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Learn how to make your favorite whole food, plant-based dishes with no oil

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Welcome! Come explore all the delicacies of my kitchen and join me on my quest for a whole food, plant-based, oil-free lifestyle.

My favorite chef activity these days is teaching others to cook from the kitchen in my country home with a view of my herb and vegetable gardens and birds right outside the window.  In 2020, the year we stayed at home, I was able to reach people from all over the world by taking my classes online.  Now my whole-food plant-based cooking classes are conducted live, and their recorded versions, are available to all, not just the people here in Texas.

I’ve begun hosting in-person retreats in my home.  Spots are limited to 12 people. Sign up today to learn the ins-and-outs of a plant-based lifestyle.

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Whole Food, Plant-Based Recipes

Be sure and follow me on my social media channels for recipe tips and vids. Whether you're planning a holiday meal, sweets, or savory soup, I look forward to sharing my recipes with you for a life centered around health and longevity.

Oat and Fruit Bars

Oat and Fruit Bars

25 Min
2 steps
Plant-Based Mapo Tofu

Plant-Based Mapo Tofu

30 min
3 steps
Shepherd's Pie with Cauliflower Topping

Shepherd's Pie with Cauliflower

50 Min
4 steps
Holiday Hummus (no oil)

Holiday Hummus (no oil)

4 steps
Plant-Based Spicy Bean Posole

Plant-Based Spicy Bean Posole

5 hrs 25 mins
2 steps
No Oil Home Fried Potatoes

No Oil Home Fried

30 min
3 steps

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I regularly post videos cooking my favorite plant-based, whole food, no-oil dishes. I'd love for you to join me in my kitchen and subscribe to never miss a new recipe.

