Easy 1-Pot Black Beans from Scratch

Easy 1-Pot Black Beans from Scratch

If you can cover beans with water and turn your stove burner on, you can make these beans. From scratch! I believe in us. Let’s do it!

For some of you, making beans from scratch may seem like old hat. But for those of us less experienced (hand raised) in the art of buying bulk beans to cook yourself, this recipe is good news.

After a little trial and error, research, and testing, we came to realize that if you want black beans that are flavorful, perfectly tender, and not mushy, they actually turn out tastier, less mushy, and deeper in color when you skip soaking before cooking.

Easy 1-Pot Black Beans from Scratch from Minimalist Baker →

1-Bowl Vegan Gluten-Free Vanilla Cake

1-Bowl Vegan Gluten-Free Vanilla Cake

Ladies and gentlemen, we present to you a perfectly fluffy, tender, sweet vanilla cake that’s vegan and gluten-free! Let’s bake!

This recipe is easy to make, requiring 1 bowl and 10 ingredients.

The base starts with vegan “buttermilk” made by mixing dairy-free milk and vinegar. Then add in applesauce for (oil-free!) moisture and natural sweetness and vanilla extract for that quintessential vanilla flavor.

1-Bowl Vegan Gluten-Free Vanilla Cake from Minimalist Baker →

Roasted Radish Salad with Butter-Thyme Dressing

Roasted Radish Salad with Butter-Thyme Dressing | Naturally Ella

It feels only right to share such a beautiful spring salad on the first day of spring. This roasted radish salad may seem simple in flavors but everything comes together in the best way possible. I made this salad for two but ended up eating most of it myself. And if you’ve never roasted a radish, you’re in for a treat. The bite of the radish melts away while the essence of the radish stays. Add to that a delicious butter dressing and it’s my idea of a perfect spring lunch.

Read more and see the recipe.

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Blueberry Chia with Banana & Sesame Brittle


Before we dig into this showpiece of a sweet bowl, I wanted to share a little feature that I started on my instagram this month. I simply call it March Favorites. It’s a curated list of seasonal favorites that I will share each month. Things that I wear or use and ingredients that we cook with. And since it’s a new thing, I included it here as well. As a sort of inspiration.


M A R C H   F A V O R I T E S

Golden milk & raw honey. To warm me up in this cold weather. Here is a recipe.
Ginger root. We grate ginger over everything at the moment to keep our immune system strong and because almost all food and drinks just taste better with lots of ginger.
Beet & red cabbage kraut. This little bubbly friend is soon ready! Fermented food is your superfood number one! The recipe is from our book Green Kitchen at Home but another one is here.
Socks. Stockholm has been too cold this month so I’m walking around in these super soft Alpaca wool socks that David’s friend in London makes.
Kale flower sprouts. A pretty looking mashup of kale och brussels sprouts! They get so good and crispy when roasted.
Dried apple rings. We have been making our own apple rings lately and the kids love them for snacking. We’ll share a recipe later. Much better than deep-fried chips and candy .
Rings. I’ve always loved golden rings (well, who doesn’t…). Some of my favorites come from designer Caroline Hjerpe who has her shop dangerously close to our apartment on Södermalm.
• Been treating my dry skin with this faceoil and toner from Bare Origin Skin.
• More moist for my face with this fermented coconut juice face sheet mask with collagen from Miqura.
• David made these raw carrot cake bars for our road trip to Denmark last week. So good with lots of ginger and spices.
• As a different form of meditation I have started drawing in a coloring book in the evenings. It helps me stress down after the intensity from three little ones and it’s more calming and satisfying than scrolling on social media. I like these illustrated coloring books for adults from Johanna Basford.

Okay, let’s get on with this chia bowl. First you can start by pressing play on this short little recipe video below.

