Sophies Foodie Files

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

Avocado pesto pasta with smoked salmon!

 

A lovely tasty dinner!

A lovely tasty dinner!

Yesterday evening, I made this easy to make, fresh, delicious avocado pesto pasta with smoked salmon! This avocado pesto is very refreshing & light, really Spring-like, my husband told me! :)

The avocado pesto itself is Vegan & Gluten-free! I know that you all will love this too!

To make it completely Gluten-Free , use GF pasta.

To make this meal completely Vegan, leave out the smoked salmon, use tofu or seitan! :)

A fresh avocado pesto with spelt farfalle & smoked salmon!

A fresh avocado pesto with spelt farfalle & smoked salmon!

Recipe: For 3 persons

Ingredients:

1 ripe avocado, avocado cut into 2, big stone removed with a  knife, avocado flesh scooped out with a large spoon

3 fat cloves of garlic, roughly cut up

1 cup of fresh cleaned basil leaves, pushed into the cup

4 tablespoons of a fruity evoo

zest of 1/2 organic unwaxed lemon

juice of the same 1/2 lemon

1/2 teaspoon of Maldon sea salt

20 grins of finely milled black pepper

330 gr of white spelt farfalle

150 gr of good smoked salmon, thinly sliced

1/4 cup of toasted pine nuts / How to toast your pine nuts? Take a fitting non-stick pan & heat up on low. Place your pine nuts in here, in 1 layer in it. After a few minutes, the nuts begin to get brownish in colour & will get fragrant. Turn the heat onto lower but don’t let the nuts burn,…Turn them over & they must be brownish on both sides! Turn the heat off. Now, you have toasted pine nuts!

Method:

1. Cook your spelt farfalle according to your packet instructions. Drain well. Keep warm. In the meantime, make your avocado pesto! Take a food processor & add cut up garlic, basil leaves, olive oil, avocado flesh, zest & juice of 1/2 lemon, sea salt & black pepper. Pulse or mix on speed 1 again & again or until fully joined, like this picture:

The lovely avocado pesto!

The lovely avocado pesto!

Taste! You must taste the basil, lemon, garlic & in the end the avocado. It must taste awesome! :)

2. Cut your smoked salmon pieces into smaller pieces, like picture above, about 50 gr per person, per plate.

3. Plate up! Divide the spelt farfalle over 3 pasta plates. Add to each pasta plate, a dollop of 2-3 on top of the pasta. Arrange your smoked salmon pieces besides the pasta dish, like picture above & place a cooked spelt farfalle in the middle, on top of the avocado pesto! Enjoy instantly with loves one’s! :) Avocado power, yeah! xxx

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You might like:

1. Sophie’s Seasonal salad, with a Vegan & GF coriander-avocado dressing!

2. Sort of guacamole open smoked salmon sandwich with home-grown garden cress!

61 Comments »

My favourite breakfast of the moment! Gluten-free!!!

You know, 2 posts ago, I told you all that the 1st fresh Belgian strawberries are in Season, yeah! I made these delicious Raw Dreamy Creamy Strawberry Smoothies & now, I have a new favourite breakfast of the moment, being all Gluten-Free too,… Check it all out!

MMM! A power Vegan & Gluten-free breakfast!

MMM! A power Gluten-free breakfast!

Doesn’t this bowl of Gluten-Free Deliciousness looks incredibly tasty???? Can you guess or see what ingredients are in it???

Yum Yum Yummm!

Yum Yum Yummm! Can you see the bee pollen?

This breakfast is not vegan because I used to top my breakfast with a special ingredient called bee pollen,…so technically it is not vegan! You can’t leave them out because you really need them in here! :)  What are bee pollen, I hear you say,…Bee pollen is collected by bees from flowering plants and formed into granules. Every variety of flower in the universe puts forth a dusting of pollen. 

Bee pollen is the food of the young bee and ithas about 40% protein. It is considered one of nature’s most completely nourishing foods. So bee pollen are 100% natural & considered a superfood! It has nearly all nutrients required by humans.

Pollen are rich in energy, regulating & purging! Pollen of flowers contain proteins, vitamins like  the B-vitamins, enzymes & minerals.

It is especially beneficial for the extra nutritional and energy needs of athletes and those recovering from illness. It is a natural antidote for fighting allergies particularly hay fever and sinusitis.

 Research shows that pollen counteracts the signs of aging and increases both mental and physical capability. 

 Bee pollen is more rich in proteins than any animal source. It has more amino acids than beef, eggs, or cheese of equal weight. Bee pollen is particularly concentrated in all elements necessary for life. Not to mention, very delicious! One of the most interesting facts about bee pollen is that it cannot be synthesized in a laboratory. 

It is important to recognize that 1 teaspoon dose of pollen takes one bee working eight hours a day for one month to gather!!!

To see if you are allergic, try 1 bee pollen granule. Most people try to consume 1 teaspoon per day. If you are not allergic to it, you can increase your intake to 1 tablespoon per day! 1 tablespoon = 5 gr of protein!! Good, hey? It is best kept in the fridge.

It has one downside. It is very expensive, I think. I bought my 250 gr pot in my local bio-planet & it costed me: 11.85€!! 

So, now you know that it is good for you, even great for you! Now, l hope you try this lovely colourful good-for-you energizing breakfast, all Gluten-free too! :)

Recipe: For 1 big bowl of delicious breakfast

Ingredients:

330 gr vegan yoghurt, a bit sweetened, I used Alpro

1/2 cup medium gluten-free oat flakes

1/4 cup sunflower seeds

6 large ripe juicy strawberries, hulled, each cut up into 2, see pictures above!

1 tablespoon bee pollen

Method:

1. Take a larger pasta or breakfast bowl. Add your vegan yoghurt in the middle & spread it out a bit using the back of a spoon. Top it with your Gluten-free oats. Scatter your sunflower seeds on top of the oats & around the yoghurt, in a circle. Arrange your strawberry halves, on top of it all. Finally, scatter your bee pollen on top of the strawberries & around the edges of your bowl! Enjoy!

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Vegan Gluten-Free minted pea spread with 2 recipes on how to savour it! ;)

Yesterday, I invented this tasty powerful green minted pea spread! I made a spread in place of a pesto because I could use it as a nice spread for crackers, etc! You can make it more oily by adding a lot more olive oil! This is one power pea spread! Check it all out! I made it without cheese or nuts! The spread is completely Vegan & Gluten-free too! :)

The vegan GF minted pea spread!

The vegan GF minted pea spread!

Recipe: For about 600 ml of thicker spread

Ingredients:

300 gr small frozen peas, cooked into boiling water, cooked until al dente, well-drained

zest of 1 organic lemon

1 teaspoon + 1/4 teaspoon of Maldon sea salt

15 grins of finely milled black pepper

3 fat cloves of garlic, peeled & roughly cut up

3 thick spring onions, cleaned, white & green parts kept, cut up roughly

a fruity evoo: 40 ml

13 fresh large mint leaves, cleaned & torn up

Method:

1. Take your food processor & add cooked green peas, lemon zest, garlic, spring onions & mint leaves. Pulse or mix on low-speed until it all comes together. Taste! I added 1 teaspoon + 1/4 teaspoon of Maldon sea salt & 15 grins of finely milled black pepper! Pulse again & again. I like my spreads to be like just above. I like to see still what is in my spread. I added 40 ml of a fruity Extra Virgin Olive Oil & mixed it in. You must taste the sweet green peas, the lemon zest, the garlic & the mint in the end! :) Enjoy, like in these recipes below!

PS : You can make a pesto out of this, by adding more of that fruity evoo & maybe you must adjust the seasoning too, maybe by adding more mint leaves! I don’t know, because I didn’t test it out! :)

So, on with the tasty recipes!

The 1st day, when the spread was just made, I made this tasty minted pea spread pasta dish! Looks appetizing, no?

A tasty minted pea spread spelt penne pasta!

A tasty minted pea spread spelt penne pasta!

