Roasted Squash with a Lemony Quinoa Salad

Always having some cooked quinoa in the fridge makes for tasty and quick midweek meals, especially during the summer time. We’ve been so blessed in Ireland this year with lots of sunshine, however as I write this the air is cool, they sky is grey and its spitting rain every few minutes. Things are returning to normal but I feel most people are welcoming a day or two of cooler weather, we’re just not cut out for months of sunshine in Ireland, it knocks us off-balance hehe.

This recipe is perfect for one of those hot days, the butternut squash makes it more wholesome and gives it bite and the toasted almonds add a crunchy texture. Leaving the skin on the squash saves time and if you haven’t already tried it then you must, the skin caramelises and becomes a little chewy, it’s a delight.

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What you’ll need: (serves 2):

  • 1 cup of quinoa
  • 2 cups of good quality vegetable stock
  • 2 cloves of garlic, grated
  • pinch of salt
  • 1 baby butternut squash or half a regular squash
  • 2 tablespoons of oil
  • Juice of half a lemon
  • 4 spring onions, white and green parts sliced
  • 1/4 cup of pomegranate seeds
  • small bunch of chopped parsley
  • 1/4 cup of flaked almonds

Method:

  1. Preheat the oven to 200°C, place the squash in an oven dish and pour over a little oil making sure each piece is well coated. Place the tray into the oven and cook for about 30 minutes or until the squash is cooked through and it’s skin is golden brown.
  2. Always check the packet instructions for cooking the quinoa. Rinse and drain the quinoa, place in a pot with the grated garlic and cover with the stock. Cook on a gentle heat until ready.
  3. Place a non-stick pan over a medium heat and add the flaked almonds. Gently toast until lightly golden, remove from the pan and set aside and allow to cool fully.
  4. Place the quinoa in a large bowl and fluff up with a fork, add the spring onions, salt, pomegranate seeds, parsley and drizzle over the lemon juice.
  5. Separate into two plates and serve with the butternut squash. Scatter over the flaked almonds and servebns-and-quinoa-salad-2

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

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Butternut Squash and Chorizo Pot Pie

This recipe works great as a stew but the added texture of a puff pastry topping makes this dish a truly hearty Autumnal meal. The combinations of flavours between the sweet butternut squash, the spicy sausages and the smokey paprika work well to warm your belly on a cold day. Next day left overs are a delight for lazy lunches too.

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What You’ll Need: (serves 6)

  • Medium sized butternut squash, peeled and cut into bite size pieces
  • One large onion, finely diced
  • One pack of vegan sausages or two sausages per person (I’ve used ones from Moodley Manor)
  • 400g tin of cannellini beans
  • 250g bag of spinach
  • 245g soy cream or cashew cream. To make cashew cream click here
  • 2 teaspoons of smoked paprika
  • a little oil for frying
  • salt and pepper to taste

Method:

  1. Preheat the oven to 180°, add the butternut squash and coat with a little oil. Roast for about 30minutes or until cooked through.
  2. Slice the sausages into 1.5cm pieces. Coat them with 1 teaspoon of smoked paprika and fry in a little oil until crispy. Remove from the pan and set to the side.
  3. Add the onions to the same pan and cook until transparent, approx 10mins. Give them a good stir to scrape up any of the sausages that might have stuck to the pan. You may need a little extra oil.
  4. Add the second teaspoon of smoked paprika to the onion mix , stir and cook through before adding the cannellini beans along with the liquid from the can.
  5. Stir in the soy or cashew cream and season to taste. Add the spinach and cover with a lid until it has wilted.
  6. Carefully add the butternut squash and the sausages to the mix before transferring to an oven proof dish. Unroll the pastry and cover the pie, trimming the edges if needed. You can brush with a little nut milk at this point and pierce a small hole in the top of the pie to allow steam to escape.
  7. Bake in the oven at 200° for 25 to 30 minutes.

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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Butternut Squash Spaghetti

It’s a regular occasion when I’ll crave a bowl of spaghetti. There’s something quite comforting and satisfying about this simple pasta. I’m happy to eat it with the most basic of tomato sauces but butternut squash is in season now and at this time of year I love to make a puree to use as a sauce for my spaghetti. You can use this same puree to make the filling for the classic dish Butternut Squash Raviolli with Butter and Sage. So, this week for Meatless Monday we’re having the spaghetti version of the classic.

