As my readers already know, I am a big fan of Happy Herbivore, Lindsay S. Nixon. I was lucky enough to be included on her blog tour for her last
book, Happy Herbivore Abroad, and now I’ve been chosen again to be on her latest blog tour for her upcoming book, Happy Herbivore Light & Lean,
coming out in November! Fun!
This new book contains over 150 low-calorie recipes that take only 30 minutes or less. They contain no added oil, processed foods or artificial sweeteners. Very Plantcentric! PLUS, for the first time, she includes basic workouts, tips & tricks, her personal fitness regime, demo photos of each exercise and an all-in-one “body bash.” All her recipes in this book are 350 calories or less.
What I love about Happy Herbivore recipes is that they use everyday ingredients and are quick, healthy and easy. I go back to her cookbooks over and over again. As a matter of fact, my husband is in the kitchen right now making her Vegetable Korma from Happy Herbivore Abroad!
I recently got to ask Lindsay a few questions:
I love behind-the scenes info! How do you come up with your recipes, and what is it like in your kitchen when you’re experimenting, cooking, tasting, etc?
Lindsay: It’s a giant mess! When I’m working on a cookbook, I pretty much spend 8-10 hours in the kitchen cooking and trying things. By the end of the day my sink is overflowing with dirty dishes. There isn’t a single clean spoon in the house. Every spice is on the counter. The pantry has been stripped down, its contents all over the counter, table, floor…My husband and dogs won’t even come in the kitchen until I’m done. LOL!
Do you ever have any flops?
Lindsay: Absolutely. Everyone does.
Do you have tasting parties?
Lindsay: I have a wonderful team of testers who test all the recipes in their home for me – to make sure it works, comes out, tastes good, etc.
I asked Lindsay if I could share with you her Thai Crunch Salad with Thai Peanut Dressing that will be in her new book Happy Herbivore Light and Lean, and she graciously agreed!
Gluten-free, Quick, Budget, Single Serving
Before I was plant-based, I loved the Thai Crunch salad at California Pizza Kitchen. I finally decided to re-create a lighter vegan version of it for this cookbook. It’s easy, fresh, fast, and satisfying. (I also loved their Original BBQ Chicken Chopped salad, hence my BBQ Salad [in full cookbook] recipe!) By the way, CPK is one of the vegan-friendliest restaurant chains in the US. They have a PDF online indicating which menu items are suitable for vegans and vegetarians.
4 c napa cabbage, red cabbage, or lettuce (or a combination)
1 carrot, julienned
2 green onions, sliced
¼ – ½ c edamame
½ cucumber, sliced or diced
Thai Peanut Dressing
crushed peanuts (optional garnish)
lime wedges (garnish)
Toss cabbage/lettuce, carrot, green onions, edamame, and cucumber together in a salad bowl, then top with Thai Peanut Dressing, crushed peanuts, and cilantro (if using), and garnish with a lime wedge. (I also love squeezing fresh lime juice over the salad.)
Chef’s Note: For a soy-free version, substitute chickpeas for the edamame.
Thai Peanut Dressing
Makes ¼ cup
Gluten-free, Quick, Budget, Pantry
Creamy, delicious—here’s a lower fat and lower calorie DIY peanut sauce.
1 tbsp smooth peanut butter
1 tbsp warm water
1 tbsp sweet red chili sauce
juice of 1 lime wedge
2 tsp low-sodium soy sauce or gluten-free tamari
1 ¼ tsp rice vinegar
1–2 drops Asian hot sauce (e.g., Sriracha)
1 tbsp nondairy milk
In a small, microwave-safe bowl, add peanut butter with water, chili sauce, lime juice, soy sauce or
tamari, rice vinegar, a few dashes of garlic powder and ground ginger, plus hot sauce. Microwave for
10–20 seconds (so peanut butter is melty), whisk into a sauce, and then whisk in nondairy milk. Taste, adding more hot sauce as desired.
Chef’s Note:For a richer sauce, substitute coconut milk for the nondairy.
You can pre-order Happy Herbivore Light and Lean right now!