Interview with Happy Herbivore’s Lindsay Nixon!

Hello Readers!

I have something very special in store for you today! Lindsay Nixon, the vegan blogger and cookbook author behind Happy Herbivore, is doing a blog book tour to promote her new cookbook, Everyday Happy Herbivore, and one of her stops is The Rebel Grrl Kitchen! Lindsay is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. Lindsay’s recipes have been featured in Vegetarian Times, Women’s Health Magazine and on The Huffington Post. Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies.

Pretty cool that she offered to stop by and say hello, right? ;)

I had the opportunity to ask Lindsay a few questions about her path to veganism, what’s awesome about her new book, and her favorite kitchen staples.

But that’s not all……Lindsay is sharing one of the recipes from her new book with us! See below for a mouth-watering recipe for Apple Fritter Cups!

Q: Your books and blog dispel a lot of myths about a vegan diet since all of your recipes are affordable and easy to make. Did you always eat like this as a vegan or did you go through a stage of eating poorly and not enough, as many of us experience?

When I first adopted a plant-based (vegan) diet I ate a lot of pasta, french fries and boca burgers. I started to noticed I didn’t feel as good when I ate those foods as I did when I ate a stir-fry or even a salad. The premade foods were also really expensive and i was a student, so I started cooking more — stir-frys and soups mostly, and then I read Eat to Live and Skinny Bitch and switched to a low fat, whole foods plant-based (vegan) diet.

 Q: If you had to pick 5 staple ingredients for every vegan kitchen, what would they be?

canned beans, frozen vegetables, spices, salsa/condiments, whole grains

 Q: Your first cookbook, The Happy Herbivore Cookbook, is amazing; what’s different about Everyday Happy Herbivore?

Thanks! HHC is all about comfort foods — recreating favorites in a healthy and vegan way — and Everyday goes back to the basics. I celebrate the vegetables and beans rather than recreate traditional dishes. There is more variety, i.e. you’ll find smoothies in the new book that were absent in the last. I also pulled in a lot of new flavors and cuisines — you’ll find cajun flavors and dishes from all over the world — Indian, Ethiopian, Thai, Italian, Mexican and so many more.

Q: If you had to pick one favorite recipe from your new cookbook, what would it be?

Asking a chef to pick their favorite recipe is like asking a parent to pick their favorite child. :-)

Q: What piece of advice would you give to new vegans or aspiring vegans?

Keep up the good work. Take it a meal at a time. Focus on all the foods you can have rather than the foods you’ve given up. If you have a positive attitude, you’ll have a positive experience.

Thanks for all the insight, Lindsay! And, now, what we’ve all been waiting for…..Lindsay’s Apple Fritter Cups! I think these would make a perfect holiday morning breakfast for the family!
Apple Fritter Cups | 12 muffins
As my friend Sheree` says “These treats just jump right in to your mouth and make you dance!”
1 ½ cup chopped apple (skin optional)
1 c nondairy milk
1 tsp apple cider vinegar
2 tsp vanilla extract
¼ cup light brown or raw sugar
2 c whole wheat pastry flour
½ tsp salt
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon, divided
nutmeg or ground ginger
Basic Glaze

Preheat oven to 350F. Fill muffin tin with paper liners and set aside. Toss 1 cup apples with a few dashes of cinnamon and a little brown sugar until well coated and set asides (“topping”). In a small bowl, whisk nondairy milk with vinegar and set aside. In a large bowl, whisk flour, salt, baking powder, baking soda, ½ to ¾ tsp cinnamon (your choice) plus a dash of nutmeg or ginger, and stir to combine. Whisk in sugar then pour in milk mixture. Add vanilla and remaining ½ cup apples and stir to combine. Spoon into muffin cups just a tad more than ½-way full. Add “topping” on each. Bake 15-25 minutes, until a toothpick inserted in the center comes out clean. Meanwhile, make glaze, substituting 1 tsp of liquid with 1 tsp pure maple syrup (optional). Drizzle warm fritters with glaze.

Tip: Once the fritters completely cool, the liners will peel off. If you plan to eat them warm, lightly spray the inside of the liner with oil-spray to prevent sticking or forgo the liners and grease your muffin tin or use a nonstick pan.

Per Fritter (without glaze) : 102 Calories, 0.4g Fat, 20.9g Carbohydrates, 2.4g Fiber, 5.5g Sugar, 2.7g Protein

Yum! You can order the new book here. I think it’d make a perfect holiday gift for that special vegan (or aspiring healthy foodie) on your list!
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4 thoughts on “Interview with Happy Herbivore’s Lindsay Nixon!

  1. Hey! I know it’s been a while since I’ve commented, but I’ve been a silent admirer in the background. :) These muffins are beautiful and so very fall! Glad you got the opportunity to share the recipe. :)

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