Going vegan is a very exciting time, and whether you're just starting out, or are a long-term harderned vegan you may have already learned that it's probably the best decision you've ever made, but that doesn't come without its problems. Being vegan in a house full of meat-eaters can be difficult at times, but here's some tips on how to help yourself stay positive and happy regardless of your environment!

Kale Crisps

If you’ve never tried a kale crisp, I can imagine you’re pretty skeptical about this one. You’ve made it onto this page so you’re one step closer to trying your first at the very least!

Any kale crisp lover will tell you that this delicious and nutritious snack shouldn’t be judged with the myth that kale is boring and only for those ‘super food weirdos’. 

I’ve opted for the traditional flavoring of just salt, but they could work with many different flavors such as curry, cumin, pepper, paprika, and just about any savory spice you can think of.

Let me know if you try out any new flavors and how it went in the comments below!

Recipe

Total Time: 25M

Ingredients:

• 1 Large Bunch Curly Kale (Green or Purple)
• 3 TBSP Sunflower Oil
• Salt

Method:

• STEP 1: Preheat oven to 100c
  
  
• STEP 2: Rinse your kale under cold running water and then pat dry using a clean kitchen cloth.
  
  
• STEP 3: Using your hands, tear the kale into little crisp sized pieces, you want to avoid using any thick stem as this wont crisp up very well.
  
  
• STEP 4: In a large bowl, add your sunflower oil and a good couple of pinches of salt to your kale and toss until evenly distributed.
  
  
• STEP 5: Lay out on a large baking tray (you might need more than one if you’ve got lots of kale!) and bake for 20-30 minutes or until the kale is crisp and just starting to golden brown around the edges, but try a piece if you’re unsure!
  
  
• STEP 6: Allow to cool before piling up in a bowl of a tub. Always best enjoyed fresh.

Are you converted?

See? I wasn't lying to you, they are actually pretty good!

If you want to get a really good crunch to your kale crisps and lots of other snacks, it might be worthwhile investing in a dehydrator. They help to remove all the excess moisture from the food and keeps them crispy for longer!

These crisps make a really good side dish as well as a standalone snack. Why not try it out with our baked sweet potato recipe?

On to Baked Sweet Potato Recipe >>

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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

I'd been avoiding making this one for a while, as I'm the only one in the house who likes banana cake, but I've recently discovered that if I make it, they'll eat it! 

Curry night was always a Friday night tradition in my house. My step-father has a huge passion for Indian food and as a result, his curries are exceptional. However, he’s not a vegan… and he doesn’t plan to be any time soon.

He does make the occasional vegan curry for Amy and I. But it’s not every Friday now! This left me in a bit of a predicament. Because I didn’t know how to make curry like my step-dad could make curry.

I have finally cracked it and I want to share it with you. Let me know what you think!

Recipe

Serves 2

Prep time: 20 minutes

Cook time: 20 minutes

Ingredients

• 1 Inch square piece of fresh ginger
• 5 Cloves of garlic
• 3 White Onions
• 100ml + 1 tbsp Vegetable Oil
• 1 Tin of chickpeas
• A generous handful of pak choi
• 1 Tbsp ground tumeric
• 1 Tbsp salt
• 3 Kaffir lime leaves (You could serve with a segment of lime if you prefer)
• 2 Tbsp ground cumin
• 200ml (7fl oz) Thick coconut milk
• 1 Tsp sugar
• 2 Tbsp of vegan butter.

Method

1. Start off by blitzing your onions and 100ml of your oil in a food processor and transfer into a bowl. Then blend up your ginger and garlic and set aside as well.
   
   
2. Drain your chickpeas (You can keep the aquafaba for our mousse recipe) and put them in a bowl. Season them with turmeric and salt.
   
   
3. Put the rest of your oil in a frying pan. Fry off your chickpeas and pak choi. When the pak choi starts to wilt, mix in your onion paste. Keep on a medium heat for about 5 minutes.
   
   
4. Mix together your ginger and garlic paste with your cumin, turmeric and 150ml of water then chuck it into your frying pan. Reduce it to a low heat and simmer for another 5 minutes.
   
   
5. Mix in your coconut milk, butter and sugar. Keep it on the simmer for another 3 minutes. You can adjust the flavouring with salt as your require. Then serve!

Do You Rate?

I served this curry with steamed rice, papadoms and an excessive amount of naan bread.  What did you serve yours with? I’d love to know what you thought of my recipe!

Not what you fancy for dinner tonight? You can find the rest of our recipes (well, the vast majority are Amy’s recipes!) on our mains page.

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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

Avocado Pasta

Ah the avocado. The tasty green fruit that most of us could eat straight out the skin, but why limit yourself to just avocado when you could mix two of your favorite things… pasta and avocado!

Pasta is a great versatile food that you can eat fresh, or take with you to work, a picnic, or just about anywhere you can carry a clip-lock container.

This avocado pasta is the creamiest most delicious way to enjoy your avocado. Its quick to make, easy to store and very popular at parties and barbecues.

You can leave it as it is, or you can add any veggies you want! I love sun dried tomatoes, sweetcorn, or just about anything with a fresh taste and a great texture. If you want to use a different style of pasta, that’s fine too!

Recipe

Servings: 4

Total Time: 20M

Ingredients:

• Dried Pasta
• 2 Ripe avocados
• A Good Sprig of Fresh Basil
• 2 Garlic Cloves
• 1 Lemon
• Salt and Pepper

Method:

• STEP 1: Lightly salt and oil a large pot of boiling water, and then cook your pasta as per the instructions on the packet. If you’re using immediately, just drain. If you’re serving cold or storing for later, refresh your pasta by running cold water into the pan until it is cold, and then drain.
  
  
• STEP 2: In a food processor, add your peeled and stoned avocados, basil, juice of half your lemon and garlic and blend well. If your mix is too thick, add some olive oil and blend again.
  
  
• STEP 3: Combine your avocado sauce with your pasta, add any additional veggies, season to taste and serve!

Easy Peasy Right?

This recipe is great in a hurry. Which is also convenient considering how quick avocados go brown!

What's your favourite avocado recipe? Are there any you want us to cover? We'd love to hear your thoughts!

If you liked this recipe, be sure to check out our Lemon and Vegetable Pasta Recipe. It's a little bit more complicated but just as wholesome!

On to Lemon and Vegetable Pasta Recipe >>

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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