The winner of this giveaway – drawn randomly from the entries – is Rosemary Thompson. Thanks to all who entered!
This week, BenBella, the publisher of my new book The Plant-Based Journey releases another title from their plant-based living collection.
I love being able to give you these inside sneak peaks – along with sample recipes!
And today’s preview look is no different.
Lindsay S. Nixon’s Plant-Based Holiday Cookbook
Titled Happy Herbivore Holidays & Gatherings Easy Plant-Based Recipes for Your Healthiest Celebrations and Special Occasions, this book is just that.
“My new cookbook is an all-out celebration of food for all year long. It’s not just Thanksgiving, Christmas, Easter, New Year’s — I mean yes, I covered all that! BUT it also has recipes for every occasion you can think of–from party appetizers, to game day foods, barbecues, potlucks with omnivores, big events, catered events, sexy date night, (over 20 “regular” dinner menus!), KIDS, and much, much more.”
If you own any of the Happy Herbivore books already in print, it’s helpful to know that this book is partly new recipes, and partly a collection of previously published recipes organized in an easy-to-use fashion.
This book is organized into three main recipe sections
- Occasions: Thanksgiving, Winter Holidays, New Year’s, Tailgating and Appetizing Parties, Romantic Occasions, Breakfast in Bed, Easter and Passover, Picnics and Outdoor Parties, and Kid-Approved as well as Mixed Crowd Party Bars.
- Appendices (Menus, Glossary, and more)
Sample recipes for you
First, West African Peanut Stew. I don’t know about you, but I can’t seem to take my eyes off this picture long enough to get up and cook it.
West African Peanut Stew
Says Lindsay: “This recipe visits from my 7-Day Meal Plan service (www.getmealplans.com). It’s a “cheater” recipe since it uses a bit of peanut butter, but peanuts (often referred to as “g-nuts” for groundnuts) are a traditional ingredient in many African dishes. I find the peanut butter lends a nice smoothness to the dish. Serve as a soup or spoon it over whole-wheat couscous (or quinoa, for a gluten-free option).”
1 c vegetable broth, divided
1 small onion, diced
3–4 garlic cloves, minced
1 tbsp fresh minced ginger
1 tsp tomato paste
1 8-oz can tomato sauce
2–3 tbsp peanut butter
¼ c canned pure pumpkin
8 oz water
2 sweet potatoes, diced
dash or two of cayenne pepper
dash of ground cinnamon
2 bay leaves
1 tsp ground coriander
fresh cilantro, to taste
chopped peanuts for garnish (optional)
1. Line a large pot with a thin layer of broth. Sauté onion, garlic, and ginger until onion is translucent.
2. Add tomato paste, remaining broth, tomato sauce, 2 tbsp peanut butter, and pumpkin. Fill tomato sauce can with water and pour in.
3. Add sweet potato, a dash or two of cayenne, light dash of cinnamon, and bay leaves. Cover and bring to a boil.
4. Reduce heat to low and let simmer until potatoes are tender, about 7 minutes.
5. Uncover and scoop out bay leaves. Let soup cool for a few minutes. Stir in coriander.
6. Let cool for a few more minutes and taste, adding more peanut butter, tomato paste, or coriander as desired. Add salt to taste if necessary (the saltiness of peanut butters varies).
7. Stir in fresh cilantro as desired and serve. Garnish with peanuts and a sprig of cilantro on top to be fancy pants!
For a full Kwanzaa menu, pair with Cornbread, mashed sweet potatoes, Baked Mac Bites, Deviled “Eggs”, and Creamed Kale or Black-Eyed Pea Collard Greens (all recipes in full cookbook).
Per serving (with 2 tbsp peanut butter): 283 calories, 8.7g fat, 46.4g carbohydrates, 9g fiber, 17.9g sugars, 9.4g protein
Second Recipe: BBQ Sliders
At first glace, this is a match for what I always enjoy – a short list of ingredients. The only thing you’d need to spend time on making is the barbecue sauce – but you could always go with your favorite commercial variety.
Recipe: BBQ Sliders
Lindsay says: “Here’s my healthy alternative to pulled-pork sliders. A common replacement in vegan circles is jackfruit, but I find it’s pretty hard to come by, and cabbage is more my speed anyway. Keep in mind with dishes like pulled pork, or even hot wings, we’re typically going gaga for the sauce more than anything, so as long as you use a barbecue sauce you love, and the texture is close enough, you’re in business! I love using my Cola Barbecue Sauce in this recipe.”
½ head cabbage
vegetable broth, as needed
¼ – ½ c barbecue sauce
8 whole-wheat buns or other
Dill pickle slices (optional)
Caramelized onions (optional) (see note)
- Remove core and outer green part from cabbage. Discard or save for homemade vegetable broth. Slice white parts very thinly into long strands.
- Line a large pot with a very thin layer of broth. Add sliced cabbage and cook over high, stirring constantly with tongs and incorporating until softer, but not very soft or flimsy, about 2 minutes (think pulled-pork consistency).
- Drain off any remaining liquid, then stir in ¼ c barbecue sauce. Stir to coat, adding more sauce as necessary. (I tend to add about 6 tbsp, but I like my sliders wet and messy!)
- Pile into bun with onions and pickles if using.
For caramelized onions, cook sliced onion in a thin layer of vegetable broth until golden and translucent, in as little liquid as necessary, or bake until golden and crisp.
Per serving (without bun, using ¼ c sauce): 23 calories, 0.1g fat, 5.4g carbohydrates, 1.2g fiber, 3.5g sugars, 0.6g protein
You can learn more about Lindsay S. Nixon and the other books in the Happy Herbivore Series at happyherbivore.com
How to enter the giveaway for Happy Herbivore Holidays and Gatherings
In the comments section below, respond to this:
1. Name the holiday that is the most challenging for your food plan, and how you’ve successfully dealt with it. You can even post a recipe to help everyone else along!
The winner will be drawn randomly from entries complete by midnight EST on Saturday, November 8. Must be U.S. or Canada resident to win.
Can’t wait to hear about your successes and suggestions for tackling holiday feast challenges!
P.S. Once you’ve entered, come by and tell about it on my facebook page, too. It helps get the word out!