Happy Herbivore Blog

The Happy Herbivore Cookbook Releases TODAY! Let's Make it #1!

Posted by: Lindsay S. Nixon |

Category: News

The long wait is over -- The Happy Herbivore Cookbook is officially here. 

You should be able to pop into any major bookstore in the United States and find my cookbook (though, some stores have already sold out so you may have to wait for them to restock). You can still order copies online, too -- which is the most affordable option. (only about $11 bucks online!).

Now, down to business. Let's make this cookbook #1. The best shot is the first week -- so that means we need to get busy from now until Friday.

Buy a copy by Friday if you haven't already (and buy another one for a friend!) -- then take a moment to tell all your friends about the cookbook on Facebook, twitter, myspace, your blog, email -- etc! 

Word-of-mouth is worth it's weight in gold! 

If you're a fan of Happy Herbivore on Facebook, you've probably seen a lot of the pictures fans have been sending in but here are a few collages for you to enjoy. 

My proud family (& me!)


Fan-made food from the book!

Pets want in on the action too!

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.