Green Harissa Chickpea Avocado Salad

Quinoa Avocado Salad with Green Harissa Chickpeas | @naturallyella

This recipe is in partnership with California Olive Ranch. See below for more details.

As with most marriages, M and I have our running jokes. One of which revolves around M and his love of all things sauce. The biggest complaint I hear from him is that I don’t cook enough things with sauce. And so, over the years, I’ve built an arsenal of sauces, like the green harissa used in this recipe. This particular sauce is fresh and tangy- a perfect companion for avocado and lettuce. The key to this sauce? Fresh herbs and a quality olive oil like California Olive Ranch’s Arbosana Olive Oil. Read more and see the recipe.

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Slicing Pretty Avocados

This post is for anyone who has ever asked me how I slice avocado. I get the question most often on Instagram (they show up in a lot of my photos), and thinking about it now, I suppose I do have pretty strong opinions about how to go about it. I like the slices thin versus thick, sometimes fanned out a bit (but not too much ;). And minimal fussing and handling is key. In the video, you’ll notice that I do all the slicing with the avocado in my palm. It’s not the safest method (by a long shot), but I do include a demonstration of another, less perilous method, with very similar results later in the video. A couple of tips I forgot to mention – you want to use beautifully, perfectly ripe avocados. If you have a hard time choosing, I posted some avocado buying tips on this page a while back, and it’s still true that I spend more time choosing the avocados for guacamole than actually preparing it. Have fun and send pics! -h

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Spicy Peanut Sauce Noodle Bowl

Spicy Peanut Sauce with Brown Rice Noodles and Veg | @naturallyella

I’ve found that eating a bit healthier doesn’t need to involve a major overhaul to everything, all at once. In fact, it’s much easier to make small changes overtime. I think this logic is great for eating more plant-based meals. Start small and start easy. This spicy peanut sauce noodle bowl is one of my favorite places to start people. It’s quick, can use a myriad of vegetables, and is a good sample of items I stock in my pantry. Read more and see the recipe.

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Crispy Eggplant “Bacon”

Crispy Eggplant “Bacon”

After trying my hand at coconut bacon and loving the flavor, I was left hoping for a texture that was closer to the real thing.

Enter: Eggplant.

We’ve used eggplant to make delicious things like Baba Ganoush, Harissa Eggplant Dip, Eggplant Lasagna Roll-Ups, and Cashew-Less Vegan Queso, but bacon may perhaps be its most brilliant use yet.

This recipe is simple, requiring just 10 ingredients (and it comes together in about 40 minutes).

Crispy Eggplant “Bacon” from Minimalist Baker →

Miso Butternut Squash Soup with Millet Cream

Miso Butternut Squash Soup with Millet Cream | Naturally Ella

There is nothing more satisfying than cracking open a new cookbook and feeling overly inspired. It’s not an easy feat because repeating the wheel in plant-based cooking happens a lot. I love this miso butternut squash soup because of the hidden creaminess, made from millet. In the cookbook Everyday Whole Grains, the author makes a cream out of millet or brown rice. It was like a lightbulb when I hit that page (among other ideas like smoking and pickling grains). I’ve made my fair share of nut and seed creams and the idea of millet cream really intrigued me. I have a love affair with millet from turning it into polenta to making grain cakes out of slightly overcooked millet. It’s such a versatile pseudo-grain! Read more and see the recipe.

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