Happy Herbivore Blog

A Post for HH from Andrea

Posted by: Andrea Dermos |

Category: Guests

Hi Herbies! HH seemed to be a little concerned that when she left..Scott and I would resort to only eating PB & J sandwiches. I might be the pickiest vegan ever, it wasn't until I got here that I tasted things like..miso, vegan mayo, and I have finally stopped refusing to eat things that have mustard in them. 

While Lindsay is away, she has limited access to her blog and Twitter and Facebook..but I know these grocery pictures will put her mind at ease. HH, I promise, we'll still eat vegetables while you're in Europe ;]

See, tomatoes and plenty of tofu for salads! An avocado too, in case we make chickpea tacos (read: for when I only eat chickpea tacos for a week). 

An entire shelf of green leaves! Leaves!

Lindsay is allergic to broccoli...so I snuck some into the house now ;]

I may have over estimated how many bananas I needed for smoothies...woops.

1 List, 5 Meals: Bonjour Edition

Posted by: Lindsay S. Nixon |

This week's meal plan recipes are Aztec Corn Soup, Mexican Cabbage, Broccoli Pesto Pasta, Portobello Steaks, and Mexican Stuffed Peppers.


Download the PDF here

What is your favorite soup?

Foodie Friday: HH's Last Week

Posted by: Andrea Dermos |

Category: Travel

Hi Herbies! Hope you're all having a happy Friday ;] This week we celebrated Labor Day, ate salads, went out to eat and made HH's "last meal" before her big trip!

For Labor Day, we made baked BBQ tofu, corn on the cob, cauliflower mashed "potatoes", and baked beans from The Happy Herbivore Cookbook (p. 199). I had never had baked beans before, I ended up liking them.

An Herbie on Twitter mentioned they were having Chickpea Tacos (p. 97) for dinner and I decided we needed to have some too. I've mentioned before that I am a picky eater, and I'm more of a baker than cook, I usually eat the same 4 recipes over and over again and when I was in school I ate chickpea tacos a few nights a week! These are my favorite- they're so easy! They're also really good in a 'taco' salad.

We had tofu in the fridge so I cubed it up and marinated it in the same sauce used for Hawaiian BBQ Teriyaki Chickpeas (p. 127), then I baked it and added it to some pineapple and black beans to make a filling salad. I'm a big fan of baking tofu, I like the texture and how it soaks in the marinade.

Before HH left, Scott took us out for lunch at Top Carrot- a vegetarian friendly restaurant on the island with some vegan options. My sandwich was covered in sprouts, but filled with hummus and sundried tomatoes!

And for HH's last meal before her big trip? A mock tuna (p. 113) salad, and carrot cake cupcake with cream cheese frosting(p. 213).