 Ingredients
0 Comments
Tasty Butternut Squash Soup with Fresh Homemade Bread Rolls I Vegan I Quick and Easy to Make1/9/2021 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 
Ingredients
Dough
  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
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.  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
  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
Ingredients
Method
I love to see what you bake, if you use this recipe please post a photo on Instagram and tag me please @KirlySuesKitchen 
 Ingredients
Instructions 1- Preheat oven to 350 degrees F. Grease a medium sized baking dish with non-stick spray. 2- Spread sliced peaches out in a single layer in prepared dish. 3 - Sprinkle peaches with 2 Tablespoons brown sugar.and two tablespoons white sugar 4 - In a medium bowl, with an electric hand-mixer, beat 1 cup sugar and softened butter together until combined. 5- Add flour, baking powder, salt , mixed spice (and nutmeg if using). Mix. Then add in Apple sauce and vanilla. Continue to beat and mix together until just combined. (Batter will be the consistency of cookie dough batter.) 6- Loosely roll the batter into golf ball sized pieces and drop carefully over the top of the peaches. Trying to spread out as evenly as you can and covering most of the peaches. (I use my hands to help spread it too.) 7- Bake in preheated oven for 35 to 40 minutes or until crust is golden brown. 8 - Remove from oven and let stand 5 to 10 minutes before serving. I love to see what you bake, if you use this recipe please post a photo on Instagram and tag me please @KirlySuesKitchen  Ingredients
Topping - Fresh strawberries Frosting - strawberry jam / vegan butter cream icing Method 1- Grease x2 round baking tins ( can be 20cm, 23cm or 25cm diameter, which is 8 inches, 9 inch es or 10 inchesPreheat oven to 180c / 350f / Gas mark 2 - In a large bowl mix together the self-raising flour, sugar and baking powder 3 - 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 4 - Divide the mixture into the baking tins, tap your tins in the work surface again to pop all the bubbles in the mixture 5 - Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean 6 - Cool for 2O minutes in the baking tins then transfer them to a wire wrack to finish cooling 7 - Decorate with fresh strawberries , jam and buttercream I love to see what you bake, if you use this recipe please post a photo on Instagram and tag me please @KirlySuesKitchen  |
Authorvegan cook, author Categories
All
Archives
September 2021
|
RSS Feed
