Have your pre-ordered your HH Light & Lean yet?...

Have you pre-order your copy of the Happy Herbivore Light & Lean cookbook?

If so, you are going to want to check out this link: http://happyherbivore.com/2013/10/Happy-herbivore-light-lean-blad-sample-recipes/

Read the instructions and send a quick email and you too will get a Happy Herbivore Light & Lean cookbook digital copy of the BLAD from the publisher.

I received my BLAD and here is a tease...

Blueberry Yogurt Muffins

I made them this morning and they are so yummy.  They are a dense muffin but the idea is that you eat one, maybe two, and are full so you too can be "Light & Lean" like Lindsay.  Wait until you see the yoga photos of Lindsay...you too will be inspired.

Pre-order Happy Herbivore Light & Lean...

The Happy Herbivore has a new cookbook coming out in December called "Happy Herbivore Light & Lean" but you need to pre-order it now.  I pre-ordered mine from Amazon.com but you can pre-order it from just about anywhere.  The last three cookbooks sold out after being released so pre-ordering will make sure you get a copy.  If you've been following my blog from the beginning you know a lot of my favorite recipes are from Happy Herbivore cookbooks.  Clearly you feel the same way because my most popular blog is the Happy Herbivore Apple Crisp Muffins.

Angel Hair With Corn & Tomatoes...

Last week on GMA they had Michael Symon on talking about his new cookbook called "Michael Symon's 5 in 5".  He then made "Angel Hair with Corn, Feta & Tomato" for the hosts.  It looked amazing so I downloaded the recipe from the GMA website (see below) and made it for lunch today minus the feta.  It was easy, quick, and yummy.  The thing that took the longest was heating water for the noodles.  I used a can of sweet corn from Costco that I had in the pantry since I didn't have three ears of corn lying around.  I also used linguine noodles because I was out of angel hair pasta.  I have since ordered the cookbook and plan to "veganize" more of his recipes.

Chloe's Peanut Butter Cookies...

Last week I was asked to make five dozen cookies for an event.  I really did not want to make anything non-vegan so I used a recipe from Chloe's Vegan Desserts cookbook and made peanut butter cookies.  They tasted exactly like the ones I used to make.

Chloe's Brownies...

Last week I tried Chloe's Vegan Desserts cookbook version of brownies.  They were good.  I added some powder sugar for pretty and some raspberry sauce I had on hand from her chocolate mouse recipe because I love raspberry and chocolate anything.  If you don't have this cookbook yet buy it, it is really good.

Baked Fries...

Last week I was craving fries so I decided to bake my own.  I found a sweet potato in the fridge so I baked one sweet potato and one russet potato.  I used olive oil cooking spray on the pan chopped my potatoes and then tried to not have them touch on the pan and lightly added salt and pepper.  I baked them at 425 degrees and turned them once they started to brown.  The funny part is that I liked the sweet potato fries better then the ones I thought I was craving.

I know I am not inventing anything new here but I decided to post this because I thought it would be a good reminder to give the sweet potato a chance even if you "think" you are craving the russet potato.

Oatmeal Raisin Chocolate Chip Cookies...

Before becoming vegan one of my favorite cookies to make/eat were oatmeal raisin chocolate chip cookies.  They were like having an oatmeal cookie with a Raisinet candy all in one.  I always used the recipe in the lid of the Quaker Oatmeal can and added raisins and chocolate chips.  So I decided to veganize the recipe and used Earth Balance vegan butter and Ener-G egg replacer.  They were just as I remembered.

Chicken Salmonella Outbreak...

In today's The New York Times there is an article called Chicken Plant in Salmonella Outbreak Can Stay Open you might want to read.  

On GMA this morning they had Dr. Richard Besser on telling us "to stay away from all chicken until this outbreak is over."  Over 278 people sick in 18 states, including Washington state.

I have been a pain to my family about not letting fowl in the house (especially chicken and eggs but truly all fowl) but this is why.  Please take a moment to read The New York Times article and/or watch the GMA video to keep yourself and your family healthy.

It is not my goal to convert anyone to become vegan.  It is my goal to let you know how unhealthy it is to eat and/or have fowl/eggs in your house.  I know Thanksgiving is a month away but maybe this is the perfect time to think about this.  
Maybe even look at my older posts about eggs and cooked/raw chicken:
1. Are you still eating eggs?
2. Chicken video.

Paige's Slow Cooker Potato Soup...

Yesterday I looked a few potato soup recipes and decided to make my own.  Stephen and I loved it.

It was a great dinner and would be great for a rainy day or soar throat.

Paige's Slow Cooker Potato Soup

4 russet potatoes, peeled and cubed

1 clove garlic, minced

2 cups vegan vegetable broth

2 dashes of salt

4 turns of fresh ground pepper

Cook the above ingredients in a slow cooker on low for 6 hours.  Stirring occasionally if your home, do so.  After around 5 1/2 hours stir in:

1/2 cup Tofutti sour cream

1 cup Almond milk (or other non-dairy milk)

Cook for remaining 1/2 hour.

Stir and then remove 1 cup from slow cooker and blend until smooth.  Add blended mixture back into slow cooker and stir gently.

Season with salt and pepper to taste and serve.

Serves 4-6.                                                                                                                                                      Recipe by The Vegan Paige