Happy Herbivore Blog

10 Things

Posted by: Lindsay S. Nixon |

Category: FAQ

For today's Top 10 Tuesday, I'm doing 10 Things You Didn't Know About Me (or maybe you do!)

(1) I'm adopted, yet strangers frequently stop me when with I'm with either parent to say how much I look like them. I also, apparently, look so much like my sister (also adopted) that my husband, and our mother, wrongly identified who was who in this photo. Lets see how you fare:

(2) I am a chronic nail biter. Someone once told me that wasn't "vegan" and I managed to quit right there for a week straight....and then I went back to biting. (I should say here that I'm working on it, but, I'm not).

(3) I consider myself a lazy cook. So, sure, some of my recipes use ketchup and I reach for granulated garlic and onion powders because why waste my time chopping and sautéing if I don't have to?!

(4) In the last 10 years, I have lived in 6 cities, 5 states and one island. Bonus points if you can name them all! (Tampa/Clearwater, Florida; Tallahassee, Florida; Charleston, South Carolina; Boston, Massachusetts; Los Angeles, California; New York, New York; St. Maarten!)  

(5) If I really, really like a celebrity or famous-type. I refer to them by their first name, even if their name is not as distinctive, as, say, Angelina. This once confused a professor of mine who said, "I'm sorry, are you on a first-name basis with Richard Dawkins?" My reply, "No, but I'd like to be. Positive thinking, professor."

(6) Speaking of #5, I completely buy into the power of suggestion and self-fulfilling prophecies.

(7) I can, and often do, eat nutritional yeast with a spoon. 

(8) My best friend is a dude. This seems to bother a lot of people, yet, does not bother us or our spouses/partners. In fact, I often feel left out when my best friend and my husband are talking in nerd and I don't understand. (Jim is next to me, the other guy is our friend Penis. No, really. Everyone calls him Penis, even my mother! "You're going to visit Penis? He's such a nice boy. Has he married yet?")

(9) My "day job" (outside of HH that is!) involves writing legal articles for ehow. Normally it's things like "How to file for divorce in Nebraska" but occasionally I get questions that really make me go hmm... such as "How to file taxes as an inmate" or, say, "What is the legal dating age in Florida?" Well then. 

(10) I am surprised by how much I am enjoying living on this island...though I wonder how I'll feel when I've been here longer than two weeks! I'm still in denial that it's winter and the holiday season anywhere else. I'm convinced its June.

How to Get My Cookbook Early (Cookbook Update)

Posted by: Lindsay S. Nixon |

Category: News

Here's the skinny on my cookbook's release date (I know some of you are getting emails from Amazon saying it's been further delayed--it hasn't!)

The official pub date is January 25 (that's the day the cookbook will be available in all stores). We have no control over when Amazon ships, but typically, Amazon always ships on the official pub date (Jan 25th). 

For the life of me (and my publisher), we cannot figure out why Amazon is sending out emails saying the book was pushed back and you'll get your copies in mid-February. If they ship on Jan 25th, even if you live in a remote part of the United States, I can't see why it would take 2, let alone 3 weeks, to get to your mailbox.

As an FYI: the book is finished--it was done printing last week and is making it's long voyage from China to the United States by boat. 

However, (and here is something to get excited about) The Happy Herbivore Cookbook will be in a select Barnes & Noble locations early, to be part of a theme they're having (something like "new year, new you") so if you shop at Barnes & Noble, chances are you can get my cookbook in person at the start of the New Year.

I don't have all the specifics yet (which stores, what precise date it's available, the name of the theme and if there is a special table in the store for it, etc) but it never hurts for you to call your local B&N and ask them to stock the book. If anything, that will only help ensure your store is one of the participating stores.

On the fly Shiitake Stir-Fry

Posted by: Lindsay S. Nixon |

Category: Recipe

At the grocery store this week I passed by some rather cutesy shiitake mushrooms and realized they were an underutilized ingredient in my cooking. 

Sure, I love oyster mushrooms and the mighty portobello--heck, I even cook with white mushrooms from time to time, but shiitake? never. So, I picked a few up and headed home with my new fungi friends.

For a few days we engaged in starring contests; mostly I was just mystified about what to do them, but finally, last night, I pulled them out and decided I'd make it work---youknow, before my fungus grew fungus!

A quick Google search led to the following description: "rich & woodsy with a meaty texture."

Woodsy?? 

What does that mean? Is that like when people say something has as an earthy taste, they really mean it tastes like dirt? Does this mushroom taste like I'm licking tree bark?!

So that's when I solicited some help from HH's Facebook fan page ;-) 

Right away I noticed a lot of Asian-inspired recipe ideas so I settled on an easy stir-fry. (Funny--when we were first vegan I swear all we ate was pasta and stir-frys and now I hardly ever make either, which is a shame because stir-frys are delicious!).

Living in the Caribbean has made me quite fond of fresh garlic and ginger so I started with plenty of both (about 3 garlic cloves and 2.5 tbsp minced ginger) then added in leftover scallions, a fresh pepper and a good pinch of red pepper flakes. I sauteed them in a bit of water for a few minutes, then mixed it up with my cooked brown rice. 

Then the shiitakes (stems removed, and sliced) went into my skillet with 1 tbsp soy sauce and 1 tbsp apple cider vinegar (I would have preferred brown rice vinegar, but acv was all I had to work with). I cooked the mushrooms for a few minutes, and then added my snow peas and red bell pepper slices. I continued to cook until everything was cooked, but still mostly crisp. I also added another 1 tbsp of soy sauce and acv, plus an extra splash of soy sauce (I'm using low sodium btw) and a few drops of hot sauce (Szechuan would have been my first choice, but I didn't have it). I spooned it all over a plate of the rice and voila! On the fly fan-inspired shiitake dinner!

(FYI shiitake mushrooms are delightful and definitely not tree-bark-tasting... at least not what I assume tree bark tastes like...I've never eaten tree bark...unless you count cinnamon...)