Blog

Barbecue, Dressings and Sauces

SOS Free Barbecue Sauce

BBQ Sauce PNG

SOS free barbecue sauce

1 16 oz can no salt tomatoes (fire roasted if you can find), drained
2 garlic cloves or 2 tsp garlic powder
1/2 cup dried dates, soaked
2 tbsp balsamic vinegar / apple cider vinegar
2 tbsp salt substitute
2 tbsp tomato paste
2 tsp liquid smoke (I used applewood)
1 tsp mustard powder or ¼ cup mustard
1 tbsp paprika
1 tbsp onion powder
¼ tsp cinnamon or allspice

Blend the tomatoes, garlic, dates, vinegar and salt substitute to a puree.  Place in a non-stick pan and add the tomato puree, liquid smoke, mustard, paprika, onion powder and cinnamon.  Heat until it bubbles then remove from the heat. Can be used as a dip or a marinade.

Our very talented cook and Green Star member JoAnne, brought these delicious dishes to our Barbecue themed Meetup Pot Luck. Check out JoAnne’s other BBQ themed recipes.

Please subscribe so I know you would like me to share more helpful hints.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Barbecue, Barbecue Sides

6 Ingredient Pulled Jackfruit and Cabbage

BBQ Jack Fruit

6 Ingredient Pulled Jackfruit and Cabbage

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

 

A healthy and incredibly tasty whole food, plant based alternative to pulled pork or chicken. Quick and easy to make. Even carnivores love it!

Ingredients

  • 3 20oz cans jackfruit in brine or water (not in syrup!)
  • ½ head of green cabbage, shredded
  • ½ head of red cabbage, shredded
  • 1 large onion, sliced
  • 6 cloves garlic, minced
  • 1/4 cup BBQ seasoning (or 1 tsp each of chili powder, paprika (smoked or sweet), cumin, liquid smoke, tasty table, pepper)
  • 1 cup vegetable broth
  • 1 1/2 cup BBQ sauce

Instructions

  1. Drain and rinse the jackfruit. Cut the jackfruit into smaller pieces by cutting it from core to the edge for the most pulled texture.
  2. In a large frying pan or skillet over medium-high heat add the cabbage, onions and garlic. Sauté until the onions and cabbage are tender and beginning to brown, about 5-10 minutes. Add in the chopped jackfruit and vegetable broth. Cover and continue to cook another 10 to 15 minutes, until the jackfruit is soft enough that it can be mashed. Mash the jackfruit/cabbage mixture with potato masher, until it breaks apart and looks pulled or shredded.
  3. To finish the jackfruit mix in ½ cup of BBQ sauce and the BBQ seasoning. Continue cooking on stovetop on medium low for 20-35 minutes stirring every so often allowing the bottom to blacken but not burn. Remove from the burner and pour over 1/2 cup BBQ sauce and stir to combine. Place back on the burner for about 10 minutes, until it looks delicious and golden and even a few strands get a bit burnt. Remove from the burner and if desired stir in the remaining 1/2 cup of BBQ sauce to make it even saucier.

Our very talented cook and Green Star member JoAnne, brought these delicious dishes to our Barbecue themed Meetup Pot Luck.

Please subscribe so I know you would like me to share more helpful hints.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Barbecue Sides, Dressings

EASY VEGAN COLESLAW DRESSING

coleslaw

EASY VEGAN COLESLAW DRESSING

  • 1 cup raw cashews* (soaked in very hot water 1 hour, or in cool water 6 hours or overnight) or sunflower seeds or both
  • 1/3 cup water
  • 1 Tbsp date syrup (plus more to taste)
  • 2 Tbsp spicy brown mustard (or yellow mustard, Dijon, or mustard of choice)
  • 1 1/2 Tbsp white vinegar
  • 2 Tbsp apple cider vinegar or kombucha vinegar
  • 4 Tbsp chopped yellow or red onion
  • 1 tsp celery seeds
  • ½ tsp table tasty
  • ½ cup kefir (optional)
  • black pepper to taste

