1. Tell us a bit about yourself? I consider myself a nontraditional dietitian as I have my hand in a variety of different areas of work. I’m the founder of Nourished by Nutrition, my recipe blog, which I’m rebranding into a wellness website that focuses on a whole person approach to wellness. My goal is for […]
Friends, behold the gluten-free cinnamon roll.
They’re like the unicorn of the gluten-free, vegan baking world. Many have attempted, few have succeeded. Yet I knew they existed and were possible if I just believed (and tried and tried again and again).
After 8 – read EIGHT – attempts, I believe I’ve nailed it. Let’s bake!
These cinnamon rolls are surprisingly easy to make. They require just 10 ingredients you likely have on hand right now (!!) and come together using simple methods.
Post sponsored by Frontier Co-op. See below for more details.
There are some items I don’t use terribly often in my kitchen. These are the items that make their way to the back of the cabinet, the items that when you need it you have to pull everything out and hope your memory isn’t faulty about the last time you purchased the ingredient. I don’t have many of these ingredients but Poppy Seeds are definitely one of the few. Sure, there are poppy seed muffins and one of my favorite scones, but I don’t bake as much as I had been. So, what’s a girl to do with a bottle of Frontier Co-op Poppy Seeds? Make a savory dish!
This poppy seed cream sauce is a slight riff on my favorite lemon-cream sauce. I was inspired to try poppy seeds after seeing this recipe. Just reading through the recipe, I knew I had to try a vegetarian version. The faint hint of nuttiness from the poppy seeds is wonderful with the lemon and cauliflower. The overall dish is a hearty fall/winter meal and a lovely way to use up that bottle of poppy seeds you probably have hiding in your spice cabinet.
The post Roasted Cauliflower Pasta with Poppy Seed Cream Sauce appeared first on Naturally Ella.
Let’s chat about shortcuts! Having a rainbow-colored lineup of homemade curry pastes in the freezer is one of my favorite, slightly cheaty culinary strategies. Tricked out miso pastes fall into this category as well. A few times a year, I take an hour or two, and make a range of favorite pastes. I freeze them in little snack-sized baggies, and stack them flat in the freezer enabling quick thaws for flash-quick weeknight curries, vibrant broths, and noodle bowls. A lot of you are familiar with this Lemongrass Turmeric Curry Paste (a long-time favorite), and today’s recipe is a beautiful rosemary spiked alternative. It’s a herbaceous, green miso paste with some garlic bite, rounded out with lots of scallions, cilantro, and ginger. The brothy noodle bowl pictured above is a winter green miso soup along with noodles, winter-miso roasted tofu cubes (notes below), with hemp seeds. Also, lots of chopped chives, and some leafy broccoli (cooked in the pasta water for the last minute). I’m also including ten other ways I like to use it – but, I’m sure you can think of more! 🙂
– Winter Green Miso Soup: add a big(!) dollop of the miso paste to 4 – 6 cups of hot water (just shy of simmering), for an herby green miso soup. Season with more paste for more flavor, and take some time to salt to taste.
– Winter Green Miso Guacamole: For a twist on guacamole, mash a dollop of the miso paste into a ripe avocado, along with a squeeze of lemon or lime juice, and a pinch of salt.
– Winter Miso Veggie Burger: Stir a big dollop into your favorite veggie burgers
– Winter Green Miso Roasted Tofu: (Pictured here, on noodle bowl) Cut tofu into small cubes and toss with a generous amount of paste. Arrange on a baking sheet, and bake at 375F until tofu is golden.
– Winter Green Miso Roasted Vegetables: Same idea as the tofu. Toss with some paste in a bowl, arrange on a baking sheet, roast at 375F until golden. I love this approach to chubby slices of delicata squash, broccoli florets, and cauliflower.
– Winter Green Miso Vegetable Bowl: Make a broth using half water, half cashew milk, and a big dollop of miso paste. In a separate skillet, cook some sliced onions/shallots, add some favorite vegetables, and some tofu. Combine the cashew broth with the veggie mixture, and finish with a big squeeze of lime juice. Taste, and season with salt, and/or more winter miso paste.
– Winter Miso Mashed Potatoes: You know this is good whisked into your best mashed potatoes, right?
– Winter Miso Lettuce Wraps: Smear a bit on lettuce wraps, they really light up.
– Winter Green Miso Ravioli/Dumpling Bowl: Make a quick miso soup using the paste. Cook your favorite raviolis or dumplings in a separate pot. Drain, transfer to individual bowls, ladle miso over, and finish with some fried, crispy shallots and/or toasted almonds.
This week, we were feeling for some crispy Asian inspired Sesame & Coconut Crusted Tofu. Prep this recipe early in the week so that you have your protein ready to top on salads, throw in a grain bowl, or enjoy with some roasted veggies. It’s perfect for a busy work week or for a simple […]
In today’s podcast episode, Jess interviews legendary sports dietitian Nancy Clark. As a board certified as a specialist in sports dietetics, Nancy is the best selling author of the popular Sports Nutrition Guidebook, now in it’s 5th edition. Learn Nancy’s top 3 pieces of nutrition advice for active people, whether or not we really need […]
More often than not, I sound like a broken record. It doesn’t matter if I’m chatting with a friend or doing an interview. If we are talking about food, I’m talking about my pantry. I love produce and going to the Farmers’ market every week but it wouldn’t be near as exciting if I wasn’t prepared to make dishes from that beautiful produce. This is where the pantry comes into play and there’s nothing better than a well-stocked pantry.
