Tag Archives: easy

Curried Chickpea Salad

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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
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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

African Peanut Stew

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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.

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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

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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!

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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









One Pot Creamy Mushroom Pasta

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One Pot Creamy Mushroom Pasta PhotoThis recipe was adapted from Delicious Everyday. It is a nutritious and balanced meal that contains lots of vegetables, some protein, and whole grains. Despite its rich and creamy texture, it is completely plant-based and contains no dairy products. And to top it off, it can all be made in one pot! Cooking time varies by pasta type with thinner pasta (spaghetti) of course cooking faster than other types such as linguine.

One Pot Creamy Mushroom Pasta Photo
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One Pot Creamy Mushroom Pasta

This hearty one pot meal is rich, creamy, and super savory, but still full of vegetables, whole grains, and protein. It also is completely plant-based!

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 3 tablespoons olive oil divided
  • 2 pounds mushrooms, mix of white and brown sliced
  • 2 shallots finely diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary minced
  • 4 cups plain, unsweetened milk alternative cashew recommended
  • 1 can white beans rinsed and drained
  • 2 cubes vegetable bouillon
  • 2 tablespoons nutritional yeast
  • 2 teaspoons white miso
  • 8 ounces whole wheat spaghetti or linguine
  • 1 teaspoon salt or to taste

Instructions

  1. Heat a stock pot over medium high heat and add 2 tablespoons olive oil. Add half the mushrooms and cook for about 2 minutes, until they start to cook down. Add remaining olive oil and mushrooms and cook until they start to brown, about 3 minutes. Pour off any excess water that has accumulated.

  2. Add shallots, garlic, and rosemary. Cook until shallots start to brown, stirring frequently to prevent burning, about 2 minutes. 

  3. Add milk alternative, beans, nutritional yeast, miso, and salt. Stir to combine. 

  4. Once it reaches a simmer, add the pasta and stir. Reduce heat to a low boil and cook according to pasta instructions, plus about 20% more time. This should be about 14 minutes for whole wheat spaghetti. If necessary, continue cooking until pasta is cooked, adding a little more water (no more than 1 cup) if necessary to prevent it from sticking to the bottom of the pan. By the time the pasta is done cooking, you want to have a thickened creamy sauce, not as thick as a gravy or alfredo sauce, but not so thin that it doesn't stick to the noodles. Serve warm. 

One Pot Creamy Mushroom Pasta Photo One Pot Creamy Mushroom Pasta Photo









Garlic Roasted Asparagus

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Garlic Roasted Asparagus

This is a simple roasted vegetable recipe that doesn’t really need a recipe, but you can use this as guidance on cooking time. You can roast many vegetables following this general format – Brussels sprouts, broccoli, carrots, cauliflower, green beans, kale, and much more. Denser vegetables just take longer to cook, but in general, if you can pierce them fairly easily with a fork and they are somewhat browned on the outside, they are ready and will be delicious.

For a punch of flavor and to reduce bitter flavors, squeeze lemon over the asparagus after it is cooked. This also works well with broccoli, as well as kale – but add the lemon juice before cooking if you want to make crisp kale chips.

Garlic Roasted Asparagus
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Garlic Roasted Asparagus


Course Side Dish
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 2 bunches asparagus woody ends snapped off
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic minced
  • salt to taste

Instructions

  1. Preheat oven to 425°F. 

  2. Toss asparagus with olive oil, garlic, and a pinch or two of salt. Spread in an even layer on a baking sheet, ideally a flat cookie sheet without rims (reduces steam and makes the asparagus crisper). 

  3. Bake 10-15 minutes until tender and lightly crisped, slightly shriveled, and very lightly browned on the outside. Cooking time will depend on thickness. 

  4. Transfer asparagus to serving dish and use a flat spatula to scrape off any garlic that is stuck to the pan and sprinkle it on top as a delicious garnish.

