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In this part of the world, we’re right smack-dab in the middle of winter and oh my is it cold. Chilly temps leave me wanting nothing but hot drinks, long baths, fireside chats (yes, that’s a thing), and hearty comfort food. Enter this rich red curry.

If you’re looking to spice things up in the kitchen but still get in a ton of good-for-you vegetables and anti-inflammatory spices, this is the recipe for you.

Rich Red Curry with Roasted Vegetables from Minimalist Baker →

Everyone needs a good lentil soup in their back pocket for days when you don’t really feel like cooking but want something nourishing on the table fast.

This is my go-to version, which happens to require just 10 (basic) ingredients, 1 pot, and a little more than 30 minutes to prepare. Shall we?

The base for this lovely, everyday soup starts with hearty vegetables for plenty of plant-based fiber and flavor.

1-Pot Everyday Lentil Soup from Minimalist Baker →

If you’re looking for a new breakfast recipe for lazy weekend mornings, I have just the thing for you.

A crepe is like having a mini  burrito for breakfast, and quite frankly, who wouldn’t want that? Plus, the flavor options and filling possibilities are endless. Let’s do this!

This crepe recipe was inspired by a new-to-me Youtube channel, Cam and Nina, which focuses on making vegan food easy and delicious – something we’re all about.

5-Ingredient Buckwheat Crepes from Minimalist Baker →

Friends, the day has arrived! The day that actually crispy (not fried) chickpeas can happen in your kitchen! Like, it’s a real thing!

Let’s do this!

The magic of this 4-ingredient, easy recipe starts with cooked chickpeas. I went for canned because: easy. But I also suspect you could use home-cooked if that’s your thing.

The #1 crispy tip is to rinse, drain really well, then dry really well.

Actually Crispy Baked Chickpeas from Minimalist Baker →

If you’re into kale chips, this is definitely a variation you need to try!

It requires simple methods and 7 wholesome ingredients, and it yields BIG flavor. Let’s do this!

The base for this recipe is a cheesy sauce made with sunflower seeds, nutritional yeast, lemon juice, and a few extra seasonings. The sunflower seeds are soaked then blended so this creamy goodness can coat the kale and help it crisp up (into chips – duh).

Sunflower-Coated Cheesy Kale Chips from Minimalist Baker →

Did you make those Saucy Moroccan-Spiced Lentils yet? I hope so, because I have the perfect application for them. Let’s do this!

This recipe requires 9 ingredients and comes together in about an hour.

The lentils are added to crushed tomatoes and seasoned a bit more. Then they’re simmered to perfection. In the meantime, slice eggplants (I include two methods in this recipe!) and prepare for stuffing.

Moroccan Lentil-Stuffed Eggplant from Minimalist Baker →

Happy New Year, friends!

How is 2018 treating you so far? Hopefully well.

To jump into the new year on the right foot, the entire month of January will include only sugar-free or no-sugar-added recipes!

I’m starting with my go-to Loaded Kale Salad. It’s easy to whip up for lunch or dinner, and elements of it can be prepped ahead of time so you can make it as an easy side or main throughout the week.

Loaded Kale Salad from Minimalist Baker →

138 recipes.

358 Instagram posts.

3 new products.

2 new eBooks.

Needless to say, 2017 was a full and busy year for Minimalist Baker. Because of that, it felt like the year flew by. Literally. Before we cheers to a new year, let’s pour a drink and recap the highlights of 2017, shall we?

First of all, we couldn’t have done it without you – our readers.

Best of 2017 from Minimalist Baker →

The last recipe of 2017.

Wow, what a year. I know that this is such an old-person thing to say, but this year has truly gone by so quickly. It doesn’t feel like it’s time to welcome 2018, yet here we are. So that’s what we’re gonna do.

In true Minimalist Baker fashion, let’s pour a drink and cheers to a new year.

This 6-ingredient cocktail is my new favorite thing.

Orange-Infused Whiskey Ginger from Minimalist Baker →

Christmas is right around the corner so it’s the perfect time to share just a few (read 160) vegan recipes to make your holiday a little brighter – and tastier.

Behold, a delicious spread of breakfast ideas, appetizers, sides, entrées, and yes – always yes – desserts. We even shared a few drink ideas to cozy up with by the fire.

These recipes make delicious offerings for holiday meals and gatherings, but they would also make greats!

160 Vegan Christmas Recipes! from Minimalist Baker →

Lentils know no bounds. They’re the perfect high-protein, high-fiber food that take on just about any flavor you add to them. And speaking of flavor, I love spices. I felt inspired by the flavors of Morocco by this dish. Think paprika, turmeric, coriander, and pepper.

If you’re into saucy, smoky lentils, this recipe is for you. Let me show you how!

This 30-minute recipe starts with cooking your lentils.

Saucy Moroccan-Spiced Lentils from Minimalist Baker →

When I was dreaming up this recipe, I was seeing bright, vibrant colors: electric green mint, magenta cranberries, and golden brown pecans.

Oh, and I was also thinking about the flavors. Don’t you worry. This salad is a total flavor bomb! Let’s do this!

This 30-minute recipe all starts with a sumptuous cranberry compote we’re going to turn into a creamy vinaigrette. Cranberry compote is so simple to make.

Herbed Green Salad with Cranberry Vinaigrette from Minimalist Baker →

Friends, behold the gluten-free cinnamon roll.

They’re like the unicorn of the gluten-free, vegan baking world. Many have attempted, few have succeeded. Yet I knew they existed and were possible if I just believed (and tried and tried again and again).

After 8 – read EIGHT – attempts, I believe I’ve nailed it. Let’s bake!

These cinnamon rolls are surprisingly easy to make. They require just 10 ingredients you likely have on hand right now (!!) and come together using simple methods.

Vegan Gluten-Free Cinnamon Rolls from Minimalist Baker →

Friends! You probably know this by now, but I have a thing for chocolate (e.g. Chocolate Pancakes, Chocolate Chip Cookies, Brownies, Chocolate Energy Bites, Chocolate Cake). The obsession is real.

I’ve even shared how to make vegan chocolate before! But I couldn’t help but share my most recent obsession: my go-to dark chocolate recipe when cravings hit. Let’s make chocolate!

This 5-ingredient recipe is very similar to the coating for my Tahini-Stuffed Dates (a.k.a.

5-Ingredient Vegan Dark Chocolate Bars from Minimalist Baker →

Friends, what we have here is some seriously creamy, dreamy vegan caramel sauce, and I cannot WAIT to share this recipe with you. Let’s do it!

The base for this 5-ingredient caramel is coconut cream, dates, and arrowroot starch, which are blended until creamy and smooth. This makes up the liquid ingredients, which are added to a bit of coconut sugar and cooked until glossy and just bubbly.

5-Ingredient Vegan Caramel Sauce from Minimalist Baker →

When the weather gets colder outside, I start craving all the warm, comforting, cozy meals. Think chili, shepherd’s pie, and hearty dishes like eggplant parmesan (which is on weekly rotation in our household)!

This is new my go-to crispy, gluten-free version that’s so easy to make, customizable, and insanely delicious. Let me show you how!

This 10-ingredient recipe starts with thinly sliced eggplant.

Crispy Gluten-Free Eggplant Parmesan from Minimalist Baker →

Today is an exciting day because we’re launching Food VIDEO School (!!) – an entirely video-based course with 100+ jam-packed lessons to show you step-by-step how to create stunning, DELICIOUS food videos!

Sign up to today and start learning this invaluable skill that will set your blog and your brand apart!

We’ve been hard at work on this course with our friends and professional food videographers at October Creative to bring you all of the information you need to make recipe videos that not only look good, but are vibrant, high-quality, and reflect your brand’s style.

Announcing: Food Video School! from Minimalist Baker →

Friends, I’ve been SO excited to share this recipe with you ever since I perfected it a while back.

It’s inspired by a soup we had at a vegan cafe in Iceland called Kaffi Vinyl. It reminded me so much of romesco sauce, which finds its roots in Spanish cooking. Romesco is traditionally made with almonds (or other nuts) peppers, garlic, and red wine vinegar.

As you can imagine, my mind was spinning with ideas on how to recreate this soup once we got home, and the final result totally blew me away.

Romesco Soup with Smashed Chickpeas from Minimalist Baker →

Friends! I’m so excited to bring you this delicious kitchen staple that is SO easy to make. I’ve been telling all of my friends how they should start doing it, too.

Consider yourself part of the inner circle who gets in on a secret: Making vegetable broth is what all the cool kids are doing. Let me show you how!

This broth is easy to make, requiring just 1 pot and basic ingredients you likely have on hand year-round.

Easy 1-Pot Vegetable Broth from Minimalist Baker →

Whenever we travel, the one thing I’m usually able to find, wherever we go, is a smoothie.

Thankfully, they seem to be readily available and a great way to get in some vegetables and fruit, which helps me feel a bit more “in my routine” even when I’m not. This creamy avocado smoothie was inspired by a recent trip to Iceland, where I hit the smoothie jackpot. Let me show you how it’s made!

Creamy Avocado Banana Green Smoothie from Minimalist Baker →