The Happy Herbivore Cookbook (33 page)
Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
NUTRITIONAL INFORMATION
Calories 85; Calories from Fat 4; Total Fat 0.4g; Cholesterol 0mg; Total Carbohydrate 7.6g; Dietary Fiber 0.8g; Sugars 0.7g; Protein 13.1g
Calories 85; Calories from Fat 4; Total Fat 0.4g; Cholesterol 0mg; Total Carbohydrate 7.6g; Dietary Fiber 0.8g; Sugars 0.7g; Protein 13.1g
Serves 4
|
Pictured on pg. 134
|My friend Talia has celiac disease and solicited my help in creating a gluten-free veggie meatloaf recipe. We started trading ideas about how to make a meatloaf out of the items in our pantry, and this is what we came up with. It's absolutely delicious and one of the most popular recipes on my website,
Happyherbivore.com
. Serve with Dirty Mashed Potatoes (pg. 190), Brown Gravy (pg. 254), Maple-Glazed Vegetables (pg. 174), and steamed green beans.
|
Pictured on pg. 134
|My friend Talia has celiac disease and solicited my help in creating a gluten-free veggie meatloaf recipe. We started trading ideas about how to make a meatloaf out of the items in our pantry, and this is what we came up with. It's absolutely delicious and one of the most popular recipes on my website,
Happyherbivore.com
. Serve with Dirty Mashed Potatoes (pg. 190), Brown Gravy (pg. 254), Maple-Glazed Vegetables (pg. 174), and steamed green beans.
1 15-oz can black beans,
drained and rinsed
1 onion, diced
2 garlic cloves, minced
1 large carrot, peeled and
shredded
2 celery stalks, washed and
shredded
1 c coarsely chopped brown
mushrooms
1 c cooked quinoa
1 tbsp Italian seasoning
3 tbsp brown rice flour
2 tbsp soy sauce
2 tbsp ketchup
drained and rinsed
1 onion, diced
2 garlic cloves, minced
1 large carrot, peeled and
shredded
2 celery stalks, washed and
shredded
1 c coarsely chopped brown
mushrooms
1 c cooked quinoa
1 tbsp Italian seasoning
3 tbsp brown rice flour
2 tbsp soy sauce
2 tbsp ketchup
1. Preheat oven to 350°F.
2. Grease a standard 8-inch loaf pan and set aside.
3. Mash black beans in a large bowl and combine all ingredients until evenly combined.
4. Transfer to prepared pan and pat down firmly and tightly using a spatula.
5. Bake for 45 minutes to 1 hour, until firm and brown on the outside.
6. Allow the loaf to cool and firm up before serving, about 15 to 20 minutes.
CHEF'S NOTE:
Whole-wheat flour may be substituted for brown rice flour
.
Whole-wheat flour may be substituted for brown rice flour
.
NUTRITIONAL INFORMATION (PER SERVING: APPROX. 2 SLICES)
Calories 190; Calories from Fat 17; Total Fat 1.9g; Cholesterol 0mg; Total Carbohydrate 34.1g; Dietary Fiber 7.5g; Sugars 4.3g; Protein 9.7g
Seitan PiccataCalories 190; Calories from Fat 17; Total Fat 1.9g; Cholesterol 0mg; Total Carbohydrate 34.1g; Dietary Fiber 7.5g; Sugars 4.3g; Protein 9.7g
Serves 4
| This is a healthy and vegan version of the classic Italian dish. Serve with steamed asparagus and a starch such as rice or pasta.
| This is a healthy and vegan version of the classic Italian dish. Serve with steamed asparagus and a starch such as rice or pasta.
1 recipe Chicken-Style
Seitan (pg. 142)
2 tbsp cornstarch
1 onion, finely diced
3 garlic cloves, minced
1 tbsp capers, drained
1 tbsp Poultry Seasoning
Mix (pg. 273)
1 tsp dried parsley
1 c white wine
2 tbsp fresh lemon juice
pinch of lemon zest
salt, to taste
pepper, to taste
Seitan (pg. 142)
2 tbsp cornstarch
1 onion, finely diced
3 garlic cloves, minced
1 tbsp capers, drained
1 tbsp Poultry Seasoning
Mix (pg. 273)
