Happy Herbivore Blog

Vegan Italian Sausages & BEA!

Posted by: Lindsay S. Nixon |

Category: Press

I have a lot to say in this post... so bear with me folks! (All exciting stuff though!)

First, here is my recipe for Ballpark Italian Sausages! It comes from my e-cookbook Backyard Vegan & it's one of many recipes that's in an e-cookbook but not on this blog or in my upcoming cookbook. The e-cookbooks are only for sale until June 30th so get your copy! (All the proceeds go to the support and maintenance of Happy Herbivore so a special thanks to everyone who has been buying copies!)

Next, BEA! I was at the Book Expo of America yesterday handing out pumpkin-raisin oatmeal cookies (a huge hit!) and sexy postcards for my cookbook. Of course thanks to NYC traffic I was a bit late to my own signing. Whoops.


I finally arrive & notice there was a line of people waiting. I said to my publisher "wait.... those people are here... for ME?! Who paid them!" I was truly shocked (and so flattered) by all the people who came out to see me!

Thank you! Thank you! THANK YOU! Your support means everything to me -- I mean it! I was thrilled to meet people who are as excited about the book as I am!!

I also met Terry Hope Romero who was there with her new book and Gary V! As soon as my "signing" ended I ran clear across the expo to where Gary was speaking. I'd missed his speech but caught him as he was leaving. We chatted for a few minutes & I got to personally thank the man who helped change my life (Read his book, Crush It!). Gary if you're reading this, I'd love to cook for you & your family! 

Finally, I was also on Healthy Voyager radio last night talking about Happy Herbivore, the upcoming cookbook AND giving out recipes, tips and ideas for summer parties! (Skip ahead to minute 28:00 to hear me).

What are YOU making for Memorial Day? These Italian Sausages I hope!



Recipe:Spicy Sausage


This sausage is a cross between andouille sausage and pepperoni. It's great for nibbling, sliced on top of pizza, crumbled into a Frittata and Baked Shells and Cheese, or tossed with a batch of Spicy Greens.



Pulse pinto beans in a food processor until they're coarse crumbs or mash with a fork; set aside. Grind fennel seeds using a mortar and pestle into a thin powder, then combine with all other spices. Transfer beans and spices to a medium bowl. Add remaining ingredients in order plus 1 cup of water. Stir a few times, then combine ingredients with your hands. Knead for a minute or two to ensure even distribution and to help push the bubbles out (under-kneading may cause a spongy texture).

Shape mixture into a ball and break into 4 even segments and set aside. Shape each segment into a log -- do not worry about molding sausages perfectly; the steaming process will help shape them.

Prepare 4 sheets of aluminum foil, each about 5 inches square. Wrap dough in foil tightly and twist both ends so it looks like a Tootsie Roll. Place sausages into a steamer, cover, and cook for 40 minutes.

Refrigerate overnight or for at least 4 hours. To use, warm gently in oven or toaster oven for 8 to 10 minutes.

Whole Wheat Vegan Sweet Potato Biscuits

Posted by: Lindsay S. Nixon |

Category: Recipe

When I was hanging out in Emeril's kitchen, one of the first things he made were these stunning sweet potato biscuits. His recipe could be easily veganized by substituting earth balance for the butter, but I wanted to try making fat-free biscuits -- and with whole wheat flour, too. 

Since I had such good luck using bananas instead of butter in my maple-cornbread biscuits, I thought that would work here too, since these biscuits are also sweet and any added sweetness or hint of banana would be a complimentary flavor. Boy does it ever! The slight sweetness of banana really brings out the natural sweetness in the sweet potato -- and the hint of cinnamon (<-- HH's personal touch) ties it all together beautifully.

These biscuits are just sweet enough that they taste a bit like a muffin but their texture and cute button shape is more like a biscuit. Serve them with tofu scramble, greens and a big ol' pot of Emeril's spiked tea---err coffee.

Recipe:Sweet Potato Biscuits


Nothing says Down Home Cookin' like a sweet potato biscuit! These biscuits are just sweet enough on their own that they could pass for a muffin, but their cute button shape proves they're a biscuit. Serve with tofu scramble and pot of coffee or tea.



Cook and skin your sweet potato, then mash it with a fork or potato
masher and set aside. Grease a cookie sheet or line with parchment paper
and set aside. Preheat oven to 425F. Combine flour, baking powder,
baking soda, sugar and optional cinnamon together in your food processor
and pulse a few times to ensure even distribution of ingredients. Add
banana, about 6" worth, and allow the motor to run until a dough forms,
about 45 seconds. Transfer dough to a bowl and, using clean hands, mix
with about 3/4 cup (start with 1/2 cup) of the cooked sweet potato. The
dough should be wet and dough-like -- wetter than most pizza dough but
dryer than cake batter. It should be similar to the batter for Bisquick
drop biscuits, if you've ever made those. Drop large spoonfuls onto the
prepared cookie sheet and bake 5-10 minutes, until a toothpick inserted
comes out clean and the edges and bottom are turning golden brown.

Per biscuit: 86 calories, 0.3g fat, 18.6g carbs, 2.5g fiber, 2.9g sugar, 2g protein

Happy Herbivore on Emeril: The Recipes

Posted by: Lindsay S. Nixon |

Category: Press

Remember when I said I was on Emeril's show?! Well it aired last night. (Did you see me in his kitchen??). I promised I'd veganize all his recipes when the show aired and I have (mostly!). 

On the show (Episode 6: Emeril's Heartland), Emeril made Lemony Spiked Sweet Tea, Ham Steaks with Red Eye Gravy, Sweet Potato Biscuits & Molasses-Pecan Butter, EJ's Simple Oven-Baked Ribs and Bourbon BBQ Sauce, Vegetable Pot Pie, Roasted Red Pepper Mac and Cheese and Deep-Dish Banana Pudding with Chocolate Sauce.

Luckily, Emeril & I seem to be on the same wave length because I had healthy & vegan versions of all his dishes already -- except for the biscuits which I was really excited to try my hand at. 

For the ribs, use this vegan recipe with a tangy bourbon-based BBQ sauce (that's accidentally vegan). Then run a few roasted red peppers through your food processor or blender and add them to the cheese sauce in my easy mac n'cheese recipe. Substitute my whole wheat veggie biscuit pot pie for Emeril's pot pie and round the meal out with my instant banana-flavored ice cream and fat-free chocolate syrup. If your heart is set on a pudding, though, there are plenty of banana soy puddings on the market or you can make my ice cream with very ripe bananas (not frozen) and serve it in a bowl with crushed whole wheat gram crackers (but I do have a graham cracker crust recipe, too!). 

Now for the biscuits! Mmm... sweet potatoes. check back tomorrow for the recipe!