Sophies Foodie Files

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

My husband’s bacon, mushroom & red onion quiche with a side salad!

Yum!

Yum!

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One evening, I was too tired to make dinner! My husband had the afternoon off & offered to make us dinner! It was this lovely combined dinner! So delicious too! A Speedy tasty quiche with a seasonal side salad! :) Yum!

Recipe: For 1 quiche, 4 large pieces

Ingredients:

* For the quiche: 

1 prerolled sheet of puff pastry, ( dairy-free )made with margarine

250 gr of white mushrooms, cleaned & sliced into thicker slices

3 medium red onions, peeled & sliced thinly in wedges

100 gr of bacon pieces ( salted )

a bit of Maldon sea salt

Grins of black pepper

2 large eggs, my husband used Omega 6 eggs, loosend with a fork

150 ml soy cream or sour cream

1 sheet of parchment paper

tart tin with removable base: 24 cm diameter

* For the tomatoes:

3 large Kumato tomatoes, cleaned & finely cut up into little pieces home made or bought chili oil : a few splashes, according to your taste

Chili oil is made by using whole fresh chili’s, dried or not, cut open, green er red ones, about 10 of them, by putting them together in a small bottle. Then you pour a neutral olive oil over them. Put a lid or a pouring tip on it & place into a dark place for about a few weeks. Stir from time to time, the chilli’s around. You can use the oil after a few weeks of waiting. Lovely stuff & it is so easy to make!

* For the mixed salad: 2 or 3 sorts of your favourite salad leaves, well washed, spun dry & cut up into little pieces I used Red radicchio, frisée & lamb’s lettuce 10 sprigs of chives, cleaned & cut into little pieces 2 long sprigs of fresh garlic leaves, cleaned & cut up into little pieces The young garlic leaves have a lovely garlic flavour… MMMM…

* For the home made cocktail sauce: Home made mayonaise or store bought: 60% Heinz tomato ketchup: 40 % Worchester sauce: a few dashes, according to your taste a bit of salt a bit of sugar

Method:

1. Take your roll of puff pastry out of the fridge, 20 minutes before use.

2. Preheat the oven to 200°C , ( 392 F ) 10 minutes before placing the quiche into the oven. Take a large non stick pan & pour liquid margarine in it. Heat up on high. When hot & sizzling, add the slices of mushrooms to the pan. Fry until lightly golden, but not completely cooked trough otherwise the mushrooms will get dry when cooked into the oven. Grind some black pepper over them according to your taste. Take the mushrooms out of the pan.

3. Heat up on high again. Add baking margarine. Add the 3 medium sliced onion wedges & fry until golden & cooked trough. Take out the onion parts & set aside. Heat up on high. Add the baking margarine & when hot, add the bacon pieces. Fry until golden. Turn the heat off. Drain on 2 kitchen papers. Set aside.

4. Take your tart tin & line with parchment paper. Place your prerolled pastry in the tin & let the pastry hang over the sides. Now, with your fingers, with your tumbs, line the pastry neatly into the tin. Cut the excess pastry off. Roll with a rolling pin over the tarte tin. The excess of pastry will fall off.

5. Prick with a fork several times into the dough. You haven’t got to prebake the dough.

6. Spread the onion wedges all over the pastry, evenly divided. Add the mushroom slices, also evenly divided. Now, add the bacon pieces. Pour the mixed eggs with the cream all over the tin. Grind some black pepper & some Maldon sea salt over the top.

7. Now, place carefully into the center of the oven & bake for 15 minutes on 200° C until golden & baked trough.

8. Take out of the oven. Place a large cup under the removable base. The outer tin side will fall off. Now, place the tart onto a plate & remove the base with a palette knife. Place onto a serving plate & cut into 4. Then remove the parchment paper. Don’t forget this!

9. Serve on a large plate with the mixed side salad, the chili Kumato tomatoes & the home made Cocktail sauce. Enjoy!!

This is lovely enjoyed with a glass of Spanish wine like Rias Baixas, Miudiño, Albariño 2011!

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An organic pork loin dinner to impress!

