Enjoy as a side or light entrée (our favorite). Or top with chickpeas for added protein and a more filling meal!

Using a spoon to drizzle Vegan Caesar Dressing onto a platter of salad
What Goes Well With It?
Easy Pizza Burgers
1-Pan Tempeh Bolognese
Creamy Mushroom and Asparagus Pasta (GF)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Large platter of Vegan Caesar Salad next to nutritional yeast, hummus dressing, and sweet potato croutons
Vegan Caesar Salad with BBQ Sweet Potato Croutons
A quick and easy green salad with shredded carrots, roasted BBQ sweet potato croutons, fresh parsley, and a zingy 5-minute Caesar dressing. Just 30 minutes required!
Using wooden tongs to pick up a serving of Vegan Caesar Salad topped with Sweet Potato Croutons
4.43 from 7 votes
PREP TIME
5 minutes
COOK TIME
25 minutes
TOTAL TIME
30 minutes
Servings
2
(Entrée servings)
CourseEntrée or Side
CuisineGluten-Free, Italian-Inspired, Mexican-Inspired, Vegan
Freezer FriendlyNo
Does it keep?2-3 Days
Ingredients
US Customary – Metric
SALAD
1 batch BBQ Roasted Sweet Potato Croutons (OR 2 roasted sweet potatoes, baked then chopped)
2 heads romaine lettuce hearts (rinsed, dried, roughly chopped // ~10 heaping cups chopped as original recipe is written)
1 cup roughly chopped parsley
1 cup shredded or thinly sliced carrots
2 Tbsp nutritional yeast (optional)
DRESSING
1/2 cup plain hummus (store-bought or DIY)
1 ½ tsp spicy mustard (we used a mix of grainy and spicy // either will work)
1/2 tsp lemon zest
2 Tbsp lemon juice
2 tsp capers (chopped)
1-2 tsp caper brining juice
3-4 cloves garlic, minced
1 healthy pinch each sea salt + pepper (plus more to taste)
1-2 tsp maple syrup
1 tsp olive oil (optional // omit if oil-free)

Mango Sorbet
This mango sorbet is what summer dreams are made of: intense mango flavor, a touch of lime for acidity, and naturally sweetened with maple syrup. Yes, this simple 3-ingredient combination is truly incredible! Plus, there’s no churning required and it’s SO quick and easy to make! Enjoy immediately or freeze for a firmer sorbet. Let us show you how it’s done!

Lime wedges, frozen mango chunks, and a spoonful of maple syrup
How to Make Mango Sorbet Without an Ice Cream Maker?
Use frozen mango and a food processor! If you’ve ever made a mango smoothie, you know how magically creamy frozen mango gets when blended. The same idea applies here, but with a food processor, you don’t need as much liquid, so the sorbet stays especially thick and creamy.

Frozen mango chunks in a food processor
Adding lime juice makes the sorbet feel especially tropical and zingy while also providing liquid for blending. Plus, mango and lime are just made for each other (mango salsa and chili lime mango margaritas, anyone?).

Maple syrup and lime juice in a food processor with frozen mango pieces
The third and final ingredient is maple syrup to keep this refined-sugar-free while enhancing the fresh mango flavor and sweetness.

Creamy mango sorbet in a food processor
We hope you LOVE this mango sorbet! It’s:

Tangy
Creamy
Bright
Fresh
& FULL of mango flavor!

It’s the perfect easy dessert for hot spring and summer days! Serve it on its own or top with your favorite fresh fruit (berries or kiwi would be especially delicious!).

Wooden spoon in a pan of creamy mango sorbet made without an ice cream maker
More Sorbet Recipes
Raspberry Coconut Mango Sorbet
Strawberry Watermelon Sorbet (5 Minutes)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl with scoops of creamy mango sorbet
3-Ingredient Mango Sorbet (No-Churn!)
The easiest mango sorbet that also happens to be naturally sweetened, NO-churn, and SO easy to make! Just 3 ingredients required.
AuthorMinimalist Baker
PRINT
Creamy mango sorbet in a food processor
PREP TIME
2 hours 15 minutes
TOTAL TIME
2 hours 15 minutes
Servings
4
(Servings)
CourseDessert
CuisineGluten-Free, Vegan
Freezer Friendly2 Weeks
Does it keep?Store in freezer.
Ingredients
US Customary – Metric
4 heaping cups frozen mango (~two 10-oz bags)
1/4 cup maple syrup
2 Tbsp fresh lime juice
Instructions
Place frozen mango in a food processor and pulse until you achieve small shreds. Scrape down the sides and add the maple syrup and lime juice. Mix again until food processor begins to run smoothly, scraping down the sides as needed. Once there are very few mango pieces visible, leave the processor on for at least 1 minute to achieve the creamiest consistency possible!
Enjoy immediately! Alternatively, for a firmer sorbet, transfer to a sealed container and place in the freezer for 2-3 hours, or until ready to serve. If freezing for more than a few hours, remove and thaw for about 10-15 minutes for easy scooping. Keeps in the freezer for up to 2 weeks!

