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Recipes
Quinoa Salad with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette
By GuidingVegan
see previous
- For the salad you'll need:
- 1 1 1 cup organic quinoa
- Sea salt
- 2 2 2 good handfuls of organic baby spinach leaves, washed, drained
- 1 1 1 large ripe pear, washed, stemmed and cored, cut into pieces
- 1/2 1/2 1/2 cup chilled chick peas, rinsed, drained
- 2 2 2 tablespoons fresh chopped parsley
- to salt and fresh ground pepper, to taste
- to A handful of pecans, pan toasted and salted to taste
- For the Maple Vinaigrette Dressing:
- 4 4 4 tablespoons extra virgin olive oil
- 3 3 3 tablespoons golden balsamic vinegar
- 2 2 2 tablespoons pure maple syrup
- Whisk together.
- to to to spinach, pear, chick peas, and chopped parsley to the quinoa and fluff. Pour on the vinaigrette and toss gently to coat. Season to taste with sea salt and ground pepper.
- Just before serving, add the toasted pecans and lightly combine.
- Makes four main course servings, six side dish servings.
- to folks like a dab of Dijon mustard in their vinaigrette- I don't, especially lately. But if you love a mustard-y flavor spike, add a teaspoon of Dijon to the salad dressing. Just don't make it too strong- it may overpower the pears.
- I prefer salads lightly dressed. But if you prefer more dressing, or find that your quinoa and spinach needs a bit more dressing, double the vinaigrette recipe.
- Read more: http://glutenfreegoddess.blogspot.com/2010/10/quinoa-salad-with-pears-and-baby.html#ixzz13VdrvA3p
Coconut Curried Eggplant & Chickpea Soup
By GuidingVegan
In a large stock pot heat the coconut oil over medium-high heat
- 3 Tablespoons coconut oil
- 1 large yellow onion, diced
- 1 inch chunk of fresh ginger, minced
- 1 serrano pepper, diced (remove seeds for less heat)
- 1 1/2 Tablespoons good quality curry powder + additional for a little more kick
- 1/8 teaspoon ground cayenne pepper, less if you are sensitive to spice
- 1 medium-large eggplant (about 1 1/2 lbs?), cut into 1 inch chunks (no need to peel)
- 2 teaspoons honey
- 1 Tablespoon soy sauce (or tamari sauce)
- 2 large ripe tomatoes, diced, or 1 (14 oz) can diced tomatoes, drained
- 2 cups cooked chickpeas, if from the can rinsed and drained
- 3/4 cup full fat coconut milk, reserve a little cream from the top of the can for garnish and reserve any additional liquid for smoothies!
- 4 cups vegetable broth (plus more to thin if necessary)
- Plenty of salt and pepper to taste
- juice from 1 lime
- 1 teaspoon lime zest
- 1 cup fresh cilantro, minced
Cucumber-Lime Vodka Coolers
By GuidingVegan
Place all the ingredients into a high speed blender and whirl away until smooth
- 1 large cucumber, peeled
- 1/2 cup fresh lime juice
- 3 tablespoons honey + more if needed
- 7-10 fresh mint leaves
- 3/4 cup vodka
- 10 Ice cubes
Quinoa-Black Bean Chili Recipe
By GuidingVegan
In a large pot, heat olive oil over medium heat
- 2 1/2 Tbsp. olive oil
- 1 chopped onion
- 1/2 tsp. salt, plus more to taste
- 2 minced garlic cloves
- 1 diced red bell pepper
- 1 Tbsp. chili powder
- 1 can diced tomatoes (15 oz.)
- 1 can black beans (15 oz.)
