Post sponsored by Frontier Co-op. See below for more details.
One pretty well known fact is that I’m not big on tofu- it’s a texture thing. I’ve tried to get over it for years and while there are some recipes I enjoy, it’s still not a favorite of mine. I’ve managed to adapt most of my favorite recipes that typically call for tofu. Mostly I’ve done this with chickpeas but in quite a few Indian-American restaurants and food trucks, paneer stands in. I love paneer. You can make it at home, it is easy to fry, and, if you’re buying it at the store, it’s a bit cheaper than halloumi.
This generic curry is fast with help from a creamy curry pumpkin sauce and the fried paneer. The sauce features Frontier Co-op curry powder blend that is an all-around good blend to have on hand. I use it across recipes and it always produces a wonderful dinner. One note, if you don’t already have grains made up, I recommend serving this with quinoa. It’s a quick recipe and using quinoa ensures you have dinner to the table in about 20 minutes.
Read more and see the recipe.
The post Pumpkin Paneer Curry appeared first on Naturally Ella.
This page will showcase a number of ways you can season and enjoy shredded jackfruit. It is meant to be an evolving reference more than anything, and I’ll keep adding to it over time. Jackfruit is a fun ingredient to play around with. People trying to reduce or eliminate meat from their diet tend to love it for its texture, which uncannily mimics pulled pork or shredded chicken. While some are able to find it in fresh form, it’s readily available in canned as well, which makes it easy to keep on hand for quick meals. Here you see it pictured sautéed with lots of garlic and taco/chili seasoning for a filling for these Shredded Jackfruit Burritos. But I’m also including a number of ways you can tweak the recipe – a Thai curry paste version, as well as a BBQ jackfruit version.
If you cook the filling at the start of the week, it will keep for a few days, refrigerated. When shopping for jackfruit, I buy it canned, in water (easy to find it at places like Trader Joe’s) – just drain, and rinse before using.
Continue reading Shredded Jackfruit Veg Carnitas…
Just because the latest polar vortex is rolling in, doesn’t mean you have to ditch your bowl of greens. This Roasted Tomato & Squash Salad will warm you up, while dishing up greens at the same time. In the winter months, we often opt for cozier foods like soups and casseroles for that extra comfort. […]
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Looking to spice things up? This week we’re checking out the gorgeous benefits of purple radish! We love adding purple radishes to salads and other dishes to liven up our plates with color, flavor, and nutrition! Radishes are a close cousin to broccoli and Brussels sprouts in the Brassicaceae family. Originally found in Korea, the purple […]
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If you need to jolt a cold out of your body with brute force, you might consider starting here. This head-clearing, sniffle-blasting tonic is the color of Tang, with flavor like a stick of ginger dynamite. It’s a nuclear version of the Honey-Turmeric Tonic in the Coco Morante Essential Instant Pot Cookbook – hydrating, aromatic, invigorating, decongesting, immune boosting, and not for the faint of heart. I made it for Wayne who was fighting a bit of a head cold last week, and sipped on it myself just because it made me feel like I was treating my insides to a spa day.
For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1
Also, if you have an Instant Pot, be sure to poke around this new section with all the instant pot recipes in one place.
Continue reading Instant Pot Dynamite Cold Tonic…
If you’re looking for a new breakfast recipe for lazy weekend mornings, I have just the thing for you.
A crepe is like having a mini burrito for breakfast, and quite frankly, who wouldn’t want that? Plus, the flavor options and filling possibilities are endless. Let’s do this!
This crepe recipe was inspired by a new-to-me Youtube channel, Cam and Nina, which focuses on making vegan food easy and delicious – something we’re all about.
5-Ingredient Buckwheat Crepes from Minimalist Baker →
Of all the pantry inspired meals, these tacos are one of my favorites. Lentils soak up flavors amazingly well. Then toss those spiced lentils in a warm tortilla and add your favorite toppings: it’s a perfect recipe for dinner. Beyond the flavor, these chipotle lentil tacos are fairly fast and most of the time is spent waiting for the lentils to cook. One quick tip: if you’re not into spicy, swap the chipotle peppers for a mix of smoked paprika and smoked salt. That combination adds the perfect depth that works wonderfully with the fresh greens.
Read more and see the recipe.
The post Chipotle Lentil Tacos appeared first on Naturally Ella.
I suspect the most notable aspect of this burrito is the use of jackfruit. My guess is it might be an ingredient you’re either completely onboard with, or not at all. Either way, mark my word, shredded jackfruit is a fascinating ingredient. People trying to reduce or eliminate meat from their diet tend to love it for its texture, which uncannily mimics pulled pork or shredded chicken. Out of the can, it has a flavor that is quite mild and neutral, making it a lot of fun to play with on the culinary front – blank slate and all. And because of that, my approach is usually to blast it with an assault of spices and flavor. Here you see it sautéed with lots of garlic and taco/chili seasoning to create a dynamic burrito filling that just about anyone can get behind. When shopping for jackfruit, I buy it canned, in water (easy to find it at places like Trader Joe’s) – just drain, and rinse before using.
Give this a try, and if you’re into it, I’m happy to feature more jackfruit recipes in the future!
Continue reading Shredded Jackfruit Burritos (Vegan)…
1. Tell us a bit about yourself? My name is Jasmin Foster and I am from Jacksonville, FL. For the last 2 and half years I have been working as a dietitian in Washington, DC. I manage a skilled nursing/rehabilitation unit and a long term care floor. In addition, I work part time at another facility managing a […]
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This is one of those recipes that I like to push the flavors just a bit. The sumac lends a slightly brighter taste to the acorn squash while the parsley/tahini sauce brings the balance. It’s a perfect partnership that also happens to be vegan (thanks for creamy white beans). I also find this soup is best served with a hunk of crusty bread and a crisp glass of La Crema Monterey Chardonnay. I’m not normally a Chardonnay lover but this wine is wonderful with all the flavors of this soup. Read more and see the recipe.
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