Sophies Foodie Files

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

Vegan Gluten-free almond pear chocolate chip oatmeal!

This morning, I made this warm delectable Seasonal oatmeal. I also used gluten-free oats to make my warm brekky gluten-free! I created this:

MMM! :)

MMM! :)

Recipe: For 3 persons

Ingredients:

150 gr gluten-free medium-sized oats  ( 1 cup + 1/2 cup )

500 ml unsweetened vanilla almond milk ( 2 cups )

21 gr almond flakes ( 1/4 cup )

hemp seeds: 1 tablespoon

chia seeds: 1 tablespoon

vegan gluten-free mini dark chocolate chips: 2 tablespoons

1 ripe pear, cored, peeled or Unpeeled, but peel well washed & pad dry on kitchen paper & cut up into bite-sized chunks

To serve: A few drizzle of warm maple syrup, I prefer grade C!

Method:

1. Place all your ingredients in this order into a medium-sized cooking pot. Bring to the boil & reduce the heat. Stir often. The chocolate chumks will melt & every ingredient goes so well together. Cook according to your packet instructions. My oats took me 15 minutes to cook. Then, place fitted lid on & let the oatmeal well for another 10-15 minutes. Put your warm oatmeal on a lovely plate & drizzle with your warm maple syrup, all over your oatmeal, but not too much! ;)  The warm drizzles of maple syrup take this warm oatmeal to a whole another level! ;) Ooh yes! Enjoy, my lovely one’s!

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4 Comments »

Vegan coconut chocolate chip oat cookies!

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Recipe: For about 12 larger cookies

Ingredients:

125 ml solid coconut oil ( 1/2 cup solid )

100 gr coconut sugar ( 3/4 cup )

150 gr medium-sized oats ( 1 cup + 1/2 cup )

120 gr oat flour/ I used home-made ( 1 cup + 1/4 cup )

1/2 teaspoon baking soda

pinch of sea salt

300 ml unsweetened coconut-rice beverage ( 1 cup + bit less than 1/4 cup )

80 gr smaller vegan dark chocolate chips ( 1/2 cup )

30 gr unsweetened coconut flakes  (1/3 cup )

Method:

1. Place your solid coconut oil in a fitted cooking pot & let it completely melt on lower heat. Stir often. Turn heat off & set aside. In a medium bowl, pour coconut oil & add coconut sugar. Mix well with a  spoon. Now, add oats, oat flour, pinch of sea salt & baking soda. Mix well through. Now, add coconut-rice milk, chocolate chips & coconut flakes. Mix well.  Taste! You must taste the coconut & chocolate chips. The dough tastes a bit sweet but not too sweet either, just right! ;) Place cling film over the top & place to rest in the fridge for 30 minutes. This way, the dough will stiff up in the fridge.

2. After the resting time, take your bowl out of the fridge & remove cling film. Preheat your oven to 180°C ( 350 F ) for 10 minutes. I always use a fan-oven. With your hands , take bigger pieces of your dough, a bit less than the inner palm of your hand & roll balls. Flatten them with your hands & place on a Silpat & do the same with remaining dough. Space them apart & my Silpat could hold 9 bigger cookies. Place in the lower end of your oven & bake for about 18 minutes. The cookies must be cooked through & brownen on the tops. Take them out of the oven & leave them for about 5 minutes on the Silpat. This will give a lovely shine on the bottom of the cookies. Than, move them to wire racks to get crisp & to cool down completely! ;) Enjoy, just like that, as a nice breakfast, snack or as a lovely dessert with a good café latte or an enjoyable tea! :) When cold, pack them nicely to give as a lovely food gift! ;)

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Vegan Gluten-free 4-ingredient puddings with a secret ingredient!

This evening, I made these beauties! :) ooh yes!

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They are:

CREAMY 

                  DELICIOUS

EASY TO MAKE

                 HEALTHY

VEGAN

                GLUTEN-FREE

VERY YUMMY

What is the secret ingredient, I hear you say??? Well,… A-V-O-C-A-D-O!!!  Ooh yes, you don’t taste it & it makes these tasty easy puddings very creamy & thick! :) 

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Recipe: For 3 desserts! 

Ingredients:

2 ripe avocados, peeled & big stone removed, green-yellow flesh scooped out with a big spoon, it is very easy this way

1/2 cup maple syrup, grade C

1/2 cup + 1/4 cup fresh stronger coffee

1/4 cup raw cacao powder

Method:

1. Place every ingredient in this order into your Vitamix & place the tamper in the fitted lid too. Blend on full-power & on high-speed until fully blended. This will take only 15 to 30 seconds. See that everything is well mixed in. Taste. You must taste the coffee & then the chocolate. Otherwise adjust it to the way you like it! ;) Pour into lovely dessert cups or smaller coffee cups, mine were vintage & place a bit in the fridge to cool down a bit. Put them onto the fitting saucers & serve with a smaller spoon & a loved one! :) One dessert really fills you up, but in a good way! ;) xxx

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Vegan gluten-free easy banana peanut butter smoothy!

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This morning, I made these Easy Vegan Gluten-Free Banana & Peanut Butter Smoothies! Yes, yes! :) I never combined these 2 before but I read all over the blogosphere that it is the perfect combo! So, I added a few things extra to make them a completely filling drinkable breakfast! Yum yum, I say!

Recipe: For 5 cups = 1250 ml

Ingredients:

500 ml unsweetened soy milk

2 medium ripe bananas, peeled & each cut up into 2

6 tablespoons natural unsweetened organic crunchy peanut butter

2 tablespoons chia seeds

2 teaspoons maca powder

Method:

1.  Place all the ingredients in this order into your beloved Vitamix & blend on-high-speed until fully mixed, using the tamper to push the ingredients into the running blades. Pour into 2 larger smoothy glasses & enjoy with a thick straw! Yum Yum! ;)

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Vegan Gluten-Free Kicked up Pumpkin Soup!

Yum yum yum!

Yum yum yum!

Today, I made this fabulous, easy to make Seasonal Kicked up pumpkin soup to nourish me!  A while ago, I received a big fresh pumpkin  & a big yellow courgette from our friends who have an allotment! We were happy receivers! I used dried chili peppers, that I grew myself! ;) This soup is so smooth, because of my beloved Vitamix & so kicking too, just right!

Dried red Padron chili peppers!

Dried red Padron chili peppers!

Recipe: For 2000 ml of silky smooth soup!

Ingredients:

550 gr peeled, seeds & mellow stuff removed, cut into cubes fresh pumpkin ( weighted when cut up & peeled )

420 gr yellow courgettes, cleaned, cut up into chunks

1 medium white onion, peeled & cut up

2 fat cloves of garlic, peeled & cut up

1/2 teaspoon of dulce smoked paprika

2 dried chili peppers ( stems removed & cut up ) / I used dried home-grown red chili peppers de padrón!

a fruity evoo

a few dashes of Maldon sea salt

1 liter hot vegan gluten-free stock

10 grins of black pepper

Method:

1. Take a larger cooking pot & heat up on medium-high. When hot, add a few drizzles of that fruity evoo. When sizzling, add cut up onion & garlic. Season with some sea salt & 5 grins of black pepper. Stir often. Add cut up courgette & pumpkin cubes. Add 10 grins of black pepper & cut up dried chili peppers. Stir often. Fry your courgette & pumpkin pieces for a while, like 5 to 7 minutes. Reduce the heat if you need to. Now, pour hot vegan gluten-free stock over it all & stir everything round into the pot. Cook with a lid on for about 8 minutes or until your veggies are cooked through.

2. Laddle your soup into 2 batches into your Vitamix & place the  tamper in it too! Be careful, the soup will be extremely hot!!! Blend until completely smooth. Pour the blended soup into another clean pot & do the same with the rest of the soup. Combine the 2 mixed soups. Taste. The soup was very smooth, nice color & an added kick at the back of your mouth,…That is what you want!

3. Laddle your soup into lovely soup bowls & enjoy just like that or with a baguette smeared with vegan butter on the side! Yum Yum yummy! :)

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A Delicous Fall Dinner! Gluten-Free & Dairy-Free!

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Recipe: for 2 persons

Ingredients:

* For the baked purple sweet potatoes:

cooked purple sweet potatoes, 1 or 2 days old & cold

a fruity evoo

black pepper

Maldon sea salt

* For the chili-garlic savoy cabbage:

1/2 savoy cabbage, well-washed, spun dry, big stems removed, each leaf cut up into smaller strips

1/4 long red chili pepper, seeds removed, cut up finely

3 fat cloves of garlic, peeled & finely cut up

a fruity evoo

black pepper

some Maldon sea salt

* For the cumin-chili roasted white carrots-onion-garlics:

4 fat large white carrots, peeled & cut up into smaller strips

1 white onion, peeled & cut up into smaller wedges

1 teaspoon of ground cumin

1/2 long red chili pepper, seeds removed, cut up finely

sea salt

15 grins of black pepper

a fruity evoo

2 fat cloves of garlic, unpeeled!

* For the rest: 

2 organic pork chops, no bone

Method:

1. Preheat your oven to 200°C ( 400 F ) for 10 minutes. In a large non-stick roasting tin, place all white carrot pieces in 1 layer in it, snug each onion wedge between it all & also the cloves of garlic. Scatter 1 teaspoon of cumin & 15 grins of black pepper all over it. Add some sea salt, but not too much. Scatter your finely cut up red chili pepper pieces all over it. Drizzle that fruity evoo all over it, in all directions. With clean hands, mingle everything together. Place into hot oven & roast until ready, about 25-30 minutes. After half of the roasting time, turn your veggies over for an equal bake & to prevent burning!

2. Take a non-stick pan & heat up on medium-high. Pour drizzles of evoo in it & heat up. When hot, add 2 pork chops & fry on each side until browned & cooked through. I seasoned with some sea salt & black pepper. Fry until rosé ( pink ) on the inside, NOT RAW! Lower the heat, if you need to. Keep warm.

3. At the same time, take a larger cooking pot & heat up on medium. When hot, drizzle that fruity evoo in it. Add chili & garlic pieces, for 1-2 minutes & add savoy cabbage pieces. Pour some hot water in it & place fitted lid on, to steam the cabbage. This will take a few minutes. When done, check the cabbage. Mine wasn’t al dente, so I added it all to my hot pan, with my meat. I turned the heat up a bit & the cabbage took a bit the taste of the meat & juices. Finally, I added some sea slat & black pepper to the lot,…very yum yum!

4. When the cabbage is steaming, heat a on-stick pan on medium heat. Add some oil & heat up. When hot, add purple sweet potato pieces & fry until browned & yummy looking! Now, plate it all up & enjoy with a loved one! All of the flavors go so well together! :) MMM!

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Lemon organic chicken meatballs, a lovely side dish!

Yesterday evening, I invented these easy to make delicious Lemon zested organic chicken meatballs! :) They are very easy to make in your beloved food processor & they are very easy to devour too! I served them with seasoned red cooked quinoa & yellow flat string beans with garlic & onion. Check them out! ;)

MMM!

MMM!

Recipe: For 9 medium chicken meatballs

Ingredients:

225 gr gluten-free, dairy-free organic chicken mince

1 medium white onion, peeled cut up roughly

2 fat cloves of garlic, peeled & roughly cut up

black pepper

Maldon sea salt

zest of 1 organic unwaxed lemon

a fruity evoo

Method:

1. Place cut up garlic & onion in your food processor with the S-blade. Blitz on medium power to cut it finely. Add organic chicken mince, 15 grins of black pepper, some sea salt & the grated zest of 1 lemon, all divided into the food processor onto the chicken mince. Blitz until it is fully mixed in & everything is very finely cut up. Check the seasoning. I added a bit more black pepper & more sea salt. Remove S-blade & with wet hands, roll smaller balls from the lot. Place onto a clean plate.

2. Take a larger non-stick pan & heat up on high. Pour enough evoo in it so that your meatballs will sit into the hot oil. So you can fry them easily. Fry your meatballs into the hot oil , on all sides until browned & cooked through. This will take a bout 10 minutes in total. Place them on a clean plate with double kitchen paper to dip the excess oil off. Serve at once with your seasoned red quinoa & cooked yellow beans & then sautéed in olive oil with some garlic & white onion. Seasoned with black pepper & sea salt! Yum yum yummy!

