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.

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

 

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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.

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

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

Smashed Avocado on Blackened Sourdough Toast

With the ever-increasing stream of smoothie bowl recipes and photos clogging up my instafeed I started to wonder about what makes a recipe a recipe. I recalled Nigella Lawson gaining some criticism for including an avocado on toast recipe in her latest book and wondered if it was deemed too simple for a chef of such esteem. Thing is, I reckon the smoothie bowl is covered, that’s for sure, but what I’m not seeing a lot of is avocado on toast recipes. Ok, I’ll hold my hands up, it’s not that difficult but I do truly believe it’s how you combine that avocado with different ingredients that makes it special. The combinations could be close to endless but here’s one you must try!

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What you’ll need: (serves two)

  • 1 ripe avocado
  • 2 slices of sourdough bread (or bread of your choise)
  • Juice of half a lemon
  • 1/4 of a red onion, very thinly sliced
  • Himalayan pink salt
  • Purple kale or rocket
  • Smoked paprika
  • Extra virgin olive oil

Method:

  1. Peel the avocado and mash in a bowl using a fork. Add in the lemon juice to taste and a good crack of pink salt.
  2. If you have a gas hob you can blacken your bread: using a tongs hold one slice over an open flame at a little distance. Move the bread constantly making sure it is evening toasted without burning. If you don’t have a gas hob, I’m sorry, use a toaster.
  3. Drizzle a little extra virgin olive oil onto the bread before dividing the avocado mix between the two slices. Sprinkle over some smoked paprika and top with onion and kale.

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

Burnt Aubergine Burger Sauce

This method of cooking an aubergine has to be one of the best as it results in a smokey flavour that’s comparable with no other. You’d think it would be a messy task but it’s not, in fact it’s a really simple thing to do. There is so much flavour from the aubergine you’ll find it hard to resist eating it as is but believe me, it’s worth holding off for this epic burger sauce.

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What you’ll need:

  • 1 medium aubergine
  • 1 clove of garlic, minced
  • 3 tablespoons of olive oil
  • 2 tablespoons of tahini paste
  • 2 1/2 teaspoons of pomegranate molasses
  • 3 tablespoons of lemon juice
  • Salt to taste

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Method:

  1. Place the aubergine directly over an open flame on a gas hob. Cook the aubergine for about 10 minutes, turning it frequently to ensure even cooking.
  2. When the aubergine is cooked allow it to cool down before scooping out the flesh with a spoon.
  3. Place all of the ingredients in a food processor and pulse. Season to taste.

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

 

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.

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