I immediately wanted to make tacos out of them. I didn’t have corn tortillas at the time, so I used pita flatbread and it turned out so delicious. This is a great option for a meatless Monday meal that’s vegetarian, vegan, and also budget friendly.
Yield: 1 Serving
1 pita flatbread
2 tbsp. hummus (any flavor)
2-3 tbsp. cup roasted chickpeas
1/2 cup chopped romaine lettuce
Wash and dry the romaine lettuce. Spread the hummus on top of the pita bread. Add the chickpeas and lettuce. Fold up and enjoy. Add any additional toppings you like.
I love curry Seasoning and roasted chickpeas are great with salads, wraps, tacos, or as is. You can also try combinations like cinnamon and sugar or ranch flavors. I love these as a snack and chickpeas are a great source of fiber and plant based protein.
I wrote directions for canned chickpeas below. To save money you can cook the chickpeas from dried and portion out and freeze the excess. I baked mine from frozen chickpeas. Both ways turn out great and make your place smell amazing at the same time!
Yield: 2 cups
2 cups canned chickpeas
1 tbsp. canola oil
1 tbsp. curry powder
Pre heat the oven to 350*F.
Line a baking tray with foil for easy clean up later.
Drain and rinse chickpeas and pour on the baking tray.
Drizzle the oil and add curry powder. Mix lightly with hands and spread evenly into a single layer over baking tray.
Bake for 20-30 minutes until chickpeas are browned and slightly crispy. Let cool and enjoy!
Ah weekends, the time when I love to spoil myself with a special breakfast. French Toast is best used with day old bread. You can use any type of bread you have on hand for this recipe. Using croissants in this takes it up a notch with the flaky buttery layers of pastry is so delicious. I love to garnish this with fresh fruit like strawberries, blueberries, bananas, or any fresh fruit I have on have on hand, then dust with powdered sugar and enjoy. Perfect for brunch and long weekends, this one is sure to please.
Yield: 2 servings
3 vegan croissants
3 flax eggs or liquid egg substitute
1/4 tsp. nutmeg
1 tsp. cinnamon
fresh berries or fruit you have on hand.
cooking oil, any kind you like (canola, coconut, vegetable, etc.)
Wash and slice any fruit you have and set aside.
Heat a medium size skillet pan over medium heat with a little oil.
Slice the croissants in half.
In a small bowl whisk the eggs, nutmeg, and cinnamon together.
Dip one croissant half at a time into the egg mixture and drip off excess egg mixture. When pan is hot, cook 1-2 croissants at a time about 2-3 minutes on each side until cooked through and slightly golden. Continue this process until all croissants are cooked and plate 3 halves on each plate. Dress with fruit and dust with powdered sugar.
Let me know what you think in the comments below! You can also connect with me on Twitter, Instagram, and Pinterest under @noshchefjulie
This simple dish is so delicious. I love all the spices mixed with the vegetables, creamy avocado, and spinach. These fajitas are so delicious and ready in no time at all. I like to eat this mix with pita bread, tortillas, or make into a burritos.
Yield: 2 servings
2 bell peppers
1/2 cup fresh spinach
pita bread or tortillas
1/2 tsp. cinnamon
1/2 tsp. paprika
1/2 tsp. cumin
salt to taste
1-2 tbsp. olive oil
Wash all produce and pat dry. Slice the peppers in half and remove the stem and seeds. Cut into thin slices and set aside.
Slice the avocado in half and remove the pit. Scoop out the flesh into a small bowl and mash with fork.
In a medium pan, heat the olive oil on medium heat. Add in the bell peppers and toss while cooking about 3-5 minutes. Add in all the spices, cinnamon, paprika, cumin, and salt. Toss and cook additional 3-5 minutes.
Layer your pita or tortillas with avocado, bell peppers, with spinach on top and enjoy!
Let me know what you think in the comments below! If you tried this recipe, tag me on Twitter and Instagram under @noshchefjulie
This super simple and tasty recipe is budget friendly and really a staple meal at my place. Just a handful of ingredients and a few hours to let it cook in a slow cooker, and you’ll have enough for a few meals throughout the week!
Yield: 8 servings
1 can pinto beans
1 cup rice
4 celery stalks
1/2 white onion
1 green bell pepper
1 tbsp. paprika
2 tsp. chili powder
1 tsp. onion powder
1 tsp. oregano
1 tsp. salt and pepper
2 1/2 cups of water
Wash and dice the onion, celery, and bell pepper and place into the crock pot.
Drain and rinse the beans and add into the pot. Add in the spices with 1/2 cup of water, stir and let cook on high for 1 hour.
