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Vegan Cauliflower Buffalo Wings

29/4/2020

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Medium cauliflower washed and cut into pieces

Dry ingredients
3/4 cup flour
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon pepper
Panko Breadcrumbs

Wet ingredients
1 cup non dairy milk
Barbecue sauce
Agave syrup

  • Mix all dry ingredients ( except breadcrumbs) together
  • Add non dairy milk
  • Mix until smooth
  • Coat cauliflower pieces with the batter
  • Then roll in panko breadcrumbs until fully coated
  • Place on a baking greased baking tray and bake for 15 mins at 450f
  • Slope to cool
  • In bowl add 2-3 ounces of barbecue sauce
  • Add 3-4 tablespoons of agave and stir
  • Coat all pieces in the sauce mixture
  • Ensure mixture is not too much or cauliflower pieces will stick when baked
  • And place back unto the baking tray
  • Bake for 10-15 mins at 450f


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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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Vegan Vanilla & Strawberry Cupcakes

17/2/2020

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Ingredients
  • 400g - Self Raising Flour
  • 240g - soft brown Sugar
  • 2 teaspoons - Baking Powder
  • 400ml - Almond Milk
  • 160ml - flavourless Oil
  • 2 tablespoons - Vanilla Extract
Topping - strawberry jam / vegan butter cream icing

Method
  1. Line x2 cupcake baking tins with paper cupcake cases
  2. Preheat oven to 180c / 350f / Gas mark 4
  3. In a large bowl mix together the - self-raising flour, sugar and baking powder
  4. Add the almond milk, oil and vanilla and stir until just combined
  5. Using an ice-cream scoop, divide the mixture into the cupcake cases making sure they are two thirds full
  6. Bake for 20-25 minutes or until a toothpick inserted into the mudslide comes out clean​
  7. Cool for 2O minutes in the baking tins then transfer them to a wire wrack to finish cooling
  8. Decorate with jam and buttercream

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How to make the best VEGAN chickpea “tuna”

27/1/2020

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How to make the best vegan chickpea “tuna”

27/1/2020

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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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Easy Bake Cake (vegan)

3/1/2020

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Easy Bake Cake
 
Preparation time: 10 minutes
Cooking Time: 40 -60 minutes
Serves: 5 portions
 
Ingredients
  • 1 cup Wholemeal flour
  • 2 teaspoons of baking powder
  • 1 cup ground almonds
  • 1 cup raisins (or chopped dates that have been soaked in a little water)
  • 1 cup almond milk
  • 1 heaped teaspoon of egg-replacer
  • 1 tablespoon maple syrup (can also use honey)
Directions
  1. Pre heat oven to 190c / 375f or gas mark 5.
  2. Place wholemeal flour, baking powder, ground almonds, egg replacer and raisins in a bowl and stir.
  3. In a separate bowl mix together the milk and maple syrup.
  4. Gradually add the milk and stir well.
  5. Place in oven and bake for 45 – 60 minutes or until a knife inserted in the middle comes out fairly clean.
  6. Cool before serving.
  7. This cake can be sliced and served with butter (can use dairy free butter desired).
 
 
 
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Aduki Bean and bulgar wheat Balls

3/1/2020

1 Comment

 
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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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quick and easy vegan mac and cheese

1/1/2020

13 Comments

 
Ingredients
  • 3 cups cooked whole-wheat pasta (any type of small pasta shape will work)
  • 2 Tbsp. vegan butter
  • 1/2 cup nutritional yeast
  • 1/4 cup non-dairy milk
  • 1 small tomato, chopped (optional)
  • ½ cup cooked sweet potato (optional)
  • Salt and pepper, to taste
Method
  • Heat up the cooked pasta in a large saucepan.
  •  Add the vegan butter, nutritional yeast and almond milk,
  • Stir until well combined.
  • Add the tomato and stir. (You can also use cooked sweet potato, or any other vegetable that you want.)
  • Season with salt and pepper and enjoy!
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