Menu Enter a recipe name, ingredient, keyword...

GuidingVegan's profile page

Recipes

Chocolate Avocado Pudding Recipe

Chocolate Avocado Pudding Recipe

By

Using a food processor fitted with a metal blade, blend avocados, cocoa powder, honey, milk, vanilla, and instant ...

  • 2 large avocados, pitted and peeled
  • 1/2 cup unsweetened cocoa powder
  • 6 Tbsp. honey
  • 1/4 cup skim milk
  • 1 tsp. vanilla extract
  • 1 tsp. instant coffee or espresso powder
  • Toasted coconut flakes, for garnish
  • Orange zest, for garnish
  • Flaky sea salt, for garnish
4.6/5 (5 Votes)

Banana Honey Bread

Banana Honey Bread

By

Instructions Preheat oven to 350 degrees and spray bread pan with coconut oil spray

  • 2 1/2 cups flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Sea Salt
  • 1 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon ground Nutmeg
  • 2 Eggs, beaten
  • 6 ripe Bananas, mashed
  • 1/3 cup Raw Honey
  • 1 teaspoon Vanilla Extract
  • 1/2 cup melted Coconut Oil
5/5 (1 Votes)

Butternut squash and black bean burritos

Butternut squash and black bean burritos

By

1. Preheat oven to 425F and line a large glass dish with tinfoil

  • 1 medium butternut squash, peeled, cubed, & roasted
  • 1/2 cup uncooked short grain brown rice (yields: 1.5 cups cooked)
  • 1-2 tsp olive oil
  • 1 cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1 red pepper, chopped
  • 1 tsp kosher salt, or to taste
  • 2 tsp ground cumin, or to taste
  • 1/4 tsp cayenne pepper, or to taste
  • One 15-oz can black beans (about 1.5-2 cups cooked), drained and rinsed
  • 3/4 cup Daiya cheese
  • 4 tortilla wraps (large or x-large)
  • Toppings of choice: (avocado, salsa, vegan sour cream, spinach/lettuce, cilantro, etc)
4/5 (3 Votes)

Apple Pie Crumble Bars

Apple Pie Crumble Bars

By

Preheat oven to 350 degrees F and line an 8x8-inch baking dish with parchment paper

  • Filling:
  • 4 heaping cups peeled, cubed apples (~ 2 sweet + 2 tart apples)
  • 3 Tbsp coconut sugar (depending on sweetness of apples)
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1 lemon, juiced
  • 1 Tbsp melted coconut oil
  • 1 tsp cornstarch
  • Crust :
  • 1 cup gluten free rolled oats
  • 1 cup raw almonds
  • 1/4 tsp sea salt
  • 2 Tbsp coconut sugar
  • 4 1/2 Tbsp coconut oil, melted
  • Crumble Topping:
  • 3 Tbsp coconut sugar
  • 3 Tbsp oat flour
  • 1/4 cup rolled oats
  • 1 1/2 Tbsp coconut oil
  • Glaze:
  • 1 cups organic powdered sugar (ensure vegan friendly - I like Trader Joe's brand)
  • 1-2 Tbsp unsweetened almond milk
4.4/5 (5 Votes)

Watermelon, Argula,Tomato & Tofu Feta Salad

Watermelon, Argula,Tomato & Tofu Feta Salad

By

In a large bowl, combine watermelon, tomatoes, arugula and basil

  • 4 c cubed seedless watermelon
  • 20 cherry tomatoes, halved
  • 4 c arugula
  • 3 T chopped fresh basil
  • 1 t salt
  • 4 T olive oil
  • 1 T red wine vinegar
  • 1/2 t pepper
  • 1 c crumbled Tofu feta cheese
4/5 (1 Votes)

Cornbread

Cornbread

By

Preheat oven to 350 degrees F and grease a 9x13 baking dish or you can use a muffin pan

  • 2 tbsp flax - 6 tbsp water
  • 1 3/4 cup almond milk
  • 1 lemon (zest and juice)
  • 1 tsp baking soda
  • 1/2 cup vegan butter
  • 1/4 cup coconut sugar
  • 1 cup apple sauce
  • 1 3/4 cup corn meal
  • 1 3/4 cup sprouted whole wheat flour
  • pinch of sea salt
4.7/5 (3 Votes)

Cauliflower Arancini

Cauliflower Arancini

By

** makes 24 balls 3-4 cups vegetable oil (for deep frying) Whisk together ground flax with water and refrigerate ...

  • cheese sauce ingredients:
  • 1/2 C raw whole cashews (soaked in water for 3 hours minimum)
  • 3/4 C non-dairy milk
  • 2 tsp lemon juice
  • 2 tsp tapioca starch (or substitute cornstarch)
  • 2 tsp nutritional yeast
  • 1 tsp apple cider vinegar
  • 1/2 tsp sea salt
  • cauliflower rice ingredients:
  • 1 tbsp ground flax (or ground chia seeds)
  • 3 tbsp water
  • 5 C cauliflower florets (approximately 1/2 a head of cauliflower, depending on size)
  • 2 garlic cloves
  • 3 C panko breadcrumbs
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
5/5 (1 Votes)

Summer Vegetable Chili

Summer Vegetable Chili

By

Heat the vegetable oil in a large pot over medium heat

  • 3 tablespoons vegetable oil
  • 1 medium red onion, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 poblano chile pepper, seeded and diced
  • 2 portobello mushrooms, stemmed and chopped
  • 2 cups frozen corn (preferably fire-roasted), thawed
  • 2 14-ounce cans no-salt-added pinto beans
  • 1 14-ounce can no-salt-added diced tomatoes
  • Kosher salt and freshly ground pepper
  • Shredded vegan cheddar cheese, vegan sour cream and/or torn fresh cilantro, for topping (optional)
  • 8 corn tortillas, warmed
4.6/5 (14 Votes)

Baked Nectarines with Almond Yogurt Sauce

Baked Nectarines with Almond Yogurt Sauce

By

1. Preheat oven to 400 degrees

  • 2 Nectarines (or Peaches), halved and pitted
  • Juice of 1/2 Lemon
  • 4 Tbsp Kite Hill yogurt flavor of choice
  • 1 Tbsp maple syrup
  • 2 Tbsp Pistachios, chopped
4.4/5 (5 Votes)

Frozen mango margarita

Frozen mango margarita

By

In a small heavy saucepan, bring the mint, sugar and water to a boil over medium heat

  • 1 cup fresh mint
  • 1/2 cup sugar
  • 1/2 cup water
  • 3/4 cup tequila
  • 3 tablespoons fresh lime juice (from 3 large limes)
  • 1 pound frozen mango chunks, partially thawed for 15 minutes at room temperature
  • 1 1/2 cups ice
  • Lime wedges
4.9/5 (8 Votes)