Sophies Foodie Files

Mostly healthy & tasty colourful cooking with Sophie's twist!

Lovely Easy Seasonal Appetizers! A recap post! :)

yum yumm!

yum yum!

A few days ago, I made these lovely appetizers.

I had the lovely produce of 16 red cherry tomatoes from my own 2 home-grown plants. I wanted to use them so their flavour would be superior in their own right.

I looked what I had in the fridge & made these beauties. I know it is an adapted classic but it is really tasty! Try it & you will see!

Dig in!

Dig in!

Recipe: For 2 larger appetizer Glasses

Ingredients:

1 ball of fresh Buffalo mozzarella, drained, pad dry a bit on kitchen paper & cut into smaller bite-sized chunks

black pepper

Maldon sea salt

dried oregano: about 1/8 teaspoon to 1/4 teaspoon

a fruity EVOO = Extra Virgin Olive Oil

cleaned spring onions: 2 green tubes, cut into thicker rings / discard the white bits & use for other recipes

6 red cherry tomatoes, cut into 2

2 thin slices of Bayonne ham: Gluten-free : this is an air-dried salted ham that takes its name from the ancient port city of Bayonne in the far South West of France, a city located in both the cultural regions of Basq country & Gascoigne. Jambon de Bayonne has PGI status. This means protected geographical indication (PGI). Slice the 2 slices vertically into 2 long slices, remove the excess white fat & roll them, not too tightly up. So you end up with 4 smaller rolled up slices.

black pepper

Method:

1. Take a medium bowl add the chunks of Buffalo mozzarella, 1/8 teaspoon of dried oregano, a few grins of black pepper: finely milled, a touch of sea salt & a drizzle of 2 to 3 of that fruity extra virgin olive oil. It just to moisten the mix a bit & for their flavours too. Add a bit more dried oregano if you want, according to your taste. Take your appetizer glasses & place 1/4 of the mix into each glass, on the bottom. Then place 6 halved cherry tomatoes on top of that, with the flat side upwards. Do the same with the other glass. Top with the rest of the mozzarella mix, evenly divided in the 2 glasses.

2. Top this with 2 rolled up slices of the Bayonne ham. Grin some finely black pepper over the top, onto these 2 slices. Do the same for the other glass.

3. Finally, divide the green scallions rings all over the top of each glass & place into the fridge to cool off a bit. 30 minutes is ideal.

Serve this with a loved one & this is also great with a lovely rosé wine like Jacob’s Creek, Cool harvest: Shiraz Rosé, 2011 with hints of strawberries & a lovely delicate spiciness in the background! A lovely pairing!

Enjoy, my lovely ones! ;)

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You might like:

1. Garlic toasts with Kumato tomatoes & Serrano ham served with Belgian Oude Geuze Beer

 

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An Asian inspired dinner! Dairy-Free & Gluten-Free! :)

Yummmm! Dairy-free & Gluten-Free!

Yummmm!
Dairy-free & Gluten-Free!

Yesterday evening, we had this fabulous Asian inspired dinner! Just check it all out! It is completely Dairy-Free & Gluten-Free too! :)

Recipe: For 3 people

Ingredients:

* For the Asian marinade:

a piece of 5cm x 3 cm peeled fresh ginger, cut up into smaller chunks

2 smaller red chillis, from 1 seeds kept & one seeds removed, cut up into smaller rings

2 fat cloves of peeled garlic, cut up

1 handful of fresh coriander leaves, cleaned, stalks included, cut up

5 tablespoons of a fruity evoo

3 tablespoons soy sauce

1 tablespoon lime juice

350 gr organic pork loin, dairy & gluten-free, cleaned, fat removed, cut up into bite-sized chunks

* For the wokked veggies:

2 fat large carrots, peeled & cut up into thin strips

5 Chinese cabbage leaves, cleaned & white big white nerf removed, cut up

4 spring onions, white & green part kept, cut up into rings

150 gr wok mix with soy shoots in it

* For the brown rice noodles:

250 gr gluten-free, dairy-free organic brown rice noodles, I use this brand:

* Just before serving: some scattered fresh-cut up coriander leaves 

Method:

1. About 3.5 hours hours before dinner, make your marinade. I marinated my pork for about 3 hours. Take a medium bowl & ad olive oil, soy sauce & lime juice. Whisk well together & set aside. Add your organic pork chunks. Cover them with the mix. Let sit into this mix until the rest of your marinade is ready. Take your food processor & add ginger, garlic pieces, red chili rings, some of the seeds & chopped fresh coriander leaves. Pulse until it all comes together & is finely mixed. Pour or spoon your wet marinade with the pork chunks in a fitted ziplock plastic bag & add, spoon the rest of your spicy green marinade in it. See that all of your meat is covered into the green-brown mix. Now, seal the bag. With your hands, on the outside of the bag, massage the meat. Place flat onto a fitted plate & place into the fridge to marinate. I left it in the fridge for 3 hours. After, 1 hour, turn the bag over & massage it some more with your hands. Place in the fridge again. When it is time to make dinner, take out of the fridge. Leave the marinated meat in the bag.

2. Cook your brown rice noodles according to your packet instructions & drain well. Keep covered.

3. First, smear your wok in with oil, all over. I do that with a kitchen paper. Heat up on high. Add carrot strips & half of the onion rings. Wok until al dente & add some drizzles of soy sauce to it. This only takes a few minutes. You still want a bite in your carrot strips! Remove from the wok & set aside to keep warm. Now, ad 150 gr of soy bean shoots mix to your hot wok & some drizzles of soy sauce. I also added a bit of the green marinade to the mix, for extra flavor. Wok until just al dente. Remove from the wok & add to the rest of the wokked veggies. Now, oil your wok again, if you need to. Heat up & add marinated pork chunks. Squeeze it all out of the bag & the rest of the marinade too.  Stir fry until browned on all sides & cooked through. The aroma is overwhelming & your house will smell amazing! Finally, check a piece of meat. If ready, add your Cut up chinese cabbage leaves & let them wilt & add the wokked veggies to the pan & the remaining spring onion rings. Finally, add your drained cooked brown rice noodles to the hot wok & reheat a bit & stir it through the asian veggies-pork-mix. Taste! It has to taste fabulous, with a bit of heat, but just right!

4. Plate up & scatter with the chopped coriander leaves & gobble up instantly with loved ones! ;) You will want more,…;)

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Vegan Gluten-Free refreshing apricot coconut smoothies! :)

Apricot cococnut Deliciousness!

Apricot coconut Deliciousness!

Good morning, my lovely people! :) This morning, I made the two of us these delectable Vegan & Gluten-free apricot-coconut-breakfast-smoothies! They are filled with seasonal apricots & a tasty coconut drink! I added chia seeds to full your stomach & unsweetened almond flakes for a bit of extra nut power! :) You won’t taste the almond flakes! ;)

Check it out!

The smoothy before adding the chia seeds! :)

The smoothy before adding the chia seeds! :)

Recipe: For 1200 ml = nearly 5 cups!

Ingredients:

600 ml cold, straight from the fridge coconut-rice drink, I used from Alpro

10 fresh juicy ripe apricots, stone removed

1 tablespoon chia seeds

50 gr unsweetened almond flakes

Method:

1.Take your Vitamix & add ingredients in this order in it. Place fitted lid on & the tamper too! Blend on full power & on high until it all comes beautifully together by pushing your ingredients into the running blades.  Taste! You must taste the coconut & then the apricots! Pour into lovely smoothy glasses & enjoy straight away with a loved one! :) MMM,…:)

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Spinach spring onion pesto! A Seasonal pesto!

Vegan, Gluten-free spinach & spring onion pesto!

Vegan, Gluten-free spinach & spring onion pesto!

Yesterday, I made this glorious spinach spring onion pesto! The pesto itself is Vegan, Vegetarian, Dairy-free & Gluten-free!

To make it completely Vegan, combine with tofu, seitan, tempeh or so! :)

To make it completely Gluten-free, use GF penne! :)

Setved with spelt penne & fried organic chicken pieces!

Served with spelt penne & fried organic chicken pieces!

