Happy Herbivore Blog

Behind the Scenes

Posted by: Lindsay S. Nixon |

Category: News

By popular request, I'm going to start shooting some "behind the scenes" videos during the writing process for my next cookbook! 

This is my maiden video blog (vlog?) voyage. I shot a quick video after I made a new soup from the slim pickins in my fridge. 

I love throwing all my odds and ends into a pot and seeing what comes out. I've discovered a lot of interesting flavor combos that way and today is no exception!

I hope you enjoy the video! <3 Lindsay (HH).

Healthy Options - Chocolate Zucchini Muffins

Posted by: Scott Nixon |

Category: Video

In Episode 5 of "Healthy Options with the Happy Herbivore" Lindsay show's her #1 secret for getting kids to eat their veggies! These rich, chocolate and moist muffins are so healthy -- but good for you! You'll never be able to tell they also have a full serving of veggies! Shredded zucchini really is the "secret" ingredient!

Recipe:Chocolate-Zucchini Muffins

Description

Moist and chocolatey, you won't believe that these muffins are healthy, almost completely fat-free and have a veggie slipped in! This is also a great way to use up all that leftover summer harvest zucchini!

Ingredients

Instructions

Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin). Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.


Chef's Note: These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/2 cup.


Healthy Options - Mock Tuna Salad

Posted by: Lindsay S. Nixon |

Category: Video

In Episode 4 of "Healthy Options with the Happy Herbivore" Lindsay whips up her famous mock tuna salad! Watch how fast you can make this delicious and super healthy alternative at home!

(If you can, watch the episode directly on our new blip.tv channel. The short advertisement at the beginning helps pay for the support and maintenance of HappyHerbivore.com). Thx!

Recipe:Mock Tuna Salad

Description

Who knew mashed up chickpeas could taste just like tuna? It's amazing how this sandwich tastes like the real thing.. except with out the fish, mercury, cholesterol and preservatives... It's the healthiest and tastiest TuNo around!

Ingredients

Instructions

In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times -- careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.

Use Nasoya's fat-free vegan mayo or use the fat-free homemade mayo recipe in my cookbook. Many low fat mayo's, such as Trader Joes brand, are also accidentally vegan but not fat-free. Chef's notes: 1 small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squirt of lemon juice for added flavor.