Chickpea Dumplings in Curried Sweet Corn Soup

Cilantro Chickpea Dumplings in Curried Sweet Corn Soup | @naturallyella

Of all the summer produce, sweet corn is my favorite vegetable for soup (which is saying a lot since tomatoes are also in season). Sweet corn has the perfect balance of savory and sweet which makes it a winning partner with curry, as you’ll find out if you make this recipe. This recipe ventures into meal territory with the addition of plump chickpea dumplings. I followed Vegetarian Venture’s recipe which cooks the dumplings in a sauce (or in this case, soup). The result is a flavorful soup with hearty dumplings. Not quite ready to tackle the dumplings? This curried sweet corn soup is great by itself! Read more and see the recipe.

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Millet Sweet Corn Fritters

Millet Sweet Corn Fritters | @naturallyella

While few and far between, I occasionally have happy accidents in the kitchen. Recently, I was cooking a big batch of millet. After the usual amount of cooking time, I tasted the cooked millet only to find it was still on the crunchy side. I added more water and continued cooking. It turned out, the bottom half was already done so the extra water turned the millet in to mush. This was bad for the recipe I was making but a wonderful realization that a little extra water/cook time can create a perfect millet texture to be used in vegetable cakes and fritters, which is where these sweet corn fritters were born. I could eat these every day in the summer with a simple salad- the perfect crispness made from just a few ingredients. Read more and see the recipe.

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Cucumber Peanut Salad

Cucumber Peanut Salad | @naturallyella

As of late, it feels like our evenings only start after the baby finally goes to bed. It’s the time when I pour myself a glass of wine and more frequently, start to think about dinner. Some nights I’ve thought ahead while other nights are a ‘throw something together at 9pm’ kind of night. This salad is for those nights. It’s not heavy, can be ready in 10 minutes, and is flavorful enough that I feel satisfied after eating. I prefer using English Cucumbers in this recipe because of the low amount of seeds and the slightly sweeter flavor but any variety of cucumber will work. Read more and see the recipe.

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Green Bean Stir-Fry

Spicy Green Bean Stir-Fry | @naturallyella

I’m always a fan of a good noodle bowl with spicy vegetables but during the summer months, I get a real treat: fresh green beans. Green beans are one of my favorite stir-fry vegetable because they hold a bit of their crispness even when cooked but still absorb and work well with a variety of sauces. This green bean stir-fry is a slight riff on this vegetable lo mein bowl because the sauce is easy and one of my favorites. I keep a small package of miso in the refrigerator, which I highly recommend. It’s great in sauces and especially lovely as an addition to my favorite veg burger. Read more and see the recipe.

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Chorizo-Spiced Vegetarian Nachos

Chorizo-Spiced Vegetarian Nachos

This is one of those recipes that after I take one bite, I know it’s a must-share. Yes, it’s kind of involved but I think it’s completely worth it. A good chunk of the ingredient list is spices and once you make the crumble, I hope you fall in love with it as much as I did (this chorizo-spiced version is perfect for quesadillas, tacos, and burritos). Not sure you want to tackle the spice blend? You can pick up chorizo seasoning here. These nachos are a great movie or game night snack but we eat these for dinner every so often! Read more and see the recipe.

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Vegetarian Enchiladas Verdes

Enchiladas Verdes | @naturallyella

Over the summer, I updated my roasted salsa verde recipe and after blending it into a creamier sauce, I realized I had the perfect enchilada sauce on my hands. These enchiladas verdes take a little time to make but are well worth it. Additionally, they can easily be made ahead of time. The black bean mixture is also one of my favorites because of its versatility in everything from tacos to nachos. So, if enchiladas aren’t really what you’re looking for, try the salsa verde with black beans on tacos, tostadas or quesadillas instead! Read more and see the recipe.

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Turmeric Zucchini Bowls

Turmeric Zucchini Bowls with Quinoa | @naturallyella

Even though I’ve been out of academia for a few years, when August rolls around I still feel like I should be prepping for the new school year. Part of this prep would always include gearing up for more rushed weeknight dinners which is where this turmeric zucchini bowl (and most of the recipes I share in August) come in to play. Minimal ingredients, quick to make- a perfect compliment to faster weeknight dinners. Turmeric provides the backdrop for a beautiful, creamy sauce that works well with many different vegetables but zucchini is one of my favorites. Read more and see the recipe.

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Watermelon Sashimi

Watermelon Sashimi

Do you ever look at foods and wonder what else they could be?

I do it all the time. That’s how I come up with recipes like Vegan “Pulled Pork” Sandwiches, Vegan Pepperoni, Eggplant Queso, and Quinoa Brittle. I think it’s limiting to think of foods as only being enjoyed one way.

Such is the case with watermelon. Think big, people. It isn’t just meant to be cubed and enjoyed at BBQs (although, absolutely delicious).

Watermelon Sashimi from Minimalist Baker.

My Go-To Avocado Toast

My Go-To Avocado Toast

Does avocado toast count as a recipe? I say it does.

