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Quinoa Meatballs with a Thai flair from the new cookbook, Everyday Cooking by Minimalist Baker. All recipes are plant based and either 10 ingredients or less, take less than 30 minutes to prepare, or made all in one bowl or pot. And the majority of them are also gluten free.

Cookbook Love

If you’ve ever read my About Me page, you know how much I LOVE cookbooks – I read them like novels. I can’t wait to get my hands on new ones. And I love sharing my favorites with you guys!!

Trust me, there are a LOT of cookbooks out there and I only recommend the ones I truly enjoy cooking from. I already know that several of you are going to be excited about the cookbook I’m reviewing today, especially because there is a giveaway at the end of this post, so be sure to read all the way to the end.

In general, quick and easy is the name of the game around here and if that’s how you want your meal time to go as well, you are definitely going to want to get your hands on Dana Shultz’s new cookbook, Minimalist Baker’s Everyday Cooking!

Today, I’m sharing with you Dana’s recipe for Thai Quinoa Meatballs, a full review of the book and a giveaway you don’t want to miss out on!

What to Expect

You probably already know of Dana and her blog, Minimalist Baker, and you probably already love them both. The cookbook follows the same premise as the blog: 10 ingredients or less, made in one bowl or pot, or 30 minutes or less.

Minimalist Baker’s Everyday Cooking includes over 100 plant based recipes, most of which are gluten free, that are quick and easy…truly designed for the home cook. You’ll find everything from breakfast through dessert, including appetizers, sides, beverages and homemade staples (like Vegan Parmesan, Crispy Baked Tofu, Easy Vegan BBQ Sauce, and Coconut Whipped Cream).

Take a Peek Inside

I just told you about a few staple recipes you’ll find in the Resources section, but let’s take a look inside the Chapters to really get your mouth watering!

Breakfast: Double Chocolate Gluten-Free Waffles; Rustic Garlic & Asparagus Tofu Quiche; Pumpkin Chocolate Chip Oat Bread; 1-Bowl Zucchini Walnut Muffins

Appetizers + Sides: Pizza Stuffed Mushrooms; “Cheddar” Beer Soup; Beet, Orange & Walnut Salad w/ Lemon Tahini Dressing; Balsamic & Pomegranate Roasted Sweet Potato Spears

Main Dishes: Cornbread Chili Potpies; Butternut Squash, Kale & Quinoa Bake; Vegan Cobb Salad; Smashed Black Bean Green Chili Taquitos; Classic Vegan Lasagna

Desserts: Chocolate Dunked Peanut Butter Cookies; Blackberry Custard Pie; Apricot Hand Pies; Cherry Chocolate Chip Ice Cream

Beverages: Pumpkin Chai Tea Lattes; Creamy Vegan Eggnog; Sparkling Peach & Berry White Sangria

Do I have your attention yet?

Extras

Each recipe is labeled with at least one of these “simple factors” as Dana calls them: 1 Bowl or Pot; 30 Minutes or Less; 10 Ingredients or Less…and also whether or not it is Gluten Free. Most of the recipes fall into more than one of those categories.

In addition to the recipe chapters, Dana also provides a staple pantry list and breaks down all the nutrition information for each recipe in the back of the book. I also love that she dedicated this book to her blog readers. They are the reason this book exists and she wants to make sure they know it.

Thai Quinoa Meatballs

I’m pleased to be able to share this recipe with you today with permission from Dana and Avery Books. We devoured these little quinoa meatballs. They are incredibly flavorful and I loved the genius idea of rolling them in crushed peanuts for a little crunch on the outside. I served them with rice noodles because I had some in my pantry that I wanted to use up, but I do like the idea of serving them over carrot “noodles” as the recipe suggests.

The thai meatballs held together really well and my house smelled amazing for hours after I made these. I smothered mine in a generous amount of Peanut Sauce (recipe also in the book). The sauce was so good I could have eaten it with a spoon (and I may have dipped my finger in it on more than one occasion simply to lick it off).

Alright, so grab the recipe below and make these Thai Quinoa Meatballs for yourself. And be sure to scroll past the recipe to find out how to enter the GIVEAWAY for a chance to win your very own copy of Minimalist Baker’s Everyday Cooking!

