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).
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!
Chocolate-Zucchini Muffins Recipe
Servings: 12
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:
- 1¼ cups whole wheat pastry flour
- ¼ cup unsweetened cocoa
- 1¼ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 whole banana, mashed
- ½ cup raw sugar
- ½ cup unsweetened applesauce
- ¼ cup non-dairy milk
- 1 tsp vanilla extract
- 1 cup shredded zucchini
- ½ cup raw sugar (optional)
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.
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!
Mock Tuna Salad Recipe
Servings: 4
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:
- 15 ounces chickpeas, drained and rinsed
- 2 whole celery stalks
- 2 tbsp relish (dill pickle)
- ½ tsp onion flakes
- 2 tsp nutritional yeast
- 1 tbsp low sodium soy sauce
- 2 tbsp vegan mayo (fat-free)
- ½ tsp kelp
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.
In Episode 3 of Healthy Options with the Happy Herbivore, Lindsay cooks her famous mac n' cheeze recipe that whips up in minutes and is so much healthier than convention mac n' cheese!
(If you can, please watch the episode directly on our blip.tv channel. The short advertisement at the beginning helps pay for the support and maintenance of happyherbivore.com). Thxx!
Soy-Free Mac n' Cheese Recipe
Servings: 2
Description:
A quick and easy vegan mac n' cheese that doesn't use tofu -- or fat! Miso can have soy in it, so be careful when selecting your miso if you have an allergy or dietary need (chickpea miso is soy-free!).
Ingredients:
- 1¼ cups whole wheat pasta, uncooked
- 1¼ cups non-dairy milk
- ⅓ cup nutritional yeast
- 2 tbsp yellow miso paste
- 2 tbsp cornstarch
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp paprika
- ¼ tsp turmeric
Instructions:
Cook pasta according to directions, immediately drain, rinse with cold water and set aside. Whisk all remaining ingredients together in a saucepan over medium heat. Bring to a near boil and turn heat down to low. Stirring occassionally, allow the sauce to thicken up. Combine with macaroni, stirring to coat. Garnish with smoked paprika if desired.
In episode 2 of "Healthy Options with the Happy Herbivore" Lindsay shares her secret for making delicious -- but healthy! chocolate chip cookies.
(If you can, please watch the episode directly on our blip.tv channel. The short advertisement at the beginning helps pay for the support and maintenance of happyherbivore.com). Thxx!
Butter Bean Cookies Recipe
Servings: 24
Description:
The best low fat and protein packed chocolate chip cookie you'll ever eat! Any white beans (butter beans, navy, cannellini, etc) can be used in this recipe.
Ingredients:
- 1 cup rolled oats
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp cinnamon (optional)
- a dash of ground cardamon (optional)
- ½ cup canned white beans, liquids reserved
- ½ cup raw sugar
- ¼ cup unsweetened applesauce
- ½ tsp vanilla extract
- ½ cup vegan chocolate chips
- a dash of salt
Instructions:
Preheat oven to 350F. Grease a large cookie sheet or line with parchment paper and set aside. Transfer 3/4 cup of the oats to a food processor and pulse, about 15x, until crumbly but not powder. Transfer to a mixing bowl and combine with flour, baking powder, baking soda, salt, cinnamon and cardamon. Whisk to incorporate and set aside. Transfer beans to processor then add applesauce, sugar, vanilla extract and 1 tbsp of the bean liquid. Whiz until smooth. Pour wet mixture into dry mixture and stir about 10 times. Add chips, remaining 1/4 cup oats and the rest of the bean liquid, stirring until combined. If the mixture is too wet, add more oats. If it's too dry, add a little water. Drop tablespoons of batter onto the cookie sheet, leaving an inch of room between each. Bake 15 minutes, until edges are just turning light brown and middles are firm. They will firm a bit more as they cool. Check the bottoms to make sure they are golden brown.
Per cookie: 61 calories, 0.7g fat, 12.4g carbs, 1.4g fiber, 5.2g sugar, 1.3g protein
