Tag: Vegetarian

Posted on Posted by
Comments: Leave a comment

Vegetarian Breakfast Burritos

Vegetarian Breakfast Burritos | @naturallyella

When we don’t know what to do for dinner, breakfast is usually the answer. Eggs are quick to prepare and easily create a meal. I made this burrito after having a bit of the chorizo-spiced crumble leftover from the nachos. As a result, these breakfast burritos were ready in a short time. Additionally, you can make the crumble the night before to quicken burrito assembly in the morning. Homemade tortillas are great for burritos. However, these days I’m usually putting dinner together at the last minute so store-bought are a lifesaver. Also, I’ve been known to skip scrambling the eggs and simply fry an egg over-hard then cut it into strips (similar to this quesadilla). Read more and see the recipe.

The post Vegetarian Breakfast Burritos appeared first on Naturally Ella.

Naturally Ella

Posted on Posted by
Comments: Leave a comment

Bulgur Vegetarian Chili

Bulgur Vegetarian Chili

One of the very first recipes I created was a variation on bulgur vegetarian chili. I remember chatting with my mother about one of her favorite recipes, a bulgur chili, that she had made a couple decades ago but since, lost the recipe. She knew it had chocolate and a few other ingredients but other than that, the recipe was lost (and as far as I know, continues to remain lost). My first attempts at bulgur chili were born out of a desire to create a version for her. The recipe has morphed quite a bit since then for a few reasons, first and foremost, texture. I don’t like big chunks of anything in my chili and while I’ve made sweet potato/butternut squash version, they aren’t my favorite. I keep my chili simple and let the bulgur be the star. Read more and see the recipe.

The post Bulgur Vegetarian Chili appeared first on Naturally Ella.

Naturally Ella

Posted on Posted by
Comments: Leave a comment

Vegetarian Sweet Corn Recipes for Summer

I am about to jump on a plane bound for Illinois. It will be the first time Mack will meet most of the family and all I’m hoping is that the plane ride goes okay. I’m actually excited to be catching the end of summer in Illinois- it’s been something I miss every year (minus the humidity- I’ve never missed that). I always feel that there’s a certain quality to small-town, slowed down summers.

In honor of heading back to the midwest, I thought I’d shared with you some of my favorite sweet corn recipes from the archives of the site. I won’t ramble on again about my love of sweet corn but I will say that if you can pick some up before the season ends, do it. This is just a sampling of the sweet corn recipes I have on my site and if you want to see the full collection, pop over to the sweet corn page!

corn cakes with zucchini salsa- Sweet Corn Recipes | http://naturallyella.com
Corn Cakes with Zucchini Salsa
A bit more on the preparation side, these corn cakes are one of my favorite sweet corn recipes/summer treats and with the addition of the zucchini salsa, it’s a colorful dish!

Goat Cheese and Sweet Corn Pasta- Sweet Corn Recipes | http://naturallyella.com
Goat Cheese and Sweet Corn Pasta
A more recent addition to the recipe archives, this pasta is easy and one in a long line of goat cheese/sweet corn combinations. A great quick, weeknight dinner.

Sweet Corn and Goat Cheese Stuffed Peppers- Sweet Corn Recipes
Sweet Corn and Goat Cheese Stuffed Peppers
I always eat my fill of stuffed peppers in the summer and sweet corn is nearly always in the filling. This recipe is a bit older and today I’d probably add grains but it’s up to you!

Sun Dried Tomato and Sweet Corn Farro Risotto- Sweet Corn Recipes | http://naturallyella.com
Sun Dried Tomato and Sweet Corn Farro Risotto
I’m a big fan of using farro in risotto and this dish is hearty and full of summer flavors.

Roasted Corn and Ricotta Enchiladas- Sweet Corn Recipes | http://naturallyella.com
Roasted Corn and Ricotta Enchiladas
A bit on the unusual side, these enchiladas are one of my favorite enchilada variations. I’m addicted to chipotle flavor and it blends well with the smoothness of ricotta.

Freekeh Salad with Sweet Corn, Feta, and Arugula
Freekah Salad with Sweet Corn and Arugula
This has been my go-to summer salad. If you haven’t tried freekah before, this is a great starting point. Freekah and sweet corn make for a wonderful combination.

Grilled Corn, Onion, and Whipped Cilantro Goat Cheese Quesadilla- Sweet Corn Recipes
Grilled Corn, Onion, and Cilantro Goat Cheese Quesadilla
I’m constantly making quesadillas and this is a bit more extravagant than what I would normally make. However, it’s well worth and one of my favorite sweet corn recipes.

Vegetarian Black Bean Taquitos- Sweet Corn Recipes | http://naturallyella.com
Sweet Corn and Black Bean Baked Taquitos
While corn isn’t featured prominently here, it definitely adds and makes the insides a bit more filling. Try these for a great movie night snack.

