Minimalist Baker's 'Everyday Cooking' Cookbook Giveaway!

Minimalist Baker's 'Everyday Cooking' Cookbook Giveaway! 

If you're someone who regularly eats vegan and vegetarian food - or really just loves #foodporn on Instagram - you've probably heard of Minimalist Baker, or at least seen her gorgeous food photos. She is an amazing whiz in the kitchen, churning out impressive and brilliantly thought out plant-based and mostly gluten-free recipes. She's a full-time blogger, and she has truly mastered her craft. I absolutely look up to her and adore following along with her fun, lip sync-filled snapchat videos and seeing what creative recipes she churns out next. Dana not only creates great meals, but photographs them all beautifully and updates her blog multiple times a week. I'm always looking to her for weeknight meal inspiration, and this new cookbook is the perfect way to browse through some of her favorite, tried and true recipes. She serves up everything from Pizza Burgers (the cookbook cover photo) to Thai Quinoa Meatballs and Strawberry Cheesecake Bars, and all are made to be easy to make and clean up. And they all look DELICIOUS. Dana's recipes have never let me down, and I can't wait to work my way through the whole book. Plus, a good hardcover cookbook just always feels good in your hands - like its weightiness defines how full of food knowledge it is...which is totally true here. Do yourself a favor and make the BEST Vegan Enchiladas, which Dana so generously shared her recipe for below, and be sure to scroll all the way down to enter to win a copy of Minimalist Baker's Everyday Cooking!

The Best Vegan Enchiladas 
The perfect vegan enchiladas had eluded me for years, but this version nails it. Corn tortillas remain tender with slightly crisp edges, a refried bean and poblano filling is hearty and simple, and the homemade enchilada sauce is rich and subtly spiced. Serve these to a crowd, or prepare as a quick and easy weeknight meal. Serves 4 (yields 8 enchiladas)

Prep time 15 min. | Cook time 35 min. | Total time 50 min.  

ENCHILADA SAUCE
1 Tbsp (15ml) grape seed oil, avocado oil, or coconut oil
½ large white onion (75g), diced
3 cloves garlic (1½ Tbsp or 9g), minced
1 15-ounce (425g) can tomato sauce
1 chipotle pepper in adobo (canned), chopped, plus 1 tsp adobo sauce (plus more for taste) 
½ cup (120ml) water (or substitute vegetable broth)
1–2 Tbsp (15–30ml) maple syrup (or substitute coconut sugar), plus more to taste
Sea salt and black pepper, to taste

ENCHILADA FILLING
1 Tbsp (15ml) grape seed oil, avocado oil, or coconut oil 
½ large white onion (75g), diced
1 poblano pepper (17g), seeds removed, diced
Sea salt and black pepper, to taste 
1 15–ounce (425g) can vegetarian refried beans or pinto beans, well drained
​8 white or yellow corn tortillas 

TOPPINGS (optional) 
Lime juice
Red onion, diced
Ripe avocado, sliced
​Cilantro, torn/chopped 

Heat a large skillet over medium heat. Once hot, add 1 Tbsp (15ml) grape seed oil, the onion, 
and the garlic. Cook, stirring frequently, until soft and translucent, 4–5 minutes. 

Add the tomato sauce, chipotle pepper, adobo sauce (plus more to taste), maple syrup and water. Reduce the heat to low and simmer for 5 minutes, covered (to prevent splattering). Transfer the sauce to the bowl of a blender (optional) and blend well. Taste and adjust the seasonings as needed, adding more adobo sauce for heat, salt for savoriness, and maple syrup for sweetness.

Rinse the skillet slightly and place over medium heat to prepare the filling. Also preheat the oven to 350 degrees F (176 degrees C). Once the skillet is hot, add 1 Tbsp (15ml) grape seed oil, the onion, and the poblano pepper. Season with a pinch each of salt and pepper. Cook until the onion is translucent and the pepper has a bit of color, about 3–4 minutes.

Add the refried beans and stir/mash to combine. Add ⅓ cup (~90ml) of the enchilada sauce for extra flavor. Taste and adjust the seasonings as needed. Remove from the heat and set aside. Wrap the tortillas in a damp paper or cloth towel and microwave to warm for 30 seconds. (Alternatively, place the tortillas directly on the oven rack for 1 minute to heat through.) 

Pour a bit of sauce into the bottom of 9 × 13–inch (3-quart) baking dish. Spread to coat. Take one corn tortilla and lay it down in the dish. Fill with a modest amount of filling (keeping in mind there needs to be enough for 8–10 tortillas), then roll up the tortilla. Place the seamside down at one end of the dish. Continue until all of the tortillas are filled and wrapped, adding more sauce as needed. Pour the remaining sauce over the top of the enchiladas in a stripe down the middle. Brush/spray the edges with oil for crisp edges (optional). Bake at 350 degrees F (176 degrees C) for 15-20 minutes, or until warmed through.

Top with desired toppings and serve. I highly recommend lime juice, red onion, avocado, and cilantro, but these enchiladas are delicious on their own!

Leftovers keep, covered, in the refrigerator for up to 3 days, though best when fresh. Reheat in a 350 degree F (176 degree C) oven for 15-20 minutes, or until warmed through. 
[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]

Above are  few more sneak peek images from Dana's new cookbook. Doesn't it all just look so drool worthy?! If you're as big a fan as I am you need to get yourself a copy. You can either buy one here or try your luck and enter our giveaway using the widget below. We'll be picking ONE winner. Good luck! 

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