chef-Julia.com
My Recipes
Plant Based Spicy Black Bean Soup (no oil)By chef-Julia.comThis black bean soup has so much going for it. It's easy to prepare, can be spiced any way you like, keeps for days and freezes well. This is one of my fall and winter favorites!
Plant Based OnigiriBy chef-Julia.comOnigiri, or rice balls, typically filled with assertively flavored ingredients, such as umeboshi plum, and wrapped with nori seaweed are packed into lunch boxes (obento) or eaten as a snack or meal. Plant based fillings such as mushrooms with ginger and garlic, simmered tofu, Japanese sweet potatoes, eggplant, and hijiki seaweed with carrots make the most scrumptious onigiri.
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.
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.
Full of Flavor Oil Free HummusBy chef-Julia.comThis oil free hummus (pictured on veggie tray) has that something extra from the addition of miso (or aminos) and spice from cayenne. Leave out the cayenne if you don't like spice. Add the red bell pepper or leave it out. It's delicious both ways.
Savory Pumpkin and Sage Fusilli PastaBy chef-Julia.comIf you love the flavor of pumpkin in savory food, this pasta dish is for you. Creamy pumpkin sauce with a hint of tomato, fresh herbs, and Plant Parm topping will make this dish a fall favorite.
Plant-Based Jambalaya SoupBy chef-Julia.comI love soup in the fall and winter, especially soup with loads of spicy and bold flavors. I created this soup because I sometimes crave the rich dishes I used to enjoy such as jambalaya and gumbo, however now that I enjoy a whole food plant based diet, I'm finding new ways to satisfy my cravings. No oil, no flour, just fresh vegetables, herbs and spices and this soup is absolutely delicious. It tastes even better the second day and freezes well. If you're not a fan of tofu, use beans instead or use both.
Homemade No Sodium Vegetable StockBy chef-Julia.comI've never found a commercial vegetable stock/broth or dry seasoning that tastes good to me. Most are too salty or have flavors I don't enjoy. Unlike commercial vegetable stock or seasoning mixes, this recipe does not contain salt, and due to the few ingredients, it just tastes like good, fresh vegetables. Keep it frozen in small portions and you'll always have stock available.
Plant-Based Macaroni and CheeseBy chef-Julia.comMacaroni and cheese, made without cheese, butter, and oil, is a healthy, family friendly dish that children love. The use of whole wheat macaroni makes it even better. This dish is sure to please everyone!
Creamy Broccoli and Mushroom Penne PastaBy chef-Julia.comThis plant-based pasta, with no added oil, is creamy, decadent, and full of texture and flavor. You can spice it up or add extra herbs to get the flavor you're looking for.
Chickpea Pasta with Hummus Marinara SauceBy chef-Julia.comChickpea pasta has twice the protein, four times the fiber and half the net carbs of traditional pasta. When combined with homemade or purchased hummus added to the marinara sauce of your choice, you end up with a unique creamy sauce. You'll love this dish! For those following a low oil and salt WOE, select hummus with no added oil and a marinara sauce with no or low sodium and no added oil or sugar.
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