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)

carrot dog

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:

Toss carrots in sauce then transfer all to the Instant Pot. For smaller carrots, turn the Instant Pot on manual for 4 minutes, then quick release. For larger/thicker carrots, cook on manual for 6 minutes and then quick release.

You can sear them on a grill pan or grill (optional).

Beverly likes to save her left over marinade in the refrigerator.

Check Out These Awesome Barbecue Recipes!

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.

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

Check out Beverly’s Pinterest board for lots of plant-based recipes.

Be Strong, Be Well and Be Green!

 

 

Main Dishes, Wraps

Falafel Lettuce Wrap Recipe

Ingredients

Several leaves Napa cabbage, washed, towel dry
Red onion sliced or diced
Sprouts
Tomato diced
Avocado dressing
Sriracha
Set aside for assembly

Combine:

2.5 cups chickpeas
2 tbsp chickpea flour
1 c parsley finely chopped
1 c cilantro finely chopped
1 lemon zested
1 medium yellow onion finely chopped
3 cloves garlic diced

Water sauté :
1 tbsp Cumin seeds
1 tbsp Coriander seeds
1/4 tsp cayenne pepper
1 tsp Garam masala
1 tbsp turmeric
Combine all ingredients in a bowl.
Mash with fingers until it feels like ground beef (or combine with a food processor).

Roll mixture into balls and put in non stick silicone mini muffin tray or on a cookie sheet lined with a  silpat mat even parchment paper.

Bake at 350 F, 40 minutes, (turning every 10 minutes if on sheet)

Fill Napa cabbage leaves with baked falafel, red onion, sprouts, tomato, avocado dressing and low salt Sriracha.

If you would like 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 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!

 

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 or 2 (15 ounce) cans no-salt-added chickpeas, drained
1 tablespoon cider vinegar

INSTRUCTIONS:

Steam sweet potatoes in a large saucepan filled with an inch of water and fitted with a steamer basket for 10 minutes or until cooked through. Set aside and keep warm.

In another large pot, heat 1/3 cup water and stir in salt substitute, onion, ginger, garlic, scallions, red peppers, and curry powder. Stir, cover, and cook for 3-5 minutes or until vegetables are tender. Add chickpeas and simmer uncovered for 5 minutes. Add vinegar and sweet potatoes and heat for a few more minutes, stirring gently so as not to break up potatoes too much. Add additional water or vegetable broth if needed to adjust consistency.

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Need someone to get you through this? Contact Amy. 

I have helped many people maintain this lifestyle. 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

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

Be Strong, Be Well and Be Green!

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 Salsa)
2 fresh tomatoes, chopped
1 small red onion
1 clove garlic
1/2 jalapeno chili pepper, seeded and minced
3 tablespoons fresh lime juice
1 tablespoon chopped cilantro
TO FINISH:
1 large green bell pepper, thinly sliced
1 large onion, thinly sliced
6 (100% whole grain) tortillas
INSTRUCTIONS:
Place walnuts in a food processor and pulse several times to chop them. Add the cooked lentils, oregano, cumin, chili powder, nutritional yeast and Bragg Liquid Aminos and pulse until mixture is thoroughly combined and crumbly. Add 1-2 tablespoons water as needed.

Stir together salsa ingredients.

Heat 2-3 tablespoons water in a large skillet and water saute pepper and onion until tender.

To assemble burritos, spread lentil/walnut mixture on tortillas, top with sauteed peppers, onions and salsa and roll up.

Note:
To cook dry lentils, bring 1 cup lentils and 2 cups water to a boil in a large saucepan. Reduce heat, cover and cook for 25 minutes or until tender. Drain.

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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 vinegar
1/2 teaspoon fresh thyme, chopped
ground black pepper, to taste
INSTRUCTIONS:
Preheat oven to 350 degrees.

Mix the squash with the orange juice, cinnamon, cloves, allspice and cayenne. Place the mixture in a baking pan, cover with foil and roast until tender and caramelized but still firm when a fork is inserted, about 20 minutes.

Meanwhile, heat 2 tablespoons water in a large skillet and saute shallot for 1 minute, add shredded Brussels sprouts and cook for 2-3 minutes, until warm and slightly wilted. Add a small amount of additional water if needed to prevent from sticking.

Place roasted butternut squash and sauteed Brussels sprouts in a bowl and toss with pecans, currants, vinegar and thyme. Season with black pepper.

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Main Dishes, Zucchini

Easy Roasted Zucchini

INGREDIENTS:
4 medium zucchini, cut in half, then quartered lengthwise
3 large shallots, thinly sliced
4 cloves garlic, thinly sliced
1 cup chopped tomatoes
1 teaspoon dried oregano

FOR THE PARMESAN TOPPING:
1/2 cup raw almonds
2 tablespoons nutritional yeast

INSTRUCTIONS:
Preheat oven to 350 degrees F.

Combine zucchini, shallots and garlic in baking dish. Top with chopped tomatoes.