Recipe: For 2 persons

Ingredients:

300 gr white spelt penne

280 gr of chicken fillets, cleaned & cut up into bite-sized pieces

a fruity evoo to fry your chicken in

black pepper

some Maldon sea salt

4 dollops of the fresh green minted pea spread

2 large fresh mint leaves, 1 per plate, to top your spread with

Method:

1. Cook your spelt penne according to your packet instructions. It took me 7 minutes. Drain well & set aside. Fry your chicken pieces into hot fruity evoo on all sides until browned & cooked through. Season them with black pepper & sea salt. Keep warm. Take 2 white pasta plates & divide your penne. Add 2 big dollops of the minted pea spread on top of the spelt penne, onto each plate @& top with a fresh mint leaf, onto each plate. Scatter & divide your fried chicken pieces all around the outside of each plate & devour instantly with a loved one! MMM! :) Leave the rest of the pea spread for tomorrow to make my lovely lunch cracker! ;) This will be my next recipe! :)

The pea spread is even better the next day, when well-kept in the fridge. Then, you can make this lovely breakfast or small lunch! :)

MMM! Power!

MMM! A Power Rye Cracker!

Recipe: For 1 person, 1 cracker

Ingredients:

1 x 100% rye cracker

a big dollop of your minted pea spread

1 fresh radish, cleaned, cut up thinly into 4 rounds

Method:

1. Smear your rye cracker in with the lovely spread, thick or thin, it is up to you! Arrange your radish slices over the top & enjoy instantly! In a few bites, it will be al gone! ;) Enjoy!

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56 Comments »

Raw dreamy creamy strawberry smoothies!

Since a few days, the 1st ripe juicy strawberries are here in Belgium! Yep, it is strawberry season! ;) Yeahhh! And what better way, to use them for, in all of their glory,… Raw dreamy creamy strawberry smoothies,…yes! :) These breakfast or dessert smoothies are completely RAW, VEGAN, GLUTEN-FREE !!! Just look at these beauties! :)

Raw Dreamy Creamy Strawberry deliciousness!

Raw Dreamy Creamy Strawberry deliciousness!

The 1st really good strawberries are from Hoogstraten. Just look at these wonderful jewels:

Yummy Strawberries!

Yummy Strawberries!

Recipe: For 2 larger smoothies = 5 cups = 1250 ml!

Ingredients:

400 ml home-made unsweetened almond milk

1/2 heaped cup of soaked raw almonds, for at least 8 hours, rinsed & well-drained

1 large very ripe banana

3 tablespoons raw maca powder

16 ripe, fresh juicy strawberries, each one hulled & cut into 2

Method:

1. Take your Vitamix & place your ingredients in this order in it. Place tamper into the fitted lid. Blend on full & high-speed until fully joined, using the tamper to push ingredients into the running blades. Blend for about 15 to 30 seconds max. Taste! It will be dreamy, creamy & pink! You must taste the strawberries, a hint of the maca & creamy because of the soaked almonds & banana. If not, add a bit more maca. Pour into lovely larger smoothy glasses & enjoy instantly with a thicker straw! MMM,…We drank it as a lovely filling breakfast! Enjoy!

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You might like:

1. Vegan GF strawberry, cashew & melon smoothies!

2. Vegan GF strawberry, raspberry & cashew smoothies!

3. Vegan refreshing cashew, strawberry, rice milk & carob smoothies!

4. A sheep’s yoghurt strawberry smoothy!

5. Vegan avocado, strawberry melon smoothies!

 

 

44 Comments »

Vegan Gluten-free spiced brown rice dinner! :)

MMM! Vegan deliciousness!

MMM! Vegan deliciousness!

Yesterday evening, I made this tasty vegan gluten-free spiced brown rice dinner & served it with a fried vegan tofu veggie burger! It was a divine dinner,…easy to make too,..Can you guess what is in it, which spices & which vegetables???

So, here we go:

Recipe: For 3 big portions

Ingredients:

* For the brown rice & cooked carrots:

2 sachet of brown rice, each 125 gr, so 250 gr in total, that need 12 minutes of cooking

1/2 teaspoon garam masala

a few pinches of sea salt

4 big carrots, peeled & cut into thinner rounds

* For the wokked veggies:

3 cm peeled fresh ginger, finely cut up

1 long red-hot chili pepper, cut up finely, seeds kept!

1 big red bell pepper ( paprika), deseeded & white parts cut off, cut into thicker strips

1/2 big yellow bell pepper ( paprika ), deseeded & white parts cut off, cut into thicker strips

1 normal white onion, peeled & cut up into strips

250 gr soy bean sprouts

a fruity evoo

garam masala: 2 teaspoons

Maldon sea salt: 3/4 teaspoon + 1/4 teaspoon

garlic powder: 1 teaspoon

black pepper: 15 grins

* To serve: 3 vegan tofu mixed veggie burgers, fried in some hot fruity evoo on both sides until browned & heated through!

