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  1. 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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  2. 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...

  3. 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...

  4. chocolate and oat breakfast bars

    Chocolate Oat Biscuit Bars

    Sometimes it can be really difficult to find delicious, quick and wholesome breakfast options. These are packed full of oats for slow release energy to keep you going all morning, chia seeds which are great for pretty much everything, and the chocolate and dried fruit adds some delicious flavours to get you through the day.

    This is such an easy recipe, you literally just throw it all together and put it in the oven, and then you have breakfast for the whole family sorted for the week. 

    If you’re not a big fan of dried fruit, you can always leave them out or swap them out for dried cranberries or anything else you like! If you’re a little more health conscious too, you can leave the chocolate out and double the dried fruit.

     


     

    Recipe

    Yield: 12 bars

    Total Time: 50 minutes 

    Ingredients:

    • 3 cups / 270g rolled oats

    • ½ cup / 80g mixed dried fruits or just raisins

    • 3 tbsp chia seeds
    • 1 ½ cups / 375g apple sauce

    • 1 cup / 250ml water

    • 1 tsp salt

    • ½ cup / 75g dark chocolate chips

    • ¼ cup / 60ml olive oil

    • ½ cup / 60ml syrup of agave

    • 2 tsp vanilla extract

    Method:

    1. Preheat oven to 180c. Mix all your ingredients together in a large bowl and then press into a 9x9 inch lined pan.

    2. Bake for 30 minutes, then remove from the oven and leave in the tray to cool completely.

    3. Remove from the tray, cut up and store in an airtight container for up to a week!

     


     

    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. Balsamic Sprouts

    Roasted Balsamic Sprouts

    If you’ve ever heard someone say they don't like Brussels sprouts, thats because they haven't tried these ones. These are a must have at any roast dinner and are absolutely delicious.

    These are also a great option for throwing into a salad for some extra added depth of flavour!

     


     

    Recipe

    Yield: 6 portions

    Total Time: 30 minutes 

    Ingredients:

    • 7 cups / 700g Brussels sprouts, trimmed and halved

    • 3 tbsp olive oil

    • 1 tsp salt

    • 1 tbsp syrup or agave

    • 3 tbsp balsamic vinegar

    Method:

     

    1. Preheat oven to 180c. Toss the sprouts in your olive oil, salt and pepper and then place in a large roasting tray.

    2. Roast for 20 minutes, then remove from the oven and add your syrup/agave and balsamic. Stir well and place back into the oven for another 3-5 minutes. 

     


     

    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...