Featuring Plant-Based Cooking Classes & Recipes

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

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15jun9:00 am5:00 pmChef Julia Retreat June 15 2024

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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.

#plantbasedpaella #spain #chefjulia #spanishtofusausage #partyfood #plantbased #oilfree King Trumpet and Shiitake Mushroom Paella Recipe with Spanish Tofu Crumbles Chef Julia Dunaway 8 ounces mixed mushrooms, shiitake, King trumpet, and cremini 1 cup chopped yellow onions 3 cloves garlic, minced ½ large red bell pepper, cut into matchstick pieces 1 mild jalapeno pepper, finely chopped (optional) 1 medium tomato, chopped ½ cup peas (frozen, defrosted) ½ cup green beans (blanched, shocked in ice water and drained), cut in half 1 cup curly kale, chopped ½ teaspoon smoked paprika ½ teaspoon Raw Essentials saffron seasoning blend (paprika, salt, turmeric, pepper, garlic, saffron, spices) 1/2 teaspoon saffron threads 1 sprig fresh thyme ½ teaspoon salt ½ teaspoon pepper 2 sprigs fresh thyme Garnish with parsley and lemon slices 7 ounces Bomba rice (a little less than 1 cup) You can also use arborio rice. 2 ½ cups vegetable stock, divided (plus more for sauteing the vegetables and adding to paella, as needed—so have an extra cup of vegetable stock standing by) 1 tablespoon tahini (optional) 1 medium tomato, chopped (around the outside, discard the seeds) Cut the mushrooms first. Cut the tough ends off the King Trumpet mushrooms and discard. Slice the mushrooms lengthwise from top to bottom) into slabs. Cut the slabs into ½ inch pieces. For the shiitake mushrooms, remove the stems and slice the caps into strips. For cremini mushrooms, trim the end of the stems and slice the whole mushrooms into thin pieces. In a 12-inch paella pan, heated over medium high heat, add the mushrooms and season with a little freshly ground sea salt and pepper. Cook for about 10 minutes total time, turning halfway through. Add a little stock after the first couple minutes and cover with a lid. Stir a few times. Remove lid for the last few minutes so mushrooms brown lightly. Remove the mushrooms to a plate and set aside. Add the onions and red bell peppers and saute until soft, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes, ½ cup of the stock, thyme (stripped from stem), paprika and saffron. Bring to a boil, reduce to simmer until all the liquid is cooked off, about 5 minutes. Add the rice and stir well to coat. Increase the heat slightly and lightly toast the rice for a couple minutes. Return the mushrooms to the pan, slowly add the broth and tahini. Bring to a heavy simmer on medium high heat for 1-2 minutes. Turn the heat down to medium low and cook uncovered for 7—8 minutes, repositioning the skillet every few minutes for even cooking. There should be some movement in the pan, but it should not be boiling. It should not be dry, so add a small amount of broth if it is. After 7-8 minutes, check to make sure the bottom isn’t burning and reduce heat, if needed. Add more stock, if needed. Place a lid on the pan and cook for 8 more minutes. (Some people prefer to leave it uncovered the full time, so try that if you prefer.) Note* I stirred it after the first 8 minutes, very gently, but some experts in paella say to never stir it or the rice will be too creamy. I was worried the bottom was getting too dark. After a total of 15 minutes, test the rice to see if it’s almost done. Simmer for 5 more minutes, uncovered. The rice will be al dente but should not be hard. Remove from heat and add the peas, green beans and kale to the top. Don’t mix it in. (Yes, I did in the demo, but shouldn’t have.) Allow it to rest, covered with foil, for 5-8 minutes. Garnish with Spanish tofu sausage, parsley and lemon. Spanish. Tofu Crumbles Chef Julia Dunaway 1 package (14 ounces) extra firm tofu 2 tablespoons tahini 2 tablespoons low sodium soy sauce 1 tablespoon vegetable broth 1 tablespoon nutritional yeast 1 teaspoon date syrup 1 teaspoon smoked paprika 1 teaspoon Southern Seasonings Saffron Seasoning Blend or a pinch of saffron (if you don’t have saffron use a pinch of turmeric) 1 teaspoon garlic powder 1 teaspoon onion powder Pinch of sea salt, few grinds of black pepper Mix marinade ingredients together. Drain tofu, wrap in paper towels and a cloth towel and press under a cutting board with a heavy book on top for 15-20 minutes, at least. Crumble tofu by hand, picking off 3/4 inch chunks and placing them in a shallow dish. If you try to crumble the tofu by mushing it all together the chunks will be too small, so do it one piece at a time. Place the marinade on top of the tofu crumbles and mix gently. Marinate for a few minutes. Place tofu on a parchment lined baking sheet and bake at 375° for a total of 30 minutes, stirring gently halfway through baking time. YouTubehttps://www.youtube.com/watch?v=aLGwdCz2aFk website: http://chef-julia.com/ Instagram https://www.instagram.com/juliadunaway/?hl=en Facebook https://www.facebook.com/chefjuliadunaway/ Chef Julia's Amazon Store Chef Julia classes CHEF JULIA IN PERSON RETREATS Thanks for watching the video King Trumpet and Shiitake Paella
