Sophies Foodie Files

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

Strawberry rhubarb crumble served with hot Devon custard!

A few days ago, I invented this lovely strawberry rhubarb crumble! We harvested fresh rhubarb stalks from our own allotment! It was 638 gr in total! Ooh yes! I made it twice this week, each time, I used 318 gr  to use up my lovely rhubarb! :) The crumble itself is completely vegan but what I serve with it, is not! That is dairy-full so not vegan at all! You can make it completely vegan by serving a vegan hot custard! :)

Heaven!

Heaven!

You can taste the lovely speculaas cookies in the crumble top & ginger & cinnamon in the filling too! You still see pieces of cooked rhubarb in your filling, not fallen apart at all! That is what you want! :)

MMM!

MMM!

Recipe: For 7 portions

Ingredients:

* For the topping aka crumble:

100 gr cold vegan butter, straight from the fridge, cut up into smaller pieces

100 gr white spelt flour

75 gr coconut sugar

75 gr speculaas cookies ( biscoff), crumbled up into bigger & smaller pieces.

* For the yummy filling:

300 gr fresh ripe strawberries, each hulled & cut into 2 or 4

300 gr fresh rhubarb stalks, cleaned & each stalk cut up into longer pieces, each max 2 cm

1 teaspoon ginger powder

1/2 teaspoon ground cinnamon

3 tablespoons water

75 gr coconut sugar

* To serve: Hot custard like Ambrosia Devon custard, heated up, until hot, stirring often. Or use a vegan hot custard! :)

My favorite English custard!

My favorite English custard!

Method:

1. Make your crumble topping first. Take a medium bowl & ad spelt flour & coconut sugar together. Mix well with a spoon. Now, add knobs of vegan butter & the crumbled speculaas cookies. With clean hands, mingle everything together until it looks like smaller & bigger bread crumbs! see picture! Set aside.

2. Preheat your oven to 200°C ( 400 F ) for about 10 minutes. Now, make the filling! In a medium cooking pot, add rhubarb pieces, ginger powder, cinnamon, coconut sugar & water. Mix well on low-heat until it all caramelizes & until your rhubarb is starting to soften a bit. This will be after 5 minutes or so. Turn heat off & set aside. In that same pot, add cut up strawberries & mingle together well. Try not to damage the strawberries. Place this mix into a fitted oven dish & crumble your topping on top, evenly divided. Place into the hot oven & bake for about 20 minutes. After 13 minutes, I turned the oven temp lower on 175° C ( 350 F) ! Because the coconut sugar & speculaas cookies will caramelize & the crumble topping will be darker in color than normal white sugar. So, check often! You don’t want it to burn! ;) !!!

3. After 17-20 minutes of baking, the filling will be bubbling & check with a fork to see if your rhubarb has been cooked through. My crumble was ready after 17 minutes of baking! Turn oven off & take crumble out of the oven to cool off for 5 minutes. Take lovely dessert plates & scoop a big piece of your lovely crumble with the juices on your dessert plate! Pour some of your hot custard besides it so that it ends up near & over your crumble like picture above! :) When you serve this rhubarb strawberry crumble, you surely need this hot custard alongside it! Peter, my parents & I can’t eat rhubarb crumble without it! ;) MMM!

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You might like other rhubarb crumble/crisp recipes:

1. Triple coconut rhubarb crumble

2. Vegan rhubarb, strawberry dried apricot crisp

3. Vegan rhubarb, pear chocolate chip crumbles

4. Sophie’s spiced rhubarb, pear coconut crumble

5. Gluten-free Dairy-free strawberry rhubarb coconut buckwheat crumble

6. Orange, gingered rhubarb crumble

22 Comments »

Strawberry cream cheese ice-pops! Vegan & Gluten-free!

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Yesterday evening, I invented these lovely creamy vegan gluten-free strawberry cream cheese ice-pops! I am pretty new to creating tasty ice-pops but inventing these beauties was so easy to do! I had the vegan gluten-free tofutti cream cheese in my fridge, wanted to use it & had also fresh strawberries to use up! So, just look at the yummy ingredients! :)

MMM!

MMM!

Recipe: For 5 ice-pops

Ingredients:

2 cups (270 gr) cleaned, hulled strawberries, each cut up into 2, measured when cut up

3/4 cup (150 gr) vegan gluten-free cream cheese, I used tofutti

1/8 cup (30 ml) maple syrup

1/8 cup (30 ml) unsweetened soy milk

Method:

1. Take your beloved Vitamix & place your ingredients in this order in it. Place tamper into the fitted lid & blend on full-speed & on high, by using your tamper to push the ingredients into the running blades. This will take about 10-15 seconds. Taste! You must taste the yummy ripe strawberries first & then the creamy tofutti cream cheese!

2. Pour into ice-pops until nearly all full & place the cap on. Place into fitted stand & place it all in the freezer until your ice-pop are firm. This will take at least 4 hours or so. Take one out of the freezer, about 10 minutes before indulging & keep them under a tap with running warm water for 30 seconds to 1 minute or so, on both sides :) Enjoy! You won’t be disappointed! My husband Peter gave them 10/10 yet again! ;) xxx

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Fresh chervil spread topped salmon with mixed salad & a lovely lemon spring onion mash!

Today, I cut off a whole lot of fresh chervil from my allotment. I used a bunch for a lovely tasty soup. You can read the recipe: Here! For the rest of the fresh chervil, I invented this lovely Spring like fresh chervil-lemon pesto spread, to top your salmon with. I served it with a mixed salad also from our allotment & a lovely lemon zested-spring onion mash. All of the flavors were beautifully combined! I drank a lovely white wine with it, this one: A Pinot Grigio Garganega dell Venezie, 2013! MMM!

