• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Search
  • The Casual Zine
  • Instagram
  • Component Cooking
  • Explore an Ingredient
  • Stock a Pantry

Naturally Ella logo

menu icon
go to homepage
search icon
Homepage link
  • Recipe Search
  • The Casual Zine
  • Instagram
  • Component Cooking
  • Explore an Ingredient
  • Stock a Pantry
×

Home

Blog

03.1.23 Main Meals

Caramelized Onion Galette

I believe that savory pie and variations make for a delightful vegetarian lunch. You can easily pair with a salad and a simple roasted vegetable for a full meal. This caramelized onion galette is a favorite of mine for this lunch category. The flavors mimic that of French onion soup but in a delightful pastry...

Read More

01.31.23 Recipes

Gochujang Delicata Squash with Rice + Tofu

As I get back into sharing more recipes in this space, I have a few recipes that have seen heavy rotation in my cooking over the last two years. Early on, I became obsessed with this Gochujang-Glazed Eggplant from Eric Kim. I’ve made endless amounts of riffs throughout every season. However, this delicata squash version...

Read More

Close-up on a small copper roasting pan filled with toasted cauliflower cooked in heavy cream.

01.26.23 Recipes

Cauliflower with Cream and Breadcrumbs

I am a lover of vegetables cooked in cream. The cream thickens perfectly while the vegetables become quite tender. Add a few favorite flavors and the end result is my idea of a perfect side dish. LARDER: Rye Breadcrumbs This simple topping can be made with any type of bread, but the rye flavor is...

Read More

01.19.23 Recipes

Tortellini Soup with Greens

During the wild weather here in Northern California, I stocked up on a few items to make quick meals on the camp stove if we lost power. Now that the storms have passed, I’ve started to use these items in my everyday cooking.  I always find pasta comforting and have been drawn to tomato-based tortellini...

Read More

12.9.22 Recipes

Fried Delicata Rings

This recipe originally appeared in the vegan Winter issue of Casual. If you want to make me happy, feed me a snack of fried food, preferably with a beer or cocktail. It’s the mix of crispy and salty that gets me every time, and so when one of my favorite restaurants in Sacramento—Magpie—had fried delicata...

Read More

12.7.22 Amaranth

Amaranth Porridge with Maple-Meyer Lemon Curd

During the winter months, it’s inevitable that I end up with a plethora of lemons, both Eureka and Meyer. Northern California is swimming in citrus this time of year, which makes the rainy days of winter seem brighter.  This amaranth porridge has been around in my house for years, starting with using millet as the...

Read More

12.23.20 Recipes

Roasted Sweet Potato Sorghum Salad

This post is in partnership with Bob’s Red Mill. It’s the time of year when I like slightly warm salads. Roasted vegetables tossed in my favorite greens with a tangy dressing; it’s hard to go wrong. I like to bulk up salads using whole grains, like in this sorghum sweet potato salad. Arugula Salad When...

Read More

12.19.20 Recipes

Vegan Barley Risotto with Squash and Chermoula

This post is in partnership with Bob’s Red Mill. Risotto is a go-to recipe on this site and in my kitchen. Something is comforting about a big dish of creamy grains loaded with vegetables on top. This vegan version uses a simple cashew cream for added flavor in the risotto and a rich squash topping,...

Read More

12.8.20 Uncategorized

Carrot Barley Stew with Kale Sauce

This post is in partnership with Bob's Red Mill. Most of my broth-based soups have two parts: the soup base and a flavor stir-in. I’ve been making this kale sauce off and on and decided it would be perfect as finishing in a soup. Because the kale sauce brings the flavor, I keep the barley...

Read More

11.2.20 Recipes

Farro e Ceci

This post is in partnership with Bob's Red Mill. Since March, pasta has become increasingly harder to source at some of the local grocery stores. This has led to an increase in making pasta in some areas but in other areas, I’ve started adapting some of my most-used recipes that call for pasta. In this...

Read More

09.24.20 Recipes

Delicata Squash Pasta with Egg and Goat Cheese

Post in partnership with Pete and Gerry's Organic Eggs When the temperature drops below 90 degrees here in the valley, I call that the start of fall. This creamy delicata squash pasta is my kick-off to the season (just don’t be surprised if more tomato recipes still show up because I’ll be happily eating them...

