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Olallieberry Apple Crisp

Olallieberry Apple Crisp

By

When the Olallieberries are fresh, this makes a perfect crisp recipe! Serve warm topped with ice cream

  • TOPPING:
  • FILLING
  • 5 cups peeled, sliced apples
  • 5 cups olallieberries
  • 1/2 cup sugar
  • 1/4 cup instant tapioca
  • 1 ⁄2 cup orange juice concentrate
  • 1 teaspoon cinnamon
  • 3/4 cup vegan melted butter
  • 2 cups oats
  • 1 cup flour
  • 1 cup brown sugar
2.8/5 (5 Votes)

Cumin-lime and black bean zucchini boats

Cumin-lime and black bean zucchini boats

By

Preheat oven to 375 Whisk together all the ingredients for the dressing and set aside

  • For the dressing:
  • 2 medium-size yellow or green zucchini
  • 1-2 TBS olive oil
  • 1 small yellow onion, finely chopped
  • 2-3 cloves of garlic, minced
  • 1 serrano pepper, seeded and diced
  • 1 cup organic black beans, drained and rinsed
  • 1 cups cherry tomatoes, sliced in half
  • 1/4 cup shredded pepper jack cheese
  • 1 cup pre cooked quinoa or rice
  • 1 small bunch of cilantro
  • 2 TBS olive oil
  • 1 tsp ground cumin
  • 1 TBS honey
  • Juice from 1 lime
  • pinch of crushed red pepper flakes
4.3/5 (6 Votes)

Summer Corn Salad with Basil Pesto Aioli

Summer Corn Salad with Basil Pesto Aioli

By

Basil Pesto Aioli Place all ingredients except for the mayo into a food processor and puree until it becomes a p...

  • Basil Pesto Aioli
  • 2 C. Baby Spinach
  • 1 C. Fresh Basil
  • 2 T. Lemon Juice
  • 1 T. Nutritional Yeast
  • 1 Garlic Clove, Peeled
  • 1 T. Olive Oil
  • 1 T. Water
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 1/2 C. Vegan Mayo
  • Salad
  • 5 C. Cooked Sweet Yellow or White Corn Kernels (I used mostly frozen corn and some steamed)
  • 1 C. Spinach, Cut into ribbons
  • 1/3 C. Red Onion, Sliced into Slivers
  • Salt and Pepper to taste
4.4/5 (7 Votes)

Zucchini Rice

Zucchini Rice

By

In a large saucepan of 3 cups water, cook rice according to package instructions; set aside

  • 1 1/2 cups uncooked rice
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can whole kernel corn, drained
  • 2 zucchini, shredded
  • 2 tablespoons non dairy butter
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro leaves
  • Kosher salt and freshly ground black pepper, to taste
4.3/5 (8 Votes)

Citrus Dill Dressing

Citrus Dill Dressing

By

whisk together :)

  • 1/2 cup olive oil, extra virgin
  • 1/4 cup apple cider vinegar (I prefer Bragg’s)
  • 2 large garlic cloves, minced
  • Juice of 1 lemon + 1 tablespoon zest
  • Juice of 1 orange + 1 tablespoon zest
  • 1 tablespoon dill, fresh (if using dried, to taste)
  • 2 teaspoon sea salt
  • fresh ground black pepper to taste
4.7/5 (9 Votes)

Spicy Potato Taco Plate

Spicy Potato Taco Plate

By

Dice potatoes. Combine first 6 ingredients (sweet potatoes, russet potatoes, sea salt, pepper, garlic powder, and ...

  • 2 large sweet potatoes, peeled and diced
  • 2 large russet potatoes, diced
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 3 tablespoons garlic powder
  • 2/3 cup extra virgin olive oil
  • 1 cup diced red onion (use yellow onion for less of a spicy flavor)
  • 5 large cloves of garlic, minced or finely diced
  • 3 Hungarian wax peppers, diced (use bell peppers for less of a spicy flavor)
  • 2 (15 ox) cans black beans, drained and rinsed
  • 2.5 teaspoons cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and pepper to taste (I used about 1 teaspoon sea salt and 1/2 teaspoon pepper)
  • green onions for topping
  • raw red onion for topping
  • cilantro for topping
  • Limes
  • Salsa
  • Avocados
  • Corn chips
4.5/5 (13 Votes)

Chilled Sweet Corn & Cauliflower Bisque

Chilled Sweet Corn & Cauliflower Bisque

By

Chilled Sweet Corn + Cauliflower Bisque In a dutch oven or large stock pot, heat the olive oil over medium

  • Chilled Sweet Corn + Cauliflower Bisque
  • 1 tablespoon cold-pressed olive oil
  • 1 medium yellow onion, peeled and finely-diced
  • 4 ears fresh sweet corn, shucked, kernels cut away, and juices reserved
  • 2 cups small cauliflower florets
  • 2 cups filtered water
  • 2 cups unsweetened plant milk, divided
  • 1/4 teaspoon ground turmeric (optional, for color)
  • 2 tablespoons fresh lime juice
  • 1/2 to 1 teaspoon fine sea salt or to taste (see notes)
  • Quick Pickled Veggies
  • 1 cup apple cider vinegar or white vinegar
  • 1 tablespoon turbinado or sucanat sugar
  • 1/2 teaspoon sea salt
  • 3 small radishes, thinly sliced
  • 1 medium jalapeno, thinly sliced
  • Additional Toppings and Garnishes
  • fresh cilantro leaves
  • smoked paprika
  • drizzle of cold-pressed olive oil
  • lime wedges
4.5/5 (8 Votes)

Macaroni Salad

Macaroni Salad

By

Cook noodles according to package instructions, drain and set aside

  • 4 cups elbow macaroni shells
  • 1/2 red pepper, diced
  • 1 cup celery, diced
  • 1/4 cup diced red or green onion
  • 1 cup silken firm tofu (make sure it’s silken or it won’t blend right)
  • 2-3 Tbsp dried dill or 4-5 Tbsp fresh
  • 3-4 Tbsp agave nectar or cane sugar (or honey if not vegan)
  • 1/4 tsp sea salt, black pepper & garlic powder
  • 2 Tbsp vinegar (white wine is best)
  • 2 Tbsp grape seed or olive oil
  • 1 Tbsp spicy mustard for tang
  • (water to thin)
4.3/5 (13 Votes)

Blackberry Lemonade

Blackberry Lemonade

By

Muddle 2 cups blackberries with 2 cups simple syrup (recipe follows) in a pitcher

  • Add:
  • 2 cups blackberries
  • 2 cups simple syrup
  • 2 cups lemon juice
  • 2 cups water
  • Ice
  • Lemon Slices
4.5/5 (2 Votes)

Cinnamon Grapefruitade

Cinnamon Grapefruitade

By

Make 2 cups simple syrup (recipe below), adding 4 cinnamon sticks before heating

  • 2 cups simple syrup
  • 4 cinnamon sticks
  • 2 cups fresh grapefruit juice
  • 2 cups water
  • Fresh raspberries
0/5 (0 Votes)