Deliciously Ella: 100+ Easy, Healthy, and Delicious Plant-Based, Gluten-Free Recipes by Ella Mills (Woodward)

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    • Categories: Spice / herb blends & rubs; Cooking ahead; Gluten-free
    • Ingredients: rock salt; black peppercorns; paprika; chilli flakes
    • Categories: Spice / herb blends & rubs; Cooking ahead; Gluten-free
    • Ingredients: rosemary; thyme; lemons; cumin seeds; rock salt
  • Almond milk
    • Categories: Beverages / drinks (no-alcohol); Cooking ahead; Gluten-free
    • Ingredients: blanched almonds
    • Accompaniments: Cinnamon pecan granola
    • Categories: Beverages / drinks (no-alcohol); Cooking ahead; Gluten-free
    • Ingredients: brown rice; maple syrup; ground cinnamon
    • Categories: Beverages / drinks (no-alcohol); Cooking ahead; Gluten-free
    • Ingredients: rolled oats
    • Categories: Dips, spreads & salsas; Cooking ahead; Gluten-free; Vegan; Vegetarian
    • Ingredients: almonds
  • Medjool dates stuffed with nut butter
    • Categories: Quick / easy; Snacks; Gluten-free; Vegan
    • Ingredients: Medjool dates; nut butter
    • Categories: Cooking ahead; Gluten-free; Vegan; Vegetarian
    • Ingredients: quinoa; limes; tamari
    • Categories: Cooking ahead; Gluten-free; Vegan; Vegetarian
    • Ingredients: buckwheat; limes; tamari
    • Categories: Rice dishes; Cooking ahead; Gluten-free; Vegan; Vegetarian
    • Ingredients: brown rice; limes; tamari
    • Categories: Quick / easy; Stocks; Cooking ahead; Gluten-free; Vegan; Vegetarian
    • Ingredients: carrots; onions; tomatoes; celery; bay leaves; black peppercorns
    • Categories: Quick / easy; Lunch; Main course; Side dish; Cooking ahead; Gluten-free; Vegan; Vegetarian
    • Ingredients: quinoa; lemons; tamari; courgettes; broccoli; tahini
    • Accompaniments: Classic hummus; Sweet potato wedges
    • Categories: Pasta, doughs & sauces; Main course; Italian; Gluten-free; Vegan; Vegetarian
    • Ingredients: peas; basil; Brazil nuts; nutritional yeast flakes; potatoes; apple purée; buckwheat flour
  • show
    • Categories: Quick / easy; Main course; Gluten-free; Vegan; Vegetarian
    • Ingredients: beetroots; buckwheat; lemons; tinned coconut milk
    • Categories: Main course; Italian; Gluten-free; Vegan; Vegetarian
    • Ingredients: polenta; kale; button mushrooms; tamari; thyme
    • Accompaniments: Sweet potato wedges
    • Categories: Pizza & calzones; Quick / easy; Main course; Gluten-free; Vegan; Vegetarian
    • Ingredients: quinoa; apple cider vinegar; mixed dried herbs; chilli flakes; tomato purée; cherry tomatoes; black olives; jarred artichoke hearts; rocket
    • Categories: Quick / easy; Salads; Main course; Cooking ahead; Picnics & outdoors; Middle Eastern; Gluten-free; Vegan; Vegetarian
    • Ingredients: quinoa; coriander leaves; tomatoes; pine nuts; tahini; lemons
    • Accompaniments: Falafels; Spicy roasted chickpeas
  • Mexican quinoa bowl
    • Categories: Dips, spreads & salsas; Quick / easy; Main course; Mexican; Gluten-free; Vegan; Vegetarian
    • Ingredients: cashew nuts; lemons; tamari; quinoa; avocados; tomatoes; jalapeño peppers; coriander leaves; limes; tinned black beans
    • Categories: Fried doughs; Main course; Gluten-free; Vegan; Vegetarian
    • Ingredients: sweet potatoes; quinoa; lemons; almond butter; tomato purée; buckwheat flour; turmeric; ground cumin
    • Accompaniments: Perfect roast potatoes; Pan con tomate
    • Categories: Quick / easy; Bread & rolls, savory; Italian; Gluten-free; Vegan
    • Ingredients: chia seeds; apple cider vinegar; buckwheat flour; sun-dried tomatoes; pitted olives; rosemary; coconut oil
    • Categories: Dips, spreads & salsas; Quick / easy; Sandwiches & burgers; Appetizers / starters; Lunch; Main course; Asian; Gluten-free; Vegan; Vegetarian
    • Ingredients: mangoes; avocados; limes; tahini; chilli flakes; coriander leaves; fresh ginger; rice paper wrappers; carrots; red peppers; cucumbers
  • Butternut squash risotto
    • Categories: Rice dishes; Main course; Entertaining & parties; Gluten-free; Vegan; Vegetarian
    • Ingredients: brown rice; apple cider vinegar; mixed dried herbs; butternut squash; paprika; ground cumin; nutritional yeast flakes; tahini; lemons; coriander leaves
    • Accompaniments: Broccoli with a tahini dressing
    • Categories: Quick / easy; Breakfast / brunch; Gluten-free; Vegan
    • Ingredients: rolled oats; coconut milk; bananas; almond butter; coconut oil; almonds; raisins
    • Accompaniments: Apple purée ; Strawberry jam

