​The ingredients list is a short one and consists mainly of unroasted cacoa, coconut sugar, creamed coconut, coco butter and vanilla extract. The chocolate bar itself is small in size and consists of 6 small chunks. I loved the texture of the chocolate it's quite soft and fudgey and melts in the mouth easily. The flavour is really tasty with plenty of rich cacao that is perfectly paired with creamed coconut, vanilla and a few other ingredients.

​
The link between gut health and anxiety is becoming increasingly understood, it’s even been given its own name: the ‘gut-brain axis’. Diseases of the gut have been linked to mental illnesses such as anxiety and depression – so it makes sense that the incredible effects of probiotics on the gut also have the potential to address symptoms of anxiety.
Aside from the probiotics, Ombar’s chocolate also contains magnesium, a deficiency of which is linked to muscle twitching, palpitations and even high blood pressure – all symptoms of being highly stressed.
If you ever needed more of an excuse to eat chocolate, there you have it!
So get yourself a couple of bars today and let me know what you this of this tasty vegan treat.

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Serving: 3
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients

• ½ cup apple juice, fresh and frozen
• ½ cup oatmeal
• ½ cup of water
• 3 prunes, dried
• 1 apple, small, diced
• 4 pecans, diced
• 3 apricots, dehydrated, dried, diced
• ¼ teaspoon cinnamon

How To
1. Take a small-sized saucepan and mix in apple juice, water, bring the mix to a boil
2. Add half cup oatmeal, cook for 1 minute
3. Add pecans, cinnamon, fruit pieces
4. Stir well, add your desired fruit as a topping
5. Enjoy!
Nutrition (Per Serving)

• Calories: 230
• Fat: 6g
• Carbohydrates:43g
• Protein: 5g

 

​Crumble (also called Brown Betty) is a traditional English desert. The original version is made with apples (apple crumble) but my version celebrates the range of orchard fruits that can be found in the UK and in other countries throughout the world. Crumble can be made sweet or savoury depending on the ingredients used, although the sweet version is much more common. In some recipes the topping is made from crumbled biscuits or cookies. Oats can be added to the topping as well, but this is not traditional. Crumbles have only really been made in UK since the 1940's.
This recipe came into existence during the second world war. In the UK there was strict rationing of basic ingredients needed to create a basic pie and these were often not available. A pie requires a lot of flour, sugar and butter to make the pastry. So during the 2nd World War people had to be creative and made a simple mixture of flour, margarine and sugar and used this to make the top of the crumble. This is a lovely easy-to-make desert that can be served with ice cream, custard or just on its own.

Ingredients
2 ripe apples chopped into small pieces
2 ripe pears chopped into small pieces
½ cup of ripe black berries
½ cup of ripe raspberries
5 tablespoons water
4 tablespoons wholemeal flour
1 tablespoon vegan margarine
3 tablespoons brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
5 digestive biscuits (can also use graham crackers)

 Method
1. Preheat the oven to 170°C.
2. In a saucepan, over a gentle-moderate heat, cook the apples and pears in the water until soft and stewed.
3. Keep stirring to prevent from sticking to the bottom of pan.
4. Meanwhile, in a mixing bowl, rub together the margarine and flour with your fingertips until it completely blends together and you get a fine crumble.
5. Add the 2 tablespoons of the sugar and digestive biscuits (or graham crackers) and stir the mixture well.
6. When the apples and pears are stewed, add the leftover tablespoons of the sugar and the cinnamon, nutmeg, cloves and stir in until the sugar dissolves.
7. Put the apple and pear, mixture in a bowl and stir in the blackberries and raspberries then place in an ovenproof dish and cover with the crumble topping mixture
8. Bake for approximately half an hour or until the crumble is golden brown.

