Is it a desert or a breakfast? Here is a quick, easy and delicious recipe.
Check out the recipe demo here.
Ingredients: Continue reading “Apple Crisp – So Easy!”
Category: Recipes
Delicious and nutritious vegan recipes without salt, sugar, or oil.
Delicious Dressing SOS Free!
1 1/4 cup Raw, Unsalted Cashews
1/2 cup No-SALT Stone Ground Mustard
2 cups Filtered Water
12 Pitted Dates or Date Paste
1/4 cup Apple Cider Vinegar
Put all ingredients in a high powered blender
Blend until smooth and creamy
Check out my YouTube recipe demo!
Refrigerate.
Enjoy!
If you would like to 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.
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Mayonnaise From My YouTube Video
When I first began this lifestyle, there were many dishes which we did not care for and just through in the garbage. I finally learned that the trick is to make the (new to you) sauce separately. Taste the sauce first and if you like it you can later add to beans, potatoes, steamed or roasted vegetables. This helps to avoid waste and frustration.
It also helps to join local groups where you can meet and eat with others who have adopted this lifestyle. Learn how to find local groups where you live.
I am fortunate to have created a group which meets twice monthly for healthy, Pot Luck dinners. We try to incorporate presentations before we eat. I found this yummy and versatile recipe for mayonnaise, which also makes a great base for other sauces.
You can watch me demonstrate the “Hey, I Can Make That!” recipe here.
Mayonnaise
Ingredients:
8 oz box of Organic Silken Tofu
3 Tsp white wine vinegar
1/2 tsp ground mustard seeds or dry mustard
1 Tablespoon salt substitute
1 small pitted date (optional)
2 Tablespoons Water
Blend ingredients in high speed blender.
Store in refrigerator.
Keeps in refrigerator for about 5 days.
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How to Make Chocolate Pudding
I had not eaten pudding since adopting this lifestyle in 2012. When Beverly, a member of my WFPB Meetup group, brought this dish to our pot luck dinner, it rocked my world! I hope it rocks your world too! Don’t let the ingredients fool you. As with many dishes in our lifestyle, healthy ingredients can put a delicious twist on a dish.
This dish is simple to make and you can watch me demo by clicking here
Chocolate Pudding – Sugar, Oil and Salt Free!
4 Cups Mashed Sweet Potatoes
1 Cup Pitted Dates or 4 1/2 oz Date Paste
1/2 Cup Cocoa or Cacoa Powder
2/3 Cup Plant Based Milk
2 Teaspoons Vanilla Powder (optional)
In high speed blender, blend ingredients till creamy and smooth.
Refrigerate for several hours or until cool.
Enjoy!
If you would like to 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, donate here.
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Easy to Make Tortilla Wraps Whole FoodPlant Bases No Sugar, Salt or Oil!
Our Green Star Member JoAnn is a great Plant Based cook and demonstrated this recipe COMING SOON here on our BeGreenWithAmy YouTube Channel.
Servings: 8 Prep Time: 10 Minutes Cooking Time: 5 Minutes
Ingredients
1 3/4 cups organic Masa Harina Flour
juice of half a lime (optional)
1 1/2 – 2 cups hot water
Procedure:
Add a little water and stir with a fork until it forms little crumbles
Add a little water and stir with a fork until it forms little crumbles
Add a little water at a time until mixture forms a ball
Knead for a couple minutes
Press into a ball with a flat top onto the cutting board
Cut into 8 pie shaped sections
Roll into balls
Press each ball flat in a tortilla press lined with a cut opened (sides, not bottom) ZipLoc bag
Flip and fry other side
Keep warm in Tortilla Warmer
JoAnn found this recipe on The Plant Based Cooking Show.
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Nice Cream
Freeze 5 very ripe bananas (without skin, cut into quarters).
In high speed blender:
5 Frozen bananas
2 Tablespoons cocoa or cacao powder
1 Teaspoon almond butter (just blended almonds, no salt or other chemicals)
2 cups water
Blend for about 30 – 60 seconds.
Serve immediately as soft serve or place in pop molds overnight.
Check out the YouTube Recipe Demo Video Here.
If you would like to 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 AmazonStore 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.
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Rick’s Hummus
10 oz Unsalted Chickpeas (cooked)
10 oz Unsalted Black beans (cooked)
2 tablespoons Bensons Table Tasty
1/4 cup Rick’s Balsamic Vinaigrette
5 cloves garlic
Juice of 1 lemon
1 cup water (more or less as needed to blend into a creamy hummus)
Blend in High Powered Blender
Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.
