Happy Herbivore Blog

Vegan "Steak" and "Mashed Potatoes"

Posted by: Lindsay S. Nixon |

Category: Recipe

I've had this head of cauliflower sitting in my fridge for almost two weeks. I bought it for raw week hoping to try my hand at making fat-free raw "rice" (by grinding up the cauliflower) but I never got around to it.

Stumped on what to do with my cauliflower I asked twitterland and HH's Facebook fans for some help. Over 40 suggestions came in and they all sounded amazing! Roasted Cauliflower Florets, Cauliflower Soup and Cauliflower Mashed Potatoes were by far the most recommended recipes, but several curries and other Indian recipes (such as aloo gobi, vindaloo and vegetable korma) came my way, too. 

I also momentarily tossed around the idea of smothering the cauliflower florets in my mac n' cheese sauce and baking it. (For the record I still think this sounds good) But having just had Smokey Black Bean Enchiladas with a "cheese" sauce the night before, I thought that might be nooche overkill. 



In the end I decided to make "mashed potatoes" because I love me some mashed taters! I paired the "mashed potatoes" with my portobello steaks (my Dad's favorite recipe) and braised asparagus (a cookbook recipe). Yum! This meal is so healthy but also very quick to make. I managed to have the whole thing done and plated in 15 minutes! Awesome!

I was also pleasantly surprised with how mashed potatoes-like the cauliflower came out! I don't think you'll fool anyone, but it is close and a lot less starchy! Enjoy! and thanks again to everyone who made suggestions!! <3

 

Recipe:Cauliflower Mashed Potatoes

Description

A creamy and low carb alternative to traditional mashed potatoes. Nutritional yeast may be substituted for the vegan Parmesan.

Ingredients

Instructions

Cut cauliflower into florets and gently steam for 15 minutes or until just fork-tender (but not over cooked). Transfer to a food processor or strong blender with remaining ingredients. Allow motor to run until its smooth and creamy like mashed potatoes, stopping periodically as needed to scrape the sides and break apart large chunks. Also add more non-dairy milk if necessary to get the mixture to fully incorporate (you may need more with a blender than a food processor). Once fully incorporated, smooth and creamy taste; adding more onion or garlic powder as desired plus salt and pepper to taste.

Whole Wheat, Fat-Free Single-Serving Blueberry Muffin

Posted by: Lindsay S. Nixon |

Category: Recipe

Aha! I did it again. Ever since I made my single-serving brownie recipe, I've been wondering if I could do it with a muffin. I tried two versions over the weekend, this blueberry one and a carrot one. While the carrot one was alright, this blueberry muffin really stole the show. Wowza! It's so good! In fact, Scott liked it so much he asked if I'd make a few more as his dinner!

There is a video of me making the single-serving brownie on HHTV (click "video" in the navigation bar up top to see it) which may be helpful to watch if you plan to try this muffin (the method is the same). I've also posted a new "about me" video which discusses my personal journey to veganism and the benefits of a low fat vegan diet.

 

 

Recipe:Single-Serving Blueberry Muffin

Description

A quick and healthy blueberry muffin that serves one!

Chef's Note: Frozen wild blueberries work best in this recipe.

Ingredients

Instructions

Preheat oven to 350F. Grease a single muffin cup (or use a Reynolds tinfoil liner) and set aside. Add all ingredients in order to a small mixing bowl, then stir until completely combined. Transfer to muffin cup and bake 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Fat-Free Raw Ice Cream (Vegan)

Posted by: Lindsay S. Nixon |

Category: Recipe

Get ready to jump up and down with this recipe -- it's a decadent and creamy vegan ice cream that's practically instant to make. And did I mention it was also raw? Ugh, yeah, it's love.

Now, don't get me wrong, I still love this this tofu ice cream recipe. In fact, one of the first variations I tried with it was a banana ice cream (my Dad's idea, actually). I slipped in a little cinnamon, maple syrup and vanilla with a banana and the tofu and yum! It was pure heaven.

Since then I've been meaning to try making an instant raw banana pudding. I thought perfectly ripe bananas slung through my food processor would make a wonderful "pudding," or maybe bananas blended with a little tofu... (I still need to try both of these ideas out, actually). The problem is waiting for the bananas to get just ripe enough.

You see, I live with a money. No, not a real monkey---just someone who is bananas for bananas. No sooner do I buy a bunch of bananas, they're all eaten. Sometimes two at a time (ugh hem, Scott). 

During raw week I found some bananas that were mostly brown at the store and bought them thinking they'd be the perfect solution to my... dilemma. Sadly, when I peeled one I discovered the insides were just too mushy for a pudding so they went into the freezer.

A few days later I felt a little ambitious and decided to try to make a "cold pudding." Well, I definitely didn't get my pudding but what I DID get is a rich and creamy mixture that looks, tastes, smells and *feels* like ice cream when you eat it. I'm not just talking about any ol' ice cream either... this stuff is a total replication of the naughty ice cream you typically only find on a marble slab. Yeah! It's that amazing!

Needless t o say I was so excited about this recipe that I immediately emailed my friend Nick (who always has a small island's worth of bananas in his freezer) when he replies back to me "oh I do a recipe just like that all the time, except with cocoa." COCOA? Why did he just change my life? Yum! It's even better with a little cocoa slipped in!!

FYI I want to try this recipe with the spicing used in my fat-free eggnog recipe next! If you beat me to it, let me know!

Recipe:Raw Ice Cream

Description

It's incredible how much this tastes like ice cream. It's so rich and creamy plus the vanilla and cinnamon compliment the banana's unique taste perfectly.

Chef's Note: Spotted and very ripe bananas work best in this recipe. 

Ingredients

Instructions

Place all ingredients together in a food processor and allow the motor to run until it's smooth and creamy. Stop and break up large clumps with a spatula as needed.