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Recipes
Vegan Scallops with pea puree and watercress
By GuidingVegan
To make the pea puree, heat the vegan butter and oil over medium-low heat
- for the pea puree
- 1 tsp vegan butter
- 1 tsp olive oil
- 1 small shallot, minced
- 2 garlic cloves, minced
- 1 TB dry white wine
- 1 cup frozen peas
- 1/3 cup broth
- for the cream sauce
- 1/2 cup raw cashews, soaked in cold water overnight and drained
- 1/4 cup cold water
- 1 TB full-fat coconut milk (skim the top portion off the top of the can)
- 1/2 tsp coconut vinegar
- for the king oyster stems
- 1 TB vegan butter
- 1/3 cup water
- 2-3 large king oyster mushroom stems, sliced into scallop-sized pieces, then soaked in warm water for 30 minutes to one hour
- to garnish
- dill sprigs
- extra whole peas
- watercress leaves
Windy Hearth Stew
By GuidingVegan
First, cook the rice. I cook mine by combining the rice, water, and salt in an electric rice cooker and allowing it...
- Rice:
- 1 cup red rice, dry
- 2 cups water
- pinch of kosher salt
- Aromatics:
- 1 Tbsp. coconut oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tsp. ground cumin
- 1/2 tsp. ground savory
- 1/2 tsp. ground turmeric
- Sustenance:
- 10 oz. frozen spinach, thawed
- 6 cups water
- 1 medium sweet potato, cubed small
- 2 cups dried sprouted beans (I use TruRoots Sprouted Bean Trio)
- 2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- Conclusion:
- 1 Tbsp. liquid amino acids or soy sauce
- 1 Tbsp. balsamic vinegar
- 1 15 oz. can of full-fat coconut milk
Cranberry Sauce
By GuidingVegan
In a medium pot, combine the cranberries, sugar and water
- 1 pound fresh cranberries, washed and dried
- 2 cups granulated sugar
- 1/3 cup water
- 1 cinnamon stick
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 orange, zested and juiced
Sweet Potato Falafel Burgers
By GuidingVegan
Preheat oven to 400º. Scrub sweet potato and puncture several times with a knife
- 1 medium sweet potato
- 1 small onion, quartered
- 3 garlic cloves
- 1 cup cooked or canned chickpeas, drained and rinsed
- 1/2 cup panko
- 1/4 cup chickpea flour
- 1/4 cup fresh cilantro
- 1 tbsp. lemon juice
- 2 tbsp. olive oil, divided
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. salt
- 1/4 tsp. pepper
- For the Maple Tahini Dressing
- 1/4 cup tahini
- 1 1/2 tbsp. lemon juice (about 1/2 lemon)
- 1 tbsp. soy sauce
- 1 tbsp. water
- 1/2 tbsp. sriracha
- 1/2 tbsp. maple syrup
No-Bake Blueberry Cheesecake
By GuidingVegan
Blend all the cheesecake ingredients in a blender until it’s smooth and refrigerate
- For the cheesecake:
- 1/3 packet of firm/extra-firm tofu
- 3/4 cup raw cashews soaked in water for 2-3 hours or more
- grated peel of 1/2 lemon
- squeeze of 1/2 a lemon
- 6 pitted soft dates (like mejools)
- 1/2 cup soy/almond milk (any plant-based milk)
- 1/4 cup pure maple syrup (or more if you prefer it sweeter)
- For the topping:
- 1 cup of frozen blueberries (or other berries)
- 1/4 cup of pure maple syrup
Cashew Ricotta and Cucumber Sandwich
By GuidingVegan
Just spread the bread or wrap with a thick, delicious layer of Cashew Ricotta, top with cucumber slices and a grind...
