Roasted Sweet Potato Spring Rolls with Spinach

{Sweet Chili} Roasted Sweet Potato Spring Rolls

This is one of those recipes that has found a way into the rotation every winter. It’s a lovely mix of fresh ingredients with the feeling of a hearty lunch. Best of all, these spring rolls can be made up to 24 hours in advance making them perfect for lunches or even get-togethers.

Rice Papers

Rice papers are a pantry staple in my house. I want to know that if I have produce on hand, I could easily whip up a batch of spring rolls. I usually prefer these brown rice wrappers but they aren’t the friendliest version to start your rolling journey.

There are also discrepancies among different brands of regular rice papers. Some are too thin and tear easily while some have other ingredients outside of tapioca and rice. This older post about the differences can also be super helpful.


Older version: Noodles

This recipe has actually lived on the site for years but was one that needed a solid update. The original version called for using rice noodles with the sweet potatoes. While I still like this version, it’s heavier than these all veg and green version.

If you want to add rice noodles, cook according to the package, drain, and then rinse. Add a about ¼ to ⅓ cup of noodles to each other. I really like Annie Chun’s Maifun brown rice noodles. Beyond adding these noodles to the sweet potato rolls, they also work well as the basis for veg-heavy noodle bowls.


Heat Level

One thing to watch with this recipe is the spice-level. I like these spring rolls pretty spice so I use what feels like a decent amount of crushed red pepper. You can obviously use less or you can switch up the source of the heat.

If I have sambal oelek or a garlic-chili paste on hand, I’ll often use that as a substitute. If you’re not a fan of spice, ditch the crushed red pepper all together or go with ½ teaspoon.


Make into a Salad

If you’re not feeling confident in your rolling ability or can’t find the rice papers, turn this into a salad. The sweet potatoes and spinach make for a great salad combination. Use a ginger-based dressing to boost up the flavor.


Save for later/Make-ahead

Spring rolls can be made ahead of time, up to 24 hours. When I do this, I wrap them in a damp towel and place in an airtight container in the refrigerator.

Roasted Sweet Potato Spring Rolls with Spinach

[tasty-recipe id=”37384″]


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Perfect Vegan Gluten-Free Chocolate Chip Cookies

Perfect Vegan Gluten-Free Chocolate Chip Cookies

The other day, I was thinking through my rolodex of recipes and realized I don’t have a basic vegan gluten-free chocolate chip cookie on the blog. I KNOW. It’s just wrong. So, obviously, I had to fix that. The rest is history. Friends, ready your aprons and let’s bake!

This 9-ingredient recipe starts with aquafaba! Yes, aquafaba knows no bounds. It acts as a binding and leavening agent in these cookies, which is kind of amazing.

Perfect Vegan Gluten-Free Chocolate Chip Cookies from Minimalist Baker →

21 Breakfast Recipes for the Holidays

I love a good breakfast, doubly so during the holiday months. There’s something special about sharing a freshly brewed cup of coffee and delicious breakfast with people you might only get to see occasionally.

My love of this also might stem from a deep love of breakfast. It always feels less fussy than holiday dinners but just as special. I like to keep it simple and go for easily scalable recipes. Below are 21 breakfast recipes to get you ready for feeding the family during the holiday season.

Kale Baked Eggs with Dukkah with Toast | Naturally Ella

For the Crowd

One of the major adjustments to life with my husband was life visiting family with my husband. For any occasion or holiday, we’d all pile into one given house. At first I was completely overwhelmed (this was not a trait of my family) but now, it’s something I love about holidays.

Of course, when your house goes from 3 people to 12 people, it’s time to pull out the recipes you know easily scale. For this I turn to granolas, pancakes, waffles, and beautiful (easy) eggs bakes.

Blueberry Chia Jam with Yogurt and Sunflower Crunch
Oat Teff Pancakes
Kale Baked Eggs with Dukkah
Spelt Waffles


Enchilada Skillet with Eggs | @naturallyella


If you’re not used to dealing with special diets, it can be kind of intimidating. But, with a bit of prep and knowledge, you can rock an delicious gluten-free friendly breakfast. For grain-based items, use quinoa or millet. Look for recipes that are naturally gluten-free (like the tostadas). Finally, for many recipes, you can swap a 1:1 flour in for all-purpose and have delicious gluten-free pancakes or waffles.

