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Quinoa, roasted eggplant and apple salad with cumin vinaigrette

Quinoa, roasted eggplant and apple salad with cumin vinaigrette

By

Vinaigrette Toast the seeds over medium heat in a heavy medium skillet, stirring occasionally, until the seeds dark...

  • Vinaigrette
  • 2 teaspoons cumin seeds
  • 1/4 cup extra-virgin olive oil
  • 2 1/2 tablespoons apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 large shallot, finely chopped (about 1/2 cup)
  • Salad
  • One 14.5-ounce can vegetable broth (about 2 cups)
  • 1 1/4 cups whole-grain quinoa, preferably organic
  • Nonstick vegetable oil spray
  • One 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large Honey Crisp or Golden Delicious apple, unpeeled,cored, quartered
  • 3/4 cup walnut pieces, toasted, or 1/3 cup roasted saltedsunflower seeds
  • 1/2 cup dried cranberries
  • 1 large bunch watercress
4.4/5 (63 Votes)

Quinoa Salad

Quinoa Salad

By

Mix all ingredients together in a large bowl

  • 4 cups cooked quinoa
  • 1 to 2 cups cooked chickpeas
  • 1 cup diced cucumber
  • 1/2 cup diced tomatoes
  • 1/4 cup diced red onion
  • 1/2 cup diced red or yellow bell pepper
  • 1/4 tsp. garlic powder
  • juice and zest from 1 lemon (about 1/4 cup)
  • 1 tbsp. red wine vinegar
4/5 (2 Votes)

Black Bean & Quinoa Chili

Black Bean & Quinoa Chili

By

Place all ingredients in a large pot

  • 3 can black beans, low sodium, rinsed
  • 1 cup quinoa, uncooked, rinsed
  • 3 cups vegetable stock, low sodium
  • 2 cups water
  • 1 can hominy or yellow sweet corn, rinsed
  • 1 can diced tomatoes
  • 1 tablespoon fresh cilantro, chopped
  • 1 poblano pepper, finely diced
  • 1 tablespoon minced garlic
  • 1 green pepper, chopped
  • 1/2 medium onion, diced
  • 1 cinnamon stick
  • 2-3 tablespoons chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt
4.3/5 (8 Votes)

Vegan Blueberry Lime Cheesecake

Vegan Blueberry Lime Cheesecake

By

Line a 7 inch springform with parchment paper

  • 4 Medjool Dates
  • 1 cup Macadamia Nuts (raw, unsalted)
  • Pinch of Salt
  • 2 cups Coconut Cream (see notes)
  • 2/3 cups Cashews (soaked in water for 10-15 minutes)
  • 4 tablespoons Fresh Lime Juice
  • 2 tablespoons Maple Syrup
  • 2 Medjool Dates
  • 1 cup fresh Blueberries
  • 1 teaspoon Lime Zest (optional)
  • 1/2 cup fresh Blueberries (optional)
4.6/5 (5 Votes)

PB and Banana French Toast

PB and Banana French Toast

By

In medium bowl, mash bananas well using a fork or potato masher

  • 3 overripe bananas
  • 1/4 cup creamy natural peanut butter*
  • 1 tbsp. cornstarch
  • 3/4 cup unflavored soy or almond milk
  • 1 tsp. vanilla extract
  • oil or cooking spray for the skillet
  • 6-8 bread slices
4.6/5 (12 Votes)

Banana-Oat Blender Pancakes

Banana-Oat Blender Pancakes

By

Place all ingredients, except egg and coconut oil in the base of a blender and blend until smooth

  • 2 cups gluten free oats
  • 1 1/4 cups vanilla almond milk
  • 1 large ripe, organic banana
  • 1/2 teaspoon ground cinnamon
  • 1 heaping tablespoon local honey
  • 1/4 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1 large organic egg
  • coconut oil or butter for cooking
4.3/5 (21 Votes)

Pumpkin Stuffed Stuffing

Pumpkin Stuffed Stuffing

By

Preheat the oven to 350°F

  • 15 pieces of bread: 5 rye, 5 pumpernickel, and 5 whole wheat, cut into small cubes
  • 1 large onion, diced
  • 3 cups chopped celery
  • 2 cups slivered carrots
  • Two 16-ounce packages mushrooms, sliced
  • 4 to 6 cups low sodium vegetable broth
  • 1 Granny Smith apple, diced
  • 1 red apple, diced
  • 1 cup dried cranberries (about 5 ounces)
  • 7 ounces almonds, slivered
  • 2 to 3 tablespoons dried sage
  • 2 teaspoon thyme
  • 1 tablespoon oregano
  • 1/2 teaspoon salt (optional)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 to 1 cup tawny port
5/5 (1 Votes)

Mushroom, Pepper and Basil Stir Fry

Mushroom, Pepper and Basil Stir Fry

By

If using non-high protein tofu, start by pressing your tofu (if using high protein tofu as mentioned above there is...

  • 8 oz. mushrooms, sliced
  • 1 red & green bell pepper, julienned
  • 1 large onion, sliced
  • 3 cloves garlic, chopped
  • 2 cups basil, lightly packed
  • 1/4 cup tamari, coconut aminos or soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon corn starch
  • red pepper flakes, to taste (I used 2 teaspoons)
  • 1 - 2 tablespoons sesame, coconut, olive or grapeseed oil OR water stir fry (see notes)
  • 10 oz. extra firm tofu, cubed (high protein pref), cut into 3/4 inch cubes
  • cooked grain of choice to serve (brown, basmati or jasmine rice...quinoa or soba noodles would be great too)
  • black or white sesame seeds, for garnish
4.7/5 (6 Votes)

Tofu Salad Sandwich

Tofu Salad Sandwich

By

Break the tofu into chunks and put in food processor

  • 1/2 Block Extra Firm Tofu
  • 1 Stalk Celery
  • 1/2 Small Red Pepper
  • 2-4 Tablespoons Chopped Red Onion
  • 1/4 Cup Vegan Mayonaise (such as Vegenaise)
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon Capers (optional)
  • 1/2 teaspoon Turmeric
  • 3/4 teaspoons Black Salt or Sea Salt
  • Several Grinds of Pepper
  • Slices of Bread or Tortilla
  • Your favourite veggies for topping.
4/5 (2 Votes)

Maple Coffee Icing

Maple Coffee Icing

By

Mix all the ingredients of the Icing to form a smooth thick mixture

  • 1/4 cup ground raw sugar or vegan powdered sugar
  • 1/2 teaspoon instant coffee ground
  • 1 teaspoon oil
  • 1/2 teaspoons almond milk
  • 2 to 4 teaspoon Maple syrup
  • pinch of salt
4.4/5 (22 Votes)