Read More

08.31.20 Recipes

Oat Crepes with Harissa Beans and Tomatoes

This post is sponsored by Bob's Red Mill. About this time of year, my meals revolve around the easiest way to eat as much summer produce. Typically the answers to that are grain bowls, but I like to change it occasionally, like with these oat crepes. Tomatoes In our produce pick-up and even in our...

Read More

08.19.20 Recipes

Caramelized Zucchini Frittata

This post is sponsored by Pete and Gerry’s Organic Eggs. I’m actually surprised I haven’t shared a version of this zucchini frittata before. Usually, in the beginning of August, I open my refrigerator to see a small pile of zucchini. I’m never sure how I accumulated so many without realizing it. But they are there...

Read More

Close-up photo of tomato salad with fresh scallions in a bowl with blue speckles.

08.12.20 Recipes

Tomatoes with Pistachios, Cumin and Scallions

With the summer heat still lingering around California, my meals revolve heavily around fresh produce and components (usually vegetables, fruit, and beans). This tomato salad started as a topping for a bean/rice bowl, but I added and changed a bit to make it stand on its own. The oil draws from chhonk (a spice blooming...

Read More

Close-up photo of a salad with peaches, pistachios, a chili dressing- all in a grey bowl.

07.29.20 Recipes

Peach Salad with Maple Pistachios and Chile Butter Dressing

Summer salads are a daily occurrence in our house. This peach salad brings enough heft that it can hold it’s own as a meal or be a delightful side salad. Grain Alternatives I typically make this type of salad with grains I have leftover from dinner the night before. For the grain, I like something...

Read More

07.10.20 Recipes

Ricotta Gnocchi with Rosemary Sweet Corn and Poached Egg

This post is sponsored by Pete and Gerry’s Organic Eggs. Pasta in the summer is about as easy as possible, but I like to take it one step more and make light ricotta gnocchi. The balance of rich gnocchi with vegetables like fresh sweet corn is a filling and delicious summer meal. The Gnocchi Given...

Read More

Close-up photo of pasta in a braiser tossed with shaved asparagus, white beans, basil, and parmesan

05.21.20 Recipes

Asparagus Pasta with White Beans

As we’ve continued to hunker down at home, our bean intake has increased. It’s not that we weren’t eating them before, it’s just I’m cooking many more meals than I had been. So, all this bean-ness is spilling over to the website. That said, the beans in this asparagus pasta are secondary to everything else....

Read More

05.5.20 Recipes

How to Cook Dried Beans

When it comes to dried beans, many questions abound. Do I need to soak them? Won't salt harden beans during cooking? Are beans toxic? And if you do a simple search on the internet, there's a lot of differing opinions that would lead you down any one path. And so, I've written up how I...

Read More

Close-up photo of pleated potstickers in a grey bowl.

04.28.20 Recipes

Red Cabbage Tofu Potstickers

A note about culture/this recipe: I'm sharing this recipe for the filling. I did not grow up with potstickers but have a deep appreciation for the cultural history/process of making them. If you're interested in learning more about Chinese cuisine, I highly recommend following Lisa Lin. When I slow down, I find I cook more...

Read More

Close-up image of noodles and tofu in a tan broth, scallions, and bok choy

04.21.20 Recipes

Tofu Bok Choy Soup with Noodles

Keeping records of anything online for an extended time can be a very humbling experience. Essentially, all your growth in a particular area is out there, and unfortunately, on the internet, it should stay out there, or else the internet overseers get grumpy. What does all of this have to do with a recipe for...

Read More

04.16.20 Recipes

Turkish Eggs with Harissa Butter and Avocado Relish

This post is sponsored by Pete and Gerry's Organic Eggs. More often than not, I think about how lucky we are to know and have the influence of global cooking. There are endless flavor possibilities, ideas, and fun to be had. I preface with this because these Turkish Eggs are not traditional (but calling this...

Read More

Close-up photo of orange cavatelli in a white bowl topped with ricotta and dill.

