Sophies Foodie Files

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

Can I serve you a glass of chocolate hazelnut milk? Vegan + Gluten-free!

A Delcious home-made Food Gift! x

A Delcious home-made Food Gift! x

I made this tasty home-made chocolate hazelnut milk with soaked hazelnuts. This chocolate version has a deeper, rich & tasty chocolate flavour but isn’t too sweet. I didn’t use medjool dates because I am not very fond of them. I used maple syrup, grade C to sweeten & also used coconut sugar sweetened raw cacao nibs. Yummmmm!  :)

Why do you need to soak your raw nuts for 8 to 24 hours?

The nuts become less raw & they are easily digested in the stomach. When these nuts are soaked, then well-drained & rinsed, they become more useful to use in raw vegan cheesecakes, in baked desserts, in muffins or in bread. Or you can make your own vegan cheese or spread.

You can make nut milk from every nut or a mix of nuts that you like & love. You even can make milk out of seeds like sesame seeds, pumpkin seeds, etc. Most recipes on the internet say that you use 1 cup of raw nuts & 3 to 4 cups pure water. In this recipe, I used 3 cups of water. Why? because I like it this way & the nut milk is thicker & creamier too.
You can make your own nut milk & add whatever ingredients you want, vanilla, sweeten it with dates, agave or maple syrup, add extra yummy things like chocolate, cacao nibs, coconut sugar sweetened cacao nibs, carob, cacao or add in spices: it is up to you! I will not strain my pulp because it is more healthy to drink up your pulp & my Vitamix mixes it all in really well. If you have a normal blender, it is better to strain your nut milk. See this post before on how you should do that!
Recipe: For 1250 ml = 5 cups

Ingredients:

1 cup raw, unsalted hazelnuts, covered in 2 cups clean water, soaked in water for at least 8 to 24 hours, kept in the fridge, nuts well rinsed & drained/ I always soak them overnight in the fridge.

3 cups clean water

1 cup of coconut sugar sweetened cacao nibs

2/4 cup maple syrup, grade C + 1 tablespoon

Method:

Since I got my Vitamix TNC 5200, I have made my all of my nut milks & seed milks in this fabulous machine. Because I use my Vitamix, I don’t have to strain my hazelnut pulp. It is all well & finely mixed into the liquid. It has more flavour, is thicker, has more power & is much healthier that way!! If you don’t have a power blender like I do, then you will have to strain your milk by using a nut milk bag. How to use it & step by step guide, you will find, on one of my earlier posts:Here!

1. Place your soaked, rinsed & well-drained hazelnuts in your Vitamix blender & add 3 cups of clean water. Add coconut sugar sweetened cacao nibs & 2/4 cup of maple syrup too. Place your fitting lid on with the tamper in it. Now, turn your machine gradually on from speed 1 to 10 & then, turn on high power. Mix your nut milk for 1 minute or 2 or until completely mixed. Do this, by pushing the tamper up & down to make the ingredients go into the running blades. Now, taste. It has to have a more deeper, rich chocolate flavour & it has to be sweet but not too sweet. I added that 1 tablespoon of maple syrup, like mentioned on the list. Mix again.

2. Now, pour the tasty home-made vegan chocolate hazelnut milk in a clean bottle & turn the lid on. Label it. Keep in the fridge for most 4 to 5 days. Everytime, you want to drink it, you must shake your bottle up & down because otherwise the heavily parts will sink to the bottom. You need a smooth drink all the way! You will be left with 1/2 glass of chocolate hazelnut milk. You can drink it straight away!

You can decorate this lovely bottle with a nice lint & give it away as a lovely home-made food gift.  :) MMM,…too!  :) Enjoy! The uses are endless!

p1180094watermark

Stay Tuned! If you liked this post & want more of them, join 1,146 email followers! Subscribe by email! It is free!

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow me on Facebook too! :)

Sophies Foodie Files

12 Comments »

Vegan spelt crunchy double chocolate cookies!

Yesterday, I made these divine wonderful cut-out cookies! They are very simple to make! They are crunchy cookies & I added chopped vegan white chocolate & chopped vegan milk chocolate to it all! So they are like Heaven!

