Tag Archives: Summer

Hot Pepper Giardiniera

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

This hot pepper mixture is a delicious topping for sandwiches, wraps, salads, eggs, and more! It is basically a Chicago-Style giardiniera, which is condiment typically higher in oil, lower in vinegar, and made with smaller pieces of vegetables. Italian style giardiniera tends to be lower in oil (if any at all) and larger chunks, so it is more of a pickled vegetable appetizer or side.

You can adjust the spice level of this recipe. To make it milder, remove some or all of the hot pepper seeds and/or replace some of the hot peppers (especially the serranos) with bell pepper or other veggies like celery.

This recipe is adapted from a recipe on fundiego.com, which intends to replicate the hot pepper mix from a sandwich chain called Potbelly.

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Hot Pepper Mix

Course Condiment
Keyword condiment, easy, gluten-free, plant-based, spicy, topping, vegan, vegetables, vegetarian
Prep Time 15 minutes
Cook Time 0 minutes
Brining and marinating time 2 days 12 hours
Total Time 2 days 12 hours 15 minutes

Ingredients

  • 1/2 pound jalapenos quartered and sliced, seeds removed if desired
  • 1/2 pound serrano peppers quartered and sliced, seeds removed if desired
  • 1 cup cauliflower cut into tiny florets
  • 2 carrots peeled and finely chopped
  • 1/3 cup salt
  • 1 cup canola oil or other neutral flavored oil
  • 1/2 cup extra virgin olive oil
  • 1/2 cup white vinegar
  • 3 cloves garlic minced
  • 1 1/2 teaspoons dried oregano

Instructions

  1. Combine jalapenos, serrano peppers, cauliflower, and carrots in a medium bowl or container. Sprinkle the salt over the vegetables, then add enough water to cover everything. Stir to disperse the salt. Cover and refrigerate for 12 hours.

  2. Drain and rinse the vegetables.

  3. In a medium non-reactive bowl (such as glass, stainless steel, or ceramic) combine the remaining ingredients. Add the vegetables and stir to combine. Cover the bowl and refrigerate for 2 days to allow the flavors to combine.

  4. Optional: transfer the hot pepper mixture to smaller jars, or keep it in the container it marinated in. The pepper mixture should last about 4 weeks in the refrigerator.

  5. Stir the peppers and allow the excess oil to drain back into the jar when serving. Add the hot pepper mixture to sandwiches, wraps, salads, pizza, eggs, pasta, or whatever else you'd like!

Recipe Notes

To make this recipe less spicy, remove some or all of the seeds from the jalapenos and serrano peppers. You can also substitute bell pepper for and equivalent amount of jalapenos or serrano peppers. 

You can add other ingredients such as sliced green olives or chopped celery.

Skillet Lasagna

Entree, Recipes, , , , , , , , , , , , , , ,

If you love the flavors of lasagna but don’t have the time or patience to assemble it, try skillet lasagna! The whole recipe is made in one pan in about 40 minutes. The tofu ricotta recipe is from Minimalist Baker. If you do not need this recipe to be vegan or dairy-free, you can replace the tofu ricotta (and steps to make it) with regular ricotta cheese. If you do need the recipe to be vegan, be sure to use pasta without egg (or other dairy products) rather than egg noodles. Fusilli is the closest shape to egg noodles. Substitute or add other veggies if you’d like, such as kale, roasted eggplant, or tomatoes.

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Skillet Lasagna

Easy, nutritious, filling, and the flavors of lasagna but made in one pan! Vegetarian and can easily be made vegan.

Course Main Course
Cuisine Italian
Keyword dairy-free, dinner, easy, entree, mushrooms, one pan, pasta, vegan, vegetables, vegetarian, zucchini
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 12 ounce container extra firm tofu drained
  • juice of 2 lemons
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons nutritional yeast
  • 1/2 cup fresh basil
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/2 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups mushrooms, sliced
  • 6 ounces egg noodles (or fusilli to make vegan) 3 cups dry
  • 1 jar marinara sauce (about 28 ounces)
  • 2 zucchini, chopped into 1/2 inch chunks about 2 cups
  • 1 cup baby spinach

Instructions

  1. To make tofu ricotta: In a food processor, puree tofu, lemon juice, 3 tablespoons olive oil, nutritional yeast, oregano, salt and pepper. Pulse basil until it is distributed but not completely pureed. Set aside.

