Tag Archives: side

Stuffing Stuffed Pumpkin

Recipes, Sides, Thanksgiving, , , , , , , , , ,

For a fun way to serve stuffing, stuff it into a pumpkin! Feel free to use another stuffing recipe of your choice. Serve with gravy.

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Stuffing Stuffed Pumpkin

Course Side Dish
Cuisine American
Keyword Fall, holidays, pumpkin, Stuffing, Thanksgiving, vegan, vegetarian
Total Time 1 hour 30 minutes
Servings 8

Ingredients

  • 1 medium kabocha squash 3-4 pounds
  • 1/2 teaspoon salt
  • 12 ounces seasoned stuffing mix
  • 1/4 cup vegan butter or use regular butter if you prefer
  • 1 medium yellow onion, finely diced about 1 cup
  • 2 stalks celery, finely diced about 1 cup
  • 2 tablespoons corn starch
  • 2 1/2 cups vegetable broth
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 350°F.

  2. Wash the outside of the pumpkin. Cut a round opening in the top of the pumpkin by using a sharp knife to make incisions that eventually connect to create an opening. If necessary, use a butter knife to gently pry the top loose. Scoop the seeds and stringy parts of the pumpkin out. Sprinkle salt on the inside.

  3. Place the pumpkin and the lid on a baking sheet and bake for 30 minutes. Remove from oven and let cool. Reserve the baking sheet.

  4. In a Dutch oven or stock pot, heat butter over medium heat. Add onion and celery and cook for 5 minutes or until tender-crisp, stirring occasionally.

  5. Add the stuffing mix to the pot and stir.

  6. In a medium bowl, mix the broth and cornstarch well. Slowly drizzle over the stuffing mixture and toss. Continue adding more broth slowly until the bread is just barely soaked through.

  7. With the pumpkin on the reserved baking sheet, fill it with stuffing, pressing down gently to fill the space. Place the pumpkin lid on the baking sheet. Grease a loaf pan with olive oil (or butter) and fill with any remaining stuffing. Cover loaf pan with foil.

  8. Bake the stuffed pumpkin, lid, and extra stuffing for 30 minutes. Remove foil and pumpkin lid, setting aside, then continue baking for 10 minutes or until top of stuffing is lightly crisp.

  9. Move pumpkin to serving plate and put lid on top. Serve extra stuffing on the side or surround the pumpkin with it on the serving plate. Place the pumpkin lid on top.

  10. Serve by cutting pumpkin into slices and serve with an extra scoop or two of stuffing. Serving suggestion: top with gravy once sliced.

Recipe Notes

  • Serve with gravy. 
  • Substitute another stuffing recipe if you’d like. 
  • You can fully cook the pumpkin and the stuffing separately if you prefer to have more control and make it a little easier to tell when the pumpkin is fully cooked. Spoon the stuffing into the pumpkin once cooked, gently pressing down to fill any gaps.

Stewed White Beans & Greens

Entree, Recipes, Sides, , , , , , , , , , ,

This is one of my favorite quick and easy dinner recipes to make. It’s so hearty and flavorful, especially considering the simple plant-based ingredients. It’s also very nutritious – full of fiber, protein, vitamins, minerals, and antioxidants. In fact, the vitamin C from the tomatoes and greens helps your body absorb the non-heme (plant) iron from the beans and greens. You’ll get some bonus iron if you cook it in a cast iron skillet. If you haven’t tried collard greens lately, I highly encourage you to try them in this recipe. They are milder in flavor than oh-so-trendy kale, and actually higher in calcium and iron!

5 from 1 vote
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Stewed Beans and Greens

Course Main Course, Side Dish
Keyword Beans, dairy-free, dinner, easy, entree, plant-based, vegan, vegetables, vegetarian
Prep Time 8 minutes
Cook Time 22 minutes
Servings 4

Ingredients

  • 1/2 yellow onion, diced
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 bunch greens, such as collard greens or kale chopped
  • 1 15-ounce can white beans, rinsed and drained or 1 3/4 cup cooked white beans
  • 1 tomato, chopped 1 cup
  • 1 1/2 cups vegetable broth
  • 1 teaspoon miso
  • salt and pepper to taste

Instructions

  1. Heat oil in a skillet over medium-high heat. Add onions and cook until they start to brown, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, 30-60 seconds. Add greens, tomatoes, and miso and cook for 2 minutes, or until greens start to wilt.

  2. Add broth and beans and stir. Gently mash some of the beans, which will help thicken the liquid. Cook until greens are tender, tomatoes have broken down, and the sauce has thickened, about 15 minutes. If the sauce is pretty watery and clear, mash more of the beans to thicken. Add salt and pepper to taste.

