Homemade Energy Bars

Homemade Energy Bars

This recipe is supported by Teami Blends

So what does it take to make the ultimate homemade energy bar?

They need to be packed with protein and contain tons of nutrition, but most of all…they should be delicious, right?

Well…we think we might have mastered just that! These bars are a real winner. The apricots and maple syrup help glue all the ingredients together, while bringing a lovely sweetness to the bars. And the combination of raisins, seeds, berries and nuts packs tons of interesting flavours into each bite.

Also, thank you to our friends over at Teami Blends for supporting this recipe! You can learn more about their products below.

Homemade Energy Bars

Print Recipe
Homemade Energy Bars
Homemade Energy Bars
Servings
10 bars
Ingredients
  • 1 cup oats
  • 1/2 cup pumpkin seeds
  • 1 cup almonds
  • 1/2 cup raw buckwheat groats
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1 cup soft dried apricots
  • 1/4 cup maple syrup
  • 1/4 cup water
Servings
10 bars
Ingredients
  • 1 cup oats
  • 1/2 cup pumpkin seeds
  • 1 cup almonds
  • 1/2 cup raw buckwheat groats
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1 cup soft dried apricots
  • 1/4 cup maple syrup
  • 1/4 cup water
Homemade Energy Bars
Instructions
  1. Preheat oven to 180°C.
  2. Line a large baking tray with greaseproof paper. Spread out the oats, pumpkin seeds and almonds evenly on the tray, then roast for 10 minutes in the preheated oven.
  3. Meanwhile, put the apricots, maple syrup and water in a blender and blend until completely smooth, then transfer to a mixing bowl. Next, add the buckwheat groats, raisins and cranberries.
  4. Remove the baking tray from the oven and leave to cool, but make sure the oven remains switched on. Once cool, transfer the roasted oats, pumpkin seeds, and almonds to the large mixing bowl.
  5. Line an 7” x 7” square cake tin with greaseproof paper before transferring the mixture into the tin. Smooth over the top using a piece of greaseproof paper, pushing down to make sure the mixture is compact. Make sure you push down as firmly as possible to prevent the bars from falling apart when you slice them into bars.
  6. Place the cake tin in the oven for 20 minutes.
  7. Remove the cake tin from the oven and leave the energy bars to cool completely. Note: the energy bars might crumble if you try to slice them before they have cooled completely.
  8. Take the energy mix out of the cake tin and slice into 10 energy bars.
Recipe Notes

#SoVegan

About Teami Blends

Teami Blends is an all-natural tea brand that focuses on helping their customers live a healthy and happy lifestyle by targeting several health-based issues: exhaustion and lack of energy, bloating and toxins accumulation, low concentration and stress.

If you are looking for an amazing detox tea that you can incorporate into your daily routine, this is the one for you! The Teami 30 Day Detox Tea will help you feel better from the inside out.

The Teami Teatox Pack is completely GMO cree, gluten free, dairy free and sugar free!

Broccoli Tater Tots

This is a great recipe to have in your repertoire! The tots are simple, hearty and filling – we usually make them when friends are coming over, and leave them on the table for people to pick at before the main course.

The chili powder gives the tots a gentle kick, but you can avoid chili and go for something more subtle like paprika if you’re not a big fan of spicy food.

Enjoy!

Broccoli Tater Tots

Print Recipe
Broccoli Tater Tots
Broccoli Tater Tots
Servings
15 tots
Ingredients
  • 350 g potato
  • 1 broccoli head
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp chili pepper
  • half white onion finely diced
  • 1/4 cup nutritional yeast
Servings
15 tots
Ingredients
  • 350 g potato
  • 1 broccoli head
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp chili pepper
  • half white onion finely diced
  • 1/4 cup nutritional yeast
Broccoli Tater Tots
Instructions
  1. Preheat oven to 220°C and line a baking tray with greaseproof paper. Then fill a saucepan with boiling water and place on a medium heat.
  2. Peel the potato and roughly chop it into 2 inch chunks. Add the potato to the boiling water and boil for 5 minutes.
  3. Meanwhile, trim and discard the broccoli stem (save the stem for a soup) and separate the head into medium-sized florets.
  4. Place the broccoli florets in the saucepan with the potato and boil for a further 2 minutes.
  5. Drain the water from the pan and leave the potato and broccoli to cool.
  6. Once cool, grate the potato and finely chop the broccoli, then transfer both to a mixing bowl.
  7. Add the remaining ingredients to the mixing bowl and mix well with your hands until thoroughly combined.
  8. Take a large tbsp of the mixture, squeeze it in your hands to form a ball, then shape it into a cylinder. Repeat and place each broccoli tater tot on the lined baking tray.
  9. Bake in pre-heated oven for 20 minutes.
  10. Leave to cool for 10 minutes before serving with ketchup.
Recipe Notes

#SoVegan

Easy Dips 3 Ways

Easy Dips 3 Ways

We couldn’t decide on our favourite dip, so we thought to ourselves…why not list our top three in one go?

