I love Linsday Nixon’s books. They’re full of quick and delicious recipes that usually don’t require weird ingredients that you wouldn’t normally have in your kitchen. Her first two books are full of oil-free plant-based versions of comfort food dishes, and her most recent book (although she’s coming out with yet another soon, I have no idea how she creates these books so fast), Happy Herbivore Abroad, is full of healthy vegan versions of regional specialties from around the world. These are dishes that are not only easy to make, they’ll impress hardcore vegans and skeptical omnivores alike. Traditional ethnic food tends to translate really well into healthy vegan meals considering a lot of other countries haven’t always had the insane meat, dairy, and refined sugar/flour diets that we’ve been importing to them for years.
A really cool aspect of this book is that it’s full of photographs from her own personal travels around the world, so you know she’s had the authentic original dishes that she riffs on in her recipes. I’ve never made a Happy Herbivore recipe that I didn’t like – moreover, many of Linsday’s recipes have become staples in my kitchen (in particular, the “lemony kale” from the aforementioned book pictured above.
As a special gift to you loyal readers, I’m offering a free copy of HHA. All you’ve gotta do is post a comment below and I’ll randomly select a winner.
UPDATE — After running the names through a random selector, we have a winner.
Kyle Plattner, COME…ON….DOOOOOWWWWN! You’re the big winner. I’ll send you an email with further directions.
If you don’t win the giveaway, no need for despair. You can always buy the book on Amazon or in your local bookstore (if it exists still), or visit her website for tons of fantastic recipes. Lindsay’s people are also graciously letting me share a recipe from the book with you, so here it is…
I’ll also post it in the Recipe section on the home page.
(Excerpt from Happy Herbivore Abroad)
You know what I love about Mediterranean cuisines? Olives. Olives are one of the few foods I feast on when I travel, and every time I eat them fresh in the Mediterranean, I fall a little more in love. This dish celebrates the olive! While any olive will do here, kalamata olives are best.
8 garlic cloves, minced
pinch red pepper flakes
2 tsp capers
1⁄3 c olives, sliced thin
2-3 c chard, chopped
1 tsp lemon zest
Line skillet with a thin layer of vegetable broth and sauté garlic and red pepper flakes over high heat for a minute or two, until the garlic is golden in color, fragrant, and most of the broth has cooked off. Add enough broth to line the skillet again, then add capers and olives. Sauté for a few seconds, then add greens. Stir to combine and continue to cook, using tongs or a spatula to stir the greens around, incorporating it with other ingredients and to help cook it down. Once greens are dark in color and softer, about two to three minutes, turn off heat. Add lemon zest and stir to combine before serving.
Chef’s Note: Feel free to scale back the garlic, particularly if you have bigger cloves. I love the strong taste of garlic in this dish, but if you’re not a garlic lover, 8 cloves might be overpowering.
Per Serving (with 3 cups chard): Calories 57, Total Fat 2.6g, Carbohydrates 8.3g, Fiber 2g, Sugar 0.3g, Protein 2g