Green Curry Porridge

I thought I’d share another QUITOKEETO lunch with you today. This one in particular was a stand-out. It went something like this: a boisterous green curry porridge made with pan-toasted brown rice, spicy herb-packed green coconut broth, all punctuated with winter squash and lots of green onions. It’s the kind of bowl that keeps you warm, and full, and happy – inside-out. I spent most of last week preparing for a shop update. One shipment I was particularly excited about was from India. For any of you who ever plan to go, or just want to day-dream about it, Fiona Caulfield’s Love Travel Guides are hard to beat. The boxes of books actually smelled of saffron. I’m realizing the inventory is getting pretty low, but there are more on the way (if you hop on the list, I’ll ping you when they come in).

Green Curry Porridge

Green Curry PorridgeGreen Curry PorridgeGreen Curry Porridge

1. This is a shot of my Love Guides as I was packing for India, they’re considerably more worn-in at this point, and with lots of adventures under their belts. 2. Some QUITOKEETO favorites in the wild, and a guest appearance by Herriott Grace tucked into the the corner. 3. An early round of international shipments, ready for their long journeys.

There’s also this playlist. Hope you enjoy the porridge! xo -h

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Romesco Soup with Smashed Chickpeas

Romesco Soup with Smashed Chickpeas

Friends, I’ve been SO excited to share this recipe with you ever since I perfected it a while back.

It’s inspired by a soup we had at a vegan cafe in Iceland called Kaffi Vinyl. It reminded me so much of romesco sauce, which finds its roots in Spanish cooking. Romesco is traditionally made with almonds (or other nuts) peppers, garlic, and red wine vinegar.

As you can imagine, my mind was spinning with ideas on how to recreate this soup once we got home, and the final result totally blew me away.

Romesco Soup with Smashed Chickpeas from Minimalist Baker →

19 Vegetarian Bowls for Winter

19 Vegetarian Bowls for Winter

There is something amazingly comforting about a bowl full of cooked vegetables. It’s like you’re getting the best of something nourishing and something comforting. It’s also easy to mix, match, and adapt these recipes, making them accessible for weeknight cooking. Below is a list of my favorite vegetarian bowls for winter. Get ready to curl up with the fire going and one of these delicious bowls.

Grain Bowls

Turmeric Rice with Coconut Kale | 19 Vegetarian Bowls for Winter

I’m not sure what my cooking would look like without grains. They are about the easiest thing to throw into vegetarian bowls and have success. Use as a base for roasted vegetables, add some legumes, and finish with a sauce- it’s an equation that you can use over and over again without eating the same thing twice. It’s hard to choose just four recipes but these are the meals currently on heavy rotation in our house (with some grain swaps for time- like quinoa and millet).



Coriander Sweet Potato Soup with Buckwheat Granola | Naturally Ella

It’s a given that any list that has comforting winter meals should include soup. Whether it’s a soup, stew, or chili- I’m all for them. I always tell people that if you want to try a vegetable you’ve never tried, first make it into a simple soup. I’ve yet to really meet a vegetable that doesn’t do well in a soup.



Amaranth Porridge with Roasted Pears, Maple Pecans, and Yogurt

Let us not forget breakfast! While these are perfectly acceptable for breakfast, we eat breakfast-for-dinner almost once a week. Porridges are the perfect bridge, especially when they fall on the slightly savory side. These porridges also work well in a big batch and reheated for a quick breakfast win.



Balsamic Roasted Brussels Sprouts with Creamy Polenta

Much to my husband’s chagrin, polenta is MY comfort food. Give me vegetarian bowls of polenta with a bit of butter and cheese; you have one of the keys to being my friend. Add to that greens, vegetables, and sauce- it’s a little bowl of winter comfort. When it comes to polenta, you can use the tube stuff but I highly recommend getting a few scoops of polenta from the bulk bin or making it with fresh (or frozen) corn.



Roasted Acorn Squash Salad with Pecan Vinaigrette | Naturally Ella

Salads are best in the cooler months. The greens are sweeter and I find have more flavor with the help of a bit of cool weather. Plus, warm salads are a beautiful thing. A bed of fresh greens topped with roasted vegetables and the perfect dressing- what else could you need?


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