Tomato Sandwich with Olive Tapenade and Hummus

Tomato Sandwich with Olive Tapenade and Hummus | Naturally Ella

Over the years, we’ve become beach people. There’s nothing quite as relaxing as spending the day at the beach, reading and playing in the sand. While I typically throw whatever we have on hand in the cooler, sometimes I’ll make up sandwiches; like these tomato sandwiches.

This tomato sandwich is my perfect beach pairing. The salty taste from the olives and cheese is the perfect compliment to a thick slice of summer tomato. Add to that a large slather of hummus and you’ve got a perfect vegetarian sandwich.

One quick note: this recipe uses a half-batch of my olive tapenade cooking component. I would recommend making the full batch if you plan on cooking throughout the week. The olive mixture is wonderful with pasta, on pizza, and even with morning eggs.

Read more and see the recipe.

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Saffron Vanilla Snickerdoodle Cookies

The Saffron Vanilla Snickerdoodle Cookies sold at Blue Bottle Coffee are a favorite of mine. I like to sit in the sun on the beautiful stone slab benches across from the Blue Bottle Coffee kiosk in Hayes Valley, San Francisco with a macchiato a snickerdoodle to share. This, the first Blue Bottle Coffee location, is just a short walk from my house in an alleyway. A not-so-secret spot, slightly off the main strip – source of excellent coffee and cookies!

Blue Bottle Saffron Vanilla Snickerdoodle Cookies Recipe

I also love to have lazy breakfasts beneath the tall ceilings, light streaking through the massive windows, in their cafe at Mint Plaza. I’ve known there was a Blue Bottle Coffee book in the works, and each time I go, I find myself uttering the same nine words, usually with my mouth full – I really hope this recipe is in the book.

Blue Bottle Saffron Vanilla Snickerdoodle Cookies Recipe

In addition to their coffee, which I’m more than happy to brave a line for, I have a list of go-to favorites from their beautifully concise and inspired menu. My hope was that all would be in the book: these Saffron-Vanilla Snickerdoodles, the Pickled Fennel Egg Salad, the Sesame Absinthe Cigars, and Catalan Eggs with Braised Greens. Check, check, check, and check! Every one is in the book. And like all things Blue Bottle, this is worth the wait.

Blue Bottle Saffron Vanilla Snickerdoodle Cookies Recipe

The Best Snickerdoodle Cookies

The book will be released October 9th (I originally posted this in 2012), but I’ve been hassling Ten Speed to get me an early copy for months. In part because I wanted to bump up my coffee know-how, but (no surprise) I was particularly excited about the recipes – the Saffron Vanilla Snickerdoodle Cookies were first up. In contrast to traditional snickerdoodles, Caitlin describes them as having “an unusual butterscotch flavor from the combination of saffron, brown sugar and vanilla.” If you love snickerdoodles, please try these!

Blue Bottle Saffron Vanilla Snickerdoodle Cookies Recipe
Now, I know these cookies well, and this recipe delivered a version that is a dead-ringer of the original. The same as the ones I would buy at the kiosk – buckle in the middle, kiss of saffron, a thin golden crust that gives way to a fudge-textured center. Thank you. Arguably the best snickerdoodle cookies I’ve ever had. I made a double batch for a family trip to Lake Tahoe last week – baking half for the drive there, freezing the remaining pre-scooped dough to bake at the cabin. Everyone loved them.Blue Bottle Saffron Vanilla Snickerdoodle Cookies Recipe
I hope you like these as much as I do, make a double batch and freeze half of the pre-scooped dough for later baking. And be sure to measure the saffron carefully -it’s easy to go too light/heavy. xo -h

Continue reading Saffron Vanilla Snickerdoodle Cookies on 101 Cookbooks

Tempeh Taco Salad

Today’s recipe? It’s all the things you love about a taco, in salad form. Tempeh taco salad – crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brings the substance, and a strong, smoked paprika-apple cider dressing pulls everything together. It’s a meal in itself, and most of the components can be prepared ahead of time, making this salad a good option for weeknight dinners and potlucks. You can see how it comes together in the taco salad how-to video below. Enjoy!

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Tempeh Taco Salad

Tempeh Taco Salad

As I mention in the video, I like to tweak this salad throughout the seasons. Cherry tomatoes (raw or roasted) or grilled zucchini are great in summer, roasted squash or mushrooms are great in the fall. Basically, if you start with the bean & tempeh base, plus the romaine and dressing, you can build and adjust from there.

Continue reading Tempeh Taco Salad on 101 Cookbooks

How to Make Sauerkraut

How to Make Sauerkraut

My first experience with sauerkraut was when I was working at a sandwich shop in college. The rule was if you showed up late you had to make the “sauerkraut.” It was kind of awful because the sauerkraut was pre-made and came in a giant can, and once you got past the smell, you had to mix it with mayonnaise. Needless to say, it was one of my least favorite tasks and a major motivator to get to work on time.

How to Make Sauerkraut from Minimalist Baker →

Danish Summer Tacos

Danish_summer_tacos

Here is an unconventional but yet great taco recipe that we want you to try. It includes making tortillas from grated zucchini/courgette and filling them with a creamy and crunchy yogurt, cucumber and potato salad. Think of it as a light and summery take on tacos that probably will drive taco conservatives mad but make the rest of us happy. Because one more way to eat taco is not a bad thing.

The zucchini tortillas is a recipe we have been making for the past couple of months, using egg, almond flour and parmesan to bind them together. We first saw this idea floating around on various Pinterest boards. If you have been making our vegetable flatbreads, this is a thinner version that is much more elastic (mainly because of the cheese) and therefore works great as a soft tortilla shell or flatbread.

