Chinese Fried Millet

Millet, my new love. This versatile grain works as a great substitute for rice or cous cous. In Dublin we have a phrase “mill it’, that’s generally used when referring to eating something really quickly because you’re either really hungry or because it just tastes so good. With this recipe you’ll certainly want to “millet”.

You can use pretty much any veggies that you like in this dish so long as you use lots of garlic and lots of ginger. The portobello mushrooms add a meaty texture and bite to the dish too. It’s even tasty cold the next day and there is zero effort involved in this quick stir fried dish.

 

IMG_5630-2

What you’ll need: (serves 2-4)

  • 4 portobello mushrooms, sliced into 1cms thick pieces
  • 160g of mixed mushrooms (chestnut work fine)
  • 2 Spring onions (scallions)
  • 2 cloves of garlic, minced
  • 1/2 thumb of ginger, minced
  • 2 cups of cooked and cooled millet
  • A mix of veg (I used the following items below)
  • 2 carrots cut diagonally
  • 125g baby corn, cut in half-length ways
  • 150g asparagus, cut into 1 inch long piece with a little extra length on the spears
  • Red chilli to serve
  • 1 tablespoon of sesame oil
  • 1 tablespoon of tamari (or less, use your taste bus intuition)

IMG_5602-3

Method:

  1.  Heat a little of the sesame oil to a pan before adding the portobello mushrooms. Cook for about 8 mins turning half way through. Add a splash of tamari then remove and leave to the side.
  2. Add another little bit of oil to the pan and add the remaining mushrooms. Once cooked add a splash of tamari and the rest of the veggies. Cook for a couple of minutes on a high heat, tossing the pan constantly. You want to cook the veggies until the colours are bright but also retaining their crunch. Remove from the pan.
  3. Reduce the heat of the pan to low and add another small bit of oil, then add the garlic and the ginger. Stir well and allow to cook for a couple of minutes, making sure the pan doesn’t get too hot as you don’t want to burn the garlic. Add the scallions and a splash of tamari and toss, coating the scallions with the tamari. Cook for two minutes before adding the millet. Toss the pan mixing the millet with the garlic, ginger and scallions.
  4. When the millet is heated through return the veggies to the pan and mix well. You can add some more tamari at this point if you wish.
  5. Top with some red chilli for garnish and heat.

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

Advertisements

Creamy, Cheesy Leeks on Toast

Weekends are for enjoying and starting off a Saturday morning with a delicious brunch and a hot coffee is my kinda enjoyment. A slice or two of toast topped with this recipe is more than enough to keep you going until the late afternoon.

What you’ll need: (serves 2-4)

  • I large leek, cleaned and thinly sliced
  • 1 tablespoon of olive oil
  • 1/2 teaspoon of thyme leaves, finely chopped
  • 2 slices of vegan cheese, diced
  • 1/2 cup of soy cream
  • salt and pepper for seasoning

img_4404

Method:

  1. Heat the oil in a pan and add the leeks, separating the strips as you let them fall into the pan. Reduce to a low heat and simmer, stirring regularly. Cook until tender.
  2. Add the thyme and cream and cook for a couple more minutes. Season well with salt and pepper, stir well.
  3. Remove from the heat and stir in the cheese. Let it melt through.
  4. Serve on some toasted bread with some tea or coffee.

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 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.

5

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

1

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

 

 

Creamy Coconut and Veg Curry

This curry is inspired by a Rick Stein recipe from his book Rick Stein’s India. It’s buttery, creamy and wholesome. I’ve used some of the same vegetables here and have cooked them al dente just like Rick’s recipe. My vegan version uses coconut milk which adds to the creamy texture and I’ve made mine slightly less thick so as to serve perfectly with some rice. You’ll be going back for seconds.

img_4760

What you’ll need: (serves 4-6)

  • 500g of baby potatoes, washed with skin left on
  • 500g of vegetables of your choice, I’ve used cauliflower, carrots, green beans and frozen peas
  • 1 tablespoon of oil
  • 1 medium onion
  • 5 cloves of garlic
  • thumb size piece of ginger
  • 400g tin of chopped tomatoes
  • 1 teaspoon of chilly flakes or powder
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground turmeric
  • 1/2 teaspoon of Garam Masala
  • 1/2 teaspoon of desiccated coconut
  • 1/2 cup of cashew nuts
  • 400g tin of coconut milk
  • Chopped coriander to garnish
  • salt for seasoning

img_4746

Method:

  1. Cook the potatoes separately. If you like your vegetables softer you can cook these with the potatoes. Otherwise follow the recipe.
  2. Heat the oil in a pan and gently cook the onions for about 10 minutes over a medium heat, until translucent.
  3. Grate in the ginger and garlic, stir well and cook for a further 2 minutes. Then add in all of the spices and stir continuously to cook through.
  4. Add the tinned tomatoes. Pour a little water into the tin, rinse and add to the pan. Simmer for 5 minutes.
  5. Add the cashews to a food processor with about 4 tablespoons of water. Pulse to a paste and add to the pot.
  6. Add the coconut milk and stir until completely combined. Add in all of the vegetables, except the potatoes and cook until they are heated/cooked through.
  7. Add the potatoes and gently mix to make sure they are coated in the sauce. Garnish with coriander.

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

Aubergine and Whole Cherry Tomato, Gnocchi Bake

Whole cherry tomatoes, what a magical burst of flavour these guys add to any dish. Gnocchi can sometimes be dry so the cherry toms complement them so well. This is a truly scrumptious, cheesy dish and it goes down so well with the kids. When I make it for me, I add a generous sprinkle of chilly flakes for a kick!

What you’ll need: (serves 4-6)

  • I large onion, finely chopped
  • 2 medium aubergines, cleaned and cut into bite size chunks
  • About 4 cherry tomatoes per person
  • 500g packet of gnocchi
  • 2 cans of chopped tomatoes
  • 1/2 block of vegan cheese from Violife, cut into 1cms cubes
  • 1 teaspoon of dried oregano
  • 3 tablespoons of olive oil
  • 1 red chilli, chopped or a teaspoon of chilli flakes
  • 1 tablespoon of tamari
  • salt and pepper to taste

*** You can add some sugar to the tomato sauce if you prefer it less sharp. I’m trying to cut out sugar so I haven’t added it into this dish.

img_4343

Method:

  1. Preheat the oven to 180°C.
  2. Add two tablespoons of the oil to a large baking tray and heat before adding the aubergine. Toss the aubergine making sure it’s well coated in the oil and bake for about 30mins. Then add in the tomatoes and bake for a further 10mins.
  3. Add the remaining tablespoon of oil to a large pan and add the onions. Cook on a low heat until the onions are soft and translucent, about 15mins.
  4. Add the chilli and oregano to the onions and stir well, then add the tinned tomatoes. Simmer for about 5mins.
  5. Bring a large pot of salted water to the boil and cook the gnocchi according to the packet instructions. Drain and hold back 1/4 cup of the cooking liquid. Use this liquid to rinse out the tomato cans into the tomato pot. Add the gnocchi to the pot.
  6. When the aubergine is cooked gently add the mix to the sauce, making sure not to break up the cherry tomatoes.
  7. Gently spoon the mix into a large oven tray, adding cubes of the cheese as you layer up.
  8. Top the dish with a generous helping of cheese and some vegan parmesan. Place in the oven and bake for 10mins.

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

 

Mushroom and Sage Gnocchi

I am one of the lucky ones in that I adore mushrooms, in fact I rely on mushrooms a lot for that umami and meaty bite, but there are some people who just do not like them. I was thinking about this lately, that as a vegan if I didn’t like mushrooms I think I’d enjoy my food a little less, especially the big, celebratory meals like Christmas dinner. So, for you fellow mushroom loving vegans, here’s a super simple and quick dish that’s packed with flavour and is sure to fill you up.

img_4220

What You’ll Need: (serves 2)

  • 200g chestnut mushrooms (cleaned)
  • 1 clove of garlic
  • 10 sage leaves finely chopped
  • 2 tablespoons of vegan butter
  • 1 pack of gnocchi
  • Vegan parmesan
  • 1 teaspoon of nutritional yeast (optional)

img_4225

Method:

  1. Add the gnocchi to a pan of salted, boiling water and cook until the gnocchi floats to the top, or follow the pack instructions.
  2. Add 1 tablespoon of the butter to a large frying pan over a medium heat. Slice the mushrooms into 1cm slices and add to the pan along with the sage.
  3. Grate the clove of garlic into the pan and stir well, making sure the garlic is well spread out throughout the mushrooms. Add a little salt and remove from the pan when cooked.
  4. When the gnocchi is cooked drain  but keep a little of the cooking water.
  5. Add the rest of the butter to the pan and melt through, followed by the gnocchi. Stir well and add two tablespoons of the cooking water and the mushrooms. Add in a teaspoon of nutritional yeast, stir well and finish with a generous grating of vegan parmesan cheese.

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

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.

img_3939

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

img_3939b