Minimalist Baker

Simple Food, Simply Delicious

Vegan Palak Paneer with Curried Tofu

For years I've been wanting to make a plant-based take on palak paneer. The vibrant green color lures me in every time. Thankfully, this recipe is not only simple to make, but also incredibly delicious and requires just 30 minutes! Let me show you how it's done. ... Read more →

1-Pot Golden Curry Lentil Soup

It's about that time of year for soup and lots of it. I've had a variation of this recipe in mind for quite some time now (it actually came to me while I was lying in savasana in yoga class - go figure), so I'm happy it now lives on the blog. Friends, let's make soup! ... Read more →

Fluffy Curried Socca (Chickpea Bread)

Have you ever tried socca? It's a new-to-us bread that's not only vegan and gluten-free, but also grain-free, as it's made with chickpea flour! And in this Indian-inspired version, we used whole spices to infuse a curry flavor into the bread. Swoon. How do you enjoy socca? So ... Read more →

1-Pot Spicy Mango Chutney

Mangoes know no bounds. They're quite tasty with salads, coconut yogurt, energy bites, spring rolls, smoothies, curries, and sorbet! My most recent mango obsession is chutney. My inspired version includes plenty of spice balanced with natural sweetness and acidity, is made in ... Read more →

The Best Whole Roasted Cauliflower (5 Ingredients!)

Behold, the whole roasted cauliflower. This recipe, while it may seem straightforward, threw me for a loop. I roasted 7 heads of cauliflower until I got it just right! But in the end, it was totally worth the effort. There are a couple of secrets to the whole roasted ... Read more →