Notes about this book

  • Loueeza on June 11, 2017

    It's a great book, but the portion sizes are way off. Between 2 of us we could usually eat 3 portions of a "serves 4" recipe (oops), but deliciously Ella "serves 4" is enough for 8. Great for having leftovers though!

  • sharpcatherine on May 13, 2015

    Pea and cannellini bean soup Not bad, although required quite a lot of salt to give it some zing. A beautiful bright colour, and the beans definitely made it more creamy.

Notes about Recipes in this book

  • Simple oat cookies

    • sharifah on March 15, 2015

      I was a little sceptical about the recipe ingredients but I was pleasantly surprised at how delicious and filling these cookies were! I used porridge oats, and probably best to melt the coconut oil first if solid. Follow her instructions to flatten the cookie so that it turns out crispy. I didn't so mine was a little 'cake-y' but nevertheless still yummy! Would make this again.

    • sharpcatherine on May 13, 2015

      Incredibly quick to prepare, and quite tasty, although a bit of cinnamon wouldn't go amiss to provide more flavour. Definitely needs to be a small, thin cookie as otherwise it doesn't cook through and go crispy, and will be difficult to get off of the baking sheet. A big hit with my small people.

  • Best breakfast smoothie

    • sharifah on April 11, 2015

      Like this smoothie very much, filled me up until lunchtime. I also added 1 tsp spirulina powder. As with Ella's smoothies, it is a little bit on the thick side so I added a little bit more liquid.

  • Cauliflower and potato curry

    • Hellyloves2cook on July 12, 2016

      A delicious tasting curry for the family. All the spices required 3 tablespoons worth as stated in the recipe, which I thought may be a little excessive but it was definitely not overkill. As I didn't have access to fresh julepeno peppers I used the jarred variety that come pre-sliced which worked well. The whole family liked this served on a bed of brown basmati rice.

  • Lentil, courgette and mint salad

    • Hellyloves2cook on December 23, 2015

      Delicious and was given a big thumbs up by guests and my family. Will definitely remake!

  • Chocolate chia cookies

    • SugarFree_Vegan on February 08, 2015

      I made these with half and half sprouted buckwheat flour and quinoa flour. One warning however, if you make these as directed using tablespoon blobs of dough then instead of the 12-15 cookies you'll get more like 30!! (calculated from the recipe using the weights measurements that the dry ingredients come to 600g so 12 cookies individually would weigh in at over 50 g each which is a pretty hefty cookie. Be careful not to scorch them whilst they are cooking too as being brown it's hard to tell if they are done plus they firm up a lot when cold. They taste delicious however :-)

  • Carrot, orange and cashew salad

    • SugarFree_Vegan on January 30, 2016

      Pg 139 I decided to make this into a warm salad by spiralizing my carrots and baking them in the oven for 15 mins or so (I dusted them with cumin and sprayed with rape seed oil). I also toasted the cashews at the same time for a few minutes. I then tossed the all the ingredients together in a big bowl at the end. It's a lovely tasty salad and one I'll make again.

  • Superfood bread

    • Alro9 on May 29, 2015

      I think this one is largely a matter of taste, the recipe makes a dense seeded cake-loaf with a good crust. If that's what you are after you'll like it, if you were hoping for something lighter (or more like bread!) it may not be what you are looking for. I eat it with soup on the day I made it and it was very filling and pleasantly flavoured. I should have added more salt would be my only observation.

  • Quinoa and turmeric fritters

    • sharpcatherine on May 13, 2015

      I made the mistake of using red quinoa, which made it far too heavy. They need to be reasonably flat in order to cook through.

