Tag Archives: plant based

Chickpea Blondies

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These blondies are made with pureed chickpeas and contain no flour. They are vegan, dairy-free, grain-free, and gluten-free, assuming you don’t use honey or chocolate chips with dairy. These blondies are moist and delicious, and no one will know that they are made from chickpeas! They would make an excellent healthier holiday gift.
Chickpea Blondies - healthier, vegan, grain free, gluten free, dairy free. Guesswhoscooking.com

Chickpea Blondies

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Serves 9
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Meal type Dessert, Snack
These chickpea blondies are flour-less, gluten-free, dairy-free, and can be made 100% vegan.

Ingredients

  • 1/2 tablespoon virgin coconut oil (for greasing)
  • 1 can chickpeas (rinsed and drained)
  • 1/2 cup natural peanut butter
  • 1/3 cup maple syrup or agave (or honey, if not vegan)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/3 cup mini dark chocolate chips (look for vegan chocolate if you want 100% vegan or dairy-free blondies)
  • coarse sea salt or Himalayan salt (for sprinkling)

Directions

Step 1
Preheat oven to 350 degrees F. Grease a 8x8 baking pan with coconut oil.
Step 2
In a food processor, puree all remaining ingredients except for chocolate chips and salt. Blend until completely smooth. Stir in chocolate chips, then spoon batter into prepared baking pan.
Step 3
Bake for 25-30 minutes, until lightly golden brown on top and a toothpick inserted into the middle comes out clean. Let cool, then cut into squares and sprinkle lightly with salt.

Chickpea Blondies - healthier, vegan, grain free, gluten free, dairy free. Guesswhoscooking.com

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.

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.

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.

BBQ Pulled Squash

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BBQ Pulled Spaghetti Squash - guesswhoscooking.com

This recipe is vegan, but contains no fake meat analogs or anything weird. This recipe contains only 3 ingredients. If you prefer, you could use bottled BBQ sauce, but it will probably have more sugar and other undesirable ingredients. Spaghetti squash is not incredibly tender, so this recipe won’t be as soft as shredded meat, but throw it in a tortilla, a lettuce wrap, or a whole grain bun and it’ll be just fine.

Easy BBQ Pulled Squash (only 3 ingredients)

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Serves 3 (about 1 cup each)
Cook time 45 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Lunch, Main Dish, Side Dish
Misc Child Friendly, Pre-preparable, Serve Hot
Occasion Barbecue, Casual Party
This recipe is vegan, but contains no fake meat analogs or anything weird. This recipe contains only 3 ingredients. If you prefer, you could use bottled BBQ sauce, but it will probably have more sugar and other undesirable ingredients. Spaghetti squash is not incredibly tender, so this recipe won't be as soft as shredded meat, so throw it in a tortilla, a lettuce wrap, or a whole grain bun and call it a day!

Ingredients

  • 1 small spaghetti squash (yield 3 cups cooked)
  • 8oz tomato sauce
  • 2 tablespoons balsamic vinegar
  • Salt to taste

Directions

Step 1
Preheat oven to 425 degrees F. Cut spaghetti squash in half, then scoop out seeds and discard. Place the 2 halves cut side down in a baking pan. Optional: add about 1/2 inch of water to the pan to help steam the squash.
Step 2
Place pan in the oven and bake for 30-45 minutes, or until squash easily shreds with a fork or until you can pierce easily through the skin with a fork. Set aside to cool.
Step 3
Once the squash is cool enough to handle, use a fork to shred the insides. Heat a large pan over low heat. Add tomato sauce and balsamic vinegar and stir. Add shredded squash and stir. Cook until the squash reaches desired tenderness, stirring occasionally, about 10-20 minutes. Add salt to taste.

Breakfast Bites (Vegan)

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Breakfast Cookies - vegan, no added sugar, healthy. www.guesswhoscooking.com

These breakfast cookies are vegan and are healthier than most other breakfast pastries. Although there is no added sugar, there is still a decent amount of natural sugar from the fruit, so don’t overdo these! Pair a cookie or two for breakfast with a protein source for a quick and balanced breakfast.

Breakfast Cookies

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Serves 12-20 cookies
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
Dietary Vegan, Vegetarian
Meal type Bread, Breakfast, Dessert, Snack
Misc Child Friendly, Serve Cold, Serve Hot
These breakfast cookies are vegan and are healthier than most other breakfast pastries. Although there is no added sugar, there is still a decent amount of natural sugar from the fruit, so don't overdo these! Pair a cookie or two for breakfast with a protein source for a quick and balanced breakfast.