It’s still very cold here in Scandinavia which means that we’re relying on our freezer for much of the produce, fruit and berries we use. Luckily we have stocked up on lots of wild Swedish blueberries. They have this intense blue/purple colour and fresh tangy flavor and we use them to flavor smoothies, porridges and chia pudding. We pair blueberries with cardamom because they are BFF. And we top this blueberry chia with something David once called a “Banana & Sesame Thingy” on his instagram, but “Sesame Brittle” feels like a more suiting name. It’s crunchy and sweet (with a sting of ginger) and works so well with quick-heated bananas. There is also some creamy yogurt, rich nut butter and a sprinkling of dark chocolate on top of the bowl. We make this both as breakfast and dessert. Skipping the chocolate for breakfast and keeping it a little sweeter for dessert. We’ve served it in a large bowl to share here but you can of course also scoop it up in two smaller individual bowls instead.


Blueberry Chia with Banana and Sesame Brittle
Serves 2

Notes: If you want to make this as a breakfast, you can stir in some oats and some extra liquid and leave it in the fridge overnight (add the topping in the morning).
Since the topping is quite sweet, we don’t sweeten our chia pudding. You can use rice milk or add a splash of maple syrup if you prefer it sweeter.

Blueberry Chia Pudding
70 g / 1/2 cup frozen wild blueberries, thawed (or other berries)

1 cup plant milk (or regular milk)
3 tbsp chia seeds
1 tsp freshly ground cardamom
A tiny pinch salt

4 tbsp Greek yogurt (or coconut yogurt)
2 tbsp nut butter or tahini
1 banana, peeled and sliced lengthwise 
1 tbsp coconut oil
1 tbsp maple syrup
2 tbsp sunflower seeds

2 tbsp sesame seeds
1 small handful walnuts, lightly crushed

Mash the blueberries with a fork. Add milk, chia seeds, cardamom and salt and whisk until combined. Let sit for 20 minutes, stirring one or twice midway through. Meanwhile prepare the topping. Heat coconut oil and maple syrup in a skillet. Stir in the seeds and walnuts and let sit for just a minute. Make room in the centre of the skillet and place the banana slices there. Heat for just a minute on each side. If the skillet looks dry, add a little extra oil or syrup.
Pour the chia pudding into one large or two smaller bowls. Add yogurt, bananas, sesame brittle,

19 Vegan Spring Recipes

19 Vegan Spring Recipes | Naturally Ella

Whenever I think about my time living in the midwest, I think about the weather. I know, the weather can be such a surface level topic but for me, it kept me grounded. There was always that day in March. I’d throw open the windows, turn on the music, and breathe that first spring breathe. Every year it felt like I was breathing in refreshed energy. That moment is a favorite.

These vegan spring recipes are riding on that feeling. Along with the weather comes the fresh spring produce. Asparagus, carrots, greens, and beets. There’s so much to be done with these vegetables and I always find spring to be a reinvigorating time in the kitchen.

19 Vegan Spring Recipes


Asparagus Stir-Fry with Miso Sauce

It wouldn’t be a post about spring recipes without asparagus. I’ve heard sightings of the first spring asparagus in California and I couldn’t be more excited. I typically do asparagus and eggs together but there’s so many wonderful vegan asparagus recipes. My favorite three:



Dill Beet Chickpea Salad | Naturally Ella

While we have beets pretty much year-round, I find I love giving them the spring treatment: tons of fresh herbs, bright flavors, and salads (as many salads as I can get). Also, be sure to save those beet greens! You can easily use them in place of the kale or spinach in the recipes listed in those sections.



Curried Carrot Soup with Red Lentils | @naturallyella

Similar to beets, carrots are year-round here but the flavor of the spring carrot is unmatched. I love that carrots can work in those cold weather/warm dish recipes but also fit right in with the fresh, warm weather dishes.



Spinach and Red Lentil Masala | @naturallyella

I’m a picky greens eater. For spinach it has to be in one of three states: raw, barely wilted, or so cooked it’s invisible. I don’t really care for spinach the texture of wilted spinach. These recipes do a good job showcasing that range of spinach textures.



