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Who else hates airplane food? Assuming that’s just about everybody, allow us to offer up a better alternative.

Lately when flying, we’ve been craving big, hearty salads. Bonus: They’re easy to pack to go for travel! This 30-minute salad is customizable and insanely satisfying, and it features my NEW favorite savory tahini dressing! Let’s do this!

This salad starts with roasted vegetables, which we love adding to salads for extra flavor and heartiness.

Abundance Kale Salad with Savory Tahini Dressing from Minimalist Baker →

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What do cauliflower and pizza have in common? Apparently, a lot.

All the cool kids are making cauliflower pizza crust and I want to be in the club, too. Plus, for those experimenting with lower grain diets, this is a great option! Shall we?

This recipe requires 9 basic ingredients to make. It’s also entirely gluten-, grain-, and oil-free, and it’s vegan!

Vegan Cauliflower Pizza Crust from Minimalist Baker →

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In the dead of winter, all I dream about is spring – green, fresh, and flavorful things to get me through. Like this super-vibrant, super-green kale pesto.

It’s easy to make, incredibly versatile depending on what greens and nuts you have on hand, and BIG on flavor. Put this magical sauce on anything to make it 1,000x more delicious.

This recipe requires just 10 minutes, 1 bowl, and 9 ingredients to make.

Super-Green Vegan Kale Pesto from Minimalist Baker →

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It’s almost Valentine’s Day, so I couldn’t resist sharing another healthier dessert. You in?

This 7-ingredient recipe starts with blended nuts and is sweetened with dates! Coconut oil adds a little more moisture and “crunch” when chilled, and salt balances everything out. Oh, and don’t forget the cacao powder for that quintessential chocolate flavor. Swoon.

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Once you have your “dough,” it’s time to roll it out and cut it into shapes.

Raw Oreos from Minimalist Baker →

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The day has arrived! My take on healthy (avocado-free) chocolate mousse is here. Let’s do this!

The base for this easy, 7-ingredient recipe is cocoa butter and cacao powder, which make a rich chocolate base when combined. Next comes coconut milk for creaminess and a little natural sweetness.

Then add dates for natural sweetness and even more thickness. Once it’s all blended, put it in the fridge to chill until firm and cold.

Naturally-Sweetened Vegan Chocolate Mousse from Minimalist Baker →

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Consider this a taco remix: colorful, seasonal roasted vegetables wrapped inside warm corn tortillas and topped with vibrant green chimichurri sauce.

Let’s do taco night!

This easy recipe requires just 30 minutes and includes so many delicious, wholesome ingredients.

For my vegetables, I was craving hearty ones, so I went for delicata squash, cauliflower, potatoes, and carrots (not pictured) seasoned with simple spices and roasted until tender.

Roasted Vegetable Tacos with Chimichurri from Minimalist Baker →

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When traveling to Portugal last year, we sampled some seriously delicious food, one dish being a Spanish-inspired tortilla.

Traditionally, a Spanish tortilla is a dish that’s somewhere between a gratin and a frittata with plenty of potatoes layered inside – kind of like a potato omelet. I’ve tried many versions at tapas restaurants and was pleasantly surprised that this particular dish relied solely on olive oil instead of eggs and was packed with fresh herbs and garlic for big flavor.

Vegan Sweet Potato Butternut Squash Tortilla from Minimalist Baker →

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Recently, I came upon a new-to-me ingredient: carob powder! Have you tried it? It’s like cacao powder, but not. And while it tastes like chocolate, it also has hints of coffee and is naturally sweet (unlike cacao).

Once I mixed it with some coconut butter and took one bite (hello, delicious), I knew a coconut carob bar had to happen. Plus, they fit in nicely with the sugar-free theme going on this month.

Sugar-Free Coconut Carob Bars from Minimalist Baker →

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This salad combines all of my very favorite things at the moment: quinoa, curry paste, tahini, and all the vegetables.

It’s tangy, it’s vibrant, it’s fresh, and it’s the perfect side dish or salad main to lift you out of any winter eating rut. Let’s do this!

The base for this 10-ingredient recipe is quinoa cooked with curry powder until tender. Then come fresh vegetables, herbs, and an utterly delicious tahini green curry paste dressing I’ve been putting on everything lately.

Curried Quinoa Salad from Minimalist Baker →

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Move over, hummus. There’s a new dip in town.

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.

Easy Muhammara Dip from Minimalist Baker →

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