  2. In a large skillet, heat remaining 1 tablespoon olive oil over medium high heat. Add onions and cook until they begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30-60 seconds. Add mushrooms and cook until they begin to cook down, about 3 minutes.

  3. Add marinara sauce, pasta, zucchini, spinach, and 1cup water. Stir together, then top with dollops of tofu ricotta. Cover, reducing heat to a simmer, until noodles are cooked, about 10 minutes. For whole wheat noodles, add an extra ½ cup water and 4-5minutes cooking time, or until noodles are al dente or cooked to your liking.

With spiralized zucchini and dairy-free mozzarella shreds
With dairy-free mozzarella shreds

Peach Ginger Crisp

Dessert, Recipes, , , , , , , ,

Fruit crisps are one of the easiest desserts to throw together and they are somewhat flexible, too! This recipe uses simple ingredients and you can make substitutions if necessary: Use other nuts like pecans or almonds instead of walnuts, use other fruit omit the ginger, use regular butter instead of vegan butter, etc. It isn’t overly sweet, but it’s just right if you eat it with ice cream, or just prefer desserts that aren’t overpoweringly sweet.

This recipe can be used as a template for other fruit crisps. Omit the ginger and swap out the peaches for about 6 cups of:

-Plums (see photo towards the bottom)

-Strawberry & rhubarb

-Mixed berries

-Cranberry & apple (add a little cinnamon)

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Peach Ginger Crisp

A peach crisp is delicious, but add ginger for a zing and lemon juice for brightness and it will be even better. This recipe is plant-based (vegan) as written. Using vegan butter results in a chunkier topping than coconut oil, but both taste great!

Course Dessert
Keyword dessert, easy, nuts, oats, peaches, summer
Prep Time 15 minutes
Cook Time 50 minutes
Servings 8

Ingredients

  • oil to grease the pan
  • 6 peaches, sliced about 6 cups
  • 1/3 cup sugar
  • 2 tablespoons corn starch
  • 2 tablespoons lemon juice about 1 lemon
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup rolled oats
  • 1/2 cup all purpose flour
  • 1/2 cup walnuts, chopped
  • 1/3 cup brown sugar
  • 1/3 cup vegan butter or coconut oil (topping will likely be a bit flatter)
  • 1/2 teaspoon ground ginger
  • pinch salt

Instructions

  1. Preheat oven to 350°F.

  2. Grease a baking dish such as a cast iron skillet or casserole dish with oil. I used a 11×7" pan.

  3. Combine peaches with sugar, corn starch, lemon juice, and fresh ginger. Place into greased baking dish.

  4. Combine remaining ingredients until it forms a dough and no loose flour remains, mixing with your hands if necessary to incorporate the butter. Add more butter if necessary. Crumble the topping over the peach mixture.

  5. Bake for about 50 minutes or until the juices have bubbled up and the crisp is golden brown on top. If the top doesn't brown well, turn on the broiler and put it on the 2nd from the top rack for a few minutes until browned, watching carefully to make sure it doesn't burn.

  6. Let cool completely to allow fruit to set. Reheat and serve, topped with ice cream if you'd like. Store leftovers in the refrigerator.

Made with melted coconut oil – crust was flatter but still crisp and delicious!
Plum crisp – followed this recipe with 6 cups of sliced plums and omitted the fresh ginger and ground ginger. The crust was made with vegan butter, and you can see it’s a big thicker and chunkier than the crisp made with melted coconut oil above.
Fresh peaches from the farmers’ market

Curried Chickpea Salad

Entree, Recipes, , , , , , , , , , , , , , , , , , , ,

Curried Chickpea Salad - Guess Who's Cooking

This plant-based salad is very easy and full of flavor – great for a quick make-ahead lunch. It’s cool, creamy, crunchy, chewy, sweet, savory, and rich. It’s easy to keep the ingredients on hand and throw this recipe together anytime. You can easily double the recipe and use it throughout the week, switching up how you serve it – on a romaine boat as pictured above (our favorite because it’s crisp and refreshing), on a salad, in a pita or wrap, or on a sandwich. It’s a great lunch to bring to work or school because it doesn’t need to be reheated, making the (delicious) smell much milder.

