Roasted Cherry Tomato and Garlic Cashew Cream Sauce

You may like to use this sauce just for pasta but it makes a great dipping sauce and salad dressing too, just add a little more water to loosen up the consistency. This sauce keeps in the fridge for 3 to 4 days and freezes well too…it never makes it to the freezer though as its gobbled up far too quickly. The sweet flavour from the tomatoes and the cheesy back notes from some nutritional yeast make this my current go-to pasta sauce and it takes so little time to make. I think you’ll enjoy this one.

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What you’ll need: (serves 4)

  • 150g Cherry Tomatoes
  • 1 1/2 tablespoons of oil (I used sunflower)
  • 1 onion, finely diced
  • 6 cloves of garlic
  • 1/2 cup of cashews, soaked overnight
  • 1/4 cup of fresh basil leaves
  • 1 tablespoon of Nutritional Yeast
  • A pinch of salt to taste
  • 2 cups of water

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Method:

  1. Preheat the oven to 180°. Cut the tops off the garlic cloves and place them in some foil, and drizzle with a little oil. Bring the foil up around them creating a little pouch where air can circulate inside. Cook in the oven for about 30mins or until soft. Remove and allow to cool.
  2. Place the tomatoes in a baking tray and cover in some of the oil, gently move them around to coat them evenly with the oil. Bake for about 30 minutes, they should be a little golden on the outside but not black.
  3. While the garlic and tomatoes are roasting heat the rest of the oil over a medium heat and add the onions, sauté until translucent.
  4. When the garlic is cooked and cool enough to touch, squeeze each clove into a food processor and add the tomatoes and onions, basil, cashews and nutritional yeast. Add one cup of water and pulse. Slowly add some of the second cup a little at a time until you reach your preferred consistency. Add salt to taste.
  5. Cook the pasta to the packet instructions and strain when the pasta is still al dente keeping one cup of the pasta water. Place a pan over a medium heat on the hob and add the desired amount of sauce followed by the pasta. Heat through and add a little of the saved pasta water at a time to the pan to loosen the sauce to your desired consistency. Once the pasta is cooked season to taste.

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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

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Quinoa and Bean Stuffed Sweet Red Peppers with Cream Cheese

Quinoa has become my staple grain, that and millet. It’s very rare now that I have rice, only the odd time if I’m out. I always cook quinoa with a couple of cloves of garlic or some stock as the natural flavour is not one that I’m too fond of. Once cooked in some stock it’s a whole new ball game.

These ….. red peppers are deliciously sweet and are at their best when roasted. They work great in salads or as toppings for pizza, stuffed with some quinoa and veggies and then you’ve got a meal in itself. I always make extra to have for lunch the next day and it’s so delicious cold.

gosh

What you’ll need: (serves 4)

  • 200g quinoa
  • 4 … peppers
  • 1 small red onion, very finely diced
  • 2 cloves of garlic, grated
  • 1 tablespoon of coconut oil
  • 1 400g tin of kidney beans, drained and rinsed
  • 2 large handfulls of baby leaf spinach, chopped
  • Juice of half a lemon
  • 2 tablespoons of vegan basil pesto
  • Violife Hot Peppers Cream cheese (optional)
  • Salt and pepper to season

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Method:

  1. Preheat the oven to 200°C. Put the coconut oil in an oven tray and place inside the oven to heat through.
  2. Trim the top off the peppers and try to remove as much of the pith from the inside as possible without splitting the pepper (the pith is the white spine-like parts that run down the inside). Wash well.
  3. When heated through remove the tray with the oil from the oven. Place the peppers in the tray and spoon over with oil. Place the tray back in the oven and cook for 15mins, or until the peppers begin to soften.
  4. Meanwhile cook the quinoa in veg stock according to the packet instructions. Once cooked pour the quinoa into a bowl. Add the onion, kidney beans, spinach, pesto and lemon juice and mix well. Season to your taste with salt and pepper.
  5. Once the peppers have softened remove from the oven and place onto a cold plate to cool a little. Once they have cooled enough to handle begin stuffing them. The ends are quite narrow so you will need to push the quinoa stuffing down with the top of a spoon. Continue to fill the peppers until they are full. Return to the oven and continue to cook for another 20 minutes or until they start to blacken a little on the outside.
  6. Serve with some vegan cream cheese and some more spinach.

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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

 

 

Curried Pumpkin and Red Lentil Soup

This soup is a hug in a bowl, it’s packed with goodness and tastes incredible. The curry powder adds warmth and by keeping it chunky this soup is a meal in itself, perfect for bringing to work for lunch as it doesn’t spill easily. You could choose to add more stock and blend it fully to create a lighter soup that’s more of a snack or a starter, it will also serve more this way, but I love it chunky.

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What you’ll need: (serves 6)

  • 1 large onion, finely diced
  • 1/2 tablespoon of coconut oil for frying and another 1 tablespoon for roasting
  • 4 cloves of garlic, finely diced
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin
  • 1 tablespoon of curry powder
  • 1 ltr of veg stock
  • 1/2 small pumpkin cut into 2cm x 2cm cubes (you can use the other half in a tagine, click here for the recipe)
  • 200g red lentil

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 Method:

  1. Preheat the oven to 200°C. Put 1 tablespoon of coconut oil into an oven tray and place in the oven. Once the oil has melted and is hot remove the tray and add the squash. Gently move the squash around the tray to evenly coat in the oil. Roast for 20 minutes, turning once.
  2. Rinse the lentils with cold water and set to the side. Heat the remaining oil in a large pan and add the onions. Cook until translucent and stir occasionally. Add the garlic and cook for a further five minutes, stirring occasionally.
  3. Add the curry powder and the spices and stir for about 2 minutes until all of the aromas have been released. Add the lentils followed by 1litre of veg stock.
  4. Bring to the boil, cover and reduce to a simmer, cooking for about 30 minutes or until the lentils are cooked.
  5. Remove the pumpkin from the oven and add half of it to the lentil mix. Stir in and roughly blend, you don’t want a smooth texture. If you need to add a little more liquid at this point do so a little at a time.
  6. Serve in bowls and top with some more of the pumpkin cubes.

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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

A Simple Vegetable Tagine

Ras el hanout is a spice blend from North Africa and is available in most ethnic food stores. There is nothing as simple as adding a tablespoon of this mix to some stock when preparing a vegetable stew or tagine, as they are known in Morocco. My ras el hanout came from a friend who visited Morocco and it’s the perfect mix with only a hint of cinnamon adding sweetness to the stew. It is burnt orange in colour but there are variations on this, so do try to find the dark blend and not the yellow blend as there are flavour differences.

There is little or no effort involved in making this tasty meal, chopping an onion and peeling a couple of carrots is as much as it gets but your efforts, minimum as they are, will be rewarded with this filling and warming meal. You can use whatever veggies you have left in your fridge, courgette and aubergine work really well. My top tip for this is to be sure there is enough for the next day as it is so much better the day after.

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What you’ll need: (serves 6)

  • 1 onion, roughly chopped
  • 4 cloves of garlic, finely diced
  • 500g of baby potatoes, skin on and quartered
  • 4 large carrots, peeled and cut into large chunks
  • 1 small butternut squash or pumpkin, peeled and cut into bite sized chunks
  • 1 can of chickpeas rinsed and drained
  • a little coconut oil
  • 2 tablespoons of ras el hanout
  • 500ml of veg stock
  • 1 tin of chopped tomatoes
  • salt to taste

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Method:

  1. Heat a little coconut oil in a large pot and add the onions. Cooke over a medium heat for a couple of minutes before adding the garlic. Continue to cook for a further five minutes before adding the spice mix. Stir well to make sure there are no lumps, the aroma will start to fill the room.
  2. Add all of the veg to the pot along with the tomatoes. Stir gently, making sure all of the veg is coated in the aromatic mix.
  3. Add 500ml of veg stock and bring to the boil. Reduce to a simmer, cover and cook for about 40mins. If it’s getting a little dry you can add some more water a little at a time.
  4. Season with some salt.

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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

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

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