Happy Herbivore Blog

Vegan Whole Wheat Pumpkin-Swirl Brownies Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

Yesterday was my birthday and all I could think about was pumpkin-brownies, which was sort of strange considering I'd never had one. I decided to take a stab at making my own and I couldn't be happier. They're pumpkiny but still really chocolately, too -- what a great flavor combination! While this recipe is not 100% fat-free (because cocoa is not fat-free) it has no added fat -- and it's whole wheat! They're like the punky pumpkin sister to my Low Fat Fudgey Brownies (also in my cookbook). So moist and fudgey, you'll never believe they're low in fat!

 vegan pumpkin brownies

Remember, as with all things pumpkin -- it tastes best a day later!

Recipe:Pumpkin-Swirl Brownies

Description

The punky pumpkin sister to my Low Fat Fudgey Brownies. So moist and fudgey, you'll never believe they're low in fat!

Ingredients

Instructions

Preheat oven to 350 F. In a small bowl, combine pumpkin, 1/4 cup applesauce and pumpkin pie spice until well blended. In a medium bowl, combine yogurt, 3/4 cup applesauce, both sugars and vanilla until well combined. In a large bowl, whisk flour, cocoa, baking powder and salt together. Add yogurt mixture to flower mixture and combine. Spoon brownie mixture into a greased 8x8 square baking pan. Use a spatula to spread it out evenly. Spoon pumpkin mixture on top, using a spatula to even out smoothly. Then use spatula to swirl and mix the batters together. Bake 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Allow to fully cool before slicing.

Vegan Fat-Free Tomato Soup with Spaghetti Squash Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

Spaghetti squash was on sale at the market so I snagged one, knowing exactly what I was going to make with it: soup. Sure spaghetti squasg can be a low carb option to pasta, but I just love it in my tomato soup. This recipe was originally published in my e-cookbook Pudge-Free Holiday as "Spaghetti Soup" because it sort-of looks like inverse of spaghetti with marinara (instead of a plate of spaghetti with a little sauce, you're getting a bowl of "sauce" and a few strands of "spaghetti"). The tomato soup is great on its own, too. I especially love dipping vegan grilled cheese into.

 

tomato soup with spaghetti squash

Recipe:Tomato Soup with Spaghetti Squash

Description

This recipe was originally published in my e-cookbook Pudge-Free Holiday as "Spaghetti Soup" because it sort of looks like inverse of spaghetti with marinara - instead of a plate of spaghetti with a little sauce, you're getting a bowl of "sauce" and a few strands of "spaghetti".

Ingredients

Instructions

Carefully pour the tomato liquid from the can into a large soup pot. Take the tomatoes out one by one and gently squeeze them out into the pan. Pull the whole tomatoes apart into bite-sized pieces and add to the pot. Add the broth, onion flakes, garlic powder, Italian seasoning, bay leaf, vinegar, carrots, red pepper flakes, celery seed and curry. Cover and bring to a boil.

Once boiling, reduce to low and simmer for 25 minutes. Meanwhile, cook the squash. Taste the soup, if it is too acidic add sugar as needed 1 tbsp at a time. Stir and cook for 5 more minutes. Remove the bay leaf and add salt and pepper to taste. Ladle soup into a bowl, filling just slightly more than half way. Add cooked spaghetti squash (use a fork to gently pull the flesh off in strands) and serve with vegan Parmesan if desired. Store leftovers separately with the squash in one container, soup in another.

Vegan Fat-Free Salsa Chickpea Lettuce Wraps Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

One thing I admire about raw recipes and low carb diets is the use of lettuce leaves instead of traditional bread wraps. Now, I love whole wheat wraps and corn taco shells as much as the next person, but there is something refreshing about lettuce wraps that has me hooked. I've been wanting to cook my chickpeas in salsa for a while now and with my fridge and pantry looking pretty empty, today was the day I tried it. I used a smokey and spicy peach salsa I found at Trader Joe's but any peach, or non-peach salsa, will work beautifully. I dare say this will be your new favorite salsa-infused recipe.

 Salsa Chickpea Lettuce Wraps

Recipe:Salsa Chickpea Lettuce Wraps

Description

A cool and refreshing wrap that's perfect for hot summer days. Try out different fruit-based salsas with this recipe to keep it new and exciting every time you make it. These chickpeas also go great atop steamed greens like kale or tucked into a raw collard green wrap.

Ingredients

Instructions

Combine chickpeas and salsa in a medium sauce pan. Cook over medium-high heat, stirring occasionally, until all of the liquid has absorbed and the chickpeas have taken on the salsa’s color, about 8 minutes. For best results, refrigerate over night. Spoon chickpeas into lettuce leaves and top with chopped bell pepper pieces. Serve chickpeas at any temperature. (Makes about 8 wraps)