Posted in Gardening, Recipes

Vegan Rocket Pesto Pasta!

I harvested a lot of wild rocket in our garden & hey, what to do with it? I knew that I made a previous non-vegan rocket pesto & that was so delicious. Now, I didn’t add any raw garlic & Parmesan cheese anymore & added a bit of raw lemon juice! We already ate this delicious rocket pesto pasta 3 times in the past weeks so now, I knew that I had to write it down for all of you too! It is superb in real fresh flavors & I mixed it through cooked spelt spaghetti! I topped it with this:


So a delicious win-win combo: rocketcashew pesto pasta! Yummm!  Make it Gluten-free by using Gf spaghetti! 🙂

Recipe: For 3-4 big portions


about 100 gr washed, cleaned, spun dry rocket leaves ( I used wild rocket leaves)

1 cup (150 gr) raw unsalted cashews

1/4 cup (60 ml) mild fruity extra virgin olive oil

black pepper: about 20-25 grins

Himalayan pink salt in a grinder: about 10 times

juice of 1/2 organic lemon

375 gr spelt spaghetti

fresh long smaller cherry tomatoes, cleaned, each cut into 2

black pepper

some sea salt

1/2 peeled, white onion, cut into loner strips

a fruity evoo ( the same one as above)


  1. First, cook your spelt spaghetti according to your packet instructions. it took me 8 minutes. Drain & keep warm.
  2. While your pasta is cooking, make your pesto. take food processor & place rocket leaves & cashews in. Place fitted lid on & pulse it for a couple of times. Pour lemon juice & 60 ml of that fruity oil in the machine & keep the motor running. Add black pepper, salt & grind to your liking. It must look something like this:

  3. Now, heat up a fitted non-stick pan on medium heat. Pour a bit of that same fruity oil in it & heat up. Add onion slices & tomato halves. Fry until done & cooked through. Season with some black pepper & some pink salt, but not too much! Stir thicker pesto through the cooked pasta & mingle everything together well. Check seasoning on last time. Now, plate up, like photo above! The sweetness of the tomatoes go so well with the rocket cashew combo! To die for really! Healthy too! 🙂 A must make! yum yum yum!Like what you see & want to stay updated through email? Join 1,850 email subscribers now!!! It is free!!!!

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Posted in Gardening, Recipes

Winter veggies pasta!

A few days ago, I biked to our beloved allotment. I harvested a few of my winter veggies & used them in this lovely pasta dinner. It is creamy, yet very lovely with our winter veggies & we added smoked bacon pieces to the meal, to give extra yummyness! 😉 You see what I mean?

Adding the smoked bacon!

We had 2 Brussels sprout plants but they didn’t give us many sprouts in October. We left them under the net & placed 2 winter fleeces over it during the Winter months. Now, it was time, to clean up the garden & remove the net. I ended up with about 250 gr Brussels sprouts. They had all sizes but so fresh & green looking!

The last of the Brussels Sprouts!

I added a few other veggies from the garden to the pasta dish. Doesn’t it look quite yummy?

Recipe: For 5 persons, each a big portion


350 gr egg-free spelt tagliatelle

1 packet of smoked bacon pieces ( Herta)

1 packet of 250 ml soy cream

black pepper

Maldon sea salt

a fruity extra virgin olive oil ( evoo)

about 250 gr cleaned Brussel sprouts, bigger one’s cut into 2

1 leek, washed, cleaned & cut up into rings

2 spring onions, cleaned & cut up

1 fat clove of garlic, peeled & finely chopped


  1. Cook your pasta according to the packet instructions. My tagliatelle needed 7 minutes of cooking.
  2. At the same time, fry your smoked bacon pieces until browned on all sides into a large frying pan with that same fruity evoo. Drain fat. Keep warm.
  3. Finally, cook sprouts until al dente. This took me 4 minutes. Drain well. Using the same cooking pot, heat up a fruity evoo on medium-heat. Add chopped leek, spring onion & garlic, stirring often. let it fry for about 5 minutes or until tender. Season with black pepper & some sea salt. Now, pour your soy cream all over the veggies & stir through. Turn the heat a bit higher & let the sauce thicken for a few minutes, stirring often. When it is thick enough, add drained pasta to the pot. Add also the bacon pieces. Carefully, mix it all together trying not to break up the cooked sprouts. Check the seasoning one last time. I added 8 grins of pepper & some pinches of sea salt. Mix in. Plate up into 2 lovely pasta bowls & eat & enjoy! 🙂 MMM! So, if you like to stay updated & receive my new latest posts through cool email newsletters, Subscribe now by email. It is free! Join 1,850 email subscribers! Get my free E-Book: Healthy Vegan Christmas too!Subscribe through the link below:


Posted in Gardening, Recipes

Vegan Gluten-free Creamy Spiced Pumpkin Smoothies!

This morning, I invented these lovely Vegan Gluten-free Creamy Spiced Pumpkin Smoothies! Ooh yay! There are very filling, scrumptious & perfect for this time of year! I also used in here frozen home-made pumpkin purée that I thawed into the microwave for 5 minutes! Check these out!

Happy drinking!
Happy drinking!

Recipe: For 2 big smoothies, each 500 ml!


2 cups (500 ml) unsweetened soy milk

1 cup frozen home-made pumpkin purée that I thawed into my microwave for 5 minutes

1/2 cup (50 gr) gluten-free medium-sized oats

2 tablespoons agave

1 large frozen banana

1 tablespoon broken flaxseed

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground couscous spices ( my blend has a combination of ground cinnamon, ground coriander seeds, ground black pepper, ground ginger, ground cayenne pepper & ground nutmeg in it)


  1. Take your Vitamix container & place all ingredients in this order in it. Place fitted lid & tamper on. Blend onto high until it is fully blended in. Use tamper to push ingredients into the running blades. This took me 10 seconds. Taste! You must taste the pumpkin & spices! Pour into 2 lovely smoothy glasses, sip & enjoy! 🙂 MMM! Stay tuned, Subscribe through the link below to get my new cool newsletters aka posts! Join 1,750 email Subscribers! It is free!

Sophie’s Foodie Files

Posted in Gardening

How to preserve bay leaves the easy way!

I have a lovely bay leaf plant in our allotment garden & wanted to preserve about 30 bay leaves to use in the Autumn & wintertime in my kitchen.

How to do that? I like this easy way.

What do you need?

about 27-30 fresh bay leafs with no spots or bruises on them

double kitchen paper


1.Take your bay leaves, wash & dry them well. Place them spaced apart on your double layered kitchen paper & let them dry on room temperature until completely dried out on both sides. This took me about 6-7 days in our kitchen at room temperature of 20-22°C. They will look something like this:

2. Now, they are dried up & smell amazing! What a treat to use! They are no resemblance of the store-bought sort! Yum! Store them in an airtight container with fitted lid, like this:

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Posted in Gardening

Video: Our harvest from the last weeks!

Here is an overview from our harvests of the last few weeks at our beloved allotment! Enjoy the video! 🙂 Just click onto the play-button!

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Posted in Gardening, Recipes

Vegetarian grilled marinated courgettes & aubergine dinner!

Peter & I are using up our aubergines & the last of our home-grown courgettes too.  My only aubergine plant is still producing many aubergines in our plastic conservatory. Since 2 weeks, we close it during the day & at night. This way, the temperature is much higher in there. There are still many chilli peppers aka Rokita, growing.

A few days ago, I made this delicious easy vegetarian dinner:


It is an easy dish to make & to gobble it all up too! I marinated my sliced courgettes & aubergines with lemon thyme, cut up garlic, a fruity extra virgin olive oil, black pepper & pink salt. Then, I grilled them. I served them with marinated feta chunks & made a lovely easy lemon thyme dressing to go with it! Yum Yum!

This is the dish before adding the oven roasted potato fries!

This is the dish before adding the oven roasted potato fries!

Let’s see how I made it all!

Recipe: For 2 persons


For the grilled courgettes & aubergines:

2 medium courgettes, cleaned, thinly sliced

2 medium aubergines, cleaned, thinly sliced

2 tablespoons chopped lemon thyme, no big stalks, please!

3 fat cloves of garlic, peeled  finely chopped

a fruity extra virgin olive oil

black pepper

pink salt in a grinder

For the oven roasted potato fries:

4 white potatoes, peeled & cut up into thicker fries

black pepper

pink salt in a grinder

that same fruity evoo, as used above

For the feta:

marinated feta chunks, drained

For the lemon thyme dressing:

6 tablespoons of that same fruity extra virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon chopped lemon thyme

black pepper

pink salt in a grinder


  1. Marinate the sliced courgettes & aubergines for about 2 hours. About 40 minutes before dinner, preheat your oven to 200°C ( 400 F) for 10 minutes. In a fitted oven dish, arrange your potato fries. Scatter 5 grins of black pepper & 5 grins of pink salt over it. Drizzle about 6 drizzles of that fruity oil over them. with clean hands, mingle everything together & roast for about 25-30 minutes into the hot oven.
  2. Heat up onto high heat your grill pan. When hot, brush your slices with the same marinade on one side & place them onto the hot grill. With a fork, push the slices onto the hot grill. Grill them for a few minutes & then brush this upper side with the marinade & turn them over to grill the other side. This side only takes a minute or 2. Place them onto a big plate layered with double kitchen paper to dip off the excess of oil. Place another big plate over it to keep warm. It will look something like this:

3. While the potato fries are in the oven & your grilling is nearly ending, make your easy dressing! Take a jam pot with fitted lid & add all ingredients for your       dressing in it. Screw lid on & shake your jam pot up & down for a few times. This way, your dressing is well mixed. Taste! You must taste the lemon & the chopped thyme! Yum yum!

4. Plate up, like photo above & just before serving, drizzle a  bit of the yummy dressing all over your dish, in a circle! MMMMM! This is lovely enjoyed with a crisp white wine, like this one 2009 Jacob’s Creek Riesling Reserve, South Australia. A perfect partner! Enjoy, sweeties! xxxjacob-s-creek-reserve-riesling-south-australia-10712333


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Posted in Gardening, Recipes

Vegan Spelt Fig Rolls Topped With Chocolate Icing!

Hello sweeties,

As many of you know, we have a walled city garden. We have had an abundance of fresh figs from our fig tree. I picked many of them yesterday & also today, so I needed to use them up. Unlike all of you, I don’t like to eat them fresh. I only love them baked, cooked into a lovely porridge, put into a lovely crumble or jammed! Ha! So, I took my earlier recipe of my vegan healthy cinnamon rolls & adapted it to my needs & changed the yummy filling too. I also used melted vegan butter to stick the fig jam to the risen dough. Let’s see a tasty beauty, ready to devoured, while still warm!

And a close-shot here from the set chocolate topping!

These tasty beauties make an ideal FOOD GIFT, ooh yes! 🙂 MMM!

Recipe: for 13-15 rolls


For the rolls:

11 gr dry yeast

1/8 teaspoon ground salt

200 gr (1 cup + 3/4 cup) organic white spelt flour

180 gr (1 cup +1/2 cup) organic wholemeal spelt flour

34 gr (1/4 cup) coconut sugar

280 ml (1 cup + 2 tablespoons) lukewarm water

1 teaspoon extra virgin olive oil, a neutral flavor

For the inside, the fig jam:

600 gr fresh figs, stemmed, cleaned, each cut up into 4

1/2 cup light agave

1 tablespoon home-made vanilla extract

1 tablespoon fresh lemon juice

70 gr melted vegan butter, I used only half of it.

For the chocolate cashew icing:

1/3 cup (52 gr) raw cashews, soaked for at least 4 hours into clean water. Rinsed & drained well.

