Happy Herbivore Blog

Dec. 17, 2009

Have a Pudge-Free Holiday

If you still don't have a copy of my e-book, Pudge-Free Holidays, now is the time to get it! What better time than the holiday season to cook up some delicious, healthy and fat-free vegan recipes?! Plus the e-books are for sale for a limited time, so be sure to get your copy before they're gone forever.

soy-free mac and cheese

My family has some unusual holiday traditions when it comes to food, like eating macaroni & cheese on Christmas Eve and lasagna on Christmas Day, but Pudge-Free Holidays has plenty of Holiday favorites like: Mushroom Stroganoff, Spaghetti & Meatballs, Baked Tofu Parmesan, Chocolate-Peppermint Cupcakes and Leftovers Vegetable Casserole which uses up all your leftover veggies!

Don't forget the vegan cheesecake for dessert!

Also check out my Pudge-Free Thanksgiving post for 20 more recipe ideas!

Still hungry for more holiday cheer? Subscribe to the Newsletter. I'll be sharing a few top secret recipes with Happy Herbivore subscribers as my gift to you!

Recipe:Soy-Free Mac n' Cheese

Description

A quick and easy vegan mac n' cheese that doesn't use tofu -- or fat! Miso can have soy in it, so be careful when selecting your miso if you have an allergy or dietary need (chickpea miso is soy-free!).

Ingredients

1¼ cups whole wheat pasta, uncooked
1¼ cups plant-based milk
⅓ cup nutritional yeast
2 tbsp yellow miso paste
2 tbsp cornstarch
1 tsp onion powder
1 tsp garlic powder
½ tsp paprika
¼ tsp turmeric

Instructions

Cook pasta according to directions, immediately drain, rinse with cold water and set aside. Whisk all remaining ingredients together in a saucepan over medium heat. Bring to a near boil and turn heat down to low. Stirring occassionally, allow the sauce to thicken up. Combine with macaroni, stirring to coat. Garnish with smoked paprika if desired.

Dec. 11, 2009

Make ahead brunch

Posted by: Lindsay S. Nixon |

Category: Press

Jan/Feb Issue of Vegetarian Times

The January issue of Vegetarian Times has arrived in stores and features four amazing vegan New Years brunch recipes by me: Fresh Winter Fruit Salad, Tofu Scramble Brunch Ring, Smokey Breakfast Sausage Links & “Eggnog” Parfaits. I hope you pick up a copy and try out some of my recipes this holiday season. You can find Vegetarian Times at Barnes & Nobles, Borders and Whole Foods Market. You might also find copies at newsstands, coops, health food stores and vegan/vegetarian restaurants.

Dec. 3, 2009

She Crab Soup (Fat-Free, Vegan)

Posted by: Lindsay S. Nixon |

Category: Recipe

vegan she crab soup

Or more accurately, The-She-Crab-Lives Soup because no crustaceans were harmed in the making of this soup! As you may know, I went to college in Charleston, South Carolina and my favorite Charleston dish was She Crab Soup. No question, hands down, I loved it the most. Needless to say, I've wanted to veganize She Crab Soup for a while now but couldn't figure out what to do about the crab. I kept waiting for some great imitation to be made but nada. Finally, a few weeks ago it all came together for me. I was preparing my celery root to make celery root soup when (& blame the smell of the celery root for this) I realized I could use oyster mushrooms instead of crab meat! Oh the genius of it all!

Before I get to the recipe, though, there some things I need to say about this cultural dish. The original soup is made with cream, which I subbed right out to keep the soup fat-free but you can use vegan cream if you want to. Some restaurants also chop up a stalk of celery, which I've omitted because I find celery to be a little too overpowering in creamy soups. Tabasco is the brand of hot sauce most commonly used in this dish and down South in general, but I simply substituted the hot sauce I had on hand. Finally, you want to use a good quality sherry (not cooking sherry) here, but the soup is still good even if you skip it. One last note, white pepper is really hot, it kicks the pants off of black pepper, so start with a tiny dash and go from there.

fat-free she crab soup