Lentil Soup with Zucchini

This soup smells delicious and is filled with fresh vegetables, pasta, quinoa, and lentils. I love to make a big batch of this and enjoy it all week.

Yield: 8-10 servings

Ingredients:

8 cups water

3 carrots

3 celery stalks

1/4 onion

1 cup green cabbage

1/2 cup quinoa

1 cup lentils

1 cup egg noodles

1 zucchini

1/2 tsp. Salt

1 chicken or vegetable based bullion cube

Preparation:

Wash all produce and dice the celery, carrot, zucchini, cabbage, and onion.

In a large stockpot add in the cut vegetables, salt, water, quinoa, lentils, and heat up to a boil.

Add in the bouillon cube and stir a few minutes. Turn down the heat to low and let soup simmer 30 minutes.

Add in the pasta and cook for 15 minutes until the lentils are soft and the pasta is cooked.

Take off heat and enjoy.

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Black Bean Tacos with Sweet Corn

There’s nothing better than tacos. I could eat them every day and the wonderful flavor combinations are endless! This is one of my favorites black beans and sweet yellow corn.

Yield: 6 tacos

Ingredients:

1 can sweet yellow corn

1 can of black beans or 1 1/2 cups cooked from dried beans

Mixed greens

Cabbage

3 Tomatillos or green tomatoes

6 small flour tortillas

1/2 tsp. Garlic powder or 1-2 garlic cloves peeled

Cilantro

Salt

Preparation:

Wash all produce. Slice the cabbage very thin. Cut the tomatoes or Tomatillos into quarters.

Drain and rinse the beans if using canned and drain the corn.

For the salsa: In a blender or food processor blend the tomatoes or tomatillos. Add 2 tbsp. of water and mix on high until well processed. Add in a pinch of salt, garlic, and a few sprigs of cilantro. If it’s too thick add more water. Add on more salt to taste.

Heat the beans and corn up in a small pot on medium heat for 3-5 minutes until warmed through.

Heat up the tortillas if desired in a skillet but constantly turning and flipping them about a minute on each side. Or microwave for 30 seconds.

Layer tortillas with all the toppings and enjoy!

Falafel

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

Ingredients: 

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

Preparation: 

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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

Easy Pinto Bean and Rice Burritos with Cilantro

This meal is a new go to…. it’s fresh, so easy, and great for taking to work for a quick lunch. These burritos are packed with flavor! The fresh cilantro is so yummy in this, and don’t forget your hot sauce!

Yield: 4 burritos

Ingredients:

2 cups cooked rice
4 tortillas
2 cups cooked or canned pinto beans
1 tbsp. tomato paste
1/3 cup of water
 1 tsp. chili powder
1 tsp. paprika
1 tsp. salt
1 tsp. onion powder
1 tbsp. olive oil
fresh cilantro

Preparation:

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Cook rice, per directions…usually 1-part rice to 2-parts water with a pinch of salt. Heat to boil, stir and then cover and turn down heat to low and cook 15 minutes. Fluff with fork.

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Canned beans work also for this recipe. If making from dry, soak beans overnight. Drain water, rinse the beans well, and drain again. Easy slow cooker method: Add beans and enough water to cover beans up to 2 inches over so the beans have enough room to expand while cooking. You can add in onion or spices just wait to add salt until the end of the cooking process.

Cook on high 3-4 hours or low for 6-8 hours until they are tender. Drain excess water and you’re ready to go.

Wash and pat dry cilantro. Take a few stems and chop finely…including the stems.

In a small pot, heat the oil and the beans on medium heat. Add in the water and tomato paste and stir well 2-3 minutes. Next add in all the spices and stir. Cook for 2-3 minutes and take off heat.

To assemble burritos:

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Lay each tortilla out. Layer 1/2 cup of rice, and 1/2 cup of the beans over each tortilla in the middle. Top with fresh cilantro and roll up into burrito. Serve with salsa or your favorite hot sauce and enjoy.

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Let me know what you think in the comments below! You can also connect with me on Twitter, Instagram, and Pinterest under @noshchefjulie

Vegan Split Pea Soup with Carrots

Split peas are a great pantry staple, and packed with good protein and vitamins. This soup is creamy and so delicious, and so easy with less than 10 ingredients and minimal prep time. This slow cooker method will have your meal ready when you come home from being out all day to a warm comforting bowl of pea soup.

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Yield: 10 servings

Ingredients:

1 bag, 16 ounces of split peas
2 carrots
1/2 small white or yellow onion
1 tbsp. garlic powder
2 tsp. of salt and pepper, or to taste
8 cups water, or vegetable broth.

* I used 8 cups of water in my recipe and it turned out a little thin. While it cooled overnight, the next day when I had it, it turned out thicker. If you like a really thick pea soup use less water, and if it turns out too think, just add more water.

Preparation:

Pick through beans and discard any bad ones.

Soak the split peas 24 hours or overnight. Drain, rinse, and drain again.

Wash the carrots and onion. Peel them and dice, then place in a crock pot with the split peas.

Add in spices and water and stir. Cover and cook on high 3-4 hours or on low for 6-8. Use an immersion blender or blender to make it creamy and smooth and enjoy!