Recipe: For about 650-700 ml pesto

Ingredients:

4 fat spring onions, cleaned, white & green parts used, cut into smaller rings

2 fat cloves of garlic, peeled & finely cut up

1 cup toasted walnuts

1/2 teaspoon garlic powder

20 grins of finely milled black pepper

zest of 1/2 unwaxed lemon

1/2 teaspoon herbed sea salt

1/2 teaspoon Maldon sea salt

200 gr cleaned, washed, spun dry spinach, big stalks removed ( weighted when spun dry )

4 tablespoons of a fruity extra virgin olive oil

To serve: cooked white spelt penne + fried organic chicken pieces, fried into a fruity extra virgin olive oil, seasoned with Maldon sea salt & black pepper

Method:

1. Take your food processor & add chopped spring onions, garlic, toasted walnuts, garlic powder, sea salt, herbed salt, lemon zest & 15 grins of pepper. Pulse until it is finely mixed. Add your spinach leaves & push them into the base of the food processor. Pulse again & again until it all comes beautifully together! From time to time, you need to stop your food processor & push the spinach into the base, near the blade. Pulse again. Now, pour your olive oil gradually into the funnel. Stop, if the pesto is to your liking! I only added 4 tablespoons because I don’t like my pesto too runny. It must look something like this:

yummmm!

yummmm!

Taste! It has to taste fabulous!!! I added 5 grins of black pepper extra! :) You must taste the walnuts, the lemon zest & then spinach-spring onion mix. MMMM! Serve instantly on hot cooked spelt penne & with your chicken pieces, scattered around the outside of your pasta plate. I like to mingle the fresh pesto into my pasta tubes, it is even more yummier this way ( not pictured ) Enjoy! :)

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Vegan Gluten-free Raw Cherry Cashew Yoghurt! :)

Yesterday afternoon, I invented this glorious cherry cashew yoghurt!! ooh yes! I sweetened it a bit with pitted dates & a bit of raw maple syrup! Check it all out!

RAW, VEGAN & GLUTEN-FREE CHERRY CASHEW YOGHURT!

RAW, VEGAN & GLUTEN-FREE CHERRY CASHEW YOGHURT!

Yum,…Yum,…I hear you thinking! I made it pretty simple,….Let’s check it out again!

Before going into the fridge to stiff up a bit! :)

Before going into the fridge to stiff up a bit! :)

I used a combo of soaked cashews & not-soaked cashews, pitted dates, fresh pitted cherries, 1 teaspoon pure raw maple syrup & clean water. That is it! :) Simple yet so delicious! This cherry cashew yoghurt is a bit sweet but not too sweet!! You could drink it straight away, like a pouring yoghurt or eat it instantly, but I put a fitted lid on & placed it in the fridge, for at least 5 hours, to stiff up a bit,…Yum yum yummy! :)

Recipe: For about 5 cups = 1250 ml cherry cashew yoghurt

Ingredients:

1 cup soaked cashews, rinsed & well-drained, soak water discarded

1/2 cup of not-soaked raw cashews

2 cups of clean water ( or less to make a thicker yoghurt )

1 + 1/2 cup of pitted cherries

7 pitted normal dates, not Medjool! If you have Medjool dates, you need a lot less dates, they are sweeter & larger!!!!

1 teaspoon raw maple syrup

Method:

1. Take your Vitamix & add water, soaked & not-soaked cashews, pitted dates & pitted cherries. Place fitted lid in with the tamper. Blend on high & on full-speed until it is fully joined by using the tamper to push ingredients into the running blades. My yoghurt was ready after 15 to 30 seconds of blending. Taste! You must taste the sweeter cherries & the cashew yoghurt. Pour into a big container with fitted lid. Place into the fridge for at least 5 hours to stiff up a bit. This is a more pourable yoghurt, not too thick! Maybe next time, I will make a more stiffer cashew yoghurt by using less water! ;)

It must look something like this:

Yummm!

Yummm!

Enjoy! :)

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You might like:

1. Vegan Gluten-free strawberry cashew spread aka thicker yoghurt!

2. Vegan rucola cashew cheese spread!

3. Vegan pear cashew cheese spread!

4. Vegan pumpkin, chocolate cashew cheese spread!

 

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Home-made cinnamon cashew milk! Raw, Vegan & Gluten-free! Only 4 ingredients! :)

It looks like a vegan café latte, hey?

It looks like a vegan café latte, hey?

Because it was raining this morning, I needed something comforting & tasty with cinnamon in it. So, I made this tasty date sweetened cinnamon cashew milk! Ooh yes! :) The milk is Vegan, Raw & Gluten-free too! ;) MMMMMMM! 

Look at those nice spots of cinnamon!

Look at those nice spots of cinnamon!

Recipe: For about 1150 ml = 4.5 cups of date sweetened cinnamon cashew milk!

