Tag Archives: Summer

Vegan Bananas Foster

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Vegan Bananas Foster | Guess Who's Cooking | Healthier, vegan, plant-based, low sugar, dairy-free, gluten-free

This lower-sugar and vegan version of bananas foster maintains the most satisfying part of the dessert – warm bananas over a creamy and frozen dessert. To make it more authentic, you could use more oil and sugar to make more sauce. A mixture of sugar and molasses could be used in place of brown sugar. Banana liqueur would also be a nice touch – add when you add the rum.

Most recipes call for 1/4 – 1/2 cup sugar for the bananas, not to mention the sugar in the ice cream. This recipe has only 1 tablespoon of added sugar total, or 12.5-25% of the sugar of a typical recipe (again, not including the sugar in the ice cream).

If possible, use over-ripe bananas for the “ice cream” and under-ripe bananas to cook.

 

Vegan Bananas Foster

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Serves 2
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Dessert
This recipe is a lower sugar and vegan version of a delicious dessert. Frozen bananas can be kept in your freezer to make this quick recipe anytime.

Ingredients

  • 4 bananas
  • 1 tablespoon coconut oil (or other cooking oil)
  • 1 tablespoon brown sugar
  • 2 tablespoons dark rum

Directions

Step 1
Slice 2 bananas and place in a single layer on a plate. Freeze overnight or until almost frozen solid.
Step 2
Slice remaining bananas in half lengthwise, then crosswise. Melt coconut oil and sugar in a small nonstick pan over medium-high heat. Add bananas. Cook, stirring occasionally, until bananas are caramelized and tender. Add rum and let simmer, or flambe by carefully lighting with a long-reach lighter or tilting towards a gas stove flame.
Step 3
In a small blender or food processor, blend slightly thawed (let them sit out for 5-10 minutes) frozen bananas until it is well blended and smooth, adding a little bit of milk/plant milk if needed.
Step 4
Divide frozen banana mixture into two bowls and top with warm banana mixture and serve immediately.

Tahini Cucumber Noodles

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Cucumber Tahini Bowl

Put a twist on traditional salad and enjoy it in the form of “noodles!” With all the components of a salad (raw vegetables, dressing, and a healthy protein), this recipe is hearty enough to fill you up but light enough to keep you from feeling sluggish. It is a perfect meal to make ahead and bring to work or school for lunch.

Recipe inspired by Inspiralized.

Tahini Cucumber Noodles

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Tahini Cucumber Noodles
Serves 4
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Cold
Website Inspiralized
Put an exciting *spin* on traditional salad and turn it into "noodles"! Simple combine cucumber, carrots, tofu and a delicious creamy dressing for a tasty lunch or dinner.

Ingredients

  • 1 14-ounce package firm tofu, drained
  • 2 tablespoons reduced sodium tamari or soy sauce
  • 3 English cucumbers (about 6 cups)
  • 2 carrots, peeled (about 1 cup)
  • 1/4 cup tahini
  • 3 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 2 stalks green onion, sliced (for garnish)

Directions

Step 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2
Cut tofu into 3 slices and place between two towels. Place a heavy object such as a cast iron skillet on top to squeeze out the moisture and let sit for 15 minutes, if possible.
Step 3
Cut tofu into cubes and toss with tamari. Let sit for 15 minutes, if possible. Place tofu cubes on baking sheet and bake for 30 minutes, turning once, or until slightly crisp on the outside.
Step 4
Meanwhile, use a spiral slicer to cut the cucumber and carrots into noodles. Alternatively, use a julienne peeler to cut vegetables into long strips.
Step 5
In a small blender or food processor, combine remaining ingredients to make the dressing. Add more water, 1 tablespoon at a time, if necessary, to reach desired consistency. The dressing should be thin enough to pour but not too watery. Refrigerate until ready to serve.
Step 6
In 4 bowls, divide the cucumber, carrots, and tofu. Toss with dressing and serve cold. Garnish with green onion (and sesame seeds if desired).
Step 7
If making this recipe ahead of time for individual meals, portion out the vegetables and tofu into containers. Before serving, pour out any excess water that has been released from the cucumbers. Store the dressing separately and combine just prior to serving.

