Menu Enter a recipe name, ingredient, keyword...

Jeenikeen's profile page

Recipes

Peanut Butter & Jelly Snack Bars

Peanut Butter & Jelly Snack Bars

By

Preheat oven to 350 degrees F (176 C) and line an 8x8-inch baking dish with parchment paper

  • 1 cup (90 g) gluten free rolled oats
  • 1 cup (112 g) raw almonds
  • 1/4 tsp sea salt
  • 2 Tbsp (24 g) coconut sugar
  • 4 1/2 Tbsp (68 g) coconut oil, melted
  • 3/4 cup (300 g) strawberry jam (ensure vegan friendliness)
  • 1/2 cup (80 g) frozen or fresh strawberries (or raspberries), chopped
  • 2 Tbsp (32 g) natural salted creamy peanut butter
  • optional: 2 Tbsp (18 g) roasted salted peanuts, chopped
4.8/5 (4 Votes)

Crispy Breaded Tofu Steaks

Crispy Breaded Tofu Steaks

By

1. Drain the tofu, and cut into your steak sized pieces

  • 1 Block Extra Firm Tofu
  • 4 Cloves Garlic
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Water
  • 1/4 teaspoon Pepper
  • 1/2 Cup Panko Breadcrumbs (plus more if needed) *see notes
  • 2 Tablespoons Olive Oil (or enough to fry the tofu)
  • A Side of Your Favourite BBQ Sauce for Dipping
4.2/5 (11 Votes)

Cranberry Spice Granola Bars

Cranberry Spice Granola Bars

By

Preheat the oven to 325°

  • 1 tsp. butter
  • 1/2 cup slivered almonds
  • 1 1/2 cups pecan halves
  • 1 cup dried sweetened cranberries
  • 1 1/2 cups rolled oats
  • 1 1/2 cups brown rice crisp cereal
  • 3/4 cup brown rice syrup
  • 1/4 cup maple syrup
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • 1/2 tsp. freshly ground nutmeg
  • 1/4 tsp. ground cardamom
  • pinch ginger
4.7/5 (6 Votes)

Blueberry Coffee Cake

Blueberry Coffee Cake

By

Blueberry lovers will swoon when they sink their teeth into this sweet coffee cake

  • CAKE:
  • 1 3/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/4 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
  • 1 1/2 cups fresh or frozen blueberries, thawed and drained
  • STRUESEL TOPPING:
  • 1/2 cup all purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, softened
4.4/5 (67 Votes)

Best Ever Vegan Baked Beans

Best Ever Vegan Baked Beans

By

1. Coat the bottom of a skillet (use a medium, oven-safe skillet if you've got one) with oil and place over medium-...

  • 1 tbsp. vegetable oil
  • 1 large onion, sliced into thin strips
  • 1/4 cup bourbon whiskey
  • 2 garlic cloves, minced
  • 1/3 cup tomato paste
  • 2 tbsp. vegan Worchestershire sauce
  • 2 tbsp. blackstrap molasses
  • 2 tbsp. apple cider vinegar
  • 2 tbps. soy sauce
  • 1 tbsp. prepared mustard
  • 1 tsp. smoked paprika
  • 1 tsp. liquid smoke (optional)
  • 1/4 to 1/2 cup maple syrup
  • 2-14 oz. cans navy beans or great northern beans
  • salt and pepper to taste
4/5 (2 Votes)

Yam and White Bean Hash (vegan)

Yam and White Bean Hash (vegan)

By

Add the olive oil to a large pan over medium heat

  • 1 tablespoon olive oil
  • 1 medium russet potato, diced
  • 1 medium yam, diced
  • 2 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1/2 medium zucchini, diced
  • 1 cup fresh spinach, sliced into thin ribbons
  • 2 cups cooked white beans
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 2 green onions, chopped
  • freshly-ground sea salt and black pepper to taste
4.3/5 (6 Votes)

Roasted Veggie Burgers

Roasted Veggie Burgers

By

serves 8

  • 2 tbsp vegetable oil
  • 3 small Yellow beets, quartered
  • 1 medium yellow onion, coarsely chopped
  • 1 medium carrot, cut into chunks
  • salt and fresh pepper, to taste
  • 1 cup millet
  • 1/2 cup peanuts
  • 4 garlic cloves, peeled and minced
  • 1/2 cup toasted wheat germ
  • 2 slices whole wheat bread, lightly toasted and torn into pieces
  • 1 Tbsp blue cheese crumbles
0/5 (0 Votes)

Chewy Granola Bars

Chewy Granola Bars

By

Preheat the oven to 350F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go u...

  • 1 2/3 1 2/3 2/3 cups quick rolled oats
  • 1/2 to 3/4 1/2 to 3/4 to cup granulated sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar)
  • 1/3 1/3 1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
  • 1/2 1/2 1/2 teaspoon salt
  • 1/4 1/4 1/4 teaspoon ground cinnamon
  • 2 to 3 2 to 3 10 to 15 fruits and nuts (total of 10 to 15 ounces)*
  • 1/3 1/3 1/3 cup peanut butter or another nut butter (I used almond butter) (optional)
  • 1 1 1 teaspoon vanilla extract (optional, namely because I was not convinced that the flavor came through)
  • 6 6 6 tablespoons melted butter
  • 1/4 1/4 1/4 cup honey, maple syrup or corn syrup
  • 2 2 2 tablespoons light corn syrup (see Note above)
  • 1 1 1 tablespoon water
4.5/5 (2 Votes)

Recipe: Vegan Tofu and Vegetable Pot Pie

Recipe: Vegan Tofu and Vegetable Pot Pie

By

The secret to this crust is chilling the ingredients and tools

  • Crust:
  • 1 cup + 2 tablespoons all-purpose flour
  • 1 stick or 1/2 cup frozen Earth Balance Vegan Buttery Sticks
  • ice water
  • Filling:
  • 8 ounces super or extra firm tofu
  • 3 tablespoons olive oil, divided
  • 1 small yellow onion, diced
  • 2 cloves garlic, crushed
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced potato
  • 1/4 cup all-purpose flour
  • 2 teaspoons nutritional yeast
  • 2 tablespoons soy sauce
  • 1 1/4 cups vegetable broth
  • 1/2 cup fresh or frozen peas
  • 1 teaspoon finely chopped sage
  • 1 teaspoon thyme leaves
  • salt and pepper
  • Special Equipment:
  • 2 (12-ounce) ramekins or other oven-safe dishes
4.3/5 (9 Votes)

Pecan Bars

Pecan Bars

By

Heat oven to 350°F. Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan

  • 1 can (8 oz) refrigerated crescent rolls
  • 3/4 cup chopped pecans
  • 1/2 cup sugar
  • 1/2 cup corn syrup
  • 2 Tbsp butter or margarine, melted
  • 1 tsp vanilla
  • 1 egg, beaten
4.7/5 (35 Votes)