RECIPES

Tasty Vegan Meal Cashew Cutter Chickpea Curry, Bulgar Wheat & Jamaican Seasoned Cabbage

20/10/2021

Cashew Butter Chickpea Curry

Ingredients

2 tbsp olive oil
250g shiitake mushrooms, (cut in half)
2 400g tins chickpeas, (drained and rinsed)
2-4 tbsp Mild Curry Paste,
1 tablespoon Jamaican season all
2 400ml tins coconut milk
4 whole fresh lime leaves
1 tbsp cashew nut butter
2 limes, (zest and juice)
1 bunch coriander, (roughly chopped)
1 handful toasted coconut flakes , (optional)

Instructions

Add the olive oil, mushrooms, chickpeas, spinach and some seasoning to a large non-stick pan and fry on a medium-high heat for 5 mins, stirring often. Then add the curry paste and stir well.
Add the coconut milk and lime leaves, bring to the boil, then turn down the heat and simmer for 10 mins.
Stir in the cashew butter; this will thicken the sauce.

Bulgar Wheat

1 cup Bulgar wheat
1-2 tablespoons Coconut oil
1-2 springs Parsley chopped
1-2 sprigs Thyme chopped
1 cup water
1 tablespoon tomato puree

In a pan heat the coconut oil and then add the Bulgar wheat and lightly fry it for 3-4 mins
Add 1 cup of water
Stir
Add parsley and thyme, tomato purée
Turn down the heat to low
Leave to cook for 10 minutes
Remove from heat and serve

Jamaican Seasoned Cabbage

1/2 small white cabbage
1 medium carrot peeled and finely chopped into strips
1/4 yellow pepper chopped
1/4 red pepper chopped
1/4 green pepper chopped
1 spring onion chopped
1 clove garlic finely chopped
1/2 white onion chopped
2 sprigs of thyme
1/4 cup sweet corn
1 tablespoon coconut oil
Salt and pepper to taste
1 teaspoon mixed herbs
1/2 teaspoon season all

METHOD

Chop the cabbage and place in a bowl
Add the carrot
Add the chopped peppers
Add spring onion, garlic, onion, thyme, & sweet corn
Place the coconut oil in a pan
Once oil is heated add the mixture to the pan
Add salt and pepper, mixed herbs, season all
Stir
Cover and let it cook on a medium heat for 4-5 minutes stirring regularly to ensure it does not burn
Remove from heat and serve

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four really easy vegan desserts - tasty and easy to make

19/10/2021

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Four Really Easy Vegan Dessert Recipes

There is a myth that you have to use butter, eggs, or cream to create a sweet, rich, and decadent dessert. Whether you’re craving a fruity sweet treat or a rich chocolate dessert , you will definitely find something that’ll make your mouth water.
These easy-to-make vegan dessert recipes don't include a overly long list of ingredients that are impossible to find. In fact, many of them are probably have in your larder cupboard right now. Once you stock your larder cupboard with a few simple ingredients, making amazing vegan desserts couldn’t be easier.

Sweet potato pudding https://youtu.be/6mUGI39BFGs

Cornmeal pudding https://youtu.be/IPuRoOIbbAA

Fruit fruit salad with mango & ginger sauce https://youtu.be/lIFCY3p5wxQ

Peanut butter & Banana Flapjacks https://youtu.be/yrmL_8r9ZjY

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Quick and Easy Bread Rolls - vegan

1/9/2021

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Ingredients

1 cup self-raising flour (unbleached)
1 cup wholewheat or spelt flour
2 teaspoons of egg replacer
1/2 teaspoon baking powder
¼ teaspoon salt
1 teaspoon soft vegan butter or margarine
2/3 cup water

Directions

preheat oven 320f 163c or has mark 3
Mix all dry ingredients together
Chop the butter into small pieces and stir into the flour mixture
Add water a little at a time and mix to form a dough
Knead dough until it is set - not sticking to the spoon or your fingers
Divide the kneaded dough into 4-6 parts and form them in to round shapes.
Place on a greased baking sheet and put into the oven
Bake for 20 - 25 mins.
Cool and the serve