Ingredients:

1 cup raw soaked, rinsed & well-drained cashews / How to soak your cashews nuts?  Put them into a larger bowl & add water until they are all submerged. Place a fitted lid on & place into the  fridge for at least 8 hours. The next day, I rinsed & drained them well with clean water. Throw away the drained water. Your nuts are now swollen & softer to digest for your body & more creamier too!

3 cups fresh clean water

2 teaspoons ground cinnamon

6 pitted normal dates or less or none if you want a non-sweetened cinnamon milk! ;)

Method:

1. Take your Vitamix & add  all ingredients in this order into your Vitamix. Put tamper & fitted lid on. Blend on high-power until fully joined by using the tamper to push ingredients into the running blades. Taste! It must be a bit creamy & you must taste the cinnamon here! ;) I do not filter/ strain my cashew milk because everything is fully mixed in my beloved Vitamix & it is healthier that way! Pour into a clean bottle with fitted lid & place into the fridge or enjoy straight away, like I did! :) Yum Yum Yum! This would be lovely enjoyed in a good vegan café latte! Yum! I did that straight away & you can really taste the cinnamon & creamy cashew milk in your latte! :) xxx

2. After being in the fridge for a while, the milk & nuts will separate. So, shake your bottle up & down until the cinnamon & cashew milk again become one! ;) xxx Enjoy!

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Vegan Gluten-Free Breakfast Smoothies!

Today, I made these glorious winning filling breakfast smoothies! One really fills you up! That is what I aim to do in my breakfasts! ;)

Can you guess the ingredients???

Can you guess what is in it?

Can you guess what is in it?

Did you guess it yet? Yes? NO? Scroll downwards then!

 

There are,…………………………….Cherries,………….Almond Butter,……Silken tofu,………and a bit of Coconut Sugar in them! Yes, yes! :)

Simple,…..very filling,…easy to make,….not to mention,…very delicious too,…..Cherries are in their peak season now! So, go on, make one!!!!

Recipe: For less then 4 cups = less than 1000 ml!

Ingredients:

2 cups drained silken tofu

2 cups chopped pitted cherries

2 tablespoons coconut sugar, if you need to

2 tablespoons good whole almond butter

Method:

1. Take your Vitamix & add silken tofu, chopped cherries, 1 tablespoon of coconut sugar & 2 tablespoons of almond butter in it. Place fitted lid on & tamper in it. Turn on full-power & high-speed until it is fully blended. Use your tamper to push ingredients into the running blades. Taste. You must taste the cherries & then almond butter. I added 1 tablespoon of coconut sugar extra & blended on high again. It was just perfect. :) Enjoy!

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Gluten-free Dairy-Free Egg-free Spiced chicken meatballs! A tasty side dish! :)

Tasty spiced chicken meatballs!

Tasty spiced chicken meatballs!

Yesterday evening, I invented this beautifully combined dinner! I made spiced chicken meatballs & served them with black peppered & oregano cooked quinoa & a veggie & chickpea mash! All of the flavours went so well together! It is easy to make & the spiced chicken meatballs, I made in my beloved food processor! :) The next day, the meatballs are super tasty, eaten cold,…Ooh yes! :)

The raw spiced chicken meatballs before frying in the hot oil! :)

The raw spiced chicken meatballs before frying in the hot oil! :)

Recipe: For 2 persons

Ingredients:

* For the spiced chicken meatballs ( 11 sized golf balls! )

320 gr dairy-free gluten-free egg-free organic chicken mince 20 grins of finely milled black pepper

1 + 1/2 teaspoon Himalayan pink salt, ground into a pestle & mortar

1 teaspoon ground cumin

1 teaspoon dried oregano

1 fat clove of garlic, peeled & cut up

3 spring onions, cleaned, cut up into smaller rounds, white & green parts

1 red chili pepper, seeds kept &used, cut into smaller pieces

* For the pepper oregano quinoa:

1 part of quinoa, enough for 2 persons

2 parts of cold water

5 grins of finely milled black pepper

1/2 teaspoon of dried oregano

* For the mixed veggie-chickpea mix:

2 medium yellow courgettes, cleaned, cut up into rounds & each round into 2 or 4

1 red bell pepper, deseeded & white parts cut out, cut up into strips

6 yellow cherry tomatoes

6 red cherry tomatoes

1/2 can of chickpeas, rinsed & drained well, rubbed dry in a towel

Maldon sea salt

black pepper

dried oregano, to your liking

Method:

1. Cook your quinoa & add black pepper & dried oregano. Cook for about 12 minutes. When ready, put the lid back on & let it sit for another 5 to 10 minutes. Then, fluff it up with a fork.

