Category Archives: Recipes

Shelter-in-Pasta

Entree, Recipes, , , ,
spaghetti, roasted cabbage, and white beans

This simple, budget recipe can be adapted to your taste or to whatever ingredients you have on hand. It was created using kitchen staples during the COVID-19 pandemic in 2020.

A few recommended ingredients to keep on hand include pasta, beans, garlic, and olive oil. Some fresh vegetables actually last a long time (several weeks or longer) when stored properly, including cabbage, onions, winter squash, and carrots. Cabbage doesn’t have to be bland or boring – this recipe creates roasted ribbons of cabbage to mix into pasta for extra flavor. For fans of roasted Brussels sprouts, roasted cabbage has a similar flavor but is easier to make and typically more affordable!

spaghetti, roasted cabbage, and white beans
Print

Shelter-in-Pasta

This simple, affordable meal can be made from kitchen staples that don't spoil quickly. It is plant-based and can be adapted to your taste.

Course Main Course
Keyword Beans, cabbage, pasta, plant-based, vegan, whole grain
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1/2 pound whole wheat spaghetti or other long noodle
  • 1/2 head cabbage, savoy or green sliced into 1/4 inch slices
  • 15 ounce can white beans, rinsed and drained or 1 3/4 cups cooked white beans
  • 1/4 cup olive oil or butter (or vegan butter)
  • 3 cloves garlic, minced
  • salt & pepper to taste

Instructions

  1. Preheat oven to 400°F. Brush cabbage slices with 2 tablespoons olive oil and sprinkle with salt. Bake for 20-30 minutes, turning once, until edges are browned.

  2. Cook pasta according to package. Drain and set aside.

  3. In a skillet, heat remaining olive oil (or butter) over medium heat. Add garlic and saute for 30 seconds. Add white beans and stir until heated. Add salt and pepper to taste.

  4. Once cabbage is cooked, cut out the stem pieces so that the cabbage forms ribbons. Toss with cooked pasta and bean mixture.

Recipe Notes

Feel free to customize this recipe. Ideas include:

  • Add other proteins, such as grilled chicken
  • Add cheese, such as parmesan
  • Add other spices or herbs, such as parsley
  • Add other vegetables, such as onion, mushrooms, or tomatoes

Chia Pudding

Dessert, Recipes, Snacks, , , , , , , ,
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
Print

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.

Gardener’s Pie

Entree, Recipes, , , , , , , , , , ,

This hearty, rich and savory meal is made solely of plants! It is basically a vegan version of shepherd’s pie and cottage pie. Complex flavor is developed with delicious ingredients such as garlic, onion, thyme, tamari, Worcestershire sauce, and red wine (vinegar). 

The Mashed Cauli-tatoes recipe can be found here.

5 from 1 vote
Print

Gardener's Pie

Plant-based version of shepherd's pie or cottage pie

Course Main Course
Keyword dairy-free, dinner, entree, gluten-free, healthy, plant-based, vegan, vegetables, vegetarian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 1 tablespoon cooking oil such as canola
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound mushrooms, sliced about 5-6 cups
  • 2 tablespoons red wine vinegar or substitute red wine or grape juice, up to 1/4 cup
  • 2 1/2 cups vegetable stock
  • 10 ounces frozen mixed vegetables
  • 1/2 cup red lentils
  • 2 tablespoons reduced sodium tamari or soy sauce
  • 2 teaspoons fresh thyme, minced
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons corn starch or 1/4 cup flour
  • 1 teaspoon salt or to taste
  • 1 batch mashed cauli-tatoes https://guesswhoscooking.com/2019/11/18/mashed-cauli-tatoes/

Instructions

  1. Heat oil in a Dutch oven or stock pot over medium-high heat. 

  2. Add onions and saute for 5 minutes or until they start to become translucent. Add garlic and cook for 30 seconds. 

  3. Add vinegar/juice to deglaze the pan, then add stock, mushrooms, mixed vegetables, lentils, tamari, thyme, and worcestershire sauce. Cook until lentils are tender, about 15 minutes.

