Loading...

Follow Naturally Ella | Seasonal, Pantry-Inspired Vege.. on Feedspot

Continue with Google
Continue with Facebook
or

Valid

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!)

Vegan-it

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"]

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.

The post Cream Cheese Roll-ups with Crepes and Vegetables appeared first on Naturally..

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

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 RecipesSoups

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.

 

Tacos/Enchiladas

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

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

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.

 

Salads

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.

The post 19 Vegetarian Lentil Recipes appeared first on Naturally..

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Spring is a wonderful time to simplify- to throw open the windows, linger a bit longer outside (enjoying the sun), and go back to the basics of cooking. I think it's easy to get overwhelmed when it comes to recipes. I see some recipes on Pinterest and I can't help but think how long the ingredient lists must be.

While there is a time for that, I don't believe it is spring. This is the time of year to lightly cook some asparagus, top it with an egg, and call it a meal or pull radishes/green onions from the ground, rinse them off, and eat them raw by dipping them into a bit of salt (a favorite of grandfather's.) My spring motto: Light meals, simple flavors (and in this context- simple is not a bad word.)

The Potatoes

This spinach salad is in my realm light meals, simple flavors. I have a certain penchant for roasted potatoes (especially when tossed with garlic). The garlic is definitely the flavor here while everything is plays a small accompanying roll (even the mustard dressing, while flavorful, is more ancillary than a main character.) I suggest the buttercream potatoes but baby red potatoes or fingerlings would work just as well.

The Egg

Over the past couple of years, I’ve overhauled my technique for making hard-boiled eggs. I landed on a method that works for soft, jammy eggs or those tried and true hard-boiled eggs. My old method started the eggs in warm water and then watched them until the water boiled. Inevitably, I’d lose track and end up with grey eggs.

Now I use the method for the 7 minute egg and adjust the time as needed. Just a solid pot of boiling water. If I want a tender egg, it’s 10 minutes. If I want a full, hard-boiled egg: go for 12 minutes. This salad works well with any egg on the cooked-yolk spectrum.

Spinach Salad

Spinach has my heart in this salad but regular greens or massaged kale would work as well. Just use what you have on hand- the real winning combination is the egg and potato.

Vegan

While I’m obviously all about the egg in this salad, you do have options. Drop the egg in lieu of your favorite tofu recipe. Or, my other favorite option is to cook up some of this smoky tempeh (which makes it feel a bit like a breakfast salad!)

[tasty-recipe id="33206"]

The post Garlic Roasted Potato and Spinach Salad with Eggs appeared first on Naturally..

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This asparagus polenta can be ready in about the time it takes to cook the polenta. It's also perfect for the still slightly cooler spring evenings. Best of all, it’s highly adaptable for what you already might have on hand.

Polenta: your options

No matter the season, I’ll always be up for a good bowl of polenta. It’s such a creamy bed for almost any kind of vegetable. What I didn’t know, until my good friend Alanna showed me the way, is that polenta is amazing with burrata.

If you don’t want to go the polenta route, easily turn this bowl into a delicious risotto (using a recipe like this cracked spelt or this cracked farro dish). You could also speed up the meal and use leftover grains for a delightful grain bowl.

Vegetables for every season

Summer: Green Beans/Zucchini- during summer, once asparagus is out of season, you could easily make this dish with green beans or zucchini. Both do well over high heat and tossed with herbs/nuts.

Fall: Carrots/Beets- for fall, before I dive into the winter produce, I like to transition with carrots and beets. Try roasting the roots then tossing with the herb mixture.

Winter: Sweet Potatoes/Winter Squash- the most obvious for the winter time but they both work well with polenta and burrata. Similar to the heartier fall vegetables, try roasting instead of the pan roasting.

Herbs

Dill can be a fickle herb that not everyone is in love with (as much as I am!) Swap out the dill out for parsley, rosemary, and/or chives.

Nuts

Finally, when it comes to the nuts, I love the nuts that add a flavor boost. In place of the pistachios try pecans, walnuts, or hazelnuts. All work well with the big flavor of herbs and most vegetables I mentioned above.

