Cucumber Avocado Spring Rolls with Herbs

Cucumber Avocado Spring Rolls with Herbs | Naturally Ella

This is a monumental moment for this little site: I’m posting a tofu recipe. Tofu, along with mushrooms, just haven’t been my thing. It’s completely a texture issue. I need crunch in my life and the slight spongy texture of mushrooms and tofu just didn’t work with my food views.

However, over the years, my staunchness against these items has started to give way (I credit this to my friend Emma, who has shown me many ways tofu is delicious). These avocado spring rolls are one of the ways I’ve really been enjoying tofu. I love packing these for car trips or lunches; just wrap in a slightly damp towel and place in an airtight container.

Read more and see the recipe.

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Yellow Tomato Bloody Mary

We are entering what I consider peak bloody mary season. I love making them just as summer winds down, using heirloom tomatoes (after the initial thrill of tomato season wears off). Here you have a vibrant, bold, bloody mary made with fragrant herbs, yellow heirloom tomatoes, shallots, and a bit of kick from the vodka and serrano pepper. It’s the bloody mary I want to drink, and I suspect you’ll love it too!
Yellow Tomato Bloody Mary

Yellow Tomato Bloody Mary

Yellow Tomato Bloody Mary

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Cheesy Vegan Spinach & Artichoke Dip

Cheesy Vegan Spinach & Artichoke Dip

It’s here! Our go-to recipe for easy, vegan spinach and artichoke dip! Let’s do this!

This 10-ingredient recipe comes together quickly and easily with foolproof methods.

Inspired by our White Bean & Kale Artichoke Dip, we simplified things even more and removed vegan cream cheese as an ingredient, as it can be difficult to find for some and often contains processed soy (an ingredient many try to avoid).

Cheesy Vegan Spinach & Artichoke Dip from Minimalist Baker →

Pan-Fried Pears with Honey and Ginger Einkorn

Pan-Fried Pears with Honey and Ginger Einkorn

Post sponsored by California Pear. See below for more details.

One of my favorite things is to make a breakfast that feels like it could easily double as dessert without being heavy on the sweetness. For example, I could eat these pan-fried pears everyday. They provide the perfect example when I want something sweet for breakfast but don’t want to reach for a doughnut or chocolate croissant. It’s also my way of eating a yogurt bowl where the ratio is 75% topping and 25% yogurt.

The einkorn and the pears really form the core of this recipe. I love using pears because their sweetness allows for minimally added sweetener (which is a big deal when using plain yogurt!) Also, by using a pear that holds up well to heat, like the Bosc variety, it’s a beautiful and easy presentation. Best of all, the pears are high in fiber and carbohydrates which pairs perfect with the protein count of the yogurt and fiber/protein in the einkorn. It’s such a great way to start the day!

I’m excited to be teaming up with Raley’s and California Pear for this recipe. Raley’s is a Sacramento-based grocery store that I love because I have two stores within 5 minutes of my house. Also, I know that I can have my groceries delivered from a local company (super helpful when you have a toddler who isn’t always keen on running errands!)

Read more and see the recipe.

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Cucumber Sorghum Salad

Cucumber Sorghum Salad | Naturally Ella

I never like to make cucumber salads the same way twice. I feel like cucumbers make for such a solid starting point. They aren’t overly powerful in the flavor department but they do come with a nice, refreshing crunch. Plus, I almost always have a couple of hand because my son loves them as a snack.

Because of their non-invasive flavor, grains, beans, herbs, and other vegetables can be mixed and matched as you might see fit. This simple sorghum salad is all about the herbs and garlicky peppers. My obsession with Jimmy Nardellos comes full force because it’s one of the rare produce items I wish I could hang onto throughout the year.

Read more and see the recipe.

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BBQ Bean Bowl with Corn and Coleslaw

BBQ Bean Bowl with Corn and Coleslaw

Now that we’ve made Vegan Coleslaw and BBQ Baked Beans, it’s time to throw some corn into the mix and call it the Ultimate Vegan BBQ Bowl!

Once your other recipes are prepared, this meal is quick to assemble, incredibly flavor, fiber- and protein-rich, and just all-around delicious. Shall we?

When it comes to BBQ, I’m all about the sides (and the sauce). So when I realized I have recipes for my three favorite sides  – beans, coleslaw, and corn – I knew that it was time to throw it all together and call it a meal.

