Hey folks! Welcome back to the second annual Christmas Cookbook Giveaway Extraveganza! All week I’m going to be giving away amazing new vegan cookbooks that have been published this year. And let me tell you, this year has been GREAT for vegan cookbooks. I am kicking this week off with one of my absolute favorites.
So let’s get started!
As you can see, today we will be taking a peak inside Dana Shultz beautiful new book, Minimalist Baker’s Everyday Cooking and, thanks to her publishers over at Avery I get to share one of her new mouth-watering recipes right here AND, of course, I have a copy to give away to one of you!
Dana is, hands down, one of the most impressive people in the blogosphere. There is a reason why her website is so popular; she is one of the best. With a remarkable eye for food photography, her ability to make incredible recipes with just a few simple ingredients, and the consistency of thing she does throughout her entire blog are among the reasons why Minimalist Baker is so well known and loved. But beyond that, I appreciate Dana’s playful and down-to-earth personality that is as obvious throughout her blog as it is in person. So, of course, when I found out she was writing a cookbook, I couldn’t wait to get my hands on it.
And without doubt, Dana created something truly impressive.Minimalist Baker’s Everyday Cooking is a book that anyone who loves cooking and is looking for fantastic simple meals should have on their shelf. With over 100 easy and delicious recipes, this book is for everyone, no matter your skill level.
Let’s take a closer look as to why I love this book.
1. All the recipes in this book are accompanied with beautiful, full-page photography. She keeps the photography very simple in this book, consistent with her blog (as you can see in the photos above). I LOVE this clean look which allows the food to really speak for itself in every picture.
2. True to the book’s tagline, 101 Entirely Plant-Based, Mostly Gluten-Free, Easy & Delicious Recipes, quick and simple is exactly what you will find. The book is extremely accessible for everyone, no matter where you live or how experienced you may be in the kitchen. Despite its simplicity, the recipes themselves sound incredible. In the you’ll find recipes like Sweet Potato Sage Raviolis, “Cheddar” Beer Soup, Roasted Chickpea Tabbouleh Salad, Double Chocolate Skillet Bread Pudding, and much more.
3. Just like her blog, Minimalist Baker’s book categorizes every recipe into at least one of the three categories: 1 Bowl or Pot, 30 Minutes or Less, and 10 ingredients or less. With a quick flip through the book, you can find all kinds of recipes that can be made with 10 ingredients or less or under 30 minutes which is a very useful resource when meal planning for the week or finding meals that can be made with the ingredients already in your kitchen. Additionally all the gluten-free recipes (which really are most) are clearly labeled for easy reference.
4. The book begins with a nice resource page that includes recipes for common vegan staples like Coconut Whipped Cream, Roasted Garlic, Vegan Parmesan, and Flax Eggs followed by a section on common methods for things such as soaking cashew and making almond meal. These sections make this book very accessible to vegan baking and cooking no matter your experience.
You wanna see what I’m talking about? Let’s take a look at this Butternut Squash, Kale, & Quinoa Bake pictured below.
Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Shultz
- 3 cups (420g) butternut squash chopped into small, bite-size cubes (see note)
- 2 Tbsp (30ml) grape seed oil or avocado oil
- Sea salt and black pepper, to taste
- ¾ cup (138g) white quinoa
- 1 ½ cups (360ml) vegetable broth
- ½ medium yellow onion (55g), sliced into thin rings
- 2 cloves garlic (1 Tbsp or 6g), minced
- 8 ounces (227g) crimini, button, or baby bella mushrooms, quartered
- ½ cup (60g) walnuts, coarsely chopped (optional)
- 3 cups loosely packed (200g) kale, chopped
- ⅓ cup (26g) Vegan Parmesan (page 7)
- Lightly grease an 8 × 8-inch (or comparable size) baking dish and preheat the oven to 400 degrees F (204 degrees C).
- Line a rimmed baking sheet with foil or parchment paper. Add the cubed butternut squash and 1 Tbsp (15ml) grape seed oil. Season with a healthy pinch each of salt and pepper.
- Toss to coat and bake for 12-14 minutes, or until just fork tender. Remove from the heat and set aside.
- In the meantime, thoroughly rinse quinoa in a fine-mesh strainer. Add it to a small saucepan with the broth and bring to a boil over high heat, then reduce the heat to low and cover. Cook until the liquid is fully absorbed and the quinoa is fork tender, about 15 minutes. Set aside, covered.
- Heat a large skillet over medium heat. Once hot, add the remaining 1 Tbsp (15ml) grape seed oil, onion, and garlic. Season with a pinch each of salt and pepper.
- Cook until the onion is soft and translucent, 4-5 minutes, stirring frequently. Add the mushrooms and walnuts (optional) and season once more with salt and pepper. Continue cooking for 5 minutes, or until the mushrooms are lightly browned.
- Make room in the pan and add the kale. Season once more with salt and pepper and stir to coat. Cook until the kale is just tender, about 3 minutes. Remove from the heat and set aside.
- Once quinoa is finished cooking, season with a healthy pinch each of salt and pepper and half of the Vegan Parmesan. Stir, sample, and adjust the seasonings to taste. Remove from the heat and set aside to rest.
- Reduce the oven temperature to 375 degrees F (190 degrees C) and add the cooked quinoa to the prepared baking dish. Top with the vegetable-walnut mixture and roasted butternut squash. Lightly stir/toss to combine.
- Top with the remaining 2-3 Tbsp (10–15g) Vegan Parmesan and bake uncovered for 5-7 minutes to warm through. Serve immediately.
- Leftovers will keep, covered, for up to 3 days, though best when fresh.
- *The best way to cube butternut squash is to start with a large, very sharp knife, cutting off the top and bottom portions. Then cut in half where the small, cylinder shape and round, bulb-shape meet. Use a knife to carefully remove the skin. Then remove any seeds with a spoon. Cut into small cubes and proceed with the recipe as directed.
But wait, there’s more!
Dana’s publisher, Avery, has offer me the chance to run a giveaway for you! One lucky reader will win a FREE copy of Minimalist Baker’s Everyday Cooking. Enter below for a chance to win.
Giveaway open to U.S.residents.
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