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Recipes
White Chocolate Peppermint Rounds
By GuidingVegan
sift together dry ingredients into a medium bowl in the bowl of a stand mixer or another large bowl if mixing by h...
- for the dry
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/8 tsp salt
- for the wet
- 5 tbsp vegan butter at room temp
- 1 cup granulated sugar
- 1/4 cup soygurt
- 1/2 tsp peppermint extract
- 1 tsp pure vanilla extract
- 1 cup vegan white chocolate chips + 1 tbsp almond milk
- 2 candy canes - finely crushed
Vegan Grilled Tofu Tacos
By GuidingVegan
Instructions Tofu: On a plate, combine the spices and the oil (all the ingredients under tofu except the tofu), mi
- 1 lb extra firm Tofu
- 2 teaspoons Chili Powder (I used a combo of chipotle and regular, but all regular is perfect too)
- 1 teaspoon Cumin
- 1 teaspoon Corriander
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Sea Salt
- 1 tablespoon Canola Oil (I recommend cold pressed organic)
- 1 Avocado
- 1/2 package Coleslaw Mix (found in the salad section, ingred should just be cabbage and carrots)
- 1 Bell Pepper, sliced thin
- Juice 1 Lime
- Corn Tortillas (I am totally obsessed with these sprouted ones)
- Salsa
Roasted Butternut Squash and Sweet Potato Soup
By GuidingVegan
1. Preheat the oven to 400 degrees
- 1 medium butternut squash, peeled, seeds removed, and chopped
- 1 large sweet potato, peeled and chopped
- 1 large carrot, peeled and chopped
- Drizzle of olive oil
- Salt and pepper, to taste
- 1 T olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 cans low sodium vegetable broth (15 oz.)
- 1 cup water
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
Pineapple Upside Down Cake
By GuidingVegan
Prepare the Pineapple Topping Preheat oven to 350º
- coconut nonstick spray
- 3 tbsp. light brown sugar
- 1 20 oz can pineapple rings (reserve juice)
- 3 1/3 cups rolled oat flour
- 1 cup light brown sugar (I use 1/2 brown sugar and 1/2 date sugar)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup shredded unsweetened shredded coconut (optional)
- 1 20oz can pineapple chunks, chopped into small pieces (reserve juice)
- 1 can coconut milk, blended
- 1/4 cup coconut oil, melted (optional, I don't put it in mine)
- 2 tsp. vanilla extract
Garlic Avocado Toast w/heirloom tomato and basil
By GuidingVegan
Toast bread in the oven or toaster
- 1 ripe avocado
- 1 large heirloom tomato, sliced into 1/2 inch rounds
- 1 small bunch basil, thick stems removed thinly sliced
- 1-2 garlic cloves, minced
- a few slices of your favorite bread
- balsamic vinegar for drizzling
- salt and pepper to taste
Sun Dried Tomato and Basil Balls
By GuidingVegan
Preheat oven to 375 degrees and prepare flax egg in your food processor or high speed blender
- 1 1 2.5 flax egg (1 Tbsp flax seed meal + 2.5 Tbsp water)
- 2 2 2 Tbsp olive oil, divided, plus more for sautéing
- 3 3 3 cloves garlic, minced
- 1/3 1/3 1/3 cup panko bread crumbs
- 1/3 1/3 1/3 cup loosely packed fresh basil, chopped
- 1/3 1/3 1/3 cup loosely packed chopped sun-dried tomatoes (dry, not in oil)
- 1/3 1/3 1/3 cup vegan parmesan cheese, plus more for topping
- to pinch each sea salt and red pepper flakes, plus more to taste
- 1 2 Tbsp dried oregano (or 2 Tbsp fresh oregano, chopped)
- 1 15-ounce 1 15-ounce chickpeas*, drained, rinsed and dried
- 2 2 2 Tbsp vegan parmesan cheese
- 3 3 3 Tbsp panko bread crumbs
Vegan Omelette
By GuidingVegan
Mix the flour and the corn starch sifted with the rice milk (add flour if too liquid, milk if it’s too lumpy); ad...
- 3 tablespoon of chickpeas flour
- 1 tablespoon of corn starch
- 1 shallot
- salt
- extra virgin olive oil
- 1 glass of rice milk
- Thyme or marjoran
Tortilla Soup
By GuidingVegan
1. In a large pot over medium to low heat, add the olive oil, onion, and garlic
- 1 tbsp olive oil
- 1.5 cups chopped onion
- 2 garlic cloves, minced
- 2 bell peppers, chopped
- 1 zucchini, chopped
- 1 ear fresh corn
- 1/2 cup green onion, chopped
- 3 tbsp ground cumin
- One 28-oz can crushed tomatoes
- 1 can chopped green chili peppers, drained (optional)
- 3 cups vegetable broth
- 2 tbsp chia seeds (optional)
- 1.5-2 cups cooked black beans (or beans of choice)
- salt & pepper & crushed red chili pepper, to taste
- Fresh lime juice, to garnish on top
- Non-Dairy Cheese (I use Daiya cheese), for sprinkling
- Chopped avocado, for garnish
- Tortilla sticks (flour tortillas, olive oil, garlic powder, chili powder, to taste)
Rustic Vegetable and Polenta Soup
By GuidingVegan
In a large heavy saucepan, heat the olive oil over medium-high heat
- 3 tablespoons extra-virgin olive oil
- 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 medium onion, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh thyme
- 3 cloves garlic, peeled and smashed or chopped
- 3 plum tomatoes, diced into 1/2-inch pieces
- 2 medium zucchini, diced into 1/2-inch pieces
- 4 cups low-sodium chicken broth
- 1/3 cup instant polenta, such as Gia Russa
- 3 tablespoons vegan butter
Shiitake, cabbage and scallion potstickers
By GuidingVegan
Cook the Filling Heat a little oil in a saute pan and add in the mushrooms and cabbage
- 8 ounces Shiitake Mushrooms, stems removed and finely diced
- 3 cups Green Cabbage, finely shredded
- 3 TBS Ginger, minced
- 5 cloves Garlic, minced
- 1 bunch Scallions, finely diced
- 1 TBS Rice Vinegar
- 1 to 2 TBS Soy Sauce
- 1 package Gyoza Wrappers
- Vegetable oil