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Recipes
Kung Pao Tofu
By Peggie
Salty, sweet and deliciously spicy kung pao tofu
- For the Tofu:
- 2 8oz Blocks Extra Firm Tofu (450g)
- 1 Tbsp Sesame Oil
- For the Kung Pao Sauce:
- 1 Tbsp Rice Vinegar
- 2 Tbsp Soy Sauce*
- 1 Tbsp Hoisin Sauce
- 1 Tbsp Maple Syrup
- 1 tsp Cornstarch
- For the Veggies:
- 1 Tbsp Sesame Oil
- 5 Dried Red Chilies
- 1 tsp Crushed Garlic
- 1 tsp Minced Ginger
- 1 Red Pepper
- 3 Spring Onions (about 1/3 cup chopped)
- 1/4 cup (37g) Roasted Salted Peanuts
- For Serving:
- Basmati Rice or Cauliflower Rice
- Chopped Spring Onions
- INSTRUCTIONS
- Press the tofu for 20 minutes. Either use a tofu press or place the tofu on a plate, with another plate on top of it and then place something heavy on top, like a heavy pot.
- While the tofu is pressing, chop up the red pepper and spring onions and mix up the sauce ingredients in a bowl.
- When the tofu is pressed, slice it into cubes and then add to a frying pan with the sesame oil and fry, gently turning over the tofu until it’s nicely browned. Remove from the pan.
- To the pan add sesame oil and dried chilies and fry for 2 minutes. Then add the crushed garlic, ginger, bell pepper, spring onions and peanuts. Stir fry for 2 minutes.
- Add in the tofu and pour over the sauce and stir fry until the sauce has thickened.
- Serve over basmati rice or cauliflower rice topped with a sprinkle of spring onions.
- NOTES
- *Use gluten-free soy sauce or tamari if you’d like this meal to be gluten-free.
- *You can remove the whole chilies before serving if you want to avoid a very spicy surprise while eating this meal. If you like eating whole spicy chilies then leave them in.
Mock Sweet Rolls
By Peggie
Cycle 1
- 3 ounces cream cheese (cold)
- 3 large eggs
- 1/8 teaspoon cream of tartar
Shrimp - Sweet Coconut Crunch
By Peggie
Preheat oven to 400 degrees
- 1/4 c. fiber one original bran cereal
- 1/3 c. shredded sweetened coconut
- 3 tbsp. panko breadcrumbs
- 1/4 tsp. chili powder
- 1/8 tsp. garlic powder
- 1/8 tsp. ground pepper
- dash of salt
- 12 oz (about 20) large shrimp, peeled, tails removed, divined
- 3 tbsp. fat free liquid egg substitute (or one egg white)
Peanut butter Oatmeal Cookies (Rachelle)
By Peggie
Mix sugar, cocoa, milk and margarine in saucepan
- 2 cups white sugar
- 1/2 cup margarine
- 1/4 cup cocoa
- 1 tsp vanilla
- 1/2 cup milk
- pinch of salt
- 1/2 cup peanut butter
- 3 cups quick cooking oats
Perfect Chocolate Chip Cookies
By Peggie
Look no further! We've got you covered for the perfect chocolate chip cookie recipe
- 2 1/2 sticks unsalted butter
- 1 c. brown sugar
- 1/2 c. granulated sugar
- 2 tsp. vanilla extract
- 2 eggs
- 2 3/4 c. all-purpose flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 2 c. semisweet chocolate chips
Grilled Pineapple
By Peggie
Place pineapple in a large resealable plastic bag
- 1 1 1 fresh pineapple - peeled, cored and cut into 1 inch rings or long sticks, which ever you prefer
- 1 1 1 fresh pineapple - peeled, cored and cut into 1 inch rings or long sticks, which ever you prefer
- 1 1 1 fresh pineapple - peeled, cored and cut into 1 inch rings or long sticks, which ever you prefer
- 1/4 1/4 1/4 teaspoon maple syrup
- 1/4 1/4 1/4 teaspoon maple syrup
- 1/4 1/4 1/4 teaspoon maple syrup
- 3 3 3 tablespoons melted butter
- 3 3 3 tablespoons melted butter
- 3 3 3 tablespoons melted butter
- 1 1 1 dash hot pepper sauce
- 1 1 1 dash hot pepper sauce
- 1 1 1 dash hot pepper sauce
- to to taste
- to to taste
- to to taste
VEGAN RICOTTA
By Peggie
This vegan ricotta uses slivered almonds to create the perfect ricotta texture
- 1 and 1/2 cups (195g) Raw Slivered Almonds (soaked in hot water for an hour)*
- 1/2 cup (120ml) Coconut Cream*
- 1 Tbsp Nutritional Yeast
- 1 Tbsp White Vinegar
- 1 Tbsp Lemon Juice
- 1 tsp Salt
- 1/2 tsp Garlic Powder
LOADED GUACAMOLE VEGETARIAN TACOS
By Peggie
Veggie-loaded with lots of guacamole, black beans, corn, and peppers, these vegetarian tacos are full-on yummy
- for the guacamole
- 2 avocados, pit and skin removed, roughly chopped
- 1/2 of a lime
- 1/2 of a lemon
- 1/4 salt (plus extra as needed)
- 1/3 cup corn kernels (raw, from about 1/2 of a large cob, or thawed from frozen)
- 1/4 cup red bell pepper, diced
- 2 tablespoons diced poblano pepper
- 1 tablespoon diced red onion
- 1 tablespoon diced jalapeño pepper
- 2 teaspoons minced cilantro
- 1 clove garlic, minced
- for the black beans
- 1 can black beans (15 ounces)
- 1/3 cup corn kerns (raw, from 1/2 of a large cob, or thawed from frozen)
- 1/4 cup red bell pepper, diced
- 1/4 cup poblano peppers, diced
- 1/2 teaspoon ground cumin
- for the tacos
- 6 small flour or soft corn tortillas
- 2 cups chopped iceberg or romaine lettuce
- 1 tablespoon minced cilantro
- hot sauce, such as Cholula or Sriracha (optional)
- lime and/or lemon wedges
Marinara Sauce
By Peggie
Brown garlic in olive oil until lightly golden, add tomatoes, tomatoes with puree, salt and pepper
- 1 (28-32 oz) can tomatoes
- 1 (28oz) can tomatoes with puree
- 10 garlic cloves, minced
- 10 tbsp olive oil
- salt and pepper to taste
Beer Paloma
By Peggie
Gently pinch grapefruit wedge around rim of a large glass
- Grapefruit wedge
- salt
- 3/4 oz tequila
- 4 to 5 oz chilled grapefruit juice
- 4 oz chilled Muskoka Cream Ale or light lager