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Recipes
Vanilla Dairy-Free Frosting
By GuidingVegan
In large bowl, combine all ingredients
- 3 cups confectioner's sugar
- 1 Tbsp vanilla extract
- 1/2 cup Earths Best Butter
- 3 Tbsp vanilla almond milk
Sugar cookies
By GuidingVegan
Preheat oven to 350˚F. Line a large baking sheet with a silicon mat or parchment paper; set aside
- Dough
- 1/2 cup vegan butter
- 1/2 cup cane sugar
- 1 tsp pure vanilla extract
- 3 tbsp vegan sour cream
- Pinch of sea salt
- 1/4 tsp baking soda
- 1 1/4 cups unbleached flour
- Icing
- 1 cup powdered cane sugar
- 7-8 tsp water
- Sprinkles, optional
Cornmeal Crusted Avocado Tacos
By GuidingVegan
Heat oven to 450ºF In a shallow dish, whisk together non-dairy milk and egg replacer until frothy
- 1 cup non-dairy milk {Ripe Tip: I use unsweetened almond milk}
- 2 tablespoons EnerG Egg Replacer
- 2/3 cup yellow fine cornmeal {Ripe Tip: Not polenta, needs to be finely ground}
- 1/3 cup quinoa four {Ripe Tip: Can substitute whole wheat flour if gluten is not an issue}
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground mustard
- 1/4 teaspoon onion powder
- 2 large Hass avocados
- 8 corn tortillas
- Garnish {optional, but recommended}: shredded lettuce, Chipotle Cashew Crema {recipe to follow}, diced red onion, cilantro, hemp seeds, lime wedges or other taco toppings of choice
- Cashew “Crema”
- Makes about 1/2 cups
- 1 cup raw cashew, soaked over night, soaking water discarded and rinsed thoroughly
- 1/2 cup water + more to thin to desired consistency
- 2 1/2 teaspoon nutritional yeast
- 2 teaspoon lemon juice
- 1/2 teaspoon salt
Chai Spiced Snickerdoodles
By GuidingVegan
Preheat the oven to 350F. Line two large baking sheets with parchment paper
- TOPPING
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- Pinch of ground cloves
- COOKIES
- 1/2 cup canola oil
- 1 cup granulated sugar
- 1/4 cup pure maple syrup
- 3 tablespoons almond milk (or your favourite non-dairy milk)
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Grillable Veggie Burgers
By GuidingVegan
If your brown rice isn’t cooked yet, start there by following this method for the best results
- 1 cup cooked brown rice*
- 1 cup raw walnuts (or sub bread crumbs)
- 1/2 Tbsp grape seed or avocado oil, plus more for cooking
- 1/2 white onion finely diced
- 1 Tbsp each chili powder, cumin powder, and smoked paprika
- 1/2 tsp each sea salt and black pepper, plus more for coating burgers
- 1 Tbsp coconut sugar (or sub organic brown or muscovado sugar)
- 1 1/2 cups cooked black beans*, well rinsed, drained and patted dry
- 1/3 cup panko bread crumbs (if gluten free, use gluten free bread crumbs)
- 3-4 Tbsp vegan BBQ sauce
Black Bean Fritters With Sweet & Spicy Corn Salsa
By GuidingVegan
Preheat the oven to 400 degrees
- Fritters:
- 1 cup old fashioned rolled oats
- 2 cans organic black beans- rinsed, drained
- 1 red onion, diced
- 3 cloves of garlic, minced
- 1 cup frozen roasted corn
- 3-4 roasted red bell peppers (I used jar)
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- sea salt and pepper
- 2 Tablespoon ground flax seeds mixed with 6 Tablespoons warm water)
- 1 Tablespoon olive oil
- I cook 2 cups quinoa and add into the fritter bowl because I have 5 mouths to feed so if you want to bulk up this recipe I recommend trying this.
- For the Corn Salsa:
- 1 medium sized red onion, diced
- 1 jalapeño pepper, diced (discard seeds if you are sensitive to heat, we leave the seeds in)
- 2 cups fresh corn kernels-blanched in boiling water for 2 minutes (if frozen thawed)
- 2 avocados, pitted and cut into 1/4 inch chunks
- 1 bunch cilantro, roughly chopped
- Corn Salsa Dressing:
- 2 limes zested and juiced
- 1 Tablespoon maple syrup
- 3-4 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- salt and pepper to taste
Orange Ice Tea
By GuidingVegan
Special equipment: a 60-ounce (7 1/2 cups) pitcher For the syrup: In a small saucepan, bring the orange juice...
- Syrup:
- Ingredients
- 1 cup orange juice
- 1/2 cup sugar
- Tea:
- 2 cups water
- 7 black tea bags (recommended: Red Rose)
- 3 cups sparkling water, chilled
- 1/2 small orange, thinly sliced
- Ice
- Fresh mint or basil sprigs, to garnish
Double Coconut Blueberry Muffins. My Bed & Breakfast-Style Recipe.
By GuidingVegan
Directions: 1. Preheat oven to 375 degrees
- warm these:
- 1 3/4 cups + 1 Tbsp white flour
- 3 tsp baking powder
- 1 heaping Tbsp freshly ground flax seeds
- 3/4 tsp salt
- 1/2 cup virgin coconut oil, melted
- want even richer muffins? Add another spoonful of coconut oil. Yup!
- 1/2 cup raw turbino sugar OR maple syrup
- 1/2 cup vanilla almond milk (any non-dairy milk)
- Fold in:
- 1/4 tsp vanilla extract
- 2 Tbsp lemon juice + 1 tsp zest
- 1 large very ripe banana, mashed
- 3 Tbsp shredded coconut (sweetened)
- 1 cup wild blueberries (frozen + warmed a bit)
- Sprinkle on top:
- shredded coconut (sweetened)
- raw turbino sugar
- ground flax seeds
Apple Pancake Topping
By GuidingVegan
Cook the apples, cinnamon and butter over medium heat for 5 minutes
- 2 chopped peeled apples
- 1/2 teaspoon cinnamon
- 2 tablespoons vegan butter
- 3/4 cup syrup
Crispy Smashed Potatoes with Avocado Garlic Aioli
By GuidingVegan
Add potatoes into a large pot and cover with water (I do not peel the potatoes)
- 2 pounds Yukon Gold potatoes (or try red or new potatoes)
- 2-2.5 tablespoons extra virgin olive oil (or oil of choice)
- Fine grain sea salt and freshly ground black pepper (be generous)
- Garlic powder, for sprinkling on top
- 1/3-1/2 cup fresh parsley, minced
- 1 large avocado, halved and pitted
- 1 large or 2 small garlic cloves
- 1/2 tablespoon fresh lemon juice
- 1/4 cup soy-free Veganaise (or vegan mayo of your choice)
- Fine grain sea salt and freshly ground black pepper, to taste