What Thanksgiving table is complete without mashed potatoes? Not to worry — we’ve got you covered with our go-to EASY, 1-Pot Mashed Potatoes (just 5 ingredients required!).
Best Potatoes for Mashed Potatoes
Gold potatoes are our favorite for making mashed potatoes as we find they are the most buttery. We also love the rustic look they lend if some of the skins are left on.
While other potatoes will work in a pinch, we find that russet potatoes can be kind of mealy and red potatoes kind of waxy.
Easy 1-Pot Mashed Potatoes from Minimalist Baker →
This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.
One of my favorite things about the holiday season is having parties where I can feed the masses. I love a good party, and most of the time I’m in the kitchen. This easy tofu satay is a solid vegan-friendly choice. The peanut sauce doubles as the tofu marinade and the dip, making these easy to whip together.
I take quite a bit of liberty with the concept of satay (which is usually grilled meat based). But, this vegan satay riff is satisfying and a fun dish that can be a great appetizer for any holiday party coming up. Or, if you’re like me, you can eat them for dinner with a bit of rice and vegetables.
The Peanut Sauce
During the holidays, it’s easy to indulge a bit too much on the sweet stuff which is why I wanted to share a dish that contains protein. It’s not only the tofu, but the peanut butter helps add a bit more oomph. This tofu satay recipe is a great savory party dish.
Best of all, I always have peanut butter on hand thanks to having a husband and son who both love it. We keep it around for quick snacks, lunches and even a little late night snacking.
Tofu + Alternatives
I know tofu isn’t everyone’s favorite, but what I love about this recipe that the versatility. Once you make the peanut butter sauce, there’s a few possibilities. Try something similar with sweet potatoes, tempeh or even broccoli.
For even more peanut butter recipes for any occasion, visit here.
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If you’ve been looking for a quick, reliable way to make crispy roasted Brussels sprouts, you’re in the right place!
We’ve perfected our method for tender-on-the-inside, crispy-on-the-outside sprouts plus a tangy, salty glaze that sends the flavor over the top. Let’s do this!
This recipe is simple, requiring just 30 minutes and 8 ingredients to make.
The Trick to Crispy Brussels Sprouts
- Halved, seasoned Brussels sprouts cook first on the stovetop, then finish in the oven.
Miso-Glazed Roasted Brussels Sprouts from Minimalist Baker →
This post is in partnership with California Grown.
During the cooler months, I consume more sweet potatoes than I probably realize. I really can’t get enough. This dish is a solid side but if you’re me, you could easily eat it as a main.
California Grown Produce
Back in September I was able to tag along with California Grown to the California Food Expo in Fresno. I really love partnering with California Grown because it’s easy to make delicious recipes with the wonderful produce grown around the state. This recipe features a couple of my favorites: sweet potatoes and pistachios.
California actually grows 400 different commodities which includes a third of the vegetables and two-thirds of the fruit/nuts grown in the United States. Also, 90% of the farms and ranches in California are family owned (and I’ve talked to quite a few of the families- each one has such a story!)
About the recipe
This recipe is a bit more of the time-consuming side but it’s a fun way to serve sweet potatoes. I love the pistachios as a topping for salads, grain bowls, and soups (so I almost always make extra). This recipe makes a delightful side or I’ve been known to toss a few beans into the mix to make this a complete meal.
I found this technique via Bon Appetit and it takes a bit of effort. However, it’s beyond worth it. The texture of the sweet potatoes is soft and creamy while the cut side of the potatoes is just starting to crisp. This recipe would easily work with plain baked sweet potatoes too if you don’t feel like going through the whole process.
The post Sweet Potatoes with Sesame-Pistachios and Miso-Citrus Dressing appeared first on Naturally..
Noodle bowls are one of those meals I’ll make time and again for myself. I almost always have some variety of noodles in my pantry and the vegetables can be almost anything you have available.
One of the things I like about using cabbage is that I inevitably can’t resist at the market but then find myself wondering how I’ll use it all. While I primarily use it raw, I love it charred either from the broiler or the grill. Add to that a few crispy scallions- it’s just delicious.
Finally, this might seem like a lot of dishes for a small amount of meal. Yes, it is but things can run together. You can make the pickles and let them rest while you make everything else. Occasionally I won’t even mix the sauce- I’ll just add everything to a bowl and toss well.
Luckily this recipe is fairly easy. To make this cabbage noodle bowl vegan, swap out the honey for your favorite vegan-friendly sweetener and use tofu/tempeh in place of the egg. For gluten-free, use gluten-free noodles like 100% buckwheat soba noodles or rice noodles. Also, swap out the soy sauce for tamari.
The post Cabbage Noodle Bowls with Fried Eggs appeared first on Naturally..
Healthier “candy” for the win! Let us show you how easy it is to make these 5-ingredient Vegan Chocolate Turtles!
This easy, 5-ingredient dessert starts by mixing dates and almond meal to form a moldable dough that acts as the turtle base.
Next, toast pecans and add four to each turtle to make the “legs.” We could squeal at the cuteness happening right here.
Last, melt chocolate and coconut oil and top the turtles to make the “shells”!
5-Ingredient Vegan Chocolate Turtles from Minimalist Baker →
If you’ve followed along for a while, you likely know we have a thing for Snickers bars (and candy bars in general).
Another favorite? PayDays — delicious caramel nougat coated in salty peanuts. What’s not to love?!
These 2-ingredient, 15-minute vegan PayDays are my healthier, vegan-ized take on the classic candy bar.
It starts with adding fresh pitted dates to a food processor along with a little sea salt (optional) for enhanced deliciousness.
2-Ingredient Vegan PayDay Bites from Minimalist Baker →
As the temperatures cool down and fall sets in, cozy weekend brunch sounds all the more romantic.
There’s something magical about scuttling to the kitchen in PJs, making a cup of coffee or tea, and leisurely making breakfast for the ones you love (even if that’s just y-o-u).
This little hash has all of our favorite things: crispy Brussels sprouts, tender roasted sweet potatoes, garlic, onion, sage, runny eggs, and currants for a little sweetness.
Breakfast Hash with Brussels Sprouts and Sweet Potatoes from Minimalist Baker →
Thin yogurt brushed dough sheets are like magical blankets that can get kids and adults to eat practically anything they are wrapped around. These hand-pies are called Börek and originate from Turkey, but we first tried them at our favorite cornershop and are addicted to them ever since. We are sharing how to make them at home, and also a quick and easy hack how to make a gluten free version.