Happy Herbivore Blog

Fat-Free Raw Ice Cream (Vegan)

Posted by: Lindsay S. Nixon |

Category: Recipe

Get ready to jump up and down with this recipe -- it's a decadent and creamy vegan ice cream that's practically instant to make. And did I mention it was also raw? Ugh, yeah, it's love.

Now, don't get me wrong, I still love this this tofu ice cream recipe. In fact, one of the first variations I tried with it was a banana ice cream (my Dad's idea, actually). I slipped in a little cinnamon, maple syrup and vanilla with a banana and the tofu and yum! It was pure heaven.

Since then I've been meaning to try making an instant raw banana pudding. I thought perfectly ripe bananas slung through my food processor would make a wonderful "pudding," or maybe bananas blended with a little tofu... (I still need to try both of these ideas out, actually). The problem is waiting for the bananas to get just ripe enough.

You see, I live with a money. No, not a real monkey---just someone who is bananas for bananas. No sooner do I buy a bunch of bananas, they're all eaten. Sometimes two at a time (ugh hem, Scott). 

During raw week I found some bananas that were mostly brown at the store and bought them thinking they'd be the perfect solution to my... dilemma. Sadly, when I peeled one I discovered the insides were just too mushy for a pudding so they went into the freezer.

A few days later I felt a little ambitious and decided to try to make a "cold pudding." Well, I definitely didn't get my pudding but what I DID get is a rich and creamy mixture that looks, tastes, smells and *feels* like ice cream when you eat it. I'm not just talking about any ol' ice cream either... this stuff is a total replication of the naughty ice cream you typically only find on a marble slab. Yeah! It's that amazing!

Needless t o say I was so excited about this recipe that I immediately emailed my friend Nick (who always has a small island's worth of bananas in his freezer) when he replies back to me "oh I do a recipe just like that all the time, except with cocoa." COCOA? Why did he just change my life? Yum! It's even better with a little cocoa slipped in!!

FYI I want to try this recipe with the spicing used in my fat-free eggnog recipe next! If you beat me to it, let me know!

Recipe:Raw Ice Cream


It's incredible how much this tastes like ice cream. It's so rich and creamy plus the vanilla and cinnamon compliment the banana's unique taste perfectly.

Chef's Note: Spotted and very ripe bananas work best in this recipe. 



Place all ingredients together in a food processor and allow the motor to run until it's smooth and creamy. Stop and break up large clumps with a spatula as needed. 

Fat-Free Raw Pasta with Marinara

Posted by: Lindsay S. Nixon |

Category: Recipe

Last week during my raw regimen I developed a recipe for raw pasta. I've experimented with zucchini as "pasta" before in my no pasta, pasta recipe which uses zucchini, marinara and tofu ricotta, but unlike my previous recipe, this raw recipe is 100% raw.

It's also low in calories, full of vitamins and nutrients, really filling and tastes remarkably like pasta. I used my spirooli to make the "pasta" but a cheese grater or tireless knife can do the job, too. I can't wait to try it again this summer when my kitchen is overflowing with zucchini and tomatoes are at their peak. 

Make this the dish next time it's too hot to cook or you want a comforting pasta dish but not all the calories. 

Recipe:Raw Pasta with Marinara


Suitable for almost any diet (raw, gluten-free, low fat, low carb, low calorie) this "pasta" dish is so satisfying, slimming, easy and quick to make, you'll be eating it all the time. It's also very much a "to taste" recipe -- add as much or as little spice as you like!

Chef's Note: Fresh herbs such as basil or oregano may be substituted for the Italian seasoning. Red pepper flakes or hot sauce can also be added for a spicy tomato sauce. 



Shred the zucchini using a cheese grater or a spiralizer and set aside. In a small food processor or blender, combine tomatoes, herbs and spices and whiz until evenly smooth. Taste, adding more spices and herbs to taste along with salt and pepper. Re-whiz. Toss zucchini slices with "pasta sauce" until well coated. Transfer to a bowl and add sliced cherry tomatoes, mushrooms or other raw vegetables. Top with a dash of vegan parmesan or nutritional yeast if desired. 