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You might like:

1. Spiced organic chicken meatballs!( GF, DF & Egg-Free! )

32 Comments »

Vegan spelt pumpkin chocolate chip muffins!

This afternoon, I made these delicious easy to make vegan whole grain spelt pumpkin chocolate chips muffins !!! Yeah! That is right! That is a mouthful, hey? I made them not so sweet so you can eat them as a lovely portable breakfast, a healthy snack or a nice dessert! Check them out! ;)

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These are also great to give as a nice lovely Food gift, for a loved one! ;) I used my silicon flower-shaped baking mats again! My muffin holes are a big bigger than normal-size muffin tins!

Recipe: For 15 bigger flower-shaped muffins

Ingredients:

* Dry ingredients:

3 cups whole grain spelt flour, I use organic British whole grain spelt flour from Sharpham’s Park

1 teaspoon baking soda

2 teaspoons baking powder

1/2 cup unsweetened coconut flakes

1 teaspoon ground cinnamon

1 teaspoon ground ras-el-hanout

1 teaspoon ground mace

1/2 cup coconut sugar

to fold in at the last moment: 1 cup vegan dark chocolate chips

* Wet ingredients:

2 cups pumpkin purée ( home-made or from a can )

1/2 cup canola oil

1/2 cup unsweetened soy milk

1 teaspoon sherry vanilla extract

2 tablespoons maple syrup, grade C

Method:

1. Preheat your oven to 180° C ( 350 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.

2. Take a larger bowl & add all dry ingredients in it, except the chocolate chips! Mingle everything together with a spoon. Set aside. Take another smaller bowl & add all the wet ingredients in it. Mix with a smaller whisk everything together until fully joined. Now, add wet ingredients to the bowl with dry ingredients. Mix gently everything together. At the last moment, fold in your chocolate chips. Do this in 2 batches.

3. Take 2 oven racks. Place a Silpat on every rack, for stability & fill your flower-shaped muffin mats with 3/4 go the batter. See that you have chocolate chips into every flower. When all the batter is used up, carefully shake your mats a bit so that the unwanted air can go away. So, you won’t have any air bubbles into your muffins! Place into the lower center of your oven & bake for about 20-25 minutes or until the tops are browned & the muffins are cooked through. test with a smaller wooden pin into the center of a few muffins. If done, take them out of the oven & leave them in the silicon mats, for at least 10 minutes. This will give them their lovely shine & flower pattern. After 10 minutes, carefully flip the muffins over & place them on a wire rack to cool down a bit or pop one in your mouth,…carefully not to burn yourself! :) If you savor one, the inside will be like the muffin in the 1st picture! These are very healthy muffins, whole grain spelt is so good for you, not so sweet but just right! I will tell that you want another one,…for sure,…Go on, indulge yourself,…You so deserve it! ;) xxx

You can find this recipe also here: http://www.instructables.com/id/Vegan-spelt-pumpkin-chocolate-chip-muffins/

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You might like:

1. Joy Bauer’s ginger muffins!

2. Vegan spiced pumpkin bread!

3. Sophie’s vegan spiced pumpkin pancakes & home-made pumpkin spice!

49 Comments »

A Fridge stew!

Yesterday, I made this invented fridge stew. I had a lot of veggies that I had to use up. I also had some leftover unfried smoked bacon pieces, cooked carrot strips, some leeks & some pumpkin. So, I added a few things extra & it looked really delectable, like picture below! And it was very delicious too! :) My husband agreed with me! ;) It is also very easy to prepare!

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Recipe: For 2 hungry persons

Ingredients:

350 gr peeled pumpkin, cut up into smaller chunks

a handful of cooked carrot strips

1 x 400 gr can or red kidney beans

80 gr smaller unfried smoked bacon pieces

4 tablespoons fresh corn from the cob

2 big leeks, well-rinsed, cleaned, white & green part kept, cut up finely

black pepper: 20 to 30 grins

Maldon sea salt: 1 teaspoon, crushed

ras-el-hanout: 2 teaspoons

Curcuma ( turmeric ): a few dashes

a fruity evoo

250 ml of hot water

To serve: A fried organic egg on top

Method:

1. Take a larger Creuset pot with fitted lid & heat up on medium-high. When hot, add a few drizzles of olive oil. Swirl it all around the pot. Add pumpkin pieces, all in 1 layer in it. Add 1 teaspoon of ras-el-hanout & stir often. Add 10 grins of black pepper & 1/2 teaspoon of sea salt. Stir often & fry for at least 5 minutes. Place the fitted lid on. Lower the heat, if you need to. Now, remove lid & add chopped leeks, a few dashes of Curcuma & stir everything round into the pot. Fry for about 5 minutes or so. Add 1 can of red kidney beans & the uncooked corn. Add 1 teaspoon of ras-el-hanout & 5 grins of black pepper. Stir often. Pour 250 ml of hot water to the pot & place the lid on. Let the corn & pumpkin steam for a few minutes or until completely cooked through. Stir often & lower the heat, if you need to. When corn is ready, taste & check. Check if the pumpkin is cooked through. If it is too watery, let it reduce a bit more, without the lid. Check the seasoning, for the last time. I added 1/2 teaspoon of sea salt & added 10 grins of black pepper.

2. Heat another pan on high & add a few drizzles of olive oil. heat up. Now, add smoked bacon pieces & fry until browned on all sides & ready. I added a few grins of black pepper to the bacon! I like that! Yum yum! Add the fried bacon to the stew & also the cooked carrot strips. Carefully, stir them through the stew. Put the lid back on.

3. Finally, heat up the same pan. Swirl with olive oil, but not too much. When very hot, crack 2 organic eggs in it. Fry until it is fried to your liking. Serve instantly on top of your stew & Enjoy! :)

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45 Comments »

Thyme chicken in a mushroom creamy sauce: a lovely side dish! Gluten-Free + Dairy-Free!

MMMMMM!

MMMMMM!

Yesterday evening, I made this glorious delicious organic thyme chicken in a creamy brown mushroom, garlic & onion sauce delicately perfumed with home-grown thyme! This is a lovely easy side dish! Check it all out! :)

Creamy but Dairy-Free!

Creamy but Dairy-Free!

Recipe: For 2 persons

Ingredients:

250 gr of brown mushrooms, cleaned, each cut up thinly & then crosswise into smaller pieces

250 ml soy cream

black pepper

Maldon sea salt

fresh thyme ( 8 smaller stalks, cleaned, only the green parts & no hard stems! )

a fruity evoo

250 gr organic chicken breast pieces, that are ( Dairy-Free & Gluten-Free ) cleaned & pad dry on kitchen paper, cut up into smaller pieces

To serve: Whatever you like. I served it with cooked carrot strips & cooked sweet potato rounds, cooked in Herbamare salt. MMM! :)

Method:

1. Take a non-stick pan & heat up on high. When hot, add a few drizzles of that fruity evoo into the hot pan. Add chicken pieces & fry on each side. When your chicken has browned on both sides, add black pepper & some sea salt. Scatter 4 smaller stalks of your fresh thyme all over your chicken in the pan. Fry until your chicken is cooked through. When ready, lift your chicken pieces out of the pan, into a bowl & place cling film over it, to keep warm & to let the chicken rest for about 5 minutes, while you make the sauce.

2. In the same pan, add some drizzles of olive oil, heat up & add garlic & onion pieces. Fry for about 2 minutes or so & add some black pepper & some fresh thyme. Now, add cut up brown mushrooms & fry until browned & cooked through. Scatter the last 4 sprigs of thyme & some sea salt over the mushrooms. Pour 250 ml of soy cream into the hot pan with the mushroom mix. Let it reduce a bit & add some seasoning. It must taste awesome & return chicken pieces to the sauce. Heat it all up again & check your seasoning for the last time. Enjoy with whatever you like! :) MMM,…;)

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RAW Minted kale smoothy! Vegan + Gluten-free!

This afternoon, I made this delicious easy to make, very filling, healthy, power RAW power green minted kale smoothy! Check it all out! ;) I am on a kale-kick lately, did you notice?

Yummm!

Yummm!

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Recipe: For 1 really hungry person or 2 big smoothies!

