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Lemon Cashew Tarts [Vegan, Raw, Gluten-Free]

Lemon Cashew Tarts [Vegan, Raw, Gluten-Free]

By

Place the cashews in a bowl with lemon juice and soak overnight

  • Cream
  • 1 cup cashews, soaked
  • 1/4 cup filtered water
  • 1/4 cup raw coconut nectar
  • 1 tsp raw coconut oil
  • 1 tsp vanilla extract
  • juice form 1 lemon
  • pinch Himalayan crystal salt
  • Crust
  • 1 cup almonds (or choice of nuts)
  • 4 dates, soaked
  • pinch Himalayan crystal salt
  • 1 tsp vanilla extract
  • Sprinkle on top
  • desiccated coconut or berries
4.4/5 (12 Votes)

Shortbread Pumpkin Pie Spiced Cookies

Shortbread Pumpkin Pie Spiced Cookies

By

In a bowl cream the coconut oil, sugar and non dairy yogurt until smooth and creamy

  • 1/2 cup powdered sugar
  • 1/4 cup coconut oil (I used refined), semi solid, warm if too solid before using
  • 2.5 tbsp non dairy yogurt
  • 1/2 to 1 tsp vanilla extract
  • 1/2 to 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon,1/4 tsp ginger, and generous pinch of ground nutmeg and cloves)
  • 1/8 tsp salt
  • a generous pinch of baking soda
  • 1/2 cup Spelt flour or whole wheat pastry flour
  • 1 cup white unbleached flour
  • 1/4 cup candied papaya, dried cranberries, chopped dried apricots, candied ginger or other dried fruit of choice.
4.8/5 (9 Votes)

Unbaked Chocolate Walnut Cookies

Unbaked Chocolate Walnut Cookies

By

In a separate bowl add the "in the bowl" ingredients

  • In the pan:
  • 1/3 cup cocoa
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/3 cup unsweetened almond milk
  • In the bowl:
  • 2 cups rolled oats
  • 1/3 cup shredded coconut
  • large handful raw walnuts chopped into small pieces
  • 1/2 teaspoon cinnamon
  • Option: 1/4 cup vegan mini chocolate chips and/or 1-2 pinches of maldon salt
  • Next to the bowl:
  • 1 teaspoon vanilla
  • 1/4-1/3 cup nut butter
4.4/5 (9 Votes)

Sausage and Herb Stuffing

Sausage and Herb Stuffing

By

Preheat the oven to 300 degrees F

  • 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
  • 8 tablespoons vegan butter
  • 2 cups medium-diced yellow onion (2 onions)
  • 1 cup medium-diced celery (2 stalks)
  • 2 Granny Smith apples, unpeeled, cored and large-diced
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons finely chopped fresh sage
  • 1 tsp dried thyme
  • 1/4 tsp nutmeg
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 pound sweet or spicy vegan Italian sausage
  • 1 cup veggie stock
  • 1 cup dried cranberries
0/5 (0 Votes)

Spring Salad Dressed with Avocado Aïoli

Spring Salad Dressed with Avocado Aïoli

By

1. Bring potatoes and enough water to cover by 3 inches to a boil in large saucepan

  • 12 fingerling potatoes
  • 12 oz. asparagus, ends trimmed
  • 1 small avocado
  • 1/3 cup chopped chives, divided
  • 3 Tbs. lemon juice
  • 2 Tbs. fresh tarragon leaves
  • 1 tsp. honey
  • 1 clove garlic, minced (1 tsp.)
  • 1/4 cup olive oil
  • 6 radishes, thinly sliced (1/2 cup)
4.3/5 (6 Votes)

My Favourite Vegan Chili

My Favourite Vegan Chili

By

In a large pot, saute the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minu...

