Sophies Foodie Files

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

Simple beetroot soup! Vegan & Gluten-free!

Here is a lovely simple but very stylish, easy to make tasty beetroot soup! It is also Vegan + Gluten-Free! Check it out for yourself!

MMM!

MMM!

This easy beetroot soup has been a great success in my family. It is super easy to make & so yummy too! :) You could top your soup with vegan sour cream, if you like. I just topped each soup surface with a celery leaf! Enjoy!

Recipe: For 6 hungry people

Ingredients:

500 gr beetroot, peeled & cut up into chunks

3 fat cloves of garlic, peeled & cut up finely

1 medium potato, peeled & cut up

about 1200 ml – 1500 ml of hot vegan gluten-free stock

1 lage big carrot, peeled & cut up

1 large red onion, peeled & finely cut up

black pepper

Maldon sea salt

2 -3 tablespoons of a fruity extra virgin olive oil ( evoo )

Method:

1. Take larger cooking pot & pour 2 tablespoons of that fruity evoo in it. Heat up on medium-high. When hot & sizzling, add chopped red onion & garlic cloves. Let them sweat for about 10 minutes. Stir often. Season a bit with sea salt & 10 grins of black pepper. Stir. Now, add chopped carrot & potato chunks. Let it fry for about 5 to 10 minutes, stirring often. Add more olive oil, if you need to.

2. Add chopped beetroot & let it fry for about 5 minutes, stirring often. :) Pour hot stock over it all & stir everything round into the pot. Bring to the boil & cook your soup for about 10 to 15 minutes or until your beetroot chunks are cooked through. This depends on the thickness of your cut up beetroot. Taste. Adjust the seasoning. I added 1/2 teaspoon of sea salt & 15 grins of balck pepper. Mix into your Vitamix or into a good blender. Serve instantly to your loved ones & enjoy with a celery leaf on top,  maybe with some tasty vegan sour cream, if you want! :)

MMM,…;)

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My favourite ricotta sandwich! Archive post!

Yum Yum

Yum!!!

This is my favourite ricotta sandwich of the moment! This is one of my beloved archive posts on my blog. It was first posted on my blog, on April the 6th 2009! When strawberries are in Season, I eat it frequently! I bet, you will do so too! ;)

What is sheep’s ricotta, I hear you say?

Fresh Sheep's milk ricotta!

Fresh Sheep’s milk ricotta!

Ricotta is originally no real cheese. It is a byproduct of cheese. It is an Italian whey cheese made from sheep (or cow, goat or Italian water buffalo) milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the keratin proteins that remain after the casein has been used to make cheese. Thus, ricotta can be eaten by persons with casein intolerance.

Ricotta (literally meaning “recooked”) uses whey, the liquid that remains after straining curds when making cheese. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by more fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth.

Ricotta curds are creamy white in appearance, slightly sweet in taste, and contain around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also comes in aged varieties which are preservable for much longer.

I find the fresh sheep’s ricotta to be much lighter & more low-fat than the cow’s one! I am lactose-intolerant & find that I can eat the fresh sheep’s ricotta without any problem!!

I have made many tasty sheep’s ricotta recipes on my blog. I have made 12 recipes on my blog using fresh sheep’s ricotta & you can find them all, in my right corner of my blog, filed under: Recipes by Ingredient, jus click onto it & scroll down, to Ricotta! You can find them all there! ;) I linked them all up! Just click onto the recipe! :) xxx

Recipes by ingredient

Ricotta:

1. Spinach & ricotta filled large mushrooms topped with Parmesan cheese ( VEG, GF )

2. Spelt chocolate ricotta muffins with dark chocolate chips ( VEG )

3. Sophie’s fresh sheep’s ricotta & strawberry sandwich ( VEG )

4. Ricotta dessert topped with Licor 43 marinated khaki’s ( VEG )

5. Beetroot risotto with ricotta & Parmesan ( VEG, GF )

6. Mixed pasta with ricotta, zucchini, mint & garlic ( VEG )

7. Ricotta, olive & chorizo scones & parmesan & rosemary scones with a side salad & a mustard & lemon dressing

8. My favourite fresh sheep’s ricotta sandwich ( VEG )

9. Sophie’s smoked salmon & ricotta wraps 

10. Ricotta tomato Quiche ( VEG )

11. Farfalle with spinach, roasted pine nuts & fresh sheep’s ricotta ( VEG )

12.  Vegetarian sheep’s ricotta rigatoni with oven roasted vegetables ( VEG )

13. Tasty Ricotta Appetizers! ( GF )

 

Yummm!

Yummy!

Recipe: For 1 person, 1 slice of bread

Ingredients:

1 thicker slice of bread, I prefer spelt or sourdough bread
a bit of unsalted butter or margarine
a thick layer of fresh sheep’s ricotta
3 or 4 fat strawberries, cleaned, culled & cut up into thicker slices
1 teaspoon of your best Balsamic vinegar
Method:
1. Take your slice of bread.
2. Smear it thinly with unsalted butter or margarine.
3. Smear a thick layer of the fresh sheep’s ricotta over the bread slice, equally divided.
4. Arrange your strawberry slices on top.
5. Take your teaspoon of the best Balsamic vinegar & drizzle it over your strawberries & the ricotta! Enjoy!!

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Rhubarb & almond muffins with cinnamon & nutmeg!

Lovely, hey? Tasty too!

