Barbecue, BBQ Grill, Carrots, Easy Delicious Recipes, Instant Pot / Pressure Cooker, Kids, Main Dishes, Meat Substitutes, Recipes, Snacks, Vegan Twists on Old Favorites, Vinegar

Hot Dogs (Shh.. most people/kids don’t know it’s vegan)

You won't miss hot dogs at the next Barbecue. You can even bring these in a container to throw on your friends grill! Thanks to our Green Star members Beverly & John for this awesome, "Tastes like a hot dog!" recipe as demonstrated here on BeGreenWithAmy YouTube. Ingredients: 1/2 cup unsalted vegetable broth (store-bought, or homemade vegetable broth)… Continue reading Hot Dogs (Shh.. most people/kids don’t know it’s vegan)

Chickpeas, Main Dishes, Sweet Potato

Curried Chickpeas and Sweet Potatoes

6 cups sweet potatoes, peeled and diced 1/3 cup water or no sodium vegetable broth 2 teaspoons  no-salt seasoning, adjusted to taste 1 large onion, diced 1 tablespoon fresh ginger, minced 3 cloves garlic, minced or pressed 4 scallions (green onions), chopped 2 large red bell peppers, diced 1-2 tablespoons curry powder 3 cups cooked chickpeas… Continue reading Curried Chickpeas and Sweet Potatoes

Lentils, Main Dishes, Wraps

Lentil Walnut Burritos with Peppers, Onions and Salsa

INGREDIENTS: FOR THE LENTIL FILLING: 1 cup walnuts, toasted 1 3/4 cups cooked brown lentils (see note) 1 1/2 teaspoons dried oregano 1 1/2 teaspoons ground cumin 1 1/2 teaspoons chili powder 2 tablespoons nutritional yeast 1 teaspoon Bragg Liquid Aminos 2 tablespoons water or as needed FOR THE SALSA: (OR SUBSTITUTE Newman's Own Mild… Continue reading Lentil Walnut Burritos with Peppers, Onions and Salsa

Brussels Sprouts, Butternut Squash, Main Dishes, Salads and Sides

Warm Brussels Sprouts and Butternut Squash Salad

INGREDIENTS: FOR THE BUTTERNUT SQUASH: 12 ounces butternut squash, cut into 1/2 inch cubes 1 orange juiced pinch ground cinnamon pinch ground cloves pinch ground allspice pinch cayenne pepper 1 large shallot, chopped 3/4 pound Brussel sprouts, shredded or very thinly sliced 1/4 cup toasted pecans, chopped 2 tablespoons currants or raisins 2 tablespoons balsamic… Continue reading Warm Brussels Sprouts and Butternut Squash Salad

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

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.… Continue reading No Oil – Roasted Vegetables Recipe

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

Baked Falafel With 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… Continue reading Baked Falafel With Tzatziki Sauce

Main Dishes

Farro and Vegetable Risotto with Dried Figs and Red Cabbage

INGREDIENTS: FOR THE RISOTTO: 1 yellow onion, diced 1 clove garlic, chopped 1 red bell pepper, diced 2 cups farro (see note) 6 cups no-salt-added vegetable broth 6 ounces shiitake mushrooms, thinly sliced 1 cup thinly sliced butternut squash 1 cup diced zucchini 1 ounce unsulfured dried figs, diced 1 teaspoon fresh oregano 1 teaspoon… Continue reading Farro and Vegetable Risotto with Dried Figs and Red Cabbage