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.
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(Is that really a) Black Bean Brownie?
4 cups cooked or canned no-salt-added or low-sodium black beans, drained & mashed
1/2 cup hemp seeds
4 oz walnuts
1/2 cup natural, non-alkalized cocoa powder
17 or 1 1/2 cups or 12 oz pitted medjool dates soaked (keep water)
2 TBS date water
1/2 cup raisins
1/2 cup ground oats
1 tablespoon ground chia seed
Optional Topping:
1 ripe avocado
1/2 cup water
4 tablespoons natural, non-alkalized unsweetened cocoa powder
5 medjool dates
Non-Bake Method:
Roll into 1″ balls and serve.
Optional coating: crushed almonds, unsweetened coconut flakes, unsweetened cocoa powder or dip into Chocolate Sauce
Or Bake in Oven:
Preheat oven to 325 degrees F.
Combine the black beans, dates & almond butter in a food processor or high-powered blender. Blend until smooth. Add the remaining ingredients and blend again. Spread into a parchment paper lined baking pan.
Bake for 45 minutes. Cool completely and apply topping if desired. Cut into small squares.
Store in a covered container in the refrigerator up to one week.
Blend topping ingredients in a high powered blender.
Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.
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.
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Spring Rolls
Our green star member Joann showed us how to easily make Spring Rolls!
JoAnn prepared many vegetables for us to use. Here is a great device which will help you spiralize, slice, dice and chop your veggies.
You will need:
vegetables
rice paper
lukewarm water
shallow plate
spray bottle with water
a smooth surface
sauces for dipping
knife
cutting board
Directions:
Choose and prepare your favorite fixings like: Spiralized cucumbers, Vermiceli rice noodles, butter lettuce, matchstick cut carrots, firm tofu sticks, mint leaves, micro greens, freshly squeezed lime juice, finely sliced onions, green spring onions, red, yellow and green peppers, chili pepper, shredded cabbage, snow peas, kimchi, etc.
1. Fill bottom of a shallow plate with lukewarm water.
2. Select a piece of rice paper and note which side is rough or smooth.
3. Dip both sides of 1 rice paper in the water.
4. Spray a smooth surface with some water.
5. Place rough side of rice paper up on a smooth surface.
6. Put your favorite fixings on top of rice paper on bottom 1/2 of rice paper .
7. Be sure to leave 1″ on bottom bare so you can use it to seal roll.
8. Pull bottom of rice paper up towards middle.
9. Fold sides in towards center.
10. Roll up spring roll and enjoy!
*Some sauces may be high in sodium:
If you would like help to 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 AmazonStore 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.
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Pumpkin Chipotle Soup
Watch this recipe demo I attended at a Seventh Day Adventist Church.
Ingredients:
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 and ¾ cup roasted and mashed pumpkin* or 1 can (15 oz.) pure, unsweetened pumpkin
or 1 and ¾ cup roasted and mashed butternut squash
• 4 cups (1 quart) unsalted vegetable broth or water
• 1 chipotle pepper in adobo sauce (or 2 if you want to break a sweat; for timid palates omit the chipotle pepper and add 2 tsp mild chili powder)
• 1 tsp ground cumin
• ½ tsp ground coriander
• ¼ cup raw, unsalted pepitas (shelled pumpkin seeds)
• cilantro for garnish (optional)
*For fresh roasted pumpkin, cut a sugar pumpkin in half. Scoop out the seeds and strings and place the halves face down on a silpat baking sheet or parchment paper lined baking sheet. Bake at 350°F until soft, about 45 minutes to 1 hour. Cool and then scoop out the flesh. Freeze any remainder for other recipes. Butternut squash can also be used in this recipe as an alternate to pumpkin. Simply follow the same roasting technique.
Technique:
In a dry skillet, toast the pepitas over medium heat. Stir the seeds frequently to evenly toast and prevent scorching. Set aside.
Water sauté the onions and sauté until lightly golden. Add the garlic and sauté an additional minute. Transfer the mixture to a high speed blender.
Add the pumpkin, 2 cups of broth, the chipotle pepper and the cumin and coriander; process until completely smooth. Transfer to a large cooking pot and add the remaining stock/broth. Bring to simmer, partially cover and cook for 30 minutes. Ladle into individual bowls and garnish with the toasted pepitas (pumpkin seeds) and optional cilantro.
Garnish with chopped kale, microgreens, sesame seeds, etc. Add your favorite bean(s).
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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