Fizzy, Hey, I Can Make That!, Recipes, Vegan Twists on Old Favorites

Make Kefir – Non Dairy, No Sugar, Oil or Salt

amy-and-joanne-kefir.jpgHow to Make Homemade Nondairy Milk Kefir as seen on BeGreenWithAmyYouTube

Time: 60 minutes or more
Prep Time: 5-10 minutes
Fermenting time: 1 day or less do to temperature of room
Total Time: approx. 24 hrs
Servings: 4 cups
Author: JoAnn 
Ingredients
1-2 Tbsp kefir grains
4 cups Silk Protein Nut milk or nondairy milk of choice (won’t be thick as with protein nut milk)
***If using homemade nut milk or nondairy milk other than Silk Protein Nut milk
1 tsp date paste 
Supplies
½ gallon mason jar  with plastic cover 
Non-metal slotted spoon
Funnel
Fine mesh non-metal colander
Jar for storing finished kefir
Instructions:
1. Clean: Clean everything well with regular soap (avoid antimicrobial
soaps). I’m talking the hands, glass jugs, spoons, everything!
2. Assemble: Add 1 Tbsp (ish) of the kefir grains and 4 cups of nondairy
milk to a large glass jug. Cover the jar with either a cover fitted loosely or a paper coffee filter. Secure with a rubber band/ or mason jar band to prevent any bugs or dust from getting in.
3. Ferment: Set in a warm, out of sunlight spot (65 to 85 degrees F) for about 24 hours or less if it is ready. You’ll know your kefir is done when it has slightly thickened and smells fermented. If your kefir has separated into yellowish watery-looking whey and curds, that’s fine! It’s just a sign that you can either reduce the length of fermentation next time or use more nondairy milk next time.
4. Strain: Place a fine-mesh non-metal strainer into the funnel and place in the clean jar
Pour your finished kefir into the strainer, stirring with a plastic or wooden spoon to gently force kefir liquid through. The grains will be left.
5. Start new batch: add the grains back into the large jar that you fermented the grains it. Add 4 cups of fresh nondairy milk (plus date paste) to start the process again for a new
batch.
6. Store fresh kefir: Tighten the cover on your kefir and store in the fridge. It will keep    4-6 weeks but the flavor will continue to ripen and the kefir may get slightly fizzy. 

Special thanks to Green Star Meetup member JoAnn for this recipe and demo as seen on BeGreenWithAmyYouTube. JoAnn is a fabulous vegan cook who expertly transforms vegan and non-vegan recipes into whole food, plant based, sugar, oil and salt free gems. We are so fortunate to have JoAnn as a member of our Meetup group. If you don’t have a whole food, plant-based Meetup group near you, find out how to find one here: Meet Others: Socialize with like minded people so you don’t lose your mind.

JoAnn recommends this FaceBook kefir/ferment sharing group:  https://www.facebook.com/groups/181445115312844/­
JoAnn says that “Everything is free but you do reimburse for postage. They also have lots of answers to all those questions. Just ask!!!!”.

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!

BBQ Grill, Breakfasts, Hey, I Can Make That!, Meat Substitutes, Snacks

Waffles With Barbecue Sauce SOS Free

tofu waffle

Tofu? Tofu Waffle? BBQ? Sooooo delicious and easy to make.

As a Meetup leader, I have the privilege of being surrounded by nice people who follow a whole food, plant-based diet. Meet Others: Socialize with like minded people so you don’t lose your mind.

We are fortunate to have some wonderful cooks in our group, who are willing to do recipe demos. They are talented and able to convert SAD recipes to compliant, whole food, plant-based, sugar, oil and salt free recipes. These members earn a Green Star each time they do a demo for our group. 

Here is a YouTube BBQ Waffles demo from our Green Star members Beverly & John:

Recipe:

Barbecue Tofu Waffles Sauce

14.5 oz. can Organic Fire roasted tomatoes
6 oz. can organic tomato paste
1⁄2 c. organic dates
3 cloves organic garlic
1⁄4 c. apple cider vinegar
2 tsps. organic chili powder
1 tsp. organic smoked paprika
1⁄4 tsp. vegan Worcestershire sauce ( Beverly likes Wizard brand)
1⁄2 tsp. liquid smoke
Blend in high speed blender or food processor then heat in saucepan for about 30 minutes.
Let cool and store in refrigerator.

