Tag Archives: entree

Tahini Cucumber Noodles

April 1, 2017Entree, Recipescarrots, cucumber, dairy free, dinner, easy, entree, fall, gluten free, low carbohydrate, low sugar, low-carb, lunch, noodles, plant based, recipe, salad, spiralizer, Spring, Summer, tamari, tofu, vegan, vegetables, vegetarianAdmin

Cucumber Tahini Bowl

Put a twist on traditional salad and enjoy it in the form of “noodles!” With all the components of a salad (raw vegetables, dressing, and a healthy protein), this recipe is hearty enough to fill you up but light enough to keep you from feeling sluggish. It is a perfect meal to make ahead and bring to work or school for lunch.

Recipe inspired by Inspiralized.

Tahini Cucumber Noodles

Print recipe

Serves	4
Prep time	20 minutes
Cook time	30 minutes
Total time	50 minutes
Dietary	Diabetic, Gluten Free, Vegan, Vegetarian
Meal type	Lunch, Main Dish
Misc	Pre-preparable, Serve Cold
Website	Inspiralized

Put an exciting *spin* on traditional salad and turn it into "noodles"! Simple combine cucumber, carrots, tofu and a delicious creamy dressing for a tasty lunch or dinner.

Ingredients

1 14-ounce package firm tofu, drained
2 tablespoons reduced sodium tamari or soy sauce
3 English cucumbers (about 6 cups)
2 carrots, peeled (about 1 cup)
1/4 cup tahini
3 tablespoons rice vinegar
2 tablespoons water
1 teaspoon sesame oil
1 clove garlic, minced
1/4 teaspoon salt
2 stalks green onion, sliced (for garnish)

Directions

Step 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2
Cut tofu into 3 slices and place between two towels. Place a heavy object such as a cast iron skillet on top to squeeze out the moisture and let sit for 15 minutes, if possible.
Step 3
Cut tofu into cubes and toss with tamari. Let sit for 15 minutes, if possible. Place tofu cubes on baking sheet and bake for 30 minutes, turning once, or until slightly crisp on the outside.
Step 4
Meanwhile, use a spiral slicer to cut the cucumber and carrots into noodles. Alternatively, use a julienne peeler to cut vegetables into long strips.
Step 5
In a small blender or food processor, combine remaining ingredients to make the dressing. Add more water, 1 tablespoon at a time, if necessary, to reach desired consistency. The dressing should be thin enough to pour but not too watery. Refrigerate until ready to serve.
Step 6
In 4 bowls, divide the cucumber, carrots, and tofu. Toss with dressing and serve cold. Garnish with green onion (and sesame seeds if desired).
Step 7
If making this recipe ahead of time for individual meals, portion out the vegetables and tofu into containers. Before serving, pour out any excess water that has been released from the cucumbers. Store the dressing separately and combine just prior to serving.

Cucumber Tahini Bowl

Lemon Garlic Zucchini Noodles

March 26, 2017Entree, Recipesbeans, dairy free, dinner, easy, entree, gluten free, low carbohydrate, low sugar, low-carb, lunch, noodles, plant based, protein, recipe, soy free, Spring, Summer, vegan, vegetables, vegetarianAdmin

Lemon Garlic Zucchini Noodles This quick meal can be whipped up in about 15 minutes. Other than a spiral slicer, you could also use a julienne peeler or the grater attachment on a food processor. This recipe is completely plant-based without any animal products, but the combination of vegetables, beans and healthy fat will satisfy your appetite.

Optional additions include pine nuts, sauteed spinach, or cherry tomatoes.

Lemon Garlic Zucchini Noodles

Print recipe

Serves	4
Prep time	10 minutes
Cook time	5 minutes
Total time	15 minutes
Dietary	Diabetic, Gluten Free, Vegan, Vegetarian
Meal type	Lunch, Main Dish

This plant-based entree can be ready in about 15 minutes. It contains no refined grains, no animal products, and doesn't contain any of the top 8 common allergens.

