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Recipes
Oatmeal Raisin Cookies
By GuidingVegan
Place the pitted dates into a small bowl and cover them with water
- 7 ounces dates (about 12 Medjool or 24 Deglet Noor), pitted, and quartered
- 1 1/2 cups old-fashioned rolled oats
- 1 cup old-fashioned rolled oats, ground into flour in a blender
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 6 tablespoons almond butter
- 1 1/2 teaspoons vanilla extract
- 1/2 cup raisins (plus extra for the tops of the cookies)
- 2 ounces walnuts (about 1/2 cup), chopped (optional)
Peanut butter chocolate zucchini muffins
By GuidingVegan
Combine the ground flax seeds with water
- 1 tablespoon ground flax seeds
- 2 tablespoons water
- 1 cup whole wheat flour
- 1/2 cup coconut sugar or brown sugar
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 3/4 cup almond milk
- 2 tablespoons coconut oil, melted
- 3/4 cup grated zucchini
- 1/2 cup vegan chocolate chips
- 3 tablespoons peanut butter
- 1/4 cup peanuts, roughly chopped
Whole Wheat Chocolate Chip Oatmeal Cookies
By GuidingVegan
- Preheat the oven to 350 degrees
- 1 1/4 cup whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1/2 cup earths balance butter, softened to room temperature
- 1 flax egg
- 1 1/2 tsp vanilla
- 1 T almond milk
- 1 cup rolled oats
- 1 cup semisweet chocolate chips
Easy instant oatmeal cups
By GuidingVegan
Add all the ingredients into a large bowl and combine well
- 8 cups whole rolled oats (3 finely ground in food processor, 5 toasted at 350* for 15 minutes)
- 2 Tbsp cinnamon
- 1 1/2 cups ground flax
- 1 1/2 cups chia seeds
- 1/2 cup coconut sugar
Oil Free Fries
By GuidingVegan
Instructions Clean and slice potatoes into fairly thick french fries 3/4" to 1" thick Add to pot of cold water (eno...
- 7-8 Potatoes (small - med)
- 1 Tbs flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp chili powder
- salt and papper to taste
Artichoke Pesto
By GuidingVegan
In a food processor, combine the artichokes, walnuts, parsley, oregano, lemon zest, lemon juice, garlic, salt, pepp...
- 33oz Jar of artichokes
- bunch fresh parsley
- bunch fresh oregano
- 1 cup walnuts
- 1 lemon (zest and juice)
- 1 garlic clove
- 3/4 cup EVOO
Creamy Sundried Tomato & Avocado Pesto
By GuidingVegan
Instructions Begin by soaking the sundried tomatoes in warm water for 10-15 minutes to soften
- 12 ounces spaghetti (I used brown rice pasta), cooked according to package instructions with 1/2 cup cooking water reserved
- 1 avocado, pitted and peeled
- 1/2 cup sliced sundried tomatoes
- 1/4 cup packed basil leaves
- 2 garlic cloves, peeled
- 2 tablespoons fresh lemon juice
- 1/4-1/2 teaspoon sea salt or to taste
- 1/4 teaspoon red pepper flakes
- basil
- drizzle of olive oil
- sprinkle of malden sea salt
GF Vegan Pretzel Bites with Spicy Mustard Dip
By GuidingVegan
In a bowl, combine the dry ingredients through salt
- Dry:
- 1/4 cup arrowroot starch
- 3 Tbsp potato starch
- 1/2 cup + more oat flour
- 3/4 tsp baking powder
- 1/3 to 1/2 tsp salt
- Wet:
- 2 tbsp warm water
- 2 tsp active yeast
- 2 tsp sugar
- 1/4 cup sweet potato puree
- 1 tbsp flaxmeal
- 2 tsp psyllium husk
- 1/4 cup warm hot water
- 1.5 tbsp oil or melted vegan butter
- 2 tsp coarse sea salt or kosher salt for sprinkling
- For the Spicy mustard dip:
- 1/2 cup raw cashews, soaked overnight
- 1/4 cup or more almond milk
- 1 to 2 Tbsp Dijon mustard
- 2 to 4 tsp hot sauce
- 1 Tbsp nutritional yeast
- salt and pepper if needed
- herbs like dill or ranch seasoning mix for variation
Chocolate Covered Snickerdoodles (no bake)
By GuidingVegan
In a food processor, process the buckwheat groats for 3 to 4 minutes or until a fine flour develops
- For the No-Bake Snickerdoodles
- 3/4 cup raw buckwheat groats
- 1/2 cup pitted and packed medjool dates
- 1/2 cup dried mulberries
- 1 teaspoon ground cinnamon
- pinch sea salt
- 1 to 2 tablespoons water
- For the Chocolate*
- 1/3 cup cacao butter
- 3 tablespoons cacao powder
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
Avocado-Cilantro Cream Pasta
By GuidingVegan
Bring a large pot of salted water to boil for the pasta
- 16 oz. angel hair pasta, dry
- 1 tsp. olive oil
- 6 large garlic cloves, sliced
- 2 large ripe avocados, pitted
- 1 large bunch of cilantro (stems and all)
- 3 limes, juiced
- 1 small knob of fresh ginger, peeled and rough chopped
- 1/2 cup plain non-dairy milk
- 1 Tbsp. olive oil
- 1 Tbsp. agave nectar or maple syrup
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. crushed red pepper flakes