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Recipe: For 2 persons

Ingredients:

* For the chervil topping:

50 gr fresh chervil, washed, cleaned, spun dry

1 clove of garlic, peeled & roughly cut up

zest of 1/2 organic lemon

juice of 1/2 lemon

1/4 teaspoon Maldon sea salt + a bit extra

28 grins of black pepper

30 ml of a fruity extra virgin olive oil

* For the fish:

1 good organic or wild salmon fillet, mine was 360 gr, cleaned, pad dry on kitchen paper

* For the lemon zested-spring onion mash:

3 very thick white potatoes, peeled & cut up into longer thinner strips

1 fat spring onion, cleaned, cut up into smaller rings

zest of 1/2 organic lemon, use the other half of the above lemon

a bit of baking margarine or butter

black pepper

sea salt

Method:

1. First, boil your potato wedges until al dente. Drain well & let it steam dry on lower heat. Turn heatt off & set aside to keep warm. Mash. Add raw spring onion rings & lemon zest. Season with black pepper & some sea salt. I added 3 knobs of gluten-free dairy-free baking margarine. Mix well. It has to taste lemony & then you taste the spring onions,…A mild mash!

2. In the meantime, preheat your oven to 180°C for 10 minutes. Now, make your fresh chervil spread, aka topping. Take your food processor & place the S-blade in. Add fresh chervil, garlic, lemon zest, lemon juice, 30 ml of olive oil & some black pepper & sea salt. Place lid on & blitz until it is to your liking. I blitzed away! Taste. You must taste the chervil first & then the lemony twist! I added 10 grins of black pepper so that was 28 grins of black pepper in total & some sea salt extra.

3. Take fitted oven dish for your fish. Cut your fish fillet into 2 equal-sized pieces. Oil your oven dish well to prevent sticking of the cooked fish! Place your fish into the dish. With your knife, score each fish 3 times, to let the spread go well into the fish! Then, divide your chervil spread equally over your fish. there will be a bit of liquid too, pour it over each fish fillet. It will look something like this:

Before going into the hot oven

Before going into the hot oven

Place into the middle of the hot oven & bake for about 17-20 minutes. Check often to see if the fish has been baked through. When ready, like picture below, turn oven off.

Just coming out of the oven

Just coming out of the oven3

4.  Let the fish rest for a few minutes. To keep warm, you can place aluminium foil over it to keep warm. Serve now, with a few spoonfuls of your lovely mash & a lovely mixed side salad, from your garden. I added fresh chervil leaves into my mixed salad & served it with a small dollop of mayonaise with lemon in it. Enjoy! Don’t forget the wine! ;)

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Vegan Gluten-free raspberry white chocolate smoothies!

This morning, I invented these tasty smoothy beauties! I wanted to create refreshing breakfast smoothies! You like? I drank both of them! So delicious! ;)

MMM!

MMM!

Recipe: For 2 large smoothies= 750 ml= 3 cups

Ingredients:

2 cups (500 ml) unsweetened almond milk/ I use home-made

1 cup (116 gr) frozen raspberries

1/2 cup + 1/8 cup (68 gr) vegan not to sweet white chocolate discs

1/4 cup (26 gr) gluten-free medium-sized oats

Method:

1. Take your Vitamix & place tamper into fitted lid. Blend on full number 10 & on high-speed until it is fully mixed, by using the tamper to push ingredients into the running blades. This will take about 10 to 15 seconds. Taste! You must taste the lovely white chocolate, that is a bit sweet & then the raspberries! I drank 2 smoothies, they were very delicious! :) You don’t taste the oats in here at all & that is what you want! :) Enjoy! xxx

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You might like:

1. Vegan raspberry chocolate vanilla smoothy!

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45 Comments »

Simple pesto pasta with smoked bacon

A few days ago, I made this easy fresh basil pesto pasta with smoked bacon & courgette. You can make it completely vegan, by using vegan tempeh bacon bits in here! ;) I had a pot of fresh organic basil in my kitchen & had to use it up. I made a lot of different pestos in the past, some of them, very creative but never the old one, the normal basil pesto. You can read about my home-made red pesto ,about my spinach & rocket leaves pesto & about my coriander & walnut pesto here! So, I invented this lovely easy peasy dinner! ;) MMM!

MMM! :)

MMM! :)

Recipe: Enough pesto for 2 persons

Ingredients:

* For the basil pesto:

2 medium garlic cloves, peeled & roughly chopped

1 big plant of basil leaves, cleaned, stems removed, roughly chopped

20 grins of black pepper

1/4 teaspoon of crushed Maldon sea salt

1/4 cup (25 gr) grated Parmesan

1/4 cup (35 gr) pine nuts

1/4 cup + 1/8 cup (90 ml) of a fruity extra virgin olive oil

* For the rest:

350 gr egg-free dairy-free spelt spaghetti

1 medium courgette, (220 gr) skin washed, pad dry, cut up into thinner rounds & each round cut up into smaller strips

200 gr smoked bacon pieces, Use smoked bacon that is dairy-free.

black pepper

some sea salt

Method:

1. First, make the toasted pine nuts. Place pine nuts in 1 layer in a dry pan & heat up on low-fire. Let the nuts toast without burning them. Often, shake your pan. With your hands & spoon, turn the nuts over for an equal roast. After a few minutes, they will be golden & roasted. Your kitchen will smell amazing! Turn heat off & set aside.

2. Now, make your basil pesto. Take your beloved food processor & place the S-blade in. Add chopped garlic, basil leaves & pine nuts. Add grated Parmesan cheese, 20 grins of black pepper & your sea salt. Pour 60 ml of your fruity evoo in it. Put lid on & pulse a few times or on higher power to mix it more finely. It is up to you! Sometimes, I like a more coarse pesto but sometimes I like it to be more fine. I added 30 ml oil extra so that is 90 ml in total. Taste! You must taste the basil first & then all the rest! It has to be pungent a bit with that raw garlic & that lovely parmesan! I like that my pesto is not to oily. This is the way, I like it! :).

3. In the meantime, cook your spelt spaghetti according to your packet instructions. Rinse well with water. Fry your courgette pieces in that same fruity evoo until browned & cooked through. Season with some sea salt & black pepper. When your courgettes, are nearly ready, push them to one side of a pan. On the other side, fry your smoked bacon pieces until browned & cooked through. I seasoned my bacon with some black pepper. Stir the courgette pieces through the fried bacon. Take your spaghetti & add 3 to 4 tablespoons of your pesto through the hot pasta. Put it into 2 clean pasta plates & top each plate with the smoked bacon-courgette mix! Enjoy! All for he flavours go wonderful together! MMM! :) Stay Tuned! If you liked this post & want more of them, join 1,251 email followers! Subscribe by email! It is free!  

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Vegetarian Seasonal salad with fresh chervil-orange dressing!

A few days ago, I invented this tasty Vegetarian Seasonal Salad with home-grown fresh chervil that I used in an orange dressing! The rest, my husband used, to make a similar soup, like I did, a few days ago. You can find the soup recipe here! My husband Peter gave it a 10/10! x It is a very colorful salad that you all will love too. I served it with a lovely white wine like a crisp cold Pinot Grigio. The wine & salad did go fabulous together! :)

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You see all of the different veggies & ingredients that I used in here? Let’s look at that beautiful divine dressing & wine?

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You can also find this tasty recipe here: http://www.instructables.com/id/Vegetarian-Seasonal-salad-with-fresh-chervil-orang/

Recipe: for 2 salads

Ingredients:

* For the salad:

enough lettuce leaves for the base of 2 salad plates, cleaned, washed & spun dry

2 fresh ground chicory, cleaned, big hard core removed, cut up horizontally into thicker strips

2 medium beetroot, cooked, peeled & cut up into round slices, each about 0.5-1 cm thick

1 big juicy orange, peeled, white bits removed, cut up into longer pieces

about 100 gr sheep’s feta, that is gluten-free, drained, pad dry & cut up into equal-sized chunks

pecan halves: 41 gr (1/3 cup)

* For the fresh chervil-orange dressing:

juice of 1 big orange or 2 smaller ones

1 handful of fresh chervil, cleaned, pad dry & cut up finely

20 grins of finely milled black pepper

a few pinches of Maldon sea salt

4 tablespoons of a fruity extra virgin olive oil

Method:

1. First, toast your pecan halves in a dry non-stick pan over low heat, in 1 layer until fragrant & toasted. Shake your nuts often & turn them over with the help of your hands or wooden spoon.  Watch your nuts! See that you don’t burn them. Lower your heat if you need to. Turn heat off & set aside.

2. Plate up your salad plates. Place enough of the lettuce leaves on the base of your plate. See picture above.  Place your white chicory strips, like picture above. Place 4 orange segments on top of the chicory strips. Place 4 cooked beetroot on top of your salad leaves, or in a pattern that you like. Your salad has to look attractive, right? Scatter 6 to 7 sheep’s feta chunks over the salad. Do the same with your other plate. Set aside.

3. Finally, make your chervil-orange dressing.Take a larger jam pot & pour orange juice, olive oil i it. grind 20 grins of black pepper in it along with some pinches of sea salt. Now, add your cut up fresh chervil to the jam pot & screw the fitting lid on. Shake your jam pot a few times up & down until the dressing is well emulsified. Taste! You must taste the fresh chervil first & then the orange & pepper! It is a more milder dressing & that is what you need for this salad! Top your salad with the toasted pecan halves, that you crumble over the salad. Pour your dressing in a round over the salad & enjoy instantly with a loved one & with a glass of dry white wine like Pinot Grigio! :) This salad really fills you up with the yummy sheep’s feta & the cooked beetroot! All of the flavors top beautifully together! MMM! Stay Tuned! If you liked this post & want more of them, join 1,248 email followers! Subscribe by email! It is free!  

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41 Comments »

Again produce from my allotment & a lovely vegan gluten-free breakfast salad!

This morning, we went to our allotment & cut off mixed salad leaves, 9 radishes & fresh chervil yet again. We let the chervil grow & grow! After picking, we ate this lovely breakfast salad, that we eat often in our house.

yum yum yumm!

yum yum yummy!

The radishes & a lot of the fresh chervil, we will eat in a future salad, this evening. Stay tuned for this tasty recipe soon,…Promise! x

Recipe: For 2 medium plates

Ingredients:

* For the salad:

2 handfuls fresh-cut off salad leaves, home-grown, cleaned, washed  spun dry, one handful per plate

8 medium fresh strawberries, cleaned, each cut up into 2

12 fresh blueberries, cleaned

some black pepper

some ground Curcuma( turmeric)

a fruity extra virgin olive oil: a few drizzles per plate

a good aged dark balsamic vinegar: a few drizzles per plate

some fresh chervil, cleaned & spun dry

* For the cooked oats:

a lot of medium-sized oats

water

unsweetened soy milk

Method:

1. First, cook your oats in half water & half unsweetened soy milk. I never measure it. Do what you want, just see that you have enough liquid to the oats. Cook on medium-heat until cooked through. I always use medium-sized oats that need 15 minutes of cooking. Stir often. Keep warm.

