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

Dressings and Sauces

SOS-Free Soyless Soy Sauce

Ingredients

  • ¼ cup vegetable broth
  • ¼ cup balsamic vinegar
  • 1 ½ cups water
  • 1 tbsp date paste
  • ¼ tsp ground ginger
  • ¼ tsp garlic powder
  • fresh ground pepper

Instructions

  1. Bring all ingredients to a boil
  2. Turn the heat to medium high and simmer for approximately 20 minutes until the liquid is reduced to one cup
  3. Store in the fridge in a glass jar
  4. Shake well 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!

Dressings and Sauces

Fruity No-Oil Dressing

1/4 cup blueberries (or raspberries, strawberries, peaches etc etc.)
1/4 cup raspberry vinegar (or red wine vinegar)
4 whole, pitted dates
1 small shallot
1 T sunflower seeds
splash of water
Dash of some fresh black pepper

Place all ingredients into a blender or food processor. Blend it up and enjoy! Refrigerates well for 4-5 days.

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

Cheese Sauce

Cheese Sauce over couscous

2 cups water (reserve 1/2 cup water for end)

1/2 cup oats

1/2 medium cauliflower, chopped

1 cup sliced carrots 

1 Red (bell) Pepper, chopped

1/2 cup nutritional yeast

1 tsp paprika

1/2 tsp pepper

2 tsp garlic powder

2 tbsp lemon juice

3 tbsp + 1/2 tsp of almond butter

Directions:

 

  • Fill a large pot with water, and bring to a boil. Add in the chopped cauliflower, carrots and bell pepper. Cook for 10-15 minutes, or until softened. Drain, and add to a food processor or high speed blender.
  • Add in the remaining ingredients.
  • Process/blend until smooth.

 

Blend (add more water if you want it to be thinner)

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 share and click FOLLOW so that I know you would enjoy more recipes, hints and information.

Special thanks to my Pod Mentee Ptery for sharing the beautiful picture of her first time making this recipe plated over couscous and spinach.

I have helped many people 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

Also, check out my BeGreenWithAmyYouTube channel for awesome recipes, tips and hacks.

Be Strong, Be Well and Be Green!

Dressings and Sauces, Recipes, Salads and Sides

Kale and Fruit Salad with Nut Citrus Dressing

INGREDIENTS:

FOR THE DRESSING:

1/4 cup raw almonds or cashews
2 oranges, pealed (de-seeded)
2 teaspoons balsamic vinegar
6 large chunks fresh pineapple

FOR THE SALAD:

6 leaves curly green kale, finely chopped
1 apple, chopped
1 cup red grapes, whole or sliced
1 cup fresh mango chunks

INSTRUCTIONS:

Combine the dressing ingredients in a high-powered blender.

Toss desired amount of dressing with the salad ingredients. Refrigerate leftover dressing.

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

I Miss Thousand Island Dressing 

I Miss Thousand Island Dressing 

INGREDIENTS:

1/2 cup raw cashew butter or 1 cup raw cashews

1/2 cup unsweetened soy, almond or hemp milk

2 tablespoons balsamic vinegar

2 tablespoons lemon juice

1 teaspoon dried dill

1 teaspoon onion powder

1/2 teaspoon garlic powder

3 tablespoons tomato paste

2 dates, pitted

1 cucumber, peeled

1/4 cup finely chopped onion

 

INSTRUCTIONS:

In food processor or Vitamix, Blentex, Nutribullet or other high powered blender, blend the cashews, milk, vinegar, lemon juice, dill, onion powder, garlic powder, tomato paste, dates and cucumber until smooth.

Put mixture in a small bowl and fold in the finely chopped onion.

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

WFPB Cheese or Alfredo or Dressing Recipe

IMG_1696

My husband Rick and I run two WFPB, SOS Free Meetup groups. We have a total of three meetings per month with presentations, recipe demos, pot luck dinners and more.

Meet Others: Socialize with like minded people so you don’t lose your mind.

One of our members shared her thanks with a WFPB cheese recipe which can be used as a base for Alfredo Sauce and Cesar Salad Dressing!:

Amy,

I am over the top excited so I have to write you. I was SOOOOO inspired last night at the WFPB Pot Luck – your energy, wisdom and enthusiasm, sitting at the table with Alex (and her WFPB parents) who is so young and so smart and adventurous about her new WFPB food prep (and resulting greater health) and JoAnn who I cornered to give me an update on how I get my fairly hard home-made soy yogurt to become hard cheese!!!!!

I got home and immediately got on the web searching for cashew cheese because JoAnn’s recipe takes 30 days to get hard cheese. Oh my – I leave the country in 2 weeks and I really want to experience my 1st cashew cheese before then!

