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Recipes
Vegan Cheezy Asparagus Lemon Pasta Bake
By GuidingVegan
Try this delicious Vegan Cheezy Asparagus Lemon Pasta Bake recipe
- cashew cream:
- 5 cups cooked pasta, optional spirals
- 1 cup fresh spinach, chopped
- 1 bunch asparagus, chopped into one inch strips
- 1/4 - 1 cup vegan cheese, shredded (a white, provolone or jack cheese preferred)
- 1 cup shiitake mushrooms, thinly sliced
- 1/3 cup cashews, raw
- 1/3 cup non-dairy plain milk
- 1 lemon, squeezed
- fold in:
- 4 lemon slices, thinly sliced and seeds removed
- 1/4 tsp black pepper
Artichoke Crab Cakes with Sriracha Tartar Sauce
By GuidingVegan
In a small bowl, whisk together the Sriracha Tartar Sauce ingredients
- 1/2 cup vegan mayonnaise
- 1 to 2 tablespoons sriracha
- 1 tablespoon juice from a jar of capers
- 1 tablespoon lemon juice
- 1 cup oyster crackers or crushed saltine crackers
- Two 15-ounce cans artichoke hearts, rinsed and drained well
- 3 to 4 scallions, finely chopped, plus more for garnish
- 1/4 cup finely diced red bell pepper
- 1/4 cup corn kernels (fresh or defrosted if frozen)
- 2 teaspoons Old Bay Seasoning
- 1/2 teaspoon kelp granules, optional
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 cup vegan mayonnaise
- Salt and black pepper to taste
- Canola oil for frying
Almond Butter Snickerdoodles
By GuidingVegan
In a bowl, whisk all the dry ingredients: In another bowl mix the flaxmeal into the milk
- 3/4 cup organic unbleached white flour or Spelt flour (or use glutenfree all purpose flour)
- 1 Tbsp corn starch (or arrowroot starch)
- 1/3 cup raw sugar, finely ground or any other fine vegan sugar
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 2 tsps flaxmeal
- 2 Tbsp almond milk
- 3 Tbsp almond butter (I used Justin's classic almond butter)
- 3 Tbsp Oil (organic canola or virgin coconut)
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon powder
- 2 Tbsps sugar (coarsely ground raw sugar)
- 3 tsps cinnamon
Spaghetti Squash Tater Tots with Maple Mustard Dip
By GuidingVegan
Place potatoes in a large pot and cover with cold water
- 3 large russet potatoes (equals about 8 cups when grated)
- 1 medium sized spaghetti squash
- 2 teaspoons salt
- 1-2 tablespoons olive oil
- Sir Kensington's Spicy Brown Mustard for dipping
Spaghetti Squash Noodles with Peanut Squash
By GuidingVegan
Cut the squash in half long ways (hot dog style) and coat with a thin layer or olive oil
- Topping:
- 1/2 pound of thin pasta
- 1/2 tablespoon of toasted sesame oil
- 1/2 tablespoon of canola oil
- 2 tablespoons of peanut butter
- 1/2 tablespoon of rice vinegar
- 1 1/2 tablespoons of honey (can be substituted for agave for a vegan dish)
- 2-3 tablespoons of soy sauce. I use closer to 3
- 2 large garlic coves, minced
- 1 teaspoon of ginger, freshly grated
- 1/2 cup of green onion, chopped
- 1/2 cup of fresh cilantro, chopped
- handful of peanuts
- sprinkle of sesame seeds
- fresh lime wedges
5 ingredient Chipotle Aioli
By GuidingVegan
Add raw cashews to a mixing bowl (or a high-speed blender) and cover with boiling hot water
- 3/4 cup raw cashews
- 1/2 cup water (or unsweetened plain almond milk for creamier sauce)
- 2 Tbsp lemon juice
- 1/4 tsp sea salt
- 1-2 tsp maple syrup
- 2-3 chipotle peppers in adobo sauce + 1 tsp adobo sauce (more or less to taste)
- optional: 1-2 Tbsp avocado, grape seed, canola or other neutral oil (for creaminess)
- optional: pinch smoked paprika
Pumpkin Chocolate Chip Cookies
By GuidingVegan
Preheat the oven to 350 degrees
- 2 1/2 cups all purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup coconut oil or vegan butter, melted
- 1 cup organic sugar
- 1/2 cup pumpkin purée
- 3 tablespoons ground flax
- 1 teaspoon vanilla
- 3/4 cup chocolate chips
-
Sweet Potato Bisque
By GuidingVegan
Serves 6 Place the onion in a large saucepan and sauté over medium heat for 10 minutes
- 1 large onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 tablespoon grated ginger
- 1 tablespoon thyme
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 4 carrots, diced
- 3 large sweet potatoes, diced
- 6 cups Vegetable Stock, or low-sodium vegetable broth
- Zest and juice of 1 orange
- 1 1/2 cups unsweetened plain almond milk
- Salt and freshly ground black pepper to taste
Penne with tofu, porcini mushroom and swiss chard
By GuidingVegan
Mascarpone Cheese : 7 oz raw cashew nuts, pre-soaked – or if using a high speed blender just rinse before proc...
- 1 cup veggie broth
- 1 ounce dried porcini mushrooms
- 1 pound whole wheat penne pasta
- 3 tablespoons extra-virgin olive oil
- 1 large or 2 small shallots, sliced
- 2 cloves garlic, finely chopped
- box of sliced mushrooms
- white wine
- 2 large bunches Swiss chard, center stems removed and leaves chopped into 1-inch pieces
- 1 cup plus some extra love of vegan mascarpone cheese, at room temperature (8 ounces)
- Tofu, cubed
- salt and pepper
Veganism & Spirituality & Braised Greens, Potatoes & Mushrooms with Lemon, Dill and Fennel
By GuidingVegan
In a large soup pot, heat the vegetable broth over medium heat
- 1/4 cup vegetable broth for sautéing (or more if needed)
- 1 large onion, chopped
- 1 - 11/2 cups sliced mushrooms
- 12 fingerling potatoes (or 8-10 gold potatoes halved or quartered depending on size)
- 2 carrots, chopped
- 1 fennel bulb, trimmed and coarsely chopped
- 10-15 ounces of mixed greens (spinach, swiss chard, kale)
- 1 1/2 cups of vegetable broth (or more if you like a more brothy soup)
- 1/4 cup fresh lemon juice
- 1 teaspoon fennel seeds, finely ground in food processor or crushed with mortar and pestle
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup chopped fresh dill (save some for garnish)
- 1/2 teaspoon red pepper flakes