Jeenikeen's profile page
Recipes
Carrot Cake Muffins with Cinnamon Glaze
By jeenikeen
Preheat oven to 375 degrees F (190 degrees C)
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 cup brown sugar
- 2/3 cup white sugar
- 1 cup flaked coconut
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 3 carrots, grated
- 1 (8 ounce) can crushed pineapple, with juice
- 1 tablespoon vanilla extract
- 1 cup sifted confectioners' sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons buttermilk
Squash Ravioli with Sage Hazelnut Butter
By jeenikeen
Preheat oven to 375°F (190°C)
- Ravioli:
- 1 small acorn squash
- 1 tsp olive oil
- Salt and pepper, to taste
- 4 cloves of garlic, unpeeled
- 1/3 cup Parmesan, finely grated
- 1/4 tsp grated or ground nutmeg
- 48 dumpling (won ton) wrappers, approximately
- Sage hazelnut butter:
- 3 tbsp butter
- 12 sage leaves, minced
- 3 tbsp chicken broth
- Freshly ground pepper
- Shavings of Parmesan, to taste
"Blue Ribbon" Apple Pie
By jeenikeen
Double Crust Fruit Pie Dough: 1
- 2 1/2 cup all-purpose flour
- 1 Tbsp sugar
- 1 tsp salt
- 3 Tbsp vegetable oil
- 1 cup cool unsalted butter, cut into pieces (does not have to be ice cold)
- 1/4 cup cool water
- 2 tsp white vinegar or lemon juice
- 6 cups peeled and sliced mixed apples (such as Mutsu, Granny Smith, Royal Gala, Honey Crisp, Cortland or others) - about 5 medium apples
- 1 Tbsp fresh lemon juice
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1 recipe Double Crust Fruit Pie Dough
- 2 Tbsp rolled oats
- 2 Tbsp unsalted butter
- 1 egg mixed with 2 Tbsp water, for brushing
- sugar and cinnamon, for sprinkling
Cherry Cobbler
By jeenikeen
Preheat the oven to 350 degrees F (175 degrees C)
- 1/2 cup butter
- 1 cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking powder
- 1 cup milk
- 2 cups pitted sour cherries
- 3/4 cup white sugar
- 1 tablespoon all-purpose flour
Butternut Squash Dal (Lentils)
By jeenikeen
Place lentils in a fine sieve and pick through to remove any stones or grit
- 1 cup (250 mL) dried red lentils
- 1 1/2 cups (375 mL) reduced-sodium vegetable broth
- 1 tbsp (15 mL) butter
- 1 chopped onion
- 2 cloves garlic, minced
- 2 tbsp (30 mL) minced gingerroot or
- 1 1/2 tsp (7 mL) ground ginger
- 2 tbsp (30 mL) Indian yellow curry paste or
- powder
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 3 cups (750 mL) chopped peeled butternut squash, about 1 lb/500 g
- 1 1/2 cups (375 mL) soy milk
- 1/4 cup (60 mL) chopped fresh cilantro or
- green onions
Lazy Skillet Cabbage Roll Dinner
By jeenikeen
This skillet version takes the ingredients and flavour of cabbage rolls and makes them easy to make for a weeknight...
- 8 oz. extra lean ground beef
- 2 tbsp butter or margarine
- 1 onion, chopped
- 1 tsp dried thyme leaves
- pinch crushed chilies
- 2 tbsp all-purpose flour
- 2 cups 2% milk
- 3/4 tsp salt
- 1/4 tsp pepper
- 2 cups shredded cabbage
- 2 tbsp chopped fresh parsley
- 3 cups cooked rice
"Beef" Seitan in Black Bean Sauce
By jeenikeen
For "beef" seitan: 1. Put TVP in a bowl with oil and the sauces
- "Beef" Seitan:
- 1/4 cup TVP
- 2 tbsp oil
- 1/4 cup vegetarian stir fry sauce
- 2 tbsp HP sauce
- 1 tbsp vegan worcestershire sauce
- 1/2 tsp browning sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 cup vital wheat gluten
- 2-4 tbsp water (if needed)
- 2 tbsp oil for frying
- Black Bean Sauce:
- 2 tbsp oil
- 1 onion, halved and thinly sliced
- 2 cloves garlic, minced
- 1 " piece ginger, minced
- 1 red pepper, thinly sliced
- 1/4 cup black bean sauce
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1/4 cup water
- "beef" seitan strips
- 12 oz noodles (your choice), cooked (I used a thin, wheat-based Chinese noodles)
- 4 green onion, thinly sliced
Mediterranean Snow Peas
By jeenikeen
Melt butter in a skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds
- 1 1/2 teaspoons butter
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/2 pound fresh snow peas, trimmed
- 1 tablespoon water, or more as needed
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- kosher salt and ground black pepper to taste
Coconut Macaroons
By jeenikeen
1. Heat oven to 325°F. Line 1 large or 2 small cookie sheets with cooking parchment paper
- 1/2 cup sugar
- 1 tablespoon water
- 2 teaspoons corn syrup
- 1/4 teaspoon almond extract or 1/2 teaspoon vanilla extract
- 1 bag (14 oz) sweetened shredded coconut (about 5 1/3 cups lightly packed)
- 1 1/2 cups finely shredded unsweetened coconut
- 3 oz cream cheese, softened
- 2 egg whites, slightly beaten
Vegan Mushroom Bourguignon
By jeenikeen
Directions: To make the mashed potatoes: Wash the potatoes then place them in a large pot and cover with water by ...
- 1 ounce dried porcini mushrooms
- 16 ounces sliced mushrooms (such as cremini)
- 2 tablespoons olive oil, divided
- 1 yellow onion, finely chopped
- 2 carrots, peeled and chopped
- 1 red bell pepper, cored and diced
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt & pepper
- 2 tablespoons tomato paste
- 1 cup full bodied dry red wine
- 2 tablespoons vegan butter
- 2 tablespoons flour (I like spelt or brown rice flour)
- 4 large russet potatoes
- 1/2 cup plain unsweetened almond milk or coconut milk
- 2 tablespoons vegan butter
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper