Post sponsored by Stash Tea. See below for more details.
There are endless amount of beautiful whole carrot dishes floating around the internet with good reason. Carrots, properly cooked, develop a little more of their sweetness and have a perfect soft texture (without being mushy). These braised carrots are cooked in a smoky lapsang souchong tea. This tea adds a hint of tea flavor but mostly adds a deep, smoky flavor. Beyond serving as a stellar side dish, you could easily pair these braised carrots with rice and a poached egg for a complete meal.
Read more and see the recipe.
The post Tea Braised Carrots appeared first on Naturally Ella.
Thanksgiving Week Extravaganza #5: CAKE!
What would Thanksgiving be without dessert (or any holiday for that matter)?
I’ve created so many pies for the blog (Vegan Gluten Free Pumpkin Pie, Pumpkin Spiced Apple Pie, Peanut Butter Cup Pie, Chocolate Peanut Butter Mousse Pie, Chocolate Silk Pie, etc.) that I figured it was due time for an alternative.
Not to worry – it’s still pumpkin and it’s still delicious! Say hello to my latest creation/addiction: 1-Bowl Vegan Pumpkin Roll!
Continue to 1-Bowl Vegan Pumpkin Roll (GF) from Minimalist Baker →
You guys. I made a cheese ball.
Yes, another cheese ball. But this one is spicy so it’s totally my jam.
And guess what? Now you have something delicious to serve your dairy sensitive / vegan guests as they arrive at your party! Isn’t that grand?
This cheese is simple to make, requiring just 10 ingredients and surprisingly simple methods. If you can soak and blend cashews with spices and then wrap it in a towel, you can make this cheese.
Continue to Spicy Vegan Pimento Cheese Ball from Minimalist Baker →
When feeding a group of people, large or small, I’m always trying to figure out how to prep ahead. I want to have a more hands-off experience so I can enjoy time with friends and family. I often make stuffed shells to avoid a cooking frenzy. In fact, these squash stuffed shells (and a few ricotta variations) have made an appearance at quite a few get-togethers. It’s a lot of cooking time but not a lot of hands on time. Bonus: everything can even be made ahead of time! These squash stuffed shells are also a great fit for a more traditional Thanksgiving. It’s a perfect side for those eating turkey and makes for a great main for everyone else.
Read more and see the recipe.
The post Butternut Squash Stuffed Shells with Cream Sauce appeared first on Naturally Ella.
Protein, protein, protein. It’s probably all you’ve heard about lately. That’s because protein is a vital macronutrient that plays a major role in almost all of our cellular functions. Other macronutrients also include carbohydrates and fat, all of which are equally important for a healthy, functioning body. We’re here to guide you through the vast […]
The post Your Complete Guide To Plant-Based Proteins appeared first on Food Heaven Made Easy.
Welcome to recipe #3 of my Thanksgiving Week Extravaganza!
That’s what I’m calling it because it’s everything I would ever want to eat at Thanksgiving and it’s all happening in 1 WEEK. I know, it’s a lot to take in. Are you prepared for all this deliciousness?
In case you missed it, Creamy Fall Soup in Acorn Squash Bowls and Roasted Squash, Pecan & Pomegranate Salad are already on the table.
Continue to Penne Pasta Salad (30 minutes!) from Minimalist Baker →
From what I can tell, steaming is a fantastic, under-utilized cooking technique. There are a number of ways to go about steaming – bamboo baskets, plastic microwave steamers (I’m not a fan of heated plastic), and ceramic steamers. I find myself using steam as a cooking technique increasingly for a number of reasons. It’s deceptively fast. It maintains much of the vibrancy and vitally of ingredients. It’s one of the most healthful ways to cook, and (as you’ll see) it’s surprisingly adaptable. I get a lot of questions about this steamer in particular. It makes appearances in some of my photos and Instagram videos, is a best-seller over at the studio, and I use it for cooking a couple of times a week.
A bit of backstory, I came across the aforementioned ceramic-based “modern” steamer a few years back, bought one for myself, and liked it so much that I eventually started stocking them in the Quitokeeto shop. Like many cooks, up until that point, I used inexpensive bamboo steamer baskets, and was completely fine – using the baskets to steam dumplings or vegetables, primarily. That said, the baskets weren’t used often enough, and I hesitated to upgrade my steamer set up, suspecting a new steamer would be another single-use culinary object that would collect dust. But that hasn’t been the case. I use mine a few times a week, love it, and am coming up with new ways to use it all the time. I drafted a list of all the ways I currently use my steamer and posted it here as a reference. Whether you have a steamer like mine, bamboo baskets, or an insert for a larger pot – dumplings, tamales, eggs, are all fair game. You can browse my list of steamer ideas and inspiration here.
Continue reading Using your Underutilized Steamer…
Thanksgiving Week Extravaganza recipe #2? Squash!
Do you remember what I did last year? I made a Butternut Squash Sweet Potato Casserole (yes, a hot dish) for Thanksgiving. And? It was amazing! My aunts even made it at my grandma’s house for the big day! The Midwesterner in me was so proud.
I wanted to incorporate squash and sweet potatoes again this year, because, carbs. But I wanted to simplify and class things up a bit.
Continue to Roasted Squash, Pecan, & Pomegranate Salad from Minimalist Baker →
We have a confession to make: we have never tried a meal delivery service. Not sure how we missed this revolutionary new way of cooking, but we did. So when Blue Apron reached out to us to see if we wanted to give their vegetarian box a try, we jumped at the chance. We started […]
The post South Indian Squash Curry appeared first on Food Heaven Made Easy.
My favorite recipes are rooted in something familiar but include a twist to make it more unique and fun. Pilafs are usually grain-based but this lentil pilaf highlights one of my favorite legumes: black lentils. Paired with roasted romanesco, a spice-laden dressing, and dates, the pilaf is unique, beautiful, and tastes amazing. One word of advice: don’t try to swap red lentils for black! French, green, or brown are all better alternatives!
Read more and see the recipe.
The post Romanesco Black Lentil Pilaf appeared first on Naturally Ella.