Roasted Acorn Squash Salad with Pecan Vinaigrette

Roasted Acorn Squash Salad with Pecan Vinaigrette | Naturally Ella

Post sponsored by The American Pecan Council. See below for more details.

Fall is an amazing time for salads. The crisp airs makes for the best greens and once you have that, it’s hard to go wrong with what you add into a salad. This acorn squash salad is quite possibly the best combination of all the fall flavors: roasted squash, warm grains, and a perfect pecan vinaigrette. Add to that a bit of goat cheese and shallots- you have one delicious and filling salad.

I recommend making larger batch of the pecan vinaigrette and use it throughout the week. The buttery flavor of the pecans paired with a zip of the vinegar is not only perfect on salads but also for drizzling over squash halves (as a beautiful side), on sweet potatoes, or even used on a grilled cheese sandwich (an apple grilled cheese sandwich with a bit of this dressing is amazing!) Plus, the addition of pecans can really bump up the protein/fiber in any meal.

Read more and see the recipe.

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Garlic Lime Lettuce Wraps

Lettuce wraps are a fave around here (and a nice change from taco night). This has become a favorite weeknight meal. Ginger and garlic tempeh rice, folded into lime-spiked lettuce wraps with lots of herbs, cucumber, and carrots. It’s a one-pan meal that comes together in no time!

Garlic Lime Lettuce Wraps

A couple of tips related to this recipe. If you find a tempeh brand you like, buy it in multiples. It freezes really well. And, I like to make this with brown rice that I’ve blended with other grains – like a little bit of millet, and quinoa. But, brown jasmine rice on it’s own is also A+!

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Dietitian Spotlight: Denine Rogers

1. Tell us a bit about yourself? Hi, ya’ll from Douglasville, Georgia (the suburbs of Atlanta, GA)! I am Denine Rogers an integrative functional registered dietitian, herbalist and aromatherapist enthusiast who has a passion for improving the health and quality of life of my clients in different stages of life. As I am getting older, […]

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Japanese Noodle Masters share Ramen and Soba Techniques

Whenever I’m in Japan, I like to stop and watch the noodle makers. On occasion, you’ll come across someone hand-making soba noodles and the process is spell-binding to observe. The Italian grandmas making pasta got such a positive response, I thought it would be fun to follow that up with a selection of videos highlighting Japanese noodle masters making beautiful soba, ramen, and udon noodles. The photo, above, is from the last time I was in Tokyo, we rode the train from to the coastal town of Kamakura, strolled around a bit, and came across this soba maker. You could observe the soba being made as you wait in line outside the tiny shop. Enjoy the videos! -h

1. Soba start to Finish
Not all of the videos on this list show the dough making process, AND the rolling out process, but chef Shuji Ozeki does. And(!) the cooking. Triple threat.

2. Soba in Hokkaido
The video of soba master Tatsuru Rai from Niseko, Hokkaido. Completely hypnotizing.

3. Ramen
Ivan Orkin makes (and talks) ramen here. The most interesting part to me is the wonderful blend of flours he uses in his dough, for example, toasted rye.

4. Somen Noodle Factory
The footage here is incredible. A ten minute look at the two day process the Akagi fmaily takes to make and dry somen noodles.

5. Soba in Hokkaido
A great video of local chef Syuji Konishi working at his soba restaurant, Soba-no-mi. I never get tired of the moment when they take the special soba knife and cut incredibly precise noodles – seems impossible.

6. Peaceful Cuisine Soba
I’m a fan of the Peaceful Cuisine channel, and you’ll get a sense of why through this video. Soba, beautifully made in a home kitchen.

7. Traditional Noodle Making in Japan
More noodle factory footage, because I can’t stop looking at it. Fascinating. And, the sun-drying!

Continue reading Japanese Noodle Masters share Ramen and Soba Techniques…

29 Vegan Recipes for Fall

29 Vegan Recipes for Fall | Naturally Ella

I’m not vegan but one of the best realizations I’ve had over the years is that comfort food doesn’t have to be heavy on the dairy. Sure, I love melted cheese or a cream sauce but there’s so many ways to make a solid comfort meal while staying vegan. Some tips I’ve learned over the years: nuts are key, legumes are your friend, and don’t be afraid of your spices! Below is almost a month’s worth of dinners that showcase my favorite comfort recipes without a shred of cheese or a drop of cream.

Legumes

White Bean Masala Smothered Sweet Potatoes | http://naturallyella.com

These recipes are up top because they are the ones I turn to time and again. I love cozy meals that highlight beans and lentils- it’s hard to go wrong. Add a delicious sauce or toss them in a stew for an automatic comfort meal. Keep dried legumes on hand and you’re sure to be ready for any type of dinner you might want.

 

Greens/Cabbage

Fall is the best time to enjoy greens. The crisp air makes for an almost sweet flavor in some varieties. I love soups and stews with greens but almost every meal is rounded out with the help of salad. A couple different varieties of greens are always in my market basket even if I don’t know what I will make with them. I just like having them on hand for quick meals.

 

Brassicas

Spicy Peanut Sauce with Brown Rice Noodles | @naturallyella

I could easily have a post devoted to brassicas. Broccoli, cauliflower, and Brussels are on heavy rotation every fall season. These vegetables make up some of my favorite fall recipes that we eat nearly every week (like the peanut sauce noodle bowl!)

 

Squash

Miso Butternut Squash Soup with Millet Cream | Naturally Ella

While it may look like I’m partial to butternut squash, I always have a a few different squash varieties on hand. I love spaghetti squash as a base for sauces, I use delicata for salads/pizza, and acorn is the perfect bowl for beans and salads. It’s hard to go wrong with dinner when you have a squash in your kitchen.

 

Carrots

Sesame Roasted Carrot Summer Rolls | Naturally Ella

I feel a bit like a broken record but for good reason: carrots are the workhorse in my kitchen. They are wonderful roasted, perfect when used in a sauce, and they are usually fairly cheap for how many you get. I love how versatile they are and they store well for an extended time period.

 

Potatoes

Peanut Stew with Sweet Potatoes and Spinach

A few years ago, I posted so many sweet potato recipes that I realized after a couple of months that every other recipe used sweet potatoes. I can’t help myself- I love a good potato recipe. Plus, potatoes (both regular and sweet) work well with many different flavors. My favorite is a stuffed potato but I’ve also been known to eat my fair share of homemade baked fries.

 

Root Veg

It feels like I never give root vegetables enough love during the fall but that has started to change over the past few years. I find myself reaching for parsnips and rutabagas more often and it’s hard to resist a beautiful bunch of beets. I like root vegetables make some of the best comfort food.

 

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Pinto Bean Quesadilla with Spiced Zucchini

Pinto Bean Quesadilla with Spiced Zucchini | Naturally Ella

Quesadillas have had a recent uptick in our household thanks to a high-energy toddler. It’s one of my go-to lunches when were hanging out at home primarily because I can put almost anything in a quesadilla and as long as there’s a dip like salsa or hummus, my son will eat it. This pinto bean quesadilla uses the spiced zucchini component I shared a few days ago. The pinto adds the bulk while the zucchini adds the flavor. Best of all, if you make the zucchini ahead of time, these quesadillas only take about 15 minutes to make (which when you’re chasing a toddler is a major win.)

Read more and see the recipe.

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Broth Love – Nine Vegetable Broths that will Invigorate you from the Inside Out

My love for good broth is strong. And, now that we’ve rounded the corner into fall, I thought I’d follow up last week’s blender soup recommendations, with a collection of invigorating, vegetable-based power broths. Key word here – power. I like a strong broth, and will argue that there are few things that can make you feel more revitalized than an good one. Nutrient-rich plant-based broths are great to have on hand, and there’s no reason not to make XL batches to keep in the freezer. While they’re incredible on their own, they’re also nice to keep on hand for quick weeknight meals. You can always float a few dumplings, or stuffed pasta in a flavor-packed vegetable broth. Or, use one of these broths as the liquid called for in grains, risottos, or rice dishes. Enjoy! -h

1. Immunity Broth (101 Cookbooks)
I’m going to kick this off with a favorite, a monster white pepper broth. White pepper with jolts of ginger, and stabs of garlic. I like it just shy of scalding, racing down my throat, sweeping through my sinuses in one boisterous, fragrant swoop. Get the recipe here.

