All posts by Mervin

Baked Crispy Peanut Tofu

Baked Crispy Peanut Tofu

Tofu can either be incredibly bland or the ultimate ingredient for soaking up flavor. Which do you choose?

If you’re anything like us, you’ll take the tofu with all the FLAVOR! And when it comes to flavor, this recipe delivers.

As an added bonus, it’s simple to make and requires just 8 ingredients.

After marinating the tofu in tamari, chili garlic sauce, sesame oil, and maple syrup, it gets coated in cornstarch to help it crisp up in the oven.

Baked Crispy Peanut Tofu from Minimalist Baker →

Broccoli Salad with Couscous and Tahini Dressing

Overhead Photo Broccoli Salad with Couscous and Tahini Dressing

Post sponsored by Bob’s Red Mill. See below for more details.

The Brassicas

For these types of salads, I would typically use cauliflower. However, I wanted to keep the color vibrant. The broccoli provides that and I love the texture of the roasted broccoli. Of course, you could always mix in cauliflower, romesco, or even roasted Brussels sprouts.

Dressing, a bit extra

When it comes to dressing, I usually keep them really simple: an oil and an acid. However, sometimes I like to boost it a bit with the help from creamy items, like tahini. I’ve also really been enjoying finding more ways to use Nutritional Yeast. The nutritional yeast adds that classic pungent cheese-like punch, helping really make this dressing flavorful.

Bob’s Red Mill Nutritional Yeast

I haven’t always been on the nutritional yeast wagon but as I start to use it more, I’ve gradually fallen in love. The nutty tang has definitely started to play more rolls in my kitchen from the easy, like popcorn, to the slightly more complicated, a stand-in cheese sauce. A bag of Bob’s Red Mill Nutritional Yeast is always in the cabinet so we can always have our savory, salty popcorn!

Couscous and other grains

I love using pearl couscous for a quick add into salads and grain bowls. It’s ready in about 10 minutes and it’s the best of both pasta and grains. You could, however, use whole grains in place of the couscous. Try using hearty farro, sorghum, or even quinoa.

Cheese (optional)

Beyond the nutritional, try adding a bit of crumbled feta. The saltiness is a nice companion for the tahini and nutritional yeast.

[tasty-recipe id=”37943″]

Disclosure: This recipe was created in partnership with Bob’s Red Mill. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week. continue reading

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1-Bowl Chocolate Chip Banana Baked Oatmeal

1-Bowl Chocolate Chip Banana Baked Oatmeal

You all enjoyed my Pumpkin Baked Oatmeal so much I immediately knew I wanted to create another flavor variation, which happens to be my favorite combo of all time: Nut butter, banana, chocolate!

It’s so easy and comes together in 1 bowl with 10 ingredients you likely have on hand right now. Let’s bake!

This baked oatmeal starts with a flax egg and mashed ripe banana.

1-Bowl Chocolate Chip Banana Baked Oatmeal from Minimalist Baker →

Herby Kale Omelette with Manchego Cheese

Overhead photo of Omelette with a tarragon-kale sauce and melted manchego served with extra sauce and coffee.

Green Sauce

When it comes to experimenting with recipes, sauces are up there as a favorite. It can be easy to completely shift a dish (or many dishes) with one simple sauce. I don’t use a lot of kale outside of a few recipes but using it in sauces ensures I use it all before it goes bad.

Saucy Kale Omelette

You can swap the kale for other greens such as spinach, chard, or collards. If you’re using spinach, drop the time for blanching. Spinach takes much less time: usually around 30 to 60 seconds.

Tarragon

I know tarragon isn’t everyone’s favorite herb. You could swap it out for chives or if it’s summer, use fresh basil.

Omelette vs Frittata

I love a solid omelette for my morning breakfast but if I’m making a dish to feed the family, I usually stick with frittata. You can easily use this same concept in frittata form. I like to use this base recipe and right before I transfer the pan to the oven, I swirl in the kale sauce.

Add some Grains

Leftover grains? Add a few to the omelette. I really like using cooked grains in the omelette or as an omelette filling. This also works if you’re making the frittata (as mentioned in the previous paragraph!)

Veg Bulk

Depending on the time of year, add fresh or cooked vegetables to the filling. During the cooler months, roasted squash or sweet potatoes. For spring, try some pan-fried asparagus then during summer, blistered tomatoes!

