Curried Chickpea Bowls with Quinoa

Curried Chickpea Bowls with Quinoa | Naturally Ella

I’m sometimes hesitant to share these types of recipes on the site. It could easily be categorized as ‘too simple’ but I’m finding as a busy family, I crave the 20 minute meals. This recipe is a solid start for more involved meals but I find it perfect as-is.

A couple of notes. This recipe isn’t very saucy. I originally made it when I didn’t have coconut milk, only heavy cream. I love a bit of cream but after about 1/3 of a cup, I find things to feel a bit too rich. Of course, this recipe is also perfect with the coconut milk.

Finally, I’m sure I sound like a broken record but make or find a good curry powder blend. There is great variation among curry flavors from around the world. Use these chickpea bowls as an avenue to explore a few different ones.

Read more and see the recipe.

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The Creamiest Vegan Soup (Cauliflower)

If you’re looking to make a silky smooth, creamy vegan soup, today is your day. This gem caught my attention because it is quite different than most “creamy” vegan soups I come across. It uses a clever trick to achieve its signature texture. And the resulting soup doesn’t rely on heavy cream or lots of coconut milk. Bingo.
The Creamiest Vegan Soup Recipe
The lineage of this soup goes something like this. Genius recipe-spotter Kristen Miglore highlighted this Paul Bertolli recipe on Food52 back in 2011. The CAP Beauty ladies gave it a turmeric and mustard twist in their new book, and I went from there. Adding yellow split peas on top make it a one-bowl meal, nutritional yeast tees up some cheesy flavor notes. I also upped the quantity because, leftovers.

The Creamiest Vegan Soup Recipe

The Technique: Make a Vegan Soup Super Creamy

The base of this soup is cauliflower. I make cauliflower soup all the time. The thing that makes this recipe special is the cooking technique. You let the cauliflower steam, in the pot, for 15 minutes. You can do this with cauliflower and get tender delicious florets out of the process. When you do this with vegetables like asparagus you end up with sad, overcooked, off color asparagus. Long way of saying, cauliflower is a great ingredient for this technique. Carrot and sweet potato also love the steam approach. 

The Creamiest Vegan Soup Recipe

This is a vegan soup.  It is also gluten-free, boosted with turmeric, and relatively quick to make on a weeknight. Leftovers are great and endlessly adaptable.

Other Ideas

This version is spike with  turmeric and mustard. You can certainly explore other directions. Grated ginger would be a great addition. Or, if you have spices left over from chana masala, perfect! I even stir a cup of rice porridge into the leftovers, for an excellent rice soup.

Continue reading The Creamiest Vegan Soup (Cauliflower) on 101 Cookbooks

17 Vegetarian Grilling Recipes You Need this Summer

You ready for a challenge? This is going to be the summer you’re going to diversify your collection of vegetarian grilling recipes. You up for it? If you haven’t already, it’s time to push past basic veggie burgers. And my hope is the ideas here will help you up your game.

It was fun pulling this collection together, in part because there are so many creative ways to elevate vegetarian grilling. They are the kind of recipes that even non-veg eaters want seconds of. There are a lot of ideas below, if you have any more, please leave a comment!

First, some tips

  • Bring foil, a pastry brush and some olive oil. This combination can instantly turn any just about any available veggie  into a side with a few minutes on the grill.
  • If you want to be sure that the vegetarian section of the grill is actually vegetarian, bring your own scraper brush so you don’t have to ask the host for one. You might also consider bringing your own tongs or spatula. If you are doing skewers, bring your own steel or bamboo skewers.
  • Alternately, ask the host to designate a section of the grill you can use as veg. If you are the host, give a heads-up and make this zone clear to your grilling guests. Most BBQs we attend are a mixed crowed, and people are typically happy to accommodate. 
  • Keep in mind, it’s likely your veggie option can compliment whatever else is on the grill. Bring plenty to share!


17 Vegetarian Grilling Recipes You Need this Summer

1. Sesame Peanut Tempeh Skewers (Full of Plants)  Here’s another take on tempeh as a great alternative to tofu skewers. Slathered with a creamy peanut sauce.

17 Vegetarian Grilling Recipes You Need this Summer

2. Snap Pea Skewers with Soy Ginger Sauce (Naturally Ella)  While you’ve likely had grilled snap peas, perhaps not on skewers. Making this even more original is the combination of snap peas with halloumi, love the combo of snappy and creamy.

