Happy Herbivore Blog

I met Alicia Silverstone

Posted by: Lindsay S. Nixon |

Category: News

As many of you know, thanks to Whole Foods, I was able to attend the Food Network's Wine & Food Festival here in New York City. It was a foodie star-studded event! We saw, among others, Gail Simmons, fellow NYer Rocco DiSpirito and the gorgeously fabulous Alicia Silverstone. Alicia had her very own cooking demonstration (in a viking kitchen! ugh! jealous!) where she talked about the health benefits of a whole foods vegan diet and made recipes from her new book -- out today!! The Kind Diet. Here are a few photos of Alicia cooking: 3998708537_a87c6c53193998711087_51c2aea3933999467038_369ff49af1 They were recording the demonstration so I hope that means it will be playing on the Food Network! Afterward I had the chance to chat with Alicia while she was signing books. Let me just say that Alicia is one of the sweetest, kindest people I have ever met. She glows like you wouldn't believe and is just stunning in person. I couldn't help but remember how much hoopla there was about her fuller figure in the late 1990s when she played Batgirl. Well critics,  look at her now. She's slender, with bright eyes, rosy cheeks and immaculate skin. Living, breathing proof that the diet I swear by works for her too. Alicia said herself that she feels like she is growing younger and I believe she is. 3998718115_fbec3a5ed2 Anyway, I've had a chance to read and make a few recipes from The Kind Diet -- which is released today! Alicia is so gentle and well spoken in this book. With a slow, steady and kind hand she talks to you like a friend, helping you every step of the way. The book is also incredibly informative. She covers everything from the horrors of the meat and dairy industry, to the health benefits of a plant diet, to the earth benefits of eating this way and offering tips and insights only a decade-long veghead could. The Kind Diet is also filled with delicious - healthy! recipes and gorgeous photography. Alicia will also have an interactive website soon to help grow a network of those of us who live this way and I cannot wait to be a part of that!

Vegan Mediterranean Tuna Salad Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

Yes, yes, we all know how much I love my mock tuna recipe. I really need someone to stage an intervention. or something. The one thing that I don't like about my tuno salad, however, is that it runs out faster than I'd like. Result? I decided to add a little this and a little that to make the tuno go farther. I'm quite glad I did because the veggies really do transform this tuna into something wonderful. I tried it initially in a sandwich but have since realized it's heavenly on a bagel or smashed into a lettuce wrap.

Mediterranean "Tuna" Salad

To make Mediterranean Tuno Salad, Add diced zucchini, red and green bell peppers, sliced black olives and diced red onion to my mock tuna salad recipe.

Recipe:Mock Tuna Salad

Description

Who knew mashed up chickpeas could taste just like tuna? It's amazing how this sandwich tastes like the real thing.. except with out the fish, mercury, cholesterol and preservatives... It's the healthiest and tastiest TuNo around!

Ingredients

Instructions

In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times -- careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.

Use Nasoya's fat-free vegan mayo or use the fat-free homemade mayo recipe in my cookbook. Many low fat mayo's, such as Trader Joes brand, are also accidentally vegan but not fat-free. Chef's notes: 1 small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squirt of lemon juice for added flavor.

Vegan Fat-Free Curried Sweet Potato & Wild Rice Soup Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

Most sweet potato soups are flavored with nutmeg, cinnamon and ginger, making them very reminiscent of butternut squash and pumpkin soups. That's tasty & all, but I wanted to warm things up a bit with a curry. The key here is to slowly roast the sweet potato in your oven. This allows the natural sugars to crystallize which really helps brings out the rich, sweet potato flavor. The nutty flavor and texture of the wild rice adds the perfect contrast to the sweet and creamy soup and also adds a boost of fiber. Also, if you like spicy curries, try adding a few drops of hot sauce.

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Recipe:Curried Sweet Potato & Wild Rice Soup

Description

The nutty flavor and texture of the wild rice adds the perfect contrast to the sweet and creamy curry-infused soup.

Ingredients

Instructions

Preheat oven to 425F. Bake sweet potato until fully cooked, about 45 minutes to 1 hour. Allow to completely cool then peel away the skin and discard. Transfer potato to a blender. In a medium saucepan, combine onion, garlic, broth, curry and garam masala. Bring to a boil, then reduce heat to low, cover and simmer until onions are translucent, about 5 to 7 minutes. Transfer to the blender, add non-dairy milk and blend until smooth and creamy. Return to saucepan and heat thoroughly. Adjust seasonings, adding 1/4 tsp more of curry or garam masala if desired. If the soup becomes too thick, thin out with a little non-dairy milk or water. Laddle into a bowl and spoon warm wild rice into the center. Sprinkle ground cinnamon for garnish and serve.

Note: This recipe becomes more flavorful over time. If possible, make a day in advance and gently reheat.