Happy Herbivore Blog

Cookbook Countdown: 21 Days to Go: Garden Chowder

Posted by: Lindsay S. Nixon |

One cold night in December 2009, I stood in my tiny NYC kitchen wondering what I'd make for dinner that night. I had so little on hand but it was just too cold to consider going back out.

Scott asked if I could make Veggie Biscuit Pot Pie, which would have been perfect for such a bone-chilling night, but sadly, I was all out of flour. 

That's when I resolved to make a soup that tasted like pot pile filling. I started with a soy milk base, then added all the vegetables we had. I then tasted and tweaked the seasonings as I went.. and even used one seasoning that seems odd but really pulls the whole thing together!

The end result is one of my all-time favorite soups. I could seriously eat this chowder every day of the week. It's healthy, easy, nutritious... you'll love it! 

Cookbook Countdown: 22 Days to Go: Mexican Dip

Posted by: Lindsay S. Nixon |

Today I'm blogging about the Mexican Dip because it's a secret gem in my cookbook--meaning, it will probably get overlooked because of it's unoriginal name... but names are deceiving! This dip is unbelievable!

It cheesey--except it doesn't have an ounce vegan "cheese" in it. It's also allergen-free: no gluten, no soy, no corn and no sugar! (It's made from beans!)

Although I designed this dip with parties in mind -- it whips up so quickly that it's perfect during the week when you're feeling lazy, too tired or uninspired: simply throw all the ingredients into the blender and then heat. (Btw, this dip, like most other recipes in my cookbook, uses ingredients you always have on hand--like beans and spices, so it's a great "default" meal!).

As written, the recipe calls for baking it in the oven...though in a hurry this week I tried warming it on the stove instead. The result was an even thicker dip, almost like "nacho cheese" and for a fraction of the cooking time! I still think it's better to bake it--but it works on the stove top, too.

Cookbook Countdown: 23 Days to Go: Rajma Masala

Posted by: Lindsay S. Nixon |

We all have ingredients we lean on and for me that's chickpeas (with tofu licking it's heels). I always fall back to chickpeas when I'm creating recipes because they're basically the plant-based version of chicken. They can and do go with just about anything...

However, I didn't want chickpeas to be my crutch when I was writing my cookbook and above all else, I wanted to showcase every bean and legume--really encompass and embrace all the variety legumes offer. 

So, halfway through the writing process I made a list of every bean and lentil I could easily find at a supermarket -- a "to do list" if you will -- and then I put check marks next to each ingredient, noting how often they appeared in my cookbook... 

Kidney beans were by far the most unloved---I hadn't created a single recipe that used them. I knew I could have made a chili (and I eventually did, the Chili Sans Carne is fabulous!) but I had to believe that kidney beans were more than a one-hit wonder. Surely they too deserved the chance to shine... right?

I made an aromatic tomato-based masala (Indian cuisine is my other crutch), dumped some kidney beans in and then slapped myself. It was just that good.

Perhaps what I love most about this dish is that it uses only a handful of ingredients--all of which you have in your pantry right nowand it comes together in a flash--about 5 minutes if you're quick in the kitchen.

Mmm yes. Kidney beans, I will never forsake you again.

Don't forget! All Happy Herbivore e-courses are 50% off from now until Monday (only $7.50, reg. $14.99). It's our way of helping YOU make 2011 your best year yet!  Use coupon code "happy2011" at checkout.