![]() ![]() I have to trust that the creativity that comes from what I’m interested in or going through at the moment will in some way help or inspire our audience in some way. ![]() The recipes have never been strictly one specific diet or another, but have rather been a loose reflection of what I’m interested in / going through diet- and health-wise at the moment, which is naturally always in flux. However, ultimately, I felt my body was asking for more nourishment and at the recommendation of several physicians, I recently decided to add animal products back into my diet. I never shared that I was a vegan, although I did eat primarily vegan off and on for a few years and enjoyed experimenting with recipes in this realm. Then, later I became interested in plant-based recipes, primarily for health reasons, and so the recipes took a turn in that direction. ![]() Then, I started adding gluten-free recipes as some of my friends were sensitive to gluten, and I later became sensitive myself. Then, early on I removed dairy from my diet for digestive relief, so the recipes became dairy-free. I want to clarify a few things: Minimalist Baker started first and foremost as a simple food blog, with recipes that included meat, eggs, dairy, and gluten. *Recipe method adapted from the amazing Maangchi, and inspired by our many bowls of bibimbap while visiting South Korea! Nutrition (1 of 2 servings) *Nutrition information is a rough estimate calculated with equal amounts of carrot, zucchini, and spinach for the mixed vegetables, with lesser amounts of sesame oil and Gochujang sauce, and without optional ingredients. However, for a similar effect, simply stir fry rice in a little sesame oil in a hot pan for a few minutes, tossing occasionally, until toasty and golden brown. *In this recipe we served the bibimbap in bowls, but you can purchase Korean-style dolsot bowls, which allow you to cook the bibimbap after plating to get the rice crispy on the bottom of the bowl. * To keep this bowl grain-free, omit grains and double up on veggies or sub cauliflower rice! * If vegan, omit the egg and sub our Crispy Baked Peanut Tofu, Quick Scrambled Tofu (similar to the tofu in this recipe), or just double up on veggies! But it can be subbed with avocado or refined coconut oil for a similar result (don’t use virgin coconut oil or the dish will taste like coconut). Its flavor really works best in this recipe and either toasted or untoasted can be used. My toppings: heavy sprinkling on nutritional yeast, the corn, micro greens, the avocado crema, a drizzle of warmed up red sauce (maybe 1 tablespoon).*Sesame oil can be found at Asian markets and most grocery stores and is fairly affordable. I added corn on top, because I forgot it in the mix and remembered after the dish was already in the oven, but it was great spread on top. The avocado crema was more limey than I expected but it was a delicious contrast to the rest of the dish. I will probably do that every time I make these, I loved the consistency. I used 1/2 can of black beans whole, and 1/2 can of refried beans to better suit my family’s preferences. I added plant based cheese, slices I tore into rough 1/2” pieces, into the filling mix right before I filled the tortillas. I used TraderJoe’s red enchilada sauce and the whole bottle was the perfect amount. How I made it: I used the flour and corn mixed tortillas from Trader Joe’s and was able to fit six enchiladas in the baking dish. I’m excited to try out different variations for the fillings. This is the best recipe and it really was so simple to execute. Review: The taste combinations in this enchilada recipe are what I’ve been looking for at restaurants with vegan enchiladas.
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