All posts by Mervin

12 Vegetarian Millet Recipes

Millet Polenta | Millet Recipes | Naturally Ella

As part of the pantry reset, I had intended to share a video about the three ways I make millet. The video didn’t turn out super well so I decided to share the information here with a few millet recipes to use with the cooking methods. Millet is a workhorse in my kitchen. It’s a quick-cooking pseudo-grain that soaks up flavor. It’s perfect for almost any type of meal and depending on how you cook it, can transform itself into something new.

Regular: I make regular millet with a 2:1 ratio of water:millet, toasting the millet in a dry skillet for 60 seconds before adding the water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and let cook until most of the water has been mostly absorbed; 18 minutes or so. Remove from heat and let sit for another 10 minutes to let the millet continue steaming.

Cracked: This is the version for making porridges and polentas. By cracking the millet, it helps thicken the overall dish and I treat cracked millet the same as polenta. For this, I toast then crack. Combine a 3:1 ratio of millet:water. Bring to a boil, reduce to a simmer, and cook for 22 to 25 minutes until the mixture has thickened. If making polenta, I like to stir in a bit of butter and cheese.

Overcooked: Finally, the third way I use millet is to overcook it. This method is perfect if you plan on making grain grains/fritters. I use roughly a 2.5:1 ratio of water to millet and let cook for about 25 minutes. By adding extra water and letting cook a bit longer, the millet becomes a bit more cohesive.

Now that you are armed with my favorite three ways to cook, here are some millet recipes to get you started!

Breakfast

Spiced Carrot Muffins with Millet

Millet for breakfast is the best. It’s wonderful as a creamy porridge, works as a base for breakfast grain bowls, or you can even add it raw into items like muffins and granola (adding millet to the granola mixture before cooking creates a delightful crunch post-cooking!)

 

Lunch

Moroccan Carrot Salad with Millet and Pomegranate

I use millet in many types of salads but one of my favorite items is making millet cream (similar to overcooked millet, just blended after!) A few of my favorite lunch recipes:

 

Dinner

Beyond grain bowls, millet works well in place of rice for many of the dinner recipes I share. It is also lovely when paired with roasted vegetables and cheese.

 

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The post 12 Vegetarian Millet Recipes appeared first on Naturally Ella.

Slow Cooker Miso-Ghee Corn Chowder

I love recipes like this, dead simple and adaptable. You’re looking at a creamy, delicious, slow cooker corn chowder. If you have a bag of frozen corn, an onion, and a few potatoes, you’re well on your way. Wait, don’t nod off! There are a few bright spots beyond the basics. In this recipe, you sauté the onions in ghee, but(!) clarified butter or olive oil will work nicely as well. And you season the chowder with miso, but(!) salt and pepper, or even soy sauce, ponzu, or a curry paste like this or this could take things in an entirely new direction. Try the miso version first, just because its so good. I guess all I’m saying is, don’t let it stop you from making the chowder if you don’t have one the miso or ghee on hand.

Slow Cooker Miso-Ghee Corn Chowder

The recipe is an adaptation of the Miso-Ghee Corn Chowder from Slow Cook Modern by Liana Krissoff. I boosted my version with yellow split peas, for some extra diversity, and protein bump. Making it more of a one dish meal. She tops hers with a beautiful tomato-furikake salad, and uses fresh corn on the cob, perfect for summer when it comes. I’ve got mine topped with chunks of olives, and walnuts, and thin whispers of watermelon radish. And lots of chives.

Slow Cooker Miso-Ghee Corn Chowder

Slow Cooker Miso-Ghee Corn Chowder

Slow Cooker Miso-Ghee Corn Chowder

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Easy Muhammara Dip

Easy Muhammara Dip

Move over, hummus. There’s a new dip in town.

Have you ever tried muhammara? It’s a spicy pepper dip that originated from Aleppo, Syria, with one of the key ingredients being Aleppo chili flakes! Think of this dip as a mix of savory, sweet, and smoky with a little spice. Let’s do this!

This recipe is easy, requiring just 10 ingredients (I include substitutions for hard-to-find ingredients below) and simple methods.

Easy Muhammara Dip from Minimalist Baker →

Plant-Based Monday: Butternut Squash

We’re presenting the beloved butternut squash this week for plant-based Monday! Hands up if this is one of your favorite winter squashes? It’s so versatile, simple to make, and not to mention, totally delicious. Butternut squash is full of important phytonutrients that fall within the carotenoid family. Carotenoids are red/orange fruits and veggies (think carrots, tomatoes, bell […]

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The post Plant-Based Monday: Butternut Squash appeared first on Food Heaven Made Easy.

Kale Pasta with Sunflower Cream Sauce

Kale Pasta with Sunflower Cream Sauce | Naturally Ella

My kitchen would not be complete without a stash of nut/seed cream (so much so, in fact, I made a video for the pantry reset series.) It’s a lovely addition to soups, porridge, dressings, or sauces. This kale pasta is the perfect way to use the sunflower cream. The pasta comes together fast and also features garlicky kale (that can be made ahead of time.) Use your favorite pasta and you have an easy weeknight dinner.

Read more and see the recipe.

The post Kale Pasta with Sunflower Cream Sauce appeared first on Naturally Ella.

