Happy Herbivore Blog

Have a Pudge-Free Thanksgiving!

Posted by: Lindsay S. Nixon |

Category: Holiday

If you don't have Pudge-Free Holidays, now is the time to get it (& your last chance!) Here is my sample Thanksgiving menu -- with a few teaser recipes! Want more recipes? Subscribe to the newsletter. I always give away secret recipes during the Holidays.

Acorn Squash & Apple Soup

Acorn Squash & Apple Soup (also in Pudge-Free Holidays)

Vegan Stuffing

Cornbread & Vegan Stuffing (in Pudge-Free Holidays)

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Maple-Glazed Vegetables (also in Pudge-Free Holidays)

Cranberry Sauce

Cranberry Sauce (which I use to smother baked tofu)

fat-free pumpkin pie vegan

Fat-Free Pumpkin Pie (in Pudge-Free Holidays)

Other Ideas:

Curried Sweet Potato Soup

Cornbread Stuffing with Chorizo

Maple Cornbread Biscuits

Meatloaf & Mashed Potatoes

Hippie Loaf

Gravy

What to do with Leftovers:

Cranberry-Orange Muffins

Leftovers Casserole

Sweet Potato-Cranberry Muffins

Sweet Potato Muffins

Sweet Potato Burrito

Instant Vegan Alfredo (Fat-Free Alfredo, Tofu Alfredo)

Posted by: Lindsay S. Nixon |

Category: Recipe

This is one of my favorite and oldest recipes. I created it three cities ago (that's how I keep track of time, based on where we were living) and I still love it as much today as I did back then. I'd wadger to say this was my first time using tofu as a sauce and now I'm always using tofu as a sauce. Funny how one dish can totally change your opinion about an ingredient, right?

Anyway this 'Alfredo' sauce is really creamy and adds a nice boost of protein to an otherwise very high carb dish. I love dipping fresh toasted bread in it and also jazzing my pasta dish up with peas and broccoli for a more balanced meal. The nutmeg sounds weird, I know, but its a necessity to get the right flavor -- you can also substitute mace for nutmeg if you want a really pungant and strong flavor.

Recipe:Instant Vegan Alfredo

Description

This sauce is really creamy and adds a nice boost of protein to an otherwise very high carb dish. I love dipping fresh toasted bread in it and also jazzing my pasta dish up with peas and broccoli. Also try adding fresh tomatoes over top in the summer for a nice, refreshing pasta dish.

Ingredients

Instructions

Blend tofu with non-dairy milk, nutmeg, garlic, onion and a light dash of cayenne pepper (optional, or alternatively, add a drop or two of hot sauce) until smooth and creamy. Transfer mixture to a saucepan and whisk in nutritional yeast, flour and 1 tbsp vegan parmesan. Cook over medium heat and allow to thicken. Taste, addong salt and black pepper to taste and adjusting other seasonings (more Parmesan, more garlic, etc) as desired. Toss with 2-3 cups of cooked whole wheat or brown rice pasta and vegetables if using. Serve immediately.

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.