The creamy yogurt salad is our version of a Danish summer salad (sommersalat). It is traditionally made on smoked fresh cheese, creme fraiche, radishes, cucumber and chives and it is a classic summer dish, served on top of a smørrebrød or inside a sandwich. We have upgraded the traditional version with strawberry, apple, dill, parsley and cooked potatoes and it is truly a delightful combination of flavors and textures. The sweet and fruity notes works very well with the fresh herbs and cooked sliced potatoes. It is pretty difficult to come by smoked fresh cheese if you live outside of Denmark so our version instead has full fat yogurt, lemon juice and dill. If you do find smoked fresh cheese you should definitely replace half of the yogurt with it in this recipe.

Danish_summer_tacos_2

We are actually writing this from Denmark as we are spending a few summer weeks with our Danish family so apart from smoked cheese, we will also be feasting on rødgrød med fløde, smørrebrød and pålægschokolade. Happy summer!

Danish_summer_tacos_3Danish_summer_tacos_1

Danish Summer Zucchini Tacos
Makes 6

Zucchini Tortillas
2 zucchini (4 cups grated)

1 large egg
½ cup loosely packed grated parmesan cheese
25 g / ¼ cup almond flour
sea salt & pepper

Danish summer salad
4 cooked new potatoes
1/2 cucumber
4 radishes
6 small tomatoes
10 strawberries, pitted
1 apple, cored
4 stems dill
4 stems parsley
1 cup thick plain yogurt
1/2 lemon, juice
sea salt & pepper

For assembling
6 crispy lettuce
6 tbsp alfalfa sprouts

Preheat the oven to 200°C and line a baking tray with baking paper.
Grate the zucchini on the roughest side of a box grater. Place in a sieve and squeeze out any excess water from the grated zucchini. Transfer to a mixing bowl and combine with a whisked egg, grated cheese, almond flour, salt and pepper. Measure out 60 ml / ¼ cup of batter for each flatbread, place on the baking paper and use the palm of your hand to shape them into flat discs. Bake in the oven for about 20 minutes until golden and firm.

Cut potatoes, cucumber, radishes, tomatoes, strawberries and apple into small cubes and transfer to a mixing bowl. Finely chop dill and parsley. In another bowl stir together dill, parsley, yogurt, lemon juice, salt and pepper and add to the cubed ingredient bowl. Gently combine so all ingredients are covered in the herby yogurt mixture.

When the zucchini tacos/tortillas have cooled slightly, place a lettuce in each and 2 spoonfuls of summer salad and top with sprouts. Serve immediately.

Vegan Peanut Butter No-Bake Cookies

Vegan Peanut Butter No-Bake Cookies

Behold: the no-bake cookie of my dreams. Peanut buttery, chocolatey, fudgy, and ready in 1 pot and 25 minutes!

The base for this cookie is maple syrup, coconut oil, and cocoa powder, which are cooked down into a thick chocolate sauce.

Then it’s time to add the vanilla, peanut butter, oats, and dark chocolate! Dark chocolate not only helps these cookies set and harden, but also adds fudgy flavor and texture.

Vegan Peanut Butter No-Bake Cookies from Minimalist Baker →

Ultimate Veggie Burger

This is my go-to veggie burger recipe, and there is a secret involved. Here’s the deal. I’ve been making these veggie burgers for years. It’s a great base recipe, and you can tweak the patties with different seasonings and toppings, based on what you have on hand. I posted them on 101 Cookbooks first in 2007, after including them in Super Natural Cooking. Ultimate Veggie Burger Recipe

The Secret to a Great Veggie Burger

Here’s the trick – no bun. I’m going to argue that when you put a bean or lentil patty on a bun, you run the risk of building a burger that is too dry and bready. The ratio is all out of whack, with not enough ooey-gooeyness to balance the bread and mashed beans. It wasn’t until I sat down to write this recipe for the book that I had the revelation I needed: Turn the patty into the bun and stuff that with all sorts of good stuff. Problem solved. Ultimate Veggie Burger Recipe

Veggie Burger Recipe Variations

The other thing I’ve learned after making these for years, is that they’re easily adaptable for any friends who avoid gluten. In place of the breadcrumbs called for in the recipe, replace with puffed quinoa cereal. Or puffed rice cereal. Or rolled oats. Or gluten-free bread crumbs. I bet cooked rice would even work.

Streamlining the Process

In the years since I wrote the original recipe, I’ve had a few revelations related to streamlining (the already simple) recipe. I’m updating the recipe below with those tweaks down below.Ultimate Veggie Burger Recipe

Filling Ideas for Your Next round of Veggie Burgers

  • Avocado Slices
  • Cipollini onions – sweet and just the right size
  • Sliced Roma tomatoes
  • A sprinkling of smoked paprika
  • Grilled vegetables
  • Salted yogurt

Continue reading Ultimate Veggie Burger on 101 Cookbooks

Garlicky Yogurt Green Beans with Walnuts

Side Angle Photo of yogurt green beans that have been blanched and tossed with walnuts and yogurt sauce.

While I have my favorite summer produce (sweet corn), green beans are a close second. I know that may sound strange but I absolutely adore fresh green beans. I grew up with mostly only eating canned green beans at holidays and even that was sparse. I didn’t fall in love until the CSA where I was able to pick my own.

These garlicky yogurt green beans are the perfect side for a cookout or picnic. Yogurt keeps a bit better than mayo and with the addition of garlic, it’s a powerful dressing. Add to that toasted walnuts and you have a perfect side. Of course, I’d gladly eat this for lunch too!

Read more and see the recipe.

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