Sesame Roasted Carrot Summer Rolls

Sesame Roasted Carrot Summer Rolls | Naturally Ella

I have meals that I turn to time and again- things I can do without a recipe, without much thought. Summer rolls are one of those items. I always have rice papers on hand and for the most part, have the rice noodles on hand too. I make a lot with raw vegetables (makes it super fast) but these roasted carrot summer rolls are lovely. Roasting carrots adds an extra layer of flavor and I’ve found with the soy sauce baked in, I don’t really need a sauce. This makes these carrot summer rolls perfect for taking on the go.

Read more and see the recipe.

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Quinoa Hemp Snack Balls

If you’re sitting next to me on the bus, these very well might be in my purse. And if you were on my most recent flight, they were most definitely in my carry-on (along with three of these quinoa burritos) – laugh/cry. Snack balls, energy bites, zoom balls – these little bite-sized treats check all the boxes. I’m going to go out on a limb and say this version, in particular, is extra special because they’re made with quinoa flakes – imagine rolled (or instant) oats but made from quinoa instead. A brilliant, super versatile ingredient I’ve been playing around with a lot lately. What else? Sunflower seed butter works as the binder for all sorts of other goodness including toasted coconut, and a good amount of hemp and chia seeds. To achieve peak hippie snack status, I rolled them in a bee pollen coconut blend! They’re great! Here’s the video of how they come together…

WATCH VIDEO ON YOU TUBE

I mention in the video that you can certainly substitute oats if you aren’t able to track down quinoa flakes. No big deal at all.

Quinoa Hemp Snack Balls

Quinoa Hemp Snack Balls

Quinoa Hemp Snack Balls

Continue reading Quinoa Hemp Snack Balls…

Curry Roasted Carrot Parsnip Fries

We are about to totally astound you with the flavor blast in these Curry Roasted Carrot Parsnip Fries. No, no, they’re not your traditional “French fries”. They’re even better than that. Let us tell ya why. Let’s start with carotenoids. Carrots are loaded with them. Carotenoids are the pigment in red, orange, and yellow vegetables. […]

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Grain-Free Tabbouleh Salad (6 Ingredients!)

Grain-Free Tabbouleh Salad (6 Ingredients!)

I make this salad at least once a week. How am I just now sharing the recipe?

It’s such a healthy, easy, and versatile dish that pairs perfectly with all things Mediterranean. Without further ado, my take on tabbouleh salad!

This recipe is so easy, requiring just 6 ingredients, 10 minutes, and 1 bowl to make.

The base is fresh, chopped parsley, red bell pepper, and red onion.

Grain-Free Tabbouleh Salad (6 Ingredients!) from Minimalist Baker →

Green Curry with Potatoes and Chickpeas

Post sponsored by La Crema. See below for more details.

I’m rather amazed that for as many curry recipes that I post, I’ve never shared a green curry recipe. Most days, I actually prefer this curry to the red. The sauce is packed full of herbs, coconut, and just a pinch of sugar to bring all the flavors together. I look for a green curry paste in a jar then add to reach a flavorful base. It’s the perfect compromise for an easy and fairly quick curry that pairs well with La Crema’s Monterey Chardonnay.

Read more and see the recipe.

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Vegan 7-Layer Salad

Vegan 7-Layer Salad

Raise your hand if you A) are from the Midwest, B) have ever been to a church or community potluck, or C) have eaten at your grandmother’s table.

Hand raised on all three.

If you answered yes on any one of these, you’ve likely experienced a 7-layer salad. Say hello to its vegan cousin.

This recipe was actually a reader request, and seeing as I just mastered Vegan Mayonnaise and Coconut Bacon (and Eggplant Bacon), I figured it was perfect timing.

Vegan 7-Layer Salad from Minimalist Baker →

Roasted Potatoes and Chickpeas with Green Harissa

Roasted Potatoes and Chickpeas with Green Harissa

I’ve been thinking more about the idea of building blocks in cooking. I wrote an entire book on recipes as building blocks but I also love the idea of key recipes for which you can use for several meals. For example, green harissa. This harissa first made an appearance as a topping for grilled cauliflower. Then I used it for this simple salad. Finally, I tossed the harissa with roasted potatoes and chickpeas. This recipe sits in side dish territory but I also pack it for lunch, with a handful of spinach.

The green harissa is riff on the more traditional red harissa using jalapeños and a heavier hand of herbs. I love using it as a topping for grilled/roasted vegetables and tossed with different types of legumes. Green harissa also works well as a condiment for grain bowls, morning eggs, and even savory oatmeal. Read more and see the recipe.

The post Roasted Potatoes and Chickpeas with Green Harissa appeared first on Naturally Ella.

Creamy Spinach Soup + Our New Book!

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Woot woot! Before talking about today’s recipe, we can finally share more information about our next book! It’s called Green Kitchen At Home and it’s something we have been working on under wraps for the past year. And now we have finally received a pre-copy of it. As the title suggests, this book is a gathering of all the recipes we eat most often in our home – our family’s favorite dishes really.