Vegetable Broths that will Invigorate you from the Inside Out

2. Rebecca Katz’s Magic Mineral Broth (Rebecca Katz)
A beautiful master broth from Rebecca. Get the recipe here.

Vegetable Broths that will Invigorate you from the Inside Out

3. Homemade Vegetable Broth with Buckwheat Pancakes (Dagmar’s Kitchen)
I love love love this concept. Sonja takes a traditional brothy Austrian alpine soup and updates it with this veg-friendly version. A beautiful homemade vegetable broth hosts a tangle of buckwheat pancake strips. Get the recipe here.

Vegetable Broths that will Invigorate you from the Inside Out

4. Dragon Carrot Broth(Hungry Ghost)
I came across this broth when I was writing this blended soup round-up, and it inspired this follow up post. The one you’re reading. Andrea serendipitously comes across this broth after boiling vibrant dragon carrots (for a pie). The liquid remaining in the pot is what you see here. She brilliantly adds a bit of grated ginger, and magic happens – red dragon broth. More details here.

Vegetable Broths that will Invigorate you from the Inside Out

5. Green Curry Broth(101 Cookbooks)
A beautiful, thin green curry broth, fragrant with garlic, lemongrass, and ginger. With heat from serrano chiles, and zings of tanginess on account of the fresh lime juice. Cumin and coriander seeds keep things grounded, and a flurry of freshly chopped herbs are there to make the sky open up. Get the recipe here.

Vegetable Broths that will Invigorate you from the Inside Out

6. Red Curry Lemongrass Broth (Love & Lemons)
At first glance, you just know this is good. I use water in place of the vegetable stock called for, and adjust the amount of curry paste to my liking. Or, play around with a homemade curry paste here. Great jumping off point in general! Get the recipe here.

Vegetable Broths that will Invigorate you from the Inside Out

7. Gut-healing Vegetable Broth (Wallflower Kitchen)
A vibrant, vegan alternative to all the bone broths out there. Keep all your vegetable trimmings throughout the week in a freezer bag, and make a big batch of this on a Sunday. Love that Aimee’s broth is mushroom and seaweed boosted. Also(!) play around with the different dried mushrooms you use. They all lend a very distinct flavor and nutrient profile (or create your own blend!)Get the recipe here.

Vegetable Broths that will Invigorate you from the Inside Out

8. Ashley Neeses’s Healing Broth (Ashley Neese)
Ashley uses quite a long list of plants in this broth adding to its depth, and nutritional profile. Don’t skip the brightening squeeze of lemon (lime) when serving! Get the recipe here.

Vegetable Broths that will Invigorate you from the Inside Out

9. Japanese Clear Onion Broth (Living Chirpy)
A reminder of just how good a simple onion broth can be. Get the recipe here.

Vegetable Broths that will Invigorate you from the Inside Out

Continue reading Broth Love – Nine Vegetable Broths that will Invigorate you from the Inside Out…

Spiced Zucchini | Component Cooking

Spiced Zucchini | Cooking Component

Even though it’s officially fall, my refrigerator still has quite a bit of summer produce- especially summer squash and zucchini. And so, I thought it was time to share one of my vegetable-based components: spiced zucchini. It’s simple and is the perfect companion to grain bowls, quesadillas, and eggs. I typically roast vegetables but the zucchini does best with high-heat and I’ve found I tend to saute it more often than not. Add to that freshly ground spices and you have yourself a good start to dinner.

Read more and see the recipe.

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Thirteen Great Blender Soups you can Make Tonight

Blender soups are great because, often, you just need a few ingredients. Start with one all-star, seasonal ingredient like winter squash, broccoli, tomato, or asparagus. Beyond that, perhaps an onion, some broth or water, some herbs or spices, boom – you’ve got what you need to make a beautiful, silky blended soup. A soup like this can come together in under fifteen minutes – you cook the aromatics, add the main vegetable with some broth or favored liquid, and let simmer until the vegetable(s) are cooked through. Then you go to town with more spices and toppings. I throw the term blender around loosely here. A hand blender is fine, and works great, particularly if you’re one of those people who avoids dealing with a blender because of the clean-up. 😉 A high-speed blender can give an extra smooth, beautiful texture, but I used an immersion hand blender for years, making soups like these, before taking the high-speed plunge. Still delicious.

