Happy Herbivore Blog

Vegan Southwest Zucchini Pie Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

This dish really is the best of two worlds. It's a little bit like a quiche but has a pie-slash-cornbread feel about it too. It's also an effortless dish which makes it a great weeknight meal! 

zucchini pie


Makes 6 servings (Per serving, no cheese) 168 calories, 1g fat, 34 carbs, 10g protein, 4g fiber 

Recipe:Southwest Zucchini Pie

Description

When quiche met cornbread and had a zucchini baby.

Ingredients

Instructions

Preheat oven to 375 F. Spray 9x9" pan and set aside. Saute onions in a 1/3 cup water over high heat. After 2 minutes, add garlic. After 2 more minutes, add spices and chilis. Stir to coat and cook until water has evaporated and set aside. Whisk non-dairy milk and cornstarch together and set aside. Blend tofu with 1 tbsp non-dairy milk until smooth. Combine all ingredients in a large bowl and stir to combine evenly. Transfer mixture to pan, spreading it evenly. Top with vegan cheddar cheese if desired and bake 20-30 minutes or until center is cooked and the top is crisp.

Low Fat Strawberry Vegan Ice Cream Recipe (Tofu Ice Cream)

Posted by: Lindsay S. Nixon |

Category: Recipe

Remember when I made plain tofu ice cream? Well now I've made strawberry tofu ice cream! 

strawberry icecream

For this strawberry ice cream, I followed the basic tofu ice cream recipe, but reduced the pure maple syrup to 1/4 cup and added 18 frozen strawberries. I also realized the trick to thick and creamy low fat ice cream is letting the motor completely run, for a full 25-30 minutes, until the ice cream is so thick its no-longer moving around in the machine. I always use lite tofu and fat-free soymilk.

Per serving (1 cup): 163 calories, less than 1 g fat, 31 carbs, 9g protein 

Recipe:Tofu Ice Cream

Description

This basic recipe was developed by the chefs at Goodbaker Gourmet; I found it somewhere online and have been playing with it to make all sorts of flavors such as vanilla, chocolate, banana, cinnamon, strawberry and blueberry.

Ingredients

Instructions

Combine all ingredients in a blender and whiz until smooth. Transfer mixture to an ice cream machine and allow the machine to run until ice cream has formed, about 30 minutes. Serve immediately.

Cajun Chickpea Cakes Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

If you are looking for something to serve on Fat Tuesday... look no further! I present to you the pitifully easy (but oh-so-tasty) Cajun Chickpea Cakes. Before I get to the recipe, I have a confession. I've wanted to make chickpea cakes since they were featured on Top Chef (I'm rooting for Carla btw). I had googled a little and was daunted by the recipes I found... everything was exceptionally "egg" heavy and while I know vital wheat gluten acts as a great egg replacer in "patties" I'm trying to cook gluten-free these days... But then Vegan Dad posted this recipe and I realized I'd over thought the dish. Chickpea cakes can be simple and they can come straight out of the pantry!

chickpeacakes

 

Recipe:Cajun Chickpea Cakes

Description

Quick and spicy chickpea cakes worthy of a creole occasion. Chef's Notes: These cakes are a bit dry since they're fat-free. Serve topped with spicy Dijon mustard, fat-free vegan mayo, plain soy yogurt, dressing, hot sauce or fresh tomatoes.

Ingredients

Instructions

Chef's Note; Whole Wheat flour may sub for chickpea flour and soy sauce may sub for tamari. Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside. Place chickpeas in a food processor and pulse about ten times, until chickpeas are coarsely chopped but not pureed. Transfer chickpeas and all remaining ingredients in a mixing bowl and stir to combine. Roll 4 balls, then spray lightly with cooking spray. Place balls 4" apart on the cookie sheet and flatten gently with the palm of your hand. Lightly respray the cakes and sprinkle with additional salt if desired. Bake 12-15 minutes, until thoroughly warm and a bit crispy.