Cracked Spelt Risotto with Roasted Beets

Cracked Spelt Risotto with Roasted Beets | @naturallyella

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When fall and winter come around, I make risotto almost once a week. It takes a bit longer to make but pour yourself a glass of wine and stir away. Spelt isn’t one of the first grains I would normally pick for a hearty risotto but once you give it a few cracks in a blender, you’ve got the perfect base for a creamy risotto. Once you get comfortable making this recipe, you could really swap the cheese, herbs, and toppings to suit whatever you might be craving (or whatever’s in the fridge)! This spelt risotto is hearty and perfect for the cool weather. Read more and see the recipe.

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Delicata Squash Recipes

Delicata is the lazy cook’s winter squash. The sole squash I’m able to square off with in breezy fashion. Unlike working with other squash, maintaining composure throughout the preparation of this varietal is usually attainable. If you’ve ever cursed a Hokkaido, or permanently lodged a knife in a Hubbard squash, you know what I’m talking about. The delicata is a dream. Thin-skinned, there is no need to peel them. A length-wise slice from end to end is the toughest maneuver, and from there it’s smooth going. A quick drag of a spoon clears the seeds, and a run of cuts yields a perfect deck of scalloped crescents. More often than not, at this point, I’ll roast the squash a few degrees shy of oblivion – it becomes golden, crusted, and perfect straight from the oven. As we’re on the doorstep of winter squash season, I thought I’d do a quick round up of a few of my favorite delicata squash recipes from the archives, and link out to a handful of delicata gems I’ve spotted out and about as well. Enjoy! xo -h

Delicata Squash Recipes

Roasted Delicata Squash Salad (above)
Please make this. Pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds – and a miso harissa oil. An all-time favorite.

Delicata Squash Recipes

Roasted Vegetable Orzo (above)
This one I love for its simplicity. In autumn, delicata and kale are nearly always around. Chances are you have most of what you need to pull it together – roasted delicata squash and kale tossed with orzo pasta & salted yogurt dressing.

Delicata Squash Recipes

Miso Sesame Winter Squash (above)
This beauty was inspired by a recipe in Bryant Terry’s cookbook, The Inspired Vegan. Roasted winter squash (and tofu) with a miso, maple, sesame, citrus sauce.

Delicata recipes out-and-about:

Maple Spice, Fennel, & Kale Bowl (Sprouted Kitchen)

Delicata Squash & Lime Tabbouleh (The First Mess)

Roasted Delicata Squash Veggie Bowl (Love and Lemons)

Baked Delicata Squash with Cream & Parmigiano (The Yellow House)

Chickpeas with Delicata Squash, Kale, and Coconut Milk (Healthy Green Kitchen)

Happy roasting all – if you have other favorites, feel free to give a shout in the comments. -h

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Best of September

Best of September

Whoa, we’re officially in fall. How did that even happen?

I feel like we just made our New Year’s resolutions a few weeks ago. Anybody with me?

Fall is my second favorite season of the year only behind summer, so at this point it’s like I’m riding a bliss wave straight into happy town (I’m very funny). I feel like fall is a season of new beginnings and crisp, cool weather and all the delicious apple– and squash-related things.

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Celeriac Soup with Thyme

Celeriac Soup with Thyme | @naturallyella

When the season changes, it’s easy for me to get excited about using sweet potatoes, butternut squash, and greens. But fall produce is so wide and varied and lately, I’ve been getting excited about the items that often go ignored. If you’re not familiar with celeriac (or celery root), it’s a gnarly looking vegetable. The taste is earthy with hints of the celery flavor you might expect from celery stalks. This celeriac soup is well balanced in flavor thanks to potatoes, carrots and fresh thyme. Best of all, it’s creamy and delicious without any cream in the soup (the drizzle is optional)! Read more and see the recipe.

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Mediterranean Wrap with Lentil Bites

Mediterranean Wrap with Lentil Bites | @naturallyella

Preparing more plant-based meals can be time intensive. There’s usually quite a bit of prepping and cooking which can sometimes discourage you from trying a recipe. However, one of my favorite things to address this is to find recipes that allow for overlapping ingredients/components. Take this mediterranean wrap for example. The lentil bites can be used in these wraps, on top of pasta, or smothered in an easy cream sauce. Make an extra large batch and use these lentil bites for multiple meals! Read more and see the recipe.

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1-Pot Kale Sweet Potato Curry

1-Pot Kale Sweet Potato Curry

As you may know, I’ve made many curries before (see them here here and here), but this may very well be my favorite. Yes, big statement, but very true.

Plus, this is a 1-pot, 30-minute recipe that screams comfort food and fall and all of the cozy things. You know how I feel about fall.

This recipe was inspired by my love for the combination of anything kale and sweet potato, and my intense passion for putting curry paste in and on everything.

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Cauliflower and Millet Gratin

Cauliflower and Millet Gratin | @naturallyella

With cooler weather comes more casserole-type dishes. In this dish, I love the creamy base of the bechamel sauce paired with the solid flavor of roasted cauliflower. Specifically, this gratin is a riff on this roasted garlic/cheddar gratin. With the addition of grains, this dish is a perfect light supper paired with a side salad. I like the flavors of the shallot/cauliflower to really shine. But you could always use a more flavorful cheese. Finally, this millet gratin is the perfect base for adding more flavors! Read more and see the recipe.

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One Pot Rice and Curried Butternut Squash

One Pot Rice and Butternut Squash | @naturallyella

This one pot rice dish is a staple for fall cooking in my home. Sauté onions and garlic, add in the other ingredients, cover, and let sit for 45 minutes. After that, all that’s left is to eat! The original version of this dish is based on this paella recipe but I’ve morphed it into a stove-top casserole dish as an easy adaptation. Rice and tomatoes cooked together can leave you with al dente rice but the secret is to make sure the rice is well coated with oil before adding the tomatoes. As a side note, our toddler also loves this one pot rice dish (as long as I use a mild curry powder)! Read more and see the recipe.

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