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  1. Jam Tart

    Jam Tarts

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    Jam tarts are such a popular food, I can’t recall ever meeting someone who doesn’t like them, so of course it makes perfect sense to veganise them.

    Finding vegan jam tarts in the supermarkets is one way to get your quick fix, and it might excite you to know that if you're ever in a rush, ASDA own brand jam tarts are labelled vegan!

    Of course, you aren't here to find out where to buy your jam tarts from, no. I know your type, you're here for something all together a bit more special. You're here to find out how to make your very own delicate, crumbly pastry cases filled with whatever jam your heart desires.

    Aside from the obvious reason that homemade tastes 100x better than anything shop bought, these jam tarts also have so few ingredients compared to the shop bought versions which contain about 10 ingredients you can't even pronounce.

    These are one of my go-to for parties and events because they're always so popular, although I always have to check with my mum beforehand because they're so easy to do that she's normally already taken the idea before I can. She always likes to make sure she provides something vegan for me and Jack (Him-Bivore) at family events we attend, and these are popular with vegans and omnis alike. They’re so quick and easy, and will last for 4-5 days in an airtight container (although they never last that long in my house).

    Whilst the theory of jam tarts might seem simple, it's just a delicious pastry case filled with jam, right? 

    Wrong. The hardest choice of jam tarts is choosing your jam. If you're one of these people who has 5 different fancy preserves on the go at once that you picked up at a local market, homemade by your great aunt Betty or even made with the fruits fresh from your garden, your choice will be easy. Simply use them all! You can fill as many or as little of each flavour as you like, but my motto is 'the more variety the better'. 

    If you're like me, who is currently sharing a house with four other students, you probably don't have room for the selection of fine jams you wish you could have, so you and I have to just use one jar at a time (admittedly I've currently got two on the go, a strawberry and a cherry, but I'm not too sure how I got into that situation). Whatever jam you've chosen will work perfectly fine. Sweet jams though please, I can't promise how your savoury tomato jam would turn out in this. 

    The next jam on my list is pineapple, I wasn't aware it existed till I spotted it from across the room in a friends cupboard, and ever since I've been wanting to try it in this recipe.

    Size wise you can either choose to use individual tart tins like I did, or holes in a cupcake tin work too, although they don't turn our quite so pretty! One tip to always remember is DO NOT OVER FILL! The jam bubbles up, so you don't want more than just a small layer of jam otherwise you'll have a jammy mess when you remove them from the oven.

    Whichever jam and size you choose, let me know in the comments below how it worked out! As always, tag us in your instagram posts of any of our recipes you make!



    Servings: 12

    Total Time: 45M


    • 250g/ 2 cups Plain Flour
    • 125g/ 0.5 cups Vegan Margarine
    • Water
    • Jam of Your Choice!


    • STEP 1: Preheat your oven to 180c. In a bowl, rub your margarine and flour together until it resembles thick breadcrumbs. Add 2 tablespoons of water and gently knead to bring the ingredients together. If its not staying together, add a little more water, but be careful not to add too much!

    • STEP 2: On a lightly floured surface, roll out your dough till its about 1/4 of a centimeter thick, then use a kinife  to cut out pastry sections big enough to fit the holes in your tart tin, with a little extra. You don't want to be pulling your pastry to fit, otherwise it'll shrink in the oven.

    • STEP 3: Gently press the circles into the tart tins one by one unntil they're all filled

    • STEP 4: Fill your pastry cases with your jam. I used 3 inch tins and they needed a heaped tablespoon of jam each, but make sure your tins only have a thin layer of jam on them.

    • STEP 5: Bake for about 18 minutes or until golden brown, the filling should be gently bubbling. Remove from the oven and allow to cool for a few minutes before transferring to a cooling rack.

    What do you think?

    We'd love to know what you filled your pastry cases with! If you wanted to get real fancy with them, you could top them with fresh fruit, making them perfect for dinner parties!

    Jack and I have had a bit of a debate over this recipe, however, about the optimum level of jam for each tart. I say 2 teaspoons, Jack seems to think 2 tablespoons, arguing that "you can never have too much jam". Does anyone else want to weigh in on this?

    If you love pastry like we do, you should check out our Apple Turnovers recipe! They're also great for taking on a picnic and if you are looking for more of a challenge, these fit the bill!

    Apple Turnovers

    On to Apple Turnovers Recipe >>

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    Written by Amy Northwood
    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


  2. Crispy Roasted Chickpeas Three Ways

    Crispy Roasted Chickpeas Three Ways

    I thought it was about time that I, myself, ought to write another recipe. I’d been hearing a lot about roasted chickpeas and all the different flavours you can do them with.

    Being the Hummus Connoisseur that I am, Chickpeas definitely fall within my spectrum of favourite foods to play around with and so that is the inspiration for this post.

    The first batch I tried was alright. However, two of the flavours were quite soggy because of the flavourings I had used. After consulting with the brains of the operation (Amy), she suggested I use her dehydrator to get rid of the rest of the moisture and leave them deliciously crispy.

    It worked a treat and the flavours were much more prominent. To do a proper job on this recipe, I highly recommend you invest in one of these. They are great for making dried fruits and crisps as well.


    Servings: 1 Ramekin of each flavour

    Total Time: 1H 15M


    • 3 Cans of Chickpeas
    • Soy Sauce
    • Mixed Spice
    • Curry Powder
    • Curry Leaves
    • Lemon Juice
    • Ground Ginger
    • Salt
    • Olive Oil

      *No amounts given for flavours as you're just going to liberally chuck them all over


    • STEP 1.) Drain your chickpeas and spread them across a tray. You may want to keep the liquid for another recipe. (Noted below**)

    • STEP 2.) Peel the chickpeas. This can be done quickly by simply pinching the base of the chickpea. This ensures that the skin doesn’t carry the flavour and gets crunchy while the chickpea is soft and flavourless.

    • STEP 3.) Coat your chickpeas in olive oil and salt and then put them in the oven at 150c / 300f / Gas Mark 3 for 15 minutes. Make sure to shake the tray occasionally to roast them evenly.

    • STEP 4.) Coat your chickpeas in their flavours in different trays. For curry flavoured chickpeas, coat them in curry powder and drop a few curry leaves in the tray with them. Japanese chickpeas, marinate in soy sauce and mixed spice and for lemon and ginger chickpeas, marinate in lemon juice and ground ginger.

    • STEP 5.) Roast them for another 15 minutes. Again, making sure to shake them occassionally.

    • STEP 6.) If you don’t have a dehydrator, switch your oven off and leave the chickpeas in while it cools. This won’t produce as good results but will still help take some of the moisture out. If you do have a dehydrator, turn it on at 60c and leave for 5 hours.


    What flavours are you going to try?

    chickpeasObviously, you can do whatever flavours you want and if there’s one you like, you can do three tins of that instead.

    The good thing about this recipe is that you can be as creative as you like and that’s what I live for when it comes to cooking. Experimenting and trying new things.

    We shared these at a barbecue and it became a talking point. Food brings us all together. What flavours do you think would work well? I’d love to hear your thoughts and see your recipes! Share them with us in the comments below or on our Facebook page.


    Written by Jack Ricketts
    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. Falafels


    One of the main things I love about falafels; aside from their delicious taste and fluffy texture; if that they are just so versatile. I put them with pastas or salads, or eat them on their own or with hummus. 

    If you're after a spicier falafel instead, simply add a little bit of chilli powder to your mix. Be careful not to cover up those delicious flavours though!


    Prep Time: 20 minutes

    Total Time: 35 minutes

    Yield: 15 falafels


    • 1 Cup / 200g Chickpeas (msut be from a tin, drained.)
    • 1 tbsp Dried Corriander
    • 1/2 Large White Onion, finely diced
    • 1 tbsp Dried Parsley
    • 1 tsp Salt
    • 3 Cloves of Garlic
    • 1 tsp Cumin
    • 1 tsp Tumeric
    • 1 tsp Smoked Paprika
    • 5 tbsp Plain Flour
    • 1 tsp Baking Powder
    • Vegetable Oil (for frying)


    1. Place your chickpeas, onion, parsley, garlic, paprika, cumin and tumeric into a food processor and blend until combined but not pureed.

    2. Add your baking powder and flour and pulse until your mix formsa ball and is no longer sticky. You can add a bit more flour if you need to.

    3. Move your mix into a bowl and leave in the fridge for at least 3 hours, but overnight is best.

    4. Form your mix into small falafel-sized balls, and then heat your oil for frying them. You'll need about 3-4 inches of oil depending on how big your falafels are.

    5. Only cook a few at a time, and if they're falling apart, smoosh your uncooked ones back together and add a bit more flour to your mix. 

    6. Cook until they're nicely golden brown and then leave to drain on a clean kitchen towel.


    So how are you planning to eat your falafels? Are you going to add them to a dish or are you just going to dive straight in with some dips? We'd love to know! Especially if you tweaked the recipe in any way.

    If you enjoyed this recipe, you should check out our Roasted Chickpeas Recipe. They also make for a great snack whether for yourself or for a party!


    On to Roasted Chickpeas Recipe >>

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    Written by Amy Northwood
    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