GuidingVegan's profile page
Recipes
Watermelon Slushies
By GuidingVegan
The night before your picnic, puree 6 cups chopped seedless watermelon in a blender until smooth, pour into a shall...
- See Directions
Curried "Eggy" Scramble Toasts! Vegan Brunch-wiches.
By GuidingVegan
1. Add the rice, beans, maple, curry, garlic, salt, pepper and nutritional yeast to a large mixing bowl
- 1 tsp tahini sauce
- 1/2 tsp maple syrup, grade B
- 2 tsp sweet curry powder (I used Penzey's, my fave)
- 1 tsp garlic powder
- 1 garlic clove, minced
- 1/2 tsp salt (I used truffle salt for extra "eggy" flavor - black salt is wonderful too!)
- 1 1/2 - 2 cups cooked garbanzo beans, room temperature or warm (if using canned, drain and rinse well)
- I used this brand called Truitt Brothers that I am obsessed with! Love the bean quality. Boxed.
- 1/2 tsp fine black pepper
- 2 cups cooked brown rice, short-grain
- 12 ounces silken tofu, organic
- 1/4 cup nutritional yeast
- for pan: 1/2 tsp extra virgin coconut oil
- topping: a pinch of dried dill and smoky paprika on each toast
- GF DF English muffins
Spinach Hummus
By GuidingVegan
Put garlic in food processor and pulse until finely chopped
- 2 (15 ounce) cans chickpeas, drained
- 2 ⁄3 cup tahini
- 1 lemon zested and juiced
- 3-4 fresh garlic cloves
- 1 bunch fresh parsley
- 16oz container fresh spinach
Roasted Butternut Squash, carmalized onions and sriracha mayo burger
By GuidingVegan
Peel and cub squash into 1-2 inch cubes (I make them smaller for my kids) Lightly coat squash with EVOO, salt and p...
- EVOO
- butternut squash cubed (enough for how many sandwiches you are making)
- red onion thinly sliced
- lettuce
- 4 TBsp mayo
- 1 TBsp sriracha
- buns
Roasted Butternut Squash Orzo Salad
By GuidingVegan
1. Preheat oven to 400 degrees F
- 1 small butternut squash, peeled, seeds removed, and cut into 1 inch cubes
- 1/2 red onion, sliced
- 3 cloves garlic
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup orzo pasta
- 4 cups water
- 2 cups fresh spinach, chopped
- 3/4 cup dried cranberries
- Drizzle of olive oil
- Salt and pepper, to taste
Toasted Orzo Soup
By GuidingVegan
2.Heat a dutch oven or soup pot over medium heat
- One 32-ounce container veggie stock
- 2 tablespoons vegan butter
- 3/4 cup orzo pasta
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 small zucchini, finely chopped
- 1 carrot, finely chopped
- 1/2 small red bell pepper, finely chopped
- 2 shallots or 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- Salt and pepper
- 1 cup frozen peas
- 1/4 cup finely chopped flat-leaf parsley
- 2 teaspoons grated lemon peel
Marinara Sauce
By GuidingVegan
In a large casserole pot, heat the oil over a medium-high flame
- 1/2 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 (32-ounce) cans crushed tomatoes
- 2 dried bay leaves
Pumpkin Spice Cookies
By GuidingVegan
Preheat oven to 350 degrees Stir together dry ingredients (flour, oats, sugar, spices, salt, flaxseeds and baking s...
- 1 cup all purpose flour
- 1/2 cup old fashioned rolled oats
- 1 cup sugar
- 1 tsp ground cinnamon
- dash of nutmeg
- dash of ground ginger
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup pumpkin puree
- 3/4 cup extra virgin coconut oil (slightly melted)
- 1/2 tsp ground flaxseed
- 1 tsp pure vanilla extract
Carrot Lox
By GuidingVegan
Place the carrots in the steamer, do not peel them
- dress:
- 3 thick, not too long carrots
- 1 tbs olive oil
- 2 tsp liquid smoke
- 1/2 tsp salt
- 1/2 tsp rice vinegar
- dill
- to taste: vegan caviar, capers, onions
Ultimate Vinaigrette
By GuidingVegan
Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify
- 1 shallot, finely minced
- 1 teaspoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon sugar
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper