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I’m just getting over a little cold and looking forward to a weekend in before we travel yet again all of next week. This time I’ll be in Kansas visiting friends and family and tackling a freelance gig while John skips over to New Zealand with a close friend. Lots of adventure in February for us Minimalist Bakers. Let’s get to the good stuff: dessert. If you’re in need of a last minute treat this weekend, try these simple, naturally-sweetened Dulce de Leche Pops made with just 5 ingredients....

Oh, don’t act like I’m the only one with no self-control. This recipe is a reader request! I’m smitten with nut butters and shocked I haven’t attempted one with hazelnuts yet. Things had to change. Origins of Nutella It’s believed that nutella was invented in the 1920s by an Italian pastry chef named Pietro Ferrero. He thought of the idea when seeing factory workers going to work with tomato and cheese sandwiches....

I had one veggie burger left over, and while cooking up our usual weekend brunch the next day, I was craving some sausage. So, I decided to crumble up the veggie burger and sauté it with some spices including red pepper flake, cayenne, and fennel, and it was kind of amazing. That’s when I realized a vegan sausage recipe was in the making. I went to the drawing board, inspired by our black bean burgers....

Perhaps you’re looking for a more “eggy” texture and flavor than tofu, want to cut back on eggs, are sensitive to soy/tofu, or just want to change up your breakfast routine. In any case, let me show you how easy it is to make these fluffy, vegan scrambled eggs! This recipe is inspired by the Just Egg product everyone’s been talking about. I was so excited to see an egg product that looked (and supposedly tasted) like the real thing!...

Or have you ever craved chocolate cake but didn’t want the processed-sugar overload of the real deal? I have just the thing! Behold the fudgy NO-BAKE Chocolate Cake BITE that’s naturally sweetened and easy to make! Let’s (not) bake! These cake balls require just 7 ingredients (not including the glaze) and 30 minutes to make! Plus, they’re made with simple ingredients you likely have on hand right now. The base starts with dates that are blended into a ball....

Speaking of these friggin’ cookies, they’re gluten-free thanks to this (amazing, versatile, whole grain) baking mix. (Yes, the one I made pancakes with.) And they are SO delicious and soft and addictive that you’d NEVER guess in a million years they were gluten-free. Hooray! When I had such great success with the gluten-free mix for pancakes, I immediately wondered if it would work in cookies. Well, it turns out IT DOES – really, really well....

Have you ever tried muhammara? It’s a spicy pepper dip that originated from Aleppo, Syria, with one of the key ingredients being Aleppo chili flakes! Think of this dip as a mix of savory, sweet, and smoky with a little spice. Let’s do this! This recipe is easy, requiring just 10 ingredients (I include substitutions for hard-to-find ingredients below) and simple methods. And it all starts with roasted red bell peppers for a smoky, sweet base....

It’s vegan-friendly (but can also be made with eggs), incredibly versatile, and yields the fluffiest, perfectly sweet, most beautiful pancakes on the block. They’re perfect for breakfast, brunch, making ahead and freezing, and beyond! Let us show you how this easy mix is made! How to Make Gluten-Free Pancake Mix This gluten-free pancake mix starts with a base of 4 gluten-free flours: brown rice flour, almond flour, oat flour, and potato starch....

He might also say something like, “YEEAHHHHHH!” or “WHAT?” You get the drift. This thing is amazing and worthy of all the adjectives. This recipe is ridiculously simple and beckoning to be made. Just 1 pan, 4 ingredients, and 10 minutes until you hold this crispy, warm, sweet sandwich in your hands. Bonus? It’s vegan (utilizing my 4-Ingredient Vegan Nutella) and butter-free, relying on coconut oil for that crispy crust....

Recipe Testing For years, I’ve been making an Indo-Chinese version of Nagi’s (RecipeTin Eats) Chow Mein. For my version, I: Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! Omit the alcohol for obvious reasons, then compensate for the acidity with rice vinegar Replace the bean sprouts and half the cabbage with red onion and bell peppers, and Increase the sauce and add chili flakes, chili garlic sauce, and namak mirch (salt & pepper)....

Not only is it super gingery, fresh, and easy to make, but it’s full of health benefits and SO much tastier and more potent than a tea bag! It’s also extremely versatile, with optional add-ins like fennel for digestion, cinnamon for sweetness, and more! Let’s make ginger tea! What is Ginger Tea Good For? The easy answer? Basically everything! That’s because ginger has powerful anti-inflammatory, antioxidant, and antimicrobial properties (source)....

Instant Pot Mashed Potatoes These mashed potatoes are seriously simple to make. Just chop potatoes, put in the Instant Pot, pressure cook for 5 minutes, mash with vegan butter, and season to taste. You don’t even need to drain them, which means more nutrients are preserved — double win! The potatoes can be peeled, unpeeled, or partially peeled depending on your preferred texture. Peeling makes creamy mashed potatoes, while unpeeled lends a more rustic texture and eliminates a step (yep, even easier!...

And although these falafel are amazing on their own, adding them to pita wraps with hummus and greens brings them to the next level. Plus, they’re incredibly simple to make — coming together in just 30 minutes. Origins of Falafel The origin of falafel is an ongoing and heated debate. Some would say it’s a quintessential Israeli food, while Palestinians claim its Arab roots, and still others claim it originated in Egypt, Lebanon, or Yemen....

Then I thought, “What would be something I’d actually be excited to drink if walking into a NYE party?” Answer: Healthy shots. Call me a grandma, I don’t care. That’s how I roll these days. Are you with me? If yes, let’s get our anti-inflammatory on. This 5-ingredient, 5-minute shot starts with a juicer. However, if you don’t own a juicer fear not. You can easily blend your ingredients in a blender and strain for a similar effect!...

Who doesn’t love mangoes? In India, it is known as King of Fruits. Mango season starts from the approx end of March to end of May month (warmer months). In India, many different varieties are available. My favorites are Alphonso (aka Hapus) and Kesar. Other varieties I like are badam, rasgola, totapuri. And rajapuri mangoes are used in making pickles and chunda. While here in the USA, we mostly get Mexican fruit and I prefer Ataulfo (champagne) mangoes....

Masala boondi or Boondi chaat is very very easy to make. Even a 10 year old can make this. It is really simple to make but let me tell you it taste very delicious. You will surprise that only few ingredients can make this snack so flavorful. First time I had this masala boondi in sankalp restaurant as an appetizer. After that I and my husband always order it when we go to this restaurant....

Whenever we make idli, it is sure that we will have some leftover. This is true in my case. I make many other recipes using leftover idlis (like idli fry) but for sure this one is our favorite. The method for making masala idli and taste are almost similar to the tawa pulao. It has slightly spicy taste with flavor of pav bhaji because pav bhaji masala powder is added....

❤️ About This Mint Raita Recipe This is restaurant-style mint raita that is mostly served with tandoori appetizer plates like kebabs, paneer tikka or meat-based tandoori tikkas. The consistency of this raita is a little on the thinner side compared to usual raitas like cucumber raita, boondi raita, onion tomato raita. This thinner consistency is perfect for drizzling over or dipping your tandoori tikkas and kebabs. At home, we serve this pudina raita with spicy biryani or pulao....

Ya dig? History of Risotto Risotto is serious Italian comfort food. It’s a rice-based dish that is believed to have originated in Milan, Italy. The first version was called Risotto alla Milanese and was traditionally made with butter, onion, white wine, stock, salt, saffron, and Parmesan. Since then, many flavor variations have been created. Our plant-based version is not traditional, but is dairy-free and equally delicious! How to Make Creamy Dairy-Free Risotto Although it’s insanely creamy, there’s no cream involved in this recipe as the liquid brings out the starch in the arborio rice, giving the dish that luxurious texture....

Hakka style noodles are the most commonly used for making many Indo-Chinese recipes like veg hakka noodles, schezwan noodles, noodles soup, chilli garlic noodles, veg chow mien and so on. Many of us know how to boil the noodles. But there are many who are beginners in the kitchen, this will be helpful for them. I have mentioned the possible tips for you. The below mentioned method will result in non-sticky noodles....