Cranberry Blondies

My first introduction to blondies was years ago when I was in secondary school, every week in our English class we would take it in turns to bring in some cake for everyone. Of course there were people who skimped out and just came in with a packet of mini rolls or something, but someone came in one week with a box of homemade blondies!

Somehow up until this point i literally had no idea that blondies existed, and i was frantically trying to work out what a ‘blondie’ was without looking like an idiot and having to ask. I gave up and just took a bite anyway (this was pre-vegan) and it was delicious.

 I hadn't really had blondies again. I started trying to put this recipe together, but since the beginning of my trials I’ve eaten more blondies than I care to admit to.

These are so delicious, and I added in some cranberries for an extra flavour kick and a nice bit of colour, but if that's not up your street then feel free to leave them out or substitute for more chocolate chips.

If you want to go full blondies, then you can pick up some white chocolate chips in the ‘free from’ section of most supermarkets (I get mine from ASDA). This recipe does work great with vegan milk or dark chocolate chips too though, and i quite like the aesthetic you get from having the darker chocolate chips in the blondie mix.

Let me know how you got on in the comments below, and as always make sure you tag us in all your foodie makes on instagram!

 

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Recipe

Yield: 12 

Total Time: 45M

Ingredients:

• 1 cup / 300 g vegan margarine

• ½ cup / 120ml non dairy milk

• 1 cup / 200g caster sugar

• 2 tsp vanilla extract

• 2 cup / 240g plain flour

• ½ tsp bicarbonate of soda

• 1/4 tsp salt

• ½  cup / 60g vegan chocolate chips (milk, dark or white)

• ½ cup / 60g dried cranberries

Method:

1. Preheat your oven to 180C / 350F and line a 9” x 9” pan with baking paper.

2. In a large bowl, mix together your vegan margarine, non dairy milk, caster sugar and vanilla extract until smooth.

3. Sift in your flour, bicarbonate of soda and salt and mix well.

4. Fold in your chocolate chips and cranberries and then transfer your mix into your lined tin. Smooth out with a spatula or spoon and bake in the oven for about 25 minutes, or until the top looks set.

5. Allow to cool for about 10 minutes before transferring to a cooling rack.

 

 

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Everyone loves brownies… but I’m definitely on #TeamBlondie. They are so gooey and delicious. White chocolate has always been my preference and when you consider how well fruit flavours compliment this recipe, it has to be a winner.

You can find our brownie recipe here. Whose team are you on? #TeamBrownie or #TeamBlondie? Let us know in the comments below.

Don’t forget, you can share all your foodie makes with us on 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 straight to your inbox each week. 

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

 

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Raspberry Vegan Cheesecake

After the success of my lotus biscoff vegan cheesecake, I simply had to have another go.

Again, the cashew and coconut flavours really shine through in this recipe, so if you aren’t a coconut fan then this one probably isn't for you (don’t worry, I’m trying to work on a nut-free cheesecake!).

This delicious center piece tastes really creamy and stands firm for ages. It’s a big personal preference as to whether you prefer a really sweet cheesecake or a less sweet version, so I’ve included the options for both. The icing sugar in the cheesecake mix and the amount of syrup in the raspberry sauce topping are listed as optional, so if you want a sweeter dessert, add them in!

I used a 7.5 inch springform baking pan with a loose bottom (for those who don’t speak ‘baking’, that's a baking tin with a little contraption on the side which allows you to open it and make the tin slightly bigger so you can easily remove your cheesecake, if you can get hold of one it make things a lot easier!). You can easily use this recipe to make little individual cheesecakes if you’d prefer, and they are great for dinner parties where you want to show off!

This cheesecake (like many vegan ones) works because it sets in the freezer. Your cheesecake doesn’t have to be kept in the freezer once it has set, but don’t rush the freezing times otherwise your layers will leak into each other!

I find it is best to make this the day before you want to eat it, because there is just so much waiting time (but it’s worth it). Take it out of the freezer the next morning, remove it from the tin, pop it on a plate and either let it defrost at room temperature for an hour, or for a few hours in the fridge before eating.

Afterwards, if there is any left, it will keep for around 3 days in the fridge.

