There are spices in my cupboard that I buy monthly while others hang around, waiting to be used more. Turmeric is the main spice in this recipe but the real flavor, and what I think makes the soup, is coriander. I love coriander because it adds a beautiful citrus undertone that compliments the lemon. And while I typically pair coriander with cumin, this spice can easily be the star of a recipe.
Read more and see the recipe.
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I didn’t use to like tempeh. Now, I do, thanks to easy, fool-proof recipes like this. Look at that saucy caramelization! Oof.
Any of you tempeh haters out there, prepare to be converted.
This recipe requires just 7 ingredients to make and involves the easiest preparation ever: Steam tempeh, make marinade, let marinate, BAKE. That’s it!
The only part that takes a little planning is the marinating.
Continue to Marinated Peanut Tempeh (7 Ingredients!) from Minimalist Baker →
Cooking is my creative outlet. I look for challenges in the kitchen, usually as a sort of Chopped episode. I have X ingredients on hand- what can I make? I’ve started doing something similar with my newsletter with help from subscribers submitting three ingredients they currently have in their kitchen.
These cabbage summer rolls were a recent recipe from a submission of sweet potatoes, cabbage, and garlic. I obsessed with roasting vegetables and these cabbage summer rolls make for a solid lunch or light dinner. Want to influence the recipes I make? Subscribe to my weekly newsletter and send me three ingredients you have in your kitchen right now!
Read more and see the recipe.
The post Roasted Sweet Potato and Cabbage Summer Rolls appeared first on Naturally Ella.
I feel that sandwiches are easy to overlook when thinking about vegetarian lunches. However, I love the endless possibilities of vegetables, greens, and sauces. A solid sandwich in my book can be as simple as fresh summer tomato, mozzarella sandwich to a cheese and pickle sandwich with mustard (and no, I’m not pregnant). This carrot sandwich stems from this hummus sandwich with pickled carrots. I love the slight sweetness that comes from roasting the carrots and the smoked paprika sunflower cream may be my new favorite condiment. Read more and see the recipe.
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Who’s ready for another simple, delicious entrée recipe?! Please say yes, because this 30-minute Harvest Bowl is calling your name.
I’ve called these “Harvest Bowls” because they’re vegetable-packed and the colors remind me of fall harvest. Plus, they’re on the hippy-dippy side, kind of like my Buddha Bowls. This is my kind of meal.
This recipe requires just 30 minutes and 10 ingredients to prepare, and the leftovers reheat beautifully, making it perfect for lunches throughout the week.
Continue to Roasted Vegetable & Quinoa Harvest Bowls from Minimalist Baker →
A number of you spotted these pickled turmeric eggs in my refrigerator when I posted this shot to Instagram recently. They’re great! They’re also incredibly easy and quick to make, and convenient to have on hand. Pickled eggs, like these, will keep in your refrigerator for a week or two, and I love to use them in all sorts of ways. As a component in a quick lunch you can’t go wrong, or to top off a Buddha bowl, or just as a stand-alone snack. You can eat them halved and topped with whatever you have on hand (pictured here with scallions, chopped walnuts, and a dab of turmeric lemongrass curry paste, and a bit of watermelon radish), but I also like to grate them on a box grater for a vibrant shredded egg salad. You can also use the shredded version as a protein-boost on top of a green salad, or as the main event on an open-faced sandwich. The turmeric swings some nutritional weight, and brings an electric yellow hue to the outside of each egg. The apple cider vinegar delivers a nice bite and tang to the situation, and also tightens up the texture of the egg. You have to give these a try! I’m posting a video of the process here, and you can find the recipe down below as well.
One last thing I’ll mention is this – Be sure to use the shallots (or onions) as well. They’re great in salads, on tacos, or served as a condiment at the table. A little pickle accent is welcome at just about every meal.
Continue reading Pickled Turmeric Eggs…
While I don’t work in an office, I’m always helping my husband pack his lunches. It took some time to get into a routine (that we’re still working on) but he always does better during the day when I send him out the door with lunch. Below are a few of my favorite vegetarian lunches we use throughout the week. A couple of recommendations: plan and prep. Planning ahead and prepping a few items helps to make quick work of lunches so you’re not scrambling 10 minutes before walking out the door!
Soups are high on my lunch list. They are usually easy to assemble and are better the next day. Even better, I’ll make a couple of large batches of soup on the weekend and freeze in individual portions for a grab and go lunch. Having a stash of soup in the freezer means you’re rarely without a solid vegetarian lunch!
Sandwiches are the old standby for lunches and while we eat our fair share of peanut butter and jam, there’s a wide array of wraps, sandwiches, and stuffed pita. A lot of these recipes are quick and can easily be assembled the day of (egg salad is one of my go-to, make in the morning recipes!)
Most of the grain bowls that get packed in lunch aren’t recipes. They are a mix of whatever grains, sauces, and vegetables I might have already prepped in the refrigerator. The combination is endless but a large grain bowl can be very satisfying in the mid-day rush.
I love a good noodle bowl. I’ll often make a quick peanut sauce and steam broccoli for a bowl that’s ready in about 10 minutes. Noodle bowls are also great after they have sat for some time and are often just fine when eaten cold (perfect for when you don’t have a microwave!)
Next to sandwiches, salads are the other lunch standby. However, I’m not talking about a simple, lettuce + dressing salad but rather hearty vegetables, grains, nuts and seeds. Quite often I’ll also use leftover roasted vegetables and grains to help bulk up the greens. Salads are great for using up leftovers!
I think there is no better lunch than a dinner recipe that develops more flavor as it sits. Making extra curries and creamy dishes is a no brainer because it’s an easy lunch and I think taste better the next day. Often I’ll make these meals on Sunday night and eat the leftovers for lunch for the next three days!
The post Vegetarian Lunches for the Work Week appeared first on Naturally Ella.
We’re 7 days into the new year. How’s it going so far?
I don’t know if you made any resolutions, but perhaps these wholesome, easy-to-make energy bites can help you stick with any healthy eating-related goals. They’re packed with protein, healthy fats, and fiber, and they taste like a peanut butter and jelly sandwich!
Yes, all of your dreams can come true. Let me show you how!
These energy bites require just 7 ingredients, 15 minutes, and 1 bowl to make!
Continue to No-Bake PB & J Energy Bites from Minimalist Baker →
This recipe is in partnership with California Olive Ranch. See below for more details.
One of my marks for a good chef is how they can transform a meat-based dish into a vegetarian meal. When I’m in a group setting and request vegetarian, there are usually two outcomes: the chef used what they were doing anyway or served a completely different meal. While I understand the different meal for some dishes, I’ve had the occasion of longingly looking at my meat dish and thinking that it could have easily been vegetarian. This grilled celeriac was inspired by a chef that simply shifted the meat dish (fish atop celeriac puree) and turned it into a celeriac steak on top of the puree. I wanted to recreate something similar but with a bean puree for a bit of protein boost. Read more and see the recipe.
The post Grilled Celeriac with White Bean Puree appeared first on Naturally Ella.
I like a solid, savory breakfast. Eggs, some form of vegetable, and a thick slice of toasted wheat bread. This butternut squash toast is all of that combined. The original recipe, from the Easy Vegetarian Cookbook, is one of my variations for bruschetta. It’s a fairly loose bruschetta but the herbs and squash find a good companion in the crunch of the pistachios. The squash mixture could easily be made ahead of time leaving the toast and egg preparation during breakfast.
Read more and see the recipe.
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