Marinated Halloumi Skewers with Summer Veg and Chipotle-Lime Peanut Sauce

Close-up overhead photograph of halloumi skewers with summer vegetables and a peanut sauce on the side.

This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.

Chances are, during the summer, I’m grilling halloumi skewers once a week. There’s nothing like putting fire to vegetables and cheese. I love the charred flavor and crisp cheese. In this recipe, I’ve paired the skewers with a delightful peanut butter sauce because who can refuse grill vegetables and a delicious sauce?

Halloumi Skewers: forever grilling

Because we don’t buy meat, I don’t mind spending money on the halloumi. This tasty, salty cheese is the perfect star of the show for a vegetarian main. If you can’t find halloumi or don’t want to spend the money, there are different grilling cheeses (literally called grilling cheese). The other option, which would make these easily vegan, is to use extra firm tofu.

Cubed halloumi with olive oil, salt, and pepper

That Peanut Butter Life

If you were to ask my family what one pantry staple they couldn’t live without, it would be peanut butter. We go through it quite often. Whether it’s for the classic peanut butter sandwich (usually with banana and honey), as a dip for some fresh cut apples, or as a sauce, like in these halloumi skewers.

I’ve also found, with a kid running around, peanut butter is still an easy way to get him a little extra protein and fiber in his diet (his favorite is spread on a rice cake topped with thin slices of bananas!) If you need even more peanut butter inspiration, you can pop over to this site for more recipes.

Overhead photograph of peanut sauce with chipotles and limes

The Vegetables

When it comes to vegetables on skewers, you can’t really go wrong. I like to stick with the classic vegetable skewer options but I’ve also been known to experiment. Snap peas can be fun as well as heartier vegetables, like sweet potatoes. I also think these skewers would be delicious with blanched green beans and peanut butter sauce!

Make it Vegan

As mentioned above, but I found it worth stating again, swap the halloumi out for tofu. You can’t go wrong here. Sure, some of that salty goodness from the cheese is gone but I do love a good grilled tofu skewer as well.

Serve it With

Best of all, these skewers hold their own but you could easily serve them with a grain pilaf, simple salad, or maybe some nice marinated beans. Think summer cookout and party!

For even more peanut butter recipes, head here.

Halloumi and Vegetable skewers with a peanut sauce on the side

[tasty-recipe id=”38141″]

Overhead photograph of halloumi and summer vegetable skewers topped with a chipotle peanut sauce

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Lemon Baked Salmon With Garlic Dill Sauce (20 Minutes!)

Lemon Baked Salmon With Garlic Dill Sauce (20 Minutes!)

My family didn’t eat a ton of fish growing up, but we did enjoy salmon from time to time. It’s one type of seafood I tend to gravitate toward on menus.

Over the years I’ve come to refine my preparation of it at home and narrowed it down to this: my go-to easy baked salmon recipe with plenty of fresh herbs, lemon, and garlic dill sauce for serving.

Plus, it requires just 20 minutes and 7 ingredients to prepare.

Lemon Baked Salmon With Garlic Dill Sauce (20 Minutes!) from Minimalist Baker →

Crispy Tofu Bowls with Sesame Bok Choy

close-up photography of crispy tofu on top of seared bok choy halves and rice

I love a good rice bowl and I’m finding that more often than not, I’m most happy when it’s topped with vegetables and a handful of crispy tofu. This recipe is a solid addition to your weeknight meals.

Bok Choy

Bok choy is one of my favorite plants to watch grow. I love how concise the plant is while producing beautiful green leaves. However, I don’t use it as often as I should, primarily because I keep greens on hand that I can use both raw and cooked. If you want to use something you might already have on hand, try wilting chard or kale in place of the bok choy. I find this is just as delicious and another good way to eat your leafy greens.

One note: I cook the bok choy in this recipe so that the greens are soft but the stems still have quite a bit of texture. If you want similar texture for the leaves and stems, separate them and slice them into similar-sized pieces. Cook the stems until just tender then add the leave and cook until just wilted.

The Grains

I went with rice but the beauty of this crispy tofu bowl is that any grain will really do. I’ve been known to eat this combination on sorghum, quinoa, or millet. You could also drop the rice and eat the bok choy and tofu over noodles.

Crispy Tofu, for the win

Given that I still don’t eat a lot of tofu, I rely on friends for recipes that I know work. I used this crispy tofu recipe from The First Mess. I don’t change it one bit which is why you’ll need to head to her site for the recipe.


