Flavor-packed meatless vegan breakfast burritors from Dana Shultz’s new cookbook, Minimalist Baker’s Everyday Cooking.
One of my favorite parts about Spring is it’s cookbook season! …When all the new and beautiful baby cookbooks are born. As you probably know, a huge round of cookbooks is published each April-May, an event I look forward to every year. Relaxing on the couch in the evening with a glass of wine and a wonderful cookbook is one of my favorite activities, and I absolutely love when one of my fellow blogger friends releases a new book.
Dana Shultz from the blog, Minimalist Baker, released her cookbook, Minimalist Baker’s Everyday Cooking, on April 26, 2016, and you guys…this is serious business. It includes 101 entirely plant-based recipes that are also gluten-free, easy to prepare, and of course, delicious. I met Dana and her husband, John, back when I visited Bob’s Red Mill up in Portland last year. The two make an amazing, inspiring team with so much talent and are super generous with advice and information on blogging. I’m always thrilled to meet other bloggers and am always blown away when they’re as humble and fun to spend time with as Dana and John.
Back to the issue at hand: das cookbook.
If you’re familiar with Dana, you know she takes a minimalistic (yet super healthful and tasty) approach to cooking – her recipes typically require only 30 minutes of time, OR 10 ingredients or less, OR one pot/pan to prepare. I mean…that’s my type of cooking! The cookbook follows suit, dishing up a plethora of mouth-watering vibrant meals that anyone can prepare! The book is a no-fuss approach to cooking for anyone who loves delicious food that happens to be healthful. Dana provides resources at the beginning of the book for preparing dairy-free (and vegan) alternatives, such as coconut whipped cream, flax eggs, etc., to help those along who are new to vegan cooking.
A mega win. Even if you’re a meat eater like me, you’ll get a ton out of this cookbook, as Dana’s a whiz at infusing her recipes with flavor and intrigue. Those who are vegetarian, vegan, looking to add more vegetables to your diet, and/or those who love eating healthy, this cookbook is right for you!
I’ve gone through the cookbook a few times cover-to-cover, and am always finding new recipes I want to try. Because breakfast is a big event in my house, I decided to make the Vegan Breakfast Burritos.
I know what you’re thinking. Breakfast burritos without eggs? Or bacon? Or cheese? You guys, you’ll just have to take a flying leap out of the trust tree, because this thing just works. With home fries (skillet-cooked potatoes), rice, beans, and a guac/slaw situation, these burritos turn out fabulously flavorful and you won’t even miss the meat yoooou betcha! We make breakfast burritos on the reg in my house and these – in all their vegan glory – are some of the best we’ve had!
Other recipes from Minimalist Baker’s Everyday Cooking I’m itching to try:
- Double Chocolate Gluten-Free Waffles
- Carrot Walnut Bread
- Southwest Sweet Potato Bean Dip
- Coconut Red Curry Vegetable Soup
- Thai Quinoa Meatballs
- The Best Vegan Enchiladas
- Thai Baked Sweet Potatoes
- Better-Than-Restaurant-Vegan Nachos
- Spicy BBQ Jackfruit Sandwiches with Grilled Pineapple
- Pumpkin Apple Upside-Down Cake
- No-Bake Strawberry Cheesecake Bars
…And so much more!
Purchase Minimalist Baker’s Everyday Cooking on Amazon.com now!
Vegan Breakfast Burritos + Cookbook Review & Giveaway
- 3/4 cup white rice rinsed and drained, 150g
- 1 1/2 cups water 360ml
- 1/4 tsp sea salt
- 1/2 Tbsp lime juiced (1 or 15ml)
- 1/4 cup fresh cilantro chopped, 15g
HASH BROWNS + ONIONS
- 4 small red potatoes*
- 1/2 red onion 55g
- 1 Tbsp –2 vegan butter 14-28g, or 15-30ml olive oil
- 1/4 tsp each sea salt and black pepper
- 1 cup cooked black beans (if unsalted add ¼ tsp salt), 185g
- 1/4 tsp each ground cumin garlic powder, and chili powder
QUICK AVOCADO SLAW
- 1/4 ripe avocado
- 1 Tbsp lime juiced (2 or 30ml)
- 1 cup purple cabbage green cabbage, or radish, thinly sliced, 89g
- 1 jalapeno seeds removed, thinly sliced, 14g
- Pinch each of sea salt and black pepper
- 2 large vegan flour tortillas I used gluten-free tortillas
- 1/2 ripe avocado sliced
- 1/4 cup salsa 64g
- Hot sauce optional
Start by adding the rice, water, and salt to a saucepan and bringing it to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until all of the
water is absorbed and the rice is fluffy. Remove from the heat and set aside.
As the rice is cooking, heat a large metal or cast-iron skillet over medium heat. Wash and chop potatoes into bite-size pieces.* Slice the onion into 1/4-inch rings.
Once the skillet is hot, add the vegan butter. Swirl to coat. Add the potatoes to one half of the pan and the onions to the remaining half. Season with the salt and pepper, cover, and let cook for 4-5 minutes on one side. Then flip/toss to brown on the other side for 4-5 minutes, or until golden brown. Remove from the heat and set aside.
Add the beans to a small saucepan over medium heat and season with the cumin, garlic power, and chili powder. When bubbly, reduce the heat to low to keep warm.
To make the slaw, mash together the avocado and lime juice, then add the cabbage and jalapeno and toss to combine. Season with a pinch of salt and set aside.
To the cooked rice, add the lime juice and cilantro. Toss with a fork to combine.
To soften the tortillas, wrap in a damp towel and warm in the microwave for 30 seconds, (or in a 350 degree F oven (176 degrees C) for 1-2 minutes.
Add the fillings in any order, followed by sliced avocado and salsa (or hot sauce, if desired). Roll up, slice in half, and enjoy. Serve any extra potatoes, black beans, or rice on the side.