Peggie's profile page
Recipes
Thai Coconut Curry Soup
By Peggie
Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high hea...
- 2 14 ounce cans premium coconut milk
- 1 heaping Tablespoon Thai curry paste
- 1 bunch cilantro roots, rinsed well
- 2 chicken breasts, thinly sliced
- 2 cups chicken broth
- 1 carrot, shredded
- 4 or 5 lime leaves
- 2 stalks lemon grass, halved lengthwise, woody leaves removed
- 2 tablespoons fish sauce
- 2 limes zest and juice
- a small knob frozen ginger
- a handful bean sprouts
- 8 ounce package rice noodles
- 1 bunch cilantro leaves, rinsed well
- 2 or 3 green onions, thinly sliced
- a sprinkle or two salt or soy sauce
Chocolate Chia Pudding
By Peggie
Place all ingredients inside a small mason jar with an air tight lid and shake until the ingredients are mixed thor...
- 1 Cup Milk, Low-fat acidophilus milk or Unsweetened Almond Milk
- 4 Tablespoons Chia Seeds
- 1/2 Tablespoon Cocoa Powder
- 1 Tablespoon Sweetener or Sugar
- Pinch of Cinnamon
- 1/4 Teaspoon of real Vanilla
- Dash Salt
Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing
By Peggie
Add olive oil, orange zest, orange juice, lemon juice, honey, dijon mustard and salt to a blender
- Dressing
- 1 tsp olive oil
- 2 tsp orange zest
- 1/4 cup fresh orange juice
- 2 Tbsp fresh lemon juice
- 2 Tbsp honey
- 2 tsp dijon mustard (I like Emeril's)
- 1/4 tsp salt
- 1 Tbsp poppy seeds
- Salad
- 453 g chicken, grilled
- 255 grams baby spinach
- 2 medium avocados, cored and diced
- 3/4 cup sliced almonds, toasted
- 3/4 cup dried cranberries
Sparkling Strawberry & Pineapple Ice Pops
By Peggie
In a large bowl, combine strawberries and diced pineapple, then mash fruit with a muddler, fork, or spoon
- 1/2 cup strawberries
- 1/2 cup diced pineapple
- 1/2 cup ginger ale
- 1 lime, cut into wedges
- 6 ice-pop sticks
- 1 bottle champagne or sparkling wine
Ricotta Croquette
By Peggie
Mash the ricotta (better if passed through a sieve)
- 1 1/4 cup Tre Stelle Ricotta smooth
- 1/4 cup flour
- 1/2 cup parmesan
- 2 eggs
- salt and pepper to taste
- 2 cups bread crumbs
Whipped Feta, Watermelon & Radish Salad
By Peggie
Feta and cool watermelon is a winning salty-sweet combo
- WHIPPED FETA
- 8 oz (250 g) good-quality feta
- 2 tbsp (30 mL) whipping cream or plain yogurt
- 4 to 6 tbsp (60 to 90 mL) olive oil
- 1 1/2 cups (375 mL) daikon radish cut into matchsticks
- 1/3 cup (80 mL) olive oil
- 2 tbsp (30 mL) lemon juice
- 1 1/2 tsp (7 mL) dried oregano
- 1 tsp (5 mL) coarsely ground black pepper
- Salt to taste
- 3 slices mini seedless watermelon, each 1 inch (2.5 cm) thick, rind removed
- 1 red cayenne or finger chili, halved lengthwise and thinly sliced
- Fresh oregano leaves to garnish
Mac & Cheese
By Peggie
In a large pot, bring the milk to a boil
- 5 cups milk
- 1 lb dry elbow macaroni
- 2 cups shredded cheddar cheese
Ground Beef Stroganoff
By Peggie
This easy Ground Beef Stroganoff features lean hamburger and tender mushrooms cooked in a rich silky sauce
- 1 lb lean ground beef
- 1 small onion diced
- 1 clove garlic minced
- 3/4 lb fresh mushrooms sliced
- 3 tablespoons flour
- 2 cups beef broth
- salt & pepper to taste
- 2 teaspoons Worcestershire sauce
- 3/4 cup sour cream
- 2 tablespoons fresh parsley
VEGAN KALE SALAD WITH QUINOA
By Peggie
Fresh and colorful vegan kale salad with quinoa and a delicious tahini dressing
- For the Quinoa:
- 1 cup (170g) Quinoa (Dry)
- 2 cups (480ml) Water
- For the Kale:
- 5 cups (5oz/141g) Kale, Stems Removed (packed cups)
- 1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Lemon Juice
- 1/8 tsp Salt
- For the Salad:
- 10 Cherry Tomatoes (sliced in half)
- 10 Sundried Tomatoes (sliced)
- 10 Pitted Olives (sliced in half)
- 15 Walnuts (chopped)
- For the Dressing:
- Batch Tahini Salad Dressing:
- 1/4 cup (60ml) Tahini
- 2 Tbsp Lemon Juice (freshly squeezed)
- 1 Tbsp Maple Syrup
- 1 Tbsp Rice Vinegar
- 1 Tbsp Toasted Sesame Oil
- 1/2 tsp Crushed Garlic
- 2 Tbsp Water
- 1/8 tsp Sea Salt*
- 1/8 tsp Black Pepper*
- make dressing:
- Add all the ingredients to a measuring jug.
- Whisk with a hand whisk until completely smooth.
- Pour over your salad and enjoy!
- For Serving:
- 1-2 Avocados (Sliced)
- Cilantro
VEGAN BURGER – FIRM, GRILLABLE AND TOTALLY DIVINE!
By Peggie
Super hearty vegan burger! Perfectly grillable, highly flavorful and extremely satisfying, this is a burger that ve
- For the Vegan Burgers:
- 1 cup (100g) Walnuts
- 1 cup (164g) Chickpeas (canned, drained well)
- 1 Tbsp Soy Sauce
- 2 Tbsp Tomato Paste
- 1 Tbsp Vegan Mayonnaise
- 1 tsp Hoisin Sauce
- 1 tsp Dijon Mustard
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tsp Salt
- 1/4 tsp Ground Black Pepper
- 1/2 tsp Smoked Paprika
- 1/8 tsp Liquid Smoke
- 1 cup (157g) Couscous (Cooked, Packed cup)*
- 1/2 cup (75g) Vital Wheat Gluten
- For Basting:
- 2 Tbsp Vegan Barbecue Sauce
- For Frying:
- 2 Tbsp Olive Oil*
- For Serving:
- Hamburger Buns
- Lettuce
- Sliced Tomato
- Sliced Pickles
- Sliced Avocado
- Sliced Red Onion
- Vegan Thousand Island Dressing:
- make VeganThousand Island dressing:
- 1/2 cup (115g) Vegan Mayonnaise
- 2 Tbsp Ketchup
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Paprika
- 1 tsp White Vinegar
- Place all ingredients into a bowl or measuring jug and whisk until well combined.
- Keep stored in the fridge and enjoy as a dip, dressing or topping.