Category Archives: Uncategorized

Golden Milk Paste

Golden Milk Paste

It’s no secret that golden milk is one of our favorite drinks! It’s nourishing, anti-inflammatory, and delicious.

We previously created a recipe for Golden Milk Mix to help get golden milk on the table fast. But what if there was an even quicker way to make perfect, creamy golden milk every time!? Behold, golden milk paste!

This golden paste is made with just 7 ingredients and requires only 10 minutes to prepare.

Golden Milk Paste from Minimalist Baker →

A Few Words on How to Cook Artichokes

This is a primer on how to cook artichokes – if you’re going to invest the time into cooking artichokes, you want them to be fantastic. Spring is the time I tend to cook them once or twice a week. And, although the process takes time and attention, I can’t help myself. When artichokes are good, there are few things I’d rather be eating. 
How to Cook Artichokes
Straight up, I think a lot of people are intimidated by the idea of cooking artichokes, or they think it’s not worth the effort. My friends confirm this. The topic has come up a few times lately, and the conversations are typically punctuated by a confession that they never cook artichokes at home.
How to Cook Artichokes
So(!) I thought I’d do a quick outline of how I handle these armored spring ambassadors. Eight times out of ten I use the cooking method I’m going to outlined in the recipe sectin below. It requires nothing more than good (baby) artichokes, olive oil or clarified butter, and sea salt. If you can pair those ingredients, with a bit of practice, a hint of patience, and a window of time, you can absolutely cook some of the best artichokes. Not kidding. Once you hit your groove with these wondrous thistles, few of you will look back.

A Case for Cooking Artichokes

Nutritionists celebrate artichokes for a long list of reasons. They’re packed with fiber, antioxidants, and phytonutrients, and have long been known to support the liver. They don’t get as much of the limelight as other ingredients – for example pomegranate, turmeric, acai, etc. – but they bring quite a lot to the table. It’s worth incorporating them into your meals, particularly when they’re in season.
How to Cook Artichokes

A Worthwhile Shortcut

Update: I recently discovered frozen bags of artichokes at a local Trader Joes, and started experimenting to see if using them would be a worthwhile substitute to using fresh artichokes. At the very least, this could be a way to extend artichoke season. I don’t love canned or jarred artichokes, and it turns out, the frozen option is pretty great. You can cook them in a covered skillet in a bit of olive oil, straight from the freezer, until they’re cooked through, and then remove the cover and dial up the heat to get some nice, golden color on them. Season and serve. So good!
How to Cook Artichokes
How to Cook Artichokes

Continue reading A Few Words on How to Cook Artichokes on 101 Cookbooks

Vegan Chocolate Protein Powder Review

Vegan Chocolate Protein Powder Review

SO many of you enjoyed our Vegan Vanilla Protein Powder Review that we decided it was due time to put chocolate protein powders to the test!

As with the vanilla powders, we did a formal, side-by-side review of some of the most popular vegan protein powders on the market. We also added in some lesser known, innovative brands. Our goal was to see which protein powders delivered on taste and nutrition and which ones weren’t worth the hype, saving you the time and money of doing the research yourself!

Vegan Chocolate Protein Powder Review from Minimalist Baker →

Garlicky Beets with Dill Bean Puree

Close-up photograph of steamed beets with dill and bean puree.

I wish I had a sexier name for this dish but when you start combining things into a dish that really doesn’t have a name like ‘taco’ or ‘grain bowl’, a name with all the ingredients is the best I can do. However, it’s delicious. We’ve eaten it as a side but I’ve also been known to call a dish like this lunch.

The Beets: Chioggia forever.

When spring produce enters into my life, I take it as a reminder that not everything requires roasting. Sure, roasted vegetables are amazing but sometimes other techniques are worthwhile. I feel like steaming gets a bad rap, most likely due to diet trends, but it’s a valuable tool in your cooking arsenal.

Take for example these beets. Chioggia beets are beautiful. Their color, though, doesn’t hold once cooking. If you roast these beautiful beets, the color fades pretty drastically (unless you roast them whole but I’m not always willing to wait the hour it takes.) Enter: steaming.

Steaming these beets takes 10 minutes and while the color still fades slightly, it’s there in all it’s beautiful pink glory. Best of all, steaming the beets leaves room to make crispy garlic in ghee: a real treat for all.

Close-up photo of sliced chioggia beets

Garlic + Ghee: best friends.

I’m a big proponent that every dish should have a little crispiness to it. In this dish, the sunflower seeds are nice but my favorite crisp comes in the form of pan-fried garlic. The ghee crisps the garlic nicely all while adding that delicious ghee flavor.

If you want to keep this vegan, olive oil can get the job done as well. The flavor changes slightly but the garlic is still delicious (because it’s still garlic!)

Bean Puree.

Finally, the bean puree. I love piling vegetable high atop a creamy puree. There’s something so satisfying when you scoop everything together off the plate- it mixes into the perfect bite. I kept this bean puree simple and very spring forward with the help of dill. Of course, you could really use any herb. Try parsley, marjoram, and/or a bit of thyme. Also, if you don’t have white beans go for chickpeas.

[tasty-recipe id=”37991″]

Overhead photograph of steamed chioggia beets on a black plate.continue reading

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Ten Turmeric Boosted Recipes + Giveway

Turmeric fans, this is for you.  I’m teaming up with @diasporaco for a GIVEAWAY of a year’s supply of my favorite turmeric. That’s FOUR jars of vibrant, potent, organically farmed, single-origin turmeric grown in Andhra Pradesh, India with a 4.7% curcumin content. TO PARTICIPATE: Follow both of us ( @heidijswanson & @diasporaco ) on Instagram and leave a comment (on Insta) telling me what you’d do with this special turmeric. I’ll select my fave this Sunday (3/31)! To kick things off I’m highlighting a few of my favorite turmeric recipes here. Let’s do this! xx, -h10 Turmeric Boosted Recipes + Giveway

1. Turmeric Grilled Tofu Spring RollsThe spring rolls we been eat all spring & summer. Grilled turmeric tofu, asparagus, herbs, and hot sauce.

10 Turmeric Boosted Recipes + Giveway

2. Turmeric Cashews Turmeric Cashews tossed with cayenne, nori, and sesame. Inspired by The Good Gut written by Stanford researchers Justin and Erica Sonnenburg. Keep your microbiota happy.

10 Turmeric Boosted Recipes + Giveway

3. Sunshine Pad ThaiThe pad thai recipe you’re looking for! Try this simple trick to make a turmeric noodle version.

10 Turmeric Boosted Recipes + Giveway

4. Turmeric TeaI started making this turmeric tea for its beneficial properties, and now it is one of my favorite daily rituals – made from a honey turmeric paste with lots of lemon juice and freshly ground black pepper.

10 Turmeric Boosted Recipes + Giveway

5. Pickled Turmeric Eggs – If you’ve got hard-boiled eggs and five extra minutes, you can make these beauties! They’re the best. Hard-boiled eggs pickled in turmeric, shallot, and apple cider vinegar – beautiful, quick to make, and delicious.

10 Turmeric Boosted Recipes + Giveway

6. Instant Pot Congee with Brown Rice and Turmeric  making congee in your Instant Pot is literally reason enough to buy one. A complete home run.

10 Turmeric Boosted Recipes + Giveway

7. Turmeric Soaked ChickpeasTurmeric soaked chickpeas, you can use them in all sorts of things! This includes your favorite hummus, salads, and chickpea creations. I include conventional stovetop and Instant Pot instructions here.

There’s also this (8)turmeric popcorn, this favorite (9)lemongrass turmeric curry paste, and this (10) dynamite cold tonic.

Continue reading Ten Turmeric Boosted Recipes + Giveway on 101 Cookbooks

Amaranth Porridge with Caramelized Bananas and Pecans

Close-up photo of amaranth porridge topped with caramelized bananas and extra cream.

I gravitate towards the savory breakfast, even to the point of eating leftover dinner in place of waffles, pancakes, or sweet porridges. However, sometimes my sweet tooth gets the best of me. Luckily, I can make a mean bowl of breakfast porridge and amaranth is one of the ways to my sweet-breakfast heart.

Amaranth Porridge

I absolutely adore amaranth for both the grain and in floral arrangements. When growing, it’s colorful and definitely and eye-catching addition. Yet, the grain, in terms of cooking, doesn’t quite get the same love.

Amaranth takes a little know-how. It’s similar to quinoa in that it’s actually a pseudo-grain or better known as a seed. It does not, however, cook up like quinoa. Amaranth, if cooked like any other grain, becomes a bit gummy.

Amaranth has a higher level of amylopectin, a main component of starch. This component creates a slightly more gelatinous texture to the cooked grain; think sushi rice versus long-grain rice. The creamy feel of cooked amaranth lends itself well to porridges and polentas. There are ways to use amaranth in more traditional grain ways, it just takes an extra step.

Overhead photograph of Amaranth Porridge with Caramelized Bananas and an extra white plate with caramelized bananas.

The topping

I try and stick with only fruits and vegetables I can source locally but I occasionally love a good banana dish. It also helps that we almost always have bananas around thanks to a child who had a mild obsession with them for some time.

Of course, if you wanted to stick to something you could buy at the farmers market, try peaches, apples, or pears. I like all of these options for cooking in the butter/sugar mixture. You could also just load this amaranth porridge with fresh berries and call it good.

Making it vegan

This one is easy. I actually prefer this porridge with non-dairy milk such as almond or oat. Same goes for the cream on top. As for the butter, you could use coconut oil or my friend Emma recently introduced me to Miyoko’s vegan butter. It’s actually really good and a solid 1:1 for dairy butter.

[tasty-recipe id=”37982″]

Overhead photograph of amaranth porridge in white bowls topped with caramelized bananas and served with coffee in black mugs.continue reading

The post Amaranth Porridge with Caramelized Bananas and Pecans appeared first on Naturally..

20-Minute Tofu Stir-Fry

20-Minute Tofu Stir-Fry

Does anyone else feel like lunch-time hunger strikes out of nowhere, but you’re so focused on work or life that you just need something fast to satisfy your cravings (me, like every day)?

Look no further than this delicious nourishing, flavorful stir fry to help power you through your day. Plus, it’s packed with veggies, protein, and fiber and takes just 20 minutes to prepare.

20-Minute Tofu Stir-Fry from Minimalist Baker →

Sunflower Carrot Risotto with Hazelnut-Pea Shoots

This dish rings in spring in the best way possible. A creamy carrot-sunflower puree helps keep the risotto vegan while the fresh pea shoots bring the greens. 

Close-up overhead photograph Sunflower Carrot Risotto with Hazelnut-Pea Shoots

Making a creamy carrot risotto

While I love making a delicious, cheese-based risotto, there’s something magical about taking this classic dish and making it vegan. My first attempts were alright but as time goes on, I find a few more tricks to make a delicious dish without one ounce of cheese.

The Grains

This might be a bit like cheating but it gets the job done. Traditional arborio rice releases starch, which is where some of the creaminess comes from. Whole grains don’t quite act the same. However, if you pulse the grain in a food processor or blender a few times, you get a bit of grain dust. This dust turns into the thickening agent in the vegan risotto.

The best part about this: it’s a formula you can use with many different grains. I’ve found this works well with spelt, einkorn, farro, and barley. I’ve also had success with using whole oat groats (although I find the texture to be a bit gummier than the others mentioned).

Side-angle of Vegan Carrot Risotto Topped with Pea Shoots and Dill Hazelnuts.

The Sunflower Cream

In the realm of alternative dairy choices, sunflower seeds are still relatively not used. Sure, you could use almond, cashew, coconut, soy, or oat but I really love the cheapness, ease of use, and flavor of the sunflower seeds. Sunflower seeds puree smooth with relatively little soaking time.

Of course, you don’t have to feel obligated to use sunflower seeds. Cashew cream, almond cream, or even something like this millet cream could work (although it’s rare that I double down on two grains in one dish unless I’m making a pilaf).

Carrots

Also, I’m a bit of a carrot lover and they cook tender in the broth. You could, however, use squash puree, sweet potato puree, or I’ve been know in the summer to use a homemade version of creamed corn.

The Topping

I realize this recipe is more involved but it’s worth it. Once you get the risotto going, the topping comes together quickly. For the ultimate spring risotto, I love using the pea shoots. I feel like the shoots are everything wonderful about spring: fresh, tender, and vibrant.

Add to that the dill and hazelnuts, it’s a winning salad-like topping. You could also use sunflower seeds in the topping but I like the flavor and crunch of the hazelnuts. My second choices would be almonds slices.

Overhead photograph of two bowls of Creamy Vegan Carrot Risotto Topped with Pea Shoots and Dill Hazelnuts.

[tasty-recipe id=”37975″] continue reading

The post Sunflower Carrot Risotto with Hazelnut-Pea Shoots appeared first on Naturally..

Fluffy Vegan Scrambled Eggs

Fluffy Vegan Scrambled Eggs

If you’ve ever wanted to make a vegan version of scrambled eggs but craved something a little more special than tofu, this is the recipe for you.

Perhaps you’re looking for a more “eggy” texture and flavor than tofu, want to cut back on eggs, are sensitive to soy/tofu, or just want to change up your breakfast routine.

In any case, let me show you how easy it is to make these fluffy, vegan scrambled eggs!

Fluffy Vegan Scrambled Eggs from Minimalist Baker →