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Recipes
Goulash (Grandma's)
By Peggie
This easy goulash recipe is full of flavor and the perfect way to feed a crowd as it makes a huge batch! Macaroni
- 2 onions, chopped
- 2 pounds lean ground beef
- 2 cloves garlic, minced
- 1 jar tomato based pasta sauce (approx. 26 oz.)
- 2 (14.5 oz) cans diced tomatoes, undrained
- 1 can (6 oz) tomato paste
- 1 tablespoon Italian seasoning
- 2 bay leaves
- 3 cups water
- 1 green bell pepper (optional)
- salt & black pepper to taste
- 2 cups macaroni noodles, uncooked
- 1 cup cheddar cheese
Oven Roasted Sweet Potato Fries
By Peggie
You will love this healthy, easy oven-baked sweet potato fries recipe! This lighter version of this savory side is ...
- 2 medium sweet potatoes, rinsed and dried
- 2 tablespoons vegetable oil
- 2 teaspoons smoked paprika
- 1 teaspoon coarse salt
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 ⁄2 teaspoon cumin
- 1 ⁄4 teaspoon cayenne (optional)
Pan roasted Candied Pecans
By Peggie
In a large saucepan, over medium-low heat, add pecan halves and pan roast for about 2 minutes
- 2 cups pecan halves
- Pinch of Kosher or sea salt
- 1/4 cup honey (optional maple syrup)
- 1/2 teaspoon vanilla extract
CASHEW MILK
By Peggie
Easy step by step guide to making the creamiest dreamiest homemade cashew milk
- 1 cup (150g) Raw Cashews (soaked for 1 hour in boiling water)
- 3 cups (720ml) Fresh Water
- 1 Tbsp Maple Syrup
- 1/2 tsp Vanilla Extract
- 1/4 tsp Salt
VEGAN SWEET POTATO SOUP
By Peggie
Rich and fabulously creamy vegan sweet potato soup
- For Serving:
- 1 Onion (Chopped)
- 1 tsp Crushed Garlic
- 1 tsp Minced Ginger
- 1 Tbsp Olive Oil
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Nutmeg
- 2 Large Carrots (Chopped)
- 4 Large Sweet Potatoes (~2.6lb/1200g) – (Peeled and Chopped)
- 2 cups (480ml) Vegetable Stock
- 1 14oz (400ml) Can Coconut Cream*
- 1/4 cup (63g) Almond Butter*
- Sea Salt and Black Pepper (To Taste)
- Cilantro
- Black Pepper
carrot cake ice cream sandwiches {vegan & gluten free}
By Peggie
Pre-heat oven to 325 degrees Fahrenheit
- 1 1 1 cup grated carrots
- 1 1 1 cup grated carrots
- 1 1 1 cup grated carrots
- 1 1 2 1:1 plus 2 tablespoons Bob’s Red Mill Gluten Free 1:1 Baking Flour*
- 1 1 2 1:1 plus 2 tablespoons Bob’s Red Mill Gluten Free 1:1 Baking Flour*
- 1 1 2 1:1 plus 2 tablespoons Bob’s Red Mill Gluten Free 1:1 Baking Flour*
- 1/2 1/2 1/2 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon baking soda
- 1 1/2 1 1/2 1/2 teaspoon baking powder
- 1 1/2 1 1/2 1/2 teaspoon baking powder
- 1 1/2 1 1/2 1/2 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 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 ground nutmeg
- 1/4 1/4 1/4 teaspoon ground nutmeg
- 1/4 1/4 1/4 teaspoon ground nutmeg
- 1/2 1/2 1/2 cup granulated sugar
- 1/2 1/2 1/2 cup granulated sugar
- 1/2 1/2 1/2 cup granulated sugar
- 1 1 1 tablespoon brown sugar
- 1 1 1 tablespoon brown sugar
- 1 1 1 tablespoon brown sugar
- 1/4 1/4 1/4 cup vegetable oil, or melted coconut oil
- 1/4 1/4 1/4 cup vegetable oil, or melted coconut oil
- 1/4 1/4 1/4 cup vegetable oil, or melted coconut oil
- 1 1 1 teaspoon vanilla extract
- 1 1 1 teaspoon vanilla extract
- 1 1 1 teaspoon vanilla extract
- 1/4 1/4 1/4 cup applesauce
- 1/4 1/4 1/4 cup applesauce
- 1/4 1/4 1/4 cup applesauce
- 1/2 1/2 1/2 cup almond milk
- 1/2 1/2 1/2 cup almond milk
- 1/2 1/2 1/2 cup almond milk
- 2-3 2-3 2-3 pints non-dairy ice cream, I used So Delicious Vanilla Coconut Milk Ice Cream**
- 2-3 2-3 2-3 pints non-dairy ice cream, I used So Delicious Vanilla Coconut Milk Ice Cream**
- 2-3 2-3 2-3 pints non-dairy ice cream, I used So Delicious Vanilla Coconut Milk Ice Cream**
- Chopped walnuts, if desired
- Chopped walnuts, if desired
- Chopped walnuts, if desired
Dreamsicle Margarita
By Peggie
Add some ice to a blender and add all ingredients
- 2 oz tequila
- 3 oz fresh orange juice
- 1 oz triple sec
- 1 big scoop of vanilla ice cream
Spaghetti Carbonara
By Peggie
Cook pasta as directed on package
- •600 g (2/3 of 900-g pkg.) spaghetti, uncooked
- •8 slices bacon, chopped
- •1 onion, finely chopped
- •125 g (1/2 of 250-g tub) PHILADELPHIA Light Cream Cheese Spread
- •1/2 cup KRAFT Zesty Italian Dressing
- •1/4 cup KRAFT 100% Light Parmesan Grated Cheese
Carrot, cranberry & Gouda salad
By Peggie
Preheat oven to 375°F (190°C)
- 1/2 cup (125 mL) walnut halves
- 3 tbsp (45 mL) walnut oil
- 3 tbsp (45 mL) white wine vinegar or cider vinegar
- 6 - 8 medium carrots, peeled and julienned
- 5 oz (150 g) Canadian Gouda, cut into small cubes
- 1/2 cup (125 mL) dried cranberries
- 1/4 cup (60 mL) fresh chives, chopped
- Salt and freshly ground pepper
Gin Cured Salmon
By Peggie
Pat salmon dry and place in a non-reactive bowl
- 2 salmon fillets skin on, deboned
- 2 fl oz Ungava Gin
- 1/6 cup sea salt
- 1 lemon zest and juice
- 1 Orange zest and juice
- 1 bunch dill minced (leaves and stalks)
- 1 tbsp maple syrup
- 1/4 cup prepared horseradish
- 1/4 cup sour cream
- 1 small red onion very thinly sliced
- Pumpernickel breadcut into squares