Method:

1. Take a larger cooking pot & fill with boiling water. When boiling, add 2 brown rice sachet & add carrot rounds too. Add 1/2 teaspoon of garam masala & a few pinches of sea salt. Cook for about 12 minutes or according to your rice packet instructions. Test to see if your carrots are cooked through & drain well, but keep 2 soup ladles of the boiling water!!! Slice your rice sachet open & add cooked carrots. Keep warm.

2. In a wok, add 1 to 2 tablespoons fruity evoo. Heat up on high. When hot, add ginger, chili pepper & white onion pieces. Fry for about 5 minutes or until fragrant. Stir often!! Now, add pepper pieces & add some more oil, if you need to. Add garlic powder & stir often.Fry your pepper pieces for about 5 minutes & then add 2 soup ladles of the garam masala boiling water when your rice & carrots are cooked in & place a fitted lid on your wok. Let veggies steam for a few minutes. Take lid off & cook the liquid off in your wok. I also added soy bean sprouts & stir-fried often. I added 2 teaspoons of  garam masala, 3/4 teaspoon of Maldon sea salt & 15 grins of finely milled black pepper. Stir often & taste. If it is not a bit spicy, warm because of the ginger & spiced up warmth with the garam masala, then you need to add some more seasoning, like you want to, but not too much salt, please!!! ;) When the veggies are ready to eat, add some more olive oil & add cooked rice & carrots too. Stir everything round in the wok & let it fry a bit until warmed & fried. Taste! Finally, I added 1/4 teaspoon of sea salt over the top & that was that! Ready to plate up, like above! Enjoy your dinner, my lovely one’s!! :)

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You might like:

1. To curry or not, that is the question!

2. Nadine’s easy gluten-free chicken curry with brown rice noodles!

3. My mom’s brown baked rice & veggies dish!

 

 

34 Comments »

Vegan vanilla almond cream!

Vegan delicious vanilla almond cream!

Vegan delicious vanilla almond cream! Raw apple sliced dipped in this! Yummy!

Today, I invented this tasty Vanilla Almond Cream! All vegan goodness! If you leave out the vanilla extract it is also raw! ;) This is made by soaking whole almonds in clean water for about 48 hours!

This is a bit more thick than normal cream. You can make it to your liking & you can choose how thick you want your almond cream to be. You can add whatever you fancy with it, like cinnamon, or vanilla, like I did or raw cacao nibs or more sweet, by added 1 or 2 more pitted dates. It is up to you! :)

This is the thickness of this vegan vanilla cream!

This is the thickness of this vegan vanilla cream!

Recipe: For about 500 ml =2 cups

Ingredients:

1 cup soaked almonds, for 48 hours, 2 nights in the fridge, why? I wasn’t home yesterday, so I made it this morning! Soak them for at least 1 night or at least 8 hours! Your soaked & puffed up whole almonds, will look like this:

48 hours soaked whole almonds, rinsed & drianed well!

1 cup of 48 hours soaked, rinsed & drained whole almonds

3/4 cup of clean water

1/2 teaspoon of a good vanilla extract/ I use home-made

2 dates, or more to your liking, I like my cream not too sweet!!

Method:

1. Take your Vitamix-container & add soaked almonds, 3/4 cup of water, vanilla extract & 2 dates. Place fitted lid on with the tamper. I made a thicker cream. If you want to receive a thinner cream, begin by using 1/4 cup of water & gradually add more, if you prefer that! :) Blend on high-speed until fully joined bu using your tamper to push the ingredients into the running blades. It will look something like this:

MMM!

MMM!

2. Pour 1/3  of this vegan vanilla almond cream in a lovely dipping pot & dip peeled raw apple slices in it, for a lovely healthy snack, see 1st picture! Or pour this cream into a smaller container  with fitted lid & place in the fridge, for later use. Before using, stir the cream round with a spoon so that the vanilla extract is well mixed in! I bet this would also be very yummy with some vegan cake slices! I ate 1/2 of the cream with my morning breakfast, like here:

A yummy healthy breakfast!

A yummy healthy breakfast!You can add fruit but I didn’t bother!

How did I make it?

