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.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.
Dairy Free Pumpkin Pie
Fresh Apple Bread
Thinking of adopting a plant-based way of eating in 2019? Or, maybe you want to increase the number of plant-based meals you consume. This class is
Thinking of adopting a plant-based way of eating in 2019? Or, maybe you want to increase the number of plant-based meals you consume. This class is for you if you want plant based dishes you can’t wait to eat! These are dishes made from whole foods, not processed food, and there is no added oil. Just because something is called “plant-based” or “vegan” does not mean that it’s healthy. A lot of plant-based food is unhealthy, such as potato chips or grilled vegan cheese sandwiches dripping with plant-based butter, for example. The food covered in this class is what people are eating who are following the Forks Over Knives plan or Engine 2 diet, or How Not To Die diet, to name a few whole food plant-based plans.
This 3 hour class covers everything you need to start eating a whole food plant based diet, including breakfast, lunch, and dinner recipes. We’ll make twelve dishes in 3 hours! If you’re already eating the whole food plant based way, this class will also be useful to you. I’ll cover basic techniques for making outstanding versions of oatmeal and other breakfast ideas, pan steamed vegetables, Instant Pot beans, greens, and potatoes. We’ll make dishes with tofu, potatoes, lentils, and stir fried vegetables that taste so good you look forward to your meals. Meal prep tips using the dishes we make will help keep you on track. I love to eat food that is prepared properly and seasoned well. If you don’t enjoy your meals it will be hard to stick to this way of eating.
Breakfast: Power Smoothie, Daily Greens, 3 versions of oatmeal, including homemade muesli
Lunch: Tex Mex Baked Potato, Brown Rice Bowl, Tofu Scramble
Dinner: Stir-fried vegetables with spicy sauce, Skillet rice and beans, Shepherd’s Pie, and Red Lentils with Roasted Bell Peppers
These whole food plant-based, no oil added, dishes are sure to add interest to your way of eating. If you're eating a plant-based diet and find you're in a rut,
These whole food plant-based, no oil added, dishes are sure to add interest to your way of eating. If you’re eating a plant-based diet and find you’re in a rut, eating the exact same dishes day after day, then this class is for you. I know people who are more than happy to eat the same food every day and really don’t mind. I, personally, love food, love to try new dishes, and used to love eating out at a variety of ethnic restaurants. When I started eating plant-based food without added oil I realized I would have to make my own food because most of my favorite dishes were drenched in oil. I could order plain steamed veggies and plain rice but I wanted more!
In this class we’ll make a Japanese breakfast of miso soup with vegetables and rice, pasta with vegetables and a creamy sauce, Caribbean beans and rice platter with curry and plantains, Korean tofu bulgogi bowl, and loaded nachos with cashew “cheese” sauce. There will also be a surprise grazing board to snack on while we cook. I’ll also share ways to add flavor to all your meals by using spices, sauces, and fresh herbs.
The cost of the class is $45 and includes generous samples of all the food, instruction and recipes. To reserve your spot, pay at pay pal, recipient email@example.com