Category Archives: Light Bites

Simply Delicious Coleslaw

Nothing tastes better than homemade coleslaw so here is a very quick and easy ‘slaw to stuff in your maw


1/4 medium white cabbage, thinly sliced
1 medium onion, halved and thinly sliced
1 medium carrot, grated
400ml vegan mayo (you can also use half mayo, half dairy-free yoghurt if you want to reduce the calories slightly)
1/2 tsp smoked paprika (optional)

Throw everything in a large bowl and give it a good mix. Chill for 30 minutes before serving.

(I told you it was quick and easy)


Everyone Loves Houmous

I don’t know about you but I find I am at my most creative in the kitchen when my purse is empty and all I have to work with is what I have in the house (the longer I have to go without buying fresh ingredients the more creative I get). For this reason I always have dried beans and lentils in the cupboard along with plenty of dried herbs and spices, and a bottle of lemon juice in the fridge. One thing I’ve recently started doing is freezing vegetable waste (peelings and the like) in a bag to use to make vegetable stock which in turn is frozen until I need it. (Thank you Thug Kitchen for that idea!) Today has been one of those days where I haven’t been able to go grocery shopping since before christmas and I really really want some snacks. I had a bar of dairy-free 70% dark chocolate that had bloomed past being edible as is so that was melted down and mixed with some vegan puffed rice to make crispy cakes, then I whipped up some oatmeal cookies using the porridge oats and whole wheat flour I had sitting at the back of the cupboard. Finally, I made this simple and lower-fat version of houmous which uses vegetable broth to replace most of the oil.

Simple Lower-Fat Houmous

1/2 cup dried chickpeas
2 tbsp tahini
2 tbsp lemon juice
1 garlic clove, finely diced
1 tsp olive oil
1/2 cup cold vegetable stock
1/2 tsp salt
1/2 tsp pepper

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Mock Duck Spring Rolls

Mock Duck Spring Rolls

300g Mock Duck
1 tbsp hoisin sauce
5-6 spring onions, sliced
1 tbsp cornflour
8 spring roll wrappers
oil for frying

1 tsp Worcestershire sauce
1 tbsp chinese 5-spice powder
1 tbsp oil
2 tbsp light soy sauce
2 tbsp Shaohsing rice wine

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Vegan Cinnamon French Toast

Vegan Cinnamon French Toast

Tastes even better with a rustic loaf!

Tastes even better with a rustic loaf!

2 tbsp self-raising flour
1 tbsp cinnamon powder
1 tbsp nutritional yeast
1 tsp Vegg (optional)
1 small banana, mashed
1 tsp vanilla extract
pinch salt
4 tbsp non-dairy milk (plus extra)
2 slices thick bread
1 tbsp vegan butter/margarine

Mix the flour, cinnamon, nutritional yeast, salt, and Vegg (if using) in a bowl and add the vanilla, bannana, and milk. Mix thoroughly then pour into a wide dish.

Heat a frying pan over a medium heat and add the butter/margarine. Once hot, dip a slice of bread into the batter coating both sides and place in the frying pan. Cook gently without touching until the botttom is golden brown (3-5 mintutes). Turn and repeat for the other side. Repeat with the other slice.

Serve warm, sprinkled with a little icing sugar (powdered sugar).


Carrot and Potato Gnocchi

This simple recipe is very time-consuming but definitely worth the effort if you have an afternoon free. This makes a large amount but, if you line the formed gnocchi on a lightly dusted tray and pop in the freezer for a couple of hours, you can store the extra in bags in the freezer for future use.

Carrot and Potato Gnocchi


450g potatoes, whole and unpeeled
2 medium carrots, peeled and cut into 1 inch chunks
450g plain flour

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Delicious Parsnip Soup

This recipe came about because I had some vegetables that needed to be used up and I had quite a few parsnips. I had made parsnip soup before but this has got to be the tastiest version I’ve ever had!

Parsnip Soup

Bats&Baking-Parsnip soup

5 parsnips, peeled and diced
1 small carrot, peeled and diced
1 small onion, peeled and diced
1 medium leek, roughly sliced into rounds
1 small to medium potato, peeled and diced
1 large clove garlic, roughly chopped
1.5 ltrs vegetable stock
1 tbsp olive/rapeseed oil
2 tsp dried mixed herbs
Sea Salt & freshly ground black pepper, to taste

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Easy Peasy Potato Cheesy!

This is a recipe for a delicious cheesy flavour dip made from potatoes. Yes, you did read that correctly POTATOES! I found a recipe for potato based cheesy dip by accident and have now developed my own version. I wish I had bookmarked the page but unfortunately I didn’t however full credit for the initial idea goes to that person!

Potato Based Cheesy Dip


500g Potatoes, peeled and chopped
1 large carrot, peeled and chopped
1/4 cup olive/rapeseed oil
1-2 cups nutritional yeast (adjust to taste)
1 tsp mustard powder (or 1/2 tsp english mustard)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp Cayenne Pepper (or more for a bit more kick)
1 cube vegetable stock

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Pea & Asparagus Soup

Pea & Asparagus Soup


1 bunch asparagus (or two bunches of asparagus ends) minus the white part, sliced
hand full of frozen peas
1 small potato, diced
1 pint mushroom or vegetable stock
1 small onion, diced
1/2 tbsp olive oil
1 tbsp chives, chopped

Salt and freshly ground black pepper, to taste.

Heat the oil in a pan then add the onion. Cook until translucent.

Add the asparagus, potato and stock to the pan and bring to the boil before turning down to a simmer. Alow to simmer until the potatoes are cooked through then add the peas and chives.


Use a blender to blitz the soup until smooth, add more water if too thick, then add salt and pepper to taste. Serve hot with warm crusty rolls.



Buffalo Cauliflower

Buffalo Cauliflower

Buffalo Cauli

1 cup water or plant milk of choice
1 cup plain flour
2 tsp garlic powder
1 head of cauliflower, broken into pieces
1 cup hot sauce (I like Frank’s Buffalo Sauce)
1 tbsp olive oil

Preheat oven to 450F/232C/Gas 8

Combine the water/milk with the flour and garlic in a bowl, mixing until smooth.

Coat the cauliflower pieces in the batter and place in a single layer on a shallow baking dish. Bake for 18-20 minutes.

Combine the hot sauce and oil thoroughly in a clean bowl.

Once the cauliflower is baked, pour the hot sauce mixture over the top, coating each piece completely (you may wish to use a pastry brush to get in all the nooks and crannies). Place back in the oven for a further 5-8 minutes.

Delicious served hot dipped in Vegan Sour Cream & Chives.


Thai Style Sweet Potato Cakes

This recipe is great for when you have left over sweet potatoes from the day before.

Sweet Potato Cakes

Thai Style Sweet Potato Cakes

1 large or 2 small sweet potatoes, cooked

1 garlic clove, minced

1 handful coriander, chopped

1 medium green chilli, chopped and deseeded (unless you like the heat)

2 tsp plain flour

1/2 cup bread crumbs

Salt and fresh ground black pepper

Oil for frying

Remove the skin from the sweet potatoes and place the flesh into a bowl with the garlic, coriander, chilli, flour, salt, and pepper.

Mash together thoroughly.

Divide the mixture into 6 balls and flatten each while coating in the bread crumbs.

Fry each of the cakes in the oil for 3-4 minutes, or until brown, flip and fry the other side for a further 3-4 minutes.

Serve warm with Coriander & Mango No-Yoghurt Dip

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