Sophies Foodie Files

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

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

It looks like a vegan café latte, hey?

It looks like a vegan café latte, hey?

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

Look at those nice spots of cinnamon!

Look at those nice spots of cinnamon!

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

Ingredients:

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

3 cups fresh clean water

2 teaspoons ground cinnamon

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

Method:

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

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

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49 Comments »

Vegan Gluten-Free Breakfast Smoothies!

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

Can you guess the ingredients???

Can you guess what is in it?

Can you guess what is in it?

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

 

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

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

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

Ingredients:

2 cups drained silken tofu

2 cups chopped pitted cherries

2 tablespoons coconut sugar, if you need to

2 tablespoons good whole almond butter

Method:

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

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

Tasty spiced chicken meatballs!

Tasty spiced chicken meatballs!

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

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

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

Recipe: For 2 persons

Ingredients:

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

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

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

1 teaspoon ground cumin

1 teaspoon dried oregano

1 fat clove of garlic, peeled & cut up

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

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

* For the pepper oregano quinoa:

1 part of quinoa, enough for 2 persons

2 parts of cold water

5 grins of finely milled black pepper

1/2 teaspoon of dried oregano

* For the mixed veggie-chickpea mix:

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

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

6 yellow cherry tomatoes

6 red cherry tomatoes

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

Maldon sea salt

black pepper

dried oregano, to your liking

Method:

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

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

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

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A Garden update!

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

My beautiful pink wild roses!

My beautiful pink wild roses!

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

My green courgette plant already gave me 3 courgettes!

My green courgette plant already gave me 3 courgettes!

 

The only yellow courgette plant!

The only yellow courgette plant!

And what has happened with my tomato plants?

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

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

A pumpkin to be! :)

A pumpkin to be! :)

I already had 5 larger ripe thorness blackberries!

I already had 5 larger ripe thornless blackberries!

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

Unknown-1

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

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42 Comments »

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

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

Yummm!

Yummm!

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

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

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

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

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

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

My opinion?

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

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

All gone! :)

All gone! :)

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Vegan Gluten-free cherry oat pancakes with cacao nibs!

A lovely tasty stack!

A lovely tasty stack!

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

Frying until golden!

Frying until golden!

Recipe: For 14 smaller to medium thicker pancakes

Ingredients:

* The dry ingredients:

1 cup Gluten-free medium-sized oat flakes

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

1/4 cup raw cacao nibs

1/3 cup coconut sugar

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

2 teaspoons Gluten-Free baking powder

* The wet ingredients:

1 cup unsweetened soy milk

1 cup unsweetened soy yoghurt

1 teaspoon sherry vanilla extract

1/4 cup canola oil

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

Method:

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

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

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

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

Delectable drizzled with some good maple syrup!

Delectable drizzled with some good maple syrup!

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You light like:

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

2. Blueberry pancakes!

3. Sophie’s wholesome apple pancakes!

56 Comments »

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

Yum yum yummm!

Yum yum yum!

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

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

Recipe: For 750 ml liquid = 3 dessert cups

Ingredients:

500 ml of home-made unstrained cashew milk

15 big, fat juicy pitted cherries

1 tablespoon of raw carob powder

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

Method:

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

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Shall I pour you a lovely drink?

Shall I pour you a lovely drink?

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53 Comments »

No-Bake strawberry cheesecake tartlets topped with cashew caramel!

Would you like a big bite?

Would you like a big bite?

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

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

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

Recipe: For 4 tartlets, each 12 cm diameter

Ingredients:

* For the base:

1 cup raw almonds

1 cup chopped pitted dates

1/4 cup unsweetened coconut flakes

2 teaspoons sherry vanilla extract

a pinch of Maldon sea salt

* For the strawberry cheesecake filling:

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

1/2 cup chopped, hulled strawberries

1/4 cup maple syrup

1/4 cup coconut oil

1 teaspoon sherry vanilla extract

For the cashew caramel:

6 tablespoons maple syrup

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

a few pinches of sea salt

Perfect to end a dinner party! ;)

Perfect to end a dinner party! ;)

Method:

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

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

They look great, right?

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

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

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

Yummm!

Yummm!

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

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

Enjoy! xxx

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You might like:

1. Fresh fig mini cheesecake bars! ( Vegan & Gluten-free! )

77 Comments »

Vegan gluten-free strawberry coconut vanilla smoothy!

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

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

yum yum yum!

yum yum yum!

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

Recipe: For 1 larger smoothy = 550 ml!

Ingredients:

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

2 tablespoons unsweetened coconut flakes

2 pitted dates, to sweeten it a bit more

2 teaspoons of vegan gluten-free sherry vanilla extract,

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

Method:

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

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You might like:

1. Refreshing vanilla strawberry buttermilk smoothies!

50 Comments »

Review: Kikkerland’s paper straws & a lovely cocktail to use them with! :)

Kikkerland's beautiful multicolored paper straws!

beautiful multi-coloured paper straws!

Hey all! You know, just like me, that you have seen these multicolored paper straws in all the main American food blogs? Right! :) I was wondering where I could find them. A few days ago, I was in the center of Brussels, strolling from & to my favorite shops, where I spotted them in the shop, Rouge.

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Cool, hey?

Cool, hey?

What is so cool about these straws, I hear you say? These straws are made out of paper, yes,…you heard me right! Each carton box has 144 paper straws. Each box costed me 9€. That is alright, I think.  These paper straws are printed with food safe soy-based ink. They are all bio-degradable & compostable. They are from the brand: Kikkerland!  So they are an eco-friendly product! :) I bought 3 different paper straw boxes! Let’s see! :) I have found these one’s in red & white, blue & white, grey & white & these other one’s too! These paper straws are colorful, lovely cool looking & not so thick. So perfect for cocktails, I believe! ;) I put my paper straws in my ready cocktails & they sat there for 10 minutes before enjoying them with my husband! They were pretty good & not soft at the end. Yeah! :)

Bamboo one's!!!

Bamboo one’s!!!

And these one’s too:

Pretty amazing, right?

Pretty amazing, right?

Lovely!

Lovely!

Now, lets test them out with these yummy drinks!

Yum yum! Raspberry Ginger fizz!

Yum yum! Raspberry Ginger fizz!

Raspberry & ginger fizz! For 2 persons!

Ingredients:

10 fresh raspberries

1/2 teaspoon white castor sugar

10 fresh mint leaves, chopped finely

3 cm x 3 cm piece fresh root ginger, peeled and chopped finely

3 round ice cubes 3 shots vodka = 75 ml vodka!

330 ml ginger beer

1. Place raspberries in a cocktail shaker and add sugar, chopped mint leaves and chopped ginger. Shake it often up & down or until the leaves have broken down and everything is smashed together!

2. Now, add 3 round ice cubes and shakeagain & again to break down the ice a little. Top with vodka and ginger beer and shake it up & down again. Don’t spill anything! Serve your lovely pink cocktails in glasses. Enjoy instantly with a loved one while sipping it with one of your coloured paper straws! ;)

MMM! :) You can really taste the freshness of the raspberries, the ginger in 2 ways, the mint & the vodka too, of course! :) I know that you will love this tasty cocktail too! ;) xxx

Would you like one?

Would you like one?

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43 Comments »

A garden update!

You all know, the last time, I did a garden update, my home-grown peas did okey! The second produce only gave me 4 peas! I don’t think they are meant to grow in containers! :(

Now, let’s see what is happening in my garden at the moment! ;)

Blossoms of my walled hydrangea!

Blossoms of my walled hydrangea!

Home grown green courgette plant!

Home grown green courgette plant!

With my 1st grown green courgette! It was a tasty one too! :)

Just look at that yummy green courgette!

Just look at that yummy green courgette!

More are coming!

More are coming!

I also have 4 other courgettes plants but they aren’t yet giving me courgettes! ;)

All of my roses are doing really well: Such beauty!

Georgous white roses!

Georgous white roses!

A lovely white rose!

A lovely white rose!

Lovely wild pink roses!

Lovely wild pink roses!

Some of my tomato plants!

My oval cherry tomato plant!

My oval cherry tomato plant!

Another tomato plant with the 1st yellow cherry tomato that is growing!

Another tomato plant with the 1st yellow cherry tomato that is growing!

The second yellow cherry tomato is growing! yeah!

The second yellow cherry tomato is growing! yeah!

I,also have 2 smaller tomato plants but their tomatoes aren’t ripe yet! :)

And how are my figs doing?

They are growing bigger each day!

They are growing bigger each day!

And my thornless blackberry?

It is doing great!

It is doing great!

Just look!

great, hey?

Great, hey?

That is my update from my walled city garden! I hope you enjoyed it & see you all later! :)

How is your garden doing??? 

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60 Comments »

Vegan banana almond butter icy smoothy!

Something between soft-serve & a smoothy!

Something between soft-serve & a smoothy!

