Banana Ice Cream with Chocolate, Coffee, and Cinnamon

Is there anything better than chocolate? This creamy dessert is heavenly, decadent, and dairy-free! Bananas make the perfect base for this creamy and tempting treat. Plus it’s the perfect way to use up bananas that are too ripe and get your servings of fruit at the same time.

Yield: 6 servings


3 frozen bananas

1 tbsp. coconut sugar

2 tbsp. cocoa powder

1/2 tsp. cinnamon

1/4 cup fresh coffee


Peel and slice up your fresh bananas and place in a airtight container and freeze for 4 hours or overnight.

Add all ingredients into a food processor or blender. Mix on high for 2-3 minutes or until well blended.

In a loaf pan spread the mix evenly and place into the freezer for 4 hours and enjoy.

Quick Tips, Advice, and Resources for New Vegans

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Good morning, I wanted to create a post for curious vegans that could use this as a reference for different sources of information and inspiration in their own journeys.

If you’re new to veganism or just curious about it, I believe that educating yourself first is the most important step you can take. Learning how our food is produced, the inhumane way the animals are treated, the effect it has on our health and the planet is life changing. 

There are countless references of vegan material from documentaries, cookbooks, articles, books, websites and so much more, I couldn’t possibly list them all. 

I have used many of these in my own journey and they have opened my world, validated my decisions to become vegan, they helped me connect with others around the world, and helped me feel less alone in my own journey. 

The best advice I can give is to get educated through books, movies, blogs, and more. Do what feels right for you and your body. Just making a few vegan meals in a week makes a difference!

Start slow and try new recipes and other ingredients while you slowly change your diet from meat, dairy, and processed foods to a more plant based, whole foods lifestyle.

Most of all be patient with yourself as your body transitions. You don’t have to go full Vegan 100% right off the start, or even become 100% vegan all the time.

 I have found many sources of veganism, cookbooks, advice and more through my local library and also many social media platforms like You Tube, Twitter, Instagram, and Pinterest.

I recently published a book to help new vegans thrive!

Available here

The library is also a great place to find books on veganism and cookbooks for free.  There are also countless blogs online of others and their journeys with amazing recipes to try. I have checked out so many and have listed some of my favorites below.

I have watched all of the movies and documentaries I have listed below. To be honest,  I have cried over many of them. They continue to inspire me and have taught me to have more compassion than I ever thought was possible.

Movies and Documentaries: 


Forks Over Knives

Food, Inc

Hungry For Change

The Engine 2 Kitchen Rescue

Vegan: Everyday Stories

Food Choices



Live and Let Live

Food Matters

Simply Raw: Reversing Diabetes in 30 Days


Eating Animals by Jonathan Safran Foer

How To Go Vegan: The why, the how, and everything you need to make going vegan easy

Going Vegan: The Complete Guide to Making a Healthy Transition to a Plant-Based Lifestyle by Joni Marie Newman and Gerrie Adams

Going vegan: a healthy guide to making the switch
by Rau and Dana Meachen

Vegan Freak: being vegan in a non-vegan world by Torres, Bob.


Vegan Cooking for Carnivores by Roberto Martin

Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero

Raw the Uncook Book by Juliano and Erika Lenkert

Peace & parsnips: adventurous vegan cooking for everyone by Watson, Lee, 1978-

Forks Over Knives The Cookbook

The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat

Chloe’s Kitchen by Chloe Coscarelli

Mayim’s Vegan Table by Mayim Bialik

The Kind Diet by Alicia Silverstone

Modern Vegan Baking: The Ultimate Resource for Sweet and Savory Baked Goods by Gretchen Price

15 Minute Vegan: Fast, Modern Vegan Cooking
by Katy Beskow and Dan Jones

Betty Goes Vegan: 500 Classic Recipes for the Modern Family
by Dan Shannon and Annie Shannon

Minimalist Baker Everyday Cooking by Dana Shultz

Happy Cow Cookbook Recipes from Top Rated Vegan Restaurants Around the World by Eric Brent and Glen Merzer

Ripe from around here: a vegan guide to local and sustainable eating (no matter where you live) by Steele, Jae.

Raw. Vegan. Not Gross.: All Vegan and Mostly Raw Recipes for People Who Love to Eat by Laura Miller

Feel free to add any of your favorite vegan resources and tips in the comments below!

Raw Vegan Date Energy Bites

Dates can be used in so many ways. Raw desserts, drinks, smoothies, cookies. I love the dense texture and the hint of sweetness they have. They make a great snack for pre or post workout, or even a quick pick me up in the afternoon. These little bites are loaded with goodies like whole oats, peanut butter, and walnuts.

