This hearty lentil curry recipe is perfect on a cool day. Featuring tender lentils and plentiful veggies, it’s nicely spiced with curry powder and cumin. Curious about the spice level? I’d classify it as mild. The dish is lightly creamy thanks to some coconut milk, but not heavy.

Make this curry when you want to warm up and eat your vegetables as the same time. I tested this recipe five times with a variety of vegetables and love the final combination of onion, bell pepper, carrot, potato and cauliflower. You could treat it as a light main dish or a vegetable side dish.

If you’re a fan of dal makhani (the classic Indian lentil curry) or lentil soup but want to try something different, give this dish a try. It yields quite a bit, so you can freeze individual portions for later in the season.

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Everything you love about enchiladas, minus the fuss! This super flavorful, cheesy vegan enchilada skillet comes together in about 30 minutes with simple methods, minimal dishes, and no need to fill or roll tortillas. 

This easy, nourishing dish features tender cubed sweet potato or winter squash, fiber- & protein-rich black beans, and a rich red enchilada sauce. Everything gets simmered in 1 pan and topped with a melty cashew “cheese” that makes it SUPER satisfying and delicious!

Cheesy Vegan Enchilada Skillet (30 Minutes!) from Minimalist Baker →

Let’s get cozy with cornbread and chili! I’m so excited about how this cornbread recipe turned out. It’ll be my go-to from here on out. It has the same irresistibly crisp edges and subtle brown butter flavor that I love in my honey butter cornbread recipe, but magically tastes even more like corn.

This wholesome cornbread is gluten-free because it uses almond flour instead of regular flour. It’s an easy and nutritious swap that yields amazing cornbread. Does it taste like almonds, you ask? Not at all—the cornmeal is the star of the show here.

If you’re simply curious to try it, or looking for a gluten-free or lower-carb cornbread, this recipe is for you. I hope it becomes your new favorite, too.

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This creamy chipotle sauce is bold and punchy! It’s the kind of sauce that takes your meal to the next level, and brings together component-based dishes like tacos and burrito bowls. You can also serve it as an irresistible dipping sauce. It offers a thicker drizzle than chipotle mayonnaise and tastes better, too.

To make this chipotle sauce recipe, you’ll need a few basic ingredients. Start with a base of sour cream (use Greek yogurt if you prefer), chipotle peppers in adobo sauce (more on those below), a dollop of mayonnaise for a silky texture, dried garlic granules for intrigue, and salt and pepper.

Chipotle sauce should be somewhat spicy at minimum, but you control the spice level when you make it yourself. I’ve written the recipe below with a range of chipotle peppers. Start with the lowest amount, then taste, and blend in more if you’d like.

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Honey almond snack cake!? You know you want to jump in on the fun! This GORGEOUS loaf is perfectly moist with a lightly floral flavor and beautiful sponge texture. Bonus? It’s made without gluten or dairy, but no one will know.

It’s the perfect cake for afternoon tea, brunch gatherings, and beyond! Just 10 ingredients, 1 bowl, and simple methods (no mixer) required. Let’s bake!

1-Bowl Honey Almond Snack Cake (Gluten-Free) from Minimalist Baker →

This blackberry cobbler recipe is a summertime delight! It features jammy blackberries underneath a tender, golden, scone-like topping. I’m quite smitten with this recipe—something borderline magical happens when you bake blackberries. The heat of the oven seems to enhance their floral undertones and make them taste extra special.

This is a simple dessert that you’ll want to make over and over again. Lemon zest, a touch of cinnamon, and a dab of tangy Greek yogurt add some flavor intrigue. Your guests might ask, “Why is this so good?”

It also happens to be gluten free, since I used almond flour in the topping instead of conventional all-purpose flour. Almond flour is very easy to work with and offers a subtle almond flavor that pairs beautifully with berries. If you’ve tried my peach cobbler or blueberry cobbler, you’re already familiar with it. I hope you’ll give this one a try!

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These stuffed poblano peppers are boldly flavored and legitimately hearty, boasting 20 grams of protein per pepper. They’re stuffed with soft, blended black beans followed by two kinds of cheese. The cheese turns gloriously golden in the oven while the chili peppers become nicely tender and caramelized.

Two layers of red salsa, one underneath and one drizzled on top, bring this crowd-pleasing vegetarian main dish together. Consider it a simpler alternative to enchiladas or layered casseroles that’s just as satisfying.

