Lentil Shepherd’s Pie with Sweet Potatoes

Lentil Shepherd's Pie with Sweet Potatoes | @naturallyella

This recipe is in partnership with Frontier Co-op. See below for more details.

I’m always hesitant to share a recipe that has been done many times before. There are countless recipes for lentil Shepherd’s pie floating around but I’m really in love with my version. The major differences: no mushrooms (sorry to the mushroom lovers) and bulgur. I love bulgur as a meat-swap. Most notably, in this chili. Bulgur, combined with lentils, a mirepoix and Frontier Co-op’s garlic powder, make for a stellar and hearty filling. Perfect for a Shepherd’s pie! Read more and see the recipe.

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Vegan “BLT” Sandwich

Vegan “BLT” Sandwich

As promised, my take on a vegan “BLT” sandwich! Trust me, it was worth the wait.

This sandwich is seriously easy once you have your Eggplant Bacon (or Coconut Bacon) and Vegan Mayo prepared. And it only requires 6 ingredients!

The base for this beauty is bread, such as my Easy Vegan Seeded Whole Grain Bread! Next comes a spread, either vegan mayo or hummus! Then comes the “B” (bacon), “L” (lettuce), and “T” (tomato) and onion.

Vegan “BLT” Sandwich from Minimalist Baker →

Homemade Black Bean Chipotle Baked Tostadas

Recently I had the most delicious tostadas at a Mexican restaurant so I thought why not whip some up…and so here we have Homemade Black Bean Chipotle Tostadas. Tostadas are usually fried, and so to switch it up, we baked these bad girls perfectly for a similar, delicious effect. These tostadas have incredibly vibrant and […]

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The post Homemade Black Bean Chipotle Baked Tostadas appeared first on Food Heaven Made Easy.

Harissa Potatoes over Garlicky Kale

Harissa Potatoes over Garlicky Kale | Naturally Ella

In my kitchen, I have two pantry drawers devoted to produce storage: one for alliums and one for potatoes. Both are always stocked, ready to make any meal. As such, I have an arsenal of recipes that use these ingredients. I’ve made harissa potatoes before but this meal is a bit more substantial with help from chickpeas and crushed tomatoes. These harissa potatoes are also wonderful reheated the next day. Read more and see the recipe.

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Vegetarian Spring Recipes for Dinner

Vegetarian Spring Recipes for Dinner | Naturally Ella

It’s hard for me to choose a favorite season. I love the coziness of fall, the sunshine of summer, the intimate winter nights, and the renewal of spring. Spring in California feels rather abrupt. One day you look up and all the trees have beautiful flowers. It feels almost instant. Which is where we are now. There is fresh air, sun, and thanks to a hefty amount of rain, quite a bit of green. So it felt appropriate to kick off March with a round-up of my favorite vegetarian spring recipes.


Vegetarian Spring Recipes for Dinner

Asparagus

Cheesy Millet Polenta with Roasted Asparagus

I always joke that it’s hard for me to make a recipe with asparagus because my preferred method of eating asparagus is to lightly grill it then toss with a bit of olive oil, salt, and lemon. However, it’s far from the truth. I love having an arsenal of asparagus recipes so that I can get my fill during the short season. I could easily eat asparagus for every meal during spring.

 

Radish

Spicy Lentil Tacos with Radish Salsa | @naturallyella

I start to feel bad for the radish. Often relegated to a side salad, these crisp and slightly spicy beauties can be a lovely star of a meal. My favorite way to prepare radishes is to roast them with a bit of olive oil. The heat mellows the bite of the radish but really brings the flavor to the forefront.

 

Rhubarb

Flavorful curried lentils paired with tangy rhubarb chutney | naturallyella.com

I have a soft spot for rhubarb- it’s a family thing. We’ve had plants in our family that my great-grandfather planted and while I doubt I will ever get them out to California, I plan on planting rhubarb wherever we live. My favorite recipes for rhubarb are the non-traditional including chutneys and enchilada sauces.

 

Peas

Vegetable Lo Mein

Peas are one of the few items I always have stashed away in the freezer but the flavor of fresh always brings a burst of spring. I also love to grow peas, primarily for the pea shoots. These delicate greens are a lovely topping for crostini or a nice addition to salads. Look for pea shoots at the market and use within a day or so of purchasing.

 

Spinach

Spinach Enchiladas with Lentils and Homemade Enchilada Sauce

While kale appears almost everywhere now, I’m still a spinach girl. I love the delicate leaves that wilt with ease but also can serve as an easy salad base. I toss it raw onto pizza, use it as a base for pesto, and build big salads with baby spinach. It’s easy to grow and is best in the cool weather.

 

Strawberries

Millet Porridge with Roasted Strawberries

It’s hard to think spring and not go straight to strawberries. It’s like the treat for coming out of winter. There’s nothing quite like biting into a perfectly ripe strawberry. This list is also what I’m calling the ‘breakfast for dinner.’ We occasionally eat breakfast for dinner and pancakes smothered with fresh berries is just about the best.

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Green Harissa Chickpea Avocado Salad

Quinoa Avocado Salad with Green Harissa Chickpeas | @naturallyella

This recipe is in partnership with California Olive Ranch. See below for more details.

As with most marriages, M and I have our running jokes. One of which revolves around M and his love of all things sauce. The biggest complaint I hear from him is that I don’t cook enough things with sauce. And so, over the years, I’ve built an arsenal of sauces, like the green harissa used in this recipe. This particular sauce is fresh and tangy- a perfect companion for avocado and lettuce. The key to this sauce? Fresh herbs and a quality olive oil like California Olive Ranch’s Arbosana Olive Oil. Read more and see the recipe.

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Slicing Pretty Avocados

This post is for anyone who has ever asked me how I slice avocado. I get the question most often on Instagram (they show up in a lot of my photos), and thinking about it now, I suppose I do have pretty strong opinions about how to go about it. I like the slices thin versus thick, sometimes fanned out a bit (but not too much ;). And minimal fussing and handling is key. In the video, you’ll notice that I do all the slicing with the avocado in my palm. It’s not the safest method (by a long shot), but I do include a demonstration of another, less perilous method, with very similar results later in the video. A couple of tips I forgot to mention – you want to use beautifully, perfectly ripe avocados. If you have a hard time choosing, I posted some avocado buying tips on this page a while back, and it’s still true that I spend more time choosing the avocados for guacamole than actually preparing it. Have fun and send pics! -h

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Spicy Peanut Sauce Noodle Bowl

Spicy Peanut Sauce with Brown Rice Noodles and Veg | @naturallyella

I’ve found that eating a bit healthier doesn’t need to involve a major overhaul to everything, all at once. In fact, it’s much easier to make small changes overtime. I think this logic is great for eating more plant-based meals. Start small and start easy. This spicy peanut sauce noodle bowl is one of my favorite places to start people. It’s quick, can use a myriad of vegetables, and is a good sample of items I stock in my pantry. Read more and see the recipe.

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