The Happy Herbivore Cookbook (14 page)
Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
CHEF'S NOTE:
For best results, use a barely ripe banana that is still slightly green at the ends and has been chilled for at least 15 minutes. The firwness of the banana works the way cold butter or shortening does. The banana must be very firm in order to be cut in rather than mixed in. A very ripe or otherwise soft and mushy banana will break down into the mixture, rather than creating the pebbles. It's also very important that you only cut the banana in half and not in slices. Do not use previously frozen bananas, even if thawed.
For best results, use a barely ripe banana that is still slightly green at the ends and has been chilled for at least 15 minutes. The firwness of the banana works the way cold butter or shortening does. The banana must be very firm in order to be cut in rather than mixed in. A very ripe or otherwise soft and mushy banana will break down into the mixture, rather than creating the pebbles. It's also very important that you only cut the banana in half and not in slices. Do not use previously frozen bananas, even if thawed.
VARIATIONS
Blueberry Scones
Add 1 c of frozen wild blueberries and a few dashes of ground ginger.
Add 1 c of frozen wild blueberries and a few dashes of ground ginger.Chocolate Chip Scones
Add
1
â
2
c of vegan chocolate chips with a few dashes of ground cinnamon.
Add1
â
2
c of vegan chocolate chips with a few dashes of ground cinnamon.
Rosemary Scones
Add
1
â
4
c of fresh rosemary, chopped.
Add1
â
4
c of fresh rosemary, chopped.
Raisin Scones
Add 1 c of raisins with 1 tbsp of pumpkin pie spice or 2 tsp of cinnamon.
Add 1 c of raisins with 1 tbsp of pumpkin pie spice or 2 tsp of cinnamon.
Soups, Dals,
&
Chilis
Comforting Winter Soup&
Chilis
Serves 4
| If you find yourself feeling under the weather during the winter, warm up with a bowl of this seasonal, comforting soup. Serve with toast, Biscuits (pg. 38), or Cornbread (pg. 49).
| If you find yourself feeling under the weather during the winter, warm up with a bowl of this seasonal, comforting soup. Serve with toast, Biscuits (pg. 38), or Cornbread (pg. 49).
1 small bunch kale
4 c vegetable broth, divided
1 medium onion, diced
4 garlic cloves, minced
2 celery stalks, sliced
2 large carrots, peeled and sliced
1 leek, white parts only,
thinly sliced
1 tbsp Italian seasoning
or Poultry Seasoning
Mix (pg. 273)
2 bay leaves
1 tbsp mild curry powder
1
â
4
tsp ground ginger
salt, to taste
pepper, to taste
4 c vegetable broth, divided
1 medium onion, diced
4 garlic cloves, minced
2 celery stalks, sliced
2 large carrots, peeled and sliced
1 leek, white parts only,
thinly sliced
1 tbsp Italian seasoning
or Poultry Seasoning
Mix (pg. 273)
2 bay leaves
1 tbsp mild curry powder
1
â
4
tsp ground ginger
salt, to taste
pepper, to taste
1. Remove stems from kale and tear into bite-sized pieces and set aside.
2. Line a large pot with 2 cups of broth and add onion, garlic, celery, carrots, leek, seasoning blend, bay leaves, and curry powder.
3. Bring to aboil over high heat and continue to boil until onion is translucent, about 5 minutes.
4. Add remaining broth and reduce heat to medium.
5. Once boiling, add kale, stirring constantly until wilted, soft, and incorporated in soup, about 2 minutes.
6. Remove from heat, add ginger, then salt and pepper.
7. Remove bay leaves before serving.
NUTRITIONAL INFORMATION
Calories 95; Calories from Fat 7; Total Fat 0.8g; Cholesterol 0mg; Total Carbohydrate 21.4g; Dietary Fiber 3.6g; Sugars 5.0g; Protein 3.1g
Sweet and Spicy Butternut SoupCalories 95; Calories from Fat 7; Total Fat 0.8g; Cholesterol 0mg; Total Carbohydrate 21.4g; Dietary Fiber 3.6g; Sugars 5.0g; Protein 3.1g
Serves 2
| The perfect balance between sweet and spicy gives an edgy feel to traditional butternut squash soup.
| The perfect balance between sweet and spicy gives an edgy feel to traditional butternut squash soup.
1 small butternut squash, cooked
2 4-oz cans green chilies
1
â
2
c non-dairy milk
1 tsp pure maple syrup, or to taste
1
â
2
c broth or non-dairy mill
salt, to taste
hot sauce, to taste
2 4-oz cans green chilies
1
â
2
c non-dairy milk
1 tsp pure maple syrup, or to taste
1
â
2
c broth or non-dairy mill
salt, to taste
hot sauce, to taste
1. Steam, bake, or microwave butternut squash. I prefer to steam the entire squash in my steamer until fork-tender, about 35 to 40 minutes.
2. Once cooked, peel away skin and discard seedy center from butternut squash.
3. Transfer butternut squash to a blender and blend with chilies, non-dairy milk, and maple syrup.
4. Add broth or more non-dairy milk as necessary to achieve a smooth and creamy texture.
5. Transfer to a saucepan, add salt, and warm over low heat. Drizzle hot sauce over top before serving.
VARIATION
Spicy Butternut Soup
Add cayenne powder to taste.
Add cayenne powder to taste.Other books
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