Barbecue Tofu Waffles

Drain one carton of firm or extra firm tofu. Cut in slices that will fit your waffle maker. Place it on paper towels or a clean tea towel, cover it with the same, and press gently with your hands to remove some of the water.
Place BBQ sauce on a shallow plate and drag each piece of tofu through the sauce until it is coated on all sides.
Preheat your waffle iron on its highest setting. Once it is hot, place the tofu on the waffle iron. Save the extra sauce for applying afterward when serving. Gently close the waffle iron and set a timer for 4-5 minutes.
Keep the waffle iron closed for at least 4 minutes (unless you smell something burning). Waffle irons vary so check it after 4 minutes and then at 1-2 minute intervals. It should be uniformly browned not wet.

If some pieces cook more quickly than others remove them as they get done.
Brush with extra barbecue sauce.

Serve alone or on sandwiches.

Beverly has many other recipes on her Pintrest Board

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!

 

Recipes, Smoothie

I Drink This Smoothie For Breakfast

Green Smoothie

Lots of people ask me what I eat for breakfast.This breakfast smoothie incorporates lots  of high nutrient density foods which I want to consume every day. By starting my day with this high nutrient dense smoothie, even on days when I will be traveling, I am guaranteed that I will take in the nutrients which are so important to my lifestyle.

Rick’s Green Smoothie on YouTube

Water

2 Raw Carrots cut into chunks.

Fresh Ginger 2″

Fresh Turmeric 1″

1/2 Beet cut into chunks

Chopped Leafy Greens (kale, spinach, collard greens, beet tops, etc.)

1/4 teaspoon Ground Pepper

1/2 cup Pom Juice

1/2 cup Naked Green Machine Juice

1/2 cup Naked Mango Juice

Hibiscus Tea (pour until reaches max fill line)

2 Tablespoons Ground Flax Seed

2 Tablespoons Ground Chia Seed

1 cup Frozen Fruit (Rick uses Strawberries, bananas Blueberries and cherries)

In High Speed Blender

Put in turmeric, ginger, carrots and beets.

Pack in leafy greens into blender.

Add Naked Green Machine, Mango Juice, Pomegranate Juice and Hibiscus Tea.

Add Chia, Flax seeds and ground pepper.

Blend

Pour off about 12 ounces into a separate 32oz cup or large container and reserve.

Add frozen fruit and 1 cup water or until it reaches top of blender.

Blend

Pour into the reserved cup and other cups or containers.

Drink and Enjoy!

Do you like chocolate smoothies? Don’t care for bananas? Check out: Irwin’s Chocolate Smoothie YouTube

If you would like help in learning 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.

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

Here are some links for the items we used in the Rick’s Green Smoothie on YouTube:

Vitamix High Powered Blender

Stainless Steel Smoothie Straws – Extra Wide

Pepper Mill

Stainless Steel 30 oz Insulated Cups

Pink Handle for 30oz Cup

Blue Handle for 30oz Cup

Hibiscus Tea

Tea Infuzer

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

 

 

Easy Delicious Recipes, Hey, I Can Make That!, Recipes, Sweet Potato

Simple Recipe Demo Familiar Ingredients

Episode 8 still shot

Rick and I are leaders of two Pod / Meetup Groups. At each meeting, we record one of our members demonstrating a recipe. This time, it was my turn. I hope you enjoy.

Please subscribe to let me know that you would like to see more whole food, plant based helpful hints, recipes and tips.

Need someone to help you with food preparation? Contact Amy.

Demo Simple WFPB SOS Free Recipe

Here is where you can get the French Fry Cutter and Easy Vegetable Dicer Chopper With 2 Interchangeable Blades – Also Great for Onions, Carrots, Cucumbers and more

I have helped many people recover from going off the wagon. If you would like help to prevent yourself from going off the wagon and 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!

