Recipes this week were taken from:
MinimalistBaker.Com Simple Recipes That Make You Feel Good
Meal #1
Appetizer
Cheesy Vegan Spinach and Artichoke Dip
A vegan version of classic spinach and artichoke dip! Just 10 ingredients required, creamy, cheesy, packed with veggies, and SO delicious!
Author Minimalist Baker
Servings 17 (1/4-cup servings)
Course Appetizer, Dip
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 4-5 Days
Ingredients
DIP
1 1/4 cups raw cashews
2 Tbsp olive oil (sub water if avoiding oil)
5 cloves garlic
3/4 cup chopped shallot
1 1/2 cups unsweetened plain almond milk (or unsweetened rice milk)
5 Tbsp nutritional yeast (adds cheesy flavor)
1/2 tsp each sea salt and black pepper (plus more for spinach and artichokes)
4 cups loosely packed chopped fresh spinach (organic when possible)
1 14-ounce can artichoke hearts (rinsed, drained, dried, and roughly chopped)
2 Tbsp vegan parmesan cheese (plus more for serving)
FOR TOPPING / SERVING (optional)
2 Tbsp gluten-free vegan bread crumbs (we like Ian's brand)
1/4 tsp red pepper flake
Baguette, Pita Chips, or Vegetables
Instructions
Soak cashews for 1 hour in very hot water (uncovered) or in cool water overnight. Then drain and set aside.
In the meantime, heat a large oven-safe metal or cast-iron skillet over medium heat. Once hot, add oil, garlic, and shallot. Sauté for 1-2 minutes. Then lower heat to medium/low and sauté for 2-3 minutes more or until just golden brown and slightly caramelized. Set off the heat to cool.
Once cashews are soaked and drained, preheat oven to 375 degrees F (190 C). To a blender, add soaked and drained cashews, half of the sautéed garlic and shallot, almond milk, nutritional yeast, sea salt, and pepper and blend into a creamy purée, scraping down sides as needed.
Taste and adjust seasonings as needed. Dip should be cheesy in flavor and well salted, so consider adding more nutritional yeast for cheesiness or another pinch sea salt for saltiness. Set aside.
Heat the skillet with the remaining shallot and garlic over medium-high heat and add spinach and chopped artichokes. Season with a pinch each salt and pepper and sauté for 4-5 minutes, stirring frequently, to wilt and soften spinach.
Turn heat off and add all of the sauce. Stir to combine. Sprinkle the top with vegan Parmesan cheese, bread crumbs (optional), and red pepper flake (optional).
Bake for about 5-8 minutes or until the dip is hot enough to serve. Be careful not to over-bake or the cheese sauce can begin to dry out and lose its creamy texture. Serve hot with assorted vegetables, tortilla chips, crackers, or toasted baguette - tortilla chips being our favorite.
Store leftover dip covered in the refrigerator up to 4-5 days. Reheat in an oven-safe dish at 350 degrees F (176 C) until warmed through (or in the microwave), adding more almond milk as needed if dip has dried out.
https://minimalistbaker.com/cheesy-vegan-spinach-artichoke-dip/
BROWN SUGAR BRUSSELS SPROUTS
https://www.thefreshmarket.com/inspiration/recipe-and-ideas/brown-sugar-brussels-sprouts
Ingredients
1 lb Brussels Sprouts, halved
1 tbsp extra virgin olive oil
4 garlic cloves, crushed and chopped
½ lemon, freshly squeezed
1 tsp red pepper flakes
2 tsp kosher salt
2 tbsp balsamic vinegar
2 tbsp brown sugar
4.88
Directions
Steam Brussels sprouts over boiling water until tender, about 10-15 minutes. Heat oil and garlic over medium high heat until fragrant, being careful not to burn. Add Brussels sprouts, lemon juice, pepper flakes and salt, stirring until they begin to brown, about 5 minutes. Add balsamic vinegar and brown sugar, stir for a minute and remove from heat, serve immediately.
Meal #1 Dinner or lunch Entree
Roasted Rainbow Vegetable Bowl (30 Minutes!)
Carrots, beets, Broccoli
Healthy, easy, and delicious roasted vegetable bowl with tahini dressing and hemp seeds! The perfect 30-minute plant-based meal for any time of the day!
