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Recipes
Spiced apple cider champagne cocktails
By GuidingVegan
Pour the Tennessee Cider into the bottom of each glass
- 2 ounces Tennessee Cider (you can sub apple brandy if you cannot find Tennessee Cider)
- 2 ounce fresh apple cider
- 3-4 ounces chilled champagne
Zucchini Croquettes with Bell Pepper Confetti
By GuidingVegan
1. Stir bell peppers together in bowl, and season with salt, if desired
- 1/2 small red bell pepper, diced (1/2 cup)
- 1/2 small yellow bell pepper, diced (1/2 cup)
- 3 medium zucchini, shredded (1 lb.)
- 1/2 tsp. salt
- 1 large egg, beaten
- 5 Tbs. all-purpose flour
- 4 Tbs. chopped chives, divided
- 2 Tbs. finely chopped parsley
- 1 Tbs. finely chopped mint
- 1 tsp. Aleppo pepper, or 1 tsp. paprika, plus 1 pinch cayenne pepper
- 1/2 tsp. baking powder
- 3 Tbs. olive oil
- 1/2 cup low-fat Greek yogurt
- 1 Tbs. lemon juice
Almond Butter Oat Blondies
By GuidingVegan
For the Almond Butter Oat Blondies Preheat oven to 350F
- Almond Butter Oat Blondies
- 1 cup coconut sugar
- 1 cup unsweetened natural almond butter (stir it well to incorporate the oil before measuring)
- 2 teaspoons pure vanilla extract
- 1 1/4 cups oat flour
- 1/3 cup rolled oats
- 1 1/2 teaspoons aluminum-free baking powder
- 1/4 teaspoon fine sea salt
- 1/4 cup plus 2 tablespoons unsweetened almond milk
- Almond Butter Drizzle (optional)
- 1/4 cup chopped cacao butter (1.2 ounces)
- 1/4 cup unsweetened natural almond butter
- 2 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fine grain sea salt
Gluten-Free Jalapeño Pepper Jack Biscuits Vegan
By GuidingVegan
Method: In a large bowl, add all the dry ingredients and whisk well
- Dry:
- 1/4 cup brown rice flour
- 1/4 cup white rice flour
- 1/4 cup amaranth flour (or sorghum or millet or other gf flour)
- 1/4 cup tapioca flour/starch
- 1/4 cup potato starch
- 1 Tablespoon cornstarch (or arrowroot starch)
- 1/3 tsp salt
- 2 tsps baking powder
- 1/4 tsp baking soda
- 1/2-1 tsp dried thyme
- 1/2 tsp garlic powder
- a generous dash of black pepper
- Wet:
- 1/3 cup + 2 Tablespoons almond milk or other non dairy milk
- 1 tsp apple cider vinegar or lemon juice
- 1/4 cup firm or silken tofu (or use non dairy yogurt or applesauce or sweet potato puree)
- 1.5 Tablespoons flax sead meal
- 2 Tablespoons oil/vegan butter ( I use 1 Tbsp evoo + 1 Tbsp solid virgin coconut)
- 1/4 loaded cup daiya pepperjack shreds, diced to make the shreds a bit small (or cheddar)
- 1/2 a Jalapeno, finely chopped or 2 Tbsp dried Jalapeno
Spaghetti Squash with Basil Pesto
By GuidingVegan
Preheat oven to 400 degrees F and line a large baking sheet with foil
- Pasta:
- 1 1 2 large or 2 small spaghetti squash
- Pesto:
- 1/4 1/4 1/4 cup raw cashews
- 1/4 1/4 1/4 cup toasted pine nuts (or raw walnuts)
- 2 2 2 Tbsp nutritional yeast
- 1/4 1/4 to tsp sea salt, plus more to taste
- 2 2 2 cups fresh basil, packed
- 3 3 1/2 cloves garlic, minced (1 1/2 Tbsp)
- 3 3 3 Tbsp sun-dried tomatoes, chopped (if in oil, drain)
- 1/4 1/4 1/4 cup extra virgin olive oil
- For Serving :
- Toasted pine nuts
- Vegan parmesan cheese
- Red pepper flakes
- Garlic bread
Carrot Orange and Ginger Soup
By GuidingVegan
In a large soup pot, on medium heat add coconut oil, garlic, onions, sea salt cook until soften
- 1 1/2 lbs. raw carrots, chopped
- 3 cups vegetable stock
- 3 cups filtered water
- 1 whole orange (about 1 cup)
- 1/2 cup sweet onion, chopped
- 1 stalk celery, chopped
- 2 cloves of garlic, chopped
- 3-4 dates, pitted (adjust to sweeten)
- 1 1/2 inch fresh ginger root
- 2 tablespoons coconut oil
- 1 tablespoon orange zest
- 1 teaspoon sea salt (to taste)
- if the ginger is too spicy add 1 can coconut milk
- GARNISH // pumpkin seeds, hemp seeds, fresh cilantro, Classic Cashew Cheese
Spicy Cilantro Hummus
By GuidingVegan
Combine all ingredients except the olive oil in a food processor until well combined
- 1 15 oz can garbanzo beans, drained and rinsed
- 2 large cloves of garlic
- 1/2 cup cilantro, chopped
- 1 jalapeño pepper, seeded and diced
- juice from 1 lime
- 1 tsp lime zest
- 1/3 cup extra virgin olive oil (or until you get your desired consistency)
- salt and pepper to taste
Heirloom Tomatoes w?pesto & olive tapenade
By GuidingVegan
layer how you like :)
- heirloom tomatoes
- basil leaves
- olive tapenade
- pesto
Burrito Bowl
By GuidingVegan
To cook the rice: In a large, deep skillet, heat the olive oil and onions
- For the rice:
- 2 tablespoons olive oil
- 1/2 yellow onion, minced
- 3 cloves garlic, minced
- 1 (15 oz) can chopped tomatoes w/green chiles
- 1/4 jalapeño, chopped
- 1 cup brown rice
- 1 1/2 cups vegetable broth
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- 1/2 teaspoon oregano
- Salt and Black Pepper to taste
- For the Beans:
- 1 tablespoon olive oil
- 1/4 cup chopped yellow onion
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1 clove garlic, minced
- 1/4 cup vegetable broth
- 1 (15 oz) can black beans, drained and rinsed
- For the Chimichurri:
- 1 cup fresh parsley
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 3 cloves garlic
- 1/2 cup cilantro
- 3/4 teaspoon ground red pepper (adjust to your spice preference)
- 1/2 teaspoon cumin
- Dash of salt
- To serve: guacamole, corn, tomatoes, red cabbage, etc.
Apple-Walnut Cobbler
By GuidingVegan
Position a rack in the middle of the oven and preheat to 350 degrees
- Filling:
- 5 tablespoons maple syrup
- 1 tablespoon arrowroot
- 2 teaspoons fresh lemon juice
- Dash salt
- 5 cups apple slices, unpeeled or peeled (about 6 apples or 2 pounds)
- 1/2 cup walnuts, chopped, toasted, and cooled
- Topping:
- 1 1/2 cups quick-cooking oats (see Note)
- 2 tablespoons whole cane sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 2 tablespoons neutral vegetable oil
- 3 tablespoons maple syrup
- 6 tablespoons nondairy milk
- 1 teaspoon vanilla extract