Happy Herbivore Blog

Cookbook Countdown: 20 Days to Go: Mushroom Burgers

Posted by: Lindsay S. Nixon |

If a picture is worth 1,000 words, than I don't think I need a blog post about this recipe! ;-)

Thick, meaty and juicy, these burgers will kick the pants off any old frozen veggie burger! And although they're made fresh, they come together really easy--mix a few ingredients together, shape into patties and cook! (They can be baked, pan fried in a non-stick or grilled). It's so easy!

They also store well in the fridge and heat to perfection in the oven (or toaster oven). We've been eating these burgers non-stop since we moved to St. Maarten -- they are the perfect lunch on a hot summer day. I love taking them to BBQs and serving them up with all the trimmings... in fact, I served these burgers on the 4th of July and Memorial Day weekend last year!

These mushroom burgers are Scotts favorite burgers, too. He previously was obsessed with the vegan veggie burger at Johnny Rockets...but said this weekend he actually likes these better! Woohoo!

Cookbook Countdown: 21 Days to Go: Garden Chowder

Posted by: Lindsay S. Nixon |

One cold night in December 2009, I stood in my tiny NYC kitchen wondering what I'd make for dinner that night. I had so little on hand but it was just too cold to consider going back out.

Scott asked if I could make Veggie Biscuit Pot Pie, which would have been perfect for such a bone-chilling night, but sadly, I was all out of flour. 

That's when I resolved to make a soup that tasted like pot pile filling. I started with a soy milk base, then added all the vegetables we had. I then tasted and tweaked the seasonings as I went.. and even used one seasoning that seems odd but really pulls the whole thing together!

The end result is one of my all-time favorite soups. I could seriously eat this chowder every day of the week. It's healthy, easy, nutritious... you'll love it! 

Cookbook Countdown: 22 Days to Go: Mexican Dip

Posted by: Lindsay S. Nixon |

Today I'm blogging about the Mexican Dip because it's a secret gem in my cookbook--meaning, it will probably get overlooked because of it's unoriginal name... but names are deceiving! This dip is unbelievable!

It cheesey--except it doesn't have an ounce vegan "cheese" in it. It's also allergen-free: no gluten, no soy, no corn and no sugar! (It's made from beans!)

Although I designed this dip with parties in mind -- it whips up so quickly that it's perfect during the week when you're feeling lazy, too tired or uninspired: simply throw all the ingredients into the blender and then heat. (Btw, this dip, like most other recipes in my cookbook, uses ingredients you always have on hand--like beans and spices, so it's a great "default" meal!).

As written, the recipe calls for baking it in the oven...though in a hurry this week I tried warming it on the stove instead. The result was an even thicker dip, almost like "nacho cheese" and for a fraction of the cooking time! I still think it's better to bake it--but it works on the stove top, too.