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Apricot Oat Bars

Apricot Oat Bars

By

These chewy fruity apricot oat bars are sweet and satisfying, with chopped walnuts, cinnamon, brown sugar, and vani...

  • FILLING:
  • Vegetable oil cooking spray
  • 1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
  • 8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
  • CRUST:
  • 1 3/4 cups all-purpose flour
  • 1 packed cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon fine sea salt
  • 3/4 teaspoon baking soda
  • 1 3/4 cups old-fashioned oats
  • 1 cup (4 ounces) coarsely chopped walnuts
  • 1 cup earths best butter melted
  • 1 egg, at room temperature, beaten
  • 1 teaspoon pure vanilla extract
4.8/5 (5 Votes)

Pumpkin Curry

Pumpkin Curry

By

Transfer tofu from package to a plate lined with paper towels

  • 14 oz. firm tofu, cut in 1/2" cubes
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2-3 carrots, diced
  • 1 clove garlic, minced
  • 2 tablespoons red curry paste
  • 1 (15 oz.) can pumpkin puree
  • 1 (15 oz.) can full fat coconut milk
  • 4 cups fresh spinach leaves
  • pinch sea salt and pepper
  • Cooked rice, fresh lime, chopped cilantro, naan bread
4.4/5 (5 Votes)

Just Bananas Muffins

Just Bananas Muffins

By

Make these in a silicone muffin pan so you never have to buy paper liners again

  • 4 very ripe bananas
  • 2 cups oats, ground into flour
  • 1/2 cup unsweetened apple juice
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons ground flax seeds
  • 1 teaspoons ground cinnamon
  • 1/2 tablespoon alcohol-free vanilla extract
  • 1/2 tablespoon apple cider vinegar
  • 1/2 tablespoon aluminum-free baking powder
  • 1/2 teaspoon sodium-free baking soda
4.4/5 (5 Votes)

Italian Orzo Salad

Italian Orzo Salad

By

Wash and slice the spinach, basil, and mushrooms and chop sun dried tomatoes

  • 2 cups fresh spinach
  • 1 cup fresh basil
  • 2 cups sliced crimini mushrooms (about 12-13 mushrooms)
  • 3 ounces sun dried tomatoes (I use the dried ones in a bag)
  • 16 oz package orzo (I use whole wheat but gluten free is also available)
  • 1 can (15 ounces) chickpeas
  • 1/4 cup veggie broth
  • 1 teaspoon lemon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • Himalayan pink salt to taste, if needed
4.4/5 (8 Votes)

Veggie Broth Dry Mix

Veggie Broth Dry Mix

By

Mix all ingredients together, adjusting for your taste preferences

  • 3 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1 Tbsp sea salt
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 tsp paprika
  • 1/2 tsp tumeric
  • 1/2 tsp parsley flakes
  • 1 cup nutritional yeast
4.4/5 (5 Votes)

Chard and White Bean Stew

Chard and White Bean Stew

By

Bring medium pot of salted water to boil

  • 1 pound Swiss chard (can also swap kale, spinach or another green), ribs and stems removed and cleaned
  • 3 tablespoons olive oil
  • 2 large carrots, chopped
  • 4 ribs celery, chopped
  • 4-6 large shallots, chopped
  • 4 garlic cloves, finely chopped
  • 2 cup dry white wine
  • 2 15-ounce cans (or about 3 3/4 cups) white beans, drained and rinsed
  • 3 cups (or more to taste) vegetable broth
  • 1 can diced tomatoes
  • Salt and freshly ground black pepper
  • 1/2 tbsp dried thyme
  • 1 bay leaf
  • Toasted bread slices
0/5 (0 Votes)

Hollandaise Sauce

Hollandaise Sauce

By

In a small sauce pan, mix all the Hollandaise sauce ingredients with a whisk over a low heat

  • 1/2 Cup Vegan Sour Cream
  • 3 Tablespoons of Nutritional Yeast
  • 3 Tablespoons of Lemon Juice
  • 1 Teaspoon Earths Balance
  • 1/4 Teaspoon Turmeric
  • 1 Teaspoon Tamari
4.4/5 (11 Votes)

Blueberry Chia Flax seed oatmeal

Blueberry Chia Flax seed oatmeal

By

Cook oatmeal according to package directions

  • Rolled Oats and Water
  • 1/4 to 1/3 cup of blueberries per person
  • Cinnamon
  • 1/4 tsp Vanilla per person
  • 1/4 tsp chia seeds
  • 1/4 tsp flax seeds
  • a few Tbsp almonds or walnuts (optional)
4.3/5 (7 Votes)

Chocolate Chip Pumpkin Muffins

Chocolate Chip Pumpkin Muffins

By

Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla extract

  • 1 medium banana, mashed
  • 1 15-ounce can sweet pumpkin puree
  • 1/4 cup 100% pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups whole oat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup grain-sweetened dairy-free chocolate chips
4.8/5 (8 Votes)

Hoppin' John Bowl with Red Hot Tahini

Hoppin' John Bowl with Red Hot Tahini

By

Make the Hoppin’ John: Drain the soaked beans, and place them in a 4 quart pot

  • For the Hoppin’ John:
  • 1 1/2 cup dried black eyed peas, soaked in water overnight
  • 1 tablespoon liquid smoke
  • 3 bay leaves
  • 1 teaspoon salt
  • For the Red Hot Tahini:
  • 1/2 cup tahini
  • 1/3 cup Louisiana Hot Sauce (like Frank’s Red Hot)
  • 1/4 cup water (plus more as needed)
  • 2 tablespoons nutritional yeast
  • 1 clove garlic
  • For the Tomato Parsley Salad:
  • 2 cups diced tomatoes
  • 1/3 cup finely chopped parsley
  • 1 cup finely sliced green onion
  • 2 tablespoons red wine vinegar
  • Several dashes fresh black pepper
  • Dash salt
  • Also:
  • 1 pound steamed greens (I used lacinto kale, see note)
  • 6 cups cooked rice for serving (I used red rice)
4.5/5 (6 Votes)