[tasty-recipe id="38074"]

The post Asparagus Polenta with Dill-Pistachios and Burrata appeared first on Naturally..

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Post sponsored by Pete and Gerry’s Organic Eggs. See below for more details.

Egg in a hole, the most straightforward recipe name

When it comes to breakfast, I’m a savory eggs and toast kind of person. Normally I do a simple fry with toast on the side but occasionally I crave a little more. Not only are eggs-in-holes still fairly easy, when you make them like I have, it’s a great way to add vegetables or greens.

Also, as a side note, I like to save the insides of the bread and later make those into breadcrumbs for another meal. I’ve already been through my obsession with breadcrumbs, so I’ll spare you. But if you’re interested, you can read all about it here.

Greens of all kinds

As mentioned above, these eggs-in-holes are a great way to eat greens for breakfast. While I chose kale for this recipe, chard, spinach, or collards would also work. I’ve also been known to make a simple version with no cooked greens then add them lightly dressed fresh arugula to the top before serving.

Beyond greens, you could choose to roast tomatoes, squash, sweet potatoes, or asparagus and layer on under the cheese. The variation possibilities are endless when it comes to eggs and toast.

Pete and Gerry’s Organic Eggs

We eat quite a few eggs in our house and I’m always thankful to partner with companies that take their responsibility seriously. Pete and Gerry's Organic Eggs partners with small family farmers across the country who are ingrained in their communities. The eggs are always fresh and I know I'm buying a quality, USDA Certified Organic and Certified Humane product. If you’re in need of more inspiration after this recipe, a few solid spring egg recipes include: Pesto asparagus with eggs, onion chard frittata, or Fried egg cauliflower bowl.

Cheese to your heart’s desire

As it mentions in the recipe, there is no limit on cheese here. I really just recommend you go with something that melts well. My favorite bites are those with a perfect blend of melty cheese, greens, bread, and eggs. A few of my favorites include manchego, gruyere, taleggio, or even mozzarella.

Serve it with

Finally, I usually like to make these kale eggs-in-holes for brunch which gives me a little leeway on sides. A nice salad could work but I’ve found they are lovely when paired with seasonal roasted vegetables like asparagus, carrots, squash, or even a nice hash.

[tasty-recipe id="38052"]

Disclosure: This recipe was created in partnership with Pete and Gerry's Organic Eggs. 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.

The post Kale Egg in a Hole appeared first on Naturally..

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Beyond the fruits and vegetables at the market, the core recipes I make are cyclical. During the winter months I go heavy. Extra cheese, butter, and more pasta than I care to admit. Then, when spring comes around, I find myself overly craving fresh and loads of greens.

Why Spring Vegan Recipes?

I also find myself tending towards more vegan recipes. I love making vegetables the star and in vegan recipes, there’s nowhere to run except to vegetables. Below are some of my favorite spring vegan recipes to get you excited for cooking in the new season.

Dinners

One beautiful thing about California springs: cool evenings. It may feel warm during the day but by the evening, we’re back into sweaters. For this reason, I still find myself gravitating towards a little bit of comfort I find in winter. These recipes are packed full of flavor and some of my favorite weeknight dinner.
Noodles

I’ll admit, vegan pasta isn’t always high on my list but I’m a sucker for a good vegan cream sauce. The kale pasta and the ginger noodles are two of my favorite ways to make a solid noodle dish vegan.
Salad

This category should be bigger but the truth is, most nights I wing a salad with whatever I have on hand. But, the below can at least get you moving in the right direction.
Veg

I really should have labeled this category ‘recipes that are great but don’t really fit into one niche’. These are random but oh so delicious.
Soup

Similar to the main dishes, I find the spring weather still allows for a bit of soup. But I definitely change it up. Gone are the sweet potatoes and squash. Instead there’s a lot of green and my favorite: carrots.
Hand-held Goodies

Finally, perfect for packing a lunch or a picnic: the hand-held vegan spring recipes. Spring rolls are top of mind because it’s so easy to pack them full of goodness. All these recipes will keep for a few hours which means I’ve even been known to haul them up a mountain.

