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Recipes
Spanish Quinoa Stuffed Peppers
By GuidingVegan
Amazing Spanish-style quinoa stuffed peppers made with just 10 ingredients! Simple, flavorful, full of protein and
- 1 cup quinoa or rice, thoroughly rinsed and drained
- scant 2 cups vegetable stock (sub water, but it will be less flavorful)
- 4 large red, yellow, or orange bell peppers, halved, seeds removed
- 1/2 cup salsa, plus more for serving
- 1 Tbsp nutritional yeast (optional)
- 2 tsp cumin powder
- 1 1/2 tsp chili powder
- 1 1/2 tsp garlic powder
- 1 15-ounce can black beans, drained (if unsalted, add 1/4 tsp sea salt)
- 1 cup whole kernel corn, drained
- 1 ripe avocado, sliced
- Fresh lime juice
- Hot sauce
- Cilantro, chopped
- Diced red onion
- Creamy Cilantro Dressing
- Chipotle Red Salsa (or your favorite salsa)
Coffee-Marshmallow Crispies with Chocolate, Cherries & Almonds
By GuidingVegan
Line an 8- or 9-inch square baking dish with foil; grease lightly
- 1 stick (4 oz.) plus 2 tbsp. non dairy butter
- 2 bags (10.5 oz. each) mini marshmallows (about 12 cups)
- 5 cups crisped rice cereal
- 2 cups salted roasted almonds, coarsely chopped
- 1 1/2 cups dried cherries, chopped
- 2 teaspoons ground coffee (not instant)
- 1/4 teaspoon coarse salt
- 6 ounces dark chocolate chips (1 cup)
Tangy Pepperoncini Dip
By GuidingVegan
In a medium bowl, stir together 1 cup nonfat plain vegan Greek yogurt, 1/4 cup vegan mayonnaise, and 1/2 cup finely...
- 1 cup nonfat plain vegan Greek yogurt
- 1/4 cup vegan mayonnaise
- 1/2 cup finely chopped pepperoncini
- coarse salt and freshly ground pepper
Vegan Crème Fraîche Recipe
By GuidingVegan
Just cover the cashews in water
- 1/2 c whole raw cashews
- 1 T fresh lemon juice
- pinch salt
- 1/4 c water
- ≤2 T vegan powdered sugar For a sweet version
Lavender Orangeade
By GuidingVegan
Make 2 cups simple syrup, adding 1/4 cup dried lavender before heating
- 2 cups simple syrup
- 1/4 dried lavender
- 2 cups fresh orange juice
- 2 cups water
- Orange Zest
Raw Cashew Cheesecake
By GuidingVegan
Directions: 1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your de...
- Filling:
- Crust
- 1/2 cup raw walnuts
- 1/2 cup soft Medjool dates
- 1/4 tsp. sea salt
- 1 1/2 cups raw cashews, soaked for at least 5 hours, overnight is best
- juice of 2 lemons
- the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)--I used both, actually
- 1/3 cup raw coconut oil, melted
- 1/3 cup raw honey (solid or liquid.) Vegans can use agave
- Fruit topping of your choice
Green Bean Casserole
By GuidingVegan
Preheat oven to 400 degrees and bring a large pot of water to a boil and salt well - it will help season the green ...
- 1 pound 1 pound green beans, rinsed, trimmed and cut in half
- Sea salt and black pepper
- 2 Tbsp 2 Tbsp vegan butter or olive oil
- 1 1 shallot, minced
- 2 cloves 2 cloves garlic, minced
- 1 cup 1 cup finely chopped mushrooms (button, baby bella or cremini)
- 2 Tbsp 2 Tbsp all purpose flour
- 3/4 cup 3/4 cup vegetable broth
- 1 cup 1 cup unsweetened plain almond milk
- 1 1/2 cups 1 1/2 cups crispy fried onions
Pumpkin Pie Squares
By GuidingVegan
These pumpkin squares are easier to make than pumpkin pie and they are firm enough to be eaten as finger food
- 10 medjool dates, pitted and diced (about 1 cup diced)
- 3 ⁄4 cup water
- 1 1/2 cups rolled oats, ground into flour (see notes below)
- 2 teaspoons pumpkin pie spice (or see notes below)
- 1 15 ounce can cooked pumpkin (not pumpkin pie mix), (or one and a half cups cooked, pureed pumpkin; see notes below)
- 1 teaspoon vanilla extract
- 1/2 cup non-dairy milk of your choice
Vanilla Buttercream Frosting (From Sprinkles Cupcakes)
By GuidingVegan
My sister got this buttercream frosting off the box of a Sprinkles Cupcake mix, made famous by Oprah
- 1 cup butter, softened
- 3 1/4-1/2 cups confectioners' sugar
- 1 teaspoon whipping cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Sweet Potato & Lentil Cakes with Lemony Avocado Sauce
By GuidingVegan
Steam the sweet potatoes in a steamer or over the stove for 25-35 minutes or until fork-tender
- 3 cups peeled and cubed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup split red lentils, thoroughly rinsed
- 2 cups water
- 1 cup rolled oats, divided
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 3/4 to 1 teaspoon sea salt or to taste
- 1/8 teaspoon cayenne pepper
- black pepper, to taste
- 1 cup chopped dino or lacinto kale
- 1/2 cup shelled pumpkin seeds (pepitas)
- 1/4 cup shelled hemp seeds
- 1/4 cup chopped fresh cilantro leaves
- 2 tablespoons chopped fresh chives
- 1 batch Lemony Avocado Sauce
- 1 avocado
- 1/2 cup water
- 2 tablespoons fresh lemon juice
- 1 garlic clove
- 1/4 teaspoon sea salt or more, to taste
- black pepper, to taste