Ann Esselstyn taught me how to make these eggs. Her recipe was simple: hummus, Dijon mustard, green onions, and paprika. I added a little black salt to give the deviled eggs a little more eggy flavor and added some additional seasonings my mother used to use in her deviled eggs recipe as well. I swear, I could eat two dozen of these eggs all by myself!
Per egg: 69 calories, 0.6g fat, 14.4g carbohydrates, 18g fiber, 0.9g sugars, 2.1g protein
Baked Potato Latkes (makes 8)
1 large russet potato, peeled and grated (2 cups)
¼ teaspoon minced yellow onion
¼ cup plus 1 tablespoon white spelt flour
1 tablespoon ground flaxseeds mixed with 3 tablespoons water
¾ teaspoon sea salt
A pinch of crushed red pepper flakes (optional)
¼ teaspoon paprika (optional; try smoked)
1. Preheat the oven to 400°F. Oil a baking sheet well. [HH note: I would use parchment paper]. Place all the ingredients in a large bowl …
You've got questions...
Q: Do you have a recipe for buffalo sauce?
A: Buffalo sauce is hot sauce + oil or butter (usually equal parts). Since I don’t use oil or butter, I just use hot sauce :)
Q: Butter, what’s a good replacement? I love it on corn on the cob and Life Balance is loaded with fat... HELP!
A: Earth Balance ( a vegan alternative to butter (and some, but not all, margarines …
My new cookbook, Happy Herbivore Abroad, released on Tuesday and I opened my home to friends and Herbies for a little par-tay that evening!
I served a few recipes from the new cookbook: Olive Tapenade, Sangria, Morir Sonando, Blueberry Bundt Cake, Bread Pudding, Tomato Rice Pilaf, Vegetable Korma, Queso, Cajun Stuffed Mushrooms, and Lemony Kale!
The sign on the wall reads "100,000 books sold" — it's still up from that party. …