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Pumpkin Bread

Pumpkin Bread

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Vegan Pumpkin Bread is sweetened with Medjool dates and bananas, and delightfully seasoned with pumpkin spice and c...

  • TOPPING:
  • 2 1/4 cups oat flour (from 3 cups rolled oats when blended in a Vitamix) -- or use traditional wheat flour if needed
  • 2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 3 tablespoons ground flax
  • 3 tablespoons chia seeds
  • 1 (15-ounce) pumpkin puree, unsweetened, organic used
  • 8 pitted Medjool dates, soaked
  • 1/2 cup almond milk, unsweetened
  • 3/4 teaspoon apple cider vinegar, or fresh orange juice
  • 2 ripe bananas
  • 1 Medjool date, chopped + rolled oats + sprinkle of date sugar (optional)
4.5/5 (8 Votes)

Vegan Savory Shiitake and Parmesan Bread Pudding

Vegan Savory Shiitake and Parmesan Bread Pudding

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Heat 2 tablespoons of oil in a skillet over medium-high heat, until hot

  • 3/4 cup + 2 tablespoons safflower oil, divided
  • 1/2 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 1/2 cups sliced shiitake mushrooms
  • 2 cups unsweetened soy milk
  • 3/4 cup vegan Parmesan cheese
  • 2 tablespoons nutritional yeast
  • 2 tablespoons Ener-G egg replacer powder
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons salt
  • 3 cups bread, roughly torn apart into pieces (whatever kind you have)
  • 1/4 cup chopped scallions, for garnish
5/5 (3 Votes)

Apple and Mint Punch

Apple and Mint Punch

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Garnish: fresh mint sprigs, optional In a small saucepan, bring the water to a boil over medium-high heat

  • 2 cups water
  • 4 green tea bags
  • 1 1/2 cups (100 percent) apple juice (recommended: Martinelli's)
  • 1 cup Mint Simple Syrup, recipe follows
  • 1/4 cup fresh lemon juice (from 1 large lemon)
  • 1 cup sparkling water, chilled
  • Ice
  • Mint Simple Syrup
  • 1 cup water
  • 1/2 cup sugar
  • 1 cup packed mint leaves
4/5 (1 Votes)

GF Pancakes

GF Pancakes

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Instructions In a medium size mixing bowl, mix together flour, flax, baking powder, cinnamon, and salt

  • 1 cup of gluten free all-purpose flour
  • 1 Tablespoons flax
  • 2 Tablespoons maple syrup (or sugar, honey)
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/4 cup of unsweetened applesauce
  • 1 cup of vanilla almond milk
4.7/5 (10 Votes)

Strawberry Mini Cheesecakes

Strawberry Mini Cheesecakes

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Soak the cashews for 4-6 hours

  • 1 cup cashews soak the cashews for 4-6 hours
  • 1/2 cup coconut milk
  • 1/2 cup almonds
  • 1/2 cup dates
  • 1 tablespoon popped quinoa
  • 6-8 strawberries
  • 1 teaspoon agave
4.4/5 (8 Votes)

Spicy Peanut Sweet Potato Soba Noodles

Spicy Peanut Sweet Potato Soba Noodles

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Prepare your sweet potato noodles by using a julienne peeler to peel the potato into thin “noodles

  • Soba Noodles:
  • 1 medium sized sweet potato, peeled
  • 6 ounces buckwheat soboa noodles
  • pinch of salt
  • 1 cup cilantro, chopped
  • 1/2 cup peanuts, lightly toasted and roughly chopped
  • fresh lime juice
  • Peanut Sauce
  • 1/2 cup creamy peanut butter
  • 1 Tablespoon freshly grated ginger
  • 2 cloves of garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup low sodium tamari or soy sauce
  • 2 Tablespoons maple syrup
  • 3 Tablespoons water + additional to thin if necessary
4/5 (2 Votes)

Veggie Dumpling Stew

Veggie Dumpling Stew

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1. In a soup pot, saute the onions until they are starting to brown, then add the carrots and garlic, and saute ano...

  • Stew:
  • 2 tbsp olive oil
  • 1 cup onion, chopped
  • 1 1/2 cup carrot, diced
  • 4 cloves garlic, minced
  • 1 medium sweet potato, peeled and diced
  • 2-3 medium potatoes, scrubbed and diced
  • 1 cup frozen corn niblets
  • 4 cups water
  • 2 tsp vegetable stock concentrate/soup base
  • 1 tsp each of these dried herbs--rosemary, thyme, basil, sage, and oregano
  • 1 tbsp dried parsley
  • 5 teaspoons tamari
  • 2 tbsp white flour
  • salt and pepper, to taste
  • 1 cup frozen peas
  • Dumplings:
  • 1 cup white flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp dried parsley
  • 1/2 cup unsweetened non-dairy milk (I used almond milk)
  • 2 tbsp oil (I used olive oil)
4.7/5 (6 Votes)

Spinach and Artichoke Dip

Spinach and Artichoke Dip

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Make cheese : Combine all ingredients in a blender or food processor, until smooth In a large pan over med heat sa...

  • For the dip:
  • 1 33 oz jar artichoke hearts, drained and roughly chopped
  • 1 16 oz container fresh spinach, chopped
  • 1 bunch Dino kale, chopped
  • 1 yellow onion, diced
  • 2-3 cloves garlic, minced
  • Freshly ground black pepper and chili flakes
  • For the cheese:
  • 1 cup raw cashews, soaked (see notes)
  • 1 c. plain, unsweetened nondairy milk
  • 2 tsp. apple cider vinegar
  • 4 tb. + 1/2 tsp. tapioca starch
  • 1 tsp. olive oil
  • 3/4 tsp. salt
  • 4 tb. nutritional yeast (optional, see notes)
  • 2-3 tsp. smoked paprika
4.6/5 (7 Votes)

Spinach Basil Pesto

Spinach Basil Pesto

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Place the spinach, basil, garlic, garlic, lemon juice, salt, and pepper in a food processor

  • 4 cups spinach
  • 2 cups basil
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup olive oil, plus 1 tablespoon
4.3/5 (8 Votes)

Lemon poppy seed pancakes

Lemon poppy seed pancakes

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In a small bowl mix together the flax egg and set it aside

  • 1 flax egg (1 tablespoon ground flax seed mixed with 3 tablespoons warm water)
  • 3/4 cup almond milk
  • 1 tablespoon apple cider vinegar (or white)
  • 2 tablespoons fresh lemon juice (juice from 1 large lemon)
  • 2 tablespoons Earth Balance or butter melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract (optional)
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup flour (I used white)
  • 2 teaspoons poppy seeds
  • 1 teaspoon grated lemon zest
4.5/5 (18 Votes)