Monthly Archives: October 2014

Dairy-Free Indian Carrot Pudding (Gajar Halwa)

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Dairy-Free Indian Carrot Pudding (Gajar Halwa) - vegan dessert. guesswhoscooking.com

Carrots for dessert? Hey, don’t act like you’ve never had carrot cake! Although this recipe may sound strange, the light sweetness, intriguing blend of spices, and  tender carrots combine to become one extraordinary dessert! Traditional gajar halwa usually calls for milk and butter or ghee, clarified butter. This recipe contains neither, making it dairy-free and vegan.

Indian Carrot Pudding (Gajar Halwa)

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Serves 4-5

Ingredients

  • 1lb carrots, peeled, shredded (about 6-8 carrots)
  • 2 cups unsweetened almond milk
  • 1 tablespoon virgin coconut oil
  • 2 tablespoons sugar or honey
  • 1/4 cup golden raisins (or regular raisins)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 16 drops liquid stevia
  • 1/4 cup toasted nuts, such as cashews, pistachios, or almonds

Directions

Step 1
Heat almond milk in a saucepan and bring to a simmer over medium heat. Add carrots and simmer for 20 minutes, stirring occasionally.
Step 2
When there is only a little liquid left, add coconut oil, sugar/honey, raisins, vanilla, pumpkin pie spice, cardamom, and salt. Stir and simmer for another 5-10 minutes, until the pudding has thickened and little to no liquid remains.. Stir in stevia.
Step 3
Scoop pudding into serving bowl or individual bowls and garnish with nuts and a few raisins. Serve warm or cold.

White Chicken Chili (Dairy-Free)

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Traditional white chicken chili recipes call for dairy, usually in the form of sour cream. This easy slow cooker recipe leaves out the dairy altogether, yet is still hearty and full of rich flavor. Use the highest quality of chicken you can afford (free-range organic preferred).

White Chicken Chili - Dairy-free, low-carb. guesswhoscooking.com

White Chicken Chili

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Serves 8
Prep time 10 minutes
Cook time 8 hours
Total time 8 hours, 10 minutes
White chicken chili recipes without dairy are nearly impossible to find. This easy slow cooker recipe leaves out the dairy, but is still supremely flavorful and hearty.

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion (diced)
  • 2 cloves garlic (minced)
  • 2 boneless skinless chicken breasts (about 1 pound)
  • 1 bell peppers (diced)
  • 2 cups cauliflower florets (fresh or frozen)
  • 1 can white beans (rinsed and drained)
  • 2 cups low sodium chicken broth
  • 1 4 oz can diced green chilies
  • 2 tablespoons nutritional yeast
  • 1/2 tablespoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne (optional)
  • salt to taste
  • green onions and avocado (for garnish)

Directions

Step 1
Heat olive oil in a large saute pan over medium heat. Add onions and cook for about 5 minutes or until they start to turn light brown. Add garlic and cook for 30-60 seconds, until fragrant. Remove from heat.
Step 2
Combine all remaining ingredients in a slow cooker except for green onions and avocado. Cook on low for 8-10 hours.
Step 3
Shred the chicken by removing and shredding with two forks, or mash it up in the slow cooker. Also mash the cauliflower. Add salt to taste if necessary. Serve with avocado and green onion.

White Chicken Chili - Dairy-free, low-carb. guesswhoscooking.com

Easy Slow Cooker Buffalo Chicken

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Buffalo Chicken - slow cooker, easy, 2 main ingredients. guesswhoscooking.com

This easy slow cooker recipe really only requires 2 ingredients – chicken and buffalo wing sauce. Add onion and garlic to the slow cooker for extra flavor, but it’s not absolutely necessary. I used free-range organic chicken, and it was 1 package boneless skinless breasts (~1 pound) and 1 package boneless skinless thighs (~1 3/4 pound).

Use this chicken to complete a meal – make lettuce wraps, put it on a salad, top a pizza with it (try this cauliflower pizza crust), or whatever else your heart desires.

Easy Slow Cooker Buffalo Chicken

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Serves 8-12
Prep time 5 minutes
Cook time 6 hours
Total time 6 hours, 5 minutes

Ingredients

  • 2-3lb boneless skinless chicken (could do 1 package breasts, 1 package thighs)
  • 1 onion, diced
  • 4 cloves garlic, peeled, smashed
  • 1 cup water
  • 1 bottle buffalo wing sauce

Directions

Step 1
Place chicken, onion, garlic, and water in a slow cooker and cook on high for 4-6 hours or low for 8 hours.
Step 2
Remove chicken from slow cooker and shred with 2 forks. Remove some of the onions from the slow cooker if you'd like and add to the chicken. Mix sauce with chicken, adding enough to coat the chicken but not so much that it is swimming in sauce.

Buffalo Chicken - slow cooker, easy, 2 main ingredients. guesswhoscooking.com

Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

Use this buffalo chicken to make a buffalo chicken pizza using this cauliflower pizza crust recipe.

Roasted Brussels Sprouts Chips

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Brussels Sprouts Chips - Guesswhoscooking.com

Roasted Brussels Sprouts Chips

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Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes

Ingredients

  • 1lb Brussels sprouts
  • 1 tablespoon extra virgin olive oil
  • salt to taste (starting with 1/2 teaspoon)

Directions

Step 1
Preheat oven to 400 degrees F.
Step 2
Cut off the stems of the brussels sprouts and peel off the leaves. Cut off a little more of the stem to continue removing the leaves until you get to the tight and light-colored leaves in the center. Reserve these cores for another recipe, or try cutting them in half, tossing with olive oil, and roast after you bake the chips.
Step 3
Toss leaves with olive oil and use your hands to rub the oil into the leaves. Season with salt and spread leaves evenly in a single layer on a baking sheet, using 2 baking sheets if necessary.
Step 4
Bake 10-15 minutes, stirring every few minutes. Remove from oven when sprouts reach desired level of caramelization. Serve immediately.

Cauliflower Pizza Crust

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Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

This recipe for Cauliflower Pizza Crust does not contained refined carbs and dairy. If baked to a nice golden brown, it holds together like conventional pizza crust. Add whatever toppings you’d like. I used buffalo wing sauce instead of pizza sauce and topped it with buffalo chicken and sauteed onions and bell peppers. Use almond meal instead of whole wheat flour to make this recipe wheat-free and gluten-free.

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Cauliflower Pizza Crust

Course Main Course
Keyword dairy-free, pizza
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2

Ingredients

  • 1 medium head cauliflower should yield about 3 cups once processed
  • 2 tablespoons almond meal or whole wheat flour
  • 1 large egg beaten
  • 1 tablespoon extra virgin olive oil for brushing parchment paper
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • prepared toppings of choice

Instructions

  1. Preheat oven to 450°F. Place a baking sheet or pizza stone in the oven. Brush a sheet of parchment paper or silicone baking mat with olive oil and place on top of a cutting board.

  2. Cut the cauliflower into florets, then pulse in a food processor until it is ground but not pureed.

  3. Cook ground cauliflower by steaming or microwaving in a small amount of water and covered for about 4 minutes. Drain cooked cauliflower and allow to cool. When cauliflower is cool, remove as much water as possible. One method is to put it into a colander, then press down on it thoroughly with a flat utensil such as a spatula, which can be done while still hot. You may want to wring out more water once it is cooled. Alternatively, only once cooled, you can put it into a kitchen towel and wring out the water.

  4. In a large bowl, combine cauliflower with remaining ingredients and mix well. Shape into a pizza crust on the oiled parchment paper. Slide the parchment paper or silicone mat and crust onto the preheated cookie sheet or pizza stone in the oven. Bake 12-16 minutes, or until very golden brown on top.

  5. Spread pizza sauce over the crust, or try an alternative sauce such as pesto, barbeque sauce, or buffalo wing sauce. Top with desired toppings and serve, or if using cheese, place under the broiler until cheese is melted (3-5 minutes).

Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

Pear Clafoutis

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Pear Clafoutis - dairy free and gluten free. guesswhoscooking.com
Clafoutis is a French baked fruit dessert, but is traditionally made with milk/cream, sugar, butter, and flour, which aren’t the healthiest ingredients. This recipe calls for only 2 tablespoons of added sugar and leaves out the other undesirable ingredients.

Pear Clafoutis

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Serves 6-8
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Clafoutis is a French baked fruit dessert, but is traditionally made with milk/cream, sugar, butter, and flour, which aren't the healthiest ingredients. This recipe calls for only 2 tablespoons of added sugar and leaves out the other undesirable ingredients.

Ingredients

  • 2-3 large bosc pears (unpeeled (but peel if you'd like))
  • 1 cup unsweetened coconut milk (drinkable kind)
  • 3 large eggs
  • 1/2 cup blanched almond flour (you could probably use regular flour (whole wheat or white) if you'd like)
  • 2 tablespoons sugar (such as turbinado)
  • 24 drops liquid stevia
  • 1 tablespoon pear brandy (I actually used amaretto vodka)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • coconut oil for greasing pan
  • cinnamon for garnish

Directions

Step 1
Preheat oven to 375 degrees F. Grease a 9" pie plate or cast iron skillet.
Step 2
In a blender or food processor, combine all ingredients except pears and cinnamon until well combined (about 1 minute). Batter will be thin, like crepe batter.
Step 3
Cut pears into quarters, lengthwise, then remove the core. Slice pears lengthwise, and lay in the greased pan. Pour the batter over the pears and place in the oven. Bake for 30-40 minutes, until golden brown on top. Garnish with cinnamon.

Pear Clafoutis - dairy free and gluten free. guesswhoscooking.com

Pear Clafoutis - dairy free and gluten free. guesswhoscooking.com

Pear Clafoutis - dairy free and gluten free. guesswhoscooking.com

Creamy Roasted Red Pepper Sauce

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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

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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.