Garlicky Beets with Dill Bean Puree

Close-up photograph of steamed beets with dill and bean puree.

I wish I had a sexier name for this dish but when you start combining things into a dish that really doesn’t have a name like ‘taco’ or ‘grain bowl’, a name with all the ingredients is the best I can do. However, it’s delicious. We’ve eaten it as a side but I’ve also been known to call a dish like this lunch.

The Beets: Chioggia forever.

When spring produce enters into my life, I take it as a reminder that not everything requires roasting. Sure, roasted vegetables are amazing but sometimes other techniques are worthwhile. I feel like steaming gets a bad rap, most likely due to diet trends, but it’s a valuable tool in your cooking arsenal.

Take for example these beets. Chioggia beets are beautiful. Their color, though, doesn’t hold once cooking. If you roast these beautiful beets, the color fades pretty drastically (unless you roast them whole but I’m not always willing to wait the hour it takes.) Enter: steaming.

Steaming these beets takes 10 minutes and while the color still fades slightly, it’s there in all it’s beautiful pink glory. Best of all, steaming the beets leaves room to make crispy garlic in ghee: a real treat for all.

Close-up photo of sliced chioggia beets

Garlic + Ghee: best friends.

I’m a big proponent that every dish should have a little crispiness to it. In this dish, the sunflower seeds are nice but my favorite crisp comes in the form of pan-fried garlic. The ghee crisps the garlic nicely all while adding that delicious ghee flavor.

If you want to keep this vegan, olive oil can get the job done as well. The flavor changes slightly but the garlic is still delicious (because it’s still garlic!)

Bean Puree.

Finally, the bean puree. I love piling vegetable high atop a creamy puree. There’s something so satisfying when you scoop everything together off the plate- it mixes into the perfect bite. I kept this bean puree simple and very spring forward with the help of dill. Of course, you could really use any herb. Try parsley, marjoram, and/or a bit of thyme. Also, if you don’t have white beans go for chickpeas.

[tasty-recipe id=”37991″]

Overhead photograph of steamed chioggia beets on a black plate.continue reading

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Ten Turmeric Boosted Recipes + Giveway

Turmeric fans, this is for you.  I’m teaming up with @diasporaco for a GIVEAWAY of a year’s supply of my favorite turmeric. That’s FOUR jars of vibrant, potent, organically farmed, single-origin turmeric grown in Andhra Pradesh, India with a 4.7% curcumin content. TO PARTICIPATE: Follow both of us ( @heidijswanson & @diasporaco ) on Instagram and leave a comment (on Insta) telling me what you’d do with this special turmeric. I’ll select my fave this Sunday (3/31)! To kick things off I’m highlighting a few of my favorite turmeric recipes here. Let’s do this! xx, -h10 Turmeric Boosted Recipes + Giveway

1. Turmeric Grilled Tofu Spring RollsThe spring rolls we been eat all spring & summer. Grilled turmeric tofu, asparagus, herbs, and hot sauce.

10 Turmeric Boosted Recipes + Giveway

2. Turmeric Cashews Turmeric Cashews tossed with cayenne, nori, and sesame. Inspired by The Good Gut written by Stanford researchers Justin and Erica Sonnenburg. Keep your microbiota happy.

10 Turmeric Boosted Recipes + Giveway

3. Sunshine Pad ThaiThe pad thai recipe you’re looking for! Try this simple trick to make a turmeric noodle version.

10 Turmeric Boosted Recipes + Giveway

4. Turmeric TeaI started making this turmeric tea for its beneficial properties, and now it is one of my favorite daily rituals – made from a honey turmeric paste with lots of lemon juice and freshly ground black pepper.

10 Turmeric Boosted Recipes + Giveway

5. Pickled Turmeric Eggs – If you’ve got hard-boiled eggs and five extra minutes, you can make these beauties! They’re the best. Hard-boiled eggs pickled in turmeric, shallot, and apple cider vinegar – beautiful, quick to make, and delicious.

10 Turmeric Boosted Recipes + Giveway

6. Instant Pot Congee with Brown Rice and Turmeric  making congee in your Instant Pot is literally reason enough to buy one. A complete home run.

10 Turmeric Boosted Recipes + Giveway

7. Turmeric Soaked ChickpeasTurmeric soaked chickpeas, you can use them in all sorts of things! This includes your favorite hummus, salads, and chickpea creations. I include conventional stovetop and Instant Pot instructions here.

There’s also this (8)turmeric popcorn, this favorite (9)lemongrass turmeric curry paste, and this (10) dynamite cold tonic.