- Several tablespoons Cashew Ricotta*
- Several Slices of Cucumber
- Slices of bread or a wrap
- Fresh ground pepper (optional)
- 1 1/2 Cups Raw Cashews
- 1 teaspoon Lemon Zest
- 3 Tablespoons Lemon Juice
- 1 Tablespoon Nutritional Yeast
- 1 teaspoon White Miso Paste
- 1 Clove Garlic
- 1/4 Cup Unsweetened Non-Dairy Milk of Choice (I used soy)
- 1/4 Cup Water (use as needed to desired consistency)
- Additional Garnishes (optional)
New England Apple Crisp Pie
By GuidingVegan
Pre-heat oven to 425 degrees roll out your pie dough to fit your pie pan leaving approximately a 1-inch overhang pl...
- assembly:
- for the pate brise'e
- 1 1 1 cup AP flour
- 1 1 1 sticks (1/2 cup) butter; i used earth balance
- 1 1 1 tablespoon pure maple syrup
- 1/2 1/2 1/2 teaspoon salt
- 4 4 4 tablespoons ice water; more or less if needed
- measure flour and place in a medium bowl
- add salt & sugar; stir
- 8 to stick in half, then in 8 equal pieces. add pieces tossing to coat with flour
- 2 a pastry blender or 2 knives cut butter into flour until pea size clumps for
- when the right consistency has been achieved turn the dough out onto a lightly floured surface
- form into a disc by tightly wrapping in plastic wrap and flatten as you wrap
- 1 in fridge for at least 1 hour
- for the filling:
- 6- 8 6- 8 7 apples: peeled, cored & thinly sliced - this comes in super handy! approximately 7 cups
- 2 2 to tablespoons lemon juice to prevent browning
- 2 2 2 teaspoons cinnamon
- 1 1 1 teaspoon freshly grated nutmeg
- 1 1 1 teaspoon allspice
- 1/4 1/4 1/4 cup granulated sugar
- 1 1 1 teaspoon cornstarch or flour
- assembly:
- to & core apples , add sliced apples to a large bowl tossing with a bit of lemon juice after each apple is added
- combine remaining ingredients, toss well
- for the topping:
- 1/4 1/4 1/4 all purpose flour
- 1/4 1/4 1/4 whole wheat flour
- 1/2 1/2 1/2 packed brown sugar
- 1/2 1/2 1/2 cup rolled oats
- 1 1 1 teaspoon cinnamon
- 6 6 6 tablespoons cold butter - cut into pieces
- 1 1 1 tablespoon pure maple syrup
- assembly:
- in a large bowl combine flours through cinnamon until well mixed
- cut butter into mixture until bean size clumps form
- reserve maple syrup until assembly of final pie
Chocolate Lovers Brownies
By GuidingVegan
In a food processor, combine all the ingredients until smooth
- 12 medjool dates (pits removed and soaked for at least 30 minutes)
- 1 ripe avocado
- 1/2 cup cocoa powder
- 1 cup nuts (I used macadamia nuts, but any nut can be used. For a nut free option use sunflower seeds)
- 1 cup chocolate chips (I used Enjoy Life chips which are gluten and nut free)
Rosemary Chocolate Chip Cookies
By GuidingVegan
Preheat oven to 350 F. Lightly grease two large baking sheets
- 1/2 cup refined coconut oil, softened
- 2 tablespoons lightly packed, chopped fresh rosemary
- 1/4 cup granulated sugar
- 1/3 cup light brown sugar
- 1/4 cup almond milk (or your favorite non-dairy milk)
- 1 tablespoon ground flax seeds (golden preferred)
- 2 teaspoons pure vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup chocolate semisweet chips
Moroccan-Spiced Carrot Hummus
By GuidingVegan
Makes about 3 1/2 cups Preheat the oven to 425°F
- 1 pound carrots, chopped into 1-inch chunks
- 3 whole cloves of garlic, peels left on
- 4 tablespoons extra virgin olive oil, divided
- 1 1/2 cups cooked chickpeas, rinsed and drained if from a can
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1/4 cup water + more to thin if necessary
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cayenne
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- Fresh cilantro, minced, to serve