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.

courgette-pasta.jpg

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

Green Bean and Rocket Salad

This quick and easy salad is perfect for a snack or for a side dish. You could also use garden peas or some French beans here too and make it a purely bean salad without the rocket but I find the rocket adds more pepper and a variation in texture. This recipe make enough for two people but I’d happily have this bowl of freshness for my lunch all to myself.

IMG_2269

What you’ll need: (serves 2)

  • 145g sugar snap peas
  • 100g edamame
  • 1/4 cup of fresh coriander, chopped
  • Rocket leaves, optional
  • 1 tablespoon of lemon juice
  • 2 tablespoons of sesame oil
  • 1 teaspoon of rice wine vinegar
  • 1 teaspoon of fresh grated ginger
  • 1 small clove of garlic grated
  • a pinch of salt and pepper to taste

Method:

  1. Cook the edamame according to the packet instructions and rinse under cold water to cool.
  2. While the beans are cooking mix together the coriander, lemon juice, sesame oil, rice wine vinegar, garlic and ginger. Give them a cook stir and set aside until the beans are ready.
  3. In a large bowl mix the sugar snaps, edamame and the rocket. Drizzle over the dressing. Taste and add salt and pepper if required.IMG_2263

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

Falafel

Falafel, plain and simple. Don’t give me any of that sweet potato lark, a falafel is made with chickpeas, anything else, regardless of how tasty it might be, is a patty. There, glad I’ve gotten that off my chest. You see, I’m a fan of a good falafel, a serious fan. I love the Middle Eastern spices, the bite from the chickpeas and I love how well they work with tahini and hummus, two of my favourite things to eat. Have I mentioned that I also love them with pickled gherkins? Heaven!

Here in Dublin we’re lucky enough to have a few places where you can grab a cheap and tasty falafel treat that’s authentic. There’s Umi Falafel on Dame street, I love popping in for a Palestinian Wrap. It’s always really busy which I think is testament to how good their food is. And there’s Damascus Gate on Camden street. I love the falafel platter here and the owner, Ghandi is always delighted to discuss the dishes and switch one thing for another to make it 100% vegan.

When it comes to making my own falafel I’ve tried so many recipes and now I am happy to say that I am satisfied with this one. It’s adapted from a recipe by the amazing Yotam Ottolenghi.

2

What you’ll need: (makes about 20 small falafel)

  • 250g dried chickpeas left to soak overnight
  • 1/2 a large onion, finely diced
  • 2 cloves of garlic, finely diced
  • 1/3 cup of fresh parsley, finely chopped
  • 1/2 cup of fresh coriander, finely chopped
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 -1/2 teaspoon paprika (or cayenne pepper, depends on how much kick you like)
  • pinch of salt
  • 4 tablespoons of gram flour (chickpea flour)
  • 1 and 1/2 flaxseed egg replacer (1 egg replacer = 1tbs flaxseeds plus 3 tbs water)

Method:

  1. Drain the chickpeas that had been soaking over night and add them to a food processor along with the onion, garlic and fresh herbs and mix. You want the ingredients to by finely ground but not so much that they become a paste.
  2. Transfer to a mixing bowl and and add the salt and the spices. Stir well.
  3. Add the flour and the egg replacer and mix well until the mixture starts to come together.
  4. Mould the mixture into medium sized balls. You can cook straight away, refrigerate for later or freeze at this point.
  5. To cook, fill a large wok (if you don’t have a fryer, I don’t) with some vegetable oil. Carefully add the falafel in batched. Cook for a couple of minutes on each side before drying off on kitchen towel.
  6. Serve on flat breads with homemade hummus, cucumber, tomato and oregano salad and some pickles.

4

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

Pearl Barley, Kale and Goji Berry Salad with a Sweet Spiced Dressing

The goji berry. This bright red-orange coloured berry that’s native to China is one of a long list of super foods. They’re a great snack and offer many health benefits too. I’ve a friend who swears by them as the best cure for a hangover. For me they usually offer a tasty treat eaten straight from the bag or sometimes I’ll add them to my bowl of hot porridge in the morning as they sweeten it perfectly.

When it comes to quality there are many varieties on the market but for me, without a shadow of a doubt the best goji berry that I’ve tried has to the ones from Iswari. These babies are brighter, plumper and so much more juicy. They sort of melt more in your mouth.

IMG_2304

In this recipe I’m giving the goji berry more consideration. It offers this dish a tangy sweetness and I think you’ll agree that the red-orange highlights make for a very pretty plate of food. This recipe is super easy to make and it’s healthy. Although only a small amount of spice has been added to the dressing, it’s enough to lift the pearl barley and it contrasts perfectly with the sweet goji berries.

What you’ll need: (serves 6)

  • 100g pearl barley
  • 1 cup of kale, well washed
  • 1/4 cup of Iswari goji berries
  • 1/2 cups of flakes almonds, toasted

For the dressing:

  • 1 tablespoon of extra virgin olive oil
  • 2 teaspoons of apple cider vinegar
  • 1 large clove of garlic
  • Juice of 1/2 a lemon
  • 1 tablespoon of agave
  • 1/4 teaspoon of freshly ground black pepper
  • 1/8 teaspoon of ground allspice
  • 1/8 teaspoon of ground cinnamon
  • pinch of salt

3a

Method:

  1. Wash the pearl barley really well and cook according to the packet instructions. The brand I used suggested to cook for 45-50 minutes but it was ready after 40 minutes so keep an eye on it after the 35 minute mark.
  2. Place the goji berries in some warm water for a couple of minutes to rehydrate them. Drain well.
  3. Heat a large frying pan over a medium heat and toast the flaked almonds.
  4. While the barley is cooking you can make the dressing. Grate the garlic into a dish and mix with all of the other ingredients. That’s it. Use your tastebud intuition, you might like a little more or less of some of the ingredients.
  5. When the pearl barley is almost cooked place a steamer on top and add the kale to it. Leave it to steam gently until is becomes a vibrant green. Approx 5 mins.
  6. Remove the kale and place it on a plate to cool. When the barley is ready, rinse it in cold water to stop the cooking process. Drain well.
  7. When the kale and barley have cooled mix them together with the gloji berries. Spoon over the dressing and mix well. Season with a little salt and place on your favourite serving plate. Sprinkle over the flaked almonds.

