Happy Herbivore Blog

Whole Wheat, Fat-Free Single-Serving Blueberry Muffin

Posted by: Lindsay S. Nixon |

Category: Recipe

Aha! I did it again. Ever since I made my single-serving brownie recipe, I've been wondering if I could do it with a muffin. I tried two versions over the weekend, this blueberry one and a carrot one. While the carrot one was alright, this blueberry muffin really stole the show. Wowza! It's so good! In fact, Scott liked it so much he asked if I'd make a few more as his dinner!

There is a video of me making the single-serving brownie on HHTV (click "video" in the navigation bar up top to see it) which may be helpful to watch if you plan to try this muffin (the method is the same). I've also posted a new "about me" video which discusses my personal journey to veganism and the benefits of a low fat vegan diet.

 

 

Recipe:Single-Serving Blueberry Muffin

Prep time: | Cook time: | Total: | 1 servings

Description

A quick and healthy blueberry muffin that serves one!

Chef's Note: Frozen wild blueberries work best in this recipe.

Ingredients

Instructions

Preheat oven or toaster oven to 350F. Line a single muffin cup or a metal 1-cup measuring cup with a liner, or use a foil baking cup (e.g., Reynolds) that will stand on its own or silicone cup, and set aside.

Add all ingredients in order in small mixing bowl, and then stir until completely combined. Transfer batter to muffin cup and bake 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Fat-Free Raw Ice Cream (Vegan)

Posted by: Lindsay S. Nixon |

Category: Recipe

Get ready to jump up and down with this recipe -- it's a decadent and creamy vegan ice cream that's practically instant to make. And did I mention it was also raw? Ugh, yeah, it's love.

Now, don't get me wrong, I still love this this tofu ice cream recipe. In fact, one of the first variations I tried with it was a banana ice cream (my Dad's idea, actually). I slipped in a little cinnamon, maple syrup and vanilla with a banana and the tofu and yum! It was pure heaven.

Since then I've been meaning to try making an instant raw banana pudding. I thought perfectly ripe bananas slung through my food processor would make a wonderful "pudding," or maybe bananas blended with a little tofu... (I still need to try both of these ideas out, actually). The problem is waiting for the bananas to get just ripe enough.

You see, I live with a money. No, not a real monkey---just someone who is bananas for bananas. No sooner do I buy a bunch of bananas, they're all eaten. Sometimes two at a time (ugh hem, Scott). 

During raw week I found some bananas that were mostly brown at the store and bought them thinking they'd be the perfect solution to my... dilemma. Sadly, when I peeled one I discovered the insides were just too mushy for a pudding so they went into the freezer.

A few days later I felt a little ambitious and decided to try to make a "cold pudding." Well, I definitely didn't get my pudding but what I DID get is a rich and creamy mixture that looks, tastes, smells and *feels* like ice cream when you eat it. I'm not just talking about any ol' ice cream either... this stuff is a total replication of the naughty ice cream you typically only find on a marble slab. Yeah! It's that amazing!

Needless t o say I was so excited about this recipe that I immediately emailed my friend Nick (who always has a small island's worth of bananas in his freezer) when he replies back to me "oh I do a recipe just like that all the time, except with cocoa." COCOA? Why did he just change my life? Yum! It's even better with a little cocoa slipped in!!

FYI I want to try this recipe with the spicing used in my fat-free eggnog recipe next! If you beat me to it, let me know!

Recipe:Raw Ice Cream

Description

It's incredible how much this tastes like ice cream. It's so rich and creamy plus the vanilla and cinnamon compliment the banana's unique taste perfectly.

Chef's Note: Spotted and very ripe bananas work best in this recipe. 

Ingredients

Instructions

Place all ingredients together in a food processor and allow the motor to run until it's smooth and creamy. Stop and break up large clumps with a spatula as needed. 


Fat-Free Raw Pasta with Marinara

Posted by: Lindsay S. Nixon |

Category: Recipe

Last week during my raw regimen I developed a recipe for raw pasta. I've experimented with zucchini as "pasta" before in my no pasta, pasta recipe which uses zucchini, marinara and tofu ricotta, but unlike my previous recipe, this raw recipe is 100% raw.

It's also low in calories, full of vitamins and nutrients, really filling and tastes remarkably like pasta. I used my spirooli to make the "pasta" but a cheese grater or tireless knife can do the job, too. I can't wait to try it again this summer when my kitchen is overflowing with zucchini and tomatoes are at their peak. 

Make this the dish next time it's too hot to cook or you want a comforting pasta dish but not all the calories. 

Recipe:Raw Pasta with Marinara

Description

Suitable for almost any diet (raw, gluten-free, low fat, low carb, low calorie) this "pasta" dish is so satisfying, slimming, easy and quick to make, you'll be eating it all the time. It's also very much a "to taste" recipe -- add as much or as little spice as you like!

Chef's Note: Fresh herbs such as basil or oregano may be substituted for the Italian seasoning. Red pepper flakes or hot sauce can also be added for a spicy tomato sauce. 

Ingredients

Instructions

Shred the zucchini using a cheese grater or a spiralizer and set aside. In a small food processor or blender, combine tomatoes, herbs and spices and whiz until evenly smooth. Taste, adding more spices and herbs to taste along with salt and pepper. Re-whiz. Toss zucchini slices with "pasta sauce" until well coated. Transfer to a bowl and add sliced cherry tomatoes, mushrooms or other raw vegetables. Top with a dash of vegan parmesan or nutritional yeast if desired.