I love, love, love  to see photos of my recipes, so if you make any of them please take a photo, post it on social media and tag me please
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​I thought it would be really useful to share with you five tasty recipes that are low cost, easy-to-make and of course plant based. At the time of writing this blog, there is a possible second lockdown coming to the UK where I live. In addition there is mass unemployment and many people working from home.

According to an article in the Independent Newspaper, more than a fifth of people in the UK are cooking every meal from scratch due to the coronavirus lockdown. 

I understand the struggle, so I've put together 5 plant-based budget-friendly recipes
These meals are great for

• Those who are frugal
• University / College students
• Avoiding waste
• Using up leftovers

 
With that in mind I wanted to share some recipes with you that can add to your recipe bank of midweek meals. The meals I have for you today are as follows:

1. Butterbean & Lentil Curry
2. Sweet Potato Roti
3. Vegan Jamaican Pulled Jackfruit
4. Chickpea Nuggets
5. Vegan Brownie​

INGREDIENTS
1 onion chopped
1 inch piece of ginger minced
2 cloves of garlic
1 medium tomato
1 teaspoon all purpose seasoning
1 teaspoon curry powder
1/2 a vegetable stock cube
I tin butter beans
1/2 cup red lentils
Coconut cream to taste
METHOD

• Cook onion, ginger, garlic and tomato in a little water. Cook until soft

• Add vegetable stock cube Cook until stock cube has dissolved

• Add butter beans, lentils, all purpose seasoning, curry powder and coconut cream

• Add a little water (about 4-5 ounces )

• Cook on a low heat for 20-30 mins until the lentils are soft

• Remove from heat and serve

INGREDIENTS (5-6 roti)

• 1 cup plain flour
  
• 1 teaspoon baking powder
  
• 1 cup sweet potato, cooked, peeled & mashed and hot (reheat if using leftover sweet potatoes)
  
• ​​More flour for dusting as required 

INGREDIENTS
• 1 400g tin of young jackfruit
 • 1 medium onion chopped
• 1-2 inch piece of ginger
• 1 teaspoon season all (all purpose seasoning)
• 1 spring onion (scallion) chopped
• 2 teaspoons coconut aminos (can also use soy sauce)
• 1 vegetable stock cube ( I use the low salt ones)
• a dash of black pepper
• ½ cup of water
METHOD

1. Place garlic and ginger in a blender and blend until minced
2. Place the jackfruit in a bowl and add the blended garlic and ginger
3. Add the season all, spring onion, coconut aminos, tomato puree and black pepper
4.  Using clean hands mix together until fully combined
5. Cover and place in the fridge to marinate for 1-2 hours or overnight
6. Once the jackfruit has been marinated then cook the onion in a little water until the onions are soft.
7. Add the marinated jackfruit and stir
8. Add the vegetable stock cube and half a cup of water
9. Add a scotch bonnet pepper ( as long as it is NOT open then this will give a lovely flavour and NO peppery burn)
10. Cover and gently cook on a low heat for 20-30 mins
11. Serve with whole grain rice and baked plantain

INGREDIENTS

• 1 can chickpeas (15.5 oz or 400g), drained
• ½ tsp garlic powder
• 1 tsp onion powder
• 1 Tbsp nutritional yeast (optional)
• 1 teaspoon all purpose seasoning
• 1 Tbsp bread crumbs

Coating Ingredients

• ⅓ cup bread crumbs for coating
• ½ teaspoon turmeric

METHOD

1. Preheat oven to 350f / 180c or gas mark 4
2. Pour the drained chickpeas into a food processor and process for a few seconds.
3. Then add all of the other ingredients except the last ⅓ cup bread crumbs for coating. Process a few more seconds. Everything will be well mixed and chunky texture.
4. Scoop up teaspoon sized globs and roll them into balls then press them into nugget shapes.
5. Pour bread crumbs and turmeric into a bowl and coat each nugget.
6. Cover a cookie sheet with parchment paper. Lay each nugget on the parchment but don't let them touch.
7. Bake for 20 minutes, then flip and bake for 10 more minutes.
8. Allow nuggets to cool before eating.