1 tsp dried parsley
1 c white wine
2 tbsp fresh lemon juice
pinch of lemon zest
salt, to taste
pepper, to taste
1. Prepare the Chicken-Style Seitan, cutting the dough into 4 thin cutlets.
2. Mix cornstarch with 2 tbsp of water and set aside.
3. Line a medium saucepan with a thin layer of water.
4. Cook onion and garlic over high heat until onion is translucent, about 3 minutes.
5. Add capers, Poultry Seasoning Mix, and parsley and cook for 2 minutes more.
6. Add wine and lemon juice and cook until the liquid reduces by half.
7. Add 1 cup of water and lemon zest and cook until liquid reduces by half again.
8. Taste, adding more lemon juice if desired.
9. Add cornstarch mixture, reduce heat to medium, and allow the sauce to slightly thicken.
10. Salt and pepper to taste, then serve over Chicken-Style Seitan.
NUTRITIONAL INFORMATION
Calories 169; Calories from Fat 5; Total Fat 0.6g; Cholesterol 0mg; Total Carbohydrate 17.6g; Dietary Fiber 1.6g; Sugars 2.6g; Protein 13.8g
Calories 169; Calories from Fat 5; Total Fat 0.6g; Cholesterol 0mg; Total Carbohydrate 17.6g; Dietary Fiber 1.6g; Sugars 2.6g; Protein 13.8g
Serves 3
|
Pictured opposite
| Chorizo is a spicy pork sausage originating from the Iberian peninsula, but it has deep roots in Mexican cuisine as well. After I came across a commercial soy version in Los Angeles, I set out to make my own. Because the flavor comes from the spices and not the meat itself, it's an easy dish to replicateâand really tasty! Serve with Tofu Scramble (pg. 18), Spicy Greens (pg. 184), Cornbread (pg. 49), or TVP Tacos (pg. 98).
|
Pictured opposite
| Chorizo is a spicy pork sausage originating from the Iberian peninsula, but it has deep roots in Mexican cuisine as well. After I came across a commercial soy version in Los Angeles, I set out to make my own. Because the flavor comes from the spices and not the meat itself, it's an easy dish to replicateâand really tasty! Serve with Tofu Scramble (pg. 18), Spicy Greens (pg. 184), Cornbread (pg. 49), or TVP Tacos (pg. 98).
1 tbsp red wine vinegar
2 tbsp soy sauce or tamari
1 tsp granulated garlic
powder
1
1
â
4
tsp granulated onion
powder
1 tsp paprika
1 tsp oregano or marjoram
1 tsp ground cumin
1 tbsp chili powder
dash or two of ground
cinnamon
3 tbsp ketchup
1 tbsp prepared yellow
mustard
1 c TVP or quinoa
1
â
8
tsp liquid smoke
(optional)
hot sauce, to taste
salt, to taste
pepper, to taste
2 tbsp soy sauce or tamari
1 tsp granulated garlic
powder
1
1
â
4
tsp granulated onion
powder
1 tsp paprika
1 tsp oregano or marjoram
1 tsp ground cumin
1 tbsp chili powder
dash or two of ground
cinnamon
3 tbsp ketchup
1 tbsp prepared yellow
mustard
1 c TVP or quinoa
1
â
8
tsp liquid smoke
(optional)
hot sauce, to taste
salt, to taste
pepper, to taste
1. Whisk 2 cups of water with red wine vinegar, soy sauce, garlic powder, onion powder, paprika, oregano or marjoram, cumin, chili powder, cinnamon, ketchup, and mustard together until well combined.
2. Add TVP or quinoa, cover and bring to a boil. Once boiling, reduce heat to medium and continue to cook, stirring every so often, until all the water has absorbed, about 10 to 20 minutes.
3. Add liquid smoke if using, then salt, pepper, and hot sauce, stirring to combine.
4. Set aside, covered, for 15 to 30 minutes to allow flavors to merge before serving.
CHEF'S NOTE:
If the liquid has not cooked off after 20 minutes, remove lid and cook uncovered.
If the liquid has not cooked off after 20 minutes, remove lid and cook uncovered.
NUTRITIONAL INFORMATION
Calories 151; Calories from Fat 9; Total Fat 0.9g; Cholesterol 0mg; Total Carbohydrate 18.0g; Dietary Fiber 7.1g; Sugars 8.5g; Protein 18.0g
Calories 151; Calories from Fat 9; Total Fat 0.9g; Cholesterol 0mg; Total Carbohydrate 18.0g; Dietary Fiber 7.1g; Sugars 8.5g; Protein 18.0gOther books
Gator A-Go-Go by Tim Dorsey
A Proper Marriage by Dorothy Love
The Cruiser by David Poyer
Agatha's First Case by M. C. Beaton
Evil Jester Digest, Vol.1 by Peter Giglio (Editor)
Downcast by Cait Reynolds
The Betrayal of Maggie Blair by Elizabeth Laird
Singapore Swing by John Malathronas
Changeling by David Wood, Sean Ellis