Continue reading Ten Turmeric Boosted Recipes + Giveway on 101 Cookbooks

Amaranth Porridge with Caramelized Bananas and Pecans

Close-up photo of amaranth porridge topped with caramelized bananas and extra cream.

I gravitate towards the savory breakfast, even to the point of eating leftover dinner in place of waffles, pancakes, or sweet porridges. However, sometimes my sweet tooth gets the best of me. Luckily, I can make a mean bowl of breakfast porridge and amaranth is one of the ways to my sweet-breakfast heart.

Amaranth Porridge

I absolutely adore amaranth for both the grain and in floral arrangements. When growing, it’s colorful and definitely and eye-catching addition. Yet, the grain, in terms of cooking, doesn’t quite get the same love.

Amaranth takes a little know-how. It’s similar to quinoa in that it’s actually a pseudo-grain or better known as a seed. It does not, however, cook up like quinoa. Amaranth, if cooked like any other grain, becomes a bit gummy.

Amaranth has a higher level of amylopectin, a main component of starch. This component creates a slightly more gelatinous texture to the cooked grain; think sushi rice versus long-grain rice. The creamy feel of cooked amaranth lends itself well to porridges and polentas. There are ways to use amaranth in more traditional grain ways, it just takes an extra step.

Overhead photograph of Amaranth Porridge with Caramelized Bananas and an extra white plate with caramelized bananas.

The topping

I try and stick with only fruits and vegetables I can source locally but I occasionally love a good banana dish. It also helps that we almost always have bananas around thanks to a child who had a mild obsession with them for some time.

Of course, if you wanted to stick to something you could buy at the farmers market, try peaches, apples, or pears. I like all of these options for cooking in the butter/sugar mixture. You could also just load this amaranth porridge with fresh berries and call it good.

Making it vegan

This one is easy. I actually prefer this porridge with non-dairy milk such as almond or oat. Same goes for the cream on top. As for the butter, you could use coconut oil or my friend Emma recently introduced me to Miyoko’s vegan butter. It’s actually really good and a solid 1:1 for dairy butter.

[tasty-recipe id=”37982″]

Overhead photograph of amaranth porridge in white bowls topped with caramelized bananas and served with coffee in black mugs.continue reading

The post Amaranth Porridge with Caramelized Bananas and Pecans appeared first on Naturally..

20-Minute Tofu Stir-Fry

20-Minute Tofu Stir-Fry

Does anyone else feel like lunch-time hunger strikes out of nowhere, but you’re so focused on work or life that you just need something fast to satisfy your cravings (me, like every day)?

Look no further than this delicious nourishing, flavorful stir fry to help power you through your day. Plus, it’s packed with veggies, protein, and fiber and takes just 20 minutes to prepare.

20-Minute Tofu Stir-Fry from Minimalist Baker →

Sunflower Carrot Risotto with Hazelnut-Pea Shoots

This dish rings in spring in the best way possible. A creamy carrot-sunflower puree helps keep the risotto vegan while the fresh pea shoots bring the greens. 

Close-up overhead photograph Sunflower Carrot Risotto with Hazelnut-Pea Shoots

Making a creamy carrot risotto

While I love making a delicious, cheese-based risotto, there’s something magical about taking this classic dish and making it vegan. My first attempts were alright but as time goes on, I find a few more tricks to make a delicious dish without one ounce of cheese.

The Grains

This might be a bit like cheating but it gets the job done. Traditional arborio rice releases starch, which is where some of the creaminess comes from. Whole grains don’t quite act the same. However, if you pulse the grain in a food processor or blender a few times, you get a bit of grain dust. This dust turns into the thickening agent in the vegan risotto.

The best part about this: it’s a formula you can use with many different grains. I’ve found this works well with spelt, einkorn, farro, and barley. I’ve also had success with using whole oat groats (although I find the texture to be a bit gummier than the others mentioned).

Side-angle of Vegan Carrot Risotto Topped with Pea Shoots and Dill Hazelnuts.

The Sunflower Cream

In the realm of alternative dairy choices, sunflower seeds are still relatively not used. Sure, you could use almond, cashew, coconut, soy, or oat but I really love the cheapness, ease of use, and flavor of the sunflower seeds. Sunflower seeds puree smooth with relatively little soaking time.

Of course, you don’t have to feel obligated to use sunflower seeds. Cashew cream, almond cream, or even something like this millet cream could work (although it’s rare that I double down on two grains in one dish unless I’m making a pilaf).

Carrots

Also, I’m a bit of a carrot lover and they cook tender in the broth. You could, however, use squash puree, sweet potato puree, or I’ve been know in the summer to use a homemade version of creamed corn.

