Triple-Oat Breakfast Cereal

I keep a big, double container of this on hand for days when a quick breakfast is in order. It’s one of a handful of custom cereal blends I like to keep in rotation – there’s also this one, and this one. The big-batch thing is the magic. Especially if you’re at all lazy, but still want a great breakfast. The thing that makes this cereal blend different? It’s oat centric. So, if you’re trying to work more oats into your diet, make this a go-to. Rolled oats and oat bran In addition to unsweetened O’s cereal form the oat trifecta, with puffed kamut added for more crunch, and freeze-dried blue berries for a boost.

Triple-Oat Breakfast Cereal

Like I mention related to the other cereal blends, I’m including the recipe for what I think of as my “master” cereal recipe, but use it as a jumping off point, and don’t get hung up on whether you can track down the exact cereals I use.

Triple-Oat Breakfast Cereal

Triple-Oat Breakfast Cereal

Continue reading Triple-Oat Breakfast Cereal…

Curried Cauliflower, Grape, & Lentil Salad

Curried Cauliflower, Grape, & Lentil Salad

Say hello to our new favorite salad.

Believe it or not, it was inspired by one we tried in an airport! Of all the places to glean inspiration from…

But no matter the source, the end result is far more delicious than the original we tried (not to brag, but for real), and it’s insanely easy to make! Shall we?

This 30-minute recipe starts with a base of greens, cooked lentils, red grapes, and the star of the show: curry roasted cauliflower.

Curried Cauliflower, Grape, & Lentil Salad from Minimalist Baker →

Pesto Butternut Squash with Oats

Pesto Butternut Squash with Oats

I’ve been hanging onto the right time to share this recipe and in doing so, I fell into spring. So consider this my last winter recipe. From here on out it’s all asparagus and strawberries. However, I wanted to share this recipe just incase you happen to have one last lonely squash hanging around.

This is a riff on a sandwich I had but instead of sandwich form, I tossed everything into a grain bowl with oat groats. I don’t use whole oats enough. Their flavor is a bit more than other grains but can be perfect for adding a touch of warmth to the overall meal.

Read more and see the recipe.

The post Pesto Butternut Squash with Oats appeared first on Naturally Ella.

Vegan 7-Layer Bars

Vegan 7-Layer Bars

Have you ever had a 7-layer bar? If not, have you even lived?

When I was working at a coffee shop many years ago, the baker would often make 7-layer bars to sell, and I’ve had it in the back of my mind for a long time to recreate them “healthier” and vegan. Today is that day, friends. Let’s bake!

The base for this decadent 10-ingredient dessert is an almond-oat crust naturally sweetened with dates and maple syrup that originated from our Creamy Vegan Lemon Bars!

Vegan 7-Layer Bars from Minimalist Baker →

One Soup – Three Ways

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I feel extra enthusiastic about this post partly because I think we are on to something good here. But also because this headline speaks so much to my magazine-publishing-heart (from my previous career).
This is a dinner concept that we have played around with lately and it works particularly well for families with sensitive eaters or allergies. The idea is built around cooking one recipe base and then making some last minute add-ins to suit various preferences. Or to simply turn the leftovers of one dish into a new one the next day by using other add-ins. The base can be anything from a salad, a basic stew, a cooked grain, a good sauce or, as here, a soup.
In this recipe we are taking a simple tomato broth soup in three different directions.
The kids love this with tortellini (or any other pasta) dropped into it. They actually prefer it to tomato sauce. Luise and I like to let a chunk of mozzarella (or burrata cheese) melt in the soup and serve it with some leftover cooked quinoa to make it more filling. Another favorite of ours is to stir chopped kale, chickpeas and a little chili paste into the broth and topping it with avocado for a chunkier vegan version.
The way it usually works is that we cook one big batch of broth and then pour the kids version in a smaller sauce pan, drop in the ravioli and let it cook for another minute or two until soft. While we stir in or other add-ins to our version. It’s also an excellent way to add some heat and more herbs to your own soup while keeping your kids or partners soup milder.
You of course don’t have to male them all, you can simply do one of them. Or mix these up, adding chickpeas to the ravioli or mozzarella to the kale. Or combine them all!
Think of it as good base to build from and use the last minute add-ins to give it your personal touch. If you like this concept we might be back with the same ideas applied on other meals in a later post.

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Simple Tomato Broth Soup
Serves 4

2 tbsp olive oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
2 tbsp tomato puree
1 tsp ground paprika powder
3 carrots
3 celery stalks
1 x 400 g / 14 oz can crushed tomatoes
4 cups / 1 liter vegetable stock
sea salt

Fresh thyme
Fresh basil

Heat oil in a large thick-bottomed sauce pan on medium heat. Add tomato puree, onion, garlic and ground paprika and let sauté for 5 minutes. Peel and clean the carrots and celery and chop into bite-sized dices. Add to the pan and let sauté for a few more minutes. Then add chopped tomatoes and vegetable stock and let simmer for 15-20 minutes. Taste and adjust the flavoring, adding some fresh thyme or basil towards the end. Choose your favorite way of serving this soup, see recipe ideas below.

