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

 

 

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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.

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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

Cheesy Hassleback Potatoes

I love these little Swedish delights, especially at this time of the year when the potato is new. They make a super crunchy side dish but they also work great as a canapé and they look incredible. I like to use a waxy baby potato as they hold their shape more and they are easier to cut. The longer, or more oval the better. The trick is to use a very sharp knife and make very thin cuts to the potato. I’ve made wider incisions to my spuds here as I wanted to create some more space in between for a cheese filling. You can even enjoy these cold the next day or why not pop one into your lunch box for a midday snack.

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What you’ll need: (serves 4-6)

  • 16 oval baby potatoes, skin on and washed
  • 2 cloves of garlic (these will flavour the potatoes when boiling)
  • 1 cup of grated vegan cheese, I’ve used Violife cheddar
  • Bunch of chives, chopped
  • Sea salt
  • 4 tablespoons of oil for roasting

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Method:

  1. Bring a large pot of water to the boil. Add some salt and the two cloves of garlic.
  2. Take a sharp knife and cut into the skin of each of the potatoes, just one line. This will prevent the skin from bursting in the hot water. Add the spuds to the water and cook for about ten minutes.
  3. Meanwhile preheat the oven to 200°C. Pour the oil into an oven tray and place in the oven. Strain the potatoes and set aside to cool a little.
  4. When cooled enough to handle, place one of the potatoes onto a desert spoon. Using a very sharp knife cut down as far as the spoon laving 4mm space between each cut. Repeat the process for all of the potatoes.
  5. Remove the oven tray from the oven and place over a medium heat on the hob. Carefully place each potato into the tray and spoon over some of the hot oil, making sure each of the potatoes has been covered well with oil. Sprinkle over some sea salt and return to the oven for about 40 minutes.
  6. Once cooked, remove the potatoes from the oven, sprinkle over some grated cheese and return to the oven for about 3 minutes or until the cheese has melted.
  7. Carefully remove the potatoes and sprinkle over some freshly chopped chives.

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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

 

BBQ Pulled Jackfruit

The sun is out again and that means another opportunity to dine alfresco. I like to eat outdoors as much as I can, even if it’s a little chilly I’ll wrap up warm and head out to the roof terrace. I’ve been hearing about “pulled jackfruit” for a couple of years now but not being one for meat substitutes I didn’t really take much notice.

Last week we enjoyed one of the hottest days of the year so far (I’m living in hope) and my folks came for lunch. I wanted to make something that wasn’t too fussy so I thought it would be the perfect time to try pulled jackfruit. They LOVED it! There’s a bit of effort involved but seeing my Dad munch down on seconds and thirds made it so worth it!

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What you’ll need: (serves 3-5)

  • 5 cans of jackfruit in brine
  • About 3 tablespoons of BBQ sauce (make sure it’s vegan)
  • 1 teaspoon of smoked paprika
  • 1 tablespoon of worcestershire sauce
  • A little oil for frying

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Method:

  1. Preheat the oven to 180°
  2. The jackfruit comes in a triangular shape. The only part you want are the string, meat-like, pieces. Remove the bottom of the triangle and using a sharp knife carefully cut the top part off. The top part holds the pieces together but it’s a little soft and unpleasant so best to remove. Each part will contain some “eyes” or seeds, carefully remove these. Don’t worry if you think there’s not much “meat” from each piece, there isn’t. Place all of the meat in a colander as you work.
  3. When finished place all of the jackfruit in a clean towel and strain to remove excess moisture. Place meat in an oven dish and spread it out. Mix over the worcestershire sauce and smoked paprika. Place in the oven for about 15mins just to dry out a little.
  4. Heat some oil in a frying pan. Remove the jackfruit from the oven and mix with the BBQ sauce. You don’t want it too wet.
  5. Fry for a couple of minutes and serve in some warm tortilla wraps.

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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

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.

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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

Breakfast Muffins with a Twist

These muffins are such a fun way to have beans. You can plate them with some avocado and salad and use a knife and fork to eat them but you can also so easily have them as a no-fuss stand alone dish and use your hands to eat them. They’re also a really handy way to feed your toddler as the baby can hold the muffins in their hands and munch away to their content.

I’ve used my Smokin’ Baked Beans recipe for this as I usually cook up a large batch of these and keep them in single portions in the freezer, so handy.

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What you’ll need (serves 4 ):

  • 4 slices of wholegrain bread
  • 8 tablespoons of baked beans
  • vegan butter

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Method:

  1. Preheat the oven to 180°
  2. Heat the beans over a low heat.
  3. Cut the crusts off the bread and liberally butter the inside of a muffin tray. Using a rolling-pin flatten the bread. Carefully fold the bread into the muffin tray, manipulating it to fit the shape. Press the bread into the edges of the tray, making sure there are no gaps.
  4. Spoon in two tablespoons of beans into each muffin. Place the tray in the oven and bake for about 8 minutes or until the bread is golden brown. Top off with a little basil for extra flavour.

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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

 

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