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Recipes
Double Chocolate and Mint Cookies
By GuidingVegan
Position one rack in the center of the oven and one rack in the bottom third of the oven and preheat to 300 degrees...
- 6 ounces semisweet or bittersweet (60-percent) chocolate, chopped into 1/2-inch pieces
- 2 tablespoons vegan butter
- 1 cup flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup sugar
- 2 flax eggs
- 1 teaspoon vanilla extract
- One 4.67-ounce package vegan chocolate mint thins
Butternut squash and quinoa soup with olives
By GuidingVegan
Roast butternut squash until very tender
- 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
- 4 cups veggie broth
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 3-4 carrots chopped
- 2-3 celery stalks, chopped
- 1/2 tsp kosher salt
- 4 cloves garlic, minced
- 1 1/2 tsp dried oregano
- 1 can (14 oz) petite diced tomatoes
- 2/3 cup uncooked quinoa
- 3/4 cup pitted and quartered kalamata olives
- Vegan parm
- Freshly ground black pepper, to taste
- 1/4 cup minced fresh flat-leaf parsley
Almond Sweet Potato Biscuits and Mushroom Gravy
By GuidingVegan
Preheat the oven to 350 degrees F
- biscuits:
- 2.5 cups almond meal
- 1/2 tsp fine salt (I used Himalayan pink salt for fun)
- 1/2 tsp ground black pepper
- 1 tsp baking soda
- 1 tsp baking powder
- 1-2 sprigs hearty herb (sage, rosemary, thyme), leaves removed and chopped
- 1/2 cup fully cooked sweet potato, mashed up
- 1/2 tsp ground chia or flax seeds
- 1/4 cup plus 2 tbsp neutral oil (I used grape seed)
- 1 tsp apple cider vinegar
- 1 tbsp maple syrup
- gravy + mushrooms:
- 3/4 cup cooked white beans
- 1.5 cups vegetable stock
- juice of 1 lemon
- 1.5 tsp miso
- 1 tbsp almond butter
- 2 tbsp grape seed oil
- 5 cups sliced cremini mushrooms
- 3 sprigs of thyme, leaves removed and chopped
Roasted Eggplant Hummus
By GuidingVegan
Preheat the oven to 425 degrees
- 1 medium-sized Italian eggplant, sliced in half lengthwise
- 2 cups cooked chickpeas, if from the can rinsed and drained
- 1/3 cup tahini
- 1/4 cup water
- 2 Tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 3 cloves of garlic, chopped
- 1/3 cup loosely packed fresh parsley, tough stems removed
- 1/8-1/4 teaspoon ground cumin (add more or less depending on spice preference)
- 2 Tablespoons olive oil + more for serving
- salt and pepper to taste
Vegan Chili Fries
By GuidingVegan
1 recipe baked fries (see below) OR use pre-bought frozen fries and bake according to directions In a medium sauce...
- For the Chili:
- 1 recipe chili (see below)
- 1 recipe baked fries (see below) OR use pre-bought frozen fries and bake according to directions
- 1 recipe non-dairy sour cream
- chopped tomatoes
- sliced scallions (or red onion)
- freshly sliced jalapenos (optional)
- 1 can black beans, drained and rinsed
- 1 can red kidney beans, drained and rinsed
- 1/2 can diced tomatoes, juice included
- 1/2 can gluten-free beer
- 1/4 c. vegetable broth
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tsp fresh jalapeno, chopped
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
Thai Vegetable and black noodle soup
By GuidingVegan
1. Cook black rice noodles according to package directions
- 3 oz black rice noodles (or any other noodle of your choice)
- 1 onion, thinly sliced
- 1 tablespoon coconut oil or other oil of your choice
- 3 cloves of garlic, minced
- 1 tablespoon chopped fresh ginger
- 1 lemongrass stalk, outer layer removed from stalk, bottom 3 inches chopped finely (optional)
- 2 tablespoons Thai green curry paste
- 1 large carrot, sliced on the diagonal
- half of a daikon radish, sliced on the diagonal
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- large handful of snow peas, halved on the diagonal
- 1 small crown of broccoli, cut into florets
- Cilantro to garnish
Roasted Vegetable Soup with Sun Dried Tomato Pesto
By GuidingVegan
1. Preheat the oven to 425 degree F
- SOUP
- 2 leeks, finely chopped
- 4 carrots, peeled & cut
- 2 zucchini, cut
- 2 asian eggpants, cut
- 2 tomatoes, quartered
- 2 potatoes, peeled & cut
- 4 1/2 cup veggie stock
- 2 tablespoons olive oil
- salt
- freshly ground pepper
- 2 tablespoons basil, chopped finely
- 2 tablespoons lemon juice
- SUN-DRIED TOMATO PESTO
- 1 clove grlic
- 1/2 cup drained, oil-packed sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- 2 tablespoons basil, finely chopped
- 2 tablespoons pine nuts
- salt
- freshly ground pepper
Chocolate Chip Oatmeal Cookies
By GuidingVegan
Preheat the oven 375 degrees F
- 2 large, ripe bananas
- 1 1/4 cups rolled oats
- 1 ⁄3 cup raisins
- 1 ⁄3 cup vegan dark chocolate chips
BBQ Jackfruit Sandwiches with Avocado Slaw
By GuidingVegan
Rinse, drain and thoroughly dry jackfruit
- BBQ Jackfruit :
- 2 20-ounce cans young green jackfruit in water (NOT in syrup or brine)
- 1/4 cup BBQ seasoning (2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
- 3/4 cup BBQ sauce (ensure it’s vegan) + more for topping
- Slaw :
- 2 cups shredded cabbage + carrots
- 1/2 ripe avocado
- 1 Tbsp maple syrup (or sweetener of choice)
- 1 lemon or lime, juiced
- Salt + Pepper to taste
- (water to thin)
- Serving :
- 4-6 whole grain vegan buns (GF for gluten free eaters)
- 1/2 cup roasted salted cashews (or roast on your own - see notes*)
Walnut Chocolate Chunk Oatmeal Cookies
By GuidingVegan
Preheat oven to 350°F and line a cookie sheet with a non-stick silicone mat or parchment paper
- 1 tbsp ground chia seeds (or flax seeds) + 3 tbsp water*
- 1/3 cup coconut oil, soft
- 1/3 cup coconut sugar
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 cup oat flour
- 1/2 cup oats
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chunks