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Recipes
Lemony White-Bean Hummus
By GuidingVegan
Directions Puree beans, tahini, lemon juice, oil, and garlic in a food processor until smooth, adding reserved b...
- 1 can (15 ounces) white beans, such as cannellini, drained, 2 tablespoons liquid reserved
- 1/4 cup tahini
- 1/3 cup fresh lemon juice (from 2 lemons)
- 2 tablespoons extra-virgin olive oil
- 1 small garlic clove
- Coarse salt
Blueberry Lemon Scones
By GuidingVegan
Preheat the oven to 400 degrees F
- Lemon Glaze:
- 4 cups all purpose flour
- 2 tbsp baking powder
- 1 tsp fine salt
- 1/4 cup sugar
- 10 tbsp cold vegan butter
- 2 cups almond milk
- 2 cups blueberries (if frozen, thawed in warm water for 10 minutes then drained)
- 2 tbsp almond milk
- butter spray
- 1 lemon, zest and juiced
- 1.5 cups powdered sugar
Eggnog Martini's!
By GuidingVegan
In a cocktail shaker, add the eggnog, vodka and amaretto
- 1 oz. Almond Milk Vegan Eggnog
- 1 oz. vodka
- 1 oz. Amaretto
- To garnish: fresh nutmeg, dark chocolate shavings
Peanut Butter Cookies
By GuidingVegan
1 Cream the butter for 2 minutes
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter, room temperature
- 1/2 cup peanut butter
- 1 egg
- 1 1/4 cup flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
Sweet Potato, Chipotle + Chard Cornbread Stuffing
By GuidingVegan
Preheat the oven to 400 degrees F
- 7-8 cups cubed cornbread
- 1/4 cup + 2 tbsp grapeseed oil, divided (+ extra for greasing/drizzling)
- 6 sprigs thyme, leaves removed and chopped
- 1 cooking onion, small dice
- 1 celery stalk, small dice
- 1 clove of garlic, minced
- 3-4 stalks of chard, leaves roughly chopped
- 1 small sweet potato, peeled, small dice
- 1-1.5 cups vegetable stock
- 1 chipotle pepper in adobo + extra adobo sauce (use as much or as little as you want)
- juice of 1/2 a lemon
- salt and pepper
Portobello Mushroom Steaks With Cheesy Rosemary Polenta
By GuidingVegan
In a pot, add 6 cups of water and the cornmeal/grits
- For the Mushrooms:
- 4 portobello mushrooms caps
- Sea salt or smoked salt for a grilled flavor, to taste
- Pepper, to taste
- Coconut oil, for cooking
- Approximately 1 tablespoon of balsamic vinegar per mushroom
- For the Polenta:
- 2 cups of corn grits (pre-soaked for at least an hour is best)
- 6 cups water
- 4 tablespoons vegan butter
- A sprig of rosemary (do not chop)
- 2 teaspoons salt
- 3 tablespoons nutritional yeast
- For the Garnish:
- Balsamic reduction
- Fresh rosemary sprigs
Sun-Dried Tomato Pesto Pasta
By GuidingVegan
Boil water, add salt, then pasta
- 10 ounces gluten free pasta (such as fusilli | or sub whole wheat)*
- 3 ounces (~1 cup) sun-dried tomatoes
- 1/4 cup extra virgin olive oil*
- 1 cup fresh basil + more for serving
- 4 garlic cloves
- 2 Tbsp Vegan Parmesan Cheese + more for serving
Hasselback Potatoes
By GuidingVegan
Heat oven to 425° and lightly oil a baking dish
- 4 large potatoes, such as Yukon gold or russet, scrubbed clean
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon pink Himalayan salt
- A few grinds of fresh black pepper
- Pinch red pepper flakes
Cauliflower "Alfredo" Sauce
By GuidingVegan
Add cauliflower florets in a large pot and cover with water
- 4 heaping cups cauliflower florets (1 small/medium cauliflower)
- 1/2 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic (from 2 med/lg cloves)
- 1/2 cup unsweetened and unflavoured almond milk (or non-dairy milk of choice)
- 1/4 cup nutritional yeast
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon onion powder
- 1/4-1/2 teaspoon garlic powder
- 3/4 teaspoon fine grain sea salt, or to taste
- 1/4-1/2 teaspoon pepper, to taste
- Fettuccine pasta of choice (I used one (8-oz) box of Eden Organic Spelt Ribbons)
- Fresh parsley, for garnish
Melon Basil Summer Rolls
By GuidingVegan
1. Cut the melon in half, remove the seeds, peel and slice the flesh into strips
- Rolls:
- 15 about 15 rice paper wrappers
- spicy cilantro almond pesto
- 1/2 about 1/2 purple cabbage - thinly sliced
- 1/4 - 1/2 ripe sweet melon such as Honeydew
- 2-3 medium carrots - finely shredded
- 2 cups fresh basil leaves
- large handful fresh mint leaves - optional
- Tamarind Dipping Sauce
- 1/4 cup almond butter
- 1/4 cup tamarind paste
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon fresh grated ginger
- 1 tablespoon maple syrup or honey
- 1/2 tablespoon olive oil
- 1 teaspoon soy sauce
- 1/2 small red chili - seeded and minced (optional)