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Ah, Easter. A much loved time of year among young and old alike. A reference of new life, spring, the soon to be changing of seasons after what felt like a never ending winter. With the ideas behind Easter being all around new life, there has never been a more appropriate time to be trying out vegan, cruelty free alternatives.

This vegan creme egg recipe is so quick and easy. This makes it a great recipe to make with children, or to make for parties or even as Easter gifts! You’ll need a chocolate mould for this recipe, I got mine from Amazon. Aside from that, these should all be ingredients you already have or are easy to pick up from any local shop. I’ve used ground turmeric to colour the inside of the egg (to create the appearance of the yolk) so there’s no nasty colours or numbers in here!

Recipe

Servings: 6

Total Time: 35 minutes

Ingredients:

• 150g Dark Chocolate, In Small Pieces

• 150g/2 cups Icing Sugar

• 2 tbsp Corn Syrup or Golden Syrup

• 1 tsp Vanilla Extract

• Water

• 1/2 tsp Turmeric
  
  

Method:

1.  Melt your chocolate on a low heat in a bowl over a pan of hot water. Make sure your bowl isn’t touching the water otherwise your chocolate may overheat. (overheating your chocolate may prevent it from setting again, or having a nice shine).
   
   
2.  Using a teaspoon of chocolate for each egg, spread a layer of chocolate evenly over the sides and then place your mold in the fridge for 10 minutes or until your chocolate is set.
   
   
3.  Place your icing sugar, syrup and vanilla extract into a bowl in a bowl and gently mix in a teaspoon of water. If you're consistancy looks too thick, keep adding water 1 teaspoon at a time until you reach a thick paste.
   
   
4.  Remove 3 tbsp of your icing and place in a small bowl, then add your turmeric to the small amount of icing and mix well. This will give it a good yolk colour.
   
   
5.  Add a tablespoon of white icing to each of the moulds, and even out.
   
   
6. Add a teaspoon of yellow icing into the center of each mould.
   
   
7. Add another half a teaspoon of white icing on top of the yellow, just to cover it up. Then place in the fridge for 20 minutes to firm up your icing a bit so it doesn’t run in the next step.
   
   
8. Finally, cover the top of each egg with a layer of dark chocolate, being careful not to move the icing too much. You want to just evenly drizzle the chocolate with minimal movement once on the egg. Place back in the fridge until fully set, then just pop out of the mould carefully!

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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

<<Back to Mains

If you follow my recipes, you may already have figured out that I have a penchant for zesty, Eastern flavours. It’s on my to do list to perhaps try and make a more earthy flavoured curry at some point. However, A Thai Green Curry recipe was naturally the next step and I’m pretty damn proud of it.

The main difficulty when converting this recipe was that, traditionally, Thai Green Curry is made with a fish or shrimp paste. So how does a vegan get that sea flavour in a recipe? I substituted the paste for a tablespoon of dried seaweed which added some awesome flavour and some bonus nutrition.

As it’s cooking, you may think it’s looking a bit busy in the wok. There are a lot of ingredients that go into this dish. The pay off is a highly nutritional and flavour-packed curry that I really hope you’ll enjoy.

Recipe

Total Time: 30 minutes

Yield: 4 portions

Ingredients:

• 4 medium onions

• 3 cloves of garlic

• 2 birds eye chillis

• 1 lime

• 1cm2 piece of ginger

• 1 tablespoon of dried seaweed

• 3 tablespoons of lemon juice

• 1 400ml tin of coconut milk

• 1 lemongrass stalk

• 2 handfuls of pak choi

• 1 small bag of green beans

• 1 tablespoon of cumin seeds

• 4 shredded kaffir lime leaves

• 1 block of firm tofu

Method

• Roughly chop your onions, garlic, chillies and ginger and chuck it in a blender. You can adjust the amount of chillies based on your preference but we found it wasn’t too hot. Add to that the zest of your lime, your lemon juice and the dried seaweed and blitz until it forms a paste.

