Minimalist Baker’s Everyday Cooking: 101 Entirely Plant-based, Mostly Gluten-Free, Easy and Delicious Recipes by Dana Shultz
My rating: ★★★★★
When we visited friends in Scotland in April, they introduced me to a vegan cookbook called Minimalist Baker’s Everyday Cooking: 101 Entirely Plant-based, Mostly Gluten-Free, Easy and Delicious Recipes. Because I am me, and have difficulty Calming Down and Just Enjoying Things in Small Amounts, I immediately checked it out from the library and have already made six recipes from the cookbook. (And one from the website.)
Carrot, Potato, & Chickpea Red Curry: The end result was so rich and well-seasoned that it belied how easy it was to make.
Thai Baked Sweet Potatoes: What a unique and tasty combination! The ginger-tahini sauce makes this a standout.
Butternut Squash Garlic Mac ‘n’ Cheese: Three things I love that combine perfectly in this quick-to-prepare recipe! I especially loved how fast the cubed butternut squash roasted up. Make sure you choose a solid gluten-free pasta for this one; unfortunately, the one I tried got a bit gummy when cooked.
Smoky BBQ Veggie Burgers: These are easily my favorite non-meat burgers, beating out even Beyond Meat’s Beyond Burger. I used gluten-free breadcrumbs and they worked very well.
[caption id=“attachment_97792” align=“aligncenter” width=“3024”] Smoky BBQ Veggie Burgers[/caption]
Pizza-Stuffed Mushrooms: While this is an appetizer recipe, it was a perfect light dinner after a late lunch. The homemade vegan “Parmesan” was especially impressive! Mushroom-averse, be warned: the mushrooms remain very mushroomy.
[caption id=“attachment_97794” align=“aligncenter” width=“4032”] Pizza-Stuffed Mushrooms[/caption]
Creamy Golden Milk Smoothie: I subscribed to the Minimalist Baker website in my RSS reader and this recipe popped up. I’m a smoothie fan, and the turmeric, ginger, and cinnamon combination sounded like something FunkyPlaid and I might enjoy. It was! I added carrot juice for sweetness and chia seeds for fun.
[caption id=“attachment_97793” align=“aligncenter” width=“3024”] Creamy Golden Milk Smoothie[/caption]
Cashew Soba Noodle Salad: I used rice noodles since I can’t eat soba noodles, but the deliciousness did not suffer. I’m glad I made a double batch.
[caption id=“attachment_97791” align=“aligncenter” width=“3024”] Cashew Soba Noodle Salad (with rice noodles)[/caption]
While I do not adhere to a vegan diet, this cookbook has changed my mind on how easy it can be to prepare delicious vegan food that is also gluten-free. I will continue to work my way through this cookbook – quickly, before someone else at my library wants to check it out!
✴️ Also on Micro.blog