Tag Archives: vegan

Asian Cole Slaw

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Asian Cole Slaw. Follow Guess Who's Cooking on Twitter @guesswhoscookin

 

Serves: 6-8

Time: 15-20 minutes

 

Ingredients

1 head of cabbage, thinly sliced

4 stalks green onions, sliced

1/4 cup sliced almonds

2 tablespoons sesame seeds

1 can mandarin oranges, packed in water or juice, drained

For dressing:

1/4 cup + 2 tablespoons extra virgin olive oil

2 tablespoons sesame oil

1/2 cup rice vinegar or white vinegar

Salt and pepper to taste

 

Directions

Preheat a skillet over low heat. Add almonds and toast, stirring frequently, until they start to turn very light brown. Add the sesame seeds and continue to stir often, until toasted but not burnt. Mix together salad dressing ingredients by shaking in a jar, blending in a blender, or whisking in a bowl. This cole slaw tastes best if you toss the cabbage with the dressing 30 minutes prior to serving, then add all other ingredients just prior to serving.

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

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!

Hot Cocoa with Peppermint Option

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Hot Chocolate

Serves: 1

Time: 3 Minutes

 

Ingredients

1 Cup Unsweetened Vanilla Almond Milk or other milk of choice

2 Tbsp Cocoa Powder

8 Drops Liquid Stevia

1/8 Teaspoon Vanilla Extract (Optional)

1/8 Teaspoon Peppermint Extract (Optional)

 

Directions

Heat almond milk in a saucepan until warm or in the microwave for 1 minute 30 seconds. Whisk in cocoa powder and stevia, and vanilla extract if you’d like, and peppermint extract if you’d like peppermint hot cocoa.

 

Nutrition Facts:

Serving Size 1 8 oz. serving. Calories 80. Total Fat 4g, Saturated Fat 0g, Polyunsaturated Fat 0.5g, Monounsaturated Fat 2g. Total Carbs 7g, Dietary Fiber 3g, Sugar 0g. Protein 3g.

This recipe is low-carb, sugar-free, artificial ingredient-free, and even has healthy monounsaturated fats and fiber!

Eggplant “Fries”

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Eggplant FriesTime: 30 minutes (+ 1 hour inactive)

Serves: 4

Ingredients

2 Medium Eggplants

Extra Virgin Olive Oil

Salt and Pepper to Taste

Chili Powder (Optional)

 

Directions

Slice eggplant into rounds. Sprinkle generously with salt and allow to sit for about 1 hour to let the bitter juices come out. Preheat oven to 400 degrees.  After 1 hour, rinse salt and juices from eggplant, pat dry, then slice the rounds into sticks (to resemble French fries).

Place eggplant onto a cookie sheet and toss with olive oil, salt, pepper, and chili powder. Bake for 20-25 minutes, stirring once or twice, until softened and light golden brown. Broil if necessary to achieve desired crispiness.

Salt and Vinegar Roasted Pumpkin Seeds

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Salt and Vinegar Pumpkin Seeds

Do you like salt & vinegar potato chips? These seeds have that satisfying crunch as well as similar tangy flavor. The vinegar flavor is relatively light though, so don’t expect them to be as pungent as the chips! Pumpkin seeds cannot absorb as much vinegar as potatoes, so be sure to make the optional vinegar salt if you want a stronger vinegar flavor. If you can find it, you may even consider adding powdered vinegar!

For those with IBS, 1 small serving (1-2 tablespoons) is low in FODMAPs.

4 from 2 votes
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Salt and Vinegar Pumpkin Seeds

Course Snack
Prep Time 5 minutes
Cook Time 15 minutes
Marinating Time 45 minutes
Servings 8

Ingredients

  • 2 cups raw pumpkin seeds
  • 2 cups white vinegar, plus 1 tablespoon
  • 1 teaspoon salt

Instructions

Optional: Make Vinegar Salt

  1. Combine 1 tablespoon salt and 1 teaspoon vinegar in a small bowl. Spread it out on a small plate to dry for 24 hours, or dry it in the oven at 250°F for 45-60 minutes, stirring halfway.

Make Pumpkin Seeds

  1. Soak pumpkin seeds in 2 cups vinegar for 45-60 minutes.

  2. Preheat oven to 350°F.

  3. Drain off excess vinegar, and spread pumpkin seeds over a cookie sheet. Sprinkle with 1 teaspoon salt (using vinegar salt if desired) and roast for 13-15 minutes, or until they start to turn light golden brown. Sprinkle with more salt to taste if necessary.

Salt and Vinegar Pumpkin Seeds 2

Spanish Cauliflower “Rice”

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Spanish Cauliflower Rice

Ingredients

1 Head Cauliflower

1 Medium Red Onion, Chopped

1 Tbsp Coconut Oil

1 15-Oz. Can Tomato Sauce

1 Tbsp Cumin

1 Tbsp Chili powder

Salt to taste

 

Directions

Grate cauliflower on a box grater. Heat coconut oil in a fry pan on medium heat, then add onions and cauliflower. Cook until vegetables begin to soften, then add tomato sauce, cumin, and chili powder. Cook until vegetables are tender. Add salt to taste.