Now, you all know at this stage that I loath the prepping of the squash but I assure you that other than the peeling and chopping there isn’t really much else do this dish, it’s so simple. You can boil the squash but I prefer to roast it. This way you get those crispy, slightly burnt edges that you can nibble on before making the puree, plus the squash becomes more caramelised after roasting. In fact I’ve yet to boil this vegetable, I just don’t think you can beat the flavours from roasting it.

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What you’ll Need: (makes one cup of puree/ serves 4)

  • One large butternut squash, peeled and diced
  • Some oil for roasting and frying
  • 1/2 a cup of water or vegetable stock
  • 1 medium white onion, finely diced
  • 2 cloves of garlic, peeled but not chopped
  • 1 tablespoon of nutritional yeast
  • Nutmeg to your taste ( I like a lot)
  • 2 tablespoons of Vio Life Parmesan
  • Salt and pepper to taste
  • 10 leaves of sage
  • 1 tablespoon of vegan butter

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Method:

  1. Preheat the oven to 180°. In a large baking tray heat some oil. Then add the squash. Toss to make sure it is well coated in the oil. Cook for about 10 minutes and then add the garlic, continue to cook for a further 15 minutes..
  2. While the squash is cooking heat some oil in a frying pan and cook the onions until soft.
  3. When the squash is cooked add it to a food processor and puree. Add some water or vegetable stock until it gets to the consistency you prefer. I like mine really thick.
  4. Bring a pot of water to the boil and add your pasta with some salt and cook according to the instructions on the packet.
  5. In a small pan heat the butter over a high heat, one by one add the sage leaves until they are starting to turn brown and become crispy. Dry off on some paper towel.
  6. Add the puree to the onion pan and stir in the parmesan and nutritional yeast. Grate in the nutmeg and keep tasting. I prefer a lot of nutmeg but again it’s all about your tastebud intuition. Season with salt and pepper.
  7. Strain the pasta and add it to the butternut sauce, mix well and serve up. Top with some crispy sage leaves.

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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 xTx

 

Roasted Butternut Squash with Sweet Garlic and Ginger Tomatoes and a Lime Tahini Dressing

I love butternut squash, it’s such a versatile and healthy ingredient. From pasta to curries, salads and soups and even breads. It’s wholesome and gives a dish a sweet bite with substance. Although I’m a massive fan of this brightly coloured squash I’m not a fan of the prepping involved. I find the peeling of veg can sometimes be a therapeutic chore, however I never feel this way about the squash and I actually dread the prepping of it. Until now that is. In this recipe I wash the butternut squash really well and leave the skin on for roasting. This does two amazing things, firstly it saves heaps of prep time that you would need to peel the squash and secondly it creates a caramelised and chewy skin that is a real treat, like a real treat! Sweet Marie, this is the way forward for my relationship with the butternut squash.

I’m also now seeing the squash in a different light. I’ve always used it as the something else in a dish, the thing that makes the filling for a ravioli or the thing that adds sweetness and bite to a curry, I’ve never considered it to be the main attraction. This recipe sees the butternut squash take centre stage with sweet roasted tomatoes as an accompaniment. The lime tahini dressing adds a freshness to the dish while the cashews create a depth of texture.

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What you’ll need: (Serves 4)

  • 1 butternut squash, well washed, trimmed, halved lengthways with seeds removed and cut into 2.5cm half moon wedges
  • 8 tomatoes halved
  • 3cms piece of ginger, finely grated
  • 1 red chilli, deseeded and finely chopped
  • 1 whole bulb of garlic
  • 1 tablespoon of dark muscovado sugar
  • pinch of sea salt
  • 4 tablespoons of olive oil
  • 30g cashew nuts, toasted and roughly chopped
  • coriander leaves for garnish

What you’ll need for the Tahini Dressing: (this makes a little extra that you can use for lunches)

  • 1 cup of tahini paste
  • 1/2 a cup of water (a little more or less depending on the consistency that you like)
  • 4 to 5 cloves of roasted garlic from ingredients above
  • juice from one lime
  • pinch of salt to taste