Spinach Millet Egg Bake
Enchilada Skillet with Eggs
Breakfast Tostada
Gluten-Free Cornmeal Waffles with Sorghum Strawberries


Grain-Free Granola | Naturally Ella


Similar to the gluten-free recipes, I shoot for recipes I know everyone will enjoy. Porridges with alternative milks are a great way to go. I actually prefer my porridges with almond or oat milk. Granola is also a great way to go. Pick up regular and vegan yogurts to please everyone!

Cracked Einkorn Porridge with Stewed Blood Oranges )(use alternative milk + non-honey alternative
Grain-Free Granola
Garlicky Bean Toast (leave off the feta)
Vegan Carrot Waffles


Pumpkin Bread with Oats

Baked goods

When all else fails, baked goods are a good thing to have on hand. There’s nothing quite as perfect as a hot cup of tea and a slice of the pumpkin bread. Best of all, many baked goods, like scones and muffins, can be made ahead of time and frozen. I like to keep a batch in the freezer and pull them out when I need something extra.

Pumpkin Bread with Oats
Savory Scones with Chives and Feta
Pistachio Chocolate Chip Muffin
Lemon Poppy Seed Scone


Broccoli Melt with Fried Eggs | Naturally Ella


Finally, my favorite category: egg-based breakfast recipes. Baked eggs, frittatas, and quiches are an easy go-to. But I don’t stop there. Toast and veg-cakes are also great when topped with eggs. Best of all, for the egg toppings, you can use soft-boiled eggs (which can be all cooked at once!)

Quinoa Chard Frittata with Balsamic Onions
Broccoli Melt with Fried Egg
Sunchoke Latkes with Poached Egg
Kale Quiche with Garlic
Sweet Potato Hash Egg Skillet

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5-Minute Caffeine-Free Chai Mix

5-Minute Caffeine-Free Chai Mix

In college, I had a chai-a-day habit. In fact, I used to swipe a handful of quarters from my dad’s coin jar (sorry, Dad!) on my way out the door to class to treat myself to a chai at a local coffee shop. There’s something magical about the creaminess of the milk balanced with the subtle sweetness and spice. Swoon.

These days though? I don’t steal from my dad’s coin jar anymore (promise).

5-Minute Caffeine-Free Chai Mix from Minimalist Baker →

Favorites List (11.23.18)

A double dose of links, recipes, podcasts and reading for the long weekend. Enjoy!

– The records John Lennon had in his jukebox (Spotify playlist)

– Reading: Hell’s Backbone Cafe (the New Yorker)

– Not just for Thanksgiving: Rancho Gordo New World Thanksgiving Recipes

– The Best Cookbooks of Fall 2018 (Eater)

– In Marrakesh, One Designer’s Adobe House Is as Colorful as Her Ceramics (NY Times)

– Donate: Chef José Andrés’ World Central Kitchen has served over 75,000 meals in communities impacted by Northern California wildfires.

– Listening to: Narcos playlist (Spotify)

– Sobbing in Starbucks (Eater)

– Movie Night: Kasama Infinity : Coming soon to streaming…

–  Listening to: Nigella on Ottolenghi’s new podcast

– Reading: Little Fires Everywhere

– Lending: Kiva (101 Cookbooks Team – $439k! to date)

– Podcast: Sold in America (Noor Tagouri)

– Lanzhou, China hand-pulled noodle school

– A Grassroots Uprising in Amish Country Begins to Find Meaning in Politics 

Mumbai is a city of bread: From a Parsi chutney bread to a century-old ‘puriwala’

– “I Panic If I Don’t Have at Least 5 Jars of This Spicy Chili Crisp” (NY Mag / The Strategist)

-Inside a 17th-Century Portuguese and Japanese Cookbook, recipes for caramel, cake, and an early tempura (Atlas Obscura)

– Reading: Is the Second Farm Crisis Upon Us? (Civil Eats)

– Watching: Christiane Amanpour newish interview show (PBS) – or(!) her podcast

– Listening to: Mirah’s new album “Understanding” (streaming)

– Reading: What R.O. Kwon Can’t Live Without (NY Mag / The Strategist)

Continue reading Favorites List (11.23.18) on 101 Cookbooks

1-Bowl Carrot Apple Snack Cake

1-Bowl Carrot Apple Snack Cake

The holiday season is upon us and I’ve been dreaming of sharing an easy snack cake to have around if you happen to be hosting family or friends this time of year. You know, the kind of cake that is justifiable as a “snack” or “breakfast” because it has fruit and vegetables in it. Yes! That kind. Let’s bake, shall we?

This 1-bowl recipe starts with a flax egg for binding and mashed ripe banana for some natural sweetness and moisture.

