Salads and Sides

Smoky Little Devils

“Hey! Are those eggs?” – That’s what my vegan friends asked me at a recent pot luck dinner. Deviled Eggs are high in calories and unhealthy fat. Be Green With Amy as you enjoy this delicious, and what I consider to be superior, version. You may also have a little fun fooling your guests.

We recently went to a Pot Luck dinner and brought these hors d’oeuvres. Luckily, we made more than we needed because, well…they were soooooo goood!

Smokey Little Devils

Recipe:

Makes 24
FOR THE HUMMUS:1 (15-ounce)
1 can no-salt-added chickpeas, drained and rinsed
2 large cloves garlic
2 tablespoons fresh lemon juice
1½ tablespoons spicy brown mustard,
or to taste
Freshly ground black pepper, to taste
¼ teaspoon salt substitute
1 cup chopped green onions (4 to 5)
2 teaspoons low salt Dijon mustard, or to taste
Zest of 1 lemon
1½ to 2 additional tablespoons fresh
lemon juice, to taste
½ teaspoon ground turmeric
FOR THE DEVILS

12 small red potatoes with skin on (roughly the size of large
walnuts or small clementines) (I used Yukon gold).
Pinch of smoked paprika, for garnish
1 green onion, finely sliced, for garnish
Baby kale leaves, for garnish (optional)
Green Onion Hummus

For the Hummus:
In a food processor, combine the chickpeas, garlic, lemon juice, mustard, pepper to taste, salt substitute, and 2 tablespoons water, and process until uniformly
smooth.
In a small bowl, stir together the hummus, green onions, Dijon mustard, lemon zest, additional lemon juice, and turmeric. Dollop or spread on immediately or store in an airtight container until ready to use.

For the devils:If you have an Instant Pot (IP), place steamer rack insert in IP and put enough water to come to top of steamer rack. Place potatoes on top of steamer rack. Manual 5 minutes.
Or, in a saucepan, set a steamer insert in saucepan and add about 2 inches of water. Bring to a boil over high heat; then place the potatoes in the steamer basket and steam for about 20 minutes.

Plunge them into cold water in a big bowl or just run cold water over them. If you have more time, you can cool them on a rack.

potatoes cooling
Slice each potato in half. With the small end of a melon-baller or a small spoon, scoop out a hole in the center. (Save the little scooped-out potato balls to put into a salad or just pop them into your mouth!)

Fill each hole with hummus. Sprinkle with smoked paprika. It is easiest to take a tiny bit between your fingers and sprinkle just enough for the color to show. Garnish with green onions or, for a really fun look, use a tiny baby kale leaf as a “sail” in each little potato “boat.”

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!

Want more recipes and tips? Please click on FOLLOW.

Also, check out my BeGreenWithAmyYouTube Channel for more reciplease, tips and hacks.

Be Strong, Be Well and Be Green!!

Salads and Sides

Cucumber Noodles With Creamy Avocado Sauce

Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
Serves: 1

Ingredients

2 medium cucumbers
1 cup cherry tomatoes
1 cup baby spinach
⅓ avocado
1 tablespoon fresh cilantro
½ tablespoon lemon or lime juice

Instructions

Peel the cucumbers and spiralize or julienne slice them
Place into a bowl
In a food processor or a blender, mix together the avocado, tomatoes, spinach, cilantro and lime juice
Pour the sauce over the noodles
Serve and enjoy!

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!

Avocado, Easy Delicious Recipes, Salads and Sides

Easy Guacamole

guacamole1/2 purple onion (chopped) I used yellow onion
2 jalapeno chilies (seeded and finely chopped) I used 1/2 jalapeno
1 pinch salt substitute
1 lime juice
1 small tomato
1-2 cloves of garlic
4 avocado (medium)
cilantro (sprinkle of, chopped finely)

Directions

Total Time
15 min

I used 1/2 of a jalapeno, yellow onion (not much) and a tomato, put everything in the food processor except the avocado, mixed lightly so it was still a little chunky, then did the avocado the same way and mixed the two together. Very easy and good.

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 subscribe so that I know you would like more recipes.

Cabbage, Recipes, Salads and Sides

Red Cabbage and Peas with Cumin and Mustard Seeds

Ingredients

  • 1/2 large head red cabbage (about 6 cups shredded)
  • 1 tablespoon vegetable broth
  • 1 teaspoon cumin seed
  • 1/2 teaspoon mustard seed
  • 1/8 – 1/4 teaspoon asafetida (optional–or use 1 tsp. minced garlic)
  • 1 1/2 cups frozen green peas
  • 1/8 teaspoon red pepper (or to taste)
  • 1/2 teaspoon salt substitute
  • 1 tablespoon water
  • quick squeeze of lemon juice

Instructions

  1. Core the cabbage and slice it very thin. Heat a deep skillet or wok. Once it’s hot, add 1 tablespoon vegetable broth or water and sprinkle the cumin and mustard seeds across its surface. Toast them for about 1 minute and add the asafetida. Add the peas and stir well, scraping the spices up from the bottom. Add the cabbage and sprinkle it with the red pepper and salt substitute and stir well. Add 1 tablespoon of water and quickly cover. Reduce heat to low and cook for 8-10 minutes, stirring every couple of minutes. It’s done when the cabbage is to the tenderness you like. Squeeze a little lemon juice over the top, stir, and serve.

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 that I know you would like more recipes.

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.

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!

Salads and Sides, Thanksgiving

Fresh Cranberry Relish

Cranberry Relish

Want to know how to easily make sweet and delicious cranberry relish?

