Creamy Curried Cauliflower Lentil Soup (1 Pot!)

Creamy Curried Cauliflower Lentil Soup (1 Pot!)

This soup is our last recipe of 2019! We couldn’t think of a better final dish to share than a comforting, warm hug in the form of creamy soup in the midst of winter.

This 1-pot soup is a blend of red lentils, ginger, spices, carrots, and cauliflower, making it full of fiber and plant-based protein and big on flavor. Let us show you how it’s done!

This soup starts with sautéing onion, garlic, ginger, and carrot.

Creamy Curried Cauliflower Lentil Soup (1 Pot!) from Minimalist Baker →

Easy Massaged Kale Salad (15 Minutes!)

Easy Massaged Kale Salad (15 Minutes!)

If you’ve ever wondered why some people suggest massaging kale before eating it, you’ve come to the right place.

We’re here to share the how and why of massaging kale, plus our go-to kale salad for hosting. Let’s do this!

This 15-minute, 6-ingredient salad starts with the kale — our favorite variety being curly. Here’s why:

Best Kale for Massaged Kale Salad

Because some kale varieties are more delicate than others, we suggest using curly kale for massaging because it’s quite hearty, fibrous, and benefits from a good massage.

Easy Massaged Kale Salad (15 Minutes!) from Minimalist Baker →

Creamy Vegan Broccoli Salad (Mayo-Free!)

Creamy Vegan Broccoli Salad (Mayo-Free!)

When considering what recipes to share this holiday season, I couldn’t shake the idea of a plant-based take on classic broccoli salad.

Have you ever tried it? It’s basically a salad with raw or blanched broccoli, bacon, dried cranberries, sunflower seeds, and onion tossed in a sweet mayo-based dressing. While indulgent, it satisfies that salty-sweet flavor I’m often looking for in salads.

So I got to work on an easy plant-based version and am super pleased with the results.

Creamy Vegan Broccoli Salad (Mayo-Free!) from Minimalist Baker →

Spiced Mocha Shake

Take a break from all big holiday projects and make yourself a merry little vegan coffee shake with tones of cinnamon and nutmeg, creaminess from cashews and sweetness from dates.

Easy 1-Pot Tikka Masala

Easy 1-Pot Tikka Masala

We’ve grown quite fond of curries around our house, both Thai- and Indian-inspired. And after watching many friends order and enjoy tikka masala — a creamy tomato-based curry — at restaurants, I wanted to create a dairy-free version I could enjoy at home.

This 1-pot tikka masala is simpler than most as it doesn’t require any marinating, obscure ingredients, or fancy methods. Just throw everything in one pot and watch dinner appear before your eyes.

Easy 1-Pot Tikka Masala from Minimalist Baker →

Spiced Delicata Breakfast Salad

Spiced Delicata Breakfast Salad


This salad is really meant to be paired with the spiced delicata squash bowl. I used the same seasoning and was hoping for using leftover squash. Of course, it doesn’t have to go that route. You can always make this recipe from scratch.

One thing: you really should really make a larger batch of the seasoning mix for this recipe. I absolutely adore it on roasted vegetables. You should have most everything on hand (except maybe the Mexican oregano but feel free to usual the Italian varietal typically sold in stores).


It’s obvious that I love delicata squash because it’s no-peel and quick cooking. However, I know it’s not always easily found. Swap the delicata squash for cubed sweet potatoes or butternut squash. You could even use regular potatoes of any variety.


I’ll almost always choose the peppery arugula for my salad greens but it doesn’t have to be this way. Use traditional lettuce, spinach, or turn this salad into a nice warm kale salad.


Honestly, this recipe gets a bit boring when it goes vegan (the egg yolk really helps bring everything together). Of course, you could simply leave out the egg and cheese. I’d suggest adding grains and/or beans to bulk up the recipe. Go with creamy white beans that have a similar creamy texture to the goat cheese.

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Blender Banana Pancakes (Gluten-Free!)

Blender Banana Pancakes (Gluten-Free!)

These pancakes are about as ideal as they come.

They’re made in a blender in about 5 minutes, are naturally-sweetened and wholesome, and cook up like a dream. Let us show you how it’s done!

How to Make Banana Pancakes

There are countless ways to make banana pancakes, but may we argue this is the easiest? Simply throw the ingredients in a blender, pulse a few times, and bam — perfect banana pancake batter!

Blender Banana Pancakes (Gluten-Free!) from Minimalist Baker →

Sweet Potato Galette with Chili Oil

Close-up image of a whole wheat galette with sweet potatoes on a blue plate.

This post is sponsored by Bob’s Red Mill.

There’s something wonderfully comforting about a galette. It’s perfectly imperfect. I’ve found over the years that while I’ll occasionally make a sweet version, I veer towards these savory galettes the most. This sweet potato galette takes a bit of work but the end result is a delightful dinner.

Sweet Potatoes

This sweet potato galette is simple but the sweet potatoes soften into a perfect filling. I highly recommend that if you haven’t, invest in a mandolin. Without it, this kind of dish gets much harder (unless you have solid knife skills!) Using a mandolin ensures the sweet potatoes will be the same and cook evenly.


When it comes to the flavors of this galette, the real work comes with the topping: parsley, nuts, and a chili oil (optional!) You could easily switch up the flavor profiles. Use an herb oil, toss the sweet potatoes in harissa or romesco before assembly, or use a simple mixture of rosemary and thyme.

Bob’s Red Mill Flour

I’m using Bob’s Red Mill for the crust and using a mix of all purpose and wheat flour. You could go 100% with either flour and still have a good result. I like using the mix because it doesn’t weigh down the crust but the wheat gives it a bit of warmth.

Image of a sweet potato galette on blue plate with chili oil and a bag of Bob's Red Mill All Purpose Flour

Want to make this vegan?

Finally, because the sweet potatoes hold their own as the filling, the only vegan swap you need to make is in the crust. Instead of using butter, there’s quite a few recipes out there using vegan butter or olive oil (which works great in a savory crust).

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