Happy Herbivore Blog

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:

Cookbook Countdown: 18 Days to Go: Quick Queso

Posted by: Lindsay S. Nixon |

I have no less than six recipes for "cheese" in my cookbook. 

Drum roll please: nacho cheese, cheddar cheese, quick queso, mexican queso, tofu basil ricotta and melty pizza cheese.

All of them are completely fat-free (well, except the ricotta which has a smidgen of fat naturally from the tofu) and they're instant to make! 

And although I could eat any of these "cheeses" with a spoon (and I may have done that a time or two) the quick queso is my latest obsession of the bunch.

Since you only need a handful of ingredients to make it (nutritional yeast, non-dairy milk, spices) and it comes together as fast as you can whisk (seconds) there's no excuse not to have queso at every meal... I've taken to making it almost every night this week. The one night when I didn't make it Scott asked if we'd ran out of the ingredients! I guess he's hooked too!