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Recipes
Herb Roasted Potatoes
By GuidingVegan
Roasted potatoes are seasoned with fresh herbs for a perfect side dish for almost any meal
- 3 pounds red skinned potatoes, about 2 inches round, dried and scrubbed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Fresh rosemary and thyme
Easy Cinnamon Rolls
By GuidingVegan
In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and 3 Tbsp Earth Ba...
- 1 packet instant (or rapid rise) yeast* (2 1/4 tsp)
- 1 cup unsweetened plain almond milk
- 1/2 cup Earth balance (vegan butter), divided
- 1/4 tsp salt
- 3 cups unbleached all purpose flour*
- 1 1/2 tsp ground cinnamon
- 1/4 cup + 1 Tbsp organic cane sugar, divided*
Gravy!!
By GuidingVegan
Preheat oven to 375. Toss the shallots and garlic with a teaspoon of oil and place in a baking dish
- 6 medium shallots, unpeeled
- 4-6 cloves garlic, unpeeled
- 3 tablespoons + 1 teaspoon olive oil
- 4 ounces cremini (a.k.a. baby bella) mushrooms, thinly sliced
- 1 teaspoon fresh thyme
- 3 tablespoons all purpose flour
- 1/2 cup dry marsala
- 2 tablespoons low-sodium tamari
- 3 cups vegetable stock
- 1/4 teaspoon ground sage
- 1 tablespoon nutritional yeast
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
Jalapeño Poppers with Eggplant Bacon
By GuidingVegan
1. Begin by taking half of your eggplant and, from the flat side, cut thin slices (about 1/8 in or less)
- 5 jalapeños sliced in half with seeds removed
- Toothpicks
- Stuffing
- 4 oz of softened vegan cream cheese (I used about half of an 8 oz tub of Tofutti's cream cheese and heated it in the microwave for about 5 seconds)
- 2 tbsp of vegan parmesan cheese*
- 1 tsp paprika
- 1/2 tsp salt
- Eggplant Bacon
- a fresh eggplant pealed and cut in half length wise (you will probably only use half of the eggplant. Keep in mind that the longer the eggplant is the longer your bacon strips will be)
- 2 tbsp of liquid smoke - I used Colgin's Natural Mesquite (it's even clearly labeled as vegan)
- 1/2 cup of olive oil
- 1 tsp brown sugar - you can add more sugar if you like your "bacon" sweet
- 1/2 salt or to taste
- You can make vegan parmesan at home by combining 1/2 cup blanched sliced almonds, 1/2 cup lightly salted cashews, 1/4 cup nutritional yeast, 1/2 tsp salt, 1/4 tsp garlic powder in a food processor and pulsing until it forms a fine meal.
Almond Arugula White Bean Hummus
By GuidingVegan
Place the almonds and garlic in a food processor, and pulse until the nuts are very finely chopped
- 1/4 cup roasted unsalted almonds
- 2 garlic cloves
- 1 (15-ounce) can cannellini beans, rinsed and drained (Look for an organic, BPA-free variety), or 1 1/2 cups cooked cannellini beans
- 1/2 teaspoon sea salt
- 3 tablespoons olive oil
- 5-7 tablespoons filtered water, divided
- 2 cups baby arugula, packed
California Rice and Beans
By GuidingVegan
Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F
- 1 pound sliced mixed mushrooms
- 2 red bell peppers, cut into strips
- 1 medium zucchini, halved lengthwise and sliced
- 1/4 cup walnuts, roughly chopped
- 1 clove garlic, finely chopped
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 15-ounce can low-sodium cannellini beans, drained and rinsed
- 1 1/2 tablespoons fresh lemon juice
- 1/2 cup chopped fresh parsley
- 5 cups frozen brown rice (or prepared brown rice)
- 1 cup sprouts (optional)
Pumpkin Sage Pasta
By GuidingVegan
Cook pasta according to package instructions
- 8 ounce whole-wheat or gluten-free pasta
- 1 1/2 cup low-sodium vegetable broth
- 1 1/2 cup canned pure pumpkin (NOT pumpkin pie filling)
- 1-3 tablespoons minced fresh sage
- 1/8-1/4 teaspoon pumpkin pie spice
- pinch of dried oregano
- pinch of red pepper flakes (optional)
- salt and pepper, to taste
Kiwi-Pineapple Smoothies
By GuidingVegan
Using blender, mix half of kiwis, pineapple, syrup and ice until smooth
- 4 kiwis, peeled
- 2 cups frozen pineapple chunks
- 2 tablespoons maple syrup (optional)
- 1 cup ice
Udon Noodles with Sweet Sesame Ginger Sauce
By GuidingVegan
Heat up a large pot of water and cook udon noodles according to the package's directions
- 12 ounces extra firm tofu, cut into 1/4" triangles
- 2 tbsp canola oil
- 1 large carrot, cut into matchsticks
- 1 red bell pepper, sliced thin
- 1/2 cup frozen edamame
- 8 ounces udon noodles
- 2 large handful of spinach
- 1 tsp olive oil
- 2 garlic cloves, minced
- 2 tsp fresh ginger root
- 3 tbsp soy sauce
- 2 tbsp agave nectar
- 2 tsp sesame seeds
- 2 green onions, chopped
- sesame seeds
- Sriracha or other hot sauce
Moroccan-Inspired Swiss Chard Rolls
By GuidingVegan
Combine the vegetable broth, and 2 ginger slices in a medium saucepan; bring to boil
- 2 3/4 cups vegetable broth or stockvegetable broth
- 2 (1/4-inch thick) slices fresh ginger, each about 1inch in diameter
- 1/2 cup wild rice
- 1/2 cup short or long-grain brown rice
- 3 tablespoons vegetable oil or canola oil, divided
- 1 medium onion, finely chopped onion
- 3 small carrots, peeled and chopped into 1/4-inch pieces
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup sliced green onions (about 1 small bunch)
- 1 garlic clove, minced
- 1 2-inch piece of fresh ginger, peeled and grated
- 1 1/2 teaspoons mild curry powder, plus 1/2 teaspoon
- 1 teaspoon ground cumin
- 1/2 cup golden raisins
- 6 ounces extra-firm tofu (1/2 of one 12-ounce package), drained, patted dry, cut into 1/2-inch cubes
- 1/2 cup organic coconut milk
- 12 large fresh Swiss chard leaves (from about 2 to 3 bunches)
- 1 (26-ounce) jar arrabiata or tomato-basil sauceArrabbiata Sauce1