Ingredients

6 cups zucchini, spiral sliced (2-3 zucchinis)
2 tablespoons olive oil
2-3 cloves garlic, minced
2 tablespoons lemon juice (about 1 lemon)
1/2 teaspoon lemon zest
1 3/4 cup white beans (or 15 ounce can, rinsed and drained)
Salt and pepper to taste

Directions

Step 1
Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
Step 2
Add zucchini and cook for 1-2 minutes or until just tender, stirring often. Stir in beans and remove from heat. Add lemon juice, lemon zest, salt and pepper. Serve immediately.

Bulgogi Mushrooms

March 25, 2017Entree, Recipes, Sidesasian, dairy free, dinner, easy, entree, fall, gluten free, Korean, low carbohydrate, low sugar, low-carb, lunch, meat alternative, mushrooms, plant based, recipe, side, Spring, Summer, tamari, vegan, vegetables, vegetarian, WinterAdmin

Bulgogi Mushrooms

Traditional bulgogi is a popular Korean dish of thinly sliced marinated beef that is usually grilled, but often stir-fried in home cooking. This simple recipe replaces the meat with vegan-friendly yet meaty-textured portabello mushrooms.

If you need this recipe to be gluten-free, be sure to use tamari or soy sauce that says gluten-free on the label. If you do not use reduced sodium soy sauce, use about 2 tablespoons instead of 1/4 cup and add an extra 2 tablespoons of water, or else it will taste way too salty.

Bulgogi Mushrooms

Print recipe

Serves	4-6
Prep time	2 hours, 10 minutes
Cook time	5 minutes
Total time	2 hours, 15 minutes
Dietary	Diabetic, Gluten Free, Vegan, Vegetarian
Meal type	Main Dish, Side Dish

Ingredients

1lb portabello mushrooms (sliced)
1/4 cup reduced sodium soy sauce or tamari
1/4 cup rice vinegar
2 green onions (thinly sliced)
2 tablespoons water
1 tablespoon gochujang
1 tablespoon sesame oil
4 cloves garlic (minced)
1 teaspoon ginger (minced)

Directions

Step 1
Combine marinade ingredients and add sliced mushrooms. Cover and refrigerate for 2 hours.
Step 2
Heat a skillet over high heat. Drain the sauce from the mushrooms, reserving leftover sauce, and place mushrooms into the pan. Stir occasionally until tender, about 5 minutes.
Step 3
If desired, use leftover sauce as a dipping sauce for another dish. Serve in a lettuce wrap, in a taco, or with Korean side dishes.

Make-Ahead Scrambled Chickpea Pitas

September 18, 2016Uncategorizedbeans, breakfast, dairy free, entree, fall, freezer-friendly, make-ahead, plant based, protein, recipe, sandwich, soy free, Spring, Summer, vegan, vegetables, vegetarianAdmin

Breakfast Chickpea Pitas | Guess Who's Cooking | Healthy, plant-based, vegan, vegetarian, dairy-free, whole grain

These hearty, tasty, savory pitas make a great breakfast that you can warm up while getting ready for the day. This recipe is entirely plant-based and is a flavorful alternative to an egg breakfast sandwich. Start your day with protein, whole grains, and vegetables, and be rewarded with steady energy throughout the morning. Adapted from Scrambled Chickpea and Spinach Pitas from The Kitchn.

Breakfast Chickpea Pitas

Print recipe

Serves	6
Prep time	20 minutes
Cook time	10 minutes
Total time	30 minutes
Dietary	Vegan, Vegetarian
Meal type	Breakfast, Lunch, Main Dish
Misc	Freezable, Pre-preparable, Serve Hot
Website	The Kitchn

These satisfying breakfast pitas can be made ahead and stored in the refrigerator or freezer for a quick, healthy and portable breakfast.

