1-Pot Cauliflower Dal Green Curry

1-Pot Cauliflower Dal Green Curry

When winter comes and the nights get cold, I crave comfort food…but I still want my greens. That’s literally where inspiration for this dish came from: “How do I eat so many cooked greens?”

I love this dish because it’s both Indian- and Thai-inspired, using both split mung beans (or moong dal), and my go-to Thai-inspired green curry paste. Let me show you how it’s done!

This 1-pot meal starts with soaked moong dal (a.k.a.

1-Pot Cauliflower Dal Green Curry from Minimalist Baker →

Double Broccoli Quinoa

This double broccoli quinoa bowl is a favorite of mine. And it’s quite simple. I cook up lots of broccoli, then puree half of it into a pesto. The other half is cut into little florets. Tossed with some quinoa, sliced avocado, and a drizzle of feisty chile pepper oil, it makes a nice, nutrient-packed meal to kick off the new year.
Double Broccoli Quinoa Recipe


Here’s the thing, if you don’t have quinoa, don’t get deterred. You can certainly swap in a pasta or any number of other foundation ingredients. Farro would be nice, millet might work. Or, you could go with barley, pearled barley, orzo, or your favorite brown rice. If you’re in the mood for something a bit more substantial, you can serve this over an omelette or frittata. Other times I might have it with a poached egg on top. Or I toss in some baked tofu, or pan-fried tempeh. Legit – it’s hard to screw up. Any leftover broccoli pesto is A+ on your snappiest, crunchiest crackers.
Double Broccoli Quinoa Recipe
I should mention that I do like this served with a bit of feta crumbled on top. I wrote that into the recipe as (optional), but if you’ve got some feta on hand (or goat cheese), and you’re not vegan, go for it. 
Double Broccoli Quinoa Recipe
You can use a food processor, blender, or hand blender to make the pesto.
Double Broccoli Quinoa Recipe


For easy left-overs I make extra quantities of each of the main components, and use them throughout the week – the broccoli pesto, chile oil, quinoa (you can freeze it if you don’t use it). This broccoli pesto is also great as a slather on your favorite veggie burger

Enjoy! And I hope you like this as much as I do. xx, -h

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Sunchoke Hash with Tarragon and Chickpeas

Close-up photograph of sunchoke hash with chickpeas and tarragon.

I’ve made mention that if I were to ever open a cafe, it would serve breakfast and lunch. These are the meals I enjoy most and the meals I feel I could endlessly create. I also love updating classic breakfast recipes to fit within a seasonal mold. During the winter months, I’m drawn to sunchokes. A subtle, earthy flavor works well in dishes that traditionally would showcase potatoes. So, I made a sunchoke hash.

Sunchokes for all

If you’ve ever had a conversation about sunchokes, most likely it revolves around the unpleasant side effects of this tuber. It’s true, sunchokes can cause gas issues. Not every sunchoke has the same effects and not everyone has the issue. I’ve found I have very little issue. However, if you’re unsure, there seems to be a way to reduce the inulin (which causes the issues).

Of course, if you’re really unsure about trying sunchokes, you can swap them out for potatoes or sweet potatoes.


Vinegar, what to swap

I’m typically a citrus-acid kind of person but when I remember, I like to pull out a vinegar. The acidity in this dish is needed. Without it, the overall flavor is bland. Not even salt can save it. However, don’t go out and buy champagne vinegar just for this recipe. Try swapping a bit of lemon juice or even apple cider vinegar.


Tarragon (don’t skip)

After the vinegar, the next important ingredient in this recipe is the tarragon. I don’t even really want to give you a substitution because I want everyone to eat this recipe with the tarragon. However, I know it’s not as readily available. Also, the licorice flavor isn’t everyone’s favorite. Swap out the tarragon for thyme or rosemary- both would work well with the sunchoke hash.


Sunchoke Hash: Serving

Finally, if you’re looking for how to serve this sunchoke hash, I recommend breakfast. Pair it with eggs or a tofu scramble- an excellent vegan choice. This hash would also make good filling for a frittata or quiche.

Overhead photograph over sunchoke hash with chickpeas. Served with toast and scrambled eggs.

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An Immunity Soup to Light up Your Insides

This soup is built on a monster white pepper broth. White pepper with jolts of ginger, and stabs of garlic. I like it just shy of scalding, racing down my throat, sweeping through my sinuses in one boisterous, fragrant swoop. This is a soup I make often, particularly when I need a boost. And, while I float other ingredients in the broth, mostly to make a meal of things, that part of the equation is usually an after thought. For me, this soup is all about the clear strong broth, the invigorating way it makes me feel, and the way it lights up my insides. This is a soup for the coldest days, the runniest noses, and the shortest days of winter. You should make it too.
Immunity Soup

Immunity SoupImmunity SoupImmunity Soup

A couple words of wisdom here. Serve hot. As hot as you can stand without betraying your tongue. It’s an experience that’s just not the same when the soup is served lukewarm. On occasion, I’ll whisk in a bit of brown or red miso for a fuller-bodied, creamier broth experience – also the beneficial miso nutrients. But, try it straight and clear first. -h

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5-Ingredient Golden Milk Snack Bites

5-Ingredient Golden Milk Snack Bites

For a while now, I’ve been wanting to recreate the comforting flavors of golden milk in a portable snack.

