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 Post subject: Minimalist Baker's Everyday Cooking
PostPosted: Wed Apr 27, 2016 12:18 pm 
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Has Isa on speed dial

Joined: Thu Oct 21, 2010 2:44 pm
Posts: 85
Location: Seattleish
Got my copy last night it's a beautiful book. As with many new books I'm not too sure where to start. Anyone else have this yet and what have you tried from it? I'm eyeballing the Thai Peanut Burgers and the 1 bowl Tiramisu cake.


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Wed Apr 27, 2016 12:47 pm 
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Baking In The Flavor

Joined: Wed Sep 24, 2014 10:39 pm
Posts: 189
I just checked out the preview and the book looks really good! I am so backlogged on cooking from my books, but I really want to check this one out!

Does anyone know if they use fake cheeses, the lasagna looks good, but I don't need another lasagna recipe that just calls for vegan cheese.


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Wed Apr 27, 2016 1:16 pm 
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Has it on Blue Vinyl
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Nothing I've ever made or seen on the blog has called for store bought vegan cheese. It's more along the lines of tofu ricotta, cheese sauce, noochy things.

I love the 10-ingredient approach and have made and enjoyed several things from the blog. I'm going to pick it up soon!

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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Wed Apr 27, 2016 5:39 pm 
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Not NOT A Furry

Joined: Tue Dec 16, 2014 4:05 am
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I've just looked through the whole book and there's no Daiya-type cheese, but a few recipes call for vegan cream cheese. There's the standard cashew/nooch parmesan recipe included, and that's used in a lot of things as well as butternut/nooch cheesy sauces.

ETA: unlike the website, the book isn't 10-ingredients-or-less. The recipes that are, are noted at the top of the page.


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Thu May 05, 2016 6:18 pm 
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Trapped On A Desert Island With A Cow
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Joined: Tue Jul 10, 2012 6:34 pm
Posts: 449
Location: Chicago, IL
Love the easy/weeknight/minimal ingredients nature of the recipes. No duplicates from the blog, and there's a good number of creative, interesting recipes. I hear that the physical book is gorgeous, but I got the e-book to save some shelf space.

Full recipe list, for those who are curious. Sorry for the all-caps -- this is what happens when you copy/paste from the Kindle app.

Breakfast
SUPER GREEN JUICE
HOMEMADE HIPPIE CEREAL
GINGER COLADA GREEN SMOOTHIE
BEET + GREEN APPLE YOGURT SMOOTHIE
SUPER POWERED CHOCOLATE SHAKE
DOUBLE CHOCOLATE GLUTEN-FREE WAFFLES
MANGO COCONUT LASSI
SPICED BUCKWHEAT PANCAKES
RUSTIC GARLIC + ASPARAGUS TOFU QUICHE
ALMOND BUTTER + JELLY GRANOLA BARS
THE VEGAN BREAKFAST BURRITO
SAVORY EGGLESS BENEDICT
PUMPKIN CHOCOLATE CHIP OAT BREAD
1-BOWL ZUCCHINI WALNUT MUFFINS
BANANA CHOCOLATE PECAN MUFFINS
CARROT WALNUT BREAD
EXTRA-BOOZY BERRY MIMOSAS
CARROT CAKE BREAKFAST COOKIES (Recipe Bundle)

Appetizers + Sides
ORANGE MOROCCAN SPICED NUTS
PIZZA-STUFFED MUSHROOMS
ENDIVE HUMMUS BOATS
SIMPLE GREEK BRUSCHETTA
SPINACH + ARTICHOKE DIP
BEST EVER 20-MINUTE VEGAN QUESO
ROASTED RED PEPPER + HARISSA HUMMUS
SOUTHWEST SWEET POTATO
BLACK BEAN DIP
CREAMY TOMATO + HERB BISQUE
SIMPLE SUN-DRIED TOMATO HUMMUS
“CHEDDAR” BEER SOUP
CREAMY BROCCOLI + “CHEDDAR” SOUP
THE HOUSE SALAD
BALSAMIC TOMATO + TOFU SALAD
COCONUT RED CURRY VEGETABLE SOUP
GREEK KALE SALAD
BEET, ORANGE + WALNUT SALAD WITH LEMON TAHINI DRESSING
GARLIC “CHEDDAR” HERB BISCUITS
GARLIC SCALLOPED POTATOES
RASPBERRY SPINACH RIBBON SALAD
PARMESAN GARLIC GREEN BEANS
VEGAN KALE CAESAR SALAD
BALSAMIC + POMEGRANATE ROASTED SWEET POTATO SPEARS
CURRIED POTATO SALAD (Recipe Bundle)

Main Dishes
WHITE BEAN POSOLE VERDE
SUPER-THICK THREE-BEAN CHILI
CORNBREAD CHILI POTPIES
CHICKPEA FESENJAN
SIMPLE CURRIED CARROT + LENTIL SOUP
MASALA CHICKPEA CURRY
CARROT, POTATO + CHICKPEA RED CURRY
1-POT CHICKPEA NOODLE SOUP
BUTTERNUT SQUASH, KALE + QUINOA BAKE
ROASTED CHICKPEA TABBOULEH SALAD
EASY WEEKNIGHT BURRITO BOWLS
GARLIC PINEAPPLE STIR-FRIED QUINOA
CASHEW SOBA NOODLE SALAD
THAI BAKED SWEET POTATOES
SPICY TOFU VEGETABLE STIR-FRY
VEGAN COBB SALAD
BETTER-THAN-RESTAURANT VEGAN NACHOS
SPICY BRAISED TOFU TOSTADAS
THE BEST VEGAN ENCHILADAS
SMASHED BLACK BEAN GREEN CHILI TAQUITOS
VEGAN “NO TUNA” SALAD SANDWICH
THE TRASHY VEGAN SANDWICH
THAI QUINOA MEATBALLS
HEARTY COCOA BLACK BEAN BURGERS
THAI PEANUT BURGERS
SPICY BBQ JACKFRUIT SANDWICHES WITH GRILLED PINEAPPLE
PIZZA BURGERS
SMOKY BBQ VEGGIE BURGERS
DEEP-DISH PIZZA WITH TOFU RICOTTA
ANGEL HAIR PASTA WITH HARISSA ROMESCO
BUTTERNUT SQUASH GARLIC MAC ’N’ CHEESE
PEANUT BUTTER PAD THAI
SWEET POTATO SAGE RAVIOLIS
HERB-MARINATED TOFU
SIMPLE TOMATO + LENTIL RAGU
CLASSIC VEGAN LASAGNA
CITRUS & AVOCADO DETOX SALAD (Recipe Bundle)

Desserts
TOASTED COCONUT DARK CHOCOLATE POPCORN
5-INGREDIENT PEPPERMINT PATTIES
1-BOWL JUMBO CHOCOLATE CHIP COOKIES
DARK CHOCOLATE ALMOND COCONUT BITES
CHOCOLATE-DUNKED PEANUT BUTTER COOKIES
BLACKBERRY CUSTARD PIE
BLENDER SWEET POTATO PIE
1-BOWL VEGAN TIRAMISU CAKE
APRICOT HAND PIES
PUMPKIN APPLE UPSIDE-DOWN CAKE
VEGAN VANILLA CUPCAKES
STRAWBERRY SWIRL ICE CREAM
PEANUT BUTTER + JELLY ICE CREAM SANDWICHES
CHERRY CHIA LASSI POPS
PEANUT BUTTER FUDGE SWIRL ICE CREAM
DOUBLE CHOCOLATE SKILLET BREAD PUDDING
PEANUT BUTTER CUP PUFFED RICE BARS
NO-BAKE STRAWBERRY CHEESECAKE BARS
CHERRY CHOCOLATE CHIP ICE CREAM
COCONUT SUGAR CARAMEL SAUCE
RAW CHOCOLATE CARAMELS (Recipe Bundle)

Beverages
PUMPKIN CHAI TEA LATTES
FRESH-PRESSED APPLE CIDER
CREAMY VEGAN EGGNOG
SIMPLE TAMARIND WHISKEY SOUR
SPARKLING PEACH + BERRY WHITE SANGRIA
THE ISLAND GIRL (Recipe Bundle)


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Thu May 05, 2016 10:34 pm 
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Baking In The Flavor

Joined: Wed Sep 24, 2014 10:39 pm
Posts: 189
I got the book and so many things sounds wonderful.

I'll be starting with the : NO-BAKE STRAWBERRY CHEESECAKE BARS

I've never actually done no bake cheesecakes, even though I've seen so many vegan recipes for them. Really hoping everyone at the party Saturday likes them!


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Thu May 05, 2016 10:40 pm 
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Kidsdoc, I love it that you share Tables of Contents! Makes it so easy to decide if I want to investigate!


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Fri May 06, 2016 7:38 am 
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BAD PASS
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Posts: 3198
Location: NW Indiana/Chicago
Oooh. I'm gonna need to buy this one.


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Fri May 06, 2016 8:21 am 
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Trapped On A Desert Island With A Cow
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Joined: Tue Jul 10, 2012 6:34 pm
Posts: 449
Location: Chicago, IL
Gwenlet wrote:
Kidsdoc, I love it that you share Tables of Contents! Makes it so easy to decide if I want to investigate!


Always glad to help, Gwenlet! :) I like having a recipe list for each cookbook to mark recipes I've tried and ones that I want to try. Since I make the lists anyway, I'm happy to share them :)

On a side note, Dana Shultz is offering a free e-book recipe bundle for 5 recipes if you forward her your receipt by May 10.
http://minimalistbaker.com/everyday-coo ... pe-bundle/

Recipes in Bundle:
1. Citrus and Avocado Detox Salad
2. Raw Chocolate Caramels
3. The Island Girl Cocktail
4. Curried Potato Salad
5. Carrot Cake Breakfast Cookies


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Fri May 06, 2016 1:10 pm 
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Baking In The Flavor

Joined: Wed Sep 24, 2014 10:39 pm
Posts: 189
kidsdoc wrote:
Gwenlet wrote:
Kidsdoc, I love it that you share Tables of Contents! Makes it so easy to decide if I want to investigate!


Always glad to help, Gwenlet! :) I like having a recipe list for each cookbook to mark recipes I've tried and ones that I want to try. Since I make the lists anyway, I'm happy to share them :)

On a side note, Dana Shultz is offering a free e-book recipe bundle for 5 recipes if you forward her your receipt by May 10.
http://minimalistbaker.com/everyday-coo ... pe-bundle/

Recipes in Bundle:
1. Citrus and Avocado Detox Salad
2. Raw Chocolate Caramels
3. The Island Girl Cocktail
4. Curried Potato Salad
5. Carrot Cake Breakfast Cookies


Thank you! I just sent my receipt in and got my bundle literally seconds later! I might need to make some Island Girl cocktails (but change the name because I know my friends won't drink it if I call it that :) )


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Fri May 06, 2016 9:36 pm 
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WELFARIST!
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Ha, I've been making stuff from the blog (asparagus things, and tonight I made the eggplant parm) and it's all been really good. I'll have to check out the book next...

The eggplant parm from the blog is really really good. Even the kids ate it. If I'd realized they were going to be really excited about eggplant for basically the first time in their lives, I would have made a double recipe. :P

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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Fri May 06, 2016 9:57 pm 
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Baking In The Flavor

Joined: Wed Sep 24, 2014 10:39 pm
Posts: 189
The no bake cheese cake is so yummy right out of the blender, I bet it will be so good with the strawberries when I put that on there tomorrow. Pet peeve, they are no white like the picture. Do all cookbook authors change the color of their cashew things to make it white? Mine is always a very very light brown.


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Sat May 07, 2016 5:54 am 
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Brain Made of Raw Seitan
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Posts: 1249
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I love the blog and often cook from it so naturally I bought the book. I also love that Dana seems to be as much of a chickpea fan as I am.

Today I made the Roasted Red Pepper + Harissa Hummus (using roasted red pepper from a jar because I'm lazy and slightly less than a teaspoon of harissa because I'm a wuss. I also halved the oil). New favourite alert! Really good. I used freshly cooked chickpeas since I find that warm chickpeas make better hummus.

The other day I made a modified Thai Baked Sweet Potatoes for lunch. Basically, I didn't have enough sweet potato so I just cubed what I had, added cubed beets and roasted those. With the spiced chickpeas and tahini sauce (plus I threw some roasted, salted peanuts on top) it made for a slightly ethnically confused but very delicious meal. For this one I used less sugar.


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Sun May 08, 2016 4:56 pm 
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Drunk Dialed Ian MacKaye

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1835
Location: Los Angeles
I am interested in getting the ebook version of this cookbook, but right now the price is much too high for an ebook, $18.99. What is up with Penguin Group? The digital edition of Angela Liddon's Oh She Glows Everyday is also priced high for an ebook, $20.99.


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Mon May 09, 2016 1:03 pm 
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Baking In The Flavor

Joined: Wed Sep 24, 2014 10:39 pm
Posts: 189
petermares wrote:
The no bake cheese cake is so yummy right out of the blender, I bet it will be so good with the strawberries when I put that on there tomorrow. Pet peeve, they are no white like the picture. Do all cookbook authors change the color of their cashew things to make it white? Mine is always a very very light brown.


Reporting back. They were a HIT! Very lemony, delicious with the strawberries on top. I wish they were firmer at room temp. I kept them in a cooler for a party and when I pulled them out they were very very very soft. You had to use a fork to pick them up.


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Mon May 09, 2016 3:50 pm 
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Drunk Dialed Ian MacKaye

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1835
Location: Los Angeles
petermares wrote:
Do all cookbook authors change the color of their cashew things to make it white? Mine is always a very very light brown.


Do you use raw cashews, or roasted? I use raw and my cashew cream comes out a light cream color.


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Tue May 10, 2016 8:34 am 
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Baking In The Flavor

Joined: Wed Sep 24, 2014 10:39 pm
Posts: 189
LFL wrote:
petermares wrote:
Do all cookbook authors change the color of their cashew things to make it white? Mine is always a very very light brown.


Do you use raw cashews, or roasted? I use raw and my cashew cream comes out a light cream color.


Always raw. I have mixed results. I made this "cream cheese frosting" from the Blender girl with cashews and it was like 80 shades darker than her picture. I wonder if it is the maple I use?


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Wed May 11, 2016 10:50 am 
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Drunk Dialed Ian MacKaye

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1835
Location: Los Angeles
petermares wrote:
LFL wrote:
petermares wrote:
Do all cookbook authors change the color of their cashew things to make it white? Mine is always a very very light brown.


Do you use raw cashews, or roasted? I use raw and my cashew cream comes out a light cream color.


Always raw. I have mixed results. I made this "cream cheese frosting" from the Blender girl with cashews and it was like 80 shades darker than her picture. I wonder if it is the maple I use?


That sounds very plausible.


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Sat May 14, 2016 1:22 pm 
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Huffs Nooch

Joined: Tue Aug 04, 2015 11:50 am
Posts: 122
Wow. This book is beautiful. There are so many great recipes I'm not sure where to start. I might go for the roasted red pepper hummus as I just roasted a bunch of peppers. I have made a number of things from the blog and enjoyed them. Looking forward to using this one.


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Mon May 16, 2016 1:29 pm 
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Made the spiced buckwheat pancakes this weekend after drooling over the gorgeous stack of them pictured in the book. They were good in an earthy pancake kind of way. Though personally I'd up the amount of sugar in the batter next time. I guess I like my pancakes to be a little bit more on the sweet side prior to adding maple syrup.

Also they got quite stuck to the pan to the point where I had to do some serious scraping to flip them over. The recipe calls for 1Tbsp each of maple syrup and blackstrap molasses which might be the reason why (the pan was oiled plenty), so maybe would replace with regular granulated sugar next time.


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Mon May 16, 2016 1:37 pm 
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Mine should be delivered tomorrow!


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Sun May 22, 2016 12:35 pm 
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Not from the book, I made the Thai Noodle bowl with almond tofu from the blog. It was pretty good but in the recent months I've made noodle bowls from Protein Ninja and Isa Does It. I think the Protein Ninja one was my favorite. The Minimalist Baker one was more time intensive than I cared for but fun to try.

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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Mon Jun 13, 2016 1:38 am 
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I made the pasta with Harissa Romesco, with macaroni instead of capellini because, well, that's what I had on hand. It was delicious! The texture was like really rich macaroni and cheese, but the taste was tomato and pepper with a little kick to it from the harissa. I added some tofurky sausage and vegan parm, then I ate it with some green beans on the side. I highly recommend it.

Even taking the roasting of the almonds/garlic/tomato/bell peppers, the whole thing cooked up in about half an hour.


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Wed Jun 29, 2016 8:45 am 
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petermares wrote:
LFL wrote:
petermares wrote:
Do all cookbook authors change the color of their cashew things to make it white? Mine is always a very very light brown.


Do you use raw cashews, or roasted? I use raw and my cashew cream comes out a light cream color.


Always raw. I have mixed results. I made this "cream cheese frosting" from the Blender girl with cashews and it was like 80 shades darker than her picture. I wonder if it is the maple I use?


I notice a difference in my batter even for cake from just using Turbinado sugar instead of regular organic sugar. So I am pretty sure it's the maple syrup!


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 Post subject: Re: Minimalist Baker's Everyday Cooking
PostPosted: Thu Jul 07, 2016 5:44 pm 
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I made the baked Thai sweet potatoes - delicious! I used the pb option instead of tahini. Perfect mixture of flavor and texture. Will make again for sure.


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