 

INGREDIENTS

• 250g plain flour
• 100g Demerara sugar
• 65g plain cocoa powder
• 1 tsp baking powder
• 1 tsp salt
• 250ml water
• 250ml light oilve oil (or any good flavourless oil)
• 1 tsp vanilla extract
• 64 g vegan chocolate chips
  METHOD

1. Preheat the oven to 180 C / Gas mark 4.
2. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt.
3. Pour in water, oil and vanilla; mix until well blended.
4. Fold in the vegan chocolate chips
5. Grease and line a 23x33cm (9x13 in) baking tin.
6. Spread mixture evenly in the baking tin
7. Bake for 35 to 40 minutes in the preheated oven, until the top is no longer shiny.
8. Let cool for at least 10 minutes before cutting into squares.

 
So those are my 5 budget friendly plant based dishes,
I love, love, love  to see photos of my recipes, so if you make any of them please take a photo, post it on social media and tag me please
Facebook, twitter,  or Instagram

Join me for a vegan sponge cake  baking session via zoom at 7pm (UK Time) on
Thurs 3 Sept 2020 click link here now to book

Join me for a virtual vegan cooking lesson which will teach you how to make a vegan sponge cake This culinary experience will take your breath away, dazzle your taste buds, and deepen your sense of community. I am a  vegan cook, author and presenter who has a vegan cooking show on Amazon Prime”. You don’t want to miss this Sign up now! click here

Join from the comfort of your own home as you learn to make a vegan sponge cake. The recipe uses easy to find ingredients and I will walk you through how to make a really quick and simple vegan sponge cake. I will also answer any questions you have and you can virtually meet new vegan foodies without leaving your home!
Once you purchase a ticket, you will be emailed a list of ingredients and the Zoom link. If you have any questions please email me on  info "at" KirlySuesKitchen.co.uk

What to Expect:
 - A 1 hour culinary experience with high energy, fun, and interaction with AMAZING classmates.

- You will get a list of ingredients, cooking tools, and a shopping list upon confirmation. (A separate email will be sent)

- You will also get the full recipe sheet after the class plus an information leaflet on replacing eggs when baking

 Zoom instructions and link for class will be sent upon confirmation.

​A new vegan cooking show entitled Kirly-Sue’s Global Kitchen debuted on Amazon Prime Video in the United Kingdom and United States this week. Hosted by vegan cook author, presenter & YouTuber Kirly-Sue, the show highlights how easy it can be to cook tasty vegan meals using fresh ingredients. The 3 part series filmed in the UK and on location in Montego Bay Jamaica, brings together vegan cooking, travel and a panel of taste-testers for a show that is both informative and entertaining.
 
The series follows Kirly-Sue as she travels from the UK to where the food is grown overseas and also to see how it is cooked locally. Kirly-Sue then shows you her version of the dish back in her UK kitchen and then features a panel of non-vegan taste testers who taste and rate the dishes.  Kirly-Sue (aka Susanne Kirlew) also has executive producer credits on the show. In addition the show will also have a teaching element to it and encourage viewers to try fun, new, recipes for themselves.

 
There have been a few vegan cooking shows on TV recently but there has been nothing on this scale, shot on location in the UK & Jamaica, with drone camera and involving the hard work and dedication of more than 20 people who contributed their unique talents because of their passion for vegan food. Throughout the series, that has more episodes in the pipe line, Kirly-Sue will try different cuisines and also introduce new foods to her expansive fan base.
 
Kirly-Sue said. “This is a good time for a cooking show like this because of the huge interest there has been in vegan / plant based cooking. The last couple of years have been great when it comes to the heightened awareness in society of plant-based alternatives.
 
View Kirly Sues Global Kitchen on Amazon prime now by clicking here 
UK  click here   & USA  click here
                                                          
                                                           ~ENDS~