Let me know what you think in the comments below! You can also connect with me on Twitter, Instagram, and Pinterest under @noshchefjulie 

Loaded Baked Potato with Chili Beans, Tomatillo Salsa, and Avocado

Potatoes are a great pantry staple and full of good vitamins. It’s also budget friendly and so simple and delicious!  This recipe is great using sweet potatoes and black beans too!

Yield: 3 servings

Ingredients:

3 russet potatoes

1 can chili beans

1 avocado

salsa (any kind you like)

Preparation:

Pre heat your oven to 400*F.

Wash the potatoes and pat dry. Wrap with aluminum foil and poke with a fork a few times. Place the potatoes on a baking sheet and bake 45-60 minutes until fork tender. Remove and let cool.

Heat beans on the stove 5 minutes.

Slice avocado in half and remove the pit. Scoop out and mash with fork.

Remove the foil and slice each potato in half.

Add 1/3 of the beans over each potato, add salsa, and 1/3 of the avocado over each potato and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!
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Rise and Shine Tofu Breakfast

Breakfast is my favorite time of day, especially when I have the morning off and I can make something special. This tofu scramble is a great alternative to eggs, it packs a good amount of protein and has fewer calories. Tofu is also cholesterol free. This is a nice healthy dairy-free breakfast option that’s great for anyone looking for something healthy, and not to mention delicious.

Note: Tofu is usually packaged in water. You will need to drain all the water out once opened, and need to press all the water out. This will give it a better texture, and will not fall apart when cooked. To do this, use a cutting board and wrap the tofu in a clean towel, or you can also use a few paper towels.  Next place a few heavy books on top of the tofu carefully and the weight will press the water out. This usually takes 15-20 minutes to complete. Once the water is all out, the tofu will feel more compact and sponge like.

Yield: 4 servings

Ingredients:

1 package of extra firm tofu, pressed and dried.

1 roma tomato

1 small yellow squash

1 tbsp. turmeric

3 scallions

1 tsp paprika

1 tsp. onion powder

2-3 tbsp. olive oil

3 tbsp. water or vegetable stock

pepper to taste

Preparation:

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Once you have the tofu pressed, cut into thirds, then cut into a small dice.

Wash and dry all produce.

Cut the tomato, scallions, and squash into a small dice. 

In a small saute pan, heat to medium high and add in the olive oil.

Once hot add in the tofu and gently stir until slightly golden. Add in the tomato, scallions, and squash and cook 3-5 minutes.

Add in the turmeric, paprika, and onion powder and stir until well coated, cook for 2 minutes and enjoy!

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Plant-based Burgers with Cilantro

This dish is a light and healthy way to have your burger fix. The chickpeas have a great texture when blended and the fresh herbs really stand out in this dish. Serve with your favorite toppings on a roll, or as is with a salad and your favorite dressing. This mix is also great to make falafel!

Yield: 4 patties

Ingredients: 

1 can chickpeas

1/3 cup fresh parsley

1/3 cup cilantro

1 tsp. turmeric

1 tsp. paprika

1/2 lemon

2 garlic cloves

1 tsp dijon mustard

1 1/2 tbsp. flour

salt and pepper

Preparation:

Wash all produce and pat dry.  Mince the cilantro, parsley, and garlic.

Drain and rinse the chickpeas well and transfer to a food processor or blender. Add in the cilantro, parsley, garlic, dijon, paprika, and turmeric. Add the flour and  a pinch of salt and pepper. Juice the lemon and blend until beans are still a little chunky, but not completely into a paste, like a hummus for example. If the mixture is too thick, just add a little hot water 1 tbsp. at a time. If the mix is too wet, add a little more flour. The mix shouldn’t stick to your hands when forming the patties.

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chickpea burger mix

Divide the mixture into fourths and form into balls. Grab a plate or tray and press the balls flat.  Once the patties are formed, place on tray or plate and refrigerate for 15 minutes.

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In a large skillet and add a little oil and heat on medium. When pan is hot, add patties and cook on each side for 3-5 minutes, or until slightly golden on each side and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

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chickpea burgers
Baked Portabella Mushrooms

Baked Portabella Mushrooms with Kidney Beans, Green Beans, Walnuts, and Fresh Basil.

This simple recipe has less  than 10 ingredients and minimal prep time.  Mushrooms are a great meat substitute you can use in so many ways. This recipe is great as is, over wild rice, lentils, or even on top of a salad.

Yield: 2 servings

Ingredients:

2 portabella mushrooms

1 can dark red kidney beans

1 can french cut green beans

olive oil

fresh basil (3-4 leaves)

2 tbsp. raw walnuts

salt and pepper, to taste

Preparation:

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Wash the mushrooms and pat dry. You can remove the insides with a spoon if you prefer.  Drain and rinse the kidney beans and green beans.

Pre-heat the oven to 350*F.

Slice the mushrooms into thick strips about 1 inch.

In a 9 x 13  glass baking dish, add the kidney beans and green beans, and add  2 tbsp. of water. Lay the mushrooms on top, drizzle a little olive oil and add salt and pepper to taste.

Bake  15 minutes, stir well to let the liquid absorb better with the mushrooms, and bake an additional 10-15 minutes.  Chop the fresh basil leaves and add to mix with walnuts. Lightly toss and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Baked Portabella Mushrooms