Happy Herbivore Blog

Cookbook Countdown: ONE DAY TO GO! Low Fat Peanut Butter

Posted by: Lindsay S. Nixon |

Low fat peanut butter. 

That is all.

Don't forget to buy your copy of the Happy Herbivore Cookbook tomorrow!

Cookbook Countdown: 2 Days to Go: Cookbook FAQ

Posted by: Lindsay S. Nixon |

I actually had a blog post featuring some tasty recipes today... 

Last night, I made the Portobello Steaks (which are in the cookbook and on this blog), along with Braised Asparagus (from the cookbook), Cauliflower Mashed potatoes (from the blog) and Beer Bread (also from the blog) but my camera has decided to be shy and refuses to upload....

So... I'm answering a few FAQ's about my cookbook that have came my way.

FAQ: Nutritional Information Each recipe comes with nutritional stats. The stats are per serving, unless they specify otherwise. For example, all the sauces, gravies, condiments and icings are per 2 tbsp since they make something like 24 servings and it would be hard to estimate what 1/24th is, but generally,  if a recipe makes 12 muffins, the stats are for one muffin and if a soup recipe makes 2 servings, its 1/2 of the soup.

Some people have been confused by the bread recipes since it says it makes "1 loaf". To clarify that, 1 loaf = 12 muffins, or 12 slices, so for those, the analysis provided is per one slice. For the mini-loaves, it's 6 slices per mini loaf, for a total of 12.

FAQ: Fresh Instead? I used canned ingredients in my cookbook for ease and convenience. For example, I always have canned beans and canned tomatoes on hand, but I don't always have the time to soak and cook dry beans or have piles of fresh tomatoes lying around (esp. since tomatoes have such a short season!). However, if you want to use cooked beans, fresh tomatoes, fresh pureed pumpkin, etc., by all means do so. 2 cups cooked beans = 1 15-ounce can. When using fresh tomatoes or pumpkin, make sure you get to the same measurement (i.e. if I call for a 14-ounce can of tomatoes, you need 14 ounces of fresh). Except for the baked goods, all of the recipes are really forgiving and will work with minor adjustments to fit your preference. I've already had a number of people write me saying they ran out of this or that while making the dish, and still the recipe was a success.

FAQ:  Why Condiments? Several of my recipes use mustard and ketchup. I actually got into a spat with my proofer about this... here's my thing... everyone has mustard and ketchup on hand. Even if you have nothing else in your fridge, you probably still have those two condiments, right? I wanted to write a cookbook that used "every day" foods -- ingredients that most people had. I'm a chef, and I almost never have tomato paste, or mustard seeds, but you can bet I have condiments! So thats why I use them. :-)

Feel free to leave any other questions in the comments, I'll be happy to answer them. 

Cookbook Countdown: 3 Days to Go: Mexican Cabbage

Posted by: Lindsay S. Nixon |

After 28 hours of travel time (it took more than a day, both ways, to travel between the Caribbean and Whistler in Canada), I wasn't in the mood for much cooking. Though, I was also desperate for a healthy, home cooked meal after 28 hours of airport food...

So, on the way home, we stopped at the grocery store (knowing our condo would be practically empty in terms of food) and I pulled up the "quick 1-pot meals" section of my cookbook on my kindle. (I can't begin to convey how awesome it is to have a copy of all my recipes IN the grocery store!)Anyway, I zoomed right in on the Mexican Cabbage knowing this recipe whips up in about 15 minutes (including prep-time) and it was full of healthy vegetables, which my body was craving. Ahh... it really hit the spot. This cabbage dish is crazy nutritious and really flavorful, too. It was exactly what I needed and with Scott's help, we had it plated in under 10 minutes!

I also threw some fresh cilantro on top which I think added a nice zing at the end, and boosted the color of the dish... and! lucky for YOU, this is one of about 20 recipes that was originally on the blog, but made it into the book -- so you can sample it now if you're still waiting for your book to arrive :)

p.s. If you've already received the cookbook, please leave a review on amazon or bn.com -- reviews helped the book jump to #4 on the vegan best sellers list yesterday! together we can make it #1!

Recipe:Mexican Cabbage

Description

This recipe is just dying to prove to you that cabbage is not bland! It's spicy, flavorful and a little sassy.

Ingredients

Instructions

Chop cabbage into thin strips, set aside. Line a medium saucepan with water and saute onions and garlic over high heat until translucent. Add cabbage, tomato sauce, chilis, paste and spices. Reduce heat to medium and cook until cabbage is tender, about 10 minutes. Turn off heat and stir in frozen corn until evenly distributed. Taste test, adjusting spices as needed. Salt to taste if desired. Mix in black beans before serving. Break corn tortilla chips into small pieces in your hand and sprinkle over top before serving.