Sweet Potato Curry Burgers

I’ve just popped one of these burgers out from the freezer for my dinner tonight. I’m thinking I’ll have it with some beets and spinach and maybe some of the yummy humus I made yesterday too. Sometimes I find the best meals are made from the left over bits in the fridge and in the same way often the best meals are made by accident. These burgers were a kind of experiment and what a positive surprise they were, deliciously tasty, great texture and handy to store in the freezer. I think you’ll like them as much as I do. They’re super easy to make too and they’re gluten-free.

 

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What you’ll need: (makes 6 large burgers)

  • 500g sweet potato
  • 400g tin of chickpeas, drained
  • 2 clove of garlic
  • 2 small red onions, finely diced
  • 1/4 cup of fresh coriander, chopped
  • 2 heaped tablespoons of milled flax seeds
  • 2 teaspoons of curry powder
  • 2 teaspoons of ground cumin
  • 1/4 cup of gram (chickpea) flour
  • Salt to taste

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Method:

  1. Preheat the oven to 180°. Take some foil and place one sweet potato on it, bring the foil up around it and close at the top, leaving plenty of space inside for air to circulate inside the pouch. Repeat with the other potatoes. Roast until soft inside, about 30mins.
  2. Chop the garlic and add to a food processor along with the onion, chopped coriander and chickpeas and blend. Remove and add to a large bowl.
  3. When the sweet potato has cooled scoop the potato from the skins and add it to the bowl with the chickpea mix. Add the flax seeds, curry powder, cumin and a good pinch of salt. Mix well with your hands making sure the potato is well mixed into the other ingredients.
  4. Sift in the gram flour and mix well. Refrigerate for at least one hour.
  5. Place a sheet of parchment paper on an over tray and make your patties. It’s best to make the patties wider than thicker t them to cook evenly. Bake for 40 mins.
  6. You can serve immediately or allow to cool before freezing.

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

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Weekend Breakfast Bap

I’m calling this a weekend breakfast bap because it’s a rare occasion when I’ll have time to prepare something like this for breakfast during the week, however I did keep an extra one in the fridge for my lunch today and its al I can think about right now. This makes a great lunch and you make make a day ahead and keep it in the fridge.

All of the elements of this giant sandwich come together perfectly for a real treat. The scrambled tofu with the crispy fried shrooms topped off with some vegan mayo, oh I wish every day was the weekend.

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What you’ll need: (makes 4)

  • 250g of firm tofu
  • 1 clove of garlic minced or grated
  • 3 to 4 pinches of ras al hanout (optional but gives great flavour)
  • a pinch of turmeric, just enough to colour the tofu
  • 250 oyster mushrooms
  • tamari (just a splash)
  • 4 multi seed baps
  • salt to taste
  • oil for cooking
  • 1 Avocado
  • Large beef tomato
  • Green leaves
  • Red onion
  • Follow Your Heart veganaise

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Method:

  1. To scramble the tofu place it in between two plates and place something heavy on the top plate. This will help drain out the excess liquid from the tofu. I never cook tofu without this process.
  2. Pace a wok or large pan over a high heat, add a little oil and crumble in the tofu. Add in the ras al hanout and toss to mix, sprinkle in a little turmeric just to give the tofu a yellowish colour. Reduce the heat and add the garlic and continue to toss to mix well and cook through. Add some salt to taste.
  3. Place another pan over high heat and add a little oil, mushrooms can soak up a lot of oil so it’s a good idea to try to lightly coat them so that you don’t have to keep adding oil. Cook on each side for about 3 minutes or until they are dark and crispy, add a splash of tamari for seasoning.
  4. Lightly toast the baps over an open flame if you have a gas hob, I swear by this method. If not you can use the grill.
  5. To build the bap I like to start with placing the bap on a piece of parchment paper or some foil, add a generous helping of veganaise on both the top and bottom bap half. I’ll then start layering up with some red onion, a thick slice of beef tomato, tofu scramble and then the oyster mushrooms. I’ll top it all off with some creamy avocado and leafy greens. It’s not easy to pile all off these ingredients onto the baps so having parchment paper of foil helps to wrap it up and makes eating it so much easier and well, less sloppy.