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Method:

  1. Preheat the oven to 200°C. Cut the top off the bulb of garlic, rub a little oil on top and wrap loosely in some foil. Place the garlic on a tray in the oven and bake for 30 mins, remove and set aside.
  2. Wash and prep the squash, place it on an oven tray and drizzle on 2 tablespoons of olive oil. Make sure the squash is well coated in the oil. Place the squash in the oven and cook for 15 minutes.
  3. Reduce the oven temperature to 180°C. Cut the tomatoes in half, coat with a little oil and add them to the tray with the squash.
  4. Place the ginger, chilli, sugar and 4 to 5 cloves of the roasted garlic in a pestle and mortar along with the salt. Grind well before stirring in the remaining oil. Remove the tomatoes from the oven and coat with this dressing. Return to the oven and continue to cook for a further 10 to 15 minutes.
  5. In a food processor add all of the ingredients for the tahini dressing but only half of the water. How much water you add depends on how you like the sauce to be. I wanted a less thick consistency so I added all of the water.
  6. On a non stick pan gently toast the cashew nuts and set aside to cool. Once cooled place them inside a clean tea-towel and give them a good beating with a wooden spoon to break them up.
  7. Remove the squash and tomatoes from the oven. Plate up and drizzle with the tahini dressing. Sprinkle over some cashews and top the dish off with some fresh coriander leaves.

Costing

  • Butternut Squash: €1.98
  • 6 tomatoes €2.49
  • 1 cup of tahini paste: €2
  • 1 whole garlic: €0.89
  • 3cms piece of ginger: €0.25
  • 1 red chilli: €0.90
  • 1 tablespoon of dark muscovado sugar: €0.25
  • 30g cashew nuts: €0.50
  • coriander plant: €1.49 for a whole plant, you won’t use it all so prepare ahead and make a delicious pesto out of the left overs. Lets say €0.80
  • 1 lime: €0.55

Total cost per serving is approx. €2.42

Prep Time: 15mins, Total Cooking Time: 50 to 60mins

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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 xTx

 

Pasta with Pumpkin Seed Pesto and Roasted Butternut Squash

It’s that time of year again when the air is crisp and smells of turf. Comfort food is a favourite for me around Halloween but lately we’ve had some amazingly sunny weather in Dublin so for this week’s Meatless Monday I made a dish that includes seasonal produce yet is not too heavy.  I wasn’t sure how my sister would react to this one as for her, butternut squash is something completely foreign to her palette. Thankfully she thoroughly enjoyed it and what’s more we got to eat outside before the sun set. That was pretty special!

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What You’ll Need: (serves 4-6)

For the Pasta

  • 200g cherry tomatoes
  • 1/2 medium butternut squash, peeled and cut into 2cms cubes
  • 250g green beans topped and tailed
  • 6 cloves of garlic peeled and halved
  • 400g spaghetti
  • salt and pepper
  • basil leaves for serving

For the pesto

  • 1 cup of parsley
  • 1 cup of basil leaves
  • 75g pumpkin seeds
  • juice of half lemon
  • 80ml olive oil
  • 1 tablespoon of vegan parmesan grated (optional)
  • 1/2 teaspoon sea salt
  • 1 clove of garlic finely chopped

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Method:

  1. Preheat the oven to 200°C. Place the squash, garlic and oil in a large baking tray and toss well, making sure all of the ingredients have been coated in oil. Roast for about 15mins before adding the tomatoes. Continue to bake for a further 10 to 15mins or until the butternut squash has brown at the edges.
  2. Meanwhile toast the pumpkin seeds in a dry frying pan until they pop. Add to a food processor with the herbs and garlic and whizz on a low-speed. Add the vegan parmesan now if using. Slowly add the lemon juice, salt and finish with the oil.
  3. Add some salt to a pan of water and cook the pasta according to the packet instructions. Add in the beans for the last five minutes. Drain and transfer to a large pan along with the roasted veg from the oven. At this stage the squash should be brown at the edges and almost caramelised, the garlic will be soft and it should separate easily when mixed in with the pasta.
  4. Stir in the pesto and add a little water if you need to loosen the mix. Season to taste and top with some fresh basil 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