Recipe Notes

 

Garlic Roasted Asparagus









Cold Brew Thai Iced Coffee

Beverages, Recipes, , , , , , , , , , , , , , , , , ,

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking

Cold brew coffee is all the rage these days. This method brings out the delicious coffee flavor while leaving behind most of the acidity and bitterness. This recipe takes advantage of certain properties of cold brew to make a deliciously non-traditional version of Thai iced coffee that is smooth, rich, dairy-free, and sweet while using much less sugar.

If you’re making this for yourself, make one batch, drink one serving, then save the other serving in a jar for the next day. Or you can scale up the recipe and make several day’s worth! Cold brew will keep in the fridge for 1-2 weeks. Simply brew the coffee as directed, strain into a large container, keep refrigerated, and use the coffee as needed!

Cold Brew Thai Iced Coffee

Print recipe
Serves 2
Prep time 10 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Beverage
Misc Serve Cold
Traditional Thai iced coffee is often very sweet - this recipe uses only 1/2 teaspoon sugar per serving because the cold brew process brings out the natural sweetness of the coffee, and makes it less bitter so less sugar is needed to counteract the bitterness. You can also leave out the sugar completely! Coconut milk is used in place of sweetened condensed milk to make this recipe lower in sugar, dairy-free, and vegan.

Ingredients

  • 1/2 cup coarsely ground coffee
  • 1 teaspoon brown sugar or to taste
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 1/2 teaspoon ground cardamom (optional)

Note

Cold brew coffee can have a lot of caffeine. Try using 1/4 cup regular coffee and 1/4 cup decaf to reduce the caffeine.

Use light or regular coconut milk, not the thinner coconut beverage found in the milk alternative section of the refrigerated case. Light coconut milk works just fine, but use regular coconut milk to make it extra creamy. You can also make this drink more traditional and use sweetened condensed milk.

Directions

Step 1
Combine all ingredients except coconut milk in a French press or other container with a lid. Add 2 cups water and stir.
Step 2
Refrigerate for 12-24 hours.
Step 3
If using a French press, push down the filter. If using any other container, lay a cheesecloth, thin cloth towel, or a coffee filter over a bowl or large (2 cups or more) liquid measuring cup. Pour the coffee mixture over the cloth to strain.
Step 4
Pour the strained coffee into 2 glasses with ice. Top with about 1/4 cup coconut milk, give or take a little bit to reach desired creaminess.

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking

 

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking
Smooth, sweet and low in acidity, even without the coconut milk!

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking









Microwave Popcorn

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Make your own healthier microwave popcorn with just popcorn kernels and a paper bag! This allows you to control the ingredients and avoid potentially harmful chemicals in prepackaged microwave popcorn.

Microwave Popcorn | Guess Who's Cooking | Easy, healthy, all natural

Microwave Popcorn

Print recipe
Serves 1-2
Prep time 1 minute
Cook time 3 minutes
Total time 4 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Snack
Misc Child Friendly
Making microwave popcorn using just a paper bag and some kernels is fun, affordable, and can be healthier when you control the ingredients. Microwave popcorn bags can be lined with questionable additives, so it's better to play it safe and use a plain bag.

Ingredients

  • 1/4 cup popcorn kernels

Directions

Step 1
Pour about 1/4 cup popcorn kernels into a lunch-bag sized paper bag. It doesn't have to be exact. Fold the bag over 2-3 times to loosely close it.
Step 2
Microwave the bag on high for 3 minutes. Be careful to watch the microwave - don't get distracted and walk away. The chances are slim but since you are heating paper, there is a chance it could burn or catch on fire. Once popping slows to 2-3 seconds between pops, turn the microwave off. Allow to finish popping, then remove from microwave.
Step 3
Top with optional toppings - a drizzle of extra virgin olive oil and some seasoning salt is divine! You can also use other oils and other seasonings such as chili lime seasoning, or a mixture of nutritional yeast, salt, and garlic powder.

