Breakfast Muffins with a Twist

These muffins are such a fun way to have beans. You can plate them with some avocado and salad and use a knife and fork to eat them but you can also so easily have them as a no-fuss stand alone dish and use your hands to eat them. They’re also a really handy way to feed your toddler as the baby can hold the muffins in their hands and munch away to their content.

I’ve used my Smokin’ Baked Beans recipe for this as I usually cook up a large batch of these and keep them in single portions in the freezer, so handy.

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What you’ll need (serves 4 ):

  • 4 slices of wholegrain bread
  • 8 tablespoons of baked beans
  • vegan butter

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Method:

  1. Preheat the oven to 180°
  2. Heat the beans over a low heat.
  3. Cut the crusts off the bread and liberally butter the inside of a muffin tray. Using a rolling-pin flatten the bread. Carefully fold the bread into the muffin tray, manipulating it to fit the shape. Press the bread into the edges of the tray, making sure there are no gaps.
  4. Spoon in two tablespoons of beans into each muffin. Place the tray in the oven and bake for about 8 minutes or until the bread is golden brown. Top off with a little basil for extra flavour.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

 

Chinese Fried Millet

Millet, my new love. This versatile grain works as a great substitute for rice or cous cous. In Dublin we have a phrase “mill it’, that’s generally used when referring to eating something really quickly because you’re either really hungry or because it just tastes so good. With this recipe you’ll certainly want to “millet”.

You can use pretty much any veggies that you like in this dish so long as you use lots of garlic and lots of ginger. The portobello mushrooms add a meaty texture and bite to the dish too. It’s even tasty cold the next day and there is zero effort involved in this quick stir fried dish.

 

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What you’ll need: (serves 2-4)

  • 4 portobello mushrooms, sliced into 1cms thick pieces
  • 160g of mixed mushrooms (chestnut work fine)
  • 2 Spring onions (scallions)
  • 2 cloves of garlic, minced
  • 1/2 thumb of ginger, minced
  • 2 cups of cooked and cooled millet
  • A mix of veg (I used the following items below)
  • 2 carrots cut diagonally
  • 125g baby corn, cut in half-length ways
  • 150g asparagus, cut into 1 inch long piece with a little extra length on the spears
  • Red chilli to serve
  • 1 tablespoon of sesame oil
  • 1 tablespoon of tamari (or less, use your taste bus intuition)

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Method:

  1.  Heat a little of the sesame oil to a pan before adding the portobello mushrooms. Cook for about 8 mins turning half way through. Add a splash of tamari then remove and leave to the side.
  2. Add another little bit of oil to the pan and add the remaining mushrooms. Once cooked add a splash of tamari and the rest of the veggies. Cook for a couple of minutes on a high heat, tossing the pan constantly. You want to cook the veggies until the colours are bright but also retaining their crunch. Remove from the pan.
  3. Reduce the heat of the pan to low and add another small bit of oil, then add the garlic and the ginger. Stir well and allow to cook for a couple of minutes, making sure the pan doesn’t get too hot as you don’t want to burn the garlic. Add the scallions and a splash of tamari and toss, coating the scallions with the tamari. Cook for two minutes before adding the millet. Toss the pan mixing the millet with the garlic, ginger and scallions.
  4. When the millet is heated through return the veggies to the pan and mix well. You can add some more tamari at this point if you wish.
  5. Top with some red chilli for garnish and heat.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them ,

Tanya x

Food Love Stories, brought to you by Tesco

When I was asked to be part of Food Love Stories, brought to you by Tesco, to help promote the fresh and healthy plant based produce that’s easily available from Tesco, of course, I was delighted. The first thing I thought was that this campaign will help answer “that” question that Vegan’s are asked all of the time; “So, what do you eat?” Well, check out Derek Sarno’s  BBQ ‘shroom buns recipe and there you’ll find your answer. It is not difficult to eat a balanced plant based diet and I’m so excited to see Tesco promote and support the Vegan community with this campaign, showing that it’s not only easy but also inexpensive.

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As you’ll read in the “about me” on my blog, my reasons for starting this diary of recipes was to share and celebrate the array of amazing ingredients that are available to us to create delicious food. Watching Derek’s video and hearing him echo that same sentiment is inspiring. Plant based recipes are not about what’s missing; they’re highly creative, sustainable and so simple and quick to make. Not forgetting how ridiculously tasty they can be too.

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Mushrooms are one of my favourite ingredients and there are so many varieties available. I particularly like the wild mushroom selection available from Tesco for a risotto, their shitake mushrooms for Asian inspired recipes and, like Derek’s recipe, the portobello and chestnut mushrooms provide that umami-packed meaty bite.

Derek’s BBQ Shroom Buns recipe will delight any guest you have at a summer BBQ. That barbeque sauce with the delicate hint of cumin and smoked paprika in the background is set off with the tiniest hint of rosemary. This meaty dish is full of flavour and is so simple to make. Full bellies and empty plates all round after this treat, I guarantee it. So why not brighten your life with some plant based meals #everylittlehelps .

For this recipe click here

 

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them

Tanya x

 

 

 

 

 

 

Creamy, Cheesy Leeks on Toast

Weekends are for enjoying and starting off a Saturday morning with a delicious brunch and a hot coffee is my kinda enjoyment. A slice or two of toast topped with this recipe is more than enough to keep you going until the late afternoon.

