Blog Posts - KIRLY-SUE'S KITCHEN - vegan chef, vegan expert, vegan recipe creator, vegan author, tv presenter

How To Make Jamaican Curry Paste

25/4/2022

1/2 cup olive oil (or vegetable oil)
1 medium onion - chopped
5 cloves of garlic
2-3 stalks of fresh thyme
2-3 spring onions
A thumb sized piece of ginger
1 tablespoon mixed herbs
1 tablespoon pimento (crushed)
1 tablespoon Caribbean season all
4 tablespoons Jamaican curry powder
1/2 a yellow bell pepper (sweet pepper)
4 bay leaves
1 tablespoon turmeric
1 tablespoon garam masala
1/3 cup white vinegar

Crush the pimento with a mortar and pestle
Thank lace the pimento and all of the other ingredients into a food processor and blend until smooth
Transfer the mixture to a glass or bpa free jar and store in the fridge
The Jamaican Curry paste will last for about 3 months

Pineapple Upside Down Cupcakes (Vegan)

19/4/2022

Ingredients

1 can (20 ounces) pineapple slices, drained, juice reserved
12 maraschino cherries, cut in half
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

Preheat oven to 180c / 350f / Gas mark 4
Spray a regular-size muffin cups with cooking spray.
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
Lay two slices of pineapple on top of each. Place half of the cherry sliced up in the center of the pineapple pieces.
Put a quarter cup of the mixture in each cup.
Bake for 20 to 25 min or until golden brown

Mushroom and Lentil curry

11/4/2022

Ingredients
* 500g chestnut mushrooms
* 2 cloves of garlic
* 5 cm / thumb size piece of ginger
* 1 onion
* 3 medium plum tomatoes
* groundnut oil
* 1 teaspoon turmeric
* 1 teaspoon fenugreek
* 1 teaspoon yellow mustard seeds
* 1 heaped teaspoon medium curry powder
* 1-2 heaped teaspoons Caribbean season all
* 1 tablespoon mango chutney
* 1 x 400 ml tin of light coconut milk
* 1/2 cup Lentils (red or green speckled )

Method

1. Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large pan and toast on the stove over a medium heat for 5 to 8 minutes, until soft
2. Meanwhile, peel and finely slice the garlic, ginger and onion, then roughly chop the tomatoes.
3. Add the garlic, ginger and onion to the pan, then add 1 tablespoon of oil and the spices (turmeric, fenugreek, mustard seeds) . Stir for 2 minutes, or until the spices are toasted and it’s smelling lovely, stirring continuously.
4. Add the tomatoes, mango chutney and coconut milk and lentils, stir to combine and season well with sea salt and black pepper.
5. Cook for 30 minutes, or until all cooked through
6. Spoon the curry over some rice, or Bulgar wheat

How To Make A Vegan Steak

12/1/2022

Vegan Steak

Ingredients

Seitan

1/2 cup mashed white beans
1 1/4 cup vital wheat gluten flour
1/3 cup of diced onions
3 cloves or garlic
1 stick of celery
1/2 teaspoon season all
1/2 cup vegetable stock

Marinade

2 tbsp tomato sauce
2 tsp soy sauce
2 tbsp nutritional yeast
1 tsp paprika
1/2 tsp ground black pepper
1/2 tsp salt

Other

oil for frying
4 tbsp oil for frying
3 tbsp non dairy butter
8-10 sprigs of thyme
6 cloves of garlic smashed but not peeled

Instructions

Blend together the onion, garlic and celery until smooth and set aside
In a large mixing bowl, white beans , vital wheat gluten flour, seasonal and the onions, garlic, celery mixture garlic
Add in the vegetable broth and knead for 3-4 minutes. If dough is sticky add a touch more flour, if dough is to dry add a touch of vegetable stock.
Once the dough has been kneaded, divide it into 4 equal pieces.
Take each piece of seitan dough and roll it out, until it resembles a thin (approx. 1/4") steak. Steam the steaks for 45 minutes.
For the marinade, mix all marinade ingredients in a small bowl, until all the ingredients are combined. Add the marinade into a Ziploc bag and add in the steaks and allow the steaks to marinade for at least 1 hour.
Using a spoon, scoop the butter and oil and pour it on top of the steaks while they brown, for juiciness. Flip the steak when it takes on some color but NOT BURN. Do the same on other side.
Remove from heat garnish with a little cracked pepper, vegan butter, and a spring of thyme. Great sides with this vegan steak is coleslaw and roasted sweet potatoes.

