A quick note to let all you Angelenos know about an event **this** Sunday, October 20 from 4-6pm. We’ll be celebrating the release of Aran Goyoaga’s stunner of a new book at Botanica this weekend. There’s more info & tickets here. But, the basic details: there will be food inspired by our books, and drinks, lots of amazing people, and we’ll be signing books. We’d absolutely love to see you & meet everyone. This is a first L.A. event for both of us, and we’re so excited to have at Botanica. More details here!
Photo: Gentl and Hyers
Continue reading Los Angeles: Book Signing Party this Sunday! on 101 Cookbooks
Now that you’ve tried our recipe for 1-Pan Mexican Shredded Chicken, let’s make dinner with it!
These grain-free burrito bowls have our hearts. They’re relatively quick and easy to make, require 10 ingredients you likely have on hand right now, and are incredibly satisfying and versatile.
How to Make a Burrito Bowl
You can make a burrito bowl literally however you want.
Grain-Free Burrito Bowls with Shredded Mexican Chicken from Minimalist Baker →
This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.
If you dig far enough back through the site, you’ll see I love a good loaded potato (usually smothered with some kind of chickpea mixture). I think it’s a perfect, filling meal that can usually satisfy the whole family. This loaded potato is no different and in fact, might be my current favorite version.
BUSH’S® Organic Garbanzo Beans
What really brings this recipe together are the BUSH’S® Organic Garbanzo Beans cooked in an easy spice/ghee mixture. I know not everyone is ready to dive into cooking their own beans and so it makes me happy that a quality, organic bean can be found at your local grocery store thanks to BUSH’S® Beans.
Using the garbanzo beans in this recipe really speeds up the process. The spices are warmed in the ghee and the garbanzo beans are then coated and warmed. The whole process takes less than ten minutes.
When it comes to the spices for this loaded potato, I keep it with the ones I almost always have on hand. It’s rare my kitchen doesn’t have these spices. However, if you have a spice blend you want to experiment with, the garbanzo beans are forgiving. Try using a curry powder, berbere blend, or a harissa mix if you have (just watch the heat level!)
I love having something creamy with the garbanzo beans and potatoes (think classic baked potato with sour cream). The key to the yogurt sauce is letting it sit while everything else is prepared. The lemon and garlic really melds into the yogurt over time. If you want to keep this vegan, use a nut-based sauce, like sunflower or cashew.
The post Loaded Potatoes with Spiced Chickpeas and Yogurt appeared first on Naturally..
This dish has become a weeknight staple anytime we’re craving tacos, burrito bowls, salads, enchiladas, and basically anything Mexican inspired.
It’s easy, requiring just 1 pan and 30 minutes to make, and you likely have all of the ingredients you need on hand to make this dinner happen like right now.
We even include three vegan-friendly options in the notes so everyone can join the fun.
1-Pan Mexican Shredded Chicken from Minimalist Baker →
You may already be enjoying pumpkin spice lattes, but we’ve only just started craving them as the weather has finally cooled down and fall produce has begun popping up at the market. Swoon.
Is anyone else a sucker for fall? Chilly mornings, sunny afternoons, cozy food, good TV shows return. I mean, what’s not to love?
Let’s celebrate with a healthier, homemade take on pumpkin spice lattes.
Easy Pumpkin Spice Latte from Minimalist Baker →
A friend of ours loves a restaurant called The Whole Bowl in Portland.
It’s essentially a vegetarian version of Chipotle burrito bowls, only the sole menu item is a rice bowl with black beans, salsa, veggies, avocado, olives, optional sour cream and cheese, and something they call Thali sauce.
What is this mysterious Thali sauce? What makes it vibrant neon yellow? What makes it taste so good?
5-Minute Liquid Gold Sauce (Oil-Free, Plant-Based) from Minimalist Baker →
I’m popping in to share a simple carrot soup that I’ve made at least three times this season. It’s silky smooth (with help from a solid blender and a can of coconut milk). And, once you get everything chopped, it comes together fairly quick.
One note about consistency, as I’ve heard from a few people about how they are never sure how to get a good thickness. You’ll notice I don’t add the broth in with the cooking carrots- I wait. I almost always do this with soups because I want full control over consistency. Start on the thick side and puree, adding a bit of broth at a time. The soup should coat a spoon nicely but not be overly thick.
Also, in terms of curry powder, I used a generic blend for this recipe but the soup would be absolutely delightful with a specific blend. You could also use a red curry paste instead of the powder but I wouldn’t go out of my way to buy a jar just to make this soup.
The post Coconut Curry Carrot Soup appeared first on Naturally..
If you love nut butter you have to try this! Our pumpkin seed butter tastes great, is super creamy and perfectly runny. It’s more affordable than nut butter and allergy friendly too. Use it on sandwiches, yoghurt, porridge bowls, in energy bars, desserts and for dunking apple slices in.
When the weather cools down, we’re in full-on soup mode (and stretchy pants, for that matter).
I’ve always loved Moroccan-inspired dishes. The spices are so comforting and warming.
This Moroccan-inspired soup puts some of my favorite spices, like cumin, coriander, and cinnamon, to use.
Let us show you how easy this 1-pot soup is.
This recipe begins with lentils, which we recommend soaking.
1-Pot Spiced Sweet Potato Lentil Soup from Minimalist Baker →
We hosted a dinner party recently, and I served our BBQ Black Bean Burgers and Cajun Sweet Potato Fries. Let’s just say that was a winning combo. Plates. Were. Cleaned.
I had one veggie burger left over, and while cooking up our usual weekend brunch the next day, I was craving some sausage. So, I decided to crumble up the veggie burger and sauté it with some spices including red pepper flake, cayenne, and fennel, and it was kind of amazing.
Easy Vegan Sausage (Soy- & Gluten-Free!) from Minimalist Baker →