Posted by Sarah Frankel
If you have not heard of the Happy Herbivore or her awesome recipes yet, you are truly missing out. To get you all properly introduced, she has offered to answer some questions for me and shares one of her recipes with you too!
Meet Lindsay, the Happy Herbivore 🙂
See Sarah Eat: How did you become vegan?
Happy Herbivore: I went vegan while on vacation in San Fran in Dec 2006. I’d been
vegetarian on and off my entire life, (and had been veg for about year
consistently by then). I’d heard so much about veganism; all these
health benefits, that I was curious, but worried it would be too hard
where I lived. Since SF is a vegan’s town I figured I might as well
experiment where it was “easy.” I felt so good, that I stuck with it
when I got home. Seeing huge, positive changes in me — more energy,
no tummy troubles, weight-loss, clear skin, kept me going and then
when I found out about all the horrors of the dairy and egg
industries, I knew I’d be vegan for life.
SSE: Amen to that! So, what do you think are some of the biggest challenges to eating a vegan diet?
HH: You have to give up a sense of convenience, which is not necessarily a
bad thing. In my early months as a vegan I was annoyed that I could
no-longer just grab a slice of pizza, or a muffin at starbucks; I had
to pack my lunch… but one thing I’ve realized is how GOOD that is. I
used to eat out a lot and my wallet and waste line suffered for it.
Being vegan really does help me stay on track and make good choices.
SSE: What inspired you to write your own cookbook?
HH: When the opportunity presented itself, I wasn’t entirely sure I even
wanted to write one. I’d been considering it, and had just started
looking into it when I met my publisher haphazardly, but once the
project started going I got really into it. I realized it was the
opportunity I’d been waiting for: to show people that eating
vegan–and eating healthy–is easy, approachable, affordable and
SSE: What is your favorite recipe that you have created?
HH: My favorites come and go in waves. Last week I was obsessed with the
nacho cheese sauce but right now I would give just about anything for
a carrot cake cupcake.
SSE: What new recipes/projects are you working on now?
HH: I’m in the middle of writing my second cookbook, and after that I’ll
write my third cookbook and after that, I plan to open my own
restaurant, or something. I’d really like to be on TV too! I guess I
have a lot of aspirations!
That she does!
Thank you Lindsay for answering my questions and for being an inspiration and a big help to me when I went vegan. Your recipes are some of my all time favorites (mmm, meatloaf) and I definitely credit you for helping me realize that vegan cooking doesn’t have to be difficult or expensive 🙂
Make this recipe!
Lindsay is generously allowing me to share one of her recipes with you guys, which I hope you will all go home and make right now. Seriously, this stuff sounds delicious!
Quick Queso (makes 1 cup) – Lindsay says: “It’s okay to go at this sauce with a spoon. I won’t judge.” 😉
1 cup non-dairy milk (such as fat-free soymilk)
1/3 cup nutritional yeast
2 tbsp whole wheat flour
1 tsp granulated onion powder
1/2 tsp granulated garlic powder
1/2 tsp ground cumin
1/4 tsp paprika
1/4 tsp chili powder or cayenne (optional)
1/4 tsp salt, or to taste
Whisk all ingredients together in a sauce pan. Bring to a boil over medium heat, stirring often until thick. Serve immediately.
Note: Gluten-free flours or blends may be substituted, such as chickpea flour. Also, add a 1 10-ounce can of Rotel tomatoes with green chilies for a Mexican Queso twist.
Lindsay S. Nixon 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. You can learn more about Lindsay and sample some of her recipes at happyherbivore.com