Minimalist Baker is a website devoted to simple cooking. All recipes require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare. Most are plant-based and gluten-free.
The authors are a wife-husband team, Dana and John, situated in Portland, Oregon.
My first experience with sauerkraut was when I was working at a sandwich shop in college. The rule was if you showed up late you had to make the “sauerkraut.” It was kind of awful because the sauerkraut was pre-made and came in a giant can, and once you got past the smell, you had to mix it with mayonnaise. Needless to say, it was one of my least favorite tasks and a major motivator to get to work on time.
Friends, the time has come to share this STUNNER of a new recipe with you.
Say hello to these SPICY Jackfruit Tacos that come together in less than 45 minutes in 1 pan! Huzzah!
The base for the tacos is jackfruit, which is rinsed, sorted, and chopped. The flavor comes in waves from onion, garlic, lime, chipotle peppers in adobo, and smoky spices.
The key to this recipe is infusing tons of flavor, adding enough moisture on the front end so the jackfruit “marinates” while cooking, and then turning up the heat near the end so you get a bit of a caramelized effect.
When visiting Mexico recently, we found a little gem in the heart of Puerto Vallarta called Salud Super Food. They had tons of delicious smoothies, perfect oats, and bowls. Their Mediterranean quinoa bowl struck my eye one day, and I’m so glad I gave it a try. The veggies were perfectly seasoned and saucy, and I managed to get my daily serving of greens in one bowl!
I couldn’t make enchilada sauce and not make enchiladas. It just doesn’t make sense.
And because I’ve somehow never put sweet potatoes in enchiladas (practically my favorite food), it had to be done. May we present EPIC Sweet Potato Black Bean (+ Kale!) Enchiladas!? Let us show you how it’s done.
This 9-ingredient recipe starts with perfectly roasted sweet potatoes cubed and tossed with smoky spices.