Vegan Coffee Cake

This article is from Delicious Everyday.
This vegan coffee cake is a delicious addition to your morning cup of Joe! It’s the perfect combination of fluffy cake and cinnamon streusel goodness—and it’s completely vegan! This insanely a…

This article is from Delicious Everyday.

This vegan coffee cake is a delicious addition to your morning cup of Joe! It’s the perfect combination of fluffy cake and cinnamon streusel goodness—and it’s completely vegan! This insanely addictive vegan coffee cake is the latest addition to my growing collection of vegan cake recipes. And this one takes the cake (see what I...

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Vegan Pound Cake

This article is from Delicious Everyday.
This vegan pound cake is light and fluffy— the perfect treat! And it’s easy to make with just six simple ingredients. This pound cake tastes just like the traditional pound cake that we all know and…

This article is from Delicious Everyday.

This vegan pound cake is light and fluffy— the perfect treat! And it’s easy to make with just six simple ingredients. This pound cake tastes just like the traditional pound cake that we all know and love, but it’s completely dairy-free and egg-free. This has quickly become one of my own favorite vegan cake recipes. Sprinkled...

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This content is copyrighted protected by DeliciousEveryday.com.

©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

If you suspect copyright infringement please contact me.

Vegan Red Velvet Cake

This article is from Delicious Everyday.
This vegan red velvet cake is rich, chocolatey, and topped with a decadent dairy-free buttercream frosting. You would never guess it’s entirely vegan! As you know, I have a bit of a thing for chocolate! I…

This article is from Delicious Everyday.

This vegan red velvet cake is rich, chocolatey, and topped with a decadent dairy-free buttercream frosting. You would never guess it’s entirely vegan! As you know, I have a bit of a thing for chocolate! If you’re new around here, be sure to check out my vegan chocolate cake, vegan chocolate mousse, and vegan chocolate...

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This content is copyrighted protected by DeliciousEveryday.com.

©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

If you suspect copyright infringement please contact me.

Vegan Vanilla Cake Recipe

This article is from Delicious Everyday.
This vegan vanilla cake is the perfect dessert for your next celebration! This moist, fluffy cake is covered in a creamy dairy-free frosting and it’s easy to decorate for any occasion. And it’s 100%…

This article is from Delicious Everyday.

This vegan vanilla cake is the perfect dessert for your next celebration! This moist, fluffy cake is covered in a creamy dairy-free frosting and it’s easy to decorate for any occasion. And it’s 100% vegan! All it takes to make this delicious plant-based cake is mixing together a few simple ingredients, pouring it into a...

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This content is copyrighted protected by DeliciousEveryday.com.

©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

If you suspect copyright infringement please contact me.

Gluten-Free Vegan Sausage Pizza

When craving pizza night, this is the recipe I go for: a simple gluten-free crust (either store-bought or homemade), simple red sauce, quick sautéed veggies, our homemade vegan sausage, and nut cheese.
The result is an incredibly comforting meal made …

Gluten-Free Vegan Sausage Pizza

When craving pizza night, this is the recipe I go for: a simple gluten-free crust (either store-bought or homemade), simple red sauce, quick sautéed veggies, our homemade vegan sausage, and nut cheese.

The result is an incredibly comforting meal made with 9 real, whole food ingredients that taste AMAZING. Let us show you how it’s done!

Pizza Crust

For this version, we used Simple Mills Gluten-Free Crust (NOT SPONSORED, we just love it!) to keep it quick and easy so we could focus on the homemade toppings.

Gluten-Free Vegan Sausage Pizza from Minimalist Baker →

Dill Pickles Recipe

Dill Pickles Recipe
These dill pickles taste incredibly fresh and have the perfect balance of dill and garlic flavor. Learn everything you need to know about how to make them!
READ: Dill Pickles Recipe

Dill Pickles Recipe

These dill pickles taste incredibly fresh and have the perfect balance of dill and garlic flavor. Learn everything you need to know about how to make them!

READ: Dill Pickles Recipe

Homemade BBQ Sauce

This Kansas City-style homemade BBQ sauce recipe is super quick and easy to make, and full of the best tangy, smoky and slightly-sweet flavors that everyone is sure to love! Friends, have you ever tried making homemade BBQ sauce? If not, it’s time. ♡ And as a KC girl, I’m going to vote that you […]

This Kansas City-style homemade BBQ sauce recipe is super quick and easy to make, and full of the best tangy, smoky and slightly-sweet flavors that everyone is sure to love!

Homemade BBQ Sauce Recipe

Friends, have you ever tried making homemade BBQ sauce?

