Happy Herbivore Blog

Vegan Fat-Free Pumpkin-Raisin Oatmeal Cookies

Posted by: Lindsay S. Nixon |

Category: Recipe

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Back when I gave a copy of Vegan Comfort Food away, everyone who entered the contest was asked to share their go-to comfort food. A lot of people replied "pumpkin oats" and I found myself licking my lips and thinking "mmm... that sounds so good!" I'm not much of an oatmeal person but I do love oatmeal cookies! Why I never thought to put them together before escapes me but man oh man, these are some of the best cookies I've ever had!

Recipe:Pumpkin-Raisin Oatmeal Cookies

Description

If you love pumpkin oatmeal, you're in for a real treat with these pumpkin-infused oatmeal cookies. Be warned: the batter is ridiculously addictive and one taste might result in no baked cookies.

Ingredients

Instructions

Preheat oven to 350F. Grease a cookie sheet or line with parchment paper and set aside. In a large bowl, combine pumpkin, maple, sugar, banana and non-dairy milk together. In a medium bowl, combine oats, flour, baking soda and pumpkin pie spice together and then transfer it into the wet mixture. Stir a few times then add raisins. Continue to mix until combined. It may look too dry initially, but keep stroking, it will incorporate perfectly. Drop spoonfuls on a greased cookie sheet and bake 10 to 15 minutes, or until firm to the touch and spring-like.

It's Official! The Happy Herbivore Cookbook

Posted by: Lindsay S. Nixon |

Category: News

I apologize for my lack of posting on happyherbivore.com recently. It isn't for a lack of not cooking, either. Quite the opposite in fact! I've been busy in the kitchen cooking my pants off. I've been flinging recipes right and left but not for happyherbivore.com --- for my cookbook! I am very excited to announce that BenBella Books, the kickass publisher of The China Study, will be publishing my first-ever cookbook!

The cookbook will be released probably a year from now (these things take time) but sign up for the Happy Herbivore newsletter to get the latest updates about the project and perhaps a teaser recipe or two later on. Some recipes from happyherbivore.com and past e-books will be included but more than half of the 200 recipes will be brand-spankin' new. All of the recipes will be true to my style of cooking with wholesome, vegan ingredients and no added fat! The e-books will still be for sale -- but for a limited time!

Want to see what I'm making? Pop on over to the flickr group where my testers & I are uploading photos of dishes you'll see in the cookbook! You can also find reviews on their blogs tomorrow & follow them on twitter. Thank you, as always, for your continued support! 

Vegan Fat-Free Whole Wheat Gingerbread French Toast Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

Somehow I made it through childhood without ever making a gingerbread house. It's something I've wanted to do for a few years now and have never got around to it. Making everything from scratch seemed so... daunting. Plus I'd have to buy all sorts of ingredients I never use to make it (like oil and all purpose flour, to name a few). But, my friends, I'm about to check "build my own gingerbread house" off my bucket list. You see, I noticed a kit that was -- squeee! vegan! Of course the ingredients list is about a mile long and contains all sorts of the nasty -- but I'm not eating it so game on!

To get myself in the 'mood' I made Whole-Wheat, Fat-Free Vegan Gingerbread French Toast! It's just delicious. I hope you enjoy it one lazy weekend morning this Holiday season!

Recipe:Gingerbread French Toast

Description

A holiday spin on a wonderful breakfast dish. The spices add that little something you never knew was missing from french toast. Don't want to wait until morning - have some as a dessert! So quick and simple this is sure to become a family favorite.

Ingredients

Instructions

Whisk all ingredients (except bread) together and pour into a shallow dish. Heat a non-stick skillet over med-high heat and spray with cooking spray. Soak bread slices in the milk mixture and then transfer to the heated skillet. Cook each side for about two minutes or until slightly brown and crisp, respraying skillet between batches or as necessary.