Lindsay S. Nixon - The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes

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Acknowledgements

The success of Happyherbivore.com and this cookbook could not be possible without the help of so many people.

Scott, you are the most supportive, encouraging, and understanding husband a wife could ever ask for. Glenn Yeffeth and the BenBella family, thank you for making this dream come true. Also, Lisa Barley an avalanche of good fortune starts with one snowflake; you are that snowflake. Kristen Abernethy Morgan, without you, Happy Herbivore would be a rose by some other name. Talia Levin, Jenni Mischel and Nick Easterling for your unwavering support. My pugs, Quaid and Lily Bean, thank you for licking up everything I drop and spill on the floor. My parents, Richard and Lenore Shay, for teaching me to dream big.

Id also like to thank Katherine Habr for her photography assistance and Jane Brunk for giving me her dishes to use as props. And again, I thank my husband, who painstakingly reviewed more than 5,000 photos and convinced me they werent all crap!

Lastly, the amazing group of testers whom I lovingly refer to as my wild chickpeasI truly, absolutely, could not have done this without you!

Jenni Mischel
Diana Dove
Katherine Habr
Nick Easterling
Lori Maffei
Janessa Philemon-Kerp
Christina Vani

Lisa Harrington Seaman
Heather Pare
Lisa Barley
Carrie Klaus
Tara-Lynn Reidy
Courtney Blair
Sarah Reid

Dewi L. Faulkner
Roxanne
Jenny Naes
Mindy Gudmundson
ShereeBritt

and all of their friends and loved ones who tasted the recipes and offered priceless feedback.

I also hope it goes without saying that I am utterly grateful for the unconditional love, support, and encouragement the fans and supporters of Happyherbivore.com have given me. You light up my life. Everything I do, I do for you.

APPENDIX

Glossary of Ingredients

AGAR FLAKES: Also called agar-agar, this gelling agent comes from algae or seaweed and can be used as a substitute for gelatin.

AGAVE NECTAR: Pronounced ah-GAH-vay, agave nectar is a natural, unrefined sweetener with a consistency similar to honey. It comes from the agave plant, which also is used to make tequila. It can replace honey, sugar, and maple syrup in recipes and works especially well as a sweetener in drinks.

APPLE CIDER VINEGAR: This very acidic and strong-smelling vinegar is made from apples or cider. It is often combined with non-dairy milk to sour it into vegan buttermilk. Its also used for flavor and served instead of ketchup with sweet potato fries. Apple cider vinegar can be found in most grocery stores, but you can substitute lemon juice if necessary.

ARROWROOT: Found at most health food stores, arrowroot is a type of starch that can be used interchangeably with cornstarch.

BEANS: Canned beans are quick, easy, and convenient, but dried beans are more economical. You can substitute 2 cups of cooked beans for every 15-ounce can of beans called for in a recipe. When selecting canned beans, try to buy low-sodium or no-salt-added options. You can find dried or canned beans in most grocery stores, but health food stores have a larger variety and lower prices on organic and no-salt-added beans.

BROTHS: Broths made from bouillon cubes are less expensive than canned or boxed broths, but any light-colored vegetable broth will suffice. You can also make your own (see pg. 278). When possible, buy no-salt-added or low-sodium options.

BROWN RICE: Bran and germkey nutrients in ricehave been removed to make white rice white, but brown rice is what white rice once was. To save time, stock up on precooked brown rice that reheats in about a minute. You can find dried and precooked brown rice at most supermarkets.

BROWN RICE FLOUR: As the name suggests, brown rice flour is made from brown rice. Its also gluten-free and provides a distinctive taste that lends well to battered foods.

CHICKPEA FLOUR: Also called garbanzo bean flour, chickpea flour is a light-yellow flour made from chickpeas. Its gluten free and provides an egg-like taste in cooking.

CHINESE 5-SPICE: Chinese 5-spice is a blend of spices, most commonly cinnamon, star anise, anise seed, ginger, and cloves. It can be found in Asian markets and the Asian section of most grocery stores.

COCOA: Most unsweetened cocoa powders are accidentally vegan. Hersheys and Ghiradelli are good brands to try.

COLLARD GREENS: These leafy greens are an excellent source of fiber and vitamin C, and they have anti-cancer properties. Collard greens can be found at all health food stores and most well-stocked supermarkets. When preparing the greens, be sure to remove the ribs by running a sharp knife along each side.

CONFECTIONERS SUGAR: Powdered sugar.

COOKING SPRAY: An aerosol designated as a high-heat cooking spray or an oil-spray can filled with high-heat cooking oil.

GRANULATED POWDERS: Look for onion and garlic powders that are granulated, resembling the consistency of fine salt, and not powders that are similar to flour or confectioners sugar (the floury spices are sometimes called California Style).

INDIAN SPICES: Indian spices such as turmeric, coriander, garam masala, cumin, curry powder, and fennel seeds can be found in most health food stores but are very inexpensive at Indian stores and online.

INJERA BREAD: This fermented pancake-like bread is made out of teff flour and is a staple in Ethiopian cuisine. You can purchase injera from your local Ethiopian restaurant, buy it at well-stocked health food stores, or make it yourselftry Google for a recipe.

ITALIAN SEASONING: Italian seasoning is a blend of basil, rosemary, thyme, sage, marjoram, and oregano.

KALE: These leafy greens are an excellent source of antioxidants, beta carotene, vitamins K and C, and calcium. Kale can be found at all health food stores and most well-stocked supermarkets. I prefer the dark, deep green kale commonly labeled dinosaur kale. When preparing kale, be sure to remove the ribs by running a sharp knife along each side.

KELP: A deep-water sea vegetable thats high in iodine but low in sodium (salt), kelp also gives food a fishy taste and is the key to making vegan versions of fish foods. Kelp usually comes in the form of flakes or granules in a small shaker container. You can find it in the Asian section of health food stores or online.

LIQUID SMOKE: Found in most supermarkets, liquid smoke is smoke condensation captured in water. It looks like soy sauce but smells like barbecue.

MISO: Found in the refrigerated food section of health food stores and Asian supermarkets, miso is usually made from soybeans, although it can also be made from rice, barley, wheat, or chickpeas. Miso has a distinctive salty flavor, therefore lending a great flavor in soups, dressings, and vegan cheese sauces.

MORI-NU TOFU: This shelf-stable tofu can be found in the Asian section of most grocery stores, but it is sometimes also kept with meat substitutes or produce.

NON-DAIRY MILK: Soy milk, rice milk, hemp milk, oat milk, and almond milk are just some of the many kinds of non-dairy milk on the market. West Soy makes a fat-free soy milk, but many other brands make light non-dairy milks that have a marginal amount of fat. These milks can be used interchangeably in recipes, so feel free to use any type of milk you enjoy or have on hand. Non-dairy milks can be found on the shelf or in the refrigerated section of the grocery store. Most supermarkets carry at least one brand of soy milk, but health food stores have a wider variety and are usually more affordable. Bulk retail outlets like Costco often sell non-dairy milk for as little as ten cents a carton. If you are new to non-dairy milk, try several brands and varieties to find your favorite. Sweetened almond milk is a good starting point.

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