The Happy Herbivore Cookbook (10 page)

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Authors: Lindsay S. Nixon

BOOK: The Happy Herbivore Cookbook

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NUTRITIONAL INFORMATION

Calories 385; Calories from Fat 12; Total Fat 1.4g; Cholesterol 0mg; Total Carbohydrate 85.4g; Dietary Fiber 7.2g; Sugars 37.6g; Protein 7.5g

Biscuits

Serves 6
| These biscuits are a bit dry when eaten by themselves, but the slight dryness makes them perfect for sopping up liquid. Dunk them, drown them in gravy, clean the bottom of your soup bowl with them ... you get the picture.

1 c whole-wheat pastry flour
2 tsp baking powder
¹â
₂tsp baking soda
¹â
₄tsp fine salt
¹â
₂banana, cold (do not slice!)
¹â
₃c non-dairy milk

1. Preheat oven to 425Â°F.

2. Combine flour, baking powder, baking soda, and salt in food processor and pulse a few times to ensure even distribution.

3. Add banana and let motor run until pebbles form.

4. Transfer to a bowl and stir in non-dairy milk. It may take awhile to incorporate, but that's okay. It might also seem too wet, but it's not.

5. Drop spoonfuls onto a greased cookie sheet and bake for 5 to 10 minutes, until golden and slightly brown at the edges.

CHEF'S NOTE:
To avoid a hint of banana flavor use a barely ripe or still slightly green banana.

NUTRITIONAL INFORMATION

Calories 88; Calories from Fat 4; Total Fat 0.5g; Cholesterol 0mg; Total Carbohydrate 18.1g; Dietary Fiber 2.4g; Sugars 1.5g; Protein 2.4g

Maple-Cornbread Biscuits

Serves 6
| I love cornbread and I love biscuits. This is a happy marriage between the two, with a nice, sweet addition of maple syrup. Eat them for breakfast or alongside a big bowl of Chili sans Carne (pg. 81).

¹â
₂c whole-wheat pastry flour
¹â
₂c cornmeal
2 tsp baking powder
¹â
₂tsp baking soda
¹â
₄tsp fine salt
¹â
₂banana, cold (do not slice!)
¹â
₄c non-dairy milk
2 tbsp pure maple syrup

1. Preheat oven to 425Â°F.

2. Combine flour, cornmeal, baking powder, baking soda, and salt in food processor and pulse a few times to ensure even distribution.

3. Add banana and let motor run until pebbles form.

4. Transfer to a bowl and stir in non-dairy milk and maple syrup. It may take awhile to incorporate, but that's okay. It might also seem too wet, but it's not.

5. Drop spoonfuls onto a greased cookie sheet and bake for 5 to 10 minutes, until golden and slightly brown at the edges.

CHEF'S NOTE:
For a stronger maple flavor, add a
few drops of maple extract.

NUTRITIONAL INFORMATION

Calories 104; Calories from Fat 6; Total Fat 0.7g; Cholesterol 0mg; Total Carbohydrate 23.0g; Dietary Fiber 2.1g; Sugars 5.5g; Protein 2.2g

Apple Crisp Muffins

Serves 12
|
Pictured opposite
| As the name suggests, these muffins embody all the best qualities of an apple crisp. They have just the right balance between apple, cinnamon, brown sugar, and oats but come in a nicely wrapped edible package. I like to make these with McIntosh apples when they're in season, but most apples can be substituted. I also like to leave the skin on the apples for added nutrients, but you can peel them if you prefer.

1
¹â
₂c whole-wheat pastry flour
¹â
₂c rolled oats
2 tsp baking powder
1 tsp baking soda
¹â
₄tsp fine salt
2 tsp ground cinnamon
few dashes of ground
nutmeg
few dashes of ground
ginger
1 c unsweetened
applesauce
¹â
₂craw sugar
¹â
₄c brown sugar
¹â
₄c pure maple syrup
1 c chopped apples

1. Preheat oven 350Â°F. Grease or spray a muffin tin or paper liners, if using.

2. In alarge bowl, whisk flour, oats, baking powder, baking soda, salt, and spices together until well combined.

3. Add applesauce, sugars, and maple syrup, then stir until almost combined.

4. Add apple pieces, stirring until just combined.

5. Spoon into muffin cups
³â
₄full.

6. Sprinkle additional oats and brown sugar on top, if desired.

7. Bake for 18 to 25 minutes, or until a toothpick inserted in the center comes out clean.

8. Transfer to a wire cooling rack.

NUTRITIONAL INFORMATION