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.
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.
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.