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Recipes
Raspberry Cheesecake Bars
By jeenikeen
Preheat oven to 350 degrees
- 1 1/4 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup finely chopped sliced almonds
- 1/2 cup shortening or butter
- 2 8 - ounce package cream cheese, softened
- 2/3 cup granulated sugar
- 2 eggs
- 3/4 teaspoon almond extract
- 1 cup seedless raspberry preserves or other preserves or jam
- 1/2 cup flaked coconut
- 1/2 cup sliced almonds
Vegan Blueberry Scones
By jeenikeen
1. Preheat oven to 400 degrees
- 1 3/4 cups all-purpose organic flour
- 3/4 cup quick oats
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 dash sea salt
- 3/4 cup raw turbinado sugar
- 1/2 cup Earth Balance or other vegan butter
- 2 tablespoons lemon juice
- 1/2 cup soymilk or rice milk
- 1 cup frozen blueberries or frozen raspberries
Breakfast Sunshine Cake (vegan)
By jeenikeen
Preheat oven to 375°F. Butter an 8-inch square cake pan
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tbsp wheat germ
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup soy milk
- 1/4 cup packed brown sugar
- 1/4 cup margarine, melted and cooled
- 1/4 cup fancy molasses
- Substitute for 1 egg
- 1 cup coarsely grated carrots
- 1 cup coarsely grated zucchini
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup unsweetened desiccated coconut
Real N'awlins Muffuletta
By jeenikeen
To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, ce...
- 1 cup pimento-stuffed green olives, crushed
- 1/2 cup drained kalamata olives, crushed
- 2 cloves garlic, minced
- 1/4 cup roughly chopped pickled cauliflower florets
- 2 tablespoons drained capers
- 1 tablespoon chopped celery
- 1 tablespoon chopped carrot
- 1/2 cup pepperoncini, drained
- 1/4 cup marinated cocktail onions
- 1/2 teaspoon celery seed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 3/4 teaspoon ground black pepper
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/4 cup canola oil
- 2 (1 pound) loaves Italian bread
- 8 ounces thinly sliced Genoa salami
- 8 ounces thinly sliced cooked ham
- 8 ounces sliced mortadella
- 8 ounces sliced mozzarella cheese
- 8 ounces sliced provolone cheese
Pasta Pizzaz
By jeenikeen
Directions Bring a large pot of lightly salted water to a boil
- 1 pound farfalle (bow tie) pasta
- 1/3 cup olive oil
- 1 clove garlic, chopped
- 1/4 cup butter
- 2 small zucchini, quartered and sliced
- 1 onion, chopped
- 1 tomato, chopped
- 1 (8 ounce) package mushrooms, sliced
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- salt and pepper to taste
Caramel Chocolate Truffle Tarts
By jeenikeen
1. Truffle Tarts: Preheat oven to 375°F
- Truffle Tarts:
- 12 tart shells
- 1/3 cup 35% whipping cream
- 1/3 cup each dark and milk chocolate chips
- 1 tbsp salted butter
- Caramel:
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup 35% whipping cream
- 1 tbsp salted butter
- 1 tsp vanilla extract
- Flaked sea salt (optional)
Cauliflower Manchurian
By jeenikeen
For Manchurian Cauliflower: Heat oil in a wok or a deep fryer
- 15 cauliflower florets of lemon size
- 3 tablespoons corn flour
- 5 tablespoons all purpose flour
- 1/4 cup water
- 1 teaspoon black pepper powder
- Salt to taste oil for deep frying
- 1/2 cup chopped spring onions
- 1 tablespoon finely chopped garlic
- 2 teaspoons finely chopped green chillies
- 2 teaspoons finely chopped ginger
- 1 tablespoon corn flour
- 1 cup water or vegetable stock
- 1 tablespoon soy sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon red chilli sauce (asian style)
- 1 tablespoon vegetable/sunflower oil
- Salt to taste
Vegan Hot Buttered Rum
By jeenikeen
Divide the brown butter, vegan butter, cinnamon, and nutmeg among 2 mugs
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Vegan Butter (I used Earth Balance)
- 1/8 Teaspoon Cinnamon
- 2 Tiny Pinches Nutmeg
- 2 Ounces Spiced Rum (I used Kraken)
- 2/3 Cup of your favourite Non-Dairy Milk (I used soy)
- 2/3 Cup Water
- 2 Dollops of Coconut Whipped Cream (optional)
Leftover Turkey Spring Rolls
By jeenikeen
Heat the olive oil and sesame oil in a wok or large skillet over medium-high heat until it shimmers
- 2 tablespoons olive oil
- 1 teaspoon Asian (toasted) sesame oil (optional)
- 2 cups finely chopped cooked turkey
- 1/2 carrot, minced
- 2 cloves garlic, minced
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground ginger
- 1/8 teaspoon garlic and herb seasoning blend (such as Mrs. Dash®)
- 5 tablespoons soy sauce
- 6 cups finely shredded cabbage
- 1/2 teaspoon oyster sauce (optional)
- 50 (7 inch square) egg roll wrappers
Savoury Cauliflower Custard Tarts
By jeenikeen
Defrost the puff pastry as per manufacturer’s instructions, but keep it in the refrigerator until ready to use
- 1 pkg (450g) frozen butter puff pastry, chilled (2 sheets)
- 2 lbs cauliflower, roughly chopped
- 1/4 cup 10% cream
- 1/4 cup sharp white Cheddar, shredded coarsely
- salt to taste (preferably kosher)
- 4 large eggs, beaten
- 1 tbsp butter
- 1/4 cup cremini (brown) mushrooms, thinly sliced
- chives, finely chopped