Category Archives: Sides

Grilled Peaches and Pineapple

Grilled Peaches and PineapplePhoto credit: Peter Ma

Grilling fruit caramelizes it for a crisp and sweet outside and a warm and tender inside. It also brings out the natural sweetness, so no added sugar is required! Try it as an appetizer, a side dish, or a dessert with your next barbecue.

Grilled Peaches and Pineapple

Serves 6
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Dessert, Side Dish
Misc Serve Hot
Occasion Barbecue
Grilling fruit caramelizes it for a crisp and sweet outside and a warm and tender inside. It also brings out the natural sweetness, so no added sugar is required!

Ingredients

  • 4 peaches
  • 1 pineapple
  • 2 tablespoons canola oil

Optional

  • 1 teaspoon ground cinnamon
  • 1 tablespoon balsamic vinegar

Directions

Step 1
Preheat grill. Meanwhile, cut peaches in half and remove the pit. Cut the peel off the pineapple and cut into spears.
Step 2
Toss peach halves and pineapple spears with canola oil. Optional: Toss pineapple with cinnamon.
Step 3
Grill peaches and pineapple on both sides, until there are golden brown grill marks. Serve warm.
Step 4
Optional: drizzle balsamic vinegar over the peaches.

 

Grilled Peaches and Pineapple
Photo credit: Peter Ma

Bulgogi Mushrooms

Bulgogi Mushrooms

Traditional bulgogi is a popular Korean dish of thinly sliced marinated beef that is usually grilled, but often stir-fried in home cooking. This simple recipe replaces the meat with vegan-friendly yet meaty-textured portabello mushrooms.

If you need this recipe to be gluten-free, be sure to use tamari or soy sauce that says gluten-free on the label. If you do not use reduced sodium soy sauce, use about 2 tablespoons instead of 1/4 cup and add an extra 2 tablespoons of water, or else it will taste way too salty.

 

Bulgogi Mushrooms

Serves 4-6
Prep time 2 hours, 10 minutes
Cook time 5 minutes
Total time 2 hours, 15 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Main Dish, Side Dish
Traditional bulgogi is a popular Korean dish of thinly sliced marinated beef that is usually grilled, but often stir-fried in home cooking. This simple recipe replaces the meat with vegan-friendly yet meaty-textured portabello mushrooms.

Ingredients

  • 1lb portabello mushrooms (sliced)
  • 1/4 cup reduced sodium soy sauce or tamari
  • 1/4 cup rice vinegar
  • 2 green onions (thinly sliced)
  • 2 tablespoons water
  • 1 tablespoon gochujang
  • 1 tablespoon sesame oil
  • 4 cloves garlic (minced)
  • 1 teaspoon ginger (minced)

Directions

Step 1
Combine marinade ingredients and add sliced mushrooms. Cover and refrigerate for 2 hours.
Step 2
Heat a skillet over high heat. Drain the sauce from the mushrooms, reserving leftover sauce, and place mushrooms into the pan. Stir occasionally until tender, about 5 minutes.
Step 3
If desired, use leftover sauce as a dipping sauce for another dish. Serve in a lettuce wrap, in a taco, or with Korean side dishes.

Zucchini Breadsticks

Zucchini Breadsticks | guesswhoscooking.com | Healthy, vegetarian, dairy-free, low carb, cheesy without cheese, and can be made gluten-free

Craving cheesy breadsticks? Although this recipe won’t fool anyone, it is a fun and tasty way to dip something bready and even somewhat cheesy into marinara sauce. It is made with whole, real foods, including vegetables, whole grains or nuts (depending on your choice of flour) and eggs. It is free of refined grains and dairy, and can be made without gluten or grains by using almond meal.

Zucchini Breadsticks

Serves 4
Prep time 10 minutes
Cook time 27 minutes
Total time 37 minutes
Dietary Diabetic, Vegetarian
Meal type Appetizer, Bread, Side Dish, Snack, Starter
Swap out the flour for summer squash to make cheesy-tasting breadsticks that are much lower in calories and starch. A very tasty way to eat your veggies!