CAULIFLOWER & BROCCOLI RICE

23/12/2021

INGREDIENTS

1/2 medium cauliflower
1/2 medium Broccoli
1/2 yellow bell pepper - diced
1 teaspoon mixed herbs
1 tablespoon coconut oil

METHOD

Cut the hard core and stalks from the cauliflower and broccoli and pulse the rest in a food processor about 10-15 times to make grains the size of rice.

Once you have your broccoli cauliflower rice, it’s easy to cook (or enjoy raw)! Simply sauté in a large skillet over medium heat in 1 Tbsp coconut oil.

Add all the rest of the ingredients

Cover with a lid so the cauliflower steams and becomes more tender.

Cook for a total of 5-8 minutes, then season as desired (such as with soy sauce or salt and pepper)

Vegan Gravy Recipe

22/12/2021

INGREDIENTS

1 sprig thyme
1 spring onion
1 small onion
1/4 red pepper
1/4 green pepper
1/4 yellow pepper
2 tomatoes
1 clove garlic
1/4 cup ketchup
1/4 cup sweet chilli sauce
1 teaspoon mixed herbs
Pinch of salt
1 tablespoon all purpose seasoning

METHOD

Finely chop thyme, onion, spring onion, red pepper , green pepper , yellow pepper , tomatoes , garlic

Heat 1 tablespoon coconut oil
Lightly fry all of the chopped veg for 3-4 minutes
Add 1 cup water
Add ketchup , sweet chilli sauce, Black pepper , mixed herbs & salt
Stir well
Add 1 tablespoon all purpose seasoning
Cover , Reduce to a medium to low heat and simmer for about 15 - 20 mins

vegan "Beef" wellington recipe

21/12/2021

Vegan "Beef" Wellington Recipe
INGREDIENTS

-1 small onion - chopped
-1 carrot - chopped
-3 cloves of garlic - minced
- Thumb size piece of ginger, peeled and chopped
-200g Cooked. Chickpeas
-2 Tbsp cornflour
-8 Tbsp breadcrumbs
-1/8 cup (30ml) veg stock

3 tbs coconut aminos

-1/2 cup (80g) walnuts
-1 Sprig Rosemary,

1 sprig thyme,
1tbs season all
3 tbs tomato purée
3-4 pimentos - crushed
salt and pepper to taste

Method

Sauté the onion, ginger , carrot & garlic
Add chickpeas, walnuts , cornflour , breadcrumbs, coconut aminos, fresh thyme , fresh Rosemary , smoked paprika, spring onions and ginger
Add veg stock
Add the sauté ingredients to the rest of the ingredients then Blend all the ingredients together
Shape into a log and sear in a pan for about 1-2 minutes on each side
Place on the rolled out vegan puff pastry
fold the pastry over all in the mixture until it is completely covered
Brush with non-dairy milk
Place on a greased and lined baking tray and bake at 180C/360GF for 50min,
allow to coo then add sage leaves to decorate

Vegan Vanilla Pana Cotta, Raspberry Sauce, Bubble Sugar Tuile, Fresh Raspberries and Fresh Mint

5/12/2021

Vegan Vanilla Pana Cotta, Raspberry Sauce, Bubble Sugar Tuile, Fresh Raspberries and Fresh Mint

Ingredients
panna cotta

400ml coconut milk
200ml almond milk (or any plant-based milk)
60g caster sugar
5- 6 g agar powder
2 tsp vanilla extract

Sauce

500g fresh raspberries
4 tbsp sugar
Juice of half a lemon

Sugar Tuile

Liquid glucose

Garnish

Fresh Mint
Fresh Raspberries

Instructions

In a sauce pan, add all the ingredients for the panna cotta and whisk till the agar agar is dissolved.
On medium heat, bring to a boil for 4 times, while whisking continuously. This means, every time the liquid boils, take it away from the heat, then when it stops boiling put it back on, until it boils again. Repeat this 4 times. This is necessary to activate the agar agar.
Pour the hot liquid into silicone molds, (can also use small jars or small glasses) and let set in the refrigerator for at least 2 hours.
Plating the panna cotta:- If you made it in silicon molds, then first go around the edge of the panna cotta with a small knife, then gently take it out of the mold, one by one, and flip it upside down on a plate. Cover with your favourite topping.- If you made it in jars or glasses, go ahead and pour your topping on top of the panna cotta directly in the jar or glass.

