Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
The Happy Herbivore Cookbook (29 page)
NUTRITIONAL INFORMATION
Calories 420; Calories from Fat 65.8; Total Fat 7.3g; Cholesterol 0mg; Total Carbohydrate 65.9g; Dietary Fiber 9.2g; Sugars 1g; Protein 25.4g;
Calories 420; Calories from Fat 65.8; Total Fat 7.3g; Cholesterol 0mg; Total Carbohydrate 65.9g; Dietary Fiber 9.2g; Sugars 1g; Protein 25.4g;
Serves 2
|
Pictured opposite
| This is my vegan spin on Hawaiian barbecue. In Hawaii, meats are commonly marinated in teriyaki sauce before grilling and, lucky for us, the salty and spicy teriyaki also goes perfectly with the nutty flavor of chickpeas. Plus the fresh sweetness of the pineapple salsa adds another dimension you just can't beat.
|
Pictured opposite
| This is my vegan spin on Hawaiian barbecue. In Hawaii, meats are commonly marinated in teriyaki sauce before grilling and, lucky for us, the salty and spicy teriyaki also goes perfectly with the nutty flavor of chickpeas. Plus the fresh sweetness of the pineapple salsa adds another dimension you just can't beat.
1 15-oz can chickpeas,
drained and rinsed
1
â
4
c teriyaki sauce
1 tbsp Szechuan sauce or
hot sauce (optional)
1 tbsp raw sugar (optional)
2 c cooked brown rice (or
cooked greens)
pineapple and/or mango
salsa (see Chef's Note)
drained and rinsed
1
â
4
c teriyaki sauce
1 tbsp Szechuan sauce or
hot sauce (optional)
1 tbsp raw sugar (optional)
2 c cooked brown rice (or
cooked greens)
pineapple and/or mango
salsa (see Chef's Note)
1. Combine chickpeas, teriyaki sauce, Szechuan sauce, and sugar in a large frying pan.
2. Allow to marinate for at least 5 minutes.
3. Cook over medium heat, stirring regularly, until most of the liquid has absorbed, about 10 minutes.
4. Spoon over cooked rice and top with salsa. (For a lighter dish, you can substitute cooked greens, such as steamed kale, for the rice.)
CHEF'S NOTE:
If you want to create your own pineapple and mango salsa, mix equal parts chopped pineapple and mango with minced red onion, fresh cilantro, and lime juice to taste.
If you want to create your own pineapple and mango salsa, mix equal parts chopped pineapple and mango with minced red onion, fresh cilantro, and lime juice to taste.
NUTRITIONAL INFORMATION
Calories 505; Calories from Fat 30; Total Fat 3.4g; Cholesterol 0mg; Total Carbohydrate 99.4g; Dietary Fiber 12.8g; Sugars 15.0g; Protein 19.1g
Maque ChouxCalories 505; Calories from Fat 30; Total Fat 3.4g; Cholesterol 0mg; Total Carbohydrate 99.4g; Dietary Fiber 12.8g; Sugars 15.0g; Protein 19.1g
Serves 2
| Maque Choux (pronounced “mock shoe”) is traditionally served as an accompaniment in Creole cuisine, but I think it makes a wonderful meal on its own when paired with rice and kidney beans or sliced Spicy Sausage (pg. 150).
| Maque Choux (pronounced “mock shoe”) is traditionally served as an accompaniment in Creole cuisine, but I think it makes a wonderful meal on its own when paired with rice and kidney beans or sliced Spicy Sausage (pg. 150).
1 small onion, finely diced
4 garlic cloves, minced
1 green bell pepper, seeded
and finely diced
1 to 2 tsp Cajun Essence
(pg. 274)
2 celery stalks, finely diced
(optional)
1 15-oz can fire-roasted
diced tomatoes, drained
2 c frozen yellow corn
salt, to taste
pepper, to taste
hot sauce, to taste
1 c cooked brown rice
1 c kidney beans or sliced
Spicy Sausage (pg. 150)
4 garlic cloves, minced
1 green bell pepper, seeded
and finely diced
1 to 2 tsp Cajun Essence
(pg. 274)
2 celery stalks, finely diced
(optional)
1 15-oz can fire-roasted
diced tomatoes, drained
2 c frozen yellow corn
salt, to taste
pepper, to taste
hot sauce, to taste
1 c cooked brown rice
1 c kidney beans or sliced
Spicy Sausage (pg. 150)
1. Line a medium saucepan with a thin layer of water or broth.
2. Cook onion over high heat. Once translucent, add garlic, bell pepper, Cajun Essence, and celery.
3. Continue to cook, adding more water or broth as necessary, until bell peppers are bright green and cooked but still very crisp.
4. Add tomatoes and corn, reduce heat to medium, and heat thoroughly. Add salt, pepper, and hot sauce if desired.
5. Serve over a bed of cooked brown rice and toss with kidney beans or Spicy Sausage.
NUTRITIONAL INFORMATION
Calories 215; Calories from Fat 23; Total Fat 2.5g; Cholesterol 0mg; Total Carbohydrate 47.0g; Dietary Fiber 9.0g; Sugars 14.9g; Protein 8.3g
Tofu ChilaquilesCalories 215; Calories from Fat 23; Total Fat 2.5g; Cholesterol 0mg; Total Carbohydrate 47.0g; Dietary Fiber 9.0g; Sugars 14.9g; Protein 8.3g
Serves 4
| Tofu Chilaquiles is my favorite dish to order at Swingers in Los Angeles. It's traditionally served at brunch, but I like it best as a quick dinner in the summer when tomatoes and corn are at their peak.
| Tofu Chilaquiles is my favorite dish to order at Swingers in Los Angeles. It's traditionally served at brunch, but I like it best as a quick dinner in the summer when tomatoes and corn are at their peak.
1 onion, diced
4 garlic cloves, minced
1
â
2
tsp chili powder
2 tsp ground cumin
1 lb extra-firm tofu, drained
and pressed
112-oz jar salsa verde
1 c cooked or canned
black beans
2 c frozen yellow corn,
thawed
2 c diced tomatoes or
chunky salsa
baked corn chips
fresh cilantro (optional)
4 garlic cloves, minced
1
â
2
tsp chili powder
2 tsp ground cumin
1 lb extra-firm tofu, drained
and pressed
112-oz jar salsa verde
1 c cooked or canned
black beans
2 c frozen yellow corn,
thawed
2 c diced tomatoes or
chunky salsa
baked corn chips
fresh cilantro (optional)
1. Line a large skillet with a thin layer of water.
2. Add onion, garlic, and spices. Cook over high heat until onion is translucent, about 4 minutes.
3. Add tofu and salsa verde.
4. Use a spatula to break the tofu into pieces.
5. Stir to evenly incorporate all ingredients.
6. Continue to cook, stirring every so often, until most of the liquid has been absorbed, about 10 minutes.
7. Stir in black beans, reduce heat to medium, and continue to cook until black beans are warm and liquid has evaporated.
8. Stir in corn.
9. Spoon into serving bowls and add tomatoes.
10. Crumble corn chips over top and garnish with fresh cilantro.
CHEF'S NOTE:
Serve with extra corn chips and hot sauce on the table.
Serve with extra corn chips and hot sauce on the table.
NUTRITIONAL INFORMATION
Calories 164; Calories from Fat 22; Total Fat 2.4g; Cholesterol 0mg; Total Carbohydrate 26.6g; Dietary Fiber 4.1g; Sugars 7.5g; Protein 12.9g
Mexican CabbageCalories 164; Calories from Fat 22; Total Fat 2.4g; Cholesterol 0mg; Total Carbohydrate 26.6g; Dietary Fiber 4.1g; Sugars 7.5g; Protein 12.9g
Serves 2
|
Pictured opposite
| This recipe is just dying to prove to you that cabbage is not bland! It's spicy, flavorful, and a little sassy.
|
Pictured opposite
| This recipe is just dying to prove to you that cabbage is not bland! It's spicy, flavorful, and a little sassy.
1 small sweet onion,
chopped
2 garlic cloves, minced
1
â
2
medium head of cabbage,
chopped into thin strips
18-oz can tomato sauce
14-oz can green chilies,
minced
2 tbsp tomato paste
1 tsp ground cumin
1
â
2
tsp oregano or marjoram
1 c frozen yellow corn
salt, to taste
pepper, to taste
1 c cooked or canned
black beans
baked corn tortilla chips
chopped
2 garlic cloves, minced
1
â
2
medium head of cabbage,
chopped into thin strips
18-oz can tomato sauce
14-oz can green chilies,
minced
2 tbsp tomato paste
1 tsp ground cumin
1
â
2
tsp oregano or marjoram
1 c frozen yellow corn
salt, to taste
pepper, to taste
1 c cooked or canned
black beans
baked corn tortilla chips
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