I theorized a bar might work, but then remembered how very delicious my no-bake cake bites were and I couldn’t get my mind off of golden milk snack bites.

These 5-ingredient balls are packed with warming, anti-inflammatory spices like turmeric and ginger, naturally sweetened with maple syrup, grain- and gluten-free, and come together in about 20 minutes.

5-Ingredient Golden Milk Snack Bites from Minimalist Baker →

5 Tips for Eating More Plant-Based Recipes

Overhead shot of produce for making plant-based recipes

While I’m not a fan of ‘let’s change something major at the first of the year’ mentality, I do believe there is benefit in setting a few small intentions for the upcoming months. When I talk to people about this, something around food always comes up, usually with an emphasis on eating more vegetables. Given that only about 10% of adults in the United States eat the recommended serving of vegetables (according to the CDC), it’s a good emphasis to have.

And so, to start this new year, I thought I’d share five tips to get you on the path to eating more plants (and plant-based recipes). It’s definitely a shift and not every member of your family may be onboard right away. I still get my fair-share of ‘that looks disgusting’ from my toddler. The most important part is trying. If you don’t like something, that’s cool- try something else. If you’re on the fence, try it again but maybe in a different way.

It took me some time to grow to love many of the vegetables you see all over this site. It was a lot of trial and error but there’s definitely items on my suspect list (I’m lookin’ at you, mushrooms). So, without further preamble, my five tips to help you eat a bit more plant-based.

Plant-Based Recipes: Pantry, Pantry, Pantry

How to Stock a Vegetarian Pantry | @naturallyella

Somewhere around the house I have a print-out of a cookbook proposal all about the pantry. That should tell you how important I believe having a solid pantry is. It’s the foundation for everything I do and it’s the reason I’m able to cook without planning most of the time.

Best of all, you don’t need an overabundance of items on hand. I like to keep my favorite things stocked at all times and then each week, pick one to two items that aren’t staples/just for fun. For starters, I typically keep on hand:

Fats: Olive Oil, Ghee, Avocado Oil
Vinegar: Champagne, Balsamic, Apple Cider
Grains: Brown Rice, Quinoa, Millet, Einkorn, Farro
Legumes: Chickpeas, Pinto, Black Beans, Green Lentils
Nuts/Seeds: Pepitas, Pecans, Sunflower, Cashews
Canned Tomatoes (crushed and tomato paste)
Spices: Smoked Paprika, Coriander, Cumin, Cinnamon, Cloves
Extras: Masa Harina (or tortillas, stashed in the freezer), Polenta, Pasta, Dried Chili Peppers, Tahini

I also count items like onions, garlic, shallots, celery, and ginger as ‘pantry’ items meaning, I always keep them on hand.


Have your Staple Components

Spiced Pinto Beans | Naturally Ella

I realize the word component is the least hip word I could choose for this section. However, it really encompasses exactly how I use these recipes. They become blocks that come together for a full meal. Master how to cook a solid pot of any variety of bean, make a creamy vegan sauce, and know your way around a simple way to spruce of greens and veg. The recipes below are the foundation for most meals during the week.

Perfect Pot of Beans

When it comes to plant-based recipes in our house, there is nothing as seemingly as important as a solid pot of beans. Sure, it’s a bit more involved than buying a can at the grocery store. However, it’s easier to manipulate the flavors to your liking. Of course, if you don’t have time, buying cans of beans can be just as useful.

Uses for a perfect pot of beans:

Cashew/Sunflower Cream Sauce

Cashew cream is one of those recipes that seemingly got a ton of hype in the vegan world but is amazingly useful across any kind of recipe. Over the years, I’ve started making sunflower cream a bit more, primarily because it’s cheaper. These cream sauces work well as sauces and dips. Add herbs, garlic, harissa, romesco, chimichurri, smoked alliums- there are hundreds of ways to work with this simple recipe.

Uses for nut/seed creams:

Garlicky Greens

Greens are some of the best bang for your buck at the stores and markets. During the cooler months, it’s easy to feel completely overwhelmed with what to do with all the incoming chard and kale. Having a simple recipe, like these garlicky greens, can save you the sadness of having to throw those old droopy greens away. Best of all, I love this easy combination with chard, kale, spinach, collards, and some varieties of Asian greens.

Uses for Garlicky Greens

Multigrain Pilaf

When it comes to grains, you can easily cook whatever grain you have on hand but something magical happens when you start combining them. Different flavors and textures come together in one pot, making the perfect base for grain bowls, salads, or curries. This is also a great way to use up small bits of grains you might have leftover.

