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  1. Jackfruit, Black Bean and Mushroom Enchiladas

    Jackfruit, Black Bean and Mushroom Enchiladas 

    Mexican food wasn’t something I had much before going vegan, but the more I experimented with food, the more I found myself delving into different cultures and cuisines and loving every second of it. This takes me back to the whole idea that veganism doesn’t limit you in any way, and that I now eat a much wider array of different foods to what i ever did before beginning my journey into a vegan lifestyle. 

    The ingredients for this are fairly interchangeable, if you can’t get your hands on the jackfruit (although it’s becoming a lot more widely available here in the UK in supermarkets and ehalth food stores, but can usually be found in your local asian foodstore), you can leave it out and add some more mushrooms or beans or even some vegan mince if you’re feeling fancy

     


     

    Recipe

    Yield: 6-8 portions (depending on use)

    Total Time: 5 minutes 

    Ingredients:

    Sauce:

    • 3 tablespoons plain flour

    • 1 or 2 teaspoon(s) chilli powder depending on taste

    • 1/2 teaspoon garlic powder

    • 1/2 teaspoon cumin

    • 1/2 teaspoon salt

    • 3 tablespoons water

    • 2 tablespoons tomato paste

    • 2 cups / 500ml vegetable stock

    • 1 teaspoon apple cider vinegar

    Filling:

    • 1 tin young jackfruit, drained and shredded

    • 1 white onion, finely diced

    • 1 cup / 100g mushrooms, chopped 

    • 2 tbsp olive oil

    • 1 tin black beans, rinsed and drained

    • 1 tsp smoked paprika

    • ½ tsp chilli powder

    • 1 tsp ground cumin

    • 1 tsp garlic powder

    • 3 tbsp soy sauce

    • ¼ cup / 60ml veg stock

    • 8-10 medium flour tortillas

    Cheesy Sauce:

    •  1 ½ cups / 225g raw cashews

    • ¾ cups / 175ml water

    • ½ cup / 20g nutritional yeast

     

    Method:

     

    1. For your sauce, add your flour, chilli powder, garlic, cumin and salt together in a bowl. Then in a medium pan warm your water on a medium heat. Pour in your flour and spices, then whisk thoroughly, followed by tomato paste and whisk again. Gradually add in your veg stock, whisking constantly. Then bring your sauce to the boil, at this time it should thicken slightly. Remove from the heat, whisk in your apple cider vinegar and place to one side.

    2. In a frying pan, place your jackfruit, onion, mushrooms and olive oil and fry off for about 5 minutes on a medium heat. Add in all the rest of your filling ingredients except for your black beans, then bring to a simmer, stirring occasionally. Allow to cook for 15-20 minutes, checking and stirring regularly. If your mix if getting too dry, add a bit more veg stock. Remove from the heat and stir in your black beans. 

    3. To make the cheesy sauce, soak your cashews by covering with freshly boiled water for 5-10 minutes and then draining. Then place all your ingredients for the sauce into a food processor and blend until smooth. If your sauce if too thick you can add a touch more water.

    4. To assemble, spread about half a cup of enchilada sauce on the bottom of your baking dish, and then fill each tortilla at a time with one large scoop of filling and one spoon of cheesy sauce, then roll up and place into the tray. Once they are all filled and placed side by side, top with the remaining cheese sauce and then enchilada sauce and bake in the oven for 20-25 minutes.

     

     


     

    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

     

    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.


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  2. Chickn Pot Pie

    Chick’n Pot Pie

    This is one of the old time classics that I absolutely love. It always goes down great with the whole family and really brings a great vegan twist on the traditional home comfort the dish. 

    If vegan chick’n pieces aren’t your thing, you can leave them out and just add a bit more of the vegetables instead and you won’t even feel like it’s missing a thing!

    I was only making for two, so I made two smaller pies so we could share one and I froze the other fully assembled in the dish but unbaked so it made a nice quick, easy weekday dinner! I simply baked at a lower heat for about an hour, make sure you probe the middle to ensure it’s fully defrosted and piping hot before serving!

     


     

    Recipe

    Yield: 4 portions 

    Total Time: 1 hour 20 minutes 

    Ingredients:

    • 1 cup peeled, diced potatoes

    • 1 cup peeled, sliced carrots

    • ½ cup vegan margarine

    • 160g vegan chick’n pieces (I used The Vegetarian Butcher What The Cluck from Waitrose)

    • 1 white onion, medium diced

    • 1 small leek, sliced

    • ½ cup plain flour

    • ½ tsp salt

    • ½ tsp cracked black pepper

    • ½ tsp dried thyme

    • 1 ½ cups veg stock

    • ¾ cup soy milk

    • ½ cup frozen peas 

    • ½ cup frozen sweetcorn

    • 2 packs Jus Rol puff pastry sheets

    Method:

    1. Preheat your oven to 200c. Place your potatoes and carrots into a large pan and cover with water. Place on a high heat and bring to the boil, then reduce to a simmer and cover for 8-10 minutes, drain and then place to one side for now.

    2. Place your margarine in a large skillet over a high heat, then fry off your onions, leeks and chick’n pieces for a couple of minutes. Then reduce the heat and sift in your flour and salt and pepper and cook off for another 2 minutes. Slowly add in your veg stock and soy milk, stirring constantly. 

    3. As your mix comes up to a simmer it’ll thicken, this is when you can stir in your peas, sweetcorn, and potato and carrot mix. Then remove from the heat and your pie mix is ready to go!

    4. Lay one sheet of puff pastry in the bottom of your pie dish so it covers the bottom and the sides, and also runs over the sides slightly. Fill with your mix, then run a layer of vegan margarine over the edge of the pastry that covers the rim of your dish to help seal, and then lay your second piece of pastry over the top. Trim, seal and flute the edges, then use some melted margarine as your would an ‘egg wash’ if you want to give your pastry a nice golden brown finish, then simply use a small sharp knife to make a few small holes in the middle of the pie and bake for 30-35 minutes in the middle of the oven. Leave to stand for 10 minutes before serving. 

     


     

    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 and free recipes straight to your inbox!

    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

     

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  3. Savory French Toast

    Savoury French Toast

    I’m going to be honest, until I went to share this recipe with you all, I had absolutely no idea that SWEET french toast was a thing. I’d grown up thinking that French toast was a savoury egg breakfast dish and has no idea that traditionally it was a sweet breakfast dish instead, so you can imagine my confusion when I started doing a bit of research and everyone was covering theirs in syrups and fruits.

    I can’t wait to start exploring the world of sweet French toast, but for now here's a delicious vegan savoury French toast. You can serve yours with some grilled cherry tomatoes, fried mushrooms and onions or as part of a full english if you really want to, dress it up or keep it simple, it’ll make a delicious breakfast either way!

    Any spare batter can be kept in an airtight container in the fridge for the following day, just be sure to give it a good whisk before use.

     


     

    Recipe

    Yield: 8 slices

    Total Time: 30M

    Ingredients:

    For the Batter:

    • 1 cup / 250ml soy or almond milk

    • 4 tbsp nutritional yeast

    • ½ tsp garlic powder

    • ½ tsp onion powder

    • ¼ tsp turmeric

    • ½ tsp dried mixed herbs

    • ½ tsp salt

    • ½ tsp cracked black pepper

    • 2 tbsp corn flour

    • 2 chia eggs - 1 chia egg = 2 tsp chia seeds mixed with 2 tbsp warm water mixed and left to one side for 2 minutes

    Others:

    • 8 slices thick cut crusty white bread or sourdough

    • Oil or vegan margarine for frying

     

    Method:

     

    1. In a deep dish, combine all your batter ingredients and whisk well, leave your batter your about 5 minutes to rest. If you’re slicing your own bread, this is a great time to do this. You can also start heating your oiled non stick pan at this point, you’ll want it nice and hot for when you place your bread in.

    2. Dip your bread into the batter one slice at a time, dipping each side briefly so it’s fully submerged, then place straight into the pan. I use a large pan and do 2-3 slices at a time, depending on the size of my bread. After a couple of minutes, lift your bread slightly with a spatula so it doesn't stick, if it's nicely browned you can flip it now, but don’t be afraid to leave it for longer. 

    3. Once both slides are nicely browned and crispy, simply serve on it’s own, or with whatever accompaniments or condiments you’d like, my favourites are ketchup, hot sauce, spinach, mushrooms, tomatoes or baked beans.

     

     


     

    Breakfast can be so easily overlooked, but it doesn’t need to be! We love breakfast here at HerBivore and couldn’t imagine getting through the morning without it, so we’re always coming up with new innovative ways to recreative our favourite classics in a delicious cruelty free way!

    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

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  4. Carrot Cake Blondies

    Carrot Cake Blondies

    I’d never really given carrot cake a chance as a kid, I’d always been a strong believer that carrot and cake were two foods that just shouldn’t mix. Infact, I think when Jack created the vegan carrot cake recipe for HerBivore, this was one of the first times I’d really given it a chance (and it is absolutely delicious, so you should go check it out right now).

    I originally got the idea from these when I was scrolling through pinterest, and stumbled upon the most amazing looking carrot cake blondies, but of course they weren’t vegan. I took the challenge for the sake for us all, and I’ve perfected these moist, deliciously rich carrot cake blondies. 

    Make them for your friends, family, neighbours, work colleagues or even just for yourself. 

     


     

    Recipe

    Yield: 12 bars

    Total Time: 60 minutes 

    Ingredients:

    • 1 cup / 250ml vegan margarine, melted

    • 1 ½ cups / 300g brown muscovado sugar

    • 2 tsp vanilla extract

    • ¼ cup / 60g unsweetened apple sauce

    • 1 cup / 50g carrots, finely grated

    • 1 ½ cups / 180g plain flour (+ 2 tbsp)

    • ½ tsp ground ginger

    • ½ tsp cinnamon

    • ½ tsp salt

    • ½ cup / 65g chopped walnuts

    For Cream Cheese Frosting:

    • ½ cup / 115g vegan margarine, softened 

    • 1 cup / 225g egan cream cheese

    • 2 tsp lemon juice

    • 1 tsp vanilla extract

    • 4 cups / 400g icing sugar, sifted

     

    Method:

    1. Preheat your oven to 180c and line a 9 x 9 inch baking tray with parchment. In a large bowl combine your melted margarine, brown sugar, vanilla and apple sauce.

    2. Fold in your carrots and then add in your flour, ginger, cinnamon and salt and mix until just combined and then fold in your chopped walnuts. Be careful not to overmix. 

    3. Pour your mix into your prepared tin and smooth over to level, bake for about 30 minutes until set completely and slightly browned then leave the cool completely.

    4. To make your frosting, use the paddle attachment of your mixer to combine the cream cheese and softened margarine and then beat until smooth. Add in your lemon and vanilla and beat again for about a minute, then start to add your icing sugar about ½ cup at a time, making sure the previous lot has mixed in fully. If you don’t need all your sugar, don’t add it all. 

    5. Simple smooth the frosting over the top of the bars and then decorate with whatever you like! Chopped walnuts, pecans, coconut or ginger are all great options!

     


     

    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 and free recipes straight to your inbox!

    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

    Get Notified When We Launch...

  5. Cauliflower Rice

    Cauliflower Rice

    I was at a dinner at Jack's house recently where someone question is anyone actually genuinely likes cauliflower, or if it’s just such a plain vegetable that everyone just tolertes it because you can put it in so many different things, and this got me thinking...I genuinely do LOVE cauliflower. If this makes me the weirdo then so be it, but I’m not ashamed to admit it, so when i came across cauliflower rice i couldn’t believe my luck. 

    My first experience was a ready made reduced to clear pack in tescos and I thought ‘why not’. It’s way healthier, lower in calories, full of all the health benefits of cauliflower, and whats more is it’s even better if you make your own!

    You can use this in salads, as a side dish to dinner, as an ingredient in many amazing vegan dishes or even just as a quick fix snack with some other veggies thrown in. Dress it up or dress it down, cauliflower rice is the plain jane start point for your foodie adventure.

    You can use either a hand grater or a food processor, both work just as well but obviously it’ll be a bit more of a workout if you’re grating it by hand!


     

    Recipe

    Yield: 6-8 portions (depending on use)

    Total Time: 5 minutes 

    Ingredients:

    • 1 head of cauliflower

     

    Method:

    1. Remove any green leaves from your cauliflower and then cut up. If you’re grating by hand you’ll want to leave the florets bigger, but if you’re using the grater function of your food processor you’ll need to cut them smaller. Give them  wash and then pat them dry thoroughly with a clean kitchen towel. Any moisture will make your dish soggy.

    2. Either grate on the medium side or run through the food processor and you’re done! Cauliflower rice can be enjoyed raw or is really quick and easy to cook by sauteing, steaming or using as directed in a recipe!

     


     

    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 and free recipes straight to your inbox!

    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

    Get Notified When We Launch...