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  1. Minted Pea, Asparagus and Beetroot Tart

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    Minted pea tart

    Minted Pea, Asparagus and Beetroot Tart

    These are a great summer dish, the mint flavour in with the pea puree makes this dish so refreshing for a light meal on a hot day. There’s caramelised onions in this one too, but adding that to the title would’ve been a little overkill so hopefully if you’ve read this far, you’re now even more excited!

    There's a lot of different flavours here that all compliment each other beautifully, and I can't wait to hear what you all think about it!

    I have this one either on its own, or with a fresh crispy side salad.

     

     

    Recipe

    Yield: 4 tarts

    Total Time: 30 minutes 

    Ingredients:

    • 4 tbsp olive oil

    • 2 large red onions, finely sliced

    • 1 tbsp balsamic vinegar

    • 1 tbsp brown sugar

    • Salt and pepper

    • 1 tin garden peas

    • A good few sprigs of mint

    • 2 tbsp water

    • 50g beetroot, diced

    • 1 bunch asparagus spears, halved lengthways

    • One sheet of ready rolled puff pastry

    Method:

    1. Preheat your oven to 180c. Place 2 tbsp of olive oil, your red onions, balsamic vinegar and brown sugar in a small pan and heat on a medium heat for about 5 minutes, until your onions have nicely caramelised, then place to one side.

    2. In a food processor, place your drained garden peas along with your mint and 2 tbsp water, then blend until a puree is formed and place this to one side too!

    3. Unroll your pastry and cut it into 4 even sized rectangles, placing them onto a lined baking tray at this point before you fill them will make your life much easier. Firstly you want to spread your pea puree onto each one, leaving about 2cm gap around the edge of each tart. 

    4. Next, layer up with your caramelised onions, followed by some diced beetroot and finally share your asparagus out equally. 

    5. Bake for 10-15 minutes, until the pastry is golden brown; then remove from the oven and serve!

     

     

    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 - Her-Bivore

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  2. Spicy Asian Tofu Stir Fry

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    Spicy Asian Tofu Stir Fry

    Tofu is not like marmite. 

    While that might be a weird opening statement, as you’re all thinking “the lentils have finally got to her head”, what I mean is that tofu is not a love or hate food. If you’ve tried tofu before and wasn’t too keen, this doesn't mean that you should cut it out your life forever.

    There’s so many different ways to enjoy tofu, you can have it breadcrumbed and fried, made into scramble or even into a cheesecake! Today though, im going to show you how to make it into a delicious  spicy asian stir fry, with the tofu balls being the pièce de résistance.



     

     

    Recipe

    Yield: 4 portions

    Total Time: 30 minutes 

    Ingredients:

    • 1 block tofu

    • 1 medium chilli, finely chopped with seeds removed

    • 50g breadcrumbs

    • 2 bunches spring onions, sliced

    • 1 inch piece ginger, peeled and grated

    • 2 tbsp olive oil

    • 2 tsp paprika

    • 1tsp chilli powder

    • 1 tbsp veg stock powder 

    • 2 tsp soft brown sugar

    • 200g beansprouts

    • 1 bag stir fry veg (or ½ red pepper, 50 broccoli, 2 medium carrots, 50g green beans, all chopped accordingly for stir fry) 

    • Sesame seeds to top (optional)

    Method:

    1. Press your tofu (this is a vital step many tofu novices try to avoid), then add your tofu, 1 bunch spring onions, fresh chilli, ginger and breadcrumbs to a food processor until it starts to clump together. 

    2. Remove from the machine and then shape into balls, you want them about the size of golf balls, then gently fry them in 2 tbsp olive oil on a medium heat, then remove from the pan and place to one side. 

    3. In the pan you just used, add your chilli powder, veg stock, sugar and 6tbsp of water. Then add in your stir fry veg mix and fry for 3-5 minutes, add in your tofu balls for a couple of minutes at the end and then serve topped with sesame seeds! 

     

     

     

    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 - Her-Bivore

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  3. Red Lentil Ragu

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    Lentil Ragu

    Red Lentil Ragu

    We can always do with more quick weeknight dinner recipes, right? 

    As someone who works long shifts and has a lot of studying to do, I know you can’t always afford to be slaving over the stove for a couple of hours every night. This is why I want to share this one with you! 

    Pasta is always a great option for when you’re pushed for time, but sometimes it can be tough to make sure you’re getting enough of the good stuff in there too. Lentils are a high protein, high fibre member of the legume family so they are always a welcome addition. The chopped tomatoes and created carrots also sneak some vegetables in without you really noticing, so this is also a great recipe for the fussy vegetable haters! 

    I tried to keep the ingredients list down a bit to help keep this one budget friendly, but if you’re not on much of a limit or you’ve got some around, some finely diced celery goes great in this too.

     

     

    Recipe

    Yield: 4 portions

    Total Time: 30 minutes 

    Ingredients:

    • 2 tbsp olive oil

    • 1 white onion, finely diced

    • 2 carrots, grated

    • 3 cloves garlic, crushed

    • 300g red split lentils

    • 2 x 400g tins chopped tomatoes

    • 1L veg stock

    • 1 tbsp soy sauce

    • 2 tbsp tomato puree

    • 500g dried spaghetti

    • 1 tbsp dried basil

    • 2 tsp oregano

    • 3 bay leaves

    Method:

    1. Heat your oil in a large opan over a medium heat, then add in your onion, carrot and garlic and cook gently for about 5-10 minutes, stirring regularly. 

    2. Stir in your all the rest of your ingredients except for the spaghetti and then leave to simmer for about 15-20 minutes, or until your lentils are cooked. 

    3. You’ll want to check the packet for how long to cook the spaghetti for, and then time this so they’re ready at the same time. Once cooked, drain your spaghetti, you can either stir in all in together (this is what I like to do!) or you can serve your ragu on top!

     

     

    Say goodbye to boring weekday dinners and say hello to delicious lentil ragu. 

     

    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 - Her-Bivore

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  4. Mushroom, Lentil and Cranberry En Croûte

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    en croute

    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

    Amy Northwood - Her-Bivore

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  5. Carbonara

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    IMG_3356

    Chick’n and Ham Spaghetti Carbonara

    If you’re new here, you probably don't know that I live in a shared university house with 4 non-vegans, and recently one of my housemates was making carbonara.

    I'd made a vegan carbonara a few times, but it was a bit of a half-arsed effort. It got me wondering just how close I could get to making a vegan carbonara that takes like a traditional meat one...

    The answer: Very.

    I used Vivera Bacon Pieces slices and Fry's Artisan Lightly Seasoned Vegan Chicken-Style Strips (for some added protein), but whatever equivalents you can get your hands on should work great, I also like to add some chopped up sun dried tomatoes if I have them around!

    * A little edit to add that since I wrote this recipe, This Isn't brand has released lardons, these are absolutely fantastic for a real authentic feel! *

    If you want to boost your veggie intake, you can always add some peas, broccoli, spinach or whatever you have around. You can also substitute the mock meats for mushrooms if you'd prefer!

    If we asked Gino D'Acampo from This Morning what makes a carbonara, mine wouldn't even make it through the door. Carbonara is traditionally made with egg as one of its main ingrideients. I've used a white sauce made for the creaminess we all know and love and then added Himalayan black salt for an eggy hint. I've listed the black salt as optional as I know not everyone will have it laying around, but it's worth investing in if you're a fan of tofu scramble too!

    Make sure you let us know in the comments below how yours turned out and if you did anything differently. Also remember to tag us in your foodie makes on instagram!

     

    Recipe

    Yield: 4 servings

    Total Time: 30M

    Ingredients:

    • 2 tbsp dairy free spread

    • 1 white onion, diced

    • 3 garlic cloves, crushed

    • 175g Vivera bacon pieces or 1 pack This Isn't lardons 

    • 250g vegan chicken pieces (optional)

    • 4 tbsp plain flour

    • 2 cups / 500ml non-dairy milk

    • 1 tbsp Himalayan black salt (optional and also to taste)

    • A good few sprigs of basil

    • Salt and pepper

     

    To serve:

    • 400g (dry weight) dried spaghetti or pasta



    Method:

    1.  Place your chicken pieces and bacon bits/lardons into a large saucepan and fry them off in 2 tbsp dairy free spread along with your garlic and onion.

    2. Add your flour, gently stir in and leave to cook for about a minute, at this point you’ll want to put your spaghetti on to boil as per the instructions on th back of the pack.

    3. Add your non-dairy milk into your carbonara mix and gently stir together, reduce to a medium heat to bring to the boil, when it will begin to thicken. Add in your Himalayan black salt and gently stir through.

    4. Once your spaghetti is cooked, simply drain and then mix it all together, or place your spaghetti on the plate first and top with carbonara! Chop up some basil and mix through with some salt and pepper just before you serve.

     

     

    Let us know how you got on in the comments below, and any changes you made!

     

    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 - Her-Bivore

    Stay up to date with all our latest articles
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