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Recipes
Spicy Peanut Noodle Salad With Cucumbers, Red Peppers, and Basil (Vegan)
By GuidingVegan
1. Cook noodles according to package directions
- For the Dressing:
- 1/4 lb spaghetti
- 1/2 cup chunky peanut butter
- 3 tablespoons soy sauce
- 3 tablespoons fresh ground chili sauce (such as Huy Fong brand Sambal Oelek or Sriracha), more or less to taste
- 2 tablespoons juice from 2 limes (or rice wine vinegar)
- 1 tablespoon toasted sesame seed oil
- 1 clove garlic, grated on a microplane grater
- 1 tablespoon maple syrup
- 3 tablespoons warm water
- To Assemble:
- 1 container extra firm tofu cut into chunks
- 2-3 carrots diced or sliced into thin strips
- 2 large red, orange, or yellow bell peppers, sliced into thin strips
- 1 large cucumber, seeded and sliced into fine julienne or small half moons
- 1 cup mung bean sprouts
- 1 cup loosely packed fresh basil, mint, or cilantro leaves
- 8 scallions, finely sliced at a severe bias to create long, thin strips
- 2 jalapeño peppers, seeds and ribs removed, sliced into fine strips
- 1 to 2 red thai bird chilis, finely minced (optonal)
- 1/2 cup roughly crushed roasted peanuts
Tangy chickpea salad sandwich
By GuidingVegan
Using a food processor, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas le...
- 2 Cans Chickpeas, drained and rinsed
- 1/2 C + 1 Tbs Dill Pickles, finely chopped
- 1 small red Onion, finely chopped
- 4 Tbs Vegan mayo
- 5 tsp Stone Ground Mustard
- 3 tsp Apple Cider Vinegar
- Sea Salt
- 1 bunch Dill Weed, fresh-chopped
- 1/4 tsp Turmeric (optional for color and health!)
- Black Pepper
- Multigrain Bread or Optional Gluten Free Bread
- Sprouts
- Kale
- Shredded Carrots
- Lettuce
- Tomatoes
Pancake Recipe 3-Ingredients
By GuidingVegan
This is an easy 3-Ingredient Pancake recipe made quickly with ingredients you already have at home for a delicious ...
- 3 cup Rolled Oats (or oat flour)
- 2-3 cups Almond Milk (or water, or other milk alternative)
- 2 bananas
- Oil to coat pan
- optional: 1 cup ground flaxseed (I always add) cinnamon, nutmeg
Curry Spice Blend
By GuidingVegan
Add all of the spices to a bowl, whisk very very well or optionally, blend in a food processor to ensure good even ...
- 3 tablespoons turmeric
- 3 tablespoons ground coriander
- 1 tablespoon + 1/2 teaspoon ground cumin
- 1 1/2 teaspoons garlic powder
- 3/4 teaspoon cinnamon
- 3/4 teaspoon cayenne
- 3/4 teaspoon ground ginger
- 1/4 teaspoon + 1/8 teaspoon ground nutmeg
- 1 1/2 teaspoons ground black pepper
- optional: good pinch of ground cloves
- 1 red bell pepper, chopped
- 1/2 cup chopped onion
- 1 medium zucchini, sliced
- 1 tablespoon of the above curry spice blend (this will give loads of flavor and a good kick of spice to the curry, use just 2 teaspoons for a milder flavor)
- 1 15 oz can chickpeas, drained and rinsed
- 1 1/4 cups cashew milk or canned "lite" coconut milk
- 1 tablespoon coconut sugar
- 3/4 teaspoon fine sea salt
- optional: serve with white rice
- garnish: fresh lime juice
Almond Flour Breakfast Muffins
By GuidingVegan
Instructions Preheat oven to 350F
- 2-1/2 cups almond flour or almond meal
- 3/4 tsp baking soda
- 1/2 tsp fine sea salt
- 3 large eggs
- 1/3 cup unsweetened pumpkin puree, thawed winter squash puree, butternut squash puree, unsweetened apple sauce, or mashed very ripe banana
- 2 tablespoons honey, agave nectar or maple syrup
- 2 tablespoons coconut oil (melted) or vegetable oil
- 1 teaspoon vinegar (white or cider)
- Optional Flavorings: 1 teaspoon extract (e.g., vanilla, almond), citrus zest, dried herbs (e.g., basil, dill), or spice (e.g., cinnamon, cumin)
- Optional Stir-Ins: 1 cup fresh fruit (e.g., blueberries, diced apple) or 1/2 cup dried fruit/cacao nibs/chopped nuts/seeds or
Artichoke Soup with Fresh Mint
By GuidingVegan
Heat the olive oil in a large saucepan over medium heat
- 2 tablespoons olive oil
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups veggie broth, plus extra, as needed
- One 12-ounce package frozen artichoke hearts, thawed
- 1 packed cup fresh spinach (about 1 ounce)
- 1 tablespoon chopped fresh mint
- Lemon wedges
Smashed Sweet Potato Fritters, Pistachio-Pumpkin Seed Crusted
By GuidingVegan
1. Peel and dice your sweet potatoes
- Sauces:
- 2 medium sweet potatoes, diced
- 1/4 cup pumpkin seeds
- 1/2 cup raw pistachios
- virgin coconut oil for (very light) frying
- Creamy Tahini-Maple:
- 1 Tbsp tahini
- 1 tsp maple syrup
- 2 tsp lemon juice
- pinch of s&p and garlic powder
- Chipotle Mayo:
- 1 Tbsp vegan mayo
- 1/8 tsp chipotle or chili powder
- 1/2 tsp agave or maple syrup
One Pot Quinoa Lasagna
By GuidingVegan
Soak your cashews in hot water for the cheese sauce if you don't have a high powered blender while preparing the la...
- Ingredients :
- 2 small white onions
- 4 cloves garlic
- 3 tsp herbes de provence
- 1/2 - 1 tsp red pepper flakes
- 1/2 cup vegetable broth (for sauteing)
- 4 heaping cups chopped zucchini (2 small zucchini)
- 2 heaping chups chopped white mushrooms
- 3/4 cup quinoa
- 6 lasagna sheets
- 2 cups plain tomato sauce
- 2 cups chopped canned tomatoes
- 1 1/2 cup water
- Cheese Sauce :
- 1/3 cup cashews, soaked
- 1 - 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1/2 tsp sea salt
- 1 small clove garlic
- 3 tbsp water
- Garnish:
- Vegan Parmesan
- Fresh Basil
Vegan Tofu Ricotta
By GuidingVegan
Place all ingredients in a food processor fitted with an s blade
- 1 -15oz can white beans (1 3/4 cup)
- 1 block extra firm tofu (12oz)
- 1 tsp lemon zest
- Juice of 1 lemon
- 1 tbsp nutritional yeast
- 1 tsp kosher salt or black salt
- 1 tbsp olive oil
- 1 tbsp dried herbs
- 2 garlic cloves
Creamy chanterelle mushroom soup (vegan)
By GuidingVegan
Heat oil in a large soup pot over medium high heat
- 1 TBS coconut oil
- 1 large yellow onion, finely chopped
- 4 cloves of garlic, minced
- 1/2 lb chanterelle mushrooms, cleaned and finely chopped
- 1 15 oz can organic navy beans (or any other white creamy bean)
- 3-4 cups organic vegetable stock
- 1/2 cup organic coconut milk
- 2 TBS low sodium tamari (or soy sauce)
- a few pinches of crushed red pepper flakes
- 1/4 cup parsley, tough stems removed and diced
- salt and pepper to taste