Instant Pot Herbed Chickpea Plov

Plovs. I started cooking them last year pretty regularly, locking onto one in particular early in my exploration. It was the Green-herbed Plov with Chickpeas in the Samarkand cookbook by Caroline Eden and Eleanor Ford. It is the lone vegetarian plov they included in that book, because, as noted, it’s hard to find a plov in Central Asia without meat as its central component. If you love robust one-pot rice dishes, and you own an Instant Pot, you’re going to want to dig in here, this recipe is for you.

If you’ve never experienced a plov, its heralded as “the undisputed king” of Uzbek cuisine, a steaming pilaf cooked in layers, served everywhere in Central Asia. Think of plovs as the perfect all-in-one-pot preparation, and this is the version you’ll want to start with if you’re vegetarian or vegan. It has rice, and chickpeas, fragrant spices, spinach, herbs, saffron, garlic, and olives. It’s the epitome of family style – served on platters, for visitors, for celebrations, for holidays.

Instant Pot Herbed Chickpea Plov

In the beginning I was cooking my plovs in a big cast iron Dutch oven, but quickly moved on to a kamado-san rice cooker donabe. I won’t do the donabe deep-dive here, but nailing a plov in a kamado-san donabe, consistently (keyword), is master class stuff. Which is why I thought this recipe would never make it onto the site, it was one for the personal collection ;). To cook plovs in the donabe isn’t for the faint of heart, and for every three times I nailed it, there was one time I really didn’t. And then(!)….then I bought the Instant Pot, and decided to try my plov in that. Guess what? SO much more consistent, likely because there’s no variation in temperature and heat from one attempt to the next in the IP. The results are great, and relatively predictable. So here we are – an Instant Pot Plov. Give it a go! It’s great day after as well.

Instant Pot Herbed Chickpea Plov

Instant Pot Herbed Chickpea Plov

For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1

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Spicy Rainbow Chop Salad with Peanuts

The base of this winter chopped salad is a new-to-me, homemade, red curry paste. I can’t stop using it, and it was perfect in this chopped salad situation. The curry paste went in the dressing. Once you’ve made the dressing, blood oranges, crispy shallots, peanuts, radicchio, herbs, brown rice, scallions, and tofu are tossed with it. I’ll be honest, this isn’t the most weeknight-friendly recipe (here’s a link if you’re looking for the easiest dinners, or quick recipes in general), but it’s so good, you’ll want to give it a try at some point when you aren’t crunched for time.

I’m posting the red curry paste I used on its own page, it’s the A.P.C.P. – All-Purpose Curry Paste from Kris Yenbamroong‘s Night + Market Cookbook. If you’re inclined to make your own curry pastes, you’re going to want to take this one for a spin. I love it, and have been using it in everything lately – curry pots, this salad, spring rolls, etc. Enjoy!

Spicy Rainbow Chop Salad with Peanuts

Spicy Rainbow Chop Salad with Peanuts

Spicy Rainbow Chop Salad with Peanuts

Spicy Rainbow Chop Salad with Peanuts

Spicy Rainbow Chop Salad with Peanuts

Spicy Rainbow Chop Salad with Peanuts

Spicy Rainbow Chop Salad with Peanuts

I noticed a lot of you are using the winter green miso paste and lemongrass turmeric paste from my site, & this should round out your collection!

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Night + Market All-Purpose Curry Paste

I’ll start by telling you I love this curry paste. But, before you read any further, you need to think about where you might buy galangal. Also, if you can track down makrut lime leaves, your curry paste will be that much better for it (some store might still label it kaffir lime). This is the A.P.C.P. – All-Purpose Curry Paste from Kris Yenbamroong‘s Night + Market Cookbook. It is wildly aromatic and mildly spicy, with citrus and pine notes built on a garlic foundation. I’ve been using it in weeknight curries, as a je ne said quoi note in every soup I’ve cooked this week, and as the flavor base for a number of salad dressings. This recipe makes two cups, the perfect amount for using some / freezing some.

I did his vegan variation, omitting shrimp paste, seasoning with a bit of extra salt or thin soy sauce. As far as tracking down ingredients, if you have access to an Asian market or grocer, start there. You should be able to source the lemongrass, galangal, and (maybe!) the lime leaves. Check the freezer section for leaves if you don’t see them fresh. I suggest substitutions down below if you get stumped by any of these. Pro tip: buy extra ingredients, because you’re going to want to make more. It’s a perfect red curry paste to keep on hand. You can freeze the galangal, trimmed lemongrass, and lime leaves until you’re ready to use them.

Night + Market All-Purpose Curry Paste

Night + Market All-Purpose Curry Paste

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Rich Red Curry with Roasted Vegetables

Rich Red Curry with Roasted Vegetables

In this part of the world, we’re right smack-dab in the middle of winter and oh my is it cold. Chilly temps leave me wanting nothing but hot drinks, long baths, fireside chats (yes, that’s a thing), and hearty comfort food. Enter this rich red curry.

If you’re looking to spice things up in the kitchen but still get in a ton of good-for-you vegetables and anti-inflammatory spices, this is the recipe for you.

Rich Red Curry with Roasted Vegetables from Minimalist Baker →