All posts by Mervin

Green Curry with Potatoes and Chickpeas

Post sponsored by La Crema. See below for more details.

I’m rather amazed that for as many curry recipes that I post, I’ve never shared a green curry recipe. Most days, I actually prefer this curry to the red. The sauce is packed full of herbs, coconut, and just a pinch of sugar to bring all the flavors together. I look for a green curry paste in a jar then add to reach a flavorful base. It’s the perfect compromise for an easy and fairly quick curry that pairs well with La Crema’s Monterey Chardonnay.

Read more and see the recipe.

The post Green Curry with Potatoes and Chickpeas appeared first on Naturally Ella.

Vegan 7-Layer Salad

Vegan 7-Layer Salad

Raise your hand if you A) are from the Midwest, B) have ever been to a church or community potluck, or C) have eaten at your grandmother’s table.

Hand raised on all three.

If you answered yes on any one of these, you’ve likely experienced a 7-layer salad. Say hello to its vegan cousin.

This recipe was actually a reader request, and seeing as I just mastered Vegan Mayonnaise and Coconut Bacon (and Eggplant Bacon), I figured it was perfect timing.

Vegan 7-Layer Salad from Minimalist Baker →

Roasted Potatoes and Chickpeas with Green Harissa

Roasted Potatoes and Chickpeas with Green Harissa

I’ve been thinking more about the idea of building blocks in cooking. I wrote an entire book on recipes as building blocks but I also love the idea of key recipes for which you can use for several meals. For example, green harissa. This harissa first made an appearance as a topping for grilled cauliflower. Then I used it for this simple salad. Finally, I tossed the harissa with roasted potatoes and chickpeas. This recipe sits in side dish territory but I also pack it for lunch, with a handful of spinach.

The green harissa is riff on the more traditional red harissa using jalapeños and a heavier hand of herbs. I love using it as a topping for grilled/roasted vegetables and tossed with different types of legumes. Green harissa also works well as a condiment for grain bowls, morning eggs, and even savory oatmeal. Read more and see the recipe.

The post Roasted Potatoes and Chickpeas with Green Harissa appeared first on Naturally Ella.

Creamy Spinach Soup + Our New Book!

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Woot woot! Before talking about today’s recipe, we can finally share more information about our next book! It’s called Green Kitchen At Home and it’s something we have been working on under wraps for the past year. And now we have finally received a pre-copy of it. As the title suggests, this book is a gathering of all the recipes we eat most often in our home – our family’s favorite dishes really.

The book focuses on simple and comforting dishes that are easy to like, adapt and cook. We have tried to minimise weird ingredients so your mom, brother or non-vegetarian best friend also will find it inspiring and useful. Many recipes have naturally started off here on the blog, but we are also sharing loads of previously unpublished recipes that have kept within our family until now. You’ll find the golden millet porridge or the Spinach & Banana Pancakes that we often make in the mornings, the savoury broccoli muffins that travel well in a backpack, sheet pan dinners for stressful weeknights, our super simple rye bread waffle toast, a fun vegetarian version of fish & chips, wine-baked mushrooms for a weekend with friends, and our children’s favorite – our va-va-voom baked donuts that have been a success at many kids parties. And lots more. It’s not a vegan book as we eat egg and cheese in our family, but just like our other books, many recipes have vegan suggestions. A lot of the recipes are based on our fridge staples and in the book we show how to vary these staples into a multitude of easy shortcut dinners. The book has about 100 recipes in total – and all of them have been tested by a separate tester.

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It feels crazy and completely unreal that we have actually written a fourth cookbook and we are immensely grateful for all your support along the way. We hope that you will love this book and find it useful at home. We are planning a small US book tour and will let you know more about that really soon. The book is released already on 1 April in Australia and NZ, 20 April in the UK and 2 May in the US. It will also be released in several European languages after the summer.

Here are some pre-order links: Amazon.co.uk (United Kingdom). Amazon.com (USA). Booktopia.com (Australia & NZ).

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To celebrate the book, we made soup. A very green soup. The soup itself is good and simple, basically just leek, potatoes and spinach. But what gives it a delicious and pungent kick is the topping. Quick-cooked green beans are tossed in a spicy chermoula made from pickled jalapeños, herbs, oil, lemon and a dash of maple syrup and it works so well with the mild and creamy soup. We also add some avocado, yogurt and a generous drizzle of hemp seeds on top which takes it up another notch.

One great thing with this method is that our kids could eat this soup with just a drizzle of yogurt instead of the spicy beans, while we (for once) got it exactly as spicy as we wanted it. All happy!

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The inspiration for the soup came from a toast we sometimes have at one of our favorite Stockholm cafes, Pom & Flora. They serve an avocado toast with a pickled jalapeno chermoula, cream cheese and then cover it in hemp seeds. It has a lovely combination of sweet, creamy and spicy tones, and this soup picks up much of the same flavors.

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Spinach & Potato Soup with Spicy Chermoula Beans
Serves 4

This soup is spectacular paired with the beans, but if you decide to serve it without you can add some chili flakes to the recipe to make it a little more pungent.

