Her-Bivore Blog

 RSS Feed

  1. Sweet potato and spinach curry

    Sweet Potato and Spinach Curry

    Let's get one thing straight, i absolutely love sweet potato. I love it baked, mashed, as fries or wedges, if there is a way to eat sweet potato, chances are I love it. Unfortunately, Him-Bivore (Jack) absolutely despises it, and the only way i can get away with using it is by hiding it in his favourite food… curry!

    So this one is the culmination of years of compromise between us both and has always been a go-to when I’m feeling sweet potato, this is one we use so much that i can't understand why i haven't shared it with you all sooner!

    The spinach adds some great colour, flavour depth and is great for packing in some more vitamins and protein (bet pop-eye would approve of this one!)

    This recipe genuinely couldn’t be any easier. It’s only got 4 easy steps and is sure to make everyone think you spent way more time in the kitchen than you did.

     


     

    Recipe

    Yield: 4 servings

    Total Time: 30M

    Ingredients:

    • 1 tbsp olive oil

    • 3 large sweet potatoes, peeled and cut into 3cm cubes

    • 1 large white onion, diced

    • 2 garlic cloves, crushed

    • 1 tsp ground cumin

    • 1 tsp turmeric

    • 1 fresh red chilli

    • 1 x 400ml can reduced fat coconut milk

    • 250ml vegetable stock

    • 150g baby spinach

    • 1 tsp dried ginger or 1 inch piece peeled and grated

    • Rice to serve (optional)

    • Fresh coriander (optional)

    Method:

    1. Heat 1 tbsp of olive oil in a large pan, fry off your onion, garlic and spices for a few minutes until the onion is softened.

    2. Add your coconut milk, veg stock and sweet potato and then bring to the boil on a high heat. Reduce the heat to a simmer and allow to cook until the sweet potato is soft, this will take about 10 minutes, but you can test it by gently stabbing a large piece with a knife.

    3. If you’re serving with rice, this is the time you’ll want to pop that on, just cook as per instructions on the packet.

    4. Add in your spinach and gently stir into the curry, once this is wilted you're all ready to go, serve topped with chopped coriander and any accompaniments you like!

     


     

    You can substitute the sweet potato for regular potatoes if you prefer, and it also cooks great with pak choy or other similar leafy greens. I always like to keep my curries fairly mild by picking a chilli with gentle flavours, but you can crank up the heat with this one by adding in some extra chilli powder or fresh chopped chillies.

    How did it go? We love to hear your feedback, so make sure to let us know in the comments below how you got on and whether you made any changes!

    We’d love to see what you come up with! Remember that you can share 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

     

    Stay up to date with all our latest articles

  2. coconut carrot cake

    Coconut Carrot Cake

    Carrot cake is a traditional spring-time recipe and with Easter just around the corner, I decided it was time to give it a shot.

    I was hesitant to give this recipe a go because a) Amy’s a better baker than I am and b) (fun-fact) I’m a vegan that is allergic to carrots (and an assortment of other raw vegetables). Just being in the same room as them when they’re being peeled will set me off. So the next time you hear someone saying “oh I could never be vegan” remember my sad story.

    Anyway… I muddled through and after a lot of stress and deliberating as to whether or not this recipe was actually going to work, I succeeded. The result was tremendous…

    Both vegans and non-vegans had a slice of this cake to try and the resounding feedback was “damn… you’d never know this was vegan. This could possibly be the best carrot cake I’ve ever had in my life”.

    (Their words, not mine, heaven forbid if anyone thought I liked to brag… hahaha yeah right!)

    The sponge was so moist and delicately flavoured with cinnamon and the icing complimented this so perfectly. I really took a chance with the coconut yoghurt in the mixture but it worked a treat.

    Of course, feel free to change the recipe up however you would like but as it stands… this is one of my best recipes to date and I’m really excited to share it with you.


    Recipe

    Yield: 8 servings

    Total Time: 2 hours

    Ingredients:

    For the cake:

    • 2 cups plain flour

    • 1 tsp baking powder

    • 1 tsp salt

    • 1 ½ tsps cinnamon

    • 1 ¼ cups sunflower oil

    • 1 cup granulated sugar

    • 1 cup brown sugar

    • 1 tsp vanilla extract

    • 4 tbsps chia seeds / 12 tbsps water (mix together and leave for 5 minutes before adding)

    • 6 medium carrots, peeled and finely grated

    • ½ cup of desiccated coconut

    • ½ cup sultanas

    For the icing:

    • 1 cup dairy-free spread

    • 1 cup coconut yoghurt

    • 1 pack of icing sugar (you won’t need it all)

    • 1 teaspoon vanilla extract

    • 1/4 cup crumbled up walnut pieces

    • 1 tsp desiccated coconut

    Method:

    1. Pre-heat your oven to 180C / 350F / gas mark 4. Take out 2 9” cake tins and cover lightly in dairy-free spread and a light dusting of plain flour.

    2. Mix together your plain flour, baking powder, salt and cinnamon in one bowl. In another bowl, mix together your oil, granulated sugar, brown sugar, vanilla extract and chia seed gel until well combined.

    3. Time to add your dry ingredients to your wet mix. Add it gradually in parts and stir it in well until the mixture is smooth. Then add in your carrots, coconut and sultanas.

    4. Split the mixture between the two cake tins and then bake in the oven for 35 minutes. To test them, spike the center with a toothpick to see if it comes out clean. If it doesn’t, put them back in for a little while.

    5. Leave them to cool for about 20 minutes in the cake tins. Then transfer the cakes from the tins to a cooling rack and leave for an hour or so until they are completely cool.

    6. To make the icing, mix your dairy-free spread, coconut yoghurt, vanilla extract and three cups of icing sugar together with an electric mixer. You want your icing to be thick enough that it stands so keep adding icing sugar until you reach this consistency.

    7. Spread a thick layer of your icing over the top of one of your cakes and then place the other on top. Then you need to coat both completely with the rest of your mix. Using a spatula, keep adding icing to the top and smoothing it over your cake. I turned a plate upside down and placed my cake on top so that I could smooth it completely and evenly.

    8. Sprinkle your desiccated coconut over the top of the cake and your walnut crumbs around the edge. Then leave your cake to set for an hour before tucking in! 


    Honestly, there were a few moments where I really thought this wasn’t going to work. The sponge looked very dark and the icing didn’t look like it was going to set. However, if you trust in the recipe, I’m sure you won’t regret it.

    I hope you enjoyed this recipe! I’m hoping it makes a great treat for you over the Easter Weekend. What are your plans for your Easter meal? I’d love to hear what you’ll be serving up in the comments below!

    Be sure to share all your foodie makes with us on Instagram using the #HBivore. We may even repost your image to our profile!

    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 Jack Ricketts
    -Him-Bivore
    Marketing has always been my career focus. I am striving to promote a plant-based lifestyle to the masses through positive campaigns and sharing the benefits of veganism. The animals, and the planet, need us more than ever to make a change. 
    You can find me on Instagram

    Stay up to date with all our latest articles

  3.  

    macaroni cheeze

    This is another recipe that we haven’t got around to writing up yet. I’ll be honest upfront, I never really very much liked Mac ‘N’ Cheese before I went vegan.

    Now, after hearing the vegan outcry for Mac ‘N’ Cheeze, I was persuaded to give it a go…

    Consider me converted. You’re obviously a Mac ‘N’ Cheeze fan as you’re here, so get ready for a recipe that packs a huge punch of cheeze flavour that’s but delicious and satisfying.

    I made mine with mushrooms and spring onions (and birds eye chillies but I left them out of this recipe as it’s more of an addiction than a contribution to this actual recipe). You can, of course, change up these optional extras for whatever you’d like.

    Although I’m sure you’d be quite happy to eat it just as it is!


    Recipe

    Yield: 2 servings

    Total Time: 30M

    Ingredients:

    • 4 cups of macaroni (I cheated and used ditaloni rigati / ridged tubes)

    • 2 tbsps oil

    • 1 small onion diced

    • 3 bulbs garlic diced

    • ½ tsp mustard powder

    • 1 tsp salt

    • 1tsp cracked black pepper

    • 100g / 1 cup cashew nuts

    • 2 cups of free-from grated cheeze

    • 1 cup water

    • 2 tsps of cider vinegar

    • 2 mushrooms sliced

    • 1 spring onion (optional)

    Method:

    1. Bring a pan of salted water to a rolling boil. Cook your pasta as per the packet instructions and drain in a colander when done. Add salt and pepper to taste.

    2. Meanwhile, fry your onions off in a pan. When they are translucent, add in your garlic, mustard powder, salt and pepper and fry for a further 2 minutes.

    3. Add in your cashews, cheeze and water. Keep it on a low simmer for about 5 minutes.

    4. Carefully transfer your ingredients into a food processor with your cider vinegar and blend until smooth. You can add more warm water if it appears too thick.

    5. Fry off your mushrooms until they’re golden brown. Then, serve your pasta with your mushrooms and mix in your cheeze sauce. Garnish with spring onion.


    Vegan Macaroni Cheeze in just 5 steps… You would have thought it’d actually be a difficult recipe right?

    There is no doubt that I’ll be trying this again. It’s so quick and easy that I’ll actually be putting this on my quick fix, go-to list.

    How did you get on with this recipe? Did you make any changes or add anything in? I’m kinda considering that this would make an awesome pasta bake so if you have a go at that, be sure to share it!

    Don’t forget that you can share all your foodie makes and ideas with us on Instagram 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 Jack Ricketts
    -Him-Bivore
    Marketing has always been my career focus. I am striving to promote a plant-based lifestyle to the masses through positive campaigns and sharing the benefits of veganism. The animals, and the planet, need us more than ever to make a change. 
    You can find me on Instagram

    Stay up to date with all our latest articles

  4. Apricot Energy Balls

    Apricot Energy Balls

    Recently I’ve been looking into some healthier, more whole food plant-based food options, espeically as snacks! While fitting fruits and veggies into my meal times is easy, I often find myself turning to unhealthy vegan options when it comes to snacking.

    These apricot energy bites contain just 4 ingredients and take about 10 minutes to make. They’re delicious and so good for you! While they’re not exactly sugar-free, all the sugars are natural ones from the dried apricots, so infinitely better than the bar of Bourneville I would normally have sat down with at this time of day…

    This recipe is great because the chia seeds are blended, which makes them way easier for your body to digest and means you get so many great health benefits from them! You can check out some of the benefits of chia seeds in our blog all about them here.


    Recipe

    Yield: 12

    Total Time: 10M

    Ingredients:

    For the cake:

    • 1 cup / 200g organic dried apricots

    • 2 tbsp desiccated coconut

    • 1 tbsp chia seeds

    • 1 tsp vanilla essence

    Method:

    1. Place all your ingredients into a blender or food processor and blend until broken up and clumping together

    2. Using the palms of your hands, form the mix into small balls, I got 12 out of my mix, but if you want them slightly smaller then obviously you’ll get more!

    3. Store in an airtight container for up to a week.


    I told you this one was quick and easy! You could also roll them in desiccated coconut after shaping them if you wanted to take away a bit of the stickiness from the apricot.

    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

    Stay up to date with all our latest articles

  5. Marbled Coffee Cake

    Marbled Coffee Loaf Cake

    I absolutely love this coffee cake, it's a delicious treat that's not quite as sweet as a lot of the other cake options out there, the icing on the top is completely optional and can be left out if you’re not a huge fan of icing.

    The recipe is completely beginner friendly, and doesn’t have any unusual ingredients you've never heard of, so the chances are you have everything in the cupboard to make it now. The apple sauce works as the egg replacement from traditional recipes.

    This is the perfect option for having with a cup of tea in the afternoon with friends, the moist light sponge will have everyone going back for another slice!

     

     marbled coffe cake indoors


    Recipe

    Yield: 10

    Total Time: 1H

    Ingredients:

    For the cake:

    • 1 cup / 250ml non dairy milk

    • 1 tbsp smooth apple sauce

    • â…“ cup / 80g golden caster sugar

    • ¼ cup / 60ml oil

    • 1 tsp vanilla extract

    • 2 cups / 300g self raising flour

    • Pinch of salt

    • 1 tbsp instant coffee granules mixed with 2 tbsp hot water

    For the icing:

    • ½ tsp coffee granules

    • 1 tbsp hot water

    • ¼ cup icing sugar

    Method:

    1. Line a 2lb loaf tin with a loaf liner or baking parchment, and preheat your oven to 180c / gas mark 6.

    2. In a large bowl, mix together all your cake ingredients except for your coffee mix and self raising flour.

    3. Once combined, mix in your flour, and then transfer into your prepared loaf tin.

    4. Pour in your coffee, and then swirl around with a teaspoon until it is distributed throughout the mix, but not fully mixed in, this will create the marbled effect!

    5. Bake for 40-50 minutes, or until a cocktail stick inserted into the middle of the cake comes out clean.

    6. You’ll need to leave it to cool completely before icing. Once cooled, mix your coffee and hot water together and then mix in your icing sugar. You want your icing to be pourable but thick, you might need to add either more icing sugar or water to get the right consistency.

    7. Use a teaspoon to ‘flick’ the icing over the cake, creating the lines. Leave to set before serving.


     This recipe is a quick and easy one, but oh so delicious. I might try adding in some chocolate chips next time!

    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

     

    Stay up to date with all our latest articles