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The Happy Herbivore Cookbook: Over 175 Delicious Fat-Free and Low-Fat Vegan Recipes Paperback – February 1, 2011

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Editorial Reviews


"The Happy Herbivore Cookbook's low fat, plant-based dishes promote health in a delectable and wholesome way. Lindsay Nixon's recipes are a practical and affordable means to a nutritious lifestyle that can help prevent and reverse disease."

-- T. Colin Campbell, PhD, author of The China Study

"Home fries and cupcakes and meatball subs.... Not the healthiest though, right? Wrong! Nixon's new cookbook chock full of fat-free and low-fat vegan versions of our favorite highly caloric (and highly delicious) eats."

-- VegNews Magazine

"The Happy Herbivore Cookbook will not only make all your culinary dreams come true but will give you a recipe for lifelong health... Jump on in, get your feet wet with all the foods you thought you'd have to set aside to get healthy."

-- Neal Barnard, MD, president, Physicians Committee for Responsible Medicine

"The Happy Herbivore Cookbook is filled with simple-to-prepare and delicious healthy recipes. We recommend that you make this part of your kitchen library. Using it often will help you preserve (and regain) your health and appearance."

-- John McDougall, MD, and Mary McDougall, founders of the McDougall Program

"The Happy Herbivore Cookbook is down to earth and sings to my heart and mouth. Deliciously brilliant!" 

-- Rip Esselstyn, author of The Engine 2 Diet

From the Author

I created to prove that food can be just as nutritious as it is delicious. This cookbook emulates that vision. These recipes, a combination of blog favorites and new creations, will proudly show you that eating healthy doesn't have to be a chore and can instead be a pleasure. Best of all, every tasty dish is made with whole foods and no added fat. Additionally, all of my recipes have been designed to be accessible to every person, every palate, and every budget. No matter where you live, you'll be able to enjoy healthy vegan meals at home quickly and affordably.

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Product Details

  • Paperback: 320 pages
  • Publisher: BenBella Books; Original edition (February 1, 2011)
  • Language: English
  • ISBN-10: 1935618121
  • ISBN-13: 978-1935618126
  • Product Dimensions: 7 x 21.5 x 9 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (694 customer reviews)
  • Amazon Best Sellers Rank: #37,546 in Books (See Top 100 in Books)

More About the Author

Lindsay S. Nixon is the bestselling author of the Happy Herbivore Cookbook Series: The Happy Herbivore Cookbook (Jan 2011), Everyday Happy Herbivore (Dec 2011), Happy Herbivore Abroad (Dec 2012), and Happy Herbivore Light & Lean (Dec 2013). Since 2011, Nixon has sold more than 200,000 books. Nixon has been featured on The Food Network and Dr. Oz. Her recipes have also been featured in the New York Times, Vegetarian Times magazine, Shape Magazine, Fitness Magazine, Bust, Women's Health and WebMD, among others. A rising star in the culinary world, Nixon is praised for her ability to use everyday ingredients to create healthy, low fat recipes that make eating well easy, affordable, realistic and delicious. Learn more about Nixon and try some of her recipes on her award-winning blog

Customer Reviews

Most Helpful Customer Reviews

113 of 116 people found the following review helpful By Happy Elizabeth on April 13, 2014
Format: Paperback Verified Purchase
I am stunned that this book gets such high reviews. So, her philosophy is that fats such as avocados, olive oil, and nuts are bad, but textured soy protein, liquid smoke, gimme lean, and fake cheese should be used with reckless abandon? I've been a vegetarian my entire life, and have been buying vegetarian cookbooks since the 1970's - this is the most unhealthy cookbook I've ever used. I guess it would be ok for a person transitioning from Paula Deen-type cooking, or in place of a frozen Amys. Seriously, this is so far from a whole-foods approach, I don't even know what more to say.
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194 of 212 people found the following review helpful By Roxanne on January 16, 2011
Format: Paperback Verified Purchase
Meeting Lindsay on Twitter shortly after deciding to go Vegan was one of the best things that ever happened to me and I was really excited when Lindsay chose me to be one of her testers for this cookbook. Newly vegan I wasn't sure where to start. Lindsay introduced me to new foods with her creative, easy, few ingredient recipes.