Ingredients, for 1 smaller breakfast:

3 tablespoons gluten-free oat flakes

6 tablespoons home-made vegan vanilla almond cream

1 tablespoon raw cacao nibs

Method:

1. Place your gluten-free oat flakes in a bowl. Top with your vegan vanilla almond cream & scatter your raw cacao nibs over the sides & top! Enjoy instantly! :) MMM! :)

How would you use this vegan vanilla almond cream????

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58 Comments »

Raw chocolate chia mousses!

Today, I made these tasty easy to make Raw Vegan Gluten-free chocolate chia mousses, Ooh yes! I had raw cacao nibs in my pantry & wanted to use them in these tasty chocolate chia puddings! A while ago, I made these other vegan carob chia puddings with a special ingredient, you can read all about it: here!

MMM,..Raw Vegan Deliciousness! A real mousse!

MMM,..Raw Vegan Deliciousness! A real mousse!

A real vegan raw GF mousse!

All stiffen up, you see?

Recipe: For 3 desserts!

Ingredients:

1 cup home-made unsweetened almond milk

2 pitted medjool dates, torn up with your hands

1/3 cup raw cacao nibs

1 ripe banana, peeled & cut up into 2

1/2 cup black chia seeds ( do not add this into your Vitamix!!! )

To serve: scattered white almond flakes over the top middle of each pudding!

Method:

1. Take your Vitamix & place almond milk, banana, cacao nibs & 2 dates into it. DO NOT ADD THE BLACK CHIA SEEDS!!!!

Place fitted lid & tamper too. Blend on high-speed until everything is fully joined. This will only take about 10 to 20 seconds. Use the tamper by pushing the ingredients in the running blades. Taste! You must taste the almond & the chocolate, of course! ;)

2. Pour this mix into a bigger bowl. Now, add 1/2 cup of chia seeds to it & mix well with a wooden spoon. After a few minutes, the brown mix will thicken a bit. Stir well. After 15 minutes, the desserts have thickened a lot. Now, mix through again with the wooden spoon & place dollops of the pudding into 3 lovely see through fancy dessert glasses. Scatter some white almond flakes over the middle top of each dessert & place into the fridge to get cold & to stiffen up alot more. After 3 to 3.5 hours, your mousses will be very stiff & ready to devour!!!  ;) Enjoy with loved one’s!!

Raw, vegan, Gluten-free power desserts, ready to pop into the fridge!

Raw, vegan, Gluten-free power desserts, ready to pop into the fridge!

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You might like:

1. Vegan carob chia puddings with a special ingredient!

 

 

40 Comments »

Spinach & rocket pesto!!

A divine fresh easy pasta Spring dish!

A divine fresh easy pasta Spring dish!

Yesterday, I made this tasty & easy to make spinach & rocket pesto. I added toasted walnuts & added the Parmesan cheese later, on the plate. My husband & I don’t like the same amount of cheese in our pesto’s so that’s why I added it later, on my plate.

I added cooked egg-free farfalle pasta because I wanted to use this fun pasta shape. I also added fried smoked bacon pieces because I do think that the flavours marry well together. If you leave out the bacon, this is a vegetarian dish. Enjoy it!  :) If you have any leftovers, this is also tasty with some mashed potato served with fried sausages or with vegetarian sausages! :)

A divine Vegan & Gluten-Free spinach & rocket leaves pesto!

A divine Vegan & Gluten-Free spinach & rocket leaves pesto!

Recipe: For 2 persons, with a bit of seconds

Ingredients:

** For the pesto:

100 gr of  young spinach leaves, well washed & spun dry, big stalks removed

100 gr of rocket leaves ( arugula ), well washed & spun dry

2 fat cloves of garlic, peeled & finely chopped up

zest & juice of 1/2 lemon

4 to 6 tablespoons of a fruity extra virgin olive oil / I used 6

black pepper

sea salt flakes/ I use Maldon sea salt

30 gr of walnuts, toasted for about 5 minutes in a hot non-stick pan, on a low heat./ Do not let the walnuts burn!

a fruity evoo

** To serve:

About 350 gr of farfalle pasta

200 gr smoked bacon pieces, unfried/ I only used 200 gr fried smoked bacon pieces for 2 persons, so that the smoked bacon won’t overpower the pesto flavours!!!

baking margarine to fry your smoked bacon pieces in

finely grated Parmesan cheese, about 100 gr/ you can leave this out if you want to make it vegan! :)