The book focuses on simple and comforting dishes that are easy to like, adapt and cook. We have tried to minimise weird ingredients so your mom, brother or non-vegetarian best friend also will find it inspiring and useful. Many recipes have naturally started off here on the blog, but we are also sharing loads of previously unpublished recipes that have kept within our family until now. You’ll find the golden millet porridge or the Spinach & Banana Pancakes that we often make in the mornings, the savoury broccoli muffins that travel well in a backpack, sheet pan dinners for stressful weeknights, our super simple rye bread waffle toast, a fun vegetarian version of fish & chips, wine-baked mushrooms for a weekend with friends, and our children’s favorite – our va-va-voom baked donuts that have been a success at many kids parties. And lots more. It’s not a vegan book as we eat egg and cheese in our family, but just like our other books, many recipes have vegan suggestions. A lot of the recipes are based on our fridge staples and in the book we show how to vary these staples into a multitude of easy shortcut dinners. The book has about 100 recipes in total – and all of them have been tested by a separate tester.

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It feels crazy and completely unreal that we have actually written a fourth cookbook and we are immensely grateful for all your support along the way. We hope that you will love this book and find it useful at home. We are planning a small US book tour and will let you know more about that really soon. The book is released already on 1 April in Australia and NZ, 20 April in the UK and 2 May in the US. It will also be released in several European languages after the summer.

Here are some pre-order links: Amazon.co.uk (United Kingdom). Amazon.com (USA). Booktopia.com (Australia & NZ).

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To celebrate the book, we made soup. A very green soup. The soup itself is good and simple, basically just leek, potatoes and spinach. But what gives it a delicious and pungent kick is the topping. Quick-cooked green beans are tossed in a spicy chermoula made from pickled jalapeños, herbs, oil, lemon and a dash of maple syrup and it works so well with the mild and creamy soup. We also add some avocado, yogurt and a generous drizzle of hemp seeds on top which takes it up another notch.

One great thing with this method is that our kids could eat this soup with just a drizzle of yogurt instead of the spicy beans, while we (for once) got it exactly as spicy as we wanted it. All happy!

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The inspiration for the soup came from a toast we sometimes have at one of our favorite Stockholm cafes, Pom & Flora. They serve an avocado toast with a pickled jalapeno chermoula, cream cheese and then cover it in hemp seeds. It has a lovely combination of sweet, creamy and spicy tones, and this soup picks up much of the same flavors.

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Spinach & Potato Soup with Spicy Chermoula Beans
Serves 4

This soup is spectacular paired with the beans, but if you decide to serve it without you can add some chili flakes to the recipe to make it a little more pungent.

1 tbsp cold-pressed coconut oil or olive oil
2 small leeks, rinsed and finely chopped
2 cloves garlic
1-2 tbsp fresh ginger

2 tbsp fresh thyme, chopped
600 g potatoes, peeled
4 cups/1 liter vegetable stock (or 4 cups / 1 liter water + 1 tbsp dried vegetable stock powder)
1 large bunch / 150 g large-leaf fresh spinach, rinsed and thick stems discarded

sea salt, to taste

Serve with
1 avocado, sliced
yogurt or coconut yogurt
Jalapeño Chermoula Beans (recipe below)
hemp seeds
drizzle of olive oil

Heat oil in a large sauce pan on medium heat. Rinse and finely chop the leeks, peel and crush the garlic and grate the ginger. Add them to the saucepan along with the thyme and let sauté for a few minutes until soft and smells fragrant. Peel the potatoes, cut them into quarters and add them to the saucepan along with vegetable stock. Let cook for 10-15 minutes and then add spinach. Stir to let the spinach wilt down into the soup and let simmer for just a few minutes. Use a hand blender to mix the soup smooth. Add salt, taste and adjust the flavours.

Serve the soup topped with a quartered and sliced avocado, a dollop of yogurt, jalapeno chermoula beans (see recipe below), a scattering of hemp seeds and a drizzle of olive oil.

Jalapeño Chermoula Beans
1 tbsp cumin seeds
1 large bunch fresh parsley
1/2 lemon, juice
10-12 slices pickled jalapeños (or 1 whole)
2 cloves garlic, peeled
1 tbsp maple syrup
4 tbsp cold-pressed olive oil
sea salt
1 large handful / 200 g green string beans

Toast carraway seeds in a dry skillet on low-medium heat for a few minutes. Add them to a mortar (or food processor) along with the other ingredients (except the beans). Use the pestle to mash everything into coarse dressing (or pulse a few times if using a food processor). Taste and adjust the flavors. Bring water to a boil in a large sauce pan. Trim off the ends off the beans and cut them in half. Add the beans to the water and let them cook for no more than two minutes. Strain the water and add the chermoula to the sauce pan. Toss until all the beans are dressed with the sauce.