Tag Archives: vegetarian

Triple Sesame Cookies

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These lower-sugar cookies contain 3 types of sesame – white sesame seeds, black sesame seeds, and tahini, or ground sesame seeds. They have a strong sesame flavor and are slightly bitter, making them a delightfully unusual cookie! You can use only white sesame seeds if you can’t find black sesame seeds, which are often found in the international section of the grocery store.
Triple Sesame Cookies - lower-sugar, flourless & gluten free. guesswhoscooking.com

Triple Sesame Cookies

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These unique lower-sugar cookies use 3 types of sesame and are a delightfully unusual treat! These easy cookies are flourless, gluten-free, dairy-free, and lower-carb.

Ingredients

  • 1 cup tahini
  • 1/3 cup sugar
  • 1 egg (whisked)
  • 2 tablespoons white sesame seeds
  • 30 drops liquid stevia
  • 1/2 teaspoon vanilla extract
  • 1/4 cup black sesame seeds

Directions

Step 1
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Step 2
Combine tahini, sugar, egg, vanilla, white sesame seeds, and stevia. Stir well to combine.
Step 3
Place the black sesame seeds in a shallow dish. Scoop about 1/2-1 tablespoon of dough and roll into a ball, then roll in the black sesame seeds, or dip one side of the ball into the seeds. Place onto the cookie sheet and press down to flatten slightly. These cookies won't spread or rise, so they will maintain whatever shape you create now.
Step 4
Bake for 9-11 minutes, or until bottom edges are light golden brown. Remove from oven, and allow to cool for 1-2 minutes before transferring to a cooling rack.

Triple Sesame Cookies - lower-sugar, flourless & gluten free. guesswhoscooking.com

Triple Sesame Cookies - lower-sugar, flourless & gluten free. guesswhoscooking.com

Triple Sesame Cookies - lower-sugar, flourless & gluten free. guesswhoscooking.com

Dairy-Free Indian Carrot Pudding (Gajar Halwa)

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Dairy-Free Indian Carrot Pudding (Gajar Halwa) - vegan dessert. guesswhoscooking.com

Carrots for dessert? Hey, don’t act like you’ve never had carrot cake! Although this recipe may sound strange, the light sweetness, intriguing blend of spices, and  tender carrots combine to become one extraordinary dessert! Traditional gajar halwa usually calls for milk and butter or ghee, clarified butter. This recipe contains neither, making it dairy-free and vegan.

Indian Carrot Pudding (Gajar Halwa)

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Serves 4-5

Ingredients

  • 1lb carrots, peeled, shredded (about 6-8 carrots)
  • 2 cups unsweetened almond milk
  • 1 tablespoon virgin coconut oil
  • 2 tablespoons sugar or honey
  • 1/4 cup golden raisins (or regular raisins)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 16 drops liquid stevia
  • 1/4 cup toasted nuts, such as cashews, pistachios, or almonds

Directions

Step 1
Heat almond milk in a saucepan and bring to a simmer over medium heat. Add carrots and simmer for 20 minutes, stirring occasionally.
Step 2
When there is only a little liquid left, add coconut oil, sugar/honey, raisins, vanilla, pumpkin pie spice, cardamom, and salt. Stir and simmer for another 5-10 minutes, until the pudding has thickened and little to no liquid remains.. Stir in stevia.
Step 3
Scoop pudding into serving bowl or individual bowls and garnish with nuts and a few raisins. Serve warm or cold.

Roasted Brussels Sprouts Chips

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Brussels Sprouts Chips - Guesswhoscooking.com

Roasted Brussels Sprouts Chips

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Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes

Ingredients

  • 1lb Brussels sprouts
  • 1 tablespoon extra virgin olive oil
  • salt to taste (starting with 1/2 teaspoon)

Directions

Step 1
Preheat oven to 400 degrees F.
Step 2
Cut off the stems of the brussels sprouts and peel off the leaves. Cut off a little more of the stem to continue removing the leaves until you get to the tight and light-colored leaves in the center. Reserve these cores for another recipe, or try cutting them in half, tossing with olive oil, and roast after you bake the chips.
Step 3
Toss leaves with olive oil and use your hands to rub the oil into the leaves. Season with salt and spread leaves evenly in a single layer on a baking sheet, using 2 baking sheets if necessary.
Step 4
Bake 10-15 minutes, stirring every few minutes. Remove from oven when sprouts reach desired level of caramelization. Serve immediately.

Cauliflower Pizza Crust

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Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

This recipe for Cauliflower Pizza Crust does not contained refined carbs and dairy. If baked to a nice golden brown, it holds together like conventional pizza crust. Add whatever toppings you’d like. I used buffalo wing sauce instead of pizza sauce and topped it with buffalo chicken and sauteed onions and bell peppers. Use almond meal instead of whole wheat flour to make this recipe wheat-free and gluten-free.