Recipes

Table of Contents – All Recipes

Sweet-Potato-Squash-Salad-1024x784

All Recipes are:

  • Plant-based, with no animal products
  • Minimally processed
    • Sugar Free with no natural or processed sugar substitutes
    • Oil-free
    • Salt-Free or very low sodium
    • Flour-free (most)

 

2 Bean Mexican Delight

4 Seed Crackers

Avozil Mayo Recipe

Baked Falafel With Tzatziki Sauce

Butternut Squash Stew in Instapot

BBQ Sauce

Blueberry Jam Pie with Lemon Poppy Seed Cream

Butternut Blueberry Breakfast

Blueberry To Go Breakfast Bars

Breakfast Aquafaba Vegetable Breakfast Frittata

Broccoli Fra Diavolo

Broccoli Lentil Soup

Brown Mushroom Gravy

Cheese Sauce

Chia Pomegranate Drink

Chili

Chocolate Almond Truffles

Chocolate Nut Icing

Clamless Chowder

Colorful Potato and Summer Squash Salad

Corn Tortillas 

Creamy Avacado Citrus Salad Dressing

Creamy Pumpkin Dressing

Creamy Red Pepper Soup

Cucumber Noodles With Creamy Avocado Sauce

Curried Cauliflower

Curried Chickpeas and Sweet Potatoes

Curried Eggplant Soup

Curried Potato Stew

Cream of Butternut Squash & Ginger Soup

Date-Nut Slices

Easy Guacamole

Easy No-Bake Thumbprint Cookies

Easy One Pot Rice Cooker Meal

Easy Roasted Zucchini

Easy Split Pea Stew

Easy and Yummy Cookies

Falafel Lettuce Wrap Recipe

Farro and Vegetable Risoto with Dried Figs and Red Cabbage

Fresh Cranberry Relish

French Fries

Fruity No-Oil Dressing

Granola

Healthy Chocolate Cake

Homemade Red Curry Paste

Italia Style Vegetable Stew

Kale and Fruit Salad with Nut Citrus Dressing

Lemony Mushroom Quinoa Recipe

Lentil Walnut Burritos with Peppers, Onions and Salsa

Mexican Fiesta

Minestrone With Pesto

Naked Pumpkin Ice Cream

New England Glam Chowder

No-Honey, Honey Mustard Dressing

Oatmeal-Raisin Cookies

Oil Free Potato Chips

Orange Pomegranate Sparkler

One Pan Mexican Quinoa

Orange Pomegranate Sparkler

Oven Roasted Autumn Vegetables

Pecan and Sage-Stuffed Acorn Squash

Pinto Bean Soup with Brown Rice and Veggies

Pumpkin Pie Squares

Raw Apple Tart

Raw Butternut Squash Pudding / Pumpkin Pie Filling Recipe

Red Bell Pepper Dip

Red Cabbage and Peas with Cumin and Mustard Seeds

Roasted Chickpeas

Roasted Vegetables Recipe

Salt and Sugar Free Ketchup

Shredded Brussels Sprouts

SOS Free Siracha

SOS-Free Soyless Soy Sauce

Smoky Little Devils

Spinach Stuffed Mushrooms

Spicy Thai Soup

Stuffed Acorn Squash

Tangy Avocado Dressing

Thanksgiving Non-Meat Loaf

Tu-No Salad Wraps

Tumeric and Ginger Tea

Valentine’s Day Lentil, Flax, and Beet Burger

Warm Brussels Sprouts and Butternut Squash Salad

Zucchini Bean Burrito

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 subscribe 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

I am so grateful to my daughter Rebecca who dedicated her time to creating this table of contents for you guys. Before Rebecca took on this tedious organizing project, there was no table of contents and it was difficult to search and navigate. If you have any problems navigating, let me know and Rebecca will make it all better.

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!!

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.

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

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.

Breakfasts, Easy Delicious Recipes

Blueberry To Go Breakfast Bars

Blueberry breakfast barsDelicious anytime, these bars taste like they should be a desert! Great for traveling!

Ingredients:

1 medium ripe banana
1 cup old fashioned oats
1 cup frozen blueberries, thawed
1/4 cup raisins
1/8 cup pomegranate juice
2 tablespoons finely chopped dates
1 tablespoon chopped walnuts
1 tablespoon Goji berries or other unsulfured dried fruit
1 tablespoon raw sunflower seeds
2 tablespoons ground flax seed
INSTRUCTIONS:
Preheat oven to 350 degrees F.

Mash banana in a large bowl. Add remaining ingredients and mix thoroughly.

Lightly wipe an eight inch square baking pan with a small amount of olive oil. Spread mixture into pan. Or use a silicone baking pan without oil. Bake for 25 minutes. Cool on wire rack and cut into bars.

Refrigerate any leftover bars

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!