Happy Herbivore Blog

Cookbook Countdown: 4 Days to Go: Chorizo

Posted by: Lindsay S. Nixon |

Confession: I've been holding out on this recipe. I wanted to save it for the final days to convince anyone who is still on the fence about my cookbook! LOL.

This recipe is one you'll be addicted to---not just because it's damn tasty (and goes with everything!) but because you always have all the ingredients on hand. It's one of those foods that you can lean on when your house is empty, and you're broke, but you still want something yummy and more complex than, say, a bean burrito...

It was born, strangely enough, out of tussle between Scott and I. Scott, you see, had become addicted to commercial soy "chorizo" and if I came home from the grocery store without it, he'd pout. I tried to reason with him, explaining that yes, I know its "tasty" but it was overpriced and rather unhealthy. "Why can't you make me some, then?" he inquired.

Scott had a point---so I got busy doing some research on how to make chorizo (the meat kind--I nearly puked) and checked the ingredients for the soyrizo I'd been buying at the store, just to get a sense of what flavors make chorizo...taste like chorizo. Once I'd figured the flavorings out, I wondered what to do about the actual meat part. TVP seemed like a logical solution; but since I'd been busy poo-pooing the commercial stuff for being too processed, I knew I'd have to go a little more...whole, if I wanted to avoid mockery from Scott, that is.

Quinoa popped into my head immediately and my gawd--what a beautiful thing (btw, you can make this recipe with TVP too---I actually prefer it that way).

I was in love instantly--and so was Scott... I then hurried to put it up for the testers and some of them made it that very morning, within minutes, praising their well-stocked pantry. In fact, it went over so well with one of my tester's children---to the point where her youngest insisted on having it again for her birthday dinner weeks later! and then when they came to visit me in NYC, well, lets just say we had Chorizo for lunch then too. ;)

So this is---easily, one of the recipes I'm the most proud of...and one I hope you put on your "to make" list!

Cookbook Countdown: 5 Days to Go: Croquettes

Posted by: Lindsay S. Nixon |

They're kind of like meatballs, but they don't taste beefy. They're awesome with pasta...or slapped into a bun for a tasty meatball sub... yet they have the consistency of a croquette---one that's not deep fried, anyway; so I'm still not going to call them meatballs. lol!

Anyway, point is, they're really tasty... far too tasty for their own good. As I was preparing to go on vacation last week, I was searching for recipes in the cookbook that use odds and ends -- all my crummy leftovers -- so I could clean out my fridge. Thankfully, this is one of those recipes. It calls for beans, carrots, zucchini and leftover quinoa, to name a few ingredients. The rest is pretty much spicing and a bit of flour...

My MIL asked if you could make a "meatloaf" instead of "balls" and my first reaction was, "why didn't I think of that?" I think this recipe could make one awesome "meatloaf"! I'm totally going to try that soon...

In the meantime, get ready for your newly beloved "kitchen sink" recipe --- it's a great fall back when you've got nothing but leftover random ingredients! and it's okay to call them meatballs, too.

Cookbook Countdown: 6 Days to Go: Red Rice + Free Swag

Posted by: Lindsay S. Nixon |

I went to college in Charleston, South Carolina -- which is Scott's hometown (and where we met). 

I am a "yankee" by birth and personality-- I am a fast-talker, crafty and loud (especially when I am either excited or angry). I was also raised in a progressive lifestyle both at home in within my community. My parents weren't liberal hippies (as much as I'd have liked them to be) but they have always prided themselves of being "hip" and "socially forward."

So, moving to such a slow-moving and conservative area that had an old world era to it, was quite the change for me. I was schooled quickly and sharply on the ways of the South and found happiness only when I let go, gave in, and stopped trying to make the South something it was not.

It was then that I saw the South -- particularly the Low Country, for what it really was. I focused on the good parts -- like the rich and unique cuisine that was born there and remained despite America's food culture taking on a different turn everywhere else. Recently, I went back to Charleston and I found myself inspired by the food -- perhaps more than ever, and wondered why I didn't write more recipes that had this special flare. 

Then I remembered, oh wait! I have! My first recreation was my Vegan She Crab Soup which I shared here on the blog and I followed that with six Low Country classics in my cookbook -- this recipe being one of them!

Red Rice -- sometimes called Savannah Red Rice, but usually Charleston Red Rice, is a staple side dish in the Low Country and for good reason. It's impossibly easy to make --- it's made from leftover rice (Southern food is very thrifty) and it goes with just about everything. 

In the cookbook you'll also find: Baked Shells and Cheese, Biscuits & Gravy, Chickpeas & Dumplings, Cornbread, Pot Roast, Southern BBQ Sauce, Corn Pudding, Spicy Greens and Sweet Potato Pie.

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Free Swag: 

Just in case you need another reason to buy my cookbook: If you buy or pre-order a copy of my cookbook by 1/29/11, you'll get a free $5 gift certificate to Swanson Vitamins (my favorite spice company), coupons from Nasoya (I love their fat-free vegan mayo & tofu!) and samples from O.N.E. Coconut. (Plusmore freebiesfrom me!)

To redeem these goodies, click here and follow the instructions under "bonus & bulk"