SLAW

  • 1 cup shredded onion
  • 4 cups shredded red or green cabbage

Instructions

  1. Soak cashews. Then drain thoroughly and add to a high-speed blender along with water, date syrup, mustard, white vinegar, apple cider vinegar, onion, celery salt (or seeds) and kefir.
  2. Blend on high until creamy and smooth, scraping down sides as needed. If too thick, add more water to thin. If too thin, you can compensate by adding more (raw) cashews (they don’t need to be soaked). 
  3. Taste and adjust flavor as needed, adding salt and pepper to taste, more celery salt or seeds for more pronounced celery flavor, onion for bite, maple syrup for sweetness, mustard for tanginess, or vinegar for acidity.
  4. Add onion and cabbage to a mixing bowl and top with dressing. Toss to combine. Enjoy immediately or store covered in the refrigerator to chill – about 4 hours. 
  5. Store leftovers covered in the refrigerator up to 4-5 days. Not freezer friendly. Perfect for pairing with things like Vegan Pulled Pork SandwichesVegan Baked BBQ Beans, and Chickpea Sunflower Sandwich

Our very talented cook and Green Star member JoAnne, brought these delicious dishes to our Barbecue themed Meetup Pot Luck. Check out JoAnne’s other BBQ themed recipes.

Please subscribe so I know you would like me to share more helpful hints.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

 

Need to know

Kitchen Tools, Gadgets and Pantry Items.

 

 

 

 

 

 

“I’m just starting out, what kitchen tools should I get?”. My clients frequently ask this question. Here is a short list to get started. I will add to the list as I run across useful things that I like.

There are two items which I would not wish to do without.

I use the Vitamix at least once a day when I make my breakfast smoothie.

I use the Instant Pot several times a week to batch cook things like rice, other grains, beans, soups, potatoes and more.

If you are cooking for a few people or do batch cooking, this is a good Food Processor with a wide mouth (less cutting) and large capacity (less dumping).

If you have been following this lifestyle for a while, here are some fun items you might consider:

Using a Nutribullet makes it easier to scoop out things like dressings. It also has a grinder wheel to freshly grind things like flax and chia seeds.

This stick immersion blender is very convenient for blending things in the pot or pan without transferring to the blender or food processor!

You won’t miss french fries once you make them without oil in this Air Fryer

This air frying rack helps to fit more in the basket!

If you are cooking for more than one person, the Breville Air Fryer is awesome!

Cut potatoes, onions, tomatoes and more with this French Fry Cutter and Veggie Dicer

This is a great rack for the air fryer which helps you to double the capacity.

You can make waffles, grill carrot dogs and veggie burgers on this 5 in 1 versatile grill.

I love this Spiralizer for making zucchini, butternut squash and more.

Slicing uniform slices of eggplant, zucchini, apples and more is so easy with this Mandoline

ThisMandoline Safety Glove is especially useful when I don’t use the safety guard.

A really fantastic gadget is this [3in1] Spiralizer Vegetable Slicer Adjustable Mandoline Slicer Vegetable Chopper – Onion Chopper Food Chopper Vegetable Spiralizer Vegetable Cutter with Glass Container – Zucchini Spaghetti Maker

Rinsing beans, lentil, rice and grains is so much easier now.  I love this Stainless Steel Grain Rinsing Bowl 

I love to make vegan sushi.

It took me a while to learn what amount of rice to put on the Nori Wrap.

I found this Sushi Maker  which makes it easier to roll.

To add a cheesy taste, add Nutritional Yeast – No Folic Acid (Many have Folic Acid which is deleterious to your health).

I love to make a large container of Hibiscus Tea, which has been shown to help lower blood pressure. I use this Tea Infuzer in my decanter.

There are times when I want to take out the hot liner of the Instant Pot. I use these awesome handles for Instant Pot

This stainless steel mixing bowl is a larger capacity and helps me stay away from plastic.

Cooking without oil is easy with a silicone mat.

Square storage containers fit more compactly in spaces. I use these glass storage containers because they are glass and can be put in refrigerator, freezer and microwave!

