Roasted Red Pepper Relish

At this time of the year I like to enjoy simple foods and lots of salads. But simple shouldn’t mean lacking flavour, oh no. This beauty of a relish is one that goes well with so much and I always keep some in my freezer. I like to serve it along side some of my other freezer favourites like falafel or my sage and onion vegan sausage, but it even works on veggie burgers with large helpings of pickled gherkins.

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What you’ll need:

  • 3 red peppers roasted and peeled and chopped click here for info on how to prepare these. Or just buy a jar but they’re more pricey.
  • 400g tine of chopped tomatoes.
  • one white onion, very finely chopped
  • 1 tablespoon of maple syrup
  • 1/2 teaspoon of paprika
  • 1 tablespoon of sunflower oil

Method:

  1. Gently cook the onion in the sunflower oil until translucent.
  2. Stir in the paprika.
  3. Add in all of the other ingredients and leave to simmer for about 15 minutes or until most of the water has evaporated.
  4. Using a hand blender, blend the ingredients.

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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

 

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Roast Garlic Tahini Sauce

This roast garlic tahini sauce is so versatile I used it on everything, from quinoa salads, to roasted squash,  and falafels, I even add it to vegan burgers as a mayo replacer. It’s fresh and tangy and freezes easily, not to mention it being rich in calcium too! I always have some of this in the fridge or the freezer. The photos I’ve used here are from different recipes where I’ve used this sauce as an accompaniment.

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What you’ll need:

  • 1 cup of tahini paste
  • 1/2 a cup of water (a little more or less depending on the consistency that you like)
  • one whole garlic
  • juice from one lime
  • pinch of salt to taste

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Method:

  1. Preheat the oven to 200°C. Cut the top off the bulb of garlic, rub a little oil on top and wrap loosely in some foil. Place the garlic on a tray in the oven and bake for 30 mins, remove and set aside.
  2. In a food processor add all of the other ingredients but only half of the water. How much water you add depends on how you like the sauce to be. I wanted a thicker consistency so I added the water bit by bit. For salads I like it a little more runny.
  3. When the garlic has cooled enough squeeze the cloves out from the skin. This should happen easily. Add 4 to 5 cloves to the food processor along with some salt and blend until creamy.
  4. You can add more garlic if you choose to.
  5. Use this sauce straight away on your favourite salad or on a vegan burger. It’s so versatile.

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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

Cream Cheese with Burnt Spring Onion and Roast Garlic

Here it is again, roasted garlic. Yes, I may have some sort of crazed addiction to garlic but I blame my Mam, she eats it raw! That’s a step too far pour moi but garlic does add the most incredible flavour and it’s packed with lots of medicinal properties too so ’tis all good.

This recipe works really well as a canope and it looks really good too. If you’re serving it on bread here’s a little tip: toast the bread on an open flame (if you have a gas hob) and you’ll transport the flavours of the bread to another dimension. This is a little trick I was shown during my course in Lazio and although it takes a little time, it’s so worth it. I’ve used the plain Vio LIfe Cream Cheese from Art of Zen foods here. This is a great one for adding your own flavours to.

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What you’ll need: 

  • 200g Vio Life Cream Cheese
  • 1 bunch of scallions/spring onions ends trimmed and halved lengthways
  • one whole bulb of garlic, top removed
  • 2 tablespoons of olive oil
  •  sea salt and black pepper for seasoning

Method:

  1. Preheat the oven to 220°C
  2. Place the garlic on some foil and drizzle over some of the olive oil. Close up the foil and place in the oven for 20 to 30mins. Remove from the oven and allow to cool.
  3. Place a griddle pan over a very high heat, ventilate the room and turn on the extractor fan. Coat the scallions with some of the oil and when the pan is piping hot add the scallions. Sprinkle over a little salt and pepper. Cook for 5 to 6 minutes turning once or twice. Once they have blackened remove for the pan, dry off with some kitchen towel and set aside and allow to cool.IMG_1582
  4. Take 6 cloves of garlic and remove from the skin. Using a large knife flatten the cloves into a paste. You can use the rest of the cloves for a garlic bread.
  5. Finely chop the scallions and add to a bowl along with the garlic paste and the cream cheese. Add the remaining olive oil and mix well with a fork.
  6. Season with some salt and pepper.

Prep and cooking time: 35mins

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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

 

Smokin’ Beans on Toast

I’ve yet to meet anyone who doesn’t like beans on toast. If you’ve ever been a student then you’ve most likely enjoyed your fill of the ready-made canned beans poured over toasted white bread. These beans make for a quick and easy meal that’s tasty and filling but my recipe for home-made baked beans takes it to another level. Smoked paprika is the secret weapon here. You can whizz this recipe up on 15 minutes but I like to simmer the beans until they have softened and the sauce has thickened. They’re even better the following day.

