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Recipes
Frozen Grapetini
By GuidingVegan
Special equipment: 4 cocktail picks or 4-inch skewers; cocktail shaker Thread 3 grapes onto each cocktail pick a...
- 12 seedless green grapes
- 1 large lemon, zested and halved
- Coarse sugar
- 1 1/4 cups white grape juice
- 3/4 cup vodka
- Ice
How to make the best cookie tips
By GuidingVegan
see above
- How to Make the most Delicious Chocolate Chip Cookies
- Include dark, milk, and semisweet chocolate. Otherwise you'll hit the same flavor notes with every bite, and your palate will get bored.
- For a chewier cookie, try baking with bread flour instead of all-purpose flour.
- Use room-temperature eggs. Cold eggs are hard to work into a batter.
- Never bake the dough immediately. Instead, scoop it onto cookie sheets and refrigerate.
- Before you bake, toss the dough in sugar, which will caramelize into a sweet-smelling, crispy crust. Yum!
Easy Spicy Mac & Cheese
By GuidingVegan
Cook your pasta according to package
- 8 oz. favorite pasta (I used quinoa pasta)
- 1 1/4 cup unsweetened almond milk or your favorite unsweetened non-dairy milk
- 2 tablespoons olive oil
- 2 heaping tablespoons flour (spelt, rice, tapioca or all-purpose)
- 1/2 cup nutritional yeast flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon chipotle powder
- mineral salt, to taste
Butternut Squash and Sage Soup
By GuidingVegan
1) In a large pot, heat olive oil over med
- sprinkle of olive oil
- 1 large yellow onion
- 2 butternut squashes, peeled, seeded and cut into 1 inch cubes
- 2 tbsp chopped fresh sage
- 4 cups veggie broth
- Salt Pepper
Stuffed Butternut Squash with Rice, Cranberries and Raisins
By GuidingVegan
Preheat the oven to 350 degrees F
- 1 medium butternut squash (about 1 1/2 pounds), halved lengthwise and seeds removed
- 1/2 cup small cubed butternut squash
- 2 tablespoons vegan butter
- 1 tablespoon vegan butter, melted
- 1/2 yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 1 cup cooked jasmine rice (you can also use brown rice)
- 1/4 cup dried cranberries, chopped
- 1/8 cup yellow raisins
- 2 teaspoons of chopped fresh sage
- 2 tablespoons of chopped fresh parsley
- 3 teaspoons of cinnamon (divided)
- 3 tablespoons of maple syrup (divided)
- Salt & Fresh Ground Black Pepper
- Veggie broth (if needed)
Spaghetti Squash Pho
By GuidingVegan
Vegan Pho Broth: If you have a gas stove, turn on the flame and use a pair of metal tongs (or a metal cooling rac...
- For the homemade vegan pho broth:
- 1 yellow or white onion, peeled and quartered
- 1 shallot, peeled and halved
- 1 large clove garlic, halved
- 4 to 6 inches of ginger (unpeeled), cut into thick slices
- 1 cinnamon stick
- 1 tb. whole coriander seeds
- 1 tb. whole fennel seeds
- 5 whole star anise
- (optional) 1 whole cardamom pod
- water as needed
- (optional) 1 tb. nutritional yeast
- 2 tb. soy sauce (or tamari, aminos, etc.), plus more to taste
- 1 tb. coconut sugar (or brown sugar)
- For the vegan spaghetti squash pho:
- 1 spaghetti squash, halved, seeded and roasted (this pizza-stuffed spaghetti squash recipe has instructions for roasting it)
- Vegan pho broth (above)
- Limes
- Fresh cilantro, chopped
- Fresh Thai basil, chopped
- Green onions or scallions, thinly sliced
- Hot peppers, very thinly sliced
- Carrots, thinly sliced (optional: quick-pickle the carrots in seasoned rice vinegar)
- Mung bean sprouts
- Other additions of choice, like cooked tofu, seitan (simmer in the broth), or mushrooms
Snap Pea and Cucumber Salad
By GuidingVegan
For the salad: Bring a large saucepan of salted water to a boil over high heat
- Salad:
- 1 pound sugar snap peas, trimmed
- 2 small Persian cucumbers, unpeeled, thinly sliced
- 1 cup (about 1/2 pint) cherry or grape tomatoes, halved
- 1/4 cup chopped fresh dill
- Dressing:
- 2 tablespoons fresh lemon juice (from 1/2 large lemon)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- Kosher salt and freshly ground black pepper
Roasted Corn Chowder with Lime
By GuidingVegan
Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder; cook for o...
- To serve:
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 to 1 teaspoon curry or chili powder or paste, mild or hot, to taste
- 4-5 cloves fresh garlic, chopped
- 1 medium sweet onion, diced
- 3 ears of corn, roasted, kernels removed
- 1 large sweet potato, peeled, diced
- 1 14-oz can Muir Glen Organic Fire Roasted Diced Tomatoes with Green Chiles
- 1 cup seeded, chopped fresh heirloom tomatoes- I used yellow and pink
- 4 oz. chopped roasted green chiles (optional)
- 1 quart light vegetable broth
- 1 14-oz can coconut milk
- 2 rounded cups* cubed organic tofu or cooked chicken pieces
- Sea salt and ground pepper, to taste
- A quick drizzle of organic raw agave, to taste
- 3 tablespoons fresh chopped cilantro
- Fresh lime juice from 2 juicy limes
Crispy Sea Salt & Vinegar Cauliflower
By GuidingVegan
Cauliflower is marinated in apple cider vinegar, then tossed in oat flour and baked until crispy
- 1 large head cauliflower, outer leaves removed
- 1/2 cup oat flour
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1/4 cup + 1 tablespoon apple cider vinegar, divided
Sweet potato and quinoa fritters with avocado-lime sauce (vegan)
By GuidingVegan
With a food processor pulse all the ingredients for the Avocado Sauce together until smooth
- 1/2 cup dry quinoa
- 1 cup cooked black beans (if canned, rinsed and drained)
- 1 medium sized sweet potato
- 1/2 of a small red onion, diced
- 1 clove garlic diced
- 1 TBS chili powder
- 1/8 tsp cayenne pepper
- Salt and Pepper
- Oil for greasing baking dish
- Plenty of fresh cilantro for serving
- For the Avocado Cream Sauce
- 2 large ripe avocado
- 1/4 cup extra virgin olive oil until desired consistency
- 1 small jalapeño pepper, seeded and diced
- small handful of minced cilantro
- 1 clove of garlic, minced
- Juice and zest from 1 lime
- Salt to taste