Barbecue, Instant Pot / Pressure Cooker, Uncategorized

Cosmic Carrot Dogs

carrot dog

You won’t miss hot dogs at the next Barbecue. You can even bring these in a container to throw on your friends grill!

Thanks to our Green Star members Beverly & John for this awesome, “Tastes like a hot dog!” recipe as demonstrated here on BeGreenWithAmy YouTube.

Ingredients:

  • 1/2 cup unsalted vegetable broth (store-bought, or homemade vegetable broth)
  • 1/2 cup tamari soy sauce
  • 1/4 cup liquid aminos
  • 1/4 cup apple cider vinegar
  • 1/8 cup date paste
  • 2 teaspoons liquid smoke
  • tablespoon smoked paprika
  • 1 tablespoon garlic powder 
  • medium carrot (peeled, skinny ends trimmed, carrots cut the length of the buns)
  • hot dog buns (whole wheat)
  • mustard
  • ketchup
  • onions
  • relish

Toss carrots in sauce then transfer all to the Instant Pot. For smaller carrots, turn the Instant Pot on manual for 4 minutes, then quick release. For larger/thicker carrots, cook on manual for 6 minutes and then quick release.

You can sear them on a grill pan or grill (optional).

Beverly likes to save her left over marinade in the refrigerator.

Check out Beverly’s Pinterest board for lots of plant-based recipes.

If you would like help to learn 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, 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!

 

 

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!

Beans, Butternut Squash, Corn, Easy Delicious Recipes, Instant Pot / Pressure Cooker

Butternut Squash Stew In Instant Pot

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Ingredients:

4 cups cubed butternut squash (1 medium sized butternut squash peeled and seeded)
2 tablespoons minced garlic
1 (26 oz.) container unsalted chopped tomatoes (Pomi)
1/2 (15 oz.) can salsa (Newman’s Own Mild)
2 (15 oz.) can no salt black beans
1 12oz bag frozen organic corn
4 cups unsalted vegetable broth (can be homemade in Insta Pot)
2 tablespoons cumin
1 medium onion, chopped
½ cup raisins
½ bag chopped kale or spinach

Set Instant Pot pressure cooker on manual for 12 minutes.

Cook all ingredients except chopped kale or spinach which is added to wilt after cooking.

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 on 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

Instant Pot / Pressure Cooker, Main Dishes, Soups

Cream of Butternut Squash Soup

Butternut Squash SoupThis recipe was brought to a potluck dinner I attended.

Ingredients:

  • 4 lb butternut Squash, peeled, seeded and cubed
  • 1 sprig of Sage
  • 1 large Onion, roughly chopped ½ inches
  • 1 piece of fresh ginger, peeled and roughly slice
  • ¼ teaspoon nutmeg
  • 4 cups unsalted vegetable stock
  • pepper to taste
  • salt substitute to taste
  • ½ cup of unsalted, Toasted Pumpkin Seeds, for garnish

Directions:

  1. In the pressure cooker, with the top off, over medium heat soften onions with the sage, salt substitute and pepper.
  2. When the onions are soft, push onions aside and add in enough squash cubes to cover the base of the pressure cooker, let brown for for about 10 minutes stirring infrequently.
  3. Add the rest of the squash along with the ginger, nutmeg, and stock.
  4. Close and lock the lid of the pressure cooker.
  5. When time is up, open the cooker by releasing the pressure.
  6. Fish out the woody sage stem and discard.
  7. With a stick immersion blender puree’ the contents of the pressure cooker and serve!
  8. If you do not have an immersion blender, carefully pour into blender and blend till creamy.
  9. Garnish with unsalted, toasted pumpkin seeds.

I would love to provide you with more help. Please contact me for a coaching session:

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!

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

Want someone to help you with this lifestyle? Contact Amy.

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