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Tasty Butternut Squash Soup with Fresh Homemade Bread Rolls I Vegan I Quick and Easy to Make

1/9/2021

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Butternut Squash Soup
Ingredients
2 red onions
2 carrots
4 cloves garlic
2 sticks of celery
2 sprigs fresh rosemary
16 fresh sage leaves
2 kg butternut squash
2 litres vegetable stock
2-3 tablespoons extra virgin olive oil
1 teaspoon season all
1 scotch bonnet pepper (optional )
2 Scallion / spring onions
Method
Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Pick and finely chop the rosemary. Heat the olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 10 - 20 seconds, or until crisp, then remove the sage leaves
lace the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft. Meanwhile halve, deseed and rough chop the squash. When the veg has cooked for 20 mins the add the squash and veg stock to the pan. Add the scotch bonnet pepper then bring to the boil and then simmer for 30 minutes.

hen the squash is tender, remove the scotch bonnet pepper then blend the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer. Season to taste with salt and pepper, sprinkle some coriander leaves on top to garnish

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3 Ingredient dough Naan Bread- No Yeast! (vegan)

18/8/2021

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Ingredients

Dough

1 3/4 cups self-rising flour
1 cup Plain vegan yogurt
1/4 tsp salt

Garlic Topping

1 tbsp vegan butter melted
1 clove garlic minced
coriander (optional)
nigella seeds (optional)

Instructions

In a large mixing bowl, combine your flour, salt (if using it) and yogurt. Mix well, until combined. Then, use your hands to form a large ball of dough.
Lightly flour a wooden or kitchen surface. Sprinkle a little extra flour on top of the ball of dough, before transferring it to the floured surface. Flatten into a circular shape and divide into 8 even portions. Flatten each portion into a rectangular shape (like a classic Naan bread).
Heat a non-stick saucepan or Tawa on medium heat. When hot, place flattened dough and cook for 3 minutes, before flipping and cooking a further 2 minutes. Repeat until all the naan bread is cooked.
Melt the butter and add the finely grated garlic and stir
lightly brush the tops of each naan bread with melted garlic butter and sprinkle with nigella seeds and chopped coriander to serve

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Jamaican patties (vegan)

9/7/2021

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Preparation time: 15-20 minutes
Cooking Time: 20 -30 minutes
Serves: makes 7 Patties

Ingredients
Pastry
·       250g plain flour
·       ½ teaspoon ground turmeric
·       ½ teaspoon salt
·       125g cold margarine or butter cut into cubes
·       5-6 tablespoon cold water

Filling
·       1 teaspoon oil
· 500g vegan soya mince (pre-soaked if the dried variety or defrosted if the frozen variety)
·       1 onion, diced
·       2 cloves garlic, minced
·       1 small (2 inches) piece of ginger, minced
·       ½ teaspoon coarsely ground black pepper
·       2 - 3 teaspoons curry powder
·       ½ teaspoon dried thyme
·       ½ teaspoon paprika
·       2 tomatoes, chopped
·       4 tablespoons wholemeal breadcrumbs
·       125ml water
·       1 vegetable stock cube
Directions

Preheat oven 180 degrees C / Gas mark 4
To make the pastry, sieve the flour into a large bowl.
Add salt and turmeric.
Grate the frozen butter into the flour and crumble in with your fingers.
Add the cold water and knead to make a dough (the texture will be like bread crumbs).
To make the filling, heat the oil and add onions, garlic, ginger, and mince. Cook until the mince is browned.
Add curry powder, thyme, paprika, salt and black pepper and cook for a further 3-5 minutes.
Add tomatoes and cook for a further 3-5 minutes until tomatoes have softened.
Stir in the wholemeal breadcrumbs and cook for 2 minutes.
Add water and stock cube and simmer for approx 1/2 hour.
You should end up with a fairly thick stew.
Allow to cool.
Roll out the pastry on a floured surface.
Using a small saucer, place on the dough and cut around to create a circle shape.
Put approx 1-2 teaspoon of the filling onto the pastry circle covering less than half the circle.
Fold the pastry circle in half and press down the edges with a fork.
You should now have half a semi circle shape.
Prick the patties with a fork (2 -3 times) to allow the steam to escape.
Place in the oven for about 20-30 minutes.

