Plant-Based Mapo TofuBy chef-Julia.comIf you love a spicy kick with your tofu you'll love this dish! My version is based on the Japanese version, however if you can't find any of the ingredients use similar items you have on hand. My Japanese mother loved this dish.
Spinach Artichoke DipBy chef-Julia.comLooking for an easy dip to take to a get together? This one won't disappoint. It's rich tasting but without all the fat.
Molasses Ginger Cookies No OilBy chef-Julia.comEveryone loves this plant based no oil ginger molasses cookie! Be sure to make if for the holidays and it makes an excellent gift.
Plant Based CornbreadBy chef-Julia.comCornbread baked in my old iron skillet (lined with parchment paper) is perfect for enjoying with a bowl of chili, a plate of comfort food, and even as a component of cornbread dressing. Without the butter, eggs, and fat it will never taste like "grandma's cornbread", but it will still satisfy that part of you who craves cornbread.
Plant Based Green Bean Casserole with Crispy Onion ToppingBy chef-Julia.comWe all know the old green bean casserole served at holiday dinners. You know, the one with the canned green beans, canned soup, cheese, and canned onion rings? Well, my version is full of fresh green beans, a light vegetable broth based sauce and topped with not-fried onions. People attending my class said it was better than the one they grew up eating!
Stuffed Acorn Squash with Old Fashioned DressingBy chef-Julia.comBesides looking so festive, this stuffed acorn squash is pleasing in so many ways. From the crispy edged bread dressing with plenty of sage, to the creamy acorn squash, you'll find yourself enjoying every bite.
Creamy Mashed PotatoesBy chef-Julia.comI was missing the rich, creamy taste of the mashed potatoes I used to love. I decided to cook Yukon gold potatoes, rice them so they'd be super fluffy, and then add a thick, rich cashew cream sauce. The end result is pure deliciousness! If you prefer a light version, simply substitute any plant milk for the cashew cream.
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