Happy Herbivore Blog

July 4th Menu

Posted by: Lindsay S. Nixon |

Category: FAQ

Here are my favorite July 4th HH recipes!

HH Whole-Wheat Fat-Free Baked Corndogs (vegan of course)

Big Mouth Backyard Mushroom Burgers (from e-book Sneak Peak)

Fat-Free Creamy Potato Salad (vegan of course) from e-book Backyard Vegan


Homemade Baked Beans (vegan of course) from e-book Backyard Vegan

'Crab' Cakes -- an omni-favorite at our BBQ's!

 

 

Final Day for e-Cookbooks!

Posted by: Lindsay S. Nixon |

Category: News

Today is the final day! All HH e-cookbooks are being discontinued after today!


L-F Sugar Cookies (from e-book Pudge-Free Holidays)

As promised in an earlier post, I'm giving away several copies of e-books to give them a proper send off!

Veggie, Bean & Quinoa "Meatballs" (from Backyard Vegan)

Here are the randomly selected winners:

Erika (tangy pulled pork sandwich/african mash)

MeShell (maple muffins)

KarynH (baked tofu parm/shells & cheese)

Jenna (s'mores brownies/African mash)

Radioactive vegan s'mores brownies)

Winners -- send me an email saying which e-book you want ! happyherbivore [at] gmail [dot] com

To answer a question in the comments: YES you can purchase if you're an international buyer -- the e-books have been told across the world (Canada, Germany, Philippines, Australia, UK, South Africa... just to name a few). I believe if you choose paypal over googlecheck out you won't get zinged with conversion fees either.

 

A very special thanks to everyone who has purchased or will be purchasing an e-book -- thank you for helping support happy herbivore. All monies for sales have gone to help maintain this website and the popularity of the e-books lead to my cookbook becoming a reality! So, Thank YOU! x 1000

 

 

Fat-Free Rice Pudding (Vegan)

Posted by: Lindsay S. Nixon |

Category: Recipe

The bagel shop by my apartment recently started carrying rice pudding. I'm social with the owner so I asked him about the new addition to their deli counter. He said "people love rice pudding when it's hot outside." Puzzled, and a bit surprised, I replied, "Really, creamy food in HOT weather? I'd peg rice pudding for more of a fall food..." The owner smiled and said, "Have you never eaten ice cream on a hot day?" Point taken.

Of course the rice pudding he was selling wasn't vegan -- so I scurried home to make my own recipe. And you know what? He's right. Rice pudding is a delicious treat on a hot summer day.

Recipe:Rice Pudding

Description

Rich and creamy; this rice pudding is just as good for you as it is delicious!

Ingredients

  • ⅓ cup brown rice, uncooked

  • 2 cups plant-based milk

  • ⅓ cup raisins

  • 2 tbsp cornstarch

  • a dash of cinnamon

  • a dash of pure maple syrup (optional)

Instructions

Combine rice with 1 cup of non-dairy milk in a sauce pan, cover and bring to a boil over high heat. Once boiling reduce to low and continue to cook until rice is cooked and all non-dairy milk has been absorbed. Meanwhile whisk remaining 1 cup of non-dairy milk with cornstarch until well combined. Once rice is cooked, stir in non-dairy milk/cornstarch mixture and raisins. Bring to a boil over high heat and reduce to medium once boiling. Allow the pudding to thicken up, stirring occasionally. Add sweetener here if desired (brown sugar, agave, pure maple syrup--I find the raisins make it sweet enough, esp. with sweetened non-dairy milk, but most traditional recipes call for sugar). If the pudding becomes too thick, thin out with non-dairy milk. If it's not thick enough, continue to cook. Once thick and creamy (takes 3-5 mins) stir in cinnamon as desired (I like 1/4 to 1/2 tsp). Allow pudding to completely cool then transfer to fridge in an air-tight container. Chill for several hours before serving. **If you find your pudding didn't turn out sweet enough, drizzle a little pure maple syrup over top.