Ingredients:

1 stalk of kale cleaned, big stalk removed, cut up roughly

1 frozen banana

1 big pink grapefruit, peel, white bits & pits removed, cut up

250 ml water

30 smaller green mint leaves, cleaned & torn

2 teaspoons chia seeds

Method:

1. Place every ingredient in this order in your Vitamix & blend on high-speed until fully joined, using the tamper to push the ingredients into the running blades. This will take about 10 seconds .

2. Pour into 2 lovely smoothy glasses & enjoy with a thick straw! :) Yum!

You can also find my recipe here: http://www.instructables.com/id/Raw-minted-kale-smoothy/

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You might like:

1. Raw green mean smoothies!

2. Raw green smoothy!

3. Chocolate chip Green smoothies!

4. Raw rocket banana maca green smoothies!

30 Comments »

Vegan Curly Kale Lentil Stew!


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Yesterday evening, I invented this tasty curly kale lentil stew. It is a delicious easy vegan & gluten-free one pot dinner. I served it with vegan chorizo sausages that I stewed ready in my stew. You can make it completely Gluten-Free by using Gluten-Free vegan sausages! ;) This is surely a Fall dinner! Just the way, I like it!

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Recipe: For 3 persons

Ingredients:

1 big leek, washed, cleaned, pad dry on kitchen paper, white & green parts used, cut up finely

1 fat white onion, peeled & finely sliced

2 fat cloves of garlic, peeled & finely cut up

grinned dried chili flakes

black pepper

Maldon sea salt

1 yellow bell pepper, deseeded, white strips removed, cut up into smaller pieces

1/2 yellow courgette, finely cut up into chunks

1 x 400 gr can of chopped tomatoes in their juice

3 big kale pieces, cleaned, big stem removed, cut up roughly into smaller pieces

200 to 250 ml of hot water

1 x 400 gr of cooked brown lentils, rinsed & well-drained

3 vegan chorizo sausages or gluten-free vegan sausages to make it completely gluten-free!!!!!

a fruity evoo ( Extra Virgin olive Oil )

Method:

1. Take a larger Creuset-cooking pot with fitted lid. Remove the lid & heat up on higher heat. Pour a few drizzles of that fruity evoo all in it & swirl it around the pot. When hot & sizzling, add chopped onion & garlic pieces. Add some grins of dried chili flakes & fry for about 5 minutes. Add chopped leek, yellow pepper strips & chopped yellow courgette. Add some more grinned dried red chili flakes, but not too much. Add some sea salt & 15 grins of black pepper. Stir often & fry for about 5 minutes more. Put the veggies on one side of your pot & add some drizzles of olive oil. Fry your vegan chorizo sausages into the hot oil & stir them around & in the pot. Fry them until ready on all sides.

2. Now, add tin of chopped tomatoes in their juice,  add cooked lentils & stir everything through. Add some more seasoning, to your liking. I added a bit more sea salt & some grins of black pepper. Place the lid on & cook for about 10 minutes. Reduce the heat, if you need to. My stew was  nearly ready. Add chopped kale & 200 to 250 ml of hot water to the pot to steam the kale pieces. Directly place the fitted lid on & after 2 minutes or so, your kale will be ready. Stir everything through & taste! It must taste awesome, delicious & a bit spicy too!!!!

3. Serve after 5 minutes & best eaten with a loved one! ;) Yum Yum Yumm!

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You might like:

1. Cheezy smoked kale stoemp with tofu veggie burgers!

26 Comments »

Curried Swiss chard, lentil & chickpea soup!

I am back, from out of space,…hihihi! Hey, my beloved friends! It is good to be back! I missed you all heeps! Thanks for the lovely big feedbacks I all received from you! xxx Much appreciated too! It was great to hear that I was missed! ;)

Now, I am back with great new recipes, ideas, etc! It is Autumn over here & that is my favorite Season of the year,.…I will start with this easy delicious Vegan, Gluten-Free curried swiss chard, lentil & chickpea soup! It is more a filling meal then just a soup! Ooh yes, I know that you all will love it too! :) Promised!

A Delicious Vegan Gluten-Free filling soup!

A Delicious Vegan Gluten-Free filling soup!

Lovely Organic Swiss Chard!

Lovely Organic Swiss Chard!

Recipe: For 6 big bowls of soup

Ingredients:

2 big white onions, peeled & finely cut up

a fruity extra virgin olive oil (evoo )

1500 ml of a good organic vegan gluten-free hot stock

4 teaspoons of a good medium-hot curry powder

1 teaspoon of spiced smoked paprika powder ( Pimentón de la Vera, Picanté! ) or more to your liking!

1 x 400 gr can of rinsed, well-drained chickpeas

2 to 4 bunches of well-cleaned, drained Swiss chard, the tough stalks removed, the tender stems kept, cut up finely or into longer pieces ( 1,800 gr ), leaves cut up too

450 gr dried red lentils

some black pepper

To serve: some vegan baguette or vegan gluten-free bread , some vegan butter & some vegan yoghurt!

Method:

1. Take a large cooking pot & heat up on medium-high. When hot, add few drizzles of that fruity evoo & heat up. Add diced onions & fry for 2 minutes or so. Add curry powder & stir through the onions. Fry for about 2 minutes. Now, add smoked spiced paprika or more to your liking! ;) Fry until golden & cooked through. Stir often. Now, add vegetable stock & Swiss chard stems & chopped leaves.

2. Now, add red lentils & chickpeas. Cook on higher heat for about 10 minutes or until the lentils are cooked & the chickpeas are warm. Taste. Check if the lentils are cooked & the soup must taste awesome! Adjust your seasoning if you need to. I added 15 grins of black pepper. Mix the soup only for 1/2. This way, you end up with a thicker soup & you still see veggies, chickpeas & lentils floating in your soup! Just the way, I like it! :)

3. Serve instantly with some crusty vegan French bread, some good vegan butter & dollop of  unsweetened vegan yoghurt on your soup! Enjoy with a loved one! :) MMM,…:)

Ooh, It is great to be back, writing & creating recipes! xxx

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Getting figgy with it! :)

Because Summer is really over & the days are getting colder, I needed something warm for my breakfast! So, I made this lovely warm gluten-free vegan figgy oatmeal! Today, I had another 5 ripe figs from my own fig tree. So, I used them in this delicious no-guilt warm breakfast! ;)

Getting Figgy With It! :)

Getting Figgy With It! :)

Recipe: For 2 persons, with a lot of hunger

Ingredients:

11 tablespoons of Gluten-free oats/ Use normal oats if not GF! /

5 ripe fresh figs, cleaned, stems cut off, each fig lengthways cut into 4

3 tablespoons of unsweetened white almond flour = This is white almonds processed in a food processor until it resembles a fine white powder aka flour

1 teaspoon + 1/2 teaspoon of ground cinnamon

500 ml vanilla almond milk

1 tablespoon of coconut sugar, if you need to

Method:

1. Take a cooking pot & add your ingredients in it. Cook on medium-high heat until cooked through. Stir often but carefully do not try to break up the cut up figs. My Gluten-Free oats took me 10 minutes to cook. Taste. I added 1 tablespoon of coconut sugar to the mix. Stir. Taste again. It will be very delicious! Yummm,…!  :)

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Vegan spelt gingered fig crumble!

Today, I made this glorious winning vegan spelt gingered fig crumble! Again, I had a lot of figs from my own fig tree!

This time, my husband Peter & I wanted to savour them in a lovely home-made spelt crumble! This is how we did it & we served it with a hot vegan vanilla pouring custard! ;)

MMM!

MMM!

Recipe: For 4 portions

Ingredients:

* For the crumble topping:

100 gr white spelt flour

100 gr cold, straight from the fridge, vegan butter

40 gr coconut sugar

60 gr almond flakes

* For the ginger fig filling:

400 gr cleaned, stem cut of, fresh figs, each one cut up into 6 wedges ( weighted when cut up )

2 teaspoons ginger powder

50 gr coconut sugar

Method:

1. Preheat your oven to 200°C ( 350 F ) for 10 minutes. I always use a fan oven.

2. Take a large bowl & ad fig wedges. Scatter your ginger powder & your coconut sugar all over the figs. Mix well with a spoon so that the figs are covered with ginger & coconut sugar. Set aside.

