Happy Herbivore Blog

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.

Fat-Free Hummus Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

I find myself spreading hummus on everything, it's my universal condiment. I also like to use it as a dip for my raw veggies when I need a quick and filling snack. Store bought hummus is usually vegan but too high in fat for me to consider buying it. Tahini (a paste made from sesame seeds) and olive oil are commonly used to make hummus but I find if I omit them, while adding in delicious spices, the hummus is just as tasty but much healthier. Here is my basic recipe. Try adding in jalapeno, roasted red pepper, olives or any other ingredients for a fun, new variation to the classic version. 

HUMMUS

Recipe:Hummus

Description

A light and airy hummus with no added fat. Plain soy yogurt may be substituted for the fat-free vegan mayo.

Ingredients

Instructions

Blend until smooth and creamy. Add additional water or mayo if necessary and salt to taste. Try mixing in jalapenos, roasted red peppers or other ingredients to give the basic recipe a little flare.

Gluten-Free Hippie Loaf Recipe (Fat-Free Vegan Meatloaf)

Posted by: Lindsay S. Nixon |

Category: Recipe

A friend of mine is Celiac and solicited my help in creating a gluten-free veggie meatloaf recipe. We started throwing ideas back and forth about how to make a meatloaf out of the items in our pantry and this is what we came up with. It's absolutely delicious!

hippe loaf 1

hippe loaf with gravy

Recipe:Hippie Loaf

Description

A wonderfully easy gluten-free vegan meatloaf that can be made from pantry staples. Whole wheat flour can be substituted for brown rice flour if you do not have a gluten allergy.

Ingredients

Instructions

Preheat oven to 350F. Grease a standard bread pan and set aside. Mash black beans in a large bowl and combine all ingredients until evely combined. Transfer to pan and pat down firmly and tightly using a spatula. Bake 45 minutes to one hour, until firm and browned on the outside. Allow the loaf to cool and firm up before serving, about 15 to 20 minutes.