It’s a blessing when you find a recipe that’s easy, relatively quick to make and makes you look like a know-it-all in the kitchen in front of your friends and family.

Chapatis are one of those recipes.

Chapatis are an Indian, unleavened flatbread making them perfect accompaniment to curries. With so few vegan naan options in the supermarket, these tasty disks of dough are the perfect way to cheat the system. I love adding little extras to mine from time to time such as rasins, but they taste brilliantly without any extras too!

Here’s how to make them:

Recipe

Yield: 4

Total Time: 30M

Ingredients:

• 1 cup of plain flour

• â…“ cup of water

• 1 teaspoon salt
  
  

Method:

• Sieve the flour into a bowl and mix together with the salt. Slowly add your water and combine the mixture. You’re aiming for a pliable texture but it shouldn’t stick to your fingers. Add more flour or water as required.
  
  

• Divide your mixture into 4 equal parts and roll them into balls. Evenly press them into a disk shape, no thicker than around 2mm.
  
  

• Cling film your chapatis and let them prove for at least 15 minutes. If you can, leave them for an hour for best results.
  
  

• Warm a pan on medium heat and place in one of your chapatis. There is no need for oil.
  
  

• Cook your chapatis on one side for about 30 seconds, you want brown spots to be forming on the side face down in the pan. When you're happy with it, flip your chapati. Heat the other side for about 30 seconds.
  
  

• When brown spots have started to form on the second side, your chapati is done. Repeat the process for your other three chapatis.
  
  

 
Let us know how you got on! Better still, let us know what you had them with!

We have a couple of curry recipes that you can try on our website. Why not give our Chingri Malai Chickpea Curry or our Tofu Thai Green Curry recipes a go to have your chapatis with?

I’ve heard other people have actually used these as wraps so you could use them as a quick and easy ‘go-to’ snack when you’re short of wraps!

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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

At 16 I was getting into fights, had no thoughts on my diet and my primary concern was how cool I was at school.

Fast forward 7 years and there is a 16-year-old in Sweden that has been nominated for the Nobel Peace Prize for her incredible stance on climate change.

Greta Thunberg has given up meat and given up flying for the sake of the planet. Not only that, but she is making her point known; encouraging students to attend demonstrations and giving talks to raise awareness of the impact people’s actions are having on the environment.

If that wasn’t enough, she recently addressed the EU at the Global Climate Change Conference, COP 24, and she certainly didn’t mince her words.

As vegans, we often find ourselves at the butt end of a joke. Greta’s speech, however, should stand as a poignant reminder to us all. That being unpopular for the sake of a cause is far more important.

We can all make a difference. No matter who we are or where we are in life. There is urgency in Greta’s message. There is corruption and greed across the globe and it is plummeting us further into this environmental crisis.

She’s probably right, they won’t listen for now. That’s why you and what you are doing is more important than ever.

Change happens when one person has the courage to stand up and say “enough”.

We should all strive to follow Greta’s example and be the change that we wish to see in the world.

Read More >> 

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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

Should Hospitals Have to Provide Vegan Food?

With over 600,000 vegans in the UK today, there’s no arguing that veganism is on the rise. With so many jokes about the quality of hospital food, you may worry about the quality of vegan food, given that even some restaurants struggle with creating tasty and wholesome vegan meals.

Hospital stays are often where people are at their most vulnerable, and a healthy diet can definitely help to improve people's moods and possibly even their recovery time.

Veganism now comes under the international human rights provisions and vegans in the UK are protected under human rights and equality law, so in theory they cannot be discriminated against due to their lifestyle or dietary choices, so surely this must mean that well balanced nutritious vegan meals are provided, right?

With an entire Facebook group dedicated to Vegan Hospital Food Hits and Misses, does more need to be done to provide better universal vegan options in hospitals?

We spoke to a few vegans who have had hospital stays, and we asked them about the food they were offered and provided during their stay, and you’ll see that not all hospital food is created equal.

