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

20/10/2021

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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
  1. 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.
  2. Add the coconut milk and lime leaves, bring to the boil, then turn down the heat and simmer for 10 mins.
  3. 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
 
  1. In a pan heat the coconut oil and then add the Bulgar wheat and lightly fry it for 3-4 mins​
  2. Add 1 cup of water
  3. Stir
  4. Add parsley and thyme, tomato purée
  5. Turn down the heat to low
  6. Leave to cook for 10 minutes
  7. 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
  1. Chop the cabbage and place in a bowl
  2. Add the carrot
  3. Add the chopped peppers
  4. Add spring onion, garlic, onion, thyme, & sweet corn
  5. Place the coconut oil in a pan
  6. Once oil is heated add the mixture to the pan
  7. Add salt and pepper, mixed herbs, season all
  8. Stir
  9. Cover and let it cook on a medium heat for 4-5 minutes stirring regularly to ensure it does not burn
  10. Remove from heat and serve
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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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Tender Coconut And Cauliflower Rice With Chili

6/4/2021

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Serving: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
  • 3 cups cauliflower, riced
  • 2/3 cups full-fat coconut milk
  • 1-2 teaspoons sriracha paste
  • ¼- ½ teaspoon onion powder
  • Salt as needed
  • Fresh basil for garnish
How To
1. Take a pan and place it over medium low heat
2. Add all of the ingredients and stir them until fully combined
3. Cook for about 5-10 minutes, making sure that the lid is on
4. Remove the lid and keep cooking until any excess liquid goes away
5. Once the rice is soft and creamy, enjoy!
Nutrition (Per Serving)
  • Calories: 95
  • Fat: 7g
  • Carbohydrates: 4g
  • Protein: 1g

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How To Make Tasty Vegan Jamaican Pulled Jackfruit

22/4/2020

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How To Make Tasty Vegan Jamaican Pulled Jackfruit

Vegan Jamaican Jackfruit Recipe
1 400g tin of jackfruit
1 medium onion
1-2 inch piece of ginger
1 teaspoon season all
1 spring onion (scallion) chopped
2 teaspoons coconut aminos
a dash of black pepper

for method see video
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butter bean and lentil curry

19/4/2020

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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 


  • 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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plantain cups with ackee filling

12/1/2020

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Plantain Cups With Ackee Filling - My Signature Dish

I LOVE plantain it is one of my most favourite things to eat. I like ackee too so when I came up with this recipe it was a match made in heaven for me. This can be served as a starter ( you can make mini ones) or a main course served with roast potatoes and a side salad. This is suitable for most diets including vegans, vegetarians and  those on a gluten free diet

PLANTAIN

Plantain is a part of the staple diet in countries like in West and Central Africa, Central America, all across the Caribbean islands and also the northern, coastal parts of South America. On of the major advantages of plantain is that they grow all year round, making them a reliable all-season staple food.

According to draxe.com there a good health benefits for eating plantain. The nutritional value includes potassium, fibre, vitamin b12 and magnesium

ACKEE

Ackee is a fruit but it is eaten like a vegetable, in the same way that a tomato is a fruit but is eaten like a vegetable. Ackee, also known as  achee, ackee apple or akee (Blighia sapida) and is a member of the Sapindaceae (soapberry family. Ackee is native to many countries in West Africa including  Ghana, Gambis, Mali, Nigeria, Senegal, and Sierra Leone .

Ackee  was imported to Jamaica from West Africa  (probably on a slave ship) around the year 1778. Since then it has become a major part of many Caribbean cuisines, and is also grown in tropical and subtropical areas elsewhere around the world.


Plantain Cups With Ackee Filling Recipe
Ingredients
For The Plantain Cups
• 2  ripe plantains
• Spray Oil
Method
– Wash and peel the plantains
– Chop the plantain into 3-4 pieces
– Boil plantain until soft and tender.
– Drain the cooked plantain
– Press the plantain into the oiled muffin tin to form the cups
– Bake at 180c / 350f or gas mark 4 for 20-30 minutes until golden brown
– Remove from the muffin tins and allow to cool slightly
For The Filling
Ingredients:
• 1 medium can of ackee (540g)
• 2 oz. coconut oil (plus a little more if needed)
• 1 Large Onion chopped
• 2 Plum tomatoes
• Half a green pepper chopped
• 1/2 Tsp. Salt
• 1/2 Tsp. Black Pepper
• ½ tsp season all (optional)
• 1 small scotch bonnet pepper (optional)
Method:
– Sauté onions, peppers and tomatoes until onions are soft.
– Open the can of ackee and drain the liquid from the tin.
– Add ackee to onions, peppers and tomatoes and fold together.
– Allow to cook for 2 minutes, and then add salt to taste.
– Add black pepper and scotch bonnet pepper
– Simmer on medium heat for another 3 – 5 minutes.
– Place 1-2 spoonfuls of ackee into the plantain cups an serve
​
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Aduki Bean and bulgar wheat Balls

3/1/2020

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Aduki Bean & Bulgur Wheat Balls
 
Preparation time: 15 - 20 minutes
Cooking Time: 30 - 40 minutes
Serves: 3- 4 portions
 
Ingredients:
  • 6 ounces aduki beans (soaked overnight)
·         1 1/3 cups bulgur wheat
·         2 cups vegetable stock
·         3 tablespoons olive oil
·         1 onion, finely chopped
·         2 garlic cloves, crushed
·         1 teaspoon ground coriander
·         1 teaspoon ground cumin
·         3 tablespoons of egg replacer
·         3/4-1 cup dried breadcrumbs
·         2 tablespoons of mild curry powder

Directions:
1.    Preheat oven to 180 degrees.
2.    Cook the adzuki beans in boiling water for 40 minutes until tender. Drain and rinse. Let cool.
3.    Cook the bulgur wheat in the stock for 10 minutes until the stock is absorbed. Set aside.
4.    Heat 1 tablespoon oil in a skillet to fry onion, garlic, and spices for 4-5 minutes.
5.    In a boil, mix onion, beans, cilantro, seasoning, and eggs and mash with a potato masher. Add the bread crumbs and bulgur wheat and stir well. Cover and chill for 1 hour, until firm.
6.    With wet hands mould the mixture into 30 ball shapes.
7.    Place on a greased baking sheet and bake for 30 – 40 minutes.

 


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