_1320036watermark-8

_1320038watermark-6

Recipe: For 30 small to medium-sized cookies

Ingredients:

150 gr softened salted vegan butter (1 cup + 1/8 cup)

225 gr wholemeal spelt flour (2 cups)

60 gr coconut sugar (1/3 cup+less than 1/8 cup)

1 tablespoon unsweetened almond milk

40 gr vegan white chocolate pieces (1/4 cup)

40 gr vegan milk chocolate pieces (1/4 cup)

Method:

1. Take your Kenwood & place your bowl & K-paddle in. Add softened butter & coconut sugar. Cream until fully mixed & creamy on medium-speed. Check often! It will be beige-brown in color. Add spelt flour. Mix until fully mixed in. Sometimes, stop the machine & scrape the sides & mix again & again. Add almond milk & mix in.

2. I took my food processor & added the vegan white chocolate pieces & the vegan milk chocolate pieces & pulsed until they were to my liking. I ended up with smaller bits of chocolate & a bit of chocolate powder. This is what I wanted! Add this chocolate mix to your dough. Mix on medium to high-speed until joined.

3. Take your dough out of the bowl & mix with your hands together. Make a ball-shape & place in cling film in the fridge for about 35 minutes. Do the cleaning up or pour yourself a glass of wine,…go on, you deserve it! ;)

4. Preheat your oven to 180° C ( 350 F ) for 10 minutes. Take your dough out of the fridge & out of the cling film & cut your dough into 2 equal sides. One, you are going to work with & the other, place it back into the fridge, in the cling film, for later on. Flour your kitchen counter with some of the whole-wheat spelt flour. Flour a rolling-pin too, to prevent sticking to the dough! Place this dough on your kitchen counter & flatten it out with your hand palms & with your rolling-pin! Roll the dough into 4 directions until you end up with a dough, equal in thickness, about 0.5 cm thick. You can make the cookies thicker, if you like, but I like mine this way! :) When you have the right thickness, place your cookie cutters into the dough & push them really into it. With help of your hands, push the dough, right into the sides & all over the base of your cookie cutter.

_1320015watermark

With help of a knife, cut outside the cookie cutter, the remaining dough. I like to push many cookie cutters besides each other & when you have cut them out, carefully remove them with your hands, shake off excess of flour & place them, spaced apart on a Silpat or cookie sheet, directly on an oven rack! Bake in the middle of your oven for about 12 minutes. Your cookies will have darkened, browned & your house will smell amazing! Take them out of the oven & leave them for 15 minutes on the Silpat to cool down a bit & to firm up further! After 15 minutes, carefully remove them from the cookie sheet & place them on a wire rack, spaced apart, to cool down completely! Re-use all of the dough. Do the same with the remaining cookie dough. You will love them too! They are a bit sweet but not too much but just right! They are perfect on their own, lovely with a good vegan café latte or a mug of tea! They also make a Fantastic Food Gift! Enjoy! :) xxx

_1320035watermark-7

 Stay Tuned! If you liked this post & want more of them, join 1,142 email followers! Subscribe by email! It is free!

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow me on Facebook too! :)

Sophies Foodie Files

You might like:

1. Lovely lemon shortbread cut-out cookies!

2. Vegan chocolate chip cream cheese cut-out cookies!

 

31 Comments »

Vegan maple scones with pecan & cranberries served with maple’s butter! :)

Today, I made these Festive Vegan Maple scones with pecans & cranberries! The scones itself are Vegan!! The maple’s butter is not! Maple butter is pure maple syrup with some added unsalted butter that is boiled, cooled & whipped into this tasty Canadian spread! Very rich but surely delicious! It is very sweet so it is good that my scones are not! ;) So use it for a long time in small portions!

Vegan Deliciousness!

Vegan Deliciousness!

I just looovvveeee these tasty scones! I used white spelt flour in them & vegan margarine! They are also topped with a maple glaze! You will love them too, even as a nice breakfast in these lovely cold days before Christmas,…or they are great eaten as a nice brunch on Christmas day,…;)

Canadian Maple Butter!

Canadian Maple Butter!

