Happy Herbivore Blog

Whole Wheat Fat-Free Vegan Gingerbread Scone Recipe

Posted by: Andrea Dermos |

Category: Recipe

Hi Herbies :] It's Andrea- I'm here with a seasonal recipe! As much as I like the idea of Thanksgiving and pumpkin flavored things, I'm much more of a Christmas girl. Last year, I went through an iced coffee+Clif Bar phase when my school schedule got crazy around finals. My favorite was the seasonal flavors- especially the iced gingerbread.

Iced Gingerbread Clif Bar

I don't think I had ever had a gingerbread cookie or flavored food before tasting this! We're super Greek, my mom was more into baklava than cookies on holidays ;]

This year, I'm trying to stay away from eating dozens of Clif Bars so I baked my own gingerbread scones. They're just as easy for a breakfast treat and whole wheat...and have a much shorter ingredient list. (I added the ingredient list part so I wouldn't rhyme..treat and whole wheat? I'm a poet. Anyway!)

Ingredients
Yield:
6 scones

1.5 cup whole wheat pastry flour 
1 tbsp and 1/8 teaspoon baking powder
a pinch of salt (I never measure salt in my baking!)
4 tbsp maple syrup
1 cup unsweetened apple sauce
1 tsp vanilla
2 teaspoons cinnamon
2 teaspoons ground ginger 
.5 teaspoon nutmeg
.5 teaspoon ground cloves (this gives a pretty strong clove flavor- if you like things less clovey I would decrease it to 1/4 of a teaspoon*)
 2 tbsp non-dairy milk (optional)

Directions:Pre-heat oven to 350 degrees.
1. Combine whole wheat pastry flour, baking powder, salt, and spices in one bowl. Whisk together until all of the dry ingredients are combined.
2. Create a well in the center of the dry ingredients.
3. Pour your apple sauce, vanilla and maple syrup into the well. Combine wet and dry, if it seems too dry add the optional non-dairy milk. You do not want a very wet/runny dough, but it should be tacky. 
4.I made these by using a large cookie scoop and scooping the dough onto a sprayed cookie sheet. A cookie scoop is essentially like a large ice cream scoop, it makes your baked goods uniformed. You can also use a measuring cup to get the same amount of dough in each scone. 
5. Bake for 13 to 15 minutes, or until firm to touch. 

Table of Contents for Everyday Happy Herbivore

Posted by: Lindsay S. Nixon |

Category: News

Since Amazon dropped the ball and still hasn't added the "look inside" feature to my new cookbook (it's coming, I swear!) -- I've uploaded the Table of Contents to Facebook. I'll add some foodie pictures to the album this week.

(This is just the first page - see the rest on Facebook).

EHH will be available in ebook form, though I hear closer to the *official* release date which is 12-6. Amazon is shipping preorders already! 

Get your copy!

Quick Meals: Healthy & Faster than Fast Food!

Posted by: Lindsay S. Nixon |

Category: Holiday

I had an interesting conversation with my friend Dave* a few weeks ago. 

Dave had asked me what he could do to lose 10lbs. Knowing Dave frequents drive-thru's and buys a lot of convenience foods on the go, I suggested he start making his own food.

He said "I know I should, but, with my schedule, I can't cook all the time. I just don't have the time."

I asked him which fast food place was closest to him. He said Wendy's and estimated that it was about 5 minutes in the car, if he didn't hit the light, and he included walking to and from his truck that's parked outside.

I said to Dave "Okay, so it's 5 minutes there. and back. That's 10 minutes. Then there is waiting in line. Let's say there is no line and you get to place your order within the first minute. and let's say the burger is ready in 5 minutes. That's what? Under 20 minutes, if you can eat it quick?"

Dave nodded and said, "yeah that's about right."

"It takes about 5 minutes to make a PB&J -- and that's infinitely more healthy than a burger. And you save at least 15 minutes in your busy schedule. Even if you have to buy the PB&J at a gas station, you're still probably 5 to 10 minutes ahead" I explained. 

We ran over every scenario and it was quickly evident to us both that fast food really isn't that fast. Even if Dave stopped at Wendy's or Taco Bell on his way home from work, it would still take him AT LEAST 10 minutes, but probably more like 15 minutes --- and there are oodles of meals Dave can make at home in that time. 

I put this list together for Dave -- and am now sharing it with you. Since I created this list, Dave hasn't eaten out in close to two weeks and reported not only feeling better, but that his pants are also fitting looser, and he isn't exercising. 

20 (Healthy) Meals that are Faster than Fast Foods

Simple Stir-Fry: Combine equal parts soy sauce with sugar and set aside. Cook frozen mixed stir-fry vegetables according to packaging instructions (microwave!). Toss with soy sauce mixture and serve over a plate of cooked rice (you can buy brown rice that cooks in a minute or two).

