Tag Archives: easy

Easy sweet potato pizza


Delicious, easy peasy sweet potato pizza.

I’m on a bit of a sweet potato bender/love in of late… I mean, I’ve always loved them but recently I cant get enough of them! I’ve been making a lot of sweet potato fries coated in smoked paprika and chilli, a fab combo and just so tasty.

I will be adding my sweet potato gnocchi recipe soon, but for now enjoy this oh so easy pizza.

It’s so quick and simple to make and gives such a light and fluffy base which is hard to go wrong with.

Instead of rolling out into a pizza crust, this dough would also make delicious garlic bread or dough balls… just divide and roll into balls before baking, yum! (Find more ideas for uses with this versatile dough below).


To make a single serving, you will need:

  • 1 medium sweet potato
  • Self raising flour
  • Bicarbonate of soda
  • Warm water
  • Oil
  • Salt


  1. Microwave your potato till soft.
  2. Remove from skin and mash.
  3. Add 1 tsp bicarb.
  4. Add flour (approx equal amount to mashed potato).
  5. Add a splash of warm water and blend to form a dough
  6. Add a drizzle of oil & a pinch of salt.
  7. Add more flour until you can knead dough with hands and it doesn’t stick to your fingers. I did this in a large bowl using enough flour to coat.
  8. Transfer to a baking tray.
  9. Bake on 200 for around 5-10 minutes while you prepare your toppings.
  10. Remove pizza crust and layer on your chosen toppings.
  11. Bake again for a further 10 mins approx, depending on your oven, don’t let it burn!



*Double quantities for 2 pizzas or to make 1 Larger pizza

*Add other flavours while making your dough e.g. a little tomato puree or cayenne pepper, herbs etc

*Use flavoured oil such as sundried tomato or basil infused

*Experiment making other dishes with this dough such as garlic dough balls or mini pitta style breads for dipping in hummus or baba ghanoush!


Let me know what you think of this recipe in comments or tag me on instagram @lovelightleaves


Vegan pancakes


Easy peasy tasty vegan pancakes.

This is my go to way of making pancakes. It’s not a skilled or exact science, I just eyeball everything, chucking it straight into my blender and voila, pancakes in what feels like seconds!

But pancakes are such a divine and delicious breakfast, snack or treat that everyone needs to be able to have this at their fingertips.

See Notes section below for ideas and suggestions!


  • Oats
  • banana (riper the better)
  • plant milk
  • chia seeds, cinnamon, peanut butter (optional)


  1. Place oats in blender and blend until a fine mill oat flour.
  2. Add banana and milk.
  3. The ratios are approximately 1/2 cup oats, 1 small banana and 1/4 cup milk. Adjust accordingly until you get a smooth batter with a good consistency – you don’t want it to be too runny or too thick either.
  4. Add optional ingredients such as seeds and cinnamon and blend.
  5. Heat a non stick frying pan and spoon approximately 1 heaped teaspoon per pancake.
  6. Use a spatula to flip after a minute or two.


*Add the optional ingredients as noted above and try other flavours such as chocolate by adding a spoonful of cocoa/cacao powder

*To make chocoloate chip pancakes, stir in choc chips once you have blended up your batter before frying

*Replace oat flour for any other flour of choice. For Gluten Free flour you will likely need to use a higher quantity of milk/water.

*If you are not using a non-stick pan use a little oil or vegan marg; coconut oil works well.

*Serve with fruit, nuts/seeds, chocolate sauce, nut butters or maple syrup

Pictured served with Raspberry Whip Cashew Butter by Almighty Foods, Chocshot sauce and dark chocolate drops

Raw Vegan Caramel Shortcake


When I say these are heaven in your mouth I’m not exaggerating. Guilt free, gluten free, refined sugar free heaven. And like all my recipes 100% cruelty free of course.

Caramel shortcake. Millionaire’s shortbread. Twix bars… it could be given a plethora of names but it’s a crumbly, biscuity base, with luxuriously silky caramel and crunchy chocolatey topping to bring it all together… divine!

So I’m referring to all the components as their regular, naughtier counterparts however this doesn’t taste like regular, conventional caramel or shortcake… but it does give you the same sweet hit and tastes a lot like the naughty versions we all know and love, just in a better, lighter, healthier way… if that makes sense.

These can be kept in the freezer meaning they’ll last for ages… I doubt anyone could make them and have them last that long though as they’re just. too. good!img_20160403_145754

Here’s how to make them and what you’ll need for each layer:

Shortcake bottom layer:

1. 5 cups rolled oats
1/2 cup ground almonds
1 tbsp almond coconut butter
1.5 tbsp coconut oil
2 tbsp maple syrup

Caramel middle layer:

1.5 cups medjoul dates, soaked in warm water
3/4 cup (soaked date) water
2 tbsp coconut oil

Chocolate top layer:

2 tbsp Almighty Foods Hazelnut Fuj (if you dont have this, use any other chocolatey spread)
2 tsp choc powder / raw cacao (I used one of each)
2 tbsp almond butter
1 tbsp coconut oil

*If you want to make it really rich and a bit of a crispier choc layer, melt some dark chocolate into the mixture. Around 30g would do but you can add more or less as preferred.


1. Soak the dates in enough warm water to cover, for at least 2 hours.

2. In a food processor or blender (I used a nutribullet), blend the oats to a fine powder. Put in a bowl and mix with the melted coconut oil and maple syrup until blended together well.

2. Press into the bottom of a rectangular tin or baking tray. I used a foil tray-bake tray as you can see in the pictures. Place in the freezer to set.

3. Measure out the date water and add to the melted coconut oil and dates then blend until smooth. Spread this ‘caramel’ mixture over the bottom ‘shortcake’ layer and return tray to the freezer for about an hour.

