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Recipes
Blueberry Muffin Cake
By jeenikeen
Think of the best blueberry muffin you've ever had
- 4 ounces unsalted butter, melted and cooled slightly; plus more for the pan
- 9 ounces unbleached all-purpose flour, about 2 cups
- 1 1/4 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 pound fresh blueberries, about 2 cups
- Confectioners’ sugar, for dusting (optional)
Vegetarian Shepherd's Pie
By jeenikeen
Make a dish for St. Patrick's Day that everyone can love! Vegetarian Shepherd's Pie is the perfect dish for a festi...
- 2 pounds Russet or Yukon Gold potatoes, peeled
- 1 whole garlic clove
- 1 cup (1/2 pound) dry brown lentils
- 1 bay leaf
- 2 tablespoons olive oil
- 1 onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 garlic cloves, crushed
- 1 cup frozen peas
- 1 cup corn
- 1/4 cup fresh chopped parsley, divided
- 2 teaspoons vegan Worcestershire or tamari sauce
- 3/4 teaspoon dried oregano
- 1 pinch cayenne pepper
- 1/2 cup milk or milk substitute (soy, almond, or rice milk)
- 3 tablespoons butter or vegan butter substitute (ex. Earth Balance)
Meyer Lemon Bundt Cake
By jeenikeen
Preheat the oven to 325°F Grease bundt pan with vegetable shortening liberally and lightly dust with flour
- Cake
- 1 1/2 cups butter, room temperature
- 3 cups Dixie Crystals Extra Fine Granulated Sugar
- 5 eggs
- 1 1/2 teaspoons vanilla
- zest of 2 medium Meyer lemons
- 3 cups all-purpose flour*
- 1 cup lemon-lime soda
- Frosting
- 2 cups Dixie Crystals Confectioners Powdered Sugar
- 1/4 cup unsalted butter, melted
- 2 tablespoons heavy cream (or more depending on consistency)
- 1 teaspoon Meyer lemon zest
- 1 tablespoon fresh squeezed Meyer lemon juice
Chocolate Peppermint Thumbprint Cookies
By jeenikeen
In medium bowl, whisk together flour, cocoa and salt
- 2 cups (500 mL) all-purpose flour
- 2/3 cup (160 mL) unsweetened cocoa powder
- 1/4 tsp (1 mL) fine sea salt
- 1-1/4 cups (310 mL) unsalted butter, at room temperature
- 1-1/4 cups (310 mL) granulated sugar
- 1 large egg
- 1 tbsp (15 mL) pure vanilla extract
- 3/4 cup (185 mL) semisweet chocolate chips
- 1/2 tsp (2 mL) pure peppermint extract
Sweet and Spicy Asian Tofu
By jeenikeen
An hour before cooking, wrap the tofu in paper towels and place between two plates to help press out the liquid
- 7 ounces extra firm tofu
- 1 tablespoon high-heat oil (I use regular olive oil)
- cooking spray
- 1 clove garlic, minced
- 3 cups assorted stir-fry vegetables
- 3 tablespoons sweet chili sauce (I recommend Mae Ploy)
- 2 tablespoons Sriracha hot sauce
- 2 teaspoons soy sauce
- optional: a few drops of fish sauce
- 2/3 cup brown rice, cooked
Blueberry Hand Pies
By jeenikeen
Preheat oven to 375 degrees F and grease a large baking sheet
- Sweet Butter Pie Dough:
- 1 batch of sweet butter pie dough (recipe below)
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1-1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 teaspoon vanilla extract
- 3-4 tablespoons cold buttermilk (or milk with a bit of lemon juice)
Chickpea Scramble with Zucchini and Thyme
By jeenikeen
1. Place the chickpea flour and vegetable broth in a glass bowl and whisk until smooth
- 1/2 cup chickpea flour
- 1/2 cup vegetable broth
- 1/4 cup onions, chopped
- 1/2 cup zucchini, diced
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon olive oil
- Salt and pepper to taste
Lentil lasagne
By jeenikeen
Heat the oil in a pan, add the onion, carrot and celery, and gently cook for 10-15 mins until soft
- 1 tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- 1 garlic clove, crushed
- 2 x 14 oz. cans lentils, drained, rinsed
- 1 tbsp cornstarch
- 14 oz. can chopped tomatoes
- 1 tsp mushroom ketchup
- 1 tsp chopped oregano (or 1 tsp dried)
- 1 tsp vegetable stock powder
- 2 cauliflower heads, broken into florets
- 2 tbsp unsweetened soya milk
- pinch of freshly grated nutmeg
- 9 dried egg-free lasagne sheets
Pumpkin Butter
By jeenikeen
1. Roast your sugar pumpkins (see this tutorial)
- 4 – 4.5 cups fresh pumpkin puree (made from ~3.8 pounds sugar pumpkin)
- 1/4 cup sweet apple cider or apple juice, more if needed
- 1 cup Sucanat (or brown sugar, unpacked)
- 3-4 tbsp pure maple syrup, to taste
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp fresh lemon juice (enhances flavour and helps preserve)
- 1 tsp pure vanilla extract
- pinch of fine grain sea salt
Basic Square Pan Pizza Dough Recipe (Sicilian-Style Dough)
By jeenikeen
1. Combine flour, salt, yeast, and 2 tablespoons olive oil in bowl of stand mixer (see note for mixer-free version)
- 17.5 ounces (500 grams, about 3 1/2 cups) all-purpose or bread flour
- .35 ounces (10 grams, about 2 teaspoons) kosher salt
- .18 ounces (5 grams, about 1 teaspoon) instant or RapidRise yeast
- 1/2 cup extra-virgin olive oil, divided
- 12.25 ounces (347 grams, about 1 1/2 cups plus 1 1/2 tablespoons) water, room temperature