Free The Happy Herbivore Cookbook by Lindsay S. Nixon Page B

Spread
(pg. 253)
fresh banana or apple slices
1 tbsp agave nectar
(optional)
    1. Toast bread, if desired.
    2. Generously smear Nutty Spread along one slice of bread.
    3. Add banana or apple slices on top and drizzle agave over top if using.
    4. Place remaining bread slice on top and gently press down to close the sandwich.
    VARIATIONS
    Fluffy Nutty Substitute Ricemellow for the fresh fruit and omit the agave.
    Ants on Toast Toast bread, add 2 tbsp of raisins or other dried fruit, and drizzle with pure maple syrup instead of agave.
    Creamy Nutty Toast bread, smear vegan cream cheese on the other slice of toast, and omit fruit and agave.
    NUTRITIONAL INFORMATION (USING 1 BANANA)Calories 240; Calories from Fat 59; Total Fat 6.5g; Cholesterol 0mg; Total Carbohydrate 42.9g; Dietary Fiber 6.8g; Sugars 6.8g; Protein 7g

Meatball Subs

    Makes 8 sandwiches | Pictured opposite with Meatless Balls | Leftover meatballs belong in a sandwich! Meatball subs are also terrific party foods that go over well with kids, omnivores, and picky vegan foodies alike.
    Creole Roasted Red-Pepper
Sauce (pg. 257) or your
favorite marinara
Veggie Croquettes (pg. 153)
or Meatless Balls (pg. 165)
whole-wheat hot dog buns
    1. Gently warm Creole Roasted Red-Pepper Sauce over medium heat.
    2. Add Veggie Croquettes or Meatless Balls and allow to warm thoroughly over low heat, but do not bring to a boil.
    3. Spoon into toasted buns and serve.
    CHEF’S NOTE: If you’re serving these at a party, heat the meatballs and marinara together in a slow-cooker on low. This way guests can help themselves to a hot sub throughout the game.
    NUTRITIONAL INFORMATIONCalories 224; Calories from Fat 24.3; Fat 2.7g; Cholesterol 0mg; Total Carbohydrate 34.5g; Dietary Fiber 4.9g; Sugars 7.1g; Protein 13.8g

Tempeh Joes

    Makes 6 Sandwiches | Pictured opposite | Don’t be surprised if Tempeh Joe becomes your new boyfriend. You can substitute another 1 cup cooked brown rice for the tempeh if you want a truly fat-free and soy-free joe, but you’ll have to call him Rice Joe or Nice Joe instead. A diced green bell pepper and onion cooked in water or broth also make a nice addition to the mixture, extending the servings to 8 to 10 sandwiches.
    18-oz package tempeh
1 tbsp soy sauce
1 c cooked brown rice
1 ⁄ 4 c ketchup
2 tsp chili powder
1 tsp paprika
2 tsp prepared yellow
mustard
hot sauce, to taste (optional)
salt, to taste (optional)
pepper, to taste (optional)
6 lettuce wraps or whole-
wheat buns
    1. Bring a pot of water, enough to completely submerge the tempeh, approximately 2 to 4 cups, to a boil.
    2. Add tempeh and soy sauce and bring to a boil again.
    3. Boil for 10 minutes, then drain and rinse with cold water until the tempeh is warm.
    4. Shred tempeh using the shredding attachment for your food processor or a cheese grater. You want the tempeh to be granulated and slightly larger but similar in shape to the rice.
    5. Combine tempeh with remaining ingredients except salt and pepper in a large bowl, stirring to combine.
    6. Salt and pepper if desired.
    7. Spoon into lettuce wraps or onto a whole-wheat bun.
    NUTRITIONAL INFORMATIONCalories 131.3; Calories from Fat 31.7; Fat 3.5g; Cholesterol 0mg; Protein 7.6g; Carbohydrate 18.1g; Dietary Fiber 5.6g; Sugar 0g

“Tuna” Salad

    Makes 4 sandwiches | Pictured opposite | It’s amazing how chickpeas and a little kelp recreate the taste of tuna. This salad is great on whole-wheat bread, smashed in a lettuce wrap, or served over a warm whole-wheat English muffin and topped with a slice of tomato.
    1 15-oz can chickpeas,
drained and rinsed
2 celery stalks, washed
1 to 2 tbsp pickle relish
1 ⁄ 2 tsp onion flakes
2 tsp nutritional yeast
1 tbsp soy sauce
3 tbsp Mayo (pg. 271)
1 ⁄ 2 tsp kelp powder
1 ⁄ 2 tsp lemon juice (optional)
pepper, to taste
    1. In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few