Uses for Grain Pilaf

Roasted Vegetables

Finally, the all-encompassing roasted vegetable. When it doubt, cut any vegetable into bite-sized pieces, toss with a bit of oil and salt, then roast at 425˚F until tender and starting to brown. It’s really hard to go wrong and the best part, most vegetables don’t even need to be peeled (except for a few winter squash/celeriac). Serve roasted vegetables as a side or add to grain bowls, tacos, frittatas, etc.

Uses for Grain Pilaf


Root to Tip and Everything In Between

Chile Roasted Broccoli | Cooking Component | Naturally Ella

Have you ever bought a few stalks of broccoli only to be sad that you ended up throwing away half of what you paid for because it was mostly stalks? What about buying the most lovely carrots with their greens still attached, only to throw away the greens? It doesn’t have to be that way. And the more you work with the entire vegetable, the more comfortable you become knowing how to treat each part.

The Whole Vegetable, together

Broccoli: Broccoli stalks are down right delicious, however, if you treat the stalks as you would the florets, you will end up really disappointed. For the stalks, you need to trim the tough ends, peel the tough exterior, and plan to cook the stalks a bit longer than you would the florets. I like to steam the stems and make fritters. Another option is to parboil the stems then roasted along-side the florets. Or, cook in a broccoli soup and puree with the florets.

Cauliflower: One of my recent favorite discoveries was smoking wedges of cauliflower (leaves/greens still attached). All parts of the cauliflower are edible and can easily be roasted or grilled along with the florets. There’s no major taste difference and it creates a beautiful presentation.

The Vegetable, in parts

Beets (and turnips): One beet can easily provide two different meals. The root is what we’re most familiar with but the greens are edible. They can be a bit bitter sometimes, but I’ve had my best luck adding them to stews or cooking with other hearty greens like kale or chard.

Carrots: I like to put carrot tops in the same category as herbs. If parsley can do it, most likely carrot tops will fit right in. Similar to the beets, they can be a bit bitter. And so, I like to pair them with other herbs and stronger flavors. Think pesto, chimichurri, or a lovely gremolata.

Finally, it pays to save. Save all those vegetable scraps and make stock. I keep a bag in the freezer that I constantly add scraps to. Eventually, when I get enough, I’m able to make a delicious, homemade vegetable stock.


Jump into flavors

Coriander | Spices- Stock a Pantry | Naturally Ella

When it comes to plant-based recipes, I find people shy away from bold flavors. You can season a piece of meat, so why can’t you flavor a piece of cauliflower or sweet potato? In some ways, I think you have more options, more ways to play. Each vegetable is different. Some things work, some things don’t.

That, however, is the beautiful part of cooking. And so, I urge you to dig into your spice cabinet. Experiment with chili peppers. Use more herbs than you’ve ever used before (this is also a good push to start a small herb garden- they work so well even in pots!)

Herbs (and herb sauces)

Herbs are your friend. Use them as toppings, blend them into delicious sauces, or add them to cooked vegetables. I’m not talking about a tablespoon or two, either. I’m talking about handfuls. Herbs can help make or break a dish. Try your hand at an herb-based sauce or a heavily-herbed recipe:

Spices/Spice Blends

So many cultures don’t shy away from bold spice flavors and yet, for many vegetarian/vegan dishes in the United States, they can be so bland. Pull out that coriander, use cinnamon in a savory dish, or try your hand at making homemade spice blends, perfectly suited for roasted vegetables.

Chili Peppers

Finally, get to know dried peppers. It doesn’t always have to be heat-driven. Many delicious varieties of dried chili peppers are low on the heat scale. However, they provide just enough zing to complete the meal. Plus, dried chili peppers last quite some time, making them a perfect addition to your pantry.


Don’t Over-Complicate

Overhead shot of cauliflower on a sheet tray, tossed and roasted with mole sauce.

Finally, my parting advice. You’re not a restaurant seeking fame and fortune. Keep your meals and plant-based recipes simple. I’ll often make a main dish and pair it with a simple salad and some roasted vegetables. My goal each evening is to be very vegetable heavy and pair it with something solid on protein. Actual dinners I’ve served include:

  • Whole grain risotto (like this butternut squash one) served with a simple side salad that consists of greens, chickpeas, toasted seeds, and a simple lemon vinaigrette. Occasionally I’ll add other roasted vegetables, like Brussels spouts or asparagus as a side.
  • Quinoa cakes, usually with spinach and a simple dipping sauce served with a simple roasted vegetable like sweet potatoes, squash, or turnips and a small side of in-season fruit. A very toddler-friendly meal!
  • For a summer take, this summer squash paella served with a side of these garlicky green beans and some fresh tomatoes sprinkled with sea salt.
  • Any kind of bean/grain bowls, like this curried chickpea bowl, paired with a side salad and roasted vegetables. I’ve also been known to serve this as a soup/grain-bowl combination as well.
  • Halloumi Tacos served with a side of roasted vegetables and some spiced beans/rice. The roasted vegetables could be simple or you could easily jazz up the vegetables with some spice, like in this chipotle red kuri squash.

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