Happy Herbivore Blog

Cookbook Countdown: 15 Days to Go: "Chicken" Seitan

Posted by: Lindsay S. Nixon |

Not too long ago I told the story of my seitan woes. To make a long story as short as possible: I was really sucking at making my own seitan so I set out to make a fool-proof recipe for my cookbook...and here it is. It's a dead ringer for country fried chicken.

In fact it's so chicken-like that my friend Andrea couldn't eat it... that was actually kind of comical. Andrea had come over for dinner and because my tiny NYC apartment only had a table for 2, we sat there and sent Scott to go eat at his computer desk. A few bites in Andrea says "it's all so good" (actually, I believe her word was "amaze-balls") [pause] "but it's kinda freaking me out. It's just so much like chicken...seriously Lindsay, how did you do this?" 

Meanwhile, as we were conversing, Scott passed the table--starring with hungry eyes at the uneaten seitan sitting on Andrea's plate. As Andrea and I continued to eat, Scott walked past another three times (mind you, Andrea had only known Scott for a total of maybe 10 minutes) when finally she says "go on, take it" Scott swoops in with one stab of his fork and scurries off.

"You want more...veggies?" I offered. "Yeah, that's be great." she says...and then we both look at Scott who was busy chomping away on Andrea's piece of seitan... I really thought he was going to follow that with the Happy Baby pose.

Scott likes this seitan so much (if you couldn't already tell) that he requested it for our anniversary dinner (yesterday marked our 7th year together) along with a recipe I'm crazy about... Thanksgiving Gravy.

I'm a gravy-lover by nature---I have food with my gravy, rather than gravy with my food.... I mean, my veggies are practically floating in gravy I drench so much on my plate... so when I tell you this gravy is where it's at and its my FAVORITE gravy of all time, you know it's the bomb diggity. (Do people still say that? Guess so... I just did).

Cookbook Countdown: 16 Days to Go: Biscuits & Gravy

Posted by: Lindsay S. Nixon |

Today's teaser post has three recipes from the cookbook (you lucky ducks!). Together, they make the ultimate breakfast trio so I decided to blog about them as a group rather than individually (and save you from yet another post where I profess my undying love for tofu scramble...I need and intervention, or something).

Now, I know I have a recipe for low fat biscuits and gravy already on this website...but I updated the recipe for the cookbook. The biscuits are now totally fat-free and don't use Tofutti (which I know can be a burden to find). These breakfast biscuits use only 5 ingredients--all of which you always have on hand at any given time... but the tofu scramble and gravy are pretty much the same... (what! I can't totally reinvent the wheel!)

I also timed myself making these recipes and had it cooked and plated in under 25 minutes. It made me wonder why I don't go all out more often at breakfast... this hot plate is well worth 25 minutes of my time!

Cookbook Countdown: 17 Days to Go: Perfect Pancakes

Posted by: Lindsay S. Nixon |

I consider myself a master of many culinary things.... but pancakes are not one of them. Even before I was vegan, or cared about eating only whole grains, I struggled to make decent pancakes. 

The three men in my life (my father, my husband and my best friend) were all awesome at it -- total naturals. They could make you the best pancakes -- perfectly shaped, fluffy and delicious, with their eyes closed. For a while I thought it must just be something in their DNA. Why could they make pancakes and I couldn't? Was it because I was a girl?

Trying to use whole grain flours and veganizing a pancake recipe made the uphill battle for perfect pancakes even more challenging. 

Some time ago I developed this whole-wheat fat-free pancake recipe but I could never make them myself with any real success and even when the guys' made them,  I wasn't really thrilled with their texture.

That's when I decided to experiment-- and simplify the recipe. I decided instead of trying to adapt pancake recipes that use eggs, oil and white flour I would start from scratch with wholesome, plant-based ingredients.

The result is that I ended up with the best pancakes I've ever had and the batter is magical. No matter what you do, it pours beautiful and you get perfectly shaped pancakes every time. Even *I* get perfect pancakes. Just look at how fluffy they are: