Vegan Smoky Beans with Creamy Polenta | Naturally Ella
Vegetarian comfort food at it's finest: creamy smoky beans paired with polenta.
Adobo Acorn Squash, Quinoa, and Jalapeño Chimichurri | Naturally Ella
A lovely vegan dish with roasted adobo acorn squash then tossed with crispy quinoa and an herby chimichurri sauce. A perfect side or lunch!
Sweet Potato Pasta with Walnut-Sage Sauce | Naturally.
A hearty vegan fall pasta featuring roasted sweet potatoes tossed with a delicious walnut-sage sauce.
Three Bean Vegan Chili with Cornbread | Naturally Ella
This hearty vegan chili is the perfect rich and filling stew for cold winter nights. Serve with a wedge of cornbread (or peanut butter sandwich) for warming dinner.
Sesame Sunflower Crunch | Cooking Component | Naturally.
A perfect soup or salad topping, this sunflower crunch is light on ingredients but can be the perfect texture addition to soups, salads, and grain bowls.
Spiced Summer Squash Salad with Chickpeas | Naturally Ella
A flavorful summer salad featuring yellow squash roasted with a spice mixture and tossed with feta and chickpeas.
Spiced Black Beans | Component Cooking | Naturally.
Perfect for making a large batch, these spiced black beans are lovely as a side, used on a grain bowl, or stuffed in quesadillas or enchiladas.
Ricotta Butternut Squash Pizza with Spinach | Naturally.
A delicious and beautiful fall/winter pizza featuring a roasted butternut squash component along with whipped ricotta, spinach, and mozzarella cheese.
Loaded Summer Veg Burger with Fried Egg | Naturally.
Packed summer veg burgers featuring an easy grilled pepper and onion relish, grilled zucchini, and a fried egg to take it over the top.
Corona Bean Salad with Tomatoes and Feta | Naturally Ella
An easy and beautiful tomato bean salad that features large white beans tossed with feta, pine nuts, and lemon.
Blue Cheese Peach Pizza with Honey | Naturally.
A perfect summer dinner, this peach pizza includes a simple olive oil/garlic base and is topped with peaches, blue cheese, and honey.
White Bean and Parmesan Dip
This creamy White Bean and Parmesan Dip, which combines cannellini beans, olive oil, lemon, and Parmigiano-Reggiano, is ultra-easy to make and tastes super luxurious.
Heidi Swanson's Pan-Fried Giant White Beans with Kale Recipe on Food52
The recipe calls for giant beans, because flipping them is easier, and you get more creamy to crusty. Swanson uses beautiful corona beans from Rancho Gordo; I used a bag of dried limas, the only large beans I could find at the unpleasant grocery store nearby; you can use whatever you pull out of your pantry, even smaller cannellini or chickpeas, if that's all you've got -- even canned. Sure, home-cooked beans will keep their integrity and make this the best it can be. But this method is the…
Beet Salad with Broiled Feta and Sesame Sunflower Seeds | Naturally.
This salad is a bit more time-intensive but the it's a beauty of a dish. You could always skip broiling the feta (I just like the bit of char it adds!)