Ingredients

1 yellow onion (diced)
2 tablespoons cooking oil (such as olive, grapeseed, coconut, or canola)
1 red bell pepper (diced)
2 cloves garlic (minced)
3 cans chickpeas (rinsed and drained)
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt or to taste
4 cups baby spinach (roughly chopped)
3 whole wheat pitas (halved)
1/2 cup salsa or hummus (optional)

Directions

Step 1
Place half of the chickpeas into a food processor and pulse until mashed but not smoothly pureed. Alternatively, mash in a medium bowl with a fork. Set aside.
Step 2
Heat oil in a large skillet over medium-high heat. Add onions and cook until lightly browned, stirring occasionally, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add bell peppers and cook until tender, about 4 minutes.
Step 3
Add whole and mashed chickpeas, cumin, turmeric, and salt. Cook until chickpeas soften, stirring occasionally, about 4 minutes. Add spinach and cook until wilted, about 1-2 minutes.
Step 4
If serving immediately, spread 1-2 tablespoons of hummus or salsa if using inside pitas, then fill each pita with chickpea filling.
Step 5
If freezing, allow chickpea mixture to cool, then follow step 4. Wrap each pita in foil and place them in an airtight bag or container and freeze. To serve, heat in oven at 350°F for about 20 minutes if thawed or 30 minutes if frozen, or until warmed through. Alternatively, remove the foil and microwave until warmed throughout.

Breakfast Chickpea Pitas | Guess Who's Cooking | Healthy, plant-based, vegan, vegetarian, dairy-free, whole grain

Slow Cooker Bourbon Chicken

June 27, 2016Entree, Recipesasian, chicken, dairy free, dinner, easy, entree, fall, gluten free, low sugar, low-carb, lunch, protein, recipe, slow cooker, Spring, WinterAdmin

Easy Slow Cooker Bourbon Chicken - better than the food court! | Guess Who's Cooking | Healthier, dairy-free, low-sugar, nut-free, egg-free, can be made gluten-free

Bourbon chicken is often found in food courts but is covered in sticky (sugary) sauce. This recipe drastically reduces the added sugar (almost 1/2 cup in most recipes) to just 1 tablespoon, but you could give or take a little. If you stick to 1 tablespoon, you’re using about 1/8 of the sugar added to most recipes. You can also use chicken breasts, but it will be less traditional, and less tender and juicy. Chicken thighs are still considered a lean meat, but be sure to remove the skin or buy skinless chicken. This recipe uses low and slow heat to keep the chicken juicy, rather than any added fat. If you are not serving this meal right away, you can also skim the fat from the sauce once it is cooled or refrigerated. Also, use the best quality chicken you can afford – organic and free-range is preferred. If you cannot afford or find that, at least aim to buy chicken without antibiotics.

Although the name includes bourbon, there is none in this particular recipe. If you’d like, you can add 2-4 tablespoons of bourbon and reduce the apple juice by that amount.

Serve this meal with your choice of cooked whole grain (buckwheat – pictured, quinoa, brown rice, wild rice, etc.) and a green salad or other vegetables.

Easy Slow Cooker Bourbon Chicken

Print recipe

Serves	5-6
Prep time	10 minutes
Cook time	4 hours
Total time	4 hours, 10 minutes
Meal type	Main Dish

Make juicy and flavorful chicken at home, similar to the bourbon chicken in the food court, except with much less sugar and better quality ingredients.

Ingredients

1 1/2lb boneless skinless chicken thighs (organic and free-range preferred)
1/4 cup low sodium tamari or soy sauce
1/4 cup apple juice (or substitute white wine)
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
1 tablespoon sugar
2 cloves garlic (minced)
1 teaspoon ginger (minced)
1 pinch red pepper flakes

Directions

Step 1
In a medium bowl, whisk together all ingredients except the chicken.
Step 2
Place chicken in a slow cooker, then pour sauce over. Move the chicken around so that it is covered with sauce and in an even layer.
Step 3
Cook on high for 4-6 hours.
Step 4
Remove chicken from slow cooker and slice. Optional: Pour sauce into a saucepan and simmer over low heat to reduce it until thickened, or mix a little cornstarch or arrowroot starch with water, then stir into sauce and cook, stirring constantly, until thickened.
Step 5
Pour remaining sauce over chicken. Serve over your favorite whole grain (try buckwheat, quinoa, or brown rice) and with a green salad.