I use these storage containers to store fresh produce. They have straight edges which fit more compactly in spaces

This food safe is great for those who live with others who may keep non-compliant food in the home.

What are your favorite kitchen tools or gadgets?

I have helped many people to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

Please click follow so I know you would like me to share more helpful hints.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

 

Mexican, Spice Blends

Taco Seasoning No Salt, Sugar…

Tempeh Tacos

I love to eat vegan tacos. This seasoning mixture is perfect for those looking for rich flavor without sugar, oil, salt or other chemicals.

This seasoning mix is used in Tempeh Tacos and is great with any dish to which you wish to add a Mexican flair.

Taco Seasoning:

Mix and store.

2 tsp cumin powder

1 tsp each of garlic powder, onion powder, smoked paprika

1/2 tsp each chipotle pepper powder, black pepper
1 tsp each of oregano and parsley,

1/2 tsp cayenne (optional, add less to preference), a good pinch of allspice or cinnamon.

Thanks to our Green Star member JoAnn for this recipe which she brought to her Taco Tuesday demonstration YouTube!

Please follow me so that I know you would like to see more helpful information.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Cheese (vegan)

Melty Stretchy Gooey Vegan Nacho Cheese

Melty Stretchy Gooey Vegan Nacho Cheese

Only 15 minutes to make this melty, stretchy, gooey, dairy-free cheese. Pour it on nachos, serve it on a baked potato, use it in a quesadilla, or wherever you desire. 

Watch it on BeGreenWithAmy YouTube

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

Adapted from : Sam Turnbull • It Doesn’t Taste Like Chicken

Cuisine: American

Ingredients

  • 1/2 cup unsalted raw cashews (see notes)
  • ¼ cup raw unsalted sunflower
  • 1 1/2 cup unsalted vegetable broth or water
  • 2-4 cloves garlic
  • 3 tablespoons tapioca starch (also called tapioca flour)
  • 3 tablespoons nutritional yeast
  • 2 tablespoons lemon or lime juice
  • 1 1/2 teaspoon white miso paste
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon date syrup or 1 pitted date
  • 1 teaspoon onion powder
  • 1/4 teaspoon turmeric (optional)
  • 1 teaspoon garlic powder
  • 1 tablespoon pickles jalapeno juice

 

Instructions

  1. To soften the cashews: Boil them for 10 minutes until soft. OR soak the cashews for four hours or overnight. Drain before using.
  2. To make the nacho vegan nacho cheese: Add the softened cashews, water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.
  3. Pour into a small saucepan and heat over medium-high heat, while stirring. If you don’t have a high-powered blender, you may want to pour the liquid through a fine mesh strainer or cheesecloth into the pot, to remove any cashew bits that didn’t grind up. This will ensure a smooth cheese texture. As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional minute or two to make sure it has firmed up completely.

Recipe Notes

*If you want to return the cold cheese back to dipping consistency, reheat over medium heat while stirring constantly so it doesn’t burn. Once it is hot and bubbling it might have thickened up too much. You can thin it out by adding a tablespoon of water at a time, stirring it in until desired consistency is reached.

Thanks to our Green Star member JoAnn who brought this to the Taco Bar when she did the Taco Tuesday YouTube presentation.

Please follow me so that I know you would like to see more helpful information.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

 

Cauliflower, Mexican, Rice

Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower

Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

Easy Vegan Spanish Rice Bowl with Taco Roasted Cauliflower. Everyday Meal with everyday ingredients. Vegan Gluten free Nut free Soy free Recipe.  Easily made oil free. The Spanish rice is easy to adapt to instant pot. Use the timing for brown rice. Cook, natural release, and finish with the added ingredients.

Course: Main Course

Servings: 4

Adapted from Vegan Richa

Ingredients

Spanish Rice

  • 1 cup brown rice such as basmati, or use short grain washed, drained, then soaked in water for 15 mins
  • 2 tomatoes, chopped
  • 1 cup chopped onion
  • 1 tbsp cumin
  • 1 tbsp chili powder blend or taco seasoning (see Recipe notes below)
  • 1 tbsp pickled jalapeno
  • 1/2 tsp tasty table
  • 2 1/2 cup water
  • 1/2 cup low salt chunky salsa
  • 1 can drained or 1½ cups salt free corn
  • 2 tbsp cilantro

 

Roasted Cauliflower

  • 1 small head of cauliflower chopped into florets
  • 2 tsp aquafaba
  • 1 tbsp or more unsalted taco spice/seasoning blend
  • 1/2 garlic powder
  • 1/2 tsp tasty table
  • 1/2 tsp oregano

 

To Serve:

  • Salsa of choice
  • Guacamole
  • Lime juice

 

Instructions

  1. Spanish Rice: Mix together the tomato, onion, cumin, chili powder, jalapeno, garlic powder and set aside.
  2. Drain the rice and combine with 2 1/2 cup water in a saucepan. Add the tomato mixture, 1/2 tsp tasty table and mix in. (at this point you can also add some chopped bell pepper).
  3. Cover and cook over medium-low heat for 40-45 minutes or until the rice is cooked through. Mix in about 1/4 cup chunky salsa and the chopped cilantro and fluff. Taste and adjust flavor(add more chili powder or taco seasoning, more salsa if needed).

 

Roasted Cauliflower:

    1. Place cauliflower florets in large bowl. You can also add other veggies to the mix such as broccoli, zucchini, sweet potato, rutabaga. Increase the spices and salt substitute accordingly.

 

    1. Mix the spices and salt substitute in a small bowl then sprinkle all over. Toss to coat. Distribute the Cauliflower on a parchment lined baking sheet or baking dish.

 

    1. Bake at 425 degrees F (220 deg C) for 25 mins or until the veggies are cooked through.

 

Serve the spanish rice with the roasted cauliflower/veggies, sprinkle of lime juice, some salsa and guacamole/avocado. 

For a hearty meal, add beans of choice. I also like a dash of black pepper over the bowl. The mix can also be made into burritos with some lettuce and refried beans.

Recipe Notes

Add some refried beans or walnut or tempeh taco meat to the bowl for variation.

Taco Seasoning: Mix and store.

2 tsp cumin powder

1 tsp each of garlic powder, onion powder, smoked paprika

1/2 tsp each chipotle pepper powder, black pepper
1 tsp each of oregano and parsley,

1/2 tsp cayenne (optional, add less to preference), a good pinch of allspice or cinnamon.

Thanks to our Green Star member JoAnn for this recipe which she brought to her Taco Tuesday demonstration YouTube!

Please follow me so that I know you would like to see more helpful information.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Mexican

Tempeh Tacos

Tempeh Tacos

Our Green Star member JoAnn did a BeGreenWithAmy YouTube Recipe Demo and showed us how to make these Spicy tacos made with crumbled tempeh (adapted Betty Goes Vegan by Anne & Dan Shannon).

JoAnn likes to add fresh chopped mushrooms and sauté before adding the tempeh mixture. She also like to add chopped walnuts. (Both were in the taco filling she made for our Taco Tuesday dinner)

  • Prep Time: 15 minutes
  • Cook Time: 10 -20 minutes
  • Total Time: 25- 35 minutes
  • Yield: 6-8 tacos

Ingredients

  • 1 (8-ounce) package tempeh
  • 2-4 cloves garlic, minced
  • 1 can drained Mexican-spiced diced tomatoes (JoAnn uses No Salt Added Ro-tel, the tomatoes with green chilies)
  • 1 fresh jalapeño, diced
  • 4 tsp. chili powder 
  • 3 tsp. cumin
  • 2 tsp. lime juice
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 tsp. dried oregano
  • 1 tsp. mushroom powder
  • 1 tsp. chipotle pepper powder
  • 1/4 c. Bragg’s coconut aminos
  • 1/2 red onion, diced
  • 1/2 green bell pepper, diced
  • 2 tbsp. water
  • salt substitute + pepper to taste
  • Salt Free Vegetable Broth or water for sautéing
  • 6-8 hard taco shells
  • vegan cheese, guacamolesalsahot sauce, cilantro, black olives, and lime wedges for serving

