It’s the perfect companion for all your favorite Korean (and Korean-inspired) dishes, including bibimbap and Korean-style cauliflower wings. Plus, it’s ready in 20 minutes with just 10 ingredients. Let us show you how it’s done! The base of this cabbage apple slaw is (you guessed it)…cabbage! Given that it’s used in classic kimchi, we initially tested this slaw with Napa cabbage but ultimately preferred the more sturdy texture of green or purple cabbage here....

It may seem simple and just like any other wholesome bowl, but the flavors meld together perfectly, it’s a nutrient powerhouse (with 22 g protein per serving), and its simplicity is the best part (anyone can make it)! Interested in how this delicious bowl is made? Please follow me. What is a Buddha Bowl? But first, what’s a Buddha Bowl? It’s not clear where the term Buddha Bowl originated, and there doesn’t seem to be any strict set of rules for how to make one....

Your color, your flavor, your texture, your nutrients.The way your edges get crisp and your centers remain tender.The way you complement spicy flavors so well.The way you pair with Mexican food like besties.The way you’re always there for me when I’m starving but feeling so very lazy. Today, I’m adding one more way to love sweet potatoes. Hope you don’t mind. Wedges may be one of my favorite ways to eat potatoes....

You’ll need 3 ingredients (plus, salt and water) and 5 minutes to make it. ❤️About Salted Lassi Recipe Summer season drink: It is so cooling and refreshing to your body and it helps you protect from sunstroke. Healthy drink: It is a better choice than carbonated or sugar-loaded beverages. It also helps in easy digestion. Traditionally, it is made by hand churning using a wooden whisk (madani) as shown in the stepwise pics....

Just 30 minutes required for this protein-packed, plant-based dish with savory roasted veggies, potatoes, and Italian-inspired tempeh sausage. Let us show you how it’s done! These savory, nourishing vegan breakfast bowls begin with roasting a colorful array of veggies that sweeten as they cook: red onion, tomatoes, and bell pepper. Potatoes provide heartiness, comfort, and that classic breakfast touch! While the veggies are roasting, it’s time to make the protein: tempeh “sausage....

I later discovered that this is more of a French style of preparing potato salad. I hope you enjoy this inspired version that’s perfect for summer BBQs, lazy picnics, road trips, and more. This 10-ingredient, 30-minute recipe starts with thinly sliced baby potatoes (we enjoyed a mix of gold and red) boiled until just tender. They’re then seasoned with salt, pepper, and a dash of apple cider vinegar for a layer of flavor....

One of my main goals was to perfect a (vegan) chicken broth-like tortilla soup with vegetables and jackfruit. I suppose you see where this is going? Let’s make soup, friends. Origin of Tortilla Soup Tortilla soup (also known as sopa azteca) is believed to have originated in or near Mexico City. Traditionally, it’s made with chicken broth, roasted tomatoes, onion, garlic, chiles, and tortillas. Our plant-based version is not traditional, relying on jackfruit and vegetable broth instead of chicken....

If I was to survey my dad’s pantry right now, I’d likely only find canned soup, black pepper, and a giant jar of jalapeños. You know, the essentials. I coat my food with black pepper before ever trying it. When we eat Thai, you can hardly see my food under the blanket of sriracha. When we order takeout, I request “extra spicy, no seriously.” It’s a habit I’ve passed on to John, too, who now outdoes me in the hot sauce department, and has become even more of a sauce addict than I am....

During summer, I like to enjoy the milkshake or smoothies as a snack or breakfast once in a while but not everyday. So here I am with one of my favorite milkshakes – Strawberry Banana Milkshake. As I am not sweet breakfast person, I always prefer savory over sweet. But sometimes, yes I do drink it specially if it has banana in it. Because I do not like to eat banana as such....

This cake is FLUFFY, moist, perfectly chocolaty, and undetectably vegan, gluten-free, grain-free, and naturally sweetened. PLUS, it comes together in just 1 bowl! Bakers, start your ovens…let’s make one EPIC chocolate cake! How to Make the BEST Gluten-Free Chocolate Cake Making this 1-BOWL gluten-free chocolate cake is about as simple as it gets: Just mix together the dry ingredients, whisk in the wet, pour into your cake pan, and bake!...