It’s what I’ve been eating practically every day for the last month for breakfast, and this my favorite version.

Shall we, toast?

I wanted to share this 5-minute, 3-ingredient recipe because it includes some tips on my favorite gluten-free breads, as well as my tried and true methods for keeping avocados perfectly ripe for up to 3-4 days!

My Go-To Avocado Toast from Minimalist Baker.

Butternut, Kale & Feta Quiche

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Last weekend we went to a crayfish potluck party in a friend’s garden. Vegetarians at a crayfish party might sound awkward but the crayfish are actually just an excuse to spend an evening with your friends, sitting outside until dark, drinking, eating, singing songs and wearing silly hats. Life in its very essence.

Since we don’t eat crayfish, we made a couple of salads and baked a large, round version of this butternut quiche. We have been talking about making a butternut quiche ever since we first tried it, two years ago at a café in Bondi outside Sydney. Their version had large chunks of salty feta cheese and a slight tartness from vinegar that balanced the sweetness from the pumpkin perfectly, so we made ours the same way. We also used our favourite oat & almond pastry which added a nice nuttiness to the quiche. The addition of kale to the filling makes it a little greener and more substantial and the pieces on top crisps up into chips. I guess it’s not our most unique recipe but a really good one to keep up your sleeve for picnics and late-summer parties.

When we recreated the quiche the other day, we also shot this video below. It all came together in a rather stressful hour between soccer practice and dinner time and we didn’t have much light to work with either, so please excuse the blurry quality here and there.

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You can probably veganize this by leaving out the eggs and replacing the feta cheese with tofu, a squeeze of lime and nutritional yeast. The pumpkin makes it very rich and creamy on its own, but since we wanted to recreate the butternut and feta quiche from our travels, we didn’t try a vegan version ourselves this time. Do let us know if you succeed with it!

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Butternut, Kale & Feta Quiche

Pastry
3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor)
1/3 cup / 50 g rice flour

1/2 cup/ 50 g almond flour
2 tbsp potato starch or arrowroot
1/2 tsp sea salt
100 g / 3 1/2 oz chilled butter or solid coconut oil, cut into dices

3-4 tbsp ice-cold water

Butternut & Kale Filling
1 small butternut squash/pumpkin
a drizzle of olive oil or coconut oil
2 sprigs fresh rosemary or 1/2 tsp dried rosemary
sea salt & black pepper
1 onion
2 cloves garlic
2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can’t get kale use spinach instead)
2 tbsp unfiltered apple cider vinegar (or balsamico)
sea salt & black pepper
1 cup milk of choice (we use oat milk or almond milk)
2 eggs
150 g / 1 block feta cheese, crumbled

Preheat the oven to 350°F / 180°C.
Prepare the pastry: Add oat flour, almond flour, rice flour, potato starch and sea salt to a bowl and toss until combined. Add the diced butter to the flour and use your fingers to mix the dough into a rough breadcrumb consistency. (These steps can also be made by pulsing the butter with the flour in a food processor.) Add the water, little by little, and work it together into a dough. Flip it out on a floured workspace and shape it into a thick disk. If it feels crumbly, add 1-2 tbsp extra water. Gather the dough into a disk, wrap in clingfilm and chill for about 30 minutes. Meanwhile prepare the filling.

Prepare the filling: Line a baking tray with baking paper. Peel the butternut, discard the seeds and cut into 1 inch / 2,5 cm dices and place on the tray. Drizzle with oil, add the spices and toss to combine. Roast in the oven for approx. 20 minutes or until it starts to brown and soften. Set aside. This step can easily be prepared ahead and stored in the fridge for up to a couple of days before baking the quiche. While the pumpkin is in the oven, heat oil in a skillet on medium heat and stir-fry the onion and garlic for 10 minutes until transparent and soft. Add the chopped kale, stir around and stir-fry for a few more minutes, add the apple cider vinegar and season with salt and pepper and leave for two more minutes. Set aside.

Assembling the quiche: Place the chilled dough between two baking papers and use a rolling pin to roll out the dough until you got a rough circle, about 1/8 inch / 5 mm thick. Carefully transfer it to a 10 inch / 27 cm tart pan (or rectangular as in the video). You can also press out the pastry dough directly into the pan. Trim off any excess dough then use a fork to prick it a few times. Blind-bake for 10 minutes to prevent the crust from getting soggy.
In a large bowl, whisk together milk and eggs. Add onion and kale, crumbled feta cheese and half of the baked butternut to the egg mixture and gently combine. Pour into the blind-baked quiche crust. Press extra roasted butternut into the quiche if there is still space (any leftovers can easily be used in a delicious salad or inside a sandwich). Place in the oven and bake for 35-40 minutes until golden. Serve the quiche warm with a light salad on the side.

Isac_2years

PS. We have also been celebrating this little 2-year old smoothie maniac and kitchen helper throughout the week. Happy birthday Isac!