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Recipes
VEGAN SPINACH ARTICHOKE DIP (THE BEST!)
By Peggie
The best vegan spinach artichoke dip
- For the Cream Cheese:
- 1 and 1/2 cups (225g) Raw Cashews (soaked in hot water for 1 hour and then drained)*
- 2 Tbsp Lemon Juice
- 1/2 cup (120ml) Coconut Cream
- 1 tsp White Vinegar
- 1 tsp Salt
- 1 tsp Onion Powder
- 1/2 cup (120g) Vegan Mayonnaise
- 3/4 cup (45g) Nutritional Yeast
- For the Spinach and Artichokes:
- 1 Tbsp Olive Oil
- 1 Onion (Chopped)
- 1 tsp Crushed Garlic
- 1/2 tsp Dried Rosemary
- 7oz (200g) Marinated Artichokes*
- 4 Packed Cups (160g) Baby Spinach*
Carrot Turmeric Soup - Slow Cooker
By Peggie
This carrot turmeric soup is great for a post-holiday detox or a mid-winter pick me up
- 6 to 8 carrots peeled and chopped
- 1 onion chopped
- 4 cups vegetable broth
- 1/2 cup coconut milk, optional almond milk or dairy milk
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 2 teaspoons ground turmeric
- 1/4 cup plain Greek yogurt
Roasted Red Pepper Hummus
By Peggie
Recipe for Roasted Bell Peppers
- 2 roasted red bell peppers, optional 1 (4 ounce) jar roasted red peppers (drained)
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic, peeled and minced
- 1/4 cup tahini
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon crushed red pepper flakes, more or less to taste
- 1/2 teaspoon kosher or sea salt, more or less to taste
- 1/2 teaspoon freshly ground black pepper
Creamy Broccoli Salad
By Peggie
This creamy broccoli salad always gets glowing reviews
- 1 medium broccoli head
- 1 medium cauliflower head
- 3/4 cup dried cranberries (craisins)
- 1/2 cup almond slices, toasted on a dry skillet until golden
- 2 Tbsp honey
- 2 Tbsp fresh lemon juice (from 1 small lemon)
- 1/2 cup real mayonnaise
Garlic Parmesan Zucchini Chips
By Peggie
1. Preheat oven to 450ºF/230ºC
- For the zucchini chips:
- 2-3 zucchinis
- 2 cups breadcrumbs
- 3/4 cup parmesan cheese
- 1/3 cup fresh basil, chopped
- 1 tablespoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 teaspoons red pepper flakes
- 2 eggs
- For the sauce:
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon pepper
Cool Cucumber and Strawberry Salad with Vinaigrette
By Peggie
Slice strawberries and cucumber
- 1 whole cucumber, sliced
- 5-6 Strawberries, sliced
- 1 serving strawberry vinaigrette (See recipe below) Fresh ground white pepper
- Stevia to taste
- Mint, chopped (optional)
- Vinaigrette
- Strawberries (5 to 6 medium size) 1 tablespoon apple cider vinegar 1 tablespoon lemon juice
- 1 tablespoon Olive Oil
- Dash of salt
- Dash of cayenne (optional)
- Fresh ground black pepper to taste Stevia to taste
- Water for desired consistency
Backseat Becky
By Peggie
Mix all ingredients in a shaker over ice
- 1 1 1 oz spiced rum
- 1 1 1 oz drak rum
- .5 oz malibu coconut rum
- .5 oz pineapple rum
- .5 oz triple sec
- 4 4 4 oz pineapple juice
- .5 oz grenadine
- pineapple wedge
Electric Blue Margarita
By Peggie
A classic with a retro peach schnapps twis
- 1 oz Cointreau
- 1 oz Herradura Silver Tequila
- 1/2 oz Peach Schnapps
- 1/2 oz Blue Curacao
- 4 oz Sour Mix
Moroccan Stew - Detoxifying Slow Cooker
By Peggie
Loaded with warm spices and packed with filling veggies, this detoxifying slow cooker Moroccan stew is clean eating...
- 1 tablespoon olive oil
- 1 large sweet potato, peel and cube into 1-inch pieces
- 1/2 cup sliced carrots
- 1/2 cup diced onions
- 1/2 cup diced celery,
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/2 cup lentils, rinsed
- 3 cups vegetable broth, low-sodium
- 1 cup kale, roughly chopped
Baked Sweet Hawaiian Chicken
By Peggie
Delicious chicken that gets breaded and baked in a sweet and tangy pineapple sauce
- Sweet Hawaiian Ingredients:
- 3-4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 1/2 cup cornstarch
- 3 eggs, beaten
- 1/4 cup canola oil
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup soy sauce
- 1 teaspoon minced garlic
- 1/2 tablespoon cornstarch
- 1 red pepper chopped
- 1 (20 oz) can pineapple tidbits, drained