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Recipes
Pumpkin and Cashew “Ricotta” Stuffed Shells
By GuidingVegan
Preheat the oven to 350 degrees Fahrenheit
- Pumpkin Ricotta Filling :
- 24 jumbo pasta shells
- Soak 3 cups cashews overnight
- 1 batch Cashew Ricotta (recipe follows)
- 1 can pumpkin puree (15 oz)
- 1/2 cup vegan mozzarella cheese (I used Daiya)
- 1 tsp fresh thyme
- 1/2 tsp fresh sage
- salt and pepper (to taste)
- Cashew Ricotta
- 2 cups raw cashews, soaked 4-6 hours
- 1/2 cup water
- 2 tbsp nutritional yeast
- 4 garlic cloves
- 1 lemon zested and juiced
- salt pepper to taste
- Sage Cream Sauce
- 1 cup raw soaked cashews
- 1 1/2 cups almond milk
- 2-3 garlic cloves
- 2 tbsp fresh sage, chopped
- 2 tbsp nutritional yeast
- salt and pepper (to taste)
Easy, travel friendly Hot Cocoa
By GuidingVegan
I measure out the cocoa powder, chocolate chips and sugar in the amount of servings I need and put into travel frie...
- 1 Tbsp unsweetened cocoa powder
- 1.5 Tbsp dairy-free semisweet chocolate (chips or bar, chopped)
- 1 Tbsp raw sugar
- Vegan Marshmallows
- 1/8 th tsp peppermint extract or vanilla bean (optional)
- Optional: 1 cup unsweetened almond milk and Coconut whipped cream for topping
Plum Cherry Bread
By GuidingVegan
Sweet cherries and plums compliment each other wonderfully in this delicious plum cherry bread! Can be baked as a l
- 6 medium plums (stones removed)
- 1 cup cherries
- 1/2 cup oat flour
- 1 cup sprouted whole wheat flour
- 1/4 cup arrowroot
- 1/2 cup shredded coconut
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch of sea salt
- 2 tablespoons ground flaxseed plus tablespoons water
- 1/3 cup applesauce
- 1/2 cup almond milk
- 2 teaspoons apple cider vinegar
- Flaked almonds or oats for topping (about 1/4 cup)
Green enchiladas with avocado cream
By GuidingVegan
Drizzle diced sweet potatoes with a little olive oil and roast on 450 for 15 minutes or until tender
- Avocado Cream:
- 2 cups sweet potato, peeled and diced
- 1 tablespoon extra virgin olive oil (plus a little extra for roasting sweet potatoes)
- 1 cup white onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- sea salt to taste
- 1/4 teaspoon chili powder
- 2 cups kale, destemmed and chopped
- 1 can black beans (drained and rinsed)
- 8 corn tortillas
- 1 (15 oz) can green enchilada sauce
- scallions and cilantro for topping
- 1 avocado
- 1 clove garlic
- 1 tablespoon olive oil
- 1/2 lime, juiced
- 1-2 tablespoons water
- 2 tablespoons fresh cilantro
- sea salt to taste
Cinnamon Swirl Banana Bread
By GuidingVegan
Preheat oven to 350. Butter and four a loaf pan
- For the bread:
- 3 over-ripe bananas, smashed up
- 1/3 cup melted vegan butter
- 3/4 cup sugar
- 1 flax egg
- 1 tsp vanilla
- 1 tsp baking soda
- dash of salt
- 1 1/2 cups flour
- For the swirl:
- 1/3 cup sugar
- 1 Tbs cinnamon
Creamy Curry Rice Soup
By GuidingVegan
If you do not have a high-powered blender like a Vitamix, you will need to soak your cashews overnight
- 1 1 1 packed cup finely chopped white onion
- 5 5 cloves 5 large cloves of garlic, minced don't be shy, use the big ones
- 3 1/2 3 1/2 1/2 cups low-sodium veggie broth, added at separate times (you can use water if you want, but broth gives more flavor and you'll need more salt)
- 3 3 1/4 long carrots, sliced about 1/4 inch thick
- 1/2 but recommended: 1/2 teaspoon garam masala (pinch of cardamom, cinnamon, cloves, cumin, nutmeg)
- 2 2 2 teaspoons fine sea salt, separated
- 1/2 1/2 1/2 cup uncooked white jasmine rice
- 1 1 1 cup cashew cream (1/2 cup raw cashews + 1 cup water blended-see Note)
- 2 15 2 15 2 15 oz cans white beans, drained/rinsed (cannellini or Great Northern beans)
- 2 2 2 tablespoons lemon juice
- 1/4 1/4 1/4 teaspoon ground black pepper
- fresh cilantro
- cayenne pepper
Classic French Vegan Creme Brûlée
By GuidingVegan
Drain and rinse cashews and place in a food processor or high-powered blender
- 1 cup cashews, soaked 6-8 hours
- 1/2 cup water
- 2 cups almond milk
- 1/2 cup granulated sugar
- 1/4 cup + 2 tbsp chickpea flour
- 1 1/2 tbsp cornstarch
- 1/8 tsp of salt
- 2 vanilla beans, split and scraped
- 2-3 tbsp granulated sugar
Wild Rice & Mushroom Stuffing
By GuidingVegan
In a large saucepan, combine the leek greens, chicken broth, rice mix, 2 tbsp
- 2 large leeks, white and green parts separated and well rinsed
- 4 1/2 cups vegetable broth
- 2 cups wild and whole grain rice mix
- 7 tbsp. butterSalt and pepper
- 3/4 cup sliced almonds
- 1 lb. mixed sliced mushrooms (such as cremini, oyster, morels, shiitake)
- 1/2 cup dried currants
- 1/2 cup chopped fresh parsley
- 2 tbsp. grated lemon zest (from 2 lemons)
- 3/4 tsp. ground allspice
Mint Chocolate Chip Bars
By GuidingVegan
To make the crust: In the bowl of a food processor fitted with the S-blade, combine the almonds, dates, and cocoa...
- 1/2 cup raw almonds
- 1 cup Medjool dates, pitted and coarsely chopped
- 2 tablespoons cocoa powder
- 1 1/2 cups raw pistachios, soaked overnight then drained and rinsed
- 1/3 cup melted coconut oil
- 1/2 cup water
- 1/4 cup cane sugar syrup (or sweetener of choice to taste)
- 3/4-1 teaspoon peppermint extract
- 3/4 cup semi-sweet chocolate chips (Enjoy Life are gluten- and dairy-free)
7-Layer Dip
By GuidingVegan
Layer 1. Refried Beans Melt coconut oil and add onion, sauté until translucent
- Refried Beans
- 2 cans black beans drained and rinsed
- 1 onion diced
- 2 cloves garlic diced
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1/4 to 1 cup water depending
- 2 avocados
- 1 lime (juice)
- Pinch of salt and pepper
- 2/3 cup cashews (soaked overnight)
- 1/2 cup water
- 1 teaspoon apple cider vinegar
- 1 cup chopped spinach (I always use way more than one cup)
- 1/4 cup nutritional yeast
- 3 roma tomatoes diced
- 3 green onions diced
- 1/4 cup cilantro chopped (optional)
- 1/4 cup sliced olives (optional)