Happy Herbivore Blog

I loved me some nachos in my pre-vegan days. I sometimes went to the movies just to eat the nachos! Tostidos con Queso was my favorite (albetit very unhealthy) cheese of choice. Once I went vegan I knew I'd have to recreate a vegan version and I have! This cheese is cashew-based (so not fat-free) but the nuts are necessary to get the right creamy, rich consistency... it's okay to splurge once in a while.

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The colors in this quick stir-fry showcase the beauty of summer harvest while the chili garlic lime sauce brings out the taste of Asia. The sauce is also quite versatile. Omit the lime for a chili garlic sauce, add extra garlic for a Thai garlic sauce or add szechuan sauce for a spicier dish. I must also confess that I totally tricked my husband with this recipe... I slipped in kale (something he claims he hates and refuses to eat ...

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These fabulous sugar cookies are more reminiscent of "holiday" cookie cutouts than snicker doodles or buttery sugar cookies, but with only 6g of fat in the entire batch of 30 cookies, you can eat more than one guilt-free!

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There are plenty of tofu basil ricotta recipes out there... this one happens to be oil-free and slightly more "Italian." :)

Mix it with pasta, add it to lasagna, over top veggie pizza or on a salad!

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This crisp can be made with any frozen fruit. Blueberries are my favorite with pineapple licking its heels.

Also check out the single-serving variation

Links from people who have made this dish:
Bean Quesadillas and the fruitiest Berry Birthday Crisp
Blueberry Heaven!
Cinnamon Rolls, Berry Crisp, Pizza and Spinach Chickpea Curry
Yummy Blueberry Crisp and Notes 

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