- 1 cup vegetable stock
- 2 cups diced broccoli
- 1 cup cooked quinoa
- 1 1/2 cups water
- Quinoa Salad with Grilled Cherry Tomatoes
- Pan-Fried Quinoa Cakes
- Quinoa with Pesto and Toasted Almonds
Black Bean and Sweet Potato Quesadillas
By GuidingVegan
Makes 4 large quesadillas 8 ounces vegetarian, no added oil, re-fried beans 6-8 whole-wheat tortillas 1
- 1 large sweet potato
- 1 cup brown rice, cooked
- 8 ounces vegetarian, no added oil, re-fried beans
- 1 cup of salsa
- 1 cup fresh spinach
- 8 ounces black beans, drained and rinsed
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1 jalapeño pepper, diced (optional and HOT)
- 6-8 whole-wheat tortillas
Whole Wheat Blueberry Scones
By GuidingVegan
Pre heat oven to 400. In a large bowl combine flour, baking powder, salt, and ¼ cup of sugar
- 2 cups of white whole-wheat flour
- 2 -1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup plus one tbsp of raw sugar
- 1 1/3 cup almond milk
- 1 heaping cup of blueberries
- 1 tbsp of melted non dairy butter
Pasta with Artichoke Alfredo
By GuidingVegan
Finely mince the garlic in a food processor or blender (see Note)
- 3 garlic cloves, crushed
- One 12-ounce jar (or two 6-ounce jars) marinated artichoke hearts, drained
- One 15-ounce can cannellini or other white beans, drained and rinsed
- 1/2 cup vegetable broth
- 1/2 cup plain unsweetened almond milk
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried basil
- Salt and freshly ground black pepper
- One 12-ounce box dried pasta of your choice (we used brown rice)
- 2 tablespoons minced fresh Italian parsley
Chewy Vegan Oatmeal Chocolate Chunk Cookie
By GuidingVegan
(makes about 12 cookies) 1 1/2 tablespoons chia seeds plus 4 1/2 tablespoons water, combined in a small bowl to ...
- 1/2 cup coconut oil (8 tablespoons), melted
- 2/3 cup coconut sugar (or rapadura sugar)
- 1 1/2 tablespoons chia seeds plus 4 1/2 tablespoons water, combined in a small bowl to make a gel
- 1/2 teaspoon vanilla extract
- 3/4 cup whole spelt flour (or other whole grain flour)
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 1/2 cups + 3 tablespooons rolled oats
- 1 dark chocolate bar (at least 70% cocoa content), chopped
- 1/2 cup walnuts (65 grams), chopped (optional)
Gluten-Free Cinnamon Coffee Chocolate Chip Muffins
By GuidingVegan
Preheat the oven to 350 degrees and place 8 liners in a muffin pan
- 1 1/4 1 1/4 1/4 cups blanched almond flour (140 g, I used Bob's Red Mill)
- 1/2 1/2 1/2 cup oat flour (68 g, use gluten-free if necessary, I use Bob's Red Mill)
- 1/4 1/4 1/4 cup tapioca starch/flour (30 g, I use Bob's Red Mill)
- 1 1 1 tablespoon + 1 teaspoon quality strong cinnamon (I use Saigon, don't use a bland cinnamon!)
- 1/2 1/2 1/2 cup coconut sugar (76 g)
- 2 2 2 teaspoons baking powder
- 1/2 1/2 1/2 teaspoon fine sea salt
- 1/4 1/4 2 cup + 2 tablespoons dairy-free semi-sweet chocolate chips (85 g, I use Enjoy Life brand)
- 3/4 3/4 to cup strong brewed coffee (the stronger it is, the stronger the muffins, sub with a light plant-based milk such as almond or rice milk if you don't want to use coffee and add a teaspoon of vanilla extract)
Roasted Eggplant and White Bean Soup
By GuidingVegan
Preheat the oven to 425 degrees
- 2 medium-sized Italian eggplants, sliced in half lengthwise
- 2 Tablespoons grapeseed oil + more for roasting
- 4 cloves of garlic, minced
- 1 large yellow onion, finely chopped
- 1 1/2 cups cooked cannellini beans (or any other white bean) If canned, rinsed and drained
- 1/4 teaspoon crushed red pepper flakes
- 5-6 cups vegetable stock
- 3-5 Tablespoons fresh lemon juice
- 1-2 Tablespoons olive oil for serving
- Fine sea salt and pepper
- Minced parsley