Happy Herbivore Blog

Everyday Happy Herbivore Sneak Peak

Posted by: Lindsay S. Nixon |

Category: News

Check out the cover for my new cookbook, Everyday Happy Herbivore!

On the cover (since I know you're wondering) Tijuana Tacos,  Grilled Cheese (allergen-free, fat-free!), My Favorite Burgers, Rum Cake & My Signature College Pasta Dish.

Sample recipes from the book coming soon!

Don't miss out! We sold out in the first few days last time -- make sure to pre-order a copy on Amazon, B&N or at your favorite bookstore.

Flour: White or Wheat?

Posted by: Andrea Dermos |

Category: FAQ

Hi Herbies :] We get a lot of questions about flours for baking, so HH and I decided to do a series on the different types of flours and what they're used for. We'll cover as much ground as we can; but if you have a specific question, leave it in the comments and I'll be sure to research into it!

Today we're going to start with the basics...white flour and wheat flour. 

The flours are different in texture, taste, and moisture content. Some flours are 'thirstier' than others, meaning they will soak up your liquid faster and if you don't add enough, you won't get the result you're looking for in your baked goods. White flour is the ground inner kernel of two types of wheat: high-gluten hard wheat and low-gluten soft wheat.

There are two types of whole wheat flours; the type labeled "whole-wheat" is usually ground hard wheat and is great for baking bread because it is high in gluten. Whole-wheat "pastry flour" is made from a soft wheat low in gluten and is best for cakes, muffins, biscuits, scones, pastries, and cookies. Pastry flours have lower protein levels which make them light.

Whole-wheat flour has fewer calories and carbohydrates than white flour, and it contains five times the fiber, twice the calcium, and 25 percent more protein than white flour.

Most sources say you can successfully substitute up to half of the whole-wheat flour called for in a recipe with all-purpose white flour. If you do this, you may have to alter the amount of liquid used in the recipe to eye, you want to make sure you're not making something too wet or too dry.

Side note: HH uses whole-wheat pastry or white whole wheat flour in any recipe -- and never uses all purpose.

New Feature: Search by Ingredient (& the Search Bar is Back!)

Posted by: Lindsay S. Nixon |

Category: News

We're always trying to improve happyherbivore.com to make the user experience more enjoyable. We built the site for you, after all, so we're always interested in your feedback and suggestions. (send more, please!)

One reoccurring comment we receive is---could we add a search bar (done! it's at the bottom of the page) and could we add a feature that allows the user to search for recipes by ingredient...

We have that now too!

You can either go to "Recipes" on the navigation bar: once you're on recipes, the pull-down menu will have an option for searching by ingredients, or you can go to happyherbivore.com/ingredients/

Enjoy Herbies!

xo Lindsay, Scott & Andrea