If you didn’t read my interview with Lindsay Nixon last week, she is introducing her new cookbook: Happy Herbivore Light & Lean: Over 150 Low-Calorie Recipes with Workout Plans for Looking and Feeling Great.
Personally, I am really excited about her new cookbook! I have a couple of the Happy Herbivore cookbooks in my personal library and love her simple recipes. Her “Light & Lean” is a perfect addition to the ones I have!!
As a sneak preview, here is one of the recipes to her new book:
Single serving 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)
- cilantro (optional)
- 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.
- 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
- garlic powder
- ground ginger
- 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.
- Makes 1/4 cup
- Chef’s Note: For a richer sauce, substitute coconut milk for the nondairy.
Check out all four of Lindsay’s Happy Herbivore Cookbooks, including her new one: