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Spiced Cauliflower with Tahini

Spiced Cauliflower with Tahini

By

Preheat the oven to 425F. Toss the cauliflower with the spices, salt and oil

  • Cauliflower
  • 1 large head of cauliflower, broken into florets
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne powder
  • 1/2 teaspoon fine sea salt
  • 2 Tablespoons olive oil
  • 1/2 cup raw almonds
  • 1 bunch of parsley, minced
  • Tahini Sauce
  • 1 clove of garlic, minced
  • 3 1/2 Tablespoons tahini
  • 3 1/2 Tablespoons lemon juice
  • 2 Tablespoons water + additional to thin if necessary
  • 1 Tablespoon maple syrup
  • 1 1/2 Tablespoons olive oil
  • pinch of salt and pepper
5/5 (3 Votes)

Snickerdoodles

Snickerdoodles

By

Preheat oven to 375F and line a baking sheet with parchment paper

  • Wet:
  • 1/2 tablespoon ground flax seed + 1 1/2 tablespoons water
  • 1/3 cup cane sugar
  • 1/4 cup virgin coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 1/2 tablespoon almond milk (optional, see directions)
  • Dry :
  • 1/2 cup + 1 tablespoon gluten-free oat flour*
  • 1/4 cup + 3 tablespoons almond flour (not almond meal)
  • 1/4 cup sorghum flour
  • 2 1/2 tablespoons arrowroot powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon fine grain sea salt
  • Pinch of cinnamon
  • Cinnamon Sugar Topping
  • 1 tablespoon cane sugar
  • 1 teaspoon cinnamon
4.4/5 (11 Votes)

Mushroom-Basil Au Gratin

Mushroom-Basil Au Gratin

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This dish is based on traditional au gratin potatoes, but without the cheese, milk, butter or flour

  • Sauce:
  • 4-5 large Yukon potatoes, sliced thinly
  • 8 large white or crimini mushrooms, sliced thinly 1 yellow onion, sliced thinly
  • 1 bunch chard
  • 1/2 bunch fresh basil (about 20 leaves), roughly chopped
  • 1/3 cup raw cashews
  • 1 cup water
  • 1/2 cup non-dairy milk
  • 1/2 cup parsley leaves
  • 2 green onions, diced
  • 1/2 teaspoon garlic powder
4.4/5 (5 Votes)

Chai Spiced Pumpkin Bars

Chai Spiced Pumpkin Bars

By

Line an 8"x8" baking pan with parchment paper so you can lift the bars out for cutting

  • For the crust:
  • 1/2 cup old-fashioned rolled oats (certified gluten-free if necessary)
  • 1/2 cup pumpkin seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2/3 cup pitted dates, chopped — plus a few more if needed
  • For the filling:
  • 1 1/2 cups pumpkin puree
  • 1/3 cup maple syrup or coconut nectar (or to taste)
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon cardamom
  • 3/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/8 teaspoon black pepper
  • 2 tablespoons coconut flour
4.8/5 (12 Votes)

Gingerbread Spiced Shakes

Gingerbread Spiced Shakes

By

Place all ingredients into a high speed blender and whirl away

  • 1 large ripe banana
  • 4-6 large dates, pitted and soaked for at least 30 minutes (this helps them blend better!)
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 TBS molasses
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 1/2 cups almond milk
4.3/5 (8 Votes)

Almond Butter Oatmeal Chocolate Chip Cookie Bars

Almond Butter Oatmeal Chocolate Chip Cookie Bars

By

Preheat oven to 350F. Line an 8x8-inch square pan with parchment paper (double-check your pan size, because 9x9-in...

  • 1 cup coconut sugar
  • 1 cup natural almond butter
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups oat flour
  • 1/4 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
  • 1/3 to 1/2 cup dark chocolate chips, to taste
4.4/5 (10 Votes)

Chunky Guacamole

Chunky Guacamole

By

Halve and pit the avocados

  • 4 ripe avocados
  • 3 limes, juiced
  • 1/2 red onion, chopped
  • 1 garlic clove, minced
  • 2 serrano chiles, sliced thinly
  • 1 big handful fresh cilantro, finely chopped
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
0/5 (0 Votes)

Ratatouille Grilled Panini

Ratatouille Grilled Panini

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1.Heat a grill or grill pan over medium heat

  • 3/4 cup extra-virgin olive oil
  • 2 large cloves garlic, crushed
  • 1 eggplant, peeled lengthwise in 2 places to make stripes and sliced lengthwise 1/2 inch thick
  • 1 zucchini, sliced lengthwise 1/2 inch thick
  • Salt and pepper
  • Herbes de Provence
  • 2 bell peppers, quartered lengthwise
  • 1 loaf ciabatta bread, split horizontally
  • 8 slices non dairy cheese
  • 2 cups arugula leaves
  • 1/3 cup store-bought olive tapenade
4/5 (1 Votes)

Smokey Mac and Cheese

Smokey Mac and Cheese

By

Bring a large pot of salted water to a boil

  • 12 to 16 ounces brown rice elbow pasta, depending on desired level of cheesiness (I use 12 ounces for a cheesier mac 'n' cheese)
  • Smoky Cashew Cheddar Cheese
  • 2/3 cup raw cashews, soaked in boiling water for 10 minutes and drained (to soften)
  • 1 1/3 cups filtered water
  • 1/3 cup chopped roasted red peppers
  • 2 tablespoons nutritional yeast
  • 2 tablespoons arrowroot powder/flour/starch
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons smoked paprika or to taste
  • 1 teaspoon sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • Pinch of cayenne pepper (optional)
  • Dash of hot sauce (optional)
4.6/5 (8 Votes)

Chocolate Gingerbread Madeline's

Chocolate Gingerbread Madeline's

By

Heat oven to 410 degrees. Sift flour and cocoa in a bowl

  • 1 cup + 2 Tbsp flour
  • 2 Tbsp cocoa powder
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp gingerbread spice
  • 7 Tbsp Aqua Fava
  • 1/2 cup coconut oil
  • 2 Tbsp maple syrup
  • 1 tsp vanilla extract
4.7/5 (11 Votes)