For the strawberry or raspberry topping

In a sauce pan, add your fruit of choice and the sugar. Let simmer for about 5 minutes, adding a dash of water or lemon juice if necessary. When the fruit is soft, blend it, then let cool down and pour it over the panna cotta. You can leave some of the fresh fruit aside to garnish the plates.

Bubble Sugar Tuile

Spread the glucose very thinly on a silpat or a baking tray lined with baking paper or grease proof paper and bake at 300F for 20-30 minutes.

Add colour if you want or leave them clear. The longer you cook them the darker they become but if you hit the sweet spot with your oven and timing you can get perfectly clear tuiles.

vegan christmas dinner recipe

2/12/2021

Vegan Meat Balls
Ingredients

1 can cannellini beans
½ cup of plain flour
½ small onion
1 clove garlic
Thumb size piece of ginger
1 teaspoon mixed herbs
½ tablespoon Caribbean Season All
1 tablespoon low salt soy sauce

Method

Preheat oven to 180c, 350f, gas mark 4
Drain and wash the cannellini beans and then drain again
Mash the cannellini beans
Finely chop the onion, garlic & ginger
Add flour, chopped onion, garlic & ginger, soy sauce and Caribbean season all to the mashed beans and stir
Mix until combined
Shape tablespoons of the mixture into balls and gently fry for 5-10 mins
Transfer to a baking tray and bake for 20 mins or until golden brown

Gravy

1 sprig thyme
1 spring onion
1 small onion
1/4 red pepper
1/4 green pepper
1/4 yellow pepper
2 tomatoes
1 clove garlic
1/4 cup ketchup
1/4 cup sweet chilli sauce
1 teaspoon mixed herbs
Pinch of salt
1 tablespoon Caribbean all purpose seasoning

Method

Finely chop thyme, onion, spring onion, red pepper , green pepper , yellow pepper , tomatoes , garlic
Heat 1 tablespoon coconut oil
Lightly fry all of the chopped veg for 3-4 minutes
Add 1 cup water
Add ketchup , sweet chilli sauce, Black pepper , mixed herbs & salt
Stir well
Add 1 tablespoon all purpose seasoning
Cover , Reduce to a medium to low heat and simmer for about 15 - 20 mins

Maple glazed Brussel Sprouts
Ingredients

2 cups Brussels sprouts
3-5 cloves garlic
1 tablespoon coconut oil
salt + pepper to taste

Instructions

Preheat oven to 350 degrees F
Wash the Brussels Sprouts and dry them off.
Cut them in half and remove outer leaves that are loose
Place them right onto a baking sheet. 
Slice cloves of garlic and cut them into large pieces.
Toss the Brussels sprouts and garlic with coconut oil, maple syrup, salt, and pepper.
Bake for 15 minutes and then give a shake to turn the sprouts and garlic
Cook for another 15 to 20 minutes (total cook time will depend on how large your Brussels sprouts are).

Maple glazed carrots
Ingredients

1kg Chantenay or other small carrots
3 tbsp sunflower oil
2-4 tbsp maple syrup

Method

STEP 1Heat the oven to 190C/170C fan/gas 5.
peel and wash the carrots
place the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins. 
Drizzle the maple syrup over the carrots, toss well and return to the oven for a further 20 mins.

Roast potatoes
Ingredients

1kg Maris Piper potatoes
100g coconut oil , or 100ml olive oil
2 tsp flour
sea salt, to serve

Method

1Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
Peel and chop 1kg potatoes
Drop the potatoes into a large pan and pour in enough water to barely cover them.
Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer
Meanwhile, put 100g coconut oil or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.
Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated. 
Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.
Spread them in a single layer making sure they have plenty of room.
Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
sprinkle with sea salt and serve straight away.

The most delicious Raw Vegan Strawberry Cheesecake

28/10/2021

Raw Vegan strawberry Cheesecake
Crust

1 cup almond meal
1 1/4 cup shredded coconut
8 medjool dates, pitted
2 tbsp maple syrup
pinch of salt

FILLING

2 cups soaked cashews
1 1/4 cup coconut cream
Strawberry sauce (5-6 strawberries blended with 1/4 cup maple syrup)
lemon zest
1 tsp vanilla
3 tbsp maple syrup
pinch of salt
8-10 strawberries sliced - for garnish

METHOD

Line a baking pan (I used 8 x 8) with parchment paper.
Add all crust ingredients and blend until it’s crumbly and dough-like.
Press this evenly into your pan. Place in freezer for 2 hours
Remove crust from freezer
Add the filling ingredients to a blender and blend until creamy and smooth.
Pour the filling over the crust.
Garnish with strawberries
Chill in the freezer overnight