Happy Herbivore Blog

Green Smoothie Recipe (My Chocolate Green Goddess)

Posted by: Lindsay S. Nixon |

Category: Recipe

This morning I video tapped my green smoothie process--(yawn! I look like a tired herbivore!)

I call them green goddess smoothies because I always feel like a goddess after I drink one! Basically, I combine 1 cup filtered water (cold from the fridge) with a few dates (they're small so like 3) and blend. Then I add 2 large handfuls of spinach (about 2 cups), 1 frozen banana and as much cocoa as I like (more is better!) usually about 2-3 tbsp. Scott also adds a scoop of peanut butter to his.

What is nutritional yeast?

Posted by: Lindsay S. Nixon |

Category: FAQ

Before I was vegan I had no idea what nutritional yeast was and now I eat it all day, every day. 

Nurtritional yeast a deactivated yeast -- meaning unlike regular yeast it doesn't make things rise so don't use it in baking. 

Nutritional yeast is high in protein and most brands also fortify it with B12 and other vitamins and minerals. and did I mention it tastes CHEESY?

Nutritional yeast is commonly used in vegan recipes to replace a cheese taste. For example, I use it in all of my cheese recipes in the Happy Herbivore Cookbook and in my recipe for Mac n' cheese here on the blog. I also use it in my tofu scramble. and I put it on my tomato soup...and and and

I'm really addicted to it and put it on everything! It's great on popcorn or greens like kale. Slip it in to your mashed potatoes...

The first few times I tried it I thought it was a little weird and smelly but now I'm totally obsessive. I could eat it with a spoon all day long. So give it a few tries if you're not sold the first time.

I like Red Star and Brags brands best. You can find nutritional yeast at Whole Foods, health food stores and places that sell supplements like GNC or the Vitamin Shoppe. I buy mine in 3 or 5lb bags from bulkfoods.com

Me and my 3lbs of nutritional yeast that arrived yesterday! 

Tofu Scramble Workshop

Posted by: Lindsay S. Nixon |

Category: FAQ

Tofu Scramble is one of my go-to meals. I make it any time I’m not in the mood to cook or I need to sort through leftovers in my fridge. (Adding your odds and ends to tofu scramble takes the basic recipe to “wow!”). 

It's also a great recipe to start with if you’re new to tofu! I used to hate tofu or at least I was kind of freaked out by it. I thought it tasted strange. It smelled odd and why was it sitting in water?! Eventually I warmed up to the big white block and I have this recipe to thank! It's really good!

I get a lot of questions about tofu scramble so here is the low down:

Tofu, although not related to mushrooms, sometimes acts like a mushroom in that it will release some water as it’s cooking. No worries there! If you don’t like a runny or wet scramble just keep cooking it, stirring often. The water will cook off.

On the other hand, if your tofu starts to stick to your skillet, add a splash of water or non-dairy milk. I use a non-stick skillet, but I still sometimes add a splash of liquid at the end. If you liked scrambled eggs on the softer side, or runny side, a splash of non-dairy milk at the end will do you right!

Tofu is already pretty much cooked. You don't need to "cook" it as much as heat it and warm it up. Keep that in mind :-) 

Firm or extra-firm tofu can be used -- firm is best if you like a "softer" scrambled eggs. 


p.s. Vote for me (Lindasy Nixon) for fave cookbook author & Happy Herbivore for best blog!here

Recipe:Tofu Scramble


This is my basic tofu scramble recipe. If you want to add veggies or mushrooms to it, sauté the veggies in water or broth first until tender and the cooking liquid has totally absorbed. Then add tofu and follow the directions as written. If you prefer softer eggs, use firm tofu instead of extra-firm. Soft or silken tofu (such as Mori-Nu) may not be substituted.



Drain excess water off of tofu and place it in the center of a non-stick or greased skillet. Using a spatula, break tofu up into thick cubes. Cook over medium-high heat for 3-4 minutes, until the tofu releases its water. Add remaining ingredients, stirring to combine. Continue to cook and stir for another 5-10 minutes, breaking tofu chunks into smaller pieces so the consistency resembles scrambled eggs. Add a splash of non-dairy milk or lemon juice if the tofu starts to dry out or stick to the skillet. Once the tofu has the right consistency, is yellow in color and is thoroughly warm, add additional salt and pepper to taste and serve.