2. Now, make your spiced chicken meatballs. Take your food processor & add garlic, spring onion, chili pepper, chicken mince, black pepper & already 1 teaspoon of pink Himalayan salt. Pulse until it all comes together, but you must see several bits in the mince, you need that! Smell to see if you need more spicing. I added 1/2 teaspoon of Maldon sea salt. With clean hands, rolls into balls, the size of a golf ball! Set aside.

3. In the meantime, fry your veggies in a hot large non-stick pan in a fruity evoo until al dente, cooked through & browned on all sides. Now, add chickpeas & stir around. The chickpeas must get hot & finally, add mixed cherry tomatoes, in the last 5 minutes. Season with black pepper, oregano & some sea salt. Add how much you like but you do not want the veggies to overpower the meatball flavour!!!!  Serve at once & enjoy with a loved one! ;) Yum yum yum, I assure you!

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A Garden update!

Today, I will give another garden update! Let’s see what has happened in my garden lately! :)

My beautiful pink wild roses!

My beautiful pink wild roses!

And what has happened with my courgettes ( zucchini ) plants?

My green courgette plant already gave me 3 courgettes!

My green courgette plant already gave me 3 courgettes!

 

The only yellow courgette plant!

The only yellow courgette plant!

And what has happened with my tomato plants?

A larger red chili pepper plant, but they are all still green!

A larger red chili pepper plant, but they are all still green!

A pumpkin to be! :)

A pumpkin to be! :)

I already had 5 larger ripe thorness blackberries!

I already had 5 larger ripe thornless blackberries!

So, I hoped you enjoyed it & I also wish My American readers a Happy Fourth Of July! Happy Independence day! Yeah!!! :)

Unknown-1

xxx See you all later! ;) Stay Tuned! If you liked this post & want more of them, join 899 followers! Subscribe by email! It is free!

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Review: Bonvita’s Bon Ice! Dark chocolate covered Rice Ice-cream pops!

Today, I tried out a new product! Bonvita is the brand. I tried their Bon Ice: Dark chocolate covered Rice Ice-Cream pops! :) I like the sound of that!

Yummm!

Yummm!

This is a Dutch firm. These Bon ice pops are Dairy-free, Lactose-free, Gluten-Free, Vegan, Organic & Fair Trade too! :) That is a whole lot to live up too!

Each one is 100 gr/120 ml. One costed me: 1.70 € in my local Bio-Planet.

Rice Ice-Cream covered in Dark chocolate! Vegan, Gluten-Free! :)

Rice Ice-Cream covered in Dark chocolate!
Vegan, Gluten-Free! :)

The ingredients, read on the back of the package are: 

rice milk :51%, Pure Vegan Gluten-Free Dark Chocolate 29% ( cacao mass, raw cane sugar, cacao butter, vanilla ), raw cane sugar, Vanilla Bourbon, coconut oil, rice syrup, thickening agent : soy-lecithine & to thicken even more: locust bean gum & guar gum.

My opinion?

I liked it! It has a real vanilla flavour but rice ice-cream is a bit thin & less creamy but the general flavour is great though. :) Thumbs up: Yes, yes! But one big downside is that the ice-cream really melts fast!!!

The dark chocolate coating is excellent! The dark chocolate has a minimum of 71% cacao in it!

All gone! :)

All gone! :)

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Vegan Gluten-free cherry oat pancakes with cacao nibs!

A lovely tasty stack!

A lovely tasty stack!

In the last post, I mentioned that I received some lovely cherries from my parents! I used some of the cherries in these lovely Carob Cashew Cherry smoothies but I wanted to use the rest of them in something different. So, I made these glorious Vegan Gluten-Free Cherry Pancakes with Cacao Nibs for some extra energy!! I need my energy in the morning!!! I have never made cherry pancakes let alone vegan cherry pancakes! Great for a tasty breakfast or brunch!! :)

Frying until golden!

Frying until golden!

