Posted in Gardening, Recipes

Healthy Lunch Salad!

Yesterday, I invented this lovely healthy lunch or dinner. I even eat it like breakfast this morning! 🙂 So good, So yummy! You can eat it just like this but I will give you few other options too, just the way you like it! 😉 Doesn’t it look lovely?

Yummy food!

This recipe is super easy to make & you can serve it just like this, the easy way or add some other things in. I will show you at the end of this recipe with yummy suggestions!

Let’s make this recipe!

For 5 persons

Ingredients:

For the salad:

dry rinsed quinoa, enough for 5 persons

2 spring onions, washed, cleaned & cut up into rings (white & green part)

1/2 fresh cucumber, peeled & each round cut up into 4 pieces

about 10 small tomatoes, each one cut up lengthways into 2

1 + 1/2 stalk of green celery, cleaned, cut up into smaller pieces

black pepper

some Maldon sea salt

fresh washed, spun dry, young salad leaves from the garden, like yellow purslane, mustard greens, cut away green salad leaves, cut away red salad leaves, …

fresh washed, spun dry, herbs from the garden like chives, chervil, …

For the dressing:

3 tablespoons of a fruity extra virgin olive oil

1 + 1/2 tablespoon of a good aged balsamic vinegar

5 grins of black pepper

a few pinches of Maldon sea salt

Method:

Cook quinoa according to packet instructions & add celery bits too. I added a bit of a good vegan stock to it. Cook until just al dente. Drain excess water, if you need to. Drain well. Spread quinoa & cooked celery bits onto a big plate & place into the fridge to, cool down completely, for at least 1 hour. After that, add cucumber, spring onions & tomatoes. Mix it through the quinoa. Season with some black pepper & some salt, but not too much. Place back into the fridge to cool down a bit more.

Make the dressing. Place all ingredients into a fitted empty jam pot & screw lid on. Shake jam pot up & down a bit & taste. It has to taste fab!

Plate up! Place a lot of the mixed salad leaves & herbs onto your plate. Spoon the quinoa-veggies mix on top, in the middle of your plate, as much as you like. Finally, spoon your dressing all over your quinoa-veggies mix. Let’s eat! MMMM!

Variations:

  1. Eat it like this + dressing + some lovely vegan feta or real marinated feta cubes!
  2. Eat it like this minus the dressing + serve with some good organic pork gyros with some added red bell pepper strips fried in olive oil!
  3. Eat it like this + dressing + poached organic chicken fillets!
  4. Eat it like this + dressing + roasted white fish or roasted salmon!
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Posted in Recipes

Vegan Wholewheat Pancakes with raspberry vanilla sauce!

Hello lovelies!

Today, I invented these lovely vegan wholewheat pancakes. I topped them with a super easy raspberry sauce.

I used frozen raspberries, added 1 sachet of vanilla cane sugar & 2 tablespoons of water. Heated it on medium-heat & after 5 minutes your lovely sauce is ready to pour on top of each pancake! Super filling are these lovely wholewheat pancakes. I ate 2 & they really fill you up! I didn’t use any sugar nor oil the pancake batter! Ooh yes!

Recipe: For 6 thicker medium pancakes

Ingredients:

For the pancakes:

1 cup (155 gr)  of wholewheat flour

1 flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, mix & leave to stand for 10 minutes until thickened)

250 ml unsweetened soy milk

For the sauce:

260 gr (2 cups + 1/4 cup) frozen raspberries

2 tablespoons of water

1 sachet (8 gr) organic vanilla cane sugar

Method:

  1. Take medium bowl & add wholewheat flour. Add flax egg & mix with a whisk. Now, pour soy milk onto the mix & mix in. Your batter is now ready & will be thicker!
  2. Place frozen raspberries, vanilla cane sugar & water into a fitted cooking pot & bring to the boil. Boil until fully unfrozen & cooked through. The sauce must be thickened a bit. Boil for about 5-10 minutes. I serve my sauce half warm.
  3. Heat oil into a hot pan. When super hot, pour small soup paddle of batter into the centre of the pan. With the back of a spoon, spread the batter evenly round in the base of the pan. Fry for about 2 minutes or more or until one side is fully baked & with help of a pancake flipper & fork, flip the pancake over & fry the other side for 1 minute or more, until fully baked. Repeat. Re-oil your pan if you need to. Stack the pancakes onto a clean big plate & place another big plate on top of it to keep warm. Makes 6 thicker pancakes! To serve: Top a pancake with the lovely warm sauce on top! Yummy!! 🙂   ♥ Stay Tuned & subscribe by email! Join 1,850 email subscribers now!!! It is free!!!! Click the photo link here below to subscribe!!! Treat yourself to my Free E-Book: Healthy Vegan Christmas! 10 new unpublished recipes of me & 8/10 are also gluten-free! 

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Posted in Recipes

Happy Easter!

Hello friends,

I wish all of you a Happy Easter and in my language: Vrolijk Pasen!

Enjoy this day visiting friends & family! And enjoy some good food too! I will give you 10 recipes from my blog throughout the years that many readers have let me know that they enjoyed them as Easter! Just click onto the photos to go directly to the yummy recipes! 🙂

Let’s start with some breakfast & brunch recipes!

Vegan Delicious Hot Cross Buns, made more healthy!

Raisin Soda Bread with kefir!

A Pink Smoothy to start the day with

Vegan pineapple chocolate chip pancakes!

A Salad to impress

Lovely recipes for the main course!

Vegan Gluten-free Creamy Green Asparagus Pasta

White asparagus dinner with a saffron sauce & haddock! All dairy-free & gluten-free!

Lamb burgers with a yummy avocado yoghurt sauce

Vegan Spiced Tofu Quiche

Spring Lamb with Yoghurt mash & spinach with onion

And now for some delicious desserts!

Vegan Spelt rhubarb Cake with Chocolate chips

 

Vegan Strawberry Spelt Crumble

1-Bowl Vegan Tea Cake

Roasted Almond Panna Cotta with Stewed Rhubarb & Vanilla Seed Syrup

Vegan Spelt Cinnamon Rolls topped with Cashew Caramel Icing

And to enjoy with some good coffee or a lovely pot of tea, these delicious cookies!

Lovely lemon shortbread Cookies!

Vegan Spelt Crunchy Cut-Out Cookies with 2 different chocolate

So, I hope you enjoyed my lovely recipes & see you all in a few days time,… 🙂

Posted in Travelling

Travelling Sophie: Bokes & Co!

Hello everyone,

Long time no see, right? 😉

Thanks for the many lovely emails I got from you all asking what had happened to me. I loved reading them all,… so thanks! 🙂

Lately, my husband Peter & I have worked hard in our allotment garden. So, that is where we were for the last weeks. The garden isn’t totally ready yet, but we are getting there! Photos will be posted shortly.

Now for something completely different! I want to introduce you to a super lovely cosy breakfast & lunch restaurant in our beloved town of Mechelen. It is called: Bokes & co & that means in my language: Sandwiches etcetera! It is about a 10 minute walk from where we live. I love coming here, so does my hubby & my dad. It is run by passionate people with their heart in the right place. It looks like this from the outside:


And now from the inside:

A fun blackboard with lovely things to drink & eat! 🙂

There are older colourful chairs & tables with a mix of different styles but overall it is very cosy & fun! The owners & staff are very friendly & helpful. I come here a lot. You can have breakfast here or lunch. You can just enjoy a pot of yummy tea with a cake or not. I love reading a book here, sip some lovely tea & watch the world go by,…

Cosy & fun!