The post Spring Vegan Recipes for Lunch and Dinner appeared first on Naturally..

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Lentil Stew: my go to recipe

I always feel like I’m never cooking with lentils enough. Sure, we make these lentil bites in some form every couple of weeks. However, for something so cheap and easy, I feel like they should be a one to two times a week meal. This lentil stew is flavorful and a perfect excuse for more lentil usage.

What about lentil types? I’m sure a few of you will wonder if you can use a different type of lentil. Truth is, you totally could. However, I really love how soft and almost non-existent the red lentils become in this stew. Plus, they keep the color a beautiful red. Neither issue is a deal-breaker for the recipe, just a couple things to be aware of if you do want to use green, black, or Le puy lentils.

Why do I cook them separate? Many recipes call for cooking lentils in tomato sauces but I always have mixed results with this. Sometimes the lentils take awhile to soften while other times it appears the lentils will never soften. While this could be age of the lentil, it's hard to tell before you jump into cooking. Instead of having comments fill up my inbox about non-softening lentils, I choose to cook them separate.

Harissa

Harissa is one of my go-to additions to spice things up a bit and there are many different recipes and brands on the market. If you’re curious, NPR has a lovely article about the what and the where of harrissa. I have a mild-harissa that I use occasionally but more often than not, I look for small jars/tubs full of spicy flavor.

My main directive here: taste before you use. I’ve found harissa on every spice level and the last thing you want is to over-use and make something so spicy that it’s inedible. This is the harissa I’ve been using and I picked it up at my local Whole Foods.

Cheese-it

I left feta off the top because I didn’t have the day I shot the recipe. However, it’s a lovely and most-welcome addition. Crumble a bit on top before serving.

Lemon/Citrus

When I posted about ways to preserve lemons, many people asked me how to use preserved lemons. This lentil stew is the perfect example. Instead of the lemon zest at the end, chopping up some preserved lemon is the perfect swap.

How to Serve it

The original recipe calls for topping a hearty bowl of brown rice. However, over the years, I’ve gone back and forth. Sometimes I use grains as the base but more often that not, I eat this stew as is with a nice bit of bread. I’ll often pair it with a light salad and say this is a solid weeknight dinner.

Vegetable Choices

Finally, this stew is forgiving when it comes to the vegetables. The cauliflower is great but diced sweet potatoes, butternut squash, or even hearty greens would work well with, or as a replacement, for the cauliflower. Just watch cook-time. Some items might take a little longer, like the sweet potato.

[tasty-recipe id="38019"]

The post Harissa Cauliflower Lentil Stew with Lemon appeared first on Naturally..

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

When you live in a household that’s favorite meal is breakfast, creativity knows no bounds. This egg sandwich is the perfect breakfast treat and I’ve even been known to wrap it up and take it on the road.

Fried Egg Sandwich: the beginning

I love a good breakfast egg sandwich but anytime I’m out and about, my options are limited. This little breakfast treat is usually geared towards meat-based meals and so over the years, I’ve experimented with many different veg-heavy alternatives. Enter this avocado egg sandwich!

I’ve loaded this sandwich up with a hefty amount of vegetables, hummus, and a solid sauce to bring it all together. Not much is missing, making this my kind of breakfast.

Kale Sauce

One of the reasons I wanted to share this particular recipe: the kale sauce. I posted this omelette a few weeks back and this is a perfect example of having one sauce across a few different meals. This kale sauce is vibrant and the perfect way to add greens to this sandwich without having a pile of leafy greens.

I will say, the tarragon in the sauce isn’t for everyone. Feel free to use whatever kind of sauce you might like. A variation of pesto is always nice or experiment with other types of flavorful sauces.

Hummus

When it comes to sandwiches, hummus is up there with mustard as an every-day kind of thing. I’d happily lather it on almost every sandwich I eat. It’s also a great way to experiment with different flavors. Make a harissa, beet, or herby hummus to use on sandwiches and grilled cheeses.

Vegan

Obviously the egg is the issue here but you could easy drop the egg and have a delightful veg sandwich. I've also been playing with the idea of adding a tofu scramble to the mix!

