Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
The Happy Herbivore Cookbook (4 page)
GLUTEN-FREE:
Recipes that don't require whole-wheat flours, vital wheat gluten, seitan, or barley. I can't vouch for all the ingredients, so if you have an allergy, please make sure every ingredient you use (e.g., soy sauce, spices, or oats) is a certified gluten-free brand. You can also substitute tamari for soy sauce.
Recipes that don't require whole-wheat flours, vital wheat gluten, seitan, or barley. I can't vouch for all the ingredients, so if you have an allergy, please make sure every ingredient you use (e.g., soy sauce, spices, or oats) is a certified gluten-free brand. You can also substitute tamari for soy sauce.
SOY-FREE:
Recipes that don't require tofu, soy sauce, TVP (textured vegetable/soy protein), or other soy products. If the recipe calls for non-dairy milk, you can make it soy-free by using almond, hemp, or rice milk, or another soy-free option.
Recipes that don't require tofu, soy sauce, TVP (textured vegetable/soy protein), or other soy products. If the recipe calls for non-dairy milk, you can make it soy-free by using almond, hemp, or rice milk, or another soy-free option.
KID-FRIENDLY:
Recipes that went over especially well with my testers' children.
Recipes that went over especially well with my testers' children.
OMNI-FRIENDLY:
All of the recipes in this book have been taste tested by vegans and omnivores alike, but recipes with this icon were the meat-eaters' favorites, making them perfect for mixed-diet gatherings.
Top Ten TipsAll of the recipes in this book have been taste tested by vegans and omnivores alike, but recipes with this icon were the meat-eaters' favorites, making them perfect for mixed-diet gatherings.
1. Before starting, read each recipe thoroughly, paying close attention to the directions and looking up unfamiliar ingredients in the Glossary of Ingredients (pg. 287) and unfamiliar methods in the Kitchen Prep Lingo section (pg. 6).
2. Clean a space where you can work. Make sure the pots and pans and other tools you'll need are clean and set them up if necessary. Next, gather all of the ingredients and prep them as directed. Having everything right at your fingertips before you begin is invaluable.
3. Don't hold recipes captive. Worry about perfect precision only when you're baking. A little more or less of a spice will not make or break a recipe.
4. Always spoon your flour into your measuring cup lightly and gently; never scoop it out of the bag.
5. Know your oven temperature and locate the hot spots using an oven thermometer.
6. If you're new to vegan food, start with recipes that are inherently vegetarian, like veggie-laden dishes, and work your way up to tofu and meat substitutes (also called meat analogues, meat replacements, or mock meats; see Vegan Meats in the glossary).
7. If you're new to low-fat cooking, start with a dessert recipe or comfort food dish and be sure to include the optional ingredients.
8. If you make an adaption or substitution, think about the big picture and ask yourself: “What does that ingredient do? Is it essential? Does my substitution look, taste, weigh, feel, and have the same moisture and texture as the original ingredient?”
9. Keep an open mind. If you think something will taste amazing, it probably will. If you go into a new recipe with a bad attitude, you'll likely have a bad experience.
10. Relax and have funâkeeping Zen in the kitchen is every chef's best-kept secret for awesome results (I listen to music to keep the peace).
RECIPES
Breakfast & Brunch
Serves 6
|
Pictured opposite and on pg.12
| By definition, a frittata is an Italian omelet made with cheese, meat, vegetables, or pasta, but in vegan terms it's just a baked tofu scramble. (Though “frittata” sounds so much sexier.) This is my basic frittata recipe, and it's meant to be played with by adding any leftover vegetables or other ingredients that you have on hand. My favorite addition is
1
â
2
cup of chopped fresh dill, but I also like to add mushrooms, spinach, tomato, and fresh basil or vegetarian meats. Cleaning out the fridge has never been so tasty!
|
Pictured opposite and on pg.12
| By definition, a frittata is an Italian omelet made with cheese, meat, vegetables, or pasta, but in vegan terms it's just a baked tofu scramble. (Though “frittata” sounds so much sexier.) This is my basic frittata recipe, and it's meant to be played with by adding any leftover vegetables or other ingredients that you have on hand. My favorite addition is
1
â
2
cup of chopped fresh dill, but I also like to add mushrooms, spinach, tomato, and fresh basil or vegetarian meats. Cleaning out the fridge has never been so tasty!
1lb extra-firm tofu, drained
1
â
4
c nutritional yeast
1
1
â
2
tsp Dijon mustard
1 tsp granulated onion powder
1 tsp granulated garlic powder
1
â
4
tsp turmeric
salt, to taste
pepper, to taste
1
â
2
to 1 c chopped vegetables
or other ingredients
1
â
4
c nutritional yeast
1
1
â
2
tsp Dijon mustard
1 tsp granulated onion powder
1 tsp granulated garlic powder
1
â
4
tsp turmeric
salt, to taste
pepper, to taste
1
â
2
to 1 c chopped vegetables
or other ingredients
1. Preheat oven to to 400°F. Grease or spray a shallow 9-inch pie dish and set aside.
2. Crumble tofu in a large bowl with your hands until it looks like feta cheese.
3. Stir in nutritional yeast, Dijon mustard, onion powder, garlic powder, turmeric, plus salt and pepper to taste until well combined.
4. Mix in vegetables or any other additional ingredients you're using.
5. Transfer mixture to pie dish and pat down firmly with a spatula until nice and tight.
6. Bake for 20 to 25 minutes, until the top is firm and slightly brown.
7. Let frittata cool for 5 minutes on the counter before serving.
8. Place a dish over top and quickly, but gently, flip frittata out.
NUTRITIONAL INFORMATION
Calories 67 ; Calories from Fat 10; Total Fat 1.1g; Cholesterol 0mg; Total Carbohydrate 4.9g; Dietary Fiber 1.5g; Sugars 1.2g; Protein 10.3g
Calories 67 ; Calories from Fat 10; Total Fat 1.1g; Cholesterol 0mg; Total Carbohydrate 4.9g; Dietary Fiber 1.5g; Sugars 1.2g; Protein 10.3g
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