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Recipes
Creamy Almond Lime Sauce with Rice Noodles and Veggies
By GuidingVegan
In a large skillet heat olive oil over medium heat
- For the Sauce:
- 1/4 of a cup raw almond butter
- 1/4 of a cup of fresh lime juice
- a small handful of minced cilantro
- 1 clove of minced garlic
- 1/4 of a teaspoon of crushed red pepper
- 1 tbs honey
- 2 tbs tamari
- 1 tsp minced ginger
- 1/4 cup of water
- With and immersion blender or whisk, mix together all the ingredients for the sauce. Taste test. Add more water if it’s too thick. Set aside.
- For the Rice noodles and veggies:
- 4 oz rice noodles
- 1 tbs olive oil
- 1 medium yellow onion, minced
- 3 cups of mushrooms, chopped (any variety will work)
- 2 cups string beans
- 1 cup shredded carrots
- a few large handfuls of spinach
Cauliflower steaks with mushroom gravy
By GuidingVegan
Gravy: Saute onions and mushrooms and garlic on low-medium heat in oil, partially covered for 15+ minutes or until ...
- 2 teaspoons oil
- 1 cup chopped onion
- 1.5-2 cups chopped mushrooms
- 3-4 cloves of garlic chopped
- 1/2 teaspoon parsley
- 1/2 teaspoon thyme
- 1/2 tsp rosemary (optional)
- 1/2 teaspoon salt
- 1/2 cup water or vegetable broth
- 1/2 cup coconut milk or other non dairy milk
- 1 tsp liquid aminos or tamari (optional)
- Black pepper or cayenne to taste
- 1 teaspoon nutritional yeast
- 1 Tablespoon cornstarch dissolved in 2 Tablespoon water( or use other thickeners like arrowroot or flour)
- Cauliflower sliced 1/2 to 3/4 inch thick
- Olive oil, salt and pepper.
- Gravy Variations: Add a few Tablespoons of white wine along with the coconut milk.
- Add sage instead of parsley.
Pasta alla Formiana
By GuidingVegan
Put an oven rack in the center of the oven
- Butter, for greasing dish
- 1 (28-ounce) can crushed tomatoes
- 1 clove garlic, coarsely chopped
- 1/2 pound (8 ounces) mezze penne or other small pasta
- 1/3 cup olive oil, plus extra for drizzling
- 1/4 cup dried oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 to 5 very ripe, extra-large or beefsteak tomatoes, cut into 1/2-inch thick slices
Broccoli and Brussel Sprout Slaw w/creamy curry dressing
By GuidingVegan
If you have a food processor with grater and slicing attachments, you'll definitely want to use it to expedite the ...
- Broccoli + Brussels Sprout Slaw
- 2 small heads of broccoli, ends trimmed and sliced into florets and tender stems
- 1 pound Brussels sprouts, ends trimmed
- 1 cup raisins or dried currants
- 1/2 cup raw shelled sunflower seeds
- Creamy Curry Cashew Dressing
- 3/4 cup cashews, soaked in boiling water for 10 minutes to soften and drained
- 3/4 cup filtered water
- 3 tablespoons apple cider vinegar
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon curry powder
- 2 1/2 teaspoons pure maple syrup
- 3/4 teaspoon sea salt
Pumpkin Spice Almond Flour Muffins
By GuidingVegan
Preheat the oven to 325F/prep flax eggs In a large bowl whisk together the flax eggs, pumpkin, maple syrup, oil an...
- 2 flax eggs
- 1/2 cup cooked pumpkin puree
- 1/3 cup pure maple syrup
- 4 Tablespoons walnut oil (can sub with almond oil or olive oil if need be)
- 1 1/4 teaspoons pure vanilla extract
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 1/2 cups almond flour
- 3/4 cup dark chocolate vegan chips
Raw Vegan Apple Pie
By GuidingVegan
Soak the filling walnuts in water for at least 2 hours (the longer you soak, the softer and creamier they will be--...
- Crust:
- 1 1/2 cups walnuts (you can also use almonds or a mixture)
- 8 pitted deglet noor dates (or 6 medjool dates), diced
- 1 tsp cinnamon
- Filling:
- 1 1/2 cups walnuts, soaked in water
- 6 pitted deglet noor dates (4 medjool), diced
- 1 knob of ginger (about 1/2 tsp), minced
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 inch piece of vanilla, or 1/2 tsp vanilla extract
- 1/4 cup water
- Layer & Topping:
- 3 medium apples, thinly sliced
Crispy Coconut Cauliflower Bites
By GuidingVegan
Heat 1/4 c. olive oil in a skillet over medium-high heat
- 2 c. cauliflower florets
- 2 Tbsp. flaxseed meal
- 2 Tbsp. gluten-free flour of choice
- 5 Tbsp. water
- 1 c. unsweetened, shredded coconut
- 1/2 c. gluten-free breadcrumbs (or crushed gluten-free cereal)
- 1 tsp. granulate sugar
- 1 tsp. onion powder
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper
Raw vegan cheesecake
By GuidingVegan
Add dates to a food processor and blend until small bits remain and it forms into a ball
- Crust:
- 1 1 10 cup pitted dates (soaked in warm water for 10 minutes then drained)
- 1 1 1 cup raw walnuts or almonds
- Filling:
- 1.5 1.5 4-6 1 raw cashews, soaked in water 4-6 hours then drained (NOTE: If short on time, pour boiling hot water over the cashews, soak for 1 hour, then drain and blend as instructed!)
- 1 1 1/4 large lemon, juiced (scant 1/4 cup)
- 1/3 1/3 1/3 cup coconut oil, melted
- 1/2 1/2 2 cup + 2 Tbsp full fat coconut milk (see instructions for note)
- 1/2 1/2 1/2 cup agave nectar or maple syrup (or honey if not vegan)
- Optional Flavor Add-Ins:
- 2 2 2 Tbsp salted natural peanut butter
- 1/4 1/4 1/4 cup wild blueberries (fresh or frozen)
- 3 3 3 Tbsp bourbon caramel sauce
Mushroom Barley Soup
By GuidingVegan
In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil
- 1 cup barley
- 1 Tablespoon olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 package of white button mushrooms, sliced
- 3 cans low sodium vegetable broth
- 1 cup water
- 2 bay leaves
- 2 T. fresh thyme, minced
- Salt and pepper, to taste
Coconut Curry Lentil Soup
By GuidingVegan
In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is t...
- 1 tsp coconut oil (or olive oil)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/2-2 cups carrots, diced into desired sized pieces
- 2 tbsp tomato paste (or ketchup)
- 2 tbsp curry powder
- 1/2 tsp hot red pepper flakes
- 4 cups vegetable broth
- 1 (14oz) can coconut milk
- 1 (14oz) can diced tomatoes (I get the fire roasted, no salt added)
- 1.5 cups dry lentils (I use toor dal)
- 1 bunch chopped dinosaur kale
- salt and pepper, to taste
- Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream