Cauliflower and Millet Gratin | @naturallyella

With cooler weather comes more casserole-type dishes. In this dish, I love the creamy base of the bechamel sauce paired with the solid flavor of roasted cauliflower. Specifically, this gratin is a riff on this roasted garlic/cheddar gratin. With the addition of grains, this dish is a perfect light supper paired with a side salad. I like the flavors of the shallot/cauliflower to really shine. But you could always use a more flavorful cheese. Finally, this millet gratin is the perfect base for adding more flavors! Read more and see the recipe.

One Pot Rice and Butternut Squash | @naturallyella

This one pot rice dish is a staple for fall cooking in my home. Sauté onions and garlic, add in the other ingredients, cover, and let sit for 45 minutes. After that, all that’s left is to eat! The original version of this dish is based on this paella recipe but I’ve morphed it into a stove-top casserole dish as an easy adaptation. Rice and tomatoes cooked together can leave you with al dente rice but the secret is to make sure the rice is well coated with oil before adding the tomatoes. As a side note, our toddler also loves this one pot rice dish (as long as I use a mild curry powder)! Read more and see the recipe.

White Beans in Spicy Tomato Sauce | @naturallyella

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

When it’s snowing outside and you’ve had a long day, you want dinner to be more than just a hot meal. Sadly, one of the misnomers of vegetarian cooking is that it’s hard to do comfort food. For example, critics claim vegetarian cooking lacks some oomph. But I disagree. The truth is, in fact, there are plenty of great ways to make a big pot of vegetarian comfort. For one thing, this spicy tomato sauce at the top of my list. That’s because it’s perfect to smother potatoes and protein-rich navy beans. Because of meals like this, I keep a can of Muir Glen organic crushed tomatoes on hand at all times. Best of all? It’s great with any leftover grains you might have. Read more and see the recipe.

Tahini Noodle Bowl with Collards | @naturallyella

When I changed my diet to focus on plant-based meals and moved away from junk food, I found exploring new ingredients intimidating. Sure, I could easily toss together a salad, bake a sweet potato, or grill asparagus. But I avoided other ingredients for years. Jicama, kohlrabi, and collards didn’t find their way into my diet until much later. However, once they did, I realized I was missing out. In fact, collards are the perfect cooking green in my opinion. They are one of the heartier greens, holding up to heat much better than their chard or spinach counterparts. This tahini noodle bowl is just the start of a few collard recipes this fall. It’s easy, vegan, and the perfect way to jump into cooking collards. Read more and see the recipe.

Cajun Cauliflower with Cilantro-Avocado Sauce

Post sponsored by Bed Bath & Beyond. See below for more details.

In the transition to fall, there are certain foods I gravitate towards such as warm stews, stick-to-your-rib meals, and spice. This cajun cauliflower uses one of my favorite spice combinations, also labeled as blackened seasoning. I enjoy the seasoning because it’s smoky, spicy, and the perfect compliment to cauliflower. In fact, you can easily purchase a blackened/cajun seasoning. But, if you have a well stocked spice cabinet, you could probably whip up a batch of seasoning. Beyond the seasoning, when I make cauliflower steaks, I like to steam the cauliflower before grilling. This helps to take the raw edge off the cauliflower so the final texture is perfect. Also, the pre-seasoned cast iron grilling pan from Bed Bath & Beyond’s Artisanal Kitchen Supply is perfect for this recipe! For one thing, you to get the char just right on the cauliflower! Read more and see the recipe.

Chili Roasted Broccoli Bowls with Freekeh | @naturallyella

Broccoli is one of my favorite vegetables for grain bowls. It cooks quickly and tastes amazing when roasted. Additionally, it pairs well with many different flavors. As a result, I’ll be making these broccoli bowls often this fall. In fact, the hardest part of this recipe is waiting for the broccoli to roast. Read more and see the recipe.

Chipotle Black Bean Chili | @naturallyella

Post sponsored by Crock-Pot® Brand/Mirum Shopper. See below for more details.

If you look back through the archives of the site, you’ll notice a theme: I find recipes I like and then make slight changes to them all the time. In fact, I never settle with a recipe! Rather, I’m always exploring new ways to make an old recipe. As an example, this black bean chili is based on my favorite bulgur chili recipe. But it has a completely different flavor profile and happens to make a lovely slow cooker dish. The base of this chili is fairly straightforward. The toppings really make the chili, but that’s most chili recipes. The best part? Once you put all the ingredients in the Crock-Pot® slow cooker, you can turn the slow cooker on in the morning and come back home to a delicious vegan dinner! Read more and see the recipe.

