Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes
Lindsay S. Nixon
Language: English
Pages: 336
ISBN: 1936661381
Format: PDF / Kindle (mobi) / ePub
Now, in Nixon's much-anticipated follow-up cookbook, Everyday Happy Herbivore, readers will see, once again, that just because plant-based eating is optimal for health, it doesn't have to also be expensive or time-consuming.
Everyday Happy Herbivore includes more than 175 doable recipes--recipes that are so quick and easy, you could cook three healthy meals from scratch every day like Nixon does.
Each of Nixon's recipes are made with wholesome, easy-to-find, fresh ingredients and include no added fats. With additional notes indicating recipes that are ideal for preparing ahead of time and those you can whip up with just a few dollars, Everyday Happy Herbivore will be the must-have cookbook for anyone desiring a healthier, happier menu!
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greens for a hearty low-carb dinner. 1 15-oz can kidney beans, drained and rinsed 1 ⁄2 tsp garam masala 1 ⁄2 tsp chili powder 1 ⁄2 tsp cumin 1 ⁄2 tsp onion powder (granulated) 1 ⁄2 tsp garlic powder (granulated) 3 tbsp ketchup 1 ⁄3 c instant oats Masala Mayo (pg. 267) 1 Preheat oven to 375°F. 2 Grease a cookie sheet or line with parchment paper and set aside. 3 In a mixing bowl, mash beans with a fork until no whole beans are left but not so mashed that they’re pureed like refried
low-sodium soy sauce, nutritional yeast, Dijon mustard, spices and Vegan Worcestershire Sauce. 2 Pour half into a skillet and bring to a boil. 3 Add broccoli and cook over high heat for a few minutes, until the broccoli turns bright green and the sauce has mostly cooked off. 4 Whisk cornstarch into remaining broth until well combined and then pour over broccoli. 5 Add bell peppers and continue to cook over high heat until the broccoli is dark green, the bell peppers are tender but
their reporters mentioned that watching True Blood made her want to eat vegan. Well, this potpie is for you, Sookie Stackhouse! Whole-Wheat Drop Biscuits (pg. 37) 1 c vegetable or No-Chicken Broth Powder (pg. 299) 2 tbsp cornstarch 1 c nondairy milk 2 tsp Poultry Seasoning Mix (pg. 276) 21⁄2 c mixed frozen vegetables 2 tbsp nutritional yeast 1 ⁄2 tsp onion powder (granulated) 1 ⁄2 tsp garlic powder (granulated) 1 Prepare and bake biscuits. 2 While biscuits are baking, whisk cornstarch and
aside. 3 In a mixing bowl, mash beans with a fork until no whole beans are left. You want it mostly like refried beans. 4 Mix all ingredients together except gluten and water, until well combined. 5 Add gluten and water and mix. 6 Knead a few times with your hands and then let rest for a few minutes. 7 Divide dough into 4 equal parts using your hands and shape each into a thin, long, oval shape (like a chicken breast). 8 Bake for 10 minutes, flip, bake for 10 more minutes,
salt is a pungent-smelling purplish rock salt and is the secret ingredient here for getting tofu to taste like eggs. You can find black salt at an Indian grocery store or in your supermarket if they have a Middle Eastern or Indian section. Black salt can also be found in spice shops and online. If you can’t find black salt, substitute a pinch of sea salt in its place. The taste won’t be the same, but it will do. C h e f ’ s No t e : Anytime I have leftover tomato sauce, I add 1⁄4 to 1⁄2 cup of