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Category: Mains

  1. One-Pot Lemon and Vegetable Pasta

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    When it comes to quick, easy and versitile vegan meals, pasta is the first thing thst come to mind. There's a reason that pasta is such a big part of cuisine in many countries, and that is because you can do pretty much anything with it! This is a nice quick one-pot recipe, which means you can spend less time in the kitchen cooking and washing up, and more time enjoying the important things in life (like eating!).

  2. Chingri Malai Chickpea Curry

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    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

     

  3. Avocado Pasta Recipe

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    Avocado Pasta

    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!

    Lemon and Vegetable Pasta

    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

    Amy Northwood - Her-Bivore