Am I a vegan?.. Not 100% and not for any particular reason, but my diet restrictions pretty much lead me in that direction. Yet, the more and more I learn about and cook with vegan recipes, the more and more I’m loving it. I’ve also learned that you don’t have to be a 100 % vegan either to enjoy a really great cookbook.
Now, I’ve looked at some vegan cookbooks that just have WAY to many ingredients, most that I DO NOT have in my pantry, so the simpler for me the better.
That’s why I love the Happy Herbivore’s cookbooks. Last year, I reviewed her first cookbook of over 175 delicious recipes simply called The Happy Herbivore, and today I get to share with you my review (and a Giveaway) of her latest book Happy Herbivore Abroad.
Lindsay Nixon, the Happy Herbivore, 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. And with all this traveling, it would of course influence Lindsay’s cooking.
Using everyday ingredients that you will probably have in your pantry, Lindsay has put together a BEAUTIFUL cookbook that shares not only delicious fat-free, low-fat, vegan recipes from around the world, but you also get to learn more about Lindsay and see some amazing photographs of her journey’s.
The Happy Herbivore Abroad is a little bit of everything – basic vegan information, international cuisines, and a travelogue that is filled with over 135 of Lindsay’s crowd pleasing, vegan recipes.
Last night I fixed her Cassoulet. Lindsay shares how she had tried the Cassoulet as a canned soup in St. Maarten, but it wasn’t until she was actually traveling in France where she truly started to appreciate this dish and found that each different area of France had it’s own version.
I loved the simplicity of the soup. I’ve made lots of different soups, but never Cassoulet so I was excited to try it out.
Although simple in ingredients, it’s taste is profound.
With permission from Ben Bella publishing and The Happy Herbivore, here is the Cassoulet recipe. Enjoy.
From Happy Herbivore Abroad
• 8 ounce vegetable broth
• 1 onion, diced
• 4 garlic cloves, minced
• 2 carrots, skinned and chopped
• 2 celery stalks, minced
• 2 tablespoons fresh thyme, divided
• 2 tablespoons fresh parsley, divided
• 1 tomato, diced
• 2 tablespoons tomato paste
• 1 15 ounce can white beans (any kind), un-drained
• thyme sprig (garnish)
Line a large pot with a thin layer of vegetable broth, and sauté onion and garlic over high heat until onions start to become translucent, about 2 minutes.
Add carrots, celery, and remaining broth and bring to a boil.
Once boiling, reduce to medium, cover, and keep cooking until carrots are softer but still firm, about 5 minutes.
Add 1 tablespoon fresh thyme, 1 tablespoon fresh parsley, diced tomato, and tomato paste, stirring to combine.
Continue to cook until carrots are fork-tender and soft, but not mushy or falling apart—about 4 more minutes.
Stir in beans (with liquid) until well combined and add remaining fresh thyme and parsley.
Reduce heat to low and cook until beans are warm.
Ladle into a bowl and garnish with a thyme sprig.
And NOW onto the Giveaway!!
Want to win your very own copy of The Happy Herbivore Abroad? Of course you do…
Just follow the simple steps below and Good Luck!!
Thanks so much for stopping by!
** Thank you so much to Kathy over at BenBella Books for sending me this cookbook in exchange for the review. All opinions and thoughts are 100% all mine **