Happy Herbivore Blog

Low Fat Vegan Chocolate Mug Cake

Posted by: Lindsay S. Nixon |

Category: Recipe

Tomorrow is the official release date for my new book, Everyday Happy Herbivore- I can't believe it's here! Thank you all for your support, I'm so happy to be able to write these recipes for you.

Today, I'm sharing one last cookbook teaser with you..and boy is it a great one. This chocolate mug cake will go from flour to in your mouth in just five minutes. It's a great single serving recipe and it's super easy to make.

Chocolate Mug Cake - serves 1

Ingredients:
4 tbsp white whole wheat flour
2 tbsp brown sugar
2 tbsp unsweetened cocoa
1/4 tsp baking powder
3 tbsp nondairy milk
¼+ cup unsweetened applesauce
vanilla extract
dash cinnamon
2-3 tbsp vegan chocolate chips

In a small bowl, whisk flour, sugar, cocoa, baking powder and cinnamon together, set aside. For a really sweet cake, add more sugar. In another small bowl, whisk ¼ cup applesauce, nondairy milk, and a drop or two of vanilla extract together. Pour wet into dry, then add chips, stirring to combine. 

Add another 1-2 tbsp of applesauce, until the batter is wet and resembles regular cake batter. Pour batter into a coffee cup, and microwave for three minutes (at 1000 watts - if your microwave is weaker or stronger, please adjust accordingly).

Per Serving: 276 Calories, 4.1g Fat, 59.3g Carbohydrates, 7.8g Fiber, 31.6g Sugar, 8.3g Protein

How to Freeze Tofu

Posted by: Lindsay S. Nixon |

Category: FAQ

Tofu can be hit or miss. Some people don't love the texture but freezing your tofu is a great way to change the texture without much extra effort. Freezing tofu removes the excess water which makes tofu able to soak up your marinade better. It also makes your tofu less 'sponge-y' and gives it a sort of 'chewier' texture.

I take my tofu and cut a slit into the top of the plastic packaging and drain it over the sink. Then, with the tofu still in its package, I place it into the freezer. Let it freeze- this takes several hours, depending on your freezer.

When tofu comes out of the freezer it will turn into an amber color. Don't be alarmed! Some tofu gets only slightly yellow, some gets pretty dark. That's normal and it will fade back to its normal color.

Let your tofu thaw out. I like to leave tofu in the freezer over night and then place it in the fridge in the morning, by dinner it will have thawed out and I can cook with it!

Mushroom Stock

Posted by: Lindsay S. Nixon |

Category: Recipe

When I was at HTLA Chef Eric (from Millenium) told me to save my mushroom stems and make a broth with them. Since I love a good mushroom stock and I also love getting the most out of all my produce -- I just had to try this!

Sadly, I just haven't had any mushroom butts to try give it a go... until now!

Having made a beautiful mushroom gravy for Thanksgiving (Thanksgiving Gravy pg.255 HHC), I had a lot of bottoms leftover and threw them in a pot with 4 cups of water and some chopped onion (also Eric's suggestion).

I brought it to a boil, then simmered for about an hour -- until the onions were practically falling apart.

I drained the stock off then pressed excess liquid out with a bowl.

Tada! Mushroom stock.

I also added a bit of low sodium soy sauce -- but it wasn't necessary and you could use salt or miso.

Now it's time for soup!