2. Take 2 cool breakfast plates. Place 1 handful of the mixed salad leaves on it, in a nice pattern. Do the same with the other plate. It will look something like this:

mixed salad leaves!

mixed salad leaves!

3. Place your strawberry halves on top of your salad leaves, all evenly divided. This means 8 halves of strawberries onto each plate. Scatter your fresh blueberries around it all, evenly divided. Scatter some dashes of Curcuma over the salad & some grins of finely milled black pepper. Do the same with the other plate. Pour some drizzles of that fruity oil over your salad & then some drizzles of a good aged balsamic vinegar. Do the same with the other plate. Scatter some of your own fresh chervil to the salad. The same with the other plate. Finally, add a dollop of 2 of your cooked oats to the plate. Serve at once & enjoy with a loved one! MMM! :) Healthy & pure! x Stay Tuned! If you liked this post & want more of them, join 1,245 email followers! Subscribe by email! It is free!  

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Gluten-free Dairy-free fresh chervil soup & my 1st produce!

Yesterday, we ate our 1st produce from our allotment! My husband Peter & I were very excited! ;)

We cut the 1st fresh chervil from our cold frame & ate the 1st cut away mixed salad leaves. We also had our 1st radish. We also ate the leaves like a salad.

Our 1st fresh chervil!

Our 1st fresh chervil!

Yay! We were over the moon,…;)

I weighed my fresh chervil & it was 42 gr. Ha! My young salad leaves weighed 35 gr! With my fresh chervil, I made my mom’s delightful fresh chervil soup. This soup is gluten-free, dairy-free & tremendously delicious! You can make it vegetarian or vegan by using vegan stock instead of chicken stock! ;)

Yum!

Yum!

Recipe: For 4 big bowls of soup

Ingredients:

5 spring onions (green onions), cleaned & cut up

1 big long celery stick, cleaned & cut up

1 long carrot, peeled & cut up into rounds

250 gr fresh leeks, well-washed, pad dry, cut up finely

1 medium white onion, peeled & cut up

1/3 medium sweet potato, peeled & cut up

good quality garlic powder

3/4 (45 gr) of your fresh chervil, well cleaned, spun dry

leave 1/4 of the fresh chervil, finely chopped, to top your soup

a fruity extra virgin olive oil

black pepper

some Maldon sea salt

1100 ml of a good gluten-free dairy-free hot chicken stock ( or a vegan one! )

Method:

1. Take a soup pot & heat up on high. When hot, pour some drizzles of that fruity oil in it & swirl around the base of the pot. Add chopped onion, spring onions, carrot rounds & celery chunks in it. Season with some grins of black pepper & some sea salt. Stir often. Fry for about 10 minutes or so. Now, add some drizzles of oil, if you need to. Add chopped leeks, sweet potato chunks & season with a few dashes of garlic powder, black pepper & some sea salt, but not too much because your chicken stock has salt in it! ;) Fry for a few minutes & then, add hot chicken stock to it & stir everything round into the pot. Cook on medium-heat for about 5-10 minutes or until your veggies are just cooked through. Taste. Now, add your cleaned fresh chervil to the hot soup. Just stir it through your soup. taste! It has to taste fabulous! You must taste the chervil first! I added 20 grins of black pepper to it. I Vitamixed my soup. Taste again. It was perfect! It was the perfect soup for this season! Laddle your soup into lovely soup bowl & garnish with some fresh finely chopped chervil on top! Enjoy, my lovely one’s!

Adding fresh chervil before Vitamixing my soup!

Adding fresh chervil before Vitamixing my soup!

MMM,…:)  Stay Tuned! If you liked this post & want more of them, join 1,239 email followers! Subscribe by email! It is free!  

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You can also find this tasty soup recipe here: http://www.instructables.com/id/Fresh-chervil-soup/

You might like:

1. We have got an allotment

2. An allotment update!

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Allotment update!

Our rhubarb plants are growing well!

Our rhubarb plants are growing well!

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My husband & I were & are working a lot in our allotment & that is why, you haven’t received any new inspiring recipes from me, lately. Only the last recipe, that I posted a few days ago. The last 2 weeks, the weather has been very good. There has been a lot of sunshine & blue skies. What else do you want, right? The temperatures has been higher too. Yesterday, it was 25°C! Two months ago, my husband Peter build us our own large cold frame. It is 2 meters x 82 cm. Great, right? Here it is:

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And here it is open :

_1340674watermarkAnd what do we have in here, let’s see,…

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The chervil has been growing very rapidly, the last few days, nearly ready to cut off.

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What else is happening in our garden?

We are growing 2 different peas. Here under this horticultural fleece are the lower peas growing, called Kalife, into 3 rows. Before planting, we soaked them for 24 hours into a bowl of warm water. This is to proceed the growth. We planted them April, the 4th 2015. Gradually, a few of them are already popping up under the fleece.

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Further, in the row, you can see strawberry plants & we planted garlic between them. I planted 12 garlic pieces & 10 came out! Cool! :)

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What else?

Mint that is growing!

Mint that is growing!

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Here you see the other horticultural fleece with Snowpeas Norli under them. We also planted them April, the 4th 2015. We also soaked the seeds 24 hours into a bowl of warm water. We have to check daily for snails & slugs. These pea shoots are popping up also. Just after that, you see our bows with young leek plants, red onion & spring onion plants. We put an anti-fly sheet over them & a horticultural fleece to keep them warm at night!