I thought Chickpeas were something you sprinkled on salads at the salad bar but Lindsay has some really tasty recipes with them. I used to make Tofu Scramble with tofu, oil and a box mix. No oil, some tofu and a few spices add up to the best Tofu Scramble I've ever had. Make French Toast without eggs? Lindsay does and it is better than the real thing. Home fries without the fat? Lindsay has it! The BBQ Chop Wrap is one of my favorite all time recipes. I make the single serving brownie almost every week! And don't get me started on her Pumpkin Pie...

Recently I discovered that I can't tolerate Gluten and also had to cut back on Soy - Lindsay's book has many recipes that I enjoy.

Giving up all the fat for flavorful food cleared up my skin and helped me lose weight while feeling good.

I highly recommend Lindsay's book for anyone who enjoys food.
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63 of 66 people found the following review helpful By RileyMD on April 25, 2013
Format: Paperback Verified Purchase
I wanted to like this book and kept trying new recipes to see if I find at least a few to use on a regular basis, but unfortunately it's been a huge disappointment. I was hoping to find recipes that use interesting flavors and combinations of vegetables... I thought for sure there would be plenty of great salads, recipes using interesting fruit and vegetable combinations, asparagus, bok choy, beets, mushrooms, maybe some nuts and seeds, too.

The book seems to be heavy on starches especially beans and chickpeas. I am only finding one recipe that uses asparagus (Balsamic Braised Asparagus), just a couple that use mushrooms, which most people know how to make anyway (Portabello Steaks and Steak (Mushroom) & Pepper Fajitas). Even green beans seem to be missing for the most part. There are many recipes that allow you to create sauces and vegan cheese using tofu, but very few for preparing tofu itself to have as the main course.

I agree with other reviewers that many processed vegan products are used. TVP is required for tacos, chimichangas, spicy sausage, baked ziti, Mexicann chorizo, chili--basically where a meat eater would use ground meat. Gimme Lean product is used in meatballs, breakfast sausage patties, bacon bits, and Cajun meatloaf. Several recipes call for liquid smoke. I liked having the nutritional information listed with each recipe, however, the amount of sodium is not shown (only fat, carbs, protein, fiber, and sugar).

Some of the recipes that I made so far... I should mention that I'm in my mid 30's and have at least 10+ years of experience cooking 4-5 times a week. I can follow most recipes quickly and easily and rarely make something my family doesn't enjoy eating. I am health-conscious and watch the amounts of fat, salt, and sugar in my cooking.
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135 of 148 people found the following review helpful By Vegan Girl on January 13, 2012
Format: Paperback Verified Purchase
I've had this book for over a year and have only been enticed to cook about five things from it.I guess I was just underwhelmed with everything I tried. I made the Hawaiian Chickpea Teriyaki, which was basically just chickpeas, salsa, and teriyaki sauce. I found the banana bread as well as the pumpkin bread to be somewhat dry and tasteless. I had to add earth balance to it to make it something I wanted to eat, which kind of defeats the purpose. And the rajma masala was good and basic, but nothing extraordinary.

I like the concept of a fat-free vegan cook book, especially as a dedicated vegan. I have read all the research (The China Study, etc) and am completely on board with eliminating excess fats (olive oil, margarine, etc) from the diet. But I am sorry, I just cannot get on board with the idea that we should also eliminate nuts, seeds, and avocados. Organic, all-natural peanut butter (the kind without added sugars that is essentially just ground peanuts) is tasty and GOOD for you. Avocados are incredibly nutritious. The idea that we need to restrict/avoid these items makes me feel like this is some kind of fad diet rather than sound nutritional advice for healthy living. I have read all the article links that the author provides about the health experts who advocate this kind of restrictive diet. But as for me, I am choosing a healthy diet without meat or dairy, with lots of whole foods, and YES, WITH guacamole made out of AVOCADOS, and peanut butter made out of peanuts and not beans!

That being said, no disrespect to the author. She is doing her thing and clearly has a lot of followers who are on board with the way she cooks. It's just not for me.
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