Hey everyone, on today’s episode we’ll be talking all about plant-based living- what that means, why it’s important, and practical ways to get more plant foods in your life. This episode is sponsored by the US Highbush Blueberry Council, which Jess and I are both spokespeople for. In case you missed it on the socials, this […]
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My first experience with tapenade was on a cheese sandwich from a local shop in my small hometown. My mother was the first one to discover this sandwich and I was still new to enjoying olives. However, the salty flavor from the olives with the creamy cheese quickly became a favorite of mine. From there, I started making my own tapenade only to realize just how versatile this mixture can be.
One note: this is not a traditional tapenade in that I don’t use anchovies and I also don’t use capers. The former for obvious reasons, the latter for the fact I just never have them on hand. You could easily add a tablespoon or two to the mixture.
Read more and see the recipe.
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More times than not you’ll find some sort of leftover soup in my refrigerator. And, despite stovetop polenta being exponentially better, there is usually one of those ubiquitous tubes of polenta in the pantry as well. If you’ve got those two components, and you have five minutes, you can get a dinner like this in the oven. It’s for those nights when an absolute minimum effort to get dinner on the table is where it’s at. I like to use lentil soups (this one works particularly well), but the general idea is incredibly flexible.
I suspect some of you might ask about the stoneware casseroles pictured here. Love them! I picked mine up at SHED, but you can also find them at Herriott Grace, made by Workaday. Enjoy! -h
Continue reading Lentil Polenta Casserole…
Post sponsored by Bob’s Red Mill. See below for more details.
Every summer, I have a familiar pattern. I think the summer is going to be slow, with lots of reading and beach time but by early June, I realize summer is going to fly. I schedule jobs, trips, and BBQs. Before I know it, every week and most weekends are booked. I don’t mind this but it always changes the way we eat. I like easy meals that are still packed with freshness. Enter this oat crisp.
I’m the type of person who loves croutons in her salad but I only make them if I have some solid, leftover bread. This easy oat crisp was born out of a desire to have a crisp bite to a salad with help from something I always have on hand: rolled oats. We eat oatmeal for breakfast nearly every morning and granola is a staple snack. Having a large container of rolled oats on hand is a must! This crunchy cracker-like bread uses a favorite trick of mine for homemade flour. All you need is a solid blender or food processor and you can make your own flour from rolled oats! Read more and see the recipe.
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Not sure what to make for that next summer barbecue? We’ve got you covered with these simple and creamy Elotes, also known as Mexican Corn on the Cob. I remember my first time having elotes at a Mexican street festival in the Bronx. I was amazed by how quickly the corn was prepared and how […]
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For years, my breakfast routine consisted of two items: coffee and oatmeal. I ate oatmeal nearly every day and after time, I became bored. I like routine but I also crave a bit of change. I found my cravings tended towards savory. And so, toast became my norm. This romesco toast is about as close to an avocado toast recipe as I’ll get on the site (which is to say, not super close). I’m obsessed with romesco sauce and I don’t use the word obsessed lightly. The perfect balance of smoked paprika, vinegar, nuts, and roasted red pepper has me using romesco on everything.
This particular toast is a hybrid of a few things I make. It’s a bit open-face grilled cheese sandwich meets fried egg. Occasionally I’ll add greens but for the most part I make it as written. Add a cup of coffee and this is my ideal breakfast!
Read more and see the recipe.
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Post sponsored by The American Pecan Council. See below for more details.
I am a morning person. I think there is nothing better than getting up early, making a cup of coffee, and enjoying the cool morning air. It’s my best time of day. It stands to reason, then, that I also love breakfast. This breakfast bowl my idea of a perfect start. It’s packed full of protein and good fats along with one of my favorite summer treats: roasted tomatoes!
However, I think the best part of this recipe is the za’atar pecans. I love using pecans in a savory way because they lend a natural sweet and buttery flavor to the overall recipe- a perfect compliment for the sumac and thyme in the za’atar! Best of all, the pecans add the right amount of crunchy texture to this breakfast bowl. I love keeping a stash of roasted nuts on hand and pecans are packed full of good monounsaturated fat and dietary fiber. A perfect afternoon snack or happy hour addition!
One quick note: watch your pecan storage! All that good oil means pecans are a bit more susceptible to spoiling when stored at room temperature. I keep a stash in my freezer and thaw only what I need. You can store pecans in the refrigerator for up to nine months or up to two years in the freezer (granted, mine are usually gone within a month!) Read more and see the recipe.
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Disclosure: This post was made in partnership with the US Highbush Blueberry Council. Thank you for supporting the growth of Food Heaven! Oh, smoothie bowls. These breakfast delights have made a big impression on the interwebs as of late. Not a day goes by where I don’t see a smoothie bowl recipe on our instagram feed. […]
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I am a midwesterner through and through. I love my adopted home state of California but a piece of me will always be in Illinois. I still occasionally long for those slow summer days at my parent’s house on a the lake or those mornings waking up to snow on the ground. I miss the feeling of the first day that feels like spring and there are still times that the feeling of having so much fresh produce year-round feels odd. We’ve chatted about moving back but for now, I’m a transplant living in the golden state. All of this made me so excited to see Shelly’s beautiful new book, Vegetarian Heartland.
These wild rice veggie sliders are a recipe from her book. Shelly’s book is filled with photographs that capture the Midwest in all the most wonderful ways with recipes that do the same. The recipes are the perfect mix of traditional fare with the fresh flavors one expects from vegetarian recipes. I’m excited to have this book of my shelf for all those times I long for home. Read more and see the recipe.
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A few times a year, usually in summer, I come across a photo of what looks like the perfect BLT sandwich. Hearty, vibrant heirloom tomatoes, succulent lettuce, crisped bacon, and a ribbon of mayo peeking out from perfectly toasted bread. It looks incredible. The trouble is, I don’t eat bacon. So, I typically craft a sandwich that attempts to tick many of the same boxes, something along the lines of this sandwich (9 years ago!). Recipes evolve, and I thought I’d share the updated version I’ve been making lately – very similar concept adding a blend of coconut “bacon”, and crumbled tempeh seasoned and baked alongside the coconut. You can make a large batch of this, and keep it in the freezer, for quick use. All in all, it’s a legit alternative sandwich for your vegetarian and vegan friends, or just anyone interested in plant-based meals.
For a long time vegetarians and vegans tended to use tempeh in place of bacon, turning their BLTs (bacon-lettuce-tomato) into TLTs (tempeh-lettuce-tomato). But the shift in recent years tends to be toward coconut “bacon” – it crisps up better than tempeh slabs, is high in fat (so it really takes in any smoke flavors whether topically applied or actually smoked), and coconut is easy to source. Everyone loves coconut, while lots of people are still confused and generally apprehensive about tempeh. But I love tempeh, as a stand-alone ingredient for its flavor and texture, and also for its nutritional profile. So I make my coconut “bacon” and add a good amount of crumbled tempeh – a 50/50-ish mix. In my head the tempeh acts as bacon-y bits. The tempeh adds substance to the sandwich, and keeps you full longer.
For any of you weary about tempeh, it’s worth giving a try. It’s a ancient cultured, minimally processed, fermented soybean product with as much protein as beef. Joe Yonan wrote this article about it a couple of years back (with shoutouts to Amy Chaplin & James Oseland), a couple other favorite tempeh recipes: Vegan Tempeh Taco Salad, Orange Pan-glazed Tempeh, Maple-Grilled Tempeh.
Continue reading Coconut Bacon BLT…