Creamy Mushroom and Thyme Sauce

It was Mother’s day this past weekend and my family came to my home to celebrate it. I had intended making this sauce with some pasta but when I mentioned it to my mam she said “oh great” with a slight look of disappointment. You see I later learned that she doesn’t consider pasta to be a “dinner”, these are her exact words. In Ireland a traditional dinner is meat with two veg, one of which is usually potato. Although I’d be happy to eat pasta every day of the week I do understand where she’s coming from; on a cold day or if I’m really hungry and tired I crave that type of Irish dinner, without the meat part obvs.

I had some vol au vants in the freezer so I thought I’d use the creamy sauce as a filling for these. It worked perfectly! I served them with creamy mustard mash (you’ll get the recipe here ) and steamed broccoli. Everyone had thoroughly enjoyed the meal and had seconds. I was a very happy host!

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What you’ll need: (serves 4 to 6)

  • 1 cup of cashew nuts, soaked for at least 2 hours
  • 2 cloves of garlic, grated
  • 1 onion, finely diced
  • 400g chestnut mushrooms, sliced
  • 1 level tablespoon of thyme leaves
  • Salt and pepper to season
  • 500ml of low salt stock

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Method:

  1. Rinse and drain the cashews, add to a blender and pulse. Add 1 cup of water and mix on a high speed until smooth and creamy. Set aside. Note** more liquid (stock) will need to be added later on.
  2. Heat a large and a medium pan over medium heat. Add a little oil to both and when hot enough add the mushrooms to the large pan and the onion to the smaller one. You’ll need to cook the mushrooms in 2 or 3 batches.
  3. When the onion is almost translucent add the garlic and cook through for a few more minutes. Add half the cashew cream mix and a cup of stock. Stir well and add more stock, half a cup at a time, until you get the consistency you’re happy with. Add the thyme.
  4. As the mushrooms are cooked add them to the pan with the cream mix. When all is done allow the mix to cook for a couple of minutes, season well with salt and pepper, share and enjoy!!

 

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 Red Pepper and Tomato Soup

After the longest and harshest winter ever summer finally arrive in May and we’ve been blessed with temperatures of up to 23°. If you’ve ever been to Ireland you might have noticed that we like to talk a lot about the weather, you see we get so much bad weather that once the sunshine appears it’s all anyone is concerned with.

No matter what time of the year it is I like to enjoy a tasty bowl of soup but the warmer months call for a soup that’s lighter, sweeter and echoes that happy summer feeling. This soup does just that and it’s a perfect lunch for a warm, sunny afternoon. With only 6 ingredients its super easy to prepare.

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What you’ll need: (serves 4)

  • 2 red peppers
  • 2 can of chopped tomatoes
  • 2 onion, finely diced
  • Maple syrup to taste (optional)
  • 2 tablespoons of coconut oil
  • Sprig of thyme

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Method:

  1. Preheat your oven to 180°C, add 1 tablespoon of the oil to a roasting dish and heat in the oven for a few minutes. Prepare the peppers by cutting length ways into each one to get 4 to 6 pieces. Discard the centre and cut away any of the white pith. When the oil is hot enough remove the tray and add the red peppers skin side down. Keep an eye on them and turn once the skin has started to blacken and blister slightly. They’ll take about 30mins to cook.
  2. Meanwhile, heat the remaining oil in a large pan and add the onion. Cook over a medium heat until translucent.
  3. Add the tomatoes and cook for about 30mins until the tomatoes turn to a more orange colour. Chop up the roasted peppers and add to the mix. With a hand blender or a food processor blend to a silky smooth finish.
  4. Season to taste and add a drop of maple syrup to sweeten if you think it needs it.
  5. Top with some fresh thyme.

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 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

 

 

Curried Pumpkin and Red Lentil Soup

This soup is a hug in a bowl, it’s packed with goodness and tastes incredible. The curry powder adds warmth and by keeping it chunky this soup is a meal in itself, perfect for bringing to work for lunch as it doesn’t spill easily. You could choose to add more stock and blend it fully to create a lighter soup that’s more of a snack or a starter, it will also serve more this way, but I love it chunky.

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What you’ll need: (serves 6)

  • 1 large onion, finely diced
  • 1/2 tablespoon of coconut oil for frying and another 1 tablespoon for roasting
  • 4 cloves of garlic, finely diced
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin
  • 1 tablespoon of curry powder
  • 1 ltr of veg stock
  • 1/2 small pumpkin cut into 2cm x 2cm cubes (you can use the other half in a tagine, click here for the recipe)
  • 200g red lentil

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 Method:

  1. Preheat the oven to 200°C. Put 1 tablespoon of coconut oil into an oven tray and place in the oven. Once the oil has melted and is hot remove the tray and add the squash. Gently move the squash around the tray to evenly coat in the oil. Roast for 20 minutes, turning once.
  2. Rinse the lentils with cold water and set to the side. Heat the remaining oil in a large pan and add the onions. Cook until translucent and stir occasionally. Add the garlic and cook for a further five minutes, stirring occasionally.
  3. Add the curry powder and the spices and stir for about 2 minutes until all of the aromas have been released. Add the lentils followed by 1litre of veg stock.
  4. Bring to the boil, cover and reduce to a simmer, cooking for about 30 minutes or until the lentils are cooked.
  5. Remove the pumpkin from the oven and add half of it to the lentil mix. Stir in and roughly blend, you don’t want a smooth texture. If you need to add a little more liquid at this point do so a little at a time.
  6. Serve in bowls and top with some more of the pumpkin cubes.

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

A Simple Vegetable Tagine

Ras el hanout is a spice blend from North Africa and is available in most ethnic food stores. There is nothing as simple as adding a tablespoon of this mix to some stock when preparing a vegetable stew or tagine, as they are known in Morocco. My ras el hanout came from a friend who visited Morocco and it’s the perfect mix with only a hint of cinnamon adding sweetness to the stew. It is burnt orange in colour but there are variations on this, so do try to find the dark blend and not the yellow blend as there are flavour differences.

There is little or no effort involved in making this tasty meal, chopping an onion and peeling a couple of carrots is as much as it gets but your efforts, minimum as they are, will be rewarded with this filling and warming meal. You can use whatever veggies you have left in your fridge, courgette and aubergine work really well. My top tip for this is to be sure there is enough for the next day as it is so much better the day after.

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What you’ll need: (serves 6)

  • 1 onion, roughly chopped
  • 4 cloves of garlic, finely diced
  • 500g of baby potatoes, skin on and quartered
  • 4 large carrots, peeled and cut into large chunks
  • 1 small butternut squash or pumpkin, peeled and cut into bite sized chunks
  • 1 can of chickpeas rinsed and drained
  • a little coconut oil
  • 2 tablespoons of ras el hanout
  • 500ml of veg stock
  • 1 tin of chopped tomatoes
  • salt to taste

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Method:

  1. Heat a little coconut oil in a large pot and add the onions. Cooke over a medium heat for a couple of minutes before adding the garlic. Continue to cook for a further five minutes before adding the spice mix. Stir well to make sure there are no lumps, the aroma will start to fill the room.
  2. Add all of the veg to the pot along with the tomatoes. Stir gently, making sure all of the veg is coated in the aromatic mix.
  3. Add 500ml of veg stock and bring to the boil. Reduce to a simmer, cover and cook for about 40mins. If it’s getting a little dry you can add some more water a little at a time.
  4. Season with some salt.

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

Warming Broccoli and Bean Soup with a Lemon and Garlic Tahini Sauce

Wow the temperature has dropped here in Dublin but the problem is that one day it’ll be freezing cold and the next mild and pleasant. It’s this kind of fluctuation in temperatures that is spreading colds like wildfire so I’m dead set on not being afflicted by a dreaded winter cold. I’m a big fan of ginger and its flavours but ginger also offers medicinal properties to help fight off colds and flu. This soup is packed with healing and immune boosting ingredients, we’ve got garlic, onion, turmeric and of course the vitamin rich broccoli.

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Apart from this soup being super good for you it is also incredibly tasty. My favourite ways to eat broccoli are stir-fried in some sesame oil and garlic like my Chinese Garlic Broccoli  or in a soup. I remember the first time I tried it in a soup, all I added was onion and garlic, some salt and pepper and the flavours astounded me. This soup has a little more flavour from the spices and it tastes as good as it looks.

What you’ll need for the soup: Serves 4-6

  • 1 large head of broccoli including stems
  • 2 small onion, diced
  • 4 cloves of garlic, diced
  • 1 tablespoon of coconut oil
  • About 1cm x 3 cm piece of ginger, a little more if you’re a big ginger fan
  • 1 teaspoon of turmeric
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of freshly ground pepper
  • 1 litre of veg stock
  • 1 x 400g can of butter beans (any white bean will do)
  • Salt to taste

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What you’ll need for the lemon tahini sauce:

  • 1 clove of garlic minced
  • 2 heaped tablespoons of good quality tahini
  • The juice from 1/2 a lemon
  • 3 to 4 tablespoons of extra virgin olive oil
  • 4 tablespoons of water (a little more if your tahini paste is thick)
  • Black pepper and salt to taste

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Method for the soup:

  1. Melt the coconut oil in a large pan over a medium heat. Add the onions and cook until translucent. Add the ginger and garlic and continue to cook on a low heat for about 3 minutes.
  2. Add the spices and stir them in, cook through for a minute or two.
  3. Cut the broccoli into florets about 1 inch in size. Remove any rough parts from the stems and cut into 2cm cubes, add to the pan along with a cup full of stock. When the broccoli had turned bright green add the beans and the rest of the stock. Bring to the boil and reduce to a simmer for five minutes.
  4. Using a food processor or a hand-held blender blend into a soup.

Method for the Tahini sauce:

  1. Add all of the ingredients to a food processor and mix. Taste and add more salt, pepper or lemon as required. Add more water if needed, consistency should be like a thick cream.

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

 

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.

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