If not, it’s time. ♡

And as a KC girl, I’m going to vote that you make this Kansas City-style bbq sauce recipe!  It’s super-easy to make — just stir everything together and simmer for about 15 minutes — and it’s full of that famous tangy, smoky and slightly-sweet blend of flavors that we all love in Kansas City.

We use this sauce regularly in our house to make traditional bbq chicken, pulled pork, ribs and baked beans.  But it also works great as a pizza sauce (hello, bbq chicken pizza ♡) and as a glaze (on meatballs, meatloaf, etc).  And of course, you’re welcome to get creative and add it into everything from soups to salads, tacos, burgers, casseroles and more.

So many ways to use homemade bbq sauce.  So let’s make a batch! (more…)

Mayo-Free Deviled Eggs

After experimenting with how to make Perfect Hard Boiled Eggs, we ended up with a lot of hard boiled eggs.
The only logical thing to do: Make deviled eggs!
Our 30-minute, 10-ingredient version comes with a modern twist: It’s mayo-free and made …

Mayo-Free Deviled Eggs

After experimenting with how to make Perfect Hard Boiled Eggs, we ended up with a lot of hard boiled eggs.

The only logical thing to do: Make deviled eggs!

Our 30-minute, 10-ingredient version comes with a modern twist: It’s mayo-free and made with superfoods including turmeric, raw honey, apple cider vinegar, and cayenne. Let’s do this!

If you’re like us, deviled eggs are a staple appetizer for holiday meals and beyond.

Mayo-Free Deviled Eggs from Minimalist Baker →

Warm Black Bean Dip

This warm black bean dip is bursting with flavor thanks to black beans, chipotle chiles, adobo sauce, chili powder, corn, and an abundance of cheese! A party and game day must!

The post Warm Black Bean Dip appeared first on Brown Eyed Baker.

This warm black bean dip involves a few more steps than your typical dip recipe, but believe me when I tell you that it is absolutely, positively, 100% worth it. It is creamy and positively bursting with flavor thanks to black beans, chipotle chiles, adobo sauce, chili powder, corn, and an abundance of cheese (a must, of course!). Grab your favorite tortilla chips, a baguette, or some veggies and plan on not having a single morsel leftover. A party and game day must!

Black bean dip in a shallow white baking dish.

I’ve eaten countless bowls of dips and chips, but bean dip was something that I hadn’t been introduced to until I was an adult. What a shame! There’s so much flavor and texture, and this particular black bean dip will absolutely knock your socks off.

This dip has been made for multiple Super Bowl parties, as well as tons of casual get-togethers, birthday parties, and barbecues. It wows people every single time, everyone raves, and there are never leftovers. That is always the standard when it comes to what makes a great recipe, right? No leftovers = a home run!

A tortilla chip dipped into a dish of black bean dip.

What Goes Into Black Bean Dip

This dip is a phenomenal combination of flavors thanks to an abundance of these delicious ingredients:

  • Onion and Garlic – Flavor-building powerhouses.
  • Chili powder, Chipotle chiles and Adobo sauce – Add tons of smoky flavor and a good bit of spice.
  • Tomatoes and Corn – Gives the dip more texture and extra layers of flavor.
  • Cilantro – A staple herb that pairs wonderfully with the black beans, corn, chili, and chipotle flavors.
  • Cheese – A big dose of cheddar and Monterey Jack cheeses giving the dip all of the cheesy, gooeyness every good dip should have.

Side by side photos of ingredients being sauteed and in the food processor.

How To Make This Amazing Dip

As I mentioned above, this dip requires a few extra steps but they are so worth it once you’re digging chip after chip into this creamy, cheesy, spicy deliciousness.

Let’s talk about how this all comes together…

  1. Saute the onion, garlic, chili powder, chipotle chiles, adobo sauce, and half of the black beans. We’ll add water and let it cook down a bit.
  2. Puree the bean mixture in a food processor so that it’s nice and smooth and creamy.
  3. Mix together the bean puree, the rest of the black beans, tomatoes, corn, cilantro, and half of the cheese.
  4. Spread it into a baking dish and top with the remaining shredded cheese.
  5. Bake until it’s browned and bubbly, then grab your favorite tortilla chips and dig right in!

A photo collage of black bean dip ingredients, then assembled before baking.

