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Recipes
Israeli couscous salad with smoked paprika
By GuidingVegan
Dressing Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth
- Dressing
- 1/3 cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Couscous
- 1 tablespoon extra-virgin olive oil
- 1 1/3 cups (8 ounces) Israeli couscous, sometimes called pearl couscous or maftoul
- 1/2 teaspoon kosher salt
- 2 cups packed baby spinach leaves, coarsely chopped
- 12 ounces grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved (about 2 cups)
- 1 cup tofu feta
- 1 cup jarred red bell peppers, drained and coarsely chopped
- 1/2 cup chopped fresh flat-leaf parsley
- 1/3 cup slivered almonds, toasted
- 1/4 cup chopped fresh mint
- Kosher salt and freshly ground black pepper
Deep Dish Apple Crumble Pie
By GuidingVegan
Preheat oven to 400 degrees
- For the filling:
- For the pie crust (yields 1, 10″ crust)
- 1 heaping cup unbleached all purpose (sub up to half with whole wheat pastry flour)
- 1/2 teaspoon salt
- 6 Tbsp cold butter (non-dairy for vegan)
- 3-6 Tablespoons cold water
- 7 apples, cored, peeled and sliced (a mix of sweet and tart)
- scant 3/4 cup sugar
- 1 teaspoon cinnamon
- 1 Tbsp flour
- 1 Tbsp butter (non-dairy for vegan, such as Earth Balance)
- For the crumble topping:
- 1 cup rolled oats
- 1/2 cup almond meal
- 1/2 cup roughly chopped pecans (or just do 1 cup almond meal)
- 1/3 cup packed light brown sugar
- pinch sea salt
- 4 Tbsp cold butter (non-dairy for vegan), or sub olive oil
Grilled Artichokes with Creamy Champagne Vinaigrette
By GuidingVegan
For the artichokes: In an 8-quart saucepan, bring 8 cups water to a boil over medium-high heat
- Artichokes:
- 1 tablespoon plus 1 teaspoon kosher salt
- 2 large lemons, quartered
- 3 large (1 pound) artichokes
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary leaves
- Vinaigrette:
- 1/2 cup vegan creme fraiche
- 1/4 cup extra-virgin olive oil
- 2 tablespoons champagne vinegar
- 2 tablespoons maple syrup
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Homemade Coconut Butter
By GuidingVegan
In the food processor, blend up the shredded coconut, scraping the sides down every few minutes
- 2 1/2 cups unsweetened shredded coconut (It needs to be the full fat shredded coconut to work.)
Rustic Apple an Pear Crisp
By GuidingVegan
Preheat oven to 350 degrees F
- Ingredients
- 3 medium apples, cored and chopped (peel if you prefer)
- 3 medium pears, cored and chopped (peel if you prefer)
- 3 tablespoons fresh lemon juice
- 1 tablespoon cornstarch or tapioca starch
- 1 tablespoon coconut or organic pure cane sugar
- 1 heaping teaspoon cinnamon
- Topping
- 1 3/4 cup quick or regular oats (I used quick oats)
- 1/4 cup almond meal, optional
- 1 cup finely chopped walnuts
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon mineral salt
- cinnamon, to garnish
Jackfruit Pulled “Pork” Sandwiches
By GuidingVegan
Preheat your oven to 400 degrees Drain and rinse the jackfruit
- 3 20-oz. cans of jackfruit in brine
- 1 tsp. olive oil
- 1 small onion, chopped
- 3 cloves of minced garlic or garlic powder equivalent
- 1 tsp. ground cumin
- .25 tsp. cayenne pepper
- 1 tsp. chili powder
- 1 tsp. paprika
- 1.5 tsp. liquid smoke
- 1 cup vegetable broth
- .5 cup BBQ sauce (I recommend smoky, tangy...)
- 4 buns or rolls
- Vegan Coleslaw
- 2 cups of finely shredded green cabbage
- 1 cup of finely shredded red cabbage
- .5 cup of finely shredded carrots
- .5 cup diced onion
- 1 cup vegan maynonaise
- 2 tbl vegan sour cream (like Tofutti)
- 1 tbsp white vinegar
- 1 tbsp sugar
- 2 tbsp dry mustard
- Salt and pepper to taste
Saucy Portobello and Butternut Squash Tacos
By GuidingVegan
Preheat oven to 375 degrees F
- Squash + Beans
- 2 cups cubed butternut squash
- 1 Tbsp grape seed or melted coconut oil
- Pinch each sea salt, ground cinnamon, chili powder, and cumin
- optional: 1 cup cooked black beans (warmed on the stovetop)
- Adobo Sauce
- 1 Tbsp grape seed oil, avocado oil, or coconut oil
- 1/4 cup diced white onion
- 3 cloves garlic, minced
- 1 15-ounce can tomato sauce*
- 1 chipotle pepper in adobo sauce + 1 tsp adobo sauce (more or less to taste)
- 1/2 cup water
- 1/4 tsp each cumin + chili powder
- 1-2 Tbsp coconut sugar (or sub maple syrup)
- Mushrooms
- 4-5 large portobello mushrooms, stems removed and cut into 1/2-inch slices
- 1 Tbsp grape seed or melted coconut oil
- For Serving
- 1 bunch dino kale
- 6-8 white or yellow corn tacos, warmed in the oven (or microwave wrapped in a damp towel)
- optional: fresh chopped cilantro
- optional: fresh chopped red onion
- Sprinkle with red cabbage
GF Vegan Sugar Cookies
By GuidingVegan
COOKIES: In a medium bowl, whisk the almond flour, salt, and baking soda, In a small bowl, whisk the oil, honey, ...
- Cookies:
- 2 cups fine ground blanched almond flour (e.g. Honeyville brand)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/4 cup virgin coconut oil, softened or liquid
- 1/4 cup honey
- 1 tablespoon vanilla extract (GF if needed)
Smokey Sweet Potato Fries with Cashew Aioli
By GuidingVegan
Preheat the oven to 425 degrees
- For the Spicy Cashew Aioli Sauce:
- 1 large sweet potato, scrubbed clean and cut into 1/4 inch thick fries
- 2 TBS olive oil + more for oiling the baking sheet
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cumin
- 1/2 tsp garlic powder
- Fine sea salt to sprinkle
- 3/4 cup raw cashews (soaked in 2 cups of water for at least 2 hours)
- 1 garlic clove, minced
- 2 TBS fresh lime juice
- 1/4 tsp ground cumin
- 1/4 cup water
- sea salt to taste
Deviled Potatoes
By GuidingVegan
1. Preheat oven to 375 degrees
- 8 yukon potatoes sliced in half lengthways
- 1 tbsp olive oil
- 2 tbsp vegan mayo
- 5 tbsp vegan sour cream
- 2 tbsp dijon mustard
- 1/2 tsp tumeric
- 1 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp salt