The Happy Herbivore Cookbook (48 page)

Read The Happy Herbivore Cookbook Online

Authors: Lindsay S. Nixon

BOOK: The Happy Herbivore Cookbook
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Mocha Fudge Brownies
Add 2 to 3 tsp of instant coffee granules.
NUTRITIONAL INFORMATION
Calories 112; Calories from Fat 8; Total Fat 0.9g; Cholesterol 0mg; Total Carbohydrate 24.7g; Dietary Fiber 4.8g; Sugars 12.2g; Protein 3.5g
Single-Serving Brownie
Serves 1
∣ Oh, yes. Yes, I did.
2 tbsp whole-wheat pastry
flour
1 tbsp vegan chocolate chips
1 tbsp light brown sugar
1 tbsp unsweetened cocoa
light dash of ground
cinnamon
small pinch of baking
powder
1 tbsp agave nectar
1 generous tbsp
unsweetened applesauce
1 tsp unsweetened
non-dairy milk
drop or 2 vanilla extract
1. Preheat oven to 350°F.
2. Grease a single muffin cup and set aside.
3. Mix flour, chocolate chips, sugar, cocoa, cinnamon, and baking powder together.
4. Stir in agave, applesauce, non-dairy milk, and vanilla until combined.
5. Bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean.
CHEF'S NOTE:
Instead of using an entire muffin pan, you can put a paper liner into a 1 cup metal measuring cup. Be sure to spray the liner with your cooking spray to prevent sticking and be careful not to touch the hot measuring cup with your bare hands.
NUTRITIONAL INFORMATION
Calories 191; Calories from Fat 18; Total Fat 2.0g; Saturated Fat 0.9g; Cholesterol 0mg; Total Carbohydrate 43.7g; Dietary Fiber 4.9g; Sugars 27.7g; Protein 3.0g
Carrie's Vanilla Chai Cupcakes
Makes 8 cupcakes
∣My friend Carrie is the best tester a cook can ask for. As soon as I post a recipe, she's making it and telling me what her husband and daughters think. I knew I had to create something just for her, and this is it! I combined Carrie's love of chai lattes with vegan cupcakes. Thanks for everything, Carrie!
1 c vanilla non-dairy milk
3 chai teabags
1
⁄
4
c applesauce
1
⁄
2
c raw sugar
1 tsp vanilla extract
1
1
⁄
2
c whole-wheat pastry
flour
1
1
⁄
4
tsp baking powder
1
⁄
2
tsp fine salt
1 tsp ground cinnamon
1
⁄
2
tsp ground ginger
1
⁄
2
tsp ground cloves
1
⁄
4
tsp ground cardamom
Ricemellow or Cream
Cheese Icing (pg. 223)
1. Gently warm non-dairy milk on the stove, careful not to scald it. Once it's at a near boil, turn off heat, add teabags, and steep for 4 to 6 minutes.
2. Preheat oven to 350°F. Grease a muffin tin or spray paper liners with cooking spray, then set aside.
3. Once milk is cool, remove teabags and mix with applesauce, sugar, and vanilla in a medium bowl.
4. In a large bowl, whisk flour, baking powder, salt, and spices together.
5. Pour wet mixture into dry mixture in 3 to 4 batches, stirring until just combined.
6. Fill muffin cups
3
⁄
4
full and bake for 15 to 25 minutes.
7. Remove cupcakes from oven and transfer to a wire cooling rack. Once completely cool, add icing and sprinkle with fresh nutmeg or cinnamon.
CHEF'S NOTE
:
Add 1 tsp of ground cinnamon,
1
⁄
2
tsp of ground ginger,
1
⁄
2
tsp of ground cloves, and
1
⁄
4
tsp of ground cardamom into the cream cheese frosting for a chai-flavored icing, or simply dust the vanilla icing with these spices before serving. Also, if you don't have vanilla non-dairy milk on hand, whisk a few drops of vanilla extract into plain non-dairy milk before you begin.
NUTRITIONAL INFORMATION (WITHOUT ICING)
Calories 97; Calories from Fat 4; Total Fat 0.4g; Cholesterol 0mg; Total Carbohydrate
20.8g;
Dietary Fiber 1.7g; Sugars 9.4g; Protein 2.0g
Carrot Cake Cupcakes
Makes 12 cupcakes
∣
Pictured opposite
∣Some people dream in chocolate. Me? I dream in carrot cake. I can't think of a single dessert I love more. I made these cupcakes for my first veganniversary, and they still remain one of the most popular recipes on my website,
Happyherbivore.com
.
1
1
⁄
2
c whole-wheat pastry
flour
1 cup raw sugar
1 tsp baking powder
1 tsp baking soda
1
1
⁄
2
tsp ground cinnamon
1
⁄
2
tsp fine salt
1
⁄
2
c unsweetened
applesauce
1 generous tsp vanilla
extract
1 large carrot, peeled and
shredded
Cream Cheese Icing
(pg. 223)
1. Preheat oven to 350°F.
2. Grease a muffin pan or spray paper liners.
3. In a medium bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, and salt together.
4. In a large bowl, combine applesauce, vanilla, and carrot.
5. Add dry mixture to wet mixture in 3 to 4 batches, stirring until just combined.
6. Fill muffin cups
3
⁄
4
full and bake for 18 to 25 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove cupcakes from oven and transfer to a wire cooling rack.
8. Once completely cool, add icing and garnish with chopped walnuts or shredded carrot.

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