0 min read 0

Salmon River Run

  • November 14, 2025

2 min read 0

Pizza Beans

  • November 13, 2025

It looks like Minimalist Baker also installed an adblock blocker so here’s their pizza beans recipe.

Cheese Sauce

  • 1/2 cup raw cashews
  • 2/3 cup water
  • 1 Tbsp lemon juice
  • 2 ½ Tbsp nutritional yeast
  • 2 Tbsp tapioca starch (also called tapioca flour)
  • 1/2 tsp sea salt

Beans

  • 2 Tbsp olive oil
  • 4 large cloves garlic, minced
  • 1/4-1/2 tsp red pepper flakes (optional but nice)
  • 1 (15 oz.) can crushed tomatoes
  • 1/4 cup water
  • 1 Tbsp dried Italian herbs
  • 1 tsp maple syrup (optional)
  • 1/2 tsp sea salt
  • 2 (15 oz.) cans white beans, drained and rinsed (we used cannellini // or ~3 ½ cups cooked homemade beans)

Instructions

CHEESE SAUCE: Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Let them soak while you get started on the beans.

BEANS: Heat a large stainless steel or enameled cast iron skillet (or other oven-safe skillet) over medium-low heat. Once hot, add olive oil and garlic and sauté until fragrant — about 1 minute. Add red pepper flakes (optional) and stir to infuse flavor. Turn down heat if cooking too quickly.

Add the crushed tomatoes, 1/4 cup (60 ml) water, Italian herbs, maple syrup (optional), and salt. Stir to combine, then add the white beans and mix to evenly distribute. Bring to a simmer over medium heat, cover, and let cook for 15-20 minutes until the beans are tender and the sauce is bubbly.

CHEESE SAUCE: While the beans simmer, make your cheese sauce. Drain the cashews and add them to a high-speed blender along with 2/3 cup (160 ml) water, lemon juice, nutritional yeast, tapioca starch, and salt. Blend on high until very smooth and milky in texture, about 1 minute. Set aside.

Once the beans are tender, reduce the heat to low and carefully pour the cheese sauce over the beans in an even layer. Cover and steam for 2-3 minutes to encourage the cheese to firm up, then transfer to the oven to broil (optional) for another 2-3 minutes, or until the cheese is darkened in spots and dry to the touch. Optionally, garnish with fresh basil.

Serve warm with vegan garlic bread, sautéed greens, roasted vegetables, or alongside a salad. Leftovers keep for 3-4 days in the refrigerator or 1 month in the freezer.

2 min read 0

Chocolate Chip Cookies

  • November 12, 2025

So first things first, I ripped this recipe from Purely Kaylie’s website. I mention this because they put an adblock-blocker on their site so I can’t use it anymore. So, Kaylie if you’re reading this, dumb move. Now I’ll just never use your website again. That’s how that works. If you put a donation button somewhere I’d be happy to toss ya $5, which is probably like 1000x more than you’d ever get from my traffic. Now everyone loses.

Anyway, here’s some cookie shit.

My one variation is I add maybe 1/8th tsp of almond extract. It does something to most cookies that I think is worth it. Don’t over do it. The point isn’t to taste almond, it’s to enhance the flavors around it. The almond provides a nice baseline behind other flavors, if that makes sense.

  • 1/2 cup vegan butter, slightly softened (IS IT SALTED? Remove 1/2 tsp salt if your butter is salted)
  • 1 cup light brown sugar, packed
  • 3 tbsp granulated sugar

Barely cream together.

  • 1/4 cup plant-based milk
  • 2 tsp vanilla extract

Lightly mix. Scrape sides well.

  • 1 3/4 cups all-purpose flour 240g
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup vegan chocolate chips

Mix just until it comes together. Chill for ~30 minutes.

  1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or tin foil, both can be reused.
  2. Scoop the cookie dough into balls and transfer to the baking sheet. I recommend creating 15 cookies.
  3. Bake cookies for 12 minutes on the middle rack in your oven. You should remove them from the oven while the center still appears underbaked. Once you remove them from the oven, let the cookies rest for 5 minutes on the baking sheet.

A note: These are very sugar heavy so they will deflate and get hard very quickly upon over baking. Try your best now to over bake these. If you’ve ever made sugar snaps or ginger snap cookies for decoration, it’s similar to that in the way they quickly go hard. As soon as these cookies start to brown you should be looking to yank em out of the oven.