Tag Archives: roasted

Grilled Portabello with Avocado Chimichurri

Portabello Steaks with Avocado Chimichurri | Healthy, easy, no added sugar, vegan, vegetarian, plant-based, gluten-free, dairy-free | Guess Who's Cooking

This recipe is adapted from Minimalist Baker, which has tons of truly amazing recipes! Chimichurri is a flavorful Argentinian sauce typically served with grilled beef. This completely plant-based recipe pairs a healthier “steak” with this healthy topping. The sauce can also be prepared in a food processor for a smoother result.

Grilled Portabello with Avocado Chimichurri

Serves 4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Side Dish, Starter
Occasion Barbecue
Region South American
This recipe is adapted from Minimalist Baker, which has tons of truly amazing recipes! Chimichurri is a flavorful Argentinian sauce typically served with grilled beef. This completely plant-based recipe pairs a healthier "steak" with this healthy topping. The sauce can also be prepared in a food processor for a smoother result.

Ingredients

  • 4 portabello mushrooms (stems removed)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Chimichurri

  • 1 cup avocado (cubed)
  • 1 cup fresh parsley (minced)
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon garlic (minced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Directions

Step 1
Toss mushrooms with olive oil and salt. To broil: place mushrooms gill side up on baking sheet and place under broiler for about 5 minutes on each side, or until tender. To grill: place mushrooms gill side up on preheated grill and grill each side for about 5 minutes or until tender.
Chimichurri
Step 2
In a medium bowl, combine avocado, parsley, olive oil, lemon juice, garlic, salt, pepper, and red pepper. Top mushrooms with chimichurri and serve.

Portabello Steaks with Avocado Chimichurri | Healthy, easy, no added sugar, vegan, vegetarian, plant-based, gluten-free, dairy-free | Guess Who's Cooking

 

 

Portabello Steaks with Avocado Chimichurri | Healthy, easy, no added sugar, vegan, vegetarian, plant-based, gluten-free, dairy-free | Guess Who's Cooking

 

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

Roasted Veggie Lunch Bowl

Take 30 minutes on Sunday to prepare and assemble these lunch bowls for the week. Grab and go on your way out the door and enjoy a satisfying lunch that doesn’t require reheating. You can change up any of the components – beans or grilled chicken instead of tofu, roasted cauliflower instead of broccoli, spinach or kale instead of arugula, etc. Get creative!
Roasted Veggie Lunch Bowl | GuessWhosCooking.com | Healthy, quick, easy, simple, gluten free, dairy free, vegetarian, vegan

Roasted Veggie Lunch Bowl

Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes

Ingredients

  • 1 sweet potato (peeled or unpeeled, sliced into 1/4 inch slices)
  • 2-3 cups broccoli (cut into florets)
  • 4 cups baby arugula
  • 2 cups grape tomatoes (halved)
  • baked tofu (cubed)
  • 2 tablespoons olive oil
  • 1/2 cup hummus
  • salt to taste

Directions

Step 1
Preheat oven to 400˚F. Toss sweet potato and broccoli with olive oil and spread in an even layer on a baking sheet. Bake for about 20 minutes, flipping sweet potato and stirring broccoli halfway, until vegetables are tender and golden brown. Add salt to taste.
Step 2
Assemble 1/4 of the arugula, tofu, tomatoes, sweet potato, and broccoli into a bowl or reusable container. Top each serving with 2 tablespoons hummus. Serve warm or portion into 4 containers, refrigerate, and bring one to lunch each day.

Roasted Veggie Lunch Bowl | GuessWhosCooking.com | Healthy, quick, easy, simple, gluten free, dairy free, vegetarian, vegan

Roasted Cauliflower with Miso Sauce

Roasted Cauliflower with Miso Sauce | GuessWhosCooking.com | Healthy, quick, easy, simple, gluten free, dairy free, vegetarian, vegan
If you’re not a fan of cauliflower, you probably haven’t tried it roasted yet. Caramelized cauliflower combined with a simple miso sauce makes this an incredibly flavorful appetizer or side dish.

Roasted Cauliflower with Miso Sauce

Serves 6
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
This flavorful recipe is easy, healthy, gluten-free, dairy-free, low-carb, and vegan.

Ingredients

  • 1 head cauliflower (cut into florets)
  • 2 tablespoons olive oil
  • 1/4 cup miso (low sodium preferred)
  • 1 tablespoon rice wine vinegar or white vinegar
  • 1 tablespoon water
  • 1 teaspoon lemon juice
  • 1 tablespoon sesame seeds

Directions

Step 1
Preheat oven to 400˚F. Toss cauliflower florets with olive oil and place in a single layer on a baking sheet. Bake for 20-25 minutes, tossing 2-3 times, until cauliflower is well browned.
Step 2
Meanwhile, combine miso, vinegar, water, and lemon juice.
Step 3
Toss cauliflower with miso sauce, then garnish with sesame seeds and serve.

Roasted Cauliflower with Miso Sauce | GuessWhosCooking.com | Healthy, quick, easy, simple, gluten free, dairy free, vegetarian, vegan

Roasted Tomato Soup

Roasted Tomato Soup | GuessWhosCooking.com | simple, healthy, plant based, dairy free, gluten free, vegan, nut free, soy free.

This recipe is very simple with only 5 required ingredients. Avoid the guilt with this soup because it is almost nothing but vegetables with a little healthy fat, yet is full of flavor and much more appetizing than canned tomato soup. In these pictures, I used heirloom tomatoes. Use any tomatoes you’d like, but make sure they are ripe. That means purchasing tomatoes during the summer, when they are actually in season. If possible, buy them from your local farmers market. If you’re looking to start growing your own vegetables, try growing tomatoes – they are easy and so much tastier when you grow them yourself!