I’ll be doing weekly prep for the way I follow the Chef Julia 21 Day Challenge and have managed to stick with it since 2020.
sorry for the interruption, continued part 2
I’ll be up late because the Vegan Health Bundle isn’t over until midnight PST! I’m making a batch of my best Fried Rice with special master sauce that takes it over the top. Be sure to join me.Last day for the Vegan Health Bundle! Hurry and get your bundle before it ends! Chef Julia’s bundle contribution is Plant Based Japanese 2, more Japanese recipes, plant-based and oil free, like the dishes you want to eat in a Japanese restaurant.—Bundle this year is called The Vegan Health Bundle— It has 150 detailed contributions and a few coupons for products exclusive to those purchasing the bundle. This bundle is VEGAN and OIL FREE, focusing on health and living a healthy life—$8,000 worth of content for only $49— The bundle is only available from March 1 to the 10th Launch time: March 1 at 7am PST and END time: March 10 at 11:59pm PST. Once it’s gone, you will never get this collection of content again. This specific bundle only happens ONCE a year and every year it will be different content. You won’ get repeats from last year’s collection. There is also a very exclusive and collectors edition group recipe eBook that we all created specifically for this bundle only. It won’t be available anywhere else. Link to bundle: https://transactions.sendowl.com/stores/15779/226910
These cookies are from Feel Great Desserts by Vicki Brett-Gach. They look amazing! This book is in the Vegan Health Bundle, which ends tonight! Last day for the Vegan Health Bundle! Hurry and get your bundle before it ends! Chef Julia’s bundle contribution is Plant Based Japanese 2, more Japanese recipes, plant-based and oil free, like the dishes you want to eat in a Japanese restaurant.—Bundle this year is called The Vegan Health Bundle— It has 150 detailed contributions and a few coupons for products exclusive to those purchasing the bundle. This bundle is VEGAN and OIL FREE, focusing on health and living a healthy life—$8,000 worth of content for only $49— The bundle is only available from March 1 to the 10th Launch time: March 1 at 7am PST and END time: March 10 at 11:59pm PST. Once it’s gone, you will never get this collection of content again. This specific bundle only happens ONCE a year and every year it will be different content. You won’ get repeats from last year’s collection. There is also a very exclusive and collectors edition group recipe eBook that we all created specifically for this bundle only. It won’t be available anywhere else Link to bundle: https://transactions.sendowl.com/stores/15779/226910
From Plant Based Japanese 2 ebook in the bundle.Last day for the Vegan Health Bundle! Hurry and get your bundle before it ends! Chef Julia’s bundle contribution is Plant Based Japanese 2, more Japanese recipes, plant-based and oil free, like the dishes you want to eat in a Japanese restaurant.—Bundle this year is called The Vegan Health Bundle— It has 150 detailed contributions and a few coupons for products exclusive to those purchasing the bundle. This bundle is VEGAN and OIL FREE, focusing on health and living a healthy life—$8,000 worth of content for only $49— The bundle is only available from March 1 to the 10th Launch time: March 1 at 7am PST and END time: March 10 at 11:59pm PST. Once it’s gone, you will never get this collection of content again. This specific bundle only happens ONCE a year and every year it will be different content. You won’ get repeats from last year’s collection. There is also a very exclusive and collectors edition group recipe eBook that we all created specifically for this bundle only. It won’t be available anywhere else.Link https://transactions.sendowl.com/stores/15779/226910
Chef Julia is cooking some Pad Thai from the French, Indian, and Thai book by Elspeth and Caileigh Feldman in the Vegan Health Bundle. It’s the last day of the bundle so be sure to get yours now!The Vegan Health Bundle is 150 ebooks, ecourses, cooking classes, workouts, presentations and more from plant based chefs, doctors, creators, all focused on oil free plant-based health. Value of the 150 products is over $8,000. Offer expires: Sunday, March 10, 2024 at 11:59 Pacific time. https://transactions.sendowl.com/stores/15779/226910
I’ll be making Orange Poppyseed Waffles with Chocolate Sauce and Rice Paper Bacon Sunday morning. The waffles are from Rebecca Stonor”s book, Just Eat Plants and the rice paper bacon is one of Chef Julia’s recipes. These recipes are from the Vegan Health Bundle. This is the final day to purchase. The Vegan Health Bundle is 150 ebooks, ecourses, cooking classes, workouts, presentations and more from plant based chefs, doctors, creators, all focused on oil free plant-based health. Value of the 150 products is over $8,000. Offer expires: Sunday, March 10, 2024 at 11:59 Pacific time. https://transactions.sendowl.com/stores/15779/226910
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