Kale Breakfast Salad

Kale Breakfast Salad

Like most recipes, this breakfast salad was a complete accident. I had a couple of eggs and some kale I needed to use. I didn’t feel like scrambled eggs and I believe a disappointing breakfast that was not supposed to be a breakfast salad but strangely was one. At any rate, I dug through the drawers for some potatoes and decided to go all out with breadcrumbs in lieu of toast.

One thing you might notice, it looks strangely like I put bits of ham in this salad. I did not- those are gorgeous purple potatoes from a local farm. They definitely are not required but they do add a certain ‘made you look’ to the dish.

Read more and see the recipe.

The post Kale Breakfast Salad appeared first on Naturally Ella.

Cauliflower Banh Mi

Cauliflower Banh Mi

Friends, behold: The Vegan Banh Mi Sandwich.

Consider this my spin on the popular, classic Vietnamese sandwich. So many versions I’ve seen rely on tempeh or tofu as the main filling. But I couldn’t help but wonder if the humble cauliflower could step in and take its place, because it’s fast to prepare, absorbs flavors well, and is so delicious when stir-fried. Spoiler alert: It totally worked.

This recipe comes together in 30 minutes!

Cauliflower Banh Mi from Minimalist Baker →

Swedish Breakfast + Win a trip to Sweden!

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Hi! After some impromptu away-time from this space while finishing the manuscript for our next book, we are super happy to be back here blogging again. We have got a couple of fun recipes and posts lined up but we are starting off with our favorite meal of the day and a competition with an AMAZING prize! Read below to see how to win a trip for two to Sweden to stay at forest restaurant and resort Stedsans in the Woods.

If you are following us on social media you know how fond we are of porridge. Oat is the quickest and most famous porridge grain but today we are sharing the recipe for another favorite – a simple and warming buckwheat and cardamom porridge topped with Swedish blueberries, nut butter and foamy oat milk. Buckwheat groats take a little longer to cook than oats but they provide a uniquely chewy and soft texture. We cook them with dried prunes or dates for a little sweetness. If you haven’t tried buckwheat porridge before, consider this your role call!

And now on to the competition. In collaboration with Visit Sweden, we are giving away a trip for two to Stedsans in the Woods, a fantastic restaurant experience and resort in the middle of the forest.

To enter the competition, prepare a Swedish inspired breakfast (think porridge, muesli, berries, buttermilk, crisp bread, open faced sandwiches, boiled eggs etc) and share it on instagram using the hashtag #VisitSwedenFood.

Together with a jury from Visit Sweden, we will choose the best contribution and announce the winner on 1 November 2018. The competition is open worldwide.

The price includes flights/transportation for two people, transfer to/from Stedsans in the Woods and one night for two people in a double room at Stedsans in the Woods cabin/tent stay on Thursday, Friday or Saturday from May 2019. See what’s included here.

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Buckwheat & Cardamom Porridge with Blueberries 
Serves 4

1 cup / 200 g whole buckwheat groats
2 cups / 500 ml water
1 pinch sea salt
¼ tsp ground ginger
¼ tsp cardamom seeds (or ground)
3 dried prunes, stones removed and chopped

Toppings
wild blueberries (thawed frozen works well)
nut butter
Oat milk, foamed
hazelnuts, chopped
hemp seeds

Rinse the buckwheat in hot water. Add buckwheat, water and the rest of the ingredients to a sauce pan, bring to a boil and lower the heat. Let gently simmer for about 20 minutes. Stir occasionally to prevent it to sticking to the bottom of the pan. When the water is gone the porridge should be just about ready, but keep stirring for another minute or so to get that dry feeling. Serve in bowls topped with blueberries, nut butter, oat milk, chopped hazelnuts and hemp seeds.

