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

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!

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

Ingredients:

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

Preparation:

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.

Simple Three Bean Chili with Corn

I love making chili, it’s so simple, healthy, and easy on your budget. Most of the ingredients are pantry staples, so you might have it all on hand.  Prepare this in the morning and by the time you get home, you’ll have a lovely dinner ready to go.This recipe is a basic vegetarian and vegan option, so feel free to step this up with adding some protein like shredded chicken or ground turkey, some whole grains, or extra veggies.  Grab your crock pot and let’s get started!

Note: I like to add some turmeric to my chili for anti-inflammation and healthy benefits to this recipe. Also if you’re pressed for time, cook on the stove and combine everything in a large pot.  Heat up to boiling, turn heat down to medium low, and cover. Cook 30-45 minutes, and enjoy.

Yield: 10 servings

Ingredients:

1 can diced tomatoes (fire-roasted, stewed, any flavor you like)

1 can pinto beans

1 can kidney beans

1 can chili beans

1/2 cup salsa ( any kind you like)

1/2 onion ( white, yellow, or red)

1/2 corn (optional)

1/2 tsp. turmeric (optional)

1 tsp. onion powder

1 tbsp. chili powder

1 tsp. cumin

1 cup water or vegetable broth

Preparation:

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Wash and dice the onion, rinse the kidney and pinto beans, and add into the crock pot.

Next add in the diced tomatoes, water or broth, corn, salsa, and all the spices. Stir, cover, and cook on high for 4-6 hours, or on low for 6-8 hours and enjoy!

I like to serve this with  avocado, fresh cilantro, tortillas, and over baked sweet potatoes is so delicious!

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

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!

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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!

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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!

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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.

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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!

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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.

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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:

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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!

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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.

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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!

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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.

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strawberry and basil cream cheese

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

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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:

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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!

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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!