The Happy Herbivore Cookbook by Lindsay S. Nixon Page A

boil again, then reduce heat to low and simmer with the lid slightly ajar for 50 minutes to 1 hour, stirring every 10 to 15 minutes. Save any excess liquid left in the pot.
    7. Preheat oven to 350°F. Meanwhile, grease a large casserole dish or cookie sheet that is large enough to fit all of your pieces without them having to touch.
    8. Once dough is finished cooking, bake for 20 to 30 minutes, until a golden skin has formed.
    9. Flip over halfway through cooking if desired.
    10. To make a gravy, add up to 1 cup of non-dairy milk to the leftover cooking liquid then heat over medium heat, adding salt and pepper as desired.
    NUTRITIONAL INFORMATIONCalories 85; Calories from Fat 4; Total Fat 0.4g; Cholesterol 0mg; Total Carbohydrate 7.6g; Dietary Fiber 0.8g; Sugars 0.7g; Protein 13.1g

Hippie Loaf

    Serves 4 | Pictured on pg. 134 |My friend Talia has celiac disease and solicited my help in creating a gluten-free veggie meatloaf recipe. We started trading ideas about how to make a meatloaf out of the items in our pantry, and this is what we came up with. It’s absolutely delicious and one of the most popular recipes on my website, Happyherbivore.com . Serve with Dirty Mashed Potatoes (pg. 190), Brown Gravy (pg. 254), Maple-Glazed Vegetables (pg. 174), and steamed green beans.
    1 15-oz can black beans,
drained and rinsed
1 onion, diced
2 garlic cloves, minced
1 large carrot, peeled and
shredded
2 celery stalks, washed and
shredded
1 c coarsely chopped brown
mushrooms
1 c cooked quinoa
1 tbsp Italian seasoning
3 tbsp brown rice flour
2 tbsp soy sauce
2 tbsp ketchup
    1. Preheat oven to 350°F.
    2. Grease a standard 8-inch loaf pan and set aside.
    3. Mash black beans in a large bowl and combine all ingredients until evenly combined.
    4. Transfer to prepared pan and pat down firmly and tightly using a spatula.
    5. Bake for 45 minutes to 1 hour, until firm and brown on the outside.
    6. Allow the loaf to cool and firm up before serving, about 15 to 20 minutes.
    CHEF’S NOTE: Whole-wheat flour may be substituted for brown rice flour .
    NUTRITIONAL INFORMATION (PER SERVING: APPROX. 2 SLICES)Calories 190; Calories from Fat 17; Total Fat 1.9g; Cholesterol 0mg; Total Carbohydrate 34.1g; Dietary Fiber 7.5g; Sugars 4.3g; Protein 9.7g

Seitan Piccata

    Serves 4 | This is a healthy and vegan version of the classic Italian dish. Serve with steamed asparagus and a starch such as rice or pasta.
    1 recipe Chicken-Style
Seitan (pg. 142)
2 tbsp cornstarch
1 onion, finely diced
3 garlic cloves, minced
1 tbsp capers, drained
1 tbsp Poultry Seasoning
Mix (pg. 273)
1 tsp dried parsley
1 c white wine
2 tbsp fresh lemon juice
pinch of lemon zest
salt, to taste
pepper, to taste
    1. Prepare the Chicken-Style Seitan, cutting the dough into 4 thin cutlets.
    2. Mix cornstarch with 2 tbsp of water and set aside.
    3. Line a medium saucepan with a thin layer of water.
    4. Cook onion and garlic over high heat until onion is translucent, about 3 minutes.
    5. Add capers, Poultry Seasoning Mix, and parsley and cook for 2 minutes more.
    6. Add wine and lemon juice and cook until the liquid reduces by half.
    7. Add 1 cup of water and lemon zest and cook until liquid reduces by half again.
    8. Taste, adding more lemon juice if desired.
    9. Add cornstarch mixture, reduce heat to medium, and allow the sauce to slightly thicken.
    10. Salt and pepper to taste, then serve over Chicken-Style Seitan.
    NUTRITIONAL INFORMATIONCalories 169; Calories from Fat 5; Total Fat 0.6g; Cholesterol 0mg; Total Carbohydrate 17.6g; Dietary Fiber 1.6g; Sugars 2.6g; Protein 13.8g

Mexican Chorizo

    Serves 3 | Pictured opposite | Chorizo is a spicy pork sausage originating from the Iberian peninsula, but it has deep roots in Mexican cuisine as well. After I came across a commercial soy version in Los Angeles, I set out to make my own. Because the flavor comes from the spices and not the meat itself, it’s an easy dish to replicate—and really tasty! Serve with Tofu Scramble (pg.