Easy Slow Cooker Bourbon Chicken - better than the food court! | Guess Who's Cooking | Healthier, dairy-free, low-sugar, nut-free, egg-free, can be made gluten-free

Pita Sandwich “Cake”

May 8, 2016Appetizers, Entree, Recipes, Sidescake, dairy free, dinner, entree, hummus, intermediate, mediterranean, party, pita, plant based, potluck, recipe, side, soy free, Spring, Summer, vegan, vegetablesAdmin

No, this is not intended to be a sweet dessert! It is basically a pita sandwich in disguise, a veggie wrap formed into a cake for a fun presentation for a party or potluck.

Variations:

Substitute other veggies if you’d like
Try a flavored hummus
If you only want to use raw vegetables to save time and skip the eggplant, try something like shredded carrots, thinly sliced bell peppers, or more of the other suggested vegetables
If dairy is not an issue, feta cheese would give a nice boost of flavor
Sliced olives in the middle layers or sliced or whole olives on top
Other fresh herbs such as basil (middle only, it will turn dark if on top)

Pita Sandwich “Cake”

Print recipe

Looking for a fun new way to serve sandwiches/wraps at a party? Try making this pita "cake" that will impress your guests!

Ingredients

4 whole wheat pitas
2 cups hummus (Large (16-17 oz) container of storebought hummus, or homemade hummus made from 1 can of chickpeas (see below))
2 cups tomatoes (thinly sliced, organic preferred)
1 English cucumber (or 2-3 smaller cucumbers ( organic and thin skin preferred, such as Persian or Japanese))
1 Medium eggplant
2-3 tablespoons olive oil
salt to taste
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 pint cherry tomatoes (cut in half, organic preferred)
1 bunch flat leaf parsley (minced)

Directions

Step 1
Preheat oven to 400°F. Peel eggplant and slice thinly. If you have time, lay on a baking sheet or large cutting board and sprinkle generously with salt, then let sit for 30-60 minutes to extract the bitter juices. Rinse and pat dry. Toss with olive oil, then sprinkle with salt, pepper, chili powder, and garlic powder. Spread into one layer on a baking sheet and bake until tender, flipping over halfway, about 10-15 minutes. You can also move the baking sheet to the top rack and turn on the broiler for a few minutes to brown. Let cool completely.
Step 2
Use a serrated knife to carefully cut pitas in half, creating two thin rounds (rather than two half circles). Cut about half of the cucumber into thin discs. Use a vegetable peeler to cut long, thin strips.
Step 3
On a serving plate, place one halved pita, cut side up. Spread a thin layer of hummus, then add a layer of the cucumber discs, using about half of the discs. Add another halved pita, thin layer of hummus, then half of the sliced tomatoes. Add another halved pita, thin layer of hummus, and half of the cooled eggplant. Repeat all layers one more time and top with a halved pita, cut side down.
Step 4
Use remaining hummus to frost the "cake." Spread evenly with a rubber spatula over the top, then spread about 1/4 cup at a time around the edges.
Step 5
Decorate the "cake" with the long thin ribbons of cucumber around the outside and cherry tomatoes on top. Sprinkle with optional parsley. Feel free to get creative with other vegetable decorations!

Basic Hummus Recipe

Ingredients

1 15-oz can chickpeas, rinsed and drained (can also use white beans such as cannellini or navy beans
1/4 cup tahini
juice of 1 lemon, about 1/4 cup
2 tablespoons extra virgin olive oil
1 clove garlic
salt to taste
water to thin if necessary

Directions

Combine all ingredients in a food processor and puree until very smooth. Add water as needed to thin it out. Hummus will thicken when refrigerated.

Pita Sandwich "Cake" | Guess Who's Cooking | Healthy, plant-based, vegan, vegetarian, dairy-free, whole grain

Easy Cauliflower Fried “Rice”

March 3, 2016Entree, Recipes, Sidesasian, breakfast, cauliflower, Chinese, dairy free, dinner, easy, eggs, entree, fall, gluten free, low sugar, low-carb, no sugar added, recipe, rice, side, Spring, tamari, vegetables, vegetarian, WinterAdmin

Easy Cauliflower Fried "Rice" | Guess Who's Cooking | Healthy, easy, plant based, vegetarian, dairy free, and can be made gluten free and vegan (leave out eggs) Typical fried rice is mostly refined carbohydrates with extra oil and salt but few vegetables. This recipe still has the flavor and a similar texture, but without the refined carbs, and with a little healthy fat from a healthy oil and tons of veggies! On top of that, it’s quick and easy to make, especially if you buy cauliflower that has already been “riced.” Hint: They sell it at Trader Joe’s now, plus other brands are also carrying it. To make it gluten-free, use gluten-free tamari or soy sauce. To make it vegan, leave out the eggs.

Easy Cauliflower Fried “Rice”

Print recipe

Serves	4
Prep time	5 minutes
Cook time	10 minutes
Total time	15 minutes
Dietary	Diabetic, Gluten Free, Vegetarian
Meal type	Breakfast, Main Dish, Side Dish

Enjoy fried "rice" with less starch and calories and more nutrients. It's easy to make, especially if you buy cauliflower that has already been "riced."

Ingredients

1 tablespoon oil, such as olive, peanut, canola, or grapeseed
2 cloves garlic (minced)
3 cups cauliflower (grated or riced)
1 cup frozen mixed vegetables
2 large eggs (beaten)
2 tablespoons low sodium tamari or soy sauce
salt to taste
sliced green onion and/or sesame seeds for garnish

Directions

Step 1
Heat oil in a wok or large skillet over medium high heat. Add garlic and cook for 30 seconds, until fragrant. Add cauliflower and mixed vegetables and cook until just tender, stirring occasionally, about 3-5 minutes.
Step 2
Push cauliflower to one side of the pan to create a space and pour in the eggs into the open part of the pan. Stir just the eggs to scramble until fully cooked, then mix into the cauliflower mixture. Gently stir in tamari and salt to taste. Garnish with green onions and sesame seeds and serve warm.

Easy Cauliflower Fried "Rice" | Guess Who's Cooking | Healthy, easy, plant based, vegetarian, dairy free, and can be made gluten free and vegan (leave out eggs)

Spicy Orange Chicken

March 1, 2016Entree, Recipesasian, chicken, dairy free, dinner, entree, fall, gluten free, low sugar, low-carb, lunch, medium, orange, protein, recipe, stir fry, tamari, vegetables, WinterAdmin

Spicy Orange Chicken | Guess Who's Cooking | Healthy, low carb, dairy free, and full of flavor! Gluten free if you use tamari, not soy sauce.

This spicy stir fry has a punch of orange flavor but is free of added sugar! Many Asian-style sauces have lots of added sugar, and that’s what makes them sticky (and not so healthy).

Spicy Orange Chicken

Print recipe

Serves	4
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Dietary	Diabetic, Gluten Free
Meal type	Lunch, Main Dish

This spicy stir fry has a punch of orange flavor but is free of added sugar! Many Asian-style sauces have lots of added sugar, and that's what makes them sticky (and not so healthy).

Ingredients

1lb boneless skinless chicken breast (cubed)
juice of 1 orange (about 1/2 cup)
zest of 1 orange (about 1 tablespoon)
1/3 cup low sodium chicken broth
1/4 cup low sodium tamari or soy sauce
1 tablespoon chili sauce, such as sambal oelek
1 clove garlic (minced)
1/2 Medium onion (diced)
1 cup broccoli florets
2 cups bell pepper (chopped)
2 tablespoons oil, such as canola, peanut, or grapeseed (divided)

Directions

Step 1
In a medium bowl, marinate chicken in orange juice for about 20 minutes.
Step 2
Meanwhile, combine chicken broth, tamari and orange zest and set aside.
Step 3
Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Drain orange juice from chicken and place chicken in pan. Cook, stirring occasionally, until chicken in golden on the outside and opaque on the inside. Remove from pan.
Step 4
Add remaining oil to pan, then add onions and cook for 2 minutes, stirring occasionally. Add garlic and cook 30 seconds. Add broccoli and cook 2 minutes. Add bell peppers, and cook 2 minutes.
Step 5
Add chicken back to pan and stir. Pour sauce over mixture and stir. Cook until heated thoroughly and vegetables are just fork tender.