  • 1.5 tablespoons extra virgin olive oil
  • 2 heaping cups diced sweet onion
  • 2 tablespoons minced garlic (about 4 med/lg cloves)
  • 2 jalapeños, seeded (if desired) and diced
  • 1 cup diced celery
  • 1 lg. red bell pepper, seeded and diced
  • 1 (28-oz) can diced tomatoes
  • 1 cup vegetable broth
  • 6 tablespoons tomato paste
  • 1 (15-oz) can kidney beans, drained and rinsed
  • 1 (15-oz) can pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2-3/4 teaspoon fine grain sea salt, or to taste
  • 1/4 teaspoon ground cayenne pepper
  • 1 teaspoon hot sauce
  • Homemade vegan sour cream
  • Chopped green onions
  • Fresh cilantro
  • Sour cashew cream
  • 1 cup raw cashews, soaked
  • 1/2-3/4 cup water, as needed
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/4-1/2 teaspoon fine grain sea salt, to taste
4.5/5 (4 Votes)

Cranberry, Apricot and Pecan Wild Rice

Cranberry, Apricot and Pecan Wild Rice

By

1. Preheat oven to 325F and toast the pecans for about 7-8 minutes

  • 1 tbsp extra virgin olive oil
  • 1.5 cups chopped celery + 1/2 cup, divided
  • 1 heaping cup chopped sweet onion
  • 2 garlic cloves, minced
  • 1 & 1/2 cups uncooked wild rice
  • 2 cups vegetable broth (be sure to use gluten-free if required)
  • 1 & 1/2 cup water
  • 1 bay leaf
  • 3/4-1 tsp kosher salt (or to taste) + black pepper as desired
  • 3/4 cup pecans, chopped
  • 1/2 cup dried cranberries
  • 1/3 cup dried apricots, chopped
  • 1/4 cup golden raisins
  • 1/2 cup fresh cranberries, thinly sliced
4.4/5 (9 Votes)

Mexican Street Corn Potato Casserole

Mexican Street Corn Potato Casserole

By

This Mexican Street Corn Potato Casserole is seriously addictive with an incredibly easy homemade sauce and lots of...

  • 2 corn cobs, peeled and roasted or grilled
  • 1 lb potatoes, peeled into slices pre-cooked
  • 1 batch Vegan Cheese Sauce
  • 5 cloves garlic, peeled
  • 1 bell pepper, diced
  • 1 onion lightly sautéed
  • 1 jalapeno chopped
  • 2 tsp cumin
  • salt, pepper to taste
  • vegan cheese sauce
  • 1 cup cashews (soaked in hot water for 15 minutes)
  • 1 1/4 (300 ml) cups organic vegetable broth
  • 1 Tbs tahini sesame paste
  • After soaking the cashews in hot water for 15 minutes, drain them and transfer to a blender.
  • Add vegetable broth and tahini. Process until smooth.
0/5 (0 Votes)

Oatmeal Cream Pies

Oatmeal Cream Pies

By

Preheat oven to 350. Mix all the dry ingredients in a bowl

  • 2 cups gluten free rolled oats
  • 1 1/2 cups gluten free oat flour
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/3 cup maple syrup
  • 1/2 cup unsweetened applesauce
  • 2 flax eggs
  • 3/4 cup coconut butter
  • 2 T maple syrup
4.7/5 (10 Votes)

Grilled Potato, Lemon + Zucchini Salad with Romesco

Grilled Potato, Lemon + Zucchini Salad with Romesco

By

Make the romesco: combine all of the ingredients in a blender and blend on high for a minute or so, until a creamy ...

  • romesco sauce ingredients:
  • 1 roasted red bell pepper, stems + seeds removed (use one from a jar if you feel it)
  • 1 garlic clove, peeled
  • 1/2 cup blanched almonds
  • 2 tbsp tomato paste
  • big splash of sherry vinegar
  • 1 1/2 tsp smoked paprika
  • pinch of chili flakes
  • 1/2 cup extra virgin olive oil
  • salt + pepper
  • salad ingredients:
  • 1 lb of small potatoes, scrubbed
  • 1 big handful of green beans, trimmed
  • 6-7 small zucchinis, or 2 regular ones, cut down the middle lengthwise
  • 2 tbsp olive oil, divided
  • 1 lemon, halved
  • 1/2 cup romesco
  • 1-2 tsp dijon mustard
  • 1 cup cherry tomatoes, halved
  • handful of pine nuts (optional)
  • handful of olives
  • 10 chives, rough chopped
  • salt + pepper
5/5 (3 Votes)