Acorn Squash, Batch Cooking, Brussels Sprouts, Butternut Squash, Cabbage, Carrots, Cauliflower, Eggplant, Hey, I Can Make That!, Main Dishes, Mushrooms, Onions, potato, Sweet Potato

No Oil – Roasted Vegetables Recipe

Roasted Vegetables
Easy to make!

Best to make 2 batches because you might eat one all by yourself. I love this method of cooking! If you have a root vegetable that you don’t know what to do with, like a turnip, beet, yam, radish, etc., this is the simple way to make it taste delicious!

You could roast other vegetables as well. I love this method of cooking because you don’t have to stand over a stove and you can fill all the racks of your oven, with trays of deliciousness!

INGREDIENTS:

12 ounces Brussels sprouts
2 large stalks broccoli, cut into florets
1/2 head cauliflower, cut into florets
8 ounces baby carrots, cut in half
1 bunch asparagus, hard ends removed and cut into 2″ pieces
6 cloves garlic, minced

1/4 cup (my favorite) salt substitute

 2 tablespoons Italian Seasoning

 2 tablespoons balsamic vinegar

INSTRUCTIONS:

Preheat oven to 375 degrees F.
To prepare Brussels sprouts, cut off stem base, peel outer leaves and cut a cross 1/4″ deep in base of stem.

Toss all ingredients, (except dry seasonings) in a large bowl. Pour into a large baking pan that has been lined with a silicone baking mat  or unbleached parchment paper and spread evenly. Sprinkle with dry seasonings.

Cover and bake for 30 minutes.

Remove the cover, stir, and bake for an additional 30 minutes or until vegetables are tender, stirring occasionally.

Note: Can use frozen vegetables instead of fresh. In the picture, I just used the vegetable I had, the vegetables in the recipe are just a suggestion. Also, you can vary the seasonings to your taste. 

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!

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.

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!

Beans, Kale, Mushrooms, Soups

Minestrone With Pesto

INGREDIENTS:

1 large onion, diced
1 cup peeled and coarsely chopped garlic
2 celery stalks, diced
2 carrots, diced
1 small turnip, diced
1/2 cup white wine or no-salt-added vegetable broth
1/2 pound mushrooms, sliced
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried sage
3 bay leaves
1/2 teaspoon red pepper flakes, or to taste
10 cups no-salt-added vegetable stock
4 cups chopped tomatoes
1/2 cup tomato paste (see note)
1/4 cup no-salt seasoning blend adjusted to taste
1 1/2 cups cooked garbanzo beans or 1 (15 ounce) can no-salt-added garbanzo beans, drained
1 1/2 cups cooked kidney beans or 1 (15 ounce) can no-salt-added kidney beans, drained
1 small head Napa cabbage, shredded
8 ounces peeled pearl onions
1 pound frozen kale, collards, mustard greens or a mix
1/2 pound fresh green beans, topped and tailed and cut diagonally into 1 inch pieces
1 zucchini, diced
2-3 tablespoons aged balsamic vinegar
FOR THE PESTO:
2 cups fresh basil leaves
1/4 cup pine nuts
4-6 cloves garlic or to taste
unsweetened soy, hemp or almond milk, as needed
2 tablespoons lemon juice or to taste
1/2 cup nutritional yeast
freshly ground black pepper
INSTRUCTIONS:
Steam/saute the onions, garlic, celery, carrots, parsnips and turnips in the white wine in a large covered pot over medium-high heat until lightly browned, about 15 minutes. Add the mushrooms and saute for 5 minutes, then add the spices and saute for another minute. Then add the stock, tomatoes, tomato paste, MatoZest and garbanzos and bring to a boil. Turn down the heat and simmer for 20 minutes. Next, add the kidney beans, Napa cabbage, pearl onions, greens, green beans and zucchini. Continue to simmer for 15 more minutes or until the vegetables are tender. Stir in the balsamic vinegar, remove form the heat and let sit 20 minutes before eating.

To make the pesto, process the basil, pine nuts, and garlic in a food processor with an S-blade until a fairly smooth, thick paste forms. With the machine running, pour in the non-dairy milk until you achieve a smooth sauce. Add the lemon juice, nutritional yeast and black pepper, to taste and process until a very smooth consistency is achieved.

Serve soup topped with a spoonful of pesto.

Note: Choose tomato products packaged in glass or cartons. These materials do not contain BPA.

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Dressings and Sauces, Mushrooms

Brown Mushroom Gravy

brown mushroom gravy.jpg

You don’t have to miss gravy on your mashed potatoes anymore. 

Makes about 2 1/2 cups of gravy

Ingredients:

8 oz pkg of mushrooms (white or cremini), cleaned and roughly sliced
1/2 cup red onion, diced very small
1/2 cup carrot, diced very small
2 cloves of garlic, minced or pressed (let sit 10 minutes before using in recipe)
1 tsp poultry seasoning (or 1/4 tsp each: sage, basil, oregano, marjoram)
1/2 cup cooked brown rice
2 cups no sodium vegetable broth
1 TBSP reduced sodium soy sauce 

Instructions:
Add onion and carrot to a dry pan heating over medium-high. When they begin to brown, add a few tablespoons of broth, stir and continue to cook for a 1-2 minutes.

