“Minimalist Baker’s Everyday Cooking,” a New Gluten-Free and Plant-Based Cookbook, Hits the Shelves

Do you ever say to yourself, “I cannot buy another cookbook!?”I have a bookshelf in my kitchen, and it is packed to the brim with many, many plant-based cookbooks. In fact, I think I may have too many cookbooks.

But when a copy of Dana Shultz’s Minimalist Baker’s Everyday Cooking (Avery, 2016) came to my door, I squealed with joy. With more than 100 recipes and the most gorgeous photos, I knew that this hard-bound cookbook needed my attention. Focused on plant-based and gluten-free recipes, this book is a must-have. Dana’s husband, John, is her biggest fan, and together they created this beautiful and easy-to-follow cookbook. Exquisite photography has each recipe popping off the page.

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This is a great book for anyone who follows a cholesterol-free diet or needs to maintain a gluten-free diet. Each recipe is masterfully created, easy to follow and delicious.

We connected with Dana, presently on a national book tour, to get the inside scoop on the book.

PA Eats: We love the “primer” part of your book. Tell non-vegans about the “flax egg,” and give examples where it might be used.

Dana Schultz: The flax egg is a vegan egg substitute commonly used in baking. The recipe is very simple: just add one tablespoon flaxseed meal mixed with 2.5 tablespoons of water, and let it rest five minutes to “gel” up. It isn’t always a 1:1 swap, but it works to bind like an egg in most recipes. For instance, it’s great in pancake, waffle and quick-bread recipes, but wouldn’t work the same as an egg in something like a quiche or frittata.

Your blog is very popular. What gave you the incentive to create such a beautiful, informational and delicious book?

Thank you! We made the cookbook because our readers asked for it!

Who are some vegan chefs, bloggers and cookbook authors whom you admire?

I absolutely adore Laura Miller of Raw. Vegan. Not Gross., who does mostly raw recipes. And I’ve always looked up to Isa Chandra Moskowitz of Post Punk Kitchen, who is one of the first pioneers of vegan baking and cooking and now has several successful vegan restaurants.

What’s your favorite dessert in the book (notice we ask about desserts first)?

My favorite dessert is probably the Dark Chocolate Almond Coconut Bites (page 219) because they’re so simple and taste just like an Almond Joy, but somehow better.

10 ingredients, 30 minutes. How did you develop such a genius plan for making meals?

That’s the way I cook!

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How would you approach a restaurant to add a few of your dishes to a menu to accommodate a plant-based and gluten-free diet?

I’m not sure I would, actually. I seek out vegan restaurants when I want something plant-based. And most restaurants these days tend to have vegetarian options that can usually be modified to suit a vegan diet.

In making “cream” sauces, why is it so important to “soak” your cashews?

Soaking softens the cashews so they easily blend into a pureed cream. I also highly recommend a high-speed blender to get the sauce completely creamy and smooth.

Final question: You are having a dinner party and you get to invite four famous people. Who would you invite?

I would invite Zooey Deschanel, Mimi Ikonn, Greg Laswell and Jennifer Lawrence. I greatly respect and admire all of these celebrities, and think it would make for a lively and interesting conversation.

That is one impressive guest list. Wouldn’t you love to be at the table?

Get Dana’s book, peruse its pages and start planning. Check out the Nutrition Information section that shows measurements with all nutritional data. Whether you count calories, carbs or milligrams of sodium, this section provides very useful information.

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I was in the mood for something savory, so I turned to the Simple Greek Bruschetta on page 68. Who doesn’t love a good bruschetta? Dana’s recipe was very easy to follow and super-quick to put together (Note: because of the olives, I omitted salt and olive oil.) The blend of fresh tomatoes with basil and Kalamata olives created a mouth-watering delight.

Cookbooks are the cornerstone of many kitchens. I’d suggest getting this one and putting it on your shelf. But, you might need a book cover because you’ll be using it a lot and will want to avoid splatters!

Congrats to Dana on a beautifully documented kitchen guide that is filled with tasteful and hearty recipes. Time to get cooking!

  • Photos: Char Nolan