Cucumber Tahini Bowl

Cucumber Tahini Bowl

Lemon Garlic Zucchini Noodles

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Lemon Garlic Zucchini NoodlesThis quick meal can be whipped up in about 15 minutes. Other than a spiral slicer, you could also use a julienne peeler or the grater attachment on a food processor. This recipe is completely plant-based without any animal products, but the combination of vegetables, beans and healthy fat will satisfy your appetite.

Optional additions include pine nuts, sauteed spinach, or cherry tomatoes.

Lemon Garlic Zucchini Noodles

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Lemon Garlic Zucchini Noodles
Serves 4
Prep time 10 minutes
Cook time 5 minutes
Total time 15 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Lunch, Main Dish
This plant-based entree can be ready in about 15 minutes. It contains no refined grains, no animal products, and doesn't contain any of the top 8 common allergens.

Ingredients

  • 6 cups zucchini, spiral sliced (2-3 zucchinis)
  • 2 tablespoons olive oil
  • 2-3 cloves garlic, minced
  • 2 tablespoons lemon juice (about 1 lemon)
  • 1/2 teaspoon lemon zest
  • 1 3/4 cup white beans (or 15 ounce can, rinsed and drained)
  • Salt and pepper to taste

Directions

Step 1
Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
Step 2
Add zucchini and cook for 1-2 minutes or until just tender, stirring often. Stir in beans and remove from heat. Add lemon juice, lemon zest, salt and pepper. Serve immediately.

Bulgogi Mushrooms

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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

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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.

Zucchini Breadsticks

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Zucchini Breadsticks | guesswhoscooking.com | Healthy, vegetarian, dairy-free, low carb, cheesy without cheese, and can be made gluten-free

Craving cheesy breadsticks? Although this recipe won’t fool anyone, it is a fun and tasty way to dip something bready and even somewhat cheesy into marinara sauce. It is made with whole, real foods, including vegetables, whole grains or nuts (depending on your choice of flour) and eggs. It is free of refined grains and dairy, and can be made without gluten or grains by using almond meal.

Zucchini Breadsticks

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Serves 4
Prep time 10 minutes
Cook time 27 minutes
Total time 37 minutes
Dietary Diabetic, Vegetarian
Meal type Appetizer, Bread, Side Dish, Snack, Starter
Swap out the flour for summer squash to make cheesy-tasting breadsticks that are much lower in calories and starch. A very tasty way to eat your veggies!

Ingredients

  • 4 yellow crookneck squash or zucchini
  • 4 large eggs
  • 1/2 cup almond meal or whole wheat flour
  • 2 tablespoons nutritional yeast
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano

Directions

Step 1
Preheat oven to 425°F. Line a baking sheet with parchment paper and brush with olive oil.
Step 2
Cut the squash into 1 inch chunks, which should yield about 6 cups. Place half the squash into a food processor and pulse until it is finely chopped, but not mushy. Transfer to a large bowl and repeat with remaining squash.
Step 3
Squeeze some of the liquid out of the squash. When finished, it should yield about 4 cups of squash. Whisk eggs and add to squash. Add flour, nutritional yeast, salt, and garlic powder.
Step 4
Spread squash mixture onto prepared baking sheet and form into an even, thin layer, about 1/4 inch thick. Sprinkle with oregano. Bake for 25 minutes or until edges are golden brown. Move pan to top rack and broil for about 2 minutes or until top is golden brown.
Step 5
Place a large cutting board on top of the baking sheet and carefully flip it over to move the breadsticks to the cutting board. Cut in half lengthwise, then cut into 1-inch strips. Serve with warm marinara sauce.