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Vegan Cavolo Nero & Chickpea Soup
Serves 4

1 batch Simple Tomato Soup (see recipe above)
5 leaves cavolo nero or kale, coarsely chopped
1/2 can cooked chickpeas (approx 100 g)
1 tsp harissa or other chili (optional)
1 avocado, to serve
lemon zest, to serve
olive oil

Stir in chopped cavolo nero, chickpeas and harissa to the soup during the last minutes of cooking. Laddle the soup into serving bowls and top with avocado slices, lemon zest and a splash of olive oil.

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Tortellini Drop Soup
1 batch Simple Tomato Soup (see recipe above)
1 bag good quality fresh tortellini
micro greens or sprouts, to serve

grated parmesan cheese, to serve

Simply drop the tortellini straight into the soup as it’s cooking on the stove. After about two minutes (check the pasta package for exakt time), it’s ready to serve. Divide into soup bowls, grate over parmesan cheese and top with micro greens and drizzle with olive oil.

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Quinoa & Mozzarella Melt Soup
1 batch Simple Tomato Soup (see recipe above)
2 cups cooked quinoa
200 g buffalo mozzarella or burrata cheese

Laddle the soup into serving bowls and add a couple of spoonfuls cooked quinoa to each bowl. Break the cheese into smaller pieces and let it melt in the hot soup. Top with a drizzle of olive oil, black pepper and fresh thyme.

White Bean Soup with Pesto Herb Dumplings

This is the sort of meal I’ve been craving since I arrived home from India. Hearty, substantial, and squarely in the comfort food realm. It’s the simplest of bean soups, topped with plump herb-packed dumplings. I use whatever herbs I have on hand, and in this case it was dill, basil, and minced lemongrass, along with lots of scallions. Doubling down on the herb flavors, I also add a big dollop of pesto. A classic dumpling stew with a green, herby twist. Super delicious, and satisfying.

White Bean Soup with Pesto Herb Dumplings

I note a number of variations in the headnotes of the recipe down below. If you don’t want to go the pesto route, a mustard-spike is also delicious. Or, harissa! A couple of tablespoons of harissa paste in place of pesto takes the dumplings in a completely different directions.

White Bean Soup with Pesto Herb Dumplings

Making this soup vegan is simple. The soup is already vegan, you just need to make a couple tweaks to the dumplings. First, be sure to use nut milk in the dumpling batter, and omit the egg (adding an extra 1/4 cup of nut milk to the batter). The details are in the headnotes as well. The dumplings are a bit more dense, but still tasty. The one important detail to adhere to – don’t oversize the dumplings.

White Bean Soup with Pesto Herb Dumplings

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Lentil Mushroom Stew Over Mashed Potatoes

Lentil Mushroom Stew Over Mashed Potatoes

Friends, prepare yourselves for a hug in the form of a recipe.

Consider this your go-to dish when comfort food is on the brain. Not only is it hearty and satisfying, it’s also simple, requiring just 10 basic ingredients and 40 minutes to make (from start to finish). Let’s comfort food!

The base for this dish is a mushroom and lentil gravy/stew.

It starts with sautéed shallot and mushrooms seasoned with coconut aminos, salt, and pepper for rich, deep flavor.

Lentil Mushroom Stew Over Mashed Potatoes from Minimalist Baker →

Spelt Cornmeal Pancakes with Strawberry-Lavender Chia Jam

Spelt Cornmeal Pancakes with Strawberry-Lavender Chia Jam | Naturally Ella

Post sponsored by GE Appliances. See below for more details.

Some time back, my son came to me and requested pancakes with strawberries (very sternly). He helped me measure the batter and watched as the pancakes bubbled on the stovetop. It’s these moments that I feel I’ll hold onto (and most likely recount to him when he’s 20). I love spending time with him in the kitchen and pancakes have become a reoccurring theme in our kitchen.

These cornmeal pancakes are a riff on those original pancakes I made with him. I love adding cornmeal to the batter for flavor and texture. I’ve also become a bit obsessed with making chia jam. It’s easy, quick, and makes for the perfect pancake topping (especially when almond butter is involved).

Best of all, I was able to break in the new griddle top on my new studio stovetop. I partnered with GE for the studio space and I’m in love with this range. The duel-oven and six-burner stovetop gives me so much room to cook (all in 30″). Scroll down to see a bit more about what I chose and why!

Read more and see the recipe.

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