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Cauliflower Steaks

7/7/2021

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Ingredients
2 heads cauliflower
1 teaspoon (5 g) season all
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
¼ cup (60 ml) olive oil

Instructions
Preheat to 500ºF (260ºC).
Remove the outer green leaves from the head of cauliflower and trim the stem.
Using a large knife cut the cauliflower in half lengthwise through the center.

Cut a 1 ½-inch thick steak from each half. If the head is large, carefully cut one more steak from each of the cut sides.

Repeat process with the other head of cauliflower. Trim any florets not connected to the stem. There should be about 4 to 8 pieces total.

Place cauliflower steaks on a baking sheet.

In a small bowl mix together salt, pepper, garlic powder, season all and paprika

Drizzle olive oil on both sides of each cauliflower steak

Evenly sprinkle the seasoning mixture on both sides of the cauliflower steaks, about ¼ teaspoon per side.

Tightly cover the baking sheet with foil and bake for 5 minutes.

Remove the foil from the cauliflower and roast for 10 minutes.

Gently flip the cauliflower steak and roast until a golden brown crust forms on both sides, about 6 to 8 minutes.

Transfer to a serving platter and garnish with parsley.

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CoCo bread recipe

5/7/2021

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INGREDIENTS
1 cup of coconut milk (or 1 cup water)
1 teaspoon of salt
2 packs of yeast (approx 1 tablespoon)
1 tablespoon of vegan butter
1 tablespoon vegetable shortening
1 tablespoon of sugar
3 cups of plain flour sifted (can use bread flour)
1 teaspoon of salt

METHOD

Preheat oven to 400f / 204c / gas mark 6
Gently warm the milk until it’s lukewarm (about 50 seconds in the microwave)
Add salt to the coconut milk
Add the yeast, vegan butter, vegetable shortening, sugar
Stir and set it aside
In a bowl sift cups of flour and then add salt
Stir
Make a well in the middle of the flour mixture and the add the yeast mixture to the flour mixture
Stir until combined (mixture will be sticky )
Flour your work surface
Place dough unto the work surface
With clean hands knead they dough until soft and smooth
Grease a bowl with some butter
Place dough into the bowl
Cover with a a damp tea towel
Leave it in a warm place for 1 hour and 30 minutes
line a baking tray with grease proof paper and set aside
Place your dough onto a floured work surface
Flour your rolling pin and roll out your dough
Cut into 4 pieces
Roll out the dough until about 1/2 to 1 inch thick
Cut it into a circular shape using a side plate
Grease one half of the dough with butter
Fold the dough in half
Then place on a baking tray
Repeat the process until you have used all of your dough
Leave it covered in a warm place for 10 mins
Place in a the oven for 30 mins at has 400f / 204c / mark 6

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Butterbean and lentil Curry

5/7/2021

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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

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Sponge Cake (vegan)

24/5/2021

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Ingredients

400g - Self Raising Flour
240g - caster Sugar
2 teaspoons - Baking Powder
400ml - Almond Milk
160ml - sunflower Oil (can also use vegetable oil)
2 tablespoons - Vanilla Extract

Method

Grease x2 round baking tins ( can be 20cm, 23cm or 25cm diameter, which is 8 inches, 9 inches or 10 inches)

Preheat oven to 180c / 350f / Gas mark 4
In a large bowl mix together the self-raising flour, sugar and baking powder
Add the almond milk, oil and vanilla and stir until just combined - tap the bowl on your work surface so that the baking powder doesn’t start working too quickly
Divide the mixture into the baking tins, tap your tins in the work surface again to pop all the bubbles in the mixture
Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean
Cool for 2O minutes in the baking tins then transfer them to a wire wrack to finish cooling

I love to see what you bake, if you use this recipe please post a photo on Instagram and tag me please @KirlySuesKitchen