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Recipes
Mocha Truffles
By jeenikeen
Line a baking sheet with waxed paper
- Truffle:
- 1 (24 ounce) bag semi-sweet chocolate chips
- 8 ounces cream cheese, softened
- 3 tablespoons instant coffee granules
- 2 teaspoons water
- Coating:
- 6 ounces semi-sweet chocolate chips
- 1 tablespoon shortening
Hamburger Buns
By jeenikeen
In a large bowl, stir together the milk, margarine, warm water, sugar and yeast
- 2 cups warm milk (110 degrees F/45 degrees C)
- 1/4 cup margarine, melted
- 1/4 cup warm water
- 1/4 cup white sugar
- 2 (.25 ounce) packages instant yeast
- 2 teaspoons salt
- 6 cups all-purpose flour, or as needed
Pretzel Buns
By jeenikeen
Sprinkle the yeast and 1 teaspoon sugar over 1/2 cup of warm water in a small bowl
- 4 1/2 teaspoons active dry yeast
- 1 teaspoon white sugar
- 1/2 cup warm water
- 2 cups warm milk
- 6 tablespoons vegetable shortening
- 2 eggs
- 6 cups all-purpose flour, divided
- 1 tablespoon vegetable oil
- 1/4 cup white sugar
- 1 1/2 teaspoons salt
- 1/2 cup baking soda
- 4 cups water
- 1/4 cup melted butter
- sea salt
Luscious Coconut Bread
By jeenikeen
1. Preheat the oven to 350 degrees Fahrenheit
- 1 cup unsweetened coconut
- 2 cups unbleached flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup nondairy milk (I use soy)
- 1 1/2 teaspoons Ener-G Egg Replacer + 2 tablespoons water
- 2 tablespoons canola oil
- 2 tablespoons unsweetened applesauce
- 3/4 cup sugar
- 1 teaspoon vanilla
Baked Oatmeal
By jeenikeen
Preheat oven to 350 degrees F (175 degrees C)
- 1 cup oatmeal
- 1/2 teaspoon baking powder
- 1 pinch white sugar
- 2 cups milk
- 1 egg, or more to taste
- 1/4 cup dried cranberries
- 1/4 cup flaked coconut
- 1/4 cup chopped nuts
Dark Chocolate-Raspberry Cupcakes
By jeenikeen
Let butter and eggs stand at room temperature for 30 minutes
- Nonstick cooking spray
- 1/2 cup butter
- 2 eggs
- 1 2/3 cups all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 1/2 teaspoons vanilla
- 1 cup buttermilk or sour milk*
- 2 cups raspberries
- Chocolate Truffle Icing
- Raspberries
Vegan Orange-Cranberry Muffins
By jeenikeen
Flavorful orange and cranberry muffins studded with pieces of pecans
- DRY INGREDIENTS:
- 2 cups All Purpose Flour
- 1 cup Brown Sugar
- 2 teaspoons Baking Powder
- 1 cup Chopped Pecans
- WET INGREDIENTS:
- 1/3 cup Canola Oil
- 2/3 cup Orange Juice (Freshly Squeezed)
- 2 teaspoons Flax Seed Powder
- 1/2 cup Water
- from 1 orange Orange Zest
- 1 cup Coarsely Chopped Fresh Cranberries
Shanibars
By jeenikeen
Place the dates, peanut butter, coconut, cocoa powder and salt into a food processor
- 1 cup chopped dates
- 3/4 cup peanut butter
- 1/2 cup flaked coconut
- 3 tablespoons unsweetened cocoa powder
- 1 pinch salt (optional)
‘Vegveeta’ Cheese Dip [Vegan]
![‘Vegveeta’ Cheese Dip [Vegan]](/media/2e/a5/3caa3e372f2ee4fea9765a71d27b479c844b.jpg/tsp/vegveeta-cheese-dip-vegan.jpg)
By jeenikeen
Combine all ingredients in a blender and puree until very, very smooth (start with 1 cup + 1 tbsp milk)
- 1/2 cup raw cashews
- 1 tbsp tahini (or 1/8 cup pine nuts)
- 1 1/2 tbsp freshly squeezed lemon juice
- 2 tsp apple cider vinegar
- 1 cup + 1-3 tbsp plain unsweetened almond milk (see note)
- 1/4 cup water
- 1/2 tsp sea salt
- 1/4 tsp prepared yellow mustard
- 1 tbsp arrowroot powder
- 1/2 tsp (little scant) paprika
- 1/8 – 1/4 tsp turmeric (for color)
- optional: 1 1/2 -2 tbsp nutritional yeast
Lentil Rice and Veggie Bake
By jeenikeen
Place the rice and 1 cup water in a pot, and bring to a boil
- 1/2 cup uncooked long grain white rice
- 2 1/2 cups water
- 1 cup red lentils
- 1 teaspoon vegetable oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 fresh tomato, chopped
- 1/3 cup chopped celery
- 1/3 cup chopped carrots
- 1/3 cup chopped zucchini
- 1 (8 ounce) can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- salt and pepper to taste