Chef Julia's Recipes

Casseroles are budget friendly and can provide leftovers for more meals. I like to wrap up individual servings and freeze them for lunches or quick dinners. Casseroles can be easily modified to fit your taste preferences and I will be teaching on how to customize these basic recipes to make them your own. Santa Fe Style Rice and Beans, my plant-based copycat of a Weight Watchers meal I used to love, Broccoli and Rice Casserole with the option of tofu scramble or beans is a classic main dish or side dish, Enchiladas Verde Casserole with a tomatillo and spinach sauce, plenty of vegetables a little green chile kick, along with a special breakfast casserole are on the menu for this class. All my recipes are oil free.

Recipes:

Santa Fe Rice and Beans

Enchiladas Verde Casserole

Broccoli Rice Casserole

Hash Brown Breakfast Casserole

The cost of the class is $20. You will receive a detailed recipe packet via email when you register for the class and you will be able to cook along with me or just watch the class, whatever you prefer. To pay for the class go to Pay Pal, recipient juliadunaway@gmail.com and I will send you the Zoom link once I receive your payment and I will send a recording of the class after it’s held so you can watch it at your convenience. Be sure to let me know the class you’re signing up for and leave your email address so I can send you the recipes. This class will be interactive.

Click Here to sign up

Time

(Saturday) 1:00 pm - 3:00 pm Central

Location

Chef Julia

Azle, TX

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february

13feb1:00 pm3:00 pmPlant-Based Weekend Breakfast FavoritesTreat yourself to Plant-Based Biscuits and Gravy!

Event Details

Zoom Class: Plant-Based Weekend Breakfast Favorites, February 13, 2021, 1-3 PM, Central Time

Whole Food Plant-Based No Oil Recipes

The longer I eat a plant-based diet the more I love breakfast. I’ve learned to make some absolutely delicious breakfast dishes to satisfy the craving for a richer, heartier weekend breakfast when I want to spend a little more time to make something different from my usual oatmeal. I’ve taken an oat and rice based breakfast sausage paired with a creamy sauce to make gravy for biscuits and I love anything spicy, especially with Hatch green chiles. Breakfast porridge is inspired by a dish I had at a local restaurant which I loved so much I immediately went home and tried to re-create it. All my recipes are oil-free.

Recipes:

Plant-Based Sausage Gravy and Biscuits

Maple Tofu “Bacon”

Hatch Green Chile Grits with Green Chile Tofu Scramble

Breakfast Porridge with Berries and Almonds

Oatmeal and Fruit Muffins

Click Here to sign up

Time

(Saturday) 1:00 pm - 3:00 pm Central

Location

Chef Julia

Azle, TX

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27feb1:00 pm3:00 pmPlant-Based Korean FavoritesKorean food is exciting and beautiful!

Event Details

Zoom Class: Plant-Based Korean Favorites, February 27, 2021, 1-3 PM, Central Time

Whole Food Plant-Based No Oil Recipes

I love Korean food and often eat the dishes I loved growing up. Although my mother was Japanese, she loved spicy food and always took us to a local Korean restaurant where I was introduced to banchan (side dishes like kimchi) and food we grilled at the table. I’ve made plant-based versions of oil-free Tofu “Bulgogi”, Japchae, a sweet potato starch noodle salad, and Spicy Tofu Soup (Soon Tofu) along with quick Cucumber Kimchi, and Bibimbap (Mixed Rice Bowl) which I hope you will love as much as I do. All my recipes are oil free.

Recipes:

Tofu Bulgogi

Japchae (Noodles)

Spicy Tofu Soup

Cucumber Kimchi

Bibimbap (Mixed Rice Bowl with Tofu)

Click Here to sign up

Time

(Saturday) 1:00 pm - 3:00 pm Central

Location

Chef Julia

Azle, TX

Calendar GoogleCal

march

13mar1:00 pm3:00 pmPlant-Based Travel Tips and Recipes You Can Make On The GoWhat to bring, how to prepare it, and how to stick with your whole food plant-based lifestyle while traveling

Event Details

Zoom Class: Plant-Based Travel Tips and Recipes You Can Make On The Go, March. 13, 2021, 1-3 PM, Central Time

Whole Food Plant-Based No Oil Recipes

It’s not always easy to stick with a plant-based, no oil way of eating when traveling. I’ve tried various strategies and determined which ones work best for me. I’ll be sharing what works for me, which is not to bring the whole house with me. I keep it very simple and combine some meals eaten in the hotel/air B & B with restaurant meals. I will offer some tips for those of you who don’t mind bringing more equipment, supplies, and checked luggage, but I’ll focus on keeping it simple. All recipes are oil-free.

I’ll cover:

What to take for eating on the trip (meals and snacks)

Equipment for preparing food

Groceries to pick up upon arrival at your destination

Breakfast meal options, quick lunches, and how to find restaurant meals that work with this way of eating.

Recipes for hotel room oatmeal, sandwiches, quick entrees cooked in the microwave or small appliance will be taught.

Click Here to sign up

Time

(Saturday) 1:00 pm - 3:00 pm Central

Location

Chef Julia

Azle, TX

Calendar GoogleCal

juliadunaway

Fall in LOVE with cooking,
I will show you how.

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