I grew up in a house FULL of vegetables.
My grandfather always had a killer garden and my mom always preferred the ‘natural’ approach to cooking and health, so eating healthy was just something we did.
Well, that lasted for a few years until I got married and children of my own. Than I realized that I wanted the best for my family and that included eating right.
Over the years we’ve had a pretty good diet. No artificial colors or flavors, no cereal that changes the milk a different color, organic and all natural when possible, and all that goes along with that.
But recently, as my husband and I have been learning more and more about plant based diets and all the health benefits that go along with that. So I’ve been cooking a lot differently. We’ve been eating A LOT less meat and TONS more veggies, and this has led me to new cookbooks and recipes.
And thanks to BenBella Books, I was able to receive a review copy of The Happy Herbivore Cookbook.
A friend of mine RAVES about this book, so I couldn’t wait to try it out.
Although I’m not a full blow vegan, I am LOVING all the great recipes in this book. I’m also learning SOOO much about vegan cooking and all the wonderful ingredients (beyond veggies) that are out there to cook with.
The Happy Herbivore Cookbook is a really easy cookbook to read and is packed with over 175 recipes.
Lindsay S. Nixon.. aka The Happy Herbivore has put together such a simple but detailed cookbook that anyone can use it. She included things like the “Cheat Sheet” for someone who may be really new to the kitchen and “Troubleshooting Tips” to help you know when you can deter from a recipe and other great kitchen information.
With each recipe comes the dish’s nutritional information, what may be a good complimentary dish to go with it, and friendly icons to let the reader know if the recipe is Quick; Fat Free; Gluten Free; Soy Free; Kid Friendly; Omni-Friendly (meat eaters, vegetarians, and vegans alike enjoyed it); and if there is No Cooking Required.
Split into simple sections, The Happy Herbivore makes it easy to find great recipes:
- Breakfast & Brunch
- Muffins & Breads
- Soups, Dals, and Chili’s;
- Burgers, Wraps, Tacos & More
- Quick One Pot Dinners
- Tofu & Vegan Meats
- Pasta & Casseroles
- Mix & Math
- Vegetables, Grains & Beans
- Desserts, Dips, Snacks, & Finger Foods
- Spreads, Gravies, & Sauces
and much more!
I’m telling you. Even if your not a vegan, this is one great cookbook!
And of course I had try a recipe out right?? Yes sireee…
The other night I made Mock Tuna Salad and totally surprised the hubster.
After making it, I took him a spoonful and told him to try this new ‘tuna salad’. He took that spoonful and a few more and kept saying ‘something’ was different, but NEVER thought it wasn’t Tuna.
When I told him what it was… he was pleasantly surprised.
He LOVED the Mock Tuna Salad. We had it for dinner that night and he used it for sandwiches during the week.
It is DELICIOUS!!!
Mock Tuna Salad (via the Happy Herbivore web site)
Who knew mashed up chickpeas could taste just like tuna? It’s amazing how this sandwich tastes like the real thing.. except with out the fish, mercury, cholesterol and preservatives… It’s the healthiest and tastiest TuNo around!
- 15 ounces chickpeas, drained and rinsed
- 2 whole celery stalks
- 2 tbsp relish (dill pickle)
- ½ tsp onion flakes
- 2 tsp nutritional yeast
- 1 tbsp low sodium soy sauce
- 2 tbsp vegan mayo (fat-free)
- ½ tsp kelp powder
In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times — careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.
Use Nasoya’s fat-free vegan mayo or use the fat-free homemade mayo recipe in my cookbook. Many low fat mayo’s, such as Trader Joes brand, are also accidentally vegan but not fat-free. Chef’s notes: 1 small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squirt of lemon juice for added flavor.
Author info: Lindsay S. Nixon is a writer, lawyer, certified personal trainer, and cookbook author. As the creator of the www.happyherbivore.com, Lindsay’s mission is sharing healthy, delicious, vegan food with the world. Her recipes have been featured in many print and online publications, including Vegetarian Times.