Author Minimalist Baker
Servings 2
Course Entree
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days
Ingredients
VEGETABLES
3-4 medium red or yellow baby potatoes (sliced into 1/4-inch rounds)
1/2 large sweet potato (skin on // sliced into 1/4-inch rounds)
2 large carrots (halved and sliced)
1 medium beet (sliced)
4 medium radishes (halved)
2 Tbsp avocado or melted coconut oil (divided // if oil-free, sub water or vegetable broth)
1 tsp curry powder (divided)
1/2 tsp sea salt (divided)
1 cup cabbage (thinly sliced)
1 medium red pepper (thinly sliced)
1 cup broccoli (roughly chopped)
2 cups chopped collard greens or Spinach or kale (organic when possible)
TOPPINGS
1 medium lemon (juiced // ~3 Tbsp or 45 ml as original recipe is written // divided)
2 Tbsp tahini (divided)
2 Tbsp hemp seeds (divided)
1/2 medium avocado (divided // optional)
Instructions
Preheat oven to 400 degrees F (204 C) and line two baking sheets with parchment paper (or more baking sheets if increasing batch size).
To one baking sheet, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine. Bake for a total of 20-25 minutes or until golden brown and tender.
To the second baking sheet, add the cabbage, bell pepper, and broccolini. Drizzle with with the remaining half of the oil (or water), curry powder, and sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1/2 tsp curry powder, and 1/4 tsp sea salt). Toss to combine.
When the potatoes/carrots hit the 10-minute mark, add the second pan to the oven and bake for a total of 15-20 minutes. In the last 5 minutes of baking, add the collard greens or kale to either pan and roast until tender and bright green.
To serve, divide vegetables between serving plates and garnish with avocado (optional) and season with lemon juice, tahini, hemp seeds, and another pinch of sea salt (optional). You could also garnish with any fresh herbs you have!
Best when fresh. Store leftovers covered in the refrigerator for 3-4 days. Reheat in a 350-degree F (176 C) oven or on the stovetop over medium heat until hot.
https://minimalistbaker.com/roasted-rainbow-vegetable-bowl-30-minutes/
#1 Dessert
Gluten-Free Strawberry Nectarine Crisp
A 7-ingredient, gluten-free crisp made with strawberries and nectarines. Oaty, hearty, flour-free, and perfect alongside vanilla ice cream. Summer dessert at its finest.
Author Minimalist Baker
10 minutes
45 minutes
55 minutes
Servings 6 (1/2-cup servings)
Course Dessert
Cuisine Gluten-Free, Vegan (optional), Vegetarian
Freezer Friendly No
Ingredients
~4 cups strawberries and nectarines (cut into bite-sized pieces)
1 cup gluten-free rolled oats
1/2 cup almond meal
1/2 cup roughly chopped pecans
1/4 cup packed light brown sugar
1 pinch sea salt
4 Tbsp cold butter (dairy-free for vegan // or sub olive oil)
Instructions
Preheat oven to 350 degrees F (176 C) and butter an 8x8 (or similar size) baking dish (as original recipe is written // adjust if altering batch size).
Add fruit directly to the dish as you chop it and spread until flat.
To a mixing bowl add crisp ingredients and, using your hands, mix until all of the butter is evenly distributed.
Add to the top of the fruit in an even layer.
Bake for 40-45 minutes or until the fruit is bubbling and the top is crisp and golden.
https://minimalistbaker.com/gluten-free-strawberry-nectarine-crisp/
Meal #2
Breakfast Entree
The Simple But Good Breakfast Bowl (20 minutes!)
Our go-to breakfast bowl, ready in 20 minutes! Quick-sautéed sweet potatoes, mushrooms, cabbage, brussel sprouts and kale pair perfectly with hummus, sprouts, and a fried egg! Use up whatever you have in your fridge!
Author Minimalist Baker
Servings 2 (Servings)
Course Breakfast
Cuisine Gluten-Free, Grain-Free, Vegetarian
Freezer Friendly No
Does it keep? 2-3 Days
Ingredients
SWEET POTATOES
1 ½ tsp avocado oil
1 large sweet potato, sliced into 1/4-inch rounds (skin on)
VEGGIES
1 ½ tsp avocado oil
1 cup shiitake mushrooms (dry stalks removed, roughly chopped)
1 dash coconut aminos
1 cup Brussel Sprouts (left over) or saute
1 cup shredded red cabbage
1 tsp curry powder (or store-bought)
1 healthy pinch sea salt, plus more to taste
6 stalks curly kale, chopped (large, stalky stems removed)
EGGS
2 large eggs* (farm fresh / pasture-raised and organic whenever possible)
1 pinch each sea salt + black pepper
FOR SERVING
4 Tbsp hummus, divided
1/3 cup sprouts (we love broccoli sprouts)
Freshly chopped parsley (optional)
Instructions
Heat a large skillet (we love this cast iron) over medium heat. Once hot, add oil and swirl to coat. Add sweet potatoes in an even layer (to ensure they cook evenly) and cover. Cook for 4 minutes or until underside is golden brown. Then flip and cover again. Cook for another 3 minutes or until sweet potatoes are tender.
