“Paging through The Easy Vegetarian Kitchen is like talking to an old friend. Inside you’ll find approachable, wholesome recipes in an inspired format that simplifies the way you look at cooking and empowers you with new ideas for what to make for breakfast, lunch and dinner.”
- Shannon Mallon, author of The Einkorn Cookbook
We are more than halfway through October Unprocessed and I think we could all use a little seasonal inspiration from one of our favorite go-to bloggers to kick our weekly menus up a notch.
We always want to pass along our best finds to our extended farm family and Erin Alderson’s newest cookbook, The Easy Vegetarian Kitchen, should definitely be on your list. Erin shows just how simple it is to make vegetarian recipes adaptable to what’s in season now. Featuring recipes for every time of day, The Easy Vegetarian Cookbook starts with essential recipes that are everyone’s favorite staples (egg skillets, risotto, pizza) and then trades out the ingredients to create seasonal alternatives. This recipe style simplifies the cooking process without feeling limited by just one option.
Erin is the blogger, photographer and web designer behind the modern foodie blog Naturally Ella. Erin started blogging on a whim in 2007 as a healthy baking blog but has since grown into a thriving seasonal, whole foods resource site. She grew up in a traditional middle class family that had a diet largely reliant on fast food. Five years ago Erin’s father suffered a massive heart attack leaving Erin to question her own health and eating habits. Since then, she has ditched processed foods in lieu of whole foods. Erin is a large proponent of local agriculture and seasonal eating which has become a large part of the Naturally Ella philosophy.
We’re guessing that a charming recipe book that highlights fall’s most desirable ingredients might just inspire you to keep strong and unprocess on into the New Year.
Here's How To Enter - (contest is now closed)
Congratulations to our winner JanO!!
What is your favorite fall recipe and why?
No purchase required. Limit one entry per person, please. Entries will close at noon on Tuesday, November 3, 2015. Winners are chosen by Random Number Generator and will be announced on our blog, Tuesday, November 3, 2015.
Photo Credit: Erin Alderson
Savory Ricotta Galette
Crust
1 cup (120 g) unbleached all-purpose flour or whole wheat pastry flour
¼ teaspoon sea salt
¼ cup (56 g) cold unsalted butter
1 ounce (28 g) cream cheese
1 tablespoon (15 ml) maple syrup
2 tablespoons (30 ml) cold water
Filling
½ cup (120 g) ricotta
2 teaspoons honey
¼ teaspoon black pepper
¼ teaspoon sea salt
1½ cups (240 g) thinly sliced vegetables
2 tablespoons (30 ml) heavy cream
1 large egg
1 parsnip, thinly shaved
1 tablespoon (14 g) unsalted butter, melted
1/2 teaspoon dried thyme
Preheat the oven to 375˚F (190˚C, or gas mark 5) and cover a baking tray with parchment paper.
To make the crust: In a food processor or large bowl, combine the flour and salt. Cut in the butter and cream cheese, pulsing in a food processor or using your fingers until the dough is in pea-size pieces. Add the maple syrup and water, pulsing or stirring until the dough comes together. Turn out onto a floured work surface and roll the dough into a 10-inch (25 cm) circle. Transfer to the baking tray.
To make the filling: In a bowl, whip together the ricotta, honey, black pepper, and sea salt. Spread the ricotta over the crust, leaving an edge of roughly 1½ inches (3.8 cm). Toss the shaved parsnip with the melted butter and thyme and layer on the galette, and fold the edges of the crust over the outer edges of the layered ricotta and vegetables, pleating the crust as you go in order to make an even circle.
Whisk together the heavy cream and egg, then brush the crust with the egg wash. Bake for 40 to
45 minutes, until the crust is golden and the filling is set and bubbling. Remove from the oven and let cool before serving. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Serves: 4 To 6
Photo Credit: Erin Alderson
Turnips with Dill Olive Oil
Turnips
1 large turnip, cubed
1 tablespoon (15 ml) olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
Dill Oil
2 teaspoons minced fresh dill
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) lemon juice
¼ teaspoon salt
If using wood skewers, soak in water for at least an hour before using.
To make the turnips: Bring a pot of water to a boil over high heat, add the turnips, and cook for 2 minutes. Drain, add to a bowl, and toss with the olive oil, salt, and pepper.
Preheat the grill to medium-low. Thread the turnips onto skewers and grill until lightly charred, 2 to 3 minutes on each side.
To make the dill oil: Combine all the ingredients in a bowl and whisk together. Drizzle the dill oil over the grilled turnips and serve while still hot.
Serves: 2 To 3
