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

Cauli and Corn Curry

The combination of cauliflower and corn in this recipe is delicious. The cauliflower offers substance and bite while the texture and burst of flavour offered from the corn is so moreish. Serve this dish up with a little rice or flat breads as a midweek treat that’s both healthy and tasty.

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What you’ll need (serves 2):

  • 1 teaspoon of turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon smoked paprika
  • 1 large onion, finely diced
  • 2 cloves of garlic, finely diced
  • Thumb sized piece of ginger, grated
  • 2 tablespoons of sunflower oil
  • 400g tin coconut milk
  • 2 cups of cauliflower florets
  • 1/2 cup of sweet corn
  • 1 cup of baby leaf spinach
  • Salt for seasoning

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Method:

  1. Heat the oil in a large pan and add the onion. Cook for about 10 minutes until it becomes translucent. Add the garlic and ginger and continue to cook for a couple more minutes.
  2. Add the spice mix and stir well, cook for 2 minutes to release the flavours.
  3. Add the coconut milk and stir well until completely melted. Then add the corn and cauliflower and cook simmer 5 minutes. If you like your veg cooked a little more, then leave to simmer until the texture of the veg is to your liking.
  4. When ready season to taste and add the spinach, serve when the spinach has just wilted.

 

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

Pumpkin Seed Pesto Spaghetti with Avocado and Lemon

When it comes to weeknight dinners I’m not one for fuss. I want something quick and easy but I don’t want to sacrifice any enjoyment of flavours. This pumpkin pesto pasta hits all of the notes, it’s satisfying, tasty, filling and it’s healthy too, winner!

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What you’ll need: (serves 2)

For the Pasta

  • 200g of wholemeal pasta (or pasta of your choice)
  • 2 cloves of garlic, very thinly sliced
  • 1 organic lemon, unwaxed
  • 1 avocado
  • Some basil and rocket leaves for finishing
  • 1 Tablespoon of olive oil
  • Salt and pepper to season

For the pesto (makes enough for about 6 meals)

  • 1 cup of parsley
  • 1 cup of basil leaves
  • 100g pumpkin seeds
  • juice of half lemon
  • 80ml olive oil
  • 1 tablespoon of vegan parmesan grated (optional)
  • 1/2 teaspoon sea salt
  • 1 clove of garlic finely chopped

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Method:

  1. Toast the pumpkin seeds in a dry frying pan until they pop. Allow to cook before adding them to a food processor with the herbs and garlic and whizz on a low-speed. Add the vegan parmesan now if using. Slowly add the lemon juice, salt and finish with the oil.
  2. Add some salt to a pan of boiling water and cook the pasta according to the packet instructions. Cook until fairly al dente. Before draining save 1/2 cup of the cooking water. Drain the pasta and set to the side.
  3. Heat a little olive oil in a pan and gently cook the garlic. You want to do this on a low heat so that all of the flavours are released but so that the garlic does not burn. A little browning is fine.
  4. Grate in the rind of the lemon and add two tablespoons of the pumpkin seed pesto to the pan and stir. Add the pasta followed by a couple of tablespoons of the cooking water. The pasta will continue to cook. Use enough water to loosen up the dish but you don’t want to overcook the pasta.
  5. Half and deseed the avocado and using a knife cut criss-cross lines into each half, and scoop out the avocado into the pan. Gently fold into the mix.
  6. Season to taste and finish with the juice of the lemon and a little oil if needed. Top with some basil and rocket leaves.

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

Aubergine Ragu Pots

These pots are are so handy and I love to eat them cold the next day topped with some salad leaves and a side of hummus. They’re gluten free and packed with flavour, serving them in individual pots makes them fun for children too.

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What you’ll need: (serves 4)

  • 200g green lentils
  • 1 large onion, finely chopped
  • 1/2 punnet of sunblush cherry tomatoes, halved
  • 1 tablespoon of very finely chopped rosemary
  • 2 bay leaves
  • 1 tablespoon of tamari or soy sauce
  • 600ml of veg stock
  • 1 tin of chopped tomatoes
  • salt and pepper for seasoning
  • 1aubergine sliced into discs
  • 1/2 cup of grated vegan parmesan from Violife
  • 1/2 cup of vegan cheddar or piza cheese
  • Some oil for frying

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Method:

  1. Preheat the oven to 180°
  2. Heat some oil in a large pan and gently cook the onion until it has softened and is translucent. Add the lentils and give a good stir to coat them in the mix. Add the  tinned and fresh tomatoes, herbs and the stock and bring to the boil. When the liquid has reduced by 1/3 lower the heat and leave to simmer for about 30 minutes, until the lentils have cooked. Add a splash of soy sauce or tamari, salt and pepper to taste and remove the bay leaves before using the ragu.
  3. Meanwhile coat the aubergine discs with some of the oil and bake for 4 minutes on each side, until softened.
  4. Layer up the pots like you would a lasagne: start with some of the ragu, top with a sprinkle of both cheeses and top with a disc of roasted aubergine. Repeat until the pots are full and cover with cheese.
  5. Roast the pots at 180° until heated through and the cheese has melted.
  6. Serve up in the pots or you can have cold the next day as a salad.

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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