In the meantime, heat a separate skillet (we love this cast iron) over medium heat. Once hot, add oil and swirl to coat. Then add mushrooms to one half of the pan and season with a dash of coconut aminos. Then add cabbage to the other half of the pan and season with curry powder and salt. Toss to coat and cover to cook until tender — about 5 minutes — stirring occasionally.
Once golden brown and tender, push to one side of the pan and add kale. Season with a pinch more salt and cover. Sauté for 1-2 minutes, stirring occasionally until wilted and bright green. Transfer to serving bowls but keep the heat on. Quickly crack eggs into the still-warm pan and season with a pinch each salt and pepper. Cook for about 1 minute over medium heat, then cover and cook another 2-3 minutes to cook the white but keep the yolk runny (our favorite method).
Transfer cooked sweet potatoes, Brussels sprouts to the serving bowls and top with runny egg. Garnish with hummus, sprouts, and fresh parsley (optional). Best when fresh. Leftovers keep covered in the refrigerator up to 2-3 days (kale and eggs best when cooked to order). Not freezer friendly.
https://minimalistbaker.com/the-simple-but-good-breakfast-bowl-20-minutes/
#2 Dinner Entrée
Garlic and White Wine Pasta with Brussels Sprouts
Flavorful, insanely delicious pasta white wine and garlic white sauce and roasted Brussels Sprouts. Just 30 minutes and 10 ingredients required!
Author Minimalist Baker
10 minutes
Servings 4 (entrée portions)
Course Entree
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days
Ingredients
16 ounces Brussels Sprouts (halved)
1-2 Tbsp olive oil
1 pinch each sea salt + black pepper
SAUCE + PASTA
3 Tbsp olive oil or vegan butter
4 large cloves garlic, chopped (yields ~3 Tbsp as original recipe is written)
1/3 cup dry white wine (Pinot Grigio, Chardonnay, + Sauvignon Blanc, are best)
4 Tbsp arrowroot starch (or cornstarch)
1 3/4 cup unsweetened plain almond milk
4 Tbsp nutritional yeast
Sea salt + black pepper to taste
1/4 cup vegan parmesan cheese (plus more for serving)
10 ounces vegan, gluten-free pasta* (brown rice pastas are readily available - or this penne from Bionaturae)
FOR SERVING (optional)
Garlic bread*
Simple green salad*
Instructions
Preheat oven to 400 degrees F (204 C) and add Brussels sprouts to a baking sheet (use more baking sheets, as needed, if increasing batch size). Drizzle with oil, and season generously with salt and pepper and toss. Arrange in a single layer and set aside.
Bring a large pot of water to a boil (for cooking the pasta) and salt generously (~1 Tbsp). Set aside while preparing sauce.
Heat a large rimmed skillet over medium heat. Once hot, add oil and garlic. Sauté for 3 minutes or until fragrant and very slightly golden brown, then add wine (see photo). Be careful - it may flame, but only briefly. Stir and sauté for 2-4 minutes, or until the wine has reduced by about half.
Add arrowroot and whisk, then add almond milk and whisk. At this point, it will be very clumpy - this is normal. Transfer to a high-speed blender and add nutritional yeast, salt + pepper, and vegan parmesan cheese. Blend on high until creamy and smooth.
Taste and adjust flavor as needed, adding more vegan parmesan or nutritional yeast for cheesiness, or salt and pepper for more overall flavor.
Transfer sauce back to the skillet and warm over medium-low heat until bubbly while whisking. The sauce should thicken, at which point you can lower the heat to low and simmer until pasta is cooked. If it looks too thick, thin with almond milk. If too thin, increase heat to medium to encourage thickening.
Add Brussels sprouts to the oven and cook for 12-15 minutes or until slightly golden brown and tender, stirring once at the 10-minute mark to encourage cooking.
Around this time, add pasta to boiling water and cook according to package instructions (mine took about 7-10 minutes, so I did that last. You want the pasta and Brussels to be done around the same time).
Once cooked, drained pasta and add directly to the sauce, along with half of the Brussels sprouts and toss to combine. Season with a bit more vegan parmesan cheese (optional) for extra flavor.
Serve with remaining Brussels sprouts and additional vegan parmesan cheese for flavor. I also like a bit of red pepper flake, but this is optional.
Best when fresh, though leftovers keep well in the refrigerator for 2-3 days. Reheat in the microwave for best results.
https://minimalistbaker.com/vegan-garlic-alfredo-pasta/
#2 Appetizer
Easy Traditional Red Sangria
Simple, traditional Red Spanish Sangria made with simple methods and just 6 ingredients. The perfect fruity summer beverage that's adaptable and delicious!
Author Minimalist Baker
5 minutes
Servings 4 (cups)
Course Beverage
Cuisine Spanish-Inspired, Vegan
Freezer Friendly No
Does it keep? 48 Hours
Ingredients
1/2 medium apple (cored, skin on, chopped into small pieces)
1/2 medium orange (rind on, sliced into small pieces, large seeds removed // plus more for garnish)
3-4 Tbsp organic brown sugar (or 3 Tbsp (37.5 g) organic cane sugar as original recipe is written)
3/4 cup orange juice (plus more to taste)
1/3 cup brandy (plus more to taste)
750 ml bottle dry Spanish red wine*
~1 cup Ice to chill
Instructions
Add apples, oranges, and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.
Add orange juice and brandy and muddle again to combine for 30 seconds.
Add red wine and stir to incorporate, then taste and adjust flavor as needed. I added a bit more brandy, orange juice and brown sugar. Stir to combine.
Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with orange segments (optional).
Store leftovers covered in the refrigerator for up to 48 hours, though best when fresh.
https://minimalistbaker.com/easy-traditional-red-sangria/
Meal #3
#3 Entrée or side
Apple Pecan Arugula Salad
A healthy, hearty fall salad with peppery arugula, crisp apples, and toasted pecans. Dressed in a simple, vibrant lemon vinaigrette, it makes the perfect light-yet-satisfying plant-based meal or side.
Author Minimalist Baker
15 minutes
Servings 4 (side servings // or half as much as an entrée)
Course Entree, Salad, Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days
Ingredients
SALAD
1/2 cup raw pecans
7 ounces arugula (organic when possible)
2 small apples (1 tart, 1 sweet // peeled, quartered, cored and thinly sliced lengthwise)
1/4 red onion (thinly sliced)
2 Tbsp dried cranberries (optional)
DRESSING
1 large lemon, juiced (1 lemon yields ~3 Tbsp or 45 ml)
1 Tbsp maple syrup
1 pinch each sea salt + black pepper
3 Tbsp olive oil
Instructions
Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering batch size).
Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.
#3 side
Vegan Green Bean Casserole
10-ingredient, 30-minute green bean casserole from scratch! Creamy, flavorful, delicious, and entirely vegan. Perfect for the holidays and beyond.
Author Minimalist Baker
Ingredients
1 pound green beans (rinsed, trimmed and cut in half)
Sea salt and black pepper
2 Tbsp vegan butter or olive oil
1 medium shallot (minced)
2 cloves garlic (minced)
1 cup finely chopped mushrooms (button, baby bella, or cremini)
2 Tbsp all-purpose flour
3/4 cup vegetable broth (DIY or store-bought)
1 cup unsweetened plain almond milk
1 1/2 cups crispy fried onions (divided // I love Trader’s Brand - check ingredients to ensure vegan friendly)
Instructions
Preheat oven to 400 degrees F (204 C). Bring a large pot of water to a boil and salt well - it will help season the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.
In the meantime, start preparing sauce. In a large oven-safe skillet over medium heat, add vegan butter or olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.
Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
Add almond milk next and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
Remove from heat and add 1/3 of the fried onions (1/2 cup as original recipe is written // adjust if altering batch size) and all of the cooked green beans. Toss to coat well, and top with remaining fried onions.
Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately (handle pan carefully).
Leftovers store well in the fridge for up to a few days.
