Roasted Balsamic Sprouts

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Sprouts, the ultimate food of 'love and hate' (just behind marmite, probably). I've never spoken to anybody who is indecisive about these nutrient packed green balls, but that said, sprouts don't often find their way into my day to day covnersations. 

If you think sprouts are purely a christmas food, steamed and passed around the table, causing their usual commotion, you'd be wrong! Sprouts are wonderful, they're available most of the time in sueprmarkets, and are so quick and easy to change from a plain green to a mouth watering, delicious veggie.

These roasted balsamic sprouts are something special, and are sure to convince even the most dedicated sprout-hater to give them a try. The addition of a little syrup or agave adds the perfect sweet touch to this salty dish. 

Roasting your sprouts gives them a subtle nutty flavour, as well as creating a crip outer edge, followed by a soft melt the the mouth centre.

Keep the sprouts popular at every roast dinner by srucing them up a little, it'll be worth it!

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Recipe

Yield: 6 portions

Total Time: 30 minutes 

Ingredients:

• 7 cups / 700g Brussels sprouts, trimmed and halved

• 3 tbsp olive oil

• 1 tsp salt

• 1 tbsp golden syrup or agave

• 3 tbsp balsamic vinegar

Method:

 

1. Preheat oven to 180c. Toss the sprouts in your olive oil, salt and pepper and then place in a large roasting tray.

2. Roast for 20 minutes, then remove from the oven and add your syrup/agave and balsamic. Stir well and place back into the oven for another 3-5 minutes. 

 

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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.

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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

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Biscoff Bars

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This will not help your diet… this does not contain any of your 5 a day… but this recipe is absolutely delicious and is going to impress EVERYONE !

These bars are perfect for birthdays, dinner parties, or just about anything. I like to make a batch of these from time to time to take into work or a family event, just to remind everyone that vegan food is not only just as good, but even better than any alternative.

if you want, you can swap the biscoff biscuits out for any other vegan brand of biscuit, i just find biscoff to be the ultimate choice.

If you're struggling to find biscoff biscuits, i wholeheartedly recommend trying your local poundland or other pound shop! I've always been able to find them in there, and it's a much better price than in the supermarkets. I also find that Poundland has them in big packs rather than a multipack of 2x biscuits, so it saves on a lot of packaging too.

The biscoff spread can be found in most supermarkets, generally in the same aisle as the chocolate spread and jams. If you're looking for alternative ways to use up the rest of your jar, you could try out our Lotus Biscoff Cheezecake recipe, but we also won't judge you for eating it out of the jar with a spoon.

You can decorate these bad boys with anything you like, I chose to use some extra biscuits, a bit of melted free from white chocolate and some spread, but any route you want to go down will be great. If you're pushed for ingredients, you don't have to top them with anything, just a nice coating of chocolate will do!

Make sure you cut these with a hot knife when it's set in the fridge, as you can see from the crumbly cracked edges, I was irresponsibly and impatient and didn't do this. 

When you've made these, be sure to leave a comment down below telling us how it went, and tag us in your Her-Bivore creations on instagram too!

 

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Recipe

Yield: 12 bars

Total Time: 30 minutes 

Ingredients:

• 180g margarine, melted

• 300g icing sugar

• 500g biscoff biscuits, crushed up fine + extra for decorating

• 50g biscoff spread

• 200g Bournville chocolate (or any other vegan chocolate)

• Vegan decorations (I used additional biscuits, melted free from white chocolate and some biscoff spread)

Method:

1. In a large bowl, place your icing sugar and your 150g of crushed biscoff biscuits and mix well. Then add your wet ingredients into the dry and combine well. 

2. Add your melted margarine and mix well, then stir in your biscoff spread. Sometimes I find this step easier to do with my hands!

3. Press the mix into a lined 9 x 9 baking tray and place in the fridge to chill for 30 minutes

4. Gently melt your bournville chocolate either over a bain marie, or using the microwave and heating for 10-20 seconds at a time and then mixing well (you don’t want your chocolate to get too hot or it won’t set properly!) 

5. Pour your melted bournville over the top and spread evenly on the tray. Add some blobs of melted biscoff and melted vegan white chocolate or other tasty decorations and use a cocktail stick to gently merge together on the surface and create patterns. Top with anything else you like!

6. Place in the fridge till fully set, then cut with a hot knife.

 

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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

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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.

 

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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!

 

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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

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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.

 

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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! 

 

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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

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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.

 

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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!

 

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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

Stay up to date with all our latest articles

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