The Happy Herbivore Cookbook Read Free Page A

your baked goods; it might, for example, make it too dense, gummy, or doughy, or it could fail to rise completely.
    Baking pans change cooking times. Be mindful of what baking pan you are using. Is it a regular, nonstick, glass, or dark pan?

How to Use This Book

    NO COOKING REQUIRED: Recipes that don’t require any cooking or require very minimal passive cooking, such as toasting bread.

    QUICK: Recipes that can be made, start to finish, in 30 minutes or less. Some recipes may require multitasking to complete in 30 minutes.

    FAT-FREE: Recipes with less than 1 gram of fat per serving.

    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.

    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.

    KID-FRIENDLY: 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 Tips
    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 fun—keeping 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

Frittata

    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 ⁄ 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