Ingredients

  • 3 bananas
  • 1 1/2 cup rolled oats (old-fashioned)
  • 1 cup unsweetened applesauce
  • 1/3 cup raisins or other dried fruit
  • 1 teaspoon ground cinnamon
  • 1 teaspoon oil (such as virgin coconut oil) (for greasing)

Directions

Step 1
Preheat oven to 350 degrees F. Grease a baking sheet with oil, such as coconut oil.
Step 2
In a medium bowl, mash the bananas (using a potato masher, whisk, or fork).
Step 3
Add remaining ingredients and stir well to combine.
Step 4
Drop cookie batter onto cookie sheet. Shape the cookies because they will not expand. Bake 25-30 minutes or until golden brown.
Step 5
Let cool for a few minutes, then move cookies to a cooling rack. Store in an airtight container.
Before baking
Before baking

 

Breakfast Cookies - vegan, no added sugar, healthy. www.guesswhoscooking.com

Nutrition Facts:

Serving size – 1 cookie (1/18th recipe)

Calories 61

Total fat 1g (1%)

Saturated fat 0g (1%)

Sodium 1mg (0%)

Total carbohydrate 14g (5%)

Dietary fiber 2g (6%)

Sugar 6g

Protein 1g

 

 

 

Vegetarian Baked Beans

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baked beans

This easy, vegetarian (and vegan) baked beans recipe is satisfyingly savory without being overly sweet. Most brands of canned baked beans contain about 12g (or 1 tablespoon) of sugar per 1/2 cup serving. In addition, most recipes call for bacon, which is a processed meat. This recipe has neither, making it low in added sugar and free of meat of any kind. The small amount added sugar is in the form of 1 tablespoon of molasses. Molasses is still sugar, and although it contains healthy minerals, let’s be real, you’re not going to get a significant amount of from 1 tablespoon divided by 6 servings. 

baked beans
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Vegetarian Baked Beans

Easy homemade baked beans without the meat or extra sugar.

Course Side Dish
Cuisine American
Keyword barbecue, Beans, dairy-free, dinner, easy, one pan, plant-based, summer, vegan
Prep Time 5 minutes
Cook Time 50 minutes
Servings 6

Ingredients

  • 1 tablespoon extra virgin olive oil or other cooking oil
  • 1 cup onion, diced about 1 small to medium onion
  • 1 clove garlic, minced or 1/2 teaspoon garlic powder
  • 2 15-ounce cans beans, rinsed and drained such as pinto and white beans
  • 1 can diced tomatoes,
  • 1/2 cup vegetable broth or more as needed
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon reduced sodium tamari or soy sauce
  • 1 tablespoon molasses
  • 1 teaspoon paprika
  • 1/2 teaspoon dry mustard or 1 teaspoon prepared mustard
  • Salt and pepper to taste.
  • 1/2 teaspoon liquid smoke optional

Instructions

  1. Heat a large saucepan over medium-high heat. Add oil, then onions and cook until soft. Add garlic and cook for 30 seconds. Add remaining ingredients and bring to a simmer. Simmer on low heat for 30-45 minutes. Add more vegetable broth as needed to keep the beans from drying out, until you reach the desired consistency. Add salt and pepper to taste.

Vegetarian Baked Beans

Savory Oatmeal

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Savory Oatmeal with Poached Egg | guesswhoscooking.com | Healthy, vegetarian, dairy-free, and can be made vegan or gluten-free

Savory Oatmeal

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Serves 4
Prep time 40 minutes
Dietary Diabetic, Vegetarian
Meal type Breakfast
Oatmeal is most often eaten with added sugar, so this recipe swaps out the sugar for healthy and delicious vegetables. Think of it as a hearty breakfast risotto!

Ingredients

  • 1 cup steel cut oats
  • 3-4 cups low-sodium vegetable broth
  • 1 teaspoon cooking oil
  • 1 medium yellow onion (about 1 cup)
  • 10oz mushrooms, such as button, crimini, or shiitake (sliced)
  • 1 bunch Swiss chard or other cooking greens, or 4-5 cups baby spinach (chopped)
  • 1 tablespoon reduced sodium tamari or soy sauce
  • salt to taste

Optional

  • 4 large eggs (poached or pan-fried, organic, pasture-raised and/or cage-free preferred)
  • 2 green onion stalks (sliced)
  • 1 tablespoon sesame seeds
  • 1 teaspoon hot sauce

Directions

Step 1
In a saucepan, combine oats and broth or water. Bring to a boil, then reduce heat. Simmer, with the lid cracked, for 20-30 minutes, stirring occasionally, adding more liquid as needed, until desired texture is reached.
Step 2
Preheat a skillet over medium-high heat. Add oil, then add onions and cook for 2-3 minutes. Add mushrooms and cook until tender, about 5 minutes . Add greens, turn down heat, and cook until greens are wilted. Combine cooked oats with vegetables, and top with optional toppings.
Step 3
Combine cooked oats with vegetables, stir in tamari, and top with optional toppings.

 

Savory Oatmeal | guesswhoscooking.com | Healthy, vegetarian, dairy-free, and can be made vegan or gluten-free

 

To make ahead: Prepare oatmeal and vegetables and store in separate containers. To reheat, add vegetables and 1-2 tablespoons of water or broth to oatmeal and microwave for 1-2 minutes. Add optional toppings and eggs if desired. A hard-boiled egg could be cut up into the oatmeal or eaten on the side as they are easier to make ahead.

 

Note: You can use whatever vegetables or toppings you like. Other vegetables to consider would be carrots, bell peppers, asparagus, or anything else you like. As toppings, you could add sliced almonds or other nuts or seeds.

Savory Oatmeal | guesswhoscooking.com | Healthy, vegetarian, dairy-free, and can be made vegan or gluten-free

 

Saovry Oatmeal - GuessWhosCooking.com - Savory oatmeal with sauteed veggies, chicken, and egg









Chex Mix Flavored Pumpkin Seeds

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Chex Mix Flavored Pumpkin Seeds

These seeds have the same great taste as Chex Mix, but are much healthier. For those with IBS, one small serving (1-2 tablespoons) is low in FODMAPs.

Ingredients

  • 2 teaspoons Worcestershire sauce (I used Wan Ja Shan Organic Worchestershire Sauce – gluten-free, vegan, and organic (contains soy))
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 Tablespoon extra virgin olive oil
  • 8 ounces raw pumpkin seeds

Directions

  1. Preheat oven to 350°F.
  2. Combine dry seasonings, then mix in olive oil. Toss with pumpkin seeds, then spread onto a baking sheet in a single, even layer.
  3. Bake for 13-18 minutes until lightly golden brown.

Chex Pumpkin Seeds - Guesswhoscooking.com - low carb, gluten free, dairy free. Follow on Twitter @guesswhoscookin

 









No-tatoes O’Brien (Rutabaga)

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Rutabaga O'Brien - Low carb, paleo, and gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. https://guesswhoscooking.com

It’s like the popular breakfast dish, Potatoes O’Brien, except with rutabaga! Rutabaga does have a different taste from potatoes, but it’s just as good when served with scrambled eggs and hot sauce. This recipe may seem like a lot if you are cooking for one, but it is fairly time consuming, so consider making a full batch and saving leftovers for a quick breakfast throughout the week. You could also hard boil several eggs to eat with this throughout the week.

Serves: 4-5

Time: 40-45 minutes

Ingredients

  • 2 rutabagas, peeled and chopped (~ 5 cups) – smaller pieces will cook more quickly
  • 1 medium onion (~ 2 cups), chopped
  • 1 1/2 to 2 bell peppers (~ 2 cups), chopped
  • 1/2 tablespoon cooking oil
  • Salt to taste (~ 1/2 teaspoon)
  • Black pepper (~1/4 teaspoon)
    Rutabaga O'Brien - Low carb, paleo, and gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. https://guesswhoscooking.com

5 cups chopped rutabaga
5 cups chopped rutabaga

2 Cups Bell Peppers
2 Cups Bell Peppers

Directions

  1. Preheat a large nonstick pan (cast iron or ceramic coated preferred) over medium-high heat.
  2. Heat oil in pan, then add onions. Cook for 2-3 minutes, stirring frequently. Add rutabaga and turn down heat to medium, stirring occasionally. The heat should be high enough that the pan is still sizzling, but not so hot that the onions burn. Cook for about 5 minutes, then turn down heat to medium-low and cover.
  3. Cook for about 15-18 minutes, stirring occasionally, or until rutabaga are almost fork tender.
  4. Remove cover and add bell peppers and cook for about 5 minutes. Add salt and pepper to taste and serve. Cook a couple of eggs for a complete breakfast!

Add rutabaga when onion looks like this.
Add rutabaga when onion looks like this.

Rutabagas, also known as swedes, are a root vegetable from the cabbage family. They are often confused with turnips, but are larger, and look a bit more dull. They are also more dense and more mild than turnips. They have about half the calories and carbohydrates of potatoes, and about half the estimated glycemic load. Like other crucifers, they are high in antioxidants and anti-cancer compounds, as well as other vitamins and minerals. Rutabagas can be baked, sauteed, boiled, mashed, and added to stews and soups. They can also be eaten raw grated into salads or coleslaw, or eaten as a snack.
Rutabaga O'Brien - Low carb, paleo, and gluten free. Follow Guess Who's Cooking on Twitter @guesswhoscookin. https://guesswhoscooking.com

One serving
One serving