Root Vegetable Enchiladas with Cilantro Avocado Sauce | @naturallyella

It’s no secret that I love sweet potatoes with bold spices and flavors during the fall season, especially in taco or enchilada form. These root vegetable enchiladas are an extension of this cassoulet. Two separate meals using the same core vegetables: sweet potatoes and celeriac. I love these two roots together because the flavors blend well without one overpowering the other. Prep the two meals together by dicing the vegetables ahead of time.

Read more and see the recipe.

Five-Spice Roasted Pumpkin Soup with Parsnips | @naturallyella

Post in partnership with Frontier Co-op. See below for more details.

One of my favorite items to use during the fall season is pumpkin. I’m not talking about the creamy puree you buy in a can but rather the actual pumpkin. In fact, it’s easy to roast as you would any other winter squash. In this roasted pumpkin soup, pumpkin is combined with aromatic five-spice powder from Frontier Co-op, parsnips, and ginger. The result is a creamy and flavorful soup that is perfect for those cooler fall nights. Look for smaller sugar pie pumpkins next to the butternut and acorn squash at farmers’ markets or at your local co-op (it’s national co-op month after all)! Read more and see the recipe.

Root Vegetable Hash Egg Skillet | @naturallyella

When we go out for weekend brunch, I usually end up ordering what some may consider the least exciting breakfast: eggs and potatoes. I have a love of all things potatoes which has manifested into a few different potato/egg recipes. For example, this pesto potato skillet and this smoked paprika egg bake to name a couple. However, for root vegetable month, I decided to add an underused ingredient: turnips. The slight bite from the turnips works well with the regular potatoes. Plus, it’s the perfect companion for the dill and tarragon in this root vegetable hash.

Read more and see the recipe.

Roasted Beet Salad with Herbs and Spinach | @naturallyella

As the days get shorter, it’s sometimes harder to motivate myself to cook. I’m somewhere in between the light summer dinners and hearty, cozy meals for snowy nights. This roasted beet salad is the perfect balance and usually where I land. It’s simple, with an elegant, restaurant-like feel. But what I love most is the color. You could choose any variety of beets and have a beautiful salad but the golden beets lend a bit of warmth. This is the perfect light, weeknight meal that requires just a bit of chopping and patience while the beets roast. Or, if you’re planning ahead, the beets could easily be roasted on the weekend.

Read more and see the recipe.

Root Vegetable Pot Pie with Whole Wheat Biscuits | @naturallyella

I have a weakness for pot pies. There’s a memory that I can still picture, sitting in my grandmother’s kitchen, smell of the pot pie in the oven. It’s comforting to me and one of the reasons I love making pot pies. This root vegetable version has quite a few ingredients but is primarily just a lot of chopping. It’s hearty, filling, and can easily be doubled or tripled depending on how many people you need to feed. Also feel free to swap the root vegetables based on what you have/what you can find! Read more and see the recipe.

Enchilada Skillet with Eggs | @naturallyella

Post in partnership with Muir Glen Organic. See below for more details.

I love breakfast, but sometimes I get stuck in ruts. Breakfast is a low key event and my family is okay with that. As a result, we make oatmeal every weekday and most weekend mornings. When oatmeal won’t do the trick, it’s scrambled eggs and toast. But sometimes, I get an itch to break out and make something completely different.

This enchilada skillet is a riff off shakshuka and this curried tomato egg recipe. The sauce is an enchilada sauce that I quickly throw together. And there aren’t many ingredients beyond that. I also like to make an extra batch of the sauce so I can have enchiladas for dinner later in the week. Read more and see the recipe.

Stuffed Delicata with Chimichurri Black Beans | @naturallyella

One of my goals every fall is to cook my way through all the hard squashes. Each one is so unique and versatile that it’s a shame to stop with butternut squash. Outside of butternut, delicata is one of my favorites. That’s because it cooks quickly and my favorite part is that there is no peeling required. This stuffed delicata has an easy vegan filling that highlights a favorite condiment of mine. Read more and see the recipe.

