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Recipes
Walnut Ginger Pecan cookies
By GuidingVegan
Preheat oven to 375F. Prepare flax egg by combining 1 tablespoon flax meal with 2½ tablespoons of water
- 1 1/4 Cup almond meal
- 1/4 Cup chopped pecans (heaping)
- 1/4 Cup chopped walnuts
- 1/2 Teaspoon baking powder
- 1/4 Teaspoon sea salt
- 3 Tablespoons raw sugar
- 1 Tablespoon + 3/4 Teaspoon ground fresh ginger (use ginger grinder or microplane)
- 1 Flax egg (1 tablespoon flax meal mixed with 2 1/2 tablespoon cool water)*
- 3 Tablespoons canola oil
- Optional: 1/2 Teaspoon vanilla, 1/2 teaspoon cinnamon**
Quinoa Corn Salad w/avacado dressing
By GuidingVegan
Add the avocado, garlic, cilantro and ginger to a blender or food processor
- 3 cups cooked quinoa
- 1 red bell pepper (chopped)
- 1 cup heirloom cherry tomatoes (halved)
- 2 ears corn (grilled – kernels removed)
- 1 tbsp fresh cilantro (chopped)
- 1 can black beans, rinsed and drained
- 3-4 cups chopped spinach
- 1/4 cup avocado dressing (recipe below)
- Avocado dressing
- 2 avocados
- 2 cloves garlic
- 1/4 cup cilantro
- 1 tsp fresh ginger (zested)
- 4 limes (juiced)
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1/4 cup mirin
- 1 tbsp Enzo Olive Oil
- 1 tsp black pepper
Chocolate flourless pudding cake with pumpkin spice custard
By GuidingVegan
Heat oven to 350 Blend the dates and almond milk Transfer to a bowl
- Cake:
- 6 medjool dates
- 1/2 cup non-dairy milk
- 1/3 cup organic pumpkin puree
- 1/3 cup cacao powder
- 2 tsps baking powder
- Custard:
- 1/2 cup non-dairy milk
- 2 tbsps maple syrup
- 2 tbsp organic pumpkin puree
- 1/4-1/2 tsp pumpkin pie spice
- 2 tsps cornstarch or tapioca starch
Vegan Fettuccine with Cauliflower "Alfredo"
By GuidingVegan
Bring a large pot of water to a roiling boil and add cauliflower and garlic cloves
- 4 cloves garlic
- 1 lb cauliflower florets (about 1 medium head)
- 1/2 c vegetable broth
- 1/4 c almond milk
- 1 tbs vegan butter or olive oil
- 2 tbs nutritional yeast
- 1/4 tsp onion powder
- 1/4 tsp nutmeg
- 1/2 tsp freshly ground pepper
- salt, to taste
- 12 oz cooked asparagus
- 8 oz fettuccine (use gluten-free pasta to make this gluten-free)
Almond Milk Pepper Jack Cheese
By GuidingVegan
Grease a glass container with extra virgin olive oil and keep ready
- 1 1/2 cups almond milk, divided
- 2.5 tsp agar powder (see note for agar flakes)
- 1.5 Tbsp tapioca starch or use arrowroot starch
- 1.5 Tbsp cornstarch or arrowroot starch
- 1.5 Tbsp chickpea flour
- 2 Tbsp nutritional yeast
- 2 Tbsp extra virgin olive oil
- 2 tsp or more lemon juice
- 1 tsp apple cider vinegar
- 1/2 to 3/4 tsp salt
- 1/2 tsp garlic powder or use 1 tsp garlic paste
- 1/2 tsp onion powder
- 1/2 tsp or more red pepper flakes
Black Bean and Sweet Potato Quesadillas
By GuidingVegan
Boil potatoes until just soft
- 1 large sweet potato
- 1 cup quinoa, cooked
- 8 ounces vegetarian, no added oil, re-fried beans
- 1 cup of salsa
- 1 cup fresh spinach
- 8 ounces black beans, drained and rinsed
- ¼ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- 1 jalapeño pepper, diced (optional and HOT)
- 6-8 whole-wheat tortillas
Mushroom Lentil Ragu
By GuidingVegan
In a large dutch oven/pot, heat oil or water over medium heat, add onions and saute for 5 minutes, add garlic, carr...
- 1 1/2 - 2 cups lentils (green/brown or puy)
- 8 oz. mushrooms, sliced or diced
- 2 large carrots, diced
- 1 small onion, diced
- 2 cloves garlic, minced or 1 teaspoon garlic powder
- 1 can (28oz.) diced tomatoes
- 1 tablespoon olive oil or 1/4 cup water for water saute
- 1 tablespoon dried oregano or herbes de provence
- pinch of red pepper flakes
- 2 cups vegetable broth
- 1/2 cup full-bodied red wine
- 1 tablespoon corn or tapioca starch, or arrowroot powder
- mineral salt & cracked pepper to taste
- 16 oz. pasta of choice
- chopped parsley, to serve
Quinoa Salad with Butternut Squash, Dried Cranberries & Pepitas
By GuidingVegan
This hearty quinoa and butternut squash salad has a touch of sweetness from the cranberries and dressing, and a lit...
- CITRUS HONEY DRESSING:
- 1 butternut squash, peeled, seeded, and chopped into 1/2-inch cubes
- Olive oil
- Salt and freshly ground black pepper, for seasoning squash
- 2 cups quinoa
- 4 cups water
- Pinch of salt
- 1 cup dried cranberries
- 1 cup pepitas
- Juice of 3 large oranges
- Zest of 1 large orange
- 1/4 cup olive oil
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
Brownies with Fudge Sauce
By GuidingVegan
To prepare the brownies: Preheat oven to 350, grease an 8x8 pan and set aside
- For the brownies:
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/3 cup coconut oil, melted
- 1 teaspoon apple cider vinegar
- 3/4 cup whole wheat flour
- 7 tablespoons cocoa powder
- Pinch of salt
- 3/4 cup non-dairy milk
- For the frosting:
- 1/3 cup cocoa powder
- 1/2 cup water
- 1/4 cup maple syrup
- 1 tablespoon granulated sugar
- 1 tablespoon powdered sugar
- 1 tablespoon coconut oil
- Pinch of salt
Soba Noodles with Shiitakes and Edamame
By GuidingVegan
Directions Bring a large pot of salted water to a boil
- Kosher salt
- 2 tablespoons vegetable oil
- 12 ounces shiitake mushrooms, stemmed and sliced
- 12 ounces soba noodles
- 1 cup frozen shelled edamame
- 1 bunch cilantro (about 2 cups leaves)
- 1 bunch mint (about 1 cup leaves)
- 1 bunch scallions, roughly chopped
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar (not seasoned)
- 1 tablespoon Sriracha (Asian chile sauce)
- 1 1/2 teaspoons toasted sesame oil