Kale Pasta with Sunflower Cream Sauce | Naturally Ella

I love cooked kale. It takes a bit more time to turn kale into a texture I don’t like (see spinach) which makes it perfect for some of the heartier vegan spring recipes. I lean towards using lacinato kale but you could use any variety or even swap in chard.


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Smoky BBQ Black Bean Burger

Smoky BBQ Black Bean Burger

Say hello to your new favorite veggie burger.

It’s gluten-free, BIG on flavor, infused with smoky BBQ flavor, and perfect on the grill or stovetop. Let’s do this!

This burger is easy to make, requiring simple methods and 10 wholesome ingredients you likely have on hand right now.

It all starts with black beans that are cooked down until dry and cracked, which helps keep the burgers from being mushy.

Smoky BBQ Black Bean Burger from Minimalist Baker →

Sunshine Pad Thai (Vegetarian)

Pad thai is nearly always a crowd-pleaser. It’s the sort of food that’s good, even when it’s bad. I mean, everyone loves a noodle-based stir-fry. Also, all the gluten-free people can get on board, because, rice noodles. Today’s recipe is the riff on pad thai I’ve been making lately – combining a Thai heart and a California spirit. Hot water is traditionally used to soften the rice noodles. I boost that water with lots of turmeric and the noodles drink it up until they glow a hot yellow. Also, this typically ends up being a one-dish meal for us, and I can’t help but add a significant green component. Enter broccolini.

Sunshine Pad Thai (Vegetarian)

Like any other stir fry, you want to have all your ingredients prepped, and your noodles soaked before you fire up the burner. Once you start cooking, things go down fast. For this recipe I have you cook the broccolini first, remove it from the pan, and then proceed with the recipe. One pan meal.

Sunshine Pad Thai (Vegetarian)

The other wild card here is in relation to the bean sprouts. Sometimes, none of the stores within walking distance of my house have them, or they are sad looking. I substitute dice celery, which I actually love – lots of crunch and flavor! Hope you enjoy!

Sunshine Pad Thai (Vegetarian)

Sunshine Pad Thai (Vegetarian)

Continue reading Sunshine Pad Thai (Vegetarian)…

Farro with Chili Roasted Broccoli and Hummus

Farro with Chili Roasted Broccoli and Hummus | Naturally Ella

I’m popping in today with this quick recipe that banks on the chili roasted broccoli I posted a couple days ago. To be honest, this feels like phoning it in a bit. BUT, these are two items I am never without: cooked grains and hummus. Add some kind of vegetable and I’m set (with about 50% of the time, an egg added too).

This is my meal right here. If you asked me what my favorite meal was, it would be some combination of this: roasted vegetables, grains, hummus, poached egg, and a crusty piece of bread (because I’m a carb lover). Don’t have leftover grains and or farro? Pop down to the variations section for a bit more inspiration. One could potentially eat a version of this dish every night and it would never get old (trust me- I’ve been there.)

Read more and see the recipe.

The post Farro with Chili Roasted Broccoli and Hummus appeared first on Naturally Ella.

Easy Vegan Gluten-Free Pizza Crust

Easy Vegan Gluten-Free Pizza Crust

Friends, it’s here! A vegan, gluten-free pizza crust that’s easy to make with ingredients you probably have on hand right now. Not to mention, it’s perfectly crisp on the edges and firm but tender in the center. Whoop!

Let’s make gluten-free pizza dreams come true!

This recipe requires 10 simple ingredients and comes together in less than 45 minutes from start to finish!

Easy Vegan Gluten-Free Pizza Crust from Minimalist Baker →

Chili Roasted Broccoli | Cooking Component

Chile Roasted Broccoli | Cooking Component | Naturally Ella

We roast broccoli on a weekly basis during the cooler months. It’s a perfect go-to base when I’m not sure what I want to make for dinner. I now make two batches (one with heat and one without) but both work well in a myriad of meals. I make an extra large batch to use on top of grain bowls and to eat with eggs for breakfast.

Read more and see the recipe.

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