Mushrooms with Garlic, Lemon and Thyme on Toast

If I had only one food to bring with me to a desert island I think it would have to be the mushroom. The umami-packed, meaty shroom comes in many varieties and a lot of them work really well as a meat replacer. All you need is a little salt and some oil and you’ve got yourself the perfect tasty treat. Luckily I did have a few other ingredients in the kitchen when making these shrooms on toast.

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What you’ll need: (serves 2-4)

  • 250g chestnut mushrooms, cleaned and sliced
  • 1 clove of garlic
  • 2 tablespoons of vegetable oil
  • About 2 teaspoons of thyme leaves plus extra sprigs for garnish
  • Salt
  • Juice of half a lemon
  • Sour dough or bread of your choice

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Method:

  1. Grate the garlic into the oil, stir and leave to infuse for a couple of minutes.
  2. If you don’t have a large pan you can cook in batches. Add the garlic oil (with the garlic in it) to a pan and place over a medium heat. Add the mushrooms and thyme to the pan. Toss making sure they are all coated in the oil. When the mushrooms start to release moisture you can increase the heat a little. When they are almost cooked to your liking add a little salt and the lemon juice.
  3. Remove from the pan onto some toasted bread. Sprinkle over some thyme 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

Tofu Scramble with Crispy Fried Oyster Mushrooms and Spring Onion

Weekends are made for brunch treats and this brunch recipe is extra special. On weekdays I sometimes prepare this in the evening as a snack and have left overs for lunch the next day, cold. Now, if you’ve been following my blog you’ll know that I’m a fan of mushrooms, I add them to so many dishes but of all the varieties, I think oyster mushrooms have to be at the top of my list. Available from Asian markets, these guys are super meaty and provide great texture. They crisp up when fried on high heat in some sesame oil and when served up with scrambled tofu, well, it’s a vegan brunch heaven.

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What you’ll need: (serves 2-4)

  • Vienna loaf or sour dough bread cut into thick slices
  • 4 spring onions, cleaned and sliced
  • 250g of tofu
  • 2 cups of oyster mushrooms
  • 2 tablespoons of sesame oil
  • 1 tablespoon of tamari or soy sauce (tamari is less salty)
  • Vegan butter (optional)

Method:

  1. Add one tablespoon of the oil into a wok or large pan and place over a high heat. Add the mushrooms and toss to coat in oil. Toss and turn regularly to make sure all sides are becoming crispy. When golden and crispy, remove from the pan and place on some kitchen towel.
  2. Add the rest of the oil to the wok and crumble the tofu into the pan. It should look almost like scrambled eggs. Add some salt and the spring onions and toss the wok to heat through. Add a little extra oil if needed.
  3. Add the tamari to the pan and toss the contents once again.
  4. Add a lump of vegan butter for texture and place on some toasted bread. Top each slice with some of the crispy fried mushrooms.

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

Spanish Tortilla

As soon as we think the Summer is over out comes the sun again. Yesterday reached a whopping 25° and today is set to get just as hot. I recall writing a recipe this time last year during some fine weather. I take full advantage and I eat outdoors as often as I can. Im very lucky in that I have a beautiful roof terrace from which I can enjoy views of the Dublin mountains and the fresh air. It generally gets more use in Spring and Autumn than it does in the summer time. But, I won’t complain.

As most of you are probably aware, the vegan egg has been on the market for some time now but I had never tried it until I made this tortilla. I gotta tell you I was delighted with the result. The texture is so eggy, I really couldn’t believe it.

This tortilla is perfect for lunches as it tastes really good cold the next day. It also works well with some avocado for a tasty weekend brunch.

Vegan Egg in Ireland is supplied by Art of Zen foods and is available at most health stores.