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So, this is the 1st update since November 2014. We also planted some rosemary, bay leaf, thyme & sage, but no pictures yet. We also have sown Bolivar beets into the full ground & chioggia beets at the right side in our cold frame.

So, I hope to see you all later in the year, for the next update! ;)

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53 Comments »

Vegan Gluten-free stew with fragrant green lentils & vegan paprika sausage!

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Hello all, did you all enjoy Easter? Have you eaten a lot of chocolates & have enough of it? I have! I had some items in my pantry & fridge & had to use them up. So, I made this delicious vegan gluten-free stew with ginger, garlic & ras-el-hanout. I served it with a fried vegan paprika seitan sausage & lovely fragrant cooked green lentils on the side! It was a match made in heaven! :) The stew with green lentils are vegan & gluten-free too. If you serve this with a GF vegan sausage, this complete dinner will be gluten-free all the way! :) MMM! Enjoy!

Read the rest of this entry »

31 Comments »

Vegan raspberry chocolate vanilla smoothy!

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Today, I made these delicious easy peasy raspberry chocolate vanilla smoothies! In used frozen raspberries in here & my favorite vegan aka milk chocolate. They were so refreshing too! :) Read the rest of this entry »

34 Comments »

2 recipes of mine are published online! :)

1. 1st publication, online!

Ooh yes, a few days ago, I was contacted by the lovely people of chocodelic.nl. They saw, a recipe of mine, a while ago, on my blog, where I used a raw chocolate product of them. It was this lovely breakfast smoothy: https://sophiesfoodiefiles.wordpress.com/2015/02/11/raw-chocolate-goji-berry-banana-smoothy-raw-vegan-gluten-free/

Remember? You can also click onto the smoothy to go directly to my tasty recipe link! ;)

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Read on,…

Read the rest of this entry »

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Travelling Sophie: Leuven part 5!

I know now that you all loved reading my traveling Sophie: Leuven part 1, 2, 3, 4 & now, there is a part 5,…ooh yes!

The last time, I went there to visit my favorite all vegan shop Shavt, I ate lunch in one of my favorite world cafés, called Coop. Wereldcafé.coop, Joris Helleputteplein 2, 3000 Leuven. It is located at a quiet public square, 1 street away from the busy Parijsstraat, shopping street. Open? Tuesday till Saturday:11AM-11PM/Monday & Sunday: closed!

Kitchen is open from 12 AM till 2 PM & from 5.30 PM till 8 PM.

It looks great from the outside, right?

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This cool world café is not just a café, it is a smaller bistro. All the foods they serve here are 80% organic + fair-trade + local! Not all the beverages are organic though. Every day, they serve lunch & dinner.  You have to order & pay at the counter. They have a big black board, where they note down with chalk what there is on the menu. There are several vegetarian dishes on their menu. Every time, I come here, I eat vegetarian. I began with this:

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Let’s see what you think of the interior? Read the rest of this entry »

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Travelling Sophie: Leuven part 4!

A few days ago, I went to one of my favorite cities called Leuven. About 1 year ago, I posted 3 traveling Sophie posts about Leuven. I will give you the links below my post! ;)  The city lies in the Flemish speaking part of Flanders, In Brabant & is the capital city of Brabant. Is is about 35 min by train from where I live. Leuven is very well-known for its international Catholic University, In Dutch:  ( KUL )= Katholieke Universiteit Leuven! It is one of the oldest Universities of the Low-Lands. Leuven is also famous for their brewerie, Stella Artois!! Leuven is also a great foodies destination for me & has many cool foodie restaurants, foodie shops & places where also vegetarian eating is possible. You just have to find them! I also like the variety of many tiny, some larger & cool clothing, flower shops, etc!

Here you can find SHAVT!

Here you can find SHAVT!

I went there to go to my favorite all vegan shop called SHAVT. Shavt stands for Simply Healthy And Vegan Things! You can find it on the smaller side street of the Tiensestraat. It is located in the Charles Deberiotstraat 2, 3000 Leuven. Open? Monday till Saturday from 12-18.30 h. It looks from the outside like this:

SHAVT

SHAVT

It is a smaller all vegan shop. All the things they sell here or edible & even non-edible like vegan shampoo, vegan soaps, vegan toothpastes, vegan deodorants, etc. I prefer the edible part, way more! They sell many different vegan edibles like vegan chocolates, vegan cereals, vegan burgers, based on seitan or on tofu, vegan sausages, vegan sliced sausages to put on vegan pizzas or on your sandwiches, vegan cheeses of 4 to 6 different brands like Valio, Wilmersburger, Vantastic foods’s vegan Parmesan, etc & the owner, Kobe, also makes his own cashew based spreadable cheeses. He also sells vegan food bars of the brand Naked! Just see it all for yourself! Read the rest of this entry »

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Home-made Vegan white chocolate coconut bars!

Yesterday, I invented these delicious vegan  home-made white chocolate coconut milk bars! The topping is super delicious aka it is home-made vegan white chocolate & the cooked cookie base is really yummy too! Between these 2 layers you taste the lovely coconut milk with added vanilla seeds! Really delicious! :)

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The topping is not pure white because of the used vanilla seeds & used maple syrup in here! Nevertheless, they are really super! They are not too sweet either! You can really taste the coconut first, then the lovely home-made white chocolate topping & then the tasty cookie base! Ooh yes! One bar is really filling too! Grab one before you go to work or enjoy 1 or 2 with a good vegan café latte or with a lovely coconut tea, why not indulge yourself?  These are fun to make, reasonably healthy & super yummy too! :)

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Let’s see how I made them! ;)

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Vegan Winter Vegetable Coffee Stew with home-made vegan cheddar cheezy dumplings!

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A few days ago, I invented this lovely vegan winter stew with home-made vegan cheesy dumplings that I cooked into the hot stew! I know that you all will love it too! ;) Check it all out!

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How did I make this lovely stew? Read the rest of this entry »

42 Comments »

Kale smoothy, number 2!

This morning, I made this lovely Raw, Vegan, Gluten-free delicious KALE smoothy! You know, a while ago, I made this lovely raw minted kale smoothy, aka number 1! You can find this tasty recipe here!

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Now, again, I received some yummy grown kale from my friends’ allotment. It is the last kale that they have. So, I invented this lovely kale smoothy! My husband Peter gave it a 10/10! Ooh yes! I drank one full glass as a lovely energizing breakfast & it kept me full for a long while! It really fueled me! So, I know that you will love it too! ;) You need these beauties in your life! Go on,…Grab one!

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Spiced chicken meatballs with home-made tomato veggies sauce & spelt penne!

The spiced chicken meatballs are dairy-free, egg-free & gluten-free too!

Yummy spiced chicken meatballs, all home-made!

Yesterday evening, I invented these tasty spiced up chicken meatballs! The meatballs itself are Dairy-free, Egg-free & Gluten-free too! I spiced up my organic chicken mince, served them on a bed of home-made tomato-veggies sauce & ate them with spelt penne! Ooh yes, this is a lovely flavored well combined delicious pasta dinner! I made enough for 2 days in a row, so for 4 persons! I made my chicken meatballs a few hours before dinner to stiff up a bit in the fridge!

Enjoy! :)

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Let’s see how I made it all!:)

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My favorite green juice of the moment!

This is my favorite green juice of the moment!

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It is very refreshing & has only 3 ingredients in it!

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Lovely 3 layers, hey? Let’s find out what!

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Flower-shaped mini almond butter banana cakes with dark chocolate chips!

Hey folks, welcome to the month March! The weather is getting better, the birds are singing & I feel fine,…How about you? Follow my blog with Bloglovin

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A few years ago, I invented this Gluten-free almond butter-banana- flower-shaped cake! It was the best gluten-free cake, I ever invented. You can find the original recipe: here! This is a glorious easy to make winning almond butter & banana combination. I also added dark chocolate chips. It is truly delicious! Whenever I serve this cake, everyone who tasted it, asked me for the recipe! Now, I made smaller bite-sized flower-shaped cake treats out of them! It is easy peasy! ;)

yum yum yum!

yum yum yum!

Read on How I made them! :)

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Creamy dairy-free pasta dish with home- grown oyster mushrooms!

Yesterday evening, I invented this lovely Dairy-free creamy pasta dish! I used home-grown oyster mushrooms in here. A while ago, my husband bought me a DIY package with spawn of oyster mushrooms in it. Home-grown makes all the difference in flavor! So delicious, so good, so meaty-like! :) How I grew them, I tell you all later in a separate post! The first time, we had 85 gr & now, yesterday evening , I had 125 gr! Not bad, hey?

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These sort are blue oyster mushrooms! They look cool, right? Now, on to the lovely pasta dish! Read the rest of this entry »

61 Comments »

Raw Goji berry brownie tartlets!

Yesterday evening, I invented these tasty beauties! Check them all out! I soaked a lot of cashews in the early morning & used them well rinsed & drained at night! Make these tasty raw goji berry brownies tartlets now! No guilt! ;)

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Yum Yum Yummmm & Good for you too! :)

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Read on how I made this lovely recipe,…

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People,…It’s a wrap! :)

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Today, I invented these tasty beauties! Ooh yes,…It’s a wrap! These lovely dark yellow wraps are Raw, Vegan, Gluten-free, Corn-free, Soy-free, Egg-Free Dairy-free curry coconut wraps! They are just AMAZING!!! I found mine in a tiny vegan shop in the city center of Leuven, called SHAVT. This stands for Simple Healthy & Vegan Things!

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Read on for more cool information & How I made these tasty filled wraps!

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46 Comments »

Vegan Gluten-Free Cumin roasted vegetables: A lovely side dish!

Yesterday evening, I invented this lovely side dish! A mix of cumin roasted vegetables including cut up Brussels sprouts. A while ago, I roasted them for the 1st time & thought that roasting them, bring out, their sweeter flavor!!! I loved it. Now, I tested them with ground cumin. The Brussels sprouts loved it & so did we!

Yum! A lovely Side dish!

Yum! A lovely Side dish!

Cumin roasted veggies!

Cumin roasted veggies!

Read on How I made it all! ;) Read the rest of this entry »

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Raw chocolate goji berry banana smoothy! Raw, Vegan & Gluten-free!

Today, I made a lovely Raw, Vegan & Gluten-free breakfast smoothy with raw chocolate covered goji berries, a ripe banana & unsweetened home-made almond milk! It was the best raw smoothy, I have made in ages! It looks like a carrot smoothy but I promise you it tastes like something heavenly! First, you taste the raw chocolate then the goji berries, then a hint of banana & almond.

Yum!

Yum!

I made this by using my new favorite raw chocolate covered goji berries. They look something like this:

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The yummy inside!

The yummy inside!

Read on for more info on this raw chocolate & how I made this delicious smoothy:

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35 Comments »

10 Tasty Valentine Treats!

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Because it is nearly Saint-Valentine, I will give you 10 tasty treats from my blog to choose from & to serve 1 or more of them to your beloved! Check them out! Just click onto the pictures to go directly to the yummy recipes! Enjoy! ;) xxx

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1. Vegan Gluten-free 4-ingredient puddings with a secret ingredient!

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2. Vegan spelt pancakes with cardamom  scented fresh sticky caramelized figs!

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Read on for more tasty treats! :) Read the rest of this entry »

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Vegan love scones! ;)

A Vegan Love Scone!

A Vegan Love Scone!

Now, I got you attention, right? These scones are one of the best, I ever invented! ;) I call them love scones because they have everything in here that I love,…Yum!

Now, what else did I stuff in them? Can you guess,…???

Fresh from the oven,..

Fresh from the oven,..

Yes, …You are right,…vegan chocolate,…almond flakes,…almond milk,…maple syrup & a maple glaze! Ha!

Don’t you want to come over for tea & have a scone or 2 together???

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48 Comments »

Vegan Gluten-free Seasonal salad with black radish & tofu!

This evening, I invented this lovely salad with shredded black radish, carrots, soaked big raisins & lots more,.. I made a simple balsamic vinegar dressing & served it with fried tofu bits. It was a super delicious salad that was also Seasonal! Yum yum yum! It was very tasty! :)

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And the special ingredient in this lovely shredded salad is: yes,…Black radish!

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Read on what black radish is & how I made it! :) Read the rest of this entry »

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Vegan veggie pasta sauce with seitan on a bed of spelt spaghetti

Yesterday evening, I made this tasty vegan pasta sauce. I served it with semi-wholemeal spelt spaghetti. I added some veggies too, of course! Instead of real mince, I used vegan seitan mince. I love seitan mince over real pork & veal mince anyway. So, this is how I did it:

Yumm! All vegan! It looks just like the real thing!

Yumm! All vegan!
It looks just like the real thing!

Yummm! Don’t you want a big plate full?

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Can you guess the ingredients in this lovely red sauce? Read on to find out, if you were right!

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25 Comments »

Vegan Gluten-free spiced dinner!

Yesterday evening, I made this lovely Vegan & Gluten-free spiced dinner! All of the flavors were just right & tasty combined! Check it all out! :)

MMM!

MMM!

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22 Comments »

Gingered vegetable soup with green lentils!

Just now, I made this lovely gingered mixed vegetable soup with green lentils! This is a one pot dinner! I have a cold so I needed a comforting healthy soup with fresh ginger in it to bring me back at health! ;) MMM!

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Want to know, How I made it?

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46 Comments »

Sophie’s salsa verde with pan fried haddock pieces!

MMM!

MMM!

This my version of the good & tasty salsa verde. It means a green sauce. Salsa verde is a great sauce to make. You eat it cold. You can easily make it in your beloved food processor.

I served my salsa verde with pan-fried haddock pieces & oven baked potatoes. It is great to use as a simple cold sauce in pasta. You could also stir it through mashed potatoes.

It is great to use a big dollop on jacked potatoes. It is great in a salad too. You could also use it on top of grilled pork: a divine combination!

Now, my recipe, it is easy peasy!

But wait, there’s more!

31 Comments »

Home-made nutty quinoa oat granola! Vegan & Gluten-free!

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This morning, I invented this delicious tasty nutty quinoa-oat granola, all home-made of course! :) This is also Vegan & Gluten-free too! I added lots of good stuff to it, just wait & see!

This granola is not so sweet, just the way I like it. My husband thought this was the best granola, I ever made! He gave it 10/10! xxx This would be an ideal food gift!

I love it with cold soy milk, straight from the fridge. Yum yum yum!

But wait, there’s more!

46 Comments »

Vegan spelt pancakes!

A few days ago, My husband made these delicious easy to make spelt pancakes! Just see for yourself, don’t you want 1, 2 or 3?

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These pancakes are very tasty & very easy to devour too! Enjoy! :)

But wait, there’s more!

42 Comments »

Raw Vegan Gluten-free lemony hemp protein smoothy!

This morning, I made this delicious Vegan & Gluten-free Lemony Hemp protein smoothy! I added a few other healthy things & drank 1 big smoothy as a nice drinkable healthy breakfast! You see?

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What is Hemp protein, I hear you say?

Raw 100% organic hemp protein powder is a raw powder from hemp seeds. After the raw hemp seeds are cold pressed & gently milled, the resulting fine green powder can be easily added into your daily breakfasts, smoothies etc.

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Hemp seeds are very healthy & an excellent source of minerals, fatty acids & proteins. It is also a healthy source of dietary fiber, chlorophyll, and minerals including magnesium, iron, zinc and potassium. This finely milled powder has a rich, nutty flavor that is ideal for smoothies, baked goods or any recipe that could use a protein and fiber boost.

But wait, there’s more!

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We have got an allotment! :)

Yeahh! My husband & I got an allotment! Yes, yes! It is situated at the outskirts of Mechelen, into the full countryside! :) It is nearby where we live. Our beloved friends are in the same allotment. We got the plot since November the 1st 2014. It is a really good size, about 110-120 square meters. We have sun early in the morning, in the afternoon & at the west-side too. We have clay-loam ground. On the left-side of our plot, there is a water-well. Great, right?

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There is a beehive at the end of our plot, on the left! :) Great for future blossoms, veggies to be, plants & flowers!

Like you see above, it was hugely overgrown with weeds & can you see what type of plant,…?

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83 Comments »

Vegan Gluten-Free Fridge tofu scramble!

This morning, I wanted to make a lovely breakfast tofu scramble! I had to use up a few veggies from my fridge! That’s why I call this a Fridge tofu scramble! I added a few spices from my pantry & to keep it vegan & gluten-free, I added a bit of nutritional yeast for a cheesy flavor! ;)

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Don’t you want a full plate & join me?

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29 Comments »

Sojami: Tartimi spread with garlic & 5 sort of peppercorns: review!