Yum!

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 What you’ll need (serves 4 -6):

  • 2 x 400g canned Haricot or Cannellini beans
  • 1 small white onion finely chopped
  • 2 cloves of garlic finely chopped
  • 400g can of chopped tomatoes
  • 2 tablespoons of fine sugar
  • 2 tablespoons of tomato paste
  • 1 to 2 teaspoon of smoked paprika (to your taste)
  • 2 tablespoons of vegetable oil

Method:

  1. Heat the oil in a pan over a medium heat, add the onion and cook until translucent. Then add the garlic and paprika and cook for 3 mins. Add the tomatoes and sugar and give a good stir. Cook for another 5 mins.
  2. Add the beans. You can simply heat through for five minutes and serve but I like to give the beans time to go a little mushy.
  3. When your beans are ready toast some ciabatta or sour dough bread. Load up your toast, season with some salt and pepper.

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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

Thai Green Curry Paste

This paste is easy to make and it freezes really well. The ingredients also freeze well on their own so it’s a good idea to keep well stocked up as you will be wanting more of this fiery and fragrant curry. 1

What you’ll need: Serves 4

  • 1 whole bulb of garlic, cloves peeled and chopped
  • 1 medium white onion chopped
  • 2 sticks of lemongrass chopped, woody bits removed first
  • 2.5cms piece of galangal, peeled and chopped
  • 2 green Thai chillies, de-seeded and chopped
  • 6 kaffir lime leaves, torn
  • 1/2 shop bought plant of coriander with stalks in tact
  • 1 teaspoon of ground turmeric

Method:

Simply put everything into a food processor and blend on a high-speed until you have a smooth paste.

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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

Nutty Basil Pesto

I’m sure you’ve realised by now that I’m not one for strictly following recipes. Although I give you recipes with exact measurements here on the blog, I always encourage you to use your taste-bud-intuition, it knows best! While I might like an extra pinch of salt, you might prefer an extra pinch of pepper. This flexibility is particularly relevant for pestos. You can make a vegan pesto with a number of fresh herbs including mint, parsley or coriander. You can also choose the type of nuts you want to use for your pesto too, influencing the texture and flavour. I had intended making a traditional basil pesto but I ran out of pine nuts and used a half batch of walnuts instead. I think I’m kinda’ in love with walnuts at the moment but you could use hazelnuts if you have some.

If there is one rule to follow then it’s got to be that you use your best olive oil for a pesto!

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What you’ll need:

  • 2 cups of fresh basil
  • 1/4 cup of pine nuts
  • 1/4 cup of walnuts
  • 1-2 cloves of garlic (taste-bud-intuition)
  • 4 tablespoons of olive oil (use your judgement, you might need a little more for a looser texture)
  • 1 teaspoon of nutritional yeast (optional)
  • Sea salt to taste

Method:

  1. Place all of the Fresh ingredients and the nutritional yeast into a food processor and mix until you’ve got a coarse paste.
  2. Slowly add in the olive oil until you’ve reached your required consistency.
  3. 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 xTx

Muhammara (A Smokey Roasted Red Pepper and Walnut Dip)

On a recent trip to Istanbul my friends and I were blown away by the mezze plates and in particular this dip. Originally from Syria there are many slight variations of the recipe of muhammara but the addition of smoked paprika to this one really sets it apart. It’s winning combination of roasted red peppers, toasted walnuts, garlic and pomegranate molasses always surprises my dinner guests.

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What you’ll need: Serves 6 as a mezze

  • 2 Roasted red peppers with skins peeled
  • 1 cup toasted walnuts
  • Juice of 1/2 lemon
  • 1/4 cup of toasted breadcrumbs
  • 1 tablespoon of pomegranate molasses
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of red pepper flakes
  • 1 teaspoon of cumin
  • 2 tablespoon of olive oil

Muhammara-dip

Method:

You have two options here, you can buy a jar of roasted red peppers and save yourself some time or you can roast and peel the skins yourself and save some shillings.

Preheat your oven to 180°C, add some oil to a roasting dish and heat in the oven for a few minutes. When the oil is hot enough remove the tray and add the red peppers skin side down. Keep an eye on them and turn once the skin has started to blacken and blister slightly.

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Remove the red peppers and give them a minute to cool before placing them into a plastic bag. This allows them to sweat and makes peeling the skin off much easier.

Leave the peppers to cool in the bag and roast the walnuts and breadcrumbs until they are golden. When the peppers have cooled remove the skins and place in a blender with all of the other ingredients. Depending on the texture you prefer you can add a little more oil and pulse for longer for a smoother, more creamy paste. Personally I like it dryer with more bite. Serve along side some flat breads as part of a mezze or on ciabbatta with avocado as a canape.

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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 xTx