No-Bake Vegan Chai Cheesecake

No-Bake Vegan Chai Cheesecake

This may be the vegan cheesecake of our dreams:

  • Date-walnut crust with a pinch of sea salt
  • Creamy cashew-coconut filling infused with black tea, chai spices, and fresh ginger
  • Naturally sweetened with maple syrup
  • Topped with Coconut Whip and Vegan Caramel Sauce for the ultimate dairy-free, gluten-free dessert.

Let us show you how it’s done!

This recipe is simple, requiring just 10 ingredients you likely have on hand right now!

No-Bake Vegan Chai Cheesecake from Minimalist Baker →

Cranberry Pumpkin Steel Cut Oats

Cranberry Pumpkin Steel Cut Oats

When fall sets in, there’s nothing quite as comforting as warming up with a bowl of oats.

This recipe brings autumnal flavors of cranberry and pumpkin into an incredibly delicious and wholesome breakfast! It will make you wish it was fall every day of the year. But who are we kidding- it doesn’t have to be fall to enjoy a bowl of creamy Cranberry Pumpkin Steel Cut Oats, does it?

Cranberry Pumpkin Steel Cut Oats from Minimalist Baker →

Dinosaurs, Burgers and Tattoos

This green burger is a very popular recipe from our Little Green Kitchen book. It has a fun dinosaur skin texture and sweet flavor from green peas and cheese. We have also opened up mini shop where we are selling our tattoos!

Acorn Squash Risotto with Farro

Close-up photograph of farro risotto with acorn squash puree and topped with toasted hazelnuts and gremolata

Popping in on this Friday to share the risotto that was recently the star of my dinner out to Casino Mine Ranch. Grace and I brainstormed that we wanted a rich and filling risotto as the main, with squash puree. She took it and ran for testing then with some back and forth, we ended up here.

It’s a beautiful dish that is really the epitome of fall in my book. The acorn squash really shines in the puree while the warm flavor of the farro plays second. We tested with Kandarian farro, Bob’s Red Mill, and ultimately used Bluebird Grain Farms farro. Each one acted a little different but I’ve made a note about that in the recipe.

If you wanted to make this vegan, switch back to the traditional arborio rice. Want to make it vegan? Swap out the butter/heavy cream in the puree for a nut cream.

Finally, don’t skimp on the toppings. The risotto is good but the toasted hazelnuts and the parsley really make this recipe. It’s worth it!

[tasty-recipe id=”38606″] continue reading

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Lemon & Herb Roasted Chicken

Lemon & Herb Roasted Chicken

For a while, the idea of a whole roasted chicken was intimidating. That is, until we actually tried it and realized it was quite simple.

It’s essentially: Season chicken, put in a pan (vegetables optional), and bake at a high temperature for about 1 hour.

Yeah, that’s it. Literally anyone can do it — cooking experience or not. Let us show you how it’s done!

This recipe is simple, requiring just 1 pan and 6 ingredients to make.

Lemon & Herb Roasted Chicken from Minimalist Baker →

Vegetarian Chile Verde with Garbanzo Beans

Close-up photo of a white bowl filled with red rice and a green vegetarian chickpea chili on a wood background.

This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.

Chile Verde is a stew that is traditionally from Northern Mexico that made its way north in many different variations. As with most traditional chile verde recipes, this stew is usually heavily meat-based featuring pork that is cooked until extremely tender. Some versions feature few tomatillos but I love the brightness they add with the peppers. Also, if you’re curious about using chile versus chili- Merriam Webster has an in depth article.

BUSH’S® Organic Garbanzo Beans

One of my favorite things is to make a traditional meat-based recipe and find a way to turn it into a vegetarian delight. This chile verde is the prime example. I’m using BUSH’S® Organic Garbanzo Beans in place of the pork. It’s a great to keep a good level of protein in this stew.

I like to add the beans towards the end of cooking to help keep texture, really making them the star of this dish. I also like to use BUSH’S® Beans because they are grown and canned in the United States.

Three white bowls filled with red rice and a green vegetarian chili with chickpeas along with two spoons and two glasses of water.

Spice it up

I went fairly mild with the heat of the peppers in this recipe. You can always add more poblanos or use different chili peppers such as anaheim or jalapeno. Play around to find your favorite combination of peppers.

Make it a meal

Finally, this stew can easily be an extremely filling meal. You can eat it as is but I love it served over rice and usually with a freshly made flour tortilla. I used organic red rice but any variety of rice would work.

A close-up photo of green chickpea chili topped with cilantro and pepitas.

[tasty-recipe id=”38591″]

Side photograph of a green chili with chickpeas in a white bowl.continue reading

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Sweet Potato Casserole Boats (1 Pan!)

Sweet Potato Casserole Boats (1 Pan!)

Friends, I may or may not have (low key) discovered the best way to eat sweet potatoes.

  1. Halve
  2. Bake
  3. Mash a little
  4. Top with dairy-free butter, cinnamon, and delicious things
  5. Bake again
  6. Devour

Yes, dreams do come true in the form of this sweet potato casserole remake.

Fair warning, if you make these for your friends, your friends will tell their friends about how great of a cook you are, and you will inevitably make more friends because of these potatoes.

Sweet Potato Casserole Boats (1 Pan!) from Minimalist Baker →

Spiced Delicata Squash with Amaranth and Garlic Yogurt

Close-up photograph of roasted delicata squash on top of yogurt sauce and topped with leaves of cilantro.

On the site, I try to balance quick recipes you can make for dinner and recipes that maybe push you a little more to explore different techniques or ingredients. I have to say, this squash dish is one of the favorites I’ve made in a long time.

Everything just comes together in a delightful way. However, it’s a bit involved, primarily from the amaranth. Make it as is or take some inspiration from this recipe- either way you can end up with something delicious.

Spiced Delicata or bust

I think my favorite thing about fall cooking is the wealth of squash that come to play. Sure, there’s the staple butternut and acorn but once you start venturing out, those squash are just a number in a line of amazing varieties. Red Kuri! Blue Hubbard! Kabocha! Each one with different flavors, consistencies, and uses.

It might be obvious why I chose delicata for this recipe: no peeling and it’s beautiful in it’s ring form. However, as I recently discovered on a trip to the midwest: it’s not always available. So, if you can’t find it, use cubed butternut squash or sweet potato instead.

Amaranth: not just for porridge

I find most people avoid amaranth because this little pseudo-grain does not cook like any other. It makes a wonderful porridge but the second you want to do anything else, things start to get murky. Amaranth contains higher amounts of amylopectin (a main component of starch). This creates the gelatinous texture that helps amaranth be great porridge.

The solution, while not the most elegant, helps amaranth be a wonderful component in salads and this squash dish. Simply put the cooked amaranth in a nutmilk bag and rinse. This removes most of the creamy textures and leaves you with something usable across numerous dishes.

Other spice blends to try

In terms of spice blends, the adobo seasoning is one I’ve turned to for years. It’s a bit sweet, a bit smokey. However, it requires you to have a few different spices on hand. If you’re not ready to invest in that, try a spice blend you might already have such as curry or harissa (just watch the spiciness of the blend!)

Photograph of a low grey bowl filled with roasted delicata squash and yogurt on a cream textured surface.

Peanut Alternatives

In terms of peanut swaps, my next go-to would be toasted pepitas. You could also use toasted sunflower seeds. I’d stay away from pecans or walnuts- I think the flavor would be a bit too much with the seasoning.

Make this vegan

Finally, take this vegan with a simple swap of yogurt for your favorite nut-cream sauce or even vegan yogurt (I’d stay away from coconut). Use this cashew cream with the garlic and lime.

[tasty-recipe id=”38576″]

Close-up photo of roasted delicata squash tossed with cooked amaranth.continue reading

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1-Pan Garlicky Green Beans with Slivered Almonds

1-Pan Garlicky Green Beans with Slivered Almonds

Friends, behold the only green bean recipe you need. (Okay, maybe besides this Vegan Green Bean Casserole, because, goals).

They’re tender, flavorful, FAST, and easy! Let us show you how it’s done!

How to Cook Green Beans

There are many ways to cook green beans, the most popular being boiling or blanching (boiling in hot water and transferring to ice-cold water to stop the cooking).

However, that takes time, and we don’t like to waste yours (or ours).

1-Pan Garlicky Green Beans with Slivered Almonds from Minimalist Baker →

23 Vegetarian Soup Recipes for Fall

Close-up photograph of an overhead white dutch oven with red lentils, tomato sauce, and cauliflower.

One thing about living in California is that soup weather slides in almost unnoticed. We still have warm temperatures during the day but at night, it cools quickly. Sweaters come on, blankets come out, and dinners become a bit richer.

Below is a solid start for my favorite soups, stews, and chilis. I didn’t mean to include this many but I have a lot of favorites. I never make a soup the same way because it’s really fun to riff.

One thing: invest in something that can puree. My high-speed blender is the only appliance I leave on the counter and it creates the best pureed soups. However, they are expensive. My other go-to is an immersion blender. It’s great because it’s smaller, a bit cheaper, and you don’t have to transfer the soup.

Pureed Soup

Coriander Sweet Potato Soup with Buckwheat Granola | Naturally Ella

The classic and easily made from most vegetables. It was hard to choose just a couple to share. However, one major note: watch consistency. I know it might not seem like a big deal but I’m a stickler. The soup should have body but not be overly thick. Save the thickness for the stews.


Peanut Stew with Sweet Potatoes and Spinach

I only make these when I have good bread, it’s a necessity for me. I just love being able to sop up the good broth along with eating all the good vegetables and beans. There’s a wide range here but one things for sure: make sure you have good broth!


Bulgur Vegetarian Chili

I love a good bowl of chili. The combination of a spicy tomato base and beans is a winning combination. Add a slab of cornbread, I’ll be as happy as can be. The bulgur chili is my favorite but there’s a couple alternatives here as well. Also, don’t be afraid to mix up serving. I just love a chili-loaded potato or sweet potato.


Lentil Stew with Potatoes | Naturally Ella

I pulled these out because sometimes people are looking specifically for lentil recipes. I’ll use any variety of lentil. Because red lentils are hulled and split, they are good for creamier soups while the black, green, and French lentils work well for stews with texture.

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