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How I Make Pizza Dough | Naturally Ella
This is a post that was originally created for Casual Zine. Pizza has become a weekly tradition in our house while being at home over the past year. It’s what I look forward to making each week. It’s also the thing I get the most questions about, so I figured it was time to put...
Caramelized Onion Galette | Naturally Ella
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...
Gochujang Delicata Squash with Rice + Tofu | Naturally Ella
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...
Cauliflower with Cream and Breadcrumbs | Naturally Ella
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...
Tortellini Soup with Greens | Naturally Ella
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...
Fried Delicata Rings | Naturally Ella
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...
Amaranth Porridge with Maple-Meyer Lemon Curd | Naturally Ella
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...