BBQ Grill, Breakfasts, Hey, I Can Make That!, Meat Substitutes, Snacks

Waffles With Barbecue Sauce SOS Free

tofu waffle

Tofu? Tofu Waffle? BBQ? Sooooo delicious and easy to make.

As a Meetup leader, I have the privilege of being surrounded by nice people who follow a whole food, plant-based diet. Meet Others: Socialize with like minded people so you don’t lose your mind.

We are fortunate to have some wonderful cooks in our group, who are willing to do recipe demos. They are talented and able to convert SAD recipes to compliant, whole food, plant-based, sugar, oil and salt free recipes. These members earn a Green Star each time they do a demo for our group. 

Here is a YouTube BBQ Waffles demo from our Green Star members Beverly & John:

Recipe:

Barbecue Tofu Waffles Sauce

14.5 oz. can Organic Fire roasted tomatoes
6 oz. can organic tomato paste
1⁄2 c. organic dates
3 cloves organic garlic
1⁄4 c. apple cider vinegar
2 tsps. organic chili powder
1 tsp. organic smoked paprika
1⁄4 tsp. vegan Worcestershire sauce ( Beverly likes Wizard brand)
1⁄2 tsp. liquid smoke
Blend in high speed blender or food processor then heat in saucepan for about 30 minutes.
Let cool and store in refrigerator.

Barbecue Tofu Waffles

Drain one carton of firm or extra firm tofu. Cut in slices that will fit your waffle maker. Place it on paper towels or a clean tea towel, cover it with the same, and press gently with your hands to remove some of the water.
Place BBQ sauce on a shallow plate and drag each piece of tofu through the sauce until it is coated on all sides.
Preheat your waffle iron on its highest setting. Once it is hot, place the tofu on the waffle iron. Save the extra sauce for applying afterward when serving. Gently close the waffle iron and set a timer for 4-5 minutes.
Keep the waffle iron closed for at least 4 minutes (unless you smell something burning). Waffle irons vary so check it after 4 minutes and then at 1-2 minute intervals. It should be uniformly browned not wet.

If some pieces cook more quickly than others remove them as they get done.
Brush with extra barbecue sauce.

Serve alone or on sandwiches.

Beverly has many other recipes on her Pintrest Board

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!

 

Breakfasts, Easy Delicious Recipes

Blueberry To Go Breakfast Bars

Blueberry breakfast barsDelicious anytime, these bars taste like they should be a desert! Great for traveling!

Ingredients:

1 medium ripe banana
1 cup old fashioned oats
1 cup frozen blueberries, thawed
1/4 cup raisins
1/8 cup pomegranate juice
2 tablespoons finely chopped dates
1 tablespoon chopped walnuts
1 tablespoon Goji berries or other unsulfured dried fruit
1 tablespoon raw sunflower seeds
2 tablespoons ground flax seed
INSTRUCTIONS:
Preheat oven to 350 degrees F.

Mash banana in a large bowl. Add remaining ingredients and mix thoroughly.

Lightly wipe an eight inch square baking pan with a small amount of olive oil. Spread mixture into pan. Or use a silicone baking pan without oil. Bake for 25 minutes. Cool on wire rack and cut into bars.

Refrigerate any leftover bars

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!

Aquafaba, Breakfasts

Breakfast Aquafaba Vegetable Breakfast Frittata

Are you looking for an alternative to oats or smoothies for breakfast?

Serves: 8

Ingredients:

4 cups low sodium or no-salt-added vegetable broth

1/2 teaspooon tumeric

1/2 cup nutritional yeast

1/4 teaspoon asafetida or onion powder

black pepper, to taste

1/2 teaspoon baking soda

2 teaspoons Dijon mustard

2 cups chickpea flour

5 cups sautéed vegetables of your choice, include onions, mushrooms and greens

1/2 cup raisins or dried currants

1 cup aquafaba (see note)

3 teaspoons apple cider vinegar

2 teaspoons cream of tartar

Instructions:
In a large saucepan, whisk together the broth, turmeric, nutritional yeast, asafetida, black pepper, baking soda and dijon mustard and bring to a boil. Whisk in the chickpea flour, lower the heat and stir continuously until it thickens. Cook for another 2-3 minutes, fold in the veggies and raisins and remove from the heat.

Using an electric mixer, whip aquafaba to stiff peaks, adding apple cider vinegar and cream of tartar as you go.

Fold the whipped aquafaba into the mixture in saucepan until fully incorporated. Pour mixture into a very lightly-oiled 9 X 13 inch baking pan and bake at 350 degrees F for 35-45 minutes or until firm and lightly browned on top.