Top 10 Go Vegan Tips

Posted by: Lindsay S. Nixon |

Category: FAQ

Have I ever mentioned that I love your emails? Because I do. Especially emails like this one from Olivia. I thought her question was such a good one that I decided to share it here, just in case someone else is curious about adopting a vegan diet. If you are a vegan, or a vegetarian, and have advice -- please leave it in the comments for future readers (and Olivia!). Thanks!

From Oliva:

"Hi Lindsay. I was always weary of going vegan because even though I *love* to cook, I always thought making vegan dishes had to be difficult! This was until I found your recipes! Everything is so simple and fast!! Anyway, I decided to go full force vegan for 30 days. Since you really did (or your recipes did anyway) play a major part in my decision I wanted to ask you if you had any advice. Maybe like a top 10 list of things you can recommend?" - Olivia

Olivia's feelings are something I can relate to. When I first went vegan I so intimidated. I freaked out over the long list of ingredients in my new vegan cookbooks (some I'd never heard of before in my life) and the 2-hour start-to-finish recipes. Heck, I felt intimidated recently when I read the Kind Diet and I've been a vegan for three years! Even just last week I had to google 'raw carrageenan' because it was called for in a recipe and I had no idea what the hell it was (& I'm still confused).

This makes me sad because I think a lot of people see these kinds of vegan recipes or books and think veganism is unattainable or expensive or both... I'm hoping with my cookbook and this blog I can prove that being vegan and eating healthfully is very easy, attainable, affordable and yes, delicious! I really tried to prove this with my cookbook. I took care to make recipes that use common, ordinary ingredients, recipes that whip up in 30 minutes or less, recipes that are easy to make but still kick-ass delicious (and healthy!). I try to follow this approach here on happyherbivore, too, but sometimes I get lost and caught up in the more complex dishes... 

That said, here are my top 10 suggestions!

  1. Find a good "milk" substitute. Try all the kinds, all the brands. Sweetened plain almond milk tends to be popular among new vegans.
  2. Eat as much as you want of anything while you adjust. If you want a vegan cookie, have a vegan cookie. Let yourself off the hook this first month. Adjusting to a new diet and way of thinking is hard enough. Don't try to also hold yourself to a strict or restrictive diet. If you're worried about weight gain, exercise.
  3. Have a laundry list of 10-25 recipes that are easy to make. Pick ones you've had before or ones you know you'll like. Keep the ingredients for those recipes on hand.
  4. Make meals that yield leftovers like lasagna rolls, red lentil dal and chickpea noodle soup.
  5. Have a well-stocked pantry and fridge of basic like wraps, refried beans, beans, salsa, instant brown rice, frozen veggies and pasta. Remember that meals don't have to be complex. Slap beans and salsa into a wrap. Combine equal parts soy sauce and sugar and mix it with cooked stir-fry veggies and rice. 
  6. If you really liked meat or cheese get yourself some fake stuff. I lived on Boca burgers at first, I'm not ashamed to admit that. Heck, I still eat fake meat and cheese from time to time. Gardein, Field Roast, Gardenburger, Yves... and Daiya! All good stuff.
  7. Network! Start a blog, join online veg groups -- make friends through social networks... build an online community of friends you can swap recipes with, ask questions and talk to. Most vegans are really welcoming and happy to meet new people. I know I am!
  8. Try new things every week-- at least one! whether it's something you've never had before like tempeh or something you previously disliked. Before I was a vegan I *hated* mushrooms and now they're one of my favorite foods.
  9. Examine cravings. Is your body asking for a nutrient (iron, calcium, protein) that you're simply associating with animal products or is it more mental and you're looking for a comfort food. Even people who are not typically emotional eaters can get mentally-charged cravings.
  10. Stash vegan food everywhere -- your locker, purse, car, desk at work -- over load it so you're never without options. Know where Subways are at all times, too! if possible too!

Lastly, ENJOY IT! If you go in happy, full of optimism believing that you will love it, succeed at it and have a great experience... you will!

(My friend Carrie also wrote a wonderful post with 7 other tips! A must read!)

... and if you ever have a question for me and you're shy about it, you can ask me anything anonymously!

I'll be hosting a LIVE Interview about a low fat vegan diet -- plus talking about my story tomorrow on HHTV! Questions are welcome! Ask me via email, facebook, twitter or anonymously