 

Zucchini Breadsticks | guesswhoscooking.com | Healthy, vegetarian, dairy-free, low carb, cheesy without cheese, and can be made gluten-free
After pulsing in the food processor, squash should be finely chopped but not too small
Zucchini Breadsticks | guesswhoscooking.com | Healthy, vegetarian, dairy-free, low carb, cheesy without cheese, and can be made gluten-free
Form into an even layer before baking

 

Zucchini Breadsticks | guesswhoscooking.com | Healthy, vegetarian, dairy-free, low carb, cheesy without cheese, and can be made gluten-free

Make-Ahead Scrambled Chickpea Pitas

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Breakfast Chickpea Pitas | Guess Who's Cooking | Healthy, plant-based, vegan, vegetarian, dairy-free, whole grain

These hearty, tasty, savory pitas make a great breakfast that you can warm up while getting ready for the day. This recipe is entirely plant-based and is a flavorful alternative to an egg breakfast sandwich. Start your day with protein, whole grains, and vegetables, and be rewarded with steady energy throughout the morning. Adapted from Scrambled Chickpea and Spinach Pitas from The Kitchn.

Breakfast Chickpea Pitas

Print recipe
Serves 6
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Dietary Vegan, Vegetarian
Meal type Breakfast, Lunch, Main Dish
Misc Freezable, Pre-preparable, Serve Hot
Website The Kitchn
These satisfying breakfast pitas can be made ahead and stored in the refrigerator or freezer for a quick, healthy and portable breakfast.

Ingredients

  • 1 yellow onion (diced)
  • 2 tablespoons cooking oil (such as olive, grapeseed, coconut, or canola)
  • 1 red bell pepper (diced)
  • 2 cloves garlic (minced)
  • 3 cans chickpeas (rinsed and drained)
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon salt or to taste
  • 4 cups baby spinach (roughly chopped)
  • 3 whole wheat pitas (halved)
  • 1/2 cup salsa or hummus (optional)

Directions

Step 1
Place half of the chickpeas into a food processor and pulse until mashed but not smoothly pureed. Alternatively, mash in a medium bowl with a fork. Set aside.
Step 2
Heat oil in a large skillet over medium-high heat. Add onions and cook until lightly browned, stirring occasionally, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add bell peppers and cook until tender, about 4 minutes.
Step 3
Add whole and mashed chickpeas, cumin, turmeric, and salt. Cook until chickpeas soften, stirring occasionally, about 4 minutes. Add spinach and cook until wilted, about 1-2 minutes.
Step 4
If serving immediately, spread 1-2 tablespoons of hummus or salsa if using inside pitas, then fill each pita with chickpea filling.
Step 5
If freezing, allow chickpea mixture to cool, then follow step 4. Wrap each pita in foil and place them in an airtight bag or container and freeze. To serve, heat in oven at 350°F for about 20 minutes if thawed or 30 minutes if frozen, or until warmed through. Alternatively, remove the foil and microwave until warmed throughout.

Breakfast Chickpea Pitas | Guess Who's Cooking | Healthy, plant-based, vegan, vegetarian, dairy-free, whole grain

Pita Sandwich “Cake”

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No, this is not intended to be a sweet dessert! It is basically a pita sandwich in disguise, a veggie wrap formed into a cake for a fun presentation for a party or potluck.

Variations:

  • Substitute other veggies if you’d like
  • Try a flavored hummus
  • If you only want to use raw vegetables to save time and skip the eggplant, try something like shredded carrots, thinly sliced bell peppers, or more of the other suggested vegetables
  • If dairy is not an issue, feta cheese would give a nice boost of flavor
  • Sliced olives in the middle layers or sliced or whole olives on top
  • Other fresh herbs such as basil (middle only, it will turn dark if on top)

Pita Sandwich “Cake”

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Looking for a fun new way to serve sandwiches/wraps at a party? Try making this pita "cake" that will impress your guests!

