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

 

Simple Sliders!

The sunshine has departed from the emerald isle but the atmosphere is still one of a summer time vibe. You see Ireland are competing in the UEFA Championships and Irish football fans really know how to bring a smile to faces, even if it’s raining. YouTube is already brimming with sing-song session clips direct from Paris. My sister called over for our first Meatless Monday in quite a while and this coincided with Ireland’s first match. They drew 1-1 with Sweden but Ireland’s efforts in this game were so outstanding that it’s left us all hopeful of better results to come. Here’s hoping!

To mark the occasion I made my sister’s favourite thing to eat, and the thing that helped her open her mind to new foods, vegan foods…the falafel. I made delicious, traditional falafel with roasted garlic tahini sauce and curly fries. Click here to find out how to make curly fries and here to see how to make the roasted garlic tahini sauce.

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What you’ll need: (makes about 20 falafel burgers)

  • 250g dried chickpeas left to soak overnight
  • 1/2 a large onion, finely diced
  • 2 cloves of garlic, finely diced
  • 1/3 cup of fresh parsley, finely chopped
  • 1/2 cup of fresh coriander, finely chopped
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 -1/2 teaspoon paprika (or cayenne pepper, depends on how much kick you like)
  • pinch of salt
  • 4 tablespoons of gram flour (chickpea flour)
  • 1 and 1/2 flaxseed egg replacer (1 egg replacer = 1tbs flaxseeds plus 3 tbs water)
  • mini slider buns

Method:

  1. Drain the chickpeas that had been soaking over night and add them to a food processor along with the onion, garlic and fresh herbs and mix. You want the ingredients to by finely ground but not so much that they become a paste.
  2. Transfer to a mixing bowl and add the salt and the spices. Stir well.
  3. Add the flour and the egg replacer and mix well until the mixture starts to come together.
  4. Mould the mixture into medium-sized balls. You can cook straight away, refrigerate for later or freeze at this point.
  5. To cook, fill a large wok (if you don’t have a fryer, I don’t) with some vegetable oil. Carefully add the falafel in batches. Cook for a couple of minutes on each side until golden brown before drying off on kitchen towel.
  6. Place a burger onto a lightly toasted bun and dress accordingly. I’ve used pickled gherkins, roasted garlic tahini sauce, tomato and fresh wild rocket 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

Roast Garlic Tahini Sauce

This roast garlic tahini sauce is so versatile I used it on everything, from quinoa salads, to roasted squash,  and falafels, I even add it to vegan burgers as a mayo replacer. It’s fresh and tangy and freezes easily, not to mention it being rich in calcium too! I always have some of this in the fridge or the freezer. The photos I’ve used here are from different recipes where I’ve used this sauce as an accompaniment.

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What you’ll need:

  • 1 cup of tahini paste
  • 1/2 a cup of water (a little more or less depending on the consistency that you like)
  • one whole garlic
  • 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. In a food processor add all of the other ingredients but only half of the water. How much water you add depends on how you like the sauce to be. I wanted a thicker consistency so I added the water bit by bit. For salads I like it a little more runny.
  3. When the garlic has cooled enough squeeze the cloves out from the skin. This should happen easily. Add 4 to 5 cloves to the food processor along with some salt and blend until creamy.
  4. You can add more garlic if you choose to.
  5. Use this sauce straight away on your favourite salad or on a vegan burger. It’s so versatile.

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

Chinese Garlic Broccoli

One of the things I miss most about working full time as a fashion designer is the travel. I am blessed to have worked in an industry that took me to many places around the world and offered me the opportunity to sample some weird and wonderful things to eat. Do I miss the jet lag, hell no! But I do miss the food. One of my favourite dishes from China that I love to cook at home is Chinese Garlic Broccoli. I couldn’t leave the city of Wuxi without having at least three helpings of this simple and delicious dish. And, as a bonus it’s got an impressive nutritional profile being high in fibre, potassium, Vitamin C, B6 and A!

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What you’ll need: Serves 2 (or just one if it’s for me)

  • 200g long stemmed broccoli
  • two cloves of garlic sliced finely
  • 2 tablespoons of sesame oil (I like to use the pure sesame oil from the Asian market for this dish but you can use toasted sesame oil too)
  • a splash of soy sauce (or tamari for a gluten free version)
  • some toasted sesame seeds for serving

Method:

Toast the sesame seeds in a dry pan and set aside to cool. Place a wok over a gentle heat and cook the garlic briefly in the sesame oil. You just want to soften the garlic, you don’t want it to go brown. Turn the heat up a little and add the broccoli that’s still wet from washing. Cook on a high heat tossing the broccoli constantly, the wok should be making a sizzling sound. Add a splash of water to help steam the broccoli. When the liquid is reducing and the broccoli is a bright green colour lower the heat and add a splash of soy sauce or tamari. Give the broccoli a good toss. Remove from the wok and sprinkle with the toasted sesame seeds.

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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

Caramelised Red Onion Bites

These little savoury treats can be prepared ahead, making them the perfect party finger food that are certain to impress your friends.  And they’re gluten free!

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What you’ll need: serves 6 (2 bites each)

Method:

If you’ll be cooking straight away then preheat your oven to 180°C. Clean the mushrooms and remove the centre stem. Finely chop the stems and fry in a little oil. Put aside for later. Oil a large baking tray and place the mushrooms onto it, giving them plenty of space. Cook for 5mins.

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Remove from the oven, pour out any juice that may remain and start building by adding a little of the tomato basil sauce. Next add some cheese, just like layering a pizza. Then you can add some of the fried stems and finish with some sticky caramelised red onion jam.

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Return to the oven and cook for a further 5mins or until the cheese has melted. Place on a serving plate and garnish with some baby basil leaves.

Share and enjoy!

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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

A Simple Red Onion Marmalade

Friends of mine recently gave me some red onions from their garden. I was delighted, I love red onions and I’m quite happy to simply slice them and have them on a salad or a sambo. But before I devoured the lot I decided to save some for a caramelised red onion marmalade. It’s sticky, tasty and goes great with lots of things. In fact I’m not sure there’s anything better to add to a dish than this, it even works a treat with yummy mash potatoes…but that’s for another time.

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What you’ll need: 

  • 4 Red Onions, thinly sliced
  • 2 tablespoons of balsamic vinegar
  • 2 teaspoons of caster sugar (or to your taste)
  • Some oil for frying

Method:

Heat some oil in a non stick frying pan and add the onions. Cook on a low temperature until the onions have softened (10 to 15mins). Add the sugar and the balsamic vinegar and mix through. There are no fixed rules for the quantities of the balsamic vinegar and the sugar, go with your taste buds! Continue to cook on the low heat for a further 15 minutes or until the mixture is sticky.

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Allow to cool and refrigerate!

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