Cashews, Cheese (vegan), Dressings and Sauces, Hey, I Can Make That!, Recipes, red pepper, Traveling, Tumeric, Vegan Twists on Old Favorites, Vitamix or Nutribullet

Instant No-Cooking Travel Vegan Cheese Sauce

Melty Stretchy Gooey Vegan Nacho Cheese

Thanks to our Green Star member JoAnn for this outstanding recipe!

No cooking! You can put this in a¬†ziploc bag.It can be made in a NutriBullet! ūüôā or any high-speed blender and is great for traveling!!¬†

Check out the recipe demo!

Servings: 3 cups

INGREDIENTS

1 cup instant potato flakes or dried potato
1 tsp veggie broth powder(optional)
1/2 cup almond flour or raw cashews
1 Tbsp organic cornstarch or 2 Tbsp tapioca flour
3-4 Tbspnutritional yeast (non-fortified)
1 tsp garlic powder (no salt)
1 tsp onion powder (no salt)
1/2 tsp paprika or smoked paprika
1 good pinch turmeric, optional/purely for color
2 1/2 cups very hot but not boiling water
1 tsp vinegar, apple cider
2 tsp lemon juice
1/2 cup shredded carrot (or 2 tsp carrot powder)
1/4 medium onion, cut into 4 pieces (or increase onion powder to 1 Tbsp total)
                                             ***********************************
***OPTIONAL ITEMS***

*1 Tbsp light miso (see note)
*1 pinch cayenne pepper
*4 drops liquid smoke or 1/2 tsp chipotle powder
*1 roasted red pepper from a jar (pat dry)
*1/4 cup low sodium, well-drained salsaor pico de gallo
*patted dry, jarred jalapeno peppers
*for mac and cheese: add 1 Tbsp prepared mustard or 1 tsp mustard powder
*Hot sauceSTEPS1) Place all the ingredients through the turmeric into a bowl (or 2 cup liquid measuring cup)and stir together.2) Add the water, lemon juice, vinegar, carrot, and onion to the blender jar. Add any of the optional ingredients.

3) Pour the dry ingredient mixture into the blender jar. Cover and blend away. (See note)*

NOTES

*Blend about 3 to 5 minutes. If using aNutriBullet, blend until it stops. Release the vacuum on the cover and retighten. Reset the blender and blend again. Repeat 2 or 3 more times.

*Refrigerate! Will thicken as it cools.

*Cannellini beans (white kidney or great northern) can be substituted for the almond flour or cashews.

*Add the miso for a wonderful umami addition to the sauce

*This recipe can be doubled, tripled, etc.

* This recipe can be prepackaged by adding all the dry ingredients into zip lock baggies and adding the heated water and choice of acid when you want to make!!!.

*There are prepackaged vinegar packets but vinegar is cheap, does not need refrigeration, and you can use just about any type including distilled white only (no need for lemon juice.

 

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

Need someone to get you through this? Contact Amy. 

 

I have helped many people maintain this lifestyle. If you would like help with learning 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. 

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

Be Strong, Be Well and Be Green!

 

Dates, Dressings and Sauces, Hey, I Can Make That!, Tofu

Mayonnaise From My YouTube Video

Mayonaise Youtube Thumbnail.png

When I first began this lifestyle, there were many dishes which we did not care for and just throw 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.

I would love to provide you with more help in adopting this lifestyle.  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!

If you would like to donate to help me with the costs of maintaining this website, donate here. 

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I also have great recipes, tips and tricks on BeGreenWithAmyYouTube

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

Be Strong, Be Well and Be Green! 

Barbecue, Dressings and Sauces

SOS Free Barbecue Sauce

BBQ Sauce PNG

SOS free barbecue sauce

1 16 oz can no salt tomatoes (fire roasted if you can find), drained
2 garlic cloves or 2 tsp garlic powder
1/2 cup dried dates, soaked
2 tbsp balsamic vinegar / apple cider vinegar
2 tbsp salt substitute
2 tbsp tomato paste
2 tsp liquid smoke (I used applewood)
1 tsp mustard powder or ¬ľ cup mustard
1 tbsp paprika
1 tbsp onion powder
¬ľ tsp cinnamon or allspice

Blend the tomatoes, garlic, dates, vinegar and salt substitute to a puree.  Place in a non-stick pan and add the tomato puree, liquid smoke, mustard, paprika, onion powder and cinnamon.  Heat until it bubbles then remove from the heat. Can be used as a dip or a marinade.

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

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:

¬Ĺ cup broth for saut√©ing
1 small onion, finely chopped or grated
2 large carrots, grated
2 garlic cloves, finely minced
8 cups vegetable broth
1 ¬Ĺ cups dried red lentils
ROMESCO
1 dried ancho pepper
1 dried chipotle
¬Ĺ tsp ground chipotle spice (optional)
1 12oz jar roasted red peppers, drained
1 14.5 oz can fire roasted tomatoes, drained
¬Ĺ cup almond butter (raw or roasted, unsalted)
1 Tbsp lemon juice
1 Tbsp sherry vinegar or red wine vinegar
¬ľ 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 ¬Ĺ -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 ‚Äď 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!

Avocado, Dressings and Sauces

Creamy Avocado Citrus Salad Dressing

Vegetable CharactersYields 8

Prep Time 5 min 

Total Time 5 min 

Ingredients

1 ripe avocado
1/4 c apple cider vinegar
1/4. c raisins
3 T. lime juice
1 clove garlic
1/4 c. cilantro
1/2 small jalepeno (or your preference)
1/4 c. water or more, to thin to preference
Salt Substitute and pepper, to taste

Instructions

Add all to food processor or blender and whiz up about a minute or until smooth and creamy. Add a drizzle of water (for salad dressing) to make it thinner. Keep it thicker to spoon on top of  whole wheat pasta.

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!

Dressings and Sauces

Creamy Pumpkin Dressing

1 cup pumpkin puree (see note)
1/2 cup raw almonds or 1/4 cup raw almond butter
1/2 cup unsweetened soy, hemp or almond milk
1/4 cup water
6 regular dates or 3 medjool dates, pitted
2 tablespoons apple cider vinegar
INSTRUCTIONS:
Blend all ingredients in a high-powered blender.

If desired, add additional non-dairy milk or water to adjust consistency.

Note: Use fresh pumpkin puree or pumpkin puree packed in BPA-free tetrapak cartons.

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!

Chickpeas, Dressings and Sauces, Familiar Foods, Main Dishes, Vegan Twists on Old Favorites

Baked Falafel With Tzatziki Sauce

falafel tzatziki sauce

Prep time: 25 mins Cook time: 30 mins Total time: 55 mins
Serves: 2-4 (makes 8 patties)

INGREDIENTS:
1 can cooked chickpeas (15 ounces; about 1¬Ĺ cups), drained and rinsed
1¬Ĺ cups chopped kale (or other greens)
1 cup chopped parsley or cilantro
¬Ĺ cup old-fashioned rolled oats
¬Ĺ cup chopped yellow or white onion
2 tablespoons lemon juice
2 medium cloves garlic, finely chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon paprika
Preparation: 
Preheat oven to 375¬įF. Place all of ingredients into a food processor, and process until the mixture is well blended and starts to stick together. Transfer this ‚Äúdough‚ÄĚ to a medium bowl.
Divide and form the dough into 8 balls (about ¬ľ cup each), and space them out evenly on a baking sheet lined with silicone baking mat. Moisten your hands with water to help keep dough from sticking to your hands.

Flatten each ball with your hand into a patty that is about 2¬Ĺ inches in diameter and ¬Ĺ inch thick.
Bake for 20 minutes and then flip the patties over. Bake another 15 minutes, or until the patties are lightly browned on each side. Let cool briefly before serving.

TZATZIKI SAUCE

Prep time: 20 mins Total time: 20 mins
Serves: 4 (makes 1 cup)

INGREDIENTS:
2 ounces raw, unsalted cashews (about ¬Ĺ cup)
‚Öď cup water
2 tablespoons lemon juice
1 medium clove garlic, sliced
1 cup finely chopped cucumber (I prefer the longer English cucumbers)
2 tablespoons fresh dill (or ¬Ĺ teaspoon dried)
INSTRUCTIONS:
Place the cashews, water, lemon juice, and garlic into a blender, and let soak for at least 15 minutes (so the cashews can soften).
Blend until smooth.
Add the cucumber and dill to the blender, and blend briefly (you want the final sauce to be a little chunky). Add a little water as needed. Chill for the best flavor. Store covered in the refrigerator, and shake or stir before using.

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!

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 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!

Dressings and Sauces

Salt and Sugar Free Ketchup

sriracha-barbecue-sauce-ketchup

Delicious Ketchup without the salt, sugar and oil! Easy and quick to prepare!

Prep time: 8 mins Total time: 8 mins
Serves: makes 1 cup

INGREDIENTS
¬ĺ cup water
half of a medium apple, cored, peeled and chopped (about ¬Ĺ cup)
1 can (6 ounces) tomato paste
1 tablespoon apple cider vinegar
¬ľ teaspoon garlic powder
¬ľ teaspoon dried oregano
INSTRUCTIONS
Place all of the ingredients into a blender, and blend until smooth. Refrigerate for two to three hours (or overnight) for the best flavor.
NOTES
You can substitute ¬Ĺ cup apple juice for the apple (and decrease the water to ¬Ĺ cup).

You can substitute 1 tablespoon lemon juice for the apple cider vinegar.

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!

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 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

Dressings and Sauces, Recipes

Homemade Red Curry Paste

This recipe makes about 12 ounces (around a cup and a half) of curry paste, so you can keep some in your fridge (it will last about a month) and freeze the leftovers

You may divide curry paste into two-tablespoon-portions and froze it in an ice cube try.

Then, pop them out and put them in a freezer-safe zipper-close bag and keep them in freezer.

Yields 12 ounces

EASY HOMEMADE RED CURRY PASTE
15 min Prep Time

Ingredients

3 large dried red New Mexico Chili peppers
10 small dried chiles de arbol
¬Ĺ c. coarsely chopped shallots
¬Ĺ c. coarsely chopped garlic
1 Tbsp. coarsely chopped fresh ginger or galanga root
1 Tbsp. ground coriander
1 tsp. ground cumin
¬Ĺ tsp. pepper
¬Ĺ tsp. salt substitute

Instructions

Remove the stems and seeds from the dried chilies. Use your hands to tear the chilies into small pieces, then soak in a bowl of warm water for 10 minutes.

Wash your hands thoroughly with soap and water.

Meanwhile, place your shallots, garlic, ginger or galanga root, coriander, cumin, pepper, and salt substitute into the bowl of a food processor or blender.

Once the chilies have finished soaking, drain the water off and add them to the food processor.

Use the processor to grind the ingredients into a paste. You may need to scrape the sides of the bowl down as you go.

Store in a glass container for up to 1 month in the fridge, or freeze for up to 1 year.

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!

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!