Smokey Bean Chilli

Those of you that have been following my blog will know that I am a divil for comfort food and this recipe hits all the spots. It’s so simple to make and it’s a great way to use up left over veggies in your fridge. You could add courgette or aubergine and any beans will do. It’s also really good cold and reheated the following day. Winner!

I had some peppers that I needed to use up so I added them to the dish but if I had to choose one, it would be a red pepper. I’ve written the recipe with just red pepper but like all of my recipes, they’re there to be played with and always use your own taste bud intuition. 

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What you’ll need: (serves 4)

  • 1 x 400g can of Butter Beans or Cannellini Beans
  • 1 x 400g can of Black Beans or Kidney Beans
  • 2 x 400g can of chopped tomatoes
  • 1 red pepper diced
  • 1 large onion finely diced
  • 3 cloves or garlic
  • 1 red chilli finely diced
  • 1 cup of frozen sweet corn
  • 1 bay leaf
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 cinnamon stick ( or 1/2 teaspoon of ground cinnamon)
  • 1 teaspoon of smoked paprika
  • Sprinkling of dried chilli flakes
  • Oil for cooking
  • Salt and pepper for seasoning

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Method:

  1. Heat some oil in a large pan over a medium head and add the onions. Cover with a lid and allow to sweat for about ten minutes or until the onions have become soft and translucent. Half way through the cooking grate in the garlic cloves and stir.
  2. Remove the lid and add in the spices and stir well to cook them. Then add the chopped fresh chilli and the red pepper and stir. Cook for a couple of minutes.
  3.  Add in the chopped tomatoes and stir well. Once again cover with the lid and leave to simmer for about 20mins.
  4. Drain and add the beans and the sweet corn and simmer on a low heat until the beans and corn are heated.
  5. Serve with some cooling guacamole or vegan sour cream and nachos or boiled rice.

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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

 

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Tortilla Pizza

During my recent visit to Assisi I devoured some amazing pizzas, senza formaggio of course. All of the restaurants that serve pizza have wood burning ovens so the bases are light and ultra crispy. It’s like pizza heaven. Since I’ve been back I’ve been craving pizza but I didn’t want a heavy, doughy base that would leave me feeling full and heavy. My sister’s been trying tortilla pizzas recently and raves about them so I thought I’d give it a go. There’s no going back; guilt free midweek pizzas have arrived at casa mia!

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What you’ll need for the sauce: (makes enough for 3-4 pizzas)

  • 4 to 6 sundried tomatoes, chopped
  • 1 can of chopped tomatoes
  • 4 to 6 wild garlic leaves (if using regular garlic use 2 cloves and sauté in some oil first)
  • Teaspoon of dried oregano (optional)
  • Salt and pepper for seasoning

What you’ll need for the pizzas: (choose your own toppings, I went with my Assisi favourites and ingredients are per pizza)

  • 1 tortilla wrap per pizza
  • 1 large portobello mushroom, cut into 1cm slices
  • 2 to 3 artichoke hearts, quartered
  • 3 cherry tomatoes, halved
  • some Violife cream cheese with herbs
  • wild rocket leaves for garnish
  • some oil for frying

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Method:

  1. Preheat the oven to 180°. Cut the tortillas into quarters and cook tortillas for 5 minutes.
  2. Add the tinned tomatoes to a pan along with the sundried tomatoes. Cook for about 20mins over a medium heat, until some of the water has evaporated. When ready blend the mix using a hand blender.
  3. Heat a little oil on a pan and cook the portobello mushrooms. Season with some salt when done.
  4. Cover the tortilla slices with some sauce and layer up the pizza with the toppings of your choice. Return to the oven and continue to cook for a further 10mins.
  5. Remove from the oven and add some vegan cream cheese and rocket.
  6. Finish with some chilli flakes.

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

Courgetti Bolognese

Growing up, I loved Bolognese but in our house it was almost exotic, we rarely had it until we were well into our teens and then, each time it was made, it was devoured by all. Sometimes Mam would have the special spaghetti dish ready for us when we got home from school for lunch. Needless to say after that massive feed very little attention was paid in class, we’d practically roll back to school for the afternoon. Although so much has changed since then and I no longer eat meat, I love this favourite dinner of my teens, the vegan version. In this recipe I recreate that dish, without the meat and without the pasta too. This is a lighter way to enjoy a bolognese, full of tomato flavour, you’ll want to lick the bowl, I did. This bolognese recipe is very similar to the one I’ve used for my Lentil Lasagne but it’s not as traditional.

Another super easy recipe for Meatless Monday. You will need a spiralizer for the courgettes but they’re not that pricey and during the summer months you’ll get great use out of it for delicious salads. If not you can also use regular dry pasta.

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What you’ll need: (serves 4)

  • 200g brown or green lentils
  • 1 large onion, finely chopped
  • 1/2 punnet of sunblush cherry tomatoes, halved
  • 1 tablespoon of very finely chopped rosemary
  • 2 bay leaves
  • 1 tablespoon of tamari or soy sauce
  • 600ml of veg stock
  • 1 tin of chopped tomatoes
  • salt and pepper for seasoning
  • 3 to 4 zucchinis
  • vegan parmesan from Violife
  • some oil

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Method:

  1. Heat some oil in a large pan and gently cook the onion until it has softened and is translucent. Add the lentils and give a good stir to coat them in the mix. Add the tomatoes, herbs and the water/stock and bring to the boil. When the liquid has reduced by 1/3 lower the heat and leave to simmer for about 30 minutes, until the lentils have cooked. Add a splash of soy sauce or tamari, salt and pepper to taste and remove the bay leaves before using the ragu.
  2. Spiralize some zucchini and either serve straight away or you can heat the zucchini through by tossing it on a hot pan.

