Light Bites

Sara Matthews is a qualified trainer, food consultant, recipe developer and food writer.

CHOCOLATE AND CASHEW ICE CREAM

Yes, you can make amazing ice cream without dairy and this recipe is sure to satisfy your ice cream cravings

INGREDIENTS

4tbsp of all-natural cashew butter (you can use other nut or seed butter if you prefer, this works very well with peanut butter); 50g of dairy free chocolate chips or shavings*; 1tsp of maple syrup (optional); 4 ripe bananas, peeled, halved and frozen

METHOD

Place the frozen bananas in a food processor and pulse until they resemble breadcrumbs, add the nut butter and maple syrup (if using) and blend on high, scraping down the sides, until creamy in texture - about 2-3 minutes. Then add the chocolate chips and pulse to combine and distribute evenly. Transfer to a freezer proof bowl and freeze for at least an hour to firm up before serving. Serve with a sprinkle of grated chocolate

CAULIFLOWER BUFFALO BITES

This recipe is a great substitution for buffalo wings, gluten free, dairy free and vegan.

INGREDIENTS

1 large head of cauliflower, cut into florets

For the Batter

300ml of plant milk (I used almond milk, but any plant milk would work); 150g of gram flour (also called besan and chickpea flour, it can be found in most supermarkets); 2tsp of garlic powder; 1tsp of onion powder; 1tsp of ground cumin; 1tsp of smoked paprika; a pinch of salt and pepper

For the Sauce

1tbsp of vegan/dairy free butter/spread; 100ml of Frank’s RedHot sauce (you can use any buffalo hot sauce but Frank’s is not too hot, so guest friendly); 1 /2tsp of garlic powder; 1tbsp of maple syrup

METHOD

Pre-heat the oven to 220°C /gas mark 7. Line a baking sheet with baking parchment. In a large bowl, whisk the milk, gram flour, garlic powder, onion powder, cumin, paprika salt and pepper. Leave for at least 10 minutes for the batter to thicken. Dip your cauliflower florets one at a time into the batter and shake off the excess then place each one on the baking sheet. Bake for 20 minutes, turning over half way through. While the florets are in the oven, prepare the hot sauce. In a saucepan heat the butter, hot sauce, garlic powder and maple syrup until the butter melts, remove from the heat. Once the cauliflower is cooked, place each one in the hot sauce to coat completely and place back onto the baking sheet until all are coated, then put them back in the oven for a further 20-25 minutes, again turning half way through. Once cooked, serve with a cooling ranch sauce

SERVES FOUR

RAINBOW SLAW

Packed full of nutrients, this slaw is a colourful healthy addition to any table. Drizzle with ranch sauce or eat as it is

INGREDIENTS

120g of red cabbage, finely shredded; 2 large carrots, peeled and cut with a julienne peeler (or coarsely grated if you do not have julienne peeler); 6 spring onions, chopped (green and white part); 50g of radishes, halved and finely sliced; 50g of stemmed kale, chopped (I used cavolo nero, but any kale will work); juice of 1 lemon; a large pinch of salt; 2-3tbsp seeds of your choice (I used a sunflower and pumpkin seed mix)

METHOD

In a large bowl place the kale, then drizzle over half the lemon juice and salt and massage the kale to soften slightly. Be careful not to over massage as you do not want it to break up. Add the remaining ingredients and the rest of the lemon juice and, with a large spoon or your hands, coat the ingredients with the lemon juice. Transfer to serving bowl. This salad can be kept in the fridge for up to 2 days

RANCH SAUCE

This ranch dressing is full of flavour and only takes five minutes to make. Great with Buffalo bites or drizzled over salad

INGREDIENTS

1 packet of soft silken tofu, drained; 1tbsp of apple cider vinegar; 2tsp of garlic powder; 2tsp of onion powder; 1 heaped tbsp of fresh finely chopped parsley; 1 heaped tbsp of fresh finely chopped chives; salt and freshly ground pepper, to taste

METHOD

Place all ingredients into a food processor and blitz until smooth, creamy and combined, check seasoning and adjust to taste. Transfer mixture into a bowl and chill before serving. This dressing can be stored in the fridge for up to 3 days. Great as a dip but can also be used as a sandwich spread or alternative to mayo