Method:

1. Cook your pasta according to your packet instructions. Drain & keep warm.

2. Make your pesto. Take a food processor & add rocket leaves, spinach leaves, toasted walnuts, chopped up garlic, 1/2 lemon zest & juice of 1/2 lemon. Add some finely milled black pepper & some sea salt flakes. Now, add 1 tablespoon of the oil at a time. Blitz everything together for a few seconds or until it forms a greenish paste. Add 1 tablespoon of the oil extra, if you need to. Add more oil if you need to. You want to end up with a greenish pesto consistency, not too thick & not too runny. Stop. Scrape the sides of your processor & blitz again & again. Taste. It has to taste fab & adjust the seasoning if you need to. You can taste the lemon. Yummy!

3. In the meantime, fry your smoked bacon pieces in some baking margarine until crispy & ready. Keep warm. Now, you are ready to plate up. Take 2 pasta plates & add the cooked farfalle in the middle. Add 2 or 3 tablespoons of the green pesto on top of your cooked pasta. Scatter the smoked bacon pieces all around your pasta plate, in a circle. Add some grated Parmesan cheese on top of the pesto. The Parmesan cheese enriches the flavour of the lemon. Do the same with your second pasta plate. Enjoy instantly with your loved one! Success guaranteed!  :)

This is so tasty, everything mingled together on your plate. It doesn’t look great but it is so divine!  :) Happy Eating!

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You might like:

1. Coriander walnut pesto pasta!

2. Vegan & Gluten-free sage walnut pesto pasta with roasted sage butternut pumkin!

3. Penne with yellow cherry tomatoes, rocket leaves & home-made red pesto!

4. Bagna with warm veal, Buffalo mozzarella, sage, rocket & home-made red pesto! 

 

36 Comments »

Chocolate chip green smoothies! Vegan + Gluten-Free too! :)

My new morning drinkable breakfast! Vegan + Gluten-Free!

My new morning drinkable breakfast! Vegan + Gluten-Free! :)

Hey, my lovely one’s, long time no see, hey? This is my first post in April. I haven’t been much around the house lately, because life got in my way & I didn’t have any inspiration either. The days were long & I was in a hurry & enjoyed some foods from other blogs & my easy get to recipes too. Now, I am back in full swing & with lots of new inspiration too,…So, here we go again,…:-)

These smoothies are a great enjoyable drinkable tasty energizing breakfast for my husband & me. We like to change our green or not so green smoothies often. We check what we have in our fridge & pantry & make a delicious drinkable breakfast just like these 2 above! You could make these totally raw if you make your own plant-based milk, but I used store-bought oat milk, for convenience. Check this smoothy-to-be, out!

MMM! Vegan & Gluten-Free goodness!

MMM!
Vegan & Gluten-Free goodness!

Recipe: For 1250 ml = 5 cups

Ingredients:

500 ml oat milk, no sugar added

2 juicy oranges, peeled & each cut up into 2

1 teaspoon of vanilla powder

1/4 cup raw cacao nibs

1/2 ripe avocado, peeled & green flesh scooped out with a big spoon

1 large ripe banana, peeled & cut up into larger chunks

1 cup + 1/2 cup of young cleaned spinach leaves + stalks

Method:

1. Take your Vitamix & place your ingredients in this order in it. Place the tamper into the fitted lid. Blend on full & high-speed until fully joined, using the tamper to push ingredients into the running blades. Blend for about 15 to 30 seconds max. Taste! It must taste a bit sweet, creamy & chocolately! :) I still like to see my little specs of blended cacao nibs into my GREEN ENERGIZING breakfast! Pour into 2 larger smoothy glasses & enjoy instantly with a big straw, with a loved one! Enjoy!!! :)

You might like:

1. Raw cacao nibs, banana, vanilla almond milk smoothies!

2. We want Raw, Vegan, GF green mean smoothies!

3. Raw, Vegan, GF green smoothies!

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Spiced Swiss chard! A lovely Vegan Gluten-free side dish!

A few days ago, I found some beautiful rainbow Swiss chard & some dark yellow Swiss chard in my organic store. The 2 bunches looked really good & fresh, so I had to take them home. I wanted to make something new with my multicoloured chard. This tasty side dish is vegan & gluten-free!!!

