Cabbage Noodle Bowls with Fried Eggs

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.

Dietary Swaps

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.

[tasty-recipe id=”38529″]

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5-Ingredient Vegan Chocolate Turtles

5-Ingredient Vegan Chocolate Turtles

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 →

2-Ingredient Vegan PayDay Bites

2-Ingredient Vegan PayDay Bites

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 →

Breakfast Hash with Brussels Sprouts and Sweet Potatoes

Breakfast Hash with Brussels Sprouts and Sweet Potatoes

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 →

Rainbow Chard & Feta Cheese Börek

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.

Pumpkin Shakshuka with Feta and Pepitas

Close-up image of a creamy pumpkin sauce with eggs and topped with parsley and feta.

Post sponsored by Pete and Gerry’s Organic Eggs. See below for more details.

There’s nothing better than creamy baked eggs, especially when the weather starts to get cooler. This recipe makes for a delicious breakfast but I actually love this recipe for dinner. Pair it with a side salad and some crusty bread (a must no matter what time of day you’re eating this!).

The pumpkin sauce

One of my favorite fall treats is a creamy squash sauce. I’ve made something similar before with the help of leftover roasted butternut squash and sweet potatoes. However, the pumpkin here adds a lovely flavor. Plus, it gives you a reason to cook a whole pumpkin. Of course, you don’t have to do that- I provide a way to use canned pumpkin in the notes section of the recipe.

There are also many ways you can roast a pumpkin. I like cutting it down into manageable wedges but leaving the skin and seeds on. Then, once the pumpkin is cooked and cooled slightly, the skin peels off and the seeds easily scoop out.

Image of a blue and white cast iron skillet with a creamy yellow sauce and cooked eggs in the sauce.

Pete and Gerry’s Organic Eggs

Obviously eggs are a huge part of the shakshuka and I’m happy to team up with Pete and Gerry’s for this recipe. I love working with Pete and Gerry’s Organic Eggs because I know they partner with a group of family farmers who are vital to their communities. The eggs are always fresh, and I know I’m buying a quality, Certified Humane Free Range and organic product. Eggs are such a staple in our house and are always on our shopping lists.

The Toppings

In dishes like this, I love to load up on the toppings. It makes the whole recipe really shine and there are quite a few different ways you can go. Try different herbs like parsley and chives. You can also ditch the cheese, add yogurt, and/or use different nuts.

Pumpkin Shakshuka with Feta and Pepitas

[tasty-recipe id=”38513″]

Pumpkin Shakshuka with Feta and Pepitas

Disclosure: This recipe was created in partnership with Pete and Gerry’s Organic Eggs. 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

The post Pumpkin Shakshuka with Feta and Pepitas appeared first on Naturally..

1-Pot Pumpkin Black Bean Soup

1-Pot Pumpkin Black Bean Soup

Welcome to flavor town. This comforting soup is a fusion of both Thai and Mexican cuisine (two of our absolute loves), requires ingredients you likely have on hand right now, and is made entirely in 1 pot.

It’s also versatile with options for both meat eaters and vegans. And we include plenty of serving options below. Let’s make soup!

It all starts with a base of onion, garlic, ginger, and serrano or jalapeño pepper.

1-Pot Pumpkin Black Bean Soup from Minimalist Baker →

Los Angeles: Book Signing Party this Sunday!

A quick note to let all you Angelenos know about an event **this** Sunday, October 20 from 4-6pm. We’ll be celebrating the release of Aran Goyoaga’s stunner of a new book at Botanica this weekend. There’s more info & tickets here. But, the basic details: there will be food inspired by our books, and drinks, lots of amazing people, and we’ll be signing books. We’d absolutely love to see you & meet everyone. This is a first L.A. event for both of us, and we’re so excited to have at Botanica. More details here!
Toasted Pumpkin Seeds
Photo: Gentl and Hyers

Continue reading Los Angeles: Book Signing Party this Sunday! on 101 Cookbooks

Grain-Free Burrito Bowls with Shredded Mexican Chicken

Grain-Free Burrito Bowls with Shredded Mexican Chicken

Now that you’ve tried our recipe for 1-Pan Mexican Shredded Chicken, let’s make dinner with it!

These grain-free burrito bowls have our hearts. They’re relatively quick and easy to make, require 10 ingredients you likely have on hand right now, and are incredibly satisfying and versatile.

Shall we?

How to Make a Burrito Bowl

You can make a burrito bowl literally however you want.

Grain-Free Burrito Bowls with Shredded Mexican Chicken from Minimalist Baker →