Thai Quinoa Meatballs from Minimalist Baker's Everyday Cooking and a Giveaway! Similar to my Thai Peanut Burgers (page 176), these “meatballs” are jam–packed with Thai-inspired flavors and come in a bite–size portion. Serve atop carrot noodles with peanut sauce for a hearty meal that’s bursting with flavor. 5 from 1 vote Print Prep Time: 20 minutes Cook Time: 50 minutes Total Time: 1 hour 10 minutes Servings: 4 Calories: 423 kcal Author: Jenn Sebestyen Ingredients Thai Quinoa Meatballs 15 ounce (425g) can chickpeas (thoroughly rinsed, drained, and patted dry) 15 ounce (425g) can chickpeas (thoroughly rinsed, drained, and patted dry)

1/2 cup (92g) cooked quinoa (see note) 1/2 cup (92g) cooked quinoa (see note)

1/4 cup (55g) organic brown sugar (or substitute coconut sugar) 1/4 cup (55g) organic brown sugar (or substitute coconut sugar)

2 Tbsp (32g) salted peanut butter 2 Tbsp (32g) salted peanut butter

2-3 Tbsp (30-45ml) tamari or soy sauce (if gluten- free, use tamari) 2-3 Tbsp (30-45ml) tamari or soy sauce (if gluten- free, use tamari)

1/4 cup (15g) finely chopped fresh cilantro (plus more for serving) 1/4 cup (15g) finely chopped fresh cilantro (plus more for serving)

1/4 cup (38g) finely diced green onion 1/4 cup (38g) finely diced green onion

1 tsp chili garlic sauce 1 tsp chili garlic sauce

3/4-1 cup (105–140g) roasted salted peanuts, (crushed, plus more for coating and texture) 3/4-1 cup (105–140g) roasted salted peanuts, (crushed, plus more for coating and texture) For Serving (optional) 6-8 (366g) whole carrots (peeled and ribboned or thinly sliced) 6-8 (366g) whole carrots (peeled and ribboned or thinly sliced)

Peanut Sauce (page 10) Peanut Sauce (page 10)

Chili garlic sauce Chili garlic sauce

Fresh cilantro (chopped) Fresh cilantro (chopped)

Lime juice Lime juice Instructions Preheat the oven to 350 degrees F (176 degrees C). Arrange the chickpeas on a foil- or parchment- lined rimmed baking sheet. Bake for 12–13 minutes to dehydrate, then set aside. Keep the oven at 350 degrees F (176 degrees C).

Add the baked chickpeas to the bowl of a food processor or blender. Mix/pulse on low to pulverize. Alternatively, mash with a fork.

Add the chickpea mixture and remaining ingredients to a medium bowl. Stir/mix to combine. Taste and adjust the seasonings as needed. Add more crushed peanuts if too wet (bread crumbs work well here, too). I found 1 cup (~140g) to be the perfect amount. This will depend on how wet your quinoa and peanut butter are.

Scoop out amounts of dough slightly larger than 1 tablespoon. Gently roll into balls. Roll in additional crushed peanuts to coat.

Spray the foil-lined baking sheet used earlier with nonstick spray. Add the meatballs. Bake for 15 minutes, then gently turn/flip to ensure even cooking. Bake for another 10–15 minutes, or to desired doneness. The longer the meatballs cook, the firmer they will get. Once they cool a little, they firm up even more.

While baking, prepare any additional serving items. To cook the carrots, bring a pot of water to a boil, add the ribboned carrots, and cook for 2–3 minutes or until just tender. Strain and set aside.

Serve the meatballs over carrot noodles with peanut sauce, chili garlic sauce, fresh cilantro, and lime juice.

Leftovers will keep covered in the refrigerator for 2–3 days, though best when fresh. Reheat in a 350 degree F oven until warmed through. See notes for freezing instructions. Notes *Cook quinoa in vegetable broth for extra flavor. *To freeze, arrange the uncooked meatballs on a parchment–lined baking sheet and freeze until firm. Transfer to a freezer–safe container or bag and freeze for up to 1 month. To cook, place on a foil- lined baking sheet and spritz with oil to encourage browning. Bake for 20–30 minutes in a 350-degree F (176-degree C) oven, or until warmed through, gently tossing/flipping at the halfway point to ensure even cooking. Reprinted from Minimalist Baker’s Everyday Cooking by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Shultz Nutrition Calories: 423 kcal | Carbohydrates: 28 g | Protein: 17 g | Fat: 19 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Sodium: 430 mg | Potassium: 451 mg | Fiber: 14 g | Sugar: 20 g | Vitamin A: 17950 IU | Vitamin C: 9.9 mg | Calcium: 70 mg | Iron: 1.6 mg Tried this Recipe? Tag me Today! Mention @Veggie_Inspired or tag #VeggieInspired

Now for the best part! One of you lucky readers (U.S. only) will win a copy of Minimalist Baker’s Everyday Cooking for yourself. Just click the link below to enter and follow the directions. If you can’t wait to find out if you won or not, you can assure yourself a copy by ordering from Amazon. a Rafflecopter giveaway

And now, just to get you drooling over this cookbook a little bit more – here is a sneak peak at a few more recipes you’ll find inside. These next three photos are reprinted from Minimalist Baker’s Everyday Cooking with permission from Dana Shultz and Avery Books.