4. Add the ingredients for the chocolate layer to the blender and blend well, until completely smooth and it looks like a thick chocolate sauce. Spread this over the caramel layer once it’s set, and freeze for around 2 hours. Slice into individual squares… or into long thin slices, more like Twix bars.

5. Store remaining slices in the freezer. Remove shortly before eating to allow to defrost slightly or enjoy in summer immediately, almost like a choc-ice!


If you try this let me know what you think! Tag me in your creations on instagram @vegan_plate

Nutribullet NUTtella!

Easy nutty-nutella

20161012_131147_1476995632489_resized         Hubby and I enjoy regular bags of mixed nuts, yeah we know how to have a good time people… but every time without fail there are always loads of hazelnuts left in the end of each bag… then a new bag gets opened and the poor previous bag’s hazelnuts are left forgotten about… so today I decided enough was enough and that it was time these lovely little morsels be appreciated dang it!

The only thing was there wasn’t actually as many hazelnuts hanging about in my cupboard as I’d thought in my head, so I used an array of other nuts that were to hand to pad it out… and thus resulting in the nuttiest choccy spread you ever did taste! I had it first dipped a la finger, then spread a la toast (well, not toast in the traditional sense, I was very upset to find we didn’t actually have any bread… cause this was a spur of the moment thang, had I planned ahead, convenient sliced bread would have been purchased and ready for toasting! Yes I have a bread maker and the necessary ingredients to bake bread but come on, one culinary masterpiece at a time!) So I raided the freezer and found some Warburton thins from one of my recent supermarket bargain hauls reduced to 10p per pack, woo! So that was what I toasted and spread the nutty, choccy goodness on… to be fair, it is so delicious in fact that you could legitimately spread it on near anything and it would taste good.


So without further delay, I present to you vegan nutty chocolatey spreadable, scoopable deliciousness…


  • ½ cup sliced almonds
  • ¼ cup each of walnuts, cashews and roasted hazelnuts,
  • 2 tbsp chocolate powder (I used 1 of Cadbury’s and 1 of raw cacao)
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • Splash ground nut oil to help blend


  1. Preheat oven to 350 degrees and add hazelnuts to a baking sheet in a single layer. Roast for 8-10 minutes just to warm the natural oils and loosen the skins and make them easier to blend.
  2. Remove from oven and let cool slightly. Then roll the hazelnuts around on kitchen paper to loosen and remove the skins. They should slide off fairly easily.
  3. Add hazelnuts and the rest of the nuts to a food processor or high speed blender (I used a nutribullet). Blend until a butter is formed – scraping down sides as required. I stopped and shook the container every so often and it took around 5 mins.
  4. Add chocolate powder of choice, vanilla and maple syrup and blend again until well incorporated. Taste and adjust seasonings as needed, adding more syrup or vanilla if desired.
  5. Transfer to a clean jar and store at room temperature for 2-3 weeks or more.


*If you are using a nutribullet and find it is taking too long you can add a little bit of oil (I used groundnut oil) to help get things moving and blending again. Patience can be required however so if you find your bullet is overheating, let it rest for a bit then go back to it. The longer you blend for, the smoother a result you will get. I blended for under 10 mins in total as I wasn’t too fussed about having avery silky consistency, and it’s still spreadable and lovely  🙂


Baba Ghanoush

Baba ghanoush… Bhaba … Babha… Babah… Ganoush… Gahnoush… However you spell it, you cant go wrong with this classic dish… a bit like a sexy older sibling to houmous (Hummus?!) …it’s silky and smokey and oh so finger licking tasty!

Use it as a dip for pitta, a filling for spuds, a stir through sauce for posh mushrooms on toast… oh the delicious options are endless!

Loving the fact that Aubergines (Eggplant!) are so reasonably priced too so this can be a really quick, simple and cheap go to dish that’s sure to impress not only your taste buds, but any loved ones lucky enough to have you make them this!


I served mine with baked tofu and lemon roasted asparagus

You’ll need:

  • 1 Aubergine
  • 1/2 tin chickpeas or butterbeans (you can make this dip without either but I like the texture it gives, plus added nutrition, bonus!)
  • 1/2 lemon, squeezed
  • 1 large clove garlic
  • 2 tbsp tahini
  • Sprinkle sea salt
  • 1 tsp smoked paprika and/or 1/2 tsp cumin

*If you like a very smoked flavour you can use smoked garlic, smoked salt or even add in ½ tsp liquid smoke


  1. Preheat oven to high or medium temp.
  2. Simply pierce your aubergine and place in tray onto top shelf in oven. You can also roast your garlic if desired.
  3. Bake until the aubergine skin begins to darken up and starts to crisp slightly. It’s perfectly baked when the inner flesh has gone very soft and caramelised.
  4. Remove and cut in half with a sharp knife (hold with a clean towel if very hot) and pull the flesh away from the skin with a spoon – It should be soft and tender and the skin should come off easy. Add flesh to a food processor. (Feel free to add your aubergine skin to the mix too if it’s lovely and soft as it will blend well).
  5. Add lemon juice, garlic, tahini, chickpeas/butter beans and a pinch of salt and mix until creamy. Taste and adjust seasonings as needed. (I like a bit more tahini because I have a tahini obsession).
  6. Serve with pita and/or tortilla chips and veggies. Will keep covered in the fridge for several days.

Top tip! Stir through some mayonnaise (try my easy peasy version) for a deliciously creamy, flavour that’s an ideal topping on just about anything… and also ideal for dipping pretty much everything! Particularly chips YUM!

If you try this let me know what you think! Tag me in your creations on instagram @vegan_plate