Serves: 4 cups
Ingredients

13oz date paste or 2 cup dates, pitted (medjool, deglet noor or any other kind)

2 cup water

1 organic apple, sliced, cored (unpeeled) or 8 oz unsweetened, organic applesauce

24 ounces fresh cranberries

Instructions
In a high-speed blender, add your dates, apple and water and process until the dates are completely pulverized (see notes for instructions if you have a regular blender).
In a medium sized saucepan over medium-high heat, add your blended date mixture and the cranberries.

Cover and cook for about 12-13 minutes or until all the cranberries have popped, stirring every couple of minutes, to ensure the sweet mixture isn’t burning. Serve warm or cold according to preference.

If you only have a regular blender, you may be able to get the desired sweetness by soaking the dates in water for 1-2 days before preparation. 

Watch Rick demonstrate this recipe.

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

Please remember to follow me by clicking on the FOLLOW link.

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 to learn ways to navigate this lifestyle, please contact me for a coaching sessionI 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!

This recipe was brought by one of our Meetup members to a PotLuck Gathering.

Butternut Squash, Salads and Sides, Sweet Potato

Colorful Potato and Summer Squash Salad

Sweet-Potato-Squash-Salad-1024x784

Makes 4 to 6 servings

If cooking in Instant Pot Pressure Cooker:
Squash: 0 to 1 minute low pressure with quick release, or steam
Potatoes: 2 to 3 minutes high pressure with quick release or steam
(or you can steam it instead)

1 to 2 pounds assorted summer squash, cut into pieces
1 pound small potatoes, cut into bite sized pieces
1 small red or yellow onion, diced
1/2 cup chopped tomatoes or red pepper
3 tablespoons minced fresh basil or parsley
1 to 2 teaspoons crumbled dry mint or 1 tablespoon fresh chopped mint
2 to 4 tablespoons golden balsamic, other other, vinegar
Salt substitute and freshly ground pepper, to taste

This is simple to cook. Cook the squash separately until firm but done. In the pressure cooker, this takes 30 seconds to 1 minute on low pressure with a quick release or you can steam it instead.
Pressure cook, or steam, the potatoes. Any type of potatoes will work. Purple potatoes will look very pretty.
Chill each part, which you can put in the same bowl. Drizzle half the vinegar on before chilling.
When ready to serve add the chopped onion, tomatoes, herbs and the remaining vinegar and oil. Add salt substitute and pepper, to taste.
Note: It tastes good for at least a couple of days after it’s made.

If you would 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

Salads and Sides

Tu-No Salad Wraps

2 cans chickpeas/garbanzo beans
4 ribs celery, diced
½ red onion, diced
2 tablespoons chopped fresh basil (or other fresh herb of your choice)
¼ cup chopped curly or Italian parsley
1 avocado, small diced (optional)
1 bunch collard greens
1 package corn tortillas

Dressing:
½ cup raw, plain cashews (or other nut) soaked in ½ cup water
3 tablespoons lemon juice
2 teaspoons apple cider or rice vinegar
1 tablespoon prepared/wet mustard
½ teaspoon garlic powder
1 ∼ 2 teaspoons kelp powder (optional)

  1. Place the nuts for the dressing in your blender and add the ½ cup water. Set aside and let soak while you are chopping and preparing the other ingredients.
  2. Place the drained chickpeas into your food processor bowl and pulse briefly, just until beans are broken up and sticking together slightly (around 6 pulses). Scrape into a large bowl and toss with the celery, onion, basil, parsley and avocado (if using).
  3. Blend the dressing ingredients (soaked nuts and water, lemon juice, vinegar, mustard, garlic powder and kelp powder, if using) in a high-speed blender until smooth. Add this to the bowl of beans and vegetables, and mix thoroughly. Serve in corn tortillas or wrapped in collard green leaves. (To prepare leaves: after washing and trimming off end stem, place each leaf in boiling water for 2-3 minutes to soften; remove, drain and pat dry before filling and wrapping. Tuck ends in as you roll, then cut in half to resemble sushi rolls.)

Notes: For a salt-free mustard, look for Westbrae Natural brand. / For salt-free canned beans, look for Eden. / Meyer lemons are great to use when they are in season. / Look for corn tortillas that are made with only corn, water and lime as their ingredients. / Adding kelp powder gives the salad a slight fishy flavor.

Preparation: 15 minutes; cooking: just a few minutes for the collard leaves; serves: 6

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!

Salads and Sides

Mayonnaise Recipe

Mayonnaise PNG

Ingredients:

Medium sized avocados (flesh, no skin or pit)
2 cloves garlic
1 lg. handful Brazil nuts or walnuts or almonds
Apple cider vinegar or lemon juice, a lg. glug to blend
How to Make:
1. Soak Brazil nuts in water for an hour or overnight
2. Skin avocados & garlic
3. Place all in the blender with enough cider vinegar to blend.
4. Can add more vinegar or water depending on how you like it.
* Note I preferred lemon juice instead of the 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!

Recipes, Salads and Sides

Broccoli Fra Diavolo

The only thing about this recipe that is exotic and complex is the taste! It is simple to make!

INGREDIENTS:

6 cups fresh broccoli florets
4 cloves garlic, chopped
1 1/2 cups diced tomatoes
1 cup no-salt-added tomato or pasta sauce
1/8 teaspoon crushed red pepper flakes, or adjusted to taste
1-2 teaspoons no-salt-added Italian seasoning
1 tablespoon no-salt seasoning blend, adjusted to taste
1/4 cup nutritional yeast
INSTRUCTIONS:

In large saucepan over medium heat, saute garlic in 1/4 cup water for 3-4 minutes. Add broccoli,tomatoes, tomato sauce, hot pepper flakes, Italian seasoning, and no-salt seasoning blend. Simmer for 10 minutes.

Stir in nutritional yeast.

Note: Cauliflower also works well in this recipe.

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!