Happy Herbivore Blog

A Vegan Taste of Boston

Posted by: Lindsay S. Nixon |

Category: Travel

vegan huevuos rancheros at red lentil dal boston

Vegan Huevos Rancheros at the Red Lentil in Boston, MA

This weekend I went up to Boston to see a few friends from law school and attend the Boston Veg Fest. The weather was perfect and the foliage was spectacular. The food I ate during my trip was also great and being the nice wife that I am, I carried Scott's favorite dish from Grasshopper all the way back to NYC. I'm sure my bus mates just loved me...

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vegan cupcakes

 

Boston Veg Fest
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The Family Supreme at Grasshopper in Boston, MA
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No Name at Grasshopper in Boston, MA (for Scott)

Vegan Fat-Free Whole Wheat Maple Cornmeal Biscuits Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

I love cornbread, but I also love biscuits. I brought them together for this recipe and my goodness -- what a perfect match! These biscuits are a little sweet too -- perfect for a sunny Sunday brunch. I like to smear a little Earth Balance over the tops of the biscuits when they're still warm. Not exactly fat-free but a nice treat every now and then. These biscuits are also great with vegetarian chili.

maple cornmeal biscuits

Recipe:Maple Cornmeal Biscuits

Description

Not your typical biscuit, but still totally awesome. Maple and cornmeal were meant for each other. These babies were also featured on Meatless Monday!

Ingredients

Instructions

Preheat oven to 425 F. Grease cookie sheet and set aside. Combine flour, cornmeal, baking powder and salt in a food processor and run for about 10 seconds, ensuring even distribution. Add banana and allow to run until flour is pebble-like. Transfer to a mixing bowl and combine with non-dairy milk and maple, stirring until well combined. Use a spoon to drop 6 biscuits at least 2" apart. Bake about 7-8 minutes, until edges are just crisp and slightly brown.

Vegan Fat-Free African Kale & Yam Soup Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

This is the soup version of my recipe for African Kale & Yams Mash in my e-cookbook, Pudge Free Holidays. The beautiful thing about this soup (aside from how healthy it is!) is the ethnic feel to it. You just feel so warm and centered after eating a bowl and it tastes like it was delicately cooked all day when really it's done in about 20 minutes. The broth is by far the best part -- you'll be drinking every last drop, I promise. The soup also presents beautifully and is very filling. Feel free to dd chickpeas for a boost of protein.

african kale & yam soup

Per serving: 105 cals, 1.92g fat, 20.53g carbs 7.25g fiber and 6.78 protein

Recipe:African Kale & Yam Soup

Prep time: | Cook time: | Total: | 2 servings

Description

This soup has a wonderful ethnic feel to it. The broth is especially flavorful so be sure to have toast on standby so you can soak up every last drop!

Ingredients

Instructions

Slice red onion into thin slices. Line a medium pot with 1/4 cup of water and cook onions over high heat until translucent, about 3 minutes. Add broth, yam, 3/4 cup water and bring to a boil. Once boiling, reduce to medium and cook until potatoes are almost fork tender, about 3 minutes. Immediately add kale and remaining ingredients and cook, stirring frequently, until kale is dark green and soft, about 3 more minutes. Set aside for 5-10 minutes, allowing flavors to merge.