Notes
*Nutrition information is a rough estimate.

Plant-Based Salads
Say hello to our new favorite salad.

It’s crunchy, fresh, incredibly easy to make, and boasts BIG zesty flavor from our 5-minute Caesar dressing. The recipe was born out of a simple need to put dinner on the table with minimal effort. We had a bunch of random ingredients that got thrown together, and it just totally worked. Hello, next-level vegan caesar salad!

The best part? Just 30(ish) minutes required for this incredibly hearty plant-based entrée or side. Let us show you how it’s done!

Romaine, nutritional yeast, capers, carrots, sweet potato, garlic, hummus, lemon, olive oil, and seasonings
Origins of Caesar Salad
It’s thought that the Caesar salad originated in Mexico in the 1920s (source). Who knew?!

Caesar Cardini, an Italian immigrant, is believed to have created the recipe (by accident) at his restaurant in Tijuana, Mexico. However, Caesar’s brother, Alex, claims that they invented the dish together prior to its success at Caesar’s Restaurant Bar.

The restaurant more commonly credited with its origination still exists today. And the salad is still made with the same original ingredients: romaine, olive oil, garlic, salt, pepper, lemon, parmesan, Worcestershire sauce, egg, and a crouton.

Caesar salad has now spread across the globe and has taken on many modifications. Our version is not traditional but is a plant-based take made with romaine and a similarly garlicky, zingy dressing!

Mixing ingredients for Vegan Caesar Salad dressing
We hope you love this vegan caesar salad! It’s:

Crunchy
Savory
Sweet
Vibrant
Fresh
& SUPER satisfying!

Instructions
If you haven’t already, prepare your BBQ Roasted Sweet Potato Croutons or roasted sweet potatoes. Set aside.
In the meantime, prepare dressing. To a small mixing bowl, add hummus, spicy mustard, lemon zest + juice, minced capers + brining juice, minced garlic, salt, pepper, maple syrup, and olive oil (optional) and stir to combine. If needed, add a little water to thin until pourable and whisk until creamy and smooth (see photo).
Taste and adjust flavor as needed, adding more salt and pepper to taste, lemon juice for acidity, lemon zest for vibrant citrus flavor, minced garlic for zing, capers for “sea” flavor, maple syrup for sweetness, or mustard for spice.
Next, prepare remaining ingredients, including the romaine lettuce, parsley, and shredded carrots. Then add all to a serving platter or bowl and top with sweet potatoes and nutritional yeast (optional).
Add dressing and toss, or serve on the side. This salad stores best when the dressing is kept separate from the greens. Store leftovers separately: The salad will keep 2-3 days, the dressing will keep 4-5 days. Not freezer friendly.
Video

Notes
*Nutrition information is a rough estimate calculated with BBQ Sweet Potato Croutons and without optional ingredients.

Milky Flavor

Started to be produced in Yalova 7 years ago, Yalova’s milky milk has surpassed traditional desserts such as baklava and künefe with its taste. Through Turkey exported abroad of milk in Yalova awareness arttı.yalov the most popular reputation of Yalova, which has become the sweet milk of the kitchen gradually increases. After 7 years of R & D work and emerging products such as the secret recipe stored in a short time gained the admiration of the citizens, and finally ‘Favorite Flavor Turkey took first place in the category of sweet Award Ceremony.

Producer Ömer Koyuncu, who gives information about Yalova milk, which dethroned desserts such as baklava, künefe and güllaç, said, “Yalova milky is a very light dessert. 80 percent lower in fat and sugar than syrup desserts. It is baked with a special dough and a special oven design. It is a dessert consumed with seasonal fruits. First of all, the people of Yalova loved it very much. Yalova spread from Turkey to the overall flavor and came to this geographical indication position. He also took part in studies in many universities where studies in the field of gastronomy were carried out, he said. Also, Yalova milk of 18 million people, with the participation made public voting noted that the first prize Koyuncu noted that currently in Turkey that there were exports in general and however this flavor continues to work to increase the awareness in Europe.