Ingredients

  • 4 yellow crookneck squash or zucchini
  • 4 large eggs
  • 1/2 cup almond meal or whole wheat flour
  • 2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano

Directions

Step 1
Preheat oven to 425°F. Line a baking sheet with parchment paper and brush with olive oil.
Step 2
Cut the squash into 1 inch chunks, which should yield about 6 cups. Place half the squash into a food processor and pulse until it is finely chopped, but not mushy. Transfer to a large bowl and repeat with remaining squash.
Step 3
Squeeze some of the liquid out of the squash. When finished, it should yield about 4 cups of squash. Whisk eggs and add to squash. Add flour, nutritional yeast, salt, and garlic powder.
Step 4
Spread squash mixture onto prepared baking sheet and form into an even, thin layer, about 1/4 inch thick. Sprinkle with oregano. Bake for 25 minutes or until edges are golden brown. Move pan to top rack and broil for about 2 minutes or until top is golden brown.
Step 5
Place a large cutting board on top of the baking sheet and carefully flip it over to move the breadsticks to the cutting board. Cut in half lengthwise, then cut into 1-inch strips. Serve with warm marinara sauce.

 

Zucchini Breadsticks | guesswhoscooking.com | Healthy, vegetarian, dairy-free, low carb, cheesy without cheese, and can be made gluten-free
After pulsing in the food processor, squash should be finely chopped but not too small
Zucchini Breadsticks | guesswhoscooking.com | Healthy, vegetarian, dairy-free, low carb, cheesy without cheese, and can be made gluten-free
Form into an even layer before baking

 

Zucchini Breadsticks | guesswhoscooking.com | Healthy, vegetarian, dairy-free, low carb, cheesy without cheese, and can be made gluten-free

Pita Sandwich “Cake”

 

No, this is not intended to be a sweet dessert! It is basically a pita sandwich in disguise, a veggie wrap formed into a cake for a fun presentation for a party or potluck.

Variations:

  • Substitute other veggies if you’d like
  • Try a flavored hummus
  • If you only want to use raw vegetables to save time and skip the eggplant, try something like shredded carrots, thinly sliced bell peppers, or more of the other suggested vegetables
  • If dairy is not an issue, feta cheese would give a nice boost of flavor
  • Sliced olives in the middle layers or sliced or whole olives on top
  • Other fresh herbs such as basil (middle only, it will turn dark if on top)

Pita Sandwich “Cake”

Looking for a fun new way to serve sandwiches/wraps at a party? Try making this pita "cake" that will impress your guests!

Ingredients

  • 4 whole wheat pitas
  • 2 cups hummus (Large (16-17 oz) container of storebought hummus, or homemade hummus made from 1 can of chickpeas (see below))
  • 2 cups tomatoes (thinly sliced, organic preferred)
  • 1 English cucumber (or 2-3 smaller cucumbers ( organic and thin skin preferred, such as Persian or Japanese))
  • 1 Medium eggplant
  • 2-3 tablespoons olive oil
  • salt to taste
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 pint cherry tomatoes (cut in half, organic preferred)
  • 1 bunch flat leaf parsley (minced)

Directions

Step 1
Preheat oven to 400°F. Peel eggplant and slice thinly. If you have time, lay on a baking sheet or large cutting board and sprinkle generously with salt, then let sit for 30-60 minutes to extract the bitter juices. Rinse and pat dry. Toss with olive oil, then sprinkle with salt, pepper, chili powder, and garlic powder. Spread into one layer on a baking sheet and bake until tender, flipping over halfway, about 10-15 minutes. You can also move the baking sheet to the top rack and turn on the broiler for a few minutes to brown. Let cool completely.
Step 2
Use a serrated knife to carefully cut pitas in half, creating two thin rounds (rather than two half circles). Cut about half of the cucumber into thin discs. Use a vegetable peeler to cut long, thin strips.
Step 3
On a serving plate, place one halved pita, cut side up. Spread a thin layer of hummus, then add a layer of the cucumber discs, using about half of the discs. Add another halved pita, thin layer of hummus, then half of the sliced tomatoes. Add another halved pita, thin layer of hummus, and half of the cooled eggplant. Repeat all layers one more time and top with a halved pita, cut side down.
Step 4
Use remaining hummus to frost the "cake." Spread evenly with a rubber spatula over the top, then spread about 1/4 cup at a time around the edges.
Step 5
Decorate the "cake" with the long thin ribbons of cucumber around the outside and cherry tomatoes on top. Sprinkle with optional parsley. Feel free to get creative with other vegetable decorations!

 

Basic Hummus Recipe

Ingredients

  • 1 15-oz can chickpeas, rinsed and drained (can also use white beans such as cannellini or navy beans
  • 1/4 cup tahini
  • juice of 1 lemon, about 1/4 cup
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic
  • salt to taste
  • water to thin if necessary

Directions

  1. Combine all ingredients in a food processor and puree until very smooth. Add water as needed to thin it out. Hummus will thicken when refrigerated.

Pita Sandwich "Cake" | Guess Who's Cooking | Healthy, plant-based, vegan, vegetarian, dairy-free, whole grain

Pita Sandwich "Cake" | Guess Who's Cooking | Healthy, plant-based, vegan, vegetarian, dairy-free, whole grain Pita Sandwich "Cake" | Guess Who's Cooking | Healthy, plant-based, vegan, vegetarian, dairy-free, whole grain Pita Sandwich "Cake" | Guess Who's Cooking | Healthy, plant-based, vegan, vegetarian, dairy-free, whole grain

Vegan Bacon-Flavored Broccoli Salad

Vegan Bacon-Flavored Broccoli Salad | Guess Who's Cooking | Healthy, plant based, vegan, vegetarian, dairy free, egg free, gluten free, low carb, low sugar

Traditional broccoli salad is typically made with mayo, sugar, and bacon. This healthy twist on an old classic is completely plant-based, replacing mayo with mashed avocado, cutting way back on sugar so you can appreciate the natural sweetness of the raisins, and uses creative seasonings to replace the flavor of the bacon. Make 1 1/2 times the dressing recipe if you prefer it to be a bit creamier.

Vegan Bacon-Flavored Broccoli Salad

Serves 6
This twist on classic broccoli salad omits all animal products, replacing mayo with mashed avocado, using seasonings to mimic bacon flavor, and greatly reducing added sugar.

Ingredients

  • 5 cups broccoli florets
  • 1/3 cup raisins
  • 1/3 cup roasted sunflower seeds
  • 3/4 - 1 cups avocado (about 1 large)
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup
  • 1 teaspoon salt
  • 1 clove garlic (minced)
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper

Optional

  • dash liquid smoke

Directions

Step 1
Place broccoli, raisins and sunflower seeds into a large bowl.
Step 2
In a medium bowl, mash the avocado until no chunks remain, then add remaining ingredients (or combine all ingredients in a blender or food processor and blend until smooth). Combine avocado mixture with broccoli mixture. Refrigerate for at least 1-2 hours for dressing to soften the broccoli.
Vegan Bacon-Flavored Broccoli Salad | Guess Who's Cooking | Healthy, plant based, vegan, vegetarian, dairy free, egg free, gluten free, low carb, low sugar

Easy Cauliflower Fried “Rice”

Easy Cauliflower Fried "Rice" | Guess Who's Cooking | Healthy, easy, plant based, vegetarian, dairy free, and can be made gluten free and vegan (leave out eggs)  Typical fried rice is mostly refined carbohydrates with extra oil and salt but few vegetables. This recipe still has the flavor and a similar texture, but without the refined carbs, and with a little healthy fat from a healthy oil and tons of veggies! On top of that, it’s quick and easy to make, especially if you buy cauliflower that has already been “riced.” Hint: They sell it at Trader Joe’s now, plus other brands are also carrying it. To make it gluten-free, use gluten-free tamari or soy sauce. To make it vegan, leave out the eggs.

Easy Cauliflower Fried “Rice”

Serves 4
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Diabetic, Gluten Free, Vegetarian
Meal type Breakfast, Main Dish, Side Dish
Enjoy fried "rice" with less starch and calories and more nutrients. It's easy to make, especially if you buy cauliflower that has already been "riced."