Last week, I made this delicious invented dinner! I had a beautiful piece of organic pork loin in my fridge. Now, I wanted to make a more fabulous dinner out of it & I also used mulled ginger wine in here! This is what I made:

MMM!

MMM!

This is a great tasty dinner for a dinner party! You will WAW your guests for sure! :)

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bottle-mulled

Recipe: For 2 persons

Ingredients:

* For the organic pork loin & mulled ginger wine soy cream sauce:

350 gr organic cleaned pork loin, ( that is gluten- & dairy-free!), fat & white membrane removed,  cut into smaller pieces, max.2 cm thick

baking margarine or butter!

a fruity extra virgin olive oil

1 medium white onion, peeled & cut into rings

1 fat clove of garlic, peeled & finely chopped

2 teaspoons of coriander seeds, crushed finely in a pestle & mortar

finely milled white pepper

Maldon sea salt

70 ml mulled ginger wine/ I used Crabbies

1 tablespoon powdered coconut sugar

150 ml soy cream

1 tablespoon freshly squeezed lemon juice

15 gr fresh coriander leaves ( cilantro , cleaned & cut up roughly

250 gr of brow, Swiss mushrooms, cleaned & cut up into smaller pieces

* For the spinach:

300 gr young spinach leaves, washed, spun dry

white pepper

Maldon sea salt

* For the aromatic brown rice:

2 sachets of each 125 gr brown rice, that need 12 minutes of cooking

1 green celery stick, cleaned, cut up into larger chunks

2 fat cloves of garlic, peeled & finely cut up

2 tablespoons of dried thyme stalks

2 dried bay leaves

a splash of white wine

Method:

1. Cook your brown rice sachets in salted boiling water & add celery chunks, dried bay leaves, chopped garlic & dried thyme. Stir often, when rice has been cooked, remove, celery, chopped garlic, bay leaves & dried thyme but add a splash of white wine. Stir it through the cooked brown rice! Keep warm.

2. In the meantime, take larger non-stick pan & heat up on medium-high. When hot, add a few knobs of margarine & some olive oil. Swirl around the pan & add chopped garlic, onion rings & crushed coriander seeds. What a great aroma! Stir often until browned. Set aside & transfer to another pot with fitted lid, to keep warm. In the same pan, add a few knobs of margarine & add mushrooms. Add some white pepper & some sea salt, but not too much! Fry until browned on all sides & cooked through. Transfer this all to the same pot where the garlic & onion rings are,…keep warm! To the same pan, add olive oil & heat up. When hot, fry your pork loin pieces for about 2-3 minutes per side & when you turn your meat over, only season with white pepper & some sea salt on one side of the meat!

Now, return the onion-garlic-mushroom mix back to the hot pan with the meat in it. Stir through.  Add mulled ginger wine, coconut sugar & lemon juice. Stir everything well round into the hot pan. Let mulled ginger wine reduce a bit. Now, pour soy cream into the mulled wine & season with some more white pepper & sea salt. Taste often. Let the sauce reduce to your liking & taste again! Turn the meat over in your lovely sauce. It all has to taste fabulous! Turn heat off  & place a fitted lid on the hot pan. Let the meat rest into your lovely sauce for about 5 minutes before serving! This way the meat will be very juicy & tender!

3. In the last minutes, before serving, steam the spinach for a few minutes. Add some grins of white pepper & some sea salt, to taste. Now, plate up & scatter the chopped up coriander leaves all over your plate, but not too much & enjoy with a loved one! :) MMM,…:)

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Vegan & Gluten-free spiced avocado chickpea spread!

Yummm!

Yummm!

A few days ago, I invented this lovely spiced avocado chickpea spread! I added some chopped red onions & spiced it up a bit too! How? Just read on,…:)

yummm!

yummm!

Recipe: For a lot of spread

Ingredients:

1 ripe avocado, cut inti 2 , big stone removed & the flesh scooped out with a large spoon

1 tablespoon of fresh lemon juice (15 ml )

1 tablespoon of a fruity extra virgin olive oil (15 ml )

1 red onion, peeled & finely cut up

2 teaspoons spicy smoked paprika ( pimenton picanté )

1 cup of canned chickpeas, rinsed & well-drained

1/2 teaspoon garlic powder

20 to 25 grins of smoked sea salt

10 grins finely milled black pepper

Method:

1. Add every ingredient to your food processor except the red onions! Mix or blitz until 3/4 smooth! I still like to have  bait of consistency in my spreads, so it is up to you! ;) Taste! It has to taste smooth with a bit of spice & smokiness! :) If not, adjust the spicing & seas owing to your liking! 

2. To serve! Smear your spread on a lovely slice of fresh spelt bread & top with cherry tomato halves but not too much otherwise the tomatoes overpower the spread ingredients! Keep the rest of the yummy spread in a bowl with fitted lid in the fridge. It will keep for 2 days! Enjoy! xxx

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Soothing home-made cinnamon tea!

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Yes, here I am with a new recipe but yes, I am still ill! :( It is a soothing easy to make cinnamon tea to keep you warm in these colder days ahead! I make this home-made cinnamon tea each time when I am sick. It helps really well when dealing with stomach flu! It is really good for you too. ;)

Recipe: For 400 ml cinnamon tea

Ingredients:

3 cinnamon barks

400 ml just boiled hot water

Method:

1. Take a smaller teapot that can hold 400 ml & place your 3 cinnamon barks in it. Pour your just boiled water over it & place the fitted tea-pot lid on. Place a tea warmer over the top & let the tea steep for about 10 minutes. Then, remove cinnamon barks & pour into a large mug your home-made cinnamon tea! Enjoy sipping it & feel better instantly! ;)

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Tasty Fall dinner with a vegan option!

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Recipe: For 2 persons

Ingredients:

* For the oven roasted veggies:

4 medium fresh beetroot, peeled & top & bottom cut away with plastic gloves on to prevent stains everywhere, each beetroot cut into smaller wedges

1 medium white onion, peeled & cut up into smaller wedges

6 bigger carrots, peeled & each one cut up into smaller strips

2 tablespoons raspberry vinegar ( 30 ml )

2 tablespoons balsamic vinegar ( 30 ml )

a few drizzles of a fruity extra virgin olive oil

8 grins of black pepper

some pinches of Maldon sea salt

* For the cooked peppered buckwheat groats:

1/2 cup ( 100 gr ) rinsed buckwheat groats

twice the same amount of water to cook the groats in

some grins of black pepper, to taste

* For the fried organic pork sausages: 

250 gr of organic gluten-free & dairy-free pork sausages You can make this meal completely vegan if you use vegan sausages!!! )

a fruity evoo to fry them in

Method:

1. reheat your oven to 200°C ( 400 F ) for 10 minutes. In a large non-stick roasting tin, place your beetroot, carrot strips & white onions wedges, in 1 layer all in it. Scatter your black pepper, sea salt over your veggies. Pour your raspberry vinegar & balsamic vinegar all over your veggies & with plastic gloves on mingle everything together. Place in your hot oven & roast for about 25-30 minutes until your veggies are cooked through. Turn your veggies over after 15 minutes or so, to prevent burning & for an equal roast!

2. Cook your buckwheat groats according to your packet instructions. I added some grins of black pepper to my buckwheat. Cook until the water is absorbed & until the buckwheat groats have opened & are cooked through. This took me about 15 minutes. Keep warm.

3. While you cook your buckwheat fry your organic sausages into some hot fruity evoo until cooked through & browned on all sides. Serve at once & enjoy your meal with a loved one! :) MMM!

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Do you want to grab an orange chia seed pudding?

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Today, I made these lovely wonderful healthy ginger orange chia seed puddings! I made my favorite ginger tea & steeped the chia seeds in it for a while, to absorb the lovely ginger flavors. Then, I added some extra ground ginger to the chia seeds for an extra touch of ginger-flavour! I added some freely squeezed orange juice for the orange flavor. I added a bit of sweetness & placed them in the fridge to stiff up for a while. I topped my puddings with fresh orange parts dipped into vegan dark chocolate! Yum yum yumm!

You can eat this as a filling breakfast or as a yummy dessert! :) If it is a breakfast, make larger portions than these ones! :)

These are HEALTHY PUDDINGS, 

                         VERY EASY TO MAKE,

VERY FILLING

                          YUMMYLISCIOUS TOO! :) 

 They are VEGAN

                           GLUTEN-FREE!

Recipe: For 6 smaller puddings

Ingredients:

* For the puddings:

1/2 cup chia seeds ( 82 gr )

300 ml freshly brewed ginger tea ( 1 cup + 1/3 cup ), ginger tea steeped for about 7 minutes into a 300 ml mug!

1 teaspoon ground ginger

1/3 cup freshly squeezed orange juice ( 80 ml )

to add some sweetness: 1 teaspoon maple syrup, grade C

* For the chocolate dipped oranges:

1 fresh orange, peeled, white bits & pits removed, cut into segments without skin

1/2 cup of vegan chocolate of your choice/ I used dark vegan chocolate

Method:

1. First, make your chia puddings. Brew your favorite ginger tea & steep in into 300 ml just boiled water. I let my tea steep for about 7 minutes. You must taste the ginger well. Take a medium bowl & ad chia seeds. Pour your ginger tea over the chia seeds & stir well through. Let it sit for 15 minutes, stirring often. Taste. You must taste the ginger. I added 1 teaspoon ground ginger for an added ginger kick! Then, I added the orange juice. Stir well through. I taste it again & added a bit of sweetness: 1 teaspoon of maple syrup, grade C. Stir well. It tasted just right! Ladle into fancy smaller dessert cups,& place into the fridge to stiffen up a bit more ( At least 4 hours ).

2. Now, in the meantime, make your chocolate dipped orange segments. In a bowl au-bain-marie melt your chocolate on medium heat. Stir it well through, no lumps, please! Dip your orange segments into the hot melted chocolate, try to dip them all the way into the chocolate. This is not easy at all! Place them on a Silpat & let them rest into the fridge to cool down & to let the chocolate harden. When cold enough to touch, use them & take them out of the fridge to be on room temperature. When you want to eat your desserts, take them 10 minutes before eating, out of the fridge. Place them on a fancy place mat & top each pudding with 1 to 2 chocolate dipped orange segments! Enjoy! This is lovely with a tea on the side! xxx

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Seductive celery garlic soup topped with tofu croutons!

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This afternoon, I made this seductive green celery garlic soup! I topped it with spiced tofu croutons! ooh yes! Celery is good for your health. It adds lust into your sex life,…yes, yes! Celery has a lot of antioxidants & it reduces inflammation too! It is also low in calories. So, go on & make this tasty easy soup! :)

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Recipe: For 7.5 cups = 1875 ml of soup

Ingredients:

1 white onion, peeled & finely cut up

4 fat cloves of garlic, peeled & finely cut up

5 cups fresh cleaned, cut up green celery ( leaves & green stem )  ( the celery pieces really pushed into the cups ) ( 485 gr )

1500 ml of a hot vegan stock

1 heaped 1/3 cup of peeled sweet potato, cut up into smaller chunks ( 60 gr )

30 grins of black pepper, finely milled

1/2 teaspoon of crushed Maldon sea salt

a fruity extra virgin olive oil

To top the soup with: vegan marinated spiced up tofu pieces ( I used Alpro )

Method:

1. Take a medium cooking pot & heat up on medium-high. When hot, add some drizzles of that fruity evoo in it. Swirl around the base of the pot & heat up. When hot, add cut up garlic & white onion. Fry for a few minutes until nearly tender. Add about 10 grins of black pepper & stir often. Now, add all the chopped celery, chopped leaves included. Fry for about 5 to 8 minutes, stirring often. Pour some more evoo, if you need to. Add chopped sweet potato. Stir & fry for a few minutes extra. Finally, pour hot vegan stock all over the veggies. Boil until the veggies are cooked through. It took me about 10 minutes on medium-high heat. Taste! I added 20 grins of black pepper & 1/2 teaspoon of crushed sea salt. MMM! I Vitamixed my whole soup. Keep warm while you fry your spiced up vegan tofu chunks!

