Happy Herbivore Blog

Instant Vegan Alfredo (Fat-Free Alfredo, Tofu Alfredo)

Posted by: Lindsay S. Nixon |

Category: Recipe

This is one of my favorite and oldest recipes. I created it three cities ago (that's how I keep track of time, based on where we were living) and I still love it as much today as I did back then. I'd wadger to say this was my first time using tofu as a sauce and now I'm always using tofu as a sauce. Funny how one dish can totally change your opinion about an ingredient, right?

Anyway this 'Alfredo' sauce is really creamy and adds a nice boost of protein to an otherwise very high carb dish. I love dipping fresh toasted bread in it and also jazzing my pasta dish up with peas and broccoli for a more balanced meal. The nutmeg sounds weird, I know, but its a necessity to get the right flavor -- you can also substitute mace for nutmeg if you want a really pungant and strong flavor.

Recipe:Instant Vegan Alfredo

Description

This sauce is really creamy and adds a nice boost of protein to an otherwise very high carb dish. I love dipping fresh toasted bread in it and also jazzing my pasta dish up with peas and broccoli. Also try adding fresh tomatoes over top in the summer for a nice, refreshing pasta dish.

Ingredients

Instructions

Blend tofu with non-dairy milk, nutmeg, garlic, onion and a light dash of cayenne pepper (optional, or alternatively, add a drop or two of hot sauce) until smooth and creamy. Transfer mixture to a saucepan and whisk in nutritional yeast, flour and 1 tbsp vegan parmesan. Cook over medium heat and allow to thicken. Taste, addong salt and black pepper to taste and adjusting other seasonings (more Parmesan, more garlic, etc) as desired. Toss with 2-3 cups of cooked whole wheat or brown rice pasta and vegetables if using. Serve immediately.

Vegan Fat-Free Pumpkin-Raisin Oatmeal Cookies

Posted by: Lindsay S. Nixon |

Category: Recipe

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Back when I gave a copy of Vegan Comfort Food away, everyone who entered the contest was asked to share their go-to comfort food. A lot of people replied "pumpkin oats" and I found myself licking my lips and thinking "mmm... that sounds so good!" I'm not much of an oatmeal person but I do love oatmeal cookies! Why I never thought to put them together before escapes me but man oh man, these are some of the best cookies I've ever had!

Recipe:Pumpkin-Raisin Oatmeal Cookies

Description

If you love pumpkin oatmeal, you're in for a real treat with these pumpkin-infused oatmeal cookies. Be warned: the batter is ridiculously addictive and one taste might result in no baked cookies.

Ingredients

Instructions

Preheat oven to 350F. Grease a cookie sheet or line with parchment paper and set aside. In a large bowl, combine pumpkin, maple, sugar, banana and non-dairy milk together. In a medium bowl, combine oats, flour, baking soda and pumpkin pie spice together and then transfer it into the wet mixture. Stir a few times then add raisins. Continue to mix until combined. It may look too dry initially, but keep stroking, it will incorporate perfectly. Drop spoonfuls on a greased cookie sheet and bake 10 to 15 minutes, or until firm to the touch and spring-like.

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!