I love everything Happy Herbivore. I love the recipes, the meal plans, the blog and all of the three released cookbooks. I also love the attitude of the brilliant woman behind Happy Herbivore. Her name is Lindsay Nixon and she is open, honest and encourages effort, not perfection. She’s also creative beyond belief and her FOURTH cookbook is being released on December 3rd. How she continues to create such diverse, delicious and healthy recipes is beyond me! It is an honour to support Lindsay and her newest cookbook by participating in her pre-release blog tour:
As a part of the pre-release blog tour I was given the chance to ask Lindsay some questions! Here are the questions I asked and her answers:
1.) Are the recipes in Light & Lean either gluten-free or easily converted to gluten-free?
As with all of my previous cookbooks, almost all of the recipes are GF. The few that aren’t can be adapted with simple substitutions. I even have a fool-proof gluten-free flour blend in L&L.
2.) What is your favorourite recipe from Light and Lean?
Asking a chef to pick their favorite recipe is like asking a parent to pick their favorite kid 🙂
3.) What is your go-to workout when you’re short on time?
Lindsay’s Body Blast (it’s in the book!)
Lindsay was also kind enough to share one of the recipes from Lean & Light with all of you! I’m completely addicted to this salad. It’s crunchy and flavourful and filling!
Gluten-free, Quick, Budget, Single Serving
Before I was plant-based, I loved the Thai Crunch salad at California Pizza Kitchen. I finally decided to re-create a lighter vegan version of it for this cookbook. It’s easy, fresh, fast, and satisfying. (I also loved their Original BBQ Chicken Chopped salad, hence my BBQ Salad [in full cookbook] recipe!) By the way, CPK is one of the vegan-friendliest restaurant chains in the US. They have a PDF online indicating which menu items are suitable for vegans and vegetarians.
4 c napa cabbage, red cabbage, or lettuce (or a combination)
1 carrot, julienned
2 green onions, sliced
¼ – ½ c edamame
½ cucumber, sliced or diced
Thai Peanut Dressing
crushed peanuts (optional garnish)
lime wedges (garnish)
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.
Thai Peanut Dressing
Makes ¼ cup
Gluten-free, Quick, Budget, Pantry
Creamy, delicious—here’s a lower fat and lower calorie DIY peanut sauce.
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 ¼ tsp rice vinegar
1–2 drops Asian hot sauce (e.g., Sriracha)
1 tbsp nondairy milk
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 10–20 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.
Happy Herbivore Light & Lean is currently available for pre-order. You can order your copy by following THIS link. I may or may not have pre-ordered it the very first day I could. What can I say, I LOVE everything Happy Herbivore 🙂