Ingredients

  • 1 tablespoon oil, such as olive, peanut, canola, or grapeseed
  • 2 cloves garlic (minced)
  • 3 cups cauliflower (grated or riced)
  • 1 cup frozen mixed vegetables
  • 2 large eggs (beaten)
  • 2 tablespoons low sodium tamari or soy sauce
  • salt to taste
  • sliced green onion and/or sesame seeds for garnish

Directions

Step 1
Heat oil in a wok or large skillet over medium high heat. Add garlic and cook for 30 seconds, until fragrant. Add cauliflower and mixed vegetables and cook until just tender, stirring occasionally, about 3-5 minutes.
Step 2
Push cauliflower to one side of the pan to create a space and pour in the eggs into the open part of the pan. Stir just the eggs to scramble until fully cooked, then mix into the cauliflower mixture. Gently stir in tamari and salt to taste. Garnish with green onions and sesame seeds and serve warm.

Easy Cauliflower Fried "Rice" | Guess Who's Cooking | Healthy, easy, plant based, vegetarian, dairy free, and can be made gluten free and vegan (leave out eggs)

31 Healthy Game Day Recipes

25 Healthy and Fun Game Day Recipes | Guess Who's Cooking | Recipes are mostly minimally processed, plant-based, and low in added sugar and refined flours. Perfect for the Super Bowl!

This is an updated post from last year. There are a few new recipes that were too good not to include this year, so they are shown below with their photo next to the recipe name. It’s now 25 recipes + 6 bonus recipes to share during the big game. For those with special needs or tastes, many recipes are:

  • Made with whole, real foods
  • Vegan
  • Lower-carb
  • No-sugar-added

Appetizers, Sides, & Snacks

Asian Cole Slaw

Baked Falafel

Bean & Corn Dip

Broiled Green Bean Fries  Broiled Green Beans (like fries!)

Brussels Sprouts Chips

Chex Mix Pumpkin Seeds

Eggplant “Fries”

Guacamole Deviled Eggs Guacamole Deviled Eggs

Layered Mediterranean Dip Layered Mediterranean Dip

Mexican Zucchini Fritters

Pizza Hummus

Rosemary Sesame Pecans

Salt and Vinegar Pumpkin Seeds

Savory Roasted Chickpeas

Vegetarian Baked Beans (lower sugar)

Entrees

Cajun Meatloaf

Cauliflower Pizza Crust

Copycat Chipotle Barbacoa

Fishy Nuggets

Mexican Taco Meatloaf

Personal Portabello Pizzas

Pizza Omelet

Slow Cooker Barbecue Chicken

Slow Cooker Buffalo Chicken

White Chicken Chili (dairy-free)

Desserts

Banana Ice Cream | GuessWhosCooking.com | Healthy, easy, gluten free, dairy free, vegan, vegetarian, low carb, no sugar added, 2 ingredients 2 Ingredient Banana Ice Cream

Black Bean Brownies

Buckeyes

Chickpea Blondies

Peanut Butter Chocolate Apple Nachos - healthy dessert that is gluten free, low in added sugar, and can be made dairy free and vegan. Guess Who's Cooking  Peanut Butter & Chocolate Apple Nachos

Poppy Chow (chocolate peanut butter popcorn) | GuessWhosCooking.com | Less calories, carbohydates, and sugar, gluten free, egg free, can be made vegan and dairy free Poppy Chow

Crispy Brussels Sprouts with Grapes and Balsamic Reduction

Crispy Brussels Sprouts with Grapes and Balsamic Reduction | Guess Who's Cooking | Healthy, plant based, vegan, vegetarian, no sugar added, dairy free, gluten free, soy free, egg free, nut free

The Brussels sprouts are crisp on the outside, tender on the inside. The grapes are sweet, juicy, and pop with flavor. The sticky balsamic reduction really makes it something special. This unexpected side dish is sure to please!

Crispy Brussels Sprouts with Grapes and Balsamic Reduction

Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Side Dish
The combination of flavors and textures in this dish will have everyone eating their vegetables.

Ingredients

  • 1lb Brussels sprouts
  • 1 cup Red seedless grapes (organic preferred)
  • 2 tablespoons olive oil
  • salt to taste
  • 1/4 cup balsamic vinegar

Directions

Step 1
Preheat oven to 375˚F.
Step 2
Cut off stems of Brussels sprouts, then cut in half. Cut grapes in half, and toss with Brussels sprouts, olive oil, and salt. Spread in an even layer on a baking sheet. Bake for about 20 minutes, stirring once or twice, until golden brown.
Step 3
Meanwhile, heat balsamic vinegar in a small saucepan over low-medium heat until thickened to a syrup consistency, 5-10 minutes.
Step 4
Remove Brussels sprouts mixture from the oven and place on a serving dish. Drizzle with balsamic reduction and serve warm.