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Costing: 

  • 200g brown or green lentils = €0.74
  • 1 large onion, finely chopped = €0.33
  • 1/2 punnet of sunblush cherry tomatoes, halved €1.25
  • 1 tablespoon of very finely chopped rosemary (from the garden, lets add €0.10)
  • 2 bay leaves = €0.10
  • 1 tablespoon of tamari or soy sauce = €0.10
  • 600ml of veg stock = €0.50
  • 1 tin of chopped tomatoes = €1.89
  • salt and pepper for seasoning
  • 4 zucchinis €3.58
  • vegan parmesan €0.20
  • some oil

Prep Time & Cook Time:  45mins 

Cost per person is €2.19 for 4 people using zucchini pasta but if you use regular pasta each portion will cost you €1.79

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

Savoury Pancake Brunch

Sometimes I think recipes are just too simple to put up here on my blog but, the other day, when chatting with a colleague she told me that the really basic ones are the ones that she’s interested in. She has a daughter who’s vegan and she finds it difficult to prepare meals for her. So here goes, this is THE simplest recipe yet and it’s ideal for every taste as you can chop and change the ingredients to suit your own.

This savoury pancake is also gluten free and is perfect for a weekend brunch. It’s still really tasty the next day too so you can eat cold for lunch. To flavour this pancake I just used what I had in the kitchen; some red onion, garlic and some chilli flakes.

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What You’ll Need: (makes 4 medium pancakes)

  • One cup of gram flour (chickpea flour)
  • One and a half cups of water
  • Finely sliced red onion
  • 1 clove of garlic grated
  • Pinch of salt and pepper
  • Some oil for frying

Method:

  1. Simply mix the flour and water and give it a good whisk so that there are no lumps. Add your flavourings and mix well.
  2. Meanwhile heat a good bit of oil in a non stick frying pan over a medium heat. You’ll need a good bit of oil to get a nice crispy texture at the edges and it also helps with the sticking.
  3. Add the pancake mix to your pan. Cook for a couple of minutes on each side.
  4. Top with whatever you have to hand.

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

 

 

Melanzane alla Parmigiana (Aubergine with Parmesan)

I love Italy, I love everything about it; the architecture, the language, the animated ways of communicating. But I especially love the rituals involved around eating in this stunning country.

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This naturally gluten free dish is one of the first that I cooked on a culinary trip to Lazio, a number of years ago. I guess you could call it a vegetarian lasagne that I’ve veganised. It’s hearty and meaty, its packed with flavour and it’s made in one pot!

I’ve made a few changes to the construction of this dish as I found the layering-lasagne-type method difficult to serve up without it looking like mush on a plate. This new way takes a little more time but it looks so much better served up now so it’s worth it. If you have kids, get them on board with the making, it’s easy and fun!

Now, instead of layering strips of aubergine, I create little rolls:

Involtini di Melanzane alla Parmigiana! Buonissima!

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What you’ll need: Serves 4-6

Method:

Preheat your oven to 160°C. Cut the aubergines length ways into 0.5cm strips. Brush a large oven tray with some olive oil and arrange the aubergine slices. Brush the tops of the aubergines with a little more olive oil and gently cook until they are soft.

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While the aubergines are cooking you can cut the tomatoes into 1cms lengths, dice the vegan pizza cheese and grate the vegan parmesan cheese so that you’re all set up for rolling.

Remove the aubergines and allow to cool. In the meantime spoon some of the basic tomato and basil sauce onto the bottom of a casserole dish.

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Now it’s time to make the rolls, gather up the kiddy troops and set each one a work station…or else you could just do it yourself. Lay each strip of aubergine down with the widest part closest to you. Place one basil leaf on top, followed by a slice of tomato, some cheese and season well with salt and pepper. Now roll the aubergine strip away from you encasing the ingredients inside.

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Arrange in the casserole dish leaving a little space between each one. When the dish is full cover with more of the tomato and basil sauce and finish with some grated cheese.

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Place in the oven and cook at 180°C for about 30 minutes or until the top is golden.

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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

Basic Tomato and Basil Sauce

This simple sauce is packed with flavour and there are only three ingredients! I use this sauce in many of my recipes throughout the blog. It’s great as a base for pizza and it’s the sauce that’s traditionally used in Melanzane alla Parmigiana (Aubergine with Parmesan).

What you’ll need:

  • Tin of chopped tomatoes (400g)
  • One onion, finely diced
  • About a handful of basil (1/3 of a shop bought plant)
  • Some Olive Oil for frying
  • Some sugar (optional)

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Method: 

Add a little oil to a large pan and gently heat over a low flame. Add the onions and cook until they become translucent. Add the tinned tomatoes and give it a good stir. Chop your basil and add to the pot. Have a little taste and add some sugar if needed. Simmer on a low heat until the sauce becomes a beautiful, deep orange colour (approx 20mins). Using a hand blender give the sauce a good whizz to smoothen (the large pan comes in handy here as it can get a tad messy). And that’s it! Yum! You can use straight away or freeze.

Top tip : divide the mixture into 6 freezer bags, each bag = sauce for one medium pizza!

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