Curried Chickpea Salad - Guess Who's Cooking
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Curried Chickpea Salad

This plant-based salad is very easy and full of flavor - great for a quick make-ahead lunch. It's cool, creamy, crunchy, chewy, sweet, savory, and rich.

Course Main Course
Cuisine American, Indian
Keyword Beans, Chickpeas, Curry, Lunch, pita, plant-based, Salad, sandwich, vegan, vegetarian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients

  • 15 ounce can chickpeas, rinsed and drained or 1 3/4 cup cooked chickpeas
  • 1/2 cup toasted cashews
  • 1/4 cup vegan mayonnaise could use regular mayo if it doesn't need to be vegan or egg-free
  • 1-2 carrots, finely diced
  • 1/4 cup raisins ideally organic
  • 2 tablespoons mango chutney
  • 1 stalk green onion, sliced about 2 tablespoons
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper

Instructions

  1. Optional: To achieve a softer texture and a mixture that sticks together more, mash about half of the chickpeas with a fork, picking out the loose skins afterwards. Alternatively, put the chickpeas in a towel and rub with the towel to loosen the skins first, then discard the skins and mash. 

    You can also skip this step and leave the chickpeas whole.


  2. Combine all ingredients in a bowl and stir until well combined. 

  3. Serve on top of a salad, in a romaine lettuce boat, or in a sandwich or pita. 

Curried Chickpea Salad - Guess Who's Cooking
In a whole wheat pita with green leaf lettuce

Curried Chickpea Salad - Guess Who's Cooking
On a whole grain bread sandwich with spring mix

On a spring mix salad

Curried Chickpea Salad - Guess Who's Cooking
On a sandwich, stored in a reusable silicone bag









Carrot Dogs

Entree, Recipes, , , , , , , , , , , , , ,

Carrot dogs are a plant-based alternative to hot dogs, but thanks to a spice-full marinade, just as flavorful! They may sound a little weird, but if you think about what a hot dog is, is a carrot really weirder? Like hot dogs, these carrot dogs can be grilled or cooked on the stove. This recipe can be gluten-free if you use gluten-free tamari and hold the bun or use a gluten-free bun.

They can be prepared ahead of time for camping – steam the carrots, put them in an airtight container in the marinade, and bring them to your campsite in a cooler with plenty of ice. Grill them ideally within 24 hours of putting them in the marinade, otherwise they may start to break down or get mushy. You can leave out the liquid smoke if you are going to be grilling them or cooking them over a fire.

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Carrot Dogs

A flavorful marinade helps make carrots take on that classic hot dog taste without the meat. Make this recipe at home on the stove or grill, or bring them on your next camping trip and roast them over a camp fire!

Course Main Course
Cuisine American
Keyword grill, hot dog, plant-based, vegan, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 6 large carrots
  • 1 cup vegetable broth
  • 1/4 cup apple cider vinegar
  • 1/4 cup reduced sodium tamari or soy sauce
  • 1 tablespoon brown or yellow mustard
  • 4 teaspoons smoked paprika
  • 2 teaspoon garlic powder
  • 2 teaspoon black pepper
  • 1/2 teaspoon liquid smoke optional
  • 6 hot dog buns, ideally whole grain

Instructions

  1. Cut ends off of carrots to be about the same length as hot dog bun. Peel carrots. Optional: round off ends with peeler to resemble hot dog.

