Chocolate, Cocoa, Dates, Desserts, Hey, I Can Make That!, Snacks, Sweet Potato, Treats

How to Make Chocolate Pudding

Chocolate Pudding

I had not eaten pudding since adopting this lifestyle in 2012. When Beverly, a member of my WFPB Meetup group, brought this dish to our pot luck dinner, it rocked my world! I hope it rocks your world too! Don’t let the ingredients fool you. As with many dishes in our lifestyle, healthy ingredients can put a delicious twist on a dish. 

This dish is simple to make and you can watch me demo by clicking here

Chocolate Pudding – Sugar, Oil and Salt Free!

4 Cups Mashed Sweet Potatoes

1 Cup Pitted Dates or 4 1/2 ozDate Paste

1/2 Cup Cocoa or Cacoa Powder

2/3 Cup Plant Based Milk

2 Teaspoons Vanilla Powder (optional)

In high speed blender, blend ingredients till creamy and smooth.

Refrigerate for several hours or until cool.

Enjoy!

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 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!

 

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.

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 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!

Cauliflower, comfort food, Soups, Vegan Twists on Old Favorites

Clamless Chowder

Clamless Chowder
Warm, delicious and satisfying.

Prep time: 25 mins Cook time: 30 mins Total time: 55 mins
Serves: 4-6 (makes about 8.5 cups)

INGREDIENTS
Blender ingredients:
1 ounce raw, unsalted cashews (about ¼ cup)
¼ cup water

Soup pot ingredients:
½ medium yellow or white onion, chopped into small pieces (about 1 cup)
1 rib celery, chopped into small pieces (about ½ cup)
2 pounds russet potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
4 cups water
½ small head of cauliflower, chopped into small pieces (about 2 cups)
1 teaspoon granulated garlic
1 teaspoon paprika
½ teaspoon dried dill
2 bay leaves

Frying pan ingredients:
¼ pound king oyster or trumpet mushrooms, chopped into small pieces (about 1½ cups)
½ medium yellow or white onion, chopped into small pieces (about 1 cup)
1 rib celery, chopped into small pieces (about ½ cup)
1½ teaspoons finely chopped fresh thyme leaves
Optional garnishes: chopped parsley and black pepper
INSTRUCTIONS
Place the ¼ cup cashews and ¼ cup water into a blender (small blenders work best for this small amount) and set aside while you prepare the rest of the soup.
For the soup pot ingredients, heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the 1 cup onion and ½ cup celery, and cook while stirring for 3 to 5 minutes to soften, adding a little water, as needed.
Add the potatoes, water, cauliflower, granulated garlic, paprika, dill, and bay leaves, and bring to a boil, uncovered. Reduce the heat to medium-low, and cook covered for 15 to 20 minutes, or until the potatoes are very tender, stirring occasionally.
While the soup pot ingredients are cooking, heat 1 tablespoon of water in a frying pan over medium-high heat. When the water starts to sputter, add the mushrooms, 1 cup onion, and ½ cup celery, and cook while stirring for 3 to 5 minutes until soft, adding a little water, as needed. Add the thyme toward the end. Set the pan aside off heat.
Remove the bay leaves from the soup pot at the end of cooking, and blend the soup to your desired consistency with an immersion blender (or see Notes), leaving some small chunks.
Blend the cashews and water until very smooth, and stir into the soup pot along with the cooked vegetables from the frying pan, and simmer on low for 5 to 10 minutes covered before serving. Garnish with black pepper and/or chopped parsley.
NOTES
For added seafood flavor, add 1 to 2 teaspoons of kelp granules in step 6, or add “to taste” to individual bowls. (Kelp granules are usually found in the Asian cooking aisle of the grocery store.)

If you don’t have an immersion blender, carefully ladle most the soup into a blender or food processor, and blend briefly to your desired consistency before returning to the pot. Or you can use a handheld potato or bean masher right in the pot.

If you don’t eat nuts or are trying to avoid extra calories, simply omit the blended water and cashews or substitute with cannineli beans. The chowder will still be thick and creamy, just not as rich.

If you don’t have thyme, which is traditional for this dish, you may use finely chopped fresh rosemary.

Optional additions: 1 cup green peas and/or small-chopped carrots.

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 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!