Instructions

  1. Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and Bragg’s. Once your tempeh is completely mixed into the spices, mix in the onion and pepper. Then drizzle the water 1 tablespoon at a time into your mix while stirring your ingredients continuously. Taste a little bit of your tempeh and add tasty table and pepper to taste.
  2. Heat your favorite cast-iron skillet or frying pan over medium heat. Once the pan is hot, pour in some broth and toss in the tempeh mixture and liquid smoke if using. Flip your tempeh-vegetable mixture a few times so that it browns evenly. You’ll know it’s ready when your vegetables are tender and your tempeh has crispy edges. It should take about 10 minutes.
  3. While your tempeh is cooking, heat your taco shells slightly in the oven following the directions on the package.
  4. Once your taco shells are warm, fill them with the tempeh and vegetable mixture. Top with vegan cheese and set aside so it can melt slightly.
  5. Serve with guacamole, salsa, hot sauce, cilantro, radishes, vegan cheddar cheese, lime wedges and anything else you like on your tacos!

Check out what JoAnn brought to our Taco Bar!

Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower

Melty Stretchy Gooey Vegan Nacho Cheese

Please follow me so that I know you would like to see more helpful information.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

 

 

Dips and Hummus, Dressings and Sauces, Instant Pot / Pressure Cooker, Tomatoes, Vegan Twists on Old Favorites

Romesco Sauce and Soup

Romesco Red Sauce

This delicious recipe is delicious and versatile.

Watch our Green Star member JoAnne demo this on .

RED LENTIL ROMESCO SOUP

INGREDIENTS:

SOUP:

½ cup broth for sautéing
1 small onion, finely chopped or grated
2 large carrots, grated
2 garlic cloves, finely minced
8 cups vegetable broth
1 ½ cups dried red lentils
ROMESCO
1 dried ancho pepper
1 dried chipotle
½ tsp ground chipotle spice (optional)
1 12oz jar roasted red peppers, drained
1 14.5 oz can fire roasted tomatoes, drained
½ cup almond butter (raw or roasted, unsalted)
1 Tbsp lemon juice
1 Tbsp sherry vinegar or red wine vinegar
¼ cup chopped parsley
1-2 cloves raw garlic
4-6 cloves roasted garlic (optional, but better depth)
2 tsp smoked paprika
1 tsp paprika or cayenne pepper, or red pepper flakes, or Aleppo pepper flakes or combo (adjust to your heat level, can be omitted)
Salt substitute and pepper to taste
INSTRUCTIONS
LENTILS:

Add onions, carrots, and garlic to a large pot over medium heat. Add a small amount of broth and water sauté the vegetables until soft.

Add the broth and lentils to the pot and bring to a boil.
Reduce the heat to a simmer and coo for 20 minutes, or until lentils are soft. Set aside.

ROMESCO SAUCE:

Put the dried peppers in a bowl and cover with hot water. Put a cover over them and let reconstitute.

Meanwhile, add all the ingredients to a food processor or high sided bowl and use a
handheld immersion blender.
Remove the peppers from the bowl and remove the stems and seeds. Add to the food processor or bowl.

Blitz until smooth. (If you are making the sauce for something other than the sauce be certain to drain the tomatoes and pepper really well, press. You can make to the consistency that you like)

TO SERVE:

Whisk the romesco sauce into the lentil soup. Season with salt substitute (optional), pepper, and paprika. Serve warm with vegan Greek yogurt (optional).

NOTES
If just making for a sauce or dip, drain the tomatoes and roasted peppers well and pat dry.

Add a ½ -1tbsp tomato paste to the ingredients.
The sauce is great on veggies, as a spread with or without vegan mayo on sandwiches, on pasta, over tofu scramble. Can be used as a dip as is or less processed so it’s chunky,

Instant Pot Directions:

Sauté on medium
Add 6 cups water/broth (add the rest when finished cooking)
Manual for 12 minutes
Slow, quick release (intermittence)
Add the rest of water/broth
Add the sauce.
Season

Thanks to our Green Star member JoAnne for another excellent recipe. It is whole food, plant based, sugar, oil and salt free and a treat for the palette. 

