Happy Herbivore Blog

Have a Pudge-Free Holiday

Posted by: Lindsay S. Nixon |

Category: Holiday

If you still don't have a copy of my e-book, Pudge-Free Holidays, now is the time to get it! What better time than the holiday season to cook up some delicious, healthy and fat-free vegan recipes?! Plus the e-books are for sale for a limited time, so be sure to get your copy before they're gone forever.


soy-free mac and cheese

My family has some unusual holiday traditions when it comes to food, like eating macaroni & cheese on Christmas Eve and lasagna on Christmas Day, but Pudge-Free Holidays has plenty of Holiday favorites like: Mushroom Stroganoff, Spaghetti & Meatballs, Baked Tofu Parmesan, Chocolate-Peppermint Cupcakes and Leftovers Vegetable Casserole which uses up all your leftover veggies!
vegan cheesecake


Don't forget the vegan cheesecake for dessert!

Also check out my Pudge-Free Thanksgiving post for 20 more recipe ideas! 

Still hungry for more holiday cheer? Subscribe to the Newsletter. I'll be sharing a few top secret recipes with Happy Herbivore subscribers as my gift to you! 



Recipe:Soy-Free Mac n' Cheese


A quick and easy vegan mac n' cheese that doesn't use tofu -- or fat! Miso can have soy in it, so be careful when selecting your miso if you have an allergy or dietary need (chickpea miso is soy-free!).



Cook pasta according to directions, immediately drain, rinse with cold water and set aside. Whisk all remaining ingredients together in a saucepan over medium heat. Bring to a near boil and turn heat down to low. Stirring occassionally, allow the sauce to thicken up. Combine with macaroni, stirring to coat. Garnish with smoked paprika if desired.

Make ahead brunch

Posted by: Lindsay S. Nixon |

Category: Press

Jan/Feb Issue of Vegetarian Times

The January issue of Vegetarian Times has arrived in stores and features four amazing vegan New Years brunch recipes by me: Fresh Winter Fruit Salad, Tofu Scramble Brunch Ring, Smokey Breakfast Sausage Links & “Eggnog” Parfaits. I hope you pick up a copy and try out some of my recipes this holiday season. You can find Vegetarian Times at Barnes & Nobles, Borders and Whole Foods Market. You might also find copies at newsstands, coops, health food stores and vegan/vegetarian restaurants.

She Crab Soup (Fat-Free, Vegan)

Posted by: Lindsay S. Nixon |

Category: Recipe

vegan she crab soup

Or more accurately, The-She-Crab-Lives Soup because no crustaceans were harmed in the making of this soup! As you may know, I went to college in Charleston, South Carolina and my favorite Charleston dish was She Crab Soup. No question, hands down, I loved it the most. Needless to say, I've wanted to veganize She Crab Soup for a while now but couldn't figure out what to do about the crab. I kept waiting for some great imitation to be made but nada. Finally, a few weeks ago it all came together for me. I was preparing my celery root to make celery root soup when (& blame the smell of the celery root for this) I realized I could use oyster mushrooms instead of crab meat! Oh the genius of it all!

Before I get to the recipe, though, there some things I need to say about this cultural dish. The original soup is made with cream, which I subbed right out to keep the soup fat-free but you can use vegan cream if you want to. Some restaurants also chop up a stalk of celery, which I've omitted because I find celery to be a little too overpowering in creamy soups. Tabasco is the brand of hot sauce most commonly used in this dish and down South in general, but I simply substituted the hot sauce I had on hand. Finally, you want to use a good quality sherry (not cooking sherry) here, but the soup is still good even if you skip it. One last note, white pepper is really hot, it kicks the pants off of black pepper, so start with a tiny dash and go from there.

fat-free she crab soup

Recipe:She Crab Soup


A wonderful vegan and fat-free version of the famous Charleston soup.

Chef's Notes: For a more authentic soup, you may substitute vegan cream for the non-dairy milk. Some restaurants in Charleston also incorporate a chopped stalk of celery in the soup, which you can add with the mushrooms. Tabasco is the brand of hot sauce most commonly used in She Crab Soup (and Southern cooking in general), but any vegan hot sauce will do. Finally, you want to use a good quality sherry, not cooking sherry, here and be careful with the white pepper - it has a more powerful kick than black pepper.



Coat a medium pot with a thin layer of water and add mushrooms. Cook over high heat until mushrooms are soft, turning brown and have released their juices. Set mushrooms aside. Add remaining ingredients to the pot and whisk until well combined. Bring to a boil over high heat. Once boiling, immediately reduce to medium and whisk as it thickens. Once it has slightly thickened, taste and adjust seasonings as needed and add salt to taste. Pour soup into two bowls and spoon cooked mushrooms in the center. Garnish with chopped fresh parsley and a light dash of paprika or Old Bay Seasoning.