Happy Herbivore Blog

Whole Wheat Fat-Free Apple-Cinnamon Coffee Cake

Posted by: Lindsay S. Nixon |

Category: Recipe

When my parents visited us last March (when we still lived in LA) I whipped up a quick blueberry breakfast cake one morning. It ended up being a huge hit with my parents. In fact, they liked it so much that they're still talking about it. Hey, what can I say? I love it when I get it right the first time. Anyway, since apples have been in abundance lately here in New York, I decided to remake the breakfast cake using apples and my two favorite spices: cinnamon and ginger.

I still can't get over how easy this breakfast cake is to make -- and yet how beautifully it presents. My good friend Nick also made this recipe for his mom and look at how stunning his cake came out: 

 

Recipe:Apple-Cinnamon Coffee Cake

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

Description

A lovely, light breakfast cake to enjoy with a cup of coffee on a frigid fall morning when apples are in season.

Ingredients

Instructions

Preheat oven to 350. Grease an 8" square baking pan and set aside. Toss diced apples with 1 tsp cinnamon until well coated and set aside. In a large bowl, whisk flour, remaining cinnamon, ginger, baking soda and baking powder together. Add applesauce, sugars, extract and non-dairy milk. Mix until almost combined, then add diced apples. Continue to mix, adding a little extra non-dairy milk if necessary. Pour batter into baking pan and use a spatula to evenly distribute batter. Arrange apple slices over top, a little overlap is okay. Mix 1/2 tsp cinnamon and 1 tbsp sugar together until well combined then sprinkle over top of apples until well coated. Bake 35-50 minutes or until an inserted tooth pick comes out clean.

Fat-Free Vegan Eggnog

Posted by: Lindsay S. Nixon |

Category: Recipe

Fat-Free Vegan Eggnog

I remember loving eggnog as a kid until I learned it did in fact include eggs and it wasn't just called eggnog because it was yellow. I was so grossed out (I was drinking eggs?!) that I vowed to never touch the stuff again. and I didn't... until I went vegan and found soy nog at the store. I've tried all the vegan nogs around - Silk's Soy Nog, Rice Dream's Rice Nog and a few other brand in between. They're all pretty good and get the job done, but what I don't like is how much fat and sugar is in them. They're also really high in calories which makes them more like a dessert than a joyful holiday drink.

Having made vegan eggnog parfaits for Vegetarian Times (my recipe is on pg. 48 of the current issue), I knew making anything eggnog-flavored from scratch was possible so I started wondering if I could make a fat-free vegan eggnog. Recycling my spices from the parfaits helped me nail the flavor, but what was I going to do about the yellow color? I decided to throw in a frozen banana and the result? perfection. My eggnog had a lovely yellow hue and the banana added just enough natural sweetness that I didn't need to add any additional sugar! I don't think eggnog has ever been so skinny!

Recipe:Eggnog

Description

A vegan and fat-free version of the quintessential holiday drink!

Ingredients

  • ¾ cup fat-free vanilla soymilk

  • 1 whole frozen banana (peeled)

  • ¼ tsp cinnamon

  • a dash of nutmeg (optional)

  • a dash of cloves (optional)

Instructions

Combine soymilk, banana, cinnamon, a light dash of nutmeg (about 1/8 tsp) and a tiny little bit of cloves in a blender or vita-mix and blend until smooth and creamy. Garnish with a dash of nutmeg if desired.

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

Description

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!).

Ingredients

Instructions

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.