Happy Herbivore Blog

Vegan Fat-Free Whole Wheat Maple Cornmeal Biscuits Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

I love cornbread, but I also love biscuits. I brought them together for this recipe and my goodness -- what a perfect match! These biscuits are a little sweet too -- perfect for a sunny Sunday brunch. I like to smear a little Earth Balance over the tops of the biscuits when they're still warm. Not exactly fat-free but a nice treat every now and then. These biscuits are also great with vegetarian chili.

maple cornmeal biscuits

Recipe:Maple Cornmeal Biscuits

Description

Not your typical biscuit, but still totally awesome. Maple and cornmeal were meant for each other. These babies were also featured on Meatless Monday!

Ingredients

Instructions

Preheat oven to 425 F. Grease cookie sheet and set aside. Combine flour, cornmeal, baking powder and salt in a food processor and run for about 10 seconds, ensuring even distribution. Add banana and allow to run until flour is pebble-like. Transfer to a mixing bowl and combine with non-dairy milk and maple, stirring until well combined. Use a spoon to drop 6 biscuits at least 2" apart. Bake about 7-8 minutes, until edges are just crisp and slightly brown.

Vegan Fat-Free African Kale & Yam Soup Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

This is the soup version of my recipe for African Kale & Yams Mash in my e-cookbook, Pudge Free Holidays. The beautiful thing about this soup (aside from how healthy it is!) is the ethnic feel to it. You just feel so warm and centered after eating a bowl and it tastes like it was delicately cooked all day when really it's done in about 20 minutes. The broth is by far the best part -- you'll be drinking every last drop, I promise. The soup also presents beautifully and is very filling. Feel free to dd chickpeas for a boost of protein.

african kale & yam soup

Per serving: 105 cals, 1.92g fat, 20.53g carbs 7.25g fiber and 6.78 protein

Recipe:African Kale & Yam Soup

Prep time: | Cook time: | Total: | 2 servings

Description

This soup has a wonderful ethnic feel to it. The broth is especially flavorful so be sure to have toast on standby so you can soak up every last drop!

Ingredients

Instructions

Slice red onion into thin slices. Line a medium pot with 1/4 cup of water and cook onions over high heat until translucent, about 3 minutes. Add broth, yam, 3/4 cup water and bring to a boil. Once boiling, reduce to medium and cook until potatoes are almost fork tender, about 3 minutes. Immediately add kale and remaining ingredients and cook, stirring frequently, until kale is dark green and soft, about 3 more minutes. Set aside for 5-10 minutes, allowing flavors to merge.

Vegan Tofu Chilaquiles Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

Our favorite vegan-friendly restaurant in L.A. was Swingers in West Hollywood. Not only are the vegan options plentiful on the menu, every last one is delicious. In the year and a half we lived there it's safe to say we went to Swingers at least 20 times. It's also a place to see celebrities. Not only was Pixie our waitress, Scott sat next to Natalie Portman and we saw Drew Carey just about every time we went. Anyway, I was hopelessly in love with their Tofu Chilaquiles and since Swingers doesn't have a cookbook, I had no idea how I'd live without it once we were back in NYC. I've been longing for Swingers in a way I can't even describe, so I decided to finally come up with a recipe that would fit the bill. Lets just say this one left me... swinging from the ceiling.

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 Note: Swingers served this dish with fresh avocado and vegan sour cream. I omitted these ingredients here because they are not fat-free, but would be delicious additions.

Recipe:Tofu Chilaquiles

Prep time: | Cook time: | Total: | 4 servings

Description

This dish is traditionally served at brunch, but I like it best as a quick dinner in the summer when tomatoes and corn are at their peak.

Ingredients

Instructions

Coat a large skillet with a thin layer of water. Add onion, garlic and spices. Cook over high eat until onions are translucent - about 4 minutes. Add tofu and salsa verde and use a spatula to break the tofu into pieces. Stir to evenly incorporate all ingredients. Continue to cook, stirring every so often, until most of the liquid has absorbed - about 10 minutes. Add black beans, reduce to medium heat and continue to simmer until beans are warm and liquid has cooked off. Stir in cooked corn and turn off heat. Spoon into serving bowls and add tomatoes. Crumble corn chips over top and garnish with fresh cilantro. Serve with extra corn chips and hot sauce on the table.