![]() ![]() Best when fresh, though leftovers will keep, covered, in the refrigerator for 3-4 days. ![]() Chopped green onion or cilantro makes a colourful garnish. ![]() Cook for another 1-2 minutes, stirring frequently.Ġ5 Serve with the remaining sauce on the side. Cook for 1-2 minutes.Ġ4 Add the cashews and pineapple. Add the cooked quinoa and two-thirds of the sauce (reserving the rest for serving). Sauté for 1-2 minutes, then add the peas. Once hot, add the sesame oil, green onion, garlic, and 1 Tbsp (15ml) sauce. Set aside.Ġ2 Whisk all of the sauce ingredients together in a small bowl and set aside.Ġ3 Heat a large skillet over medium heat. Cover and simmer until liquid is absorbed, about 15 minutes. ![]() Cook over high heat until boiling, then reduce the heat to low. Serves 4.ġ and 1/4 cups (212g) uncooked quinoa, rinsedġ Tbsp (15ml) toasted sesame oil or coconut oilģ cloves garlic (1 and 1/2 Tbsp or 9g), mincedĤ-5 Tbsp (60-75 ml) maple syrup (or substitute organic brown sugar)ģ-4 Tbsp (48-64g) salted natural peanut butter, cashew butter, or almond butterĠ1 Add the quinoa and water to a large saucepan. The 5-ingredient sauce melds everything together to create a flavorful, hearty entrée or side dish. I borrowed the cashew and pineapple idea from my college roommate, who made some of the best fried rice. However, it’s not always the healthiest, so I swapped in quinoa for added protein and nutritional value. Stir-fried rice is one of my favorite Asian dishes. What would you like to make? Garlic Pineapple Stir-Fried Quinoa I’m happy to have Minimalist Baker Everyday Cooking in my cookbook collection and look forward to trying more recipes. I’d rather see it listed with the recipe but I can see where that would push some recipes to run into a second or third page. I know some of you have been wondering about nutritional information in cookbooks (namely, where did it go?) and those of you who’ve been missing it will be happy to hear it’s listed in the book for each recipe, only in a separate section near the end. A touch of fancy for the everyday! 30 minutes or less, 10 ingredients or less and gluten-free.Īnd it is the minimalist baker after all, so I tried the chocolate-dunked peanut butter cookies and hello! They’re ah-MAZ-ing! One bowl or pot (yay! one dish to wash!). The toasted coconut dark chocolate popcorn is with the desserts, but I made it one afternoon for an after-school snack (it took everything in me to save some for the kids). One bowl or pot (in this case, a blender), 30 minutes or less, 10 ingredients or less and gluten-free. A taste of the tropics, tangy and creamy and super fresh. The mango coconut lassi would make a delicious breakfast or afternoon snack. Ready in 30 minutes or less, 10 ingredients or less and gluten-free. Love the peanutty sauce and the cashews for crunch! I would happily throw this into the rotation to make once a week. The garlic pineapple stir-fried quinoa (recipe below) came together easily and satisfied my craving for Chinese food. I was impressed with the surprisingly short list of ingredients I needed to pick up (with some cookbooks the list is a mile long) since we really did have most of the ingredients in the house already. I flagged a dozen recipes when I first flipped through the book (banana chocolate pecan muffins! roasted chickpea tabbouleh salad! thai quinoa meatballs! fresh-pressed apple cider!) and narrowed it down to four to share with you here. It’s a clean layout that’s easy on the eyes and feels as fresh as the photography in the pages that follow. The instructions are clear and straightforward, with the ingredients all listed in one column and numbered directions in another. The book opens with a helpful resource section of staple vegan recipes and cooking shortcuts such as how to soak cashews, DIY almond milk, a homemade gluten-free flour blend and how to make cauliflower rice. These are breakfasts, appetizers, mains, desserts and drinks simple and practical to make on the regular and full of flavour and nutritious goodness. Each recipe takes 30 minutes or less to prepare, has 10 ingredients or less, or uses one bowl or one pot (that last bit I really like). (Hand up here!) This week I found fresh inspiration in Minimalist Baker’s Everyday Cooking: 101 Entirely Plant-Based, Mostly Gluten-Free, Easy and Delicious Recipes by Dana Shultz of the wildly popular blog, Minimalist Baker. Hands up if that means making the same six or seven dishes again and again. What is “everyday cooking” to you? Quick, fuss-free meals using ingredients you have on hand? Me too. ![]()
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