Updated on May 16, 2016
I am very excited about the book that I’m sharing a recipe from, today. You may have heard of a lil’ blog that goes by the name of Minimalist Baker? Oh, you know, just the powerhouse that is run by Dana Shultz and her husband John, that cranks out gorgeous, simple and delicious recipes every other day!
But, truly, I’ve been following their blog since the beginning and it has been so great to see them grow over the years into the huge presence that they are now. Dana’s mission is to bring delicious, easy-to-make (and mostly plant-based) recipes to the masses. This means tons of one bowl and 10-ingredient-or-less dishes!
Now, they finally have their own cookbook, Minimalist Baker’s Everyday Cooking, which I have in my possession. This thing is a masterpiece! A photo or two per every recipe – all amazingly drool-worthy – lots of variety in terms of cuisines inspired by other cultures, lots of color and plant-filled recipes, and definitely some indulgence.
I can tell that I’ll be using this book pretty often, when I need to whip something up! They also have a great key for pantry essentials and basic recipes that are perfect for the beginner or novice cook. And I can’t forget to mention that most of the recipes are gluten-free, as well.
The recipe that I am sharing with you is perfect for a party, movie night or just plain ol’ snacking. I’ve been putting this creamy, delectable dip on everything possible and have no regrets. I’m even thinking of using it as a vegan omelette filling for breakfast, mmm..
If this all is starting to sound pretty good, enter my giveaway to win a copy of your own! (after the recipe, US residents, 18 & older only)
I don’t know if you can tell, but these aren’t you’re average stuffed mushrooms. These babies are towers stacked high with amazing flavors and colors. You’ve got seasoned soyrizo mixed with pinto beans for a satiating base, fresh spinach, creamy cool guacamole and spicy Jalapeño Nacho Beanfields Chips!
Not only are these super easy-to-make, but they’re very omnivore-friendly. While I had one for dinner, I handed them off to my QA testers (parental units) for them to finish off for a meal, soon. Not only did they finish them, they couldn’t stop raving about them and my mom even wants to make some for her friends! Success!
After having different family and friends in town for the past couple of weeks, finding ways to make quick, delicious meals has been essential to keeping myself sane. I love cooking for others, but sometimes you just don’t have the time or energy to put together a grand meal. This Soyrizo-stuffed Mushroom recipe definitely falls into the category of quick and even a bit impressive.
I guarantee that if you make these super ‘shrooms for company, all parties involved will not be disappointed! Plus, I don’t know about you, but I can eat Mexican cuisine-inspired for nearly every meal and be totally content. If you have a soy allergy, you can make your own walnut chorizo, like the insanely tasty recipe in my book, Vegan Bowl Attack! (which is nearly half off right now).
The ghost pepper salt that I posted on my instagram would make for a fiery finishing salt to top this masterpiece!
I had some ghost peppers👻🌶 that I dried from my plant, last year, and finally used them to make a Ghost Pepper Salt!🔥 I used some today and it was awesome; looking forward to what it'll be like in a couple of weeks.😍 To make the salt: remove stems and most seeds from completely dry peppers, use a coffee grinder to turn the peppers into fine pieces, add coarse salt to grinder and pulse to combine. Jar it up and add fire to any dish! 😬 #vegan #DIY
It’s time for me to share a wonderful project that I worked on, last year. Jason Wrobel‘s cookbook, Eaternity: More than 150 Deliciously Easy Vegan Recipes for a Long, Healthy, Satisfied, Joyful Life, is here for all of the world to see and I am sharing a delectable recipe from it! Jason hired me on as the food photographer for this book, which was a great experience and I’m very happy with how it turned out.
This book is gorgeous! From the pops of color, great graphic design, and portrait photos from the Rawtographer, to the plentiful food shots. The recipes are packed with superfoods, and not arbitrarily either; Jason has organized the chapters like I’ve never seen. For example, the first three chapters are as follows: Eat for Better Sex, Eat for Good Sleep, and Eat for Weight Loss. Each chapter opener goes into detail about how certain foods can help you in specific ways, and is extremely informative.
But, being that this is Jason, there is a sense of levity and some humor interjected into this plant-based bible-of-sorts. Most importantly, at least to me, he features over 100 supremely delicious recipes in Eaternity, ranging from quick dishes to fancy drinks, to healthier versions of your favorite meals.
I’ve included some of my favorite shots from the book for you to preview, with more being featured on my portfolio. Another fun thing was that I finally got to attend a book launch party for a book that I had worked on, which was super special, and I am so proud of Jason for all of the work that he’s put into this book (along with the amazing Michelle Marquis). Make sure to check this book out, and definitely enter the giveaway for a copy of your own, after the recipe! (Open to US residents, 18 & older)
It has been entirely too long since I’ve made, or even had, pancakes and I have to say that these supremely fluffy Strawberry White Chocolate Pancakes were an incredible way to end that drought. Plus, they gave me a way to tie in two of my favorite subjects to celebrate Earth Month: making recipes using foods from my garden, and seasonal produce.
One of the reasons that I became vegan was sustainability/environmental impact. When I was researching foods it became clear to me that cooking with foods that don’t use synthetic pesticides and that are organic was not only better for me, but also better for the planet. What better way to guarantee that your food is as natural as possible than having an organic garden at home?
Now, I understand that not everyone has space for a big-ass garden where they live, but even having small pots for herbs or greens that typically have high rates of pesticide usage is a good start! I use a couple small areas of dirt in my backyard to grown kale, collard greens, cilantro, peppers, spinach, arugula, onions and some bigger pots for citrus trees like limes, Meyer lemons and Valencia oranges.
I use the lemons in damn near everything and this recipe is no exception. Lemon zest brightens everything and especially goes well with strawberries, which are also in season right now. I would love to try my hand at growing strawberries at home, especially because organic berries can be pretty expensive; maybe next year!
Now, to these pancakes. Supremely pillow-like, filled with chunks of strawberry and vegan white chocolate chips, plus there’s some whole wheat flour thrown in there. The creamy glaze is a combination of melted white chocolate chips and plain non-dairy yogurt from Silk, and it is straight up ambrosial. Please, use restraint and save this sauce for your pancakes, I know that I was having issues with putting. the. spoon. down.
I have a list of to-make recipe ideas in my phone that grows and grows the more I’m inspired or feeling creative. Admittedly, some of them I get around to later than others, and this delightful sandwich falls into that category. My note was “Chipotle Egg Salad Sandwich”, but my thinking was in line with a spicy tofu/egg-style salad, because that just sounds amazing, and sandwiches RULE.
When I really got into thinking about how it was going down, I wanted to switch up the salad and make it a bean base, with added texture from soaked cashews. I had never done it before, but man, was it successful!
It turned out cool in temperature, warm in flavor with chipotle and smoked paprika, then was topped with grilled peppers and corn, fresh greens, and mashed avocado; all between some amazing, crusty bread from Lodge Bread Co. in Culver City. Usually, I wouldn’t specify, but I went there for the first time the other day and got this loaf and am now fully in love/obsessed with their bread.
You can easily make this recipe soy-free by using a soy-free vegan mayo or making your own! If you’d like to prepare this for a work or weekday lunch, make the salad, grilled veggies and mashed avocado separately and refrigerate until you’re ready to assemble; like a delicious and colorful meal masterpiece. 😀
In other news, I’m planning out the book tour for when Vegan Bowl Attack! comes out in July (AHH!), which is very exciting and a little anxiety-inducing. I have a few cities in mind that I definitely want to arrange an event/tasting/demo in, but would love to hear your suggestions! I’m really looking forward to meeting awesome people all over the US. If you haven’t yet, I highly suggest you preorder a copy for yourself. There is a pre-sale price guarantee on Amazon and right now the book is $12 (45% off) so take advantage!