Roasted Tomato Soup

Serves 4 - 6
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
This simple soup recipe is vegan and contains only 5 ingredients.

Ingredients

  • 3lb tomatoes (halved)
  • 1 medium onion (quartered)
  • 4 cloves garlic
  • 2 tablespoons olive oil (plus a little to drizzle, if desired)
  • 1/2 teaspoon salt

Optional

  • fresh basil (garnish)

Directions

Step 1
Preheat oven to 400˚F. In a large bowl, toss tomatoes, onion, and garlic with olive oil. Spread in an even layer on a baking sheet.
Step 2
Place in the oven and bake for 30 minutes, turning the vegetables halfway through. Let cool.
Step 3
Place roasted vegetables in blender or food processor and blend in small batches as needed. Add salt. Blend until completely smooth, adding a little water or broth to thin if necessary. Warm in a saucepan over medium heat until heated through and serve. Garnish with fresh basil and a drizzle of olive oil (optional).

Roasted Tomato Soup | GuessWhosCooking.com | simple, healthy, plant based, dairy free, gluten free, vegan, nut free, soy free.

Broiled Green Beans

Broiled Green Beans | GuessWhosCooking.com | Easy, quick, healthy, vegan, gluten-free, dairy-free, plant-based

Haricot vert,French for green beans, are a variety of green beans that are longer and thinner than most varieties in the US. When you broil them, they will be tender yet crisp on the outside. Because they are thin, they cook very quickly and work really well in this recipe. If you can’t find them, just use the thinnest green beans you can find and increase the cooking time.

Broiled Green Beans

Serves 3
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
This super simple recipe is addictively delicious and takes onlyabout 5 minutes to cook!

Ingredients

  • 3 cups green beans, trimmed
  • olive oil
  • salt to taste

Optional

  • garlic powder

Directions

Step 1
Place oven rack in the top third of oven. Set oven to broil.
Step 2
Toss green beans with olive oil, salt, and garlic powder. Spread an even layer of green beans on a baking sheet.
Step 3
Broil until light golden brown, tossing once or twice, about 5 minutes for haricot vert or very thin green beans.

Broiled Green Beans | GuessWhosCooking.com | Easy, quick, healthy, vegan, gluten-free, dairy-free, plant-based

Rosemary Sesame Pecans

Give a healthier gift this year! These savory roasted pecans are free of added sugar but full of flavor. Serving size is about 1/4 cup, so this recipe makes about 16 servings. Pack them into mason jars for festive and healthy holiday gifts!

Adapted from this recipe.
Rosemary Sesame Pecans = Healthy homemade Christmas or holiday gift - low carb, dairy free, gluten free, sugar free. Guesswhoscooking.com

Rosemary Sesame Pecans

Serves 16
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
Meal type Appetizer, Snack
These savory roasted nuts make a healthy Christmas or holiday gift without all the added sugar of most holiday treats.

Ingredients

  • 2 egg whites
  • 1/4 cup sesame seeds
  • 1 tablespoon fresh rosemary (minced)
  • 1 1/2 teaspoon salt
  • 1lb pecan halves, raw (about 4 cups)

Directions

Step 1
Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper.
Step 2
Whisk egg whites in a large bowl.
Step 3
Mix sesame seeds, rosemary, and salt in a small bowl.
Step 4
Add pecans to egg whites and stir to combine well. Add sesame seed mix and stir to distribute evenly.
Step 5
Spread pecans evenly on the baking sheets in a single layer. Bake 20-25 minutes until coating is dry.

Rosemary Sesame Pecans = Healthy homemade Christmas or holiday gift - low carb, dairy free, gluten free, sugar free. Guesswhoscooking.com

Creamy Roasted Red Pepper Sauce

Creamy Roasted Red Pepper Sauce - guesswhoscooking.com. Vegan, low carb, healthy.

Make this creamy yet non-dairy/vegan pasta sauce and use however you’d like! I recommend making it with zucchini pasta (instructions below). I’ll try to take a better picture next time I make it. I used the grater blade of my food processor to make these short zucchini noodles in a snap.

Creamy Red Pepper Pasta Sauce

This creamy pasta sauce is vegan and low-carb. It is delicious when served over zucchini noodles.

Ingredients

  • 1 jar roasted red peppers (7.5 oz drained weight, or 2 roasted bell peppers)
  • 1 cup unsweetened plain coconut milk
  • 1/3 cup onion (diced)
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon garlic (minced)
  • 1-2 tablespoon corn starch
  • salt to taste

Directions

Step 1
Heat a small saute pan over medium heat. Add olive oil, then onions. Stir occasionally and cook for 3-4 minutes or until onions start to become translucent. Add garlic and cook for 30-60 seconds. Set aside.
Step 2
In a food processor, combine all ingredients except corn starch. Puree until smooth.
Step 3
Heat a saucepan or large saute pan over medium-low heat. Add red pepper puree. Dissolve 1 tablespoon corn starch in 1 tablespoon cold water and stir to combine, then set aside. Heat sauce, stirring occasionally, until it starts to bubble. Reduce heat to a simmer, then add corn starch mixture and stir well. Add another tablespoon of corn starch dissolved in 1 tablespoon water for thicker consistency. Heat until thoroughly heated and thickened to desired consistency.

If you are preparing this sauce with zucchini pasta, shred 4 medium zucchinis. Combine the pureed sauce and shredded zucchini in a large pan. Heat over medium heat and stir occasionally until zucchini starts to become slightly translucent and al dente. Dissolve corn starch in 1 tablespoon cold water and stir to combine. Heat sauce and zucchini, stirring occasionally, until it starts to bubble. Reduce heat to a simmer, then add corn starch mixture and stir well. Heat until thoroughly heated and thickened to desired consistency.