Happy Herbivore Blog

Washing Your Greens

Posted by: Lindsay S. Nixon |

Category: FAQ

An Herbie on Facebook asked me: How do you wash your greens?

Cleaning your greens is an important step to take when you're cooking. I know, it seems like an added task but even if you buy organic, you want to make sure you're washing off any leftover soil that's left on your spinach or kale or whichever green you're enjoying that night.

(Photo Source: Steven Jackson Photography)

You can individually clean each piece of spinach, kale, etc. by running it under cold water or placing it in a bowl of cold water. If you don't have the time or want to do that, you can place all of your leaves in a bowl of cold water (Note: I scrub my kitchen sink with soap and hot water, then fill it with cold water plus a little vinegar and soak my greens when I come home from the market). Make sure to move them around a bit in the water and then let them sit for two minutes. You'll start to see that any dirt or sand will sink to the bottom of your bowl of water.

When you're done, lay the leaves on a paper towel or a clean towel and blot them dry.

Make sure you're also storing your greens properly. You should take them out of whatever packaging you get from the grocery store or market and lay them in paper towels. Roll up the paper towel and then place them in a container or paper bag. This will help keep moisture from getting to your greens!

What is Black Salt?

Posted by: Lindsay S. Nixon |

Category: FAQ

I was never a fan of eating eggs but I have many friends who would eat an egg white omelette every morning before they decided to ditch the animal products and go vegan. They often miss the distinct taste of eggs, whether it be in an omelette or as an egg sandwich, or even in a quiche.

For those friends, I recommend black salt. Specifically, I suggest Kala Namak, a pungent smelling purple-ish or pink-ish gray rock salt that is often used in India. This shouldn't be confused with black lava salt, which is just sea salt that is blended with activated charcoal. The kala namak variety has a 'sulfur' taste to it which is reminiscent of eggs.

You don't want to use black salt in place of sea salt for other dishes, and you definitely want to use it sparingly or the sulfur taste will be too strong. Sometimes, black salt comes in little clumps that needs to be broken down into a fine powder before you use it.

You can often find black salt in the ethnic section of grocery stores, or at health food stores. If you can't find it in your area, you can also purchase black salt online.

I use black salt in my tofu scramble and eggless salad recipes. You can also add a pinch to the Spinach and Artichoke Frittata (p. 32) in Everyday Happy Herbivore. They add an 'eggy' flavor that will remind you of omelettes and egg salad sandwiches of your pre-herbivore days!

Fat-Free Vegan Cranberry Pumpkin Cobbler

Posted by: Lindsay S. Nixon |

Category: Recipe

So I probably should have thought about this two weeks ago... but better late than never!

I had HH's cranberry sauce leftover from Thanksgiving in my freezer and decided enough was enough -- I need to use it up.

I tried to think of a cleaver way to use it again. Sure it was a great side on Thanksgiving, and I smothered baked tofu with it the next day... but what else can I do?

That's when I decided to go all cobbler style on it. I poured my leftovers into a ramekin then whipped up HH's single-serving pumpkin muffin batter, adding a little extra liquid and then smearing it on top of the cranberries. 

I baked until the crust was formed (about 20 minutes at 375F) and voila! A dessert that pleases!