Happy Herbivore Blog

Vegan Fat-Free Chickpea and Corn Chili Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

Get ready to clean out your pantries and eat on a dime with this recipe. It's a lil' spicy, delicious and so easy to make. Serve it up with my vegan cornbread and be in heaven with this vegetarian chili recipe!

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Recipe:Chickpea and Corn Chili

Description

Most vegetarian chilis are centered black, kidney or pinto beans but this one lets the chickpea shine.

Ingredients

Instructions

In a large pot, combine broth, tomatoes, chilis, onion, bell pepper, paprika, cumin and chili powder. Cover and bring to a boil, then reduce to low and simmer for an hour or until most, but not all of the liquid has cooked off and the onions are translucent and the green peppers tender. Ideally, you want a thin layer of liquid still coating your pan. If you're in a rush, don't worry -- you can cook it less you'll just have a soupy chili. Next, add the tomato paste, pure maple syrup and frozen corn. Reduce the heat to the lowest possible setting and heat thoroughly. Once corn is warm, add beans and tomato sauce plus salt and cayenne to taste. Then continue to heat over low heat until beans are warm, about 5 minutes. Garnish with cilantro leaves and add vegan shredded Monterary jack cheese or a dollop of vegan sour cream over top if desired.

Vegan Whole Wheat Pumpkin-Swirl Brownies Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

Yesterday was my birthday and all I could think about was pumpkin-brownies, which was sort of strange considering I'd never had one. I decided to take a stab at making my own and I couldn't be happier. They're pumpkiny but still really chocolately, too -- what a great flavor combination! While this recipe is not 100% fat-free (because cocoa is not fat-free) it has no added fat -- and it's whole wheat! They're like the punky pumpkin sister to my Low Fat Fudgey Brownies (also in my cookbook). So moist and fudgey, you'll never believe they're low in fat!

 vegan pumpkin brownies

Remember, as with all things pumpkin -- it tastes best a day later!

Recipe:Pumpkin-Swirl Brownies

Description

The punky pumpkin sister to my Low Fat Fudgey Brownies. So moist and fudgey, you'll never believe they're low in fat!

Ingredients

Instructions

Preheat oven to 350 F. In a small bowl, combine pumpkin, 1/4 cup applesauce and pumpkin pie spice until well blended. In a medium bowl, combine yogurt, 3/4 cup applesauce, both sugars and vanilla until well combined. In a large bowl, whisk flour, cocoa, baking powder and salt together. Add yogurt mixture to flower mixture and combine. Spoon brownie mixture into a greased 8x8 square baking pan. Use a spatula to spread it out evenly. Spoon pumpkin mixture on top, using a spatula to even out smoothly. Then use spatula to swirl and mix the batters together. Bake 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Allow to fully cool before slicing.

Vegan Fat-Free Tomato Soup with Spaghetti Squash Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

Spaghetti squash was on sale at the market so I snagged one, knowing exactly what I was going to make with it: soup. Sure spaghetti squasg can be a low carb option to pasta, but I just love it in my tomato soup. This recipe was originally published in my e-cookbook Pudge-Free Holiday as "Spaghetti Soup" because it sort-of looks like inverse of spaghetti with marinara (instead of a plate of spaghetti with a little sauce, you're getting a bowl of "sauce" and a few strands of "spaghetti"). The tomato soup is great on its own, too. I especially love dipping vegan grilled cheese into.

 

tomato soup with spaghetti squash

Recipe:Tomato Soup with Spaghetti Squash

Description

This recipe was originally published in my e-cookbook Pudge-Free Holiday as "Spaghetti Soup" because it sort of looks like inverse of spaghetti with marinara - instead of a plate of spaghetti with a little sauce, you're getting a bowl of "sauce" and a few strands of "spaghetti".

Ingredients

Instructions

Carefully pour the tomato liquid from the can into a large soup pot. Take the tomatoes out one by one and gently squeeze them out into the pan. Pull the whole tomatoes apart into bite-sized pieces and add to the pot. Add the broth, onion flakes, garlic powder, Italian seasoning, bay leaf, vinegar, carrots, red pepper flakes, celery seed and curry. Cover and bring to a boil.

Once boiling, reduce to low and simmer for 25 minutes. Meanwhile, cook the squash. Taste the soup, if it is too acidic add sugar as needed 1 tbsp at a time. Stir and cook for 5 more minutes. Remove the bay leaf and add salt and pepper to taste. Ladle soup into a bowl, filling just slightly more than half way. Add cooked spaghetti squash (use a fork to gently pull the flesh off in strands) and serve with vegan Parmesan if desired. Store leftovers separately with the squash in one container, soup in another.