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15 Vegetarian Quinoa Recipes for Every Meal

For some time, I backed away from quinoa a bit. It became so popular that it was everywhere (and still is to a certain extent). I moved on from quinoa and dove into all the other grains. And yet, it still remains one of my favorite grains (especially now that it’s being successfully grown in the United States.) It’s great as a grain bowl base, as addition to soups and salads, and I especially love quinoa in granola. Quinoa is great with many different vegetables and fruits- a perfect all-season addition. Below are 15 of my favorite vegetarian quinoa recipes for breakfast, lunch and dinner.

15 Vegetarian Quinoa Recipes for Every Meal | http://naturallyella.com

Vegetarian Quinoa Recipes

Breakfast

Maple quinoa granola with yogurt | http://naturallyella.com

Quinoa is great for breakfast. I love using it for porridge, paired with eggs, and quinoa is even amazing in granola (either in whole form or as flakes.) Best of all, with it’s quick cook time, it’s a great grain for weekday mornings. Beyond these recipes, I like tossing uncooked quinoa in this granola for a nice crunch.

 

Lunch

Quinoa, Fennel, and Cherry Salad | http://naturallyella.com

In terms of lunch, quinoa is a perfect go-to grain. I find the earthiness is a great compliment to greens and roasted vegetables in salads. It can also makes for a nice topping for soups. I like to make a large batch of quinoa for dinner and use the leftovers for a solid few lunches.

 

Dinner

Coconut Turmeric Quinoa with Kale and Ginger | Naturally Ella

Most nights I’m making dinner with my toddler in tow which means I’m trying to get dinner to the table in less than 30. Quinoa’s quick cook time is saving me most nights. Grain bowls, the base for a stir fry, and it’s fun to toast and add to meals for a bit of crunch.

 

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Instant Pot Congee with Brown Rice and Turmeric

For the latest installment in my Instant Pot recipe adventures, we’re going to explore congee. And, spoiler alert, making congee in your Instant Pot, or other multi-cooker, is literally reason enough to buy one. A complete home run.

You put your rice into the pot, walk away, and start daydreaming about toppings. Return later for a beautiful pot of perfect congee. You can also make this on a stovetop (of course), but it requires more babysitting.

Instant Pot Congee with Brown Rice and Turmeric

I experimented with different ratios of brown to white rice here. And played around with different amounts of water. I found the congee made with a minority percentage of white rice was texturally superior compared with the 100% brown rice versions. There was just too much separation between grains in the 100% brown rice version, and not enough creaminess. Add some white jasmine rice, and you get that classic congee porridge texture with the added nutritional benefits of whole brown rice.

Instant Pot Congee with Brown Rice and Turmeric

I hope you love this congee. It is spiked with turmeric, and I also can’t resist sprinkling a few tablespoons of whatever quick-cooking grains I have on hand – quinoa, Job’s tears, millet, etc.

Congee (and other related rice porridges) are popular in many Asian countries. It’s a beloved breakfast, and anyone who has traveled with me knows, there are few things that boost my spirits more than discovering a DIY, congee bar breakfast at whatever hotel I’m staying.

Use this recipe and ratio as a jumping off point. Play around with different broths and seasonings. And, have a blast with toppings and be sure to play around with texture, crunch, color, and ingredients! You can also make this in a thick-bottomed pot on the stovetop – no Instant Pot necessary.

Lastly, for anyone looking for more Instant Pot recipe inspiration, I’ve set up an Instant Pot recipe category – all my favorite successes are featured there. Enjoy!

Continue reading Instant Pot Congee with Brown Rice and Turmeric…

Hot Pink Dragonfruit Shrub

When you come across dragonfruit puree (also labeled pitaya) in the freezer section, don’t pass it up. It’s the main component in this three-ingredient shrub, the one make most often, and it’s how you get that alluring hot pink color. Shrubs are also known as drinking vinegars, and they can be a real bright spot in your refrigerator. A shrub like this one keeps for weeks, and a splash of it in soda water, Prosecco, or even a salad dressings is electric. A flexible bolt of sweet and sour.

Hot Pink Dragonfruit Shrub Recipe

This post is not sponsored, but I want as many of you to be able to find the frozen dragonfruit / pitaya as possible, so I’m going to link into the store locater for the brand I usually end up buying here. You can put in your zip code in the U.S. or look for it at any of those stores listed on this page. Alternately, you can experiment with other fruit purees, of course!

Hot Pink Dragonfruit Shrub Recipe

One other thing I’ll mention, for people looking to phase sodas out of their day-to-day routines, a splash of a shrub like this one in a glass of sparkling water is a great alternative for the transition. It’s a celebration in a glass with a fraction of the sugar. It’s also a great component in cocktails, and non-alcoholic cocktails. Enjoy!

Hot Pink Dragonfruit Shrub Recipe

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These Jes Lahay Cactus Heart Cookies are So on Point

In the spirit of #followfriday I wanted to highlight Jes Lahay and her brilliant Cactus Heart Cookies. My only regret is not highlighting them before Valentine’s day, apologies! Jes is a Minneapolis, Minnesota based baker, and you can find her at Whisk + Wander.