I just made my first ever spreadable cashew cheese (pic attached). I tweaked the recipe below because I had no lemon juice. I used fresh pineapple juice (hey- its citrus!). I also used 2 cups of raw organic cashews and added 2 large gloves of roasted garlic because I just made a big batch of that and for me there is never too much garlic. It is delicious and it has not even chilled yet. It will make a great dip. The next batch will be sweet – a cashew cream!!!!

Thank you for the life enhancing work you and Rick do!!! My life is better because of how much I am learning from you all and from the other WFPB people at the pot-lucks.

LOV’IN FOOD

Lauren

​CASHEW CHEESE SPREAD

Ingredients:

  • 1 1/2 cups raw cashews
  • 1/2 cup water (to start)
  • 3 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt substitute

1. Soak the cashews. Place about 1 1/2 cups of cashews in a container with warm water and soak for at least 2 hours.

2. Drain the cashews and add all ingredients(cashews, water, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, black pepper, and salt substitute) to a high-powered blender and blend until smooth. This will likely be very thick and you will need to manage the speed to ensure that it continues blending. If it’s way too thick, add a little more water.

I’ve found this specific list of ingredients to be the perfect combo. The nutritional yeast adds a distinctly cheesy taste, the garlic and salt substitute intensify the flavors, while the acid from the lemon juice and apple cider vinegar brighten things up. In all, it’s an extremely flavorful base recipe that can be pulled in a million different directions.

3. Chill. Spoon the cheese into a jar or container and refrigerate. I don’t know exactly why, but cashew cheeses become much better after refrigerating for several hours. The texture improves and the flavors meld together perfectly.

The final texture will be solid, but spreadable. You can easily thin it out (such as for pasta sauces) by adding more water. If stored in a sealed jar, the cheese will last for about a week in the refrigerator.

Cashew Cheese Tips & Ideas

Make an extra firm cheese spread by stirring in an extra tablespoon of nutritional yeast until dissolved, and even some Italian herbs like rosemary and sage.

Thin with more water and pour into a food-grade squirt bottle to make a pretty cashew cheese garnish

Make a “cheddar” cashew cheese by blending with a little dried turmeric and some extra water. Then, toss with macaroni for cheddar mac & cheese.

Make the perfect Alfredo sauce by cooking fettuccine, draining the pasta, and tossing with this cashew cheese and about 1/3 cup of the reserved pasta water to achieve the right consistency.

Blend with more water, garlic, Dijon mustard, and Kalamata olives (not to many for those limiting salt) for a Caesar salad dressing

This is the WFPB mother sauce. There are at many ways this basic sauce can be used.

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

We also have a Be Green With Amy YouTube with lots of recipes and more!

Desserts, Dressings and Sauces

Chocolate Sauce

chocolate sauce

This recipe was found in an article. The recipe author is Timaree Hagenburger who wrote a wonderful recipe bookThe Foodie Bar Way

Ingredients

– 5 Medjool dates (pits removed, soaked in 3/4 cup water) – 1 Tablespoon cashews or sunflower seeds (can soak with the dates) – 2 Tablespoons unsweetened cocoa/cacao powder – 1/2 cup cooked black beans – 1/4 teaspoon cinnamon – 1/2 teaspoon vanilla – Extra water on hand to add to during blending

Directions

1. In a high-powered blender, combine all of the ingredients, including the soaking water for the dates, and blend until silky smooth.

2. Add extra water, a tablespoon or so at a time, (up to ~5 tablespoons total), to achieve the right consistency, (a semi-thick sauce rather than a stiff dip).

3. Store in a squeeze bottle, in the back of the fridge.

To print this recipe, click here, then scroll down and click on print button below recipe

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.

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

Be Strong, Be Well and Be Green!

Dressings and Sauces

No-Honey, Honey Mustard Dressing

Salad dressing

I had this at a potluck dinner. I quadruple this recipe and make weekly in my Vitamix. 

Watch this recipe demo on our YouTube Channel!

It is great with sushi, salads and stir-fry!

Ingredients:

  • ½ cup raisins
  • ¼ cup raw, unsalted walnuts
  • ½ cup water
  • ¼ cup balsamic vinegar
  • 1 clove garlic
  • 1 tsp (low / no salt) Dijon mustard

Directions:
1. Blend all ingredients in a high-powered blender or food processor until smooth.

Please subscribe so that I know you would like to see more helpful information.

Also, check out the Be Green With Amy YouTube Channel! Here you will find lots of videos including recipe demos by our Green Star Pod members!

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 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!