  4. Preheat broiler on high.

  5. Mix corn starch with ¼ cup water to make a slurry. Add to pot and stir until liquid is thickened. Add 1-2 more tablespoons corn starch if necessary, or more stock or water if it's too thick. The sauce should be thicker than gravy. Add salt to taste.

  6. If prepared in a stock pot, transfer the mixture to a large casserole dish. If using a Dutch oven, keep it in there. Place about ½ cup mashed cauli-tatoes at a time on top of the mixture with remaining cauli-tatoes. Use a spoon or spatula to smooth out the mash, covering the mixture below, and sealing off the edges.

  7. Broil for 10-15 minutes or until lightly browned on top.

Recipe Notes

  • Mashed Cauli-tatoes Recipe
  • Red Wine: If using red wine instead of red wine vinegar, use 1/4 cup and decrease vegetable broth by 2 tablespoons.
  • Flour: If using flour instead of corn starch, there is no need to make a slurry. Add the flour directly to the pan and stir. Use twice as much flour as corn starch.
  • Simpler Version: Simply top the mashed cauli-tatoes with the vegetable mixture, sort of like mashed potatoes and gravy. This saves about 15 minutes or so. 
  • Ingredients like Worcestershire sauce and tamari can be left out if you don't have them, but they help build a more complex flavor.
  • Vegan: make sure to use vegan Worcestershire sauce
  • Gluten-free: Use tamari (usually gluten-free but check the label) or gluten-free soy sauce. Use corn starch, not flour, to thicken.









Mashed Cauli-tatoes

Recipes, Sides, Thanksgiving, , , , , , , , , , , , , , ,

This one pot recipe is so simple but so hearty. The 50/50 mixture of cauliflower and potatoes takes on the starchiness of the potatoes to create a rich and creamy consistency very similar to traditional mashed potatoes. There is no need to steam the cauliflower separately, simply place it on top of the potatoes while they boil and cover, essentially steaming it in the same pot! It is completely plant-based, simply replacing butter with olive oil and milk with a plant-based milk such as cashew.

Print

Mashed Cauli-tatoes

A simple and hearty mixture of cauliflower and potatoes that rivals traditional mashed potatoes! 

Course Side Dish
Cuisine American
Keyword comfort food, plant-based, vegan, vegetables, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 5 cups potatoes, peeled and chopped ideally organic, about 2 pounds
  • 5 cups cauliflower florets 1 medium head
  • 3 tablespoons olive oil or non-dairy butter
  • 1/2 cup plain and unsweetened cashew or other plant milk
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper

Instructions

  1. Place potatoes in a stockpot and cover with water and a lid. Bring to a boil over medium-high heat and cook until they begin to soften, about 5 minutes.

  2. Add cauliflower to the pot on top of the potatoes and cover. Continue cooking until a knife slides easily into the cauliflower and potatoes, about 10 minutes more, adding more water if necessary.

  3. Drain the cauliflower and potatoes, then mash with a potato masher or whisk. Add oil or butter and ¼ cup milk and continue mashing. Add salt and pepper to taste, and more milk if necessary to reach desired consistency. 









Curried Chickpea Salad

Entree, Recipes, , , , , , , , , , , , , , , , , , , ,

Curried Chickpea Salad - Guess Who's Cooking

This plant-based salad is very easy and full of flavor – great for a quick make-ahead lunch. It’s cool, creamy, crunchy, chewy, sweet, savory, and rich. It’s easy to keep the ingredients on hand and throw this recipe together anytime. You can easily double the recipe and use it throughout the week, switching up how you serve it – on a romaine boat as pictured above (our favorite because it’s crisp and refreshing), on a salad, in a pita or wrap, or on a sandwich. It’s a great lunch to bring to work or school because it doesn’t need to be reheated, making the (delicious) smell much milder.

Curried Chickpea Salad - Guess Who's Cooking
Print

Curried Chickpea Salad

This plant-based salad is very easy and full of flavor - great for a quick make-ahead lunch. It's cool, creamy, crunchy, chewy, sweet, savory, and rich.