Finally, this recipe isn’t overly sauced. I look at the sauce as more of a glaze for the bok choy. If you’re wanting to make this recipe with a solid amount of sauce, I recommend doubling the liquids you put into the pan after you cook the bok choy. You could also branch and make a separate sauce, like this homemade teriyaki sauce.

[tasty-recipe id=”38128″]

overhead photograph of a rice bowl with crispy tofu and seared bok choycontinue reading

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1-Bowl Peanut Butter Protein Pancakes (Plant-Based, Gluten-Free)

1-Bowl Peanut Butter Protein Pancakes (Plant-Based, Gluten-Free)

It’s no secret we’re peanut butter fans around here, especially when it comes to peanut butter and pancakes. Swoon!

We love our Peanut Butter Cup Pancakes and Peanut Butter Flaxseed Pancakes. But this version was specifically designed to be higher in protein (and gluten-free!) to keep your energy high till lunch.

Not only are they fluffy, flavorful, and delicious, but these pancakes also come together in just 1 bowl and 20 minutes!

1-Bowl Peanut Butter Protein Pancakes (Plant-Based, Gluten-Free) from Minimalist Baker →

Rhubarb & Rosewater Syrup

This, my friends, is how you want to use that rhubarb you’ve been seeing at the market lately. It’s a syrup, sure, but I’d venture to guess it’s a syrup unlike any you’ve tasted. It has a lot going on, tartness from the rhubarb, tang from fresh lime juice, a backdrop of sweetness that’s anything but shy, and the wildcard finish – rosewater. The resulting syrup is strong, and lovely, and a kiss of it is just what a bowl of yogurt, or glass of soda water needs.

Rhubarb Rosewater Syrup RecipeRhubarb Rosewater Syrup Recipe

And it really couldn’t be simpler to make. Chop a few stalks of rhubarb, toss with sugar, then let it sit around until everything settles into a cold, sweet stew. Fire up your burner, and simmer until the rhubarb breaks down, then strain out the solids. You’re left with a vibrant rose-hued liquid. When you cook this down with a bit of fresh lime juice you end up with a fragrant, beautiful gem of a syrup. A finishing splash of rosewater is the final surprise – the je ne sais quoi factor.

Rhubarb Rosewater Syrup Recipe
Rhubarb Rosewater Syrup RecipeRhubarb Rosewater Syrup Recipe

As I mention up above, I use this syrup in simple spritzers, and as a way to add a bit of flair to plain yogurt. I imagine it would be amazing over cornmeal waffles or pancakes, or in place of a drizzle of honey over certain cheeses – good, soft goat cheese comes to mind. It’s just one of those simple, homemade things that is nice to have on hand. And come to think of it, it’d be a nice lip gloss flavor as well 😉

Rhubarb Rosewater Syrup RecipeRhubarb Rosewater Syrup Recipe

Let me know if you do something fun with this, or if you give it your own twist. xo -h

Continue reading Rhubarb & Rosewater Syrup on 101 Cookbooks

1-Bowl Chocolate Chip Banana Bread Waffles

1-Bowl Chocolate Chip Banana Bread Waffles

Sometimes life just calls for a waffle. Just like life sometimes calls for a naked Saturday or an evening of doing nothing but eating ice cream and watching touching documentaries on Netflix that make you cry over people’s personal triumphs. Because sometimes, all that will scratch that itch in life is a little self-indulgence.

While I would put these waffles in the “indulge” category, they’re definitely a healthy indulgence.

1-Bowl Chocolate Chip Banana Bread Waffles from Minimalist Baker →

Cream Cheese Roll-ups with Crepes and Vegetables

Overhead photograph of cut-open roll-ups showing vegetables, cream cheese, and crepes.

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

As we prepare for Mack to head to school, I’ve been working on my tiny-finger lunch game. He’s a solid eater but I do like having fun options. Plus, these vegetable crepes aren’t just for kids. I love to pack these cream cheese roll-ups for car trips and hiking trips.

Why Crepes for Cream Cheese Roll-ups?

I love a good lunch sandwich but sometimes we don’t have bread or I like something a little lighter. These crepes are easy to make once you get the hang of the pan swirl and best of all, you can make large batches to freeze.

Bob’s Red Mill Wheat Flour

One of the other reasons I love crepes: they are super easy to make with alternative flours. Whole wheat is my go-to which is why I was excited to make these crepes with Bob’s Red Mill Whole Wheat flour. Of course, you could always switch it up and use all-purpose or even oats (like in these other savory crepes I’ve made!)

A straight-on photograph of a bag of bob's red mill whole wheat flour.


While there are some brands of vegan cream cheese, which you could easily use, I prefer to mix it up a bit. My favorite way to make these vegan is use a good hummus. The hummus works well with the herbs. Other options include roasted garlic, roasted red pepper, and/or sun dried tomatoes.

The vegetables

Finally, when it comes to the vegetables, use whatever you have on hand. These wraps are forgiving and really work with anything. Beyond the fresh vegetables, roasted vegetables or grilled vegetables work as well. I find these whole wheat crepes can really go any direction you might want to take them.

[tasty-recipe id=”38112″]

Overhead photograph of shredded vegetables, herbed cream cheese, and a whole wheat crepe

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

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Strawberry Rhubarb Crumble

You all know by now how much I love a rustic, family-style dessert. And really, the list of desserts that fit the bill better than a simple fruit crumble is short. For those of you who’ve never attempted a crumble, it’s quite simple. Start with fresh seasonal fruit, top it with crumbled dough, and into the oven it goes. Before you know it, golden-topped dollops of baked goodness are crisping up in a shallow sea of bubbling fruit. In this version I combined rhubarb, strawberry, and a splash of port wine with a buttery black pepper, pine nut and oat crumble. Sounds a bit fancy, but really, it couldn’t be easier to make.

Strawberry Rhubarb Crumble Recipe

With this particular crumble, you can prep the ingredients up to ahead of time if you like. Combine the dry ingredients, cover, and set aside. Chop the fruit, cover, and refrigerate. The rest of it comes together in a flash whenever you’re ready to assemble the crumble and bake it off.
Strawberry Rhubarb Crumble Recipe

Enjoy the crumble, I know many of you are seeing rhubarb and strawberries in your markets. Looking forward to sharing some highlights (and photos) from my Portland trip when I get back and get unpacked. -h

Continue reading Strawberry Rhubarb Crumble on 101 Cookbooks

19 Vegetarian Lentil Recipes

When it comes to the cheap and easy plant-based bulk bin items, you can’t go wrong with lentils. These powerhouse protein legumes are always on hand at our house. I keep red, green, and either black or French on hand at any given time. Each lentil variety has a place in these lentil recipes.

Vegetarian Lentil Recipes


Curried Carrot Soup | @naturallyella

Leading with the most obvious, lentil soups and stews are hearty and filling. I will say, however, I don’t make your traditional lentil soups. I love big flavors, like those found in curry and berbere blends. Best of all, these soups are really up to the challenge of pairing with loads of vegetables.



Black Lentil Enchiladas with Zucchini | Naturally Ella

Next up, my favorite category. Typically you’d see beans as the basis for tacos and enchiladas but I love a good hearty lentil in the mix. Lentils especially come in handy if you don’t have any beans already cooked since most the lentils are cooked in 30 (and can be cooked with spices, just like beans!)


Lentil Bites

Marina-Smothered Lentil Bites with Mozzarella | Naturally Ella

This category is a bit specific but with good reason. I love a good lentil bite (or ‘meat’ball if that’s how you want to roll). It’s such a magical thing and it’s hard to explain which means you just need to try it for yourself. I’ve found so many ways to use these bites but this is just a few of my favorite:


Main Dishes

Spicy Vegan Lentil Sloppy Joes

This category contains some of my favorite recipes, and I’m talking all kinds, not just lentil recipes. The masala lentils are a fan favorite while I would gladly eat the sloppy joes every week.



Finally, the last category of salads. I usually reserve lentils in salads for using leftovers. Of course, you don’t always have to do that! Lentils make for a hearty addition to greens. I love using French or Black lentils in salads. They are beautiful and hold their shape really well.

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Easy Bibimbap with Gochujang Sauce

Easy Bibimbap with Gochujang Sauce

Any time I eat bibimbap it takes me back to the first time we visited South Korea in 2013. It was our first trip abroad and we visited friends who showed us around and taught us the way of bibimbap, which means “mixed rice” in Korean.

Let me show you my inspired take with this Easy Bibimbap with Gochujang Sauce—perfect for weeknight meals, hosting, and beyond!

What is Bibimbap?

Easy Bibimbap with Gochujang Sauce from Minimalist Baker →