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White Bean and Avocado Baked Burrito

White Bean and Avocado Baked Burrito

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Preheat: Oven to 350F/180C

  • Rice:
  • 1 1/2 cups brown rice
  • 1/2 tsp vegetable bouillon
  • Burrito Filling:
  • 1/2 cup vegetable broth for sauteing
  • 5 cloves garlic, diced
  • 1 1/2 cups white onion, chopped (2 medium)
  • 1 tsp cumin
  • 7 cups mushrooms, chopped
  • 1 red pepper, 1 yellow pepper, 1 green pepper
  • 1-2 jalapeno peppers
  • 1 sprig fresh cilantro, chopped
  • 3 heaping cups white beans
  • 1/2 cup tomato sauce
  • 1/4 cup nutritional yeast*
  • Sea Salt and Pepper
  • 1 1/2 cups corn
  • Tomato Sauce
  • 3 cups plain tomato sauce
  • 1 1/2 tsp garlic powder
  • 1 1/2 tbsp cane sugar
  • 2 sprigs fresh cilantro, chopped
  • 1/2 tsp cumin
  • For the Burritos:
  • Handful fresh cilantro, chopped
  • 3 avocados, chopped
  • 12 large tortilla wraps
  • Garnish
  • Fresh Cilantro
  • Green Onion
  • Zesty Avocado Lime Dressing
  • Avocado Lime Dressing :
  • 2 avocados
  • 1/4 cup fresh lime juice*
  • 1/3 cup fresh cilantro, lightly packed
  • 1/4 jalapeno pepper*
  • 1 clove garlic
  • 1/2 tsp sea salt
  • 1/4 tsp cumin
  • 1/2 tbsp coconut sugar or cane sugar
  • 1/3 - 1/2 cup water
4.5/5 (4 Votes)

Blueberry coconut overnight oats

Blueberry coconut overnight oats

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In large mixing bowl mix all the ingredients

  • 4 cups rolled oats, gluten free
  • 12 oz frozen or fresh organic blueberries, pureed
  • 6 cups almond milk
  • 1/2 cup shredded unsweetened coconut
  • 1/3 cup chia seeds
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
4.4/5 (11 Votes)

Sweet Potato Fries

Sweet Potato Fries

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Preheat oven to 400 degrees

  • 2 lbs sweet potatoes
  • 1 tbsp canola oil
  • 1 tsp pumpkin pie spice
  • Salt and Pepper
0/5 (0 Votes)

Lemon Cranberry & Pistachio Cashew Cheese Ball

Lemon Cranberry & Pistachio Cashew Cheese Ball

By

Prep ahead by soaking your raw cashews in water, overnight is best but 2-4 hours is sufficient enough

  • 3 cups Raw Cashews, soaked 2-4 hours*
  • 1/4 cup Nutritional Yeast
  • 3 tbsp Coconut Oil, solid
  • 1/4 cup Lemon Juice
  • 2 tbsp Lemon Zest
  • 1/3 cup Pistachios, crushed (to coat)
  • 1/3 cup dried Cranberries, roughly chopped (to coat)
  • Water, as needed to blend (1 tbsp max.)
  • Pinch of Salt
4.6/5 (5 Votes)

Orange-Scented Plum Crisp with Oatmeal Almond Topping

Orange-Scented Plum Crisp with Oatmeal Almond Topping

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Grease a 9×9 dish or a 9-inch pie or tart plate and preheat oven to 375*

  • Filling
  • 6 large plums, seeded and sliced
  • 2 teaspoons vanilla extract
  • 3 Tablespoons coconut sugar
  • 1 teaspoon ground cinnamon
  • juice of 1 orange
  • Topping
  • 1 cup rolled oats
  • 1/2 cup sliced almonds
  • 6 Tablespoons coconut oil
  • 1-2 Tbsp brown sugar
  • 1-2 Tbsp maple syrup
4.4/5 (7 Votes)

Corn and Tomato Soup

Corn and Tomato Soup

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In a 3-quart saucepan, heat the oil over medium-high heat

  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, coarsely chopped
  • 1 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 1/4 cups (1 pound) frozen corn, thawed
  • 3 cups low-sodium chicken broth
  • 2 medium tomatoes, seeded and chopped into 1/2-inch pieces
  • 1/4 cup fresh basil leaves, chopped
4.6/5 (7 Votes)

Creamy Cashew "Risotto" with Butternut Squash

Creamy Cashew Risotto with Butternut Squash

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Method: Soak cashews in enough water to cover for a couple of hours or overnight

  • 1 cup raw cashews
  • 2 1/2 cups 1/2-inch cubes peeled butternut squash
  • 1 1/2 cup unsweetened soymilk, almondmilk or ricemilk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 3/4 cup low-sodium vegetable broth
  • 1 (20 ounce) package 365 Everyday Value® frozen Organic Brown Rice
  • 1/4 cup finely chopped parsley
  • 2 tablespoons minced fresh sage
  • 1/4 teaspoon ground black pepper
4.4/5 (7 Votes)

Chickpea Tikka Masala

Chickpea Tikka Masala

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Chicken is replaced with chickpeas (the meatiest legume ever) and coconut milk is used instead of heavy cream

  • Olive Oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 2-inch piece ginger, finely chopped
  • 1 tablespoon Garam Masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 3 cans (15 ounce) chickpeas, drained and rinsed
  • 2 cans (14.5 ounce) tomatoes, diced
  • 1 can coconut milk
  • 1 teaspoon arrowroot powder or cornstarch
  • Salt to taste
  • Fresh cilantro, chopped
4.6/5 (14 Votes)

Southwestern Grilled Sweet Potato Salad

Southwestern Grilled Sweet Potato Salad

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1. In a large bowl, toss the sweet potato slices with olive oil

  • 4 medium sweet potatoes, peeled and cut into 3/4 inch slices
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 ear sweet corn, husked
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 red pepper, diced
  • 2 green onions, chopped
  • 1/2 cup chopped cilantro
  • 2 avocados, pit and skin removed, chopped
  • Juice of 2 limes
  • Salt and pepper, to taste
5/5 (5 Votes)

Loaded baked potato with guac

Loaded baked potato with guac

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Instructions Preheat the oven to 400 degrees F

  • 1.5 pounds baby red potatoes, or 1 small bag
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 and 1/2 avocado
  • 1/2 cup corn kernels, frozen, canned, or fresh
  • 1/2 cup black beans
  • 1/2 cup chopped tomato
  • 1/4 cup diced red onion
  • 1 clove garlic, minced
  • Juice of 1/2 a lemon or lime
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • Radish, cut into matchsticks to garnish, if desired
  • Cilantro leaves for garnish, if desired
4.6/5 (16 Votes)