One vegan was offered just a carton of orange juice and a dairy yoghurt as a meal, while many others report simply being given toast and jam for the entirety of their stay. One patient at Leeds General Infirmary was given a ‘meal’ consisting of a banana and a plate of lettuce and tomatoes.

A report from one woman was that 'My partner is seriously ill in hospital and this is today's dinner! Note the butter! Yesterday he was given nothing whatsoever and the day before it was a broccoli and Stilton soup!

Not all reports were bad however, with some hospitals (such as Southampton and Derby) having gone above and beyond to provide appropriate food for their patients. With separate vegan menus seen at Croydon University Hospital and St Georges consisting of several choices such as vegetable curries, butternut squash and bean stew, vegetable bake and much more.

One patient was even visited by the catering manager who took note of what they would like and then went out to buy vegan sausages for the patient.

One recurring piece of information is that if you know in advance that you will be staying in hospital, be sure to let them know that you require vegan meals. Unfortunately, this isn’t always possible, but be sure to let them know when you can.

Have you had a hospital stay recently? Let us know how the food was (good and bad) in the comments below, and you can always share your stories with us on Facebook and Instagram.

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

Beaches were full and ice cream freezers emptied across the UK today as the warm weather continues, but with many of us enjoying a break from the bitter winter cold, could this weather phenomenon have a more sinister underlying effect?

With temperatures reaching up to 20 degrees Celsius in London today, breaking the record for the hottest February day in Britain on record, and a town in Wales breaking the hottest day record two days in a row by reaching a staggering 20.3, it’s time to consider the potential impacts this may have for the remainder of the year and future years to come.

Impact On Wildlife

With hedgehogs mistaking the warmer weather for spring time (which doesn’t officially begin until March 20th) many wildlife experts are expressing a concern for whether they, and many other mammals, will be able to find adequate food to sustain themselves, especially as temperatures are due to drop again which may induce hibernation with inadequate energy storage.

Frogspawn have also been seen across the country, and with evening frost still being prominent, it is likely many of these will be lost to the cold night time weather.

Migrating birds have also been seen returning with the hot weather, birds such as swallows and house martins are returning to the UK early, and with food sources not yet available there is a significant concern for these birds’ chances of survival. These behavioural changes of mammals could be detrimental to species and individual numbers. The MET office is classing these February temperatures as an ‘extreme weather event’ and 27 councils across the country have declared a ‘climate emergency’.

Is Climate Change to Blame?

While climate change cannot be confirmed as the cause for these previously unseen temperatures until sufficient research can be carried out, previous data has shown that extreme weather events such as this are becoming ever more likely due to the increased CO2 and greenhouse gasses, with warnings that this may become the norm in decades to come as global temperatures continue to rise. December was also, on average, 2 degrees higher than in 2017.

How You Can Help

Caring for green pastures, removing litter from wildlife areas and providing hedgehog boxes, bird boxes and other wildlife protection could help ease the impact of the coming frost on the local wildlife, as well as donating to local wildlife charities to help with the increasing number of patients they are likely to see over the coming weeks.

Reducing your impact on the environment is a great long term way to help prevent events like this in the future, we’ve all heard about washing our clothes at cooler temperatures, reducing the amount of waste we create and using public transport or walking from place to place, but did you know that animal agriculture is one of the leading causes of climate change?

The animal agriculture industry creates more greenhouse gasses than the entire transport sector combined, that includes all trains, planes and cars. Cows produce huge amounts of methane, which has a global warming potential 86 times higher than that of CO2.

This is why veganism is coming to the forefront in recent years. It is the most impactful way that you can start to reduce your carbon footprint from day one. Not only are you saving over 300 animals each year, but consider how many less animals then need to be bred, fed and watered. You are helping to relieve the strain of animal agriculture across the globe.

If you’re interested in finding out more about how the animal agriculture industry effects the environment, check out our blog where we explore the impacts. You can also watch the Cowspiracy documentary on Netflix, which confronts the industry itself, providing shocking and eye opening statistics.

If you want more information about veganism, as well as help making the transition, have a look at Challenge 22+, you can signup and receive support, meal plans, vouchers and help  and advice for free.