Spiced up multicoloured swiss chard!

Spiced up multicoloured swiss chard!

I served my side dish with organic chicken gyros & cooked red quinoa. This was a rather light dinner with tons of flavour!

A very nutritious tasty dinner!

A very nutritious tasty dinner!

I invented a lovely semi-sweet-spiced mix base & sautéed that in my pot & then added the stems of the yellow chard & the rainbow chard. In the end, I added the leaves of each sort of chard. It looks good, hey? :)

The base of this semi-spiced chard mix!

The base of this sweet-spiced chard mix!

Recipe: For 2 persons, with seconds

Ingredients:

* For the sweet-spice mix base:

1/2 red bell pepper ( paprika), deseeded & white parts removed, cut up in larger pieces

2 smaller red onions, peeled & cut up roughly

15 grins of black pepper

1/2 teaspoon of Maldon sea salt

3 fat cloves of garlic, peeled & cut up roughly

1 long fat red chili pepper, seeds kept, cut up into pieces

1/2 orange bell pepper ( paprika ),  deseeded & white parts removed, cut up in larger pieces

* For the rest:

a fruity evoo

black pepper

Maldon sea salt

1 bunch of yellow Swiss chard, stems + leaves kept, well-washed & spun dry: yellow leaves, cut up + yellow stems, cut up into smaller pieces

3/4 bunch of rainbow Swiss chard, stems +  leaves kept, well-washed & spun dry: purple-pink  leaves, cut up + pink stems, cut up into smaller pieces

Left: the stems, cut up & right: the leaves all cut up!

Left: the stems, cut up & right: the leaves all cut up!

* To serve: I served it with cooked red quinoa that I seasoned with a spiced sea salt, into the cooking water. I served also fried marinated organic chicken gyros with it. It really all goes well together,…all the flavours mingle beautifully! :)

Method:

1. First, make the sweet-spiced base mix, aka paste. Tak your food processor & place the S-blade in. Add 1/2 red bell pepper, 3 cloves of garlic, 1 chili pepper, 2 cut up red onions & 1/2 orange bell pepper in it. Pulse or mix until it all comes together & forms more of a paste with little bits of everything in it. See picture above! Taste! I added 1/2 teaspoon of Maldon sea salt & 15 grins of black pepper to it. Pulse & taste again. The paste must taste a bit sweet & than spiced with the chili pepper. ;) That is what you want. Take away the S-blade.

2. Take a larger cooking pot, like a Creuset & pour 1 to 2 tablespoons of a fruity evoo in it & heat up. When hot, add spice paste & fry until fragrant & cooked through. Stir often. this will take only a few minutes. Lower the heat if you need to. Now, add the cut up Swiss chard stems, stir often & fry for about 5 minutes until nearly cooked through. I put the lid on. When the stems are nearly ready, add the cut up chard leaves & add a splash of hot water to the poy-t & place the lid on. Let the leaves steam until ready. Check the seasoning again & add some sea salt & black pepper if you need to. This is sort of a mini stew,.. if there is too much water in the pot, let it evaporate & serve instantly, with your other 2 sides or with whatever you want!!

Enjoy, my lovely one’s! :) MMM!     If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free! RSS Feed RSS – Posts

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Vegan, Gluten-Free curried sweet potato, pointed cabbage mash with falafel!

A divine vegan & Gluten-Free dinner!

A divine vegan & Gluten-Free dinner!

This evening, I made this tasty vegan dinner.

Yum Yum Yummm!

Yum Yum Yummm!

There is also pointed cabbage in here! What is that, I hear you say,…???

A lovely pointed cabbage!

A lovely pointed cabbage!

Pointed, hearted or sweetheart cabbage as it is sometimes known, is a type of green cabbage with green leaves and a pointed head. The leaves are more open than those of a green cabbage and they have a softer texture and sweeter taste. When buying pointed cabbage look for crisp, bright looking leaves and avoid any that are wilting, yellowing or have discoloured patches or holes.

Recipe: For 2 persons

Ingredients:

4 larger firm sweet potatoes, peeled & cut up into smaller chunks, washed & well-drained

Herbamare salt

Maldon sea salt

Black pepper

a fruity evoo

3 teaspoons of hot curry powder

100 ml coconut milk

1 + 1/2 teaspoon of garlic powder

2 smaller dollops of vegan butter

2 tablespoons quinoa flakes

12 Vegan  & Gluten-free organic Tamruc falafel balls, mine were special ones with added dates, raisins & basil & parsley in them.  My brand was: Florentin Organic Kitchen, I bought it in the Bioplanet!