Thanksgiving Recipe Roundup

Thanksgiving dinner is a special meal, and the thought of healthy dishes at this meal probably offends some people. So, here are some tasty somewhat traditional recipes that just happen to be healthy, but don’t tell anyone!

15 Healthy Thanksgiving Recipes | guesswhoscooking.com | dairy-free, gluten-free, plant-based, some vegan and vegetarian

Sides

Cauliflower Mash - Lower-carb, dairy-free, gluten-free, low glycemic, vegan & vegetarian. Follow guesswhoscooking.com on Twitter @Guess Who's Cooking & Pinterest.com/guesswhoscookin & facebook.com/guesswhoscooking
Cauliflower Mash
Roasted Carrots
Roasted Carrots
Broiled Green Beans | GuessWhosCooking.com | Easy, quick, healthy, vegan, gluten-free, dairy-free, plant-based
Broiled Green Beans
Roasted Carrots and Parsnips
Roasted Carrots and Parsnips with Dill
Roasted Cauliflower with Tahini Sauce | GuessWhosCooking.com | Healthy, dairy free, vegan, vegetarian, low carb, gluten free, plant based
Roasted Cauliflower with Tahini Sauce

Desserts

Mini Raspberry Cobbler with Coconut Milk Ice Cream
Mini Raspberry Cobbler with Coconut Milk Ice Cream
Pumpkin Streusel Pie - No Oven Required guesswhoscooking.com
Pumpkin Streusel Pie – No Oven Required
Pear Clafoutis - dairy free and gluten free. guesswhoscooking.com
Pear Clafoutis
Pear Sauce, Unsweetened
Pear Sauce, Unsweetened
Strawberry Chia Jam - low sugar, healthy, fiber. Follow GuessWhosCooking.com on Twitter @guesswhoscookin
Strawberry Chia Jam

Ways to Use Leftovers

If you’re cooking pumpkin or any other kind of winter squash, save the seeds! Clean and dry them, then try one of the two recipes below.

Salt and Vinegar Pumpkin Seeds
Salt and Vinegar Pumpkin
Chex Mix Flavored Pumpkin Seeds
Chex Mix Flavored Pumpkin Seeds

If you have ham at Thanksgiving or other holidays, you can make a hearty soup out of the ham once most of the meat is eaten.

Ham Bone Soup
Ham Bone Soup

Leftover veggies? Chop them up and use them in an omelet, or an omelet muffin!

Egg Muffins (AKA Mini Frittatas or Omelet Muffins)
Egg Muffins (AKA Mini Frittatas or Omelet Muffins)

You can also toss leftover veggies into cauliflower fried “rice.”

Cauliflower Fried "Rice"
Cauliflower Fried “Rice”

Roasted Cauliflower with Tahini Sauce

Roasted Cauliflower with Tahini Sauce | GuessWhosCooking.com | Healthy, dairy free, vegan, vegetarian, low carb, gluten free, plant based

Goodbye steamed cauliflower. Bland vegetables are no match for caramelized, roasted cauliflower coated with a creamy sauce with a punch!

Roasted Cauliflower with Tahini Sauce

Ingredients

  • 1 head cauliflower (cut into 1 inch florets)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 1/4 cup fresh parsley (minced)
  • 1/4 cup water
  • 1 clove garlic (minced and mashed)
  • 1/4 teaspoon salt

Directions

Step 1
Preheat oven to 400˚F. Toss cauliflower with olive oil and spread into an even layer on a baking sheet.
Step 2
Bake 20-25 minutes, flipping once or twice, until cauliflower is tender and caramelized.
Step 3
Meanwhile, whisk together tahini, lemon juice, parsley, garlic and salt. Add water 1 tablespoon at a time until reaching desired consistency, which should be thinner than a paste but not runny. Toss with cauliflower, garnish with parsley, and serve warm.

Roasted Cauliflower with Tahini Sauce | GuessWhosCooking.com | Healthy, dairy free, vegan, vegetarian, low carb, gluten free, plant based

Roasted Cauliflower with Tahini Sauce | GuessWhosCooking.com | Healthy, dairy free, vegan, vegetarian, low carb, gluten free, plant based