The Topping

I realize this recipe is more involved but it’s worth it. Once you get the risotto going, the topping comes together quickly. For the ultimate spring risotto, I love using the pea shoots. I feel like the shoots are everything wonderful about spring: fresh, tender, and vibrant.

Add to that the dill and hazelnuts, it’s a winning salad-like topping. You could also use sunflower seeds in the topping but I like the flavor and crunch of the hazelnuts. My second choices would be almonds slices.

Overhead photograph of two bowls of Creamy Vegan Carrot Risotto Topped with Pea Shoots and Dill Hazelnuts.

[tasty-recipe id=”37975″] continue reading

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Fluffy Vegan Scrambled Eggs

Fluffy Vegan Scrambled Eggs

If you’ve ever wanted to make a vegan version of scrambled eggs but craved something a little more special than tofu, this is the recipe for you.

Perhaps you’re looking for a more “eggy” texture and flavor than tofu, want to cut back on eggs, are sensitive to soy/tofu, or just want to change up your breakfast routine.

In any case, let me show you how easy it is to make these fluffy, vegan scrambled eggs!

Fluffy Vegan Scrambled Eggs from Minimalist Baker →

Favorites List (3.24.19)

A fresh list of links, recipes, reading, and watch-worthy gems for the week ahead. Enjoy!

– To Make: Folkloric Immunity Tonic (Andrea Gentl + CAP Beauty)

Let’s talk about eye health! (In Fiore + Dr. Elise Brisco)

– Photos: Southern India (in my Insta Stories)

– A few fave asparagus recipes: this, this, this, and these.

– Required reading: for aspiring restauranteurs

– 2019 Garden Inspiration: reading this, binge watching this

– Watching: this & this

– Love: Esther Choi’s The Kitchen Gadget Test Show

– Reading: this, this, and this.

Warming up To Vegan Pozole (New Yorker)

The House that Love Built – Before it was Gone

– The Truth About Wasabi (video)

– Wish list: for my elbow ouchie (via Healthyish), daisy lead to match Polly’s daisy collar, a kishu tree, more Kashmiri amaro

Let me know if you have a favorite to add to the list – a favorite recent book you’ve read, podcast you’ve listened to, recipe you’ve cooked, etc! 

Continue reading Favorites List (3.24.19) on 101 Cookbooks

Baked Crispy Peanut Tofu

Baked Crispy Peanut Tofu

Tofu can either be incredibly bland or the ultimate ingredient for soaking up flavor. Which do you choose?

If you’re anything like us, you’ll take the tofu with all the FLAVOR! And when it comes to flavor, this recipe delivers.

As an added bonus, it’s simple to make and requires just 8 ingredients.

After marinating the tofu in tamari, chili garlic sauce, sesame oil, and maple syrup, it gets coated in cornstarch to help it crisp up in the oven.

Baked Crispy Peanut Tofu from Minimalist Baker →

Broccoli Salad with Couscous and Tahini Dressing

Overhead Photo Broccoli Salad with Couscous and Tahini Dressing

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

The Brassicas

For these types of salads, I would typically use cauliflower. However, I wanted to keep the color vibrant. The broccoli provides that and I love the texture of the roasted broccoli. Of course, you could always mix in cauliflower, romesco, or even roasted Brussels sprouts.

Dressing, a bit extra

When it comes to dressing, I usually keep them really simple: an oil and an acid. However, sometimes I like to boost it a bit with the help from creamy items, like tahini. I’ve also really been enjoying finding more ways to use Nutritional Yeast. The nutritional yeast adds that classic pungent cheese-like punch, helping really make this dressing flavorful.

Bob’s Red Mill Nutritional Yeast

I haven’t always been on the nutritional yeast wagon but as I start to use it more, I’ve gradually fallen in love. The nutty tang has definitely started to play more rolls in my kitchen from the easy, like popcorn, to the slightly more complicated, a stand-in cheese sauce. A bag of Bob’s Red Mill Nutritional Yeast is always in the cabinet so we can always have our savory, salty popcorn!

Couscous and other grains

I love using pearl couscous for a quick add into salads and grain bowls. It’s ready in about 10 minutes and it’s the best of both pasta and grains. You could, however, use whole grains in place of the couscous. Try using hearty farro, sorghum, or even quinoa.

Cheese (optional)

Beyond the nutritional, try adding a bit of crumbled feta. The saltiness is a nice companion for the tahini and nutritional yeast.

[tasty-recipe id=”37943″]

Disclosure: This recipe was created in partnership with Bob’s Red Mill. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. continue reading

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