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Recipes
Amazing Whole Wheat Pizza Crust
By GuidingVegan
In a large bowl, dissolve sugar in warm water
- 1 teaspoon white sugar
- 1 1/2 cups warm water (110 degrees F)
- 1 tablespoon active dry yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
Chocolate Chocolate Chip Cookie Dough Bars
By GuidingVegan
Instructions For the Chocolate Crust 1
- Chocolate Crust
- 1/3 cup rolled oats
- 1/3 cup raw pepitas
- 1/4 t salt
- 8 Medjool dates (be sure to remove the pits)
- 3 T cocoa powder
- 1 T coconut oil (melted then measured)
- 1 t almond extract
- 1 T water
- Cookie Dough Topping
- 1/2 cup oat flour
- 1/8 t salt
- 1 T cacao nibs
- 2 T plus 1 t agave nectar
- 1 t almond extract
- 2 T non-dairy milk
- 3 T coconut oil (melted then measured)
Vegan Loaded Baked Potato Soup
By GuidingVegan
Kid Friendly Step: Preheat oven to 400F
- Baked Creamer Potatoes:
- 4 cups of The Little Potato Company's Little Reds (You can substitute with Blushing Belles, Baby Boomers, or Dynamic Duo Little Potatoes)
- 1 Tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper (or more to taste)
- Vegan Baked Potato Soup
- 1 Tbsp olive oil
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 4-5 slices of tempeh bacon (I used Turtle Island Foods's Maple Tempeh Bacon)
- 1/4 tsp salt
- 3 cups vegetable broth
- 1/3 cup coconut cream
- 1/4 cup shredded vegan cheddar (I used Daiya Cheddar Style Shreds)
- 2 Tbsp chives, chopped
- Loaded Toppings:
- chives, chopped
- vegan cheddar, shredded
- tempeh bacon, crumbled or chopped
- black pepper (to taste)
- coconut milk (for drizzling)
- olive oil (for drizzling)
Lime Cilantro Cashew 'Sour Cream'
By GuidingVegan
Add ingredients to blender or food processor and blend until smooth, I used a blender
- 1/2 cup cashews
- 1/4 cup water, give or take
- 1/2 lime. squeezed
- 1 teaspoon apple cider vinegar
- 1 clove garlic
- few sprigs cilantro
- pinch of mineral salt
Cake Batter Fudge
By GuidingVegan
1. Melt the butter in a medium sauce pan over medium-low heat
- ◊ 1 cup raw cashew butter (see recipe below — must be raw or it will alter the flavor of the fudge)
- ◊ 1/2 cup vegan buttery spread (e.g., Earth Balance)
- ◊ pinch of salt
- ◊ 1 teaspoon butter extract
- ◊ 3 to 3 1/2 cups powdered sugar
- ◊ 4 tablespoons sprinkles, divided
- Raw Cashew Butter (yields 1 cup)
- ◊ 2 cups raw cashews
- ◊ 1/3 cup water
- ◊ pinch of sea salt
- ◊ 1/2 teaspoon agave nectar
Spicy Kale & Lemon Pesto Orecchiette with Baby Heirloom Tomatoes
By GuidingVegan
Prepare pasta. In your fierce food processor, blend all your Pesto ingredients until it’s a smooth paste
- Pesto
- 2/3 cup Fresh Basil Leaves
- 1/2 cup Raw Kale Leaves, remove the stems
- 1/2 cup Fresh Thai Basil Leaves (you can substitute regular sweet basil)
- 1/4 cup Fresh Parsley Leaves
- 2/3 cup Olive Oil
- 3 cloves Garlic, minced
- 2 tablespoons Nutritional Yeast
- 2 tablespoons Lemon Peel, grated
- 1/3 cup Lemon Juice
- 2 tablespoons White Wine
- Pasta
- 1 Package of Orecchiette Pasta (we like this pasta best with pesto because the little shells or “ears” fill up with the sauce)
- 8 – 10 Baby Heirloom Tomatoes
- 1/4 cup Raw Pine Nuts
- 1 – 3 teaspoons Red Pepper Flakes (depends on how spicy you like it)
- Vegan Parmesan to sprinkle over the top
- Salt and Pepper to taste
Two-Tomato Arrabbiata Pesto Pasta
By GuidingVegan
1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound spaghetti or whole wheat spaghetti
- 1 cup oil-cured sun-dried tomatoes, coarsely chopped
- 2 large cloves garlic
- 1 teaspoon crushed red pepper
- 1/2 cup extra-virgin olive oil (EVOO)
- 1 pint grape tomatoes, halved
- 1/3 cup cashew parm
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup chopped chives
Roasted Spaghetti Squash with Dried Cherries and Spinach
By GuidingVegan
1. Preheat oven to 400 degrees
- 1 med. spaghetti squash
- 2 tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup dried cherries
- 2 cups baby spinach
- 1/2 tsp. salt
- Pepper to taste
- 2 tbsp. roasted walnuts, chopped
VEGAN COFFEE ICE CREAM WITH SALTED CARAMEL SWIRL
By GuidingVegan
The night before making this recipe, soak the cashew nuts and dates you need to make the ice cream (not the salted ...
- Ingredients for the ice cream:
- For the ice cream...
- Pre-Preparation: Soak the cashews and dates overnight. Prepare your ice cream machine the night before if required.
- Preparation Time: 35 minutes
- Cooking Time: about 20 minutes
- Chilling Time: 4 hours
- Serves: 8 – 12 people
- 1 cup cashews
- 12 medjool dates, pitted
- 2 cup strong Malawi coffee (as a beverage, not the coffee grains)
- 2 large sweet potatoes
- 1 tsps of salt
- 2 tbsp vanilla extract
- For the raw vegan salted caramel swirl...
- Preparation Time: 5-10 minutes
- Ingredients for the raw vegan salted caramel swirl:
- 1 cup of medjool dates
- 1/4 cup coconut oil
- 1-2 tsp salt
- 1 tbs maple syrup
- 1 tsp vanilla extract
- 2-3 tbs of water
- Ingredients for the decoration:
- a handful of whole Malawi coffee beans (optional)
- a drizzle of diluted raw vegan salted caramel (optional see below)
- a handful of dried cranberries (optional)
- a handful of black sesame seeds (optional)
Cauliflower Rice
By GuidingVegan
In a large 9 inch skillet, heat olive oil over medium heat Saute onion over medium heat for 10 minutes, until soft
- 4 tablespoons olive oil
- 1 medium onion, diced
- 1 cup celery, finely diced
- 1 head cauliflower, trimmed and coarsely chopped
- 1/4 teaspoon celtic sea salt