• Drain your tofu and dice it up into medium sized chunks. Using a clean, dry, tea towel, press down on them gently to remove as much moisture as possible, this will allow them to absorb the flavouring better. Place them into a bowl with 1 tbsp oil and some salt, pepper and a teaspoon of cumin and mix until evenly coated.

• Place your tofu into a large wok and fry until crispy, but not burnt. When your tofu looks like it’s golden, crispy and delicious, add in your tin of coconut milk and reduce to medium heat. Give it a good stir and wait for the coconut milk to simmer.

• When it’s simmering, add your blended mix of the garlic, chillies etc and give that a good stir too. Bring it to a simmer again and allow to reduce down slightly.

• Add in your green beans and pak choi and leave it to simmer for around 10 minutes.

• Finally add in your lemongrass by pulling pieces apart, kaffir lime leaves and cumin seeds and stir it through for another 5 minutes.

• Serve with some freshly cooked rice and garnish with coriander.

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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

<<Back to Mains 

Is there anything better than the smell of freshly baked cinnamon rolls? There's something about the smell that takes me back to baking away the cold winter evenings with the warmth of the oven and my mother's kitchen advise by my side. These vegan cinnamon rolls are a variation on the bakery classic that everyone can enjoy.

I know that they take a bit more time than some of my other recipes, but you cannot beat the fresh dough taste with the gooey sweet centre, and what they require in time, they make up for in the simplicity of the ingredients. I tried to keep my recipe as authentic as possible, no seeds, no mashed up bananas, just delicious traditional baking ingredients with a few vegan alternatives.

These make a great breakfast treat, or even as a snack to keep you going through the day. My mix made 12 but for smaller rolls, you can cut into 15 when you reach step 6.

Sometimes if I’m really craving that cinnamon taste, i'll increase the amount I use, but I’m a strong believer in the fact that there can never be too much cinnamon!

Recipe

Servings:12-15

Total Time: 2 hours +

Ingredients:

• 675g of plain flour (plus more for rolling)

• 500ml almond milk

• 275g vegan butter

• 60g caster sugar

• 1 pack activated dry yeast

• 1 tsp salt

• 2 tbsp cinnamon

• 200g brown sugar

Method:

1. Melt 125g of your butter. Then in a large bowl mix your melted butter, almond milk and caster sugar. Then sprinkle your yeast on top and leave to rise for 5 minutes.

2. Add 600g of your plain flour and your salt and mix until combined. Cover the bowl with a clean cloth and leave to rise for 1 hour. (The perfect time to make a cup of tea and fit in an episode of your favourite TV series).

3. After 1 hour, add your remaining 75g of flour. Don’t mix it in, but use it to help you take the dough out of the bowl without it sticking too much.

4. Place your mix onto a work surface sprinkled with flour, then knead for 30 seconds or until the mix firms up slightly, add more flour as needed to reduce sticking.

5. Roll your dough out using a rolling pin, you want it to be a roughly 9 x 15 inch rectangle and just under an inch in thickness. Melt your remaining butter and spread it over evenly using a pastry brush, then sprinkle on your brown sugar and cinnamon.

6. Starting from the longer side, start rolling your cinnamon rolls in one long line. Try to keep your roll fairly tight. Cut into 12 slices and place onto a papered baking tray, roll-side facing up. Cling film and allow to prove for a final 30 minutes.

7. Bake at 180c for 25-30 minutes, or until golden brown. Leave to cool for 10 minutes and then transfer to a wire cooling rack.

8. Once completely cooled, drizzle with water icing and they’re all set to go!

How did it go? Let us know! Share your foodie makes with us in instagram with #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

Curried Parsnip and Spinach Soup

With the frosty mornings and evenings spent hiding under blankets, cuddled up to pets for warmth, there’s no better time to make a batch of soup. The warming mild curry sensations with freshly baked bread is sure to keep the whole family cosy this winter. With only five ingredients (and a pinch of cracked black pepper), making delicious, wholesome and cruelty-free food has never been so easy!