Basic Burrito: Spread a thin layer of vegetarian refried beans (or regular cooked beans) into a tortilla or wrap. Add salsa and any leftovers you have such as rice, quinoa, vegetables or greens. Roll up and voila!

(Easy!) Pad Thai: Toss cooked (and still hot!) rice noodles or pasta with 2 tbsp smooth or crunchy peanut butter and a dash of hot sauce. Cook frozen mixed stir-fry vegetables according to packaging instructions (microwave!) and toss with noodles. Garnish with crushed peanuts if desired.

Fast Fajitas: Mix fajita seasoning packet with water as directed. Cook fresh or frozen bell peppers until cooked, but still crisp. Toss with fajita mixture and cook as directed. Slap into tortillas and voila!

Tasty Tofu Scramble: Break a block of firm tofu into chunks. Mix with 3 tbsp nutritional yeast, 1 big squirt Dijon mustard, 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp turmeric and ½ tsp cumin and cook until warm, stirring frequently. Add a splash of non-dairy milk if it starts to stick. Add salt and pepper to taste. Add salsa, leftover veggies or beans to expand this dish. 

Pita Pizza: Spread a thin layer of marinara sauce or pizza sauce on a pita. Add any toppings you like: vegetables, faux cheese, faux meat — even leftovers. Bake 5–10 minutes at 350 F. Don’t be afraid to try crazy combinations!

Quick Quesadilla: Smash a cooked sweet potato into a tortilla or wrap. Add beans, cooked greens and/or corn and fold over. Heat each side in a skillet if desired. Serve with vegan sour cream and/or fruit-flavored salsa over top.

Corn Soup: Cook 1 lb. frozen corn according to directions (microwave!). Blend into a creamy soup with 1/4 cup non-dairy milk and voila! Chipotle powder or hot sauce takes this soup to a fiery new level! 

Salsa Soup: Place 1 cup black beans, 1 cup salsa and 1½ cups vegetable broth in a blender, pureeing until smooth. Transfer to a saucepan, add 1 cup frozen corn, more black beans as desired, 1/2 tsp cumin and hot sauce to taste. Cook until thoroughly warm. Crumble tortilla chips over top and serve. Fresh avocado and/or cilantro also make a nice addition.

Better BLT: Combine vegan bacon with lettuce, tomato and vegan mayo, avocado slices or hummus between two slices of bread or toast. You can also use a wrap.

Aztec Salad: Combine 1 cup corn with ½ cup black beans, ¼ cup cooked quinoa and fresh tomatoes. Squeeze lime juice over top. Serve warm or chilled. This can also be served over lettuce with tempeh slices or in a wrap. (Recipe from happyherbivore.com).

Chickpea Teriyaki: Combine 1 can chickpeas with ¼ cup teriyaki sauce, 1 tbsp hot sauce and 1 tbsp sugar (optional) cook over medium heat until the chickpeas turn brown and the liquid absorb. Serve over greens or rice with fresh pineapple or mango salsa. (Recipe from happyherbivore.com).

Salsa Chickpeas: Combine 1 can chickpeas with 8 ounces of salsa. Cook over medium heat, stirring frequently, until liquid has absorbed. Eat with lettuce wraps and sliced veggies. (Recipe from happyherbivore.com).

Chili Macaroni: Combine 1 can of vegetarian chili with cooked pasta and a little tomato sauce if desired. Corn and/or fresh avocado slices make a nice addition. You can also add hot sauce to spice it up.

Oatmeal: Cook 1 serving plain oatmeal according to directions. Mix with 4 to 8 ounces of plain soy yogurt. Add fresh fruit such as berries or banana slices and nuts, such as sliced raw almonds, on top. Drizzle with agave nectar or pure maple syrup. You can also add seeds, dried fruits or ground flax seeds.

BBQ’ed Baked Potato: Slice baked potato in half and smother with vegetarian baked beans. Serve with a side of frozen greens cooked according to package (microwave!).

Two-Minute Tacos: Combine 2 cups TVP with 2 cups hot water and 1 packet taco seasoning, stirring to incorporate. Once TVP has reconstituted (all water has been absorbed), make tacos or a taco salad.

Tangy Tempeh: Cut tempeh in half. Boil in water for 10 minutes. Drain, pat dry and smother in a tangy barbecue sauce. Serve on a bun with pickle slices and a side of cooked mixed vegetables.

Happy Hummus Wrap: Line a tortilla or wrap with red pepper hummus. Pile in fresh veggies such as sprouts, cucumbers, carrots, bell peppers, celery and white mushrooms, all sliced thin. Roll up and enjoy.

PB&J: when all else fails!

I also suggest cooking one day a week -- it's great! It saves so much time!