Ingredients

  • 4 whole wheat pitas
  • 2 cups hummus (Large (16-17 oz) container of storebought hummus, or homemade hummus made from 1 can of chickpeas (see below))
  • 2 cups tomatoes (thinly sliced, organic preferred)
  • 1 English cucumber (or 2-3 smaller cucumbers ( organic and thin skin preferred, such as Persian or Japanese))
  • 1 Medium eggplant
  • 2-3 tablespoons olive oil
  • salt to taste
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 pint cherry tomatoes (cut in half, organic preferred)
  • 1 bunch flat leaf parsley (minced)

Directions

Step 1
Preheat oven to 400°F. Peel eggplant and slice thinly. If you have time, lay on a baking sheet or large cutting board and sprinkle generously with salt, then let sit for 30-60 minutes to extract the bitter juices. Rinse and pat dry. Toss with olive oil, then sprinkle with salt, pepper, chili powder, and garlic powder. Spread into one layer on a baking sheet and bake until tender, flipping over halfway, about 10-15 minutes. You can also move the baking sheet to the top rack and turn on the broiler for a few minutes to brown. Let cool completely.
Step 2
Use a serrated knife to carefully cut pitas in half, creating two thin rounds (rather than two half circles). Cut about half of the cucumber into thin discs. Use a vegetable peeler to cut long, thin strips.
Step 3
On a serving plate, place one halved pita, cut side up. Spread a thin layer of hummus, then add a layer of the cucumber discs, using about half of the discs. Add another halved pita, thin layer of hummus, then half of the sliced tomatoes. Add another halved pita, thin layer of hummus, and half of the cooled eggplant. Repeat all layers one more time and top with a halved pita, cut side down.
Step 4
Use remaining hummus to frost the "cake." Spread evenly with a rubber spatula over the top, then spread about 1/4 cup at a time around the edges.
Step 5
Decorate the "cake" with the long thin ribbons of cucumber around the outside and cherry tomatoes on top. Sprinkle with optional parsley. Feel free to get creative with other vegetable decorations!

 

Basic Hummus Recipe

Ingredients

  • 1 15-oz can chickpeas, rinsed and drained (can also use white beans such as cannellini or navy beans
  • 1/4 cup tahini
  • juice of 1 lemon, about 1/4 cup
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic
  • salt to taste
  • water to thin if necessary

Directions

  1. Combine all ingredients in a food processor and puree until very smooth. Add water as needed to thin it out. Hummus will thicken when refrigerated.

Pita Sandwich "Cake" | Guess Who's Cooking | Healthy, plant-based, vegan, vegetarian, dairy-free, whole grain

Pita Sandwich "Cake" | Guess Who's Cooking | Healthy, plant-based, vegan, vegetarian, dairy-free, whole grain Pita Sandwich "Cake" | Guess Who's Cooking | Healthy, plant-based, vegan, vegetarian, dairy-free, whole grain Pita Sandwich "Cake" | Guess Who's Cooking | Healthy, plant-based, vegan, vegetarian, dairy-free, whole grain

Vegan Bacon-Flavored Broccoli Salad

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Vegan Bacon-Flavored Broccoli Salad | Guess Who's Cooking | Healthy, plant based, vegan, vegetarian, dairy free, egg free, gluten free, low carb, low sugar

Traditional broccoli salad is typically made with mayo, sugar, and bacon. This healthy twist on an old classic is completely plant-based, replacing mayo with mashed avocado, cutting way back on sugar so you can appreciate the natural sweetness of the raisins, and uses creative seasonings to replace the flavor of the bacon. Make 1 1/2 times the dressing recipe if you prefer it to be a bit creamier.

