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Light Fruit Cake

Light Fruit Cake

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In a bowl combine the candied mixed peel, cherries, and dark raisins

  • 3/4 cup (120 grams) candied mixed peel
  • 1/2 cup (100 grams) candied red or green cherries (cut into quarters)
  • 1/3 cup (40 grams) dark raisins
  • 2-3 tablespoons Grand Marnier, rum, brandy, or sherry (optional)
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 1/2 cup (100 grams) granulated white sugar
  • 3 large eggs, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1 1/2 cups (195 grams) all-purpose flour
  • 1/2 cup (50 grams) ground almonds (almond meal/flour)
  • 1 teaspoon baking powder
  • 1/4 teaspoons salt
  • Zest of one small lemon (outer skin)
  • 1/4 cup (60 ml) milk (whole or reduced fat)
4.5/5 (15 Votes)

Cereal Pumpkin Bread

Cereal Pumpkin Bread

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Directions: Preheat oven to 350°F

  • Ingredients:
  • 2 1/2 cup flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 medium eggs, beaten
  • 1 1/4 cup brown sugar
  • 1 cup pureed cooked pumpkin
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 1/2 cup Wheat Chex or similar breakfast cereal
  • 3/4 cup raisins, coarsely chopped
0/5 (0 Votes)

Peppermint Bark

Peppermint Bark

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Line the bottom and sides of an 8 inch square baking pan with aluminum foil, smoothing out any wrinkles

  • 6 ounces (170 grams) semi sweet chocolate, coarsely chopped
  • 2 teaspoons vegetable oil (flavorless oil)
  • 6 ounces (170 grams) white chocolate, coarsely chopped
  • 1/3 - 1/2 cup (80-120 ml) crushed candy canes
4.5/5 (13 Votes)

Green Goddess Gouda Vegan Cheese

Green Goddess Gouda Vegan Cheese

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Blend everything until olive oil into a smooth puree

  • 3/4 cup coconut milk or almond milk
  • 1/2 cup great northern beans, canned or cooked, drained or other white beans
  • 1 Tablespoon apple cider vinegar
  • 1 Tablespoon lemon juice
  • 2 cloves of garlic
  • 1/4 cup lightly packed parsley
  • 1/4 cup lightly packed basil
  • a sprig of tarragon
  • 1/4 cup lightly packed green onion or 1-2 tsp onion flakes
  • 1 Tablespoon nutritional yeast
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp chickpea miso
  • 1 Tablespoon extra virgin olive oil
  • 1 tsp liquid smoke (for a smokier taste. personally I prefer without as the liquid smoke over shadows the other flavors)
  • 1 Tablespoon tapioca starch
  • 1 Tablespoon cornstarch or potato starch
  • 1/2 cup coconut milk or almond milk
  • 1 Tablespoon agar powder
4.5/5 (2 Votes)

Apple Brownie Recipe

Apple Brownie Recipe

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Any firm-sweet apple variety will work beautifully

  • 1 cup (145 g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 8 tablespoons (1 stick; 113 g) salted butter, melted and cooled, plus more for greasing pan
  • 1 cup (210 g) granulated sugar
  • 1 large egg
  • 1/2 cup (60 g) chopped walnuts
  • 2 large firm-sweet apples (about 1 pound total; peeled, cored, and cut into 1/2-inch cubes
4/5 (1 Votes)

Lemon Cinnamon Coffeecake

Lemon Cinnamon Coffeecake

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Dissolve yeast in water in a small bowl

  • 1/4 cup water
  • 1 package dry yeast
  • 1-1/2 cups milk
  • 1/4 cup shortening
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1 egg
  • 3/4 teaspoon lemon extract
  • 1/4 teaspoon nutmeg
  • 3 cups flour
  • 1/3 cup sugar
  • 1-1/2 teaspoons cinnamon
  • 3 tablespoons butter, melted
0/5 (0 Votes)

Nut Free Vegan Nacho Cheese Slices

Nut Free Vegan Nacho Cheese Slices

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Put everything in a blender and blend until fully combined

  • 1/2 cup chickpea flour
  • 1 garlic clove
  • 1/2 tsp each of garlic powder, onion powder, mustard powder
  • 1/4 tsp cumin powder
  • 1/2 pickled jalapeno
  • 2 Tbsp roasted red pepper or roasted pimento pepper
  • 2 Tbsp chopped tomato
  • 1/3 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 to 1 chipotle pepper in adobo sauce (use chipotle powder if you cannot find gf canned peppers)
  • 2 Tbsp nutritional yeast
  • 1 to 1.5 tsp lemon juice
  • 1/2 tsp vinegar (apple cider or white)
  • 3/4 to 1 cup water
  • chopped Jalapeno and pepper flakes
5/5 (1 Votes)

Vegan Spinach & Artichoke Pasta Bake

Vegan Spinach & Artichoke Pasta Bake

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1. Preheat the oven to 350F (180C)

  • For the Sauce:
  • 1 1/2 Cup Raw Cashews
  • 1/4 Cup Lemon Juice (about 1 lemon)
  • 1/4 Cup Nutritional Yeast
  • 4 Cloves of Garlic
  • 2 Cups of Non-Dairy Milk of Choice (I used soy)
  • 1/2 teaspoon Chili Powder
  • 1 1/2 teaspoons Salt (or to taste)
  • For the Topping:
  • 1 Tablespoon Melted Vegan Butter
  • 3/4 Cup Bread Crumbs
  • 1 Tablespoon Nutritional Yeast
  • 1/4 teaspoon Chili Powder
  • For the Pasta:
  • 4 Cups Dried Penne
  • 2 6oz Jars Marinated Artichokes
  • 1/2 of a Medium Yellow Onion
  • 11 oz fresh or frozen Spinach (I prefer fresh)
4.5/5 (4 Votes)

Double Layer Pumpkin Cheesecake

Double Layer Pumpkin Cheesecake

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Preheat oven to 325 degrees F (165 degrees C)

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1 (9 inch) prepared graham cracker crust
  • 1/2 cup frozen whipped topping, thawed
0/5 (0 Votes)

Eggless Eggnog

Eggless Eggnog

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Directions 1. In a blender or food processor, puree all the ingredients thoroughly until smooth and creamy

  • 2 1/2 cup silken tofu
  • 2 cup soy milk
  • 1 Tbsp vanilla extract
  • 1/2-3/4 cup dry sweetener
  • 2 Tbsp maple syrup
  • 1/4 tsp turmeric
  • 1/4-1/2 tsp nutmeg
  • 1/2-1 cup rum (optional)
  • 1/2-1 cup brandy (optional)
4.6/5 (11 Votes)