This is something between a soft serve ice-cream & a smoothy! It doesn’t matter what it is called, it is very delicious! That is what matters! :)

” The proof of the pudding is in the eating! “

The yummy ingredients!

The yummy ingredients!

Recipe: For 1 person

Ingredients:

2 smaller frozen bananas

3 teaspoons-unsalted almond butter

1/3 cup home-made unsweetened almond mik

1 teaspoon home-made vanilla extract

Method:

1.  Take your Vitamix & add your ingredients in this order in it. Place tamper into the fitted lid & blend on full power & on high-speed for about 15 to 45 seconds, pushing your ingredients into the running blades. Pour into a lovely smaller bowl & scrape the sides of your container too, to have everything from the container into your lovely bowl! Enjoy instantly with a big smile on your face! ;)

Al Gone!

Al Gone!

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46 Comments »

Just beet it! :)

A vegan Gluten-free top side dish!

A Vegan Gluten-free top side dish!

Yesterday evening, I made this glorious rosemary scented oven roasted beet side dish! I used fresh rosemary from my garden! This was just the perfect side dish,…my husband told me, I obviously agreed! ;)

Just so beautiful on the inside!

Just so beautiful on the inside!

Recipe: For 2 persons

Ingredients:

2 bunches of fresh red beets, peeled & cut up into 4

1 big large white onion, peeled & cut up into wedges

4 cloves of Unpeeled garlic

3 tablespoons of a fruity extra virgin olive oil

10 grins of finely milled black pepper

1/2 teaspoon of Maldon sea salt

2 fresh sprigs of fresh rosemary, each about 10 cm long, cleaned, pad dry on kitchen paper, you don’t need the stalks! The rosemary leaves all cut up finely!

To serve: Cooked quinoa, where I added some herbed sea salt & few grins of black pepper to the cooking water + fried vegan Gluten-free sausages

Method:

1. Preheat your oven to 180°C ( 350 F ) for 10 minutes.

2. Take a large non-stick roasting tin & spread all ingredients in 1 layer in it, equally divided. Tuck your unpeeled garlic cloves & onion wedges between the beet chunks! Scatter your cut up fresh rosemary, sea salt & black pepper all over it & drizzle with your olive oil. With clean hands, mingle everything together & place into the oven for about 20 minutes. After this time, turn veggies over for an equal roast. Turn oven up to 225°C ( 425 F ) & let it further roast for about 15 minutes or until beets are cooked through! Lower the heat, if you need to, for not burning the onions! ;) Turn oven off. Leave it for at least 5 minutes & serve with your cooked quinoa & fried vegan gluten-free sausages! :) MMM!

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Vegetarian pantry salad! Crunchy & creamy!

Tasty Seasonal Vegetarian crunchy & creamy salad!

Tasty Seasonal Vegetarian crunchy & creamy salad!

I was home alone & needed a tasty easy Seasonal salad for myself. I looked what I had in the fridge & pantry & made this! It is the end of strawberry season over here in Belgium, so I used strawberries in my salad. I ate this glorious salad as a nice crunchy & creamy breakfast!

This salad was just what I needed! :)

Yummm!

Yummm!

Recipe: For 1 person:

Ingredients:

fresh salad leaves, cleaned, torn, just enough for 1 person

3 tablespoons cooked corn

a few drizzles of a fruity extra virgin olive oil

herbed sea salt, a few dashes onto the mozzarella & onto the salad

balsamic vinegar crème: squeezed into a circle

black pepper: 8 grins on mozzarella & onto the salad

1 fat spring onion, cleaned, white & green parts kept, cut up finely

half a ball of fresh Buffalo mozzarella, cut into thinner slices

3 – 4 strawberries, cleaned, hulled & each cut up into 2 or 4

Method:

1. Take a large clean white plate & place your torn salad leaves all over it, like picture above. Scatter your cooked corn pieces in the middle & on the sides too. Place your fresh Buffalo mozzarella slices into the middle, in a circle.  Arrange your strawberry halves, like in the picture. Season your mozzarella with some dashes of herbed sea salt. Scatter your spring onion pieces all over your plate, so that it looks nice! Drizzle some of that fruity extra virgin olive oil over your salad, but not on the mozzarella & not on the strawberries. Now, grind some finely milled black pepper all over your salad & over the mozzarella too! Finally, drizzle some of the balsamic vinegar crème, all over your salad, in a circle, like picture above & enjoy instantly! I devoured it in minutes,….Enjoy! :)

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Sophies Foodie Files

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