Coconut Broccoli Soup

For the time being the QUITOKEETO studio has no kitchen. It has a warhorse of a sink with two of the legs truncated, but that’s about it. If we want to expand our lunch options to warm or hot foods, appliances need to be involved. This has become a favorite topic of discussion. The question is: if you can only have three appliances, what are they? A hotplate seems to be the obvious first pick. A toaster oven and/or microwave also seem like contenders – but my argument is, we don’t have either of those at home, so why would we have them at the studio? I’m lobbying for a wine refrigerator to stock with rosé for the summer, and a coffee grinder. This is a position that triggers much eye rolling. Jack thinks the waffle maker should live at the studio. While we figure out appliance #2 and #3, the hotplate was purchased, and made its efficient and unsexy debut this afternoon at lunch – reheating a pot of broccoli soup from its perch atop a beer garden bench. The soup – a simple broccoli and spinach affair – was made with coconut milk broth, double greens (broccoli & spinach), and was topped with good stuff like pan-fried tofu cubes, lots of toasted almonds, and shredded scallions.

Broccoli Soup RecipeBroccoli Soup RecipeBroccoli Soup Recipe

For those of you who like options: I blended the soup for dinner last night, so I could bring the leftovers to the studio in a jar for a quick reheated lunch. I think blended is the way to go, with broccoli soup, if you’re going to enjoy leftovers. That said, if you’re going to serve the soup immediately, you can play this soup entirely differently by leaving the broccoli florets whole – skip the blend. With the bright broccoli, and thin, white coconut broth, simply douse everything with a good amount of lime juice, and the soup takes on an entire (equally delicious) different personality – same toppings (tofu/almonds/scallions). Enjoy! xoh

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Spiced Sweet Potato Wedges with Chive Cream | Pretty Simple Cooking

Spiced Sweet Potato Wedges with Chive Cream | Naturally Ella

Imagine if you will, traveling 4 hours to stay the weekend with 2 people (and a dog) you had never met. This is exactly how my first time went meeting Alex and Sonja from A Couple Cooks in early 2012. Back when I lived in Illinois, it was only a four hour drive over to Indy. We had been online friends for a bit but I knew they were something special (and it was SO true). Many years and a couple kids later, I still feel lucky to call them my friends and these awesome friends just published an amazing cookbook dedicated to simple vegetarian recipes: Pretty Simple Cooking.

These spiced sweet potato wedges are part of their side dish section but if you’re me, you eat them for breakfast and possibly lunch. I love the warmth of the allspice and the simplicity of the chives + sour cream makes this dish easy. Best of all, that’s pretty much the entire book (they don’t call it pretty simple just for fun!) If you’re looking for a bit of variation in your vegetarian cooking, I highly recommend picking up a copy of their book!

Read more and see the recipe.

The post Spiced Sweet Potato Wedges with Chive Cream | Pretty Simple Cooking appeared first on Naturally Ella.

Roasted Vegetable Tacos with Chimichurri

Roasted Vegetable Tacos with Chimichurri

Consider this a taco remix: colorful, seasonal roasted vegetables wrapped inside warm corn tortillas and topped with vibrant green chimichurri sauce.

Let’s do taco night!

This easy recipe requires just 30 minutes and includes so many delicious, wholesome ingredients.

For my vegetables, I was craving hearty ones, so I went for delicata squash, cauliflower, potatoes, and carrots (not pictured) seasoned with simple spices and roasted until tender.

Roasted Vegetable Tacos with Chimichurri from Minimalist Baker →

Slow Cooker Ribollita

Here it is, by popular request! A wonderfully hearty, slow cooker version of ribollita, the famous Tuscan stew made with bean, vegetables, dark greens, and day-old bread. You can start it in the morning, and let it cook over the next 6-8 hours. Just look at the ingredient list, there’s nothing fancy here, and that’s part of what I love about this sort of food.

Slow Cooker Ribollita

Ribollita means “reboiled” in Italian – it’s a soup that was cooked in order to use up leftovers and straggler ingredients. In that spirit, please use this recipe as a jumping off point. If you have sweet potatoes instead of carrots, use those. A yellow onion instead of red? That’s fine. It’s completely a-ok to riff on the general concept here, and chances are, you’ll end up with a substantial pot of goodness.

Slow Cooker Ribollita

And lastly! One of the things I’m particular about when using a slow cooker is the order in which I add ingredients. There are often times I’ll hold an ingredient back until the very end. In many cases this is to maintain as much of the brightness and clarity of flavor as possible. Or, it could be a textural thing. In this ribollita, for example, I like to hold back the tomatoes, kale, bread, and lemon zest until the final hour. You end up with a more vibrant stew for the initial serving. And then, for the leftovers, a nice melding of flavors happens overnight. So, in this case, I’m going for melding, and trying to avoid any overcooked flavors and textures. Hope that makes sense!

Slow Cooker Ribollita

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Green Vegan Chickpea Pancakes


We hardly need to mention that we like pancakes in our family, do we? A quick look through our insta feeds and cookbooks and you’ll find a wide variety of pancakes. There are small banana pancakes served in bowls for luxurious weekend breakfasts, baked fat pancake for a light summer dinner, an impressive pancake layer cake for birthday celebrations and of course the regular thin pancakes aka crêpes that we make almost weekly for dinner. We put lots of savory (or sweet) toppings/fillings on our dinner pancakes and then either fold them or roll them up.

Most our pancake recipes include eggs but today we are sharing one of our favorite vegan versions. It’s a thin and soft take on socca. You only need two ingredients to make this: chickpea flour (besan) and water, but we like add salt and herbs for more flavor and a nice green color. We made these pancakes for lunch and topped them with mashed avocado, pesto, red cabbage sauerkraut (check out the recipe in Green Kitchen at Home), lettuce and tomato. It was what we had in the fridge and it turned out to be a good and simple combo (no extra cooking needed). But don’t feel obliged to follow us, you can top it with whatever you have at home. If you are not vegan, some goat’s cheese could be good on top as well.

Everyone always say that it’s good to let a pancake batter rest before frying but it is actually extra important when making eggless pancakes or they will be very difficult to flip. A good quality non-stick pan also makes the flipping a lot easier. We like this ceramic non-stick pan.

Here is a little video from our YouTube channel where we show how to make it.

We are going to post videos more regularly this year so make sure to subscribe to our channel if you aren’t already, as all videos might not appear on this blog. Apart from our usual recipe videos, we will also film a Q&A and behind-the-scenes later this week. So if you have any questions about recipes / meal prep / vegetarianism / our kitchen / kids / books / photography / videos / food styling etc you can ask them here in the comments and we will try to answer them in the video. Thanks!


Green Vegan Chickpea Pancake with Avocado, Pesto and Krauts
Makes 4

100 g (1 cup) chickpea flour (besan)
300 ml (1 cup + 3 tbsp) water
1 pinch salt
2 handfuls fresh herbs (we use parsley and basil)

Coconut oil, for frying

2 avocado
2 tbsp pesto
mâche lettuce or baby spinach
cherry tomatoes, chopped

Mix chickpea flour, water, salt and herbs in a blender (or whisk together in a bowl and finely chop the herbs). Leave to rest for about 1 hour (or up to 48 hours in a sealed jar in the fridge). Heat coconut oil in a non-stick pan on medium heat. Add a thin layer of batter (we add 1/3 cup but the amount depends on the size of your pan) and tilt the pan around to make sure it is evenly distributed. Wait 30-60 seconds for the batter to solidify and bubbles start appearing. Carefully loosen the sides with a spatula before flipping the pancake. Slide it onto a plate when both sides are golden. Fry the remaining the pancakes. Divide the avocado and discard the stone. Mash the flesh with a fork. Add avocado on one side of each pancake, drizzle with pesto, add lettuce, sauerkraut and cherry tomatoes and fold it like an omelet. Enjoy!

Plant-Based Monday: Onion

So last week’s plant-based Monday, we talked about one of our favorite kitchen staples, garlic. This week we’re covering our other staple in the kitchen…onions! Onions are extremely versatile, potent, and fantastic addition to almost any dish. You can toss them into salads, stews, omelettes, soups, you name it. Flavor aside, onions have been shown […]

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Feel Good Hot Chocolate

Feel Good Hot Chocolate

Who’s ready for ultra-cozy vibes? (Hand raised!)

This easy hot chocolate recipe requires just 7 ingredients and 15 minutes to make.

While I have a more basic Vegan Hot Cocoa, I wanted to elevate it to include maca powder (where the feel-good vibes come in) and ensure it was naturally sweetened.

It starts with making our own chocolate base with cocoa butter, cacao powder, and a little carob powder, which intensifies the chocolate flavor and adds a little natural sweetness.

Feel Good Hot Chocolate from Minimalist Baker →

15 Vegetarian Butternut Squash Recipes For Late Winter

By the time February rolls around, I’m pining for spring produce. This has happened a bit less since I moved to California but I remember how it’s like. It’s the final month of full-on winter because come March, signs of life reappear. I also remember being completely over winter squash and sweet potatoes. However, I’m here to hopefully inspire you through this final push to spring. Below are 15 of my favorite vegetarian butternut squash recipes. A few salads, soups, and pastas should do the trick. Finish out winter strong!

Vegetarian Butternut Squash Recipes For Late Winter


Miso Butternut Squash Soup with Millet Cream | vegetarian butternut squash recipes | Naturally Ella

I find soups and salads are the best way to whip up easy vegetarian butternut squash recipes. The salads give a nod to spring while the soups help warm you for all that cold weather/snow that is still happening. I like to roast butternut squash ahead of time, either in cubes or whole. The cubed butternut squash is perfect for salads/grain bowls while the squash mash is an easy soup base.



Butternut squash is one of the items of produce that easily morphs to whatever meal you’re craving. It makes great taco or enchilada filling (or sauce!), it’s perfect in hearty grain-based dishes, and it soaks in the flavors of herbs and spices. One quick note: invest in a solid vegetable peeler. I went through a couple before I found one that could peel a squash with ease (and since then- I’ve never had a lick of trouble!)



Butternut Squash Noodle Bowl with Spinach

My favorite category, butternut squash is amazing with noodles. The stovetop mac and cheese is an easy toddler win while the stuffed butternut squash shells are one of the most popular recipes on the site. It’s hard to go wrong with butternut squash and cheese.

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