#3 Side Breakfast
Banana Almond Meal Muffins (Gluten-Free + Vegan)
Light breakfast or snack muffins made with banana, almond meal, oat flour, and agave or honey. Gluten-free, slightly nutty and sweet, and so deliciously healthy.
Author Minimalist Baker
Servings 8 (muffins)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days
Ingredients
2 batches flax eggs (or sub 2 small eggs if not vegan // 2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written)
2 medium ripe bananas
3 Tbsp agave nectar or maple syrup (or honey if not vegan)
3 Tbsp unsweetened vanilla or plain almond milk
1 tsp pure vanilla extract
1 tsp baking powder
1 cup almond meal (ground from raw almonds - not almond flour or pre-ground store-bought)
2/3 scant cup oat flour (ground from GF oats)
TOPPINGS optional
Chopped nuts
Rolled oats
Crumb topping
Instructions
Preheat oven to 350 degrees F (176 C) and line a muffin tin with 8 paper liners (amount as original recipe is written // adjust if altering batch size).
In a large bowl, prepare flax egg by mixing flaxseed + water and letting rest for a few minutes.
Next add bananas and mash. Add agave, baking powder, vanilla, almond milk and stir.
Add almond meal and oat flour and stir once more. Taste to see if it needs more sweetener. I added a touch more because I prefer sweeter muffins.
Bake for 30-40 (+) minutes or until a toothpick inserted into the center comes out clean and they become somewhat firm to the touch with a little give. They should appear golden brown on top.
Remove and let rest in pan for 5 minutes. Then let cool completely on a cooling rack. They can be tender when they're warm. (I even found that they are better after cooling overnight.)
Store in an airtight container or covered with plastic wrap for several days. Freeze for longer storage.
#3 Dessert
Apple Pie Sundaes (30 minutes!)
Easy, stove-top caramelized apples over cinnamon-sugar pecans and vanilla bean coconut ice cream! A naturally-sweetened, 30-minute dessert for fall!
Author Minimalist Baker
5 minutes
25 minutes
Servings 4
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 4 Days
Ingredients
PECANS
1 cup raw pecans
1 Tbsp coconut oil
2 Tbsp coconut sugar
2 tsp maple syrup
1/4 tsp ground cinnamon
1 pinch sea salt
APPLES
4 medium-sized ripe green or red apples (I used half granny smith, half gala)
1 Tbsp coconut oil (or vegan butter)
3 Tbsp coconut sugar (plus more for topping // or sub organic brown sugar, cane sugar, or stevia to taste)
1 tsp ground cinnamon (plus more for topping)
1/2 tsp fresh ginger
1 medium lemon, juiced (yields ~2 Tbsp or 30 ml as original recipe is written)
2 tsp arrowroot or cornstarch for thickening (optional)
TOPPINGS
6-8 scoops Vanilla Bean Coconut Ice Cream
1 batch Coconut Whipped Cream optional
Instructions
Preheat oven to 350 degrees F (176 C), and arrange pecans on a bare baking sheet. While the oven is preheating, peel, core, and thinly slice apples (see photo).
When the oven is preheated, bake pecans for 7 minutes. Then remove from oven, top with coconut oil, coconut sugar, maple syrup, cinnamon, and salt and toss with a spoon or spatula until evenly coated (I like doing this on the pan to save time/mess, but you can also do this in a mixing bowl). Bake for 3-6 minutes more, or until fragrant and deep golden brown. Be careful not to burn. Set aside.
While the pecans are baking, add coconut oil and apples to a large, rimmed skillet and begin cooking over medium heat. Add coconut sugar, cinnamon, ginger, lemon juice, and arrowroot or cornstarch (optional) and toss/stir to combine.
Cover the apples and reduce heat to medium-low to soften for about 10-15 minutes - stirring occasionally.
Once the apples are tender and soft (sample one to check), remove cover and increase heat to medium. Sprinkle on a bit more cinnamon and coconut sugar and stir to coat. Cook for 2-4 minutes more - this will add a slightly sticky, caramelized finish to the apples. Set aside.
To make sundaes, divide apples between serving dishes and top each with 1-2 scoops of Vanilla Bean Coconut Ice Cream (homemade or storebought). Garnish with pecans and sprinkle with pecans.
Optional: Serve with Date Caramel, heated on the skillet and slightly thinned with maple syrup OR my Coconut Sugar Caramel Sauce from our Everyday Cooking Cookbook!