Yield: 22 bites using a 1/2” scoop


6 dates pitted

1/2 cup warm water

3/4 cup whole rolled oats

1/2 cup peanut butter

1/4 cup walnuts

1/2 tsp. cinnamon


Pitt the dates and add to the food processor with water, oats, walnuts, peanut butter, and cinnamon. Pulse or run on low, scrape down sides and continue to pulse until well blended.

Have a plate or baking tray lined with parchment paper ready.

Using a baking scoop or spoon make small balls and place onto the plate or tray and put in the fridge to firm up for 1 hour and enjoy. These will last in the fridge for about a week.

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


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


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.

Big Mexican Salad Loaded with Beans, Rice, and Cilantro

I love making a big salad filled with everything I have in the fridge at the time. This one is filled with beans, rice, and topped with cilantro. Salsa works great with this for dressing.

Yield: 1 Large Salad


1 cup of kale leaves, stems removed and chopped

1 cup mixed greens

1/4 cup of corn

1/4 cup green or red cabbage

1/4 cup pinto beans

2 tbsp. cooked brown rice

4 whole sprigs of cilantro, minced

1 tomato, diced

1/2 tsp. garlic powder

1/2 tsp. paprika

1/2 tap. cumin

salt and pepper to taste


I made this using leftover cooked rice and beans. If making from scratch prepare beans and rice per directions and set aside.

Wash all produce, dice the tomato, mince the cilantro, and heat up the beans and rice with the garlic powder, cumin, and paprika on the stove for 3-5 minutes. Stir and cook until warmed through.

Chop kale, cabbage and toss with mixed greens in a large bowl or on a plate. Add tomato, beans, rice, corn, and top with cilantro.

Use your favorite dressing or mash an avocado with a little lemon juice and olive oil. Salsa also works great as a dressingSeason to taste with salt and pepper and enjoy.

Homemade Salsa with Garlic and Cilantro

Making salsa at home is cheaper and you can customize it in so many ways. This salsa has lots of garlic and cilantro and can be whipped up in a matter of minutes.

Yield: 1 1/2 cups salsa


1 can of fire roasted tomatoes or 2 large fresh tomatoes

10 whole sprigs of cilantro

1-2 garlic cloves

1/2 tsp. Smoked paprika

1/2 tsp. Garlic powder

1/2 tsp. Salt

1 tsp. Cumin

1/4 cups dice white or red onion


Wash all produce.

Add the tomato, cilantro, onion, and all spices into a blender or food processor and mix on high for 1-2 minutes. Season with salt to taste and keep refrigerated for up to 5 days.

New Cookbook -50 Quick and Easy Plant Based Recipes

I am an Amazon Affiliate so if you purchase anything through my links, I will make a commission at no cost to you. See my full disclaimer here

This vegan cookbook is filled with 50 plant based healthy, fun filled dishes with simple ingredients that everyone can enjoy. Creating wholesome plant based meals is easier than you think, with my tips and simple instructions you can become the star chef in your own kitchen.

Available in paperback, e book, and FREE on Kindle Unlimited

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


1 can sweet yellow corn

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

Mixed greens


3 Tomatillos or green tomatoes

6 small flour tortillas

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




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!

Cherry Tomato Bruschetta

Mmm Bruschetta. Perfect for a snack or as in my case dinner. The rich combination of sweet tomatoes doused in olive oil, white wine, and butter makes this so crave worthy. With a hint of lemon, fresh herbs, and topped with cracked sea salt and pepper….it’s definitely a mouth pleaser.

Yield: 2 serving of 3 pieces each


1 pack small cherry tomatoes

1/2 tbsp. fresh herbs like basil, mint, cilantro, or rosemary

olive oil

1 tsp. minced shallot

2 tsp. white cooking wine

1/4 lemon

plant based butter

artisan bread unsliced

sea salt and pepper


Wash the tomatoes well and pat dry. Slice each in half and toss into a bowl. Mince your fresh herbs and shallot. Drizzle in some olive oil, white wine, add in a pinch of salt and half of the herbs. Zest the lemon and juice. Mix all and set in the fridge to marinate.

For the bread:

Cut the bread into 6 thick slices.

Warm up a skillet pan on medium heat and drizzle in some olive oil.

Spread each slice of bread with butter on each side and heat 3 slices at a time in the skillet. Drizzle the tops with more olive oil and cook until golden about 3 minutes on each side.

Once all the bread is ready, plate up and top with tomato mix. Garnish with the remaining fresh herbs, salt, and pepper.

Comment below and share!

Mixed Berries with Honey and Cilantro

This quick and simple fruit salad is so amazing in the summertime. I love the sweetness of the fruit combined with a touch of honey and fresh herbs gives it an unexpected flavor that works so well with the fruit. And the touch of lemon brightens it all up so nicely. If you are not a fan of cilantro, fresh basil also works well in this recipe. You can also substitute the honey with agave or maple syrup to make it vegan.