I will be making my best chili using freshly roasted mild Hatch green chiles which are in season right now. This chili can be customized to your tastes and is always a family favorite. I will also make crispy tortilla strips, oil free.
I will be making my best chili using freshly roasted mild Hatch green chiles which are in season right now. This chili can be customized to your tastes and is always a family favorite. I will also make crispy tortilla strips, oil free. There are a couple very short segments where the sound cuts out but it comes right back on. I apologize for the inconvenience. Recipes: Plant-Based Chili with Beans and Cornbread 2 cups chopped onions 4 garlic cloves, chopped 1 cup diced green chiles, (fresh roasted are best! mild) 2 (14 ounce) cans diced fire roasted tomatoes (no or low sodium) or Rotel 1 teaspoon New Mexico red chili powder (or more if you like it spicer) Grocery store brands can be mild so use more. 1 teaspoon Mexican oregano 1/4 teaspoon habanero powder*(if you like it really spicy!) 1/4 teaspoon green chile powder 1 teaspoon ground cumin ½ teaspoon ground coriander 2 cups pinto beans (rinsed and drained, if canned) 2 cups black beans (rinsed and drained, if canned) or King City Pink Beans, red beans, or any beans you like 2 cups vegetable stock (1/2 teaspoon Organic Vegetable Better Than Bouillon mixed with 2 cups water) 1 cup corn, fresh, frozen or fire roasted ½ cup sliced black olives 1 avocado, cut into cubes 2 scallions, thinly sliced 2 jalapeno peppers, sliced thinly sliced corn tortillas air fried for 4 minutes at 350° or until crispy Heat a large pot or set the Instant Pot on saute. Place the onions in the pot with 1/4 cup water and cook until the onions have softened, about 5 minutes. Add the garlic and cook for a couple more minutes. Add all the spices, beans and tomatoes. Don't add the corn, avocados, etc. until after the chili has cooked. Bring to a boil and simmer for 30-45 minutes, until the tomatoes have dissolved. Add up to 2 cups stock or water to make it the desired consistency. Add the corn and cook for another 5 minutes. Serve with cubes of avocado, sliced black olives, cilantro, and sliced jalapenos. INSTANT POT If using the Instant Pot, add 2 cups of water or vegetable stock to the vegetables, spices, beans and tomatoes and set it on high pressure for 15 minutes, quick release. Cancel the current program and put on the sauté setting. Add the corn and cook for another 5 minutes on saute. Mash a few beans against the side of the pot with a potato masher or spatula. Serve with cubes of avocado, sliced olives, cilantro, and sliced jalapenos. Tips for spice level: You can make the chili as mild or spicy as you like. For the mildest chili, use a mild red chili powder, only a tablespoon or even less. Use mild green chiles as well. For a spicier chili, use a medium or spicy red chili powder and a combination of spicy and mild green chiles. Top with the sliced jalapenos. *I buy spices here: Santa Fe School of Cooking Basic Cornbread I have used a cast iron skillet lined with parchment paper, muffin tins, or a pie pan for this cornbread and all work well. 1 cup whole wheat pastry flour (Bob’s Red Mill) 1 cup organic corn meal (medium grind). I used Bob’s Red Mill 1 tablespoon baking powder ½ teaspoon baking soda ¾ teaspoon salt 1 flax egg* 1 cup almond milk or homemade cashew milk 2 tablespoons apple cider vinegar ½ cup applesauce ½ cup water 1 tablespoon maple syrup 2 tablespoons tahini For spicy cornbread, add ½ cup chopped pickled jalapeno peppers Preheat oven to 400 degrees. Place parchment paper in cast iron skillet or use muffin tins lined with papers, or a 9-inch pie pan. I use USA Pans which are non-stick. See link to my Amazon store for more information. Make the flax egg first: 1 tablespoons ground flax seed mixed with 3 tablespoons of water and allow to sit for 10 minutes. In a glass measuring cup, mix the almond milk and apple cider vinegar. Set aside. In a mixing bowl, combine the whole wheat pastry flour, corn meal, baking powder, baking soda, and salt. If using pickled jalapenos, add to mixture. Combine the almond milk mixture, flax egg*, water, apple sauce, tahini and maple syrup in a large bowl. Mix well. Add the flour mixture and stir until combined without overmixing. Pour mixture into the prepared pan. Bake for 25-30 minutes, or 15-20 minutes for muffins. Cornbread is ready when it pulls away from the sides of the pan.
I’ll make my new Hummus Nice Cream with chocolate sauce. It tastes like a creamy, delicious ice cream and has the added benefit of protein from chickpeas, and sweetened with dates and bananas. It’s made in the Ninja Creami. The chocolate sauce is simple to make and can be used with so many desserts. Link to purchase Ninja Creami Deluxe on sale on Amazon: https://a.co/d/8x65sVH As an Amazon Associate I earn from qualifying purchases. For the Whole Food Plant Base Ninja Creami ebook by Kathy Hester: WFPB Ninja Creami Ebook 2 https://kathyhester.thrivecart.com/wfpb-ninja-creami-ebook-2/?affiliate=chefjuliadunaway More Ninja Creami supplies: https://www.amazon.com/shop/chefjuliadunaway/list/2AV2BZO6YTNCZ?ref_=cm_sw_r_cp_ud_aipsflist_aipsfchefjuliadunaway_NB7GGDQNT4J1ZTW8XKGG Sign up for my class, Breakfast in Santa Fe: https://www.chef-julia.com/live-classes/ Hummus Nice Cream Chef Julia Dunaway 1 cup canned chickpeas, drained and rinsed and drained again ½ cup almond milk 1 tablespoon tahini ¼ cup date syrup 1 teaspoon lemon juice ½ teaspoon vanilla extract 2 frozen bananas (add a tablespoon of cocoa or cacao powder for chocolate flavor (optional)) Blend in a high-speed blender. Pour into Ninja Creami Deluxe container. Freeze for 24 hours. Spin in the Ninja Creami Deluxe. Mix Ins: Walnuts, pistachios, pecans, strawberries, almonds Chocolate Sauce ½ cup dark chocolate disks (I used El Rey 73.5% Apamate) ¼ cup almond milk Melt the chocolate in a double boiler over simmering water. When the chocolate is melted add the almond milk. Stir well. Drizzle over hummus nice cream.
