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Recipes
Vegan spicy chili
By GuidingVegan
In a large pot or dutch oven melt oil over medium heat
- 1 tablespoon coconut oil
- 4 cloves garlic, minced
- 2 medium onions, chopped
- 3 bell peppers, diced into 1/2 inch pieces
- 2 serrano peppers, diced
- 2 medium sweet potatoes, cubed
- 2-15 ounce cans diced tomatoes
- 1-6 ounce can tomato paste
- 1-15 ounce can kidney beans (about 2 cups)
- 1-15 ounce can pinto beans (about 2 cups)
- 1-15 ounce can black beans (about 2 cups)
- 1 can vegan refried beans (optional-for a thicker chili)
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon himalayan pink salt
Cupcake Frittatas
By GuidingVegan
These are too yummy not to enjoy on the regular
- 3 cups assorted chopped veggies (garlic, bell pepper, black beans, corn, spinach)
- 1/2 cup green onion, thinly sliced
- 2 tablespoons veggie broth, plus oil for brushing muffin tins
- 2 1/2 cups chickpea (garbanzo bean) flour
- 2 3/4 cups water
- 1/4 -1/2 cup nutritional yeast
- 1/2 teaspoon chili powder, cumin
- 1/4 teaspoon cayenne, garlic powder, onion powder, smoked paprika
- 1 heaping teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Herb Butter-And-Myikos Cheese Linguine with Fresh Tomatoes
By GuidingVegan
1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt and pepper
- 1 pound linguine pasta
- 8 ounces Myikos Cheese flavor of choice
- 6 tablespoons earths butter
- 2 shallots, finely chopped
- 1/2 cup white wine
- 1/4 cup finely chopped flat-leaf parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh tarragon
- 2 tablespoons finely chopped fresh thyme
- 2 cups chopped multicolored heirloom tomatoes
Butternut Squash Barley Risotto
By GuidingVegan
Barley risotta is prepared with butternut squash mixed in for a side dish with all of the flavors of fall
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 cup pearled barley
- 1 (32-ounce) container vegetable broth
- Salt and pepper, to taste
- 1 small butternut squash (1 1/2 lbs), peeled and cut into 3/4-inch pieces
- 1 cup frozen peas
- 1 1/4 cups vegan parm
Banana Bread Granola Bars
By GuidingVegan
Preheat the oven to 350 degrees F
- bars:
- 3 way-way ripe, regulation-sized bananas, peeled
- 3 tbsp almond butter (any nut or seed butter you love will do)
- 1/4 cup brown rice syrup
- 1-2 tbsp maple syrup (optional!)
- 1 tbsp extra virgin coconut oil + extra for greasing the pan
- 1 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 3 cups rolled oats (make sure they’re certified GF if need be)
- 1 1/4 cup chopped nuts + seeds (I used toasted hazelnuts, raw walnuts + black sesame seeds)
- 1/4-1/2 cup chopped dried fruit/dairy-free chocolate chips/cacao nibs (I went with chippers + cacao nibs)
- chocolate drizzle:
- 1/2 cup dairy-free chocolate chips
- splash of almond milk
- 1 tbsp extra virgin coconut oil
Chipotle quinoa sweet potato patties
By GuidingVegan
These chipotle quinoa sweet potato patties were delicious
- 1/3 cup quinoa
- 2/3 cup water
- 1 cup cooked sweet potato
- 1/2 cup white kidney beans, (any other white bean will work)
- 1/2 tsp chipotle powder
- 1/2 tsp garlic powder
- 1/2 cup panko bread crumbs
- olive oil for cooking
Creamy Pasta with Spinach and Fried Capers
By GuidingVegan
1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt
- 1 pound gemelli, strozzapreti or other short pasta
- 1/2 cup extra-virgin olive oil (EVOO)
- 1/4 cup capers, drained
- 1 large clove garlic, smashed
- 2 packed cups spinach, stemmed and chopped
- 1 cup cashew ricotta cheese
- 1/2 cup almond milk
- 2 tablespoons fresh thyme leaves
- Pepper
- 1 pinch nutmeg (optional)
Vegan Queso
By GuidingVegan
Slice your eggplant into thin rounds just under 1/2 inch (not quite 1/4 inch), then sprinkle both sides of the fles...
- 7-9 7-9 1/4-inch rounds of eggplant, sliced 1/4-inch thick (~half of a medium eggplant)
- Olive oil
- Sea salt
- 1.5-2 1.5-2 1.5-2 cups unsweetened original almond milk
- 2-3 2-3 2-3 Tbsp nutritional yeast (see instructions)
- 1/4 1/4 1/4 tsp finely minced fresh garlic (I used crushed garlic from Trader Joe’s)
- 1 1 1 tsp cumin
- 1 1 1 tsp chili powder
- 2 2 2 tsp cornstarch (optional for thickening | sub another thickener if desired)
- 1/4 1/4 1/4 10-ounce chunky medium salsa, slightly drained (OR 1/4 10-ounce can of Rotel original diced tomatoes and green chilies)
- OPTIONAL: Smoked paprika and hot sauce for added color and flavor upon serving.
Salted Caramel Brownies
By GuidingVegan
Preheat the oven to 350 degrees F
- 1/2 pound (2 sticks) vegan butter
- 8 ounces plus 6 ounces semisweet chocolate chips
- 3 ounces unsweetened chocolate
- 3 flax eggs
- 1 1/2 tablespoons instant coffee granules
- 1 tablespoon pure vanilla extract
- 1 cup plus 2 tablespoons sugar
- 1/2 cup plus 2 tablespoons all-purpose flour, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 5 to 6 ounces vegan caramel sauce
- 2 to 3 teaspoons flaked sea salt, such as Maldon
Raspberry and Coconut Glazed Donuts [Vegan, Raw, Gluten-Free]
![Raspberry and Coconut Glazed Donuts [Vegan, Raw, Gluten-Free]](/media/84/2d/32867b7e6c759250c563bd0b690cd6b7f214.jpg/tsp/raspberry-and-coconut-glazed-donuts-vegan-raw-gluten-free.jpg)
By GuidingVegan
Lightly grease a doughnut pan with coconut oil
- Doughnut Base
- 12 pitted deglet dates
- 1 c. almond flour
- 1/2 c. coconut flour
- 1/4 c. coconut flakes
- 2 tsp. coconut sugar
- 1 tsp. vanilla bean powder or vanilla extract
- 1/4 c. agave nectar
- Pink Glaze
- 2/3 c. raspberries
- 1/2 tsp. vanilla bean powder or vanilla extract
- 1/3 c. coconut butter, softened
- 1/4 c. coconut milk
- 3 tbsp. agave nectar
- 1 tbsp. lemon juice
- Coconut flakes, for garnish