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Minimalist Baker Spicy Plantain Black Bean Tacos

Spicy Plantain Black Bean Tacos

Of course, it’s Minimalist Baker

Recipe type: Entree
Cuisine: Mexican, Vegan
Serves: 4

Ingredients

PLANTAINS

Make sure your plantains are deep yellow with brown spots and tender to the touch. Otherwise, their flavor won’t be as developed and they can be chewy in texture.

  • 2 very ripe large plantains, peeled and cut on an angle into 1/4-inch slices
  • 1 Tbsp (15 ml) coconut oil
  • 2 Tbsp (18 g) coconut sugar (plus more to taste)
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt (plus more to taste) 1/8 tsp cayenne[/list]

BLACK BEANS

  • 1 15-ounce (425 g) can black beans (if unsalted, add more salt)
  • 1/2 tsp ground cumin
  • pinch cayenne (or chili powder)[/list]

TACOS

  • 8-10 yellow or white corn tortillas or taco shells

FOR SERVING optional

  • 1 jalapeño, seeds removed and sliced
  • Fresh cilantro, chopped
  • 1/4 red onion, diced
  • Hot sauce / salsa
  • Lime juice

Instructions

  1. Add black beans to a small saucepan over medium heat and add spices. Once it reaches a low boil, turn heat to low to keep warm, stirring occasionally.
  2. Peel and chop plantains and heat a large metal or cast iron skillet over medium heat.
  3. Add plantains to a mixing bowl and toss with spices.
  4. Once pan is hot, add coconut oil and plantains and spread into a single layer. Sauté on one side for 2-3 minutes, then flip and sauté on the other side for 2-3 minutes more. Turn down heat if browning too quickly. You’re going for a caramelized effect. Set aside.
  5. In the meantime, prep desired toppings and warm tortillas by wrapping in a damp cloth or paper towel and warming in the microwave for 20 seconds (or place tortillas directly on an oven rack for 1-2 minutes in a 350 degree F oven).
  6. To assemble, top tortillas with black beans, plantains and desired toppings. I preferred salsa, hot sauce, red onion, cilantro and jalapeño. Ripe avocado would also make a great addition.[/list]

Best when fresh. Serves 3-4 generously.

Minimalist Baker | Roasted Sweet Potato & Chickpea Salad

Well, I definitely need to make this about 350 times.

Roasted Sweet Potato & Chickpea Salad

Roasted Sweet Potato & Chickpea Salad

Ingredients

SALAD

  • 2 small (or 1 large) organic sweet potatoes (~200 g), sliced into 1/2-inch rounds with skin on
  • 1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry (~1 1/4 cups drained)
  • 2 Tbsp (30 ml) grape seed or melted coconut oil, divided
  • 2-3 Tbsp (14-21 g) Tandoori Masala Spice Blend*
  • 1/8 tsp sea salt, plus more to taste
  • 1 tsp (4 g) coconut sugar
  • optional: 1/4 tsp turmeric
  • 1 large bundle (12 stems) rainbow chard* or kale*, chopped, large stems removed
  • optional: 2-3 Tbsp roasted lightly salted or unsalted pumpkin seeds[/list]

DRESSING

  • 1/4 cup (56 g ) tahini
  • 1 Tbsp (15 ml) maple syrup
  • 1 small lemon, juiced (2 Tbsp, 30 ml)
  • 1-2 Tbsp hot water to thin[/list]

Instructions

  1. Preheat oven to 400 degrees F and line a baking sheet with foil.
  2. Add chickpeas to a small mixing bowl and toss with 1 Tbsp oil, tandoori masala spice blend, salt, coconut sugar, and turmeric (optional). Taste and adjust seasonings as needed, making sure they’re well-salted and thoroughly seasoned. Arrange on half of the prepared baking sheet.
  3. Add sweet potato rounds to the other half of the baking and drizzle with remaining 1 Tbsp oil – toss. Sprinkle with a bit of salt and arrange in a single layer.
  4. Bake for 20 minutes, then remove from oven to toss chickpeas and flip sweet potatoes to ensure even cooking. Return to oven and cook for 10-15 minutes more, or until sweet potatoes are tender and golden brown, and chickpeas are firm and crispy.
  5. In the meantime, add tahini, lemon juice and maple syrup to the mixing bowl you used earlier (for the chickpeas) and whisk to combine. Thin with hot water until pourable. Taste and adjust seasonings as needed. Set aside.
  6. Once the potatoes and chickpeas are done roasting, let cool for a few minutes. To serve, divide chard or massaged* kale between serving dishes and top with sweet potatoes, chickpeas, and pumpkin seeds (optional). Serve with dressing on the side.

Best when fresh, though leftovers will keep covered separately for 2-3 days.

