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Recipes
Frozen Pumpkin Pie
By GuidingVegan
***THIS MAKES ONE 6" PIE - FOR A LARGER PIE, SIMPLY DOUBLE THE RECIPE*** In the bowl of a food processor, crush th...
- FOR THE CRUST:
- Gingersnap Cookies (1 C measured when CRUSHED)
- 2 Tbl Brown Sugar
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- 1-1/2 tsp All Purpose Flour
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- pinch of Salt
- 2 Tbl Melted Vegan Margarine
- FOR THE PIE:
- 1/4 pint So Delicious Dairy Free Cashew Salted Caramel Cluster Frozen Dessert
- 1/2 -3/4 pint So Delicious Dairy Free Coconut Vanilla Bean Frozen Dessert
- 1/2 C Pumpkin Puree (not pumpkin pie filling)
- 1 tsp Pumpkin Pie Spice
- FOR SERVING:
- Vegan Caramel Sauce (store bought or homemade) - optional
- Vegan Chocolate Sauce (store bought or homemade) - optional
- Sweetened Cacao Nibs - optional
Apple Pumpkin Soup
By GuidingVegan
This yummy vegan pumpkin soup is smooth as silk with blended ingredients
- 2 cans pumpkin purée
- 6 cups vegetable stock
- 2/3 cups applesauce
- 2 granny smith, or other tart apples, diced
- 1 small onion, diced
- 1/2 teaspoon white pepper
- 1/2 teaspoon sage
- 1/4 teaspoon nutmeg
- 1/2 teaspoon thyme
- 1/4 cup brown sugar
- kosher salt
- olive oil
French Onion Soup with homemade mozzarella
By GuidingVegan
To Make the Soup Preheat oven to 425F
- For the Soup
- 1/4 cup coconut oil
- 4 large onions, thinly sliced
- 3/4 cup dry white wine
- 4 cups water
- 1/2 cup reduced-sodium soy sauce or tamari*
- 2 tbsp balsamic vinegar
- 2 sprigs fresh thyme
- 2 cloves garlic, minced
- 3/4 - 1 tsp sea salt or to taste
- For the Vegan Mozzarella
- 2/3 cup water
- 1/2 cup raw cashews
- 1 tablespoon white wine vinegar
- 1 tablespoon nutritional yeast
- 1 tablespoon arrowroot powder
- 1/2 teaspoon sea salt
- Additional Ingredients
- thickly-sliced seeded or gluten-free baguette, toasted
- thyme sprigs
Butternut Squash Vegducken
By GuidingVegan
Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, ...
- 1 cup pecans
- 1 (7 1/2"-long) zucchini
- 1 (9 1/2"-long) globe eggplant
- 1 (11 1/2"-long) butternut squash
- 2 scallions
- 2 garlic cloves, divided
- 1 shallot, coarsely chopped
- 1/4 pound shiitake mushrooms, trimmed, coarsely chopped
- 1 tablespoon olive oil
- 9 sprigs thyme, divided
- 1 cup (2 sticks) vegan butter butter
- 1/2 teaspoon red pepper flakes
- 2 tablespoons pure maple syrup
- 2 flax eggs
- 1 cup finely grated vegan Parmesan
- 1/2 cup fine plain breadcrumbs
- 6 tablespoons coarsely chopped parsley, divided
- Kosher salt
- 2 tablespoons mint, coarsely chopped
- 1 tablespoon fresh lemon juice
- Kitchen twine
Berry Pear Cake
By GuidingVegan
Preheat oven to 175°C (350° F)
- 1 cup sugar
- 1 cup flour
- 2 tsp baking powder
- a pinch of salt
- 1/2 cup melted coconut oil
- 1 cup oat milk
- 3 pears
- 1 cup frozen berries
7-Ingredient Hasselback Sweet Potatoes with Avocado Aioli
By GuidingVegan
Preheat oven to 425F. One at a time, make ⅙-inch-thick slices down the sweet potato, stopping about ¾'s of the...
- 4 medium-sized sweet potatoes, thoroughly washed
- 1-2 tablespoons olive oil
- sea salt, to taste
- 1 avocado, halved and pit removed
- 1 garlic clove, minced
- sea salt, to taste
- 1 cup pomegranate seeds
- 1/2 cup cilantro leaves
- 1/3 cup chopped fresh chives
- large-flake sea salt (optional)
Vegan Mac & Cheese
By GuidingVegan
Enjoy Mac & Cheese when you are eating vegan with this tasty recipe made with a vegetable sauce, cashews and coconu
- 10 ounces dried macaroni, about 2 2/3 cups
- 1 cup peeled & diced yellow potatoes, or russets
- 1/4 cup peeled & diced carrots
- 1/3 cup chopped onion
- 3/4 cup water, preferably use liquid from pot of boiled veggies
- 1/2 cup raw cashews
- 1/4 cup coconut milk
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 3/4 to 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 pinch cayenne pepper, optional
- 1 pinch paprika
Easy Perfect Sugar Cookies
By GuidingVegan
Add softened butter to a large mixing bowl and cream with a mixer
- 1/2 cup (1 stick) vegan butter (such as Earth Balance), softened (to speed softening, see note)
- 1/2 cup organic cane sugar + more for topping
- 1/4 cup brown sugar
- 1/4 cup pumpkin puree* (sub with unsweetened applesauce with varied results)
- 1 tsp pure vanilla extract
- 1 3/4 cups unbleached all purpose flour + more for rolling into shapes
- 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1-2 tsp non-dairy milk
- 1/2 cup (1 stick) vegan butter, softened
- 2 1/2 - 3 cups powdered sugar
- Splash non-dairy milk
Black Bean Quinoa Taco Soup
By GuidingVegan
Heat the olive oil in a large skillet over medium heat
- 1 tbsp Olive Oil
- 1/2 red onion (diced)
- 1 jalapeno (de-seeded and diced)
- 3 cloves garlic (minced)
- 2 (15 oz) cans black beans (drained and rinsed)
- 2 (14.5 oz) cans diced tomatoes
- 4 oz can green chilies
- 1 cup quinoa
- 2 tbsp taco seasoning (see below)
- 2 tbsp fresh cilantro
- 2 cups vegetable broth
- Optional Toppings
- lime wedges
- cilantro
- avocado (diced)
- Homemade Taco Seasoning
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp oregano
- 1 tsp kosher salt
- 1 tsp cayenne pepper
Butternut Squash and Sage Pesto Pasta
By GuidingVegan
Instructions Prepare the pesto by combining all the ingredients except the oil in a food processor or high speed b...
- For the Pasta:
- 2 tablespoons olive oil, divided
- 8 ounces whole-wheat pasta
- 1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes
- 1 medium sized yellow onion, largely chopped (slightly bigger than squash)
- 1/4 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- For the Sage Pesto:
- 3/4 cup fresh sage leaves, tough stems removed
- 1/2 cup fresh parsley, tough stems removed
- 3-4 cloves of garlic
- 1/4 cup toasted walnuts
- 1 container silken tofu
- Salt and pepper to taste
- Garnishes:
- A few tablespoons of lightly toasted walnuts
- A few pinches of diced sage leaves