Vegetable SushiBy chef-Julia.comUnable to find a vegetable sushi with plenty of flavor, texture and variety, I decided to combine both cooked and raw vegetables. The simmered shiitake mushrooms, blanched and seasoned spinach with sesame seeds and red chili, lightly pan steamed carrots, and braised gobo (burdock) root, raw crispy Japanese cucumbers, along with the creamy, rich avocado provide a combination of flavors that bring me back to my mother's kitchen. Burdock root, (gobo) looks like long pieces of wood and can be found in Asian supermarkets and some grocery stores.
Brown Lentil SoupBy chef-Julia.comThis soup can be made in under 30 minutes but tastes like you've been simmering it all day. The addition of fresh greens and spicy peppers makes it so bright and appetizing. I hope you love this soup as much as I do.
Vegetable CurryBy chef-Julia.comThis quick and easy dish is great for using leftover baked potatoes and beans, green beans, peas or any vegetables you have on hand. The creaminess from non-dairy milk and great flavors from curry spice makes this dish special.
Korean Grilled Tofu Bowl (No Oil)By chef-Julia.comMarinated and grilled tofu on top of brown rice with pickled carrots and fresh vegetables will become one of your favorite plant-based bowls. It's spicy, bright and beautiful.
Spicy Oil Free Cauliflower and Vegetable TacosBy chef-Julia.comThe mixture of cauliflower, mushrooms, potatoes, and walnuts provides a "meaty" texture and when combined with the smoky, spicy and bright flavors from vegetables and spices stuffed into a corn tortilla, it's the type of dish no one can believe is plant-based.
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.
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