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 ¼ cup mustard
1 tbsp paprika
1 tbsp onion powder
¼ 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.

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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 BeGreenWithAmyYouTube.

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 stick 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.

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.

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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.

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Dressings and Sauces, Main Dishes

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 1½ cups), drained and rinsed
1½ cups chopped kale (or other greens)
1 cup chopped parsley or cilantro
½ cup old-fashioned rolled oats
½ 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
INSTRUCTIONS
Preheat the oven to 375°F. Place all of ingredients into a food processor, and process until the mixture is well blended and starts to stick together. Transfer this “dough” to a medium bowl.
Divide and form the dough into 8 balls (about ¼ cup each), and space them out evenly on a baking sheet lined with parchment paper. Flatten each ball with your hand into a patty that is about 2½ inches in diameter and ½ 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 ½ cup)
⅓ 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 ½ 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.

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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
¾ cup water
half of a medium apple, cored, peeled and chopped (about ½ cup)
1 can (6 ounces) tomato paste
1 tablespoon apple cider vinegar
¼ teaspoon garlic powder
¼ 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 ½ cup apple juice for the apple (and decrease the water to ½ 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
½ c. coarsely chopped shallots
½ c. coarsely chopped garlic
1 Tbsp. coarsely chopped fresh ginger or galanga root
1 Tbsp. ground coriander
1 tsp. ground cumin
½ tsp. pepper
½ 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.

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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!

Barbecue, BBQ Grill, Dressings and Sauces

BBQ Sauce

BBQ Sauce PNG

You won’t miss your old BBQ sauce after making this one!

Ingredients
1-1/2 cups water
1 can (6-oz.) tomato paste
½ cup black beans (drained, rinsed)
¼ cup brown raisins
2 tablespoons stone-ground mustard
1 teaspoon chili powder
1 teaspoon apple cider or brown rice vinegar
¾ teaspoon granulated garlic
¾ teaspoon granulated onion

Directions
1. Place all ingredients into a blender and blend for 1-2 minutes, until smooth. Pour into a saucepan.

2. On medium heat, bring to just almost boiling then reduce to a low simmer and cook for 15 minutes, stirring occasionally. Serve hot or cold.

Preparation: 10 minutes
Cooking: 15 minutes.
Makes: about 2 cups

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 JoAnn’s Fantastic World’s Best Vegan Gourmet BBQ Sausage

and Waffles With Barbecue Sauce SOS Free

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

Sriracha Sauce – SOS Free

sriracha-barbecue-sauce-ketchup

Looking for a delicious Sriracha sauce that is sugar, oil and salt free! Here is is!

Ingredients

  • 1.5 -2 lbs red jalapeño pepper ( half de-seeded)
  • 1 Habenaro pepper, de-seeded
  • ½ cup organic vinegar
  • ½ cup water
  • 6 cloves garlic
  • ¼ cup date paste
  • Salt substitute to taste

 

Instructions

  1. Cut up your jalapeño peppers and blend them together with your water, garlic, vinegar, habanero pepper until they are blended very, very well. This should take a couple minutes.
  2. Once everything is blended very well, transfer your mixture to a medium size sauce pan and bring to a slight boil. Reduce heat right away and allow to simmer for about 20 minutes, or until the mixture has reduced by ⅓.
  3. Once reduced, add date syrup/paste and salt substitute to the peppers mixture, and mix well. Re-blend this mixture or mix it very well by hand until all ingredients are well incorporated. ***WARNING- Only re-blend if you have a blender with a removable cap– or else it will explode!!!
  4. Get yourself a fine mesh strainer or nut milk bag or cheese cloth, and strain the crap out of your mixture to catch all the seeds and thick matter.
  5. Put into a lovely glass jar and enjoy!!!! This will keep for a couple weeks, but you can also freeze half if you wish!

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