JoAnne has contributed other recipes like: Make Kefir – Non Dairy, No Sugar, Oil or Salt

Please subscribe so I know you would like me to share more helpful hints, recipes and more which I have learned from awesome people like JoAnn.

I have helped many people recover from going off the wagon. If you would like help to prevent yourself from going off the wagon and learn other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, recipe development, social media publicity and more, please donate here

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

I have helped many people recover from going off the wagon. If you would like help to prevent yourself from going off the wagon and learn other ways to navigate this lifestyle, please contact me for a coaching session. I have learned many strategies, tips and hacks while coaching people since 2012. I would love to help you be successful as well.

If you would like to help support my blog, consider shopping on my Amazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more!

If you would like to donate to help me with the costs of maintaining this website, recipe development, social media publicity and more, please donate here

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Be Strong, Be Well and Be Green!

Fizzy, Hey, I Can Make That!, Recipes, Vegan Twists on Old Favorites

Make Kefir – Non Dairy, No Sugar, Oil or Salt

amy-and-joanne-kefir.jpgHow to Make Homemade Nondairy Milk Kefir as seen on BeGreenWithAmyYouTube

Time: 60 minutes or more
Prep Time: 5-10 minutes
Fermenting time: 1 day or less do to temperature of room
Total Time: approx. 24 hrs
Servings: 4 cups
Author: JoAnn 
Ingredients
1-2 Tbsp kefir grains
4 cups Silk Protein Nut milk or nondairy milk of choice (won’t be thick as with protein nut milk)
***If using homemade nut milk or nondairy milk other than Silk Protein Nut milk
1 tsp date paste 
Supplies
½ gallon mason jar  with plastic cover 
Non-metal slotted spoon
Funnel
Fine mesh non-metal colander
Jar for storing finished kefir
Instructions:
1. Clean: Clean everything well with regular soap (avoid antimicrobial
soaps). I’m talking the hands, glass jugs, spoons, everything!
2. Assemble: Add 1 Tbsp (ish) of the kefir grains and 4 cups of nondairy
milk to a large glass jug. Cover the jar with either a cover fitted loosely or a paper coffee filter. Secure with a rubber band/ or mason jar band to prevent any bugs or dust from getting in.
3. Ferment: Set in a warm, out of sunlight spot (65 to 85 degrees F) for about 24 hours or less if it is ready. You’ll know your kefir is done when it has slightly thickened and smells fermented. If your kefir has separated into yellowish watery-looking whey and curds, that’s fine! It’s just a sign that you can either reduce the length of fermentation next time or use more nondairy milk next time.
4. Strain: Place a fine-mesh non-metal strainer into the funnel and place in the clean jar
Pour your finished kefir into the strainer, stirring with a plastic or wooden spoon to gently force kefir liquid through. The grains will be left.
5. Start new batch: add the grains back into the large jar that you fermented the grains it. Add 4 cups of fresh nondairy milk (plus date paste) to start the process again for a new
batch.
6. Store fresh kefir: Tighten the cover on your kefir and store in the fridge. It will keep    4-6 weeks but the flavor will continue to ripen and the kefir may get slightly fizzy. 

Special thanks to Green Star Meetup member JoAnn for this recipe and demo as seen on BeGreenWithAmyYouTube. JoAnn is a fabulous vegan cook who expertly transforms vegan and non-vegan recipes into whole food, plant based, sugar, oil and salt free gems. We are so fortunate to have JoAnn as a member of our Meetup group. If you don’t have a whole food, plant-based Meetup group near you, find out how to find one here: Meet Others: Socialize with like minded people so you don’t lose your mind.

JoAnn recommends this FaceBook kefir/ferment sharing group:  https://www.facebook.com/groups/181445115312844/­
JoAnn says that “Everything is free but you do reimburse for postage. They also have lots of answers to all those questions. Just ask!!!!”.

Please subscribe so I know you would like me to share more helpful hints, recipes and more which I have learned from awesome people like JoAnn.

Be Strong, Be Well and Be Green!