Recipe: For 21 round scones

Ingredients:

440 gr white spelt flour  (3 +1/2 cups )

4 teaspoons of baking powder

88 gr pecans, cut up finely (1/2 cup + 1/8 cup)

50 gr of apple sweetened dried cranberries (1/3 cup )

160 gr vegan margarine, I used 100% Planta (1/2 cup + a bit less than 1/4 cup)

250 ml unsweetened soy milk  (1 cup)

125 ml pure maple syrup, I used grade C, (1/2 cup) divided into 6 tablespoons + 2+ 1/2 tablespoons

* To serve: Canadian Maple Butter

Method:

1. Take 1 or 2 oven racks out of your oven & preheat it to 200° C ( 400 F ) for 10 minutes.

2. Place a sieve over a larger bowl. Sieve your spelt flour & baking powder. Mix lightly with a spoon. Fold pecan pieces & cranberries gently into the flour-baking powder mix. Now, add baking margarine & with help of your hands mix it together until it resembles breadcrumbs. Now, you have a crumbly dough. Add soy milk & 6 tablespoons of your maple syrup. Mix with a spoon. The dough will stick & is a bit wet.

3. Place the dough with floured hands on a well-floured Silpat. Use white spelt flour for this! Knead the dough for 5 to 6 times until you end up with a real elastic dough! You can use a bit more spelt flour to prevent sticking! Divide the dough into 2. With your hands, flatten the dough. You don’t need a rolling-pin, it is not necessary! My dough was about 1 to 2 cm thick. I used my round 5cm diameter cutter to make equal sized round scones!

4. Take an oven rack & place another unused Silpat or baking sheet on it. Place your scones, well spaced apart, on it. Prick the top of each scone, a few times, lightly with a fork. With the rest of your maple syrup, glaze aka brush the top & sides of each scone. Bake into the lower part of the oven for about 12-15 minutes until they are golden & browned. Take them out of the oven & repeat with the rest of the scone dough. When ready, test with a small pin, inside of the scone. If it comes out clean, they are ready! Now, carefully take them out of the oven & place on a wire rack to cool down completely! When completely cooled, place them in a lovely cake tin & enjoy, sliced open horizontally with some good Maple Butter or with something else!

Enjoy, my sweeties!

Stay Tuned! If you liked this post & want more of them, join 1,140 email followers! Subscribe by email! It is free!

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow me on Facebook too! :)

Sophies Foodie Files

You might like:

1. Cranberry pecan orange muffins!

 

30 Comments »

Vegan Christmas stollen, my way!

Hey folks,

I just love the few weeks before Christmas, don’t you? It is my favorite time of the year,…ho,..ho,..ho,..!! How about you? T’s the season to be jolly,…falalalalaaaa,..la,..la,..la,..laaa! :) I put on some great old Christmas songs of Frank Sinatra, Nat King Cole of Ella Fitzgerald,…In Belgium, we didn’t grew up with these cool old-fashioned great Christmas songs! :(

Every year, my husband Peter & I get a real cool Christmas tree & we decorate it with gold & red balls of glory! Last year, we got this new wooden crafted Christmas Stable,…Just look at it: pretty cool, hey?

My new ecological wooden carved out Christmas Stall!

My new ecological wooden carved out Christmas Stall!

This fantastic home-made Vegan Christmas stollen was all invented by me, myself & I aka 2 years ago, but because it is so delicious & amazing, you all must make it this Festive Christmas Season! Even, if you are not a vegan, you will love it! It is a more healthy recipe with a bit of a twist! ;) A little bit naughty but nice,… Like you all know me!

An excellent food gift!

An excellent food gift!

Normally, a Christmas stollen has dried glacé cherries, nuts, candied peel & dried fruit like sultanas in them. I don’t like a lot of these ingredients so I had to make & invent one, my way. Every Christmas, I have to make this for my hubby Peter & family members,…It is not a request, it is a necessity!  I know that you all will love it too!  :)

Normally, a Stollen is a fruit cake, more like a bread, containing dried fruit and often marzipan and covered with sugar or icing sugar. The cake is usually made with chopped candied fruit and/or dried fruit, nuts and spices. Stollen is a traditional German cake, usually eaten during the Christmas season. It is made with yeast, water and flour, and usually with zest added to the dough. Candied orange peel and candied citrus peel, raisins & almonds, and different spices such as cardamom & cinnamon are added. Other ingredients, such as milk, sugar, butter, salt, rum, eggs, vanilla, other dried fruits, nuts and marzipan can also be added to the Stollen dough. Except for the fruit added, the dough is quite low in sugar. :) The finished cake or bread is mostly sprinkled with icing sugar. The traditional weight of a Stollen is around 2 kg, but smaller sizes are now available. I didn’t add icing sugar on top! I did it this way:

Vegan Deliciousness!

Vegan Deliciousness!

Recipe: For 1 very large Vegan Christmas Stollen

Ingredients:

65 gr organic light spelt flour

435 gr organic white bread flour

1 flax egg (= 1 tablespoon ground flaxseed + 3 tablespoons water, whisk well together, leave to be for 10 minutes, to form a sort of gel-like consistency, to thicken a bit instead of 1 egg! )

100 gr vegan dried unsweetened cranberries

50 gr unsweetened coconut flakes

50 gr roughly chopped walnuts

100 gr dried soft apricots, finely diced

50 gr dried mixed tropical fruit, ( I used a mix of papaya, mango & banana )

50 gr dried dark sultanas

150 gr dark cane sugar

100 gr vegan butter, room temperature, cut into smaller knobs

225 gr warm soy milk, not hot!!

1/2 teaspoon of sea salt flakes, crushed + 1/8 teaspoon extra

1 teaspoon of ground ginger

1/2 teaspoon of ground mace ( foelie in Dutch )

1 teaspoon of cinnamon

3 teaspoons of dried yeast

2 teaspoons of home-made pumpkin pie spice

200 gr of a good Vegan & Gluten-free almond marzipan

Method:

1. Take your Kenwood & attach the dough hook. Place the 2 flours into the Kenwood bowl & mix. Add dried yeast, flax egg, vegan butter, brown cane sugar, warm soy milk & sea salt into the bowl. Knead until you have a soft dough, for a few minutes on medium to higher speed. You can also do this by hand. Stretching & kneading the dough well until you have an elastic dough but still soft. I took the dough, with floured hands, out of the bowl & scattered some flour onto my Silpat. I kneaded the dough for a few moments extra with my hands. It was perfect. I put it back into my bowl. While the dough hook was o & working, I added the dried cranberries, the soft apricot pieces, the coconut flakes, the dark sultanas & the tropical mix too. I also added the chopped walnuts to the dough mix. Mix well until all is beautifully incorporated. Stop the machine from time to time, to add the dough that is on the sides of your bowl & mix again. Add cinnamon, ginger, mace & home-made pumpkin pie spice. Mix well into the bowl. Flour your Silpat or your kitchen counter & flour your hands a bit. Take the dough out of the bowl & knead a bit with your hands until ready. This took only 1 minute. See that the dried fruits are all well mixed into the dough. Place the dough back into the bowl & place cling film over the top of the bowl & place in a warm place or above your central heating. That’s what I did. Leave it there to rise for the 1st time. I needed 90 minutes. If you have a very warm place, you will only need 60 minutes or so. The dough must be risen 2 its size! Check often!!

2.  Put the dough back onto your floured kitchen counter or floured Silpat & knock the dough back & flatten it out. See picture:

p1160413watermark

 

3. Shape your 2 rolls of marzipan, into a longer finer sausage shape & place them neatly in the middle of the dough, horizontally too. See picture:

p1160418watermark

 

4. Now, fold your dough around the marzipan pieces. Tuck, the ends of each dough side well over the marzipan pieces, like this:

p1160425watermark

 

5. Shape the dough like a bread. Place it on a special Silpat, especially for baking breads. Place it onto a baking tray. Place cling film over the top, loosely & place near a warm fire, to let it rise for the 2nd time.

You want it to rise for 45 minutes or a bit more. When the dough is nearly well risen, preheat your oven to 180°C (350 F ) for 10 minutes. Place the dough onto your baking tray, in the middle of your hot oven & bake for about 30 to 35 minutes. My Christmas Stollen was ready after 35 minutes. My Stollen baked for 20 minutes on 180°C ( 350 F ) & then 15 minutes on 175°C. Test with a little pin into the center of your Stollen, to see if it has baked properly. It was! Otherwise, put it back into the hot oven. Transfer carefully to a wire rack or 2, to cool off completely. Just before serving, dust with icing sugar or not! Your choice!  :) Enjoy it too, my lovely ones! xxx

An Excellent Food Gift! :)

An Excellent Food Gift! :)

Stay Tuned! If you liked this post & want more of them, join 1,137 email followers! Subscribe by email! It is free!

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow me on Facebook too! :)

Sophies Foodie Files

38 Comments »

It is time for,…

_1310909watermark-1

Yesterday afternoon, I made this Warm

                                                             Filling    

                                                                Vegan  

                                                                    Gluten-free 

                                                                       Winter 

                                                                           Spiced

                                                                                  Soup.

