GuidingVegan's profile page
Recipes
Peach, raspberry and lime sangria
By GuidingVegan
Peach, Raspberry and Lime Sangria Puree the Simple Syrup and 2 cups of the sliced peaches in a blender until smo...
- 1/4 cup Simple Syrup, recipe follows
- One 1-pound bag frozen peach slices, thawed
- 1/2 cup peach liqueur or brandy, such as Matilde, DeKuyper or Bols
- 1 tablespoon fresh lime juice
- 1/2 cup fresh or frozen raspberries, thawed
- 1 lime, thinly sliced
- 1/4 cup chilled club soda
- One 750ml bottle chilled prosecco or other sparkling white wine
- Simple Syrup
- 1 cup sugar
- 1 cup water
Oat Flour Banana muffins
By GuidingVegan
Transfer the rolled oats to your Breville Sous Chef® food processor and whiz for a few seconds until flour forms
- 2 cups oat flour
- 1/2 cups rolled oats
- 2 tsp gluten free baking powder
- 1/2 tsp ground cinnamon
- a dash of nutmeg
- 1/4 cup coconut sugar (optional)
- 1 cup plant-based milk (soy, rice, almond, hemp etc)
- 1 whole banana, cold
- 1/2 tsp almond extract (optional)
Red-White-and-Blue Cocktails
By GuidingVegan
Turn summer drinks into firecrackers by coating the glass rims with Pop Rocks
- See Directions
Cauliflower Fritters
By GuidingVegan
1. Steam the cauliflower until tender, 10 to 15 minutes
- 1 large head cauliflower (about 2 1/4 pounds), trimmed and chopped
- 1/2 cup flour
- 1 flax egg
- One 10-ounce bag salad greens
- 2 tablespoons fresh lemon juice
American Macaroni Salad
By GuidingVegan
In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using
- 2 cups dry elbow macaroni, cooked, rinsed, and drained
- 1/3 cup diced celery
- 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
- 1 tablespoon minced flat-leaf parsley
- 1/2 cup diced vine-ripened tomato (optional)
- 1/2 cup prepared vegan mayonnaise
- 3/4 teaspoon dry mustard
- 1 1/2 teaspoons sugar
- 1 1/2 tablespoons cider vinegar
- 3 tablespoons vegan sour cream
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
Rigatoni with Lemony Broccoli
By GuidingVegan
In a small bowl, whisk together lemon juice, lemon zest, minced garlic, red pepper flakes, and olive oil until emul...
- 12 oz gluten-free rigatoni
- 1/4 cup reserved pasta water
- 2 tbsp fresh lemon juice
- 1 tbsp finely grated lemon zest
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1/4 cup extra virgin olive oil
- 3 cups fresh broccoli florets
- 1/3 cup Daiya mozzarella shreds
- Salt and pepper, to taste
Buddha's Favorite
By GuidingVegan
Marinade the tofu over night If you’re using tofu, then cut them to a medium size squares Boil the noodles (fol
- Meat substitute of your choice or firm tofu
- Buckwheat Udon Noodles 1 package
- Broccoli large (small pieces)
- Carrots sliced 2 small
- Bell pepper 1cup
- Swiss chard
- Scallion for garnish
- Baby Bok Choy 4 (sautéed or steamed with garlic and salt )
- Oil 1/4 cup
- Black sesame seeds 2tsp
- To marinade (leave half of the marinade to add later while sautéing )
- Sesame seed oil 1/4 cup
- Mirin 1/4 cup (Japanese cooking wine)
- Rice Vinegar 1/4 cup
- 1/4 cup Tamari
- 1/4 cup tahini
- 1 lime zested and juiced
- Garlic minced (4 cloves)
- Ginger minced 1/4 cup
- Maple syrup 1 tbsp
Grilled Portobello Mushrooms
By GuidingVegan
Clean mushrooms and remove stems, reserve for other use
- 2 portobello mushrooms
- 1-2 teaspoons olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 4 tablespoons balsamic vinegar
Almost bad Strawberries into syrup/jam
By GuidingVegan
lay strawberries in a single layer in a 9x13 glass or ceramic baking dish
- 2 lbs strawberries, washed, dried and hulled but leave whole
- 5 tbsp honey
Apple Walnut Baby Puree
By GuidingVegan
place apples and walnuts in a steamer basket over boiling water
- 2 cored and peeled apples
- 1/4 cup shelled and halved walnuts
- 1/8 tsp cinnamon