Minimalist Baker Chickpea Shawarma Sandwich

http://minimalistbaker.com/chickpea-shawarma-sandwich/

Ingredients

CHICKPEAS

  • 1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry
  • 1 Tbsp (15 ml) grape seed or avocado oil
  • 1 tsp each cumin and garlic powder
  • 1/2 tsp each sea salt, black pepper, and smoked (or regular) paprika
  • 1/4 tsp each ground coriander and cinnamon

GARLIC DILL SAUCE

  • 1/4 cup (60 g) hummus (or tahini*)
  • juice of 1/2 lemon (~1 Tbsp)
  • 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
  • 3 cloves garlic, minced
  • 2-3 Tbsp (30-45 ml) water or unsweetened almond milk to thin
  • optional: Sea salt to taste (I didn’t need any)[/list]

FOR SERVING

  • optional: Vegan pita or flatbread
  • Sliced tomato
  • Sliced red onion
  • Romaine lettuce or fresh parsley, chopped
  • optional: Chili garlic sauce (I like this one)[/list]

Instructions

  1. Preheat oven to 400 degrees F and line a large baking sheet with foil or parchment paper.
  2. In a small mixing bowl toss rinsed and dried chickpeas with oil and spices and spread on baking sheet. Bake for 25 minutes, or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired (I added a bit more sea salt, cumin and garlic powder for extra flavor).
  3. While the chickpeas are roasting, prepare your sauce by adding hummus, lemon juice, dill and garlic to a mixing bowl and whisking to combine. Add enough water or almond milk to thin so it’s pourable (~2-3 Tbsp).
  4. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
  5. To serve, warm pitas or flatbread in the microwave for 15 -30 seconds (or the still warm oven for 1 minute) and top with desired amount of chickpeas, sauce, and vegetables of choice.
  6. Best when fresh, though leftover chickpeas and sauce will keep well stored separately in the refrigerator for 3-4 days.

Notes

If you don’t have hummus, tahini will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavor tahini provides.

 

Creamy Vegan Lemon Bars

Author: Minimalist Baker

http://minimalistbaker.com/creamy-vegan-lemon-bars/

Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 9

Ingredients:

FILLING

  • 1 cup (120 g) raw cashews
  • 1 cup (240 g) coconut cream* (the hardened portion at the top of full fat coconut milk)
  • 2 Tbsp (14 g) arrowroot or cornstarch
  • 1/2 cup (120 ml) lemon juice (~2 large lemons)
  • 1 heaping Tbsp (4 g) lemon zest (~1 large lemon)
  • Pinch sea salt
  • 1/4 cup (60 ml) maple syrup, plus more to taste
  • optional: 2 Tbsp (14 g) organic powdered sugar, for topping
CRUST
  • 1 cup (90 g) gluten free oats
  • 1 cup (112 g) almonds
  • 1/4 tsp sea salt
  • 2 Tbsp (24 g) coconut sugar
  • 1 Tbsp (15 ml) maple syrup
  • 4-5 Tbsp (60-75 g) coconut oil, melted
Instructions:
  1. Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered), then drain thoroughly.
  2. In the meantime, preheat oven to 350 degrees F (176 C) and line an 8×8 inch baking dish with parchment paper.
  3. Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved.
  4. Transfer to a medium mixing bowl and add maple syrup and melted coconut oil, starting with 4 Tbsp (60 g) and adding more if it’s too dry. Stir with a spoon to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
  5. Transfer mixture to parchment-lined baking sheet and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed.
  6. Bake for 15 minutes, then increase heat to 375 F (190 C) and bake for 5-8 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, then reduce oven heat to 350 degrees F (176 C).
  7. Once cashews are soaked and drained, add to a high speed blender with coconut cream, arrowroot starch, lemon juice, lemon zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.
  8. Taste and adjust flavor as needed. I added a bit more lemon zest and maple syrup. It should be very lemony, and not overly sweet.
  9. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove any air bubbles.
  10. Bake for 20-23 minutes or until the edges look very slightly dry and the center appears “giggly” but not liquidy.
  11. Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) – at least 4 hours, preferably overnight.
  12. To serve, slice and sift with powdered sugar (optional). Store leftovers in the refrigerator, covered, up to 4 days, though best within the first 2 days.
Notes
  • If you open your can of coconut milk or cream and the cream is not separated from the liquid, that’s ok! Just try and tip out as much of the rich, firm white part and leave the liquid behind. It’s not crucial that it’s entirely cream. But the more cream, the richer the bars will be!
  • Nutrition information is a rough estimate for 1 of 9 bars without organic powdered sugar.
  • Crust adapted from my Peanut Butter and Jelly Snack Bars.