Tag Archives: roasted

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

Print recipe
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.

Savory Roasted Chickpeas Recipe: High-protein, high-fiber, portable snack

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Savory Roasted Chickpeas - a healthy, vegan, gluten free snack. Guess Who's Cooking

Ingredients

1 can chickpeas (AKA garbanzo beans), rinsed and drained

1 tablespoon extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/2 teaspoon paprika

 

Directions

Preheat oven to 425 degrees F. In a medium bowl, combine seasonings and mix well with olive oil. Mix in chickpeas and stir to coat. Spread in a single layer on a baking sheet and roast for 35-45 minutes, stirring once or twice, until crispy and golden brown.

If they are soft in the middle, they will taste good, but will get soggy after a day or so. If you want to snack on them a few days later, cook them until completely crisp and store in an airtight container.

Savory Roasted Chickpeas - vegan, gluten-free, dairy-free, healthy. Follow GuessWhosCooking.com on Twitter @guesswhoscookin

Roasted Carrots and Parsnips

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Roasted Carrots and Parsnips Recipe - Follow Guess Who's Cooking on Twitter @guesswhoscookin. low carb, gluten free, dairy free, paleo

Ingredients

1 pound carrots

1 pound parsnips

2 tablespoons extra virgin olive oil

Salt and pepper to taste

2 tablespoons fresh dill, chopped (optional)

 

Directions

Preheat oven to 400 degrees F. Peel and cut parsnips and carrots into 3 inch batons, cutting woody parts out of center of parsnips if necessary. Toss with olive oil, salt and pepper, and place on a baking sheet. Roast for 30-35 minutes, stirring once or twice, until parsnips and carrots are light golden brown. Top with dill and serve.

Roasted Carrots

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Roasted Carrots - Low carb, gluten free, paleo. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

Serves: 4

Time: 25-40 minutes

 

Ingredients

1-2 pounds carrots (don’t need to peel if organic)

Extra virgin olive oil for drizzling (about 1 tablespoon)

Salt to taste (about 1/4 teaspoon)

 

Directions

Preheat oven to 400 degrees F. If carrots still have stalks, cut most of it off and discard (or use to make pesto, or compost!). Peel the carrots, or you can leave the outer skin on if they are organic. Place carrots on a baking sheet (and parchment paper if you’d like), then drizzle with olive oil and salt. Bake for 25-40 minutes, depending on the thickness of the carrots, stirring once or twice. When they are done, they should be light golden brown all over and the carrots should be fork tender.

Roasted Carrots - Low carb, gluten free, paleo. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

I found these skinny carrots at the farmer’s market. In my opinion, they are much tastier than the ones sold in grocery stores, plus they cook more quickly, and are very fresh!