When we go to have a sandwich here, every time, I take something else & everything (food & drinks) that are served here is all of a good quality & quantity too! 😉 A look at the bokes & co card menu:

You can choose between lovely filled sandwiches with a side salad, burgers, Panini with salad, different big salads to choose from, croquet, etc! It is up to you! The prices are good for what you get on your plate!

Today, I was alone, I took the sandwich with smoked salmon, apple, red onion slices & fresh dill with side salad! Super tasty!  I drank a lovely café latte with honey & soy milk! MMM! Most of the time, especially during lunchtime, it is super busy until 1.30 pm.

Latte with honey & soy milk!

Open?

On Sunday & Monday closed.

They are open from 9 am till 5 pm.

Adresse?

Korenmarkt 53, 2800 Mechelen

Website

You might like:

Travelling Sophie, Mechelen, part 1!

Travelling Sophie, Mechelen, part 2!

Travelling Sophie, Bruges, Kok au vin!

Travelling Sophie, Bruges, Sanseveria Bagelsalon & photo trip through Bruges!

Travelling Sophie, Bruges, Brewery De Halve Maan!

If you liked this, lovely post & would like to get my latest posts through cool newsletters? Subscribe By Email + Get Free E-Book: Healthy Vegan Christmas! Just click onto the link below:

http://eepurl.com/bSJtUr

Posted in Recipes

Easy marinated chicken dinner!

We often, savour this lovely dinner with marinated chicken! This lovely delicious marinated chicken dish is so easy to make & uses only 4 ingredients! Then, you have to let the flavours mingle for 3 hours in the fridge. Pour it all into a fitted oven dish & bake for about 30-35 minutes in the hot oven & done! 🙂 I served it with a leek potato stoemp. Super yummy!

MMMM!

Recipe: For 2 persons

Ingredients:

For the marinated chicken:

1 double chicken fillet, chopped into smaller pieces

2 tablespoons of a good honey, I used organic sunflower honey

2 tablespoons of a good mustard

2 tablespoons of a good low-sodium soy sauce

juice of 1 lemon

For the rest:

500 gr peeled white potatoes

350 gr-400 gr leek, well-washed, cleaned, white & green parts kept, cut up into smaller rings

a bit of butter ( I used lactose-free)

a splash of unsweetened soy milk

black pepper

sea salt

a fruity extra virgin olive oil

Method:

  1. About 3 hours & 30 minutes before dinner, make your marinade. Take a smaller bowl & add all marinade ingredients. Whisk together with a small whisk. My honey was a bit more dense & less fluid so whisk away! Now, put chicken pieces into the marinade & see that every piece is well coated into marinade. Cover & place into the fridge to marinate for at least 3 hours!
  2. Preheat oven to 180°C (350 F) for 10 minutes. Take marinade & chicken out of the fridge & remove the cover. Put it all, inclusive the marinade into a fitted oven dish so that the chicken pieces sit in 1 layer into the dish. Bake in the hot oven until browned, cooked through & caramelised! this will take about 30 to 35 minutes. Check often to prevent burning! I turn my chicken pieces in half of the cooking time to brown evenly into the marinade! The marinade will thicken into the oven & will be reduced in the end! So you end up with a lovely tasty sauce! 😉 Yum!
  3. Cook your potatoes in boiled water. Drain & set steam free. Add a knob of butter & a splash or 2 of soy milk. Add some grated fresh nutmeg, black pepper to your liking & some sea salt too. Mash. Taste. It has to taste fab!
  4. At the same time, take cooking pot & add some oil. When hot, add chopped leek & stir fry until cooked through & yummy. I added some black pepper & some salt. This will take about 7 minutes on higher heat. Add this to the mashed potatoes. Stir everything round into the mash & check the seasoning. Keep warm until ready to serve.
  5. When chicken is fully baked, your house will smell amazing! The chicken is very tender & juicy & bursts with flavour! Preheat 2 white plates & serve the mash besides the oven baked chicken pieces & their lovely sauce. See photo above! Enjoy, lovely people! xxx
Posted in Recipes

Lovely Salad for you!

