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Recipes
Artichoke Spinach Cauliflower Bean Burgers
By jeenikeen
In a food processor, process all the ingredients from beans till cumin powder until most of the beans are mashed
- 1 15 oz can great northern beans like Eden Organic, or other white beans, or 1.5 cups cooked
- 1/2 cup oats
- 3/4 cup spinach
- 5 to 6 artichoke hearts, I used canned
- 1/2 tsp salt
- 1/4 to 1/2 tsp black pepper
- 1/4 tsp cayenne
- 4 cloves of garlic
- 1/3 cup chopped white or red onion
- 2 Tbsp flax seed meal or Chia Seeds ( I used 1 Tbsp flax and 1 Tbsp chia)
- 1 tsp italian herb blend
- 1/2 tsp onion powder
- 1/4 tsp cumin powder
- 2 tsp prepared mustard
- 2 tsp olive oil
- 2 tsp lemon juice
- 2 Tbsp nutritional yeast
- 3/4 cup small cauliflower florets
- 1/3 cup chopped carrots
- 1/4 cup cashews or use seeds to make nut-free
- 1/4 cup breadcrumbs or oat flour or chickpea flour
Brussels Sprouts Sweet Potato Hash
By jeenikeen
1. In a large skillet/sauteing pan cook the bacon slices until crispy
- 5 slices vegan bacon
- 1/2 medium onion, chopped
- 2 cloves garlic, chopped
- 2 cups (200 g) Brussels sprouts, halved
- 2 cups (300 g) cubed sweet potato
- salt + pepper
- 2 tablespoons olive oil or butter
- 1/3 cup Italian bread crumbs
- soy sauce for drizzling
Pumpkin Maple Coffee Cake
By jeenikeen
1. Preheat oven to 350° F
- For the crumble and glaze:
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 1/2 cups packed pumpkin purée
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup maple syrup
- 1/4 cup buttermilk
- 1/2 teaspoon vanilla
- 4 tablespoons butter, cold
- 1/3 cup flour
- 2 tablespoons brown sugar
- 1 tablespoon plus 1/4 cup maple syrup
- 1/2 teaspoon cinnamon
- 1 cup powdered sugar
- 2 tablespoons milk
Perfect Peach Tart
By jeenikeen
1. Heat the oven to 425 degrees
- 1 1/2 cup plus 2 tablespoons all-purpose flour
- 3/4 teaspoons kosher salt
- 3/4 cups plus 1 teaspoon sugar
- 1/4 cup vegetable or canola oil
- 1/4 cup mild olive oil
- 2 tablespoons whole milk
- 1/2 teaspoon almond extract
- 2 tablespoons cold, unsalted butter
- 3 to 5 small ripe peaches, pitted and thickly sliced (about 1/2-inch wide)
Easy Chickpea Oat Burgers
By jeenikeen
Heat the oil in a large skillet
- 2 teaspoons vegetable oil
- 1 1/2 cups chopped onions
- 2 cups quick-cooking rolled oats (not instant)
- 1/2 cup ground walnuts
- 1 cup cooked or canned chickpeas, rinsed and drained
- 3/4 cup plain, unsweetened soymilk or rice milk
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon whole celery seeds
- 1/4 teaspoon dried sage
Sesame Glazed Cauliflower "Wings"
By jeenikeen
Instructions For the sauce: Combine all of the sauce ingredients in a bowl and whisk together
- 1/2 c soy sauce (or tamari for gluten free)
- 1/4 c honey (or agave or maple syrup for vegan)
- 1/2 T grated fresh ginger
- 1 T sesame oil
- 1/4 c rice vinegar
- 1-2 sliced scallions
- 1 T sesame seeds
- One large head cauliflower
- 1/2 c flour (I used brown rice flour, but I have seen similar recipes where regular all purpose flour was used)
- 1/2 c milk of choice (I used almond milk)
- 1/2 t garlic powder
- Optional additional sesame seeds and/or scallions for garnish, if desired
Fried Chicken
By jeenikeen
Explore news, videos, and much more based on what your friends are reading and watching
- 2 cups flour
- 2 tablespoons salt
- 2 tablespoons pepper
- 4 tablespoons paprika
- 1 teaspoon garlic salt
- 1 tablespoon dry mustard
- 1 tablespoon French thyme, ground
- 1 tablespoon dried sweet basil, ground
- 1 teaspoon oregano, ground
- 1 tablespoon Jamaica ginger, ground (regular ground ginger will work too)
- 2 cups buttermilk
- 2 2 1/2- 3 lb. chickens, cut into 8 pieces each
- Vegetable oil for frying (canola and peanut oil work too)
Vegan Blueberry French Toast Breakfast Muffins
By jeenikeen
1. Preheat oven to 375 2
- 1 cups Silk Cashew milk (or other Silk non dairy milk)
- 1 tablespoon ground flaxseed
- 1 tablespoon almond meal
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 teaspoons nutritional yeast (optional, see note)
- 3/4 cup frozen blueberries
- 9 slices soft bread (gluten free if needed, see note)
- 1/4 cup oats (gluten free if needed)
- 1/3 cup raw pecans (walnuts would also work)
- 1/4 cup coconut sugar (plus a little more to top cups with if preferred)
- 3 tablespoons coconut butter at room temperature (see note)
- dash of Himalayan pink salt
Pecan Cinnamon Shortbread Recipe
By jeenikeen
In a small saucepan, melt 1 tablespoon butter over medium heat
- 1/4 cup butter, softened, divided
- 1/3 cup finely chopped pecans
- 2 tablespoons confectioners' sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon baking powder
Vegan Mozzarella Sticks
By jeenikeen
Make the Mozzarella: Blend everything under mozzarella into a smooth puree
- Cashew Mozzarella:
- 1/2 cup raw cashews, soaked for 2 hours or overnight
- 1/2 cup almond milk
- 2 tsp tapioca starch
- 1 tsp cornstarch or arrowroot starch
- 1/4 tsp agar powder (add 1/4 tsp more for a more set cheese)
- 1/3 – 1/2 tsp fine sea salt (to preference for saltyness of the cheese)
- 1/2 tsp apple cider vinegar
- 1/2 tsp lemon juice
- 1 tsp nutritional yeast
- 2 tsp extra virgin olive oil
- 1 Tbsp vegan butter (or evoo)
- a generous pinch of kala namak (black salt)
- a generous pinch of onion powder
- 1/4 tsp pepper flakes (optional, I like a bit of spice kick in my mozzy)
- Breading:
- 1/4 cup flour
- Breading Wet:
- 1/4 cup water
- 1/4 cup almond milk
- 2 Tbsp flour
- 1 Tbsp flaxmeal
- 1/4 tsp each of garlic powder, salt, smoked paprika
- Breading Dry:
- 1/2 cup bread crumbs
- 1/4 tsp each of salt, red pepper flakes, black pepper
- 1/2 tsp italian herb blend (oregano, basil, thyme, rosemary)