Made with collard greens

Chia Pudding

Dessert, Recipes, Snacks, , , , , , , ,
Chia Pudding

By no means did I come up with the idea of chia pudding, but tons of recipes exist. This is a common ratio of 1 part chia seeds to 4 parts liquid. Top it with whatever you’d like – fruit, chia jam, nuts, nut butter, maple syrup or honey, etc.

Chia Pudding
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Chia Pudding

A simple, 2 ingredient recipe that can be the base for a tasty snack or breakfast!

Course Breakfast, Snack
Keyword breakfast, chia, dessert, easy, seeds, snack
Prep Time 5 minutes
Cook Time 1 hour
Servings 2

Ingredients

  • 1/4 cup chia seeds
  • 1 cup cashew milk or other milk
  • 1 teaspoon sugar (optional)
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Combine cashew milk and chia seeds in a jar. Shake well to combine. Refrigerate for 10 minutes.

  2. Shake jar again and if necessary, use a fork to break up clumps. Refrigerate for another 50 minutes or overnight.

  3. Serve with whatever toppings you'd like: fruit, chia jam, nuts, nut butter, maple syrup or honey, etc.

Mashed Cauli-tatoes

Recipes, Sides, Thanksgiving, , , , , , , , , , , , , , ,

This one pot recipe is so simple but so hearty. The 50/50 mixture of cauliflower and potatoes takes on the starchiness of the potatoes to create a rich and creamy consistency very similar to traditional mashed potatoes. There is no need to steam the cauliflower separately, simply place it on top of the potatoes while they boil and cover, essentially steaming it in the same pot! It is completely plant-based, simply replacing butter with olive oil and milk with a plant-based milk such as cashew.

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Mashed Cauli-tatoes

A simple and hearty mixture of cauliflower and potatoes that rivals traditional mashed potatoes! 

Course Side Dish
Cuisine American
Keyword comfort food, plant-based, vegan, vegetables, vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 5 cups potatoes, peeled and chopped ideally organic, about 2 pounds
  • 5 cups cauliflower florets 1 medium head
  • 3 tablespoons olive oil or non-dairy butter
  • 1/2 cup plain and unsweetened cashew or other plant milk
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper

Instructions

  1. Place potatoes in a stockpot and cover with water and a lid. Bring to a boil over medium-high heat and cook until they begin to soften, about 5 minutes.

  2. Add cauliflower to the pot on top of the potatoes and cover. Continue cooking until a knife slides easily into the cauliflower and potatoes, about 10 minutes more, adding more water if necessary.

  3. Drain the cauliflower and potatoes, then mash with a potato masher or whisk. Add oil or butter and ¼ cup milk and continue mashing. Add salt and pepper to taste, and more milk if necessary to reach desired consistency. 









Green Bean Casserole (from scratch)

Recipes, Sides, Thanksgiving, , , , , , , , , , , , , , , , , , , , ,

Green bean casserole photo

Green Bean Casserole is a classic Thanksgiving dish, invented in 1955 by Dorcas Reilly. Her recipe utilized canned green beans, canned cream of mushroom soup, and fried onions. This recipe is like 3-in-1, you can make the whole casserole, or just the onion rings, or just the soup. You can also make traditional green bean casserole and replace one or two of the components with those in this recipe – it’s really up to you! Sadly, Reilly passed away on October 15, 2018 at the age of 92. Why don’t you make this casserole this year in her honor?

Green bean casserole photo
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Green Bean Casserole (from scratch)

Course Side Dish
Cuisine American
Keyword Thanksgiving
Cook Time 1 hour 15 minutes
Servings 6

Ingredients

  • 2 1/2 cups plain, unsweetened cashew or oat milk, divided or other neutral flavored plant milk
  • 1/2 cup whole wheat flour, divided
  • 1 cup whole grain bread crumbs
  • 1 yellow onion, thinly sliced
  • 2 tablespoons canola oil or other cooking oil
  • 1/4 cup shallot, minced
  • 2 cloves garlic, minced
  • 2 cups white and/or brown mushrooms, chopped
  • 1 vegetable bouillon cube or 1 teaspoon vegetable bouillon paste
  • 16 ounces frozen green beans, thawed
  • salt and pepper to taste

Instructions

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. 

  2. In a medium bowl, combine ½ cup cashew milk, 1/4 cup flour, and a pinch of salt. Stir to combine. It should be the consistency of a batter that can coat the onion pieces. If it's too thin and runny, add a bit more flour. If it's too thick, add a bit more cashew milk or water. Place bread crumbs in a separate bowl.

  3. Separate the onion slices into individual rings. Dip onion rings into cashew milk batter, letting excess drip off, then dip into bread crumbs to coat. Place onto baking sheet, repeating until all of the onion is used. Bake for 25 minutes or until golden and crisp, flipping onions halfway. 

  4. Meanwhile, heat canola oil in a large skillet over medium-high heat. Add shallots and cook until they start becoming translucent, about 2-3 minutes. Add garlic and cook for 30 seconds or until fragrant, stirring often. 

  5. Add mushrooms and cook until tender, about 5-7 minutes, stirring occasionally. Sprinkle 1/4 cup flour over the mushrooms and cook for 1 minute, stirring occasionally. Carefully stir in remaining 2 cups of cashew milk, then add bouillon. Stir often for about 5 minutes until the mixture thickens to resemble a thick, creamy soup. Add water or more cashew milk as needed if it is too thick. Add salt and pepper to taste.

  6. Stir in green beans. Add ½ baked onions, then pour into a casserole dish. Bake for 20 minutes. Top with remaining onions and bake for another 5 minutes or until the top is golden brown.

Recipe Notes

This recipe has lots of room for substitutions. You can
top the casserole with just bread crumbs rather than
making the baked onions. You can also use traditional
green bean casserole ingredients in place of some of these
components made from scratch to save time









Garlic Roasted Asparagus

Recipes, Sides, , , , , , , , , , , , , , , , ,

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









Microwave Popcorn

Recipes, Snacks, , , , , , , , , , , , ,

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









Grilled Portabello with Avocado Chimichurri

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

Portabello Steaks with Avocado Chimichurri | Healthy, easy, no added sugar, vegan, vegetarian, plant-based, gluten-free, dairy-free | Guess Who's Cooking

This recipe is adapted from Minimalist Baker, which has tons of truly amazing recipes! Chimichurri is a flavorful Argentinian sauce typically served with grilled beef. This completely plant-based recipe pairs a healthier “steak” with this healthy topping. The sauce can also be prepared in a food processor for a smoother result.

Grilled Portabello with Avocado Chimichurri

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Serves 4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Side Dish, Starter
Occasion Barbecue
Region South American
This recipe is adapted from Minimalist Baker, which has tons of truly amazing recipes! Chimichurri is a flavorful Argentinian sauce typically served with grilled beef. This completely plant-based recipe pairs a healthier "steak" with this healthy topping. The sauce can also be prepared in a food processor for a smoother result.

Ingredients

  • 4 portabello mushrooms (stems removed)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Chimichurri

  • 1 cup avocado (cubed)
  • 1 cup fresh parsley (minced)
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon garlic (minced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Directions

Step 1
Toss mushrooms with olive oil and salt. To broil: place mushrooms gill side up on baking sheet and place under broiler for about 5 minutes on each side, or until tender. To grill: place mushrooms gill side up on preheated grill and grill each side for about 5 minutes or until tender.
Chimichurri
Step 2
In a medium bowl, combine avocado, parsley, olive oil, lemon juice, garlic, salt, pepper, and red pepper. Top mushrooms with chimichurri and serve.

Portabello Steaks with Avocado Chimichurri | Healthy, easy, no added sugar, vegan, vegetarian, plant-based, gluten-free, dairy-free | Guess Who's Cooking

 

 

Portabello Steaks with Avocado Chimichurri | Healthy, easy, no added sugar, vegan, vegetarian, plant-based, gluten-free, dairy-free | Guess Who's Cooking

 









Grilled Peaches and Pineapple

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

Grilled Peaches and PineapplePhoto credit: Peter Ma

Grilling fruit caramelizes it for a crisp and sweet outside and a warm and tender inside. It also brings out the natural sweetness, so no added sugar is required! Try it as an appetizer, a side dish, or a dessert with your next barbecue.

Grilled Peaches and Pineapple

Print recipe
Serves 6
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Dessert, Side Dish
Misc Serve Hot
Occasion Barbecue
Grilling fruit caramelizes it for a crisp and sweet outside and a warm and tender inside. It also brings out the natural sweetness, so no added sugar is required!

Ingredients

  • 4 peaches
  • 1 pineapple
  • 2 tablespoons canola oil

Optional

  • 1 teaspoon ground cinnamon
  • 1 tablespoon balsamic vinegar

Directions

Step 1
Preheat grill. Meanwhile, cut peaches in half and remove the pit. Cut the peel off the pineapple and cut into spears.
Step 2
Toss peach halves and pineapple spears with canola oil. Optional: Toss pineapple with cinnamon.
Step 3
Grill peaches and pineapple on both sides, until there are golden brown grill marks. Serve warm.
Step 4
Optional: drizzle balsamic vinegar over the peaches.

 

Grilled Peaches and Pineapple
Photo credit: Peter Ma









Bulgogi Mushrooms

Entree, Recipes, Sides, , , , , , , , , , , , , , , , , , , , , , ,

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
Bulgogi Mushrooms
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
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.

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.