Jes Lahay Cactus Heart Cookies

The details: I love the pale shade of green she uses here, the clusters of tiny cactus spines, and the addition of a perfect cactus flower blossom. I mean, look at that delicate ruffling of the petals! You can get get the recipe and learn her technique on her site, Whisk + Wander. So excited to see what Jes makes next!

Jes Lahay Cactus Heart Cookies

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Continue reading These Jes Lahay Cactus Heart Cookies are So on Point…

Dietitian Spotlight: Barbie Boules

1. Tell us a bit about yourself: Hello fellow food-lovers! I’m a private practice dietitian & certified health coach in Chicago. My philosophy involves mindful & intuitive eating, learning to love plants on your plate, getting comfortable in your kitchen and having fun! Raised in a family that cooks and eats with reverence, I’ve been […]

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Super-Green Vegan Kale Pesto

Super-Green Vegan Kale Pesto

In the dead of winter, all I dream about is spring – green, fresh, and flavorful things to get me through. Like this super-vibrant, super-green kale pesto.

It’s easy to make, incredibly versatile depending on what greens and nuts you have on hand, and BIG on flavor. Put this magical sauce on anything to make it 1,000x more delicious.

This recipe requires just 10 minutes, 1 bowl, and 9 ingredients to make.

Super-Green Vegan Kale Pesto from Minimalist Baker →

Dill Beet Chickpea Salad

Dill Beet Chickpea Salad | Naturally Ella

I have a problem at farmers’ markets: I can never leave without beets. I think that every variety is gorgeous and I’ll always find a use for them (both the greens and roots). This is my seasonal, forward-thinking salad. The dill and lemon brighten the salad to make it feel more like a spring dish. There are many different ways you can switch up the flavors, as I mention below, but one of my favorites is to add greens.

Read more and see the recipe.

The post Dill Beet Chickpea Salad appeared first on Naturally Ella.

Vegan Love Shakes!

gks_love_shake_1

We usually don’t do a big thing of Valentine’s day so I’m not sure what happened here. Maybe it was because we recently got married or because Elsa has been drawing and folding Valentine gifts (for us!) for the past week. Perhaps it was because Noah slowly has been starting his kindergarten training so we are finally getting a few moments together again without any kids around. Or was it perhaps simply because we have always secretly been dreaming of creating a big American-style ice cream shake topped with whipped cream, meringues, chocolate and the full shebang. Yup, that was probably it.

Luise mentioned the idea of a shake this morning and a few hours later we found ourselves in our living room window, looking at these two shakes overloaded with toppings (and with a million small pieces of nuts, crushed meringues and chocolate spread across on the floor). As naughty as they look, these shakes are made with real ingredients. They even has beetroot in them. And they are entirely vegan.

gks_love_shake_2

The base is a deliciously thick nice cream made with frozen bananas, frozen raspberries, dates, nut milk ice cubes and beetroot. Because we wanted it thick, you need a strong blender or food processor to get it smooth. But you can also just replace some of the frozen ingredients with thawed to make it more like a smoothie and easier to blend. We top it with vegan meringues (which we happened to have at home), whipped coconut cream, melted dark vegan chocolate, chopped hazelnuts, raspberries and a dusting of cacao powder.

So you know what you need to do tomorrow. Whip these babies up for your partner, parent, friend, pet or someone else you love. We shared these with our kids. Their eyeballs almost popped when they saw them and as soon as the first layer of topping was gone, we filled up with more. As shall you.

Big love!
David, Luise and the gang

Love Shake
Serves 2

It’s easy to make vegan meringues using aquafaba but if you are not vegan, you can of course just buy or make regular meringues. Or skip them.

Raspberry & Beetroot Nice Cream
50 g /1/2 cup grated raw beetroot

225 g / 2 cups frozen raspberries
4 soft dates
2 frozen bananas
1/2 tsp freshly ground cardamom
5 coconut milk ice cubes  (or other nut milk)

Topping
100 g / 3 1/2 oz dark chocolate
3 tbsp hazelnuts
250 ml / 1 cup whipped coconut cream (instructions here) or regular whipped cream
a handful fresh (or frozen and thawed) raspberries
1 tsp cacao powder

4-5 vegan meringues or regular

Melt chocolate over a water bath and chop the hazelnuts finely. Dip the rim of two glasses in the chocolate and then in the nuts. Place the glass in the freezer so the chocolate will set while preparing the smoothie.

Add all nice cream ingredients to a high-speed blender or food processor. Mix and mash using the tamper until everything is smooth, thick and creamy. Add an extra splash nut milk to the blender if needed to loosen up. Drizzle melted dark chocolate inside the glasses and spoon in the smoothie/nice cream. Top generously with whipped coconut cream, raspberries, chopped nuts and more melted chocolate. Sprinkle with cacao powder and crush a few meringues on top.

Dive in!

gks_love_shake_3

If you are in the mood for more vegan chocolate treats, check out this aquafaba chocolate mousse that we just posted on our youtube channel.