 

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What You’ll Need: (serves 4 t0 8)

  • 1 Large white onion, halved and thinly sliced
  • 600g waxy potatoes (I like to use baby salad potatoes and cook a few hours ahead)
  • Some olive oil for cooking
  • 6 vegan eggs (top tip; use really cold water when mixing the egg)
  • Salt and pepper for seasoning

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Method:

  1. If you cook the potatoes the night before or a few hours before hand they are much easier to cut without falling apart. I cook the with the skins on and aso peel when cold.
  2. Add a little oil to a pan and place over a medium heat. Add the onions and cook until soft, approx 15mins.
  3. While the onions are cooking you can peel and thinly slice the potatoes.
  4. When the onions are translucent, remove from the pan and leave to cool.
  5. If you need to, add a little more oil to the pan and keep on a medium heat.
  6. Using a food processor, prepare 6 vegan eggs according to the packet instructions.
  7. Add the cooled onions and plenty of salt and pepper to the egg mix and stir well. Then add the potatoes and mix gently.
  8. Return the whole mix to the pan and reduce the heat so that the tortilla cooks evenly. Keep an eye on it. If you have an oven proof pan you can finish the tortilla under the grill or, if you’re brave enough you can use a plate to help flip it over. Allow to cook until firm all the way through.

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

 

 

Sautéed Asparagus with Champ Potato Cakes

I met my dear friend Emma for a walk and a coffee the other day. We stopped off at Bijou in Rathgar, Dublin. The place was buzzing with people and the atmosphere was great. We were only going to have a coffee but after a quick look at the menu I decided to ask if the vegetarian brunch option could be veganised. I cannot tell you how delighted I was when I was told that it could be. I was served up two champ potato cakes, grilled asparagus, tomato, mushroom and some steamed spinach. It didn’t look like a lot on the plate but it was more than substantial for my first meal of the day. It came with a side of toast too but I couldn’t fit it in. It’s very rare that I can walk into a restaurant or bistro and not have to order chips and a side salad. I was so chuffed. The total cost for the dish and a coffee was €12.50. I’d be more than happy to pay this again and I’m looking forward to returning.

In the meanwhile I’ve rustled up my own version of this dish. I kicked off 2016 with this tasty brunch that I shared with my Dad. A great start to the New Year. What makes it such a success is the light seasoning and gently sautéed veggies. The mushrooms are cooked whole but you should cut them in half to eat so that you can savour each juicy bite. You can easily make the potato cakes from left over mash. They’d work so well with left over Dijon Mustard Mash too.

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What you’ll Need: (serves 2)

  • 400grm of boiled potato (makes 6 cakes)
  • 3-4 scallions, sliced on the diagonal. Crunchy parts only.
  • 1 tablespoon of Pure Dairy Free Butter
  • 6 large chestnut mushrooms
  • 6 large asparagus spears
  • 1 or 2 large tomatoes, halves
  • 3 cups of baby leaf spinach
  • salt and pepper to taste
  • a little oil for sautéing

Method:

  1. If you’re using left over mash you won’t need the butter, just mix in the scallions. If cooking from scratch click here for mash method.
  2. Add butter and scallion to the mash and season well. Mix together. Allow the mash to cool before shaping into patties and frying on a non-stick pan with a little oil.
  3. While you’re potatoes are boiling clean and trim the mushrooms if they are closed and wash the asparagus. Place the spinach in a bamboo steamer if you have one, otherwise steam it separately. Sprinkle with some salt.IMG_2145
  4. Heat a little oil in a pan and add the mushrooms and asparagus. The asparagus should be wet from washing so it will create a sizzle sound and some steam. Place the bamboo steamer over the pan and cover with its lid. Add a little water here and there to create some steam but be careful that it is only a splash. This will also help cook the asparagus.
  5. On a separate pan cook the tomatoes in a little oil until browned on one side and heated through. You want it to hold its shape so don’t over cook.
  6. Cook until the asparagus is tender and the spinach has wilted. Remove from pan and dry with some kitchen towel.
  7. Serve up with a side of Ballymaloe relish or ketchup.

 

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