Barbecue, Barbecue Sides

Rick’s Creamy, Dreamy Potato Salad

Potato Salad

No need to miss out on a creamy potato salad. This delicious recipe will delight your tastebuds and you’ll never miss the sugar, oil or salt!

Ingredients:

Avocado or…
1/2 cup raw, unsalted cashews & 1/2 cup water or…
1/4 cup raw, unsalted sunflower seeds, 1/4 cup raw hemp seeds & 1/2 cup water
4 Tablespoons Balsamic Vinegar
1/2 Teaspoon Cumin
1 Tablespoon Dry Dill or 3 Tbs Fresh
2 Pitted dates
1 Tablespoon Salt Substitute
1 (Juice of) Lemon
3 Tablespoon no or low salt, spicy brown mustard
1/4 Teaspoon Cayenne Pepper

2 1/2 pounds of potatoes red or Yukon Gold – unpeeled, cooked cut into bite size pieces
1/2 Red Onion Chopped
4 Stalks Celery Chopped
1 Bag Frozen Peas (Thawed)

Combine in High Speed blender, Rick uses a NutriBullet for dressings:

Avocado (or substitute)
Balsamic Vinegar
Cumin
Dill
Dates
Salt Substitute
Lemon Juice
Mustard
Cayenne Pepper

In large mixing bowl, combine:
potatoes
Onion
Celery
Peas

Add contents of NutriBullet, fold into mixture.

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.

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Watch Rick make this on BeGreenWithAmyYouTube!

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

More great recipes to take to a BBQ.

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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

What to make for a Barbecue?

BBQ Sauce PNG

So many familiar barbecue themed dishes can be delicious without added sugar, oil or salt.

EASY VEGAN COLESLAW DRESSING

coleslaw.jpg

6 Ingredient Pulled Jackfruit and Cabbage

BBQ Jack Fruit

BBQ Sauce

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

You can also bring this potato salad to a Barbecue!

Potato Salad

Hot dogs made from carrots? Check out this video on how to make carrot dogs you can grill!

carrot dog

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 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.

If you would like to help support my blog, consider shopping on myAmazon 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

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