You can decorate yours however you like, sometimes I like to use some chocolate chips, white chocolate curls or grated white chocolate, but there’s something beautifully elegant about topping with fresh raspberries and a dusting of icing sugar.

Make sure you share your foodie makes with us on instagram, and let us know in the comments below what flavour cheesecakes you want to see in the future!

 

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Recipe

Yield: 8-12 portions

Total Time: 1 Day (including setting times)

Ingredients:

For the base:

• 7.5 inch loose bottom baking pan

• 10 Lotus biscuits (or 5 digestive biscuits)

• 10 pitted dates

• 1 cup / 100g desiccated coconut

 

For the cheesecake:

• 2 ¾ cups / 400g whole cashew nuts

• 1 cup / 216g coconut oil, melted

• ¾ cup / 265g golden syrup

• 4 tbsp lemon juice

• ½ cup / 115ml water

• 1tsp vanilla

• 1 cup / 125g icing sugar *optional*

 

For the topping

 

• 150 of raspberries + extra to decorate

• 4 *(or 8-10)* tbsps maple syrup

Method:

 

1. Empty your cashews into a bowl and cover with boiling water, leave for an hour to soften.
   
   

2. To make the base, put your ‘base’ ingredients into a blender and blitz them until they come together. Line the base of a spring-form pan with baking parchment and grease the edges with dairy-free spread, then cut out lines of your baking parchment to line the sides too (the margarine will help them stick). Press your mixture firmly into the bottom of the pan with the back of a spoon to level it out evenly. Place in the freezer to firm for 2 hours.
   
   

3. Once your cashews are soaked, put all your cheesecake ingredients apart from your icing sugar together in a blender and blitz until smooth (you might need to do this in two lots). Pour into a bowl and gently mix in your icing sugar if you’re using it. Take your base out from the freezer and slowly pour your mixture in. Smooth the surface with a spoon or spatula and place again in the freezer for another 7-8 hours.
   
   

4. Blend 150g of raspberries with 4 (of more) tablespoons of maple syrup. Take your cheesecake out of the freezer and evenly pour your mixture over the top. Place back in the freezer for another 3-4 hours, or overnight.
   
   

5. When you are ready, pop open your spring-form pan and carefully take out your cheesecake. Peel the baking parchment off the edges (the most satisfying step, aside from eating it).
   
   

6. Decorate with raspberries and dust lightly with icing sugar. Be sure to wait until it has defrosted before tucking in!

 

 

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Congratulations if you’ve made it this far! This recipe definitely takes a lot of patience, but it’s an amazing feeling when you release your pan and see how those layers have formed.

 

As I mentioned before, this recipe easily transfers to any kind of fruit you choose. I’m going to try a mango one next I hope but I’d love to see what you come up with! Be sure to share 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 straight to your inbox each week.

 

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

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Remember when Greggs released the vegan sausage roll at the beginning of the year and everybody went crazy? 

The Greggs stores even printed special signs for when they had run out to save hundreds of people asking... well, they're back, and you can get your hands on one for FREE!

For today only until 23:59, if you're with the mobile network Three, you can claim yourself a free vegan sausage roll using the Wuntu app which is only availible for Three customers.

The offer is avalible in most Greggs stores, but be quick, we all know how quickly they can sell out!

Another piece of great to know information, is that while they're not being given away for free, the Greggs Belgium Buns are also safe for vegans!

Don’t forget, you can 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

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Jump to Recipe >>

Jackfruit Spring Rolls

Homemade spring rolls taste so much better than the shop bought ones, and are also way better for you.

These delicious easy to make spring rolls make a welcome addition to any chinese meal, or can be enjoyed as a tasty snack. The recipe is so versitile that you can pack these full of anything you like, as long as you stick to the basic principles.

What i love about these is that they can either be fried as a tasty treat, or oven baked and still just as delicious but a whole lot healthier. Avoid the takeaway by making your own tonight. I’ve also included the recipe for a great ginger dipping sauce, but you can enjoy them jjust as they are or with a sauce of your choice!

 If you haven't worked with jackfruit before, it can seem a little daunting but it's well worth getting to grips with. I'll talk you through it step by step, assuming you'll be using the young tinned jackfruit you can by in stores. 