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31 Comments »

Do you want a slice of Vegan spiced tofu quiche?

Yesterday evening, I invented this fabulous Vegan Spiced Tofu Quiche! I had a leftover organic vegan puff pastry that I needed to use up. Check it all out!

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Come on over @ my house & I will serve you a big slice, if you want! ;)

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I had a new square non-stick pastry tin that I needed to try! It really worked out well! I just had to grease the tin, sides & removable bottom & the Quiche came out perfectly! It was the 1st time, I created a vegan Quiche using drained & Vitamixed silken tofu! My husband & I ate 2 pieces each. In the pst, I made Vegan Quiche tartlets using a home-made spelt oil pastry & using soy cream in my tartlets! You can find the recipe: Here!

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56 Comments »

Chicken served with a cranberry orange port sauce served with oven roasted parsnips, red onions & sweet potato fries!

Yesterday evening, I invented this festive chicken with a home-made cranberry-orange-port sauce with a hint of cinnamon! I served it with a lovely oven roasted side dish: oven roasted parsnips, red onions & sweet potato wedges! This is a festive & very delicious dinner!

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You have to know that this is my special to go home-made cranberry sauce that has had a lot of success the past years. every time, I made it at dinner parties for my friends or family, people asked me for the tasty recipe! It is an oldy but a goldie! ;)

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But wait, there’s more!

39 Comments »

Mustard-dill glazed salmon on a bed of deliciousness using A Belgian product of the region: Mustard De Ster!

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Yesterday evening, I made this delicious invented salmon dinner! I made a lovely glaze for my salmon fillets using a combo of fresh dill, some oil, pepper, sea salt & a special Belgian product of the region called: Mosterd De Ster. ( Mustard The Star! ) Now, you are wondering, what the hell is a produce of the region aka streekproduct? A Streek product is a well-known & well-certified product of a specific region in Belgium. Streek = Region. You know them by this labelling:

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Here is their website only in Dutch though. http://www.streekproduct.be

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44 Comments »

Raw breakfast smoothies! Vegan & Gluten-free too!

This morning, I invented these tasty RAW breakfast smoothies! They are also Vegan + Gluten-freeI had leftover fresh cranberries, a few other things in my fridge & had to use them up! So, I made these beauties! The ginger in here gives you a big kick to your brain that you need in the morning,…right? One glass of 500 ml really fills you up! And that is what you want, hey?

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But wait, there’s more!

30 Comments »

Got leftover fresh cranberries? Make this Vegan Gluten-Free Quinoa porridge!

I got leftover fresh cranberries that I needed to use up so I invented this Vegan & Gluten-free Warm Quinoa Porridge!

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t is such a lovely, warm, quinoa flakes porridge! You can add whatever you want, but I made it like this. The key is to make it not too sweet! ;)

But wait, there’s more!

34 Comments »

Vegetarian cheesy spelt pasta!

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Yesterday evening, I invented this lovely vegetarian cheesy pasta dish! I had some leftover sheep’s cheese in my fridge. That was leftover from making the spelt flatbread, see earlier post: here! I had to use it up.

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28 Comments »

Seasonal spelt flatbread!

My husband invented this Seasonal Vegetarian Spelt Flatbread for a New Year’s Dinner party that we hosted for my beloved mom & dad!

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Can you guess the ingredients?

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30 Comments »

Vegan Pecan Pie Smoothy!!!

Hello folks,

Happy 2015 to you all! I hope you had a fabulous Christmas Season, many presents at Christmas & New Year’s Eve too! :) During these festivities, I ate,…a lot,…and you? Now, I need to slim down,… a bit,…how about you? So, you all know, that I only recently created a fabulous easy vegan spelt pecan pie,…and now, I wanted to recreate that pecan pie in a smoothy aka dessert aka breakfast! You even can name it a glorious dessert because it is spoonable,…or drinkable,…Check it all out for yourself, right?

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But wait, there’s more!

52 Comments »

A Happy New Year & Top 10 most viewed posts of 2014!!!!

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I wish all of my readers from all over the world: A Happy, fun & healthy 2015 filled with joy, great new discoveries, many culinary adventures, many friendships & fabulous recipes also here on my blog! :) Yes!

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And now my top 10 most viewed posts in 2014!!! Ooh yes! :) I will begin at number 10 to 1! Just click onto the pictures to go directly to the tasty recipes, reviews & traveling posts! ;)

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58 Comments »

Festive Cheesy, ham pesto appetizers! Only 4 ingredients!

Yummm!

Yummm!

Hey folks!

I hope you celebrated a lovely joyful Christmas with your family, friends & loved one’s! I want to give you this festive easy to make appetizer that always is a great hit wherever I present these tasty beauties! :) Yum yum yumm,…Excellent with a good glass of Prosecco brut, Cava brut or real Champagne Brut! :)

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36 Comments »

Spelt chocolate ricotta muffins with dark chocolate chips!

Go on,...Indulge yourself!

Go on,…Indulge yourself!

Yesterday, I made these festive Spelt chocolate ricotta muffins with dark chocolate chips! They are incredibly amazing & wonderfully delicious in the mouth! I used fresh sheep’s ricotta in them! :) Go on,…Indulge yourself,…You so deserve it because of all the Christmas gifts packaging & decoration! ;)

Yummm!

Yummm!

The muffins make an ideal breakfast & are not too sweet either! Just the way, I like them! They really fill you up! A lovely breakfast muffin!

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38 Comments »

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

A Delcious home-made Food Gift! x

A Delcious home-made Food Gift! x

But wait, there’s more!

43 Comments »

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