Carrot Cake Baked Oatmeal

February 21, 2016Entree, Recipesbaked, breakfast, brunch, carrots, comfort food, dairy free, entree, fall, gluten free, low sugar, medium, oatmeal, oats, plant based, recipe, soy free, Spring, vegan, vegetables, vegetarian, WinterAdmin

Carrot Cake Baked Oatmeal | Guess Who's Cooking | Healthy, plant based, vegan, vegetarian, dairy free, and gluten free (use certified GF oats)

If you’re looking for a twist on boring old oatmeal, give this recipe a try. You can make it on the weekend and reheat individual portions for breakfast throughout the week. It is made with whole grains, fruit, vegetables, and healthy fats, and is completely plant-based and low in added sugar, yet tastes like carrot cake! It’s crispy on the top, tender on the inside, and contains a variety of other textures from the crunchy nuts and chewy raisins.

Each serving has only 1 1/2 teaspoons added sugar, less than most flavored oatmeal packets. The latest Dietary Guidelines for Americans recommends no more than 10% of calories from added sugar, which is about 12 teaspoons on a 2,000 calorie diet. However, the American Heart Association recommends limiting added sugar to 6 teaspoons a day for women and 9 teaspoons a day for men.

Recipe adapted from dietitian and cookbook author Ellie Krieger’s recipe.

Carrot Cake Baked Oatmeal

Print recipe

Serves	8
Prep time	20 minutes
Cook time	40 minutes
Total time	1 hour
Dietary	Diabetic, Gluten Free, Vegan, Vegetarian
Meal type	Breakfast
Misc	Child Friendly, Serve Hot

This healthy and flavorful breakfast is made with whole grains, fruit, vegetables and healthy fats, and is free of animal products.

Ingredients

1 tablespoon flax meal
2 cups rolled oats (not quick cooking)
1 cup almonds, walnuts, or pecans (chopped)
1/4 cup unsweetened shredded coconut
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded carrots
1 cup green apple (chopped)
1/4 cup raisins or other dried fruit
2 cups almond milk (or other non-dairy milk)
1/4 cup maple syrup
2 tablespoons oil (canola, melted coconut, or other oil of choice)
1 1/2 teaspoon vanilla extract

Directions

Step 1
Preheat oven to 375°F. In a small bowl, whisk together flax meal and 3 tablespoons water. Let sit for 5 minutes. Grease a cake pan, pie plate, or square baking dish.
Step 2
In a large bowl, combine oats, nuts, coconut, cinnamon, baking powder, and salt. Stir to combine. Add carrots, apple, and raisins and stir.
Step 3
In a medium bowl, whisk together almond milk, maple syrup, oil, and vanilla. Stir the flax mixture, then add to the milk mixture and whisk. Pour milk mixture over oat mixture and stir well.
Step 4
Pour oat mixture into prepared baking dish and bake for about 40 minutes, until golden brown on top.

Carrot Cake Baked Oatmeal | Guess Who's Cooking | Healthy, plant based, vegan, vegetarian, dairy free, and gluten free (use certified GF oats)

31 Healthy Game Day Recipes

January 27, 2016Appetizers, Dessert, Entree, Recipes, Sides, Snackscomfort food, dairy free, dessert, dinner, entree, healthy, lunch, party, plant based, potluck, recipe, side, snack, vegetables, WinterAdmin

25 Healthy and Fun Game Day Recipes | Guess Who's Cooking | Recipes are mostly minimally processed, plant-based, and low in added sugar and refined flours. Perfect for the Super Bowl!

This is an updated post from last year. There are a few new recipes that were too good not to include this year, so they are shown below with their photo next to the recipe name. It’s now 25 recipes + 6 bonus recipes to share during the big game. For those with special needs or tastes, many recipes are: