Chef Spotlight: Lindsay Nixon

What got you interested in cooking?

It was a necessity for me. When I adopted a whole-foods, plantbased, no oil vegan diet in 2006, there were only a handful of vegan blogs or cookbooks around, and they often relied on ingredients I couldn’t find or use. There also wasn’t the huge array of vegan options we see in restaurants or supermarkets now, so I had to go into the kitchen and figure it out. What started off as a chore soon became something I enjoyed doing.

What would you say is your signature dish?

I think I was the first person to publish vegan black bean brownies online, and they definitely helped get my name out there, but now, I think the most popular and well-known recipe might be my black bean burgers. My gravies are also very popular. challenge of “making it work.”

What’s your go-to meal at home when you’re pooped or have little time?

Rice or a potato with beans and kale (or another vegetable from my freezer) plus some kind of condiment or sauce on top (e.g., soy sauce, teriyaki, mustard, barbecue sauce, salsa, peanut butter, hummus, marinara, balsamic vinegar, hot sauce). The type of bean and vegetable I use tends to decide the topping.

What dish is YOUR comfort food?

It used to be mashed potatoes, but now I’d say it’s definitely kale or strawberries when they are in season.

Do you have a favorite cooking tool?

A good chef’s knife is #1. Beyond that I love my ceramic skillet.

Where do you go for cooking inspiration?

I typically start with an ingredient I have on hand. I’ll think about the different ways I can use it and also what I’m in the mood for. The other ingredients I have available also influence what I make. This is saying the same thing twice. For example, last night I had red lentils I wanted to use up. I thought about the different meals I make with red lentils: Misir Wet (an Ethiopian dish), red lentil dal (Indian), red lentil soup, chili, etc. I looked to see what else I had, and since I had leftover rice and a box of frozen spinach, I made a red lentil dal and saag (a spinach dish) to serve over the rice. I loathe wasting ingredients and enjoy the creative

What advice do you have for the budding plantbased home cook?

It’s okay if your results don’t look like the picture in a magazine or on Instagram. Also, know that even a seasoned chef gets it wrong sometimes. I botched a pot of brown rice this morning. It happens!

Is there anything new that you are working on that you are excited about?

I’m currently developing new recipes to add to my app (MealMentor) in early 2021. It’s been wonderful to let my creativity go wild.

simple spring rolls AND THAI PEANUT DRESSING

BY LINDSAY S. NIXON

Perfect for lunch or dinner, or to share with a friend, following is one of Dr. Barnard’s favorite recipes from Your Body In Balance.

Prep time 15 minutes for spring rolls, 5 minutes for Thai peanut dressing Makes 6 spring rolls

INGREDIENTS DIRECTIONS

Spring Rolls

• 1 (14-ounce) bag coleslaw mix • 1 cup thinly sliced red bell pepper • 1 ¼ cups diced cucumber • 6 rice paper wrappers • Sriracha (optional) • Thai Peanut

Dressing, coconut dressing, or hoisin sauce (thinned with water), for dipping (optional)

Thai Peanut Dressing (makes 1 ¼ cups)

• ¼ cup peanut butter • 1/3 cup hot water • ¼ cup lite coconut milk (or soymilk) • ¼ cup sweet red chili sauce • 2-3 tablespoons plus 1 teaspoon rice vinegar • ¼ teaspoon garlic powder • ¼ teaspoon ground ginger • Sriracha to taste

Spring Rolls

In a large bowl, toss coleslaw mix, bell pepper, and cucumber together.

Select a pan large enough for the rice paper to lie flat inside. Add 1 cup very warm water to pan. Working with 1 sheet of rice paper at a time, soak for 20 seconds, or until it’s pliable, but not “gummy bear” soft. Place soaked wrapper on a cutting board and gently flatten. Place vegetable mixture slightly below the center. Drizzle with sriracha, if desired. Pick up edge closest to you and fold rice paper up and over the mound of filling. Fold right and left sides toward center. Pull the spring roll gently toward you as you roll it up like a burrito. Repeat with remaining wrappers and filling.

Serve with Thai Peanut Dressing, coconut Dressing, or hoisin sauce (thinned with water), for dipping, if desired.

Notes:

1. While the vegetables can be prepared in advance, it is best to roll them directly before serving to prevent the rice paper wrappers from becoming gummy.

2. Add fresh fruit like sliced peaches or avocado for variation. For more elaborate spring rolls, add shredded lettuce or carrots, thin strips of tofu or mango, fresh basil, or soaked cellophane noodles for the filling.

Per spring roll (1/6 of recipe): 72 calories, 2 g protein, 16 g carbohydrate, 3 g sugar, 0.5 g total fat, 4% calories from fat, 2 g fiber, 57 mg sodium.

Thai Peanut Dressing

In a small bowl, whisk together peanut butter and hot water. Stir in remaining ingredients. Add more garlic powder, ground ginger, or sriracha to taste.

Per tablespoon: 29 calories, 1 g protein, 3 g carbohydrate, 2 g sugar, 2 g total fat, 53% calories from fat, 0 g fiber, 102 mg sodium.