What you’ll need: (serves 2-4)

  • I large leek, cleaned and thinly sliced
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of thyme leaves, finely chopped
  • 2 slices of vegan cheese, diced
  • 1/2 cup of soy cream
  • salt and pepper for seasoning

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Method:

  1. Heat the oil in a pan and add the leeks, separating the strips as you let them fall into the pan. Reduce to a low heat and simmer, stirring regularly. Cook until tender.
  2. Add the thyme and cream and cook for a couple more minutes. Season well with salt and pepper, stir well.
  3. Remove from the heat and stir in the cheese. Let it melt through.
  4. Serve on some toasted bread with some tea or coffee.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them ,

Tanya x

Roasted Veg Cous Cous

I make this salad throughout the summer months, especially if I have friends coming over. You can make it the day before so it’s really handy. It makes a tasty lunch too, in fact I got the idea for this recipe from a Marks and Spencer salad pot. There was a time when I’d buy two of those pots per week and I thought how lovely it’d be to serve as a party salad. It would have worked out quite pricey so I decided to make my own. This recipe is kind on the pocket and makes enough for a large group as a side. The roasted red peppers are the star of the show and although you can leave the skins on, they are so much nicer to eat when peeled.

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What you’ll need: (serves 6-8 as a side)

  • 200g cous cous
  • 250ml boiled water
  • 2 roasted red peppers, diced, click here for the recipe
  • 1 large aubergine, cut into bite sized cubes
  • 2 courgettes, cut into bite sized cubes
  • 1 red onion, chopped
  • juice of one lemon
  • 6 tablespoons of olive oil
  • salt to taste

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Method:

  1. Preheat the oven to 180°
  2. Roast the red peppers in a separate oven tray with two tablespoons of oil. Click here for the instructions. Keep the left over oil from the tray for later.
  3. Place the courgette and aubergine in a large oven tray and add two tablespoons of olive oil (a little more if needed). Move the veggies around to make sure they are evenly coated in the oil. Roast for about 15 minutes before adding the onion. Continue to roast for a further 15minutes, turning them over a couple of times during this time.
  4. Meanwhile bring a kettle of water to the boil. Place the cous cous in a large bowl and add the boiled water. Leave to stand until the cous cous has soaked up all of the water. Add to a large bowl and gently break it up with a fork. It should be light and fluffy.
  5. When the vegetables are done remove from the oven and allow to cool. If there is left over oil from the red pepper drain it off using a spatula, this oil will be packed with flavour.
  6. Add the aubergine and courgettes to the cous cous and mix well. Then add the red peppers and mix again. Follow this with the left over red pepper oil and two tablespoons of olive oil. The mix should be more wet than dry.
  7. Add the juice of one lemon and season to taste. Mix well and top with some fresh parsley.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them Tanya x

 

 

Chocolate and Hazelnut Pancakes With Fried Banana

Bananas, they’ve got to be the most versatile fruits. I love to eat them with porridge for breakfast, on bread for lunch and when fried in a little oil, well that’s a whole other thing altogether. Bananas caramelise when fried and they work a treat when served with tasty pancakes. Add some berries for a contrast in flavours and you’ve got quite a heavenly treat.

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What you’ll need: (makes 6-8 pancakes)

  • 100g porridge oats
  • 200ml hazelnut milk
  • 2 teaspoons of cocoa
  • 1/2 cup of blueberries
  • 1/3 cup of toasted hazelnuts, chopped
  • 2 bananas
  • 1 teaspoon of baking powder
  • coconut oil for frying
  • maple syrup to drizzle

Method:

  1. Blitz the porridge oats in a blender to form a flour, remove and set to the side.
  2. Add one banana, the cocoa and the milk to the blender and blitz. Whisk into the flour making sure it is well mixed together and there are no lumps.
  3. Add some of the chopped nuts and keep the rest to the side for later.
  4. Heat a non stick pan and add a little coconut oil. Add a ladle of pancake batter to the pan and cook for a couple of minutes on both sides. Repeat until all of the batter has been used up and keep warm in the oven.
  5. Slice the banana diagonally into 1cm slices and add to some melted coconut oil in the pan. The pan should be hot enough for the banana to sizzle. Allow the bananas to caramelise and once done remove from the pan and set aside.
  6. Build up your pancakes with some banana and blueberries in between each layer.
  7. Top the pancakes off with the rest of the crushed hazelnuts and drizzle over some maple syrup.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them

Tanya x

Creamy Beanie Brunch

This healthy and filling brunch sets you up for the day. The avocado and mashed beans give it a really creamy texture while the toms and onion give it some bite. You could add more spinach and have this as a salad but I’ve got an unhealthy love affair with bread so I find it hard to leave it out.

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What you’ll need: (serves 4)

  • 1 large avocado
  • 400g tin of butter beans
  • 1 tomatoes, pip and pulp removed and diced
  • 1 small red onion, finely diced
  • A handful of spinach, chopped
  • 1 teaspoon of apple cider vinegar
  • 1 teaspoon of miso paste
  • juice of one lemon
  • 1 clove of garlic, grated
  • 1 pinch of chilli powder
  • Salt and pepper to taste

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Method:

  1. In a large bowl roughly mash the beans and add the tomato, spinach and onion.
  2. In a separate dish mix the apple cider vinegar, lemon juice, miso, garlic and chilli powder.
  3. Peel and dice the avocado and carefully fold it into the bean mix. Drizzle over the liquid and carefully mix.
  4. Serve straight away on some toasted bread.

 

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx