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Recipes
Pea & Ricotta Dip
By GuidingVegan
Bring a medium pot of salted water to a boil
- 1 1/2 c shelled peas (frozen or fresh)
- 1 1/2 c shelled edamame
- 3 garlic cloves, peeled
- 1/4 c fresh mint leaves
- 1 c cashew ricotta cheese
- juice of 1 lemon
- 1 t salt
- 1/4 t black pepper
- 3 T olive oil
- 4-6 T water
Beet & Chickpea Pasta with Lemon Tahini Sauce
By GuidingVegan
Preheat the oven to 425F. Toss the beets with the oil and pinch of salt and pepper
- Pasta
- 4 medium sized beets, washed and sliced into 1/2 inch pieces
- 2 Tablespoons olive oil
- pinch of salt and pepper
- 8 ounces penne pasta
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/4 cup lightly toasted almonds, roughly chopped
- 1/2 cup parsley, minced
- salt and pepper to taste
- pinch of crushed red pepper flakes for serving
- Tahini Sauce
- 1/4 cup tahini
- 1 large clove of garlic, minced
- 1/2 cup water + additional to thin if necessary
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon olive oil
- 1 teaspoon maple syrup
- 1/8 teaspoon cayenne pepper
- 1 Tablespoon minced parsley
- salt and pepper to taste
Avocado & Citrus “Ceviche”
By GuidingVegan
Hello! I cook fresh, vegetarian recipes
- 1 large grapefruit (preferably Ruby Red or another sweet variety)
- 2 medium oranges
- 2 large avocados or 4 small avocados, diced
- 1/2 cup finely chopped red onion
- 1/2 cup chopped fresh cilantro
- 1/2 medium jalapeño, seeds and membranes removed, finely chopped (use the full jalapeño if you like spice)
- 1/4 cup lime juice (about about 2 limes), more to taste
- 1/2 teaspoon fine sea salt, to taste
- Optional: Tortilla chips, for serving
Peanut Butter Sweet Potato Curry
By GuidingVegan
Vegetable Peanut Sweet Potato Curry
- Veggie Broth
- 1 chopped onion
- 3 cloves of garlic minced
- 1 inch ginger minced
- 2 teaspoons curry powder
- 1 small cauliflower cut into bites
- 1 red bell pepper chopped
- 1 sweet potato peeled and cubed
- 1/2 tsp salt
- 3 tbsp peanut butter or other nut butter or sun butter to make it nut-free
- 1 tbsp lime or lemon juice
- 2 tsp maple syrup
- 1/2 tsp apple cider vinegar
- 1/4 tsp garlic powder
- 1/4 tsp pepper flakes
- 1 tsp sesame oil
- 1 cup or more almond milk
- 1 bag peas thawed if frozen
- black pepper to taste
Pomegranate Cosmos
By GuidingVegan
Combine the vodka, orange liqueur, pomegranate juice, and lime juice in a pitcher and refrigerate until ready to us...
- 2 cups (16 ounces) good vodka (recommended: Stolichnaya or Finlandia)
- 1 cup (8 ounces) orange liqueur (recommended: Cointreau)
- 1 cup (8 ounces) pomegranate juice (recommended: Pom Wonderful)
- 1/2 cup freshly squeezed lime juice (3 limes)
- Lime peel strips, to garnish
Cauliflower Steaks with Mint Chutney
By GuidingVegan
Preheat the oven to 350 degrees F
- FOR THE CAULIFLOWER STEAKS
- 1 medium head cauliflower, cut into thick slices
- 2 tablespoons olive oil
- Sea salt and black pepper to taste
- 1/2 teaspoon ground turmeric
- FOR THE MINT CHUTNEY
- 1 cup olive oil
- 1/3 cup fresh mint
- 1/3 cup fresh cilantro
- 1/3 cup fresh parsley
- 2 cloves garlic
- 1/2 inch fresh ginger root
- 1-2 small green chilies, adjust to taste
- Juice of 1 lemon
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
- Juice of 1 lime
Chocolate Cherry Muffins
By GuidingVegan
Preheat oven to 375 degrees F (190 C)
- 1/3 heaping cup oat flour (ground from rolled oats)
- 1 cup whole wheat pastry flour or unbleached all purpose
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 pinch salt
- 1/4 cup brown sugar (or sub honey*)
- 1/4 cup melted coconut oil (or sub olive/avocado)
- 3/4 cup almond milk
- 1 tsp almond extract
- 1 heaping cup fresh cherries (pitted and lightly chopped)
- 1/4 cup chopped dairy-free dark chocolate (divided)
Thai Peanut Hummus
By GuidingVegan
In a food processor, puree the dip ingredients until smooth
- 15 oz can chickpeas, drained and rinsed
- 3 tbsp. nut butter
- 2 cloves garlic, finely minced
- 2 tsp. coconut sugar
- 1 tbsp. sriracha (or to taste)
- 2 tsp. lime juice (or more, to taste)
- 1/2 tsp. gluten free low sodium Tamari
- 1/4 inch of ginger, grated
- 1/4 tsp. sesame oil
- 3 tbsp. olive oil
- Salt and pepper, to taste
- Salted peanuts, finely chopped
- 1 green onion, sliced on a bias
- 2 tbsp. cilantro leaves
- Sriracha, if desired
Dreamy Vegan Mashed Potatoes
By GuidingVegan
1. Add the cashews and water to a bowl and set aside to soak
- 1/3 cup raw cashews
- 2/3 cup water
- 2 medium to large eggplants
- 2 pounds russet potatoes (about 4 medium), peeled and cut into chunks
- 1 head of cauliflower, cut into florets
- 1 1/2 - 1 3/4 teaspoons sea salt or to taste
- black pepper, to taste
- optional: 1/2 tablespoon white wine vinegar
- 1/2 cup finely chopped chives
Kick Ass Bloody Mary
By GuidingVegan
Mix all of the ingredients together except the tomato juice
- 3 Tbsp dijon mustard
- 3 Tbsp worchestershire sauce
- 2 Tbsp prepared horseradish
- 2 Tbsp hot sauce (like Tabasco)
- 2.5 oz lemon juice (about 2 lemons)
- 1.5 oz lime juice (about 2 limes)
- 2 Tbsp olive brine
- 1 tsp celery seed
- 2 tsp fresh ground black pepper
- 2 tsp kosher or sea salt
- 64 oz tomato vegetable juice