And here they are! Easy dips 3 ways:

Lemon & coriander hummus, tomato salsa and baba ganoush. All super easy, deliciously fresh and the perfect party dips.

We’ve tried to make these recipes as simple as possible, using traditional and easy to find ingredients that will take no time at all to prepare.

We’ve also made the quantities quite small, in case you want to enjoy the dips all to yourself! And we wouldn’t blame you…

Lemon & Coriander Hummus

Print Recipe
Lemon & Coriander Hummus
Lemon & Coriander Hummus
Servings
Ingredients
  • 250 g chickpeas cooked
  • 2 tbsp tahini
  • juice from 2 lemons
  • zest from 1 lemon
  • 4 tbsp olive oil
  • 1 garlic clove
  • large pinch of salt
  • large pinch of pepper
  • small handful of clinatro roughly chopped
Servings
Ingredients
  • 250 g chickpeas cooked
  • 2 tbsp tahini
  • juice from 2 lemons
  • zest from 1 lemon
  • 4 tbsp olive oil
  • 1 garlic clove
  • large pinch of salt
  • large pinch of pepper
  • small handful of clinatro roughly chopped
Lemon & Coriander Hummus
Instructions
  1. Place all ingredients except the cilantro in a food processor and process until smooth.
  2. Remove the blade from the food processor and stir in the cilantro.
  3. Transfer hummus to a serving bowl and top with a drizzle of olive oil and cilantro.

Tomato Salsa

Print Recipe
Tomato Salsa
Tomato Salsa
Servings
Ingredients
  • 3 large vine tomatoes finely diced
  • 1/2 red onion finely diced
  • 1 green chili sliced
  • 1 garlic clove diced
  • small handful of clinatro roughly chopped
  • juice from 1/2 lime
  • 1 tbsp olive oil
  • pinch of salt
  • pinch of pepper
Servings
Ingredients
  • 3 large vine tomatoes finely diced
  • 1/2 red onion finely diced
  • 1 green chili sliced
  • 1 garlic clove diced
  • small handful of clinatro roughly chopped
  • juice from 1/2 lime
  • 1 tbsp olive oil
  • pinch of salt
  • pinch of pepper
Tomato Salsa
Instructions
  1. Combine all ingredients in a bowl.
  2. Transfer to serving dish and top with cilantro.

Baba Ganoush

Print Recipe
Baba Ganoush
Baba Ganoush
Servings
Ingredients
  • 3 aubergines
  • 1 tbsp tahini
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 garlic cloves
  • pinch of salt
  • pinch of pepper
  • small handful of parsley
Servings
Ingredients
  • 3 aubergines
  • 1 tbsp tahini
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 garlic cloves
  • pinch of salt
  • pinch of pepper
  • small handful of parsley
Baba Ganoush
Instructions
  1. Place aubergines on a baking tray and grill for 35 minutes turning occasionally.
  2. Remove aubergines from under the grill and leave to cool. Then trim the tops and remove the skins.
  3. Transfer aubergines to a sieve resting over a bowl. Then, using a fork, mash the aubergine to squeeze out as much water as possible.
  4. Transfer aubergine, garlic, lemon juice, tahini, olive oil, salt and pepper to a food processor and blend until smooth.
  5. Remove the blade from the food processor and stir in the parsley.
  6. Transfer to serving bowl and top with a drizzle of olive oil and parsley.

Vegan Creme Eggs

Creme Eggs

These are a great treat for friends and family during Easter. Turmeric is a surefire way to add vibrant colour to the regal icing without having to find vegan-friendly food colouring. And don’t worry…it doesn’t leave a strange taste. These are really scrumptious!

This recipe makes extra icing to fill the eggs because it depends what mould you will be using and how much chocolate you remove from the middle. But you can always make more if you have any left over.

Makes 5 vegan creme eggs.

Creme Eggs

Print Recipe
Vegan Creme Eggs
Vegan Creme Eggs
Servings
5 creme eggs
Ingredients
  • 200 g dark chocolate (suitable for vegans)
  • 50 ml water
  • 50 g sugar
  • 250 g regal icing (suitable for vegans)
  • 1/2 tsp vanilla extract
  • 1/4 tsp turmeric
Servings
5 creme eggs
Ingredients
  • 200 g dark chocolate (suitable for vegans)
  • 50 ml water
  • 50 g sugar
  • 250 g regal icing (suitable for vegans)
  • 1/2 tsp vanilla extract
  • 1/4 tsp turmeric
Vegan Creme Eggs
Instructions
  1. Break chocolate into small pieces and place in a heatproof bowl. Place the bowl above a pan with simmering water and melt the chocolate completely.
  2. Transfer chocolate to a measuring jug and slowly pour into the mould so each compartment is full. Gently shake the mould to remove any air bubbles, then freeze for 10 minutes.
  3. Meanwhile, grate the regal icing and put 100g in a bowl. Set aside the remaining 150g in a separate bowl.
  4. Add the sugar and water to a pan over a low heat until the sugar is completely dissolved.
  5. Add the turmeric and vanilla extract to the 100g of regal icing, along with a few spoons of the sugary water. Mix until smooth. Add more of the liquid if required.
  6. Add the remaining sugary water to the 150g of regal icing and mix until smooth.
  7. Remove the mould from the freezer and spoon out the middle of each half using a teaspoon. Pipe the plain icing mix into two thirds of each egg half and pipe the turmeric icing mix into the remaining third.
  8. Freeze for at least a further 20 minutes (or longer depending on how soon you want to eat the eggs).
  9. Remove the mould from the freezer and push out egg halves.
  10. Dip the end of a chopstick in the remainder of the melted chocolate and brush the stick over the edges of each egg half. Stick two halves together to form an egg.
  11. Leave to soften until ready for eating!

Vegan Soft Cheese

Vegan Soft Cheese

We’re really excited to share this simple soft cheese recipe with you so you can make your own cheese at home…from scratch! It’s rich, creamy from the cashews, and it’s great for spreading over crackers.

I’m always keen to learn as much as I can about the ingredients in the food I eat. The more I can strip back recipes to their basic ingredients, the more I understand about recreating interesting meals at home. This cheese recipe is no exception, stripped back to it’s raw form, this is a really easy and impressive recipe for any dinner table.

We add a little turmeric to give the recipe a yellow colour, but this it up to you! The cheese will become firmer the longer you leave it in the refrigerator.

Ingredients

1 cup cashews
2 tbsp lemon juice
1/4 cup nutritional yeast
1/2 clove garlic
3/4 cup water
1/4 tsp salt
1/4 tsp turmeric
1 1/2 tbsp agar flakes (or substitute for agar powder but use half the amount)
Oil to coat container

Vegan Soft Cheese

Method

1. Soak the cashews in hot water for at least 30 minutes.

2. Add 1/2 cup water to a pan and pour the agar flakes on top. Heat the mixture until it starts to boil, stirring occasionally, and simmer for a further 2-3 minutes.

3. Add the cashews, lemon juice, nutritional yeast, garlic, 1/4 cup water, salt and turmeric to a blender. Then, add the agar mixture and blend for roughly 20 seconds or until the mixture is smooth.

4. Lightly grease a small ramekin and pour in the cheese mixture.

5. Refrigerate for a minimum of 2 hours before serving.

#SoVegan

Stuffed Mushrooms

Stuffed Mushrooms

Makes 8 stuffed mushrooms.

Ingredients

250g chestnut mushrooms
20g wild rice
1/4 cup walnuts roughly chopped
1/2 onion diced
1 clove garlic chopped
1/2 red pepper diced
1/4 tsp each salt & pepper
25g vegan parmesan cheese grated
3 tbsp olive oil

Stuffed Mushrooms

Stuffed Mushrooms
– Full recipe http://bit.ly/2eyRULD

Posted by So Vegan on Friday, 21 October 2016

Method

1. Preheat oven to 180 degrees celsius.

2. Cook rice as per package instructions.

3. Meanwhile, remove stalks from mushrooms and place mushrooms on a baking tray. Drizzle mushrooms with a little olive oil and bake in preheated oven for 10 minutes.

4. Toast walnuts in pan over a medium heat for 5 minutes.

5. Wipe the pan clean, drizzle with a little oil and fry the onion for a few minutes until soft. Next add the red pepper, garlic, salt & pepper, and continue to fry for a further 5 minutes.

6. Place cooked rice, toasted walnuts, the fried pepper mix and cheese (leave a little for topping) into a mixing bowl and combine.

7. Remove excess water from the mushroms. Then, using a teaspoon, gently fill each mushroom with the rice mix and sprinkle a little of the leftover cheese on top.

8. Place stuffed mushroom on baking tray and bake for a further 10 minutes.

Chickpea ‘Tuna’ Melt

Chickpea 'Tuna' Melt

Makes 2 sandwiches.

Ingredients

4 slices of bread
1 tin chickpeas
2 spring onions
1/2 cup sweetcorn
3 tbsp vegan mayonnaise
Pinch of salt & pepper
1 tbsp lemon juice
60g vegan cheese grated
1 tbsp vegan margarine

Chickpea ‘Tuna’ Melt

Chickpea ‘Tuna’ Melt
– Full recipe http://bit.ly/2ejvqlM

Posted by So Vegan on Wednesday, 19 October 2016

Method

1. Drain and rinse the chickpeas, transfer to a mixing bowl and mash until all the chickpeas are broken down.

2. Add the spring onion, sweetcorn, vegan mayonnaise, lemon juice and salt & pepper, and combine.

3. Next, take 2 slices of bread and spread 2 tbsp of the chickpea mixture on top of each slice.

4. Add 30g of vegan cheese to each slice of bread and top with a second slice.

5. Next, spread vegan margarine on the outside of the top slice of bread.

6. Place a pan on a medium heat. Wait until the pan is hot before frying the first sandwich (margarine side down) for 5 minutes or until golden brown.

7. While the sandwich is frying, carefully spread margarine on the top slice of bread.

8. Flip the sandwich over and fry for a further 5 minutes.

9. Remove from the pan and repeat for the remaining sandwich.

#SoVegan

Snickers Bars

Snickers

Makes 6 bars.

Ingredients

For the caramel…
8 medjool dates deseeded
1/4 cup almond milk
1 tbsp peanut butter
3/4 cup salted peanuts

For the nougat…
1/2 cup peanut butter
3 tbsp coconut flour
4 tbsp golden syrup

150g dark chocolate (suitable for vegans)

Snickers Bars

Snickers Bars
– Full recipe http://bit.ly/2dUbAKU

Posted by So Vegan on Thursday, 13 October 2016

Method

1. To make the caramel, combine the medjool dates, almond milk and peanut butter in a blender until smooth.

2. Next, add the salted peanuts to the caramel and mix together with a spoon.

3. To make the nougat, combine the coconut flour, golden syrup and the remaining peanut butter in a small bowl until the mixture reaches an even consistency.

4. Line a small-to-medium sized tin with parchment paper and add the caramel mix. Level the caramel with the back of a metal spoon until smooth.

5. Next, transfer the nougat mixture on top of the caramel and level again until smooth all over.

6. Place tin in freezer for two hours.

7. Take out the tin from the freezer and remove filling by pulling the parchment paper.

8. Slice the filling evenly into 6 bars.

9. Add a little water to a pan over a low-to-medium heat and melt the chocolate in a heatproof bowl.

10. Once the chocolate has melted, use a metal fork and spoon to coat the bars.

11. Leave to cool on a cooling rack until the chocolate is firm before eating.

Mushroom Rolls

Vegan Mushroom Rolls

Makes 8 large rolls.

Ingredients

2 tbsp olive oil
1/2 onion finely chopped
2 sticks celery finely chopped
500g mushrooms diced
1 tsp nutritional yeast
3 cloves garlic
1 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 tbsp soy sauce
500g puff pastry (suitable for vegans)

Almond milk for brushing.

Mushroom RollsMushroom Rolls
– Full recipe http://bit.ly/2df2uXt

Posted by So Vegan on Wednesday, 21 September 2016

Method

1. Preheat oven to 200 Degrees Celsius.

2. Heat oil in pan. Fry onion and celery for 5 minutes or until soft.

3. Add mushrooms, garlic, salt, pepper, nutritional yeast and thyme to the pan, and cook for a further 10 minutes.

4. Add soy sauce and cook for a further minute before removing pan from heat.

5. Sprinkle flour onto work surface and roll out pastry into 2 rectangles (each approx. 10cm high x 30cm wide). Trim edges with a knife for straight sides.

6. Spoon mushroom mixture into the bottom half of the first pastry rectangle, leaving a 1cm gap from the side and bottom edges.

7. Brush a little almond milk along the edges.

8. Fold the top half of the pastry over to meet the bottom edges and press down along the edges with your fingers.

9. Press down with a fork along the side and bottom edges. Using a knife, create 3 small incisions in the rectangle, dividing it evenly into 4 mushroom rolls.

10. Repeat steps 6 to 9 for the second pastry rectangle.

11. Brush the top of the rolls with almond milk and bake in oven for 20 minutes.

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Nutritional information per roll:
Nutritional Information for Mushroom Rolls