Roasted Veg Cous Cous

I make this salad throughout the summer months, especially if I have friends coming over. You can make it the day before so it’s really handy. It makes a tasty lunch too, in fact I got the idea for this recipe from a Marks and Spencer salad pot. There was a time when I’d buy two of those pots per week and I thought how lovely it’d be to serve as a party salad. It would have worked out quite pricey so I decided to make my own. This recipe is kind on the pocket and makes enough for a large group as a side. The roasted red peppers are the star of the show and although you can leave the skins on, they are so much nicer to eat when peeled.

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What you’ll need: (serves 6-8 as a side)

  • 200g cous cous
  • 250ml boiled water
  • 2 roasted red peppers, diced, click here for the recipe
  • 1 large aubergine, cut into bite sized cubes
  • 2 courgettes, cut into bite sized cubes
  • 1 red onion, chopped
  • juice of one lemon
  • 6 tablespoons of olive oil
  • salt to taste

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Method:

  1. Preheat the oven to 180°
  2. Roast the red peppers in a separate oven tray with two tablespoons of oil. Click here for the instructions. Keep the left over oil from the tray for later.
  3. Place the courgette and aubergine in a large oven tray and add two tablespoons of olive oil (a little more if needed). Move the veggies around to make sure they are evenly coated in the oil. Roast for about 15 minutes before adding the onion. Continue to roast for a further 15minutes, turning them over a couple of times during this time.
  4. Meanwhile bring a kettle of water to the boil. Place the cous cous in a large bowl and add the boiled water. Leave to stand until the cous cous has soaked up all of the water. Add to a large bowl and gently break it up with a fork. It should be light and fluffy.
  5. When the vegetables are done remove from the oven and allow to cool. If there is left over oil from the red pepper drain it off using a spatula, this oil will be packed with flavour.
  6. Add the aubergine and courgettes to the cous cous and mix well. Then add the red peppers and mix again. Follow this with the left over red pepper oil and two tablespoons of olive oil. The mix should be more wet than dry.
  7. Add the juice of one lemon and season to taste. Mix well and top with some fresh parsley.

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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Roasted Red Pepper Relish

At this time of the year I like to enjoy simple foods and lots of salads. But simple shouldn’t mean lacking flavour, oh no. This beauty of a relish is one that goes well with so much and I always keep some in my freezer. I like to serve it along side some of my other freezer favourites like falafel or my sage and onion vegan sausage, but it even works on veggie burgers with large helpings of pickled gherkins.

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What you’ll need:

  • 3 red peppers roasted and peeled and chopped click here for info on how to prepare these. Or just buy a jar but they’re more pricey.
  • 400g tine of chopped tomatoes.
  • one white onion, very finely chopped
  • 1 tablespoon of maple syrup
  • 1/2 teaspoon of paprika
  • 1 tablespoon of sunflower oil

Method:

  1. Gently cook the onion in the sunflower oil until translucent.
  2. Stir in the paprika.
  3. Add in all of the other ingredients and leave to simmer for about 15 minutes or until most of the water has evaporated.
  4. Using a hand blender, blend the ingredients.

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.

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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

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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

Sweet Thai Green Curry

I can’t believe it’s Meatless Monday again. Where is the time going to! This week I’ve decided to take my sister to Thailand through the food flavours of tonight’s dish and offer her an aromatic green curry to sample. With a flavour combo of sweet and salty, sour and fiery , this fragrant dish is easy to prepare and packs a serious punch.

You can add your favourite vegetables to this dish but it really is taken to a new height with the addition of cherry tomatoes. Just you wait for your taste buds to be aroused. This curry is also a great one to make in advance as it freezes really well. Sometimes, if I’m feeling like a splurge I’ll chip some spuds, roast them in the oven, boil up some rice and cover with this delicious, creamy coconut curry sauce, it’s like a healthy, vegan 3 n’ 1 that tastes better than a takeaway.

