Cashews, Cheese (vegan), Dressings and Sauces, Hey, I Can Make That!, Recipes, red pepper, Traveling, Tumeric, Vegan Twists on Old Favorites, Vitamix or Nutribullet

Instant No-Cooking Travel Vegan Cheese Sauce

Melty Stretchy Gooey Vegan Nacho Cheese

Thanks to our Green Star member JoAnn for this outstanding recipe!

No cooking! You can put this in a¬†ziploc bag.It can be made in a NutriBullet! ūüôā or any high-speed blender and is great for traveling!!¬†

Check out the recipe demo!

Servings: 3 cups

INGREDIENTS

1 cup instant potato flakes or dried potato
1 tsp veggie broth powder(optional)
1/2 cup almond flour or raw cashews
1 Tbsp organic cornstarch or 2 Tbsp tapioca flour
3-4 Tbspnutritional yeast (non-fortified)
1 tsp garlic powder (no salt)
1 tsp onion powder (no salt)
1/2 tsp paprika or smoked paprika
1 good pinch turmeric, optional/purely for color
2 1/2 cups very hot but not boiling water
1 tsp vinegar, apple cider
2 tsp lemon juice
1/2 cup shredded carrot (or 2 tsp carrot powder)
1/4 medium onion, cut into 4 pieces (or increase onion powder to 1 Tbsp total)
                                             ***********************************
***OPTIONAL ITEMS***

*1 Tbsp light miso (see note)
*1 pinch cayenne pepper
*4 drops liquid smoke or 1/2 tsp chipotle powder
*1 roasted red pepper from a jar (pat dry)
*1/4 cup low sodium, well-drained salsaor pico de gallo
*patted dry, jarred jalapeno peppers
*for mac and cheese: add 1 Tbsp prepared mustard or 1 tsp mustard powder
*Hot sauceSTEPS1) Place all the ingredients through the turmeric into a bowl (or 2 cup liquid measuring cup)and stir together.2) Add the water, lemon juice, vinegar, carrot, and onion to the blender jar. Add any of the optional ingredients.

3) Pour the dry ingredient mixture into the blender jar. Cover and blend away. (See note)*

NOTES

*Blend about 3 to 5 minutes. If using aNutriBullet, blend until it stops. Release the vacuum on the cover and retighten. Reset the blender and blend again. Repeat 2 or 3 more times.

*Refrigerate! Will thicken as it cools.

*Cannellini beans (white kidney or great northern) can be substituted for the almond flour or cashews.

*Add the miso for a wonderful umami addition to the sauce

*This recipe can be doubled, tripled, etc.

* This recipe can be prepackaged by adding all the dry ingredients into zip lock baggies and adding the heated water and choice of acid when you want to make!!!.

*There are prepackaged vinegar packets but vinegar is cheap, does not need refrigeration, and you can use just about any type including distilled white only (no need for lemon juice.

 

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 with 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.

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!

 

Cashews, Dates, Dips and Hummus, Dressings, Easy Delicious Recipes, Hey, I Can Make That!, Nuts, Recipes, Vinegar, Vitamix or Nutribullet

Delicious Dressing SOS Free!

Easy to Make Sauce/Dressing
Hey, I Can Make That Sauce/Dressing!

1 1/4 cup Raw, Unsalted Cashews

1/2 cup No-SALT Stone Ground Mustard 

2 cups Filtered Water

12 Pitted Dates or Date Paste

1/4 cup Apple Cider Vinegar

Put all ingredients in a high powered blender 

Blend until smooth and creamy

Check out my YouTube recipe demo! 

Refrigerate.

Enjoy!

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! 

If you would like to learn other ways to navigate this lifestyle, pleasecontact 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!

Coffee, Need to know, Socializing

What About Coffee and Wine?

 

Coffee or wine pouring

I encourage my clients to titrate down on the wine. Cholesterol and weight goes down as it is eliminated.

Learn how much alcohol is considered ok for a healthy lifestyle. 

My clients also find it helpful to titrate down the sweetener and creamer in their coffee until they can drink it black. I learned that most of the reason I drank coffee was to taste the creamer and sweetener. I eventually stopped drinking coffee.

Here are some more tips on coffee.

Since 2012, I have surpassed my goal weight and achieved my fantasy weight. I will not drink wine as it is deleterious to my health and calorie dense. 

If you would like help 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.

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

Check out my blogs below on beating The Cravings Beasty.

Conquer Cravings:  Sweets

Conquer Cravings: Coffee

Conquer Cravings: Ice Cream

Conquer Cravings: Salty Things

Conquer Cravings: Cheese

Conquer Cravings: Chocolate

Conquer Cravings: Baked Goods

It is not your fault that you are craving highly palatable foods.

Your taste buds have been hijacked by the food industry.

What strategies do / did you use to resist temptation?

Please click on follow so that I can continue to provide you with great recipes, tips and hacks!

If you would like help 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 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!

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.

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

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

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 ¬ľ cup)
¬ľ cup water

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

Frying pan ingredients:
¬ľ pound king oyster or trumpet mushrooms, chopped into small pieces (about 1¬Ĺ cups)
¬Ĺ medium yellow or white onion, chopped into small pieces (about 1 cup)
1 rib celery, chopped into small pieces (about ¬Ĺ cup)
1¬Ĺ teaspoons finely chopped fresh thyme leaves
Optional garnishes: chopped parsley and black pepper
INSTRUCTIONS
Place the ¬ľ cup cashews and ¬ľ 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 ¬Ĺ 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 ¬Ĺ 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 ‚Äúto taste‚ÄĚ 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!