Add mushrooms and cook until soft.

Add garlic and poultry seasoning, cook for 1 minute before adding cooked rice, rest of the broth and soy sauce.

When carrots are tender, puree mixture in blender, until gravy is very smooth.

Serve right away or return to pan to keep warm, if needed.

The recipe  can easily doubled, if you are feeding a crowd or want to put some into the freezer (it will separate when thawed, but put it all into a pan and whisk while reheating).

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

If you would like 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.

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

Be Strong, Be Well and Be Green!

Main Dishes, Mushrooms, Recipes

Spinach Stuffed Mushrooms

INGREDIENTS:

1 small onion, chopped
12 large mushrooms, stems removed and chopped
1 clove garlic (or more to taste), minced
1/2 teaspoon dried thyme
1/4 cup no-salt-added vegetable broth
5 ounces fresh spinach
2 tablespoons raw almond butter
1 tablespoon nutritional yeast
1/4 teaspoon black pepper, or to taste

INSTRUCTIONS:

Preheat oven to 350 degrees F.

In a large pan, heat 2-3 tablespoons of water and water sauté chopped onion for 2 minutes, add mushroom stems, garlic and thyme and continue to sauté until onions and mushrooms are tender, about 3 minutes.

Add mushroom caps to pan, along with vegetable broth, bring to a simmer and cook for 5 minutes.

Remove mushroom caps from pan and place on a lightly-oiled baking sheet.

Add spinach to onion mixture remaining in pan and heat until wilted.

Remove from heat and stir in almond butter, nutritional yeast and black pepper.

Fill mushroom caps with spinach/onion mixture and bake for 15-20 minutes or until golden brown.

Note: If desired, 1/2 cup of whole grain bread crumbs may be added to stuffing mixture.

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Acorn Squash, Broccoli, Butternut Squash, Carrots, Cauliflower, Corn, Cucumber, Eggplant, Mushrooms, Need to know, Onions, potato, Tips, Tricks and Hacks

Keep Fresh Produce From Spoiling

Vegetable Characters

Once you have unpacked your produce and it is dry and separated, follow this guide below:

Vegetables:

Greens:   Lettuce and Greens should be wrapped in paper towels and place in one of the eco green bags or a zip lock bag.  Remove as much air as possible and place the wrapped greens in your vegetable drawer. Another way to keep it fresh is to use these produce bags.

If your greens wilt, submerge them in ice water for 30-45 minutes and they will be back to crispy!

Broccoli :  Wrap loosely with a damp paper towel and store in the Veggie drawer.  You may have to dampen the paper towel if you don’t consume within a few days.

Carrots:  If they have greens attached, immediately remove green tops and save them if you plan to use for later.  Store the carrots in a covered container (glass is preferred) filled with water.

Cauliflower:  Place it in a plastic bag and store in the Vegetable drawer.

Corn:  Technically corn should be eaten within a day or two of receiving it.  If you are going to store it, make sure you store it in a plastic bag that is sealed.

Cucumbers:  Cucumbers are sensitive to temperatures below 50 degrees F so technically they should be stored on the counter FAR AWAY from any bananas, tomatoes or melons.   If you do store them in the refrigerator store them towards the front of the shelf and off the bottom shelf  in the warmest area of your refrigerator.

Eggplant:  Do not refrigerate.  Keep it in a cool spot away from direct sunlight and use it as soon as possible after buying.  Do not seal it in a plastic bag.

Mushrooms:  Keep them unopened in their original packaging.  If you buy in bulk, keep them in a brown paper bag in the vegetable drawer.

Onions:  Store them at room temperature far away from potatoes and any fruit.

Potatoes:  Potatoes do best in a dark environment at about 45-50 degree F.  In warmer locations, that climate simply doesn’t exist. Room temperature in the summer is typically around 75 degrees.  If you are using them up quickly store them in a dry dark place that is cool but AWAY from any onions or fruit (except apples which can help keep them from sprouting sooner).  You can store them in the refrigerator on one of the warmer spots but make sure they are dry.  If they are wet when you receive them, let them dry out for a day before storing them

Winter Squash like Butternut and Acorn:  Store in cool dry place with low humidity.  Make sure you always have a stem on the squash if you are planning to store for long periods.  Stemless squash should be eaten immediately.

Learn how I make a healthy salad and why you should eat it every day!

As I mentioned in my other article, Easy Tips to Help keep Your Produce From Spoiling – Unpacking,  Green Produce Bags, and these containers are helpful in preserving produce freshness.

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Also, Subscribe to my Be Green With Amy YouTube Channel for recipe demos, lifestyle hacks and more! 

Is it easy to make a change? Now, more than ever, the world needs to make a change in their lifestyle. Please share this with everyone you know!

Need someone to get you through this? Contact Amy. 

I have helped many people maintain this lifestyle. 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.

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

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

Be Strong, Be Well and Be Green!