Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
The Happy Herbivore Cookbook (52 page)
Tofu Chocolate Icing
Blueberry Sauce
Quick Fruit Sauce
Makes 2 cups
⣠So chocolatey but so sinless.
⣠So chocolatey but so sinless.
1 lb silken tofu, drained
12 tbsp confectioners' sugar, divided
3 to 4 tbsp unsweetened cocoa
1 tsp vanilla extract
12 tbsp confectioners' sugar, divided
3 to 4 tbsp unsweetened cocoa
1 tsp vanilla extract
1. Blend tofu in a food processor or blender until smooth and creamy.
2. Add vanilla, 4 tbsp confectioners' sugar, and 2 tbsp of cocoa, then blend. Add 4 more tbsp of sugar and blend again.
3. Add 4 more tbsp of sugar and blend for a third time.
4. Taste, adding more sugar or cocoa as needed.
NUTRITIONAL INFORMATION
VANILLA ICING (PER 2 TBSP)
Calories 40; Calories from Fat 0; Total Fat 0,0g; Cholesterol 0mg; Total Carbohydrate 10,0g; Sugars 9.8g; Protein 0,0g
Calories 40; Calories from Fat 0; Total Fat 0,0g; Cholesterol 0mg; Total Carbohydrate 10,0g; Sugars 9.8g; Protein 0,0gTOFU CHOCOLATE ICING (PER 2 TBSP)
Calories 35; Calories from Fat 3; Total Fat 0.3g; Cholesterol 0mg; Total Carbohydrate 6.7g; Sugars 5.7g; Protein 1.7g
Calories 35; Calories from Fat 3; Total Fat 0.3g; Cholesterol 0mg; Total Carbohydrate 6.7g; Sugars 5.7g; Protein 1.7gMakes
1
â
2
cup, serves 4
â£
Pictured opposite
⣠Perfect on top of Cheesecake (pg. 219), Pancakes (pg. 28), or vegan vanilla ice cream!
1
â
2
cup, serves 4
â£
Pictured opposite
⣠Perfect on top of Cheesecake (pg. 219), Pancakes (pg. 28), or vegan vanilla ice cream!
1 c frozen wild blueberries
agave nectar, to taste
pinch of lemon zest
2 tsp fresh lemon juice
1 tbsp cornstarch mixed
into 1 tbsp water
agave nectar, to taste
pinch of lemon zest
2 tsp fresh lemon juice
1 tbsp cornstarch mixed
into 1 tbsp water
1. Add berries,
1
â
2
cup of water, and agave to a saucepan and bring to a boil.
1
â
2
cup of water, and agave to a saucepan and bring to a boil.
2. Add zest, lemon juice, and cornstarch mixture, stirring to combine.
3. Continue to cook until thick. Turn off heat and allow to cool.
4. Chill overnight, or for at least 10 hours.
Makes
1
â
2
cup, serves 4
1
â
2
cup, serves 4
18-oz jar jam
1. Puree jam in food processor, adding 1 tsp of water as needed to achieve a thick, syrupy consistency.
NUTRITIONAL INFORMATION
BLUEBERRY SAUCE (PER 2 TBSP SERVING) (USING 1 TBSP AGAVE)
Calories 31; Calories from Fat 1; Total Fat 0.1g; Cholesterol 0mg; Total Carbohydrate 8.2g; Dietary Fiber 1.1g; Sugars 6.2g; Protein 0.3g
Calories 31; Calories from Fat 1; Total Fat 0.1g; Cholesterol 0mg; Total Carbohydrate 8.2g; Dietary Fiber 1.1g; Sugars 6.2g; Protein 0.3gQUICK FRUIT SAUCE (PER 2 TBSP SERVING)
Calories 79; Calories from Fat 0; Total Fat 0.0g; Cholesterol 0mg; Total Carbohydrate 19.5g; Sugars 13.8g; Protein 0.1g
Calories 79; Calories from Fat 0; Total Fat 0.0g; Cholesterol 0mg; Total Carbohydrate 19.5g; Sugars 13.8g; Protein 0.1gDips, Snacks, & Finger Foods
Mexican DipMakes 2 cups
| This dip reminds me of all those cheesy and rich Mexican dips you find at parties, except this one is made from beans and doesn't have any fat or cholesterol.
| This dip reminds me of all those cheesy and rich Mexican dips you find at parties, except this one is made from beans and doesn't have any fat or cholesterol.
1 15-oz can cannellini
beans, drained and
rinsed
1 red bell pepper, seeded
and top removed
1 tbsp chili powder
1 tbsp onion flakes
1
1
â
2
tsp ground cumin
1
â
4
tsp fine salt
1
â
4
tsp pepper
dash of granulated garlic
powder
dash of paprika
juice of
1
â
2
lime
1
â
3
c nutritional yeast
2
â
3
c (or less) salsa
1 jalapeño, seeded
(optional)
1
â
2
c canned or cooked black
beans
beans, drained and
rinsed
1 red bell pepper, seeded
and top removed
1 tbsp chili powder
1 tbsp onion flakes
1
1
â
2
tsp ground cumin
1
â
4
tsp fine salt
1
â
4
tsp pepper
dash of granulated garlic
powder
dash of paprika
juice of
1
â
2
lime
1
â
3
c nutritional yeast
2
â
3
c (or less) salsa
1 jalapeño, seeded
(optional)
1
â
2
c canned or cooked black
beans
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