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.

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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

 

 

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

Lentil and Porcini Pie

It’s no secret that I love mushrooms, they’re my desert island ingredient but I’d be hoping to grow my own garlic, onions and herbs on this island too. Oh, and lentils as well. Lentils and mushrooms work so well together and anytime I’m having a special dinner at my place I usually make a dish that contains both. There’s something about the earthy colours and the wholesomeness that comes from this combo that almost turn omni’s blind to the fact that the table is free from any animal products. If you add some tasty pastry to the equation to make a pie then BINGO!

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This recipe is inspired by a pie my Nan makes using meat. The whole family go crazy for one of “Nana’s Pies” and there was a time when I did too. I’m always trying to find ways to recreate the foods that I loved before I was enlightened and sure that’s why I started this blog. Here I’ve created something that, although different, is as enjoyable and packs so much flavour. If you’re hosting a Thanksgiving, Christmas or Easter Dinner at your home then I don’t think your omni guests will be disappointed with this dish. Why not try it with some Dijon mustard mash.

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What you’ll need for the pastry: Makes two pies

  • 300g plain four
  • 100g ground almonds (optional, you can use plain flour instead)
  • 200g vegan margarine
  • pinch of salt
  • a little water for mixing

What you’ll need for the filling: Makes two pies with a little left over

  • 300g green or brown lentils
  • 2 medium onions, diced
  • 4 large cloves of garlic, finely diced
  • 1 stick of celery, rough bits trimmed and sliced into 1cm pieces
  • 3 medium carrots, washed and diced into 0.5cm cubes
  • 1 cup porcini mushrooms, soaked in hot water
  • 200g chestnut mushrooms
  • 2 tablespoons of oil
  • 1 tablespoon of marmite
  • 1.5ltr of veg stock
  • A splash of dark soy sauce (dark soy has less salt and adds a rich colour to the mix)
  • A bouquet garni of 1 sprig of rosemary, 3 sprigs of thyme and two bay leaves. If you have some muslin wrap them up in it as the herbs tend to separate in the heat and you don’t want to bite into a sprig of rosemary in your pie.

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Method for the pastry:

  1. Sift the flour into a large mixing bowl followed by the ground almonds and mix well. Take the vegan margarine from the fridge and cut it up into pieces. Add these to the flour.
  2. Using your fingers rub the margarine and the flour together until there are no more lumps of margarine left. You should be left with a crumbly texture.
  3. Add a pinch of salt and make a well in the centre of the bowl. Add some water to the middle, one tablespoon at a time, and mix with your hands to form a dough. You don’t need much water, just a few tablespoons.
  4. When the dough is cleaning up the excess flour from the edge of the bowl and the bowl is clean, lightly four a clean surface and turn out the pastry. Roll into a ball and wrap in cling film. Place in the fridge for at least 30 minutes.

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Method for the pie filling:

  1. Heat one tablespoon of oil in a large pot over a medium heat and add the onions. Cook until translucent before adding the garlic, continue to cook for another few minutes. Add the carrots and celery and continue to cook, stirring occasionally.
  2. In a separate pan or skillet add the remaining oil and heat over a medium heat before adding the mushrooms. Cook until all the moisture has evaporated.
  3. Pour the porcini water through a sieve and save the water. Remove the porcini and chop finely, add to the mushrooms. Heat through.
  4. Add the mushroom mix to the other pot followed by the lentils, stir well. Add the stock, herds and marmite and cook until lentils are tender but not soft, approx 30 minutes.
  5. To make the pie, preheat the oven to 180°C and lightly flour a clean surface. Remove the pastry from the fridge and divide into 4 pieces; 2 tops and 2 bottoms. Roll out each piece, rotating each time you roll to ensure a round shape. You want your pastry to be about 0.5cm thick.
  6. Grease the inside of a shallow pie tin with some vegan margarine. Roll one piece of pastry around your rolling pin and lift above the tray. Unroll the pastry onto the tray. Gently lift and drop the pastry into the corners and press it in, careful not to tear the pastry.
  7. When the lentil mix has cooled a little spoon it into the pie tray. Repeat the same process with the lid and seal the edges by pinching the top and bottom layers together. Trim the edges with a sharp knife.

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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

 

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.

 

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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

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

Creamy Coconut and Veg Curry

This curry is inspired by a Rick Stein recipe from his book Rick Stein’s India. It’s buttery, creamy and wholesome. I’ve used some of the same vegetables here and have cooked them al dente just like Rick’s recipe. My vegan version uses coconut milk which adds to the creamy texture and I’ve made mine slightly less thick so as to serve perfectly with some rice. You’ll be going back for seconds.

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What you’ll need: (serves 4-6)

  • 500g of baby potatoes, washed with skin left on
  • 500g of vegetables of your choice, I’ve used cauliflower, carrots, green beans and frozen peas
  • 1 tablespoon of oil
  • 1 medium onion
  • 5 cloves of garlic
  • thumb size piece of ginger
  • 400g tin of chopped tomatoes
  • 1 teaspoon of chilly flakes or powder
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground turmeric
  • 1/2 teaspoon of Garam Masala
  • 1/2 teaspoon of desiccated coconut
  • 1/2 cup of cashew nuts
  • 400g tin of coconut milk
  • Chopped coriander to garnish
  • salt for seasoning

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Method:

  1. Cook the potatoes separately. If you like your vegetables softer you can cook these with the potatoes. Otherwise follow the recipe.
  2. Heat the oil in a pan and gently cook the onions for about 10 minutes over a medium heat, until translucent.
  3. Grate in the ginger and garlic, stir well and cook for a further 2 minutes. Then add in all of the spices and stir continuously to cook through.
  4. Add the tinned tomatoes. Pour a little water into the tin, rinse and add to the pan. Simmer for 5 minutes.
  5. Add the cashews to a food processor with about 4 tablespoons of water. Pulse to a paste and add to the pot.
  6. Add the coconut milk and stir until completely combined. Add in all of the vegetables, except the potatoes and cook until they are heated/cooked through.
  7. Add the potatoes and gently mix to make sure they are coated in the sauce. Garnish with coriander.

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