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
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.
Plant-Based Creamy Hatch Potato Corn ChowderBy chef-Julia.comI bought a lot of roasted Hatch chiles, which are in season right now. They are packed into individual servings in my freezer and will last for several months. The smoky and spicy qualities of these chiles add a depth of flavor to plant-based dishes.
Plant-Based Butternut Squash SoupBy chef-Julia.comAll the butternut squash in my garden was ready to pick last week, leaving me with an abundance of beautiful squash. My favorite way to eat it is in soup, however the 100 degree days are hardly soup weather. Fall is around the corner, though, and this week the temperature has dipped into the 90's, giving me an excuse to make my favorite soup. The best thing about this version is the use of the Instant Pot to prepare the butternut squash. No cutting or peeling is necessary.
Super SmoothieBy chef-Julia.comThis is my basic every day smoothie recipe for now. I generally keep all the ingredients on hand at all times. Sometimes I'll add leftover fruit not listed if it's available. For example, during peach season I had an abundance of peaches, froze some and added them. One day I added orange slices and decided I loved the addition of citrus as it tended to soften the flavors of some of the stronger ingredients. Since it's summer and I have a big garden, I always have lots of grape and cherry tomatoes on hand. I throw a handful of the small tomatoes into the smoothie. I buy a large bag of frozen wild organic blueberries, walnuts, and matcha powder at Costco. I buy the fruit, flax seeds, pumpkin seeds, goji berries, and chia seeds at Central Market or a local grocery store. For the hemp seeds, I have only been able to find them at Whole Foods. I ordered the Amla Powder on Amazon.
Plant Based Korean Black Bean and Kimchi Rice BurritoBy chef-Julia.comI love the combination of beans and rice, ingredients in many of my plant-based meals. This recipe transforms plain black beans with a few simple seasonings. Brown rice and warmed kimchi, smashed avocados, red leaf lettuce, and sliced jalapenos combine with the beans to create unforgettable flavors and texture. I used whole wheat tortillas made in-house at a local Central Market, but there are numerous brands of excellent fat free whole grain tortillas or wraps that can be used for this recipe. The recipe for the quesadilla will be posted separately.
Plant-Based Indian Platter (Red Lentils with Roasted Bell Peppers)By chef-Julia.comThis dish is picture on the platter at the 9:00 position, clockwise. This recipe is my all-time favorite lentil dish and is adapted from Raghavan Iyer's recipe in 600 Curries. I've made some changes to made it WFPB oil free and reduced the salt. The lentils can be eaten as main dish or thinned with water or vegetable stock and eaten as a soup. I try to keep frozen portions of this soup at all times because it never fails to cheer me up when I know I can have it on a busy night when there's no time to cook.
Vietnamese Rice Noodle Bowl (Bun Chay)By chef-Julia.comThis noodle bowl or salad can be made with so many different ingredients. I recently brought it to a pot luck with grilled tofu and garden fresh vegetables and it was a big hit.
Instant Pot Red Lentil Soup with Bell PeppersBy chef-Julia.comPlant-based eating is my passion and I've recently discovered how much I love lentils, particularly red lentils. Lentilas are protein and fiber rich, filling and taste good hot or cold. I've had lentils in the past but I didn't cook them properly and they were either underdone, overdone, bland or something wasn't right. I started experimenting with lentils in the Instant Pot and discovered they turn out quite well in a short amount of time. Now I'm making them several times a week and always looking for new recipes. I found a recipe I had downloaded in 2009 after listening to an interview on The Splendid Table with Raghavan Iyer where he mentioned a couple favorite recipes, this one, and a potato curry. I made the lentils once and probably did something wrong, so the recipe sat in my binder's Indian section all these years. The version I've made is really wonderful in so many ways. It's really spicy, has great texture, and beautiful color. I've enjoyed it as a soup, with some naan bread, or with a serving of brown rice. I will be making this dish often. I hope you enjoy it as much as I do! This recipe is adapted from 660 Curries by Raghavan Iyer. I've modified it to use the Instant Pot and reduced the amount of oil, salt, and water. I used Bob's Red Mill red lentils.
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