower, then pass it through food processor to make cauliflower rice
- 1 (2 1/2 c) small head of cauliflower
- 2 tbsp sesame oil
- 1 small chopped onion
- 1 cup of peas & carrots
- 2 lightly beaten eggs
- 2-3 tbsp soya sauce
- green onions, optional
Shark Attack Jell-O Shots
By Peggie
You'll want to devour these before they devour you!
- 1 package blue Jell-O
- 1 c. boiling water
- 1 c. rum
- 12 gummy sharks
- red food coloring
Baked Kung Pao Chicken
By Peggie
This Baked Kung Pao Chicken is better than takeout! With a delicious sauce that has just enough of a kick and aweso...
- 3-4 chicken breasts, cut into bite sized pieces
- Salt and pepper to taste
- 1 1/2 cup cornstarch
- 3 eggs, beaten
- 1/4 cup canola oil
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1 tablespoon red chili paste (like Sriracha)
- 1 teaspoon minced garlic
- 1/4 cup brown sugar
- 1/2 tablespoon cornstarch
- 1 red pepper, chopped
- 1/4 cup peanuts
- green onions, chopped for garnish
Spanish Omelet
By Peggie
n a medium bowl, whisk together egg, egg whites, salt and black pepper
- 1 egg
- 2 egg whites
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1/4 cup diced tomato
- 2 tablespoons diced onion
- 2 tablespoons fat-free shredded cheddar cheese
Bruschetta Grilled Chicken Zoodle Bowls
By Peggie
Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil
- 3 tbsp olive oil (divided)
- 2 tbsp balsamic vinegar
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 3 cloves garlic (crushed)
- 2 tbsp fresh basil (chopped)
- 2 chicken breasts
- 2 cups tomato basil bruschetta
- 3 Roma tomatoes (chopped)
- 1/4 cup red onion (chopped)
- 2 cloves garlic (minced)
- 1 tbsp fresh basil (chopped)
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp parmesan cheese (grated)
- 2 large zucchinis (spiralized into app. 4 cups zoodles)
Hot Artichoke-Parmesan Dip
By Peggie
Heat over to 350 F Mix all ingredients well
- 1 c Miracle Whip
- 1 c parmesan grated cheese
- 1 can (398 ml) artichoke hearts, drained, coarsely chopped
- 2 green onions, chopped
VEGAN PINEAPPLE UPSIDE DOWN CAKE
By Peggie
Gorgeously fruity vegan pineapple upside down cake
- For the Topping:
- 1/4 cup (56g) Vegan Butter (Melted)
- 1/2 cup (100g) Brown Sugar
- 10-12 Pineapple Slices (Canned)
- 15-20 Maraschino Cherries
- For the Cake:
- 1 and 3/4 cups (220g) All Purpose Flour
- 1 cup (200g) White Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 cup (180ml) Soy Milk*
- 1/4 cup (60ml) Pineapple Juice (reserved from the can or use fresh)
- 2 tsp Vanilla Extract
- 1/3 cup (80ml) Extra Virgin Olive Oil*
- 1 Tbsp White Vinegar*
The ultimate Sugar Cookie
By Peggie
. Preheat oven to 350°F. 2
- Frosting:
- 5 CUPS Flour (do not firmly pack)
- 5 tsp. Baking powder
- 1 CUP Unsalted butter
- 2 CUP Sugar
- 3 Large egg
- 6 Tbsp Milk
- 1/2 tsp Salt
- 1/4 CUP Softened butter
- Dash of salt
- 1 tsp Vanilla
- 3 CUPS Powdered Sugar
- 3 Tbsp Milk
- 4 oz Cream Cheese
PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES
By Peggie
Preheat oven to 350F. Line two baking trays with parchment paper or silicone mats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup rolled oats
- 1 cup semisweet chocolate chip cookies