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Lemon Pistachio Shortbread Cookies

Lemon Pistachio Shortbread Cookies

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First grind up your pistachios in a food processor or blender (don't blend into a flour, just a meal like texture)

  • 1 cup pistachio (meats, shelled)
  • 1 tsp grated lemon
  • 1 1/4 cup coconut flour (sifted or very fine works best. Not clumpy)
  • 1 tbsp coconut sugar (optional for thicker texture and for coating)
  • 1/3 to 1/2 cup creamy almond butter or sunflower seed butter
  • 1/4- 1/2 cup maple syrup
  • 1/2 to 1 tsp lemon extract
  • 1/2 tsp vanilla extract
  • dash of cinnamon
4.4/5 (9 Votes)

Brownies

Brownies

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Make the brownie mix: Add the flours and sugar to a blender and blend well

  • 3/4 cup oat flour (use certified gluten-free if needed)
  • 1/2 cup almond flour (I use bob’s red mill)
  • 2 tbsp starch like corn or arrowroot
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 scant tsp salt
  • 3/4 cup sugar
  • 1/2 to 2/3 cup vegan semi sweet chocolate or dark chocolate
  • 1/3 cup cocoa
  • 2 tbsp flax seed meal
  • 1 tsp vanilla extract
  • 1/2 cup non dairy milk (use 1/4 cup + 3 Tbsp non dairy milk if making with brownie mix)
  • 1/4 cup oil or use applesauce
  • 1/3 cup vegan semi sweet chocolate chips to add to batter
4.6/5 (11 Votes)

Bruschetta with Tofu, Tarragon and Arugula

Bruschetta with Tofu, Tarragon and Arugula

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This bruschetta is vegan, with a base of creamy vegan mascarpone cheese, mixed with arugula and fresh tomatoes

  • TOPPING:
  • 1 (1-pound) loaf ciabatta bread, trimmed and cut into 14 (1/2-inch thick) slices
  • Olive oil, for drizzling
  • 1 garlic clove, halved
  • 3 tablespoons olive oil
  • 1 large or 2 small shallots, thinly sliced
  • 1 clove garlic, chopped
  • 1 package drained and pressed tofu, diced
  • Kosher salt and freshly ground black pepper
  • 6 Roma tomatoes, chopped
  • 1/4 cup white wine
  • 1/4 cup veggie stock
  • 3 tablespoons chopped fresh tarragon leaves
  • 1 packed cup arugula, chopped
  • 1/2 cup vegan mascarpone cheese
0/5 (0 Votes)

Chocolate Coffee Cheesecake

Chocolate Coffee Cheesecake

By

In a food processor, mix all 3 ingredients for the crust

  • Crust:
  • 3/4 cup raw pecans
  • 1/3 cup chocolate chips
  • 5 medjool dates (pits removed)
  • Cheesecake:
  • 2 1/2 cups raw cashews (soaked overnight)
  • 1/2 cup maple syrup
  • 1/2 cup cacao powder
  • 1/3 cup coconut oil (melted)
  • 2 tsp coffee extract
  • Pinch sea salt
  • Chocolate Coating:
  • 1 cup chocolate chips
  • 2 T almond milk
4.7/5 (19 Votes)

Pumpkin Spice Cheesecake

Pumpkin Spice Cheesecake

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Pumpkin Spice Cheesecake is made with tofu and oats, in a cookie crumb crust

  • COOKIE CRUST:
  • 1 3/4 cups cookie crumbs, ginger cookies work well; gluten-free optional
  • 1/4 cup dairy-free buttery spread, melted
  • PUMPKIN FILLING:
  • 2 tablespoons rolled oats
  • 14 to 16 ounces firm regular tofu
  • 1 (16-ounce) can pumpkin puree
  • 2 ⁄3 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • COOKIE TOPPING:
  • 3 tablespoons cookie crumbs, gluten-free optional
4.5/5 (11 Votes)

Pumpkin Pie

Pumpkin Pie

By

Pumpkin pie made for vegans! Now you can enjoy pumpkin pie with everyone else! Serve with a big dollop of coconut w...

  • PIE FILLING:
  • CRUST
  • 1 3/4 cup whole spelt flour
  • 3/4 cup coconut oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup ice water*
  • 1 (15-ounce) can pumpkin puree
  • 1 package firm silken tofu, drained
  • 1/2 cup maple syrup
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
4.1/5 (11 Votes)

Refried Beans

Refried Beans

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Simply add the finely-diced white onion with 2 cloves of minced garlic to a pan with a splash of water

  • 1 small onion
  • 2 cloves garlic
  • 2 cans black beans
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • salt
  • pepper
4.7/5 (11 Votes)

Sweet and Spicy Pineapple Salsa

Sweet and Spicy Pineapple Salsa

By

In a large bowl, combine pineapple, tomatoes, cilantro, red onion, and jalapenos

  • 2 pounds pineapple, diced
  • 1-2 ripe tomatoes, diced
  • 1 bunch finely chopped cilantro (about 1 cup)
  • 1 cup red onion, finely chopped
  • 3-4 jalapeno peppers, seeded and finely chopped (about 1/2 cup or more to taste)
  • 2 T. fresh lime juice (from 2 limes)
  • Salt and freshly ground black pepper
  • Hot pepper sauce, to taste, optional
4.6/5 (14 Votes)

Gluten-Free Vegan Bread

Gluten-Free Vegan Bread

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1) In a medium bowl combine the warmed non-dairy milk with the yeast and sugar—allow to proof until frothy (appro...

  • Wet
  • 2 1/4 tsp. dry active yeast
  • 1 c. warm non-dairy milk
  • 2 tsp. granulated sugar
  • 1 c. warm water
  • 5 Tbsp. ground white chia seeds
  • 3 Tbsp. vegetable oil
  • 2 tsp. apple cider vinegar (or lemon juice)
  • Dry
  • 3 c. Cara's Special Blend (see * below)
  • 1/4 c. buckwheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
4/5 (1 Votes)

The Plant Cafe mock burger 2

The Plant Cafe mock burger 2

By

Preheat oven to 450 degrees

  • Optional Toppings:
  • 1/2 cup quick cooking bulgar (soaked in hot water)
  • 1/2 cup red lentils (soaked in hot water)
  • 1/2 cup roasted cashews (crushed to a powder)
  • 2 cups beets, washed
  • 8 oz white mushrooms, sliced
  • 1 clove garlic, peeled and diced
  • 2 tsp. sea salt
  • 4 tbsp olive oil
  • 1/4 tsp cumin
  • Toasted whole grain bread
  • Sliced avocado
  • Goat cheese
  • Sautéed Mushrooms
  • Sautéed Onions
4.7/5 (3 Votes)