Jeenikeen's profile page
Recipes
Rhubarb Strawberry Crunch
By jeenikeen
Preheat oven to 375 degrees F (190 degrees C)
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 3 cups sliced fresh strawberries
- 3 cups diced rhubarb
- 1 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 1 cup butter
- 1 cup rolled oats
Maple Pumpkin Tartlets
By jeenikeen
In a large bowl, mix all the ingredients, except for the pie dough and maple sugar
- 2 cups (500 mL) pumpkin purée
- 1/2 cup (125 mL) brown sugar
- 2 eggs, lightly beaten
- 1 1/2 cups (375 mL) 15% cream
- 2 Tbsp. (30 mL) butter, melted
- 1/4 tsp. (60 mL) ground ginger
- 1/2 tsp. (1/2 mL) grated nutmeg
- 1 tsp. (5 mL) cinnamon
- 450 g (1 pound) pie dough
- 2 Tbsp. (30 mL) maple sugar, grated
Roasted Broccoli with Creamy Basil Dressing
By jeenikeen
Broccoli is tossed in cayenne, garlic, salt and oil and roasted until crisp
- CAYENNE GARLIC ROASTED BROCCOLI:
- 1 large head of broccoli
- 2 teaspoons oil
- 1/3 to 1/2 teaspoon salt
- 1/2 teaspoon cayenne or to taste
- 1/2 teaspoon garlic powder
- CREAMY BASIL DRESSING:
- 1/2 cup cashews, soaked for half an hour if needed
- 1/2 cup or more non dairy milk
- 2 tablespoons fresh basil, or a small handful
- 1 tablespoon or more nutritional yeast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon black pepper
- 1/3 to 1/2 teaspoon salt
Strawberry Lemon Slices
By jeenikeen
1. Preheat oven to 350°F (180°C)
- Crust:
- 1 1/2 cups (375 mL) all purpose flour
- 1/2 cup (125 mL) icing sugar
- 1/4 tsp (1 mL) salt
- 3/4 cup (175 mL) cold butter, cubed
- Filling:
- 4 eggs
- 1 can (300 mL) sweetened condensed milk
- 1/2 cup (125 mL) lemon juice
- 2 tbsp (30 mL) grated lemon zest
- 1 jar (250 mL) strawberry jam
- Icing sugar for decoration
Carrot Cake Oatmeal
By jeenikeen
Bring water to a boil in a heavy, large saucepan, and stir in the oats
- 4 cups water
- 1 cup steel-cut oats
- 1 apple - peeled, cored, and chopped
- 1/2 cup shredded carrot
- 1/2 cup raisins
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 pinch salt
- 1 tablespoon butter
- 3/4 cup chopped pecans
- 1 tablespoon brown sugar
Cheddar Apple Pinwheels
By jeenikeen
A fail-proof cheddar-enhanced scone dough is the basis of this pretty pinwheel
- Pinwheel Dough:
- 2-1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup cold butter or margarine, cubed
- 1/2 cup shredded extra old cheddar
- 1 large egg
- 1 cup well-shaken buttermilk
- Apple Filling:
- 3 tbsp butter or margarine
- 1/4 cup chopped walnut halves
- 3 cups diced, cored, peeled apples
- 1/4 cup packed brown sugar
Lemon Thyme Pine Nut 'Cheesecake'
By jeenikeen
for Crust: 1. Place all ingredients in the food processor
- Crust
- ■1/2 cup pine nuts
- ■1/2 cup unsweetened, dry coconut
- ■1 tablespoon agave nectar or liquid sweetener of choice
- ■Pinch Himalayan Salt
- Filling
- ■2 cups pine nuts, soaked overnight, drained and rinsed
- ■3/4 cup coconut butter (or coconut oil – the butter gives a richer, creamier texture)
- ■1/2 cup lemon juice (approximately 3 lemons)
- ■1/2 cup agave nectar or liquid sweetener of choice
- ■3 tablespoons lemon zest
- ■1 tablespoon lemon thyme
- ■1/2 cup dried large flake unsweetened coconut
Vegan Apple Crumble Tart with Salted Caramel
By jeenikeen
This delicious and decadent vegan salted caramel apple crumble tart is perfect for fall, but definitely one to add ...
- For the crust:
- 1/2 cup almonds
- 1/2 cup pecans
- 1 cup all-purpose flour
- 4 Tbsp cold vegan butter
- 3 Tbsp maple syrup
- 1/4 tsp sea salt
- For the filling:
- 3 apples
- 3 Tbsp coconut sugar
- 2 Tbsp lemon juice
- 1 Tbsp all-purpose flour
- 1 tsp cinnamon
- For the crumble topping:
- 1 cup rolled oats
- 1/4 cup coconut sugar
- 1/4 cup all-purpose flour
- 6 Tbsp cold vegan butter
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp all-spice
- For the salted caramel:
- 1 cup coconut sugar
- 1/4 cup non-dairy milk
- 3 Tbsp vegan butter
- 1/4 tsp sea salt
Blueberry Pudding Cake
By jeenikeen
1. Preheat oven to 350°F
- 1/2 cup extra fine granulated sugar
- 1 tablespoon lemon zest, no white bitter pith
- 1/4 cup lemon juice
- 1 tablespoon cornstarch
- 2 1/2 cups blueberries (Fresh or frozen)
- 1 cup all-purpose flour*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup extra fine granulated sugar
- 1/2 cup buttermilk
- 1 large egg
- 1 stick unsalted butter, melted
- 1/2 teaspoon vanilla extract
Green Pea, Parsley & Pistachio Dip
By jeenikeen
A delicious bright green dip made with sweet peas, parsley and pistachios
- 1 cup frozen green peas
- 1 cup parsley leaves, firmly packed
- 2 tablespoons fresh dill, chopped or 1/2 teaspoon dried
- 2/3 cup shelled pistachios, raw or toasted, as you prefer
- Juice of 1/2 to 1 lemon or lime, to taste
- Salt and freshly ground pepper to taste
- Water, just enough to cook peas