Happy Herbivore

Chocolate-Zucchini Muffins Recipe

Servings: 12

Description:

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
• 1 cup raw sugar
• ½ cup unsweetened applesauce
• ¼ cup non-dairy milk
• 1 tsp vanilla extract
• 1 cup shredded zucchini

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. 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.

Mock Tuna Salad Recipe

Servings: 4

Description:

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.

Soy-Free Mac n' Cheese Recipe

Servings: 2

Description:

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.

Butter Bean Cookies Recipe

Servings: 24

Description:

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 parcement 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 tablespoon's 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

Black Bean Brownies Recipe

Servings: 9

Description:

Ingredients:

• 15 ounces black beans, drained and rinsed
• 2 whole bananas
• ⅓ cup agave nectar
• ¼ cup unsweetened cocoa
• 1 tbsp cinnamon
• 1 tsp vanilla extract
• ¼ cup raw sugar (optional)
• ¼ cup instant oats

Instructions:

Preheat oven to 350F. Grease anf 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approx 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing Chef's Note: if you find these brownies are too soft or too fudgey, add another 1/4 cup oats or flour.