Roasted Garlic Tomato Soup with Popped Sorghum | @naturallyella

The end of summer is approaching. As such, I find myself using certain ingredients over and over. Right now, I’m trying my best to keep and eat tomatoes until they aren’t fresh anymore. Likewise, tomato soup is featured on so many menus. However, a solid homemade recipe is a must. That’s because it’s about three things for me: caramelized roasted tomatoes, roasted garlic, and a good amount of fresh herbs. The cook time of this recipe is a bit longer than some. But there is not a lot of prep beyond chopping onions. Read more and see the recipe.

Kamut and Plum Salad with Goat Cheese | @naturallyella

At our house, fruit is always in high demand. In fact, it’s our go-to snack. For instance, on any given day, Mack eats his weight in fruit. Well, maybe not, but it feels that way. As a result, it’s rare that I make a recipe with fruit. That’s because it just never lasts long enough. Recently, however, we’ve had a few plums that were slow to ripen. By the time they were ready, I had dreamt of this plum salad. For one thing, kamut has a wonderful, slightly sweet wheat flavor. Then, it’s paired with spicy arugula and smooth goat cheese for a home run recipe! Read more and see the recipe.

Vegetarian Sushi Bowl with Green Tea Rice | @naturallyella

Post sponsored by Stash Tea. See below for more details.

Whenever my husband and I talk about ordering sushi, I always go for the vegetarian options full of vegetables. As a result, I hear endless amounts of grief about never ordering ‘real’ sushi. But, I never feel like I’m missing out. This sushi bowl is easier than sushi to make but I still get all the flavors. However, this particular vegetarian sushi bowl has a special ingredient: green tea. We always have green tea on hand (it got me through pregnancy). When adding it to the rice, you get an earthy flavor, a bit akin to nori (which I rarely have on hand). Read more and see the recipe.

Spelt Grape Salad with Chickpeas

Every day, my husband asks, “What’s for lunch?” as he runs out the door for work. The question is usually because I’m not good at remembering to pack his lunch. But luckily, grain bowls or salads are an easy answer! When I do plan for lunch, I make this grape salad. In fact, I prefer putting it together the night before and letting the flavors develop overnight. It’s easy to make and easy to pack!

This salad is a variation on my favorite chicken salad recipe. It combines tangy grapes with creamy, flavorful blue cheese. While it may not be for everyone, I strongly recommend you give this grape salad a try. Especially if you love blue cheese! Read more and see the recipe.

Lasagna Stuffed Peppers | @naturallyella

There are certain dishes I’ve really had to persuade my husband to eat because of his childhood experiences. For example, stuffed peppers were one of my greatest hurdles because he was used to traditional peppers, cooked in a giant pot of tomato broth. I’ve assured him every time I make stuffed peppers that mine are nothing like that and slowly he’s warmed up to the idea. This particular recipe comes from The Easy Vegetarian Kitchen and is one of my favorites from the book. These lasagna stuffed peppers embody everything in lasagna but in fun, individual portions. I like to slightly pre cook the peppers but if you prefer a crisp, crunchy pepper, you can easily skip that step. Read more and see the recipe.

Red Lentil Masala with Spinach | @naturallyella

I am always amazed at what inspiration come from the food blog community. There are wise words of wisdom, quirky anecdotes, and most of all, tons of amazing food. Every time I check out my favorite blogs, I find myself making notes on things I want to try or ideas I have for recipes. When I saw Shanna’s Thai Chicken Curry, I knew I wanted to make something spicy and fragrant. I wanted a big dish of comfort and that’s exactly what I lentil masala. I did a bunch of searching and finally settled on adapting this Tikka Masala (without the tikka of course). This recipe has become my favorite lentil dish and the masala paste can be used for other meals, like this masala potatoes and fried egg skillet. Read more and see the recipe.

Summer Vegetable Frittata | @naturallyella

There is no secret regarding my love of frittatas. That’s because this easy egg dish comes together quickly, can serve as a base for endless vegetables, grains, and cheese, and can feed anywhere from two people to a crowd. This vegetable frittata recipe is loaded with summer goodness, highlighting what I feel is the best of summer: sweet corn and zucchini. However, if you don’t happen to agree, you can always swap out certain items or add in a few more (like tomatoes)! Read more and see the recipe.