Today we’re chatting with Jerrelle Guy, founder of the popular food blog Chocolate for Basil and author of the cookbook Black Girl Baking. Jerrelle is a food scholar, award-winning food photographer, recipe contributor and Tastemade Tastemaker. She has been featured in Vogue, The Boston Globe, Design Sponge and more. Jerrelle currently resides in Boston, Massachusetts. […]
Mung beans are kind of magnificent. Ever tried them?
If not, you should! They’re easy to digest and quick-cooking, and they help rid the body of toxins and cleanse the liver! How cool is that?
Ready your mung beans and let’s make soup!
This 10-ingredient, oil-free, grain-free soup starts by soaking and cooking your mung beans.
We had a thunderstorm yesterday. I know that doesn’t sound super out of the norm but when you live in California, rain comes occasionally but I’ve only been through a handful of thunderstorms. I love spring thunderstorms and it’s one of the things I miss about the midwest. This stew is my idea of a perfect thunderstorm meal. Have a delicious piece of bread and a glass of wine; it’s the perfect, cozy meal. Read more and see the recipe.
Hi all! I made a free ebook for anyone who signs up for the 101 Cookbooks newsletter. It’s a collection of favorite weeknight-friendly recipes, and by being on the mailing list, it’ll be easier for me to send future recipes and content directly to you. I get the feeling that reaching many of you via Facebook, Pinterest, and other social networks is increasingly challenging (even if you’ve asked to follow 101 Cookbooks). So if you click on this link, or the graphic below, and sign up, you’ll get an email with a link to your Weeknight Express PDF. If you’re already on the mailing list, you’ll get a link later this week. Enjoy!
Recipes in this collection include: Curried Tomato Tortellini Soup, Ponzu Pasta, Last Minute Red Lasagna, Spicy Tahini Noodles with Roasted Vegetables, Quick Vegan Enchiladas with Sweet Potato Sauce, Double Broccoli Buddha Bowl, Golden Crusted Sesame Seeded Tofu, Garlic Lime Lettuce Wraps with Tempeh, and The Ultimate Vegan Nachos. I love all these recipes, and hope you’ll cook your way through them! (Sign up here)
With Black History Month coming to an end, we’re wrapping things up with this Potato Collard Green Soup. It’s filling, hearty, and has all the soul you need in life. Collard greens are a staple in Black cooking that goes back centuries. During slavery, ingredients for meals were slim. Meals often consisted of scraps of […]
We love us some taters. Especially when they have a gorgeous colors like these Purple Sweet Potatoes do. Today we’re talking about why these vibrant babes deserve a seat at today’s plant-based Monday table. Purple sweet potatoes are a bit self explanatory. They are a sweet potato with a standard dull exterior but bold purple […]
This is the simplest of cauliflower soups. And it is so dang good. The ingredient list is shorter than short, and if you have a great yellow curry paste on hand (or even just a good one), it is worth making.
I love the super silky texture you get from blending this soup in a high-speed blender, but a hand-blender is B+ level good as well. So, don’t sweat the equipment side of things too much.
This is the latest in a long-running series of love letter recipes to simple pureed soups, including (get ready 😉 carrot soup, asparagus soup, green soup, tomato soup, also this broccoli soup. What I’m saying is, blender soups forever.
I get a little crazy with the toppings, but the soup is good simple and straight too. Here the cauliflower soup is topped with toasted pine nuts, fried shallots, and hemp seeds, and more of the yellow curry paste whisked with a bit of shallot oil.
Anyone who has been around Minimalist Baker for a while knows we have a thing for dates. Lots of dates. And we also have a thing for granola.
So it was only a matter of time before the two collided into one delicious, raw, 5-minute granola.
The base for this delicious granola is raw (or sprouted) nuts and LOTS of dates. Mmm, nature’s candy.
Post sponsored by Anolon Cookware. See below for more details.
I don’t watch a ton of television but I have a soft spot in my heart for older cooking shows. There is a realness and perfect messiness to the older shows- something that appears to be gone in our instagram-curated cooking. Of all the shows, to this day, I most adore watching Julia Child. I love everything about her approach to food and cooking- so much of it is what we still need in today’s food culture. When Anolon asked me to create a recipe for the 40th anniversary of IACP in the style of one of the original founders, I knew I wanted to create something to honor Julia.
In terms of this recipe, I’ve always found Julia’s approach to eggs to be elegant. The egg recipes and techniques are simple but the end result is perfect. There’s a grace she has with eggs, in every type of preparation. This onion frittata is my nod to that. It’s a recipe that we eat quite a bit on the weekend.
The onions aren’t quite caramelized but are cooked long enough to be soft. The filling is simple but the soft onions paired with the tang of the goat cheese makes for a solid meal. Add to that the fresh greens and a light vinaigrette (another nod to Julia), it’s the perfect way to start your day.
I know eggs aren’t always synonymous with cast iron but I’ve always made frittatas in my cast iron. The cast iron creates a nice bottom layer of the frittata and in terms of Anolon’s Vesta Cast Iron, it’s the perfect size of a 4-person frittata!
After having spent 30 minutes listening to my (almost) eight-year-old daughter telling a joke, I can tell you with a 100% certainty that she’s got a talent for comedy. Someone apparently told her this joke in school and she tried explaining it to me repeatedly without ever reaching the pun. It was the funniest thing I’ve heard in years. And she refused to give up and just kept at it. Something about blood dripping in a dark room and an old woman peeling tomatoes (although I think it should be blood orange, but don’t tell Elsa). While I was literally ROFL with her, I had this revelation that this is it. This is the meaning of it all. As good as it gets. Total presens, laughing so my tummy hurts together with someone I love unlimitedly. Life peaks here.
So here is a suggestion. Whip up a couple of good spreads, fill a tray with veggies, shut off your phone and sit down with someone you love and tell each other jokes tonight – with or without a pun.
About these spreads. The pink one is a Beet, Bean & Sumac Spread that we like a lot (especially Luise, who adds a couple of dollops on top of scramble eggs for breakfast). It has a beautiful color and more flavor than regular hummus and bean spreads. The white one is a yogurt, spinach and feta dip inspired by a Bon Appetite recipe (but simplified) and it was our kids favorite out of these three. The red-ish is my favorite spread of all times, Muhammara. We make ours with roasted bell peppers, walnuts, almond flour, date, lemon and cayenne. It has that great balance of rich, fresh, tangy, spicy and sweet. You can roast the bell peppers yourself or buy them roasted in a jar. We have tried both versions and even if home-roasted is slightly better, it is honestly not a huge difference.
So one spread is heavy on beans, one is rich and nutty and one has that tangy and creamy yogurt sensation. Make one of them or try them all together. But most importantly, tell jokes and laugh your gut out tonight.
Three Good Spreads
The top photo is inspired by a photo from one of Anna Jones wonderful cookbooks. Check out her books if you haven’t already.
Beet, Bean & Sumac Spread
Note: You can make this with raw beets if you want to save time, it’s also good. Skip or reduce the water if you do. However, you get a rounder flavour when roasting them so that’s our preferred method.
2 beetroots (approx 250 g / 9 oz)
1 x 400 g / 14 oz can white beans, rinsed
120 ml / 1/2 cup hot water
2 tsp ground sumac (or more lemon zest)
2 tbsp tahini
1/2 lemon, juice and zest
1 pinch sea salt
Preheat the oven at 200°C / 400°F. Peel and trim the beets and cut in quarters. Place them on a small baking tray with a drizzle of oil and bake until soft, approx. 15-20 minutes. Remove from the oven and let cool slightly, then place in a food processor with the rest of the ingredients. Blend until smooth. Taste and adjust the flavors to your preference.
Note: If you are cooking for kids, leave out the cayenne (and maybe the date as we use it to balance the spiciness in the cayenne). We have shared the easy version here with store bought roasted bell peppers but you can of course roast them yourself.
3 roasted bell peppers (from a jar) (approx 200 g / 1 cup) see note below how to roast them yourself
60 g / 1/2 cup walnuts
45 g / 1/2 cup almond flour
1 soft date, stone removed
2 tbsp tahini or olive oil
1 tbsp lemon juice
1/2 tsp ground cumin
1 large pinch cayenne pepper (optional)
sea salt flakes
Add all ingredients to a food processor and mix until smooth. Taste and adjust the flavor and consistency, adding more almond flour to thicken and tahini/oil or lemon to smoothen.
Note: To roast your own bell peppers, simply place them in the oven at 200°C/400°F for 25-30 minutes or until charred. Leave to cool under a bowl (this will make them easier to peel), peel off skin and seeds and add the flesh to the processor with the other ingredients.
Spinach, Feta & Mint Yogurt
Adapted from this Bon Appetite recipe.
2 cups Greek or Turkish yogurt
100 g / 3 1/2 oz feta cheese
1 handful walnuts
100 g / 3 1/2 oz baby spinach
3 tbsp olive oil
1/2 lemon, zest and juice
1 tsp dried mint or a small handful leaves fresh mint, chopped
sea salt and freshly ground black pepper
Pour yogurt into a bowl, crumble the feta cheese into it and stir until combined. Dry-toast the walnuts in a skillet on medium heat for 5 minutes, pour into small bowl and leave to cool. Add a thin layer of water to the same skillet and bring to a boil. Add half of the spinach, stir and keep adding more as the spinach wilts down. Add the mint to the spinach, season with salt, stir and set aside to cool. Add 2/3 of the spinach to the feta yogurt along with half of the olive oil, lemon juice and zest. Crush the walnuts in your hand, sprinkle over the yogurt and stir. Taste and adjust the flavour. Fold the rest of the spinach, walnuts and oil into the yogurt until it looks a little messy and marbled. Top with freshly ground black pepper.
Completely unrelated but we also just posted this sauerkraut video on our youtube channel. If you haven’t tried to make your own sauerkraut yet, you should! It’s super easy, you basically only need cabbage and salt. And it’s so good – tangy, fresh, gut healthy and all that.