Happy Herbivore Blog

Another Vegan Taste of DC

Posted by: Lindsay S. Nixon |

Category: Travel

My best friend Jim lives in D.C. so I find myself there fairly often. We went down this weekend to see him and to check out the legendary Cherry Blossoms. Here's some pictures from our trip!

Cherry Blossoms in bloom!

Pillow Fight at the Washington Monument (no joke!)

More pretty flowers...

... And Now for the FOOD!


Cinnamon Bun at Sticky Fingers Bakery (hello lover!)

Lemon & Smores Cupcakes from Sticky Fingers Bakery (so good!)

Brunch Plate (tofu scramble, home fries, tempeh bacon and biscuits + gravy) at Sticky Fingers Bakery (yes we ate there both days!) This meal was especially wonderful because we met up with Amber, a friend I met through Twitter. 

I also have more photos up on yfrog that I tweeted throughout our trip plus flickr photos. (I'll upload more to flickr later, it was being very cranky this morning). 

The Happy Herbivore Cookbook is Available for Pre-Order

Posted by: Lindsay S. Nixon |

Category: News

I'm pleased (and excited!) to announce that The Happy Herbivore Cookbook is available for pre-order on Amazon.

This is the tentative cover.... What do you think??

The Happy Herbivore Cookbook is scheduled to be released in stores on January 4, 2011. For those of you who want to give it for gifts this 2010 Holiday season, don't worry! I have something in the works right now... I'm still working on the details, but I'll know more soon! In the meantime, go ahead and pre-order gift copies. =)

For more deets on the cookbook, check out the new cookbook page and try some sample recipes!

Also, now that the cookbook is here, it's time to wrap-up e-cookbook sales. All of my e-cookbooks are still for sale right now, but for a limited time -- until the end of May! (That's next month!) 

Only a few of my e-cookbook recipes are in the cookbook, so hurry up and order a copy before they're gone forever!

Thanks again for your support and encouragement through this incredible journey! 

Fat-Free Vegan Quiche Made with Wilting Greens

Posted by: Lindsay S. Nixon |

Category: Recipe

Fairly often I go bonkers at the fresh market and come home with more greens than I can eat by the week's end. I always feel a twinge of guilt when I find a wilting bunch of greens left in my fridge so it's been a goal of mine to develop a fool-proof recipe that makes use of them.

Behold the mighty vegan quiche!

This quiche recipe is so freaking easy to make it's wrong. It'll also work with any greens you have on hand, too! I tried it initially with kale and then again with chard -- my least favorite leafy green, just to make sure it was delicious all around (and it is). If you don't have a full bunch of greens left, thats okay too -- this recipe is very forgiving. 

It can  also be prepared in advance. You can either make the quiche mixture and store it in an air-tight container until you're ready to bake, or bake it ahead of time and gently reheat it in your oven on "warm" for about 10-20 minutes. Either way, you get the same beautiful quiche!

Might I even dare suggest it as an Easter brunch option? It's so easy, healthy and presents just beautifully -- you really can't go wrong with this quiche! 

And yes! It's crustless. It firms up so nicely that you can cut slices without it falling apart and crumbling all over the place! Like I said, ridiculous (but oh so amazing!)

 

Recipe:Quiche with Greens

Description

Have wilting and sad-looking greens on hand? Make this awesome quiche! You can use as little as 2 cups or as many as 6 cups of greens. Any fresh leafy greens (chard, spinach, kale, etc) will do.

It is great for brunch or even those nights when you want breakfast for dinner!

Ingredients

Instructions

Preheat oven to 350 F. Grease a shallow 9" pie dish and set aside. Combine all ingredients, except greens, in a food processor or strong blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary. Mix in the greens and transfer batter to pie dish. Using a spatula, spread the mixture around so it's even and tight. Bake 30-40 minutes, until golden and the center is not still mushy. Allow to cool at least 10 minutes before slicing (luke warm or room temperature is best for slicing).