Written on January 4, 2013 at 9:44 am , by Karla Walsh
Now that the holiday season has passed, we’re experiencing a bit of cabin fever. Not all of us can jet off for a warm-weather getaway, but we can all take a trip to the kitchen to whip up meals that take our taste buds on a trip around the globe! Lindsay Nixon, author of the new book Happy Herbivore Abroad, shared two low-fat, vegan recipes to help us do just that.
Lentil Taco Meat
“I got this idea from one of my fans and now we make lentil tacos (or burritos, or enchiladas!) at least once a week. Use brown- or the greenish-colored lentils here, not red or yellow,” Nixon suggests.
- 2 cups cooked lentils
- 2 tablespoosn ketchup
- 1 tablespoon prepared yellow mustard
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon chili powder
- 2 teaspoons lemon or lime (juice)
- 1½ teaspoons ground cumin
- ½ teaspoon paprika
- ¼ teaspoon garlic powder (granulated)
- ¼ teaspoon onion powder (granulated)
- ¼ teaspoon dried oregano or marjoram
- 1/8 teaspoon cayenne pepper (optional)
- nondairy milk (optional)
- salsa (optional)
- Pulse warm lentils in a food processor or blender until chopped up or pureed (your choice).
- Transfer to a mixing bowl and stir in remaining ingredients.
- Taste, adding salt or pepper as desired, plus a splash of nondairy milk or a touch of salsa if the mixture looks dry.
Nutrition information per serving: Calories 137, Total Fat 1.1g, Carbohydrates 23.9g, Fiber 9g, Sugars 3.9g, Protein 9.9g
Chocolate Glazed Doughnuts
“I always thought doughnuts were an American food, but they are popular globally,” Nixon says. “You will find doughnuts or similar regional variations in Africa, Asia, Europe, North America, South America, the United Kingdom, Oceania, and the Middle East.”
- 1 cup nondairy milk
- 1 teaspoon lemon juice
- 3 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- ¼ cup packed light brown sugar
- 2 cups whole-wheat pastry flour
- ¼ cup unsweetened cocoa
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup vegan chocolate chips
- 1 cup confectioner’s sugar
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon nondairy milk
- Preheat oven to 350°F. In a small bowl, whisk nondairy milk, lemon juice, maple syrup, light brown sugar, and vanilla until foamy and bubbly.
- In a large bowl, whisk flour, cocoa, salt, baking powder, baking soda, and chocolate chips (crushed).
- Pour the wet ingredients into the dry mix and use a spatula to combine. Spoon into a greased 6-doughnut pan.
- Bake for 15 minutes. Meanwhile, prepare the icing by whisking ingredients.
- Submerge cooked but cool doughnuts into icing and let glaze drip off. Transfer to a wire rack for drying.
Nutrition information per serving (without icing): Calories 152, Total Fat 1.6g, Carbohydrates 30.9g, Fiber 3.7g, Sugars 9.1g, Protein 3.4g
Nutrition information per serving (with icing): Calories 213, Total Fat 1.6g, Carbohydrates 45.8g, Fiber 3.7g, Sugars 10.4g, Protein 3.4g
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