Recipe: For 14 smaller to medium thicker pancakes

Ingredients:

* The dry ingredients:

1 cup Gluten-free medium-sized oat flakes

1 cup of home-made Gluten-Free oat flour ( Gf oat flakes ground into a flour in your Vitamix dry container, measured 1 cup! )

1/4 cup raw cacao nibs

1/3 cup coconut sugar

2 tablespoons ground flax-seed ( Broken flaxseed ground into a flour in your Vitamix dry container, 2 tablespoons measured! )

2 teaspoons Gluten-Free baking powder

* The wet ingredients:

1 cup unsweetened soy milk

1 cup unsweetened soy yoghurt

1 teaspoon sherry vanilla extract

1/4 cup canola oil

a bit more than 1 cup fresh pitted cherries, cut up

Method:

1. In a larger bowl, add GF oat flakes, GF oat flour, cacao nibs, coconut sugar, baking powder & ground flaxseed. Mix well.

2. In another bowl, add soy milk, soy yoghurt, sherry vanilla extract & canola oil. Whisk well. Fold in the chopped pitted cherries.

4. Pour dry ingredients to the bowl of wet ingredients & stir together with a longer wooden spoon just until combined. It will be a thicker batter. Taste! The batter will not be too sweet, just right. I prefer to add sweeter toppings on my pancakes!!

5. Heat a smaller non-stick pan on medium-high heat. Pour enough canola oil in it & swirl around. Place a smaller dollop of the batter in the middle of the pan & spread it with the back of a spoon into a pancake shape in your pan. See that the batter is evenly spread out. Fry for about 2 to 4 minutes on one side or until you see, the sides getting brown & cooked & then, with the help of a fork & pancake spatula, carefully flip the pancake over & fry on this side for a few minutes more or until cooked through. Place on a clean plate & place a larger plate upside down on it & repeat the process until all the pancake batter is used up. Adjust or lower your heat, if you need to! You do not want the pancakes to burn!!! It took me a while, with a smaller pan! Everytime, you want to fry a pancake, add a few swirls of canola oil. Heat up & add the pancake batter in small portions. This way, it is easier to flip the pancake over! Keep warm & enjoy while still warm with one of your favorite toppings! I added a few drizzles of maple syrup on mine! Enjoy! :)

Delectable drizzled with some good maple syrup!

Delectable drizzled with some good maple syrup!

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You light like:

1. Vegan pumpkin spiced pancakes with home-made pumpkin spice!

2. Blueberry pancakes!

3. Sophie’s wholesome apple pancakes!

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Do you want a CCC Smoothy? Vegan, Raw & Gluten-free!

Yum yum yummm!

Yum yum yum!

I received some tasty cherries from my parents! So, I had to create these CCC smoothies! CCC stands for Cashew Cherry Carob smoothies! ;)

They are refreshing & delicious too! They are also Vegan & Gluten-free! :)

Recipe: For 750 ml liquid = 3 dessert cups

Ingredients:

500 ml of home-made unstrained cashew milk

15 big, fat juicy pitted cherries

1 tablespoon of raw carob powder

1 tablespoon of coconut sugar / You can omit this, if you use date sweetened cashew milk. But I added it !

Method:

1. Take your Vitamix & add ingredients in this order into your Vitamix & place tamper into the fitted lid. Blend for about 15 to 30 seconds or until well mixed. Taste! It has to taste fab! You must taste the cherries & carob too! Enjoy, my lovely ones! ;)

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Shall I pour you a lovely drink?

Shall I pour you a lovely drink?

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No-Bake strawberry cheesecake tartlets topped with cashew caramel!

Would you like a big bite?

Would you like a big bite?

Today, I made these stunning no-bake strawberry cheesecake tartlets! I topped them with a cashew caramel! I bet if you want one to try & then, I assure you, you want another one! :) But one really fills you up & is enough! :) You keep the other one for the next day, to indulge yourself!!! They are also Vegan, Gluten-Free & No-Bake too! :)

No-Bake, Vegan, Gluten-Free! :)

No-Bake, Vegan, Gluten-Free! :)

Recipe: For 4 tartlets, each 12 cm diameter

Ingredients:

* For the base:

1 cup raw almonds

1 cup chopped pitted dates

1/4 cup unsweetened coconut flakes

2 teaspoons sherry vanilla extract

a pinch of Maldon sea salt

* For the strawberry cheesecake filling:

1 cup soaked, rinsed & drained cashews ( soaked for at least 1 night )