Join me as I prepare my smoothie and greens, cook some Japanese Okonomiyaki (savory pancakes) and talk about upcoming classes. Link to my cookbook: https://a.co/d/098LVBmK Link to my Plant Based Japanese 2 ebook on chef-julia.com https://www.chef-julia.com/product/plant-based-japanese-ebook-2/ Link to Breakfast in Santa Fe class sign up: https://www.chef-julia.com/live-classes/
#chefjulia #plantbasedsushi #vegansushi #insideoutrolls Show Notes for Chef AJ show Chef Julia Dunaway’s Plant Based Japanese ebooks, 1 and 2 are a collection of her plant based Japanese recipes. These sushi recipes are available in these ebooks. Link: https://www.chef-julia.com/product/plant-based-japanese-ebook/ Link: https://www.chef-julia.com/product/plant-based-japanese-ebook-2/ Plant Based Japanese 1 is available as a printed book on Amazon: https://a.co/d/0cKgSpDj Instagram: https://www.instagram.com/juliadunaway/ Sushi supplies used in this video: https://www.amazon.com/shop/chefjuliadunaway/list/1PTPQOW7WI222?ref_=cm_sw_r_cp_ud_aipsflist_aipsfchefjuliadunaway_QAFX0H2R444S171W1104 Website: https://www.chef-julia.com YouTube Channel www.youtube.com/@ChefJuliadunaway RECIPE Japanese Sushi Rice: Rice cooker method. 2 cups white sushi rice rinsed and drained. Place the rice in the rice cooker and add water to the level indicated. Soak the rice for 20 minutes before turning on the rice cooker. Brown Sushi Rice: Preferred method is the rice cooker. Rice Cooker directions 2 cups short brown grain rice, rinsed and drained Water to level indicated in rice cooker for brown rice and cook on brown rice setting. Stovetop Method: To cook your rice on the stove top in a medium size pot. Place 2 cups cleaned and drained rice and 4 cups of water into a pot with a lid. Bring the rice and water to a boil, reduce to low and cook for 40-45 minutes, until liquid is absorbed. Instant Pot: Add the rinsed and drained rice to the Instant Pot and cook on high pressure for 27 minutes. Let pressure release naturally for 15 minutes, then manually release. Season the sushi rice: Sushi rice is seasoned with rice vinegar, salt and sugar or you can purchase seasoned sushi vinegar. If you don’t want to use seasoned rice vinegar, you can just add plain rice vinegar to taste, about a tablespoon for each cup of cooked rice, or a little more to taste. You can also make traditional seasoned sushi rice vinegar (su) 5 tablespoons rice vinegar, 1 ½ teaspoons sea salt and 2 tablespoons sugar mixed together until dissolved or purchased seasoned rice vinegar. Transfer the hot rice to a wooden tub called a “Sushi Oke” or large wooden bowl. Pour the vinegar mixture over the rice, working in a small area at a time. Cut through the rice to break it up without smashing it. Fan the rice for 30 seconds. Let the rice rest covered with a moist towel. Seaweed 1 package Japanese nori, authentic Japanese brand, premium grade Uramaki (Inside Out Roll) The inside out roll is a sushi roll with rice on with the rice on the outside sprinkled with sesame seeds. Fillings are placed on the seaweed side and can be anything from the fillings listed below. To prepare the roll, place ½ piece of seaweed (cut the 8-inch square in half) on the rolling mat. Spread approximately ½ cup of rice over the seaweed, leaving a ½ inch border at the top. Sprinkle with roasted sesame seeds. Flip the rice covered seaweed over with the uncovered strip of seaweed closest to you. Place sections of desired fillings such as cucumber, and avocado across the center of the seaweed. Roll away from you, tucking in the fillings and matching the seaweed strip to the seaweed behind the fillings. Use the mat to roll it until it’s complete. Press lightly with the mat to even out the shape. Tuck in any fillings sticking out the ends. To make 8 equal pieces, cut the roll in half, cut each half in half, and each piece in half. Serve with pickled ginger, wasabi and soy sauce. Fillings: Avocado Cucumber Carrots Greens (cooked—See my daily greens YouTube video) Cooked mushrooms (slice and simmer in broth or soy sauce with mirin) Baked sweet potatoes (par boil 3 minutes, coat with 2 tablespoons tahini and salt mixed with a little water to thin, 400° in air fryer for 10 minutes) Tofu (Sesame Ginger Tofu—recipe is in my cookbook and on my YouTube channel) Chickpea filling with plant-based mayo (See Chef Julia Onigiri YouTube video) Spicy mayo made with cashews or tofu Thanks for watching the video The Best Vegan Sushi with Chef Julia
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