Do these cookies look like little pillows of cinnamon-spiked goodness coated in magical crystal dust? Oh, that’s weird, because that’s exactly what they are.
Say hello to our new favorite holiday cookie: 1-Bowl Snickerdoodle Cookies that are vegan, gluten-free, and naturally-sweetened. Let’s bake!
The base of these 1-bowl cookies — like most sugar cookies — is butter and sugar. However, we did some extensive testing with this recipe and discovered several things:
- Both vegan and dairy butter work well, with dairy butter yielding slightly fluffier results.
1-Bowl Snickerdoodle Cookies (Vegan + GF) from Minimalist Baker →
If you’ve ever fallen out of love with cauliflower, this dish will help rekindle that fire.
It’s crispy, fast, flavorful, and incredibly versatile — think holiday side dish or a topper for salads, bowls, and more.
Let us show you how it’s done!
This recipe is simple, requiring just 30 minutes and 4 ingredients to prepare!
How to Make Crispy Cauliflower
While there are many methods for making crispy cauliflower, this method is fast and effective.
Quick Crispy Cauliflower from Minimalist Baker →
I’ll preface this recipe by saying if you’ve never made crepes, now is the time to start. I think it’s one of the best recipes to master because not only are they fun to make (my opinion) there are many different uses for these thin pancakes.
I have a base recipe that I’ve found works well for many different flour varieties but the best thing you can do is pay attention to consistency. If the batter is too thick, the crepe is too thick. The crepe should be really light and thin. If the batter is too thin, it won’t properly cook/adhere to the pan for solid swirling. It might take a few tries but it’s worth it.
So what can you do with a crepe? Well, for starters, you can eat them like you would pancakes (as in the recipe below). You can fill them with something sweet (ice cream is my husband’s preference) or you can load them up with vegetables (like here or in this GF version!) Top them with an egg or a big wedge of cheese. I’ve also been known to roll them up and pack them in my kids lunch.
The post Rye Crepes with Maple Butter Pears appeared first on Naturally..
We celebrated Friendsgiving early this year, and I offered to bring the main (Roasted Chicken), vegetables (1-Pan Garlicky Green Beans with Slivered Almonds), and dessert.
In an effort to try something new (although I do love this classic vegan pumpkin pie), I remembered earmarking a gorgeous pumpkin tartlet recipe from Amy Chaplin’s book At Home in the Whole Food Kitchen. I gave it another glance and knew it was the one.
1-Bowl Pumpkin Pie (Vegan + GF) from Minimalist Baker →
If you’ve ever wondered how to make a nourishing chicken soup for those days when nothing else sounds good, when you’re under the weather, or when you’ve moved out and your mom doesn’t cook for you anymore — this is the soup for you.
Behold: The easiest, tastiest chicken soup recipe on the block, complete with white beans and kale. Mom would be so proud! Let’s do this.
This recipe is simple, requiring just 1 pot, 8 ingredients, and 30 minutes to make.
1-Pot Chicken Soup with White Beans & Kale from Minimalist Baker →
This post is a paid post with California Figs. All thoughts and opinions are my own.
With holiday celebrations fast approaching, it’s always good to have delicious sides in your pocket. These Brussels Sprouts are a riff on my favorite maple-hazelnut Brussels. In this recipe, I use a fig compote (made with the help of California Dried Figs) and toasted pecans.
I’m excited to team up with California Figs because figs are one commodity I didn’t grow up with in the Midwest. Since moving to California, however, I’ve fallen for this beautiful fruit. There’s nothing quite like fig season!
We also eat a lot of dried fruit and figs are a big part of that. California supplies 100% of the dried figs grown in the United States. One of the reasons I’m excited about this recipe: it showcases how wonderful dried figs are as a nice sweet boost!
California Figs just released a cookbook full of recipe inspiration for dried and fresh figs. There’s so many inventive ways to use figs that you’ll be cooking with them year round. You can purchase the book here.
Note about figs/being vegan
One note since I do a lot of information on vegan items. I’ve heard for years that figs are not vegan because each fig must be pollinated by a wasp that dies in the fruit. In California, 99% are self-pollinating (with the final variety being switched over).
Brussels Sprout Alternatives
I really love the earthy Brussels with the sweetness of the figs. However, roasted carrots, cabbage, or even sweet potatoes would work. If you go the sweet potato route, I’d recommend adding a pinch of crushed red pepper to help balance the sweet from the figs and sweet potatoes.
Make it vegan
It’s easy to keep this vegan, swap out the honey for maple syrup.
The post Roasted Brussels Sprouts with California Fig Compote and Pecans appeared first on Naturally..
This may be the vegan cheesecake of our dreams:
- Date-walnut crust with a pinch of sea salt
- Creamy cashew-coconut filling infused with black tea, chai spices, and fresh ginger
- Naturally sweetened with maple syrup
- Topped with Coconut Whip and Vegan Caramel Sauce for the ultimate dairy-free, gluten-free dessert.
Let us show you how it’s done!
This recipe is simple, requiring just 10 ingredients you likely have on hand right now!
No-Bake Vegan Chai Cheesecake from Minimalist Baker →
When fall sets in, there’s nothing quite as comforting as warming up with a bowl of oats.
This recipe brings autumnal flavors of cranberry and pumpkin into an incredibly delicious and wholesome breakfast! It will make you wish it was fall every day of the year. But who are we kidding- it doesn’t have to be fall to enjoy a bowl of creamy Cranberry Pumpkin Steel Cut Oats, does it?
Cranberry Pumpkin Steel Cut Oats from Minimalist Baker →
This green burger is a very popular recipe from our Little Green Kitchen book. It has a fun dinosaur skin texture and sweet flavor from green peas and cheese. We have also opened up mini shop where we are selling our tattoos!
Popping in on this Friday to share the risotto that was recently the star of my dinner out to Casino Mine Ranch. Grace and I brainstormed that we wanted a rich and filling risotto as the main, with squash puree. She took it and ran for testing then with some back and forth, we ended up here.
It’s a beautiful dish that is really the epitome of fall in my book. The acorn squash really shines in the puree while the warm flavor of the farro plays second. We tested with Kandarian farro, Bob’s Red Mill, and ultimately used Bluebird Grain Farms farro. Each one acted a little different but I’ve made a note about that in the recipe.
If you wanted to make this vegan, switch back to the traditional arborio rice. Want to make it vegan? Swap out the butter/heavy cream in the puree for a nut cream.
Finally, don’t skimp on the toppings. The risotto is good but the toasted hazelnuts and the parsley really make this recipe. It’s worth it!
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The post Acorn Squash Risotto with Farro appeared first on Naturally..