Tag Archives: seeds

Chia Pudding

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Chia Pudding

By no means did I come up with the idea of chia pudding, but tons of recipes exist. This is a common ratio of 1 part chia seeds to 4 parts liquid. Top it with whatever you’d like – fruit, chia jam, nuts, nut butter, maple syrup or honey, etc.

Chia Pudding
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Chia Pudding

A simple, 2 ingredient recipe that can be the base for a tasty snack or breakfast!

Course Breakfast, Snack
Keyword breakfast, chia, dessert, easy, seeds, snack
Prep Time 5 minutes
Cook Time 1 hour
Servings 2

Ingredients

  • 1/4 cup chia seeds
  • 1 cup cashew milk or other milk
  • 1 teaspoon sugar (optional)
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Combine cashew milk and chia seeds in a jar. Shake well to combine. Refrigerate for 10 minutes.

  2. Shake jar again and if necessary, use a fork to break up clumps. Refrigerate for another 50 minutes or overnight.

  3. Serve with whatever toppings you'd like: fruit, chia jam, nuts, nut butter, maple syrup or honey, etc.

Thanksgiving Recipe Roundup

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This compilation was originally assembled in 2015, but has been updated in 2018. Here are some delicious recipes for Thanksgiving sides, desserts, and ideas for leftovers. Everything is vegetarian and many recipes are completely plant-based. No recipes contain dairy, but if you need it to be dairy-free, be sure to double check the chocolate ingredients! Enjoy!

Thanksgiving Recipe Roundup - 5 sides, 5 desserts, and 5 ways to use leftovers

Sides

Green bean casserole photo
Green Bean Casserole from scratch – plant-based

Crispy Brussels Sprouts with Grapes and Balsamic Reduction – plant-based

Vegan broccoli salad
Vegan Bacon-Flavored Broccoli Salad – plant-based

Garlic Cauliflower Mash
Garlic Cauliflower Mash – plant-based

Roasted Carrots and Parsnips
Roasted Carrots and Parsnips with Dill – plant-based

Desserts

Chocolate Pumpkin Pie (no bake) – plant-based

Peanut Butter Chocolate Apple Nachos
Peanut Butter Chocolate Apple Nachos – can be plant-based (depending on chocolate)

Chickpea Blondies
Chickpea Blondies – can be plant-based depending on chocolate

"Anyberry" Cobbler with Coconut Milk Ice Cream
“Anyberry” Cobbler with Coconut Milk Ice Cream

Pumpkin Streusel Pie - No Oven Required guesswhoscooking.com
Pumpkin Streusel Pie – No Oven Required

 

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.

2 Ingredient Sweet Potato Pancakes
2 Ingredient Sweet Potato Pancakes – vegetarian

Leftover baked sweet potatoes or sweet potato mash? Mix with eggs and super simple pancakes!

Easy Cauliflower Fried “Rice” – plant-based

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

Egg Muffins
Egg Muffins or Frittata Muffins – can be vegetarian

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

Salt and Vinegar Pumpkin Seeds
Salt and Vinegar Pumpkin Seeds – plant-based and one of Guess Who’s Cooking’s most popular recipes!

Chex Mix Flavored Pumpkin Seeds
Chex Mix Flavored Pumpkin Seeds – plant-based









Chex Mix Flavored Pumpkin Seeds

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Chex Mix Flavored Pumpkin Seeds

These seeds have the same great taste as Chex Mix, but are much healthier. For those with IBS, one small serving (1-2 tablespoons) is low in FODMAPs.

Ingredients

  • 2 teaspoons Worcestershire sauce (I used Wan Ja Shan Organic Worchestershire Sauce – gluten-free, vegan, and organic (contains soy))
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 Tablespoon extra virgin olive oil
  • 8 ounces raw pumpkin seeds

Directions

  1. Preheat oven to 350°F.
  2. Combine dry seasonings, then mix in olive oil. Toss with pumpkin seeds, then spread onto a baking sheet in a single, even layer.
  3. Bake for 13-18 minutes until lightly golden brown.

Chex Pumpkin Seeds - Guesswhoscooking.com - low carb, gluten free, dairy free. Follow on Twitter @guesswhoscookin

 









Salt and Vinegar Roasted Pumpkin Seeds

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Salt and Vinegar Pumpkin Seeds

Do you like salt & vinegar potato chips? These seeds have that satisfying crunch as well as similar tangy flavor. The vinegar flavor is relatively light though, so don’t expect them to be as pungent as the chips! Pumpkin seeds cannot absorb as much vinegar as potatoes, so be sure to make the optional vinegar salt if you want a stronger vinegar flavor. If you can find it, you may even consider adding powdered vinegar!

For those with IBS, 1 small serving (1-2 tablespoons) is low in FODMAPs.

3 from 1 vote
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Salt and Vinegar Pumpkin Seeds

Course Snack
Prep Time 5 minutes
Cook Time 15 minutes
Marinating Time 45 minutes
Servings 8

Ingredients

  • 2 cups raw pumpkin seeds
  • 2 cups white vinegar, plus 1 tablespoon
  • 1 teaspoon salt

Instructions

Optional: Make Vinegar Salt

  1. Combine 1 tablespoon salt and 1 teaspoon vinegar in a small bowl. Spread it out on a small plate to dry for 24 hours, or dry it in the oven at 250°F for 45-60 minutes, stirring halfway.

Make Pumpkin Seeds

  1. Soak pumpkin seeds in 2 cups vinegar for 45-60 minutes.

  2. Preheat oven to 350°F.

  3. Drain off excess vinegar, and spread pumpkin seeds over a cookie sheet. Sprinkle with 1 teaspoon salt (using vinegar salt if desired) and roast for 13-15 minutes, or until they start to turn light golden brown. Sprinkle with more salt to taste if necessary.

Salt and Vinegar Pumpkin Seeds 2