BBQ Bean Bowl with Corn and Coleslaw from Minimalist Baker →

Vegetable Burger with Curried Ketchup and Avocado

Vegetable Burger with Curried Ketchup and Avocado

Post sponsored by Dr. Praegers. See below for more details.

One of the things I’ve become really good at since having kid: lowering expectations. This hasn’t been easy because I’m always wanting to try new things, explore new places, and hand-make everything I can. Add a toddler to this mix and while I can still do all of those things, I might not be able to do them as fast or as frequently.

Dinner has been hit the hardest. I pick my son up from school at 3:30 and we’re off on an adventure. Sometimes that’s the park while other times it’s just being at home, playing together. Most nights I look up only to realize I really should have started dinner 20 minutes ago. It’s in these moments I’m glad for products, like Dr. Praeger’s All-American Veggie Burgers, that I can cook and have a solid meal.

This particular version is my favorite way to gussy-up a burger. The curried ketchup adds a bit of spice while the avocado provides the fresh flavor. Plus, with the ease of the burgers, this dinner is ready in about 20 minutes. Add a salad, pan-fried shishitos (pictured) or make some homemade french fries– you’re good to go!

Read more and see the recipe.

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Quick Blistered Cherry Tomato Spaghetti

In my kitchen, this recipe wins the prize for most-cooked summer pasta, 2018. It’s a beautiful spaghetti-based tangle built around skillet-blistered cherry tomatoes, accented with lemon zest, mint, broccolini, and toasted cashews. If you have shichimi togarashi in your spice drawer, great! If not, no big deal, some crushed chile flakes work fine. All in all, this is an incredibly simple recipe, while still having all sorts of interesting flavors going on!
Quick Blistered Cherry Tomato Spaghetti

Spaghetti Inspiration

The inspiration for this recipe come from one of my favorite places – Toiro Kitchen. Naoko posted this recipe. And it found itself on high-rotation repeat in the weeks that followed. I took some liberty with it, and landed on the version below, adding broccolini (or broccoli), little dusting and dashes here and there. Naoko makes it in a beautiful donabe, but I’ve been making it in my widest pan.

Quick Blistered Cherry Tomato Spaghetti

Dried spaghetti versus fresh

You can use either! I’ve done both, and they’re great. My main advice? Use whatever spaghetti you love. Another wildcard version I was happy with – soba noodles. Also great. 

Quick Blistered Cherry Tomato Spaghetti

Weeknight Friendly Spaghetti

One of the things I love about this recipe is how, aside from boiling the pasta, it’s a one-skillet meal. Put a big pot of water on, and while it comes to a boil you chop a bit of garlic, and trim some broccoli. It all goes into your largest pan. I also love all the different flavors coming together – chile, lemon, mint, and summer tomatoes. 

Quick Blistered Cherry Tomato Spaghetti

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Easy Vegan Coleslaw

Easy Vegan Coleslaw

Friends, this is what summer dreams are made of! Vegan coleslaw that’s easy to make, super creamy, crunchy, and portable – making it perfect for BBQs, friend dinners, picnics, and more! Let’s do this.

The base for this 10-ingredient recipe starts with soaked cashews (for a nut-free alternative, see the notes!).

Cashews are blended with maple syrup, vinegar, celery salt, mustard, and onion for a classic coleslaw dressing that’s mayo (and oil) free.

Easy Vegan Coleslaw from Minimalist Baker →

California Avocado Tomatillo Soup

California Avocado Tomatillo Soup

Post sponsored by California Avocados. See below for more details.

One of the reasons I love living in a desert climate: cool evenings and mornings. Even when it gets to be hot during the days, most nights and mornings are cool (sweater weather cool). This means I’m still able to happily enjoy my warm evening meals and my hot morning coffee (I’ve just never been able to jump on the iced coffee train).

Of course, I still have times where things don’t line up. I want creamy, hot soup but the it’s still hot in the evening. While I’ve made soup before when it’s hot, it’s nice to have a line-up of creamy, cool soups. It still hits the spot but doesn’t compete with the late evening heat.

This avocado tomatillo soup really gets it’s depth from roasted tomatillos. They add a nice level of flavor and brightness to the soup. Add to that all of the favorites (lime/cilantro); it’s one creamy, delicious vegan soup. One quick note: avocado season in California is about to come to an end. Be sure to pop over to your grocery store and pick up a few before the season is over!

Read more and see the recipe.

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