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After learning how easy it is to make tamales (no seriously), we set our eyes on more flavor combinations! And after some testing, this classic yet incredibly flavorful combination won out. Say hello to your go-to vegan tamale flavor: sweet potato black bean! Just 10 basic ingredients required. Let’s do this! What are Tamales? Tamales are believed to have originated in Mesoamerica (a region that includes parts of Mexico and Central America). Sweet Potato Black Bean Tamales (Vegan) from Minimalist Baker →

There’s something incredibly satisfying about refried beans from a restaurant. The crackly top, creamy texture, tantalizing salty flavor. Pure bliss. Are they probably filled with not-so-healthy ingredients? Sure. But on occasion, such a worthy indulgence.  When experimenting with a version at home, I was going for that classic creamy, buttery texture, and simple seasonings — sticking mainly to salt and broth. Anything more seemed overcomplicated. After all, well-salted, creamy beans don’t need much else. Easy 1-Pot Refried Beans from Minimalist Baker →

When dreaming up the possibility of a butter- and oil-free, naturally-sweetened vegan chocolate frosting, my mind went straight to dates and cashew butter — a true match made in heaven. After some experimentation, the result was an incredibly rich, decadent, creamy chocolate frosting that’s secretly made with wholesome ingredients. Just 1 blender, 6 ingredients, and 25 minutes required. Vegan Chocolate Frosting (Oil-Free) from Minimalist Baker →

When I was in college I worked in a movie theater diner, and my absolute favorite part of my shift was when the restaurant closed. We got to turn up the music (we had a jukebox that had really good songs on it), dance around while cleaning, laugh with coworkers about the ups and downs of our shift, and finally eat some food after all the patrons left.  My friend Katie was a server, and I managed the dessert counter (are we surprised?). 1-Bowl Vegan Gluten-Free Chocolate Cake from Minimalist Baker →

Servings: 2 or more, paired with a vegetable dish This searingly spicy tofu dish is quintessentially Sichuan with its mala (spicy hot and numbing) flavors. This recipe is a very spicy version of the dish, close to the original, but the heat level can be adjusted downward by reducing the amount of red chile powder. Ingredients For the tofu and beef 1 pound firm tofu, cut into 1/2-inch cubes Pinch of salt 1 Tbs. vegetable oil 4 oz. lean ground beef For the chile bean paste oil 1/4 cup vegetable oil 1 Tbs. minced scallion whites 1 Tbs. minced fresh ginger...