Beans, Easy Delicious Recipes, Main Dishes, Mexican, Sweet Potato

2 Bean Mexican Delight

Vegetarian-Sweet-Potato-Chili-2-1

Ingredients:

3 Cups Cooked Brown Rice

or

2 Large Sweet Potatoes (cooked in microwave)

1 Can Salt Free Pinto Beans

1 Can Salt Free Black Beans

2 lb Bag Frozen Peppers and Onions

1 lb Bag Frozen Mixed Veggies (corn, peas, carrots, string beans)

Salsa- low Salt

Instructions:

Water saute’ frozen vegetables.

Add beans and salsa.

Serve over Rice or potatoes.

If you would like to help support my blog, consider shopping on myAmazon Store for Whole Food, Plant Based kitchen gadgets, books, food, home delivered food and more

Please click follow so that I can bring you more recipes, tips and hacks.

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.

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

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!

 

Acorn Squash, Broccoli, Butternut Squash, Carrots, Cauliflower, Corn, Cucumber, Eggplant, Mushrooms, Need to know, Onions, potato, Tips, Tricks and Hacks

Keep Fresh Produce From Spoiling

Vegetable Characters

Once you have unpacked your produce and it is dry and separated, follow this guide below:

Vegetables:

Greens:   Lettuce and Greens should be wrapped in paper towels and place in one of the eco green bags or a zip lock bag.  Remove as much air as possible and place the wrapped greens in your vegetable drawer. Another way to keep it fresh is to use these produce bags.

If your greens wilt, submerge them in ice water for 30-45 minutes and they will be back to crispy!

Broccoli :  Wrap loosely with a damp paper towel and store in the Veggie drawer.  You may have to dampen the paper towel if you don’t consume within a few days.

Carrots:  If they have greens attached, immediately remove green tops and save them if you plan to use for later.  Store the carrots in a covered container (glass is preferred) filled with water.

Cauliflower:  Place it in a plastic bag and store in the Vegetable drawer.

Corn:  Technically corn should be eaten within a day or two of receiving it.  If you are going to store it, make sure you store it in a plastic bag that is sealed.

Cucumbers:  Cucumbers are sensitive to temperatures below 50 degrees F so technically they should be stored on the counter FAR AWAY from any bananas, tomatoes or melons.   If you do store them in the refrigerator store them towards the front of the shelf and off the bottom shelf  in the warmest area of your refrigerator.

Eggplant:  Do not refrigerate.  Keep it in a cool spot away from direct sunlight and use it as soon as possible after buying.  Do not seal it in a plastic bag.

Mushrooms:  Keep them unopened in their original packaging.  If you buy in bulk, keep them in a brown paper bag in the vegetable drawer.

Onions:  Store them at room temperature far away from potatoes and any fruit.

Potatoes:  Potatoes do best in a dark environment at about 45-50 degree F.  In warmer locations, that climate simply doesn’t exist. Room temperature in the summer is typically around 75 degrees.  If you are using them up quickly store them in a dry dark place that is cool but AWAY from any onions or fruit (except apples which can help keep them from sprouting sooner).  You can store them in the refrigerator on one of the warmer spots but make sure they are dry.  If they are wet when you receive them, let them dry out for a day before storing them

Winter Squash like Butternut and Acorn:  Store in cool dry place with low humidity.  Make sure you always have a stem on the squash if you are planning to store for long periods.  Stemless squash should be eaten immediately.

Learn how I make a healthy salad and why you should eat it every day!

As I mentioned in my other article, Easy Tips to Help keep Your Produce From Spoiling РUnpacking,  Green Produce Bags, and these containers are helpful in preserving produce freshness.

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! 

Is it easy to make a change? Now, more than ever, the world needs to make a change in their lifestyle. Please share this with everyone you know!

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!

 

How to own this lifestyle, Need to know, Tips, Tricks and Hacks

Tip: Easily cut about 400 calories per day

feet-on-scale

Don’t eat food cooked with oil.

All oil, even olive oil and coconut oil are about 150 calories per tablespoon.

Eat food sautéed in oil and you could be consuming 400 extra, tasteless calories.

Learn how to easily cook vegetables without oil.

Instead of oil, sauté in vegetable broth, citrus juice or water.

You won’t miss the “taste”. Sorry, but if you are eating in a restaurant, your food most likely has been prepared with oil and / or prepped with things like Italian Dressing which is made with oil.

Isolated plant oils are a cheap, unhealthy version of real food. Don’t buy the propaganda about olive oil, coconut oil or any oil. According to Dr. Fuhrman, “When fats are ingested in the form of extracted oils, they are rapidly and efficiently absorbed by the body and immediately converted into body fat. If these fats were instead ingested from whole foods, such as seeds, nuts and avocado, their absorption would be much slower, over hours, not minutes and these fats would be mostly burned for our energy needs and not stored.”

Olive oil is not a whole food‚ÄĒit is a fattening, low-nutrient, processed food, consisting of 100% fat. Unrefined plant foods, rather than olive oil, provided the bulk of the omega-3 fatty acids, antioxidants, phytochemicals and minerals “

Hiding In Your Food: Oils and Fats

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.

Subscribe to Be Green With Amy YouTube

If you would like to help support my blog, consider shopping on myAmazon 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!

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

Avocado, Garden, Need to know, Tips, Tricks and Hacks

How To Keep Fresh: Avocados

Ripen on the counter (or in a paper bag* if you want to speed up the process).

Be sure to check avocados often, as they can go from unripe, to perfectly ripe, to soft and moldy before you know it.

As soon as they yield to gentle pressure, you can move them into the refrigerator, where they should last for a few more days.

Depending on how you plan to use them, if you mash them with some lemon or lime juice, the mixture can be frozen for later when making guacamole or dip.

Check out my blog Do I really Need to Buy Organic?

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

Subscribe to Be Green With Amy YouTube

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!