Posted in Gardening, Recipes

Oatmeal Rhubarb Breakfast!

This morning, I invented this lovely warm oatmeal breakfast.

Delicious!

I harvested the 1st fresh rhubarb from our allotment! It was 766 gr in total, ooh yes! I used a lot green-red stalks for a lovely home-made crumble, I made this delicious one! The other 3 stalks, I used for this lovely breakfast! It is easy to make, fresh & super yummy too! 🙂

The 1st rhubarb from the garden = 766 gr!

Recipe: For 3 persons

Ingredients:

For the oatmeal:

1 + 1/4 cup (115 gr) gluten-free small-sized oats

1 cup (250 ml) water

1 cup (250 ml) unsweetened soy milk

For the rhubarb compote:

3 stalks of fresh rhubarb, cleaned, washed, pad dry, cut up into smaller pieces, each about 2-3 cm

3 tablespoons of water

organic cane sugar: about 2 tablespoons

Method:

  1. Make your oatmeal. Add all ingredients into a medium cooking pot. Stir & bring to the boil. Boil on medium-heat until your oats have been cooked. This took my oats 15 minutes. Keep warm.
  2. At the same time, put rhubarb pieces into fitted cooking pot. add water & stir often, bring to the boil. When rhubarb is started to soften, add cane sugar & stir round into the rhubarb. Boil until just cooked through & check with a fork. The rhubarb pieces has to be tender & cooked through. The pieces don’t all need to fall apart! Check if you find it just sweet enough. I like to still taste the tang of the rhubarb but yet a bit sweet!
  3. Serve at once: spoon your oatmeal at one side of the plate. Spoon your compote on the other side of the plate & serve at once & enjoy with your loved one & a cup of tea. 🙂
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Posted in Recipes

Vegan Chocolate Chip Almond Sourdough Buns!

Today, I invented & made these glorious delicious chocolate chip almond sourdough buns! yes, that sounds so delicious & yummy right?

Well, they are! Just look at them:

Just coming from the oven!

Recipe: For 11 buns

Ingredients:

For the buns:

100 gr active oat sourdough (This is a more stiffer sourdough)

450 gr organic 5-grain & 3 flake flour (Mine had wholemeal flours & white flours in it.) My mix was Markal organic 5 grains + 3 flakes: White flour T 65, oat flour, rye flour, rice flour, wholemeal spelt flour, barley flakes, millet flakes, sesame & wheat gluten)

60 gr unsweetened soy milk

200 gr warm water

7 gr raw cane sugar

40 gr vegan milk chocolate chips

20 gr soft vegan butter

20 gr white almond flakes

6 gr salt

Just before baking, to brush tops of the buns with:

melted vegan butter

Just brushed with melted vegan butter & slashed!

Method:

Day 1:

  1. In the evening, make your bread mix. Take Kenwood machine & place dough hook in. In fitted bowl ad first 6 ingredients. This is the sourdough, 5-grain flour, soy milk, warm water, cane sugar, vegan milk chocolate chips & almond flakes. If you have a stronger aged oat sourdough, it is possible that you need to add more warm water, bit by bit,…otherwise you don’t end up with a nice sourdough, the inside will be too dry then! Start mixing on low-speed, aka number 2 for 2 minutes. Then leave the dough to rest for 20 minutes. The flour is allowed to absorb the moisture = autolyse. Now, ad last 2 ingredients. This is the margarine & the salt. Start mixing again on medium-speed, aka number 3 for 5 minutes. Then, turn up to 5 & mix for 5 minutes more.
  2. Take dough out of the bowl & place onto kitchen top. You don’t need no flour here! With your hands, knead for another 3 minutes, to stretchen the gluten inside! That is what we want. I do the stretch & fold principle. Then, turn the dough again! This during 15-20 minutes. Your dough has to be smooth! Shape a boule shape. Oil a big bowl & place dough in it. Place closed plastic bag over it. Leave on the kitchen counter, sitting on a big towel, to rest for 1 night.

Day 2:

  1. In the morning, after 8-12 hours of rising, remove plastic bag. Your dough has doubled or tripled in size! Place dough onto kitchen counter & weigh the dough. Mine was 850 gr. Divide with dough scraper into 11 equal sized & weighted portions. 850 gr divided by 11 = 77 gr each! It is easy this way. Roll each dough piece into a round ball, space them well apart onto a silicon baking sheet onto an oven rack. Take 2 oven racks to form 11 bread buns. Now, dust some 5 grain flour over the top surface of each bun to prevent sticking to the plastic bag that you are going to put over them to rise until doubled in size. This took my buns about 2-3 hours. Preheat your oven to 200 °C ( 392 F) for about 10 minutes. Melt some vegan butter. Just before placing the buns into the oven, make a slash with your dough scraper or a sharp knife in the middle of each bun & brush each bun , all over the top & sides with melted butter. Place into the hot oven & bake for about 25 minutes or until golden & baked through. Place each bun onto a wire rack to cool down completely! These buns are utterly delicious! MMM! Excellent with just some vegan butter or with vegan butter & apple/pear sirup!
MMM!

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Posted in Recipes

Asparagus Spelt Pasta!

The last few weeks, I have made this pasta dinner for a few times! Why? Because it is asparagus season! That means that the white gold is back in town! Lovely succulent fresh white asparagus pasta with a few simple ingredients. It is a super healthy pasta dinner & it uses only 4 basic lovely tasty ingredients! Let’s guess!

MMMM!

I used wholemeal spelt penne, fresh butter, fresh flat-leaf parsley & white asparagus! Ooh yes, so simple, very easy yet delicious to make!

Let’s begin with the tasty recipe!

Fresh cooked white asparagus!

Recipe: For 4-5 persons

Ingredients:

350-400 gr wholemeal spelt penne

2 packets of fresh white asparagus, peeled & each one cut up into smaller bit-sized pieces

a handful of fresh flat-leaf parsley, washed, cleaned, spun dry & cut up finely

fresh lactose-free butter or fresh butter

keep the cooked water where from your asparagus

To serve: freshly grated Parmesan cheese

black pepper

Maldon sea salt

Method:

  1. Take a large cooking pot & fill with cold water. Place your cut up asparagus in it. Place fitted lid on & bring the water to the boil. When it is well boiling, set the timer to 8 minutes. Boil your asparagus for 8 minutes or until just al dente when pierced with a fork. Taste with other pieces too. Drain well but keep about 150-250 ml of the cooked asparagus water. In the same pot, heat of a few knobs of butter. When hot, add drained asparagus & the cut up parsley too. Carefully with 2 hands, shake your pot up & round so that the melted butter & parsley have coated the asparagus. See that the asparagus are hot too. Season with some finely milled black pepper & some salt too but not too much! Keep warm.
  2. At the same time, cook your pasta until al dente. This was 8 minutes. Drain well. Add the butted aspargus-parsley to the warm pasta & stir round carefully in the pot trying not to break the cooked asparagus! Add some of the cooked asparagus water just enough until you get a bit of a sauce. Season again if you need to.
  3. Heat up 2 white pasta plates & place the mix onto your plate. Just before serving, add some freshly grated Parmesan cheese over the top! Now, you can taste the sweet asparagus, the parsley, the salted cheese & the yummy spelt penne! Perfect! Enjoy with loved one’s!!!! MMM,… 😉

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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!
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!

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