1. A Simple Carrot Soup (101 Cookbooks)
This simplest carrot soup! Carrots and onion form the base, it’s spiked with dollop of red curry paste, and then pureed into silky oblivion. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

2. Turmeric Carrot Ginger Soup with Coconut Almond Streusel (Cheeky Kitchen)
If you’re up for a more complex carrot soup, here’s where it’s at. Lemongrass, coconut, ginger, garlic, and tahini come together in this beauty. it’s a blended carrot soup with a coco-almond streusel topping. Right? Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

3. Alkalizing Green Soup (101 Cookbooks)
Ten ingredients in a blender, this soup is a potent jolt of alkalizing vegetables and herbs, made with a protein-rich split green pea base. This is great when you need an anti-dote to and overly indulgent week. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

4. Stinging Nettle and Spring Garlic Soup(Hungry Ghost)
With their abundant vitamins and minerals, I’m always looking for ways to work more nettles into my diet. Andrea always inspires, and this is the perfect soup for springtime or if you come across nettles at the market (or out on a hike!). Use a veg broth if you’d like to keep it vegetarian / vegan. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

5. Roasted Tomato Soup(Sprouted Kitchen)
When you’ve had your fill of the seasons best fresh tomatoes, and when you’re ready to transition into fall, this is the soup to make. You still want to use great tomatoes, and you can easily make this vegan by using coconut milk or a thick nut milk in place of the heavy cream called for. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

6. Julie Morris’s Cumin Beet Soup(Julie Morris / Jenni Kayne)
From Julie’s Superfood Soups book, this vibrant blended stunner includes power ingredients like cumin, turmeric, and maca. It has a coconut milk base, nut milks will work as well. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

7. Cauliflower Soup with Lemon Zest(The Thinking CAP)
Sometimes simple is best, and that what you see here. A recipe by nutritionist Dana James strong on the cauliflower front, with a hint of lemon. Five ingredients (aside from water, salt). Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

8. Warm Almond, Garlic, and Parsnip Soup(Green Kitchen Stories)
A (remote) riff on Spanish gazpacho. I love the use of underutilized parsnips here, and the red grape and thyme finish. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

9. Broccoli Cheddar Soup(101 Cookbooks)
I love the combination of broccoli, mustard, and Cheddar here. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

10. Pumpkin and Rice Soups (Local Milk)
Brilliant use of smoked salt here adding depth to a winter squash and apple blended soup base. Also, an herby kiss of fresh time counters the natural sweetness here. To make this vegan, swap in your favorite non-dairy milk for the cream – a thick homemade cashew nut milk works great – (1 cup soaked nuts blended w/ two nuts, strained). Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

11. Coconut Broccoli Soup (101 Cookbooks)
A simple broccoli and spinach affair, made with coconut milk broth, double greens (broccoli & spinach), and topped with good stuff like pan-fried tofu cubes, lots of toasted almonds, and shredded scallions. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

12. A Simple Asparagus Soup(101 Cookbooks)
Spiked with a dollop of green curry paste, this is a springtime favorite. Just a handful of ingredients, and you can use cashew nut or almond milk in place of the coconut milk if you like. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

13. Pumpkin and Rice Soups (101 Cookbooks)
Ginger-spiked pumpkin (or winter squash) soup. It calls for fresh ginger juice, pressed from grated ginger, and a kiss of serrano chile. Just a short list of ingredients come together beautifully here. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

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Smashed Sweet Potato Tacos

This is a quick write-up of the color fantastic tacos we had for lunch recently. So simple, so good! Homemade tortillas (worth the effort) get slathered with a layer of roasted, smashed sweet potatoes which are topped with a sprinkling of black beans. From there it’s all about the extra toppings like sliced avocado, quick pickled red onions and/or serrano chiles, and a bit of cheese – I used Bulgarian feta, but cotija would be good, or skip it altogether if you’re vegan. A squeeze of lime, and some sliced scallions are the finishing touch!

Smashed Sweet Potato Taco Recipe

Smashed Sweet Potato Taco Recipe

Smashed Sweet Potato Taco Recipe

Smashed Sweet Potato Taco Recipe

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