Follow us on Facebook and Instagram to keep up to date with our latest recipes, news and content!

Share all your latest vegan foodie makes with us by using #HBivore.

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

So with the turn of 2019, we’ve seen Greggs, McDonalds and various other popular food places produce some awesome options for vegans to try out.

You know who hasn’t jumped on the bandwagon? KFC...

Granted, Kentucky Fried Chicken doesn’t really stand out as a place that caters for vegans, but I don’t think some cauliflower coated in the secret herbs and spices is too much to ask for.

Anyway, I’ve come up with a solution that takes cauliflower drumsticks a step further, and unlike the colonel, I’m not going to keep my herbs and spices a secret from you.

Roll on KFJ – Kentucky Fried Jackfruit...

Recipe

Total Time: 1H 30M

Yield: 6-8 Drumsticks

Ingredients:

• 2 x 400g tins jackfruit
• 1 large cauliflower
• 1 ½ cups veg stock
• 1 + 1 tsp garlic powder
• 2 tsp nutritional yeast
• 2 tbsp bbq sauce (I used Jack Daniels)
• ½ cup plain white flour
• 1 tsp turmeric
• 2 tsp celery salt
• 2 tsp cracked black pepper
• 2 tsp paprika
• 2 tsp peri peri flavouring
• 2 tsp rock salt
• Aquafaba from 1 x 400g tin chick peas
• Pinch dried oregano

Method:

1. Drain your jackfruit and then rinse it thoroughly, you want to ensure you’ve removed all the brine.
   
   
2. Remove any hard core sections or seeds from the jackfruit, so you’re only left with the fleshy pieces.
   
   
3. Place your veg stock into a pan with your nutritional yeast, bbq sauce and 1 tsp of garlic powder.
   
   
4. Mix together and place on a high heat to bring to the boil, then add your jackfruit and boil on a medium heat for 10 minutes.
   
   
5. Cover your pan with a lid and then reduce to a low heat and allow to simmer until all the liquid is absorbed.
   
   
6. While you wait, separate the stalk from the cauliflower by cutting off the florets. You then want to cut the stalk into 6-8 drumstick pieces, these will be the ‘bones’.
   
   
7. Divide the jackfruit into even amounts, depending on how many stems of cauliflower you made, and then lay out a small piece of cling film and place your jackfruit portion on top. Press the cauliflower stalk into the jackfruit mixture and then use the clingfilm to mold the mixture into a traditional drumstick shape. You only want about a ¼ of your cauliflower drumstick showing.
   
   
8. Repeat for all your drumsticks, and then place in the freezer for about an hour to firm.
   
   
9. In a bowl, mix together your flour, turmeric, celery salt, black pepper, peri peri flavouring, paprika, rock salt and oregano. In a separate bowl you just need your aquafaba.
   
   
10. Once your drumsticks have been in the freezer for an hour, place a pan of oil on the stove on a high heat, you’ll need it deep enough to cover the drumsticks.
    
    
11. Once you remove the drumsticks from the freezer, you’ll need to work fairly quickly to stop them defrosting and losing their shape. Unwrap them one by one and dip into the aquafaba, and then roll them in the flour mix. You’ll want to place each drumstick in the flour mix twice to ensure a nice thick coating.
    
    
12. Check your oil is hot enough by placing a small piece of bread into the pan, it should bubble and start to fry immediately. Place your drumsticks directly into your hot oil and cook for about 4-5 minutes or until golden brown.
    
    
13. Once cooked, remove from the oil and place onto a tray lined with kitchen towel (this will absorb any excess oil).

I hope you liked our recipe. We served ours with some fresh lettuce, mushrooms and deep-fried onion rings. What do you plan to serve yours with?

You don’t necessarily have to use my blend of herbs and spices either. If there’s a combination you are going to try out, we’d love to hear about that too! Let us know in the comments below.

Don’t forget to join the discussion. Share your foodie makes with us in instagram using #HBivore. 

Follow us on Facebook to keep up to date with our latest recipes, news and content!

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