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

Ingredients:

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

Preparation:

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

Ingredients:

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

Preparation:

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.

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Brunchtastic Croissant French Toast

Ah weekends, the time when I love to spoil myself with a special breakfast. French Toast is best used with day old bread. You can use any type of bread you have on hand for this recipe. Using croissants in this takes it up a notch with the flaky buttery layers of pastry is so delicious. I love to garnish this with fresh fruit like strawberries, blueberries, bananas, or any fresh fruit I have on have on hand, then dust with powdered sugar and enjoy. Perfect for brunch and long weekends, this one is sure to please.

Yield: 2 servings

Ingredients:

3 vegan croissants

3 flax eggs or liquid egg substitute

1/4 tsp. nutmeg

1 tsp. cinnamon

fresh berries or fruit you have on hand.

powdered sugar

cooking oil, any kind you like (canola, coconut, vegetable, etc.)

Preparation:

Wash and slice any fruit you have and set aside.

Heat a medium size skillet pan over medium heat with a little oil.

Slice the croissants in half.

In a small bowl whisk the eggs, nutmeg, and cinnamon together.

Dip one croissant half at a time into the egg mixture and drip off excess egg mixture. When pan is hot, cook 1-2 croissants at a time about 2-3 minutes on each side until cooked through and slightly golden. Continue this process until all croissants are cooked and plate 3 halves on each plate. Dress with fruit and dust with powdered sugar.

croissant french toast

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

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! 

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