Read Online The Happy Herbivore Cookbook by Lindsay S. Nixon - Free Book Online Page B

temperature.
    NUTRITIONAL INFORMATIONCalories 51; Calories from Fat 4; Total Fat 0.4g; Cholesterol 0mg; Total Carbohydrate 9.8g; Dietary Fiber 0.6g; Sugars 3.2g; Protein 2.6g

Smoky Black Bean Wraps

    Serves 2 | Pictured opposite | This is my husband’s all-time favorite wrap. It’s smoky and a little spicy, perfect for lunch or a quick dinner.
    3 tbsp Mayo (pg. 271)
1 tsp liquid smoke
1 ⁄ 2 tsp chipotle powder
1 ⁄ 8 tsp paprika
salt, to taste
pepper, to taste
2 large whole-wheat wraps
or corn tortillas
1 15-oz can black beans,
drained and rinsed
2 c arugula or chopped
lettuce
1 large tomato, seeded
and diced
    1. Combine Mayo, liquid smoke, chipotle powder, and paprika.
    2. Add salt and pepper.
    3. Spread Mayo mixture on wraps in a thin but generous layer and top with beans, arugula or lettuce, and tomatoes.
    4. Roll up and enjoy.
    NUTRITIONAL INFORMATIONCalories 217; Calories from Fat 18; Total Fat 2.0g; Cholesterol 0mg; Total Carbohydrate 36.8g; Dietary Fiber 11.3g; Sugars 4.3g; Protein 14.3g

Wizard Roll-Ups

    Serves 2 | Nothing short of a jazzed-up bean burrito, wizard roll-ups are my go-to meal on nights I’m not in the mood to cook. This my basic template—I won’t even call it a recipe—works with every kind of bean and salsa combination you can come up with. Stir in any leftover veggies and grains you have on hand and let the wizard work his magic on your leftovers.
    1 15-oz can pinto beans,
drained and rinsed
2 tbsp salsa, or to taste
leftover vegetables or
grains
2 whole-wheat wraps or
corn tortillas
    1. Combine pinto beans with 2 tbsp of salsa in food processor. Pulse or allow the motor to run until the beans are chunky or pureed, your choice.
    2. Add more salsa if necessary or desired, but be careful not to make it too watery. If using pinto beans and traditional tomato-based salsa, the mixture should be a bit pink.
    3. Mix in leftover grains or veggies, or puree them with the beans.
    4. Slather into warmed wraps, roll up, and enjoy!
    NUTRITIONAL INFORMATIONCalories 184; Calories from Fat 15; Total Fat 1.7g; Cholesterol 0mg; Total Carbohydrate 30.4g; Dietary Fiber 10.1g; Sugars 2.1g; Protein 10.1g

Blue Corn Chickpea Tacos

    Makes 8 tacos | Pictured on pg. 99 (with TVP Tacos) | Everyone loves these tacos. I’ve managed to get my parents, my best friend, and just about everyone I know hooked on them. They’re also one of the most popular recipes on my website, Happyherbivore.com . I like to eat these chickpeas in blue corn taco shells with arugula, fresh tomatoes, and a tiny dollop of Sour Cream (pg. 271) on top.
    1 tbsp soy sauce
1 to 2 tsp lemon or lime juice
1 tbsp chili powder
1 1 ⁄ 2 tsp ground cumin
1 tsp fine salt
1 tsp pepper
1 ⁄ 2 tsp paprika
1 ⁄ 4 tsp granulated garlic
powder
1 ⁄ 4 tsp granulated onion
powder
1 ⁄ 8 tsp cayenne powder
1 ⁄ 4 tsp dried marjoram or
oregano
1 15-oz can chickpeas,
drained and rinsed
blue corn taco shells
arugula or lettuce
1 salad tomato, diced
    1. Preheat oven to 400°F.
    2. Grease cookie sheet or line with parchment paper and set aside.
    3. Whisk soy sauce, juice, and spices together, then combine with chickpeas in a bowl, stirring to combine.
    4. Transfer to cookie sheet in a single layer.
    5. Spray with cooking spray and bake for 20 to 40 minutes, until chickpeas are as crisp as desired.
    6. Spoon chickpeas into taco shells and top with greens and tomatoes.
    NUTRITIONAL INFORMATIONCalories 59; Calories from Fat 6; Total Fat 0.7g; Cholesterol 0mg; Total Carbohydrate 10.6g; Dietary Fiber 0.6g; Sugars 2.7g; Protein 3.1g

TVP Tacos

    Makes 4 tacos | Pictured opposite | Crunchy taco shells, juicy and tasty beef—or chicken-style TVP, lettuce, and tomatoes ... Who doesn’t look forward to taco night? I like to eat my tacos with hot sauce, and my husband likes to smear a thin layer of Mayo (pg. 271) inside the shells before stuffing. You can also substitute Mexican Chorizo (pg. 147) for the meat and