Plant-Based Spicy Bean PosoleBy chef-Julia.comThis one pot meal is hearty, rich and has the most wonderful texture from the slightly chewy hominy. It's spicy, complex, and bright at the time with the addition of lime juice and fresh cilantro, and creamy from the avocado.
No Oil Home Fried PotatoesBy chef-Julia.comThese potatoes are crispy on the outside, soft on the inside, seasoned well with spices and go perfectly with the oil-free tofu scramble. You can use already baked potatoes if you have some on hand.
Oil Free Tofu ScrambleBy chef-Julia.comI used to eat Amy's Organic Foods Tofu Scramble with hash brown potatoes and love it so much, but it has added oil. My version tastes just as good without the added oil and I add some fresh cilantro and sliced jalapenos to brighten it up. With a side of my oil free home fried potatoes, this tofu scramble makes me smile.
Oil Free Plant-Based Banana BreadBy chef-Julia.comThis banana bread is moist, satisfying, not too sweet, and special enough to make for holiday gifts. I LOVE this banana bread and it's Plant Based, oil free, vegan and whole grain.
Free Whole Food Plant Based Holiday Desserts E-BookBy chef-Julia.comSticking with a whole food plant based way of eating during the holidays is fairly new to me. Last year, my first year of starting on my own plant based journey, I was still eating food with oil and vegan butter so making desserts wasn’t hard at all. When I started eliminating refined sugar, oil, vegan butter, and most salt, the challenge was real. I’ve been testing recipes for months to find ways to make this new way of eating sustainable for me. With the upcoming holiday season approaching, I started testing dessert recipes recently to see if I could make things like pumpkin pie or pecan pie taste as good to me as the old “classic” versions. Contents Dairy Free Pumpkin Pie Pecan Pie Fresh Apple Bread Delightful Brownies Holiday Cookies
Award Winning Plant Based ChiliBy chef-Julia.comI won awards with this chili! It can be as spicy as you like by adding the hottest New Mexico red chili powder and hot Hatch chile peppers, or toned down with mild green chiles and mild red chili powder. I have been making a version of this chili for my family for decades, however, now it's all plant-based. In the summer, here in Texas, we can purchase fresh Hatch green chiles in August, roast and freeze them for later in the year. My roasted Hatch chiles add a depth of flavor to this dish. It's also a great dish to use your homemade beans, any type is fine.
Black Bean and Brown Rice Falafel with Tahini SauceBy chef-Julia.comThese crispy nuggets of deliciousness are good alone or inside a whole grain wrap with chopped cucumbers, tomatoes, olives, parsley and lettuce. They can also be made in the oven or air fryer.
Sardinian Minestrone SoupBy chef-Julia.comQuick and simple with the use of canned beans, this soup can be made on a busy week night. Fresh vegetables, herbs, beans, tomatoes, and pasta make this hearty soup the perfect meal for a cold night. It tastes even better the next day and freezes well.
1 2 3 6