I used a medium curry powder, which gave for a nice mild soup, but if you’re after something with a bit more of a hit, you can up the heat with a hotter powder and a larger quantity, remember to keep trying as you add though, as you can’t take it back when you’ve added it.

Recipe

Yield: 4 portions

Total Time: 40 minutes

Ingredients:

• 600g Peeled parsnips
• 2 Cubes veg stock
• 1 Large white onion, diced
• 2 Tbsp medium curry powder
• 150g Fresh spinach

Method:

• Dice up your parsnips, discarding the ends. The smaller you chop them the faster your soup will cook, I normally go for a medium dice, but if you’re in a rush you can go smaller.
• Add them to a pan, along with your diced onion, veg stock and curry powder. Cover with water and place on a high heat.
• Once boiling, turn down to a simmer and leave to cook until your parsnip is nice and soft.
• Add your spinach and cook for a couple of minutes until the spinach is wilted.
• Blend until smooth in a blender or food processor, if the soup is very thick you may want to add some boiling water, then season with black pepper and serve with your favourite crusty bread.

Don’t worry if you have some left, the soup will stay good in the fridge for up to 3 days, but is also great for freezing! Simply gently reheat in a pan on a low heat.

How did it go? Let us know! Share your foodie makes with us in instagram with #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

Meat-Free Cottage Pie Topped with Parsnip and Spinach Mash

When I first thought about making this, I really thought I was going out on a limb. It’s not that I didn’t expect it to work, I just wasn’t expecting it to be one of the best dishes I think I’ve ever created.

One of the biggest problems I find with vegan mince is that it is generally flavourless, and a lot of people use it expecting it to contain the same flavours you’d find in beef mince. When using meat-free mince you have to add the flavour yourself, which is one of the things I love most about it! This makes it so versatile, you can add whatever flavours you’d like, and in this recipe, I’ve really nailed it.

Packed full of protein, vitamins and anti-oxidants, this cottage pie will satisfy everyone’s taste buds, vegan or not.

Recipe

Total Time: 1H 30M

Yield: 6 Portions

Ingredients

• 300g Vegan mince
• 1Tbsp soy sauce
• 1Tbsp oil
• 2 Cloves garlic
• 150g Spinach
• 2 Tbsp balsamic vinegar
• 1 Large white onion
• 3 Medium carrots
• 400ml Thick vegan gravy (I used Bisto Original gravy granules for mine)
• 2 Large potatoes
• 3 Parsnips
• 1 Tbsp vegan margarine
• Salt and pepper to taste

Method

1. Peel your parsnips and potatoes for your mash and place into a pan, cover with water and place on a high heat to bring to the boil.
   
   
2. In the meantime, finely dice your onion and garlic and fry off in a pan on a high ehat with 1tbsp of oil.
   
   
3. Peel and finely dice your carrots, then add to the pan and turn down to a medium heat. Fry off for about 3 minutes.
   
   
4. Add your vegan mince and leave to cook, stirring occasionally, until the mince is browned, and the carrots are cooked.
   
   
5. Add your gravy and mix well, then transfer into your desired oven proof dish. Set to one side while you prepare the topping.
   
   
6. Once your potatoes and parsnips are nice and soft, drain them. Then using the same pan, add your spinach and your tbsp of vegan margarine and in a medium heat cook your spinach for about a minute until wilted.
   
   
7. Using a blender, blend your spinach mix until smooth.
   
   
8. Mash your potato and parsnips, then mix in your spinach mix and season to taste. Transfer into your cottage pie dish, then use a fork to even out and create a nice texture on the top.
   
   
9. Place into the oven and bake for around 30 minutes or until the top begins to brown.
   
   
10. Remove from the oven and allow to sit for 5 minutes before serving.

How did it go? Let us know! Share your foodie makes with us in instagram with #HBivore. 

Follow us on Facebook to keep up to date with our latest recipes, news and content!

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