Sweet Corn Recipes From around the web that I love:

Tostadas with Sweet Corn Hummus from Love and Lemons
Sweet Corn, Peach, and Cherry Salad from Flourishing Foodie
Sweet Corn and Black Bean Tacos from Cookie and Kate
Baked Green Chilaquiles with Sweet Corn + Summer Squash from The Bojon Gourmet
Sweet Corn Arepas from The Fauxmartha

continue reading

The post Vegetarian Sweet Corn Recipes for Summer appeared first on Naturally Ella.

Naturally Ella

Posted on Posted by
Comments: Leave a comment

Summer Vegetarian Tacos with Avocado Cream

Summer Vegetarian Tacos with Avocado Cream and Feta | http://naturallyella.comRecipe originally posted on August 8th, 2012. Last updated August 16th, 2015.

On occasion I daydream about the most random things.  Somtimes I take to daydreaming about owning a traveling food truck and venturing out across the United States. (I also suppose I have Sarah and Melissa to thank for starting me down this path as they both graciously offered up their driveways as parking spots for me).  While the food truck isn’t really a reality (nor would I want to incur the cost of a traveling truck), it’s still fun to daydream.

I dream of crispy, wood-fire pizzas (this truck makes that possible), fresh spring rolls using ingredients from whatever state I happen to be in, delicious curries (because sometimes I crave curry), freshly baked cinnamon rolls (I need something not healthy) and tacos, like every day.

Vegetarian Tacos with Avocado Cream | http://naturallyella.com

Even though I won’t have a food truck anytime soon so you can try these delicious vegetarian tacos first hand, I made you more tacos (because you can never have enough taco recipes.)

This time I just packed them full of cumin-spiced roasted vegetables and called them good.  No grains, no beans, just summer veg goodness.  Don’t freak out at the long ingredient list, it’s mainly because I used whatever I had in my kitchen.  If you used zucchini and sweet corn you would still have one heck of a delicious taco.

Oh and let us not forget the avocado (really essential to any excellent vegetarian taco.)

Summer Vegetarian Tacos with Avocado Cream | http://naturallyella.com

Pairings for Vegetarian Tacos

While I recommend you can add beans to these tacos, I actually love to get my protein from the side dishes. I almost always have a rice/bean combo on the side and let the vegetables stand on their own. These summer vegetarian tacos are a good kitchen-sink recipe for when you don’t know what to make but have a bounty of produce.

Appetizer: Chips and Salsa! I love this Roasted Salsa Verde (and old recipe, but a good one!) Or, you could try your hand at a fermented salsa.

Side: Toasted Garlic Rice and maybe some vegetarian refried black beans.

Dessert: Horchata Ice Cream

5.0 from 1 reviews

Summer Vegetarian Tacos with Avocado Cream
 
Print

Prep time

Cook time

Total time

 

Author:
Serves: 6 to 8 tacos

Ingredients
  • Filling:
  • 1 small zucchini, diced
  • 1 small summer squash, diced
  • ½ medium red onion, diced
  • 1 ear sweet corn, removed from cob
  • 1 cup cherry tomatoes, sliced in half
  • 1 medium red pepper, diced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons cumin
  • ¼ teaspoon salt
  • Avocado Cream:
  • 1 ripe avocado
  • ⅓ cup full fat, plain greek yogurt
  • ¼ cup cilantro
  • 1 tablespoons lime juice
  • Everything Else:
  • Feta or Goat Cheese
  • 6 to 8 corn tortillas
  • Extra cilantro

Instructions
  1. Preheat oven to 400˚. Prepare all the veggies as described and toss with olive oil, minced garlic, salt, and cumin. Roast until tender and lightly browning, 20 to 25 minutes.
  2. While veggies are roasting, whip together avocado, greek yogurt, cilantro, and lime juice either by hand or in a blender.
  3. To assemble tacos, warm up tortillas over an open flame or on a heated griddle. Assemble with roasted veggies, avocado cream, and a sprinkle of feta.

Notes
If you want a bit of protein, black beans or chickpeas would make an excellent addition to this meal!

Featured Ingredient
Avocado

Curry Roasted Vegetable and Avocado Naan-wich

Summer Vegetarian Tacos with Avocado Cream and Roasted Vegetables | http://naturallyella.com

continue reading

The post Summer Vegetarian Tacos with Avocado Cream appeared first on Naturally Ella.

Naturally Ella

Posted on Posted by
Comments: Leave a comment

Vegetarian Pho

Happyolks | Vegetarian Pho

I wanted a perfect ending. I’ve learned, the hard way, that some poems don’t rhyme, and some stories don’t have a clear beginning, middle and end. Life is about not knowing, leaning into change, taking the moment and making the best of it without knowing what’s going to happen next. Delicious Ambiguity. 
                                                                                                                                                                                                                      – Gilda Radner

Happyolks | Vegetarian Pho Happyolks | Vegetarian Pho Happyolks | Vegetarian Pho Happyolks | Vegetarian Pho Happyolks | Vegetarian Pho Happyolks | Vegetarian Pho

Vegetarian Pho 

Barely adapted from newly released Green Kitchen Travels by by David Frenkiel and Luise Vindahl. These two are some of the kindest, most genuine folks I’ve come to know in blog-land. Green Kitchen Travels is everything I want in a cookbook, and everything the world needs more of: sincerity, originality, and spunk. 