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 Recipe

Ingredients:

• 4 sheets of filo pastry OR ready made spring roll wrappers

• 1 tin young green jackfruit

• 40g / ½ cup mushrooms

• 2 cloves garlic, crushed

• 1 inch ginger, grated

• 3 spring onions, finely chopped

• 1 cup bean sprouts

• 1 medium carrot, grated

• 2 tbsp soy sauce

• 1 tbsp vegan margarine

For the ginger dipping sauce

• 4 tbsp light soy sauce

• 4 tbsp black rice vinegar

• 1 tbsp maple syrup

• 1 inch piece ginger, finely sliced

Method:

1. Drain the jackfruit, then take the pieces and cut off the dense hard stalk sections attached to each piece, think of it a bit like a pineapple, you don't want the core. Then, using two forks pull the pieces apart, you’re aiming for a ‘pulled pork’ sort of texture. You'll notice some seeds, the amount of seeds can vary a lot, but you want to remove as many as possible.

2. Cut your mushrooms into matchstick pieces, keeping in mind you want them to be able to fit nicely into your spring rolls.

3. Add the jackfruit and mushrooms to a frying pan along with your garlic, ginger, spring onion, carrot, bean sprouts and soy sauce. Fry this mix off for about 5-10 minutes and then set to one side to cool.

4. Melt your vegan margarine (i did mine in the microwave) and then lay out your filo pastry, you’ll want to keep it covered with a damp cloth when you’re not using it to stop it drying out.

5. Cut your pastry into 4 rectangles approx 15cm x 12cm, then lay out about 1 tbsp of mix at the top of your filo. Lightly brush the sides of the filo with margarine and then fold in each side of unfilled pastry into the centre. Lightly brush the remainign uncovered pastry with margarine, and then roll down into a cylinder to form the spring roll. Repeat this until you’ve used all your mix or pastry.

6. Bake for 15-20 or until golden brown. If you’re frying them, they’ll only need a few minutes.

7. While they’re cooking, simply just combine your ingredients for the dipping sauce and lave in a small bowl or ramekin ready to use.

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How did it go? Did you do anything different? I’d love to hear about your creations. Be sure to share anything you make with us on the #HBivore hashtag on Instagram.

Don’t forget, you can 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

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Breakfast is a meal that is often overlooked, despite being labelled as the most important meal of the day.

I often see my fellow vegans skipping breakfasts or ending up having the same foods day after day. I find coming up with vegan breakfasts a bit of a task, but creating a delicious tofu scramble recipe was a breakthrough.

Not only does tofu scramble open the door to so many breakfast options, but it’s also so densely nutritious and packed full of protein.

This goes great on toast, or as part of a ‘full English’ breakfast with some vegan sausages, bacon, hash brows, tomatoes and beans! However you decide to eat it, you won’t be disappointed

 

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Recipe

Yield: 2 portions

Total Time: 20 minutes

Ingredients:

• 1 block firm tofu

• 1 tbsp vegan margarine

• 100g button mushrooms, sliced

• 1 medium, onion finely diced

• 1 tsp turmeric

• 1 clove garlic, crushed

• 100g spinach

• Salt and pepper

• ½ red pepper, finely diced
  
  

Method:

1. Drain your tofu, and then using a fork, start at the edge and squish your tofu so it starts breaking apart into small pieces, do this for the entire block.

2. In a medium pan on high heat, melt your margarine and add in your sliced mushrooms and onion, followed by your tofu, pepper and spinach. Fry these off for a couple of minutes.

3. Add in your garlic and turmeric, the turmeric is what will give your tofu scramble its authentic colour.

4. Cook off for another couple of minutes, then season to taste and serve!

 

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We hope this breakfast recipe has been a great start to your day. We paired our tofu scramble with another one of our quick and easy recipes. If you haven't tried our chapatis yet, you should definitely give them a go!

We’d love to see your foodie makes so be sure to share them with us on Instagram using #HBivore. There are so many different things you can try out with this recipe!

Don’t forget, you can 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

 

Stay up to date with all our latest articles

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