Happy Herbivore Blog

Low-Fat Vegan Cheesecake Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

For my one year veganniversary, I created the fat-free carrot cake cupcakes that took blogs (and kitchens) over by storm. (Yah, they are that good!) So I knew the pressure was on for me to make something just as amazing this year. What works once works twice, right? Just like last year, I made what I was craving:

VEGAN CHEESECAKE!

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I wanted to make a fat-free cheesecake, but quickly realized that was impossible since there is no such thing as fat-free tofu! Thus, I settled on making a naturally low fat cheesecake without any added fats. I paired my cheesecake with a whole wheat (no added fat!) gram cracker crust and my tummy has never been happier. Best cheesecake EVER. Seriously. I also have big plans for this recipe... strawberry cheesecake? chocolate cheesecake? oh the possibilities are endless! 

I used my easy (2-ingredient!) graham cracker crust recipe; you can get it by clicking "recipes" on the navigation bar.

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Per serving (just cheesecake): 143 calories, 5g fat, 20g carbs, 4g protein Per serving (crust no topping): 228 calories, 7g fat, 36 carbs, 5g protein

Per serving (crust and topping): 243 calories, 7g fat, 40g carbs, 5g protein Topping: Makes 8 servings (about 4 tbsp per serving) Per serving: 15 calories, 0g fat, 4g carbs, 0g protein

Recipe:Cheesecake

Description

So decadent and amazing -- you won't believe it's vegan or low fat! You'll also need my recipe for a graham cracker crust (see "recipe" tab on navigation bar).

Ingredients

Instructions

Preheat oven to 350F. Prepare pie crust if you have not already done so. Place tofu and Tofutti in a blender and blend for 30 seconds. Stop, scrape the sides, and blend for another 30 seconds. Add remaining ingredients and blend for 3 minutes, stopping periodically to scrape the sides. Once fully incorporated, pour into prepared pie crust and smooth top with a spatula. Bake 40-45 minutes. Remove from oven and place somewhere away from heat. Allow to cool to room temperature (about 2-3 hours). Chill overnight or for at least 10 hours before serving.

For the blueberry topping pictured in the blog post photos, combine 1 cup frozen wild blueberries with 1/2 cup of water, 1 tbsp agave nectar, 1 tsp lemon zest, 2 tsp lemon juice and 1 tbsp cornstarch mixed into 2 tbsp of water in a saucepan. Bring to a boil over high heat. Allow to thicken, stirring frequently. Turn off heat and allow the mixture to cool. Chill in the refrigerator until serving.

Linguine in a Oyster Mushroom Sauce (Vegan Scampi Recipe)

Posted by: Lindsay S. Nixon |

Category: Recipe

If you liked seafood or 'scampi' dishes in your pre-vegan days, you're in for a real treat with this dish. Oyster mushrooms certainly live up to their name. They smell and taste like seafood!

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Part of my "New Years Resolution" is to expose myself to new ingredients and oyster mushrooms were this weeks pick. I wanted to make a 'scampi' with the mushrooms but was out of linguine or spaghetti (I used sprouted whole wheat pasta - pictured) and had to work with what I had. This dish is so easy but simply wonderful and would make for a lovely romantic dinner.

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Per Serving (without pasta and wine): 99 calories, 2g fat, 17g carbs, 5g protein

Recipe:Oyster Mushroom Scampi

Description

A healthy, vegan version of seafood scampi. You can also add a splash of white wine during cooking for a more authentic dish.

Ingredients

Instructions

Cook mushrooms in 1/2 cup broth over medium heat. After 4 minutes, add parsley, garlic, lemon, miso and kelp. Cook until mushrooms are soft and fragrant, adding more broth as needed to prevent burning and drying out. Once mushrooms are cooked, add more broth so there is enough to line the bottom of your pan. Toss mushroom mixture with cooked pasta and garnish with parsley.

Cajun Recipes: Black Eyed Peas in a Creole Roasted Red Pepper Gravy Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

This Creole-inspired dish would probably be more "authentic" if I used tomatoes, but I just love the taste of roasted red peppers, so I had to use them. That being said, I'm sure this dish would be just as delicious with tomatoes or fire roasted tomatoes if you prefer. You could also add carrots and celery to complete the "holy trinity". Not to mention, this spicy dish would be a great way to follow tradition of eating black eyed peas on New Years! Scott & I will be traveling on New Years day, but once we come home, I plan to make my healthy version of Hoppin' John in Pudge-Free Holidays.

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Per Serving (with brown rice) 341 cals, 3g fat, 65g carbs, 14g protein

Per Serving (without rice): 232 cals, 2g fat, 42 carbs, 11g protein

Recipe:Creole Black Eyed Peas

Description

A quick and easy Cajun-inspired meal that's wholesome and spicy.

Chef's Note: Creole seasoning may be substituted for Cajun seasoning.

Ingredients

Instructions

Drain the roasted red bell peppers and set aside. Line a medium pot with 1/4 cup broth and saute onions until translucent, about three minutes. Transfer onions to blender and add red bell peppers. Blend until smooth and creamy. Return mixture to the pot and add Cajun spice, beans, leaves and liquid smoke. Cover and bring to a boil over high heat. Once boiling, reduce to low and simmer until thoroughly warmed. Add hot sauce and season with salt and pepper to taste. Add part or all of the remaining broth if desired (for a thinner gravy and a milder flavor). Serve over cooked brown rice or barley.