04.14.20 Recipes

Carrot Cavatelli with Dill and Ricotta

A pasta that just screams spring, this recipe is made from white wheat flour and carrot juice then paired with an easy topping of garlic butter, ricotta, and dill. Whether you try your hand at making your own pasta or use store-bought, it's a delicious recipe for the warmer weather. The Pasta On a whim,...

Read More

04.9.20 Recipes

Carrot White Bean Soup with Herbs

When it comes to broth-based soups, I have three parts I focus on to make it great. There's the flavor base, the core ingredients, and finally, the final add-ins. This white bean soup has all my favorite parts. Onions and garlic form the base, the carrots and white beans bring the bulk, and herbs, miso,...

Read More

Close-up of white beans in their broth with thinly sliced green scallions and black pepper on top.

04.7.20 Recipes

Miso Butter Brothy Beans with Scallions

There's never a week that goes by that I don't have a couple of different kinds of cooked beans stashed in my refrigerator. I mostly use them in dishes with many other flavors, but occasionally I like a bowl of comforting beans. These brothy beans doctor up the original bean broth for a cozy meal....

Read More

Close-up image of a white bowl with polenta and topped with orange braised carrots.

03.31.20 Recipes

Berbere Butter Braised Carrots with Polenta

This post is in partnership with California Grown. During these times, I’m relying on vegetables that store well and cook easily. These braised carrots are extremely flexible in terms of assembly. Swap out the polenta, change up the spices, even make it vegan! California Grown Carrots It’s no secret that I really love carrots. I...

Read More

Close-up of cabbage wedges cooked in tomato sauce with white beans.

03.26.20 popular

Baked Cabbage and White Beans

I, too, am lured by the wonders of tasty looking recipes on the internet. Different ideas or fun combinations get stuck in my brain. Usually, in the form of recipes that make me want to try something new. One of the more recent? This caramelized cabbage. Most likely because I like roasted and grilled cabbage,...

Read More

03.20.20 Recipes

Bean and Cabbage Tacos with Pickled Onions

Hi. Things are going to be a little different around here for the foreseeable future. I don't really plan content too far ahead and I get a lot of inspiration from what I have on hand. That being said, the recipes are going to be really pantry heavy and probably pretty simple (since I have...

Read More

Crispy Scallion Asparagus Pizza

03.17.20 Recipes

Crispy Scallion Asparagus Pizza

This post is in partnership with California Grown. I’m finding myself wanting to spend nearly every minute outside as the weather gets warmer. This feeling also includes cooking and in the case of this recipe, using the pizza oven. I love asparagus for the ease in this recipe and the chili oil takes the whole...

Read More

close-up of a brick colored bowl filled with arugula, radicchio, and sesame seeds.

03.10.20 Recipes

Bitter Greens Salad with Miso-Citrus Vinaigrette

Everyone should have a low-stress salad in their back pocket. There are many ways you can go with a salad like this, but this version has become a favorite. I’ve served it at pop-up dinners and also meals with friends. What works with it is the combination of something bitter (the greens), something sweet (the...

Read More

02.28.20 Recipes

Harissa Sweet Potato Ricotta Toast

This post is in partnership with California Grown. I’m slow to transition out of winter produce, especially with sweet potatoes. I love sweet potatoes (which is probably obvious). This toast is a delightful savory breakfast that’s easily adaptable for a different time of year. California Sweet Potatoes February is always an interesting time in California....

Read More

Close-up image of pasta with arugula and delicata squash.

02.25.20 Recipes

Arugula Delicata Squash Pasta

I was the type of kid who put chips on her sandwich (and by kid, I mean fully functioning adult). It’s a texture thing. I like the crunch paired with the softness of the sandwich. This delicata squash pasta is similar in that it’s not really pasta but a salad with pasta in it. The...

Read More

02.19.20 Recipes

Berbere Sweet Potato Farro Bowls

This post is sponsored by Bob's Red Mill. See below for more information. There’s nothing like a hearty grain bowl filled with vegetables, grains, and beans. It hits all the points and makes for such a delicious and filling dinner. This particular bowl has some of my favorites (roasted sweet potatoes! farro!) with a bit...

