New Cookbook -50 Quick and Easy Plant Based Recipes

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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.

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

Sunshine Pineapple and Orange Smoothie

I love making fresh drinks in the morning and ah this one is so fantastic! It’s full of fresh pineapple and sweet oranges, grab your blender and lets get started!

Yield: 1 drink

Ingredients:

1 cup fresh pineapple

3 mandarin oranges, or 1 large orange

1 15 ounce can coconut water

3-5 ice cubes

Preparation:

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Wash the oranges and pineapple.

Peel the oranges and add to the blender.

Cut the rind off the pineapple and remove the core. Slice into chunks and add into the blender.

Add in the ice and coconut water and blend on high a few minutes and enjoy!

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

Raw Vegan Carrot Sushi

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.

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Yield: 2 rolls

Ingredients:

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

sesame oil

2 nori sheets

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Preparation:

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

Raw Vegan Strawberry Ice Cream

This healthy version of ice cream is so fantastic. The Strawberries blended with banana is so creamy without the guilt!

Yield: 2 servings

Ingredients:

1 frozen banana
1 cup frozen strawberries
1/4 non dairy milk
Dash of cinnamon

Preparation:

Blend all in a food processor, add a little more milk if needed to make a creamy consistently and enjoy!


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

2 Ingredient Homemade Oat Milk

I love making my own non-dairy milks. Making your own milk at home is so much cheaper than buying at the store. You can make this recipe for literally pennies versus the $3+ to buy a quart at the supermarket. Grab your oats and let’s get started!

Note: I found its best to use cold filtered water and only blend for 1-2 minutes. If you use water that is too warm or blend too long it can warm up the oats and in a couple of days you’ll have slimy milk.

Yield: 4 cups of oat milk

Ingredients:

1 cup of whole rolled oats (not the instant quick oats)

4 cups cold filtered water

Preparation:

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Place 1 cup of whole rolled oats and 4 cups of water into your blender.

Blend on high speed for 1-2 minutes. If you have a french press this is perfect for straining out the oats, or use a fine mesh strainer and pour milk into a glass jar or pitcher and enjoy.

The small bits of oat can settle so shake before each use. This will last in the fridge for 3-5 days.

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

Green Goddess Smoothie

Smoothies have become my breakfast go to. This one is packed with nutrients and it’s such a great way to get more greens into your diet. Grab your blender and lets get started!

Yield: 1-2 servings

Ingredients:

1 orange

3 pitted dates

1/2 cup Spinach

1/2 cup kale

1 tsp. Cinnamon

2 Bananas

1 cup  Water

1/2 cup Fresh Cilantro, (leaves and stems)

Preparation:

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Wash all produce and pat dry. Peel the orange and bananas, and add all ingredients into your blender, Blend well and enjoy your goddess smoothie!

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

Creamy Almond Butter

Good morning everyone. I recently upgraded my old cheap blender for a high powered one. I love it so much, and this was the first thing I made with it. This almond butter is thick, creamy, and so delicious!

Yield: 2 cups almond butter

Ingredients: 

2 cups raw almonds

2 tbsp. canola oil (optional)

Preparation:

For this recipe I used my blender, you can also use a food processor.

First add the oil and then the raw nuts. Start on a low speed,  periodically scrape down the sides, and slowly increase your speed until almonds turn into a creamy consistency. It will take a few minutes for the natural oils to be released.

After a few minutes you’ll have fresh and creamy almond butter. I like mine a little chunky, if you like it smoother keep blending until your desired consistency is reached.

For the best shelf life keep refrigerated because raw nuts can go rancid over time. This should keep for 6-8 weeks.

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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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

Ingredients:

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

Preparation:

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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

Raw Banana Ice Cream

If you want a fast sweet treat bananas are the perfect option! Frozen bananas lend the perfect consistency similar to real ice cream, without the extra fat and sugar. Add in any toppings you like and you’ve got the perfect dessert. I love to add in dark chocolate chips, fresh blueberries, strawberries, walnuts, cashews, and top it all off with  dairy-free whipped cream and chocolate sauce. The combination possibilities are endless!

Note: The less ripe the bananas are the less sweet the ice cream will be. For the best ripeness, choose bananas that are slightly green, but not overly ripe where its mushy and is browning. Try to get ones that are firm and somewhere in the middle ground.

Note: Cashew milk makes a creamy ice cream and a richer flavor, while almond milk is less rich. Try coconut, rice, or hemp milk. They all lend different sweetness and richness to the dish. Store bought nut milks are cooked, so if you make your own at home this stays raw!

Yield: 2 servings

Ingredients:

2-3 frozen bananas

1/3 cup non-dairy milk.

toppings of your choice

Preparation:

First you need to peel the bananas, cut them up into 1 inch slices and place them in to a tupperware container and freeze them at least for 2 hours, or overnight.

Using a food processor, add the frozen banana slices and milk. Blend well until creamy in consistency. You can add more milk slowly if needed. Add in any extras you want in the mix and blend. Serve and garnish with your choice of extra toppings and enjoy.

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

Pineapple Triple Berry Smoothie

This smoothie is sweet and refreshing and the touch of cinnamon compliments the berries so well. Grab your blender and you’ll have this one done in 5 minutes. I love using frozen fruit, especially in the winter when it may not be seasonal, you can still get all the nutrients and save money too.

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Yield: 2 smoothies or 1 large

Ingredients:

1 1/2 cup pineapple juice, or filtered water

1 cup homemade almond milk

1/2 cup pineapple

1/2 cup frozen mixed berries (blueberries, strawberries, and raspberries)

1 banana

1 cucumber

3-4 ice cubes

1 tsp. cinnamon

Preparation:.

Wash and peel the cucumber and banana and slice into chunks.

In the blender add the juice or water, milk, frozen fruit, cucumber, banana, cinnamon and ice. Blend well and enjoy.

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