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Recipes
Melon Juice
By GuidingVegan
Put the ingredients in a blender and blend until it’s watery and smooth like juice
- 8 ounces of water
- 3 cups of cubed watermelon
- 2 cups of cubed honeydew melon
- 2 cups of cubed pineapple (fresh if you want juice and frozen for a smoothie)
- 1 pitted medjool date cut into several pieces
Gingersnap Martini
By GuidingVegan
Shake all ingredients well
- 1 oz Domain de Canton Ginger Liqueur
- 1 1/2 oz vodka
- 1/2 oz fresh lemon juice
- 1/2 tsp agave syrup
- 1/4 tsp grated fresh ginger
- Pinch of each: ground clove, cinnamon and nutmeg
- Ice
Creamy Mushroom Spaghetti Squash
By GuidingVegan
Preheat the oven to 375F. Cut the squash in half and scrape out seeds
- Squash:
- 1 medium to large spaghetti squash
- olive oil
- salt and pepper
- Sauce:
- 1 1/2 cup almond milk
- 1/2 cup unroasted cashews (soaked for a couple of hours or overnight if not using a high speed blender)
- 1/4 cup nutritional yeast
- 1 tbs lemon juice
- 1/2 tbs chicken-free broth concentrate (I used Better Than Bouillon brand)
- 1 medium onion chopped
- 1 clove garlic, minced
- 8 ounces of chopped button mushrooms
- 1/2 cup flat leaf parsley, chopped
- 1 tbs chopped chives + extra for garnish
Mexican Green Chili Burgers
By GuidingVegan
Heat a large skillet over medium heat (and preheat oven to 375 degrees for a firmer burger)
- Burgers:
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 15-ounce can chickpeas, rinsed + thoroughly drained
- 1-2 Tbsp grape seed or avocado oil + more for cooking shallot/burgers
- 1 4-ounce can mild green chilis (more for topping if desired)
- 1 tsp cumin
- 1 tsp chili powder
- 1 lime, juiced
- 1 handful fresh cilantro, finely chopped (optional) + more for serving
- 1/2 cup finely crushed yellow tortilla chips (or sub breadcrumbs)
- Sea salt and pepper to taste
- 2 tsp coconut or cane sugar (optional | to offset + enhance the heat of the green chilies)
- Toppings :
- Salsa or green chilis
- Ripe Avocado
- Red Onion
- Cilantro
- Buns, toasted*
Butternut Squash and Apple Bisque
By GuidingVegan
for the soup cut the butternut squash length wise, discarding the seeds on a parchment lined baking sheet roast cut...
- for the soup
- 1 medium butternut squash halved length wise - seeded
- 3 medium - large apples; sliced with skin
- 1 medium onion - chopped
- olive oil
- 2 1/2 cups water or vegetable broth
- 1/4 tsp white pepper
- salt to taste
- for the candied pecans
- 1 tsp vegan butter (I used earth balance)
- 1/4 cup pecans
- 2 tsp sugar
- 1/2 tsp - 1 tsp cinnamon
- pinch of salt
Cranberry Walnut Chickpea Salad
By GuidingVegan
Start by mixing your dressing
- 2 cans (15oz) garbanzo beans (chickpeas), drained and rinsed
- 1 cup celery, diced
- 1/2 cup organic dried cranberries
- 1/2 cup walnuts or pecans, roughly chopped
- 1/2 cup scallions (green onions), thinly sliced, white & green parts
- mineral salt & freshly ground pepper, to taste (I used about 1/2 teaspoon each)
- 6 tablespoons (1/3 cup) tahini or vegan mayo
- 4 tablespoons (1/4 cup) champagne, white wine or cider vinegar (I used Orange Muscat Champagne Vinegar)
- 2 tablespoons water (only needed if using tahini)
- 2 teaspoons pure maple syrup
- leafy lettuce of choice, to serve
- bread of choice, to serve
Mint Limeade
By GuidingVegan
Muddle 2 lime wedges and some mint leaves in each glass and add ice
- 2 lime wedges
- Mint leaves
- 2 cups simple syrup
- 2 cups water
- 1 1/2 cups lime juice
- 1/2 fresh lemon juice
Spaghetti Squash With Avocado Cream Sauce
By GuidingVegan
Roast squash and set aside to cool
- 1 medium spaghetti squash, roasted
- 1 ripe avocado, peeled
- 1 large clove garlic, peeled
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- fresh cilantro or basil - I use whichever I have on hand, but basil is my favorite- about 5-6 stems
Chipotle Turkey or Chicken Tostadas
By GuidingVegan
Heat the vegetable oil in a large skillet over medium-high heat
- 2 tablespoons vegetable oil
- 1 container tofu drained and diced (optional)
- 1 large white onion, minced
- Kosher salt
- 1 to 1 1/2 teaspoons chipotle chile powder
- 1 10-ounce can Mexican-style diced tomatoes with green chiles
- 1 15-ounce can pinto beans, drained
- 1 medium zucchini or yellow squash, diced
- 2 cups coleslaw mix or shredded cabbage
- Juice of 1 lime, plus lime wedges for serving
- Freshly ground pepper
- 8 tostadas (flat crisp tortillas) or taco shells
- 1 1/2 cups shredded cheddar cheese (about 4 ounces)
Thai Peanut Sweet Potato Cabbage Cups
By GuidingVegan
Preheat the oven to 425F. Toss the sweet potatoes with the oil, salt and pepper
- Roasted Sweet Potatoes:
- 2 medium sized sweet potatoes, scrubbed and cut into 1/2 inch cubes
- 2 Tablespoons grapeseed oil (or oil of choice)
- salt and pepper
- Thai Peanut Sauce:
- 1/3 cup creamy peanut butter
- 2 cloves of garlic, minced
- 2 teaspoons fresh ginger, minced
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon fresh lime juice
- 2 Tablespoons reduced sodium tamari (or soy) sauce
- 2 Tablespoons pure maple syrup (or honey)
- 1 teaspoon red curry paste
- 2 teaspoons toasted sesame oil
- water to thin (if necessary)
- pinch of crushed red pepper flakes (optional)
- Cabbage + Salad Ingredients:
- 1 small head of green cabbage
- 1 cup purple cabbage, finely chopped
- 1 cup cilantro, finely chopped
- 4 medium sized radishes, thinly sliced
- 1 cup cooked edemame
- 1 cup roasted peanuts
- 1 jalapeño pepper, seeded and diced (optional)
- 1 avocado, cut into small cubes (optional)