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!

 

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!

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!