Happy Herbivore Blog

Where I Find Inspiration

Posted by: Lindsay S. Nixon |

Category: Advice

Anytime I'm interviewed, this question comes up -- and it's a good one!

Where do you get inspiration for your recipes? 

 For me, it’s a mix of trying to recreate foods I used to eat that were either not vegan or maybe not so healthy, responding to requests and suggestions by Herbies and being moved by an ingredient. 

For example, I might spend all day playing around with chickpea flour because I think its a great alternative flour that is often overlooked. Or maybe I’ll see a really beautiful bunch of, say, rainbow chard, and think “gosh! I need to come up with a way to use that!” 

Also, when writing both of my cookbooks, The Happy Herbivore Cookbook and Everyday Happy Herbivore (which comes out in 6wks!) I took care to find an ingredient that’s underutilized and create a way to celebrate it. 

For example, with HHC, I realized I had no recipes for kidney beans so I set out to write one that really let the kidney beans shine. The result was Rajma Masala (p. 78), and it’s one of my favorite recipes. 

I also cook on the fly and out of hunger a lot. One of my most proud and favorite recipes is my Chickpea Tacos. One night I was starving, standing in front of my empty pantry with a can of chickpeas in my hand wondering what I could make. Then my eyes rolled over a seasoning packet for tacos and that was it. Recipe born! 

Putting meals together, creating recipes, its all very organic for me. I often have a hard to putting it into words beyond “it just comes to me! I just “know”!”

For example, when I was making a butternut soup, I had a taste and just knew I needed to add curry powder to it. So I did... and the rest is history... or more accurately, a really delicious 3-ingredient Butternut Squash Soup

Now that's not to say I always get it right. I've gotten it wrong and things have fallen flat or been too spicy or just not that tasty. It happens. What matters is I keep trying. Keep experimenting. Keep exploring because I never know when I'm going to create the next kickass recipe!

New 1200+ Calorie Meal Plan (Plus 50 Snacks Under 50 Calories)

Posted by: Lindsay S. Nixon |

Category: MealPlan

Here are some of the meals you can expect to eat on this weeks meal plan:

  • Pumpkin Muffins
  • Pad Thai
  • Butternut Soup
  • Chipotle Corn Soup
  • Garden Chowder
  • Mexican Cabbage
  • L.A. Tacos 
  • French Toast

I'm also including anew feature -- 50 snacks under 50 calories. (All healthy!)

Download & Donate Now

See what people are saying:

"Following the 1200 calorie plan by @happyherbivore and loving it!" - @metaliciousgems

"I love @happyherbivore's simple meal plans... they make life so much easier (not to mention healthier!) :)" -@work4veggies

"Thank you *so* much for the great 1200 calorie diet plan. It's like an answered prayer." - Natalie

"I've done this sort of thing in the past and been extremely disappointed. What you are offering is absolutely wonderful! The plan is so informative and easy to use." - Tara

Download & Donate Now

3-ingredient Butternut Squash Soup

Posted by: Lindsay S. Nixon |

Category: Recipe

I've been busy trying to clean out our fridge and pantry in preparation for our move. This means using only the ingredients I have on hand and if something runs out, too bad. 

That's exactly what happened here. Although I love (love!) my Sweet & Spicy Butternut Squash Soup recipe (p. 59 HHC) -- I was missing two of the ingredients. So I got a little creative.

I roasted my butternut, then blended it with leftover veg broth. I snuck a taste and knew, instantly, that it needed curry. 2 tsp of spicy curry powder later and voila -- one delicious, easy soup!

Delicious this soup is. Pretty this picture is not. 

Recipe:Butternut Soup

Prep time: | Cook time: | Total: | 2 servings


If you want to go a bit more traditional, skip the chilies and lime, and add cinnamon (or pumpkin pie spice) to taste with a light drizzle of maple syrup. Or if you don't want a sweet, pumpkin-pie-tasting soup, add mild curry powder to taste--yes! Just three ingredients! Ka-pow!



Preheat oven to 375F. Slice squash in half lengthwise and place cut side down on a cookie sheet. Bake until fork-tender and skin is starting to brown (about 30-40 minutes).

Once cool enough to handle, scoop out and discard seeds. Then scoop flesh away from skin and transfer to a blender, working in batches if necessary. Blend squash with broth as necessary to achieve a silky smooth soup consistency. Then blend in green chilies.

Reheat the soup on low on the stovetop if necessary. Season with salt and pepper if desired. Squeeze fresh lime juice over top before serving.