  • 2 large onions, peeled and halved
  • nub of fresh ginger, peeled and sliced
  • 4 cinnamon sticks
  • 4 star anise
  • 4 cloves
  • 4 cardamom pods
  • 1 tbsp coriander seeds
  • 4 large carrots, peeled and chopped
  • 1 fennel bulb, quartered, stalks removed
  • 1 tsp minced garlic
  • 1 tbsp shoyu or soy sauce
  • 8 cups vegetable stock
  • ––––
  • 1 head of bok choy, quartered
  • fresh thai basil
  • fresh mint
  • 2 cups beansprouts
  • handful of limes, quartered
  • 1 lb brown rice noodles
  • shaved sweet onion slices

 

Heat oven to 450.’ Place onions and ginger slices onto a baking tray and roast in the oven for 10 minutes until the edges are starting to brown. Place spices in a heavy-pot and dry roast until aromatic, stirring to prevent from burning. Add vegetable stock, shoyu, carrots, fennel, and roasted onions and ginger. Bring to a boil and reduce heat. Cover and simmer for 30 minutes. Strain soup base through a fine mesh strainer to remove vegetables and debris, then return strained broth to the pot and reheat. Cook noodles according to packet instructions. Prepare serving bowl(s) with cooked noodles, bok choy, beansprouts, onion, fresh herbs, and lime wedges. When ready to serve, pour over hot broth and serve immediately.

Happyolks | Vegetarian Pho

**The publisher is letting me give away a copy to one (1) Happyolks reader. Leave a comment with an active email address and I’ll notify a winner by next Tuesday.

Happyolks

Posted on Posted by
Comments: Leave a comment

Farmers Market Summer Vegetarian Sides

Farmers Market Summer Vegetarian Sides | @naturallyella

I had no intention of really cooking much for the fourth since we were hiding inside (our dog really hates fireworks and it’s easiest just to watch a movie). However, Mack was cool with hanging out with M for the day so I took advantage, went to the farmers market, and got inspired to do a bit of cooking.

Instead of a recipe, I thought I’d share four ideas that I made yesterday. Each one is extremely loose and can easily be adapted to flavors you may like. Summer is the best time to take produce and have fun.

Farmers Market Summer Vegetarian Sides

Farmers Market Summer Vegetarian Sides
Farmers Market Summer Vegetarian Sides

Farmers Market Summer Vegetarian Sides

Farmers Market Summer Vegetarian Sides

Farmers Market Summer Vegetarian Sides

Farmers Market Summer Vegetarian Sides

Breakfast Radishes | @naturallyella
Armenian Cucumbers

Grilled Radishes | @naturallyella

Grilled Radishes with Armenian Cucumbers and Pearled Couscous

Ingredients I used: Pearled Couscous, Armenian Cucumbers, Breakfast Radishes, Scallions, Feta, Lemon Juice, Champagne Vinegar, Olive oil, and Salt/Pepper.

Saying I love Armenian cucumbers is a bit of an understatement. While these beauties aren’t actually straight cucumbers (just related), the flavor is of a sweet cucumber. I could easily eat grilled radishes with these cucumbers without the couscous (but the couscous makes it more substantial). I already had leftover couscous and just tossed everything together with a drizzle of the vinegar, lemon juice, and olive oil. Keep it vegan by ditching the feta or for gluten-free, use quinoa or sorghum.

Grilled Radish and Armenian Cucumber Couscous Salad | @naturallyella

Grilled Corn | @naturallyella
Grilled Corn | @naturallyella

Grilled Sweet Corn

I have a particular way I grill corn that I think is worth the bit of extra effort. I peel back the husk, remove the silk, butter (or olive oil) and sprinkle with salt, pepper, smoked paprika, and garlic. Toss is on the grill until the husk is charred and the yellow of the corn has perked up. You can easily eat the corn now, but I peel back the husk and return it to the grill to lightly char.

Grilled Shisito Peppers | @naturalyella

Grilled Shisito Peppers

Toss the shisito peppers with olive oil, soy sauce, honey, and sesame seeds in a cast iron skillet. Cook on the grill, stirring occasionally. (I would typically roast the peppers in this mixture but it’s been 100˚ and I wasn’t about to turn on the oven except to make pie, because pie did happen). I eyeballed the drizzle of each liquid but any extra thickens into a nice sauce.

Tomatoes | @naturallyella
Tomatoes | @naturallyella

Heirloom Tomatoes with Basil

It’s the beginning of July which means I’m starting my overeating tomatoes. This is about the easiest way to serve tomatoes: slice, drizzle with olive oil and sprinkle with fresh basil, salt, and pepper. Done and done.

grilled vegetarian sides | @naturallyella

continue reading

The post Farmers Market Summer Vegetarian Sides appeared first on Naturally Ella.

Naturally Ella