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Recipes
Orzo with artichoke pesto and grilled corn
By GuidingVegan
Bring a large pot of salted water to a boil over high heat
- 1 pound orzo pasta
- 1 tablespoon extra-virgin olive oil
- 2 ears corn, shucked and silks removed
- Kosher salt
- Pesto
- 12 ounces (about 3 cups) frozen artichoke hearts, thawed, 1 cup reserved
- 1/2 cup walnut halves, toasted* see Cook's Note
- 1/2 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh oregano leaves
- Zest of 1 large lemon
- 1/4 cup fresh lemon juice, from 1 large lemon
- 1 clove garlic, smashed
- 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- 2 cups (about 28) cherry tomatoes, halved
- 1 1/2 cups vegan parm
- Kosher salt and freshly ground black pepper
Pumpkin Chocolate Chip Muffins
By GuidingVegan
Instructions Preheat oven to 350 degrees
- 1/3 cup pumpkin puree
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 3 eggs, whisked
- 1 teaspoon vanilla extract
- 1/4 cup coconut flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon powdered ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
- 1/2 cup Enjoy Life Mini Chocolate Chips
Seven Layers Bars
By GuidingVegan
Preheat the oven to 350 degrees F
- Nonstick spray
- 3 1/3 cups mini pretzels
- 1 stick melted butter
- 2 tablespoons sugar
- 1 cup semisweet chocolate chips
- 1 cup chopped roasted peanuts
- 1 cup lightly crushed salted potato chips
- 1 cup toffee bits
- 1/2 cup peanut butter chips
- One 14-ounce can sweetened condensed milk
Blueberry muffins with almond crumb topping
By GuidingVegan
Preheat oven to 350˚F. Line a 12 cup muffin pan with paper liners; set aside
- Crumb topping
- 2/3 cup unbleached flour
- 1/4 cup cane sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon fine sea salt
- 4-5 tablespoons refined coconut oil, melted (but not hot)
- 1/4 cup slivered almonds, roughly chopped
- Muffin batter
- 2 1/4 cups unbleached flour
- 1 teaspoon fine sea salt
- 1 1/2 teaspoons baking powder
- 1/4 cup refined coconut oil, melted (but not hot)
- 1/2 cup cane sugar
- 1/4 cup light brown sugar
- 1 cup Califia Farms unsweetened vanilla almondmilk, room temperature
- 1 teaspoon pure vanilla extract
- 1 flax egg
- 1 cup frozen wild blueberries
Creamy Avocado-Cilantro Dip
By GuidingVegan
Using food processor, puree avocados, sour cream, cilantro and lime juice; season
- 2 2 avocados, pitted and chopped
- 1/2 cup 1/2 cup vegan sour cream
- 1/4 cup 1/4 cup chopped cilantro
- 2 tablespoons 2 tablespoons fresh lime juice
Pumpkin Pie Squares
By GuidingVegan
1. Soak the dates in a small bowl with ¾ cup water for at least 15 minutes
- cup Macadamia-Vanilla Frosting :
- 10 medjool dates, pitted and diced (about 1 cup diced)
- 1 1/2 cups oat flour
- 2 teaspoons pumpkin pie spice (or see notes)
- 1 (15-ounce) can cooked pumpkin (not pumpkin pie mix)
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened, unflavored plant milk
- ~1/2 cup macadamia nuts, soaked in 1/2 cup water for 15 to 30 minutes
- ~6 medjool dates, pitted and diced, soaked in 1/2 cup water for 15 to 30 minutes
- ~1 teaspoon vanilla extract
Best Vanilla Dairy Free Birthday Cake!
By GuidingVegan
1. Preheat oven to 350 degrees
- 1 1/2 cups all purpose flour
- 1 1/2 cups cake flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) earths best butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 large egg yolk, room temperature
- 3 teaspoons pure vanilla extract
- 1 1/4 cup vanilla almond milk
Vegan Parmesan Cheese
By GuidingVegan
Add all ingredients to a food processor and mix/pulse until a fine meal is achieved
- 3/4 3/4 3/4 cup raw cashews
- 3 3 3 Tbsp nutritional yeast
- 3/4 3/4 3/4 tsp sea salt
- 1/4 1/4 1/4 tsp garlic powder
Curried Pumpkin Carrot Soup
By GuidingVegan
Curry and ginger add delicious flavor to a creamy coconut milk pumpkin soup
- 2 tablespoons coconut oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 2-inch piece fresh ginger, minced
- 2 heaping teaspoons curry
- 1 Hokkaido pumpkin about 2 lbs, peeled and chopped into 1 inch pieces (approximately 2 pounds)
- 5 to 6 small potatoes, diced
- 5 to 6 carrots, peeled and chopped into 1 inch pieces
- 1 container vegetable stock
- Salt and pepper to taste
- 1 can coconut milk
Homemade Almond Milk
By GuidingVegan
Into a Vitamix or other high-speed blender, place water and ice
- 3 cups filtered water, chilled
- 2 cups ice
- 1 cup organic raw almonds, soaked overnight
- 6 fresh Medjool dates
- 1 tablespoon vanilla
- 1/4 teaspoon salt