1/2 cup chopped, hulled strawberries

1/4 cup maple syrup

1/4 cup coconut oil

1 teaspoon sherry vanilla extract

For the cashew caramel:

6 tablespoons maple syrup

1/2 cup raw soaked cashews  ( soaked for at least 1 night )

a few pinches of sea salt

Perfect to end a dinner party! ;)

Perfect to end a dinner party! ;)

Method:

1. First, make the base. Use your food processor & add raw almonds. Chop them up finely. You do not want to end up with almond flour though! Add chopped dates, coconut flakes, pinch of sea salt & sherry vanilla extract. Pulse until it all comes beautifully together. I used the pulse button a lot. Take 4 tartlets-forms  with removable buttom & oil them with coconut oil. Then, push your base-mix into the tartlets. Begin with the base & then, push the base-mix up towards the sides. See that there isn’t a whole left. Then, with the help of your fingers, you can shape a round circle at the base. See that you have even sides; with enough filling upwards! Place into the fridge to stiff up. I placed mine 1 night in the fridge. I think, 2 hours are great??

2. Make your strawberry cheesecake filling. Take your Vitamix & add chopped strawberries, soaked, rinsed & drained cashews, maple syrup, coconut oil & vanilla extract & use the tamper to push ingredients into the running blades.  It took me about 15 to 20 seconds. Taste. My filling was just right, not too sweet & you could taste the strawberries too. If you want a more darker pink color, add another 1/2 cup of chopped strawberries. Pour this or smear this mix onto the crust base in your 4 tartlets, evenly divided. Place them back into the freezer for at least 2 hours. They will look something like this:

They look great, right?

They look great, right? Vegan + Gluten-Free No-Bake!

3. Clean your Vitamix well & your other utensils too. Now, finally, make your cashew caramel. Take your Vitamix & add soaked cashews, pinch of sea salt & 6 tablespoons of maple syrup. Place fitted lid on with tamper in it to push your ingredients into the running blades. Blend until it comes together & is all finely evenly mixed. Taste! It is a bit sweet & a bit more thick, like a real caramel! ;)

Spread this caramel evenly on the surface of each strawberry cheesecake tartlet & it will look something like this & place back into the freezer for at least 2 hours.

Yummm!

Yummm!

4. When you are ready to devour your fantastic No-Bake Strawberry cheesecake tartlet with cashew caramel, take them out of the freezer. Carefully, unmold them, after 10 minutes & cut them into 2 & enjoy 5 minutes later, all by yourself or with a loved one! :) The caramel will start to melt a bit from the top. The strawberry cheesecake melts in your mouth like an ice-cream!!! A Win win situation!!!! xxx :)

So this is an excellent NO-Bake Vegan Gluten-Free Strawberry Cheesecake tartlet topped with a Vegan Gluten-free Cashew Caramel, all made within minutes in your food processor & your Vitamix, but you do need a lot of chilling in the fridge & freezer!! Go on, treat yourself & make these beauties now! :)

Enjoy! xxx

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Vegan gluten-free strawberry coconut vanilla smoothy!

Hey, my friends! It has been a while since I wrote or posted a new recipe. It has been way too hot over here to do a lot of cooking or baking! :(

I have spent all my quality time with my husband Peter. We went biking a lot & visited our beloved friends & family. Most mornings, we make easy healthy smoothies to begin our day. I made a lot of smoothies from my favorite blogs & here is a new one, from me, for you! :)

yum yum yum!

yum yum yum!

You can really taste the yummy strawberries & coconut in here! Yummy! :)

Recipe: For 1 larger smoothy = 550 ml!

Ingredients:

300 ml cold, vegan & GF coconut-rice drink, straight from the fridge

2 tablespoons unsweetened coconut flakes

2 pitted dates, to sweeten it a bit more

2 teaspoons of vegan gluten-free sherry vanilla extract,

12 cold, straight from the fridge fat ripe strawberries, cleaned, hulled & each cut up into 2

Method:

1. Place every ingredient in this order into your Vitamix. Place tamper into the fitted lid. Blend on full-speed & onto high until fully joined, by using your tamper to push ingredients into the running blades. My smoothy was ready after 10 seconds mixing. Pour instantly into a larger smoothy glass & enjoy with a smile on your face! :)

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1. Refreshing vanilla strawberry buttermilk smoothies!

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