Sharme Ridley creates Whole Food, Plant Based, Atlanta Creole recipes. These are more recipes that she shared with us. You will not see her demo these recipes but they are delicious. Enjoy!
Sharme’s bio and contact info below.
Instant Pot Potatoes
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.
Green Beans and Instant Pot Potatoes
Green Beans and Instant Pot Potatoes Ingredients BeGreenWithAmy.com
Green Beans and Instant Pot Potatoes Instructions BeGreenWithAmy.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.
Creole Corn Chowder
Creole Corn Chowder Ingredients BeGreenWithAmy.com
Creole Corn Chowder Instructions BeGreenWithAmy.com
- Heat a large heavy-bottomed skillet over medium. Add the onion, green bell pepper, red 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
- Add the garlic and mushrooms and sauté for two minutes, stirring continuously.
- Add the onion powder, garlic powder, poultry seasoning, smoked paprika, cayenne pepper,
and Creole seasoning. Stir to combine and cook for one minute.
- To a blender, add half of the contents of the skillet along with the nutritional yeast, half the
green onion, 1⁄2 cup of chickpeas, 1⁄2 cup of corn, 1 cup of diced IP potatoes, and 1 cup of
vegetable broth, and blend on high for about 10 seconds. Add more broth as needed to form
a thick, pourable sauce.
- 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.
- Pour the blended mixture in the skillet and add the remainder of the IP potatoes and the rest
of the chickpeas.
- Cook for about 10 minutes.
- Stir in the rest of the green onions and cook for an additional 5 minutes.
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.
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
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!🌱
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