Happy Herbivore : Light & Lean
I am so excited about Lindsay Nixon's new cookbook: Happy Herbivore: Light and Lean.
If you are a follower of Lindsay Nixon and her blog on vegan (and often gluten free) tips and recipes, you are probably excited as I am over his new and fourth cookbook in her series of six books!
In her newest book, "Light and Lean", Lindsay lists over 150 low calorie recipes along with shopping lists, calorie charts, her journey towards health, exercise and fitness workouts and a very helpful appendix section.
Her recipes are categorized as follows:
*Muffins & Breads
*Sandwiches, Tacos and More
*Bowls & Wraps
*Soups, Stews and Savory Pies
*Salads & Dressings
*Pasta, Stir-Fries, & Noodle
*Dips, Snacks & Appetizers
*Do It Yourself
I especially love how she lists each of the recipes by calorie! A good guide when you are looking for the right recipe!
Lindsay is very personal in this cookbook (as she often is in her blog posts). She is not shy about sharing her story and how she gained and lost the extra weight she carried around for years. Sharing her struggle (and her husband's as well), she talks about how she got back into shape and what it took. I have never met Lindsay, but after reading her story, I feel like I have known her for years! It makes the reader understand that they are reading a book about a real person, not just someone wanting to sell a cookbook on vegan eating!
Of course, her recipes are wonderful. I love how she uses simple ingredients that most vegans have on their shelves! Each recipe is simple and quick -- another plus in my opinion! Currently, I have about 15 recipes marked that I want to try asap!! I love it!!!
Lindsay Nixon's first three cookbooks in the 'Happy Herbivore' series!
Her very first cookbook
Her third, and most interesting cookbook featuring international recipes!
Video from Lindsay's new show featuring one of her top 10 favorite recipes for the "Light and Lean" cookbook!
Lindsay generously allowed me to post the following recipe from her new cookbook, Light and Lean, on my blog, Gluten Free Vegan Living
THAI CRUNCH SALAD
- 4 c napa cabbage, red cabbage, or lettuce (or a combination)
- 1 carrot, julienned
- 2 green onions, sliced
- 1/4 to 1/2 c edamame
- 1/2 cucumber, sliced or diced
- Thai Peanut Dressing
- crushed peanuts (optional garnish)
- cilantro (optional)
- lime wedges (garnish)
- 1 tbsp smooth peanut butter
- 1 tbsp warm water
- 1 tbsp sweet red chili sauce
- juice of 1 lime wedge
- 2 tsp low-sodium soy sauce or gluten-free tamari
- 1 1/4 tsp rice vinegar
- garlic powder
- ground ginger
- 1 to 2 drops Asian hot sauce (e.g., Sriracha)
- 1 tbsp nondairy milk
- Salad: Toss cabbage/lettuce, carrot, green onions, edamame, and cucumber together in a salad bowl, then top with Thai Peanut Dressing, crushed peanuts, and cilantro (if using), and garnish with a lime wedge. (I also love squeezing fresh lime juice over the salad.)
- Chef's Note: For a soy-free version, substitute chickpeas for the edamame.
- Dressing (Makes 1/4 cup): In a small, microwave-safe bowl, add peanut butter with water, chili sauce, lime juice, soy sauce or tamari, rice vinegar, a few dashes of garlic powder and ground ginger, plus hot sauce.
- Microwave for 10 to 20 seconds (so peanut butter is melty), whisk into a sauce, and then whisk in nondairy milk. Taste, adding more hot sauce as desired.
- Chef's Note: For a richer sauce, substitute coconut milk for the nondairy.