3. Now, make the crumble topping. Take a medium bowl ad spelt flour, cold vegan butter, coconut sugar & almond flakes. With clean hands, mingle everything together until your hands form smaller crumbs. This will only take a few minutes. Stop now or the warmth of your hands will melt the butter too much! :)

4. Now, divide your filling between 2 cool oven dishes or put it all into 1 larger oven dish. You will see now that the coconut sugar has melted into the figs,..it will be yum yum,..later! :) Now, divide your crumble topping all over the figs, so that they are completely covered! Bake in the lower section of your oven for 20 minutes. Check them often , to see if you must lower your heat. Mines were done after 20 minutes in the preheated oven. Turn oven off & carefully with oven gloves remove them from the oven. Let them cool for about 5 minutes before savoring them! My hubby & I split a large oven between us. We served it with hot vegan pouring custard! Enjoy it twice! ;) MMM,…You will love it too! x

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You might like:
1. Mixed berry stem ginger crumble

2. Sophie’s spiced rhubarb & pear coconut crumble!

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4. Sophie’s orange, rhubarb & ginger crumble!

75 Comments »

Vegan spelt pancakes with cardamom scented fresh sticky caramelized figs!

This morning, I made these tasty to make spelt vegan pancakes & served them with a hot home-made fresh figs caramel! This is a lovely healthy breakfast too! I had the pleasure of having fresh figs from my own tree today & wanted to make something special with them! Check it all out! :) MMM,…

Yumm!

Yumm!

Recipe: For 13 smaller pancakes

Ingredients:

* For the spelt pancakes:

75 gr white spelt flour

75 gr wholemeal spelt flour

20 gr baking powder

1/4 teaspoon sea salt, ground finely in pestle & mortar

2 teaspoons coconut sugar

400 ml unsweetened soy milk

* For the cardamom scented sticky caramel figs:

6 fresh ripe figs cleaned, stalk removed, each fig cut up into 4 to 6 wedges/ I used fresh figs from my own tree!

1/4 teaspoon ground green cardamom

1 tablespoon of water

2 tablespoons coconut sugar

1 teaspoon sherry vanilla extract

To fry: canola oil

Method:

1. Sieve your white spelt flour & your wholemeal flour above a larger bowl. This is to bring some air to your flours. Now, add baking powder, sea salt & coconut sugar. Mix well with a spoon. Finally, add soy milk & by using a whisk, whisk it gradually all together, do not overmix! See that you don’t have any lumps left. Let the  batter sit on your kitchen counter for about 10-15 minutes.The batter will thicken!

2. Preheat a non-stick smaller pan on medium-heat. Pour a swirl of canola oil in it & swirl it around the hot pan. Now, with a smaller soup paddle, pour the batter into a smaller circle into the hot pan. Let it fry for a few minutes or until the surface has many smaller air bubbles & you see with a fork that the base of the pancake is golden brown in color & carefully flip your pancake over. Let it fry for about 1-2 minutes or until it is golden brown & the batter has been cooked. Place your pancake on a smaller plate & keep them warm with a larger upside-down plate. Do the same with the remaining batter. Every time, I poured a swirl of canola oil to the hot pan, added a smaller paddle of batter & then the same thing. When your pancakes are ready, keep them warm. I place cling film over the top of pancakes & over the base of the plate.

3. Take medium cooking pot & add sliced fresh figs. Add 1 tablespoon of water, 2 tablespoons of coconut sugar, 1/4 teaspoon of ground green cardamom  & sherry vanilla extract. Stir well. Let it simmer on medium heat for about 10-15 minutes or until your figs are broken down a bit & you will end up with a sort of sticky caramel. Plate up instantly & enjoy a lovely pancake & top it with your fresh sticky caramelized figs!!! They are a huge success!!!!! My husband found that these are the best pancakes ever! ;) MMM,…

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You might like:

1. Vegan Gluten-Free oat cherry pancakes with cacao nibs!

2. Vegan spiced pumpkin pancakes with home-made pumpkin spice

3. Blueberry pancakes

4. Wholemeal apple pancakes

47 Comments »

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