Vegan-it

Finally, since the sauce is vegan, I’d be remiss if I didn’t add a vegan option for the omelette. Use the kale sauce in a tofu scramble, make a grain bowl, or there’s the new ‘just’ product that uses mung beans as a base.

[tasty-recipe id=”37936″]

Close-up photograph of kale sauce omelette with manchego cheese.continue reading

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Easy Vegan Lasagna

Easy Vegan Lasagna

You might have realized by now that I have a thing for lasagna (exhibit A, B, C, D, and E). But you can never have too much lasagna…am I right?!

Lasagna is the ULTIMATE comfort food!

This simple 10-ingredient lasagna is our plant-based take on classic lasagna. And dare I say, it’s AMAZING!

It all starts with sautéing protein-rich tempeh or mushrooms — your choice!

Easy Vegan Lasagna from Minimalist Baker →

30-Minute Potato Cauliflower Red Lentil Curry

30-Minute Potato Cauliflower Red Lentil Curry

I’ve been counting down the days to share this curry with you all! It’s incredibly hearty, versatile, and is ready in just 30 minutes. Shall we?

This recipe came together on a whim one night when using up odds and ends from the week. I was hungry and needed something fast for dinner (hence the 30 minutes).

The first step is rinsing and cooking your red lentils, which I recommend doing in a separate pan.

30-Minute Potato Cauliflower Red Lentil Curry from Minimalist Baker →

1-Bowl Vegan Gluten-Free Banana Bread

1-Bowl Vegan Gluten-Free Banana Bread

I can’t shake the fact that banana bread is still my favorite baked good (probably of all time), even after all these years.

Nothing quite beats a thick slice of banana bread with a little nut butter and a cup of tea or coffee.

Since creating our 1-Bowl Gluten-Free Banana Bread several years ago, I’ve wanted to perfect an egg-free version. You guys seem to LOVE that recipe, and dare I say this vegan version is even better?

1-Bowl Vegan Gluten-Free Banana Bread from Minimalist Baker →

Seed Pâté

Make this seed pâté when you want something in your refrigerator that can easily assimilate into just about any snack or meal. It’s one of those things that can cozy up to chilaquiles, be slathered on a quesadilla, dolloped on a yoga bowl, enjoyed alongside (or in place of hummus), spread on a tartine…you get what I’m saying.
Seed Pate
The base is made of seeds that have been soaked for a stretch and then blended into a creamy, full-bodied puree. In this instance I’ve worked in fresh herbs and garlic, but it’s not hard to imagine many different ways to approach the base. I like to finish seed pate with a bit of miso – for flavor, seasoning, and easy nutritional boost.

Seed PateSeed Pate

It also satisfies by the spoonful – for example, as a seed-based alternative to almond butter.

Continue reading Seed Pâté on 101 Cookbooks

Sweet Potato Pasta with Vegan Walnut Cream Sauce

Sweet Potato Pasta with Vegan Walnut Cream Sauce

As we wait patiently (or not so patiently) for spring, I’m sharing what feels like a bit of a last-hurrah for winter recipes. This pasta with walnut cream sauce came out of one of my instagram recipes. People liked it so much, I felt like it deserved a place on the site. It’s rich sauce is vegan, but I think that makes the creaminess even more amazing.

Walnut Cream, the real star

In all the nut-based alternative creams/cheeses, walnut cream reigns supreme in my life. I love the warm flavor and how nicely it purees into a smooth sauce. The softness of the walnuts is also your friend here. I find the walnuts only need a good hot soak for about an hour.

Of course, if you’re not on the walnut-wagon, you can use a more milder cashew cream or even an almond cream.

Sweet potatoes (and other veg)

I realize that as I’m posting this recipe, you’re probably over sweet potatoes and ready for spring. I’m with you, but I have a few more to use before I dive head first into spring. Swap the sweet potatoes for winter squash or try it with some steamed greens like kale or chard.

Grain Bowls

Finally, if pasta isn’t your jam, you could turn this into a delicious grain bowl. I’d plan to cut the sauce in half and use more as a drizzle and less as a sauce. Use a hearty grain here, like sorghum or wheat berries.

[tasty-recipe id=”37917″] continue reading

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