Course Main Course
Cuisine American, Indian
Keyword Beans, Chickpeas, Curry, Lunch, pita, plant-based, Salad, sandwich, vegan, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients

  • 15 ounce can chickpeas, rinsed and drained or 1 3/4 cup cooked chickpeas
  • 1/2 cup toasted cashews
  • 1/4 cup vegan mayonnaise could use regular mayo if it doesn't need to be vegan or egg-free
  • 1-2 carrots, finely diced
  • 1/4 cup raisins ideally organic
  • 2 tablespoons mango chutney
  • 1 stalk green onion, sliced about 2 tablespoons
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper

Instructions

  1. Optional: To achieve a softer texture and a mixture that sticks together more, mash about half of the chickpeas with a fork, picking out the loose skins afterwards. Alternatively, put the chickpeas in a towel and rub with the towel to loosen the skins first, then discard the skins and mash. 

    You can also skip this step and leave the chickpeas whole.


  2. Combine all ingredients in a bowl and stir until well combined. 

  3. Serve on top of a salad, in a romaine lettuce boat, or in a sandwich or pita. 

Curried Chickpea Salad - Guess Who's Cooking
In a whole wheat pita with green leaf lettuce

Curried Chickpea Salad - Guess Who's Cooking
On a whole grain bread sandwich with spring mix

On a spring mix salad

Curried Chickpea Salad - Guess Who's Cooking
On a sandwich, stored in a reusable silicone bag









Carrot Dogs

Entree, Recipes, , , , , , , , , , , , , ,

Carrot dogs are a plant-based alternative to hot dogs, but thanks to a spice-full marinade, just as flavorful! They may sound a little weird, but if you think about what a hot dog is, is a carrot really weirder? Like hot dogs, these carrot dogs can be grilled or cooked on the stove. This recipe can be gluten-free if you use gluten-free tamari and hold the bun or use a gluten-free bun.

They can be prepared ahead of time for camping – steam the carrots, put them in an airtight container in the marinade, and bring them to your campsite in a cooler with plenty of ice. Grill them ideally within 24 hours of putting them in the marinade, otherwise they may start to break down or get mushy. You can leave out the liquid smoke if you are going to be grilling them or cooking them over a fire.

Print

Carrot Dogs

A flavorful marinade helps make carrots take on that classic hot dog taste without the meat. Make this recipe at home on the stove or grill, or bring them on your next camping trip and roast them over a camp fire!

Course Main Course
Cuisine American
Keyword grill, hot dog, plant-based, vegan, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 6 large carrots
  • 1 cup vegetable broth
  • 1/4 cup apple cider vinegar
  • 1/4 cup reduced sodium tamari or soy sauce
  • 1 tablespoon brown or yellow mustard
  • 4 teaspoons smoked paprika
  • 2 teaspoon garlic powder
  • 2 teaspoon black pepper
  • 1/2 teaspoon liquid smoke optional
  • 6 hot dog buns, ideally whole grain

Instructions

  1. Cut ends off of carrots to be about the same length as hot dog bun. Peel carrots. Optional: round off ends with peeler to resemble hot dog.

  2. Steam carrots until slightly tender, or when a sharp knife can pierce them, 12-15 minutes, depending on thickness.

  3. Meanwhile, combine remaining ingredients except buns to make the marinade.

  4. Place carrots into marinade and refrigerate overnight, up to one day (8-24 hours).

  5. Heat grill or skillet with 1 tablespoon oil to medium high heat, remove from marinade, and cook until slightly charred, turning twice, about 5-8 minutes. Serve on a hot dog bun with any desired toppings, such as mustard or chili. 

Image of carrots before grilling
Marinated carrots going into the pan

Image of carrots after cooking
Carrot dogs, finished cooking

Image of several carrot dogs on buns









African Peanut Stew

Entree, Recipes, , , , , , , , , , , , , , , , ,

I wanted to share this delicious recipe from Sweet Peas and Saffron. Serve it on its own, or with crusty bread or cooked grains (millet, quinoa, brown rice, etc.). The original recipe is made in a slow cooker, but I experimented with it to cook it on the stovetop. Here are the changes I made: 

  • Cooked it on the stovetop in a stock pot. 
  • Heated 1 tablespoon canola oil over medium-high heat to saute the onions until light brown, about 5 minutes.
  • Added remaining ingredients (except peanuts) and cooked until sweet potatoes were tender and the stew was thickened, 20-30 minutes.
  • Used 8 chopped plum tomatoes (when in season) instead of canned tomatoes
  • Used 1 bunch chopped collard greens (or kale) instead of spinach and added along with remaining ingredients.

There are many variations of this recipe in various regions of African. Some are a thinner soup, but this one is a thicker stew. Other ingredients sometimes used include okra, chicken, or beef. This version is plant-based and can also be made in the slow cooker – just cook all ingredients except greens and peanuts, reducing broth to 3 cups, for 8 hours on low. After cooking, garnish with peanuts. It can also be frozen after cooking.

African Peanut Stew image

African peanut stew image, uncooked in slow cooker
Uncooked, in slow cooker
African Peanut Stew image, finished in slow cooker
Finished in slow cooker

 

Chai Tea Mix

Beverages, Dessert, Recipes, , , , , , , , , , , , , , , ,

This chai tea mix makes a thoughtful homemade holiday gift. Just add the tea and spices to a jar and attach the simple brewing instructions! If available in a store near you, buy the spices in bulk to save some serious cash. For enhanced flavor, toast the spices in the oven at 350°F for about 5 minutes or until fragrant.

Print

Chai Tea Mix

Each batch fills one small jar, about 4-8 ounces. Multiple this recipe to make as many jars as you'd like. 

Course Drinks
Prep Time 5 minutes
Servings 12 cups prepared

Ingredients

  • 1/2 cup loose black tea
  • 1/4 cup candied ginger cut into small pieces if large
  • 2 cinnamon sticks
  • 2 teaspoons cardamom pods about 20-25
  • 1 teaspoon red peppercorns
  • 1 teaspoon whole cloves
  • 8 star anise seeds optional
  • 2 teaspoons fennel seeds optional
  • 1 teaspoon black peppercorns optional
  • 1 teaspoon coriander seeds optional

Instructions

  1. If possible, lightly crush the spices – break the cinnamon stick into pieces, split the cardamom pods slightly, and lightly crush the other spices using a mortar and pestle.

    Alternatively, you can break the cinnamon stick and cardamom pods carefully using kitchen shears, a garlic press, or a nutcracker.

  2. In a small jar, combine tea, spices, and candied ginger. Close the jar and wrap.

  3. Include these instructions:

    Steep 1 tablespoon of tea mixture in 1 cup hot water for 5-10 minutes. Strain. Add ½ cup milk or milk alternative and optional sweetener to taste.









Soft Pretzels

Recipes, Snacks, , , , , , , , ,

Soft pretzels are delicious, chewy, and hearty, and hard to resist when you walk by a pretzel shop in the mall. Now you can make your own at home for a fraction of the cost, and without having to spend a lot of time and energy making the dough. Just use store-bought pizza dough!

Making pretzels at home is affordable, allows you more control over the ingredients, and is a fun activity for the holidays, for kids, or for anyone, any time of year! Some stores (Trader Joe’s) sells pizza dough for as little as $1.19 for a pound, enough to make 6 pretzels. That means you can make about 20 pretzels for the price of one mall pretzel!

These will last a day or so, but obviously taste best fresh from the oven. Store in a paper bag at room temperature and reheat in the oven for a few minutes or in the microwave for 15-20 seconds.

Eat them alone, or dip in mustard or marinara!

Print

Soft Pretzels

You can make soft pretzels at home without spending the time making the dough - just buy store-bought pizza dough! Feel free to customize with other toppings such as sesame seeds, poppy seeds, "everything bagel" topping, or cinnamon sugar.

Course Snack
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 16 ounces refrigerated store-bought wheat pizza dough
  • 2 tablespoons baking soda
  • 1 teaspoon coarse salt
  • 1 egg optional

Instructions

  1. Unwrap dough, place on a lightly floured surface, and let sit out at room temperature for 20 minutes.

  2. Preheat oven to 425°F. Line a baking sheet with parchment paper.

  3. Divide dough into 8 equal pieces. Roll the dough into a long strand about ½ inch thick. Form a U, then cross the two ends over each other and twist, then push the ends down into the top of the U to form a pretzel shape. You can also create other shapes, such as a knot or a nugget. Repeat until all dough is used.

  4. In a large high-walled skillet, bring 4 cups of water to a simmer over medium-high heat. Add 2 tablespoons baking soda. If you don't have a skillet large enough, or if you double this recipe, use a stock pot but double the water (8 cups) and baking soda (1/4 cup). Either way, make sure the water goes no higher than halfway up the pan/pot - the baking soda will foam a lot.

  5. Using a slotted spoon, lower a few pretzels into the simmering baking soda bath. Only add enough to form a single layer in the pot. Simmer for 1 minute, using the spoon to flip them if they float to the top. Remove from bath and drain, then place onto the prepared baking sheet. Sprinkle with kosher salt.

  6. Repeat with all pretzels. Sprinkle with kosher salt before they drain or brush with water, then sprinkle with salt. The other option is to whisk 1 egg with 1 tablespoon of water and brush on top of pretzels, then sprinkle with salt, which will make them shiny and brown a little darker.

  7. Bake about 20-30 minutes or until well browned on top.

After boiling, before baking

After baking









Green Bean Casserole (from scratch)

Recipes, Sides, Thanksgiving, , , , , , , , , , , , , , , , , , , , ,

Green bean casserole photo

Green Bean Casserole is a classic Thanksgiving dish, invented in 1955 by Dorcas Reilly. Her recipe utilized canned green beans, canned cream of mushroom soup, and fried onions. This recipe is like 3-in-1, you can make the whole casserole, or just the onion rings, or just the soup. You can also make traditional green bean casserole and replace one or two of the components with those in this recipe – it’s really up to you! Sadly, Reilly passed away on October 15, 2018 at the age of 92. Why don’t you make this casserole this year in her honor?

Green bean casserole photo
Print

Green Bean Casserole (from scratch)

Course Side Dish
Cuisine American
Keyword Thanksgiving
Cook Time 1 hour 15 minutes
Servings 6

Ingredients

  • 2 1/2 cups plain, unsweetened cashew or oat milk, divided or other neutral flavored plant milk
  • 1/2 cup whole wheat flour, divided
  • 1 cup whole grain bread crumbs
  • 1 yellow onion, thinly sliced
  • 2 tablespoons canola oil or other cooking oil
  • 1/4 cup shallot, minced
  • 2 cloves garlic, minced
  • 2 cups white and/or brown mushrooms, chopped
  • 1 vegetable bouillon cube or 1 teaspoon vegetable bouillon paste
  • 16 ounces frozen green beans, thawed
  • salt and pepper to taste

Instructions

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. 

  2. In a medium bowl, combine ½ cup cashew milk, 1/4 cup flour, and a pinch of salt. Stir to combine. It should be the consistency of a batter that can coat the onion pieces. If it's too thin and runny, add a bit more flour. If it's too thick, add a bit more cashew milk or water. Place bread crumbs in a separate bowl.

  3. Separate the onion slices into individual rings. Dip onion rings into cashew milk batter, letting excess drip off, then dip into bread crumbs to coat. Place onto baking sheet, repeating until all of the onion is used. Bake for 25 minutes or until golden and crisp, flipping onions halfway. 

  4. Meanwhile, heat canola oil in a large skillet over medium-high heat. Add shallots and cook until they start becoming translucent, about 2-3 minutes. Add garlic and cook for 30 seconds or until fragrant, stirring often. 

  5. Add mushrooms and cook until tender, about 5-7 minutes, stirring occasionally. Sprinkle 1/4 cup flour over the mushrooms and cook for 1 minute, stirring occasionally. Carefully stir in remaining 2 cups of cashew milk, then add bouillon. Stir often for about 5 minutes until the mixture thickens to resemble a thick, creamy soup. Add water or more cashew milk as needed if it is too thick. Add salt and pepper to taste.

  6. Stir in green beans. Add ½ baked onions, then pour into a casserole dish. Bake for 20 minutes. Top with remaining onions and bake for another 5 minutes or until the top is golden brown.

Recipe Notes

This recipe has lots of room for substitutions. You can
top the casserole with just bread crumbs rather than
making the baked onions. You can also use traditional
green bean casserole ingredients in place of some of these
components made from scratch to save time