Happy Herbivore Blog

Celebrating the Biscuit

Posted by: Andrea Dermos |

Category: Holiday

September 1st is my new favorite holiday. What holiday is that, you ask? The first day of National Biscuit Month, of course! What? You aren't enamored with biscuits? I've never visited anywhere more South than Chicago (and that's not very South at all!) but I have a romanticized idea that in the South everything is comfy, cozy, and warm. And people sit down to warm family dinners that always include piping hot biscuits..and there's a fire place. Don't make fun of me. I can dream. ;]

When HH asked me to write a post about biscuits..I sort of had to jump at the chance, and then realized other people might not understand why I find them so fun to make. Aside from silly hopeless romantic notions about them, biscuit making is dirty. You have to get your hands into the dough, you can use a fancy tool to 'cut the fat' into it, but I wouldn't! You can make easy drop biscuits that taste just as delicious, or you can put a little love into it and roll the dough out and cut perfect circles that puff up a little when you bake them so you can pull them apart and put jam or agave right in the middle. Honestly, is there anything more comforting? I don't think so.

Luckily, HH has made it possible to enjoy biscuits without eating a ton of fat. Whether she wants to admit it or not, HH has just as much of a relationship with biscuits as I do- they're her husband's favorite food! I think that might be why she has so many recipes for them ;) She has Applesauce Biscuits, Maple Cornmeal Biscuits, Southern Style Biscuits, Raisin Biscuits, and Sweet Potato Biscuits

And here's how we celebrated yesterday, a little early- I just couldn't wait! We made 'egg' sandwiches on biscuits, using HH's Nomelette (p. 17) and Biscuits (p. 38) from The Happy Herbivore Cookbook.  And a little spinach to get some greens in, of course.

I hope you all celebrate biscuit month! I know I'll take any excuse to make biscuits. :) 

Vegan Pizza Night

Posted by: Andrea Dermos |

Category: Holiday

Last night on Facebook a fan let us in on their favorite 'fast' food- Dominos cheeseless pizza with our pizza sauce from The Happy Herbivore Cookbook (p. 242) slathered on top! Ever since we saw the post, we've had pizza on the brain so tonight's dinner was a pizza party!

Our pizza was topped with sauce,cheese, fresh basil, tomatoes, green olives and green peppers on a whole wheat pizza crust. You can buy one or make your own with HH's recipe for whole wheat pizza dough.  This is a great way to get your vegetables in at dinner without it seeming like a chore- and you can use whatever vegetables you have hanging out in the fridge! 

What's your favorite pizza topping? In New York, HH and I had a favorite vegan friendly pizza shop that made a hummus, olive and onion pizza that was bangin! 

What is Rice Milk (& How to Make Rice Milk Recipe)

Posted by: Lindsay S. Nixon |

Category: FAQVideo

I get questions about non-dairy milk often. I use the phrase 'non-dairy milk' because there's so many varieties and sometimes it's really up to your preference-there's nut milks, soy milk, hemp milk. A lot of people know that they can make their own almond  or nut milk- did you know that you can also make your own rice milk? Rice milk is a grain milk made by processing rice. You probably already have the ingredients at home, it's super inexpensive- just a fraction of the price that rice milk sells for at stores!

All you need to make brown rice milk is brown rice, vanilla extract and an optional sweetener (such as agave) to taste. You also need a cheesecloth to use as a strainer. You can buy cheesecloth at cooking stores or health food stores, the tighter it's woven the better (ultra fine is the best). Here on the island, we found something similar to cheesecloth at Ace Hardware!

Brown Rice Milk
Makes 3 Cups

Ingredients:

1/3 cup uncooked rice
1 tsp vanilla extract
sweetener (such as agave nectar), to taste

Directions:
1. Bring 1 cup of water to a boil.
2. Add rice and bring to a boil again. Once boiling, cover, reduce heat to low, and simmer until rice is cooked, about 40 minutes.
3. The rice will be soft and waterlogged; drain off any excess water if necessary.
4. Transfer rice to a blender and add 2 cups of warm water.
5. Blend until well incorporated, about 2 to 3 minutes.
6. Add another 1 cup of warm water and blend again. If you prefer an even thinner non-dairy milk, add another 1/2 to 1 cup of warm water and blend again.
7. Let the mixture sit for 30 minutes. Meanwhile, drape cheesecloth ove the top of a pitcher or storage container and secure it around with a rubber band. Make sure the cheesecloth drapes down into the container and is not tightly fashioned straight across, as it needs to act as a strainer.
8. After 30 minutes, use a spoon to scoop any residue off the top of your milk mixture (usually a thin film forms during the cooling process). Once that is removed, slowly pour the milk into the container through the cheesecoth. Be sure not to pour all the bits that have collected at the bottom.
9. Optional: Add a few drops of vanilla extract and/or sweetener to taste.