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.

Refried Bean and Rice Burritos

On the weekends, I love to prep cook and plan some meals for the week. I was looking through my pantry and had some rice, a can of refried beans, and some green enchilada sauce, so I decided to make burritos. It’s an easy meal when your short on time, or tired from a busy day.  It makes an easy meal that’s filling and easy on your wallet too.

I used vegan refried beans, white rice, and a spinach tortilla  for my recipe. This is a great base recipe so feel free to add extras like fresh cilantro, salsa, lettuce, or tomatoes, and make it your own!

Vegan Note: Read the label on the refried beans and make sure it’s vegan, some are made with lard.

Yield: 4 burritos

Ingredients:

2 cups cooked rice (brown, wild, white, jasmine, black, any kind you like)

4 large burrito size tortillas (spinach, tomato, flour, any kind you like)

1 can 14 oz. refried beans

1/3 cup enchilada sauce (red or green)

Preparation:

fjimg_20180414_100819.jpg
simple bean and rice burritos

Cook rice, per directions. Take one tortilla and spread 1/3-1/2 cup of beans in the middle section. Next add 1/3-1/2 cup of cooked rice, and top with 1-2 tbsp. of the enchilada sauce.

Fold in the sides and roll up from the bottom. Cut on the bias and serve with your favorite salsa.

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

FJIMG_20180414_100904.jpg
rice and bean burritos

Enchilada Lasagna

This lovely casserole is so simple, has less than ten ingredients, and not to mention delicious. Layers of corn tortillas, refried beans, enchilada sauce, diced tomatoes, corn, and fresh cilantro will make smiles all around the table.

Vegan Note: To make vegan, use fat free refried beans.

Yield: 8-10 servings

Ingredients:

8-10 corn tortillas

2 cups of cooked rice ( white, brown, Spanish, jasmine, any kind you like)

1 x 14 oz. can of refried beans

1 cup of corn

1 x 14 oz. can of diced tomatoes

2 tsp. cumin

fresh cilantro

Preparation:

FJIMG_20180405_201104.jpg
enchilada casserole

Preheat the oven to 350*F.

Wash the cilantro and pat dry. Remove the leaves and set aside.

In a baking dish 8 x 11 inches add the ingredients in two sets of layers so split all the ingredients into two portions.  Take a little of the enchilada sauce and brush the baking dish.

In single layers: start with the corn tortillas, refried beans, rice, corn, diced tomatoes, enchilada sauce, cumin, and cilantro. Repeat the layers one more time and bake in the oven for 45-60 minutes, and serve.

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

Vegan Baked Beans with Brown Sugar

Summertime is always filled with spending time outside. Picnics, barbecues, and gatherings with friends. This is a perfect dish everyone can enjoy; its vegetarian and vegan friendly. Navy beans, red beans, and sweet brown sugar make this a delightful treat.

Yield: 12 servings

Ingredients:

2 cans navy beans

1 can red beans or kidney beans

8 ounces of tomato sauce

1 tbsp. dijon mustard

1 small white or yellow onion

1 cup of water

3 tbsp. ketchup

2 tbsp. brown sugar

1 tbsp. garlic powder

½ tsp. sweet paprika

½ tsp. smoky paprika

¼ tsp. nutmeg

pepper to taste

Preparation:

389

Drain and rinse the beans.

In a large pot add the beans, tomato sauce, water, onion, ketchup, Dijon, brown sugar, garlic powder, sweet paprika, smoky paprika, nutmeg, and pepper.

391

Heat on high until boiling. Stir and turn down heat to medium low and cover.

Cook for 30 minutes, stirring occasionally. Let sit for 10 minutes and serve.

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

baked beans

Cinnamon Whole Wheat Pancakes

I love making pancakes in the morning, on weekends, or even for a quick dinner.  I like to make a batch of these and freeze them so I can have them at the ready when my craving hits. Then pop them in the toaster and pancakes are done!

835

Yield: 16 pancakes

Ingredients:

1 cup whole wheat flour

1 cup rye flour

4 ½ tsp. baking powder

1/2 tsp. cinnamon

½ tsp. nutmeg

1 tbsp. natural cane sugar

1 scoop protein powder (optional)

2 flax-eggs (ground flax-seed and water) or a liquid egg substitute

3 cups almond milk 

Preparation:

782

Note: To make 1 flax-egg take a small bowl and add 3 tbsp. ground flax seeds and 1/3 cup water. Lightly stir and let sit 5 minutes to bind. For this recipe make 2 flax-eggs.

In a medium bowl combine all dry ingredients together; whole wheat flour, rye flour, baking powder, cinnamon, nutmeg, sugar, protein powder, and flax-seed.

In a small bowl add the almond milk with the flax-eggs and whisk until well combined.

Using a mixer with the paddle attachment, add in the milk and flax-egg mixture. Next add in the dry mixture in a third at a time, mixing in between. Mix until just combined, and try not to over mix.

Heat a medium skillet on medium high. Spay with olive oil and cook the pancakes 2-3 minutes on each side and serve.

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

776
835

Smoothie Bowl with Blueberry, Banana, Coconut, and Cashews

Smoothie bowls are an excellent way to start the day! Fresh blueberries, creamy bananas and Greek yogurt with a touch of cinnamon. Topped with flax-seeds, oats, cashews, and shredded coconut. This smoothie bowl is my new go to breakfast go to!

IMG_20170818_090132

Note: Use a dairy-free yogurt and milk found at most supermarkets.

Yield: 1 bowl

Ingredients:

½ cup plain or vanilla dairy-free yogurt

1 scoop vegan vanilla protein powder (optional)

½ banana

¼ cup blueberries

1/2 tsp cinnamon

½ tsp flax-seeds

1/3 cup non-dairy milk (rice, hemp, almond, any kind you like)

Garnish:

1-2 tbsp. cashews

1 tbsp. unsweetened shredded coconut

1 tbsp. flax-seeds

1 tbsp. whole rolled oats

 1 tbsp. blueberries

Preparation:

In a blender combine the yogurt, protein powder, banana, blueberries, cinnamon, flax-seeds, and milk. Blend until well combined and serve into a medium bowl.

Top with blueberries, coconut, oats, flax-seed, and cashews and enjoy!

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

IMG_20170818_090132
blueberry banana smoothie bowl

Vegan Take Out: Spiced Lentils, Chickpeas, and Cauliflower with Jasmine Rice

The aroma of all the seasonings in this dish with lentils, chickpeas, and jasmine rice is so amazing. This dish is simple, and one of my favorites to share with loved ones, or if I’m craving some take-out; this is my go to recipe. This is a vegetarian and vegan friendly dish.

lentil and chickpeas Indian style

Yield: 2 servings

Ingredients:

½ cup jasmine rice

1 cup lentils

1 can chickpeas

2 tbsp. olive oil

2 garlic cloves

1 cup cauliflower

2 tbsp. golden raisins

1 roma tomato

2 tbsp. cilantro

½ tsp. cumin

1 tbsp. garam masala

½ tsp. ground ginger

1 quart vegetable stock

½ tsp. cinnamon

Salt and pepper, to taste

2 portions of naan bread

Preparation:

Wash all produce. Drain and rinse chickpeas and lentils. Chop cauliflower and tomato into small dice. Peel and mince the garlic.

Rinse the rice until the water runs clear to remove the starch. Cook per directions and set aside.

In a large skillet; heat the oil on medium high. Add the garlic and cook for one minute. Add in the tomato, cauliflower, lentils, chickpeas and all spices. Sauté for 2-3 minutes and then add the vegetable stock. Heat to boiling, then turn down the temperature to medium, cover, and cook 25 minutes. Uncover, add raisins, and cook an additional 2 minutes. Season with salt and pepper; to taste.

Serve with rice, naan, and garnish with cilantro, and enjoy!

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

This image has an empty alt attribute; its file name is lentil-curry.jpg

Lentil Bolognese with Spaghetti

Growing up my Mom would make spaghetti once a week. It was always my favorite. I’d always help her stir the sauce. The smell of sweet tomatoes and pasta always takes me back to those memories with her.

She worked hard and always made dinner for my brother and I. We never had much money, and to me that never mattered. It was the time and memories we were creating that I take with me that mattered the most. I keep them close to my heart, and I have her to thank after all these years. I looked up to her, and not realizing back then how important these times and memories would be for me, she instilled my passion for food. She cooked with love, and shared that with me, and that’s what made it special.

She inspired me, instilled good values, taught me life lessons, all through food. I have a lot to thank her for, and I miss her every day. So, I’m dedicating this recipe to my Mother, Gloria.

For a vegan parmesan try this: In a coffee grinder add: 2 tbsp. raw almonds, and 1 tbs. nutritional yeast and grind very fine, almost into a powder. Then sprinkle on top of your pasta. It’s healthy, dairy-free and tastes wonderful.

878

Yield: 4 servings

Ingredients:

1 pound of spaghetti

1 large can Italian whole plum tomatoes

½ cup lentils, rinsed

3 tbsp. fresh basil, plus extra for garnish

extra virgin olive oil

3 garlic cloves, minced

1/2 tsp. brown sugar

½ tsp. red chili flakes (optional)

parmesan cheese, for garnish

Preparation:

 Get a small pot of water, and a large pot of water, on the stove and set both on high. The small one will be for cooking the lentils, and the large one for the pasta.

For the small potHeat the water up to boiling. Once that water is boiling, turn down to heat to medium, and add in the lentils. Cook for 15- 20 minutes until al dente. Drain the water and set aside.

For the large pot: Heat the water up to boiling. Add in a few tablespoons of olive oil. Once the water is boiling, add in the pasta and stir. Turn down the heat to medium high and let the pasta cook 10-12 minutes, or until al dente.

Strain the water out and put the pasta in a large bowl, and toss with a 2-3 tablespoons of olive oil.

In a medium pot, add the tomatoes, garlic, 2 tablespoons of olive oil, brown sugar, and fresh basil.  Lightly crush the tomatoes with a spoon, and heat on medium high for 5 minutes.

Serve the pasta in large bowls, layer on top the lentils, pasta sauce, parmesan cheese, and fresh basil and enjoy!

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

878

Navy Bean Dip with Olives

This is a great snack that’s perfect on sandwiches and wraps. I love the blend of three kinds of olives together in this recipe! You can also serve this with pita chips, and fresh-cut vegetables also tastes wonderful.

IMG_0637

Ingredients:

1 cannelloni/ navy/ white beans, drained and rinsed

2 tbsp. olive oil, plus more

1/4 cup warm water

1 tbsp. fresh parsley

1/4 cup black olives

1/4 cup Kalamata olives, remove pits

1/4 cup green olives

1/4 tsp. paprika

2 garlic cloves

Preparation:

unnamed (3)

Wash the parsley and dry, peel the garlic cloves, and remove any pits that may be in the olives and discard.

In a food processor or in a blender combine all ingredients.

While blending on a low-speed, drizzle in more olive oil until a smooth consistency is desired.

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

IMG_0637
three olive cannelloni bean dip

xoxo-Julie

Vegan “Cheese” Sauce with Fresh Cilantro

I absolutely love this dip! This sauce was a labor of love to get just the right consistency and flavor I was looking for. When I want to make nachos, or enchiladas, this is my go to recipe. This easy homemade “cheese” is so wonderful right off the stove.

IMG_0601


Yield: 2 cups


Ingredients:
1 15 oz. can of navy beans

1/2 lemon, juiced
3 scallions, chopped
1/2 cup cilantro, minced
1/2 tsp. garlic powder
1/2 tsp. cumin
1/4 cup salsa, any kind you like
1/2 cup nutritional yeast
1/2 tsp. chili powder
1/2 tsp. onion powder
Preparation:
In a medium pot, heat the beans in water 5-10 minutes until soft.
Drain 2/3 of the water and mash beans with a potato masher, or use an immersion blender.
Add in the lemon juice, cilantro, scallions, salsa, garlic powder, cumin, nutritional yeast, chili powder, and onion powder. Stir well and cook 5-10 minutes until sauce is nice and thick and enjoy!

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

IMG_0601
Navy Bean Queso Dip with Fresh Cilantro

Strawberry Basil Cream Cheese Spread

Strawberries are my all-time favorite, especially for breakfast! This is a simple dish that’s ready in just a few minutes. Its sweet and creamy and the touch of fresh basil really compliments the strawberries.

IMG_0631
strawberry and basil cream cheese

Vegan Note: Use a tofu based dairy-free cream cheese, found at most supermarkets and health food stores. 

www.noshwithchefjulie.com

Ingredients:

2  English muffins, bagels, croissants, or sliced bread

4 oz. plain cream cheese

1/2 cup fresh strawberries, plus 1 whole

6 fresh basil leaves

Preparation:

IMG_0631
strawberry and basil cream cheese

Toast the muffins, bagels, or bread.

In a medium bowl mix up the cream cheese until softened.

Stack the basil leaves on top of each other, and roll them up. Slice thinly to make a chiffonade cut. Then mix into the cream cheese.

Wash and remove the tops from the strawberries. Take the ½ cup of strawberries and cut into a small dice. Mix well into the softened cream cheese.

Spread the cream cheese mixture over the bread, and garnish by cutting one strawberry into thin slices, and layer on top of the cream cheese and enjoy!

IMG_0631
strawberry and basil cream cheese

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