Happy Herbivore Blog

Fat-Free Vegan Sage Gravy Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

If you missed all the excitement yesterday, Amazon is shipping my new cookbook, Everyday Happy Herbivore, early! If you pre-ordered it, you should be getting it 11-28 or 11-29! 

The official release date is still 12-6 -- so that's the day you'll find it in stores and in epub format (i.e. Kindle, Nook) -- but I'm thrilled those who pre-ordered the book are getting it more than a week early! 

I'm also sharing another recipe from my new book on the blog today -- Sage Gravy, which is perfect for Thanksgiving! 

Sage Gravy - makes 1 1/2 cups

Good over greens, mashed potatoes, faux chicken---anything really. This is my latest go-to gravy.

1/2 cup vegetable broth

1/2 cup nondairy milk

1 tbsp rubbed sage (not powdered)

2 tbsp nutritional yeast

2 tbsp white whole wheat flour

1/4 tsp garlic powder (granulated)

1/4 tsp onion powder (granulated)

1/4 tsp liquid smoke

dash paprika

1 lemon wedge (juice of)

pinch salt

black or white pepper

Whisk all ingredients together in a medium pot, taking care to rub the sage between your fingers to break it down into smaller bits, especially if your brand is a little rustic with bigger leaves and stick pieces (pull out those sticks if you can). Squeeze the juice out of your lemon wedge completely, and discard the rind. Bring gravy to near boil over high heat but just before it boils, immediately turn off the heat and remove the pot to a non-hot burner, stirring it. Taste, adding black or white pepper and salt as desired.

Chef's Note: Brown rice flour may be substituted for a gluten-free option. 

Per Serving (1/4 cup): 29 Calories, 0.3g Fat, 4.7g Carbohydrates, 1.2g Fiber, 1.2g Sugar, 2.6g Protein 

Last Chance to get the Happy Herbivore Calendar

Posted by: Lindsay S. Nixon |

Category: News

Sadly it looks like our calendar project is a bust -- but ordering today might save it!

We have a minimum order we need to get to in order to use the printing service and we're not even close. Since there have been so few orders, I'm too timid to just have them printed and hope they sell later. 

So if you want a calendar -- please order one today! 

180 of you showed interest in the project, which is why we did it, but we've only received about 20 orders. 

If it matters at all, there is almost no markup on the calendar. We're profiting about $1 on each, and we wanted to give that profit to the student who made the calendars.

To those who already ordered calendars (thank you!) if we have to cancel the project you'll get a 100% refund.

Order a calendar & save the project!

This Week's Q&A (Talking Thanksgiving, Stevia, Making Rice Milk & more!)

Posted by: Lindsay S. Nixon |

Category: FAQ

You've got questions, I've got answers!

1. Do you have any Thanksgiving Recommendations?

Yep! I wrote a post recommending plant-based (vegan) recipes for Thanksgiving.

2. What's extra firm super protein tofu?

It usually says "super protein" on the packaging. It's a really heavy and firm block -- much more firm than "extra firm" tofu. It also has more protein per serving. You can find it at health food stores, Asian markets and some grocery stores if they carry a variety of tofu.

3. Can you make tortillas without white flour or oil?

Truthfully, I've never made my own tortillas, but I did make 100% whole wheat roti (an Indian bread thats somewhat like a tortilla) without oil and while the first few rotis I made were flops, I've got the hang of it now. I used Manjula's recipe and video

4. In many of your recipes you specify "non-dairy milk." Is this a particular type of milk or can you use soy, coconut, etc? What do you use?

When my recipe specifies for non-dairy milk, you can use soy, almond, hemp, rice -- which ever you like (just don't use coconut milk). I explain more about "milks" in this video and share my cooking preferences!

Also check out my video & post on how to make your own rice milk

5. What are your thoughts on replacing sugar or agave nectar with stevia?

I personally find stevia appalling taste-wise. I've only tried it a few times and I really didn't care for it. That said, I've read you can replace 1 cup of sugar with 1 tsp of stevia, though I have never tried this myself.