Add in the remaining 2 cups of water and the rice, stir and cooker.
Cook for 1 1/2 to 2 hours on high.
*Check periodically to see if the water has absorbed and test if the rice is cooked through….my crock pot from the 70’s so it takes about 2 hours, your’s may vary in time. All the water should be absorbed and the rice cooked at this point.
Turn off the heat, dish out, and enjoy your rice and beans!
Let me know if you have tried this recipe, and comment below! You can also connect with me on Twitter, Instagram, and Pinterest under @noshchefjulie
This sloppy joe recipe is a wonderful meal, hearty, tangy, and full of protein. Perfect for a meatless Monday treat. Flavored with tomatoes, bell pepper, and spices, this is a quick and easy meal everyone will love!
Yield: 2 servings
1 cup lentils
2 tbsp. oil
2 cloves garlic
1 tsp. salt
1 tsp. garlic powder
1 tsp. celery salt
1 tbsp. turmeric
1 tsp. yellow or brown mustard
1 tsp. sweet paprika
1 tsp. smoky paprika
3 tbsp. tomato paste
1 cup tomato sauce
1 cup water
4 hamburger buns
Boil a medium pot of water and add lentils let cook 25 minutes or until tender. Strain in colander and set aside.
Wash and dice onion and bell pepper. Peel and mince the garlic cloves.
In a large saute pan heat the oil with onion and green bell pepper on medium and cook about 5 minutes. Add in the garlic, salt, garlic powder, celery salt, turmeric, mustard, paprika, tomato paste, tomato sauce, and water.
Stir well and saute 10 minutes and add in cooked lentils. Turn heat down and low simmer for 15-20 minutes. Let cool 5 minutes or serve right away on open faced buns and enjoy!
Let me know what you think in the comments below, if you have tried this recipe, tag me on Instagram and Twitter under @noshchefjulie
Sushi is one of my favorite foods in the whole world. This is such a flavor punch full of raw veggies and it’s a great way to use leftover juice pulp! This raw vegan recipe is one of my favorites. If you do use juice pulp it is best to make this the same day.
Note: If you don’t have pulp, you can also puree vegetables in a food processor, just make sure to squeeze out all the water and use a cheesecloth bag.
Yield: 2 rolls
1 1/2 cups carrot juice pulp (squeezed dry in a cheesecloth bag to get water out)
1/2 cup mixed greens
1/3 cup avocado salsa (a mix of avocados and tomatillos)
1 tbsp. chia seeds
2 nori sheets
In a bowl mix the pulp and chia seeds together.
Get a sushi mat and wrap in plastic wrap. Lay one sheet of nori on top.
Spread carrot mix on top of the nori in a thin layer. Spread some avocado salsa in the middle, and top with half the mixed lettuce. From the bottom, carefully cup your hands to press the roll while you roll up the sushi.
Slice the sushi with a sharp knife. I find it helps to wet the knife first. Repeat this process for the second roll.
Top the sushi with a little avocado salsa and drizzle some sesame oil over the top. Grab your chopsticks and enjoy!
Let me know what you think in the comments below! If you have tried this recipe tag me on Instagram and Twitter! @noshchefjulie
I love chickpeas, they are so versatile, from hummus to delicious falafel. This recipe is quite simple and a quick and healthy meal in just minutes. This mixture is also great for making vegan hamburger patties and sliders too.
Yield: 4 servings
2 cups chickpeas (canned or cooked from dry beans)
1/3 cup water
1 tbsp. chopped cilantro
1/4 tsp. cinnamon
1/2 tsp. smoked paprika
1/4 tsp. dill
1 tsp. turmeric
1/4 tsp. salt, or to taste
pinch of celery seeds
Wash and pat dry the cilantro and mince the whole stem and leaves.
If using canned chickpeas rinse and drain well.
Heat a small pot with the chickpeas, water, and all spices on medium heat. Cook for 5-7 minutes until hot and spices are well coated. Take off heat and add in the cilantro.
Using a food processor or immersion blender pulse until the mix is mashed well. You may need to add a little water like 1-2 tbsp. It should feel pasty, but not stick to your fingers. If the mixture is too wet, add in a little flour.
Heat a saute pan up to medium heat with a little oil. Using a scoop or spoon ball out the mixture on the pan and try not to overcrowd them. Cook on each side about 3-5 minutes, just until a little golden on each side.
Serve over pita bread and fresh cut vegetables, quinoa, couscous, or rice. Top with more fresh cilantro and enjoy.
Let me know what you think in the comments below! You can also connect with me on Twitter, Instagram, and Pinterest @noshchefjulie