The Happy Herbivore Cookbook (55 page)

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Authors: Lindsay S. Nixon

BOOK: The Happy Herbivore Cookbook
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CHEF'S NOTE:
For a more cake-like batter, try using instant oats.
1. Preheat oven to 350F.
2. In a medium bowl, whisk oats, flour, baking powder, and salt together, then add sugar, applesauce, non-dairy milk, agave, and vanilla, stirring to combine.
3. Grab a large piece of parchment paper, enough that it lines a 9-inch baking dish with enough paper excess on the sides to work as a handle when you pull the paper out.
4. Divide the batter in half, spreading half on the paper to form a layer.
5. Lift paper with batter out and set aside. Then grease pan and pour remaining batter in, spreading around to form a layer; set aside.
6. Whiz jam with 1 tbsp of water to make a filling, then spread on to batter evenly.
7. Carefully but quickly flip the remaining batter out on top of the jam, pat down gently and bake for 25 to 30 minutes, or until light brown and no longer wet to the touch.
8. Allow to cool completely before cutting slices. Transfer slices to a wire cooling wrack to prevent bottoms from becoming soft.
NUTRITIONAL INFORMATION
Calories 204; Calories from Fat 8; Total Fat 0.9g; Cholesterol 0mg; Total Carbohydrate 45.9g; Dietary Fiber 2.8g; Sugars 25.1g; Protein 2.8g
Mini- Cheese Pizzas
Makes 8 mini-pizzas
|
Pictured opposite
| This is my quick and easy pizza recipe that's fat-free and really tasty. The cheese sauce doesn't taste like mozzarella or dairy cheese per se, but it's delicious on pizza and a wonderful substitute. Feel free to use regular pizza dough or 4 regular whole-wheat pitas if you prefer.
1
⁄
2
c pizza sauce
8 whole-wheat mini-pitas
1 c non-dairy milk
1
⁄
4
c nutritional yeast
2 tbsp cornstarch
2 tbsp whole-wheat pastry
flour
3 tsp lemon juice
2 tsp yellow miso
1 tsp granulated onion powder
1
⁄
2
tsp granulated garlic
powder
1
⁄
4
tsp dry mustard powder
1. Preheat toaster oven to 450°F (conventional oven to 425°F).
2. Spoon 1 tbsp of pizza sauce on each pita (2 tbsp if using regular pitas).
3. Use the back of a spoon to spread a thin layer of sauce around each pita evenly and set aside.
4. Whisk all remaining ingredients together in a saucepan.
5. Heat on high heat until bubbling.
6. Reduce heat to medium and allow sauce to thicken, stirring constantly.
7. Spoon over prepared pizza and bake for 4 to 7 minutes, until pita is warm and slightly crisp, and cheese has melted and formed a skin on top.
8. Let cool for 3 to 5 minutes before eating.
CHEF'S NOTE:
Gluten-free flours and blends may be substituted for the whole-wheat pasty flour.
NUTRITIONAL INFORMATION
Calories 43; Calories from Fat 5; Total Fat 0.6g; Cholesterol 0mg; Total Carbohydrate 7.5g; Dietary Fiber 1.1g; Sugars 1.6g; Protein 2.2g
Loaded Nachos
Serves 4
|
Pictured opposite
| These nachos will knock your socks off. They're so freakin' good you'll deny they're healthy. If you can't find roasted corn, frozen yellow corn is a fine substitution.
2 large tomatoes
1 bunch green onions
1 to 2 9-oz bags baked corn
chips
1
1
⁄
2
c canned or cooked
black beans
1 cup frozen roasted
corn, thawed
14-oz can sliced black
olives, drained
15-oz can sliced
jalapeños, drained
1 recipe Nacho Cheese
Sauce (pg. 265), warm
1
⁄
4
c Sour Cream
(pg. 271; optional)
1. Seed and dice tomatoes and set aside.
2. Slice green onions on the diagonal, reserving green parts only.
3. Fill your serving bowl halfway with baked corn chips.
4. Add half of the beans and corn.
5. Add more chips on top, followed by the remainder of the black beans and corn.
6. Add olives, jalapeños, and half of the tomatoes, then pour Nacho Cheese Sauce over top.
7. Garnish with remaining tomatoes, green onions, and a few dollops of Sour Cream, if using.
NUTRITIONAL INFORMATION
Calories 248; Calories from Fat 53 ; Total Fat 5.9g; Cholesterol 0mg; Total Carbohydrate 39.8g; Dietary Fiber 11.2g; Sugars 7.8g; Protein 13.1g
Cha-Cha Chili Nachos
Serves 4
| Leftover Chili sans Carne (pg. 81) is awesome on a pile of corn chips and served with fresh jalapeños, onions, and spicy salsa. For a more traditional nachos experience, add Quick Queso Sauce (pg. 263), Cheddar Cheesy Sauce (pg. 264), or Nacho Cheese Sauce (pg. 265).
baked corn chips
1
1
⁄
2
c Chili sans Carne
(pg. 81)
1 small sweet onion, diced
14-oz can sliced jalapeños
1
⁄
4
c Sour Cream
(pg. 271; optional)
1
⁄
4
c spicy salsa (optional)

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