Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)

Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)

Friends! They’re here! My new cookie crush.

Imagine this: a perfectly baked, tender cookie studded with dark chocolate (or dried fruit!) that’s naturally sweetened, vegan, gluten-free, and grain-free! Plus, it’s made with 10 wholesome ingredients you probably have on hand right now. Let’s bake!

The base of this cookie is inspired and adapted from my Best Almond Meal Chocolate Chip Cookies.

Vegan Trail Mix Cookies (Gluten-Free + Grain-Free) from Minimalist Baker →

Penne with Spinach Sauce & Watermelon

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Hi friends, hope you’ve had a great summer. We took a little break from blogging as we have been in Copenhagen and Barcelona. But we are back now with a great little dinner recipe. It’s a version of something we have been eating all summer. As it has been record-breaking hot in Europe, pairing lukewarm buckwheat penne with juicy and crunchy watermelon has been feeling so right so often. Satisfying, simple and soothing. Our kids love this buckwheat penne so that also plays a part why it’s been on repeat. In fact, our little Noah (soon two years old!) starts crying if we serve him spaghetti or any other pasta: “Noooooh, [I want] my pasta“.

In this version we are dressing (almost drenching) the pasta in a herby spinach, herb and almond milk sauce that is inspired by something we saw in Deliciously Ella’s feed a while back. We then stir in the chickpeas and top everything with watermelon, feta cheese, almonds and heirloom tomatoes. It’s a pretty awesome dinner that can come together in 15 minutes if you are quick with the knife and good at multitasking.

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There are plenty of ways to spin this.
• If you cannot find buckwheat penne you can of course use regular or whole wheat penne.
• Vegans can just skip the cheese (and perhaps add in a little nutritional yeast for extra flavour).
• Fresh or roasted corn could be a great addition when they are in season.
• You can swap basil and mint for cilantro and parsley for a more Middle Eastern take.
• If you are allergic to nuts, use oat milk or regular milk and swap the almonds for toasted sunflower seeds or pumpkin seeds.
• For a wintery version of this, you can add in roasted broccoli and pomegranate seeds instead of watermelon.

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Buckwheat Penne with Creamy Spinach Sauce & Watermelon
Serves 4

Buckwheat pasta penne for 4 persons (approx 400 g /14 oz)

Creamy Spinach Sauce
1 onion

2 garlic cloves
1 tbsp olive oil
125 g / 3 packed cups fresh spinach
400 ml / 1 1/2  cups almond milk
a good handful each of fresh basil and mint
1-2 tsp maple syrup
1 small lemon, juice
a large pinch sea salt & pepper

To Serve
1 x 400 g / 14 oz tin cooked chickpeas
1/2 watermelon
1 avocado
10 heirloom cherry tomatoes
15 toasted almonds
10 fresh mint
100 g feta cheese

Boil salted water in a large saucepan, add the pasta and cook according to the instructions on the package. Meanwhile prepare the sauce.

Peel and chop onion and garlic. Heat olive oil in a saucepan. Sauté onions and garlic on medium high heat until translucent and light brown. Then lower the heat, add spinach and let it wilt down, pour in almond milk and let simmer for a couple of minutes. Add the remaining ingredients, take it off the heat and use a stick (immersion) blender to mix it smooth. Taste to check that the flavours are balanced. You can add more lemon juice, herbs, salt or maple syrup if you prefer.

When the pasta is ready, drain the water in a sieve, give it a quick rinse and transfer the pasta back to the saucepan along with a splash of olive oil. Pour the spinach sauce over the cooked pasta and stir to combine.

Drain the chickpeas and cut the avocado into cubes and add them to the creamy pasta. Cut the watermelon into cubes, divide the tomatoes in halves, chop almonds and mint and crumble the feta cheese. Arrange all those ingredients on top of the creamy pasta penne. Serve and dive in!

Blueberry Chia Jam with Yogurt and Sunflower Crunch

Overhead shot yogurt topped with blueberry jam and granola with cups of coffee and a pink linen.

One of my favorite coffee shops in town serves two hot food items: waffles and yogurt bowls. If I had my way, I’d eat both, everyday. The waffles are perfect and they make a homemade jam for topping which they also use on their yogurt bowls. Since it’s not cost-effective for me to eat there every morning, I decided to come up with a quick breakfast that incorporated the same idea of jam + yogurt.

I know chia jam is one of those things that might feel silly but it’s kind of amazing. It comes together quick and the chia seeds make for the perfect texture. The blueberry chia jam is also perfect for all that summer fruit you might have on hand (including stone fruit). Add to that my favorite sunflower crunch that is like granola but just seeds: it’s a meal.

Read more and see the recipe.

The post Blueberry Chia Jam with Yogurt and Sunflower Crunch appeared first on Naturally Ella.

Summer Melon Salad

I made this quick melon salad with the frog prince of melons – the piel de sapo. It has creamy, sweet, pale green flesh, and a blotched, pebbled green-yellow appearance. Piel de sapo means toad’s skin. I bought mine heavy, with streaks of yellow edging out the green on one side – both indicators of ripeness. Summer Melon Salad Recipe
If you come across one of these hefty summer gems, spring for it. I wasn’t sorry. Combined with some toasted almonds for crunch, serrano chiles and scallions to counter the sweet, small dollops of crème fraîche, cilantro, and a wash of sake, it’s a summer refresher. Particularly if you take the time to chill the melon all the way down just before serving.Summer Melon Salad Recipe
I should also mention, you can make the salad even if you can’t source this particular melon – sweet honeydew or cantaloupe would both be A+ substitutions.Summer Melon Salad Recipe

Continue reading Summer Melon Salad on 101 Cookbooks

Curried Quinoa Chickpea Burgers

Curried Quinoa Chickpea Burgers

I’ve been so excited to share this recipe since perfecting the concept this summer. I’d been dreaming of a curry-infused chickpea burger for a while. And although it took me several tries to nail, it was totally worth the effort! Friends, it’s burger time.

This 10-ingredient burger is made with cooked quinoa and baked chickpeas. The chickpeas provide plenty of plant-based protein and fiber, while the quinoa helps bind the burger and stay together for cooking.

Curried Quinoa Chickpea Burgers from Minimalist Baker →

Roasted Butter Tomato Sauce Pasta

Roasted Butter Tomato Sauce Pasta

Post sponsored by the French Ministry of Agriculture. See below for more details.

Since having a child, I’ve found myself eating more foods from my childhood than I ever thought I would. Peanut butter sandwiches now with fig jam. Grilled cheese sandwiches updated with romesco and avocado. And pasta by way of this roasted butter tomato sauce. You’re never too old for your favorite childhood meals.

This roasted butter tomato sauce is a riff on the famous Marcella Hazan recipe that uses canned tomatoes with onion and butter. Since we’re overflowing with tomatoes right now, I decided to slow-roast roma tomatoes in Président butter and garlic. Add a pinch of salt and the melty wedge of Saint Andre cheese for the perfect summer sauce.

Also, you might notice a heavy French presence in this recipe. For this recipe, I’m partnering with the French Ministry of Agriculture to bring a little French culture home. What better way to enjoy dinner than with a little French influence (and french wine- especially this Côté Mas Rosé Aurore). The slight fruit flavor of this rosé is the perfect crisp balance for the pasta.

Read more and see the recipe.

The post Roasted Butter Tomato Sauce Pasta appeared first on Naturally Ella.

Pistachio Peach Salad with Ricotta Salata

Pistachio Peach Salad | Naturally Ella

There are two things I love about eating out at a restaurant. I want the meal to be something I can’t easily make at home and I want meals that spark an idea. This pistachio peach salad was inspired by a meal I had at a recent dinner in Santa Cruz. My friend Liz puts on magical dinners around food history (called the the Curated Feast) and was kind enough to invite me to her recent dinner about the Silk Road.

The chef prepared a peach barley dish that hit all the right notes. And so, I made mental notes and created this peach salad pulling inspiration from that dish. At the heart of this dish is a pistachio-fennel crumble. The crumble is one of my new favorite salad additions. It’s a fun flavor and has a wonderful texture to dishes like this.

One note. The beans here are optional and totally not for everyone. I recommend starting this recipe without the beans if you’re at all unsure. I just like the beans because it gives me the ability to eat this salad for lunch.
Read more and see the recipe.

The post Pistachio Peach Salad with Ricotta Salata appeared first on Naturally Ella.

1-Pot Spicy Mango Chutney

1-Pot Spicy Mango Chutney

Mangoes know no bounds. They’re quite tasty with salads, coconut yogurt, energy bites, spring rolls, smoothies, curries, and sorbet!

My most recent mango obsession is chutney. My inspired version includes plenty of spice balanced with natural sweetness and acidity, is made in 1 pot with basic ingredients, and pairs perfectly with SO many Indian-inspired dishes! Let me show you how.

This chutney starts by sautéing onion, serrano pepper, bell pepper, and ginger in a saucepan with simple spices.

1-Pot Spicy Mango Chutney from Minimalist Baker →

Simple Sautéed Zucchini

I saw a table at the market the other night groaning under the weight of a mountain of summer squash. Squash that looked like it wanted to avalanche its way into my basket. I took pity, grabbed a bunch, and made my way home. I ended up using a couple in a favorite nothing-to-it sautéed zucchini recipe. It’s pictured here served over a simple plate of spaghetti. Simple Sauteed Zucchini Recipe
The sautéed zucchini? It’s a single-skillet kind of thing. Coins of zucchini are browned in a pan, but the thing that makes it special is the toasted golden slivers of garlic combined with lots of fresh dill. Throw in a sprinkling of almonds for crunch, and you’re all good. Prep takes five minutes, if that, and you can treat this as a side dish, or use it as a component of something else…Simple Sauteed Zucchini Recipe

Variations

I often cook up a pan of the zucchini like this, and then use it to top off a frittata. Or toss it with a platter of pasta. Over farro with some harissa-spiked vinagirette? Not bad. Baked as a hand-pie in a simple pastry with a smudge of goat cheese? Even better. Anyhow, it’s really adaptable. And for those of you who don’t use much dill in your cooking…let me just say, dill is under-rated and under-utilized. The more I cook with it, the more I love it – fingers crossed you like this spin as much as I do. 

Simple Sauteed Zucchini Recipe

Different Types of Zucchini

You can sauté just about any kind of zucchini! Or a blend of zucchini / summer squash, as pictured here. A pro tip – attempt to slice it all the same 1/4-inch thickness. As far as shape goes – you can slice full coins, or half coins. You can slice zucchini straight across, or angle it, and slice on a bias. Feel free to experiment!

Simple Sauteed Zucchini Recipe

Continue reading Simple Sautéed Zucchini on 101 Cookbooks

Chocolate Peanut Butter Freezer Fudge (4 Ingredients!)

Chocolate Peanut Butter Freezer Fudge (4 Ingredients!)

Say hello to your new favorite (naturally sweetened, incredibly rich, salty-sweet) dessert.

Chocolate Peanut Butter Freezer Fudge made with just 4 ingredients, in 30 minutes, and 1 bowl (food processor)! Shall we?

This recipe was inspired by simplicity.

I’ve made fudge I adore in the past, but some people tend to have trouble with their food processors being able to make coconut butter – a central ingredient in that recipe.

Chocolate Peanut Butter Freezer Fudge (4 Ingredients!) from Minimalist Baker →