Tag Archives: fall

Spicy Orange Chicken

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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

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Spicy Orange Chicken
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

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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

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Carrot Cake Baked Oatmeal
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)

Crispy Brussels Sprouts with Grapes and Balsamic Reduction

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Crispy Brussels Sprouts with Grapes and Balsamic Reduction | Guess Who's Cooking | Healthy, plant based, vegan, vegetarian, no sugar added, dairy free, gluten free, soy free, egg free, nut free

The Brussels sprouts are crisp on the outside, tender on the inside. The grapes are sweet, juicy, and pop with flavor. The sticky balsamic reduction really makes it something special. This unexpected side dish is sure to please!

Crispy Brussels Sprouts with Grapes and Balsamic Reduction

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Crispy Brussels Sprouts with Grapes and Balsamic Reduction
Serves 6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Side Dish
The combination of flavors and textures in this dish will have everyone eating their vegetables.

Ingredients

  • 1lb Brussels sprouts
  • 1 cup Red seedless grapes (organic preferred)
  • 2 tablespoons olive oil
  • salt to taste
  • 1/4 cup balsamic vinegar

Directions

Step 1
Preheat oven to 375˚F.
Step 2
Cut off stems of Brussels sprouts, then cut in half. Cut grapes in half, and toss with Brussels sprouts, olive oil, and salt. Spread in an even layer on a baking sheet. Bake for about 20 minutes, stirring once or twice, until golden brown.
Step 3
Meanwhile, heat balsamic vinegar in a small saucepan over low-medium heat until thickened to a syrup consistency, 5-10 minutes.
Step 4
Remove Brussels sprouts mixture from the oven and place on a serving dish. Drizzle with balsamic reduction and serve warm.

Chocolate Pumpkin Pie (no bake)

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I wanted to share this recipe from Chocolate Covered Katie, a healthier dessert blog. It is very easy to make, and quick because there is no baking involved. It tastes like a rich chocolate cream pie, but is made with a vegetable (pumpkin) instead of cream, making this recipe lower in saturated fat, higher in beneficial nutrients, and can also be made vegan/dairy-free! This recipe can be made gluten-free if you skip the pie crust, making it into more of a mousse, or making your own pie crust with a nut base. I found that the mixture has a stronger pumpkin taste at first, but tastes more just like a chocolate pie after chilling for one day.

If you’re highly motivated, you can make this pie with fresh, homemade pumpkin puree. If not, use canned. You may find that certain brands, especially organic brands, have a different taste from the canned pumpkin with which you are more familiar. That is because canned pumpkin can be made with different blends of pumpkin and other squash. This may be off-putting, but again, this pie seems to lose the strong pumpkin flavor after one day.

You may find pumpkin in an aseptic carton (brand name Tetra Pak) rather than a can. Please note that these cartons are not recyclable in all areas, so check here to find out if these shelf-stable cartons can be recycled where you live.

Chocolate Pumpkin Pie Recipe – from ChocolateCoveredKatie.com

Chocolate Pumpkin Pie (no bake) | GuessWhosCooking.com | Healthy, easy, dairy free, egg free, vegan, vegetarian, low carb, less sugar added, can be made gluten-free

Shown in a whole grain pie crust, which you may be lucky enough to find at your grocery store!

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

Roasted Cauliflower with Tahini Sauce

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Roasted Cauliflower with Tahini Sauce | GuessWhosCooking.com | Healthy, dairy free, vegan, vegetarian, low carb, gluten free, plant based

Goodbye steamed cauliflower. Bland vegetables are no match for caramelized, roasted cauliflower coated with a creamy sauce with a punch!

Roasted Cauliflower with Tahini Sauce

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Ingredients

  • 1 head cauliflower (cut into 1 inch florets)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 1/4 cup fresh parsley (minced)
  • 1/4 cup water
  • 1 clove garlic (minced and mashed)
  • 1/4 teaspoon salt

Directions

Step 1
Preheat oven to 400˚F. Toss cauliflower with olive oil and spread into an even layer on a baking sheet.
Step 2
Bake 20-25 minutes, flipping once or twice, until cauliflower is tender and caramelized.
Step 3
Meanwhile, whisk together tahini, lemon juice, parsley, garlic and salt. Add water 1 tablespoon at a time until reaching desired consistency, which should be thinner than a paste but not runny. Toss with cauliflower, garnish with parsley, and serve warm.

Roasted Cauliflower with Tahini Sauce | GuessWhosCooking.com | Healthy, dairy free, vegan, vegetarian, low carb, gluten free, plant based

Roasted Cauliflower with Tahini Sauce | GuessWhosCooking.com | Healthy, dairy free, vegan, vegetarian, low carb, gluten free, plant based

Carrot Pancakes

Appetizers, Recipes, Sides, Snacks, , , , , , , , , , , , , ,

Carrot Pancakes | GuessWhosCooking.com | Healthy, easy, gluten free, dairy free, vegetarian, low carb

Carrot Pancakes

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Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Meal type Appetizer, Side Dish, Snack
These carrot pancakes are healthy and delicious and make a great side dish.

