I’ve been super excited about the release of Minimalist Baker’s new cookbook for a while now, and it was definitely worth the wait! Like Dana’s blog, this is one beautiful, gorgeous compilation that’s simple in approach but epic in its scope. With more than 100 plant-based and mostly gluten-free recipes, Minimalist Baker’s Everyday Cooking has something for everyone inside.
Dana’s unique ability to create inventive dishes while keeping the process as simple as possible is what makes her so popular among readers who are looking for approachable and familiar ways to incorporate more plant-based ingredients and dishes into their diet. If you’re looking for a recipe that takes 30 minutes or less, has 10 ingredients or less, or uses one bowl or one pot, MBEC‘s got your covered, with recipes like spicy braised tofu tostadas, hearty cocoa black bean burgers, blackberry custard pie and cheddar beer soup. And if you need a little extra inspiration to get you started, there are breathtakingly gorgeous styled and shot photos throughout!
(Photos above from Minimalist Baker’s Everyday Cooking: pizza burgers, butternut squash mac n’ cheese, double chocolate gluten-free waffles and Thai quinoa meatballs)
Now, onto the recipe and giveaway!
What is this super-creamy, mega-easy and kinda dreamy dessert? No-Bake Strawberry Cheesecake Bars! The crust is a super-simple blend of dates and raw walnuts, the cheesecake portion is raw cashews, coconut milk, lemon zest and a few other things, and it’s all topped off with a gooey and sweet strawberry topping. They are creamy yet light, perfect for storing in the freezer until ready to use, and super easy to put together. The nice folks over at Avery Books are not only allowing me to share Dana’s recipe here, but are also offering a copy of this gorgeous hardcover cookbook to one lucky reader through this post!
To enter the giveaway:
Simply leave a comment below that includes your favorite recipe that uses 10 ingredients or less AND/OR hop over to my instagram and tag three friends here. I’ll randomly draw one winner from the blog and instagram entries on Monday, May 9. Shipping is limited to the US only. Good luck! 🙂
The winner of this giveaway is Teri, congrats! Thanks to all who entered.
NO-BAKE STRAWBERRY CHEESECAKE BARS
- Total Time: 1 hours 37 minutes
- Yield: 12 servings
Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Shultz
These bars taste as delicious as they look. They are a spin on my favorite 7–Ingredient Cheesecake Bites from the blog, with an extra boost of lemon flavor and a perfectly tender, date- walnut crust. Strawberry compote makes an elegant, tart- sweet sauce for serving.
- 1 cup (~22 dates or 200g) packed dates, pitted (pitted before measuring), plus more as needed
- 1 1/2 cups (180g) raw walnuts, plus more as neededPinch of sea salt (optional)
- 1 1/2 cups (180g) raw cashews, soaked (see note) and drained
- 1 cup (236ml) full-fat or light coconut milk (or substitute plain unsweetened almond milk or DIY Almond Milk on page 6 for less creamy results), plus more as needed
- 1/2 tsp pure vanilla extract
- 1/2 cup (120ml) maple syrup (substitute up to half with organic cane sugar), plus more as needed
- 3 Tbsp (45ml) olive oil or melted coconut oil, plus more as needed
- 1 lemon, zested (1 tsp) and juiced (2 Tbsp or 30ml), plus more lemon juice as needed
- 2 cups (240g) frozen strawberries (or substitute fresh strawberries, hulled and chopped)
- 1–2 Tbsp (15–30ml) maple syrup (or substitute coconut sugar or organic cane sugar), plus more to taste
- 1 Tbsp (7g) cornstarch or arrowroot starch
- 2–3 Tbsp (30–45ml) water (or substitute freshly squeezed orange juice)
- Add the dates to the bowl of a food processor or blender and blend until small bits remain, or the mixture forms a ball. Remove and set aside.
- Add walnuts and salt (optional) to the bowl of the food processor or blender and process into a meal. Add the dates back in, small chunks at a time, and process until a loose dough forms—it should stick together when squeezed between your fingers. If too dry, add a few more dates. If too wet, add more walnut meal.
- Line an 8 × 8–inch (or similar size) baking dish with parchment paper or plastic wrap and add the crust. Spread in an even layer and press down with your hands for a uniformly flat crust. Place in the freezer to set.
- In the meantime, add the cashews, coconut milk, vanilla, maple syrup, olive oil, lemon zest, lemon juice, and salt to the bowl of a blender.
- Blend on high until puréed, creamy, and smooth. If there is trouble blending, add a bit more liquid (either coconut milk or olive oil) to help the process along. Scrape down the sides as needed. Taste and adjust the flavors as needed, adding more maple syrup for sweetness, or lemon juice for acidity.
- Remove the crust from the freezer and pour the cashew mixture over the crust. Tap to remove air bubbles and smooth the top with a spoon. Loosely cover with plastic wrap and return to the freezer to harden, 3–4 hours. The cheesecake will mostly keep its form in the refrigerator, but freezing will expedite the “setting” process and make slicing easier.
- In the meantime, prepare the strawberry topping. Add the strawberries, maple syrup, cornstarch, and a bit of water to a small saucepan over medium heat.
- Cook for 2-3 minutes, then reduce the heat and begin mashing the strawberries with a spoon to break them into smaller pieces. Cook for 3-4 minutes more, then turn off heat to let cool and thicken, stirring occasionally. Transfer to a small bowl and cover. Refrigerate to cool completely.
- Spread the chilled strawberry topping over the hardened cheesecake (or serve separately), slice into bars, and serve. Coconut Whipped Cream (page 8) makes an excellent topping.
- Store leftovers in the refrigerator covered for 2–3 days, or in the freezer for up to 1 month. If frozen, let thaw for 15–20 minutes to soften before serving.
*Soak the cashews for 6–8 hours in cool water, or pour boiling water over cashews and let rest uncovered at room temperature for 1 hour. Drain and proceed with the recipe as instructed.
- Prep Time: 1 hours 30 minutes
- Cook Time: 7 minutes
Mary P says
Fav smoothie recipe: almond milk, frozen bananas, dates, sunbutter, hemp seeds, and a splash if vanilla extract – yum!
Tahini hot sauce! Equal parts tahini and hot sauce, a clove of garlic, some nutritional yeast and some black pepper. I put it on everything!
Kelsey G says
Sweet Potato Casserole
(1) sweet potatoes (2) brown sugar (3) dates (4) flour (5) coconut oil (6) pecans (7) vanilla
Seed cereal – buckwheat, chia seeds, flax seeds and hemp hearts with some cashew milk
I like a lentil soup: red lentils, tomatoes, coconut milk, spinach, onions, spices, broth, lemon
Lydia Claire says
Cauliflower Alfredo Sauce is so easy and yummy!
Lentil salad! Lentils, kale, onion, apple cider vinegar, mustard, and maybe some Mama Lil’s hot peppers if you’re into that.
hmmm favorite recipe with fewer than 10 ingredients? I almost never make the same thing twice. Oh! I know! I love making pan fried tofu cubes with tofu, salt & pepper, garlic powder and nooch. So easy and so scrumptious.
Tess R. says
I’m a fan of a quick peanut sauce because it can top anything from grains to veggies to beans or pasta and bring it all together. I’m also a fan of just eating peanut sauce.
Teri Miller says
Cupcakes made with df cake mix and pumpkin puree. Icing is made of dates boiled in a little water which are blended with some oj. You can add nuts and or raisins to either cupcakes or icing. Add to cupcakes before baking, or to icing after blending.
thats tough to narrow down haha! right now bryanna clark grogan’s tofu-less mayo recipe has changed my life, and has made my less than 10 ingredient avocado and tomato toasts that much better!
My favorite 10-ingredient or less recipe is from Minimalist Baker… her 1-hour vegan POT PIES, topped with the “best damn” biscuits. mmm… YUM.
Thanks for the opportunity and the great review and recipe!
Our favorite simple recipe is Minimalist’s 7 ingredient vegan cheesecakes, We just made these last weekend and they were absolutely delicious.
Marcella Hazan’s famous tomato sauce veganized — tomatoes, vegan butter, onion, salt. It’s the best!
Kerry phillips says
Curried veggies over rice: Sautéed onions, peppers & potatoes spiced with curry, cumin, garlic, and cayenne. Veggie broth, a can of diced tomatoes, and cornstarch poured over & simmered makes a gravy for them to swim in. Ladle over brown rice. Top with shredded cucumber. YUMMY!!!
My go-to is tofu from the Vegan Zombie – grilled tofu slices with: salt, pepper, smoked paprika on one side, and then chili powder, cumin, sriracha and Italian seasoning on the other. I use it in salads, sandwiches, pasta, on rice, etc. Tasty and simple
Tempeh sweet potato scramble. Tempeh, sweet potatoes, bell peppers, olive oil, nooch, S&P, and smoked paprika!
Babaganouj: tahini, eggplant, garlic, parsley, olive oil, lemon juice!
I make Dana’s 10 ingrdient banana crumb muffins on the reg….so good!
Tempeh grilled with a maple syrup/mustard/olive oil sauce
I make my own chili with kidney beans, black beans, tomatoes, tomato juice, onions, TVP, and whatever spices I feel like!
I am in love with the minimalist baker’s date caramel sauce! It’s amazing on her brownies, or ice cream or with a spoon;).
A new one I just tried: cantelope gazpacho: cantelope, diced tomatoes, coconut milk, mint, tamari sauce, dash of maple syrup, jalapeno to taste!
3 ingredient pancakes: egg, banana and cinnamon!