Happy Herbivore Blog

Whole Wheat Vegan Sweet Potato Biscuits

Posted by: Lindsay S. Nixon |

Category: Recipe

When I was hanging out in Emeril's kitchen, one of the first things he made were these stunning sweet potato biscuits. His recipe could be easily veganized by substituting earth balance for the butter, but I wanted to try making fat-free biscuits -- and with whole wheat flour, too. 

Since I had such good luck using bananas instead of butter in my maple-cornbread biscuits, I thought that would work here too, since these biscuits are also sweet and any added sweetness or hint of banana would be a complimentary flavor. Boy does it ever! The slight sweetness of banana really brings out the natural sweetness in the sweet potato -- and the hint of cinnamon (<-- HH's personal touch) ties it all together beautifully.

These biscuits are just sweet enough that they taste a bit like a muffin but their texture and cute button shape is more like a biscuit. Serve them with tofu scramble, greens and a big ol' pot of Emeril's spiked tea---err coffee.

Recipe:Sweet Potato Biscuits


Nothing says Down Home Cookin' like a sweet potato biscuit! These biscuits are just sweet enough on their own that they could pass for a muffin, but their cute button shape proves they're a biscuit. Serve with tofu scramble and pot of coffee or tea.



Cook and skin your sweet potato, then mash it with a fork or potato
masher and set aside. Grease a cookie sheet or line with parchment paper
and set aside. Preheat oven to 425F. Combine flour, baking powder,
baking soda, sugar and optional cinnamon together in your food processor
and pulse a few times to ensure even distribution of ingredients. Add
banana, about 6" worth, and allow the motor to run until a dough forms,
about 45 seconds. Transfer dough to a bowl and, using clean hands, mix
with about 3/4 cup (start with 1/2 cup) of the cooked sweet potato. The
dough should be wet and dough-like -- wetter than most pizza dough but
dryer than cake batter. It should be similar to the batter for Bisquick
drop biscuits, if you've ever made those. Drop large spoonfuls onto the
prepared cookie sheet and bake 5-10 minutes, until a toothpick inserted
comes out clean and the edges and bottom are turning golden brown.

Per biscuit: 86 calories, 0.3g fat, 18.6g carbs, 2.5g fiber, 2.9g sugar, 2g protein

Happy Herbivore on Emeril: The Recipes

Posted by: Lindsay S. Nixon |

Category: Press

Remember when I said I was on Emeril's show?! Well it aired last night. (Did you see me in his kitchen??). I promised I'd veganize all his recipes when the show aired and I have (mostly!). 

On the show (Episode 6: Emeril's Heartland), Emeril made Lemony Spiked Sweet Tea, Ham Steaks with Red Eye Gravy, Sweet Potato Biscuits & Molasses-Pecan Butter, EJ's Simple Oven-Baked Ribs and Bourbon BBQ Sauce, Vegetable Pot Pie, Roasted Red Pepper Mac and Cheese and Deep-Dish Banana Pudding with Chocolate Sauce.

Luckily, Emeril & I seem to be on the same wave length because I had healthy & vegan versions of all his dishes already -- except for the biscuits which I was really excited to try my hand at. 

For the ribs, use this vegan recipe with a tangy bourbon-based BBQ sauce (that's accidentally vegan). Then run a few roasted red peppers through your food processor or blender and add them to the cheese sauce in my easy mac n'cheese recipe. Substitute my whole wheat veggie biscuit pot pie for Emeril's pot pie and round the meal out with my instant banana-flavored ice cream and fat-free chocolate syrup. If your heart is set on a pudding, though, there are plenty of banana soy puddings on the market or you can make my ice cream with very ripe bananas (not frozen) and serve it in a bowl with crushed whole wheat gram crackers (but I do have a graham cracker crust recipe, too!). 

Now for the biscuits! Mmm... sweet potatoes. check back tomorrow for the recipe! 

Healthy Options - Black Bean Brownies

Posted by: Scott Nixon |

Category: Video

Introducing Healthy Options with the Happy Herbivore -- the first cooking show with a healthy agenda. In this pilot episode, the Happy Herbivore makes her web-famous Black Bean Brownies... dessert has never tasted so rich or been so healthy! Tune in each week for a new episode!

Recipe:Black Bean Brownies

Prep time: | Cook time: | Total: | 9 servings


Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.



Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.