Happy Herbivore Blog

Vegan Tofu Fish Filet Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

This is the kind of recipe where I wish I had my own cooking show. For starters, I'd give this recipe a longer and swankier name such as "Succulent Tofu Fish Fillet over a bed of crisp Romain lettuce topped off with fresh papaya salsa and tucked into a warm pita bread." (Are you drooling yet?) I'd also take the time to tell viewers that the heels of bread make for the best bread crumbs. All you have to do is throw them into your food processor and let the motor run until the crumbs are formed. Homemade crumbs are not only cheaper, but they taste better too. They also don't have salt and other preservatives in them. But alas! This is a blog - not a cooking show - so here's the recipe!

Tofu Fish

Recipe:Tofu Fish Fillet

Description

Kelp is what makes the tofu "fishy". Serve it as a fillet or cut up small pieces for "fish sticks." Fresh papaya chunks can be used in place of the salsa.

Ingredients

Instructions

Preheat oven to 350F. Line a baking sheet with parchment paper and set aside. Cut tofu into 5 slices (or smaller pieces for nuggets) and set aside. Place bread slices in food processor and process until crumbs form. Add spices and Old Bay to taste, a few dashes of black pepper to bread crumbs and process for 1 more minute. Transfer breading mixture to a shallow bowl.

From here, you can bread the tofu one of two ways: lightly spray one side of the tofu with your oil spray can and press the breading into one side of the tofu (giving one side a thick, flaky crust) or dip the tofu into soymilk and lightly batter the entire fillet. Bake 25-30 minutes and serve tucked into warm pitas with chopped lettuce and papaya salsa.


Baked Low Fat Whole Wheat Chocolate-Glazed Vegan Doughnuts Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

If you follow me on twitter, you already know all about these donuts (and have the recipe). In case you missed it, here is the story: June 5th was National Doughnut Day. Upon learning this, I promised my twitter friends I'd make a recipe we could enjoy guilt-free (a.k.a whole wheat, fat-free and vegan!). I found this recipe but Scott & Jim (my best friend) were in the mood for something chocolately, so I had to get a little creative.

The guys really liked these doughnuts. I felt they could be a little more chocolately, so I added the optional chips in the ingredients list. On the downside, you do need a doughnut pan to make these darlings, but the pans are fairly inexpensive and in addition to making doughnuts, the pan can also be used to bake bagels as well. 

Glazed Donut

 

Recipe:Chocolate Glazed Doughnuts

Description

Baked, glazed and chocolately but without the fat from deep-frying.

Ingredients

Instructions

Preheat oven to 350F. In a small bowl, whisk 1 cup non-dairy milk, lemon juice, 3 tbsp maple, light brown sugar & 1-2 tsp vanilla together until foamy and bubbly. In a large bowl, whisk flour, cocoa, salt, baking powder, baking soda and chocolate chips (crushed). Pour wet into dry and use a spatula to combine. Spoon into a greased 6-donut pan. Bake 15 minutes. Meanwhile, make icing by whisking the last ingredients together (confectioners sugar, 1 tbsp maple, 1 tsp vanilla and 1-2 tbsp non-dairy milk). Submerge cooked, but cool, doughnuts into icing and let glaze drip off. Transfer to wire wrack for drying.

Vegan Chili Cheese Chorizo au Gratin Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

My fridge and pantry were both looking pretty bare the other night. All I had was 1 yam, 1 small potato, a leek, left over vegan chorizo, soy milk, flour and my usual spices and condiments. I decided to throw it all together with the cheese sauce I use to make my soy-free mac n' cheese. You know, sometimes an empty fridge is a blessing. I still can't get over how tasty this dish came out. I was worried Scott would think it was a hot brown mess but he turned to me and said "OMG Babe, this is AWESOME!" Word. I feel silly posting the recipe but more or less wanted to post this (even if it is a hot mess) to remind us all that even when we feel like we have nothing in the house to eat, we can still make a great, healthy vegan meal using pantry and fridge staples, a few veggies and a little imagination. Eating up dry goods is also a great way to save money and it keeps the stock piling at bay. I think I need to do more pantry challenges!

hot mess

For this meal, I added 1 cup of crumbled vegan chorizo, 1 tbsp chili powder and 1 tsp cinnamon to the soy-free mac n' cheese sauce and then smothered the potatoes and leek with it au gratin style (an onion would have also worked). I baked it in a square casserole dish for about 40 minutes (until the potatoes were fork tender).

Recipe:Soy-Free Mac n' Cheese

Description

A quick and easy vegan mac n' cheese that doesn't use tofu -- or fat! Miso can have soy in it, so be careful when selecting your miso if you have an allergy or dietary need (chickpea miso is soy-free!).

Ingredients

Instructions

Cook pasta according to directions, immediately drain, rinse with cold water and set aside. Whisk all remaining ingredients together in a saucepan over medium heat. Bring to a near boil and turn heat down to low. Stirring occassionally, allow the sauce to thicken up. Combine with macaroni, stirring to coat. Garnish with smoked paprika if desired.