There’s something about a Mexican-style salad that just speaks to our souls.
Crunchy, fresh, colorful, so customizable, and usually contains grilled corn, which is basically a universal love language.
Let us show you how easy it is to make this Grilled Corn Salad with our (freshly made) Vegan Chipotle Ranch!
This salad is simple, requiring basic (customizable) ingredients and 30 minutes to prepare!
Grilled Corn Salad with Vegan Chipotle Ranch Dressing (30 Minutes!) from Minimalist Baker →
Do you like to travel, take road trips, or go on hikes?
If you’re like us and are always in need of a snack but don’t like what most airports and convenience stores have to offer, make your own!
We like to take this trail mix on adventures and find that it is perfect for fueling us between meals. Plus, it’s made with just 3 ingredients and only requires 20 minutes and 1 pan!
3-Ingredient Tropical Trail Mix from Minimalist Baker →
This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.
Is there anything better than a plate full of crispy tortilla chips smothered in cheese? There is! It’s a plate with tortilla cheese, smothered in cheese then loaded with lots of vegetables and beans which luckily for you, is where this recipe comes in. These vegetarian nachos are loaded with summer vegetables and BUSH’S® Organic Black Beans.
Nachos for dinner!
We take our nachos pretty seriously. They aren’t a snack-food in our house. Typically I make a big mess of nachos for a movie night dinner. No plates are involved- just a family, together, with a big bowl of loaded nachos.
What’s great, however, is these nachos could easily serve as a solid app for a party. Load the bowl up with a side of limes and you’re ready to go.
BUSH’S® Organic Black Beans
One of the things I love most about the fact that BUSH’S® Beans has an organic line is how accessible it is. You can easily walk into a local grocery store and find these beans on the shelves. I love using BUSH’S® Beans as a veg friendly protein source (and even the meat eaters can get on board!)
If you want to use an easy version of the beans, BUSH’S® Beans has a delightful savory bean (Black Bean Fiesta) that’s already spiced- perfect for a nacho topping
I think what I love about these nachos is that with a solid vegan cheese recipe, they are a fantastic vegan recipe. You could easily to swap in vegan cheese but I have a love of this butternut squash queso.
Finally, we’re all about these nachos year-round. During the cooler months, roasted sweet potatoes and butternut squash are our favorite toppings. Occasionally we’ll do sauteed greens. If we’re really wanting to go big, we’ll make this chili and top our nachos (extra delicious!)
The post Summer Veg Nachos with Black Beans appeared first on Naturally..
Hey friends! It’s that time of year again as summer comes to a close in our part of the world. And as fall routines settle back in, we’re here to bring you bite-sized pillows of joy to help ease the transition. Sound good?
These tender, wholesome cookies are made in 1 bowl and require just 30 minutes to prepare. Let’s bake!
These cookies begin with a flax egg, made by adding flaxseed meal and water to a mixing bowl and letting it sit to achieve an “eggy” texture.
Fluffy 1-Bowl Banana Chocolate Chip Cookies (Plant-Based, GF) from Minimalist Baker →
Because we’re still trying to put a dent in the zucchini supply, today’s recipe? Quick pickled zucchini. It’s great to have on hand, and allows you to flare out all sorts of things. We always take a jar camping, and a tangle is always great on a cheese plate or veg platter. They’re really good on cheese-slathered crostini or thin garlic bread, see the photo down below! This is the time of year to keep a steady supply at the ready, and bonus points for making extra for friends.
Quick pickled zucchini is A+ on these veggie burgers, on certain tacos, and as part of simple green summer salads. I also like them in place of relish on veggie dogs. If you come up with other ideas for them, let me know.
The only thing that takes much time here is draining some of the liquid from the zucchini, if you plan ahead a bit, the rest of the process only takes a couple minutes. One thing to be mindful of is how thick your slicing is. It’s the sort of detail that changes the preparation quite dramatically. You can see in the photos how thick I like my zucchini to be, but its a variable to play around with. Thicker slices will have more structure.
As far as flavor and seasoning go, this recipe delivers a bit of spicy bite from the mustard seeds and red chile, coupled with a hint of sweet, but not much. If you like a super-sweet pickle, double the sugar, and go from there. Same goes for the spiciness. Use this recipe as a jumping off point!
Continue reading Quick Pickled Zucchini on 101 Cookbooks
Creamy vegan ranch dressing gets a serious upgrade from a dose of heat. Ready for this?
This dressing is simple to make, requiring 1 blender, simple ingredients, and just over 30 minutes to prepare (which mostly accounts for soaking cashews).
It starts with soaked, drained cashews blended with vegan “buttermilk,” fresh garlic, salt, pepper, onion powder, vinegar, maple syrup, and fresh dill.
Vegan Chipotle Ranch Dressing from Minimalist Baker →
This is a silly recipe but it’s delicious and therefore, I’m sharing it. I’m always tweaking my pasta sauce recipes and this one came out by accident one day when I was attempting to use burst tomatoes in another fashion. When that didn’t go according to plan, I landed here with the help of a little cream and parmesan.
I love how the juice from the burst tomatoes mingles with the cream, which with the help of a little parmesan, creates a perfectly thick sauce. I’ve used this sauce time and again with pasta, stirred into risotto, or even used it to cook eggs in (a purely delightful breakfast).
[tasty-recipe id=”38297″] continue reading
The post Cherry Tomato Cream Sauce with Parmesan appeared first on Naturally..
Seed cycling. Ever tried it?
I first became aware of the idea that diet affects your menstrual cycle from the book WomanCode by Alisa Vitti, which (among other wonderful, helpful things) promotes eating certain foods during certain times of your cycle to improve hormonal health. Sign me up.
One simple application of this concept is seed cycling, which is essentially adding specific seeds to your diet at various times in your cycle to help optimize hormonal health.
Seed Cycling Mixes (+ 10 Ways to Use Them) from Minimalist Baker →
If you love a classic berry swirl ice cream, this is your recipe. Intense, bright strawberry or raspberry sorbet threaded with the creamiest waves of vanilla. This version is made with cream, but I’ve also posted a non-dairy version here. It is my absolute favorite flavor, and yes, you can absolutely use frozen (thawed) berries!
The berry sorbet component couldn’t be easier to make. You use a blender to puree whole fruit with some sugar, strain, and you’re in business. The vanilla swirl is a bit more intensive. You need to make a classic vanilla custard, and then churn from there. I like to make the swirl components up to a few days ahead of time, when I have a few minutes, and then churn a couple hours before serving. It’s great for days after, but is full-stop magic enjoyed just shortly after churning.
Continue reading Classic Berry Swirl Ice Cream on 101 Cookbooks
There are so many reasons to love summertime, but fresh melons are near the top of the list. They’re sweet, quick, easy, and the ultimate refreshing snack.
When melon season strikes, we love finding ways to use them as much as possible. Hence, these Citrus & Melon Spritzers!
We tested both virgin and alcoholic versions and both were delicious, so they’re great for just about any occasion.
4-Ingredient Citrus & Melon Spritzer from Minimalist Baker →