1-Bowl Carrot Apple Snack Cake from Minimalist Baker →

Quinoa Chard Frittata with Balsamic Onions

Close-up overhead shot of a chard frittata in a black cast iron pan with a pink napkin.

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

I know most people obsess over the holiday dinners. There are schedules and multi-day prep routines. Depending on your personality, it can feel energizing or it can feel completely overwhelming. So what happens when you also have to think about having guest stay over, which includes feeding them breakfast?

It can feel like ‘one more thing.’ But luckily, there are some solid breakfast recipes that everyone can enjoy. For starters, wow them with a beautiful chard frittata!

Eat your greens

One of the biggest pushes for sharing this recipe is to chat about chard. Whenever I ask people what one thing they wish they cooked more with, I get an overwhelming amount of ‘chard’ as the answer. It can be a tough green to like but it’s one of those ‘get to know’ type items. Meaning, once you get to know it, you become good friends.

To get you started, I’ll let you in on my relationship with this greenage. I like chard just barely-cooked OR completely cooked, beyond recognition. Chard, when cooked to an in-between stage, has an unappealing, almost slimy texture. It’s just not my thing.

And so, for this chard frittata, I cook the greens well. Beyond well, really. It melts into the onions and it’s the perfect companion for the quinoa and feta.


All the onion flavor

I love the flavor of caramelized onions but I’m in the camp that you can’t have true caramelized onions without a solid amount of time. Anything labeled as such but only tells you to cook onions for 20 minutes is just wrong. You need the gift of time to really get that perfect, sweet flavor.

However, I have a cheat and it’s perfect for when I want flavorful onions in less than 20 minutes. I cook the onions until soft and add a splash of balsamic vinegar. It’s definitely not the same flavor but cooking the onions a bit longer in the vinegar allows the vinegar to reduce and become a bit sweeter, helping the onions out.

You could always use pre-cooked caramelized onions (if you’re into batch/prep cooking). You could also just use regular cooked onions or shallots (equally as nice in this recipe).


Grains, grain, and more grains

Grains aren’t a normal frittata addition for most but they are almost a necessity in my kitchen. I don’t like an overly-eggy frittata. It’s why I don’t use a ton of milk in the base (in fact, you’ll see I use cream instead of milk too). Using grains really helps balance the egg to extra ratio.

So why Bob’s Red Mill Quinoa? It’s my dependable, quick-cooking grain. It cooks in the amount of time it takes to make the onions. But really, more often than not, I already have a batch cooked in my refrigerator making this chard frittata even easier.

Overhead shot of a quinoa chard frittata on a wood countertop

[tasty-recipe id=”37349″]

Bob's Red Mill Quinoa | Naturally Ella

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

The post Quinoa Chard Frittata with Balsamic Onions appeared first on Naturally Ella.

104 Easy Vegan Thanksgiving Recipes

104 Easy Vegan Thanksgiving Recipes

Friends! Thanksgiving week is upon us. (Did that happen fast or is it just me?)

If you’re in need of some holiday meal inspiration, look no further. We’ve got you covered with 104 easy vegan recipes, including everything from appetizers to sides, mains and (obviously) dessert. Let’s feast!

Here are 16 Easy Vegan Appetizers to spice up your Thanksgiving menu this year. These simple dishes will help you save time and make the lead up to mealtime absolutely delicious. 

104 Easy Vegan Thanksgiving Recipes from Minimalist Baker →

13 Ways to Put your Instant Pot to Work on Thanksgiving

This is a round up of recipes for any Instant Pot owner who has ever run out of oven or stove space while cooking Thanksgiving. This is the year to put your Instant Pot to work. Just about every conceivable recipe has been made in an Instant Pot, including many Thanksgiving classics. The trick is spotting the good ones. These were the ones that caught my attention. Enjoy! -h

13 Ways to Put your Instant Pot to Work on Thanksgiving

1. Winter Squash and Lentil Stew (Good Housekeeping) A hearty winter stew that can be made in your Instant Pot, a pound of dried lentils is cooked in about 12 minutes with the pressure cooker feature.

13 Ways to Put your Instant Pot to Work on Thanksgiving

2. Moroccan-Style Instant Pot Chickpea Stew (Instant Pot Eats) A healthful stew of spinach and chickpeas is spiced out with cumin, cinnamon and paprika. Like many of my favorite Instant Pot recipes, this one uses the sauté feature to bring out the flavor in onions and garlic, followed by pressure cooking to create a stew that tastes like it’s been on the stovetop for hours.