17 Vegetarian Grilling Recipes You Need this Summer

3. Tandoori Tempeh (Ascension Kitchen)  Deploying all manner of spices and rubs is one of the fun aspect of grilling. I love how free-wheeling Lauren is with her spice blend her, and imagine it could be equally tasty on grilled tofu or paneer!

17 Vegetarian Grilling Recipes You Need this Summer

4. Greek Olive Pesto and Fried Zucchini Grilled Pitas with Marinated Feta + Garbanzo beans. (Half-Baked Harvest)  There is so much good going on with this grilled sandwhich – warm feta cheese and fried zucchini in a grilled pita sounds like an inspired alternative to nearly any veggie burger.


17 Vegetarian Grilling Recipes You Need this Summer

5. Spiced Sweet Potato & Grilled Portabello Tacos (Cocoon Cooks)  Another vegetarian grilling staple is the hearty portabello mushroom. This recipe combines the mushrooms and sweet potato with a cumin/paprika spice combination resulting in a great veggie main.

Vegetarian Grilling Inspiration

6.  Summer Veg & Tofu Skewers with Blueberry Barbecue Sauce (The First Mess)  Show up with blueberry barbecue sauce. Guaranteed attention getter, and great way to elevate those skewers!

17 Vegetarian Grilling Recipes You Need this Summer

7. Lemon Achiote Grilled Tofu Recipe (101 Cookbooks)  This tofu recipe used to be a regular grilling go-to.

17 Vegetarian Grilling Recipes You Need this Summer

8.  Tomato, Avocado, and Burrata Flatbread (Two Peas and Their Pod)  Don’t forget that flatbreads are great for the grill! While you can make your own pizza dough, you can also try store-bought doughs to make recipes like this very quickly. The whole wheat pizza dough at Trader Joe’s is a favorite las. The combination of avocado and burata is a nice summer twist.


17 Vegetarian Grilling Recipes You Need this Summer

9. Grilled Potato Salad with Grilled Scallion Vinaigrette (Love and Lemons ) Everyone loves potato salad, here’s a great adpation by chef Stephanie Izard for the grill. This bypasses the expected mayo bomb for a vinaigrette with miso and grilled scallions.

17 Vegetarian Grilling Recipes You Need this Summern

10.  Grilled Halloumi Blueberry Salad (Kitchen Confidante)  Halloumi cheese is very popular on the grill and this salad makes heavy use of it. You see the cheese mixinge with baby kale and arugula. The finishing touch is a sweet blueberry dressing.

17 Vegetarian Grilling Recipes You Need this Summer

11.  Girlled Pineapple & Cucumber Salad with Spicy Peanuts  (Kale and Caramel) Grilled fruit salads are definitely a thing, with peaches being the very popular. What caught my attention here was the addition of spicy peanuts – brililantt!

17 Vegetarian Grilling Recipes You Need this Summer

12.  Grilled Kale with Shallot-Yogurt Dressing & Toasted Hazelnuts (Well + Good) Next-level vegetarian grilling from Gjelina’s stunner of a cookbook is this perfect excuse to grill kale. The shallot-yogurt dressing is sublime and can be used as a spread in many other contexts.

Veggies & Appetizers

Vegetarian Grilling Inspiration

13. Mexican Street Corn Grilled Polenta Bites (Snixy Kitchen) Like Halloumi, polenta is something you’ll find on many vegetarian grills. When grilling polenta, be careful it doesn’t go for too long, as it can dry out. This recipe offsets that issue with a dollop of queso fresco and greek yogurt. 😉

17 Vegetarian Grilling Recipes You Need this Summer

14. Grilled Baby Bok Choy with Miso Butter (Food 52) You are going to see a lot of cauliflower steaks on grills this summer. This is a great alternative, from Laura B. Russell’s book Brassicas, something unexpected to put on the grill with an even more interesting miso butter dressing.

V17 Vegetarian Grilling Recipes You Need this Summer

15. Grilled Baby Bok Choy with Miso Butter (Bijoux and Bits)  Any excuse to include avocado! This looks like a great combination, Catherine calls for a smear of yogurt, but mentions tahini as a vegan alternative that I’ll probably opt for.

17 Vegetarian Grilling Recipes You Need this Summer

16. Jamaican Jerk Grilled Eggplant (Minimalist Baker)  Bring your pastry brush! Using tamari or coconut aminos and maple syrup among other ingredients, there’s a lot of flavor in this one.

17 Vegetarian Grilling Recipes You Need this Summer

17. Sambal and Sesame Dressed Grilled Green Beans (Olives for Dinner)  Another creative, beautiful idea from Erin of Olives for Dinner. Sesame seeds are a great compliment to grilled flavors that aren’t used enough.

17 Vegetarian Grilling Recipes You Need this Summer
Hope you find some inspiration here, and happy grilling season! -h

Continue reading 17 Vegetarian Grilling Recipes You Need this Summer on 101 Cookbooks

Peanut & Lemongrass Tempeh Satay

Peanut & Lemongrass Tempeh Satay

If you’re in the mood for a grill-friendly recipe, look no further.

We’ve taken our love for tempeh to new depths with this Thai-inspired Tempeh Satay. It’s extremely flavorful, easy to make, and perfect for adding to just about any noodle or salad dish. Let’s do this!

This 10-ingredient recipe starts with a flavorful marinade infused with lemongrass, peanut butter, chili, garlic, turmeric, and lime.

Peanut & Lemongrass Tempeh Satay from Minimalist Baker →

Saving the Season: 3-Ways with Strawberries

Saving the Season: 3-Ways with Strawberries | Naturally Ella

There is nothing quite as enticing as a flat of strawberries at the farmers’ market. The flavor of strawberries is amazing. However, I think a large part of my draw to a flat of strawberries is due to coming out of winter to this gorgeous red color. Plus, the price for a flat is usually too good to turn down.

So, if you’re like me and couldn’t keep away from all those strawberries, the question becomes: what do you do with all of them? While you might be able to eat through a flat in a week, below are three ways to preserve strawberries so you can enjoy that sweet, local-grown flavor year-round.

First Steps

Saving the Season: 3-Ways with Strawberries | Coring
Saving the Season: 3-Ways with Strawberries | Tops

Before diving in to any of the methods, there’s a couple steps to take to prep the strawberries. Be sure to wash them well (strawberries fall on the dirty-dozen list). Then remove the greens and the pith from the strawberry. There is a special tool you can get to help with this process but I much prefer my trusty pairing knife. Once you’ve rinsed and trimmed the strawberries, it’s time to choose your method.


3-Ways with Strawberries | Freezing Strawberries
3-Ways with Strawberries | How to freeze strawberries

Starting out with the easiest method first: freezing. I love to have frozen berries on hand for morning oatmeal, yogurt snacks, popsicle making- the list could go on and on. Once you’ve cleaned your strawberries, freezing is fairly simple.

To freeze strawberries: place cut/top-side down on a sheet tray that will fit in your freezer. It’s fine if the strawberries are touching. Place in the freezer overnight. Once the strawberries are frozen, transfer to a freezer-safe container and use within the year.


3-Ways with Strawberries | Dehydrating Strawberries
3-Ways with Strawberries | How to dehydrate strawberries

This method is for those of you who have a dehydrator or an oven that goes down to 140˚F or so. If you purchased a dehydrator and have been slow to use it, time to change that! For strawberries, I like to place the flat end on a cutting board and cut the strawberries into thin (1/16″ to 1/8″) slices.

Lay the strawberries on a tray and dehydrate at 135˚F. Between 6 to 18 hours, the thinner strawberries should be dry and chewy. Leave the strawberries in up to 18 hours for crisp dried strawberries. Just make sure the strawberries are dry to the touch! Turn off the dehydrator and let cool. Break a strawberry in half and check for moisture.

When stored properly, dried strawberries can last up to a year. This article has good advice for how to properly store all kinds of dried food.


3-Ways with Strawberries | How to can strawberries

Finally, one of my favorite items to make is this honey-sweetened strawberry jam. It’s perfect for nut-butter sandwiches, dessert crepes, and/or pancake topping. You can also do a simple sugar-strawberry canned mixture.

Canning takes a bit of special equipment but if you find yourself wanting to ‘save the season’ with many summer produce items- it’s time to invest! There are a ton of books to get you started. I also have a slightly older, brief guide to canning.

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No-Bake Vanilla Cake Bites

No-Bake Vanilla Cake Bites

Have you ever tasted something so delicious it sent you straight back to your childhood or reminded you of an entirely different dish?