Some Extra Tips for Making Black Bean Dip

I want you to live your best dip life, so here are a few notes to make this the best ever:

  • This dip is medium-level spicy. If you’d like it less spicy (mild-level), then omit the chipotle chiles and just use the adobo sauce. If you want to eliminate heat altogether, then also omit the adobo sauce.
  • Leftover chiles or adobo sauce? You can freeze the individual chiles by flash-freezing them on a parchment-lined baking sheet, then store them in a zip-top freezer bag for up to 3 months. The sauce can be frozen in an ice cube tray, then transferred to a zip-top freezer bag and also stored for up to 3 months.
  • My favorite food processor: Breville Sous Chef 16-cup food processor; my top budget recommendation: Cuisinart 14-cup food processor.
  • Make-Ahead: You can assemble this dip up to 2 days in advance. Cover with plastic wrap and refrigerate until ready to make. You may need to add an extra 5 minutes or so to the bake time if refrigerated in advance.
  • Freezer-Friendly: This dip freezes really well! You can freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then reheat in a 350-degree oven until warmed through.

A small bowl of black bean dip surrounded by tortilla chips.

Want More Cheesy Dips?

I’ve got you covered! Some of my favorites:

Warm Black Bean Dip

This black bean dip is bursting with flavors, including the distinct smokiness of chipotle chiles. This is a crowd-pleaser, perfect for get-togethers and game days!

  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 large yellow onion (finely diced)
  • 3 garlic cloves (minced)
  • 1 tablespoon chili powder
  • 2 15-ounce cans black beans (drained and rinsed, divided)
  • 2 canned chipotle chiles (minced )
  • 3 tablespoons adobo sauce (from the can of chipotles in adobo sauce)
  • ¾ cup water
  • 3 tablespoons apple cider vinegar
  • 1 14.5-ounce can diced tomatoes (drained and chopped)
  • 1½ cups frozen corn (thawed)
  • 6 ounces sharp Cheddar cheese (shredded (about 1½ cups), divided)
  • 6 ounces sharp Monterey Jack cheese (shredded (about 1½ cups), divided)
  • ¾ cup chopped cilantro (divided)
  • Freshly ground black pepper
  1. Preheat the oven to 425 degrees F. Spray a 1½-quart baking dish with non-stick cooking spray and set on a foil-lined baking sheet; set aside.
  2. Heat the oil in a large skillet over medium-high heat until it is shimmering. Reduce the heat to medium, add the onion and salt, and cook, stirring, until the onion is softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and the water, and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.
  3. Transfer the bean mixture to a food processor, add the vinegar and process until smooth, scraping down the sides of the work bowl as necessary. Allow the mixture to cool for 5 minutes, then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and ½ cup of the cilantro. Mix well and season to taste with additional salt and pepper, if needed.
  4. Transfer the mixture to the baking dish and sprinkle with the remaining cheese. Bake until the cheese melts and browns around the edges, about 15 minutes. Sprinkle with the remaining cilantro and serve with tortilla chips.
  • This dip is medium-level spicy. If you’d like it less spicy (mild-level), then omit the chipotle chiles and just use the adobo sauce. If you want to eliminate heat altogether, then also omit the adobo sauce.
  • Leftover chiles or adobo sauce? You can freeze the individual chiles by flash-freezing them on a parchment-lined baking sheet, then store them in a zip-top freezer bag for up to 3 months. The sauce can be frozen in an ice cube tray, then transferred to a zip-top freezer bag and also stored for up to 3 months.
  • My favorite food processor: Breville Sous Chef 16-cup food processor; my top budget recommendation: Cuisinart 14-cup food processor.
  • Make-Ahead: You can assemble this dip up to 2 days in advance. Cover with plastic wrap and refrigerate until ready to make. You may need to add an extra 5 minutes or so to the bake time if refrigerated in advance.
  • Freezer-Friendly: This dip freezes really well! You can freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then reheat in a 350-degree oven until warmed through.

Nutritional values are based on one serving

Recipe originally published in 2013 and has since been updated with improved photos, a video, and enhanced recipe tips.

[photos by Ari of Well Seasoned]

The post Warm Black Bean Dip appeared first on Brown Eyed Baker.

Creamy Vegan Broccoli Salad (Mayo-Free!)

When considering what recipes to share this holiday season, I couldn’t shake the idea of a plant-based take on classic broccoli salad.
Have you ever tried it? It’s basically a salad with raw or blanched broccoli, bacon, dried cranberries, s…

Creamy Vegan Broccoli Salad (Mayo-Free!)

When considering what recipes to share this holiday season, I couldn’t shake the idea of a plant-based take on classic broccoli salad.

Have you ever tried it? It’s basically a salad with raw or blanched broccoli, bacon, dried cranberries, sunflower seeds, and onion tossed in a sweet mayo-based dressing. While indulgent, it satisfies that salty-sweet flavor I’m often looking for in salads.

So I got to work on an easy plant-based version and am super pleased with the results.

Creamy Vegan Broccoli Salad (Mayo-Free!) from Minimalist Baker →