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Recipes
Barbecue Chili
By GuidingVegan
In a large dutch oven or soup pot heat the oil over medium-high heat
- Optional Toppings:
- 1 tablespoon olive oil
- 1 vidalia onion chopped
- 4 garlic cloves minced
- 2 carrots peeled and chopped
- 1 red bell pepper
- 1 jalapeño seeded and diced
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/4 teaspoon cayenne (optional)
- 1 teaspoon salt
- 3 cups vegetable stock
- 1 12 oz beer (I used a lager)
- 1 28 oz can diced tomatoes
- 4 tablespoons tomato paste
- 4 tablespoons barbecue sauce
- 1/2 teaspoon liquid smoke*
- 1/2 cup frozen corn
- 1 14 oz can of kidney beans drained and rinsed
- 1 cup of black beans
- 3 cups of kale or other leafy green
- more salt to taste
- green onions
- avocado chopped
- sour cream
Asparagus Tacos (Vegan)
By GuidingVegan
Instructions Toss the asparagus with the oil to coat Grill for about 7 minutes, or until it browns and begins to
- 1 bunch Asparagus (trim off tough ends)
- 1 tablespoon EV Olive Oil
- 1 Avocado
- 1 Lemon
- 1/2 Red Onion (sliced thin)
- 1 Tomato (scoop out the seeds and discard, slice the remaining tomato)
- 2 tablespoons Cilantro
- 4-6 Corn Tortillas
- Salt and Pepper (to taste)
- 1 bunch Asparagus (trim off tough ends)
- 1 tablespoon EV Olive Oil
- 1 Avocado
- 1 Lemon
- 1/2 Red Onion (sliced thin)
- 1 Tomato (scoop out the seeds and discard, slice the remaining tomato)
- 2 tablespoons Cilantro
- 4-6 Corn Tortillas
- Salt and Pepper (to taste)
Pea Pesto
By GuidingVegan
Yum! Pesto made with peas, basil, garlic, walnuts and lemon juice
- 1 container basil
- 1 bunch parsley (small amount reserved to sprinkle on pasta)
- 1 bag petite green peas
- 4 cloves garlic
- 1/3 cup walnuts
- 1/3 cup vegan parm
- 1 lemon zest and juice
- Salt to taste
- Water to desired consistency
- Sundried tomatoes
- Spinach
Eggnog Snickerdoodles
By GuidingVegan
Heat oven to 400°. Cover cookie sheets with parchment paper
- 3/4 c. Earth Balance vegan buttery sticks
- 1 1/2 c. evaporated cane juice crystals or sugar
- 1/2 tsp. rum extract/flavoring
- 1/2 tsp. brandy extract/flavoring
- 1 T. Ener-G egg replacer powder (no water)
- 1/4 c. non-dairy milk (may increase 1-2 T. later if dough seems dry)
- 1/2 tsp. salt
- 2 T. soy sour cream
- 1 1/2 tsp. cream of tartar
- 1 tsp. baking soda
- 2 3/4 c. white whole wheat flour (King Arthur’s or Trader Joe’s brands are my favorites)
- 1/4 c. evaporated cane juice crystals or sugar
- 1 tsp. nutmeg
GF DF Chocolate Chip Cookie
By GuidingVegan
Hello! I cook fresh, vegetarian recipes
- 1 cup almond flour or almond meal, very firmly packed
- 1/2 cup coconut flour, very firmly packed
- 1 teaspoon baking soda
- 1/2 teaspoon maldon salt
- dash cinnamon (optional)
- 1/2 cup coconut oil, melted
- 1/2 cup real maple syrup
- 1 teaspoon vanilla extract
- 6 ounces dark chocolate, chopped, or 1 cup chocolate chips
Orange-scented chilled tomato soup
By GuidingVegan
Soup In a medium saucepan, heat the olive oil over medium-high heat
- Soup
- 3 tablespoons extra-virgin olive oil
- 2 medium carrots, diced into 1/4-inch pieces
- 2 large shallots, minced
- Kosher salt and freshly ground pepper
- 2 cups veggie broth
- 2 cups orange juice
- 1/2 cup chopped fresh basil
- 1 tablespoon maple syrup
- 2 teaspoons tomato paste
- One 28-ounce can diced tomatoes
- Yogurt Topping
- 1/2 cup plain vegan yogurt
- 2 teaspoons maple syrup
- Zest of 1/2 small orange
Recipe: Kidney Bean and Coconut Curry
By GuidingVegan
Heat the veggie broth in large pot
- 2 cans kidney beans, drained, rinsed
- 2 medium red onions, chopped
- 2 cans diced fire roasted tomatoes
- 2 cups almond milk
- 1 teaspoon ground cardamom
- 2 cloves garlic, crushed
- 1 inch ginger grated
- 1 tablespoon yellow curry powder
- 1 medium jalapeño, seeded and finely chopped
- --any veggies--
- *broccoli
- *sweet potato
- *peas
- *
- Salt
- 2 tablespoon coarsely chopped fresh cilantro
- Cooked quinoa, for serving
Cucumber Noodle Salad with Avocado Dill Dressing
By GuidingVegan
Spiralize cucumbers on the straight-blade to create ribbon like strands
- 3 med-large English cucumbers
- 1 medium, ripe avocado from Mexico
- juice from 1/2 lemon
- 1 garlic clove, minced
- 1/2 cup fresh dill, chopped
- 3/4 tsp sea salt + more for sprinkling
- 1/4 tsp black pepper
Basil Ricotta Pinwheels
By GuidingVegan
First make the basil ricotta cheese: Place all ingredients in a food processor and process until smooth
- For the Ricotta:
- 1/2 cup soaked unsalted cashews Soak them for about 30 minutes. If you have a heavy duty blender it also works without soaking.
- 1/4 cup almond milk
- 7 oz firm tofu (1 block)
- 1 teaspoon white wine vinegar
- 20-25 about 20-25 fresh basil leaves
- 1 small clove of garlic
- salt
- pepper
- For the wraps:
- 8 flour tortillas
- 7 About 7 oz fresh spinach
- 2-3 tomatoes, chopped into small pieces
- 1/2 cup black olives, cut into rings
- Option to add cucumbers
Pumpkin Spice Latte Syrup from the Vegan 8
By GuidingVegan
Make your own vegan Pumpkin Spice Latte Syrup and enjoy the flavors of fall at home! Much cheaper (and more conveni
- 1 cup canned lite coconut milk (I use Thai brand, shake the can well prior to measuring, or you can use cashew milk or soy milk, but just make sure you use a creamy milk for best results)
- 4 tablespoons water
- 1 can pumpkin puree (I used canned, make sure the only ingredient is pumpkin)
- 3/4 cup coconut sugar
- 3/4 cup pure maple syrup
- 2 tablespoons pumpkin pie spice (I buy this premade spice at my grocery store, see below to make it)
- 3/4 teaspoon fine sea salt
- 4 teaspoons vanilla