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Category: Snacks

  1. 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

  2. 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

     

    Stay up to date with all our latest articles

  3. 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

  4. How To Make 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.

    Here’s how to make them:


    Recipe

    Yield: 4

    Total Time: 30M

    Ingredients:

    • 1 cup of 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.

    • When you see bubbles start to form (around 20-30 seconds) flip your chapati. Heat the other side for about 10-15 seconds

    • When brown spots have started to form, 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

  5. Vegan Hot Cross Buns

    Posted on

    Hot Cross Buns

    Hot Cross Buns

    Make the most of your Easter by filling the house with mouth watering smells of mixed spice, bringing together the homely scents of cinnamon, nutmeg and ginger in this (almost) traditional hot cross bun recipe. I’ve tried to keep the recipe as traditional as possible, but of course with a few vegan twists.

    These sticky glazed classics are sure to be a big hit, so despite being a bit time consuming, they’re worth the time and effort to make!

    Total Time: 2 Hours 30 Minutes

    Servings: 12

    Ingredients:

    • 600g strong white flour
    • 2 tbsp ground mixed spice
    • 45g vegan margarine
    • 150g golden caster sugar
    • Zest of 1 unwaxed lemon
    • 2 tsp fast acting yeast
    • 275ml almond milk
    • 125g mixed dried fruit
    • 2 tbsp apple sauce

    For the crosses:

    • 2 tbsp plain flour
    • 2 tbsp cold water
    • golden syrup

    Method:

    1. Sieve your flour into a large bowl, then add your mixed spice and margarine. Using your hands, rub together until it forms fine breadcrumbs. Add your caster sugar, lemon zest and fast acting yeast. Mix together.
    2. Add your apple sauce and almond milk, then combine until all mixed together. Add the dried mixed fruits into the bowl and work in using your hands.
    3. On a floured surface, knead your dough for about 5 minutes, adding more flour as you need to.
    4. Shape your mix into a ball, and lightly grease a clean mixing bowl with a bit of vegan margarine, then plonk your ball of dough in and cover with a clean tea towel. Leave somewhere warm to prove for 1 hour.
    5. After one hour, remove from the bowl and knock back by kneading for one minute, then place back into the bowl and recover with the tea towel. Leave in a warm place to prove for a further 30 minutes.
    6. After this, remove from the bowl and cut your dough in half, then each half into half, then cut each of the 4 sections into three, so you’ll have 12 in total. Shape these into balls and then flatten slightly between the palms of your hands. Place onto baking trays, leaving a small gap between each ball. Cling film loosely but ensuring the edges where the cling film meets the tray is sealed so no air can get in or out. Leave these for a final 30 minutes to prove. Preheat your oven to 230c
    7. Remove the clingfilm and mix your topping flour and water together to form a paste, then pipe the crosses onto the buns with it. Place in the middle of the oven and bake for 10-12 minutes.
    8. When you remove them from the oven, you want to use a pastry brush to spread syrup onto each bun as soon as possible.
    9. Leave to cool for 10 minutes, then transfer onto a cool rack!

     

    These hot cross buns are perfect to enjoy as they are, or when cooled you can cut in half, grill to toast and spread some vegan margarine on them!

    How did it go? Let us know! Share your foodie makes with us in instagram with #HBivore. 

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

    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