Zucchini Ricotta Cheesecake

This has been a favorite recipe ever since I initially posted it in 2008. I threw together a zucchini-flecked ricotta cheesecake after a summer visit to the farmers’ market. The green and yellow squash skins along with a nice amount of chopped dill visually pepper the interior of this savory cake. I used just enough egg to hold things together, creating a simple batter made primarily of ricotta cheese but also flavored with a bit of garlic, shallots, lemon zest, and a few straggler ingredients I found lounging around the kitchen seeking higher purpose. Lighter and less egg-y than a quiche it takes a while to bake, but minimal time ahead of that. Along with a few sides, it would be a welcome addition to any picnic basket, camping trip, or brunch.

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Ricotta Cheesecake Recipe

Ricotta Cheesecake Recipe

Ricotta Cheesecake Recipe

Ricotta Cheesecake Recipe

Ricotta Cheesecake Recipe

Keep in mind this is a ricotta based cheesecake – not one based on cream cheese. The texture is going to be different (and delicious) in its own right .

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2017 Runaway Nutrition Retreat in Bali, Indonesia

If there were one word to describe our retreat in Bali it would be magical. PURE MAGIC. From the activities, to the participants to the resort, this retreat was one of our all-time favorite experiences. Imagine 8 days of great conversation, amazing food and new adventures. The best part was that we got to focus […]

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Q&A Minisode: Choosing Plant-Based Milks

Hey there! Today we’re answering one of your questions about plant-based milks. Which one should you pick? Is one superior to another? Listen in to get the full scoop.  OVERVIEW: When it comes to milks, we usually recommend taking into account tolerance, preference, and nutritional value. What do I mean by this? Well for many, […]

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Halloumi Burrito Bowl with Roasted Potatoes and Guacamole

Halloumi Burrito Bowl with Roasted Potatoes and Guacamole | Naturally Ella

I find that most of the best recipes I create are sheer happenstance, a coming together of odds and ends in my kitchen. A few weeks back, I whipped together some of these halloumi bowls with leftover potatoes from the breakfast enchiladas, the last lonely avocado in the refrigerator, and the halloumi I’d been hoarding for some time. One bite and I couldn’t believe how delicious this halloumi burrito bowl was. I posted to social and turns out, quite a few other people thought so too.

And so, here’s the official recipe, fairly close to how I made it the first time. The combination of roasted potatoes with salty fried cheese and creamy guacamole- it’s close to my perfect meal. If you’re having trouble finding halloumi, look for it at your local co-op or ask your store if they can order it. Last resort- I’ve made my own paneer before then added a sprinkle of salt to the fried cheese. It’s not halloumi but it’s still fried cheese. Read more and see the recipe.

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Curry Chickpea Burgers with Coconut Cabbage Slaw

Curry Chickpea Burgers with Coconut Cabbage Slaw | Naturally Ella

This recipe is in partnership with Nugget Markets. See below for more details.

Any time I move or travel some place, grocery stores are usually first on my list to find. I have a pretty high standard and it’s rare that a store has everything I need. I’m the type of person that usually goes to two or three different stores on a weekly basis (which is obviously not feasible for most!) This is why I’m excited to partner with Nugget Markets for this recipe. Not only can this store be my one-stop-shop but it also happens to be a local store in the Sacramento and Bay area.

Nugget is family-owned and operated as well as a proponent of locally grown and produced foods. One of the things I love most about the store is their labeling system. Vegan? They highlight this on their labels to help you find items faster. Plus, they even pass my cheese test: they carry halloumi! Best of all- if they don’t carry something, they will gladly try and find it (super helpful as you can imagine I’m always looking for different ingredients!)

These curry chickpea burgers are part of their exploration of purple ingredients this summer. There are so many beautiful purple produce items and one of my favorite is cabbage. The deep purple color is the perfect burger topping, especially when tossed with coconut milk and paired with curry. These burgers are based on my favorite chickpea burger and come together fairly quickly. These are also easily vegan if you swap the egg for your favorite substitute.

Read more and see the recipe.

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19 Vegetarian Grilling Recipes

Over the years I’ve found some amazing ways to turn vegetables (with the occasional help from other items) into solid main courses. These ideas range from hearty salads tossed with grilled vegetables, skewers paired with polenta or halloumi, or whole grilled vegetables as the main star (like the grilled endives listed or even grilled cabbage).

Below are a few vegetarian grilling recipes to get you started as you fire up your grill this summer. Don’t be afraid to experiment with items that might not even be considered good grilling vegetables (like beets or even lettuce!) I recommend grilling vegetables for meals throughout the week. Leftover grilled vegetables are great salad. pizza, and even taco toppings. Also, picking up a grilling basket or pan can be helpful for some of these meals! Read more and see the ideas.

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Roasted Carrot Multigrain Pilaf with Pepita Pesto

Roasted Carrots with Kale Pepita Pesto | Naturally Ella

I’m learning that one of the greatest cooking challenges I’ve faced is one that feels like it shouldn’t be that hard: cooking for my family. My husband is not vegetarian and while my toddler will try almost anything, he’s still a toddler. I have this balance of working with everyone’s preferences to create a solid meal. At times it can be a bit overwhelming but books like Sarah Waldman’s beautiful new book help alleviate some of the stress. Feeding a Family is a book full of beautiful recipes that the whole family will enjoy. It’s not a vegetarian cookbook but it’s such a wonderful starting point for recipe and menu inspiration.

I’m sharing a variation on Sarah’s pumpkin seed pesto. I love trying different pesto varieties and I just happened to pick up fresh pepitas recently. I wrote the recipe as written from Sarah’s book but I actually used a variation involving kale (instructions in the notes of the recipe!) This greens pesto is the perfect addition to a vegetable/grain bowl! Plus, this multigrain pilaf base is a favorite of mine as of recent- the teff really brings everything together! Both the multigrain mixture and the pesto make for excellent additions to the component rotation! Read more and see the recipe.

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Soba Noodle Salad with Cabbage and Kohlrabi

Cold Soba Noodle Salad with Cabbage and Kohlrabi | Naturally Ella

After moving to California, I found myself jumping into summer produce faster than I would have in the midwest. The beginning of June brings zucchini followed shortly by sweet corn and tomatoes. However, there’s so much good spring/early summer produce that I miss because let’s face it- I’d make everything out of fresh summer tomatoes and sweet corn if I could. This soba noodle salad features two ingredients I often miss because of my excitement: kohlrabi and cabbage.

The beautiful color of the cabbage and the crunch from the kohlrabi is a splendid addition to a cold noodle salad. The produce holds a great crisp, even after being dressed. Pack this salad for an easy work lunch or toss it in the cooler for a summer road trip. Don’t have kohlrabi? Just add an extra handful of cabbage.

On a separate note- my newsletter is back up and running! Every other week I’ll be sharing a new subscriber only recipe based on your suggestions! You can check out yesterday’s recipe and call for suggestions– just be sure to subscribe to get the next recipe! Read more and see the recipe.

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