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Zucchini Apple Spice Muffins

Zucchini Apple Spice Muffins

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Instructions Preheat oven to 350 degrees

  • 1 medium zucchini, shredded (about 1 cup worth)
  • 1 apple (I used gala), shredded (less than 1/2 cup worth)
  • 1 cup almond butter
  • 1/4 cup raw honey
  • 2 eggs, whisked
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • pinch of salt
4.3/5 (12 Votes)

Raw Brownie Ice Cream Explosion Vegan

Raw Brownie Ice Cream Explosion Vegan

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Brownie Base : In your food processor blend together all ingredients until a creamy dough is formed

  • Brownie Base:
  • 1 cup dates, pitted
  • 1/2 cup oats
  • 2 tablespoons water
  • 1 tablespoon cacao powder
  • 1 tablespoon maple syrup
  • Ice Cream:
  • 1 cup cashews, soaked 2 hours
  • 1 and 1/2 bananas, frozen
  • 4 tablespoons almond milk
  • 2 tablespoon water
  • 1 tablespoon vanilla
  • 1 teaspoon coconut oil
  • I can coconut milk
  • Chocolate Sauce:
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons cacao powder
  • 1 tablespoon maple syrup
4.3/5 (12 Votes)

Banana Molasses Oatmeal Mash

Banana Molasses Oatmeal Mash

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1. Place all the ingredients in a bowl and mash with a fork to combine

  • 1/2 Banana
  • 3 Tbsp Oatmeal Cereal
  • 1/2 Tsp Molasses
  • 2 Tbsp Water
4/5 (1 Votes)

Quinoa and White Bean Burger

Quinoa and White Bean Burger

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Start by making your flaxegg or ener-g egg replacer and set aside

  • To Serve:
  • 1/2 cup quinoa (I used tri-color)
  • 1 cup water
  • 1 teaspoon garlic powder
  • 3 teaspoons thyme, divided (oregano would be good too)
  • 1/2 - 1 teaspoon smoked paprika
  • 1/2 teaspoon ground chipotle pepper, optional
  • 1 can (15 oz.) white beans (I used cannellini), drained and rinsed
  • 1/2 cup corn, fresh or frozen (about 1/2 fresh corn off the cob)
  • 1/2 cup red bell pepper, finely diced (about 1/2 bell pepper)
  • 1/2 cup shallot, finely diced (about 1 medium) or red onion
  • juice of one lemon
  • 1/3 cup oat flour, or flour of choice
  • 1 Ener-G egg replacer or 1 flaxegg (1 Tbs flaxseed meal + 3 Tbs water), optional*
  • mineral salt & cracked pepper, to taste
  • coconut or olive oil, to grease
  • tomato, sliced
  • leafy greens
  • avocado, sliced or mashed
  • red onion, sliced
  • whole grain or dijon mustard (hummus or vegan mayo is great too)
  • sriracha or Sriracha Cashew Cream (use the sriracha cream in place of mustard)
  • burger buns of choice
4/5 (2 Votes)

Lemon Bars

Lemon Bars

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In a food processor or blender add the coconut flakes and process until smooth and creamy

  • Crust:
  • 1/2 cup dates, pitted
  • 1/3 cup walnuts (any nut will work, use pumpkin seeds or oats for nut free version)
  • Pinch salt
  • Filling:
  • 1 1/2 cup unsweetened coconut flakes or 1/2 cup coconut butter
  • 1 tablespoon maple syrup or 2 pitted dates
  • 2 Tablespoon lemon zest (organic preferred)- from about 2 lemons
  • 1/2 cup fresh lemon juice (from 2-3 lemons)
  • 2 Tablespoon coconut oil
  • 1/2 teaspoon turmeric (for color)
4.5/5 (10 Votes)

Blueberry Coleslaw

Blueberry Coleslaw

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Combine the cabbage, carrot and blueberries in a large bowl

  • 1 bag coleslaw mix
  • 1 carrot, shredded
  • 1 pint blueberries (about 2 cups)
  • 1 cup plain nonfat vegan greek yogurt
  • 2 tablespoons red wine vinegar
  • 1 tablespoon maple syrup
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon cumin seeds, toasted (if desired)
  • Kosher salt
4.3/5 (3 Votes)

Banana Crumb muffins

Banana Crumb muffins

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Preheat oven to 375 degrees F and lightly grease a standard size muffin tin (will make 10-11 muffins) Prepare fl...

  • Muffins:
  • 2 flax eggs
  • 4 medium ripe bananas (don’t worry about measurements – it’s forgiving)
  • heaping 1/2 cup brown sugar, packed
  • 1/4 cup vegan butter (such as Earth Balance) or coconut oil, melted
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1.5 cups whole wheat pastry flour (or unbleached all purpose)
  • 1/2 cup rolled oats
  • 1/4 cup walnuts, chopped (optional)
  • Crumble Top:
  • 1/4 cup raw sugar
  • 5 Tbsp unbleached all purpose flour
  • 2 Tbsp vegan butter (such as Earth Balance)
4.8/5 (4 Votes)

Vegan Homemade Ramen Noodles

Vegan Homemade Ramen Noodles

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Instructions Bring the broth to a boil Add the pasta and cook according to the package for al dente Add the cole

  • 2 – 32 ounce containers Vegetable Broth
  • 1 package Spaghetti (I used gluten free)
  • 7 oz (1/2 bag, about 3.5 cups) Coleslaw Mix (cabbage/carrots)
  • 4 Scallions (sliced)
  • 1/4 cup Soy Sauce (I used gluten free) you can use more or less depending on your tastes
4.3/5 (17 Votes)

Creamy Broccoli Chickpea Soup

Creamy Broccoli Chickpea Soup

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Heat the oil in a medium sized pot over medium high heat

  • 2 Tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves of garlic, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1 head of broccoli (about 1 pound) cut into florets
  • one 15-ounce can chickpeas, drained
  • 3 cups vegetable stock + additional to thin as needed
  • salt and pepper to taste
  • chopped walnuts for serving
  • minced parsley for serving
  • squeeze of fresh lemon juice for serving
4.7/5 (7 Votes)

Strawberry Mango Jicama Salad

Strawberry Mango Jicama Salad

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The strawberries and mango are juicy, sweet, and vibrant

  • 2 cups sliced strawberries
  • 1 cup chopped mango
  • 1 cup chopped jicama
  • 1/4 cup chopped cilantro
  • 3 Tablespoons fresh lime juice
4/5 (1 Votes)