Ingredients

  • 1lb carrots (grated)
  • 4 large eggs (beaten)
  • 1/4 cup almond meal, nut meal, or whole wheat flour (or other flour substitute)
  • 1/4 cup olive oil
  • salt to taste

Directions

Step 1
Combine carrots, eggs, flour, and salt and mix until well combined.
Step 2
Heat a large skillet over medium high heat with 2 tablespoons oil. Add 1/2 cup carrot mixture and flatten into a 1/2-inch thick patty and repeat until pan is full. Flip patties when the underside is golden brown. When both sides are golden brown, transfer to a paper towel to drain.
Step 3
Add 1/2 cup carrot mixture and flatten into a 1/2-inch thick patty and repeat until pan is full. Flip patties when the underside is golden brown. When both sides are golden brown, transfer to a paper towel to drain.
Step 4
Repeat step 3 until all carrot mixture is used, adding more oil to the pan as needed.

Carrot Pancakes | GuessWhosCooking.com | Healthy, easy, gluten free, dairy free, vegetarian, low carb

Roasted Cauliflower with Miso Sauce

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Roasted Cauliflower with Miso Sauce | GuessWhosCooking.com | Healthy, quick, easy, simple, gluten free, dairy free, vegetarian, vegan
If you’re not a fan of cauliflower, you probably haven’t tried it roasted yet. Caramelized cauliflower combined with a simple miso sauce makes this an incredibly flavorful appetizer or side dish.

Roasted Cauliflower with Miso Sauce

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Serves 6
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
This flavorful recipe is easy, healthy, gluten-free, dairy-free, low-carb, and vegan.

Ingredients

  • 1 head cauliflower (cut into florets)
  • 2 tablespoons olive oil
  • 1/4 cup miso (low sodium preferred)
  • 1 tablespoon rice wine vinegar or white vinegar
  • 1 tablespoon water
  • 1 teaspoon lemon juice
  • 1 tablespoon sesame seeds

Directions

Step 1
Preheat oven to 400˚F. Toss cauliflower florets with olive oil and place in a single layer on a baking sheet. Bake for 20-25 minutes, tossing 2-3 times, until cauliflower is well browned.
Step 2
Meanwhile, combine miso, vinegar, water, and lemon juice.
Step 3
Toss cauliflower with miso sauce, then garnish with sesame seeds and serve.

Roasted Cauliflower with Miso Sauce | GuessWhosCooking.com | Healthy, quick, easy, simple, gluten free, dairy free, vegetarian, vegan

Pear Sauce, Unsweetened

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Pear Sauce, Unsweetened | GuessWhosCooking.com | Healthy, no sugar added, plant based, vegan, dairy free, gluten free

It’s like applesauce, but with pears! No added sugar necessary, especially if you use ripe to overly ripe pears. The ground ginger gives this recipe a little kick. You can mash/puree the pears using a variety of tools, including a whisk, potato masher, blender, food processor, or immersion blender. I used a whisk to make the chunky sauce pictured.

Pear Sauce

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It's like applesauce, but with pears!

Ingredients

  • 6 ripe pears (peeled, chopped into 1-inch pieces)
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon vanilla extract

Directions

Step 1
Combine all ingredients in a saucepan. Bring to a boil, then reduce heat to a simmer for 20-25 minutes. Let cool.
Step 2
Once cool, mash with a potato masher or whisk or puree with an immersion blender or food processor. Pour off excess liquid if necessary. Refrigerate until served.

Pear Sauce, Unsweetened | GuessWhosCooking.com | Healthy, no sugar added, plant based, vegan, dairy free, gluten free

Peanut Butter & Chocolate Apple “Nachos”

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Peanut Butter Chocolate Apple Nachos - healthy dessert that is gluten free, low in added sugar, and can be made dairy free and vegan. Guess Who's Cooking

This guilt-free dessert or appetizer is easy, requires very little cooking (microwaving), and is low in added sugar, gluten-free, and can be made dairy-free and vegan (depending on the chocolate chips). It only takes a few minutes to prepare, but is sure to please!

Peanut Butter Chocolate Apple Nachos

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Serves 4-5
Prep time 10 minutes
Cook time 1 minute
Total time 11 minutes
Meal type Appetizer, Dessert
Misc Child Friendly
This fun-looking and fun-tasting dish is a great dessert with very little added sugar.

Ingredients

  • 3 large apples
  • 1/2 cup natural peanut butter (preferably organic and unsweetened)
  • 1/2 cup mini dark or semisweet chocolate chips (divided. Look for vegan chips to make this a vegan recipe)

Directions

Step 1
Cut apples into thin slices, about 16 per apple. Place on a large plate.
Step 2
Microwave the peanut butter in a small bowl on high until it becomes melted enough to drizzle, 15 seconds at a time. You may be able to skip this step if using a fresh jar of natural peanut butter because it will already be somewhat thin. Drizzle over the apples.
Step 3
Microwave 2-3 tablespoons of the chocolate chips in a small bowl on high for about 30 seconds. Stir, then continue heating 15 seconds at a time until completely melted when stirred. Drizzle over the apples.
Step 4
Garnish with the remaining chocolate chips and serve immediately. The apples will start to brown, so don't wait to long to serve.
Peanut Butter Chocolate Apple Nachos - healthy dessert that is gluten free, low in added sugar, and can be made dairy free and vegan. Guess Who's Cooking