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Recipes
Fingerling Potato and Dill Toss
By GuidingVegan
Roast the potatoes with a drizzle of olive oil, sea salt, and pepper and bake for 30 minutes or until fork tender, ...
- 1 lb fingerling potatoes
- 1 lb tri-colored baby potatoes (gold, red, purple)
- 1/2 medium red onion, diced
- 1 opal apple, diced
- 1/2 cup thinly sliced red cabbage
- Juice of 1 lemon
- 1 tablespoon raw apple cider vinegar
- 1/4 cup olive oil
- 1/3 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 ground cumin
Classic Bloody Mary
By GuidingVegan
While the origin of this popular brunch cocktail is debatable, the Bloody Mary’s staying power leaves no question
- Celery salt
- 1 lemon wedge
- 1 lime wedge
- 2 ounces Grey Goose Vodka
- 4 ounces tomato juice
- 2 dashes Tabasco sauce
- 2 teaspoons prepared horseradish
- 2 dashes Worcestershire sauce
- 1 pinch celery salt
- 1 pinch ground black pepper
- 1 pinch smoked paprika
Grape, Celery, and Couscous Salad
By GuidingVegan
Cook couscous according to package instructions
- 1 cup Israeli couscous
- 1 teaspoon grated orange zest plus 2 tablespoons juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white-wine vinegar
- Salt and pepper
- 1/2 pound halved red seedless grapes
- 3 thinly sliced stalks celery plus 1/2 cup celery leaves
Portobello Mushroom Chili
By GuidingVegan
Stem and seed the ancho chilies and place them in a pot with the stock
- 3 medium ancho chilies
- 4 cups vegetable or chicken stock
- 1/4 cup extra virgin olive oil (EVOO)
- 8 portobello caps, wiped clean, gills scraped, chopped
- 4 large cloves garlic, thinly sliced
- 1 large onion, chopped
- 1 green or red chili pepper, thinly sliced
- Salt and freshly ground black pepper
- A scant palmful of smoked paprika
- A scant palmful of cumin
- A scant palmful of coriander
- A pinch of ground cinnamon
- 2 cans black beans, rinsed and drained (15 ounces each)
- 1 can fire-roasted diced or crushed tomatoes (15 ounces)
- 1 ripe avocado
- 1 cup vegan sour cream or cashew cream
- Juice of 1 lime
- A handful of fresh cilantro or fresh parsley
- Toasted pepitas or sunflower seeds, for garnish (optional)
- A couple of handfuls of tortilla chips (optional)
Mushroom Stroganoff
By GuidingVegan
Cook the linguine in a large pot of boiling salted water until al dente
- 12 ounces linguine
- 3 tablespoons olive oil
- 1 1/2 pounds mushrooms, wiped clean, cut into 1/2-inch slices
- 1 teaspoon sea salt
- 1 small onion, finely chopped
- 6 garlic cloves, minced
- 2 teaspoons tomato paste
- 2 tablespoons unbleached all-purpose flour
- 2 cups vegetable broth
- 1 tablespoon dijon mustard
- 1/2 cup vegan sour cream
- Fresh ground black pepper
- Finely chopped fresh parsley
Ginger Noodles with Tofu
By GuidingVegan
1.Season the tofu with salt and pepper
- One 14-ounce package extra-firm tofu, cut into 3/4-inch cubes and patted dry
- Salt and pepper
- 1/4 cup soy sauce
- 3 tablespoons finely grated ginger
- 1 tablespoon toasted sesame oil
- 3/4 pound fettuccine pasta
- 1 1/2 tablespoons vegetable oil
- 8 ounces mushrooms, sliced
- One 12-ounce package broccoli slaw
Simple Vegan Omelet
By GuidingVegan
Preheat oven to 375 degrees F
- Omelet:
- 5 ounces (~3/4 cup) firm silken tofu, drained and gently patted dry
- 2 Tbsp hummus
- 2 large cloves garlic, minced
- 2 Tbsp nutritional yeast
- Salt and black pepper
- 1/4 tsp paprika
- 1 tsp cornstarch or arrowroot powder
- Filling:
- 1 heaping cup veggies of choice (I like onion, tomato, mushroom, spinach)
- Toppings:
- Fresh herbs
- Salsa
- Vegan Parmesan Cheese
Mojitos with Pineapple Rum
By GuidingVegan
Place sugar in a shallow bowl
- 3 tbsp. sugar
- 3/4 cup pineapple rum
- 1/4 cup simple syrup
- 1/2 cup fresh lime juice (from about 4 limes)
- 1/2 cup club soda, or to taste
- 4 lime wheels, for garnish
- 4 mint sprigs, for garnish
Baked Pumpkin Ravioli with Rubbed Sage Cream
By GuidingVegan
To make the ravioli dough, place the flours into a Kitchen Aid mixer and combine
- for the ravioli dough
- 1 1/2 cup 00 flour
- 1/2 cup rice flour
- 1 TB Ener-G, whisked with 1/3 cup water and 1 TB olive oil
- 1/2 cup water, plus 1/8 cup more, if needed
- for the pumpkin filling
- 2 cups pumpkin, cubed
- 2/3 cups walnuts, slightly crushed
- 1 TB Earth Balance
- 1/2 tsp nutmeg
- a few dashes of fresh cracked pepper
- 1/2 tsp salt
- for the sage cream (for 12 ravioli)
- 1 TB Earth Balance
- 1 1/2 cup shallots, sliced
- 1 1/2 tsp rubbed sage
- 1/2 cup vegetable broth
- 1 1/2 cup basic cashew cream, divided
- 2 TB nutritional yeast
- salt and pepper
- for the ravioli breading (for 12 ravioli)
- 3 tsp Ener-G, whisked with 2/3 cup water
- 2 cups panko breadcrumbs
- 1/4 cup AP flour
- 1/2 tsp salt
- cooking spray
Pumpkin Bread
By GuidingVegan
Prepare flax eggs in a large mixing bowl and preheat oven to 375
- 1.5 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water)
- 1/4 cup 1/4 cup olive oil
- 1/4 cup 1/4 cup maple syrup
- 3/4 cup 3/4 cup pumpkin puree
- 2 Tbsp 2 Tbsp mashed ripe banana (primarily for binding)
- 2/3 cup 2/3 cup packed brown sugar (+ more to taste)
- 1/2 tsp 1/2 tsp sea salt
- 2 tsp 2 tsp baking soda
- 1/2 tsp 1/2 tsp ground cinnamon
- 1 tsp 1 tsp pumpkin pie spice (+ more to taste)
- 1/2 cup 1/2 cup water
- 1 cup 1 cup + 1 Tbsp gluten free rolled oats
- 1/2 cup 1/2 cup + 1 Tbsp almond meal (ground from raw almonds)
- 1 1/4 cup 1 1/4 cup gluten free flour blend
- 3 Tbsp 3 Tbsp raw pepitas (I mixed in a couple pecans)