Happy Herbivore Blog

Raw Week

Posted by: Lindsay S. Nixon |

As some of you may have heard on twitter, I'm going 100% raw this week and a few of my tweeps have joined me! You can call it a cleanse or detox if you'd like but those are not necessarily my motivations for doing this.

Around December I started feeling like I wanted to do a raw cleanse or a raw week. I'd been under so much stress and pressure with the cookbook that I was eating more cooked foods than normal -- my diet consisted mainly of whole wheat bread with jam, bean burritos, bagels -- they were all so much easier and quicker during my busy days. I missed my daily smoothies, juices and gorilla salads and my body did too. I started having digestive issues that were previously just a bad memory and I didn't feel as energetic as I once did.

So, I thought about doing a raw cleanse for the New Year -- that I'd "start the year off right," but of course it wasn't practical. I was going to be on a snowboarding trip in Vermont and still smack in the middle of my cookbook. So, I forgot about it... until now.

What changed? Lately I haven't wanted to eat anything. Have you ever been hungry -- really really hungry -- and NOTHING sounded good to you? That's all I've been feeling.

I've also found myself craving salads in a way I can't describe. For example, Scott made me one of my favorite meals last week and I didn't want it -- I was more interested in the wilting salad in my fridge. Such severe cravings are not normal for me so I knew if there was ever a good time to try this 100% raw thing for a week, it was now. I also have five raw cookbooks that need review, so it just seemed to all come together for me.

Then, of course, I hit a road block. As I sat down to pick out a few raw recipes for this week, I circled back to the problem I've always had with raw food: it's like Atkins for vegans. Everything is so fat-heavy. Tons of nuts, seeds and oil. And while I do enjoy nuts, seeds and avocado from time to time, I have always stayed true to my no oil rule... and I'm not willing to bend on that. What was I going to do? How was I going to be raw like I want and still stay true to my no added fat, low fat diet?

I decided instead of giving up, to look at this as an opportunity to grown and explore raw foods. I decided I would eat a raw diet that is still very low in fat. I'd create my own low fat raw recipes if I needed to. I'd eat more fruit to get the daily calories I needed (instead of eating fat) and I'd just eat more greens and veggies. Of course I'm still working with the cookbooks I need to review, but I'm selecting recipes that are low in fat: green juices, smoothies, vegetable rolls. I'm really excited -- and I hope you enjoy my progress each day.

SO, to make a very long story end... I'm raw this week... and every day I'll be posting what I've eaten -- so I hope you come back and check it out... and weigh in -- I'd love to hear your thoughts~!

 

e-Cookbook Winners Announced!

Posted by: Lindsay S. Nixon |

Thanks to everyone who participated! I'll try to host another giveaway like this as the deadline to buy the e-books draws near. A few of you asked how much longer the e-cookbooks would be available and the truth is, I don't know. My publisher graciously agreed to let me sell them for a little bit longer, but they have not yet given me a date where I have to "pull the plug." I'm guessing, at best, another month or so -- so if you want them, hurry up and get yourself a copy!

Anyway, here are the winners! Except for the Flickr winner, everyone else was picked randomly through random.org

From Flickr: cupcakekitteh

From Twitter: @kwidrick 

From Comments/Newsletter: Lorna Macmillan

I tried to contact all the winners through social media (twitter, flickr, etc) but contact me directly, too!

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By popular demand, I'm giving away more copies of my e-cookbooks Sneak Peak, Pudge-Free Holidays, Backyard Vegan & the Best of Happy Herbivore Vol. 1. These e-cookbooks are still for sale, but for a limited time. A few but not all of the recipes made it into my actual cookbook. I've compiled a list of what made the cut and what didn't in the FAQ.

So now for the big question! How do you win?

Well, there are a couple of ways to enter. (1) You can leave a comment below (2) You can sign up for the Newsletter (which, I admit I'm terrible at sending on a regular basis) (3) you can join the Flickr pool and (4) for every picture you upload, you get an extra entry! Tweeting, RT-ing and sharing this contest on Facebook will also earn you an entry. (If you're using twitter to enter, please @happyherbivore me so I see it). 

The person with the most photo entries will win and I'll select two random winners, too. I will try to contact winners via email or social media if possible, but also check back on Monday to see if you've won. :)

Fat-Free Whole Wheat Vegan Baked Corndogs

Posted by: Lindsay S. Nixon |

Category: Recipe

This is my attempt at buying your love. I won't even try to deny that. I feel terrible for having not published any new recipes in the past few months. When I was scrambling to write the cookbook I couldn't shift my focus away to write something else for the blog. Now the cookbook's done and I need a minute to decompress. Or maybe I need a month. I've also had some technical difficulties, too. In short, my life is a hot mess right now and I'm clawing my way back to normal as fast as I can.

Anyway, here is my recipe for my fat-free, whole wheat vegan corndogs. I created this recipes two years ago and published it in my first-ever e-cookbook, Sneak Peak (which is still available for purchase). It didn't make the cut for my actual cookbook for a number of reasons. For one, I didn't want to recycle too many recipes. I also made a promise with myself -- and you, that in the cookbook I wouldn't use obscure, expensive or hard to find ingredients (and I certainly classify ener-g-egg replacer as one of those "novelty" items) and finally, I want to rework this recipe (eventually) to make it easier and better! (I have lots of ideas).

BUT don't let me crap all over what is still an oustanding recipe. It's absolutely terrific and you'll be making these babies all summer -- just you wait and see. I'm stealing VeganDad's photo (again) because he is a magician. Seriously, why don't mine ever look this good? On the upside, I've heard that you can make them look really professional and awesome if you use a Twinkie Pan.  Enjoy!

Recipe:Baked Vegan Corndogs

Prep time: | Cook time: | Total: | 6 servings

Description

Before I was a health conscious vegan, I loved buying frozen vegetarian corndogs. When the Internet failed to provide me with a recipe for a baked (not fried!) corndog, I created my own.

Chef's Note: I like to use fat-free vegan hot dogs such as Smart dogs or Tofu dogs, but any vegetarian hot dog will do. I also hear using a Twinkie Pan results in perfectly shaped corndogs.

Ingredients

Instructions

Preheat oven to 450 F. Grease a cookie sheet or line with parchment paper and set aside. Mix cornmeal, flour, baking powder, salt, spices, pepper, ener-g-egg replacer, 1/3 cup non-dairy milk and sugar together in a medium bowl. Slowly add additional non-dairy milk until the mixture is wet and can be worked with. However, be careful it's not too soupy or dry and doughy. Stir gently for 30 seconds. For mini-corndogs, cut the tofu dogs into 3 equal pieces, or the size that fits your Twinkie pan. Dip each tofu dog into the cornmeal mixture, making sure its evenly coated. Then place on the prepared cookie sheet, moving the coating around as necessary to ensure it's evenly coated. If using a Twinkie pan, pour a little mixture to line the bottom of the insert, add the dog, then add more batter over top until it's covered. Repeat. Bake for 10-15 minutes until golden and a little crisp.