Yield: 4 servings


2 cup fresh strawberries with tops removed

1 cup blueberries

1/2 lemon, zested and juiced

1 tbsp. honey, agave, or maple syrup

2-3 sprigs of cilantro or basil leaves


Wash all produce well. Cut off the tops of the strawberries and discard. Then slice the strawberries into quarters or bite size pieces. Take the cilantro or basil leaves and mince or cut finely.

In a medium size bowl combine the strawberries and blueberries. Add in the herbs and zest the lemon and juice. Add in the honey, agave, or maple syrup and toss gently.

Serve as is, over pancakes, with oatmeal, or with whipped cream and shortcakes and enjoy.

Plant-Based Fajitas Vegan Style

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

1 avocado

pita bread or tortillas

1/2 tsp. cinnamon

1/2 tsp. paprika

1/2 tsp. cumin

salt to taste

1-2 tbsp. olive oil

vegan fajitas


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

Lentil Sloppy Joes

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 

Strawberry and Banana Smoothie with Spinach and Dates

This one in particular is a new favorite of mine. The Dates give some sweetness and the extra banana makes it really smooth and creamy. Grab your blender and let’s get started.

Yield: 1 smoothie


2 ripe bananas

3 dates – pitted

1/2 cup fresh strawberries

1 cup fresh spinach

1/2 cup fresh romaine

1 cup filtered water

1/4 tsp. cinnamon

a few ice cubes



Combine all ingredients into your blender, mix until smooth and enjoy.

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

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


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



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!

Vegan Thousand Island Dressing

This dressing is great with salad, veggie burgers, raw veggies, and baked or roasted potatoes and vegetables too. It’s tangy and slightly sweet.

Yield: 8-10 servings


1/2 cup vegan mayonnaise

1 tbsp. ketchup (sugar-free)

1/2 tsp. onion powder

1/2 tsp. turmeric

2 small pickles (about 2 tbsp. when minced)

1/2 tsp. paprika

1/2 tsp. black pepper


Mince the pickles and mix with all the remaining ingredients in a small bowl 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 Ranch Dressing

I love to make homemade dressings, its much cheaper than buying at the store, and you can customize them however you like. I love this one on spinach salads and raw veggies. Pictured I made a salad with shredded green cabbage, carrots, broccoli, cauliflower, and celery. This dressing is so delicious, I have to make a double batch!

Yield: 8-10 servings


1/2 cup vegan mayonnaise

2 tbsp. cup fresh parsley, minced

1/2-1 tsp. dill 

1/2 tsp. pepper

1 tsp. white vinegar

1/2 tsp. onion powder

pinch of sea salt


Wash the parsley and pat dry and mince the leaves. 

In a small bowl add all ingredients and mix well. 

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

Vegan Ranch Dressing

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


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


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.

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.


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!

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


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



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

Savory and Sweet Mason Jar Salad

I’ve been on a meal prep kick, and salads are so fast and easy to make. I always bring my lunch to work so these are great to make quickly and have a fresh and healthy lunch.

Yield: 1 salad

1 1/2 cups fresh spinach
1/4 cup chickpeas
2 tbsp. Raw pumpkin seeds
1/2 cup red seedless grapes
5 dried apricots


Wash spinach and rinse chickpeas. Fill mason jar with spinach, chickpeas, grapes, apricots, pumpkin seeds.

Enjoy with your favorite dressing, or make a quick one use olive oil, fresh lemon juice and a touch of salt and pepper.

mason jar salad

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

Mixed Berry Salad with Spinach and Walnuts

This spinach salad is so light and the fresh berries make a great combination. Try it with my  sesame ginger dressing, recipe below.

Yield: 2 salads


3 cups fresh spinach leaves

1 cup mixed berries (blueberries, raspberries, and strawberries)

1/2 cup raw walnuts

1/2 cucumber

2 celery stalks

1 tbsp. sesame seeds

For the dressing:

2 tbsp. olive oil

1 tbsp. pickled ginger and brine

2 tbsp. sesame oil

pinch of salt and pepper


Wash and pat dry the spinach leaves well. Wash all the berries and pat dry. Trim the strawberries and discard the tops. Slice the strawberries in half or in quarters. Crush the walnuts into smaller pieces. Wash and slice the cucumber and celery.

For the dressing:

In a small bowl combine the olive oil, sesame oil, pickled ginger with the brine, and a little salt and pepper. Mix with a fork and add more oil/ brine to reach desired consistency.

In a large bowl toss the spinach, berries, cucumber, celery, and walnuts together. Drizzle the dressing over the salad as desired and gently toss. Sprinkle the sesame seeds on top and enjoy.

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