Sharme Ridley creates Whole Food, Plant Based, Atlanta Creole recipes. These are the recipes from her part 2 demo.
🍽️ In this episode, Sharme Ridley will walk us through her favorite Instant Pot recipes that are perfect for busy lives and will help you maintain that healthy whole food, plant-based lifestyle. These recipes are a fantastic way to enjoy the diverse flavors of Atlanta Creole cuisine while staying true to your plant-based journey!
Sharme’s bio and contact info below.
Instant Pot Potatoes
Southern Smothered Potatoes Ingredients BeGreenWithAmy.com
Southern Smothered Potatoes Ingredients BeGreenWithAmy.com
- Heat a large heavy-bottomed skillet over medium. Add the onion, bell pepper, celery, and
carrots, and sauté for about 10 minutes, stirring continuously. Add vegetable broth, a tablespoon at a time as needed, to keep the vegetables from sticking to the pan. - Add the garlic and sauté for one minute, stirring continuously.
- Add the Creole seasoning, onion powder, garlic powder, and nutritional yeast. Stir to
combine and cook for one minute. - Add 1⁄2 cup of vegetable broth, the broccoli florets, and the cauliflower. Simmer for 5 minutes.
- Add the potatoes, sweet peas, and 1⁄2 cup of vegetable broth. Simmer for 10-15 minutes.
Add more broth if needed for desired consistency, and add cayenne pepper if using. - Add salt substitute and pepper to taste (I don’t typically add any salt or pepper.)
- Enjoy!
Seasoned Air Fried Potatoes
Seasoned Air Fried Potatoes Ingredients BeGreenWithAmy.com
Seasoned Air Fried Potatoes Instructions BeGreenWithAmy.com
- Cut potatoes into chunks, put them in a bowl with a lid, pour the vegetable broth over the potatoes, replace the lid and gently shake the potatoes to coat them with the liquid.
- Add Creole seasoning, onion powder, garlic powder, and nutritional yeast.
- Replace the lid and gently shake the potatoes to coat them with all the seasonings.
- Pour the potatoes in a single layer in the air fryer.
- Air fry for 9-10 minutes, shaking them after 7 minutes.
- Add salt substitute and pepper to taste.
- Cover and cook for about 5 minutes, stirring occasionally.
- Add cayenne pepper to taste.
- Enjoy!
Spicy Potato and Broccoli Soup
Spicy Potato and Broccoli Soup Ingredients BeGreenWithAmy.com
Spicy Potato and Broccoli Soup Instructions BeGreenWithAmy.com
- Sauté mirepoix (onion, bell pepper, celery, and carrots) in a wide heavy-bottomed skillet for about 7 minutes on a medium low heat, stirring continuously. Add low/no sodium vegetable broth, a tablespoon at a time as needed, to prevent sticking.
- Add garlic, and sauté for an additional minute.
- Add Creole seasoning, Italian seasoning, poultry seasoning, onion powder, and garlic powder; stir for 1 minute to toast the spices.
- Add the potatoes, vegetable broth, nutritional yeast, broccoli, and bay leaf, and cook uncovered on medium-high heat for 10 minutes, stirring occasionally.
- Add 3 cups of broth and the corn to the skillet with the other half of the vegetables, and cook on medium for about 10 minutes.
- Using a potato masher, mash a few potatoes, reduce heat to low, cover, and simmer for 10 minutes.
- Add salt substitute and pepper to taste.
- Add cayenne pepper to taste.
- Enjoy!
Spicy Mushroom and Potato Soup
Spicy Mushroom and Potato Soup Ingredients BeGreenWithAmy.com
Spicy Mushroom and Potato Soup Instructions BeGreenWithAmy.com
- Sauté mirepoix (onion, red bell pepper, celery, and carrots) in a wide heavy-bottomed skillet for about 7 minutes on a medium low heat, stirring continuously. Add vegetable broth, a tablespoon at a time as needed, to prevent sticking.
- Add garlic, and sauté for an additional minute.
- Add Creole seasoning, Italian seasoning, poultry seasoning, onion powder, and garlic powder; stir for 1 minute to toast the spices.
- Add mushrooms and Worcestershire sauce, cover, and reduce heat to low. Cook for 10 minutes, stirring occasionally.
- Add the potatoes, vegetable broth, nutritional yeast, and bay leaf and cook uncovered on medium-high heat for 10 minutes, stirring occasionally.
- Using a potato masher, mash a few potatoes, add spinach, reduce heat to low, cover, and simmer for 10 minutes.
- Add salt and pepper to taste.
- Add cayenne pepper to taste.
- Enjoy!
Green Beans and Instant Pot Potatoes Ingredients Be Green With Amy.com
Green Beans and Instant Pot Potatoes Instructions Be Green With Amy.com
- Heat a heavy-bottom skillet over medium heat for 3-5 minutes. Add the onion, red bell pepper, and celery. Sauté for about 6-8 minutes until the onions are translucent and the carrots are tender. Add a little broth as needed to avoid sticking, one or two tablespoons at a time.
- Reduce heat to low, and add the Creole seasoning, onion powder, garlic powder, and smoked paprika, and toast for about a minute.
- Add the green beans and stir to mix everything together. Cover and cook for about 15 minutes, stirring occasionally.
- Add the potatoes and stir to combine everything. Add the remaining broth, and cover. Cook for about 5 minutes, stirring occasionally.
- Mash a few pieces of potatoes with a fork and add a little extra broth if needed.
- Cover and cook for about 5 minutes, stirring occasionally.
- Enjoy!
Instant Pot Potatoes Ingredients BeGreenWithAmy.com
Instant Pot Potato Instructions BeGreenWithAmy.com
- Pour a cup of water in the inner pot of an Instant Pot (IP).
- Pierce potatoes with a fork or knife.
- Place washed potatoes on the IP trivet.
- Place the cover on IP and set the vent to seal.
- Set cooking time on manual for 9 minutes.
- Use quick-release when potatoes are finished cooking.
- Place potatoes on a rack to fully cool.
- Refrigerate uncovered for up to 5 days.
Sharme Ridley, MEd, EdS, is a Rouxbe certified plant-based cooking enthusiast who specializes in creating Louisiana Creole inspired dishes. Overcoming a host of health issues after adopting a plant-based diet, she now inspires others to follow a whole food, plant-based (WFPB) lifestyle through her efforts with her Atlanta Creole YouTube channel, where she offers WFPB cooking demonstrations and as one of the hosts for CNS Kitchen, a T. Colin Campbell Center for Nutrition Studies (CNS) plant-based support group. She has earned the CNS eCornell Plant Based Nutrition Certificate and is a Licensed Food for Life Instructor with the Physicians Committee for Responsible Medicine (PCRM). A retired public school teacher in her early 60s, she takes no medicines and is a living testament to the power of plants. Sharme has a B.S. in Secondary Education, a MEd in Educational Administration, and an EdS in Curriculum and Instruction.
CNS Kitchen: cnskitchen.nutritionstudies.org
Wellness Challenges and Support (CNS Kitchen Premium Space):
Click Here to arrange private Zoom cooking classes or coaching with this lifestyle.
Follow Amy:
Hi I’m Amy. My husband Rick & I adopted a Whole Plant lifestyle in 2012. We have had fantastic health results. Together, we’ve lost over 130 pounds! We offer private, lifestyle coaching and Zoom cooking lessons. We love to share our knowledge of this lifestyle and hope to spread the word and help others to Be Strong, Be Well and Be Green!🌱
The contents of this video/website are for informational purposes only. Information provided is not intended to be a substitute for professional medical advice or treatment. Always consult your health care provider if you have any health related concerns or questions.
Be Strong, Be Well and Be Green!🌱
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