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What you’ll need: Serves 4 

  • 1/2 batch of green curry paste
  • 1 aubergine cut into 5cms cubes
  • Sesame oil for roasting
  • 2 tablespoons of coconut oil (or any oil available to you)
  • 1 can of coconut milk
  • 1 tablespoon of palm sugar (Asian market)
  • Punnet of cherry tomatoes (allow about 4 per person)
  • 100g of mangetout cut in half on the diagonal
  • 100g of baby corn cut in half on the diagonal
  • 100g of chestnut mushrooms cut in half
  • 1x green and 1x red chillies, de-seeded and sliced on the diagonal for garnish (optional)
  • Soy sauce or Tamari to taste
  • Coriander (cilantro) for serving

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Method:

  1. Preheat the over to 180’C. Place the aubergine cubes on a baking tray and drizzle with some sesame oil. Bake until browned and softened, approx 20mins.
  2. Heat the coconut oil in a wok or a large pan and add the chestnut mushroom. Remove when almost cooked and set aside.
  3. Add the curry paste to the pan and cook for 5 minutes, allowing all of the natural oils to be released. (you’ll want all of your neighbours to share this smell).
  4. Add in the palm sugar and a couple of tablespoons of the coconut milk. Cook for a further 2 minutes. Add the rest of the coconut milk and bring to the boil. Reduce the heat and allow to simmer for about 10 minutes before putting the mixture through a strainer.
  5. At this point the aubergine should be cooked so add it to the wok along with the other ingredients.
  6. Bring the curry back to the boil and when the skin on the tomatoes starts to crack it’s ready. Tip: you want the skin to crack but you don’t want to overcook and turn the tomatoes to pulp.
  7. Garnish with the chillies and coriander.

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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

Pizza With Roasted Veggies in a Nutty Basil Pesto

I love pizza, like I LOVE IT!!! A good pizza is hard to find and almost impossible when you’re vegan. I’d never considered making a homemade pizza before as I didn’t think it would be possible to make something that came even close to the wood fired restaurant ones I had so much enjoyed. So, when I adopted a vegan lifestyle I worried that my love affair with the famous Italian dish might be over. But still, I wasn’t ready to give up and boy am I so glad I didn’t.

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There are endless varieties of toppings that you can add to your pizza but as well as vegan cheese the two most important factors are the base and a really good tomato sauce. You can get really nice pre-made bases in Fallon & Byrne and even Dunnes have some, but for this recipe I made my own. This pizza dough recipe produces a pizza that’s crispy on the edge and light in the centre. For the sauce I’ve used my Basic Italian Tomato Sauce recipe and it works a treat. For the toppings I’ve used some roasted vegetables and my Nutty Basil Pesto recipe. This pizza is a fun and hearty meal and it’s perfect for weekend treats. Even better for sharing!

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What you’ll need:

  • For the pizza dough recipe click here!
  • For the delicious pizza sauce click here!
  • For the toppings:
  • Vegan Cheese (I like to use a combo of Vio life pizza and parmesan cheese)
  • 1 Aubergine
  • 1 Courgette
  • 1 red onion
  • 1 roasted red pepper with skin peeled (click here! for tips on roasting red peppers)
  • Some olive oil for roasting

Method:

  1. Preheat the oven to 200°C and heat some olive oil in a large baking tray. Place a pizza stone in the oven at the same time.
  2. Cut the aubergine and courgette into bite size squares and slice the red onion. Put aside a little red onion for later and add the rest of the ingredients to the heated oil. Make sure the veggies are coated well in the oil and spaced out, as being heaped on top of one another will affect how evenly they cook. Place the tray in the oven and cook at 180°C for 15 minutes or until the veggies are brown. 16
  3. In the meantime slice your roasted red pepper into 1cm strips and grate your cheese. Set both aside for later.
  4. When the vegetables are cooked, remove from the oven and allow them to cool a little before coating them in the basil pesto. Be generous with the pesto!15
  5. Place the pizza base onto a well-floured plate. This will make getting it onto the stone a lot easier. Spoon on the tomato sauce followed by the cheese. Scatter the basil pesto roasted veggies evenly over the pizza followed by the roasted red pepper and the red onion that you’d kept from earlier. There will be a flavour contrast between the previously roasted red onion and the fresh one and it’s just truly delicious.8
  6. Carefully remove the hot stone from the oven and scatter some flour onto it to reduce the risk of sticking. Transfer the pizza to the stone and return the stone to the oven. Cook at 180°C for about 15 minutes or until the crust is brown and crispy.
  7. When the pizza is ready remove from the stone before slicing. 1

    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 Red Peppers

Roasted red peppers, is there anything more divine! These can be shop bought but I take great pleasure in roasting my own and peeling the blackened, sticky skins off. Then I share the skins out equally between me and the girls. Betty and Bo always sit patiently at my feet when there are roasted red peppers about; they are such foodies!

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Method:

  1. Preheat your oven to 180°C, add some oil to a roasting dish and heat in the oven for a few minutes. 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.
  2. Remove the red peppers and give them a minute to cool before placing them into a plastic bag. This allows them to sweat and makes peeling the skin off much easier.
  3. Leave the peppers to cool in the bag. When they are cold remove the skins.

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