Happy Herbivore Blog

I've had my eye on this recipe in Vcon for a while. I love cooking with fresh pumpkin and Scott's always up for Indian dishes. Unfortunately, we found it to be quite bland. However, I did omit the 3 tbsp of peanut oil called for (I cooked with broth/water instead). I knew I'd lose some flavor without the oil, but I didn't expect to lose all of it. If you do decide to make this ...
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Red Lentil Dal is my favorite Indian dish. It's a great recipe for beginners - whether you're new to Indian food or to cooking in general. It uses quite a bit of spices, but these same spices are used over and over again in Indian cuisine, so they are well worth the small investment. This recipe is incredibly rich in flavor and like most Indian foods, it only gets more flavorful over time so you'll *love* leftovers. Aside ...

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After gorging ourselves on the Thanksgiving Teaser at Real Foods Daily (on Wednesday *and* Friday!!) and eating more "holiday" food than we could stand in September and October when I was writing my e-cookbook Pudge-Free Holidays, our actual thanksgiving meal was pretty boring as you can see -- but I did whip up a killer cranberrysauce! It was so good splattered over baked tofu (we like extra-firm super protein tofu).

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Every year I buy fresh cranberries as soon as I see them... and then they hang out in my freezer for weeks. Eventually, I start feeling wasteful and use them to make a relish or sauce - even though I'm not really a fan of either (we all have our preferences, right?). Like clockwork, I bought a bag of cranberries about 3 weeks ago and they've been hanging out in my crisper ever since. I checked on them this ...

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This French toast is where it's at. It's far too tasty for how easy and quick it is. You also won't believe its healthy! Nom Nom Nom!! This recipe comes together in minutes and it's quick enough to whip up a batch before work or school! You'll be so glad you did, I promise.

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