  • Chia breakfast pudding

    • sharpcatherine on May 13, 2015

      Once you get past the slightly slimy feel of the chia, a great quick breakfast. I've tried blueberry and also the mango version. Both version are sweet enough to appeal to kids.

  • Cinnamon pecan granola

    • sharpcatherine on May 13, 2015

      Extremely seedy - beware if going for job interviews, as you will be finding pieces lodged in your teeth all day! I found that it baked far quicker than the recipe states, and also needed a lower temperature. Lacks flavour.

  • Pea and mint cannellini soup

    • sharpcatherine on May 13, 2015

      Not bad - as with many of these recipes, lacks flavour. Very quick and easy to do. Needed a lot of salt.

  • Black and kidney bean chilli

    • Allie80 on June 04, 2018

      I found it a bit bland but with some additional spices it's now become part of our regular rotation. Added the following: 1 tsp paprika, 1 tsp ground cumin, ½ tsp dried marjoram, 1 square dark choc or 1 tsp sugar

  • Warm winter salad

    • swegener on June 14, 2015

      So good! I used slow roasted tomatoes instead of sun dried, and added assorted young greens from the garden. I also grilled the eggplant. So I kind of made this my own, but it was quite good!

  • Pan con tomate

    • Neen84 on February 07, 2015

      This is delicious. So simple but so tasty. Added a bit of dried thyme as well and had on toast. Yum.

  • Veggie lasagne

    • Hannaha100 on January 03, 2021

      We made this to use up some butternut squash and this was pretty popular with my kids. The squash is steamed and then pureed to make a creamy sauce. I think we will probably do this again - an excellent way to get veg in them. Although it says 2 squash, I only needed slightly more than 1 to get the weight stated. I added some oregano and sage to the veg and added aubergine and chopped tomatoes because I didn't have quite enough of the right veg (the aubergine wasn't popular but kids ate the rest). Without precooking the lasagne it took 35mins in oven.

  • Simple banana and spinach smoothie

    • raybun on May 03, 2016

      Very tasty, and not too sweet. I added some strawberries. Bit of a murky pond colour, but will make again.

  • Beetroot hummus

    • raybun on May 23, 2016

      Very tasty! I halved the recipe and there was plenty for 4 adults and 3 children with leftovers. Even my beet hater of a husband was converted. I might add a little heat next time.

  • Beetroot carpaccio

    • etcjm on October 22, 2019

      Very good. For my taste it needed a touch more maple syrup. Was even better the next day. Have tried raw beetroot carpaccio before which I just didn't like. Lovely side with chesnut loaf. I suppose you could just use cooked beetroot out of a packet but it seems like cheating.

  • Warm wild rice salad

    • erin3107 on July 24, 2022

      I used white rice instead and the recipe came out really well!

  • Mexican quinoa bowl

    • erin3107 on November 10, 2022

      wasn't bad but the portion sizes are way off. And I've had way better cashew creams made in a blender instead of food processor tbh

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  • ISBN 10 147679328X
  • ISBN 13 9781476793283
  • Published Mar 03 2015
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Scribner Book Company
  • Imprint Scribner Book Company

Publishers Text

From the founder of the wildly popular food blog Deliciously Ella, 120 plant-based, dairy-free, and gluten-free recipes with gorgeous, full-color photographs that capture the amazing things we can do with natural ingredients.

In 2011, nineteen-year-old Ella Woodward was diagnosed with a rare illness that left her bed-ridden, in chronic pain, and plagued by heart palpitations and headaches. When conventional medicine failed her, Ella decided to change her diet. She gave up meat, gluten, dairy, sugar, and anything processed—and the effects were immediate: her symptoms disappeared, her energy returned, and she was able to go off all her medication. A self-confessed sweet tooth, Ella taught herself how to make delicious, plant-based meals that delight the palette and improve overall well-being.

Deliciously Ella is an essential, how-to guide to clean, plant-based eating, taking you through the best ingredients and methods for preparing easy, exciting meals. This is not a diet—it’s about creating a new mindset that embraces fantastic food. From sweet potato brownies to silky chocolate mousse and roasted butternut squash risotto and homemade fries and ketchup, Ella shares 100 brand-new recipes and twenty classics in her signature, elegant style. Packed with vivid photos and simple, foolproof instructions, Deliciously Ella provides a foundation for a pure, unprocessed, unrefined diet, so you can look and feel better while enjoying great food.

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