  2. Steam carrots until slightly tender, or when a sharp knife can pierce them, 12-15 minutes, depending on thickness.

  3. Meanwhile, combine remaining ingredients except buns to make the marinade.

  4. Place carrots into marinade and refrigerate overnight, up to one day (8-24 hours).

  5. Heat grill or skillet with 1 tablespoon oil to medium high heat, remove from marinade, and cook until slightly charred, turning twice, about 5-8 minutes. Serve on a hot dog bun with any desired toppings, such as mustard or chili. 

Image of carrots before grilling
Marinated carrots going into the pan

Image of carrots after cooking
Carrot dogs, finished cooking

Image of several carrot dogs on buns









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









Cold Brew Thai Iced Coffee

Beverages, Recipes, , , , , , , , , , , , , , , , , ,

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking

Cold brew coffee is all the rage these days. This method brings out the delicious coffee flavor while leaving behind most of the acidity and bitterness. This recipe takes advantage of certain properties of cold brew to make a deliciously non-traditional version of Thai iced coffee that is smooth, rich, dairy-free, and sweet while using much less sugar.

If you’re making this for yourself, make one batch, drink one serving, then save the other serving in a jar for the next day. Or you can scale up the recipe and make several day’s worth! Cold brew will keep in the fridge for 1-2 weeks. Simply brew the coffee as directed, strain into a large container, keep refrigerated, and use the coffee as needed!

Cold Brew Thai Iced Coffee

Print recipe
Serves 2
Prep time 10 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Beverage
Misc Serve Cold
Traditional Thai iced coffee is often very sweet - this recipe uses only 1/2 teaspoon sugar per serving because the cold brew process brings out the natural sweetness of the coffee, and makes it less bitter so less sugar is needed to counteract the bitterness. You can also leave out the sugar completely! Coconut milk is used in place of sweetened condensed milk to make this recipe lower in sugar, dairy-free, and vegan.

Ingredients

  • 1/2 cup coarsely ground coffee
  • 1 teaspoon brown sugar or to taste
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 1/2 teaspoon ground cardamom (optional)

Note

Cold brew coffee can have a lot of caffeine. Try using 1/4 cup regular coffee and 1/4 cup decaf to reduce the caffeine.

Use light or regular coconut milk, not the thinner coconut beverage found in the milk alternative section of the refrigerated case. Light coconut milk works just fine, but use regular coconut milk to make it extra creamy. You can also make this drink more traditional and use sweetened condensed milk.

Directions

Step 1
Combine all ingredients except coconut milk in a French press or other container with a lid. Add 2 cups water and stir.
Step 2
Refrigerate for 12-24 hours.
Step 3
If using a French press, push down the filter. If using any other container, lay a cheesecloth, thin cloth towel, or a coffee filter over a bowl or large (2 cups or more) liquid measuring cup. Pour the coffee mixture over the cloth to strain.
Step 4
Pour the strained coffee into 2 glasses with ice. Top with about 1/4 cup coconut milk, give or take a little bit to reach desired creaminess.

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking

 

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking
Smooth, sweet and low in acidity, even without the coconut milk!

Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking Cold Brew Thai Coffee | Smooth, creamy and sweet without milk and little added sugar. Easy, vegan, and lightly sweetened. Guess Who's Cooking









Eggplant Lasagna Rolls (from Minimalist Baker)

Entree, Recipes, , , , , , , , , , , , , , , , , , , ,

Eggplant Lasagna Rolls | Healthy, vegan, vegetarian, plant-based, gluten-free, dairy-free

I wanted to share this recipe from Minimalist Baker, an amazing recipe resource. People that dislike both tofu and eggplant have said they liked this recipe. You will be amazed how much the tofu tastes like ricotta. This recipe is much healthier than typical lasagna, which is made with refined grains (noodles), lots of dairy (cheese), and not much vegetables. With this recipe, you get at least a couple servings of vegetables along with some plant-based protein. It is also easier to make (and eat) rolls rather than a whole layered eggplant lasagna.

Eggplant Lasagna Roll recipe – on MinimalistBaker.com

Eggplant Lasagna Rolls | Healthy, vegan, vegetarian, plant-based, gluten-free, dairy-free









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

Print recipe
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