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Category: Snacks

  1. Vegan Roasted Balsamic Sprouts

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    Balsamic Sprouts

    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!

     

    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. 

     

     

    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

    Amy Northwood - Her-Bivore

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  2. Apricot Energy Balls

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    Apricot Energy Balls

    Apricot Energy Balls

    Recently I’ve been looking into some healthier, more whole food plant-based food options, espeically as snacks! While fitting fruits and veggies into my meal times is easy, I often find myself turning to unhealthy vegan options when it comes to snacking.

    These apricot energy bites contain just 4 ingredients and take about 10 minutes to make. They’re delicious and so good for you! While they’re not exactly sugar-free, all the sugars are natural ones from the dried apricots, so infinitely better than the bar of Bourneville I would normally have sat down with at this time of day…

    This recipe is great because the chia seeds are blended, which makes them way easier for your body to digest and means you get so many great health benefits from them! You can check out some of the benefits of chia seeds in our blog all about them here.

    Recipe

    Yield: 12

    Total Time: 10M

    Ingredients:

    For the cake:

    • 1 cup / 200g organic dried apricots

    • 2 tbsp desiccated coconut

    • 1 tbsp chia seeds

    • 1 tsp vanilla essence

    Method:

    1. Place all your ingredients into a blender or food processor and blend until broken up and clumping together

    2. Using the palms of your hands, form the mix into small balls, I got 12 out of my mix, but if you want them slightly smaller then obviously you’ll get more!

    3. Store in an airtight container for up to a week.

    I told you this one was quick and easy! You could also roll them in desiccated coconut after shaping them if you wanted to take away a bit of the stickiness from the apricot.

    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 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

    Amy Northwood - Her-Bivore

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  3. Cranberry Blondies

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    White Chocolate Blondies

    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!

     

     

     

    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.

     

     

     

    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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  4. Easy Tofu Scramble Recipe

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    Tofu Scramble on top of chapati

    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

     

    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.

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

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

     

    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

    Amy Northwood - Her-Bivore

     

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  5. Chapatis

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    3 chapatis on a slate mat

    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!

    Share your foodie makes with us on Instagram using #HBivore.

    Follow us on Facebook and like us on Instagram 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

    Stay up to date with all our latest articles
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