This was my exact experience when I popped one of these energy bites into my mouth. I thought, “Wow, this tastes like cake batter – like vanilla cake!” And thus, these vanilla cake bites were born.

These aren’t your average cake bites. They’re made with 6 wholesome ingredients and are oil-free, grain-free, and refined-sugar free!

No-Bake Vanilla Cake Bites from Minimalist Baker →

Gardening & Composting with Lori Caldwell

On this episode of the Food Heaven Podcast, we wanted to dive into gardening and composting. Gardening and producing your own food and plants can bring a sense of pride, satisfaction, and trust knowing exactly where your food is coming from. On the other side of the coin, composting can be a great, environmentally friendly way of […]

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Romesco Potato Arugula Salad

Romesco Potato Arugula Salad with Goat Cheese | Naturally Ella

Post sponsored by CA Grown. See below for more details.

When it comes to summer salads, I’m constantly pushing to explore different flavors and textures. This arugula salad happens to feature a favorite combination of mine: a romesco potato mix. The smoky sauce brings the party to this salad, both as a coating for the potatoes but also as a bit of dressing.

My favorite is to toss the salad together while the potatoes are slightly warm. The warm potatoes help to soften the goat cheese, creating an amazing coating for the arugula. Of course, if warm salads aren’t your thing, you could always mix the potatoes in when cool.

Best of all, this salad showcases so many of the items I love from local farms: arugula (Jayleaf), potatoes (River Dog Farms– one of my favorites), walnuts (Full Belly– also amazing), goat cheese (Laura Chenel’s), and olive oil (California Olive Ranch). What better way to showcase CA Grown.

Read more and see the recipe.

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Spinach Millet Egg Bake

Spinach Millet Egg Bake | Naturally Ella

One of the things I love about running this site for so long is seeing how some of my favorite recipes morph. Outside of developing recipes, I don’t measure. I go based on whatever mood I’m in and never cook a meal the same way twice. This millet egg bake is the perfect example.

This egg bake started out in ramekins, topped with gouda cheese and various herbs. This updated version keeps the same feel but I’ve added dill and vegetarian parmesan. You can always use whatever you have on hand, but this is currently my favorite version of this recipe.

Read more and see the recipe.

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Life Changing Green Rice Porridge (Instant Pot, Vegan)

I don’t use the term life changing lightly, but this rice porridge recipe fits the bill. It’s a one pot, effortless, green, nutrient-packed twist on one of my favorite things to eat. Congee, also commonly referred to as rice porridge. This version incorporates a lot of chopped spinach. A lot. Enough spinach that your body will notice.

Life Changing Green Rice Porridge Recipe

The Cooking Method

I make this porridge in an Instant Pot. You can also make it in a thick-bottomed pot on the stovetop – no Instant Pot necessary. Although, that method requires more babysitting. Similar to this Instant Pot Congee with Brown Rice and Turmeric, you put your rice into the pot, add water or broth, walk away, and start daydreaming about toppings.

Life Changing Green Rice Porridge Recipe

Let’s Talk about Toppings

Here you see lime, crushed kale chips and toasted nori, toasted pepitas, hemp seeds, and jungle peanuts. The tofu is sliced thinly, drizzled with shoyu, and draped over the porridge. Sometimes I spike the whole situation with sriracha sauce, sometimes I don’t.

Life Changing Green Rice Porridge Recipe

Getting the Rice Porridge Just Right

I’ve settled on a ratio of brown rice to white rice that works really well. You’ll see that reflected in the recipe. It’s one part white jasmine rice to two parts brown jasmine rice. You can optionally pepper that rice blend with 1/4 cup of other quick cooking grains or pulses if you like – French lentils, adzuki beans, Job’s tears, etc. Or not, totally your call!

Life Changing Green Rice Porridge Recipe

I know I say this often, but feel free to use this recipe and ratio as a jumping off point. Next time I might add a bunch of chopped herbs, and use another favorite broth in place of water.

I hope you love this rice porridge! It’s nutrient-packed and green. Simple to make. Made with whole foods. Delicious anytime of day. One pan magic. And, the perfect hearty, satisfying canvas to load up with your favorite toppings.

Lastly, for anyone looking for more Instant Pot recipe inspiration, I’ve set up an Instant Pot recipe category – all my favorite successes are featured there. And, for reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1Enjoy!

Continue reading Life Changing Green Rice Porridge (Instant Pot, Vegan) on 101 Cookbooks