Note: Aquafaba is the common name for the cooking liquid from beans and other legumes like chickpeas. You may know it as the typically discarded liquid found in retail cans and boxes of beans, or as the liquid left over from cooking your own from dried. You want your aquafaba to be the consistency of egg whites. If it’s really runny, you’re better off reducing it by a quarter, by simmering it over low heat, then letting it cool. If it’s too gloppy or firm like jello, it’s been reduced too far and you’ll need to heat it back up with some water. There is a very wide range of concentrations that work, depending on your recipe, so don’t worry too much. Most packages or cans of chickpeas have liquid that’s about the perfect consistency.

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!

Breakfasts

Butternut Blueberry Breakfast

INGREDIENTS:
1 small butternut squash, peeled, seeded and chopped in 1/2 inch cubes, about 1 pound (see note) (Can substitute Sweet Potato)
2 medium apples, peeled, cored and cut into pieces
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 to 3/4 cup water
2 cups frozen wild blueberries
1/2 cup chopped walnuts
1/2 cup currants or raisins (reduce to 1/4 cup for diabetic and weight loss diets)
INSTRUCTIONS:
Place squash, apples, cinnamon, nutmeg and water in a saucepan. Bring to a boil, reduce heat, cover and cook until tender, about 15 minutes, adding more water if needed. Mash with a potato masher, leaving the mixture chunky.

Heat frozen blueberries with walnuts and raisins and stir well.

Top mashed butternut squash with blueberry mixture.

Note: To save time, try precut or frozen butternut squash.

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!

Breakfasts, Desserts, Dressings and Sauces, Main Dishes, Need to know

Conquer Cravings: Salty Things

Salt Shaker

Going without salt can sometimes be a challenge. Here is some of the advice I share with my clients. 

It seems people miss things like cheese, chocolate, crunchy things, salty things, flour things, ice cream, coffee, sugar, creamer, milk etc. Just the mention of the food item, a thought or a picture of it, can set off consuming thoughts and longing.

This is for those who are not lucky enough to be able to make up their minds and swear these foods off forever. Although it is best to taper off these foods as they are calorie dense, harmful to your health, make one eat more calories and do not help heal the addicted brain, here is some help for those in transition.

My next few blogs will attack these Beasts. Today I will help you deal with Salty Things.

Salt can really make you retain water and make you weigh more. It makes food hyper palatable and therefore makes you eat larger quantities. It is also deleterious to your health;  it can cause blood pressure to rise and it is specifically harmful to the Endothelial cells which are the life jacket of your arteries.

If those are not enough reasons, did you know that microplastics have been found in salt?

What to do?

There are a few things you can add to your food to help deal with the Salty Beasty.

Benson’s Table Tasty 2 oz  (I use lots and buy the 1 pound bag) Benson’s Table Tasty 1 pound bag is great for adding to air popped popcorn, stir fry’s, hummus and most anything to which you would like to add salt.

You can also trick the tongue by adding things to your recipes like sun dried tomatoes (oil, salt and sulfur free), lemon zest and lime zest (preferably organic).

It is not your fault that you are craving things like salt. Your taste buds have been hijacked by the food industry. Nutritionists hate high-sodium foods. Even the mayor of New York City wants you to eat less salt. But how come the industry hasn’t been able to significantly reduce the salt-content of their foods?
Salt is as essential to the food industry as water. First, it fixes a lot of the problems that occur because foods are processed. Cornflakes lose their metallic taste with salt. Crackers without salt are bitter, soggy, and stick to the roof of the mouth. In bread making, salt keeps the machinery from gumming up. Salt makes food last longer on the shelves.
Salt covers up nasty tastes, especially of meat, that would otherwise remind you of damp dog hair.
Salt is the great antidote to all of these problems, and more. And salt is as cheap as water.
The industry could use less salt if they started using fresh spices, like rosemary, which have antioxidants abilities. But consumers want CHEAP food, and fresh spices are costly. So salt comes to the rescue.
And let’s face it: people love salt. Without salt, manufactured bread tastes like tin, and doesn’t even look puffy. It’s riddled with big air pockets and has a rough texture. If food manufacturers put out salt-free versions of their foods, nobody would buy them. And maybe that would be a good thing, but we all know that it’s not going to happen.
This is just some of what you will find in a book which is a great resource to help you understand why Salt Sugar Fat: How the Food Giants Hooked Us

Here is a great tasting, salt free mustard Salt Free Mustard

What are some strategies you use to combat the salt beasty?

Read more about this in my blog Making Deals With Cheat Meals.

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.

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

Check out my blogs below on beating The Cravings Beasty.

Conquer Cravings:  Sweets

Conquer Cravings: Coffee

Conquer Cravings: Ice Cream

Conquer Cravings: Cheese

Conquer Cravings: Chocolate

Conquer Cravings: Baked Goods

It is not your fault that you are craving highly palatable foods. If you struggle with this, here are some of the tips which I share with my clients:  Fell Off The Wagon? Ouch….

What strategies do / did you use to resist temptation?

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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!

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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