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  1. Has Garnier Gone Cruelty Free?

    Garnier CruletyFree

     

    As of March 2021 Garnier has announced it has now gone 100% cruelty free! Garnier has pulled its products from China, where animal testing is a required practice for sale of beauty products and has now been awarded the Leaping Bunny by Cruelty Free International.

    Cruelty Free International relies solely on the support of fundraisers and donations to continue their amazing work towards animal liberation so be sure to check out some of the fantastic projects they have achieved and are currently working towards!

    Some of you may have noticed previously that Garnier were trying to appeal to ethical consumers by releasing vegan formulas of some of their products before being instituted with their cruelty-free certification, so it’s a relief to vegans everywhere that they have finally taken the step to becoming an authentic cruelty-free brand and can finally make it back on to people's shopping lists.

    For many people around the world this will make transitioning to vegan beauty products even easier and will allow a lot of people to continue using the brands they have previously. 

     

    What About Garnier’s Parent Company, L’Oreal?

    Unfortunately despite taking the huge step to pull Garnier products from sale in China, L’Oreal as a parent company continues to make and sell products which cannot be labelled as cruelty free.

    Whilst L’Oreal claims to be at the forefront of anti-animal testing by making previous statments such as "L’Oréal no longer tests any of its products or any of its ingredients on animals, anywhere in the world. Nor does L’Oréal delegate this task to others.", they also state that "An exception could be made if authorities required it for human safety or regulatory purposes.".

    The parent company also hides behind a loophole in animal testing where the raw materials used can be claimed as cruelty-free as long as the testing on animals took place before 2013, a loophole many ethical vegan brands refuse to utilise based on the morals of the companies themselves.

    In order for a product to be considered cruelty free it should meet certain criteria:

    • Does not test its ingredients or products on animals

    • Does not delegate the testing of its ingredients or products to other third parties

    • Does not sell in countries where animal testing is required by law

    Unfortunately, L’Oreal doesn’t meet these criteria!

     

    So Should We Be Using Garnier?

    By transforming Garnier to Cruelty-free, L’Oreal has taken a huge step towards animal liberation, but they shouldn’t stop there. From my personal perspective there are many amazing, fully vegan and cruelty-free beauty brands in the UK which I will continue to support, but for many people who don’t have access to such brands, Garnier is a fantastic option.

    L’Oreal is not alone in this and many vegan brands are owned by non-vegan parent companies who sell meat, fish, dairy or products which contain non-vegan ingredients or are tested on animals. A few examples are Alpro, owned by Groupe Danone who also own brands such as Actimel and Activia and much loved Linda McCartney brand owned by Hain Celestial that also owns brands like Yorkshire Provender which sells products containing meat.

     

    The Take Away Point

    It’s important to the vegan movement that we all do our part to support vegan brands and vegan parent companies where we can, but every time you pick up a product with a cruelty free logo on it you take steps towards ending the immense suffering many animals go through daily.

    Encouraging companies to take the leap towards a cruelty free product range is one of the best ways you can help, sending a social media message or an e-mail asking companies to make the change can make a real difference.

    Supporting charities and groups which directly work towards the liberation of the millions of animals used in animal testing is key towards ending the unimaginable suffering animals go through each day.

     

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
    You can find me on Instagram

    Amy Northwood - Her-Bivore

  2. ai noodle soup

    Thai Noodle Soup

    If you’re looking for something warming, filling, packed full of nutrients and calorie friendly, then this is the recipe for you.

    The warming of the lightly spiced soup, with the protein packed tofu and nutrient rich veggies makes this a great all rounder recipe. I use the low calorie protein rice noodles by Bare Naked and it comes out at around 250 calories for a huge portion, that sounds like a total win to me!

    I often like to use the quorn vegan chicken pieces instead of tofu in this, I love the texture they bring and the way they absorb the flavours. If I’m using the chicken pieces instead of tofu, sometimes I fry them off before adding to give a little bit of colour, but this isn't necessary if you’re a little short on time and want to keep the washing up to one pan.

    Whilst on the subject of washing up, can I just make a quick shout out to one pot recipes? One pot to wash for an entire meal sounds like a pretty good win to me, and if you’re only making half the amount for just yourself, you can even eat it straight out the pan with a set of chopsticks and a soup spoon. 

    If you haven’t got any spinach to hand, you can swap that out for some shredded cabbage or bok choy, which both make for a delicious and nutritious meal.ww

    Make sure you let us know in the comments below how yours turned out and if you did anything differently. Also remember to tag us in your foodie makes on instagram!

    Thai noodle soup



     


     

    Recipe

    Yield: 2 portions

    Total Time: 40 minutes

    Ingredients:

    • 1 tbsp oil (sesame is best)

    • 1/2 inch ginger, peeled and grated

    • 3 cloves garlic, minced

    • 1 white onion, finely diced

    • 2 tsp green thai curry paste

    • 1/2 red bell pepper, sliced

    • 1 1/2 cup broccoli

    • 2 good handfuls spinach

    • 4 cups veg stock

    • 250g rice noodles

    • 200g extra firm tofu or vegan chicken pieces 

    • ½ can coconut milk

    • Lemon wedges, to serve

    • Spring onion slices, to serve

     

    Method:

     

    1. Heat the oil in a large pan and gently fry off your onion, garlic and ginger on a medium heat.

    2. Add in your thai green curry paste, followed by your pepper and broccoli and saute for a couple of minutes.

    3. Add in all your stock and turn up to a high heat and bring to a simmer, add in your udon noodles, stir and cover for 5 minutes.

    4. Stir through your coconut milk and add your tofu/chicken pieces and spinach, being careful not to break your tofu too much. Bring to a simmer and allow to cook for s further 5-10 minutes

    5. Serve with a sprinkling of sliced spring onions and a wedge of lemon.

     


     

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
    You can find me on Instagram

    Amy Northwood - Her-Bivore

     

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week. 

  3. 2 Ingredient Vegan Naan - no yeast!

    bread-5471408_1920

    This recipe is so quick and easy and is made from only two ingredients you’ve probably got in your kitchen right now!

    Naan are a soft, chewy delicious bread originally created over 2,500 years ago in India and it is traditionally baked in a tandoor, or cylindrical clay oven. Now I’m probably not the only one who hasn't for a tandoor hanging around in their kitchen, but worry not as we can create a delicious vegan naan with little more than some enthusiasm and a frying pan!

    Despite the immense climb of vegan food in supermarket chains in recent years, one thing I still find it difficult to source is vegan naans! The only one I'm able to find is a ‘free from’ in tescos that I find to be bitty and of a strange texture. The main reason many naan’s aren;t suitable for vegans is because they contain yoghurt, so it seems pretty easy that we can just swap that out for a vegan yoghurt and be half way there to fresh, warm, homemade vegan naan breads.

    If you’re in a rush, your two ingredients naan’s will go down a treat, but if you’ve got a little more time and a few more ingredients you can create something really special. Brushing your naan’s with a vegan margarine or olive oil once cooked, and topping with some fresh herbs and garlic will create a truly irresistible accompaniment for any indian dish. For a real infusion of flavour you can add some garlic, seasalt or herbs to your mix when combining too.

    Some ideas of additional ingredients that would go great include:

    • Coriander

    • Dried herbs

    • Fresh or dried garlic

    • Olive oil

    • Vegan margarine

    • Additional vegan yoghurt to top

    • Sea salt



    If you’re after a great vegan dish to have these with, check out some of these:

     

    Make sure you let us know in the comments below how yours turned out and if you did anything differently. Also remember to tag us in your foodie makes on instagram!




     

    Recipe

    Yield: 2 portions

    Total Time: 35 minutes

    Ingredients:

    • 200g / 1.25 cups self raising flour

    • 200g / 0.8 cups vegan yoghurt

    • Optional: coriander, garlic, dried herbs or oil to top

     

    Method:

     

    1. Weigh out you flour in a bowl, then add in your yoghurt. Mix together with a spatula until it comes together then tip out onto a floured surface. If your mix is a little too sticky, now’s the time to add some more flour.

    2. Divide your mix into 4 equal sections using a knife, taking one at a time, roll them out into an oval shape about half a centimeter thick.

    3. Heat up a dry pan on a medium heat, then cook each naan for a couple of minutes on each side until they’re nicely browned

    4. Serve with your favourite dish or enjoy as a delicious snack!

     


     

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
    You can find me on Instagram

    Amy Northwood - Her-Bivore

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week. 

  4. Lime and Pea Risotto

    Lime & Pea Risotto

    This recipe is so budget friendly you won’t even notice the ingredients have gone from your pantry!

    It’s quick and easy and also a nice balanced meal. Feel free to add in some other cooked veggies if your heart desires, but I thought I’d leave this nice and basic so it’s accessible for everyone. 

    Some ideas of other veggies that would go great include:

    • Babycorn

    • Asparagus

    • Sweetcorn

    • Tenderstem Broccoli

    • Mushrooms

    • Artichoke

     

    This recipe calls for veg stock, which can be made simply by mixing a stock cube with boiling water. Read the stock cube packet so you know how many you need to use for 600ml of water.

    I based this recipe on two people, as that's generally the amount I’m cooking for. If you’re on your own you can always make two portions and then pop one in the fridge once cooled for an even easier meal the next day!

    If you wanted to spice this up a bit, some fresh tarragon or oregano stirred through will add an extra depth of flavour, but I find the freshness of the lime is fine as it is so certainly don’t feel like you’re missing out!

    Make sure you let us know in the comments below how yours turned out and if you did anything differently. Also remember to tag us in your foodie makes on instagram!

     


     

    Recipe

    Yield: 2 portions

    Total Time: 35 minutes

    Ingredients:

    • 2 tbsp vegan margarine

    • ½  white onion, finely diced

    • 1 garlic clove, crushed

    • 140g risotto rice

    • 2 ½ cups / 600ml vegetable stock

    • ½ cup / 75g frozen peas 

    • Juice of half a lime

     

    Method:

     

    1. Melt your margarine in a pan and gently fry off your onion and garlic for a few minutes until soft. Add in your risotto rice. 

    2. Add your stock one ladle at a time, allowing the previous ladles worth to be absorbed before adding the next. Continue this until it’s all used up, stirring occasionally.

    3. Stir in your peas and lime juice, allow to cook for 2-3 minutes until the peas are cooked.

    4. Serve topped with a lime wedge!

     


     

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week. 

     

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
    You can find me on Instagram

    Amy Northwood - Her-Bivore

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  5. Tofu Peanut Curry

    Tofu Peanut Curry

    Another curry recipe! I don’t think I’ll ever get bored of how many options curry has. I don’t know when or where I’ve eaten peanut curry before, but somehow i just started insanely craving it the other day.

    I wanted this to be everything I had imagined so I knew it had to be perfect. Tofu and veggies seemed like the perfect way to when deciding on a pairing for this. Tossing the tofu means you can get it really nice and crispy in the pan, so this is something I would always recommend when you’re frying off tofu.

    I chose mange tout and baby corn as I wanted this curry to be colourful and have a nice crunch to it too. If you wanted to swap them out for some other veggies that's fine too, I think tenderstem broccoli or asparagus would go brilliantly too!

    Make sure you let us know in the comments below how yours turned out and if you did anything differently. Also remember to tag us in your foodie makes on instagram!

     

     


     

     

    Recipe

    Yield: 3-4 portions

    Total Time: 45 minutes

    Ingredients:

    • 1 block tofu (400g)

    • 2 tbsp corn flour

    • 2 tbsp olive oil

    • 1 400g tin coconut milk

    • 4 tbsp peanut butter

    • 1 tbsp red curry paste

    • 1 tbsp fresh ginger, peeled & grated

    • 1 tbsp soy sauce

    • 1 red pepper, sliced

    • 70g baby corn

    • 70g mange tout or super snap peas

     

    To serve:

    • 90g uncooked rice per person

    • fresh coriander

     

    Method:

     

    1. Press your tofu by draining all the liquid, wrapping in a clean kitchen cloth and placing a plate and a couple of heavy tins on top to squeeze the moisture out. Leave for about 15 minutes. 

    2. Cut your tofu into cubes and place into a large bowl. Add your cornflour and toss until evenly covered. Heat up your oil in a large skillet and fry off your tofu until browned and crispy on all sides.

    3. At this point if you’re serving your curry with rice you’ll want to start cooking it! 

    4. Add in your coconut milk, peanut butter, curry paste, ginger, soy sauce, and lime juice. Heat on a medium heat until all your ingredients come together to make a delicious sauce.

    5. Add in your sliced pepper, baby corn and mange tout and allow to gently simmer until your veggies are cooked.

    6. Serve with a slice of lime and a sprinkling of fresh coriander if you wish!

     


     

     

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

     

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week. 

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
    You can find me on Instagram

    Amy Northwood - Her-Bivore

    Get Notified When We Launch...