2 tablespoons (30 ml) maple syrup

1/4 cup (50 gr) vegan dark mini chocolate chips

4 tablespoons (60 ml) cashew milk


  1. First, I preheated my oven to 200°C (400 F) for 10 minutes & then turned the oven off. In here, I will place my dough bowl in here, covered with a clean kitchen towel, to let the dough rise until it doubles in size! It took me 2 hours & 45 minutes. This will be the 1st rise!
  2. In a large bowl, combine 2 flours. Add dry yeast & mix well with a spoon. Scatter your salt all around the sides of the bowl & mix it all in.
  3. In another smaller bowl, combine the lukewarm water with the coconut sugar. Mix well with a small whisk.
  4. Now, add sugar-water mix to the other bowl & mix well with a spoon. Place dough onto a Silpat or your kitchen counter that you have floured a bit. I floured my hands a bit too, to prevent that the dough sticks. Knead the dough for a few minutes, like you always do. Pull & stretch the dough, over & over again. You need to do this to release the gluten! Add oil & knead for about 1 minute or so. I oiled a bowl & placed the oiled dough into it. I placed a clean towel over the top of the bowl & placed the bowl inside the warm oven until it doubled in size.
  5. While the dough is rising, for the 1st time, make your vanilla fig jam. It is the same process & same jam recipe as my previous post! But I will make it & write it here again. Place 4 ingredients into a fitted cooking pot & bring to the boil, stirring often. When the figs begin to boil, with help of a wooden spoon, break down the figs & their skin, to release the pectin in the figs. Stir often to prevent burning of the agave. Lower the heat if you need to. Your figs will start to break down further & further, keep on stirring! After 20-25 minutes, your jam is darker in colour, the figs have been broken down & the jam tastes amazing! Now, your jam is ready. I took a masher & mashed my cooked broken down figs a bit more because I didn’t want to end up  with big pieces in my dough.
  6. When your dough has risen well, it took my dough about 2 hour + 45 minutes to rise. Take it out of the bowl & scatter some white spelt flour onto your kitchen counter. Knead it for about 2 minutes. Roll it out into a rectangle shape. The thickness preferred is about 1 cm thick. This is easy to do with a rolling-pin. Flour your rolling-pin too to prevent sticking to the dough! First, you roll it out into the 4 directions. This means to above, to down, to the left & to the right. Then, you fold your 4 sides into the middle of the dough & re-roll it all again,…you end up with a rectangular shape! My shape was 31 cm x 30 cm! 
  7. First, brush the melted vegan butter all over the surface of the dough, but leave all around the corner sides 1 cm free! I still had 1/3 leftover. I brushed it on with a small brush. 
  8. Then, spread the filling aka cooled fig jam, evenly out over the base of your rectangular shaped dough, but leave all around the corner sides 1 cm free! This is best to do with the back of a spoon or with your clean hands. 
  9. You can roll the dough into the final log, into a sausage shape, trying once again to be as precise as possible so that you will get nice and even final rolls. Scatter some white spelt flour onto the surface to prevent the sticking the dough to the Silpat!!! To close the log, on the edges, brush a little of the melted vegan butter on the clean piece of dough that you didn’t brush. 
  10. Finish rolling the log to complete the process. See that every roll has enough filling in it & is precisely all evenly thick. You could change that with your hands. See that the ends also have filling in them & fold them to the inside to close the 2 edges. With help of a big knife, see that you make top cuts, that are all equally sized. Cut for 1/3 into your long roll to make 13-15 equal sized rolls. It helps if you do it like this: Then, I rerolled every piece because I am not good in folding them tightly & neat. I carefully opened a roll & rerolled them firmly & tightly packed with my hand. I also did this with the other cut up rolls.  I placed them all into a fitted oiled baking dish, side by side, with the cut opening up! 
  11. Cover them with a clean kitchen towel & leave them to rise for another 30 minutes into a warm place. I reheated my oven to 200°C (400 F) for 5 minutes. I turned oven off & in went the cinnamon rolls. I left them to rise for 30 minutes. This is the 2nd rise. After 45 minutes, your rolls will have swollen & risen well. All of the dough rolls now stick together,…that is what you want! 
  12. Now, take them out of the cooled oven & preheat your oven to 200°C (400 F) for 10 minutes. Place them into the hot oven for about 15 minutes or until browned & cooked through. Test with a small pin. Mine were ready & browned. While your rolls are baking, make your chocolate icing! This is a cashew chocolate icing to be precise! 🙂 Take your Vitamix & blend soaked cashews, cashew milk & maple syrup together using the tamper. See that you end up with every cashew totally blended! At the same time, take a small cooking pot & fill it with 2/3 water. Place a fitted metallic bowl onto it. Place your vegan dark mini chocolate chips in it. Bring to the boil & when boiling, lower your heat. See that the water doesn’t touch the bowl on it. This is called au-bain-marie. Stir with a wooden spoon until the chocolate is all melted! Turn heat off. Now, off the heat, add blended cashew mix into the melted chocolate. Mix well with a small whisk.
  13. Take your fig rolls out of the oven & place onto your kitchen counter. With help of a spoon, drizzle that lovely chocolate icing all over over the top of the rolls, as much or as little as you want! I still had 1/2 of the chocolate icing over!! Put them into the turned of warm oven for about 20 minutes. Leave them to get a bit less hot & indulge yourself,…They came just out perfect! The inside is all yummy with the vanilla fig jam & not too sweet & the outside is bread-like & the topping is just to die for,…very sticky & chocolately! Waw! They are also very tasty eaten cold the next day as a nice breakfast beacause they are all so goewie!!!!

    MMMMM,…When they are completely cold, store them into the fridge. Take them out of the fridge 15 minutes before eating!!!  nom nom,..I assure you that you want 2 pieces! Ooh yay! Enjoy, sweeties! xxxx You can also find this tasty recipe HERE ON INSTRUCTABLES!

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