Best Ever Roast Potatoes

The humble roast potato, often overlooked in meal planning, but are undoubtedly the king of the roast. The quality, crispness and overall flavour of roast potatoes can either make or break a meal.

Don't think roast potatoes are just for the sunday roast either, you can sneak them as a side for all sorts of meals, have them with pie, sausages, even pasta! (okay maybe not that last one… but you get what I mean, you don’t need an excuse to enjoy some roasties!)

Recipe

Yield: 4 portions

Total Time:  1H 20M

Ingredients:

• 1.5 kg Maris Piper potatoes

• ¼ cup / 60ml extra virgin olive oil

• a handful of fresh rosemary, stems removed by holding the top and pulling the leaves away

• 3 garlic cloves, minced

• A pinch of dried parsley

• Cracked black pepper

• Cracked sea salt

Method:

1. Peel your potatoes and cut them into either quarters os sixths depending on the size, you want them to all be around the same size so they have the same cooking time requirements.

2. Place your potatoes in a pan and cover with cold water, then place on the hob on full heat until they come to the boil. Allow to boil for about 5 minutes and then drain.

3. At this point, gently shake your colander to ruffle the edges, this way they can crisp up nicely in the oven.

4. Transfer into a large roasting tray and then add in all your other ingredients (the amount of salt and pepper is completely down to personal taste) and give a good shake to ensure they are evenly coated.

5. Roast for 20 minutes, then use a spectacular to move them around to ensure they aren’t stuck to the tray, then roast for a further 40 minutes until perfectly golden, crispy and delicious.

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 and the favourites will be reposted!

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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

Cashew Ricotta-style Cheese

If you’re craving that think,creamy, cheesy ricotta taste then you’ve come to the right place. This cashew ricotta style cheese goes great in so many different recipes. If you’re loving the taste on its own, you can fold it through some pasta with some spring onion and enjoy it as it is, but it also makes  a great addition to a cannelloni stuffing and is one of the key aspects of our conchiglioni stuffed with spinach and ‘ricotta’ and makes the basis for our broccoli and ricotta tarts.

Basically, this is the must have vegan alternative for all your favourite itallian pasta dishes!

Recipe

Total Time: 20 minutes

Ingredients:

• 2/3 cup / 100g of cashews

• 1 tbsp lemon juice

• 2 heaped tbsp nutritional yeast

• 1 tsp garlic powder

• 1 tsp celery salt

• pinch of oregano

• â…“ cup / 80ml cold water

Method:

1. You can either soak your cashews in cold water for a couple of hours, or (my personal choice) you can place them in a bowl and cover with boiling water and leave to soak for 5 minutes.

2. After soaking, drain your cashews and place them in a food processor with all your other ingredients and blend until almost smooth!

3. Your cashew ricotta is now ready to use, and once cooled will keep in the fridge for up to 3 days.

I can’t wait to see what you guys use this one for! Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore and the favourites will be reposted!

What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below.

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

Ultimate Mashed Potatoes

Depending on where you are in the world reading this will change what types of potato you’ll have available to you, but if you think that the type of potato doesn’t matter, you are wrong! While you can make a delicious mash with any potato, for the creamiest, most delicious mashed potatoes I recommend Russets, Yukon golds, Desiree or King Edwards.

The perfect mashed potato is about more than just boiling some potatoes and mashing, it's about flavours, consistency and methods. You don’t want your potatoes too wet, so make sure not to forget about them and end up boiling them for too long!

Recipe

Yield: 4 portions

Total Time: 40M

Ingredients:

• 1 kg of your chosen potatoes

• 2 garlic cloves, minced

• ¼ cup / 3 tbsp dairy free butter or margarine

• ¼ cup unsweetened soy milk

• Cracked black pepper

• Fine sea salt

• Chives (optional)

Method:

1. Peel your potatoes and cut them into sixths or eighths depending on the size, you want them to fairly small so the potato cooks evenly and you don't end up with some overdone.

2. Place into a large pan and cover with cold water and stir 2 tsps of salt into the water, then place in a high heat and bring to the boil, then turn down to a simmer and allow to cook at a simmer until a knife gently inserted into the potato pieces feels almost no resistance.

3. Carefully drain and allow to sit for a couple of minutes to ensure all the excess water is off and then place into a large bowl, or back into the pan.

4. Add in all your other ingredients, and then mash your potatoes well. For ultimate smooth mash you can even push it through a sieve using the back of a spoon(a trick my mum taught me!).

5. If you're using chives, finely chop them and either stir them through or sprinkle on top. Be sure to taste before serving incase you need more salt or pepper.

I can’t wait to see what you serve yours with! Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore and the favourites will be reposted!

What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below.

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

Pasta Pomodoro

Pomodoro literally translates from Itallian as ‘tomato’. So that delicious tomato pasta you’ve been making when you’re in a rush for dinner is actually a fancy itallian cuisine!

Now you can enjoy your tomato pasta in style, and while im sure you know the basics of making a pomodoro, i'm going to share my recipe with you, you can add bits in or take bits out as you please, but i find this makes for the ultimate quick and easy, delicious weekday dinner. This goes great with some halves fresh cherry tomatoes as a garnish, but im not too keen on raw tomato so I left it out.

I find with a recipe that contains all basic ingredients like this, it’s so important to use high quality goods, but that said, when my university budget gets a bit tight, this recipe can be made for pennies a portion.

Recipe

Yield: 4 portions

Total Time: 40M

Ingredients:

• 1 tin whole peeled tomatoes

• 1 white onion, finely diced

• 4 garlic cloves, minced

• 2 tbsp olive oil or vegan margarine

• ½ tsp + 2 tbsp fine salt

• Handful of fresh basil

• 10oz spaghetti

Method:

1. Drain the juice from your tomatoes into a small bowl and set to one side (we’ll need that later!) Cut your peeled tomatoes into quarters and place them to one side too.

2. In the meantime, in a large saucepan, fry off your onion and garlic in your margarine, then add your peeled quartered tomatoes and allow these to soak up all the flavour for a few minutes, stirring regularly.

3. Add in your tomato juice and ½ tsp salt and then stir in your basil leaves and allow to simmer and thicken for about 10 minutes

4. Bring a large pan of water to the boil and add 2 tbsp of salt. This might seem like a lot, but this will make sure that your pasta is perfectly seasoned, and you dont be consuming all that salt! Add your spaghetti and cook as per instructions.

5. Once your pasta is cooked, drain and then add to your saucepan and mix through the sauce, then serve!

I told you it was easy! I hope you loved this as much as I do, but I bet you’ve been making similar dishes for years!

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 and the favourites will be reposted!

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

Mushroom, Lentil and Cranberry En Croûte

Every Christmas many of us face the annual dilemma of finding the right main course to take pride of place on our dining room table. This is the perfect holiday recipe. Whatever you’re using this for, be it Christmas, Thanksgiving or any other holiday, it’s sure to impress.

En croûte refers to anything that is enclosed in pastry, and this recipe is packed full of all the right flavours. Bringing together the traditional christmassy taste of cranberries, along with the deliciously satisfying lentils and mushrooms, you can avoid the boring choice of a plate full of roasted vegetables.

If you're looking for the perfect accompanyment for your dinner, try our best ever roast potatoes!

Happy Holidays!

Recipe

Yield: 4 portions

Total Time: 40M

Ingredients:

• 1 red onion, diced

• 3 garlic cloves, minced

• 1 tbsp olive oil

• 150g put lentils

• 150g fresh cranberries

• 3 stalks fresh rosemary, chopped

• A few sprigs fresh thyme, stems removed, chopped

• 1tsp ground nutmeg

• 1 tsp cinnamon

• 150ml vegan red wine (check Barnivore if you’re not sure)

• 200ml veg stock

• 100g fresh spinach

• 100g mushrooms, chopped

• 50g pistachios

• 50g walnuts

• 500g puff pastry (shortcrust will also work great too!)

Method:

1. Fry off your onions, mushrooms and garlic in 1 tbsp oil for a couple of minutes, then add in your lentils, cranberries, rosemary, thyme, nutmeg, cinnamon, red wine and veg stock then bring to the boil.

2. Lower to a simmer, cover and allow to cook for about 30 minutes, until your lentils are almost cooked.Make sure to stir regularly and if your mix is getting a little dry you may need to add a little water.

3. Stir in your fresh spinach, pistachios and walnuts then turn off the heat and place to one side.

4. Roll out your puff pastry to about the thickness of a £1 coin, you want it to be rectangular and big enough to enclose all of your filling. If you move your pastry onto a lined tray at this point, it’ll save trying to move the whole thing later!

5. Once your mix has cooled, place it on top of your pastry in one very thick line along the middle, making sure you’ve left about 2-3 inches of empty pastry on all sides. Fold the two longer sides over into the middle, and then fold the top and bottom in too.

6. You now want to flip the whole thing over by placing another tray lined with baking parchment on the top, and then flipping all together.

7. Gently run a knife over the top in lines to create lines, being careful not to cut through the pastry, and then gently brush with oil to help brown.

8. Bake in the oven for about 40 minutes, until golden brown.

 This if the perfect dish to pair with our best ever roast potatoes and serve as that full blown roast dinner I know you've been craving!

I can’t wait to see how yours turned out! Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore and the favourites will be reposted!

What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below.

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