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.
Any time I eat bibimbap it takes me back to the first time we visited South Korea in 2013. It was our first trip abroad and we visited friends who showed us around and taught us the way of bibimbap, which means “mixed rice” in Korean.
Let me show you my inspired take with this Easy Bibimbap with Gochujang Sauce—perfect for weeknight meals, hosting, and beyond!
Behold: The 30-Minute Chickpea Caesar Salad with vibrant kale, tangy 5-minute Caesar dressing, crispy baked chickpeas, and so much flavor we can hardly contain ourselves.
Let me show you how it’s done!
Start this 30-minute recipe with the dressing: a simple blend of raw cashews (soaking optional, but not necessary!) mustard, garlic, lemon juice, capers, salt, pepper, a little miso paste, maple syrup, and olive oil.
Isn’t it time refried beans got a makeover? That’s what I was thinking. Say hello to these Smoky, 1-Pot Refried Lentils! They’re ready in less than 30 minutes, made in 1 pot, and incredibly creamy and delicious. Let’s do this!
The base for this recipe is lentils.
We tested this recipe with green, black, and canned lentils and they all worked well.
If you don’t know I’m a pancake lover by now, you may never know.
My love for these glorious stacks of fluffy goodness runs deep. My dad used to make us HUGE pancakes before school that required two spatulas to flip. I’ve worked at breakfast restaurants and pushed pancakes on people like it was my job. And Minimalist Baker now has a whopping 24 pancake recipes. Yes, TWENTY-FOUR.
But I would be remiss if I didn’t add a recent favorite to the mix: a spin on the internet classic banana-egg pancake.
I’ve eaten a lot of spring rolls in my life but these have to be some of the best.
Why? A secret, crunchy ingredient: crispy sautéed shallot!
Inspired by the spring rolls at Elizabeth Street Cafe in Austin, these are the perfect rolls to serve alongside your favorite Vietnamese-inspired dishes (Banh Mi anyone?) or — with the addition of some tofu — they are definitely entrée worthy.
If you’re like us, sometimes you consume so much hummus on a weekly basis you just need an alternative to switch things up. Something without so many beans? Anyone else?
If this is you, look no further than our tasty hummus alternative: sunflower seed “hummus” dip! It has all of the amazing flavors of classic hummus, plus herbs (!), and it utilizes nutritious soaked sunflower seeds in place of chickpeas!