Roasted Rutabaga Pasta with Cashew Sauce | @naturallyella

I have a weak spot for creamy pasta. It’s on the short list of my favorite comfort foods. When I started my cooking journey, one of the first things I taught myself to make was a perfect Alfredo sauce. Ever since, it’s branched out from there. More recently, I’ve been excited about this lemon cream sauce (and the vegan almond version). But the cashew sauce in this rutabaga pasta might be my current favorite. It’s easy and can be thrown together fairly quickly. Just remember to soak the cashews! Read more and see the recipe.

Root Vegetable Cassoulet | @naturallyella

Whenever I make a vegetarian version of a meat-based staple, I’m hesitant to use the same name. They aren’t the same thing and really shouldn’t be compared. However, the idea and inspiration shine through, especially in the recipe. This root vegetable cassoulet is stewed and hearty, echoing it’s meat counterpart. In place of the meat, I used solid fall root vegetables. They pair perfectly with the mirepoix and hearty cannellini beans. The best part of this vegetable cassoulet? It takes less time than the meat version; ready in about an hour. Read more and see the recipe.

Sorghum Oven Pancake with Pear from Alternative Baker Cookbook | @naturallyella

One of my biggest hopes for this site is to get people excited about whole grains. They are such a huge part of my diet both in whole and flour form (I even wrote a cookbook about them). As such, I always get excited when I find kindred spirits, like my friend Alanna. She just published a beautiful book all about alternative, gluten free grains and flours in desserts. This oven pancake is directly from her book with a slight modification for the season. Best of all, every recipe is so irresistible that I forget everything is gluten free.

Sorghum (and sorghum flour) is one of my favorite grains to work with. It’s not overpowering in flavor, pairs well with many other flavors, and the flour is easier to work with then some of the other gluten-free flours. In honor of the launch of her book (and our general grain geekery), we did a little breakfast collaboration. Pop over to The Bojon Gourmet to see the breakfast tacos made with amaranth tortillas (pictured below)! Read more and see the recipe.

Cracked Spelt Risotto with Roasted Beets | @naturallyella

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

When fall and winter come around, I make risotto almost once a week. It takes a bit longer to make but pour yourself a glass of wine and stir away. Spelt isn’t one of the first grains I would normally pick for a hearty risotto but once you give it a few cracks in a blender, you’ve got the perfect base for a creamy risotto. Once you get comfortable making this recipe, you could really swap the cheese, herbs, and toppings to suit whatever you might be craving (or whatever’s in the fridge)! This spelt risotto is hearty and perfect for the cool weather. Read more and see the recipe.

Garlicky Kale Pizza with Eggs | @naturallyella

Post in partnership with Muir Glen Organic. See below for more details.

Every week, like clockwork, we have pizza on Thursday nights. It’s the perfect way to spring us into one last day before the weekend. I love making sauce from fresh tomatoes. But when they’re not available, I keep this tomato sauce recipe handy. We always have cans of tomatoes stocked for so many different uses. One of my favorites is Muir Glen Organic stewed tomatoes. They have great flavor, can be used as is or blended, and are the best way to make a perfect pizza sauce. Best of all, if you use pre-made dough (either store bought or homemade- I grab the tomatoes and often pizza dough from Whole Foods), this kale pizza is ready in 30 minutes! Read more and see the recipe.

Celeriac Soup with Thyme | @naturallyella

When the season changes, it’s easy for me to get excited about using sweet potatoes, butternut squash, and greens. But fall produce is so wide and varied and lately, I’ve been getting excited about the items that often go ignored. If you’re not familiar with celeriac (or celery root), it’s a gnarly looking vegetable. The taste is earthy with hints of the celery flavor you might expect from celery stalks. This celeriac soup is well balanced in flavor thanks to potatoes, carrots and fresh thyme. Best of all, it’s creamy and delicious without any cream in the soup (the drizzle is optional)! Read more and see the recipe.

Mediterranean Wrap with Lentil Bites | @naturallyella

Preparing more plant-based meals can be time intensive. There’s usually quite a bit of prepping and cooking which can sometimes discourage you from trying a recipe. However, one of my favorite things to address this is to find recipes that allow for overlapping ingredients/components. Take this mediterranean wrap for example. The lentil bites can be used in these wraps, on top of pasta, or smothered in an easy cream sauce. Make an extra large batch and use these lentil bites for multiple meals! Read more and see the recipe.