Extra Veggies

Finally, the most important part: the vegetables. This avocado egg sandwich is perfect for any kind of seasonal vegetables. In the summer, use roasted tomatoes or grilled squash. In the spring, pile it high with fresh or sautéed greens.

[tasty-recipe id="38002"]

The post Avocado Egg Sandwich with Hummus appeared first on Naturally..

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

I wish I had a sexier name for this dish but when you start combining things into a dish that really doesn’t have a name like ‘taco’ or ‘grain bowl’, a name with all the ingredients is the best I can do. However, it's delicious. We've eaten it as a side but I've also been known to call a dish like this lunch.

The Beets: Chioggia forever.

When spring produce enters into my life, I take it as a reminder that not everything requires roasting. Sure, roasted vegetables are amazing but sometimes other techniques are worthwhile. I feel like steaming gets a bad rap, most likely due to diet trends, but it’s a valuable tool in your cooking arsenal.

Take for example these beets. Chioggia beets are beautiful. Their color, though, doesn’t hold once cooking. If you roast these beautiful beets, the color fades pretty drastically (unless you roast them whole but I’m not always willing to wait the hour it takes.) Enter: steaming.

Steaming these beets takes 10 minutes and while the color still fades slightly, it’s there in all it’s beautiful pink glory. Best of all, steaming the beets leaves room to make crispy garlic in ghee: a real treat for all.

Garlic + Ghee: best friends.

I’m a big proponent that every dish should have a little crispiness to it. In this dish, the sunflower seeds are nice but my favorite crisp comes in the form of pan-fried garlic. The ghee crisps the garlic nicely all while adding that delicious ghee flavor.

If you want to keep this vegan, olive oil can get the job done as well. The flavor changes slightly but the garlic is still delicious (because it’s still garlic!)

Bean Puree.

Finally, the bean puree. I love piling vegetable high atop a creamy puree. There’s something so satisfying when you scoop everything together off the plate- it mixes into the perfect bite. I kept this bean puree simple and very spring forward with the help of dill. Of course, you could really use any herb. Try parsley, marjoram, and/or a bit of thyme. Also, if you don't have white beans go for chickpeas.

[tasty-recipe id="37991"]

The post Garlicky Beets with Dill Bean Puree appeared first on Naturally..

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

I gravitate towards the savory breakfast, even to the point of eating leftover dinner in place of waffles, pancakes, or sweet porridges. However, sometimes my sweet tooth gets the best of me. Luckily, I can make a mean bowl of breakfast porridge and amaranth is one of the ways to my sweet-breakfast heart.

Amaranth Porridge

I absolutely adore amaranth for both the grain and in floral arrangements. When growing, it’s colorful and definitely and eye-catching addition. Yet, the grain, in terms of cooking, doesn’t quite get the same love.

Amaranth takes a little know-how. It’s similar to quinoa in that it’s actually a pseudo-grain or better known as a seed. It does not, however, cook up like quinoa. Amaranth, if cooked like any other grain, becomes a bit gummy.

Amaranth has a higher level of amylopectin, a main component of starch. This component creates a slightly more gelatinous texture to the cooked grain; think sushi rice versus long-grain rice. The creamy feel of cooked amaranth lends itself well to porridges and polentas. There are ways to use amaranth in more traditional grain ways, it just takes an extra step.

The topping

I try and stick with only fruits and vegetables I can source locally but I occasionally love a good banana dish. It also helps that we almost always have bananas around thanks to a child who had a mild obsession with them for some time.

Of course, if you wanted to stick to something you could buy at the farmers market, try peaches, apples, or pears. I like all of these options for cooking in the butter/sugar mixture. You could also just load this amaranth porridge with fresh berries and call it good.

Making it vegan

This one is easy. I actually prefer this porridge with non-dairy milk such as almond or oat. Same goes for the cream on top. As for the butter, you could use coconut oil or my friend Emma recently introduced me to Miyoko’s vegan butter. It’s actually really good and a solid 1:1 for dairy butter.

[tasty-recipe id="37982"]

The post Amaranth Porridge with Caramelized Bananas and Pecans appeared first on Naturally..

Read Full Article

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview