A while back it was just one of those nights when I didn’t feel like leaving the house but wasn’t sure what to make for dinner. Soup sounded comforting, so I dug through my cabinets to see what I had.
Luckily, I almost always have things like curry paste, vegetable broth, and coconut milk on hand. So I did some recipe research and got inspired.
I’m sure you see where this is going.
Lazy 1-Pot Vegan Tom Yum Soup from Minimalist Baker →
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 →
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.
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!)
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!
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.
The post Herby Kale Omelette with Manchego Cheese appeared first on Naturally..
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 →
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 →
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 →
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.
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.
It also satisfies by the spoonful – for example, as a seed-based alternative to almond butter.
Continue reading Seed Pâté on 101 Cookbooks
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.
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
The post Sweet Potato Pasta with Vegan Walnut Cream Sauce appeared first on Naturally..
When making pour-over coffee, the two biggest factors are:
- Coffee bean quality
- Purity of water
However, every detail matters. Getting a consistent grind coarseness, using proper measurements, and having the right temperature water will also improve how your cup of joe tastes.
What you’ll need:
- Quality, fresh coffee beans (we gravitate toward beans from Guatemala and Ethiopia)
- Chemex coffeemaker
- Filtered water (we love this Berkey Water filter)
- Water kettle (something with a gooseneck spout is best for pouring)
- Paper filters
- Coffee grinder (the better the grind, the better the coffee.
How to Make Pour-Over Coffee from Minimalist Baker →
For years I’ve been wanting to make a plant-based take on palak paneer. The vibrant green color lures me in every time. Thankfully, this recipe is not only simple to make, but also incredibly delicious and requires just 30 minutes! Let me show you how it’s done.
This recipe starts with prepping your tofu in curry powder, coconut aminos, and nutritional yeast to mock the paneer or cheese in the classic take on the dish.
Vegan Palak Paneer with Curried Tofu from Minimalist Baker →