This post is two-fold. The first is to share about my top pantry essentials I think you should have on hand. The second is to invite you to my January Pantry Reset. I am SO excited for this little project I’ve been working on and I’m hoping it will really help kick the year off right. The goal is to help you feel comfortable with your pantry and pantry ingredients. That way, when you bring a big bag of produce home, you’re ready to start cooking. I’ll be sharing 31 days of videos with tips and recipes. Click over to the pantry reset page for all the details. Or, if you already know you want to join, you can sign-up for a once-weekly email that will have all the videos, tips, and recipes or follow along on Youtube!
5 Pantry Must-Haves
It’s easy to see, based on the number of recipes on the site, that I love using chickpeas. I always have a stash of cooked chickpeas on hand for making dips, bowls, and even snacks. Chickpeas are a wonderful companion to big flavors and are also perfect as the star of a recipe. A few of my favorite chickpea recipes:
- Chickpea Shawarma with Millet
- Berbere Chickpeas and Chard with Farro
- Broccoli Chickpea Bowl with Homemade Teriyaki Sauce
- Romesco and Hummus Grilled Cheese
- Spiced Chickpea Cucumber Salad
It is hard to compare using chickpeas with lentils- both are great in their own right. Lentils, like chickpeas, work well as the star of the recipe but they also can easily melt into the dish for an overall wonderful meal. Also, lentils are great if you haven’t planned ahead and want a legume for a meal in less than 30 minutes. Because of this, it’s rare I cook lentils ahead of time. A few of my favorite lentil recipes:
- Spicy Vegan Lentil Sloppy Joes
- Marina-Smothered Lentil Bites with Mozzarella
- Curried Lentils and Rhubarb Chutney
- Chipotle Lentil Tacos with Avocado and Microgreens
Choosing my favorite grains is tough. I use many different grains in my cooking. However, there are a few that find their way into recipes more often than others. Millet is one of those grains. It cooks in about 20 minutes, adapts to whatever kind of meal you might like, and is cheaper than some of the other gluten-free grains (like quinoa!) A few of my favorite millet recipes:
- Millet Cauliflower Gratin
- Millet Polenta with Romesco
- Creamy Millet Porridge with Roasted Strawberries
- Miso Butternut Squash Soup with Millet Cream
I have a weakness for brown rice. Short grain, long grain, basmati- I love it all. It’s the perfect start for a vegetarian meal and also happens to be the base for my all-time favorite vegetable burger. It takes a bit of time to cook but I find it’s well worth the wait. I keep a few different varieties of rice on hand as I find some recipes work better with short grain versus long grain (especially in things like vegetable burgers and veg-cakes). A few of my favorite brown rice recipes:
- Brown Rice, Oat, and Nut Burger
- Ginger Brown Rice with Carrots and Hardboiled Eggs
- Coriander Sweet Potato Soup with Buckwheat Granola
- Turmeric Rice with Coconut Kale
I waffled a bit on which nut/seed to include on this list. I love cashews, almonds, and pecans just as much as I do sunflower seeds. Each one can make a wonderful sauce, server as a crunchy topping, or be the perfect granola addition. However, I like sunflower seeds because they grow locally, are a bit cheaper than their nut counterpart, and are allergy friendly. A few of my favorite sunflower seed recipes:
- Brown Rice Carrot Fritters with Chipotle Sunflower Sauce
- Vegan Roasted Carrot Sandwich with Sunflower Cream
- Roasted Delicata Squash Salad with Bulgur
- Millet Porridge with Lemon Curd and Sunflower Seeds
The first thing I made in my new Instant Pot was beans and rice. Not a surprise to anyone who has been a longtime reader here 😉 The beans were chickpeas, the rice was brown, and it was spiked with a dollop of curry paste. The resulting brown rice bowl was one of the simplest lunches I’ve cooked in a long time – effortless, fragrant, and good. Toppings were pulled from whatever was around – peanuts, herbs, sliced avocado, and scallions.
My favorite part about the whole thing? Keeping the rice separate from the beans while they were cooking. To be honest, I wasn’t sure this was really work going to work, certainly not on first attempt, but it was legit good! Have a look at the photos below. Here’s how it works. You can place the beans in an oven-proof or stainless steel container, and insert those into your electric cooker / Instant Pot – they cook at the same time, but aren’t combined. This, in my mind, opens up a world of possibilities. It’s a “pot-in-pot” or “PIP” approach.
If you have an Instant Pot (or other electric pressure cooker), and you want to cook a simple brown rice bowl, this is a good place to start. You’ll have to figure out two containers that will stack, without bumping up against the lid of your cooker. I tested this a few more times, which was easy because everything goes so quickly! And I’m writing up the recipe and process using brown basmati rice and (soaked) chickpeas.
Let me know how it goes! Also, for quick reference I’m putting all my Instant Pot recipes in one spot. Let me know if you have any requests. xx, -h
Disclosure: This post was sponsored by Sunsweet, but all opinions are our own. Often times, dates are used in desserts, because of their natural sweetness and sticky texture. But few realize dates also deserve a place at the savory table. And that’s the thing with dates- they’re incredibly flexible in the kitchen, and can be […]
Friends! You probably know this by now, but I have a thing for chocolate (e.g. Chocolate Pancakes, Chocolate Chip Cookies, Brownies, Chocolate Energy Bites, Chocolate Cake). The obsession is real.
I’ve even shared how to make vegan chocolate before! But I couldn’t help but share my most recent obsession: my go-to dark chocolate recipe when cravings hit. Let’s make chocolate!
This 5-ingredient recipe is very similar to the coating for my Tahini-Stuffed Dates (a.k.a.