Do you think of turning the white part in the watermelon rind into a delicious meal? What about making desserts with increasing syrup? Here are ingenious dishes that prevent food waste. Watermelon peel meal, must ring, barren from dried stale bread, leftover dough and cheese tirit, bone broth papara… These were some of the meals at this project’s “Have Your Soul’s Lunch”. This is an Istanbul based international food conference that speaks about the food issues. The third conference was held on October 21 at the Sakıp Sabancı Museum, and this time the subject of “extinction” was discussed. Like last year, the main sponsor of the conference this year was Grundig. During the day, impressive speakers shared their projects and stories in the hall, where approximately 300 people gathered. They inspired to protect and preserve the environment, culture and food. The garden of the museum near the Bosphorus was transformed into a very different dining area for that day. A container with a kitchen was placed at the entrance, seating areas were prepared from pallets. Dishes from Turkey’s seven regions associated with women who are not professional chefs cook food world, but it was. While they were conductors, successful professional chefs and culinary students of Istanbul became volunteer apprentices for them. Preparations started a day ago.

These natural sweeteners also help bind the bars together, and make these bars deliciously sweet (though not too sweet). Or, make date paste from fresh Medjool dates. Dates offer additional fiber, while honey or maple syrup do not. See the recipe notes for details.

Nut butter
Nut butter helps hold these bars together, and offers protein, healthy fat and fiber. You could use peanut butter, almond butter, or even pecan butter. For a nut-free option, sunflower butter will work.

Cinnamon, salt and vanilla extract
These add extra flavor to your bars. Technically, you could omit any or all of these, but the bars are more enticing with them. Salt enhances the flavor of all the other ingredients—cut it in half if you’re sensitive to salt.
Mix-In Options
Two cups of mix-ins add flavor, texture and more nutrients. Choose from any combination of the following:

Nuts: Pecans, walnuts, almonds, or peanuts would all work well.
Seeds: Pepitas (green pumpkin seeds) or sunflower seeds are good options. You could use up to 1/4 cup flax seeds or chia seeds—these seeds absorb moisture, which is why I suggest limiting the quantity.

These natural sweeteners also help bind the bars together, and make these bars deliciously sweet (though not too sweet). Or, make date paste from fresh Medjool dates. Dates offer additional fiber, while honey or maple syrup do not. See the recipe notes for details.

Nut butter
Nut butter helps hold these bars together, and offers protein, healthy fat and fiber. You could use peanut butter, almond butter, or even pecan butter. For a nut-free option, sunflower butter will work.

Cinnamon, salt and vanilla extract
These add extra flavor to your bars. Technically, you could omit any or all of these, but the bars are more enticing with them. Salt enhances the flavor of all the other ingredients—cut it in half if you’re sensitive to salt.
Mix-In Options
Two cups of mix-ins add flavor, texture and more nutrients. Choose from any combination of the following:

Nuts: Pecans, walnuts, almonds, or peanuts would all work well.
Seeds: Pepitas (green pumpkin seeds) or sunflower seeds are good options. You could use up to 1/4 cup flax seeds or chia seeds—these seeds absorb moisture, which is why I suggest limiting the quantity.

Do you think of turning the white part in the watermelon rind into a delicious meal? What about making desserts with increasing syrup? Here are ingenious dishes that prevent food waste. Watermelon peel meal, must ring, barren from dried stale bread, leftover dough and cheese tirit, bone broth papara… These were some of the meals at this project’s “Have Your Soul’s Lunch”. This is an Istanbul based international food conference that speaks about the food issues. The third conference was held on October 21 at the Sakıp Sabancı Museum, and this time the subject of “extinction” was discussed. Like last year, the main sponsor of the conference this year was Grundig. During the day, impressive speakers shared their projects and stories in the hall, where approximately 300 people gathered. They inspired to protect and preserve the environment, culture and food. The garden of the museum near the Bosphorus was transformed into a very different dining area for that day. A container with a kitchen was placed at the entrance, seating areas were prepared from pallets. Dishes from Turkey’s seven regions associated with women who are not professional chefs cook food world, but it was. While they were conductors, successful professional chefs and culinary students of Istanbul became volunteer apprentices for them. Preparations started a day ago.