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Recipes
Spiced Squash With Yogurt Dressing
By GuidingVegan
Preheat the oven to 425 degrees F
- 1 small kabocha, kuri or other winter squash, peeled, seeded and cut into 1 1/2-inch-thick pieces
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground allspice
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 1/4 cup low-fat plain yogurt
- 1 tablespoon fresh lime juice
- 1/4 cup pomegranate seeds
- 1/4 cup roughly chopped fresh cilantro
Spaghetti with Arugula, Roasted Peppers, and mushroom bacon
By GuidingVegan
Cook spaghetti in a large pot of lightly salted boiling water until just tender, 8 to 10 minutes
- 12 ounce(s) whole-wheat spaghetti, (see Ingredient note)
- 1 tablespoon(s) extra-virgin olive oil
- 4 clove(s) garlic, minced
- 1/8 teaspoon(s) crushed red pepper
- Mushroom bacon
- 1 jar(s) roasted red peppers, rinsed and cut into thin strips (1 1/2 cups)
- 8 cup(s) arugula leaves (8 ounces)
- 2/3 cup(s) vegan parm
- Freshly ground pepper, to taste
- 1/3 cup(s) chopped walnuts, toasted
Buttery Rolls
By GuidingVegan
Place dough balls close together, let them rise to the point that they all stick together and fill the pan
- 1 packet yeast
- 2 1/2 cups bread or all-purpose flour, plus about 1/3 cup more for kneading
- 1/4 cup toasted wheat germ
- 3/4 tsp. salt
- 3 Tbs. earth balance, softened, plus more for brushing dough
- 3 Tbs. agave nectar*
- Very Important: metal baking pan
- Or honey for non-vegans!
All Natural Gingerbread Playdough
By GuidingVegan
Put the dry ingredients in a medium saucepan and whisk to combine
- 1 cup – flour, all-purpose
- 1/4 cup – salt
- 2 tablespoon – Cream of Tartar
- 3 teaspoon – cinnamon
- 2 teaspoon – ginger, ground
- 2 teaspoon – cloves, ground
- 1 teaspoon – allspice
- 1 teaspoon – cardamom
- 1 cup – water
- 1 tablespoon – olive oil
Roasted Asparagus & New Potato Salad With Lemon-Caper Dressing
By GuidingVegan
Preheat the oven to 400 degrees
- Lemon-Caper Dressing:
- 2 Tablespoons oil of choice (we used grapeseed)
- 4-6 new potatoes, scrubbed and cut into 1/2 inch chunks
- 1 bunch asparagus, tough ends broken off and cut into 1 inch pieces
- 4 cups fresh arugula
- 1/4 cup walnuts, chopped
- 1/4 cup fresh dill, minced
- Salt and pepper to taste
- 1/4 teaspoon crushed red pepper flakes
- A few extra capers to toss on the salad at the end
- Juice from 1 large lemon
- 2 Tablespoons minced garlic
- 1 Tablespoon Dijon-style mustard
- 2 Tablespoons capers
- 1/2 teaspoon honey
- 3 1/2 Tablespoons extra virgin olive oil
- 1/8 teaspoon crushed red pepper flakes
- pinch of fine sea salt
4-Ingredient Almond Milk Ice Cream
By GuidingVegan
Vegan and missing ice cream? Cry no more with this vegan ice cream recipe
- 2 cups milk of choice or nondairy creamer or coconut milk
- 1/4 cup pure maple syrup, brown sugar or xylitol for sugar-free
- pinch Stevia or 1 extra tablespoon sugar
- 1/8 teaspoon salt
- 1 1/2 teaspoon pure vanilla extract
- optional ingredients for whatever flavor you desire
Blueberry Power Muffins
By GuidingVegan
Preheat the oven to 325 degrees F
- muffins:
- 1 cup whole spelt flour
- 1/4 cup almond meal (or use more spelt if you like)
- 1 1/3 cups ground flax + chia seeds (or go with pure flax or pure chia)
- 2/3 cup coconut palm sugar
- 1 tbsp baking powder
- 1 tbsp ground cinnamon
- pinch of ground ginger
- pinch of fine sea salt
- 1 ripe banana, mashed
- 2 tbsp melted coconut oil + extra for greasing
- 1 3/4 cups milk of your choice (I used almond)
- 1 tbsp vanilla extract
- 1 cup frozen blueberries, thawed (or fresh if they’re in season)
- 3/4 cup unsweetened dried cranberries
- 1 cup roughly chopped walnuts
- 2 tbsp cacao nibs
- clementine glaze:
- juice and zest of 1 clementine
- 1/2 cup powdered sugar
Butternut Squash Squares
By GuidingVegan
Cut squash into 1 inch cubes and coat with olive oil and syrup
- Butternut Squash
- Olive oil
- Maple syrup
- Cinnamon
Gluten-Free Drop Biscuits
By GuidingVegan
Instructions Preheat oven to 425F
- 2 1/2 cups all-purpose gluten-free flour blend without gum (See link to Gig’s Everyday Gluten-Free All-Purpose Flour Blend (Gum-Free) in recipe notes below.)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons fat, melted (For dairy-free use butter substitute; if you eat dairy, use real butter if you prefer.)