Vegan Bacon-Flavored Broccoli Salad

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Vegan Bacon-Flavored Broccoli Salad
Serves 6
This twist on classic broccoli salad omits all animal products, replacing mayo with mashed avocado, using seasonings to mimic bacon flavor, and greatly reducing added sugar.

Ingredients

  • 5 cups broccoli florets
  • 1/3 cup raisins
  • 1/3 cup roasted sunflower seeds
  • 3/4 - 1 cups avocado (about 1 large)
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup
  • 1 teaspoon salt
  • 1 clove garlic (minced)
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper

Optional

  • dash liquid smoke

Directions

Step 1
Place broccoli, raisins and sunflower seeds into a large bowl.
Step 2
In a medium bowl, mash the avocado until no chunks remain, then add remaining ingredients (or combine all ingredients in a blender or food processor and blend until smooth). Combine avocado mixture with broccoli mixture. Refrigerate for at least 1-2 hours for dressing to soften the broccoli.
Vegan Bacon-Flavored Broccoli Salad | Guess Who's Cooking | Healthy, plant based, vegan, vegetarian, dairy free, egg free, gluten free, low carb, low sugar

2 Ingredient Banana “Ice Cream”

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Banana Ice Cream | GuessWhosCooking.com | Healthy, easy, gluten free, dairy free, vegan, vegetarian, low carb, no sugar added, 2 ingredients

This unbelievably simple ice cream alternative mostly consists of one ingredient – bananas! You can also add a little vanilla extract for even better flavor. It tastes best when whipped up fresh because it will be smooth, creamy, and light.  Feel free to add other flavors as desired – peanut butter, chocolate, etc.

2 Ingredient Banana “Ice Cream”

Print recipe
Meal type Dessert
Make your own no-sugar-added, vegan, dairy-free "ice cream" with just bananas and vanilla extract.

Ingredients

  • 4-6 bananas
  • 1 teaspoon vanilla extract (or to taste)

Directions

Step 1
Peel the bananas and slice into 1/2 inch pieces. Freeze on a plate or cookie sheet in a single layer for at least 1 hour. You can also use parchment paper to prevent sticking.
Step 2
Allow banana slices to thaw a bit, about 15 minutes at room temperature. Puree in a food processor with vanilla extract, pulsing a few times to start, for several minutes, until smooth and whipped. Serve immediately as "soft serve" or freeze and scoop it out later.
Banana Ice Cream | GuessWhosCooking.com | Healthy, easy, gluten free, dairy free, vegan, vegetarian, low carb, no sugar added, 2 ingredients

Mediterranean Salmon Salad

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Mediterranean Salmon Salad

This recipe puts a healthy Mediterranean twist on tuna (or salmon) salad and uses hummus instead of mayonnaise. You can leave out any ingredients that you dislike, or add in new ingredients like capers, fresh tomatoes or cucumber, feta cheese, or fresh basil.

Mediterranean Salmon Salad

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Serves 2
Prep time 10 minutes
This recipe puts a healthy Mediterranean twist on tuna (or salmon) salad and uses hummus instead of mayonnaise. You can leave out any ingredients that you dislike, or add in new ingredients like capers, fresh tomatoes or cucumber, feta cheese, or fresh basil.

Ingredients

  • 1 6-oz can salmon or tuna (drained)
  • 1/4 cup red bell pepper or other color (diced)
  • 1/4 cup jarred artichoke hearts (quartered)
  • 2 tablespoons olives (sliced)
  • 2 tablespoons sundried tomatoes (julienned)
  • 2-3 tablespoons hummus
  • 1 tablespoon fresh parsley (minced)
  • 1 teaspoon lemon juice

Directions

Step 1
Combine all ingredients, starting with 2 tablespoons hummus. Add more if necessary to reach desired consistency. Serving suggestions: on mini bell peppers, in a lettuce or collard wrap, in a sandwich on whole grain bread, or on top of a salad.

Mediterranean Salmon Salad Mediterranean Salmon Salad Mediterranean Salmon Salad