By now, I’m sure you’ve all bought Happy Herbivore’s new e-cookbook, right? Well if you haven’t, what are you waiting for? With recipes for foods like mojito cupcakes and citrus-glazed chickpeas, how could you not want to get your hands on this gem of a cookbook?
I’m not the best photographer, so my snapshots can’t do justice to Lindsay’s recipes. But just for kicks, I’ll show ya some pictures of two delectable recipes I tried out. I made a few changes in both recipes, as you’ll see below (because I just can’t seem to follow a recipe!), but I still attribute each recipe’s success to Lindsay, since I followed the basic gist and only used her listed ingredients, for the most part.
Recipe #1– Chana Palak Masala
The first time I tried this recipe, I decided to make it into a soup, and I used pinto beans because we had no garbanzos in the house. (Since then, I’ve made it many more times, and it’s equally delicious with the garbanzos.)
Quick and healthy, with the perfect amount of spiciness.
Recipe #2– Mojito Cupcakes (well, sorta)
My family wasn’t in a cupcake mood (shocking, I know). So I cut back a little on the sugar, omitted the icing, and baked the recipe in a cake pan. Voila– magnificent mojito bread! It made a great dessert, and my mom even enjoyed a slice with vegan butter the next morning for breakfast.
Pre-baking (yummy mush):
Post-Baking (light and fluffy):
Pre-“going into CCK’s stomach”:
Irish Soda Bread, meet your Mexican match!