260 gr of shredded, cleaned pointed cabbage, the main hard core removed &outer leaf removed

To serve: 2 tablespoon pine nuts, 1 tablespoon per plate

Method:

1. Cook sweet potato chunks with some Herbamare salt added. Cook until al dente. Drain & steam off the excess of water. Add some black pepper & sea salt to taste, but not too much. I added 2 teaspoons of hot curry powder & 2 teaspoons of garlic powder. Mix & mash well. In the meantime, take a larger non-stick pan & pour 1 tablespoon or two of that fruity evoo all in it & heat up. When hot, add shredded pointed cabbage & stir fry until al dente. Add 1 teaspoon of hot curry powder & 1/2 teaspoon of garlic powder & stir well. Add also the 2 tablespoons of quinoa flakes. Mix. Pour 100 ml of coconut milk to the mix. Mix well. Heat up. When cabbage is ready to eat, add to the sweet potato mix. Mash it through the sweet potatoes mash. I added 2 dollops of vegan butter to it. Mix well. Taste! It has to taste fabulous!

2. Fry your vegan, gluten-free falafel in some fruity evoo on medium heat on all sides until hot & browned on all sides. Cut each of your falafel into 2.

3. Take 2 clean plates & add pointed cabbage-sweet potato mash in the middle of each plate. Flatten it a bit. Divide your cut up falafel halves onto the 2 plates. Just before serving, scatter your 1 tablespoon of pine nuts over each platter & devour instantly with a loved one! Enjoy! The dates & raisins in the falafel go beautifully well with the hot curry powder & pointed cabbage -sweet potato mash! You also need the pine nuts! ;) Yummmm!   If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free! RSS Feed RSS – Posts

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Vegan beetroot appetizers! With a Gluten-Free option!

MMM! :)

MMM! :)

These lovely appetizers are a big hit in my family & friend connections! To whom I served it, they asked me straight for the tasty recipe! ;) I have written about these tasty appetizers before, but I will happily do that again! :) This recipe is a monthly hit in my stats! :) Beetroot appetizers served in a witlof leaf ( Belgian endive ) ( Vegan, vegetarian )

Recipe: For about 20 appetizers

Ingredients:

1 medium-sized beetroot with skin on ( mine weighted 250 gr )

4 tablespoons of walnuts, chopped into little pieces

30 gr of white breadcrumbs/ I used sourdough bread, no crusts!, shredded into little pieces/ Use Gluten-free bread to make it completely Gluten-Free!

1 fat clove of garlic, peeled & finely chopped

1/2 teaspoon of Maldon sea salt

4 teaspoons of a good red wine vinegar ( This enhances the flavour of the beetroot )

6 tablespoons of a good fruity EVOO ( Extra Virgin Olive Oil )

2 bigger witlofs ( Belgian endive ), the end cut off & leaves pulled apart/ cleaned

Method:

1. Cook your beet in boiling water until you can insert a knife all the way through. When you cook the beet, the beetroot must be covered completely by water before cooking it.

In my case, it took about 20 minutes. Drain well & let it cool off. When cooled, put plastic gloves on & peel the beetroot. Cut into smaller pieces & place in a food processor.

2. Add other ingredients except the witloof. ( Belgian endive ). Mix everything until it al comes together. It will be this colour ( see picture above ). Taste! It has to taste fab!

3. Just before serving: Take a nice clean plate & place a lovely napkin on it. Fill each beginning of the witlof with this tasty mix. Serve & enjoy! This is greatly enjoyed with a great French Champagne, like a Vranken Brut, Grande Reserve. This Champagne is named after the Belgian Paul Francois Vranken  who went to France to create his own Champagne brand. He established this in 1976. This company is situated in Reims, France. His company is the 2nd largest Champagne & wine company in whole France.

Note: I made this mix the day before serving, so that all the different flavours could develop even more into each other !! This is worth it! ;) Just mix with a spoon through the purple-pink mix before serving it. :) I know that you all will love it as we do! :) Enjoy, my lovely one’s!!!!

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