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

 

Frozen Blueberry Cheesecake

Ok, so it’s fairly obvious from my blog recipes that I’m more of a fan of savoury foods than I am sweet, I put that down to me being sweet enough hehe! But that’s not to say that I don’t enjoy the odd sweet treat, it’s just that savoury foods often lend themselves to more possibilities of veganizing my favourite dishes. At least I had thought so until I tried a couple of sweet recipes.

This frozen blueberry cheesecake not only looks really pretty but the creamy soft texture of the cashew cheese and the crunchy, nutty base creates a real party of flavour and texture in the mouth. It’s also super easy to make, if you have a high-speed blender.

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What you’ll need for the base: (makes two mini cakes)

  • 11/4 cup of almonds or nuts of your choice
  • 10 medjool dates soaked and softened in warm water.
  • A pinch of salt to taste

What you’ll need for the cream topping: (makes two mini cakes)

  • 2 cups of cashews, soaked overnight
  • 1 teaspoon of vanilla extract
  • 8 tablespoons of melted coconut oil
  • 5 tablespoons of maple syrup (or sweetener of your choice, you can add more to taste too)
  • 5 tablespoons of nut milk (you make need a little more or less)
  • 3/4 cup of blueberries
  • Frozen blueberries for decoration

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Method for the base:

  1. Place the almonds in a bag and give them a little bashing with a rolling-pin. I find it takes a lot of pressure off the blender if the nuts have been ground down a little before hand. Add the nuts, dates and a pinch of salt to the blender. Pulse until the mix holds together like a dough. I personally prefer a rough texture so I didn’t blend for too long.
  2. Place some parchment paper in the base of a spring form tin and press in half of the base mix (it makes two mini cakes). Place in the freezer for about 30 minutes.

Method for the cheese topping:

  1. Add all of the cheese ingredients to a blender and mix on high power until smooth. You may need to add a little extra milk to the mix if you find that it is too thick. It should be a similar consistency to a thick yogurt.
  2. Remove the tin from the freezer and add half of the mix on top. Slice some frozen blueberries and place them around the edges. Fill the spring form tin up to the top and place in the freezer for at least two hours. Remove half an hour before serving.

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

 

Maple Glazed Peaches on Toast

Things on toast, there are endless possibilities and this sweet and savoury combo is one you’ll want more of. The peaches and maple glaze works great with vegan blue cheese to counteract that yummy sweetness and I’ve added some wild rocket leaves too for added texture and spice.

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What you’ll need: (serves 4)

  • 2 fully ripened peaches
  • 2 tablespoons of maple syrup
  • Violife blue cheese
  • 1 handful of rocket leaves
  • Sourdough bread
  • 2 tablespoons of extra virgin olive oil

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Method:

  1. If your peaches are nicely ripened removing the skin should be easy enough, if they are not fully ripe then blanch them for a couple of minutes in hot water, this will help loosen the skin. If fully ripe cut the peaches first in half, then half each piece again, and again. You will have 8 wedges and then remove the skin.
  2. Add the peaches to a bowl with the maple syrup and using your hands gently mix them making sure each wedge is nicely coated with the maple syrup.
  3. If you have a gas hob use a chef’s tongs and toast the bread over an open flame, this will add so much smokey flavour to the toast. If you don’t heat a griddle pan over a high heat and toast the bread on each side, set aside.
  4. Reduce the heat of the griddle pan to medium and carefully add the peach wedges. Be mindful of the marks the pan will make on each wedge. Placing them at an angle results in nice diagonal lines on the peaches. Cook for a couple of minutes on each side, being very careful when turning them.
  5. Brush the toast with some olive oil and add the peaches, blue cheese and a couple of rocket leaves to each slice.

