Happy Herbivore Blog

Vegan Tuna Melts Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

My recipe for mock tuna salad is a staple meal for Scott & I. It and comes in handy on nights when I'm too tired to cook or its too hot in the apartment to do anything else. I decided to get a little fancy the other night and made "tuna melts" which are very popular here in New York City by way of their "invention" in neighboring New Jersey.

 mock tuna salad

 

vegan tuna melt

For the "Tuna" Melts, toast 4 whole wheat english muffins, and scoop mock tuna salad on top open-face. Then place a slice of tomato and a slice of vegan swiss cheese over top if desired.

Recipe:Mock Tuna Salad

Description

Who knew mashed up chickpeas could taste just like tuna? It's amazing how this sandwich tastes like the real thing.. except with out the fish, mercury, cholesterol and preservatives... It's the healthiest and tastiest TuNo around!

Ingredients

Instructions

In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times -- careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.

Use Nasoya's fat-free vegan mayo or use the fat-free homemade mayo recipe in my cookbook. Many low fat mayo's, such as Trader Joes brand, are also accidentally vegan but not fat-free. Chef's notes: 1 small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squirt of lemon juice for added flavor.

Homemade Vegan Chocolate Syrup Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

I've been making my own homemade vegan ice cream for a while now, but have been missing the thick, fudgey syrup of my past. There are a few vegan versions on the market but I wanted to see if I could do it myself. Turns out making homemade chocolate syrup is ridiculously easy and delicious! Whether you want a thick, chocolate fudge topping on your ice cream or a thinner chocolate syrup, this recipe can do it!

 homemade vegan chocolate syrup

 Lily Bean loves Ikea

 You know how kids like the box more than the toy that came in the box? well, pugs like the $0.59 ikea bag more than the pet bed that came home in said ikea bag...

Recipe:Chocolate Syrup

Description

Whether you want a thick, chocolate fudge topping on your ice cream or a thinner chocolate syrup, this recipe can do it!

Ingredients

Instructions

Combine cornstarch with 2 tbsp of water and set aside. Whisk cocoa and water together, then stir in agave and cornstarch mixture. Gently bring the mixture to a boil over medium heat, stirring frequently until the sauce thickens to desired consistency. Add more agave if necessary. If it becomes too thick, thin it out with a little non-dairy milk.

Vegan Fat-Free Skillet Green Bean Casserole Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

For whatever reason, green bean casserole never found its way to any Thanksgiving dinner I ever attended.  I once asked my Mother to make it for dinner and she looked at me like I was crazy space alien. "You don't like mushrooms or onions, Lindsay." Mom made a good point. I probably would have hated green bean casserole as a child. Thankfully, I've grown out of my bizarre food preferences from childhood and since discovered how wonderful casseroles can be.

Anyway, I was in the mood for a comforting casserole the other day but it was piping hot outside and the idea of heating up my oven made me cringe. Having only mushrooms and green beans on hand, I decided to create a vegan replica of the original green bean casserole and work it in a way that no baking would required. This was the end result and boy is it dee-licious!

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Recipe:Skillet Green Bean Casserole

Description

Made in the skillet instead of the oven but still healthy, comforting and delicious. Fried onions can be substituted for the bread crumbs if you prefer.

Ingredients

Instructions

Mix cornstarch into 2 tbsp of water and set aside. Saute the onions and garlic in broth until translucent. add in the mushrooms, green beans and spices and cook until the mushrooms are soft and the green beans are cooked but still crisp, about 7 minutes. Pour in the non-dairy milk and cornstarch mixture. Immediately whisk in nutritional yeast. Allow the mixture to thicken and turn off heat. Salt and pepper to taste. Spoon the casserole mixture into bowls and top with toasted bread crumbs or fried onions if desired.