Happy Herbivore Blog

Curried Chickpea Sandwich Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

The chickpea in a hurry, curry. This  is an awesome sandwich! It's cool and freshing but packs a good bit of flavor.

Recipe:Curried Chickpea Sandwich

Description

The chickpea in a hurry, curry.

Ingredients

Instructions

Combine chickpeas with 2 tbsp curry, water, 1 tbsp lemon juice, 2 tsp mustard, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp paprika, 1/4 tsp ground ginger and 1/4 tsp garam masala with cayenne and salt to taste. Stir to make sure chickpeas are coated evenly and transfer to a non-stick skillet. Cook over medium heat until the chickpeas are warm and slightly darkened in color. Set aside and make cilantro yogurt sauce by mixing 6 ounces of plain soy yogurt with fresh cilantro, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp dry parsley, 1 1/4 tsp lemon juice and salt to taste. Serve chickpeas at any temp, with cool cucumbers, lettuce and cilantro yogurt sauce in warmed whole wheat pitas.

Whole Wheat Vegan Biscuit Vegetable Pot Pie Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

A more accurate name would be "deconstructed pot pie" or "open face pot pie" or maybe even "biscuits with veggie gravy." Anyway, this dinner is easy and fast -- but also warm and comforting. I bet you even have all of the ingredients on hand! Plus, it's veggie pot pie! What else needs to be said ;) Yum Yum!

Before I developed the fat-free whole wheat biscuit recipe in my cookbook, I used to make low fat whole wheat biscuits by using Vegan Dad's recipe, substituting whole wheat pastry flour (or white whole wheat flour) and using Tofutti cream cheese for the shortening.

Recipe:Veggie Biscuit Pot Pie

Description

A savory, quick and easy veggie pot pie! Use the fat-free whole wheat biscuit recipe (p. 38) in The Happy Herbivore Cookbook or try these 3-ingredient biscuits. (Bisquick is also vegan and makes easy drop biscuits!)

Ingredients

Instructions

Whisk cornstarch into broth until well combined. Combine with all remaining ingredients in a medium saucepan and bring to a boil over medium heat. Allow sauce to thicken as desired. Taste, adding more garlic or onion powder if desired. Also add salt and pepper to taste. Pour over biscuits and serve. (1/2 tsp dried parsley also makes this gravy very pretty!)

Vegan Smokey Black Bean & Tofu Enchiladas Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

This recipe is courtesy of my husband Scott, who could eat Mexican food at every meal for a week straight and still want more. Thus, it was no surprise to me that he whipped up enchiladas when it was his turn to cook. I can't remember why I bought liquid smoke, but ever since I've had it, Scott's been on a mission to slip it into our food every chance he's got. Tonight he added it to our basic enchilada recipe and WOW! This little addition made all the difference in the world. These enchiladas went from good and tasty to freakin' a-m-a-z-i-n-g.


Recipe:Smokey Black Bean Enchiladas

Description

Liquid smoke takes basic bean and tofu enchiladas to a new and unbelievably delicious level. I use the enchilada sauce in my cookbook, but any canned or bottled fat-free vegetarian enchilada sauce will due.

Ingredients

Instructions

Preheat oven to 350 F. Crumble tofu in a large bowl. Add beans, smoke, garlic and hot sauce and mix together. Spoon filling into 8 tortillas. Fold over, place into an oven-safe dish and pour enchilada sauce over the tortillas. Sprinkle shredded vegan cheddar over top if desired and bake 15-30 minutes; 15-20 minutes for a softer shell and 25-30 for more for crispy shell.