GuidingVegan's profile page
Recipes
Lentil Mushroom Bolognese
By GuidingVegan
cook pasta set aside Chop the mushrooms
- 3-4 cups fresh Mushrooms, quartered & sautéed
- 4-5 Shallots peeled
- 4 cloves Garlic peeled
- 8 Medium Carrot, chopped
- 5-6 Celery stalks, chopped
- 2 Tbl Olive or Vegetable Oil
- 2 8 oz. can green or brown lentils, drained (you could also use dry lentils that you have cooked & drained)
- Big splash of White Wine
- 2 8 oz. fire roasted Diced Tomatos, with juices
- Salt and Pepper, to taste
- 2 boxes pasta
Roasted Cauliflower Walnut Bolognese
By GuidingVegan
Preheat oven to 350 degrees F
- 1 pound pasta of choice
- 2 jars tomato sauce
- 1/4 cup red wine (optional)
- 1 head of cauliflower florets
- 2 cups raw walnuts
- 1 TBS olive oil
- 1/2 tsp liquid smoke
- 1 TBS tamari
- 2 tsp smoked paprika
- 1 yellow onion, diced
- 1-2 cloves minced garlic
- 2-4 shallots diced
- 2-3 cups chopped crimini mushrooms
- 1 bunch dino kale finely chopped
- Fresh basil
- Hemp Seeds
- Cashew Parm
Butternut Squash Lentil Curry
By GuidingVegan
Preheat the oven to 400. Place the squash cubes on an oiled baking sheet and drizzle with a little oil salt and pep...
- 1 cup dry brown lentils
- 1 large butternut squash, peeled and cubed (1 inch pieces)
- 1 large yellow onion, diced
- 1 tbs coconut oil
- 1 cup vegetable broth
- 1 1/2 tbs red curry paste
- 2 tsp of curry powder
- 1/2 tsp tumeric
- 1 tsp salt
- 1/2 tsp cayenne pepper
- dash of cinnamon
- dash of pepper
- 1/3 cup full fat coconut milk
Smoky Oil-Free Corn Zucchini Fritters with Creamy Lemon Pepper Sauce
By GuidingVegan
Sauce: Soak your cashews in boiling water for 10 minutes or so
- Creamy Lemon Pepper Sauce
- 1/2 heaping cup raw cashews soaked in boiling water for 10 minutes
- 2 tablespoons fresh lemon juice
- 6-8 tablespoons water, as needed
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt
- 2 small zucchinis, shredded (you will need 2 1/2 cups loosely filled of the shredded zucchini)
- 2/3 cup corn (I just used frozen)
- 3 tablespoons creamy almond butter (or tahini for nut-free, for fat-free use 1/4 cup cooked mashed potato instead of nut butter)
- 1/2 cup gluten-free oat flour (58 g)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon smoked paprika
Pineapple Guacamole
By GuidingVegan
Mash together avocados, jalapeno, pineapple, onion, lime juice, cilantro, salt, cumin with a fork until well-mixed
- 3 ripe avocados, peeled and pitted
- 1 jalapeno, stem and seeds removed, minced (add more or less to taste)
- 1 1/2 cups diced fresh pineapple, plus extra for topping
- 1/2 cup finely chopped red onion
- 1 Tbsp. fresh lime juice
- 1/4 cup fresh cilantro leaves, finely chopped
- 1/2 tsp. coarse sea salt
- dash of cumin
- for serving: Garden of Eatin' corn tortilla chips
Heirloom Tomato, Basil & Balsamic Zucchini Noodles
By GuidingVegan
Instructions Reduce the balsamic vinegar by adding it to a small saucepan over medium-high heat
- 1/2 cup balsamic vinegar *
- 1 large zucchini
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, finely minced
- 1/4 teaspoon fine grain sea salt
- black pepper, to taste
- 2 small heirloom tomatoes, diced (about 1 cup)
- 2 tablespoons chopped fresh basil
- large flake sea salt (optional)
Hummus Vegetable Sandwich
By GuidingVegan
•Spread 1 slice bread with hummus; spread remaining slice of bread with tapenade
- •2 slices whole-wheat bread
- •1/4 cup store-bought hummus
- •1 tablespoon store-bought tapenade (olive spread)
- •1/4 cucumber, thinly sliced
- •1 coarsely grated carrot
- Roasted Bell Peppers
- Deli meat of your choice
Mini S'more Cheesecake
By GuidingVegan
To make the crusts, add the graham crackers to a food processor and pulse until finely ground
- Crust:
- 8 vegan graham crackers
- 5 tablespoons melted unrefined coconut oil
- Cheesecake:
- 1 1/2 cups raw cashew pieces, soaked for 2 hours, rinsed and drained
- 1/2 cup full-fat coconut milk
- 1/3 cup pure maple syrup
- 1/4 cup melted unrefined coconut oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine grain sea salt
- Chocolate top:
- 1 1/4 cups chopped vegan dark chocolate
- 1/3 cup full-fat coconut milk
- Topping:
- 12 vegan marshmallows
Sticky Bun Crown
By GuidingVegan
In a small bowl or mug, mix ground flax and warm water and let sit until it has thickened
- For the sweet dough:
- 4 tbsp ground flax + 6 tbsp warm water
- 1/2 c unsweetened almond milk
- 1/4 c + 1 tsp cane sugar
- 1/4 c grapeseed oil, or melted coconut oil
- 1/2 tsp salt
- 1/4 cup warm water
- 2 1/4 tsp yeast
- 3-3 1/2 cups all-purpose flour
- Filling:
- 3/4 cup maple syrup
- 1/2 cup brown sugar
- 1/2 cup currants
- 3/4 cup walnut pieces
- 1 tbsp cinnamon
- Glaze:
- 3/4 cup icing sugar
- 1 tbsp unsweetened almond milk
Easy Jelly filled muffins
By GuidingVegan
Preheat the oven to 375 degrees F
- 1 1/2 cups oat flour
- 1/2 cup raw unsweetened shredded dried coconut
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1/4 cup coconut sugar
- 1/4 cup brown sugar
- 1/4 cup ground flaxseed
- 1/4 cup chia seeds
- 1 teaspoon cinnamon
- 2 ripe bananas mashed with a fork
- 1 1/4 cups unsweetened almond milk
- 2 teaspoons vanilla extract
- 12 heaping teaspoons your favorite jelly (I used a mixed berry)