Tofu and Sesame Ramen

As a university student, it’s fair to say I’ve had my share of ramen over the past two years, but sometimes you just get bored of plain, salt packed ‘simmer for two minutes and eat’ veggie-less ramen. Hence the new birth of a delicious, nutritional tofu and sesame ramen!

It might seem like a bit more work than opening a packet, but it’s worth every step. 

Coating your tofu in cornflour before frying it a useful tip to remember to take with your to your next tofu recipe, it adds some nice crispiness to your tofu, and helps combat the myth that tofu is just a boring and flavourless vegan food, whent he reality is it is a sorely misunderstoof secret weapon in the food world.

 

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Recipe

Yield: 2 bowls

Total Time: 25 minutes

Ingredients:

Sauce:

• 2 cloves garlic

• ½ inch piece ginger, peeled and singly sliced

• 4 cups / 1L vegan vegetable stock 

• 1 tbsp tahini

• 2 tbsp soy sauce 

• 1 tbsp white miso paste (double check for vegan)

• 1 tbsp oil

• 1 tbsp cornflour 

• ½ block tofu, drained, pressed and sliced into half inch strips

• 2 nests of ramen noodles or rice noodles

• 1 bok choy, quatered
  
  
• 15g dehydrated mushrooms

• 2 spring onions, sliced

• 30g bean sprouts

• 1 carrot, peeled and finely sliced into matchsticks 

• Sesame seeds and oil to top

 

Method:

 

1. Crush the garlic and place it into a saucepan with the ginger, veg stock, tahini, soy sauce, miso paste and mushrooms. Bring to a simmer and then cover and cook for 5 minutes.

2. In the meantime, heat 1 tbsp oil in a frying pan, lightly roll your tofu in the cornflour and then fry off on a medium to high heat until crispy and delicious.p then place to one side.

3. Cook your ramen or noodles as per the instructions in separate water, then drain and add straight into your broth. Add in your beansprouts, carrot, bok choy and half your spring onions and gently cook for a couple of minutes

4. Divide evenly between two bowls, top with tofu, reminding spring onions, sesame seeds nd a drizzle of sesame oil.

 

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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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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

American Style Fluffy Pancakes

Pancakes was always something that I struggled with making, finally I realised it was my impatience to flip them too early that was holding me back, and thus was born the 3 minute rule. Your pancake should need about 3 minutes on each side at a moderate temperature to be correctly cooked and not end up as a mushy pile in the pan like mine used to. Make sure you look out for the bubbles showing through to know when it’s ready to flip! 

If your pancakes look like they’re burning under the 3 minute rule, you’re temperature may be too high, which can cause the outside to burn while the inside is still not fully cooked, which will mean when you try to flip them the top will go running all over the pan.

 

This recipe is pretty much foolproof, and uses simple ingredients you’ve probably got sitting around in your house right now. I topped mine with syrup and blueberries but the beauty of pancakes is that you’re free to enjoy them however you’d like!

Other popular options are chocolate sauce, strawberries, biscoff spread, vegan butter, lemon and sugar, or you can even venture into savoury topping options such as Vivera bacon style pieces!

We hope you’ll love these pancakes as much as we do, and I definitely have them a bit more than I should… but I just can’t resist when delicious pancakes are so quick and easy to make!

 

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Recipe

Yield: 6 pancakes

Total Time: 30 minutes B

Ingredients:

• 1 cup / 120g plain flour

• 1 tsp baking powder

• 3 tbsp caster sugar

• 1 cup / 250ml plant milk 

• 2 tsp vanilla extract

• 2 tbsp vegan margarine, melted

• Fruit and syrup to serve (optional) 

Method:

1. In a bowl, mix together your flour,  baking powder and sugar.

2. Whisk in your wet ingredients until just combined, a few lumps are fine.

3. Heat a non stick pan on a medium heat and add a teaspoon of vegan margarine, then add ¼ cup of batter, leaving to cook for about 3 minutes until bubbles start to show through, then flip and cook for another 3 minutes on the other side.

4. Repeat step 3 until all your batter is used up. Serve with your favourite pancake accompaniments!

 

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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

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Chocolate Chunk Shortbread

Don’t be fooled into thinking this shortbread recipe isn’t anything special just because it doesn’t contain any fancy ingredients or complex steps. One omni family member said it's the best shortbread she’s ever had, and she’s requested some for her birthday! 

Don’t take her word for it though, this chocolate chunk shortbread is so quick and easy to make, and you probably have everything you need for it in your house right now, so there really is no excuse. 

I’ve made it with dark chocolate, and I also tried it with bournville orange chocolate which was absolutely amazing, but you can use any type of vegan chocolate you can get your hands on. 

 

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Recipe

Yield: 16 shortbread

Total Time: 1H 40M (includes 1 hour fridge time) 

Ingredients:

• 250g vegan margarine

• 150g golden caster sugar (you can use white if you prefer)

• 1tsp vanilla extract

• 375g plain flour

• 170g vegan chocolate, chopped into chunks

 

Method:

 

1. Cream together your margarine and sugar, and then add your vanilla. 

2. Using a spoon or spatula mix in your plain flour until a dough is formed, then mix in your chocolate chunks. Form your mix into one ball, wrap and refrigerate for 1 hour.

3. On a floured surface, roll out your dough half at a time to about 3cm thick, then use a knife to cut out your shortbread, you want to get 8 out of each half. Keep rolling and cutting until you’ve used all your mix. Place your shortbread into a lined tray and pop back in the fridge for 10 minutes. Preheat your oven to 170c.

4. Bake for about 15 minutes, you want them to just be going golden round the edges. 

5. Leave to cool for a few minutes and then transfer to a cooling rack.

 

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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

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Sausage Hot Pot

This is an all time classic for when it’s so cold outside you’d spend all day inside if you could. You can really use any sausage you like for this one. I love the Richmond meat free sausages or any vegan sausage with a ‘skin’ on it and they go great in this dish, but anything will do, so get those Linda’s out the freezer and get ready for a wholesome, filling, warming meal. 

If mock meats aren’t your thing, then you can just leave them out and bulk up with a few more root veggies to have this as a delicious vegetable hotpot instead.

 

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Recipe

Yield: 3-4 portions 

Total Time: 2 hours 

Ingredients:

• 6-8 vegan sausages (I used Richmond meat free and they worked amazing) 

• 2 cloves garlic, crushed

• 1 x 400g tin chopped tomatoes 

• 300ml veg stock

•  3 tbsp tomato paste

• 1 tsp dried mixed herbs 

• 1 tsp dried thyme 

• 2 carrots, chopped

• ½ swede, peeled and chopped

• 1 white onion, chopped

• Salt and ground pepper

• 4 medium potatoes, peeled and thinly sliced 

• Knob of vegan margarine, melted

Method:

1. Preheat your oven to 180c. Fry of your sausages in a pan with 1tsp of oil (or oven cook if unsuitable for frying). Then add in your chopped tomatoes, garlic, veg stock, herbs, salt and pepper and tomato purée and cook for a further minute.  

2. Evenly distribute your sausage mix into a large casserole dish along with your chopped carrots, swede, and onion.

3. Lay your sliced potatoes over the top, slightly overlapping each other. Brush gently with melted margarine, cover with a lid or foil and bake in the oven for 1 hour. 

4. After an hour, remove the lid and place back in the oven for 25-30 minutes or until the potato has browned and crisped up. Serve on its own or with some fresh crusty bread. 

 

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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

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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. 

Enchiladas are probably one of the only Mexican recipes I can think of where you benefit from having a knife and fork. The rich creamy cheesy sauce is made using nutritional yeast, and if you haven’t got a huge bag of it in your cupboard or pantry already, you need to! 

It may look a bit like crusty dry fish food, but don’t let that fool you. Nutritional yeast (also lovingly known as nooch) is a must-have for creating cheesy vegan dishes with 100% flavour and 0% cruelty, not to mention it's actually good for you! 

The rich creamy cheesy sauce paired with the tangy tomato flavours bland together with the herbs and spices to really make these enchiladas a special meal time option.

 

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 health 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.

 

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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.

 

 

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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