Happy Herbivore Blog

Vegan Taco Salad / TVP Taco Meat Recipe

Posted by: Nichelle Nicholes |

Category: Recipe

When you tell someone you're a vegan, they tend to think you're diet is limited to salads. Of course, we all know that is untrue, but what's so wrong with a salad anyway? I love a good salad, especially during the summer when it's too hot to heat up my kitchen. All-veggie salads are delicious, but they tend to leave me ravenous a few hours later. I find that combining a little protein and starch with my salad is much more satisfying. This salad is a great example to my approach and oh-so-tasty! Taco Salad w/o Cheese Makes 4 Salads Ingredients-Salad: 7oz romaine lettuce, chopped 7oz arugula 15oz can black beans, drained and rinsed 1 1/2 cups frozen yellow or roasted corn, thawed TVP Taco Meat (recipe follows)Fat-Free Vegan Nacho Cheese Baked corn tortilla chips - optional Ingredients-Taco Meat: 1 cup textured vegetable protein (TVP) 3/4 cup mock beef broth or water 2 tbsp steak sauce 2 tbsp low sodium soy sauce 2 tbsp onion flakes 4 tsp chili powder 2 tsp garlic powder 1 tsp sea salt 1 tsp ground cumin hot sauce as desired Directions-Taco Meat: 1. Combine TVP and broth 2. Once the TVP is reconstituted, add remaining ingredients 3. Stir to combine 4. Scoop 1/2 cup worth of TVP and place it on top of salad with a scoop of cheeze. Taco Salad Help support this blog by purchasing a copy of Backyard Vegan! This summer's coolest cookbook!

Whole Wheat, Fat Free Vegan Cinnamon Buns Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

I love cinnamon buns. I couldn't go to the mall without stopping by Cinnabon. I had to make the Pilsbury version at least weekly in college. There is something magical about the sugar and cinnmon gooeyness. Of course, after I went vegan cinnamon buns were off limits unless I made them myself. The task seemed daunting so I kept putting it off until one day my desires could no longer be controlled.

I found a few recipes online, but they didn't meet the requirements of my then-newly adopted lifestlye. So I set out to make a fat-free and whole-wheat cinnamon bun. Call it the impossible task, but I assure you, its quite possible -- and still delicious.

This is my tried and true recipe. I've made it for well over a dozen people (including my sister, my best friend, my parents and my in-laws, all of who are not veg or eat the way I do) and time and time again these buns are a smashing hit. I love these buns and so will you (especially when I tell you they have only 260 calories per bun with icing!) Enjoy!

and made with raisins:

iced bun

Nutritional Information: 260 calories, >1g fat, 60g carbs, 6g protein per bun! (with icing!)

buns

Recipe:Cinnamon Buns

Description

Sweet and delicious! Fat-free, whole wheat and 100% vegan. It doesn't get much better than that does it?

Ingredients

Instructions

Preheat oven to 350F. Grease a circular cake pan and set aside. Gently warm 3/4 cup non-dairy milk to about 110 degrees. Sprinkle yeast over warmed non-dairy milk and let it dissolve, about 5 minutes. Combine 2 cups of flour, 1/4 cup sugar, baking powder, 1 tsp cinnamon and 1/4 salt in a large bowl. Add 5 tbsp applesauce and yeast mixture, stirring spatula to combine. Add in another 1/2 cup flour, stirring to combine. Sprinkle remaining flour on a flat surface and knead dough, kneading in most of the flour. Knead about 15-20 times. Using a floured rolling pin, roll dough out into large, thin rectangle and set aside. Prepare filling by combining 4 tbsp brown sugar with 1 tbsp unsweetened applesauce, 1 tsp cinnamon and raisins if using. Spoon filling in the center of the dough and spread it around, leaving 1" edge clear. Gently but tightly roll the dough up. Use a pizza cutter, sharp knife or string to cut off 6 rolls and place into prepared cake pan and bake 20 to 25 minutes, until golden and cooked through. Meanwhile, prepare icing by mixing 1 cup confectioners sugar with 1 tsp non-dairy milk (plain or vanilla), whipping until it becomes a thick glaze with no sugar chunks. Spread glaze over hot buns.

Low Fat Guacamole Recipe (Edamole)

Posted by: Lindsay S. Nixon |

Category: Recipe

I know I preach a low fat lifestyle (hell, I author a fat-free blog!) and that is how I live and eat... but I'm not going to lie. I love avocados and I love guacamole. I figured, if beans can make brownies, there has to be a way to make lower fat guacamole, right? While this guacamole isn't fat-free (soybeans have fat in them) its still low fat and also high in protein. You could try substituting peas for the soybeans for a truly fat-free version.

edamole

Now, this 'edamole' doesn't taste the same as guacamole and the texture is a little different, but it's a great substitution and can easily pass for the real thing when slipped into burritos and layered bean dips. I fed it to Scott as guacamole and he didn't miss a beat. When I told him it was edamole, he quickly asked "is this my dinner?" and then ate all of it with baked corn tortillas!

Recipe:Low Fat Guacamole (Edamole)

Description

This 'edamole' doesn't taste the same as guacamole and the texture is a little different, but it's a great substitution and can easily pass for the real thing when slipped into burritos and layered bean dips. 

Ingredients

Instructions

Combine all ingredients except tomatoes in a food processor and blend until smooth, scraping sides as necessary. If its too rustic, add 1-2 tbsp water. Stir in tomatoes and serve.

For a truly fat-free knock off, try using 2 cups of frozen peas (thawed). Also, a little avocado can go a long way. If desired, add 2-4 tbsp avocado for a more authentic taste but still with a lot less fat!