Happy Herbivore Blog

It's Official! The Happy Herbivore Cookbook

Posted by: Lindsay S. Nixon |

Category: News

I apologize for my lack of posting on happyherbivore.com recently. It isn't for a lack of not cooking, either. Quite the opposite in fact! I've been busy in the kitchen cooking my pants off. I've been flinging recipes right and left but not for happyherbivore.com --- for my cookbook! I am very excited to announce that BenBella Books, the kickass publisher of The China Study, will be publishing my first-ever cookbook!

The cookbook will be released probably a year from now (these things take time) but sign up for the Happy Herbivore newsletter to get the latest updates about the project and perhaps a teaser recipe or two later on. Some recipes from happyherbivore.com and past e-books will be included but more than half of the 200 recipes will be brand-spankin' new. All of the recipes will be true to my style of cooking with wholesome, vegan ingredients and no added fat! The e-books will still be for sale -- but for a limited time!

Want to see what I'm making? Pop on over to the flickr group where my testers & I are uploading photos of dishes you'll see in the cookbook! You can also find reviews on their blogs tomorrow & follow them on twitter. Thank you, as always, for your continued support! 

Vegan Fat-Free Whole Wheat Gingerbread French Toast Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

Somehow I made it through childhood without ever making a gingerbread house. It's something I've wanted to do for a few years now and have never got around to it. Making everything from scratch seemed so... daunting. Plus I'd have to buy all sorts of ingredients I never use to make it (like oil and all purpose flour, to name a few). But, my friends, I'm about to check "build my own gingerbread house" off my bucket list. You see, I noticed a kit that was -- squeee! vegan! Of course the ingredients list is about a mile long and contains all sorts of the nasty -- but I'm not eating it so game on!

To get myself in the 'mood' I made Whole-Wheat, Fat-Free Vegan Gingerbread French Toast! It's just delicious. I hope you enjoy it one lazy weekend morning this Holiday season!

Recipe:Gingerbread French Toast

Description

A holiday spin on a wonderful breakfast dish. The spices add that little something you never knew was missing from french toast. Don't want to wait until morning - have some as a dessert! So quick and simple this is sure to become a family favorite.

Ingredients

Instructions

Whisk all ingredients (except bread) together and pour into a shallow dish. Heat a non-stick skillet over med-high heat and spray with cooking spray. Soak bread slices in the milk mixture and then transfer to the heated skillet. Cook each side for about two minutes or until slightly brown and crisp, respraying skillet between batches or as necessary.

Vegan Fat-Free Celery Root Soup Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

celery root soup

This recipe is a long time coming. I first heard about it from my friend Jane last winter, but had trouble getting my hands on the correct root (I once bought fennel instead -- oops!). Jane's recipe uses olive oil, chicken broth and cream, which I substituted out for this recipe. It's surprisingly very filling and reminiscent of a potato soup or hearty chowder.

Recipe:Celery Root Soup

Description

Delicious, easy and surpisingly filling, celery root soup is reminiscent of a potato soup or hearty chowder. Celery roots are commonly available during the winter months, particularly around Thanksgiving.

Ingredients

Instructions

Line a large pot with water and add onion. Cook over medium high heat until onions are begining to be translucent, about 3 minutes. Add parnsips and celery and cook until celery turns bright green and starts to soften, about 3 minutes. Stir in shallot and garlic and cook for another two minutes. Add all remaining ingredients, cover and bring to a boil over high heat. Let boil for 2-3 minutes, then reduce to low and simmer 45-60 minutes. Jane's recipe called for using an immersion blender, which you can do here, but I transfered my soup to the blender in batches, pulsing to prevent overly pureeing the soup and making it too thin. Garnish with celery leaves or sliced green onions and fresh black pepper.