Happy Herbivore Abroad

In the last 10 years, Happy Herbivore chef Lindsay S. Nixon has lived in eight states, visited 46, spent a year as an expat on a Caribbean island, and traveled to more than 35 places abroad. As a celebration of Nixon’s jet-setter lifestyle, Happy Herbivore Abroad combines traditional comfort foods from home with international inspiration and stories of her adventures.

A little of everything—basics, comfort food, international cuisine, and travelogue—Happy Herbivore Abroad provides your palate with more than 135 of Nixon’s crowd-pleasing vegan recipes low in fat, high on health, and made with everyday ingredients. True to the Happy Herbivore creed, these vegan dishes are easy to make, easy on your wallet, and completely plant-based.

As they say in France, bon appétit!

Quick Chili Mole

Cajun Stuffed Mushrooms

Blueberry Bundt Cake

About the Author

Connect with the Author

Lindsay S. Nixon is the bestselling author of the Happy Herbivore cookbook series: The Happy Herbivore Cookbook, Everyday Happy Herbivore, Happy Herbivore Abroad, Happy Herbivore Light & Lean, Happy Herbivore Holidays & Gatherings, and The Happy Herbivore Guide to Plant-Based Living. Nixon has sold more than 200,000 cookbooks. Nixon has been featured on Dr. Oz and TheFoodNetwork.com, and she has spoken at Google. Her recipes have also been featured in The New York Times, VegNews, Vegetarian Times, Women’s Health, Oprah.com, Bethenny.com, Fitness.com, Bust.com, WebMD.com, Shape.com, among many 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 taste just as delicious as they are nutritious.

Learn more at happyherbivore.com.

Featured Recipe

Chocolate Glazed Doughnuts

Serves 9 | On Page 155

Download the Recipe

I always thought doughnuts were an American food, but they are popular globally. You will find doughnuts or similar regional variations in Africa, Asia, Europe, North America, South America, the United Kingdom, Oceania, and the Middle East.

Ingredients

1 c nondairy milk
1 tsp lemon juice
3 tbsp pure maple syrup
2 tsp vanilla extract
¼ c packed light brown sugar
2 c whole-wheat pastry flour
¼ c unsweetened cocoa
½ tsp salt
½ tsp baking powder
½ tsp baking soda
¼ c vegan chocolate chips

Icing
1 c confectioner’s sugar
1 tbsp pure maple syrup
1 tsp vanilla extract
1 tbsp nondairy milk

Steps

Preheat oven to 350°F.

In a small bowl, whisk nondairy milk, lemon juice, maple syrup, light brown sugar, and vanilla until foamy and bubbly.

In a large bowl, whisk flour, cocoa, salt, baking powder, baking soda, and chocolate chips (crushed).

Pour the wet ingredients into the dry mix and use a spatula to combine.

Spoon into a greased 6-doughnut pan. Bake for 15 minutes.

Meanwhile, prepare the icing by whisking ingredients.

Submerge cooked but cool doughnuts into icing and let glaze drip off. Transfer to a wire rack for drying.

Publication Details

Title: Happy Herbivore Abroad
Author: Lindsay S. Nixon
Publisher: BenBella Books, Inc.
Publication Date: 12/04/2012
Price: $19.95 US/$23.00 CAN
Format: Trade paper and ebook
Trim Size: 7 x 9
Page Count: 320 pages
ISBN: 978-1-937856-04-5
Ebook ISBN: 978-1-937856-05-2

Endorsements

In Lindsay Nixon’s new cookbook, Happy Herbivore Abroad, you’ll find delicious, healthful, low-fat recipes from around the world. Travel to France, Mexico, India, Vietnam, Lebanon, and more without leaving your kitchen. If you are looking to transition to a vegan diet or add more creative plant-based foods, this is the cookbook for you.

— Neal Barnard, M.D., President, Physicians Committee for Responsible Medicine

In Happy Herbivore Abroad, Lindsay shows there are truly no limits to plant-based eating. She has collected the most iconic recipes from around the world and made them completely accessible, absolutely delicious, and plant perfect.

— Caldwell B. Esselstyn, Jr., M.D., New York Times Bestselling Author of Prevent and Reverse Heart Disease

Lindsay's latest cookbook takes you around the world on a culinary plant-strong adventure!

— Rip Esselstyn, New York Times Bestselling Author of The Engine 2 Diet

The latest in the Happy Herbivore series captures tasty cuisine from around the world and brings it to the table in a way that is both healthy and easy-to-prepare.

— Brian Wendel, Executive Producer, Forks Over Knives

Lindsay has provided easy to prepare recipes with readily available ingredients in this worldly view of eating and enjoying a low-fat tasty vegan diet (McDougall-style). We recommend you add ‘the abroad’ edition to your Happy Herbivore book collection.

— John and Mary McDougall, The McDougall Program

Lindsay is on a roll! Her third book, Happy Herbivore Abroad, is a culinary treasure with stellar recipes from around the world.

— Mark Reinfeld, Executive Chef of VeganFusion.com and Award-Winning Author of The 30-Minute Vegan series

Lindsay Nixon is one of the few plant-based chefs that writes cookbooks that meet all of my criteria—her recipes are plant-based, low-fat, easy-to-make, inexpensive, and, very important, delicious!

— Pamela A. Popper, Ph.D., N.D., Executive Director of The Wellness Forum

This book makes food as thrilling as traveling!

— Jane Esselstyn, R.N.

Happy Herbivore Abroad takes the mystery out of international flavors and brings delectable, low-fat, budget-friendly food, with incredibly accessible ingredients, from around the world to your kitchen table.

— Alicia C. Simpson, Author of Quick and Easy Vegan Comfort Food

With her plant-based recipes, Happy Herbivore chef Lindsay Nixon shows us you don’t have to sacrifice taste for health. In Happy Herbivore Abroad, Lindsay brings the same philosophy of simple, great-tasting, healthy cooking from her previous cookbooks and adds international flair.

— Michael Greger, M.D., Author of NutritionFacts.org