I received some fresh stalks of curly kale ( boerenkool in Dutch ) from our friends’ allotment. ;) This is a spiced up filling good-for-you soup filled with vegan gluten-free goodness! It is more a meal then a normal soup! I didn’t mix the soup! Enjoy! :) You will love it too!

_1310896watermark-2

Recipe: For a whole lot of soup

Ingredients:

155 gr cut up, peeled carrot rounds ( 1 heaped cup )

45 gr red long sweet paprika, deseeded & cut up ( 1/2 cup )

42 gr red onion, peeled & finely cut up ( 1/3 cup )

2 fat cloves of garlic, peeled & finely cut up

120 gr peeled cut up sweet potato (1 cup )

185 gr of cooked, rinsed pinto beans ( less than 1/4 cup )

1200 ml hot vegan gluten-free stock ( less than 5 cups )

coconut oil to fry your veggies in

1 teaspoon smoked spicy smoked paprika

2 teaspoons tomato concentrate

500 ml tomato passata, no seeds ( 2 cups )

2 stalks of curly kale, stalks removed, well-washed, spun dry, green parts cut up ( 3 cups, really pushed into the cups )

30 grins of finely milled black pepper

10 grins of grinned Himalayan pink salt

Method:

1. Take a large soup cooking pot & add 1 tablespoon of coconut oil. Let it melt & heat up on medium-high. When hot, add cut up red onion, garlic & carrots. Add 1/2 teaspoon of smoked spicy paprika & fry until the veggies are nearly tender. Stir often. Now, add chunks of sweet potato. Add some more coconut oil, if you need to. Fry for a few more minutes. Add 1/2 teaspoon of smoked spicy paprika & add tomato concentrate. Fry for a few more minutes. Now, pour your tomato passata all over your fried veggies. Add hot stock & beans & bring to the boil. Boil for maximum 5 minutes or boil until your veggies are just cooked. You must taste the tomato & the spicyness. I added 30 grins of finely milled black pepper & 10 grins of finely milled pink Himalayan salt. Finally, add your chopped curly kale & boil for about 1 minute or 2.

2. Enjoy instantly with a loved one! This is a warm soothing nourishing good-for-you soup! It really fills you up too! xxx

Stay Tuned! If you liked this post & want more of them, join 1,133 email followers! Subscribe by email! It is free!

Enter your email address to follow this blog and receive notifications of new posts by email.

You also can find this tasty recipe here: http://www.instructables.com/id/It-is-time-for/

Follow me on Facebook too!

Sophies Foodie Files

28 Comments »

Vegan spelt pecan pie!

_1310855watermark-1

This morning, I made my first invented pecan pie! I saw many unhealthy recipes on the internet & on other blogs so I tried to make it much healthier & I think I succeeded! The only not so healthy ingredient in here is vegan butter! ;) This is a pure sweeter indulgent of a fine dessert, something new in flavors for Peter & me! I didn’t make it too sweet. I don’t like my tarts to be too sweet. Instead of corn syrup I used maple syrup, grade C!

The next time, I will make it into a tartlet tin with loose bottom, much easier in getting the pie aka tart out of the pan!

_1310862watermark-6

 

Recipe: For 1 medium pecan pie!

Ingredients:

* For the pie base:

1 cup + 1/3 cup organic wholemeal spelt flour ( 120 gr + 37 gr = 157 gr )

2 tablespoons coconut sugar

1 cup vegan butter ( 130 gr ) , you will melt it & use 1/2 of it.

* For the pecan pie topping:

1/2 cup coconut sugar ( 82 gr )

1/2 cup whole pecans ( 65 gr )

1/2 cup maple syrup, grade C! ( 250 ml )

1/4 cup not so sweet apple sauce

1 teaspoon vanilla extract / I used home-made sherry vanilla extract ( 5 ml )

1/4 teaspoon Himalayan pink salt, grinned finely

1 tablespoon solid coconut oil ( 15 ml )

1/2 of the melted vegan butter

Method:

1. Make your pie base & preheat your oven to 180° C ( 350 F ) for 10 minutes. In a medium bowl, add whole-wheat spelt flour & coconut sugar. Mix with a spoon. Melt your vegan butter on low-heat. Pour 1/2 of the melted vegan butter to the flour-coconut sugar mix. Mix with a wooden spoon until it resembles crumbles that stick together. With a wooden spoon or with your hands, mingle it together. Use a pie pan & smear it in with vegan butter, also on the sides! Push your base into the pie plate. Push it until it forms an equal thick base. Push with your fingers into right into the corners. You mustn’t see any spaces open. Bake into the lower shelf of the oven for about 12-15 minutes. Take out of the oven & set aside. Close the oven door.

2. Make your pecan pie topping. On a chopping board, chop your pecans finely & add to a bowl. Also add sherry vanilla extract, the other part of the melted vegan butter, maple syrup, coconut sugar, apple sauce, pink salt & finally, the solid coconut oil. Mix well with a wooden spoon & taste! It tastes heavenly & the salt in here takes it all to a whole other level of flavor! ;) MMM,…Pour this batter over the base top & spread it evenly all over the pie base. This means also the cut up pecans. Bake in the lower end of the oven for about 22-25 minutes until the edges are browned & nearly set & there is a lovely caramel over the pecans! 

3. Carefully, take out of the oven & place on a wire rack to cool down completely. When cold, with the help of a knife, go around the edges of your pie pan & loosen the base sides with a knife. Cut your pecan pie into serving sizes, not too big because it is a rich dessert! Enjoy with a;loved one! My husband Peter gave it a 10/10!!! A new family favorite! Do store cool but not in the fridge! :)

Stay Tuned! If you liked this post & want more of them, join 1,132 email followers! Subscribe by email! It is free!

Follow me on Facebook too! :)

Enter your email address to follow this blog and receive notifications of new posts by email.

Sophies Foodie Files

39 Comments »

My favorite vegan chocolate!

Hey all, this is my favorite vegan ” milk chocolate” with whole nuts! I first met this tasty chocolate 2 years ago, when traveling in Berlin, the vegan city! ;) I bought this lovely vegan chocolate aka ” milk” chocolate in the vegan supermarket called Veganz! I love all of their chocolate products! I know that you would like them too! But they are hard to find here in Belgium! I bought it @ Shavt! This is a tiny all vegan shop in the city center of Leuven. Shavt stands for Simply Healthy And Vegan Things! I was there yesterday. In a future post, I will review this tiny cool vegan shop.

On one side it will look like this:

_1310668watermark-1

On the other side like this:

_1310667watermark

It looks something like this in its package:

_1310650watermark

It looks great & so appetizing, hey?

I tasted many vegan chocolates before & I always loved the normal milk chocolate in my life. But being lactose-intolerant, I can’t eat & digest many normal milk chocolates anymore & that is why, I turned to vegan ” milk” chocolates. I tried many varieties with rice milk but loved only a few of them & then, one day, I tasted the chocolates of Vantastic Foods. See here the range in Veganz supermarket in Berlin! Click on the picture below that goes directly to my post: all things vegan in Berlin! 

p1150410watermark

 

This vegan chocolate has so much flavor, with whole skinned hazelnuts in it. The flavor of the chocolate is really lovely & not too sweet with a hint of salt at the end! Super duper! :) Ooh yes!

Now, you like to know, what are the ingredients?

Well, here they are: Sugar, cacao butter, cacao mass, maltodextrin, hazelnuts ( 15% ), Soy protein, salt, vanilla aroma. Emulgator: soy lecithin.

Their chocolate is made without gen tecnetics. This chocolate bar is also vegan, lactose-free & gluten-free! :) It costed me: 3.49€. That is still a lot of money , but the vegan aka “milk” chocolate is sooooo delicious! :)

What is your favorite vegan chocolate???

Stay Tuned! If you liked this post & want more of them, join 1,131 email followers! Subscribe by email! It is free!

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow me on Facebook too! :)

Sophies Foodie Files

28 Comments »

No-oil granola! Vegan & Gluten-free!

Yummm!

Yummm!