2. Take a medium non-stick pan & heat up on high. Add some drizzles of that fruity evoo in it & heat up. When hot, add spiced up tofu pieces & fry on all sides until hot & browned on all sides. Ladle your soup into lovely white soup bowls & top each bowl with about 14 tofu pieces! Enjoy, best with a loved one! xxx

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Vegan Gluten-Free sunshine smoothy!

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The sun was shining this morning, this made me very happy so I made this:

Delicious

Vegan

Gluten-Free

Yellow

Breakfast

Smoothy! :)

Recipe: For 3 cups = 750 ml

Ingredients:

1 cup + 2 tablespoons unsweetened almond milk ( 280 ml )

2 ripe juicy oranges, peeled & white bits removed, each cut up into 4 & juice too!

1 very ripe banana, peeled & cut into 2

1 tablespoon maca powder

1 tablespoon chia seeds

2 teaspoons broken flaxseed

Method:

1. Place every ingredient in this order into your Vitamix & place the tamper in the fitted lid. Blend on high-speed  & use your tamper to push the ingredients into the running blades until fully joined. This will take about 15 to 30 seconds. Pour into lovely smoothy glasses & drink straight away, enjoying your delicious sunshine smoothy! ;)

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Vegan buttermilk fresh fig cake!

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This morning, I picked 72 fresh ripe figs from my own fig tree. They are all huge & very ripe. I cleaned them & made this wonderful cardamom, mace & cinnamon scented fresh fig spelt bread aka cake. I made this lovely cake not too sweet. I like to eat a big slice, just like that! It is That good! :) My husband gave it a 10/10! 

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Recipe: For 1 medium fresh fig cake

Ingredients:

* Dry ingredients:

1 cup white spelt flour ( 102 gr )

1 cup whole-wheat spelt flour ( 122 gr )

1/2 cup flaked almonds (45 gr )

1/2 cup coconut sugar ( 85 gr )

1/2 teaspoon ground mace

1/2 teaspoon ground cinnamon

1/2 teaspoon ground green cardamom

pinch of ground sea salt

2 teaspoons baking powder

to fold in at the last end: 1 cup freshly chopped figs, stems removed

* Wet ingredients:

2 flax eggs  instead of 2 real eggs!!!! ( 1 flax egg = 1 tablespoon ground broken flaxseed combined with 3 tablespoons of water, leave to form a sort of gel-like consistency ) x 2!

3/4 cup vegan buttermilk ( I make vegan buttermilk, place 1 tablespoon of vinegar like lemon juice, white or apple cider vinegar into 1 empty cup. Fill with a vegan plant-based milk & let it rest for about 5 to 10 minutes & you end up with vegan buttermilk, used in this recipe: 3/4 cup! ) (180 ml )

2 tablespoons canola oil ( 30 ml )

1/2 teaspoon sherry vanilla extract or normal vanilla extract/ I use home-made!

Method:

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

2.  Take a medium bowl & add white spelt flour, whole-wheat spelt flour, flaked almonds, coconut sugar, mace, cardamom, cinnamon, sea salt & baking powder. Mix well with a spoon. In another bowl, add vegan buttermilk, canola oil & sherry vanilla extract. Whisk together. Now, pour wet ingredients to the bowl with dry ingredients & mix with a spoon. See they everything is well-mixed but do not mix too long. Finally, fold in the chopped fresh figs. See that the figs are well mixed in. Scoop the batter into a fitted silicon bread-baking tin. See that the figs are equally divided all over & in the bread!!!

Place into the hot oven on the lower shelf & bake for a bout 40-42 minutes until the bread is risen, browned all over the top & cooked through. After 42 minutes, I checked with a small testing pin into 2 places & everything was well-baked. Take out of the oven & place on a wire rack & leave for 10 minutes into the silicon tin. This will give a lovely shine to the bread. After these 10 minutes, carefully flip the bread out off the tin, it comes out very easy! Place on a wire rack to cool down completely! Enjoy, a big slice, just like that or smear it with good local honey or with vegan butter! ;) Yum Yum, I assure you! :) MMM,…;)

This vegan buttermilk spelt fresh fig bread would make an ideal food gift! ;)

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50 Comments »

Vegan, Gluten-free grilled raddichio & red witlof in a pink grapefruit maple dressing, topped with toasted walnut crumble, pink grape fruit parts & smoked tempeh!

