Korean Grilled Tofu Bowl (No Oil)By chef-Julia.comMarinated and grilled tofu on top of brown rice with pickled carrots and fresh vegetables will become one of your favorite plant-based bowls. It's spicy, bright and beautiful.
No Oil Home Fried PotatoesBy chef-Julia.comThese potatoes are crispy on the outside, soft on the inside, seasoned well with spices and go perfectly with the oil-free tofu scramble. You can use already baked potatoes if you have some on hand.
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.
Oil Free Plant-Based Banana BreadBy chef-Julia.comThis banana bread is moist, satisfying, not too sweet, and special enough to make for holiday gifts. I LOVE this banana bread and it's Plant Based, oil free, vegan and whole grain.
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.
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