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Category: Snacks

  1. Roasted Balsamic Sprouts

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    Balsamic Sprouts

    Roasted Balsamic Sprouts

    If you’ve ever heard someone say they don't like Brussels sprouts, thats because they haven't tried these ones. These are a must have at any roast dinner and are absolutely delicious.

    These are also a great option for throwing into a salad for some extra added depth of flavour!

     


     

    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 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

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  2. Golden Cauliflower Rice

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    golden cauliflower rice

    Golden Cauliflower Rice

    Low carb, paleo, vegan (of course) and one of your five a day. If you haven’t tried cauliflower rice, then now is your chance. It works great with stir fries, but is so versatile im sure you’ll find plenty more to pair it with too!

    You can leave this to cool and use it in salads or as a delicious alternative to rice salad at bbq’s or parties.

     

     


     

    Recipe

    Yield: 4 portions

    Total Time: 30 minutes 

    Ingredients:

    • 1 large cauliflower, cut into florets (you can use the stem too!)

    • 1 tbsp olive oil

    • ½ tsp turmeric 

    • ½ tsp garlic powder

    • 1 tsp onion powder

    • Pinch salt

    Method:

    1. Working in as many batches as you need, place your florets into a food processor (being careful not to overfill) and blitz in pulses until they form small rice sized pieces.

    2. Heat your oil in a large pan, then add in all your ingredients, including your cauliflower rice. 

    3. Stir continuously and cook for 3-5 minutes, being careful not to overcook otherwise your rice will be mushy.

    4. Serve immediately or allow to cool and then keep for up to 3 days in an airtight container in the fridge!

     


     

    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

    Get Notified When We Launch...

  3. 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

    Stay up to date with all our latest articles

  4. White Chocolate Chia ‘Free-From’ Blondies

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    White Chocolate Blondies

    I remember the first time I tried to make blondies… utter disaster. “Blondies? More like Burnties”

    Well a few years later, here I am and I’ve tried it again. The only difference being that this time it worked.

    If you love gooey, delicious, chewy sweet treats - then this Blondie recipe is for you.

    Typically Blondies are made with eggs. We’re obviously going to substitute this and so, we will be using chia seeds as our egg replacement. I won’t go as far as to say this recipe is healthy but swapping out eggs for chia seeds is 100x better for you as there is no cholesterol and chia seeds come with a whole host of nutritional benefits.

    So if you want an excuse to indulge without feeling bad, be sure to tell your friends about this “highly nutritious” alternative.

    Anyways, here’s the recipe for you:


    Recipe

    Yield: 9 (but I cut them huge)

    Total Time: 45M

    Ingredients:

    • 1 cup / 250g dairy free spread

    • 1 ¼ / 255g cup brown sugar

    • ½ cup / 115g caster sugar

    • 3 tbsps chia seeds

    • 2 tsps vanilla

    • 2 ½ / 375g cups all-purpose flour

    • 2 tsps cornflour

    • ½  tsp bicarbonate of soda

    • 1 tsp salt

    • 150g free-from white chocolate

    • ½ cup / 90g dried cranberries

    Method:

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

    2. Mix your chia seeds with 9 tablespoons of water and leave to sit for a few minutes, it will form a gel-like substance.

    1. Melt your dairy free spread by microwaving for about 30 seconds and then combine with your sugar. Add in your chia mix and vanilla extract and mix well.

    2. In a separate bowl, mix together your flour, baking powder, cornflour and salt. Gradually stir your dry mix into the wet mix until completely combined.

    3. Break up your white chocolate into small pieces and then fold this into your mix with your cranberries.

    4. Spread your Blondie batter into your lined baking tray and bake for 25 - 30 minutes. You can test to see when it is done by stabbing the center with a toothpick to see if it comes out clean, but be careful not to stab a piece of chocolate as that can be deceiving!


    Amy 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 Amy’s 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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  5. 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

     

    Stay up to date with all our latest articles