I am so excited to be posting today about a new cookbook:
Happy Herbivore Light & Lean. I stumbled upon Happy Herbivore a few years back when the school I attended for my masters degree had the author (Lindsay Nixon) down for a cooking demonstration. Unfortunately I heard about the event after it had already happened so I was not able to attend. Years later I am inspired by Lindsay's recipes and website and I especially love her
Minimalist Monday series. And it turns out... Lindsay and I have my alma mater in common! We both attended the
College of Charleston in beautiful Charleston, SC. Needless to say, I'm a fan. When I heard about the opportunity to share a recipe with my blog readers I jumped at the chance.
Lindsay's new cookbook is pretty amazing. I was especially surprised to find that the recipes are organized by calorie count, a life saver for someone like me who swears by calorie counting to keep my eating in check. If I know I have 400 calories left for dinner I can easily find a recipe that fits within my limits. Lindsay also lists nutritional information and weight watchers points.
Below you will find the recipe for Soba Peanut Noodles from her new cookbook, and below that - a Q & A with Lindsay herself! Check it out!
Soba Peanut Noodles
Serves 2
Gluten-free, Quick, Budget
All
the taste you love in creamy peanut noodles but with less fat and calories
thanks to a surprise ingredient: vegan yogurt! I call this a “cheater” recipe
since I use a dab of peanut butter, but it’s still light compared to most
peanut noodle recipes.
4 oz buckwheat noodles (could
sub spaghetti)
2 green onions,
sliced cubed tofu or edamame (optional)
vegetables,
like broccoli or cucumber (optional)
Creamy Peanut Sauce
2 tbsp plain
vegan yogurt
1 tbsp smooth
peanut butter
1 tbsp sweet
red chili sauce
few dashes
garlic powder
few dashes
ground ginger
1 tbsp rice
vinegar
1–2 tsp
low-sodium soy sauce or gluten-free tamari
Asian hot sauce
(e.g., Sriracha; optional)
Cook noodles
according to package instructions, rinse under cold water in a colander, and
chill in the fridge for a few minutes if you can. Meanwhile, whisk peanut sauce
ingredients together. Taste, adding more soy sauce or tamari, garlic, onion, or
hot sauce as desired. Toss noodles with sauce, then stir in green onion, tofu
or edamame if using, and vegetables, if using.
Chef’s Note: Despite
having “wheat” in the name, buckwheat flour is completely gluten-free. Just
make sure your noodles are 100% buckwheat if you have an allergy or sensitivity.
Per serving
Calories .
. . . . . . . . . . . . . .274
Fat.
. . . . . . . . . . . . . . . . . . . 6g
Carbs .
. . . . . . . . . . . . . . 47.5g
Fiber.
. . . . . . . . . . . . . . . .6.6g
Sugars.
. . . . . . . . . . . . . . . 6.7g
Protein.
. . . . . . . . . . . . . 10.4g
WW Points. . . . . . . .
. . . . . . 7
The Veg Review: Do you have any tips for being minimalist in the kitchen? (besides cleaning out drawers - which is great to do too!)
Lindsay Nixon: Don’t stockpile. Only buy what you need. Never shop without a list. If you haven’t used it in 6 months, donate it. Never keep two of anything except for basic stuff like forks. Don’t buy random gadgets like an avocado peeler. Get things off the countertop! (See my minimalist monday posts for more ideas).