This recipe will be perfect for game days and casual home get-togethers as the temperatures drop. I hope you’ll make them again and again this fall—I’m already looking forward to my next batch.

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Let’s talk about hemp milk. It’s easy to make at home (no soaking required), and yields a silky-smooth, creamy milk. Hemp milk boasts the most impressive nutrition profile of my alternative milk recipes, offering nearly 10 grams of plant-based protein per serving. While hemp milk can’t compete on the calcium front, it offers an array of nutrients that can be hard to come by otherwise.

I always feel good about sprinkling some hemp seeds into my baby’s food or serving my daughter a glass of this hemp milk. It was our house milk of choice for a couple of years, though she’s grown more particular—fingers crossed that she likes the chocolate variation I made today.

If you take nothing else away from this post, consider adding a sprinkle of hemp seeds to your next smoothie recipe! They’ll blend right in and offer an easy boost of protein.

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When we add another bolognese to the blog (Yes, we already have versions 1, 2, 3, and 4), you know it’s something special! This newest version is made with EGGPLANT, meaning it’s the perfect bolognese for late summer. It’s light yet satisfying, creamy yet bright, and full of bold Italian-inspired flavor — everyone will be asking for seconds!

Even better? It’s a breeze to make — just 1 pot required!

Easy Eggplant Bolognese (1 Pot!) from Minimalist Baker →

You won’t believe that these blueberry muffins are gluten-free, but they are! The recipe has much in common with my Healthy Blueberry Muffins, but it uses almond flour instead of regular flour. No xanthan gum, no starches, just simple ingredients built around one gluten-free flour.

Transitioning a recipe from conventional wheat-based flour to almond flour is never straightforward. It requires reducing the amount of liquid, since almond flour is less absorbent, and fat, since almond flour naturally contains some. It took over ten tries to get the texture of this muffin just right, but it was worth the effort.

Like any great blueberry muffin, they’re golden on the outside, fluffy on the inside, and punctuated by jammy blueberries. Unlike most blueberry muffins, this recipe is quite wholesome but still tastes like a treat.

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Have you tried Chipotle’s new cilantro lime sauce? I’m a big fan. It’s creamy, super fresh and somewhat spicy. I’ve started ordering cilantro lime sauce in lieu of plain sour cream on my standard burrito bowl order, and it really takes my bowl to the next level.

I reverse-engineered this recipe from Chipotle’s ingredient list. It’s made with cilantro, lime, Mexican spices (I only add cumin), sour cream and roasted jalapeños. The only trick was getting the proportions right. I taste-tested my recipe and theirs side by side, and you know what? It’s hard to tell the difference, but I like mine better.

Chipotle is really the only “fast food” chain that we eat from, and I’m almost embarrassed to admit how often we order in. Maybe every other week? I love recreating their meal components so we can all make them from scratch when we have the time. This fresh sauce is a winner.

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Chickpea fries? Yes! Panisses are an irresistible snack famously served in the Provence region of France. Similar to regular fries, they’re crisp and golden on the outside, but with pillowy-soft interiors that remind me of creamy polenta.

Nutritionally, they’re superior to regular fries, offering a hearty source of protein, fiber and monounsaturated fat. Like French fries, they need to be sufficiently salted to be seriously amazing. I love them with a creamy dipping sauce, like my Creamy Basil Sauce.

Like its cousins, socca and farinata, panisses are made with the simplest of ingredients: chickpea flour, water, olive oil, and salt and pepper. I worked hard on this recipe and developed two different methods for making panisses—traditional pan-fried and baked. You’ll find the full rundown and a short instructional video below.

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Just when we thought summer’s most perfect veggie couldn’t get any more delicious, corn FRITTERS graced our palettes. These crispy-on-the-outside, tender-on-the-inside, lightly spiced fritters are a must-try appetizer or side!

Not only are they incredibly delicious, but these fritters are vegan, optionally gluten-free, and SO easy to make! Grab your mixing bowl and 10 basic ingredients, and you’ll be enjoying fritters in 30 minutes or less.

Easy Jalapeño Corn Fritters (Vegan) from Minimalist Baker →

I love granola, and this grain-free granola is no exception. Most granola recipes are oat-based, but this one is oat-free. Regardless, it offers a sweet, nutty crunch that’s reminiscent of my most popular granola recipe. Like any good granola, it’s irresistible.

When I first heard of grain-free granola, I was perplexed by the concept. I’m a big fan of oats and whole grains, of course, and I still am. Unfortunately, I was forced to become more carb-conscious while I was pregnant to manage my blood sugar (gestational diabetes is zero fun).

This grain-free granola livened up my breakfasts and snacks during that time. It’s a kitchen staple for me to this day, and I’m always sad to run out of my most recent batch. I found the original recipe in a book by dietitian Lily Nichols called Real Food for Pregnancy. I couldn’t help but play around with it, so I’m sharing my version and some fun options with you today.

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This blueberry cobbler is a summertime delight! It features jammy ripe blueberries beneath an almond flour-based biscuit topping that’s tender on the inside and perfectly crisp and craggy along the edges. I hope this recipe will become one of your go-to summertime treats. It’s certainly a winner in my repertoire.

This recipe is the cobbler version of my popular blueberry crisp. It’s based on my peach cobbler recipe, which was arguably the most delicious dessert made in my kitchen last summer. I’ve always loved making fruity crisps, and now I’ve moved on to cobblers. Don’t make me choose a favorite!

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You’re going to fall in love with this creamy basil sauce! It’s like a super fresh, summertime aioli that brings sandwiches and snacks to life. You can whip this sauce together in just a few minutes with a few ingredients. I make it all the time, and keep finding more uses for it, so I’m highlighting it here today.

It’s not too late to plant some basil this summer. If you have a surplus and you’ve already made all the pesto you can eat, try this creamy basil sauce next. You’ll find lots of ideas to use it up below. Let’s make it a basil sauce summer!

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This summertime stunner tastes as good as it looks! I had a feeling my Burrata with Tomatoes and Basil would be good with peaches instead of tomatoes, and wow, it’s great. I wholeheartedly recommend it.

The recipe features sliced peaches, fresh arugula and basil, creamy burrata, and toasted pistachios, drizzled with olive oil and balsamic vinegar. It’s a vibrant sweet-and-savory combination that you can serve as a salad or an appetizer.

I love fresh, simple summer recipes like these because they look and taste gourmet but require no cooking at all. This beautiful recipe is ready in 15 minutes!

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Friends! The fluffiest, most satisfying, Nutella lover’s dream dessert is here: vegan ice cream made with chocolate and hazelnuts. It’s creamy, dreamy, oh-so delicious, and kind of perfect! Especially when craving a sweet treat on a warm summer day.

Just 6 ingredients required for this (dare we say) MASTERPIECE. It’s going to be on repeat in our ice cream maker all season long. Grab your cones. Let’s make Nutella ice cream!

Vegan Nutella Ice Cream from Minimalist Baker →

Meet the ultimate zucchini side dish. It features caramelized zucchini and red onion with toasted sliced almonds, seasoned with fresh garlic and a squeeze of lemon juice. The flavors are bold, the dish is vibrant, and I’m going to make this sautéed zucchini all summer long.

I don’t always like cooked zucchini, but I love this recipe. Zucchini can be squeaky or mushy, and I often avoid it on restaurant menus for those reasons. Not this recipe! The zucchini is perfectly browned and tender throughout.

The flavors in this recipe remind me of green beans amandine, if you’re familiar—another one of my favorite veggie side dishes. Our friend Erika introduced us to this concept last summer in St. Louis. It paired beautifully with pasta and grilled options on their back porch. I asked her for the recipe afterward, and I’m excited to share it with you today.

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You’re going to love this chocolate chia seed pudding. Seriously, though! I’m always suspicious of chocolate “desserts” made with sneaky healthy ingredients like avocado or sweet potato. I can taste them, so they don’t taste like a real dessert.

This chia pudding, however, is a wholesome treat that I truly enjoy. It actually boasts some impressive nutrition stats, including 8 grams of fiber, 5 grams of protein, and some healthy plant-based fat. It’s easy to make, too—much easier than traditional custard-based puddings.

You’ll need only four ingredients for the base recipe: your milk of choice, chia seeds, cocoa powder and maple syrup. Once mixed together and left to chill in the refrigerator for a couple of hours, the chia seeds plump up and offer a subtle texture. The end result is rather magical!

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