Happy Herbivore Blog

1 List, 5 Meals: Summer Lovin'

Posted by: Lindsay S. Nixon |

This week's list focuses on summer fresh corn, tomatoes and garden vegetables! I also took care to select recipes that are skillet or stove cooked (not hot oven required!) and pair recipes with common ingredients so you don't get stuck with any leftovers. (no leftovers!)

For example, the Red Lentil Dal and the Mexican Cabbage share the same can of tomato paste. The Mexican Cabbage also shares a can of black beans with the Tofu Chilaquiles.

Download the PDF here (or use the image on Facebook).

For the Frittata, I've suggested tomatoes and basil from your garden, but feel free to use any vegetables you like instead. By the way, I love to serve my Frittata with a side of toast!  

Additionally, to round out the Red Lentil Dal, serve it over brown rice, a whole wheat pita or with a crisp side salad. Similarly, be sure to serve the Portobello Steaks with your two favorite seasonal veggies sides like corn on the cobb or grilled garden fresh zucchini. 


Foodie Friday - July 29th

Posted by: Lindsay S. Nixon |

Here are some of the tasty foods that came out of my kitchen this week:

Cheater Pad Thai (p. 117) with carrots and edamame. To be even more of a "cheater" I tossed the carrots and edamame in with the noodles when they were cooking! I was also all out of smooth peanut butter so I used chunky and I think the little bits of nuts really added to this dish!

A trio of recipes from my new cookbook, Everyday Happy Herbivore: Sweet Slaw, Roasted Carrots & Chickpea Tenders (which are so easy to make and so ridiculously good!)

Salad with corn, lettuce tomatoes and a Caribbean-inspired black bean dish I'm working on. I love how flavorful beans such as these or even refried beans can really give oomph to a salad!

Mardi Gras Red Beans & Rice, another recipe from Everyday Happy Herbivore. This recipe reminds me what I love about Cajun cuisine -- just a few basic ingredients and so much bold flavor!

We can't seem to get enough of HH's Eggless "Egg" Salad lately -- it was fantastic paired with red bell pepper and cucumber! 

I know I've blogged about this Enchilada Sauce (p. 260) before but it's so delicious and so easy to make that I can't help but have it all the time. It's great to have on hand, too. It's not just for enchiladas! Use this enchilada sauce to jazz up beans and rice, add extra flavor to tofu scramble and it's even pretty spectacular with greens! These were sweet potato, black bean and kale enchiladas. Really delicious and super healthy! 

Love my weekly eats? 

Don't forget to come back tomorrow for a downloadable weekly meal plan! Or create your own shopping list! 

What good eats did you enjoy this week?

Guest Blogger: Tess

Posted by: Lindsay S. Nixon |

Category: Guests

Today's guest is one of my favorite friends in veggies: Tess. 

Last week Tess tweeted about a whole-grain, fat-free cobbler she'd made and within 5 minutes, I was making it. No joke. It's rare that I'm ever moved like that but once the idea of oven-warm cobbler hit me, I couldn't be stopped. 

The cobbler came together in minutes, baked to perfection and was absolutely divine! 

I asked Tess if I could share her recipe here on Happy Herbivore and lucky for us, she agreed!

When I made this cobbler, I added a good bit of cinnamon and since I didn't have a full 1/3 cup of maple on hand, I did a mix of maple and agave. I may have added more blueberries too (I didn't exactly measure them, more like dump them in) but otherwise I followed the direction and it was so amazing. Oh, I also used a square pan, obviously -- but Tess likes to use a round pan. 

Tess's Cobbler

2/3 c whole wheat pastry flour
1 1/2 tsp baking powder
1/8 tsp salt
1 1/2 tsp vanilla extract
1/3 cup maple syrup
2/3 cup nondairy milk
2 cups blueberries

Method: Preheat oven to 350F. Combine flour, baking powder and salt very well in a mixing bowl (and cinnamon here too). Stir in vanilla, maple and nondairy milk, until evenly combined. Lightly grease (I used nonstick) a round pie pan. Pour the mixture into the pan, using a rubber spatula to remove all of the batter. Evenly sprinkle blueberries on top and bake 45 minutes, or until the cobbler is a gorgeous shade of brown. Allow to cool for 5 minutes and serve immediately.