A few days ago, I invented these lovely salads & served them with a simple home-made olive oil-white wine vinegar dressing!

Will you join me?

Recipe: For 2 persons

Ingredients:

For the salad:

2 big Belgian endives (witlof), washed, cleaned, big hard core removed, finely shredded/ 1 endive per plate

2 handfuls snipped fresh garden cress/ 1 handful per plate

1 big carrot, peeled & shredded into longer slices, see photo above/ 1/2 carrot per plate

2 juicy apples, washed, cored, sliced thinly / 1 apple per plate

12 juicy raspberries or other red fruit / 6 per plate

For the dressing:

4 tablespoons of a fruity extra virgin olive oil, the best one you have

1 + 1/2 tablespoon of a good quality white wine vinegar

sea salt

black pepper

Method:

  1. Arrange each plate with the top ingredients. Arrange them the way you like it, see photo!
  2. Make your dressing. Take a smaller jam pot & add olive oil, white wine vinegar, a pinch or 2 of sea salt & some grins of black pepper. Place fitted lid on & shake jam pot & few times up & down. Taste. It must taste super!
  3. Drizzle some of your dressing over the top of each plate, in a circle! Leave to stand for 5 minutes & dig in, best with a loved one! Enjoy! 🙂 Simple but excellent flavours!

 

Posted in Recipes

Sourdough Kamut Bread Rolls!

2 days ago, I invented & made these delicious Kamut Sourdough Buns! An easy recipe that is adaptable from the previous recipe aka my semolina sourdough bread but I changed only one ingredient. The semolina flour , I changed into organic kamut flour, I used the same quantity so 250 gr organic kamut flour.

Ready to cool down!

Let’s look at that interior:

Recipe: For 9 bread rolls

Ingredients:

190 gr oat sourdough

270 ml warm water

260 gr organic white flour (T 65)

250 gr organic kamut flour

9 gr salt

Method:

  1. Take Kenwood Major & place dough hook in. In bowl, add oat sourdough & warm water & mix on low-speed number 1-2 for 1 minute. In another bowl, add white & kamut flour & salt. Mix well with a spoon. Now, pour flour-salt mix to the sourdough-water mix. Knead on low-speed , number 2 for 3 minutes & then turn speed up to number 4-5 for 5 minutes of kneading. Then, take out of the bowl with your clean hands and a dough scraper. You don’t need any flour!!!! Knead the dough by hand for another 3 minutes or so. I did the stretch & fold method a few times to stretch the gluten within! Then, I lined a Bread Silpat & placed it onto an oven rack. I formed 9 rolls aka buns of them & shaped them round. Make them as big or as small as you want. You have to know, that they will expand! I rise this sourdough for 1 long 6 hours rise! Scatter some kamut flour over the surface top & sides of each roll to prevent sticking to the closed plastic bag.
  2. Place each into a closed plastic bag & let it rise for 1 long rise for 6 hours in a warm place!!! They all will slowly rise! When ready to bake, preheat your oven to 220°C (428 F) for 10 minutes. After that, score your bread top, like the pattern you want. Place just boiled water in a ceramic dish besides your bread tin & close your oven. Lower heat to 200°C (392 F) & bake for about 25 minutes.
  3. When ready, buns are browned & risen. Tap on the bottom to see if baked through. If it sounds hollow, it is fully baked! Place onto a wire rack, to cool down completely. When ready, eat with a big smile on your face! 🙂 Yummy Yum! They won’t last for 2 days! Do you have any tips in scoring your bread tops better? Do I have to slash deeper?         Like what you see & want receive my posts per email? Subscribe here & join 1,800 email subscribers! You will get my free E-book: Healthy Vegan Christmas too! When you subscribe to my blog, you will receive an email to confirm your subscription & then, you will receive a final thank you email where you can download the recipes in the format that you want.

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