This morning, I made this easy to make no-oil granola! You can change the nuts & use whatever nuts you have in the house, but keep the amounts. You will love it too! I like to serve the granola, still warm, with a good vegan soy yoghurt or with warm home-made cashew milk! ;) This would make an ideal food gift too! :)

_1310582watermark

Recipe: For 8 big portions

Ingredients:

60 gr hazelnuts ( 1/2 cup )

60 gr cashews  (1/2 cup )

40 gr pecans  ( less than 1/2 cup )

100 ml maple syrup, grade C ( 1/3 cup + a bit more than 1 tablespoon )

280 gr oats, I used Gluten-free medium-sized oats ( 3 cups + 1/2 cup )

Method:

1. Preheat your oven to 150° C (  300 F ) for 10 minutes. Place cashews & pecans on a chopping board. With a big knife, cut cashews & pecans into 2. Place them into a fitted bowl & ad hazelnuts & oats. Pour maple syrup over it & mix well with a wooden spoon. Take a roasting tin & butter it with vegan butter. Place butter paper in it, push it down & into the sides. Pour your granola to be in it, in 1 even layer. Place into the lower shelf of your oven & bake for about 15 minutes. There is no need to turn the granola over every 5 minutes. When ready, the granola has been roasted & is brown in color & your kitchen will smell amazing! Enjoy, while still a bit hot & leave the rest to cool down & place into a fitted pot & stash away for tomorrow morning or the day after,…:)

2. I loved it with cold straight from the fridge, home-made cashew milk, of course!

Stay Tuned! If you liked this post & want more of them, join 1,128 email followers! Subscribe by email! It is free!

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow me on Facebook too! :)

Sophies Foodie Files

You might like:
1. Vegan gluten-free granola, a tasty food gift! 

2. Sophie’s Christmas granola!

26 Comments »

Curried Jerusalem artichokes yellow carrot soup! Vegan + Gluten-Free!

_1310624watermark-4

Yesterday, I received some fresh Jerusalem artichokes, also named sunchokes, topinambours in French & aardperen in my language aka Dutch! Whatever you call them, these veggies are very under-estimated & under-used here in Belgium. When you buy them organic, they are very pricy!

1. There is nearly no fat in this veggie & it has zero cholesterol!

2. It’s high-quality phyto-nutrition profile comprises of dietary fiber (non-starch carbohydrates), and antioxidants, as well as small proportions of minerals, and vitamins.

3. It is one of the finest source dietary fibers, especially high in inulin, which is a soluble non-starch polysaccharide. The root flesh provides 1.6 mg or 4% of fiber. Inulin is a zero calorie, saccharine, and inert carbohydrate, which does not metabolize inside the human body, and thereby; it can’t be digested the way through so you must fart a lot but hey, it is healthy!!! This makes this tuber an ideal sweetener for diabetics and dieters. So inulin is the opposite of insulin.

4. It also helps to reduce constipation problems!

5. It can prevent colon cancers too!

6. The tuber has small amounts of anti-oxidant vitamins such as vitamin C, vitamin A, vitamin E. These vitamins together with flavonoid compound like carotene helps scavenge harmful free radicals, and thereby offers protection from cancers, inflammation and viral cough and cold.

7. Further, Jerusalem artichokes are a very good source of minerals and electrolytes, especially potassium, iron, and copper. 100 g of fresh root has 429 mg or 9% of daily required levels of potassium. Potassium is a heart friendly electrolyte; aids reduce blood pressure and heart rates by countering pressing effects of sodium.

8. 100 g of fresh sunchoke has 3.4 mg or 42.5% of iron, probably the highest amount of iron among the common edible roots and tubers.

9. It also has small levels of some of valuable B-complex group of vitamins such as folate, pyridoxine, pantothenic acid, riboflavin, and thiamine.

Do you even know what they look like? They will look something like this:

Uncleaned!

Uncleaned!

After being well-rinsed & well-cleaned, they will look something like this:

_1310600watermark-1

I made my sunchokes to be the main part in this glorious Seasonal soup. I added some leek, yellow carrots, garlic & curry to this winning soup!

Recipe: For 7 cups = 1750 ml Vitamixed soup

Ingredients:

310 gr peeled, chopped up yellow carrots ( 2 cups )

192 gr cleaned, rinsed, pad dry on kitchen paper cut up leeks ( 2 cups )

1200 ml hot vegan gluten-free stock

2 teaspoons + 1/2 teaspoon curry powder

30 grins of black pepper

grinned Himalyan pink salt

2 cloves of garlic, peeled & finely chopped up

468 gr well scrubbed fresh Jerusalem artichokes, cut up into chunks ( 2 cups + 1 heaped cup )

a fruity extra virgin olive oil

Method:

1. Take a larger cooking pot & heat up on medium-high. Add a few drizzles of that fruity evoo & heat up. When sizzling, add chopped garlic & leeks. Add 1/2 teaspoon of curry powder & 10 grins of black pepper. fry for about 5 minutes, stirring often.

2. Now, add chopped yellow carrots & chopped up j.artichokes. Stir often & add some more oil if you need to. Add 2 teaspoons of curry powder, 10 grins of black pepper & some pink salt. Stir often. Let it all fry for about 8 minutes or until nearly soft. Pour hot stock & bring to the boil. My veggies were cooked through after 8 minutes. Check the seasoning. You must taste the J. artichokes & then the curry at the back of your tongue! I added 10 grins of black pepper & some pink salt extra. I Vitamixed my soup until completely smooth & served it straight away at my dinner table! MMM,…:)

Stay Tuned! If you liked this post & want more of them, join 1,128 email followers! Subscribe by email! It is free!

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow me on Facebook too! :)

Sophies Foodie Files

You might like:

1. Jerusalem artichoke fennel soup!

2. Delia’s carrot & Jerusalem artichokes soup!

3. Vegan, Gluten-free sunschokes latkes!

 

35 Comments »

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

Yum!

Yum!

F9NTUJ7I2HU25ML.MEDIUM

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!

Stay Tuned! If you liked this post & want more of them, join 1,129 email followers! Subscribe by email! It is free!

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow me on Facebook too! :)

Sophies Foodie Files

30 Comments »

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! :)

p1190951watermark

 

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,…:)

 Stay Tuned! If you liked this post & want more of them, join 1,124 email followers! Subscribe by email! It is free!

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow me on Facebook too! :)

Sophies Foodie Files

34 Comments »

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

p1180030watermark

Stay Tuned! If you liked this post & want more of them, join 1,112 email followers! Subscribe by email! It is free!

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow me on Facebook too! :)

Sophies Foodie Files

31 Comments »

Soothing home-made cinnamon tea!

_1310482watermark-5

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! ;)

Stay Tuned! If you liked this post & want more of them, join 1,109 email followers! Subscribe by email! It is free!

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow me on Facebook too! :)

Sophies Foodie Files

40 Comments »

Tasty Fall dinner with a vegan option!

_1310388watermark-5

_1310379_2watermark-1

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!

Stay Tuned! If you liked this post & want more of them, join 1,107 email followers! Subscribe by email! It is free!

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow me on Facebook too! :)

Sophies Foodie Files

37 Comments »

Do you want to grab an orange chia seed pudding?

_1310437watermark-3

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

Stay Tuned! If you liked this post & want more of them, join 1,104 email followers! Subscribe by email! It is free!

Enter your email address to follow this blog and receive notifications of new posts by email.

Sophies Foodie Files

36 Comments »

Seductive celery garlic soup topped with tofu croutons!

_1310329watermark

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! :)

_1310357watermark-4

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

Stay Tuned! If you liked this post & want more of them, join 1,105 email followers! Subscribe by email! It is free!

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow me on Facebook too! :)

Sophies Foodie Files

46 Comments »

Vegan Gluten-Free sunshine smoothy!

_1310227watermark-1

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! ;)

Stay Tuned! If you liked this post & want more of them, join 1,100 email followers! Subscribe by email! It is free!

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow me on Facebook too! :)

Sophies Foodie Files

28 Comments »

Vegan buttermilk fresh fig cake!

_1310202watermark-2

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! 

_1310195watermark-2

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! ;)

_1310171watermark-3

Stay Tuned! If you liked this post & want more of them, join 1,096 email followers! Subscribe by email! It is free!

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow me on Facebook too! :)

Sophies Foodie Files

 

 

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!

p1180600watermark

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

p1180589watermark

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

Stay Tuned! If you liked this post & want more of them, join 1,096 email followers! Subscribe by email! It is free!

You are following this blog

You are following this blog (manage).

Follow me on Facebook too!  :)

Sophies Foodie Files

48 Comments »

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!

Stay Tuned! If you liked this post & want more of them, join 1,091 email followers! Subscribe by email! It is free!

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow me on Facebook too! :)

Sophies Foodie Files

36 Comments »

Follow

Get every new post delivered to your Inbox.

Join 1,145 other followers

%d bloggers like this: