This document is a free cookbook containing 10 recipes with 7 ingredients or less. It includes recipes for homemade vegan mochas, jalapeno cornbread waffles, strawberry ombre pancakes, simple baked oatmeal, bowtie fajita pasta, cranberry pecan broccoli salad, "no bake cookie" bars, vegan coconut rice pudding, no-churn root beer float ice cream, and banana peanut butter cup popsicles. Each recipe provides instructions and nutritional information. The document encourages sharing the free cookbook.
This document is a free cookbook containing 10 recipes with 7 ingredients or less. It includes recipes for homemade vegan mochas, jalapeno cornbread waffles, strawberry ombre pancakes, simple baked oatmeal, bowtie fajita pasta, cranberry pecan broccoli salad, "no bake cookie" bars, vegan coconut rice pudding, no-churn root beer float ice cream, and banana peanut butter cup popsicles. Each recipe provides instructions and nutritional information. The document encourages sharing the free cookbook.
This document is a free cookbook containing 10 recipes with 7 ingredients or less. It includes recipes for homemade vegan mochas, jalapeno cornbread waffles, strawberry ombre pancakes, simple baked oatmeal, bowtie fajita pasta, cranberry pecan broccoli salad, "no bake cookie" bars, vegan coconut rice pudding, no-churn root beer float ice cream, and banana peanut butter cup popsicles. Each recipe provides instructions and nutritional information. The document encourages sharing the free cookbook.
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Minimalist Baker .com 2 Table of Contents Homemade Vegan Mochas.......................................................................................................4 Jalapeno Cornbread Waffles..................................................................................................6 Strawberry Ombre Pancakes...................................................................................................8 Simple Baked Oatmeal.................................................................................................................10 Bowtie Fajita Pasta..................................................................................................................................12 Cranberry Pecan Broccoli Salad.....................................................................................14 No Bake Cookie Bars...............................................................................................................16 Vegan Coconut Rice Pudding................................................................................................18 No-Churn Root Beer Float Ice Cream.................................................................20 Banana Peanut Butter Cup Popsicles.....................................................................22 Nutritional Information: Yields 2 drinks. Depending on the milk you use, one mocha contains around 50 calories, 2 g fat, 1.4 g saturated fat, 2.7 g carbohydrates, 2.1 g sugar, 0.3 g protein serves 2 | vegan friendly Ingredients: VEGAN CHOCOLATE SAUCE 1 can full fat coconut milk 6-8 Tbsp sugar (or sub non-bitter stevia) pinch salt (optional) 1/2 cup cocoa powder 1 tsp vanilla extract MOCHA 4 shots espresso or 1/2 cup bold coffee 1/2 cup milk of your choice (coconut or soy would be preferable) Instructions: 1. In a saucepan over medium heat, combine the coconut milk, sugar and cocoa powder and whisk until no lumps remain (about 3 minutes). 2. Add pinch of salt and vanilla and stir once more, then remove from heat. Transfer to a heat-safe container or bowl to cool, then move to a mason jar or air-tight container and store in fridge. Should last for several weeks. 3. To make mocha, drizzle two glasses with chocolate sauce (optional) and then place in freezer to chill. In the meantime, brew coffee or espresso. 4. Place 2 tablespoons of vegan chocolate sauce sauce into glass, then add espresso and stir. 5. Top it off with ice cubes and your milk of choice, and enjoy. Homemade Vegan Mochas 4 Tanks for supporting MinimalistBaker.com! 5 Nutritional Information: Yields 5 waffles. Per waffle: 101 calories, 4.5 g fat, 2.4 g saturated fat, 113 mg sodium, 12.1 g carbohydrates, 3.4 grams sugar, 3.4 grams protein Makes 5 waffles Ingredients: 1 cup jiffy mix 1/4 cup flour 1 Tbsp butter melted 1/2 cup plus 2 Tbsp milk 1 egg 1/2 jalapeno, deseeded and diced optional add-ins: cheddar, habanero Instructions: 1. Mix dry ingredients together in a large bowl and begin preheating waffle iron. 2. In a separate bowl, mix milk and egg and add to dry ingredients. Then add melted butter and stir until just combined. 3. Add jalapeno and stir again until just com- bined, then let rest for 5 minutes. The batter will be slightly thick, but add more milk if you prefer it a bit thinner. 4. When waffle iron is ready, spray with non- stick cooking spray and scoop about 1/3 cup batter onto the griddle. Close lid and remove when fully cooked - will be golden brown on top and bottom. 5. Serve immediately, preferably with butter and honey. Jalapeno Cornbread Waes 6 Tanks for supporting MinimalistBaker.com! 7 Nutritional Information: Makes 8 pancakes; per 2 pancake serving: 215 calories, 6.7 g fat, 32 mg sodium, 33 g carbohydrates, 1.4 g fiber, 7.8 g sugar, 5.3 g protein Makes 8-10 pancakes | vegan friendly Ingredients: 1 cup flour* 1 Tbsp baking powder 1.5 Tbsp sugar (or sub non-bitter stevia) 1 cup light vanilla soy milk 1.5 Tbsp canola oil 4 strawberries, plus more for topping red food coloring (optional) Instructions: 1. Turn griddle to medium heat. Combine dry ingredients in a large bowl. 2. Add milk and oil to the dry and stir until just combined. 3. Pour batter into 4 separate bowls and grate one strawberry into each using a microplane or fine grater. Then add red food coloring to 3 of the bowls: 4 drops to the darkest, 2 to the second darkest, 1 to the third darkest, and none to the brightest. 4. Stir until just combined and no large lumps remain. Then spray griddle with nonstick and scoop out two pancakes worth of batter from each bowl (about 1/4 cup). 5. Flip when bubbles appear on top and the edges appear dry. Then cook for 1-2 minutes more. 6. Stack from lightest to darkest (or vice versa), and serve with vegan butter, maple syrup, sliced bananas, strawberries, or sprinkles. Or for a non-vegan version, use real butter and honey or maple syrup. Strawberry Ombre Pancakes Note* I used cup all purpose flour and cup whole wheat flour, but use whatever combination you prefer. 8 Tanks for supporting MinimalistBaker.com! 9 Nutritional Information: Yields 12 squares; per square: 71 calories, 3.1 g fat, 10 mg sodium, 9.6 g carbohydrates, 1.3 g fiber, 4 g sugar, 2 g protein Makes 10-12 squares | vegan, gluten-free optional Ingredients: 1 cup + 2 Tbsp rolled oats (GF for glu- ten-friendly) 1 cup milk (I used 2 %, use non-dairy for vegan) pinch salt 1/3 cup pecans, chopped 1 Tbsp flaxseed 1 banana, sliced (optional) 3 Tbsp brown sugar Instructions: 1. Preheat oven to 375 degrees. Combine dry ingredients in a large bowl using a whisk. 2. Add milk and stir, and let rest for 10 minutes. 3. Pour oatmeal into a lightly greased 9x9 glass pan. 4. Slice banana on top, placing them far enough apart to make 12 squares. Alternatively, add the banana after baking for a fresher taste. 5. Bake for 35-40 minutes, let rest for a couple minutes, then slice and serve. Simple Baked Oatmeal 10 Tanks for supporting MinimalistBaker.com! 11 Nutritional Information: Makes 4 servings; per serving: 328 calories, 12 g fat, 1.5 g saturated fat, 48 mg sodium, 50 g carbohydrates, 3.6 g fiber, 3.5 grams sugar, 8.3 g protein Makes 4 servings | vegan friendly Ingredients: 1/2 box bowtie pasta 1/4 cup red onion, sliced 3/4 red bell pepper, sliced 1 cob corn, removed from cob (1 cup) 3-4 Tbsp olive oil Salt & Pepper 1/2 tsp chili powder Instructions: 1. Boil pasta water and warm a large skillet over medium heat. 2. Slice veggies into medium-sized pieces, then add 1 Tbsp olive oil to the skillet and add on- ions first, then peppers, then corn and season with salt and pepper. Stir occassionally. 3. Drain pasta and add to veggies. Drizzle in 2-3 tablespoons of olive oil, season with more salt and pepper and add chili powder. 4. Plate and serve as is or, or add desired top- pings, such as fresh lime juice, cilantro, black beans, chicken, sour cream, hot sauce or salsa. Bowtie Fajita Pasta 12 Tanks for supporting MinimalistBaker.com! 13 Nutritional Information: Yields 1 bowl. 568 calo- ries, 38 g fat, 3 g saturated fat, 58 mg sodium, 54 g carbohydrates, 7 g fiber, 42 g sugar, 10 g protein Serves 1 Ingredients: 1 1/2 cups broccoli, chopped 2 Tbsp dried cranberries 1 Tbsp bleu cheese 1/4 cup pecans 3 Tbsp sugar 1 Tbsp olive oil Salt & Pepper Instructions: 1. Chop up broccoli into bite sized pieces and place a skillet over medium heat. 2. Once heated, add olive oil and broccoli and season lightly with salt and pepper. Depend- ing on how crunchy you prefer your vegeta- bles, saute lightly for 1-2 minutes, or cover and cook longer for up to 4 minutes. 3. Meanwhile, heat another skillet over medi- um to medium-high heat, and once hot, add pecans with 3 Tbsp sugar and stir rapidly to evenly coat the pecans. After a minute or two, remove them from the heat and set aside. 4. Remove broccoli from skillet and place in serv- ing bowl. Top with cranberries, pecans and bleu cheese. Cranberry Pecan Broccoli Salad 14 Tanks for supporting MinimalistBaker.com! 15 Nutritional Information: Makes 8 bars; per bar: 175 calories, 7 g fat, 3.2 g saturated fat, 28 mg sodium, 26.8 g carbohydrates, 2.9 g fiber, 19 g sugar, 2.5 g protein Yields 8 bars | vegan friendly, gluten-free optional Ingredients: 18 medjool dates 3 Tbsp natural salted peanut butter 1/2 cup dark chocolate chips (non-dairy for vegan) 1/2 cup rolled oats (GF for gluten-friendly) Instructions: 1. Pulse dates in a food processor until theyre in small pieces; about 12 pulses. 2. Add oats, chocolate chips and peanut butter and pulse or mix until combined. You want there to be consistently small pieces but not overly processed. 3. Pour into a 9x9 or larger pan and press down until uniformly flat. 4. Pop in freezer for 15 minutes to set, then re- move and cut into 8 bars. Will keep fresh in an air-tight bag or container for up to a week. No Bake Cookie Bars 16 Tanks for supporting MinimalistBaker.com! 17 Nutritional Information: Yields 4-5 servings. With- out toppings, one bowl contains approximately 343 calories, 18 g fat, 15 g saturated fat, 42 g carbohydrates, 2.2 g fiber, 26.2 g sugar, 5.6 g protein Serves 4-5 | vegan friendly Ingredients: 1/2 cup short grain brown rice 1 can full fat coconut milk (or light) 1 1/2 cups milk (I used vanilla soy and almond) 1/2 cup sugar (or sub non-bitter stevia) Instructions: 1. Combine all ingredients in crockpot and put on high for 4 hours covered, stirring occasionally. 2. Once the mixture is thick and creamy and has absorbed most of the liquid, place in serving bowls and top with desired toppings. I chose banana, strawberry and cashews, which was quite delicious. Vegan Coconut Rice Pudding 18 Tanks for supporting MinimalistBaker.com! 19 Nutritional Information: Makes one half gallon or 20 scoops. Per large scoop: 175 calories, 7.3 g fat, 3.2 g saturated fat, 28 mg sodium, 26 g car- bohydrates, 2.9 g fiber, 19 g sugar, 2.8 g protein Yields about 1 half gallon Ingredients: 2 cups heavy whipping cream 1 can sweetened condensed milk 2 + 1/4 cup root beer (or sub root beer ex- tract)* Instructions: 1. Pour 2 cups root beer in a freezer-safe con- tainer and place in freezer to get slushy. 2. Whip cream until soft peaks form. 3. In a separate bowl, combine condensed milk and 1/4 cup root beer and stir. 4. Add root beer/condensed milk mixture to whipped cream and stir gently until well con- bimed. 5. Pour into a freezer-safe container and top with saran wrap. 6. At about the 2 hour point, add the slushy root beer to the par-frozen ice cream. Re-cover with saran wrap and freeze for at least 6-8 hours or overnight. No-Churn Root Beer Float Ice Cream Note: * Sub 1-2 teaspoons root beer extract for all of the root beer for a creamier texture. Using real root beer will give it a slightly icier texture in places. 20 Tanks for supporting MinimalistBaker.com! 21 Nutritional Information: Makes 14 popsicles; per popsicle: 81 calories, 4.6 g fat, 1.7 g saturated fat, 12 mg sodium, 12.4 g carbohydrates, 1.3 g fiber, 8.5 g sugar, 1 g protein Makes about 14 popsicles | vegan friendly Ingredients: 3-4 just ripe bananas, sliced and frozen 2 Tbsp milk (I used 2%, use non-dairy for veg- an) 2 Tbsp natural salted peanut butter 1/2 teaspoon vanilla extract 1/2 cup semisweet chocolate chips (non-dairy for vegan) Instructions: 1. Blend bananas with milk in food processor until creamy (about 5 minutes). Scrape down sides as needed. 2. Drizzle in vanilla extract and peanut butter and mix again just slightly. 3. Pour into popsicle molds using a freezer bag with the corner cut out and insert sticks. 4. Freeze for 8 hours or overnight. 5. Melt chocolate chips over double boiler, or heat in microwave in 15-20 second increments, being careful not to overheat. 6. Spoon melted chocolate into a heat-safe squeezable container (like one for candy) or use a spoon for driz- zling the chocolate over the pops. 7. Remove banana pops from freezer and lay flat on a cooling rack placed over a cookie sheet. 8. Make sure the pops are far enough apart to get individually drizzled or the chocolate will stick them all together and they wont come apart. Use all of the chocolate, or just enough for a slight coating. Alterna- tively, melt more chocolate and dip the entire pops in for more of a magic shell. 9. Pop back in the freezer for just a few more minutes and serve chilled. Will stay in freezer in air-tight con- tainer for up to a week. Banana Peanut Butter Cup Popsicles 22 Tanks for supporting MinimalistBaker.com! 23