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Recipes
Juicy Portobello Burgers with Vegan Blue Cheese & Caramelized Onions
By GuidingVegan
Instructions For the Portobellos Remove the stems of the portobellos
- For the Portobellos
- 2 medium or large portobello mushrooms, washed
- 1/3 cup balsamic vinegar
- 4 tablespoons chopped fresh chives
- 2 tablespoons minced shallots
- 2 tablespoons olive oil
- 1 tablespoon tahini
- 1 garlic clove, minced
- 1/4 teaspoon sea salt
- black pepper, to taste
- For the Blue Cheese
- 1/3 cup hemp seeds
- 1/4 cup plain, unsweetened almond milk
- 2 1/2 tablespoons white wine vinegar
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon tahini
- 1/2 teaspoon sea salt
- 1/2 block firm or extra firm tofu (I use sprouted tofu)
- For the Caramelized Onions
- 1 red onion, sliced into 1/4-inch thick rings
- 1 tablespoon coconut oil
- 1/2 tablespoon agave nectar
- Additional Ingredients + Garnishes
- 2 hearty burger buns, toasted
- sprouts
- greens
No-Bake Vegan Red Velvet Snowball Cookies
By GuidingVegan
Place almonds in food processor and process until finely ground
- White Chocolate Coating
- 1 cup melted raw cacao butter
- 1/2 cup coconut butter, melted
- 3 tablespoons maple syrup, room temperature
- 1/2 teaspoon peppermint extract
- Melt the cacao butter and coconut butter in the dehydrator at 118 degrees. This can take an hour so plan accordingly.
- Stir in maple syrup, peppermint extract.
- Set aside while you are making the cookie balls.
- Cookie
- 1 medium beet, peeled and quartered
- 2 cups almonds
- 2 cups dried, unsweetened coconut
- 2 tablespoons chia seeds
- 1/4 cup cacao powder
- 1/4 to 1/2 cup pure maple syrup
- 1 1/2 teaspoon peppermint extract
Spring Vegetables with Warm Vinaigrette
By GuidingVegan
Bring a wide pot of salted water to a boil
- Kosher salt
- 3 bunches baby carrots (about 24)
- 3 bunches spring onions (about 15)
- 3 bunches asparagus (about 3 pounds)
- 5 tablespoons extra-virgin olive oil
- 2 teaspoons sugar
- Freshly ground pepper
- 2 tablespoons white wine vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
5 Ingredient Dark Chocolate Macaroons
By GuidingVegan
Preheat oven to 350 degrees F and lightly grease a baking sheet (or line with parchment paper though the bottoms wo...
- 3 3 3 cups (265 g) shredded unsweetened coconut
- 1/4 1/4 1/4 tsp vanilla extract
- 2 2 2 Tbsp maple syrup
- 1/2 1/2 1/2 Tbsp melted coconut oil
- 1/2 1/2 1/2 cup (~75 g) dairy free dark chocolate, chopped
fresh spring rolls with peanut-lime sauce
By GuidingVegan
Slice all ingredients for the filling and put them into separate bowls
- For the peanut-lime sauce:
- 1/4 of a small head of purple cabbage, shredded
- 2 carrots, sliced thinly
- 5 radishes, sliced thinly
- 1 small ripe avocado, diced
- 1 small bunch of cilantro, thick stems removed and diced
- 2 scallions minced (white and light green parts only)
- 2 TBS sesame oil
- 1/4 cup natural peanut butter
- 1/2-1 TBS fresh ginger, minced
- 3 TBS low sodium tamari
- 2 tsp honey or pure maple syrup
- 2 TBS water
- Rice Paper (also called rice wrapper) 6-8 pieces
Chickpea chocolate chip cookies
By GuidingVegan
Preheat oven to 350 degrees, line 2 cookie sheets with parchment paper and set aside
- 1 can (15 oz) chickpeas (or 1.5 cups cooked chickpeas)
- 1/2 cup all natural creamy peanut butter
- 1/3 cup maple syrup
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup vegan mini-chocolate chips
Moroccan-style veggie & chickpea stew
By GuidingVegan
Heat the coconut oil in a large soup pot over medium heat
- stew ingredients:
- big knob of coconut oil
- 1 medium onion, small dice
- 2-3 tsp ground cinnamon
- 1-2 tsp ground cumin
- 1-2 tsp ground coriander
- chili flakes (optional)
- 1-2 cloves of garlic, minced
- 3-4 dates, pitted + chopped
- 2 carrots, chopped (1/2 inch pieces)
- 1 large or 2 small sweet potatoes, peeled + chopped (1/2 inch pieces)
- 1 28-ounce can crushed tomatoes (preferably fire-roasted)
- 3 cups vegetable stock (or more, depending)
- 1 yellow pepper, stemmed and chopped (1/2 inch pieces)
- 2 cups (or a 14-15 ounce can) cooked chickpeas
- salt + pepper
- couple handfuls of chopped greens
- to serve:
- chopped flat leaf parsley/cilantro
- fine grated lemon zest
- extra virgin olive oil
- cooked brown rice/quinoa/millet/couscous
Mascarpone Cheese
By GuidingVegan
Place the mascarpone ingredients (not the thickener ingredients yet) in a high speed food processor and process unt...
- 7 oz raw cashew nuts, pre-soaked – or if using a high speed blender just rinse before processing
- 1 tsp nutritional yeast
- 2 tsp vanilla extract
- 2 Tbsp maple syrup or agave
- 1/2 cup cold water
- THICKENER INGREDIENTS
- 1 1/2 tsp agar powder mix well with 1/2 cup boiling water
Hummingbird Cake Vegan GF
By GuidingVegan
Preheat the oven to 375 degrees and position rack in center of oven
- Cake:
- Makes 1 6 inch 4 layer cake
- 2 6 inch cake pans
- 1 1/2 cups All Purpose Gluten Free Flour (or GF oat flour works here as well)
- 1 cup coconut sugar
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1 cup mashed bananas
- 1/4 cup virgin coconut oil
- 1 Tbsp pure vanilla extract
- 1/4 cup + 2 Tbsp pineapple juice at room temperature
- 2 Tbsp apple cider vinegar
- 1/2 cup chopped pineapple
- 1/3 cup chopped pecans
- Frosting: 2 cans organic full fat coconut milk, chilled
- 2 cups raw cashews, soaked for 4 hours and drained
- 3/4 cup raw coconut nectar, maple syrup or agave nectar
- 1/2 tsp sea salt
- 2 tsp pure vanilla extract
- juice of one lemon (about 3 Tbsp)
- 1 3/4 cups coconut butter, warmed to liquid
Tofu Tortilla Soup
By GuidingVegan
Saute first 8 ingredients in a pan until translucent then add 3 cups water or veggie broth Then add rest of ingred...
- 1 onion
- 2 garlic cloves
- 2 jalapenos seeded and diced
- 1 15oz can whole peeled tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/4 tsp pepper
- 3 carrots sliced
- 3 celery stalks sliced
- 1 cup frozen corn
- 2 garlic cloves chopped
- 1 bay leaf
- 1 tblsp chopped cilantro
- 1-2 cups tofu