Happy Herbivore Blog

Ask HH: Making the Switch

Posted by: Lindsay S. Nixon |

Category: FAQ

What are your top three (or five, etc) tips for making the switch to veganism? Do you have a beginners shopping list for getting the pantry/fridge stocked when first starting out?

For a beginner’s shopping list (complete with video!) go here. I also have a blog post with transitioning plans here.

That said:

1. Quoting my husband, “Stop looking for meat on your plate.” The Western mentality is that a meal is meat with a small side of vegetables. You have to reprogram your brain here to recognize that a plate of vegetables is a great meal!

2. Examine “cravings.” Is your body asking for a nutrient that you’re simply associating with an animal product? Is it mental or emotional -- are you looking for a comfort food? Even people who are not typically “emotional eaters” can get mentally-charged cravings. Stop and ask yourself “why do I want that? what should I have instead?”

3. If you really liked meat or dairy products, load up on substitutes to help you with the transition, but ultimately, these foods should accent your diet, not make up the bulk of it. Keep “Veg” in vegan or vegetarian.

4. Try new things! Try foods and cuisines you’d have never tried before. My diet is so much more varied now that I’m vegan. I’ve fallen in love with Ethiopian, Indian and Thai foods!

5. Be positive! Go in with a good attitude and you’ll have a good experience! If you walk into veganism happy, full of optimism, believing that you will love it, succeed at it and have an amazing experience...you will!

If you have a question you'd like to be part of the Ask HH series, please send us an email at [email protected]!

Do you have any tips to add for people transitioning to veganism?

Happy Herbivore in Europe: Oktoberfest Day 1

Posted by: Lindsay S. Nixon |

Category: Travel

I don't know why Germany has such a bad reputation for being anti-veg. Both this trip, and my trip 5 yrs ago, I had no problem finding vegan options. What really has impressed me is that the trains in Germany take care to offer veg fare...even with icons indicating what is vegetarian.

Anyway after Hamburg, Berlin & Cologne I'm in Munich.... with Scott, my best friend Jim, his girlfriend, his sister and her friend Craig.

All of us (except Craig) are vegan or vegetarian.

Our first stop was a classic Oktobefest "watering hole" and we were all surprised to see veg options on the menu!

But most impressive is the beer... and pretzels!

Whole Wheat Fat-Free Vegan Harvest Bread Recipe

Posted by: Andrea Dermos |

Category: Recipe

Hi Herbies! :] I couldn't resist another fall themed bread- but this week we're bridging the gap between summer and fall and using that leftover zucchini. 

This Harvest Bread is full of vegetables (both zucchini and carrot) and gets its sweetness from the apples. This recipe is so good that I had to share it with you, even though I currently can't get pretty pictures off of my SD card- we're going Iphone/Hipstamatic with this post- sorry! 

 All of the fresh produce in the bread makes it super moist and perfect for breakfast, or dessert. You know, because both of those things are the same food category to me ;]

Whole Wheat Harvest Bread
Yields: 1 loaf, 12 slices

1/3 cup non-dairy milk
1/8 teaspoon vinegar
1/2 cup light brown sugar
3 tbsp pure maple
1 teaspoon cinnamon
2 cups whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla
1/2 cup applesauce
1/2 cup shredded zucchini
1/2 cup shredded apple
1/2 cup grated carrots 
*I like to make the carrot pieces really small so there's specks of it throughout, feel free to shred it if you want. I used the microplane for the carrots. 

1. Preheat oven to 350 degrees F. Grease or spray standard 8-inch loaf pan and set aside.
2. Whisk the non-dairy milk and vinegar together until bubbly and set aside.
3. In a large bowl, whisk cinnamon, flour, baking soda, and baking powder together. Create a well in the center of the dry ingredients, this is where you pour your wet ingredients into.
4. In a separate bowl, combine applesauce, brown sugar, vanilla extract and maple syrup.
5. Combine the non-dairy milk and vinegar mixture with the applesauce and sweeteners, then pour into the well that you created earlier.
6. Mix, but do not completely combine ingredients. You should still see some flour.
7. Add your shredded vegetables and apples. Fully combine the ingredients into a batter.
8. Pour the batter into loaf pan, using a spatula to evenly distribute.
9. Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
10. Usually I am ALL about eating warm bread right out of the oven, but this bread needs to cool a bit because it will be too soft at first. Take the bread out of the loaf pan and let it cool for 20 minutes before slicing. 

Variation: Try replacing the applesauce with pumpkin! You may need to add a little extra maple syrup or brown sugar for sweetness. 

Note: I'll be adding the new recipes to the recipe section soon, thanks for your patience :)