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Yesterday evening, I made this fantastic vegan & gluten-free salad! It is so rich in different flavours but ooh so good too! It is a combination of raw foods & grilled foods, like grilled red witlof & grilled radicchio leaves, mingled with a pink grapefruit & maple syrup dressing, topped with a toasted walnut crumble, served with pink grapefruit pieces & fried smoked tempeh rounds! Delish!  :) A very festive vegan & Gf salad! The more grilled bitter leaves go so well with the more sweeter pink grapefruit maple syrup dressing!

A salad to impress!!! xxx

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Recipe: For 2 persons, with seconds

Ingredients:

** For the pink grapefruit & maple syrup dressing:

juice of 1 big pink grapefruit = 150 ml to 200 ml

4 tablespoons maple syrup, grade C

10 grins of finely milled black pepper

1/2 teaspoon of Maldon sea salt

** For the grilled red witlof & grilled raddichio:

2 medium red witlof, cleaned & big hard white parts removed

1 head of radicchio, outer 2 leaves & hard white bottom removed, cut into 2 & then into thicker wedges & each wedge leaves took off, to grill them all separately!

sunflower oil

black pepper

Marinating the grilled red witlof & grilled radicchio, after grilling, in that tasty pink grape fruit maple syrup dressing : 60 ml of that dressing

** For the rest of the salad:

1 big pink grapefruit, peeled & cut into wedges, then into 2, peel, white parts & pits removed

125 gr of smoked tempeh, cut into thicker rounds

sunflower oil to fry the smoked tempeh rounds in

1/2 cup of walnut pieces, toasted into a hot pan on medium fire, until fragrant & browned on all sides, toasted ( Do not burn the walnut pieces!!! ) When the nuts are a bit less warm, place into a food processor & pulse until it resembles a crumble: very finely!

2 medium normal white witlof, cleaned & big hard part in the interior removed

shreds of that raddichio, a few shreds torn up

Method:

1. Cut your 2 normal white witlof finely but not too fine. Shred a few radicchio leaves into smaller pieces. Mix these up nicely. This will form the middle & base of each plate.

2. Make your dressing. Take a smaller bowl & add the freshly squeezed pink grapefruit juice. Add 4 tablespoons of maple syrup. Now, add 10 grins of finely milled black pepper & 1/2 teaspoon of sea salt. Whisk together with a smaller whisk. Taste! It has to taste yummy & a bit more sweet but not too sweet. You still must taste the pink grapefruit! Pour this dressing in a fitted jam pot with fitting lid & set aside. Do not place it into the fridge!!!

3. Preheat your grill pan on high. Smear your radicchio wedges & your red witloof wedges in with sunflower oil. You do this easily this way with a silicon brush. When your grill is very hot, place your wedges of the lof onto the hot griddles. See that every leaf is grilled well. Do not let them burn!! Grill on each side well until grilled, warmed & cooked through. It only takes a few minutes on each side!! Test a few. Place all the grilled pieces together in a big bowl. Now, pour 60 ml of that tasty fruity pink grapefruit maple dressing over it all. I added 8 grins of finely milled black pepper to it. Mingle well with 2 large spoons. Leave it for a few minutes.

4. At the same time, fry your smoked tempeh rounds in some hot sunflower oil, on both sides, for a few minutes until browned on both sides.

5. Now, instantly, plate up 2 plates! I used 2 longer white clean plates & placed onto each plate the raw mixed white witlof & radicchio shredded leaves. Then, I placed the grilled red witlof & radicchio mix over the top, in a mountain shape. I topped that with the toasted walnut crumble. I served my 5 pink grapefruit pieces around the center & placed onto ech plate 5 thicker smoked tempeh pieces, neatly besides the pink grapefruit bits. When my husband & I devoured our tasty salad, we added more of that tasty dressing over our salad: you need to do that when you are starting to eat the raw bottom of this powerful fabulous seasonal salad! Vegan! Gluten-free too!  :) Serve at once with a loved one! xxx

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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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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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49 Comments »

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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40 Comments »

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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34 Comments »

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!

53 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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47 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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