Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
The Happy Herbivore Cookbook (27 page)
NUTRITIONAL INFORMATION
Calories 469.5; Calories from Fat 29.5; Total Fat 3.3g; Cholesterol 0mg; Total Carbohydrate 91.5g; Dietary Fiber 17g; Sugars 2.3g; Protein 20.1g
Calories 469.5; Calories from Fat 29.5; Total Fat 3.3g; Cholesterol 0mg; Total Carbohydrate 91.5g; Dietary Fiber 17g; Sugars 2.3g; Protein 20.1g
Serves 2
|
Pictured opposite
| New Year's gets a Cajun-inspired makeover. Serve with Spicy Greens (pg. 184), Cornbread (pg. 49), and sliced Spicy Sausage (pg. 150).
|
Pictured opposite
| New Year's gets a Cajun-inspired makeover. Serve with Spicy Greens (pg. 184), Cornbread (pg. 49), and sliced Spicy Sausage (pg. 150).
Creole Roasted Red-Pepper
Sauce (pg. 257)
1 c cooked black-eyed peas
1 c cooked brown rice
or pearl barley
Sauce (pg. 257)
1 c cooked black-eyed peas
1 c cooked brown rice
or pearl barley
1. Prepare Creole Roasted Red-Pepper Sauce.
2. Stir black-eyed peas into the sauce and heat until thoroughly warm, about 3 to 5 minutes.
3. Line the bottom of two wide bowls with the sauce.
4. Pack the cooked rice or barley into a
1
â
2
-cup measuring cup and then flip out into the center of the plate or bowl for a stunning presentation. Alternately, serve the sauce over the cooked rice or barley.
1
â
2
-cup measuring cup and then flip out into the center of the plate or bowl for a stunning presentation. Alternately, serve the sauce over the cooked rice or barley.
CHEF'S NOTE:
For a more authentic sauce, add 1 celery stalk, diced, and 1 large carrot, peeled and diced, with the onions to complete the holy trinity. You may also substitute 1
1
â
4
cups of diced canned tomatoes for the red bell peppers.
For a more authentic sauce, add 1 celery stalk, diced, and 1 large carrot, peeled and diced, with the onions to complete the holy trinity. You may also substitute 1
1
â
4
cups of diced canned tomatoes for the red bell peppers.
NUTRITIONAL INFORMATION
Calories 242; Calories from Fat 19; Total Fat 2.1g; Cholesterol 0mg; Total Carbohydrate 49.2g; Dietary Fiber 7.6g; Sugars 7.2g; Protein 9.6g
5-Spice Harmony BowlCalories 242; Calories from Fat 19; Total Fat 2.1g; Cholesterol 0mg; Total Carbohydrate 49.2g; Dietary Fiber 7.6g; Sugars 7.2g; Protein 9.6g
Serves 2
|
Pictured opposite
| Macro Bowls, short for macrobiotic bowls, are popping up on menus everywhere, particularly on the West Coast. They're usually composed of warm whole grains, leafy green vegetables, and another vegetable or beans. This combination follows the principles of macrobiotics, a diet that focuses on eating foods that create balance in the body. Inner harmony has never tasted so good.
|
Pictured opposite
| Macro Bowls, short for macrobiotic bowls, are popping up on menus everywhere, particularly on the West Coast. They're usually composed of warm whole grains, leafy green vegetables, and another vegetable or beans. This combination follows the principles of macrobiotics, a diet that focuses on eating foods that create balance in the body. Inner harmony has never tasted so good.
1 c vegetable broth
1 tsp Chinese 5-spice
powder
1
â
2
tsp granulated garlic
powder
1
â
2
tsp ground ginger
1 medium sweet potato,
peeled and diced
1 tbsp cornstarch mixed
into 2 tbsp water
110-oz package
frozen turnip greens,
or other greens
salt, if desired
1 c cooked wild rice
1 tsp Chinese 5-spice
powder
1
â
2
tsp granulated garlic
powder
1
â
2
tsp ground ginger
1 medium sweet potato,
peeled and diced
1 tbsp cornstarch mixed
into 2 tbsp water
110-oz package
frozen turnip greens,
or other greens
salt, if desired
1 c cooked wild rice
1. Whisk broth, 5-spice powder, garlic powder, and ginger together.
2. Transfer to a skillet and add sweet potato.
3. Bring to a boil over high heat and continue to cook until potatoes are fork-tender, about 3 to 8 minutes.
4. Add cornstarch mixture and allow the sauce to thicken for about 1 minute.
5. Turn off heat, cover, and set aside.
6. Cook greens according to directions, squeezing out any excess water. Sprinkle with salt if desired.
7. Plate greens, then add
1
â
2
cup of cooked rice on top of each plate.
1
â
2
cup of cooked rice on top of each plate.
8. Give the sweet potato mixture a good stir, then scoop half onto each plate and serve.
NUTRITIONAL INFORMATION
Calories 196; Calories from Fat 9; Total Fat 1.0g; Cholesterol 0mg; Total Carbohydrate 41.4g; Dietary Fiber 6.7g; Sugars 5.6g; Protein 8.6g
Calories 196; Calories from Fat 9; Total Fat 1.0g; Cholesterol 0mg; Total Carbohydrate 41.4g; Dietary Fiber 6.7g; Sugars 5.6g; Protein 8.6g
Serves 2
| “Be the change you want to see in the world.”âGandhi
| “Be the change you want to see in the world.”âGandhi
1 medium russet potato,
diced
1 tsp mild curry powder,
divided
salt, to taste
pepper, to taste
110-oz package frozen
greens
1 15-oz can chickpeas,
drained and rinsed
2 tbsp tomato paste
1
â
2
tsp granulated onion
powder
1
â
2
tsp granulated garlic
powder
1
â
2
tsp ground cumin
1
â
2
tsp chili powder, or to
taste
1
â
4
tsp ground ginger
diced
1 tsp mild curry powder,
divided
salt, to taste
pepper, to taste
110-oz package frozen
greens
1 15-oz can chickpeas,
drained and rinsed
2 tbsp tomato paste
1
â
2
tsp granulated onion
powder
1
â
2
tsp granulated garlic
powder
1
â
2
tsp ground cumin
1
â
2
tsp chili powder, or to
taste
1
â
4
tsp ground ginger
Preheat oven to 400°F. Grease cookie sheet and set aside.
Transfer potato to a mixing bowl and spray with cooking spray.
Sprinkle1
â
2
tsp of curry powder over top with salt and pepper.
Mix to coat.
Re-spray and mix again.
Place potatoes in a single layer on the cookie sheet and bake for 7 to 15 minutes, or until cooked and crisp.
Meanwhile, cook greens according to package instructions, squeezing out any excess water, and set aside.
Transfer chickpeas to a nonstick skillet.
In a 1-cup glass/liquid measuring cup, add tomato paste and remaining seasonings, plus salt and pepper to taste.
Add water until it's filled to the 1-cup mark.
Whisk to combine.
Pour mixture over chickpeas, then stir to coat.
Cook over high heat until the liquid has evaporated, about 12 minutes, stirring every minute or so.
Make abed of greens, then add chickpeas in the center with potatoes on each side.Other books
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