13 Ways to Put your Instant Pot to Work on Thanksgiving

3. Three Cheese Mashed Potatoes (Half Baked Harvest) A cornerstone of any Thanksgiving meal, you need mashed potatoes on the table. Here, Tieghan’s beautiful, slow-cooked version raises the bar. Put the potatoes in your IP for a few hours and they are ready to mash. This recipe adds a ton of flavor with gruyere, parmesan and cheddar, but I can imagine experimenting with different cheese combinations to make it your own.
13 Ways to Put your Instant Pot to Work on Thanksgiving
4. One-Skillet Squash with Spiced Chickpeas (Bon Appétit) Hello vegetarian main! I’m linking to the article that highlights the main Instant Pot technique of this recipe, which is cooking a whole kabocha squash in about 20 minutes. You then add it to a cast-iron skillet with chickpeas and other goodness and roast it at 425F.

13 Ways to Put your Instant Pot to Work on Thanksgiving

5. Balsamic Carrots (Amanda’s Cookin) A good option for a side – this recipe calls for only four ingredients! Find the prettiest carrots you can and slow cook for up to six hours.

13 Ways to Put your Instant Pot to Work on Thanksgiving

6. Instant Pot Wild Rice Soup (Pinch of Yum) I’ve seen many people make (and photograph) this recipe on IG and it’s popular for good reason. Source some good wild rice and after 45 minutes pressure cooking (and then a few minutes extra on the stove top) and you have one of the best soups you can bring to the table on Thanksgiving.

13 Ways to Put your Instant Pot to Work on Thanksgiving

7. Balsamic Brussels Sprouts (Damn Delicious) Not everyone loves brussels sprouts, especially our younger friends, but one glance at this recipe will change minds. This recipe is designed for slow cooking (2 hours), but I can imagine a boost of the IP saute feature to get the desired caramelization.

13 Ways to Put your Instant Pot to Work on Thanksgiving

8. Cranberry Sauce (Eating Well) Another non-negotiable on Thanksgiving, this five-ingredient recipe will check off the cranberry sauce in under 30 minutes using the pressure cooking feature of your IP.

13 Ways to Put your Instant Pot to Work on Thanksgiving

9. Smoky Vegan Cauliflower Soup (Vegan Richa) Cauliflower is a veggie that doesn’t get a lot of love  on Thanksgiving tables, but here’s a way to serve it & surprise a few people. A red pepper and paprika gives the soup a nice color, while cinnamon, thyme and nutritional yeast make the flavor interesting.

13 Ways to Put your Instant Pot to Work on Thanksgiving

10. Coconut Sweet Potato Lentil Soup with Rice (Half-Baked Harvest) Another winner from HBH, this is a great example of a stove-top recipe converted for Instant Pot that will help you keep the space on your stove-top free. Total prep and cooking time is 35 minutes, so it’s also perfect if you are juggling three other dishes.

13 Ways to Put your Instant Pot to Work on Thanksgiving

11. Crockpot Stuffing (Well Plated) One change you can make from this recipe is you can saute the onion and celery in the IP first, remove and then cook the rice. Wild rice and cranberries elevate this stuffing from the standard you grew up with.

13 Ways to Put your Instant Pot to Work on Thanksgiving

12. Creamy Kale and Mushroom Risotto (Sammy Boyce Bal) Another idea for a vegetarian main, this recipe combines using the Instant Pot to make a creamy, easy risotto and using the stovetop to prepare a creamy vegan “parm” based around nutritional yeast.

13 Ways to Put your Instant Pot to Work on Thanksgiving

13. Butternut Squash Risotto (Girl on Bloor) Here’s another strategy for a fall risotto that can be prepared in less than 40 minutes thanks to the magic of pressure cooking.
13 Ways to Put your Instant Pot to Work on Thanksgiving

Continue reading 13 Ways to Put your Instant Pot to Work on Thanksgiving on 101 Cookbooks

Easy Vegan Scalloped Potatoes

Easy Vegan Scalloped Potatoes

Thanksgiving is right around the corner and it just wouldn’t be right if I didn’t share a cheesy potato dish with you all (like the good Midwesterner I was raised to be).

This recipe is adapted from our Everyday Cooking cookbook (!), is easy to make, and yields a wonderfully creamy, dreamy scalloped potato side dish just in time for the holidays. Shall we?

The base of this 10-ingredient dish is a vegan cheese sauce made with sautéed garlic, cornstarch, vegetable broth, almond milk, and nutritional yeast, which covers thinly sliced Yukon gold potatoes before being sprinkled with loads of vegan parmesan cheese.

Easy Vegan Scalloped Potatoes from Minimalist Baker →