 

Crisp Bread Sandwich
Serves 4 

4 crisp breads or seed crackers
4 tsp butter (sub for olive oil for a plant-based alternative)

4-8 thin slices hard cheese (we use a variety called Prästost), use mashed avocad for a plant-based option
½ cucumber, sliced thinly
8 cherry tomatoes, sliced
sprouts or mini greens
salt & black pepper

olive oil to drizzle

Spread the crispbread with butter. Add a few slices of aged cheese to cover and top with thin slices of cucumber and tomatoes. Sprinkle with mini greens, salt and pepper and drizzle with a bit of olive oil over.

This competition is arranged in collaboration with Visit Sweden.
The value of the price is approx. 2 500€. Any tax will be paid by the winner.

Three-Bean Vegan Chili

Overhead close-up view of vegan chili with cornbread and jalapenos

Growing up, I was never a fan of chili. My family would make large batches of it and I’d always strategically avoid it. I really didn’t like the flavors and I was pretty much anti-anything bean. However, I might touch try it if there weren’t beans but I was never really sure about it. A rather far cry from my current diet which has me eating beans nearly every day!

I fell in love with chili later when I attempted to recreate a lost vegetarian chili recipe for my mother that involved bulgur and chocolate. While we never determined if it was close to the one she remembers, it became a favorite/staple of the winter months. However, I don’t always remember to buy bulgur and thus, a no-grain chili was created.

This vegan chili is a riff on the flavors of the original bulgur version I developed. However, gone is the bulgur in lieu of beans (and lots of them). I also included a bit of pecan meal in this vegan chili. It’s really subtle but I think it adds an extra layer of warmth and a bit more texture.

One note: my husband would look at these photos and think I was in the wrong. I grew up with cornbread while he swears by a peanut butter sandwich with his chili. As far as I can research, it’s a very midwestern thing. However, we’ll have to agree to disagree. My chili always comes with cornbread!

Read more and see the recipe.

The post Three-Bean Vegan Chili appeared first on Naturally Ella.

Everyday Buckwheat Granola

Everyday Buckwheat Granola

Hey friends! Ready for a bowl of tasty, wholesome, everyday granola?

Buckwheat is one of those elusive ingredients that intimidated me when I first learned about it, but the more I cook with it, the fonder of it I become (it’s especially great in our Buckwheat Crepes!). It’s wholesome, gluten-free, and versatile, and it provides a delicious nutty flavor. Plus, it makes extra-crunchy granola, which happens to be my thing.

Everyday Buckwheat Granola from Minimalist Baker →

Simple Weeknight Cauliflower

Wayne and I share in the prep work for dinner most nights. Two or three times a week this involves chopping cauliflower into “tiny trees”. Wayne knows the drill, and does a good job cutting the florets into pieces not much larger than a table grape. We then turn the cauliflower into a hot skillet with a bit of salt, olive oil, and whatever spices and seasoning strike our fancy that night.
Simple Cauliflower RecipeCauliflower is endlessly adaptable, and cooking it this way is quick and delicious. After just a few minutes in the pan the cauliflower starts to brown, and then takes on a deep, nutty flavor. I’ll share the version we made the other night – pan-fried cauliflower with garlic, chives, lemon, Parmesan, and flaky sea salt. This handful of ingredients is what hit the pan this time around, but I’ll also list off a few other variations that make frequent appearances in case chives and lemon aren’t your thing.

Simple Cauliflower Variations

Spicy: This is the easiest – olive oil, a bit of Piment d’Esplette, garlic, and lemon zest at the end. Use your favorite red pepper flakes.

Curry: I sometimes use coconut oil here in place of olive oil. Then I add a favorite Indian curry powder, and go from there. Or I’ll take it in an entirely different direction and add a teaspoon (or so) of Thai red curry paste to the coconut oil.

Nutmeg: I use 1/2 olive oil and 1/2 butter, then the cauliflower, and some freshly grated nutmeg toward the end.