Prep Time: 5mins  Cook Time: 40mins

4

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

Quinoa Salad with Wild Rocket and a Dijon Mustard Dressing

This is a light and refreshing salad, packed with sharp flavours. It works well as a side but I think it packs enough punch to be served up as a starter by itself. The sumac offers the dish a hint of the Middle East but the Mustard plays the leading roll.

IMG_1524

 

What you’ll need: (serves 4)

  • 200g quinoa
  • 4 shallots, thinly sliced into half moon crescents
  • 1/2 teaspoon of caster sugar
  • 1 tablespoon of sumac
  • 3 tablespoons f red wine vinegar
  • the juice of one lemon
  • 1 tablespoon of Dijon mustard
  • 2 tablespoons of olive oil
  • a bag of wild rocket leaves
  • some salt and pepper to season

Method:

  1. Place the shallots in a bowl along with the sugar, sumac and vinegar, mix well and set aside for the period of time it takes to cook the quinoa.
  2. Bring a small pan of water to the boil and cook the quinoa according to the instructions on the pack. Allow to cool.
  3. To make the dressing place the lemon juice and the mustard in a bowl and mix well. Sprinkle with a little salt and a good grinding of black pepper. Stir continuously as you add in the olive oil.
  4. Using a large mixing bowl mix the quinoa and the rocket leaves. Gently add the shallot mix, holding back some of the liquid if there is too much; you want about a tablespoon’s worth. Stir to combine before adding the dressing. Stir well!

Prep and cooking time 30mins

IMG_1527

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

The Perfect Roast Potato

In my recipe for creamy mustard mash I talked of my love of the spud so I won’t go on about it too much here, only to say that I LOVE POTATOES!!!!! ‘Tis the season to be jolly and roasted potatoes with garlic and rosemary certainly make me happy. There are so many different recipes for roasting potatoes but I think why mess with something so perfect, leave it be. I simply add some garlic and rosemary and I use some sunflower oil for roasting and that’s it. No need for semolina or flour or anything else.

In order to create the perfect roastie though you must use the perfect potato. I love the maris piper. It crisps up perfectly on the outside and offers a creamy texture with a sweet flavour inside.

There are one or two tricks to helping your spud roast well.

  1. This is a tip I picked up from Nigella Lawson’s Christmas show a few years back and it makes so much sense. You should always try to cut the potato so that you have as many flat surfaces as possible. A flat surface will roast better than a round one. A large potato will give you three pieces, one of which will have two flat surfaces. See the pic below:IMG_1624
  2. Always par-boil the potatoes for about 10 -15 mins so that they are fluffly on the outside but still not cooked through. This way they’ll crispen up in the oven and hold their shape too.

What you’ll need: (serves 6-8)

  • 1kg of Maris Piper Potatoes, peeled, washed and cut to size
  • 3 to 4 stalks of rosemary
  • 6 cloves of garlic
  • salt and pepper to season
  • 4 tablespoons of sunflower oil

Method:

  1. Pre heat the oven to 220°C
  2. Add the oil to a baking tray and place in the oven.
  3. Add the potatoes and garlic to a pot, cover with water and par boil for about 10 mins, just until the outsides start to fluffen up.
  4. Remove the oven tray and if you have a gas stove you can place it on one of the rings to keep the oil hot. Carefully, spoon out the spuds onto the tray. When the tray is full use and oven glove to tilt the tray so that the oil falls into one corner. Carefully spoon the oil over the spuds.
  5. Return to the oven, season with a little salt and pepper, add the rosemary and cook for about 50 mins. During this time turn the potatoes and remove the garlic once it starts to brown, you don’t want it to burn, you want to be able to enjoy it.

IMG_1640

When the potatoes have browned to your liking remove from the oven place them in your favourite dish and leave it on the table for serving along with your favourite vegan gravy.

Prep Time: 10 mins, Cooking time 50mins

IMG_1648

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

Beetroot and Apple Salad

We had something of an Indian Summer last week, just in time for my beetroot harvest. “Harvest” I say, trying not to laugh. I managed to grow a total of two beetroots, yes you heard it right, two!! Ok, so I won’t be winning any prizes for my agricultural skills but I do try. Luckily I’d been to visit my Nan in the seaside town of Rush, North Dublin a few days before hand and she had some beautifully juicy beets waiting for me. It’s thanks to my Nan that I was able to make this tasty salad. My Nana’s always treating me to fresh, locally grown produce when I visit her and in return I always bring a meal for us to share. She’s 86 years of age, grows lots of her own fruits and veg, keeps an immaculate garden and she loves trying out my new dishes. My Nana rocks!

IMG_0656

What you’ll need: (serves 4)

  • 400g of uncooked beetroot, peeled and grated
  • 3 tablespoons of olive oil
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of agave
  • one apple sliced into 0.5cm chunks
  • 1/2 cup of toasted walnuts
  • 50g of baby spinach
  • salt and pepper for seasoning

Method:

  1. Mix the olive oil, agave, apple cider vinegar and salt and pepper in a jug. Place the grated beetroot, apple, spinach and walnuts into a large serving dish. Pour over the liquid mix and stir well. Taste to check the seasoning, adjust to your liking and that’s it!

IMG_0667

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