1 tbsp cold-pressed coconut oil or olive oil
2 small leeks, rinsed and finely chopped
2 cloves garlic
1-2 tbsp fresh ginger

2 tbsp fresh thyme, chopped
600 g potatoes, peeled
4 cups/1 liter vegetable stock (or 4 cups / 1 liter water + 1 tbsp dried vegetable stock powder)
1 large bunch / 150 g large-leaf fresh spinach, rinsed and thick stems discarded

sea salt, to taste

Serve with
1 avocado, sliced
yogurt or coconut yogurt
Jalapeño Chermoula Beans (recipe below)
hemp seeds
drizzle of olive oil

Heat oil in a large sauce pan on medium heat. Rinse and finely chop the leeks, peel and crush the garlic and grate the ginger. Add them to the saucepan along with the thyme and let sauté for a few minutes until soft and smells fragrant. Peel the potatoes, cut them into quarters and add them to the saucepan along with vegetable stock. Let cook for 10-15 minutes and then add spinach. Stir to let the spinach wilt down into the soup and let simmer for just a few minutes. Use a hand blender to mix the soup smooth. Add salt, taste and adjust the flavours.

Serve the soup topped with a quartered and sliced avocado, a dollop of yogurt, jalapeno chermoula beans (see recipe below), a scattering of hemp seeds and a drizzle of olive oil.

Jalapeño Chermoula Beans
1 tbsp cumin seeds
1 large bunch fresh parsley
1/2 lemon, juice
10-12 slices pickled jalapeños (or 1 whole)
2 cloves garlic, peeled
1 tbsp maple syrup
4 tbsp cold-pressed olive oil
sea salt
1 large handful / 200 g green string beans

Toast carraway seeds in a dry skillet on low-medium heat for a few minutes. Add them to a mortar (or food processor) along with the other ingredients (except the beans). Use the pestle to mash everything into coarse dressing (or pulse a few times if using a food processor). Taste and adjust the flavors. Bring water to a boil in a large sauce pan. Trim off the ends off the beans and cut them in half. Add the beans to the water and let them cook for no more than two minutes. Strain the water and add the chermoula to the sauce pan. Toss until all the beans are dressed with the sauce.

Make Ahead Super Green Vegan Quinoa Burritos

Burritos make good plane food. I remember seeing a women twenty years ago on a flight with her husband and two children. They all had burritos. Foiled peeled back, five hours into a flight, I wanted to insert myself into her family. That was the moment I realized a bit of extra craziness as you’re trying to get out of the house can be worth it. So, yes, burritos – they’re portable, you can eat a portion, rewrap, and save the rest for later. And the best part? You can fill them with whatever you like. I made these burritos to take on a flight from San Francisco to Honolulu, last week, and froze the remainder to guarantee an easy meal when we got back. Each one is filled with quinoa, mung beans, and lots of shredded kale. Which might not sound appetizing, but(!) everything comes together with a creamy, serrano chile-spiked avocado dressing. Think feisty green goddess. The dressing is boosted with extra lemon, and the acid helps to keep the avocado bright, and loosens the kale up a bit at the same time. Double win.

Green Vegan Quinoa Burrito Video

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Super Green Vegan Quinoa Burrito

Super Green Vegan Quinoa Burrito

Super Green Vegan Quinoa Burrito

A couple of notes…I like these at room temperature, but you can certainly heat if you like. To freeze, wrap in a later of parchment paper, and then again in a piece of foil. Place in a large freezer bag. Also, if you have a hard time finding mung beans, swap in other beans or lentils.

Continue reading Make Ahead Super Green Vegan Quinoa Burritos…

Cauliflower Steaks w/ Chimichurri Sauce

Cauliflower is such a fun vegetable because it can be morphed into so many different recipes in the kitchen. This week, we’re bringing you these savory Cauliflower Steaks paired with a Chimichurri Sauce recipe! You’ll obsess over this one. As we mentioned before, cauliflower is super versatile, which makes it an excellent kitchen staple. It can […]

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The post Cauliflower Steaks w/ Chimichurri Sauce appeared first on Food Heaven Made Easy.

1-Bowl Vegan Gluten-Free Crackers

1-Bowl Vegan Gluten-Free Crackers

This recipe is for the carb and cracker lover who is ready to up their game and make their own at home. (Trust me. It’s not as scary as it sounds.)

Or, if you ever make your own almond milk, you likely have leftover pulp! You can put it to good use in these crackers. (Yet another reason to try this recipe.)

What I’m saying is: These delicious crackers make excellent use of ingredients you likely have in your pantry right now.

1-Bowl Vegan Gluten-Free Crackers from Minimalist Baker →

Marinara-Smothered Lentil Bites with Mozzarella

Marina-Smothered Lentil Bites with Mozzarella | Naturally Ella

My obsession for these lentil bites knows no end. We keep an extra large batch of the bites in the freezer so that we can always have an easy meal, ready to go. This dish relies on my favorite pantry tomato sauce and a bit of cheese. These bites can be eaten by themselves, on top of grains, or smothering pasta. I’ve also been known to make meatball sandwiches with this recipe- perfect for dinner!

Read more and see the recipe.

The post Marinara-Smothered Lentil Bites with Mozzarella appeared first on Naturally Ella.