Happy Herbivore Blog

Farewell my baby!

Posted by: Lindsay S. Nixon |

Category: News

Today is an exciting day for me -- today I'm sending my "manuscript" (a.k.a. my completed cookbook) to my editor. I'm still tieing up a few loose ends (a few photos need to be reshoot, nutritional information on a few recipes still needs to be calculated...) but for the most part, I'm done.

I still can't believe it. It feels like just yesterday I was signing the dotted line and this whole thing was becoming real. It's as though I blinked and it all happened, and it's over. A lot of my testers were tweeting yesterday that they were making their very last test recipe and they were so sad for it to be over. I'm a little sad, too.

I thought by the end of this cookbook I'd be sick of it. That it would be like writing a paper in law school, "I just want to hand the damn thing in already..." but not at all. I can't imagine my life without my cookbook being my forethought and at the top of my agenda every day. I just can't believe it's done!

In any event, it's been stressful, but mostly fun and something I hope to do again (and again, and again). I've never felt so inspired to create recipes as I have these past 2 months, which proves true to my personality: I work the best under stress and looming deadlines... I thrive in chaos and it brings out the best of me (at least from a creative standpoint, stress also makes me crabby, which isn't terribly loveable).

I've been busy shooting and reshooting the last of the photos over this past week and weekend and like last time, I snapped a few shots with my crappy little pocket camera as I was setting up the dishes for their photo op. If you follow me on twitter, you've probably seen most of these photos already, but I hope you enjoy them a second time.

I only picked my favorites to share today, but you can check the rest out on flickr, along with photos taken by my testers.

Oh, my testers. Let me just say this quickly (the rest I saved for the "acknowledgements" which makes me weepy just thinking about it). Testers: I love you all. Each and every one of you played a vital role in shaping and making this cookbook. To say that I could not have done this without you, is an understatement. I feel as though I am the luckiest girl in the world to have you in my life and by my side. Thank you for letting me rule your kitchens for the last three months -- thank you, a thousand times, thank you.

Now for the picture show! (more on flickr!)

loaded fat-free vegan nachos (the cheese whips up instantly!)

fat-free whole wheat cinnamon-raisin scones (so easy to make too!)

low fat nutty spread (unbelievable!) this was a HUGE hit with my testers.

Fajitas -- so quick they're perfect for a weeknight meal!

my famous ww ff vegan carrot cake cupcakes! yum yum

ww almost ff chocolate chip cookies (the only fat is in the chips!) I reworked my original recipe (in e-cookbook Sneak Peak) to make these easier & even tastier!

Cookbook Photos

Posted by: Lindsay S. Nixon |

Category: News

My life is playing much like a broken record. Cook food. Take photos of said food. Rinse and repeat.

The cookbook is almost finished --- the recipes are written (I surpassed my 200 goal, 213 recipes to be exact!) & now I'm just busy taking photos. I've been working on veganizing a family recipe for you in the meantime & I hope to have that up some time this week. I also have about 12 books and cookbooks I need to review (oops! I'm a bit behind).

Anyway, for now, here are some food shots for you from the cookbook photo shoot this weekend. I took these with my crappy little pocket camera while the actual photos were being taken and/or prepped. (In other words, these are just glimpses and by no means the final product). I'm using a light box since it's winter (natural sunlight isn't a daily occurance here in NYC) and a Nikon D40.

If you follow me on twitter you've seen most of these already; but I hope you enjoy them a second time. My good friend and neighbor, Katherine, also came by to help me out with cooking, cleaning, photog'ing and eating (I'm so grateful!) and she posted some shots and recaps on her blog, too (entry #1 & entry #2). Carrie also posted a long and gorgeous review of recipes she tested for the cookbook, so go check that out when you have a minute or want more food porn!

You can also see photos of other dishes taken by my cookbook testers on flickr. Enjoy!

fat-free vegan chocolate zucchini muffins

fat-free whole wheat chocolate zucchini muffins (so moist it's wrong)

easy vegan pad thai

cheater pad thai (whips up in 2 minutes!)

fat-free vegan cornbread

fat-free whole wheat cornbread (this is a new recipe -- ridiculously good!)

fat-free vegan cheese pizza

fat-free vegan cheese pizza (takes 3 minutes to make and so awesome!)

fat-free biscuits n gravy

fat-free whole wheat biscuits (new recipe & totally effortless!) with vegan fat-free sausage gravy

fat-free apple muffins

whole wheat fat-free apple crisp muffins. I made these for the Gift Basket Giveaway Winner.

 

Fat-Free Crispy Vegan "Chicken" Nuggets

Posted by: Lindsay S. Nixon |

Category: Recipe

The cookbook has kept me tied up, I know. I kept saying I'd make it up to you -- and I hope I have with this awesome recipe. I'm using VeganDad's photo because it's fantastic and really shows off how well these nuggies hold up to the real thing! 

vegan chicken nuggets

These nuggets taste like a chicken nugget but are made with beans, wheat and TVP -- sooo awesome! They're crispy, too -- making it feel like you're eating a deep-fried nugget when it's baked and completely fat-free. You really can't go wrong with these darlings!

I published this recipe originally in my e-cookbook, Sneak Peak but have since developed a "chicken" seitan that is superior in taste, texture and east of preparation. To avoid being overly redundant in my cookbook, this recipe got the boot, but it's still great! (These nuggets go over especially well with children!!) I hope you enjoy them!

Here is a picture of the chicken seitan in my cookbook, taken by one of my testers:

Recipe:Crispy Chickenless Nuggets

Description

These faux nuggets are so crispy you'll never believe they're not deep-fried. Serve them with your favorite dipping sauce such as ketchup, agave, mustard, BBQ sauce or plum sauce.

Chef's notes: 1/4 cup whole wheat bread crumbs can be substituted for 1/4 cup TVP for a less "meaty" bite.

Ingredients

Instructions

Preheat oven to 350 F. Lightly grease or line a cookie sheet with parchment paper and set aside. Whisk non-dairy milk and lemon juice together until foamy with bubbles. In a medium bowl, mash chickpeas with a fork or potato masher until coarse. You don't want any whole beans left, but don't overly mash them so that they are pureed and resembling refried beans. Alternatively, you can pulse the beans in a food processor 10-15 times and transfer processed chickpeas to the bowl. Add in TVP, crumbs if using, vital wheat gluten, mustard, spices and agave. Add in 1/4 cup water and mix with a spoon. Gluten should form almost instantly. Turn out onto a clean surface and knead for about a minute, getting out any excess bubbles and making sure the gluten strands form. Mold the mixture into ball and set aside. Pour cornflakes into a separate bowl and mash until very crumbly, like thick and slightly bigger bread crumbs and set aside. Re-whisk non-dairy milk and then pour mixture into a shallow bowl. Break off bouncy ball-sized portions of the gluten and flatten in the palm of your hand to it resembles a nugget shape. Dip into the non-dairy milk mixture so that it's coated on both side then press into flakes on each side, making sure it's completely coated. Place nugget on a cookie sheet and repeat with all nuggets. Bake nuggets for 10 minutes, flip and bake another 10-15 minutes, until nuggets are firm and crispy.