Read More

02.13.20 Recipes

Creamy Carrot-Coconut Soup

I'm popping in to share a recipe from a new cookbook I can't put down. To be honest, it's hit and miss with new cookbooks. I'm always looking for a book that challenges my ways of thinking about ingredients whether that's in a new way to cook or new-to-me flavor combinations. Bryant Terry's Vegetable Kingdom...

Read More

01.28.20 Recipes

Lentil Bites with Broccoli Pesto and Rice

As I continue to work within more of the meal plans, I’m finding ways to use old favorites to create new, delicious meals. These lentils bites have long been a solid staple in my repertoire. The same could be said for the broccoli pesto. So what happens when you combine the two? You get this...

Read More

Chipotle Lentil Tacos with Lettuce

01.24.20 Week in Meals

Midwinter III Meal Plan

While winter started awhile ago, I feel it most in January. The holidays are over and the sense of the long winter starts to set in. My penchant for cozy meals really comes out. Soups, stews, and pasta are nearly a weekly occurrence. This week’s plan really shows that. There’s a chili recipe and a...

Read More

01.23.20 popular

Pasta and Chickpeas (Pasta e Ceci)

During a recipe testing and dinner one night, my son decided his tomato soup was boring and starting adding cooked pasta I had made for a different recipe. We ended up talking about spaghetti-os (something I didn't eat as a kid but knew about). All of this led me down the rabbit hole of making...

Read More

Close-up photo of tempeh chili smothered a piece of cornbread in a grey bowl.

01.21.20 Recipes

Vegan Tempeh Chili with Beans

It might be my midwestern upbringing, but I’m a chili fan. It’s warming and filling- you can’t ask for much more. This chili is using one of my favorite tempeh products, and it comes together in about 30 minutes. Serve with cornbread (or peanut butter sandwiches if you’re like my husband). The Tempeh When my...

Read More

01.17.20 Week in Meals

Midwinter II Meal Plan

When I first started planning meals, I found I would over plan and buy too much. I'd schedule every weeknight dinner, but inevitably, something would come up, and I'd have to shift things around. In return, I'd feel some emotion towards that, and it was usually negative. This feeling led to now, where I keep...

Read More

Black bowl filled with noodles, orange broth, arugula, and an egg sliced in half on a light grey background

01.13.20 Recipes

Sweet Potato Noodle Bowls with Arugula

In the cold, rainy (or snowy) days of January, there’s nothing quite like a comforting bowl of noodles. If I could, I’d eat at the excellent ramen places around town, but that’s not always an option. And so, I’ve made these cheater bowls that are big on flavor but light on time. The base: vegetable...

Read More

Blue bowl with carrot polenta on a white background with parsley oil and walnuts.

01.10.20 Uncategorized

Midwinter I Meal Plan

I find meal planning to be a fun puzzle and it's where I get extensive use out of my components and base recipes. I think in terms of meal planning/prepping, recipes are too limiting. It’s much easier to mix and match based on what you already have on hand. There’s a freedom that comes from...

Read More

  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Interim pages omitted …
  • Go to page 22
  • Go to Next Page »

Primary Sidebar

Welcome!

I'm Erin and this is my space for all things vegetarian food inspired by California and my love of cooking.


Get the latest issue of Casual.

Winter recipes

  • Roasted Chipotle Sweet Potato and Sorghum Salad
  • Adobo Acorn Squash, Crispy Quinoa, and Chimichurri
  • Roasted Sweet Potato Rice Paper Rolls with Spinach
  • Shaved Brussels Sprout Salad with Einkorn and Soy-Mustard Dressing

Subscribe for biweekly newsletters, new recipe emails, or a weekly recap of all new content.

subscribe

Popular recipes

  • Baked Cabbage and White Beans
  • Pasta and Chickpeas (Pasta e Ceci)
  • Spicy White Bean Stew with Arugula
  • Kabocha Ricotta Pancakes

Footer

↑ back to top

Resources

  • All Recipes
  • Component Cooking
  • Stock a Pantry
  • Produce Guides

Contact

  • Contact
  • Media Kit
  • Privacy Policy