Courgette Fetttuccine with Garlic and Lemon

This is a five-minute meal, perfect for when you’re in a hurry. It’s more of a lunch or a snack than a dinner recipe and as it’s light and fresh it’s perfect for when you’re on the go.

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What you’ll need: (serves 2)

  • 2 large courgettes
  • 2 cloves of garlic, minced
  • The zest of one lemon
  • Juice of 1/2 a lemon
  • pistachio nuts (optional)
  • 1 tablespoon of vegetable oil

Method: (cook in two batches to hold the shape of the fettuccine)

  1. Trim the ends off the courgettes and cut them in half, length ways. Using a potato peeler carefully peel each of the halves into ribbons.
  2. Add some oil to a large pan and place over a medium heat. Add the garlic to the pan and cook gently for 2 minutes. Add in the lemon zest and stir around the pan. Increase the heat a little and add the fettucine and lemon juice. Toss the ingredients in the pan gently making sure the fettuccine is coated in both the garlic and lemon flavours and is warmed through.
  3. Heat through and plate up. Sprinkle over some toasted pistachio nuts.

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

Mushrooms with Garlic, Lemon and Thyme on Toast

If I had only one food to bring with me to a desert island I think it would have to be the mushroom. The umami-packed, meaty shroom comes in many varieties and a lot of them work really well as a meat replacer. All you need is a little salt and some oil and you’ve got yourself the perfect tasty treat. Luckily I did have a few other ingredients in the kitchen when making these shrooms on toast.

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What you’ll need: (serves 2-4)

  • 250g chestnut mushrooms, cleaned and sliced
  • 1 clove of garlic
  • 2 tablespoons of vegetable oil
  • About 2 teaspoons of thyme leaves plus extra sprigs for garnish
  • Salt
  • Juice of half a lemon
  • Sour dough or bread of your choice

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Method:

  1. Grate the garlic into the oil, stir and leave to infuse for a couple of minutes.
  2. If you don’t have a large pan you can cook in batches. Add the garlic oil (with the garlic in it) to a pan and place over a medium heat. Add the mushrooms and thyme to the pan. Toss making sure they are all coated in the oil. When the mushrooms start to release moisture you can increase the heat a little. When they are almost cooked to your liking add a little salt and the lemon juice.
  3. Remove from the pan onto some toasted bread. Sprinkle over some thyme 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

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

 

 

Tofu Scramble with Crispy Fried Oyster Mushrooms and Spring Onion

Weekends are made for brunch treats and this brunch recipe is extra special. On weekdays I sometimes prepare this in the evening as a snack and have left overs for lunch the next day, cold. Now, if you’ve been following my blog you’ll know that I’m a fan of mushrooms, I add them to so many dishes but of all the varieties, I think oyster mushrooms have to be at the top of my list. Available from Asian markets, these guys are super meaty and provide great texture. They crisp up when fried on high heat in some sesame oil and when served up with scrambled tofu, well, it’s a vegan brunch heaven.

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What you’ll need: (serves 2-4)

  • Vienna loaf or sour dough bread cut into thick slices
  • 4 spring onions, cleaned and sliced
  • 250g of tofu
  • 2 cups of oyster mushrooms
  • 2 tablespoons of sesame oil
  • 1 tablespoon of tamari or soy sauce (tamari is less salty)
  • Vegan butter (optional)

Method:

  1. Add one tablespoon of the oil into a wok or large pan and place over a high heat. Add the mushrooms and toss to coat in oil. Toss and turn regularly to make sure all sides are becoming crispy. When golden and crispy, remove from the pan and place on some kitchen towel.
  2. Add the rest of the oil to the wok and crumble the tofu into the pan. It should look almost like scrambled eggs. Add some salt and the spring onions and toss the wok to heat through. Add a little extra oil if needed.
  3. Add the tamari to the pan and toss the contents once again.
  4. Add a lump of vegan butter for texture and place on some toasted bread. Top each slice with some of the crispy fried 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

Spicy Carrot Soup

Happy New Year! I hope everyone had a wonderful Christmas holiday and, if you’re living in Ireland you managed to escape the cold that took so many people down. So many people including me. Delighted to say I’m feeling 100% better now and ready to grab 2017 with both hands, it’s gonna’ be a good one, I have a feeling.

When you’re ill there is nothing as comforting as a warm bowl of soup. Luckily I had plenty of this healthy carrot soup in my freezer. I make a big pot of it and once it’s cooled I fill freezer zipper bags with one or two portions. It’s packed with cold fighting ingredients and a spicy kick that makes you feel instantly better.

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What you’ll need: (makes 10 portions)

  • 500g carrots, peeled and chopped
  • 1 to 1.5 litres of vegetable stock (depends on how thick you like your soup)
  • 1 large onion, finely diced
  • 3 cloves of garlic, finely diced
  • 1 thumb size piece of ginger, finely chopped
  • 2 x can’s of white beans, I’ve used butter beans (or four boiled potatoes to thicken)
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon cumin
  • 1/4 teaspoon of chilli flakes
  • 1/4 teaspoon of smoked paprika
  • 3 tablespoons of coconut milk (optional)
  • Salt and pepper to taste
  • 1 tablespoons of oil

Method:

  1. Heat the oil in a pan and add the onions. Cook for about 5 minutes and add the garlic and ginger and cook for a further 3 minutes.
  2. Add all of the spices and cook through of another couple of minutes until fragrant.
  3. Add the carrots and stock and cook with a lid on until the carrots are tender, about 20 minutes.
  4. Rinse and drain the beans and add to the pot. Heat through before blending with a hand blender or food processor. Season to taste.

Prep Time & Cook Time:  45mins

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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

 

 

 

 

Christmas Puff Treats

These bite sized cheesy leek treats are so tasty and you can simplify the ingredients if making with children, maybe just fill with cheese. They’re so much fun to make and topping them with some sesame or poppy seeds gives them an extra Christmasy feel. You can make them in advance and freeze too. They make a great Christmas party canapé that your friends will surely enjoy.

What you’ll need: (serves 10)

  • I large leek, cleaned and thinly sliced
  • 2 sheets of puff pastry
  • 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. Preheat the oven to 180°.
  2. 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.
  3. Add the thyme and cream and cook for a couple more minutes. Season well with salt and pepper, stir well.
  4. Remove from the heat and stir in the cheese. Allow to cool.
  5. Lightly flour a clean surface and lay out your pre bought puff pastry sheets.
  6. When the leek mix has cooled enough add a thin, even layer to one sheet. Gently cover with the second sheet and lightly roll with a rolling pin, just to flatten it out.
  7. Use the cutters of your choice and start at the edge of the pastry, making sure not to waste any of it.
  8. If you have a little cream left, use it to brush on the puffs and sprinkle with some sesame or poppy seeds.
  9. Place the Christmas puffs on a large baking tray lined with baking parchment and cook for about 15mins.

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