Happy Herbivore Blog

NY, NY: Zen Burger

Posted by: Lindsay S. Nixon |

Category: Travel

Oh how good it is to be home! So where does a vegan go when a vegan wants a 'big mac'-style burger that's cruelty-free (vegan) and still mildly healthy? That vegan goes to Zen Burger in NYC and eats this:

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MMMMMmmmmm Good.

 

 

Whole Wheat, Fat-Free Vegan Sweet Potato & Cranberry Muffins Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

These healthy muffins burst with holiday flavors and they are a great way to use up your leftover cranberries and sweet potatoes! Mmmm MMmmmm.

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Per Serving (1 muffin): 127 calories, 0g fat, 0mg cholesterol, 30g carbs, 3g fiber, 2g protein

Recipe:Sweet Potato & Cranberry Muffins

Description

No question, these muffins are the best way to use up leftover sweet potatoes and fresh cranberries. Canned sweet potato puree may be used instead of the mashed sweet potato.

Ingredients

Instructions

Preheat oven to 350F. Grease muffin pan or lightly spray paper liners to prevent sticking and set aside. Whisk flour, baking powder, baking soda and salt together. Whisk in sugar. Add sweet potato, applesauce and cranberries into the middle. Using a spatula, mix about 12 strokes. Add non-dairy milk and cranberries and stir until wet and incorporated. Transfer mixture to muffin pan and fill 3/4 full. Bake 15-25 minutes, or insert a tooth pick to test (cooktime will vary depending on moisture of the potatoes and size of the cranberries). Allow muffins to cool in pan 3 minutes then transfer to wire rack and allow them to fully cool.

Vegetarian Indian Recipes: Vegan Channa Palak Masala Recipe

Posted by: Scott Nixon |

Category: Recipe

A slightly spicy but flavorful tomato-based stew, this Indian dish rocks and is perfect for anyone wanting to try Indian food for the first time. Tomatos, spinach and chickpeas are familiar foods but the spicing is true to Indian cuisine. This dish takes almost no effort to make, yet it tastes like it was gently simmered all day. It also gets more flavorful as it ages, so look forward to leftovers.

Recipe:Chana Palak Masala

Description

A slightly spicy tomato-based Indian stew featuring palak (spinach) and chana (chickpeas).

Ingredients

Instructions

In a large pot, saute onions and garlic in 1/4 cup of water. Once onions are translucent, add spinach, chickpeas, tomatoes with their juices and broth. Cover and cook over medium heat until spinach cooks down and is deep green. Uncover and break tomatoes apart using a spatula or spoon. Add all spices except garam masala, also add lemon juice if using. Cover and cook for 3 minutes. Add 1/2 garam masala and cook for 2 more minutes more. Taste, adding additional garam masala if desired plus salt and pepper if needed. Turn heat off and allow to sit for 5 minutes. Serve with whole wheat roti, naan or tortillas.