- 1 Tablespoon apple cider vinegar (or white vinegar)
- 3/4 cup milk (dairy- or plant-based will work)
Thanksgiving Dinner!
By GuidingVegan
Soup: Slice butternut in half
- Butternut Squash Soup
- 2 whole butternut squash
- 2 cups low-sodium vegetable broth
- 2-4 teaspoons mild curry powder
- Hippie Loaf
- 1 15 ounce can black beans or kidney beans, drained and rinsed
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 large carrot, peeled and shredded
- 2 celery stalks, washed and shredded
- 1 cup finely chopped brown mushrooms
- 1 cup cooked quinoa
- 1 tablespoon Italian seasoning
- 3 tablespoons brown rice flour (or whole-wheat flour)
- 2 tablespoons low-sodium soy sauce or tamari (GF)
- 2 tablespoons ketchup
- Thanksgiving Gravy
- 1/2 cup nutritional yeast
- 1/2 cup whole-wheat pastry flour or brown rice flour (GF)
- 2 cups plant-based milk
- 2 small onions, diced
- 16 ounces white mushrooms, thinly sliced
- 2-4 tablespoons low-sodium soy sauce or tamari (GF)
- 2 teaspoons rubbed sage (not powdered)
- 2 teaspoons dried thyme
- salt, to taste
- pepper, to taste
- Dirty Mashed Potatoes
- 4 Russet Potatoes or 12 red potatoes, cubed
- plant-based milk, as needed
- 2-4 tablespoons granulated garlic powder
- 1-2 tablespoons onion flakes
- salt, to taste
- pepper, to taste
- Harvest Cornbread
- 1 cup whole-wheat flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1-2 tablespoons minced fresh sage
- 1 cup plant-based milk
- 1/4 cup canned pure pumpkin (NOT pumpkin pie filling)
- 1/4 cup agave nectar or pure maple syrup
- 2 tablespoons raw sugar (optional)
- pinch of ground anise (optional)
- Dijon-Herb Green Beans
- 1 lb green beans, trimmed
- 2 heaping teaspoons cornstarch
- 2 cups low-sodium vegetable broth
- 1-2 tablespoons Dijon mustard
- 1-3 teaspoons lemon juice
- 1-2 teaspoons onion flakes
- 1/4 teaspoon granulated garlic powder
- a dash or pinch of every dried green herb you’ve got such as basil, oregano, thyme, etc.
- salt, to taste
- Stuffed Acorn Squash
- 2 acorn squash
- 1 cup uncooked quinoa
- 2 1/2 cups low-sodium vegetable broth
- 1 teaspoon mild curry powder
- ground cinnamon
- 1/2 cup raisins
- 2 cups finely chopped spinach
- Pumpkin Sage Pasta
- 8 ounce whole-wheat
- 1 1/2 cup low-sodium vegetable broth
- 1 1/2 cup canned pure pumpkin (NOT pumpkin pie filling)
- 1-3 tablespoons minced fresh sage
- 1/8-1/4 teaspoon pumpkin pie spice
- pinch of dried oregano
- pinch of red pepper flakes (optional)
- salt and pepper, to taste