Serving Ideas

A couple serving ideas: It might sound a bit weird, but I like to eat this style of cauliflower over an open-faced egg salad sandwich for lunch. Or, I might build a meal off the cauliflower by throwing a bit of tofu or seitan in the pan. It’s also great on top of a curry bowl, or bowl of chili.

Anyhow, people who don’t typically like cauliflower seem to like it cooked this way. But be sure to seek out good, fresh cauliflower with tight florets, no discoloration. If there are leaves they should be bright and intact, not withered and funky.

Continue reading Simple Weeknight Cauliflower on 101 Cookbooks

Quick Lime and Mushroom Salad

I’m hoping a good number of you will give this mushroom salad a go. I’m pretty sure you’ll love it! This is a solid example of my favorite kind of recipe – quick, flavor forward, and endlessly adaptable. Are you a fan of mushrooms? Then this recipe is especially for you. Here’s how it goes. You sauté thinly sliced mushrooms in a splash of olive oil and cook them until they’re super golden and beautiful. Then you toss them in a bowl with fresh herbs, peanuts, freshly chopped herbs, serrano chile, a good amount of lime juice, and soy sauce. Done.
 Quick Lime and Mushroom Salad

What kind of mushrooms?

This is a mixed mushroom salad (as pictured). I used cremini, king trumpet, and enoki mushrooms. That said, you can certainly make it with a single type of thinly sliced mushrooms. When you are preparing them just be sure to slice them consistent thickness – roughly 1/4-inch. These is a shot of the mushrooms pre-cooking (below). Followed by a photo of the color I like them to have when done cooking.

Quick Lime and Mushroom Salad

Quick Lime and Mushroom Salad

Variations on this Mushroom Salad

  • Mushroom Salad with Tofu (as pictured): For more of a one-dish meal, I like to add a bit of crumbled tofu, or steamed tempeh.
  • Mushroom Salad over Rice: This is delicious over just about any type of rice you like. A simple bowl of brown jasmine, mixed rice & grains, or even congee!
  • Mushroom Salad over Noodles: Lots of things are great with noodles, and this is no exception! You can toss it rice or soba noodles along with the rest of the ingredients. Just bump up the amount of lime juice and soy sauce, so you have enough dressing. 

    Quick Lime and Mushroom Salad

Continue reading Quick Lime and Mushroom Salad on 101 Cookbooks

Weekend Dutch Baby with Cinnamon Apples

Weekend Dutch Baby with Cinnamon Apples

Post sponsored by Bob’s Red Mill. See below for more details.

Usually towards the end of summer, I feel like I’m falling out of love with cooking. I worry that the feeling will last. And yet, inevitably, with the return of the cooler comes the pull to be back in the kitchen. I’m called to bake scones and quick breads. Warming dinners replace the easy summer favorites. And home-cooked brunches become more frequent.

This oven pancake feels a bit magical to me (which might also be why I end up making these more in the fall). It’s so minimal on ingredients but, with the help of a hot oven, puffs beautifully. Add seasonal fruit to the top and it’s a beautiful and delicious presentation

One quick note. I typically push for a greater percentage of whole wheat flour (somewhere around 100%) but I’ve never been able to create the perfect puff with wheat-flour only. This is one of the handful of reasons I keep Bob’s Red Mill all-purpose flour on hand. Of course, you could easily use 100% wheat flour- see the notes in the recipe!

Read more and see the recipe.

The post Weekend Dutch Baby with Cinnamon Apples appeared first on Naturally Ella.

Smoky Grilled Eggplant

Smoky Grilled Eggplant

I have a thing for eggplant.

Baba ganoush is quickly becoming my favorite dip, eggplant dishes are the first thing I order at Mediterranean restaurants, and Eggplant Parmesan is basically my love language.

Yet I have neglected to share a recipe for eggplant in its simplest form: grilled – which is, perhaps, the quickest and most flavorful ways to prepare it. Shall we?

This recipe requires just 9 ingredients and 20 minutes to prepare.

Smoky Grilled Eggplant from Minimalist Baker →