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

King Oyster Mushrooms with Stir Fried Veg in a Black Bean Sauce

I’m continuing pushing the shroom train with this week’s Meatless Monday recipe. The King Oyster mushroom is a totally different character to its regular oyster mushroom cousin. This guy is bigger and stronger and has a different texture but it soaks up yummy flavours just as well.

I can only find these guys in my local Asian market, the regular stores don’t stock them at all. If you have an Asian market close by it’s worth going in, but be warned, you will come away with lots of goodies.

For this recipe I’ve marinated the shrooms to give more flavour and I’ve also used my home-made black bean sauce but you can get really good shop bought sauces so it’s up to you.

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What you’ll need: (serves 2)

  • 4 king oyster mushrooms
  • 100ml of veg stock
  • 1 teaspoon of Marmite
  • Vegetables of your choice
  • 3 tablespoons of the black bean sauce
  • 1 tablespoon of sesame oil

What you’ll need: For the sauce (serves 4-6)

  • 100g of fermented black beans (you can get these from the Asian market)
  • A whole bulb of garlic, cloves peeled and chopped
  • 100ml of vegetable oil
  • 50ml of Shaoxing rice wine
  • A knob of ginger approx 4cms, peeled and sliced
  • 2 x green chillies, deseeded
  • 1tablespoon of caster sugar
  • 1 bunch of spring onions

 

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Method: (for the sauce)

  1. Wash the beans thoroughly and remove any of the dried ginger. The beans are very salty so they’ll need a good rinse.
  2. Heat a wok over a high head and add about one-quarter of the oil to the pan. Add the beans, garlic and ginger and cook for 2-3 minutes. Remove 2 tablespoons of the mix and set aside.
  3. Add the Spring onions to the wok and continue to cook until the mixture has softened.
  4. Add the Shaoxing rice wine and the sugar and mix well. Reduce the heat and allow to cook on a low heat until the liquid has reduced by three-quarters.
  5. Remove the mixture from the heat and allow to cool.
  6. Transfer the cooled ingredients to a blender and mix on a high-speed whilst adding the remaining oil.
  7. Remove from the blender and stir in the 2 tablespoons of whole black beans. Use straight away or freeze.

Method: 

  1. Slice the mushrooms into 1cm x 3 cms pieces about 1cm deep
  2. Heat the stock and add the Marmite to the liquid. Stir well until the marmite has dissolved. Add the mushrooms to the stock and leave to marinate.
  3. Heat the oil in a large pan, I like to use a wok. Drain the mushrooms and add to the pan. Turn the heat up and cook the mushrooms until all the moisture has left them and they have started to crisp up.
  4. Add the rest of the veg to the pan and toss. Add the black bean sauce and toss continuously to make sure all of the veggies are well coated in the sauce.
  5. Once all of the veg has been heated through the dish is read. Serve with some brown rice on the side.

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

 

Marinated Tofu and Oyster Mushroom Burger

I’m getting a real taste for tofu these days. It wasn’t something that I enjoyed a lot before but with an amazing Asian market just a ten minute drive from my home there are endless options for me, tofu being one. I always only buy the organic firm stuff, its easier to cut and tastes great. It also holds it’s shape really well for recipes like this.

I wasn’t going to write-up a recipe for this as I thought it too simple but it’s BBQ season and lately I’ve had a lot of emails from people new to a plant based diet asking what I might suggest to them for a BBQ. Top of my list of ingredients will always be the mushroom, oyster mushrooms being my favourite. If you have an Asian market close to your home, pop in and have a look. There are far more options available plus you’ll save money as often, these exotic shrooms are pretty pricey in the regular super market.

Check out my recipe for Burnt Aubergine Burger Sauce, it’ll go really well with this!

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What you’ll need: (serves 2)

  • 1 packet of firm tofu, the packet I buy contains two square blocks.
  • 8 oyster mushrooms
  • 2 tablespoons of sesame oil
  • 1 clove of garlic
  • A small piece of ginger, about half a thumb
  • 4 tablespoons of tamari
  • red onion, greens and sauce to serve
  • 2 burger buns

Click HERE for the burger sauce recipe featured in the image below.

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Method:

  1. Carefully cut each tofu block into three pieces, about 1cm wide. Add the tamari to a bowl and grate in the clove of garlic and ginger and stir to mix. Place the tofu in the bowl and cover with the liquid. Set aside to marinate.
  2. Heat a little of the sesame oil in a hot wok. Once it is hot enough add in the oyster mushrooms. You’ll need to toss them regularly as to get a crispy texture they need to be cooked on a high heat. When they are almost done add in a splash of the marinade juices. Set aside.
  3. You can use the same wok or pan for the tofu to save cleaning up but I prefer to use a griddle pan to get nice markings of the tofu. Heat the pan on a high heat. Remove the tofu pieces from the bowl and shake off the excess liquid. Brush them lightly with some sesame oil and add to the pan. Cook for a couple of minutes on each side. Remove when tofu is warmed through and almost crispy on the outside.
  4. Layer up your burger buns with some sauce, tofu, onion and green and top it all off with the crispy oyster mushrooms.

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

Pea and Pistachio Pesto

I’m a sucker for a big bowl of pasta pesto, but it’s been so long since I’ve had any that I was working up a serious appetite for it. I’m also a HUGE fan of petit pois peas, they’re so tiny and sweet and they make a great snack with a drizzle of olive oil and a sprinkling of salt. Combine the two, pesto and peas, with some pasta and you’ve got yourself a deliciously fresh and sweat plate of food that takes only a couple of minutes to prepare. Even better if you add in some toasted pistachios. A perfect dish for summer.

I shared this meal with my grandmother who’s a massive fan of my food. She’s 89 years of age and although she’s a country woman who grew up with a meat and two veg diet she’s a big fan of vegan food. A lot of the props that I use in my photos have been given to me by my grandmother. The fork and spoon in the featured image are the last few remaining from a cutlery set given to her as a wedding present. She had three of each left and gave me two of each, she’s been a huge influence on my life, especially inside the kitchen. This one’s for my Nan.

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What you’ll need: (serves 4-6 for pesto and 2 for pasta)

  • 1 cup of frozen petit pois peas (garden peas will do also)
  • Extra peas for serving
  • 1/2 cup of pistachio nuts
  • 1 handful of fresh basil leaves
  • 7-8 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • some salt for seasoning
  • 300g linguine
  • juice of half a lemon
  • sundried tomatoes, optional

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Method:

  1. Bring a kettle of water to the boil. Place nuts in a pan over a medium heat and toast for a couple of minutes, tossing every 30 seconds or so. Set to the side to cool. When the water has boiled pour over the peas to defrost. If using sundried tomatoes you can cover them with hot water too to soften them a little.
  2. Add the rest of the water to a large pan, add salt and pasta and cook pasta until a little less cooked than al dente. Strain the pasta keeping one cup of the cooking water to the side. This should be done every time you make a dish like this, as the pasta will continue to cook in the pesto and the cooking water is more starchy, giving more substance to the dish.
  3. Strain the peas and add to a food processor, keeping enough aside for serving. Add the basil, cooked nuts, chopped garlic clove, and a pinch of salt. Blend on medium power for a more corse pesto. Slowly add the oil to the mix until you’re happy with the consistency.
  4. Add a couple of tablespoons of the pesto to a large pan, followed by the pasta. Add a little of the cooking water and mix well. Continue to cook the pasta until it is ready; it should still be al dente, if your pasta is soft then it’s overcooked.
  5. Top with the extra peas and finish with a drizzle of fresh lemon juice.

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