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Cauliflower Pizza Crust

Course Main Course
Keyword dairy-free, pizza
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2

Ingredients

  • 1 medium head cauliflower should yield about 3 cups once processed
  • 2 tablespoons almond meal or whole wheat flour
  • 1 large egg beaten
  • 1 tablespoon extra virgin olive oil for brushing parchment paper
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • prepared toppings of choice

Instructions

  1. Preheat oven to 450°F. Place a baking sheet or pizza stone in the oven. Brush a sheet of parchment paper or silicone baking mat with olive oil and place on top of a cutting board.

  2. Cut the cauliflower into florets, then pulse in a food processor until it is ground but not pureed.

  3. Cook ground cauliflower by steaming or microwaving in a small amount of water and covered for about 4 minutes. Drain cooked cauliflower and allow to cool. When cauliflower is cool, remove as much water as possible. One method is to put it into a colander, then press down on it thoroughly with a flat utensil such as a spatula, which can be done while still hot. You may want to wring out more water once it is cooled. Alternatively, only once cooled, you can put it into a kitchen towel and wring out the water.

  4. In a large bowl, combine cauliflower with remaining ingredients and mix well. Shape into a pizza crust on the oiled parchment paper. Slide the parchment paper or silicone mat and crust onto the preheated cookie sheet or pizza stone in the oven. Bake 12-16 minutes, or until very golden brown on top.

  5. Spread pizza sauce over the crust, or try an alternative sauce such as pesto, barbeque sauce, or buffalo wing sauce. Top with desired toppings and serve, or if using cheese, place under the broiler until cheese is melted (3-5 minutes).

Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

Cauliflower Pizza Crust - guesswhoscooking.com. dairy free, gluten free (option), low carb

Pear Clafoutis

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Pear Clafoutis - dairy free and gluten free. guesswhoscooking.com
Clafoutis is a French baked fruit dessert, but is traditionally made with milk/cream, sugar, butter, and flour, which aren’t the healthiest ingredients. This recipe calls for only 2 tablespoons of added sugar and leaves out the other undesirable ingredients.

Pear Clafoutis

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Serves 6-8
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Clafoutis is a French baked fruit dessert, but is traditionally made with milk/cream, sugar, butter, and flour, which aren't the healthiest ingredients. This recipe calls for only 2 tablespoons of added sugar and leaves out the other undesirable ingredients.

Ingredients

  • 2-3 large bosc pears (unpeeled (but peel if you'd like))
  • 1 cup unsweetened coconut milk (drinkable kind)
  • 3 large eggs
  • 1/2 cup blanched almond flour (you could probably use regular flour (whole wheat or white) if you'd like)
  • 2 tablespoons sugar (such as turbinado)
  • 24 drops liquid stevia
  • 1 tablespoon pear brandy (I actually used amaretto vodka)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • coconut oil for greasing pan
  • cinnamon for garnish

Directions

Step 1
Preheat oven to 375 degrees F. Grease a 9" pie plate or cast iron skillet.
Step 2
In a blender or food processor, combine all ingredients except pears and cinnamon until well combined (about 1 minute). Batter will be thin, like crepe batter.
Step 3
Cut pears into quarters, lengthwise, then remove the core. Slice pears lengthwise, and lay in the greased pan. Pour the batter over the pears and place in the oven. Bake for 30-40 minutes, until golden brown on top. Garnish with cinnamon.

Pear Clafoutis - dairy free and gluten free. guesswhoscooking.com

Pear Clafoutis - dairy free and gluten free. guesswhoscooking.com

Pear Clafoutis - dairy free and gluten free. guesswhoscooking.com

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

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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.

Breakfast Bites (Vegan)

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Breakfast Cookies - vegan, no added sugar, healthy. www.guesswhoscooking.com

These breakfast cookies are vegan and are healthier than most other breakfast pastries. Although there is no added sugar, there is still a decent amount of natural sugar from the fruit, so don’t overdo these! Pair a cookie or two for breakfast with a protein source for a quick and balanced breakfast.

Breakfast Cookies

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Serves 12-20 cookies
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
Dietary Vegan, Vegetarian
Meal type Bread, Breakfast, Dessert, Snack
Misc Child Friendly, Serve Cold, Serve Hot
These breakfast cookies are vegan and are healthier than most other breakfast pastries. Although there is no added sugar, there is still a decent amount of natural sugar from the fruit, so don't overdo these! Pair a cookie or two for breakfast with a protein source for a quick and balanced breakfast.

Ingredients

  • 3 bananas
  • 1 1/2 cup rolled oats (old-fashioned)
  • 1 cup unsweetened applesauce
  • 1/3 cup raisins or other dried fruit
  • 1 teaspoon ground cinnamon
  • 1 teaspoon oil (such as virgin coconut oil) (for greasing)

Directions

Step 1
Preheat oven to 350 degrees F. Grease a baking sheet with oil, such as coconut oil.
Step 2
In a medium bowl, mash the bananas (using a potato masher, whisk, or fork).
Step 3
Add remaining ingredients and stir well to combine.
Step 4
Drop cookie batter onto cookie sheet. Shape the cookies because they will not expand. Bake 25-30 minutes or until golden brown.
Step 5
Let cool for a few minutes, then move cookies to a cooling rack. Store in an airtight container.
Before baking
Before baking

 

Breakfast Cookies - vegan, no added sugar, healthy. www.guesswhoscooking.com

Nutrition Facts:

Serving size – 1 cookie (1/18th recipe)

Calories 61

Total fat 1g (1%)

Saturated fat 0g (1%)

Sodium 1mg (0%)

Total carbohydrate 14g (5%)

Dietary fiber 2g (6%)

Sugar 6g

Protein 1g

 

 

 

Thai Peanut Rainbow Salad

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Thai Peanut Rainbow Salad - healthy, dairy free, gluten free. guesswhoscooking.com   

Ingredients

For dressing:

1/3 cup peanut butter

1 1/2 Tablespoons tamari

juice of 1 lime (1 1/2 Tablespoons) (or rice vinegar if you don’t have a lime)

2 teaspoons sambal oelek (or Thai sweet chili sauce)

1/4 cup water

Thai Peanut Rainbow Salad Dressing - healthy, dairy free, gluten free. guesswhoscooking.com

1 cup sugar snap peas, chopped

1 cup carrots, sliced

2 cups red and yellow bell pepper, chopped

1 cup cherry or grape tomatoes, halved

2 cups red cabbage, thinly sliced

1 cup cucumber, chopped

1/2 medium avocado, diced

1/4 cup green onions, thinly sliced

Garnish: 1/4 cup chopped peanuts (optional)

Optional: Baked tofu*

Thai Peanut Rainbow Salad - healthy, dairy free, gluten free. guesswhoscooking.com

Directions

Combine all dressing ingredients in a blender, food processor, or by stirring in a bowl. Combine all salad ingredients and top with dressing. Top with peanuts or other nuts (optional) as a garnish and serve.

 

*For baked tofu: slice 2 packages of firm tofu (non-GMO and/or organic) into blocks and press between 2 towels to squeeze out some of the water. Cut into cubes, toss with olive oil, and bake in the oven at 350 degrees until golden, stirring once or twice.

Cauliflower Mash

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Print recipe
Serves 6
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Lunch, Side Dish
Misc Pre-preparable, Serve Hot
Occasion Barbecue, Casual Party, Christmas, Easter, Thanksgiving

Ingredients

  • 1 head cauliflower (roughly chopped into florets (about 3 cups))
  • 2 tablespoons extra virgin olive oil
  • 1-2 clove garlic (start with 1)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

Step 1
Steam cauliflower for 7-8 minutes, until fork tender. Set aside and let cool.
Step 2
In a food processor, add cooled cauliflower, garlic, olive oil, salt and pepper. Puree until smooth. Add more salt and pepper to taste, or more olive oil to make it creamier.

Cauliflower Mash - Lower-carb, dairy-free, gluten-free, low glycemic, vegan, & vegetarian. Follow GuessWhosCooking.com - @guesswhoscookin on Twitter, Pinterest.com/guesswhoscookin, & Facebook.com/guesswhoscooking

Vegetarian Baked Beans

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baked beans

This easy, vegetarian (and vegan) baked beans recipe is satisfyingly savory without being overly sweet. Most brands of canned baked beans contain about 12g (or 1 tablespoon) of sugar per 1/2 cup serving. In addition, most recipes call for bacon, which is a processed meat. This recipe has neither, making it low in added sugar and free of meat of any kind. The small amount added sugar is in the form of 1 tablespoon of molasses. Molasses is still sugar, and although it contains healthy minerals, let’s be real, you’re not going to get a significant amount of from 1 tablespoon divided by 6 servings. 

baked beans
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Vegetarian Baked Beans

Easy homemade baked beans without the meat or extra sugar.

Course Side Dish
Cuisine American
Keyword barbecue, Beans, dairy-free, dinner, easy, one pan, plant-based, summer, vegan
Prep Time 5 minutes
Cook Time 50 minutes
Servings 6

Ingredients

  • 1 tablespoon extra virgin olive oil or other cooking oil
  • 1 cup onion, diced about 1 small to medium onion
  • 1 clove garlic, minced or 1/2 teaspoon garlic powder
  • 2 15-ounce cans beans, rinsed and drained such as pinto and white beans
  • 1 can diced tomatoes,
  • 1/2 cup vegetable broth or more as needed
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon reduced sodium tamari or soy sauce
  • 1 tablespoon molasses
  • 1 teaspoon paprika
  • 1/2 teaspoon dry mustard or 1 teaspoon prepared mustard
  • Salt and pepper to taste.
  • 1/2 teaspoon liquid smoke optional

Instructions

  1. Heat a large saucepan over medium-high heat. Add oil, then onions and cook until soft. Add garlic and cook for 30 seconds. Add remaining ingredients and bring to a simmer. Simmer on low heat for 30-45 minutes. Add more vegetable broth as needed to keep the beans from drying out, until you reach the desired consistency. Add salt and pepper to taste.

Vegetarian Baked Beans