Microwave Popcorn | Guess Who's Cooking | Easy, healthy, all natural

 

Microwave Popcorn | Guess Who's Cooking | Easy, healthy, all natural
Single layer of popcorn kernels at the bottom of the bag

Microwave Popcorn | Guess Who's Cooking | Easy, healthy, all natural
Finished popping









2-Ingredient Sweet Potato Pancakes

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2 Ingredient Sweet Potato Pancakes

2-Ingredient Sweet Potato Pancakes

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2-Ingredient Sweet Potato Pancakes
Serves 2
Prep time 20 minutes
Allergy Egg
Dietary Gluten Free, Vegetarian
Meal type Breakfast
Misc Child Friendly, Serve Hot
These pancakes take just two ingredients. They are not exactly the same texture as traditional pancakes, but still tasty considering they only require two ingredients!

Ingredients

  • 1 cup sweet potato, cooked
  • 4 large eggs
  • cooking oil such as canola, coconut or grapeseed

Directions

Step 1
Mash sweet potato with a fork. Whisk eggs in a separate bowl, then add to mashed sweet potato.
Step 2
Heat a nonstick skillet such as a cast iron skillet over medium low heat. Add a little oil.
Step 3
Add sweet potato mixture to pan 1 tablespoon at a time. Flip pancakes once edges lighten in color and turn more opaque and small bubbles start to form on top, about 3 minutes. They are done when both sides are golden brown. Repeat until all mixture is used, adding more oil as needed.
Step 4
Serve with toppings of choice - maple syrup, nut butter, butter (or non-dairy butter) or fruit.

2 Ingredient Sweet Potato Pancakes

2 Ingredient Sweet Potato Pancakes









2-Ingredient Crispy Rice Bars

Dessert, Recipes, , , , , , , , , , , , , , , , , ,

2-Ingredient Crispy Rice Candy Bars | Healthier gift, vegan, vegetarian, plant-based, gluten-free, dairy-free

These bars make a fun and healthi-er gift. They are very easy to make – all you have to do is melt chocolate and stir in cereal. They can be made vegan and/or gluten-free if you check the ingredients on the chocolate and cereal. If these need to be made gluten-free, be extra careful to check the cereal as some rice cereal is sweetened with malt syrup, which is made from barley, a gluten-containing grain.

2-Ingredient Crispy Rice Bars

Print recipe
2-Ingredient Crispy Rice Bars
Serves 12 - 14
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Dietary Gluten Free, Vegan
Meal type Dessert
Misc Child Friendly, Freezable
These 2-ingredient candy bars are very easy to make and can be made vegan and gluten-free. They make a great edible gift!

Ingredients

  • 1 1/2 cup dark chocolate chips
  • 1 1/2 cup crisped brown rice cereal

Directions

Step 1
Line a baking sheet with parchment paper and set aside.
Step 2
Melt the chocolate in a double boiler, stirring constantly until melted. Alternatively, heat the chocolate in a microwave-safe bowl in 30 seconds increments, stir, and repeat until melted.
Step 3
Gently stir in cereal and mix until all of the cereal is coated.
Step 4
Pour the cereal mixture onto the prepared baking sheet and spread into a square in an even layer. Chill in the refrigerator for at least 30 minutes or until firm.
Step 5
Place the parchment paper and bars on a cutting board. Cut the square in half and then cut into smaller bars. Store in an airtight container at room temperature.

 

There are many options for ingredients that you may use, but if you’d like to know the exact brands used in these photos, see below.

2-Ingredient Crispy Rice Candy Bars | Healthier gift, vegan, vegetarian, plant-based, gluten-free, dairy-free

I used Barbara’s Organic Brown Rice Crisps cereal, which was labelled vegan and gluten free (“Verified to contain less than 20 ppm gluten”) at the time I bought it. It contained 1g sugar per 1 cup serving and was sweetened with organic fruit juice concentrate (pear or apple).

For the chocolate, I used Pascha Organic Dark Chocolate Chips, 55% Cacao, Semi-Sweet. It was “allergen-friendly,” vegan, and gluten-free.