At home we love chinese food and I make it often. But I have rarely shared those recipes here. So I am planning to add more of these recipes in near future. There are two versions of veg manchurian recipe. One is with gravy which I am sharing today. The other is veg manchurian dry without gravy that is served as a starter. I will share that soon. Among these two, we prefer the gravy version....

Well, as I was writing the post, I realized I had yet to make my second favorite flavor of muffin in gluten-free form. That had to change, obviously. Spoiler alert: It totally worked and they’re totally delicious. This is another 1-bowl recipe! It also requires simple ingredients you likely have on hand right now. The base of the batter is flax eggs, applesauce, coconut oil, and almond milk. Good news!...

You roast to perfection.You make spicy ‘wings‘.You can be roasted whole.You’re delicious in Banh Mi.You make tacos better (somehow). Seriously, I think I’m in love. This 6-ingredient, 30-minute recipe is bound to wow your guests this holiday season (and beyond). Cauliflower mocks mashed potatoes beautifully, and it all starts by steaming your cauliflower until tender. While that’s happening, sauté garlic in some vegan butter (or olive oil – see notes if avoiding oil / butter)....

The basis for this recipe is simple: coconut cream, sugar, vanilla, cocoa powder, sugar and sea salt. Then in a fit of boozy glory you add in two shots of Kahlua – the ultimate coffee-flavored liqueur. I don’t have to tell you that chocolate and coffee belong together but I will. CHOCOLATE AND COFFEE BELONG TOGETHER. There, now you know. This fudge comes together in a matter of minutes. Here’s so:...

Thankfully, there’s a solution. I can reserve My Favorite Vegan Pizza for weekends, The Best Ever Gluten-Free Pizza for Tuesdays, and this lovely mushroom pizza pie for Thursdays. You see? It’s not every day. It’s like every other day. That’s different, and therefore, totally acceptable. #itsscience #rhondadontask I really did want to make portobello pizzas because I have a thing for mushrooms and wanted to make pizza night a bit more wholesome and plant-based....

If it was Dairy Queen, Mom would get a chocolate dip cone every time; I’d opt for the grape star kiss (total fail now that I think about it). If it was Braum’s, dirt sundae for me every time. But if it was the grocery store, there was no question about it: I was getting a Snickers. Snickers have always been my favorite candy bar for four reasons: nougat, peanut, chocolate, caramel; enough said....

Here the addition of vegetables are up to your choice. I have used potato, peas, carrot, beans, capsicum and cauliflower. Other veggies like broccoli, beetroot, sweet potato, arbi etc can be used. You can added leafy green vegetables like spinach, methi, mooli leaves, beetroot leaves etc. No need to boil the leafy greens, chop them and add directly into the dough. Here addition of potato makes the paratha soft and it stays soft even after cooling down....

I dreamt it up one day while fighting a serious watermelon craving.I wondered if, when sliced, watermelon would form into delicious little ice cubes. It turns out, it does.All hail the frozen cocktail! To make this delicious beverage you need just 5 ingredients: Watermelon, limes, sugar, white rum, and club soda. That’s it! Simply muddle a lime with rum and sugar, add watermelon ice cubes and juice, and top it off with club soda....

When it comes to food holidays, Christmas ranks at the top for me, so it’s no surprise I wanted to go all out and share all of the plant-based recipes we have on the blog that would be perfect for your holiday gatherings. This round-up reaches back to the early days of Minimalist Baker (aaahhh), right up to the present, and includes recipes for breakfast, sides, appetizers, entrées, desserts, and drinks....

When a recent craving struck and we didn’t have any on hand, we decided to make our own. The result was a quick-and-easy chocolate bar made with wholesome ingredients you likely have on hand right now! The best part? They’re entirely naturally sweetened, don’t require cocoa butter, tempering, or double boilers, and come together FAST. Let’s do this! One of the keys to this recipe is to start with high-quality ingredients, especially for the cacao and/or cocoa powder, almond butter, and honey....