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Recipes
Baked Apple Donuts
By GuidingVegan
Preheat the oven to 400 degrees
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- pinch of salt
- 1 flax egg
- 1 6 oz container of kite hill plain yogurt
- 1 tablespoon canola oil
- 2 teaspoons lemon juice
- 1 to 2 tablespoons maple syrup
- 1 apple (diced small)
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- powdered sugar for dusting
Pumpkin Hummus
By GuidingVegan
Blend all ingredients in a food processor and serve :)
- 1 can Garbanzo beans
- 1 teaspoon salt
- 1 – 15 oz can pumpkin puree
- 1/4 cup tahini paste
- the juice of 1 lemon
- 1/4 cup olive oil
- 1 teaspoon cumin
Lemon and Lavender Yogurt Cake
By GuidingVegan
Pre-heat the oven to 350 F degrees and line a loaf pan with parchment paper
- 1 1/2 cups gluten-free flour mix (no gum)
- 1/2 tsp cassava flour or xantham gum
- 1 tsp baking powder
- 1/2 cup (4 oz) coconut Greek yogurt
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- juice & zest of 1 lemon
- 1 tsp vanilla extract
- 1/2 cup vegan butter, room temperature
- 1/3 cup maple syrup
- 1 tbsp culinary lavender (plus more for garnish)
- Lemon Yogurt Glaze
- 2 oz coconut Greek yogurt
- 1 tbsp maple syrup
- juice of 1/2 lemon
Best damn nachos
By GuidingVegan
If you haven’t prepared your vegan queso yet, do that first (recipe in the ingredients)
- A Crapload (~5 cups) of Restaurant Style Tortilla Chips (I love Trader Joe’s brand)
- 3/4 3/4 3/4 cup Cashew-less Vegan Queso
- 3/4 3/4 3/4 cup cooked Black Beans
- 1/3 1/3 1/4 1 Guacamole (1 ripe avocado + 1/4 tsp sea salt + 1 lime, juiced)
- 1/2 1/2 3/4 – 3/4 cup Chunky Salsa
- Fresh Jalapeños and Red Onion, sliced (optional)
- Hot Sauce (optional)
Winter Root Veggie Fritters with Spicy Vegan Aioli
By GuidingVegan
pre heat oven to 350* Fit your food processor with the grater attachment- run all scrubbed veggies through the gra...
- 6-8 cups total shredded root veggies- I used
- 1 large black radish
- 1 medium sweet potato
- 3 large carrots
- 4 small white potatoes
- 2 small Shallots - diced
- 2 tbsp maple syrup
- s & p to taste
- 2 cups garbanzo bean flour
- 1 1/2 cups almond milk
- 1/4 cup or so canola oil for frying
- 1/4 cup vegan mayo
- 2 tsp shiracha sauce
Oat & Maple Syrup Cardamom Cookies
By GuidingVegan
Preheat the oven to 350F and line a baking sheet with parchment paper
- Frosting:
- Cookies
- 3/4 cup oat flour (you can prepare this by grinding old-fashioned rolled oats in a food processor until finely ground or you can purchase oat flour at the grocery store)
- 3/4 cup old fashioned oats
- 1 teaspoon ground cardamom
- 1/4 teaspoon fine sea salt
- 1 cup pecans
- 1 cup Medjool dates, pitted- about 10 dates
- 1/4 cup walnut oil
- 1/4 cup honey
- 1 Tablespoon vanilla extract
- 1 cup cashews, soaked in warm water for 30 minutes and drained
- 1/4 cup maple syrup
- 1/4 cup unsweetened almond milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cardamom
- pinch of fine sea salt
Nut butter Tempeh
By GuidingVegan
To remove bitterness from the tempeh, add to rimmed skillet or saucepan filled with 1 inch of water and bring to a ...
- Sauce:
- 8 ounces tempeh
- 1/4 tsp red pepper flake
- 1.5 Tbsp sesame oil (if avoiding oil, leave this out and add a bit more lime, soy sauce, and maple syrup)
- 2 Tbsp salted creamy peanut (or almond, cashew, or sunbutter)
- 2 Tbsp gluten-free tamari (or soy sauce if not GF)
- 2 Tbsp lime juice
- 3 Tbsp maple syrup
Quinoa Stuffing
By GuidingVegan
Boil 4 cups water; season with bay leaves and salt
- 3 bay leaves
- 2 cups quinoa
- 1/4 cup olive oil
- 2 small zucchini, cut into 1-inch cubes
- 1 butternut squash, peeled and diced
- 2 bunches green onions, chopped
- 1 cup dried apricots, diced
- 1 cup dried cranberries
- 1 cup fresh parsley, chopped
- 1 cup fresh mint, chopped
- 1 lemon
Pumpkin Gingerbread with Spiced Buttercream
By GuidingVegan
Directions : Preheat oven to 350 F
- Gingerbread:
- 1 cup canned pumpkin
- 3 tbsp pure maple syrup
- 3/4 cup sugar
- 1/3 cup coconut oil (or canola), softened
- 1/4 cup blackstrap molasses
- Chia egg (1 tbsp chia + 3 tbsp water)
- 1 2/3 cups unbleached all-purpose flour
- 1 1/4 tsp baking soda
- 2 tsp pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
- 1 tsp sea salt
- 1 tsp baking powder
- 1/8 th tsp ground cloves
- 1/2 cup toasted chopped walnuts
- Spiced Buttercream Frosting:
- 1/2 cup Earth Balance Butter Stick, softened
- 1 3/4 cup icing sugar (aka: confectioner’s sugar)
- 1 tsp pure vanilla extract
- 1 tbsp pumpkin pie spice (yes, a full tablespoon!)
- 1 tbsp almond milk (as needed to thin out to desired consistency)
Linguine with Avocado and Arugula Pesto
By GuidingVegan
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet
- 1 pound linguine pasta
- 2 medium avocados, halved, peeled, and seeded (about 12 ounces total)
- 3 cups baby arugula leaves (3 ounces)
- 1 packed cup fresh basil leaves
- 3 tablespoons fresh lime juice (from 2 large limes)
- 2 cloves garlic, peeled and smashed
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup vegan parm
- 1/2 cup sliced almonds, toasted (see Cook's Note)