In a food processor, pulse almonds and nutritional yeast until the texture of grated Parmesan is achieved.

Sprinkle the zucchini mixture with oregano and desired amount of Nutritarian Parmesan. (Store leftover “Parmesan” in an airtight container in the refrigerator)

Cover the dish and bake for 15 minutes, then uncover and continue to bake for an additional 15 minutes or until tender.

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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

Roasted Vegetables
Easy to make!

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. I love this method of cooking because you don’t have to stand over a stove and you can fill all the racks of your oven, with trays of deliciousness!

INGREDIENTS:

12 ounces Brussels sprouts
2 large stalks broccoli, cut into florets
1/2 head cauliflower, cut into florets
8 ounces baby carrots, cut in half
1 bunch asparagus, hard ends removed and cut into 2″ pieces
6 cloves garlic, minced

1/4 cup (my favorite) salt substitute

 2 tablespoons Italian Seasoning

 2 tablespoons balsamic vinegar

INSTRUCTIONS:

Preheat oven to 375 degrees F.
To prepare Brussels sprouts, cut off stem base, peel outer leaves and cut a cross 1/4″ deep in base of stem.

Toss all ingredients, (except dry seasonings) in a large bowl. Pour into a large baking pan that has been lined with a silicone baking mat  or unbleached parchment paper and spread evenly. Sprinkle with dry seasonings.

Cover and bake for 30 minutes.

Remove the cover, stir, and bake for an additional 30 minutes or until vegetables are tender, stirring occasionally.

Note: Can use frozen vegetables instead of fresh. In the picture, I just used the vegetable I had, the vegetables in the recipe are just a suggestion. Also, you can vary the seasonings to your taste. 

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 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.

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!

Main Dishes

Thanksgiving Non-Meat Loaf

INGREDIENTS:
2 tablespoons arrowroot powder
4 tablespoons water
1 1/2 teaspoons Bragg Liquid Aminos
1 (14 ounce) box soft tofu, drained and patted dry with paper towel
3/4 cup chopped walnuts
1 1/4 cups chopped onions
1/2 cup chopped celery
2 cups chopped portobello mushrooms
1 tablespoon water
1 tablespoon no-salt-seasoning blend, adjusted to taste
2 teaspoons no salt seasoning
1 1/2 teaspoons oregano
1 1/2 teaspoons basil
1/2 teaspoon sage
3/4 cup whole grain bread crumbs
1 1/2 cups cooked brown rice
can add salsa or mustard on top to spice it up a little

INSTRUCTIONS:
Preheat oven to 350 degrees F.

Mix arrowroot powder, water, Braggs, and tofu together in a high-powered blender. Add walnuts & blend until smooth.

Saute onions, celery, and mushrooms in water with seasonings and herbs until vegetables are soft, stirring occasionally.

In a bowl, mix together tofu mixture, vegetables, bread crumbs and cooked rice.

With a paper towel, spread a small amount of olive oil in a loaf pan. Add mixture to pan and bake for 1 hour and 15 minutes. Let cool for 30 minutes. Turn loaf out and slice.

Note: May be served with low sodium ketchup and thinly sliced raw onion.

Calories 270; Protein 12 g; Carbohydrates 30 g; Total Fat 13.1 g; Saturated Fat 1.5 g; Cholesterol 0 mg; Sodium 175 mg; Fiber 4.4 g; Beta-Carotene 42 ug; Vitamin C 4 mg; Calcium 158 mg; Iron 3.1 mg; Folate 103 ug; Magnesium 73 mg; Zinc 1.9 mg; Selenium 16 ug

Freezes well

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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 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
Preparation: 
Preheat 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 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 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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Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

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 fresh thyme
1 teaspoon parsley
2 cups kale, sliced
2 tablespoons raw cashew butter
FOR THE RED CABBAGE SALAD:
1/4 head red cabbage, sliced
1 tablespoon fresh lemon juice
1 cup arugula
INSTRUCTIONS:
To make the risotto:
Saute onions, garlic and peppers for 3 minutes without oil. Add farro and toast for 3 more minutes until fragrant. Add vegetable stock, squash and mushrooms and cook for 25 minutes. Add dried figs, oregano, parsley, thyme, kale and cashew butter and cook for one more minute or until sauce gets creamy.

To make the Red Cabbage Salad:
Combine red cabbage with lemon juice and let sit for 5 minutes. Add the arugula.

Serve farro risotto on top of the Red Cabbage Salad.

If desired, garnish with preserved lemon:
Combine 2 quartered lemons, 1/2 cup fresh lemon juice, 2 cups water, 1 clove garlic, 1 bay leaf, 10 coriander seeds, 4 black peppercorns and 1 cinnamon stick in a small pot and bring mixture to a boil. Let simmer for 20 minutes and chill. Remove the lemon pulp, slice the lemon peel and use as a garnish.

Note: Farro is an ancient variety of wheat with a nutty flavor similar to brown rice.

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