With a passion for plant-based eating, Portland-based Dana Shultz and her husband, John, started their Minimalist Baker blog four years ago this month. A lactose-intolerant foodie who has toyed with dairy-and-egg-free baking for years, Dana Shultz formulated a recipe style that was an immediate hit with readers: 10 ingredients or less; 1 bowl or pot; 30 minutes or less to prepare.
Despite the name, the blog and the book include much more than baking. The book’s 101 newly developed recipes encompass all kinds of tantalizing snacks, appetizers and salads; healthy smoothies and a few boozy drinks; a bulky supply of main courses; and bunches of clever desserts.
You can start your day with a Ginger Colada Smoothie and Double-Chocolate Gluten-Free Waffles. Move on to a Vegan “No Tuna” Salad Sandwich and a bowl of 1-Pot Chickpea Noodle Soup for lunch. Then dig into Chickpea Fesenjan or Butternut Squash, Kale and Quinoa Bake for supper. How about Blackberry Custard Pie or a Cherry Chia Lassi Pop for dessert? (That pop, y’all.)
Some recipes I die to try: The spinach-and-artichoke dip. (Bet it’s healthier than the famous Houston’s version.) The Cashew Soba Noodle Salad. (I want to chill it and eat it all summer.) The balasamic-tomato and tofu caprese. (With tomatoes from my garden.)
I never thought of myself as much of devotee of chickpea-lit. But this scrumptious-looking vegan cookbook just might turn me into one.
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