Yesterday, I had the pleasure of interviewing cookbook author Lindsay Nixon. Lindsay is the author of the ever-popular vegan cookbook: The Happy Herbivore. Now, I know some of you are thinking: “vegan? not interested!” But, let me assure you that this book is filled with delicious dishes that are heart-healthy and guaranteed to slim your waistline.
In addition to answering my questions, Lindsay has given me permission to post one recipe from her book. You’ll find this recipe listed below, and I urge you to try it out tonight. If you pick up her book, you’ll also have access to some seriously sinful desserts (including cupcakes, brownies, and plenty of yummy frosting selections!). Lindsay isn’t into Iron Chef or vegan fashion, but she does know how to put a recipe together!
Q: How do you feel about white processed sugars?
A: It’s widely known how bad white sugar is — I completely avoid it and don’t use it in my recipes.
Q: What are your favorite egg substitutes?
A: I find when I use whole wheat flours I don’t really need an egg. White flours are stripped of most of their nutrients — and that’s why they need egg, to work as binder. Whole wheat binds on it’s own. I tend to recommend mashed bananas or ground flax seeds (mixed with water) as a good egg substitute in baked goods, though. For savory stuff, like a
quiche, I like tofu or cornstarch.
Q: Is there anything that you haven’t been able to turn into a vegan dish?
A: Not yet. Once vegan marshmallows hit the market I felt pretty confident that anything was possible!
Q: If you were invited to battle on Iron Chef, who would you select as your competitor? Why?
A: I’ve actually never seen that show.
Q: Is there one chef who you admire more than any other?
A: I’m a big fan of Jamie Oliver. So many chefs, especially celebrity chefs, tend to focus mainly on the taste of food with little regard to nutrition. Jamie cares about both — he’s totally into showing people how to make food that is fresh, tastes good and is also healthy.
Q: What is your favorite vegan bakery?
A: Sticky Fingers in DC.
Q: Do you have a favorite vegan fashion designer?
A: Payless? LOL. I’m really not into fashion, I guess.
Q: What ingredient are you digging right now?
A: Dijon mustard and Cajun spices. Though not together. At least not yet!
Q: When you hear the word “crave,” what is the first thing that comes to mind?
A: Pickles. I really love pickles.
Q: What do you want to say to all those people who think that the vegan diet is a boring one?
A: I eat a much more varied diet as a vegan than I ever did as an omnivore.
Cornbread (serves 6) – This is my favorite cornbread recipe. It’s quick and simple — the kind of recipe you can whip up at any time because you always have the ingredients on hand.
1 c cornmeal
1 c whole wheat pastry flour
1 tbsp baking powder
1/2 tsp fine salt
1 cup non-dairy milk (such as fat-free soymilk)
1/4 cup unsweetened applesauce
1/4 cup pure maple syrup
2 tbsp raw sugar (optional)
Preheat oven to 400F. Whisk cornmeal, flour, baking powder and salt together in a large bowl. Add non-dairy milk, applesauce, maple syrup and sugar, if using, on top. Using a spatula, stir until just combined. Pour batter into a nonstick shallow 9″ pie dish, or other oven-safe dish. Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
Thank you, Lindsay, for stopping by, and thanks for sharing this cornbread recipe! If you like what you see here, you can pick up a copy of Lindsay’s book at Amazon.
Normally, I’d add some interesting Montreal jobs to this post, but in honor of my interview with Lindsay, I have decided to add some great Montreal vegan links. Enjoy!
Matt and Nat (Even if you aren’t vegan, you’ve got to check out these lovely bags!).
Aux Vivres (Chipotle Brownies — I don’t need to say anything else).
Viva Vegan (From vanilla agave to vegan marshmallows, this store has it all).