Lovely, hey? Tasty too!

A few days ago, I made these lovely rhubarb muffins. These are a bit lighter & a bit more moist then I made before but they are so lovely & yummy,…These are also a great tasty food gift & will make a great dessert or a cool breakfast on-the-go,…:)

Again, my parents gave me fresh rhubarb from their garden. So, I couldn’t refuse,…
I added cinnamon, nutmeg & finely ground almonds to the muffins. These ingredients add a lot of flavour. I didn’t want to use butter & substituted it for canola oil. I also used unsweetened kefir, without added cream, to lighten the muffins. It is a lot healthier & lighter that way. I added coconut sugar because it adds a lot of flavour to the rhubarb.
Tasty bit more moist interior!

Tasty bit more moist interior!

Recipe: For about 9 large muffins + 8 normal muffins // or for about 16 normal muffins

Ingredients:

380 gr fresh rhubarb, washed, cleaned & pad dry with kitchen paper, cut up into little chunks.

300 gr self – raising flour

50 gr finely ground almonds

1/2 teaspoon of freshly grated nutmeg

1/4 teaspoon of ground cinnamon or more according to your taste/ I used less because I didn’t want the cinnamon to overpower the muffins.

200 gr coconut sugar or a bit less

300 ml unsweetened Kefir, no added cream!!!!

125 ml of canola oil

1 large free range & organic egg, beaten

1 tablespoon home-made vanilla extract

Method:

1. Preheat the oven to 190° C.( 375 F ) I always use a fan oven. Adjust your oven to the right temperature.

2. Take your not silicon muffin pan & line with colourful muffin papers. I used my 12 holes muffin pan.

I also used my silicon, 6 larger holes, muffin or mini cakes moulds. Why? Because I got it for a present & I didn’t use it before.

3. Take a large bowl & place flour, ground almonds, nutmeg & cinnamon together. Mix well.

4. In another large bowl, beat coconut sugar, kefir, oil, beaten egg & vanilla extract together until all well joined. Stir this mixture into the flour mixture until just joined. Don’t overmix! Now, carefully fold in the rhubarb pieces.

5. My silicon bake ware, I don’t have to grease it. Spoon the mix into the holes of the silicon pan until 3/4 or 4/4 filled. Fill the muffin papers until everything is used up. Fill them also for 3/4 or for 4/4!

6. Place them in the oven on oven trays & bake for about 20 to 25 minutes or until the muffins are risen & golden on top. Test with an oven skewer & prick in the middle of the muffins to see if they are done. If not, place into the oven for a few more minutes. Turn the oven off. Take the trays out of the oven. Leave the muffins for about 5 to 10 minutes into the silicon moulds. They will be shiny on the outside afterwords. After 5 minutes, you can take them easily out of the moulds. The other muffins , you can take them easily out with the muffin papers. Let them all cool off on wire racks.

7. When they are completely cooled off, you can place them in 2 airtight containers.

These are lovely on their own or they can be enjoyed with some cinnamon tea or with some good ice cream.Yum!

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It is Asparagus Season! Ooh yes!

Hello, beloved ones! I hope you all celebrated a lovely Easter with your cool family & friends! The new Asparagus Season has started over here in Belgium so I am going to give you my favourite Asparagus dishes from my blog throughout the years! I love these so much & I know that you will love them too! Just click onto the pictures to go directly go to the recipes! I make them every year! :) 1. Grilled green asparagus with oven baked potatoes & oven baked salmon, a classic!

MMM!

MMM!

2. My husband’s Seasonal Belgian plate, including white asparagus!

Yummm!

Yummm!

3. Green oven baked vegetable risotto!

Divine & green!

Divine & green!

4. A rustic green asparagus & spinach soup!

Yum Yum!

A very divine soup!

5. White asparagus with oven baked salmon & oven baked potatoes!

Buttered white asparagus!

Buttered white asparagus!

Yumm!

Yumm!

6. Orechiette with peas, cream, white & green asparagus & prosciutto!

Divine pasta dish!

Divine pasta dish!

Enjoy, my lovely ones! :) I know that you would like to try them all! ;)

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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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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!

 

 

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My Spring garden!

Hello, my friends!

Today, I am going to give you my 1st Garden Update of this time of year: My Spring Garden! Now, let’s see what has happened in my city garden!!

The last of my Japanese Pink cherry blossoms!

The last of my Japanese Pink cherry blossoms!

Just so beautiful!

Just so beautiful! 10 out of 11 flowers!!

Do you know the name of these beautiful flowers? This plant was already in our walled garden since the day we bought our house. Can you help me?

Georgous, hey?

Beautiful, hey?

Wild garlic, we planted them 1 year ago!

Wild garlic, we planted them 1 year ago!

Our walled hydrangea, is growing greener & bigger each day!

Our walled hydrangea, is growing greener & bigger each day!

Nearly ready to blossom!

Nearly ready to blossom!

Sneek a Peak,...

Sneak a Peek,…

What do you think that I am growing behind glass? Can you guess,…?

Yeah, that is right:

Home grown pumpkin from seed!

Home grown pumpkin from seed!

And also many home-grown pea-plants:

A young pea-plant!

A young pea-plant!

More to come,…later in the growing year,…:) I hope you enjoyed it too! :)

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You might like:

1. Some views in my bright colourful walled Winter Garden!

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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!!

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

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

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!!! :)

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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!

 

38 Comments »

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