Happy Herbivore Blog

Polenta Pizza (Vegan, Fat-Free)

Posted by: Lindsay S. Nixon |

Category: Recipe

vegan polenta pizza

 I need more polenta in my life. I took the night off from creating recipes for my cookbook and made this wonderful polenta pizza. It's easy to make and very healthy. It's delicate, so you'll need to eat it with a fork but a great way to clean out the fridge!

Recipe:Polenta Pizza

Description

This pizza is very delicate, so you'll need it with a fork, but it's a great way to use up all your leftover veggies! Cleaning out the fridge has never been so easy or fun! Pizza sauce may be substituted for the marinara.

Ingredients

Instructions

Grease a 13x 9 casserole dish and set aside. Whisk the water, non-dairy milk, cornmeal, salt, and seasoning in a saucepan and bring to a boil. Reduce heat to low and continue to cook, constantly stirring, until it becomes thick, like a heavy oatmeal. Pour the mixture into the casserole dish, spreading out evenly and patting down firmly but gently using a spatula. Cover and refrigerate until it sets, about an hour. Preheat oven to 450 F. Remove covering and bake polenta completely uncovered for 25 minutes. Remove and add a thin layer of sauce and your toppings. Careful not to use too much sauce or it will be soggy. Bake another 10-15 minutes, until vegetables are cooked but still crisp and polenta is crisp along the edges. Serve immediately.

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.