Posted in Recipes

Easy Curried vegetable soup!

This midday, I wanted some home-made soup for lunch. So, I made this easy curried vegetable soup. Perfect to enjoy with some good slices of such as this one: home-made sourdough bread!

Delicious combo!

I mixed my soup not totally but just for 3/4 with bits floating around in the soup! That is what I wanted to create! 🙂 This is a lovely, soothing & nourishing soup for you! 😉 Enjoy!

Recipe: For a whole lot of soup

Ingredients:

1 courgette, sliced & each slice cut up into 4

1/4 white cabbage, outer leaves removed, cut up into thicker strips

1/2 leek, white & green parts, well washed, cleaned & finely cut up

madras curry powder: 1 heaped tablespoon

some black pepper

a good vegan gluten-free stock in powder form: 1 tablespoon

1200 ml just boiled water

1/2 potato, peeled & cut up into chunks

1 tablespoon of extra virgin olive oil

Method:

Take a bigger pot & add that olive oil. Heat up. Now, add chopped veggies & fry for about 5 minutes. Now, add stock powder & madras curry too. Pour boiling water all over the veggies & stir everything round into the pot. Boil until veggies are cooked through. This was after 10 minutes. Check seasoning. I added 10 turns of black pepper to the soup. Mix soup but only for 3/4, you still want veggies floating in your soup!

Serve at once with 2 slices of your favourite home-made sourdough bread! 😉 MMM! Store in a soup pot in the fridge! 🙂

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Posted in Recipes

Simple tofu scramble!

The last few days, I have made a lot of tofu scrambles! Why? They are very easy to make, you can add whatever you want & you can eat this lovely delicious breakfast any time of day!

Check it out:

Colour in your morning plate! That is what I want! 🙂 And because it is very delicious too! 😉

Recipe: For 1 person

Ingredients:

100 gr firm tofu, drained, pad dry on double kitchen paper & pressed for 10 minutes, crumbled with your hands

6 chestnut mushrooms, cleaned & each cut up into 2 or 4

1 big spring onion, cleaned, cut up into rings

a big handful fresh lamb’s lettuce, cleaned

1/2 red bell pepper, cleaned, white bits & seeds removed, cut up into smaller strips

6 cherry tomatoes, halved

black pepper

Herbamare salt

Curcuma (turmeric)

1 tablespoon of a peppery extra virgin  olive oil

Method:

Heat non-stick pan on high heat. Add 1 tablespoon of oil. Swirl around the pan. Add chopped mushrooms, spring onion, red strips & crumbled tofu. Add 1/4 teaspoon of ground Curcuma, some Herbamare salt & some grins of black pepper. Stir fry for about 5 minutes or until cooked through. Now, add your chopped cherry tomatoes. Fry for another 3 minutes or so.

Plate up. Place your lamb’s lettuce on one half side of your plate. Place your scrambled tofu veggie mix onto it & serve at once with 3 gluten-free chestnut crackers! You don’t need any margarine on your crackers at all! MMM! 🙂

Posted in Recipes

Vegetarian Mandarin Salad with mandarin dressing!!!

Hello my friends,

I had a few fresh veggies & fruits in my fridge that I needed to use up. I had to create a delicious one, didn’t I? I used fresh mandarin in the salad as well into the lovely dressing, all home-made, of course! 😉 Can you guess the ingredients?

Did you guess correctly? Let’s see!

Recipe: For 2 big salads!

Ingredients for the salad:

60 gr cleaned, washed, spun dry spinach leaves, 30 gr per plate

2 heads of Belgian endive (chicory), cleaned, hard core removed, cut up to your liking, 1 head per plate

20 gr chopped roasted hazelnuts, 10 gr per person

2 peeled fresh mandarins, into segments, 1 mandarin per plate

120 gr fresh sheep’s cheese, 60 gr per plate, cut up into cubes

Ingredients for the dressing:

2 peeled mandarins, pulled into segments

1 small tablespoon white wine vinegar

some grins of black pepper

a pinch or 3 of sea salt

3 tablespoons of  a peppery extra virgin olive oil

Method:

Arrange 30 gr of fresh spinach leaves onto the base of each plate, all evenly spread out onto each plate. In the middle of each plate, top with one chopped chicory. Arrange your sheep’s cheese cubes on the outside of each plate. Scatter your roasted chopped hazelnuts, 10 gr, all over your 2 plates. Arrange your mandarin segments, on the outskirts of each plate, 1 mandarin per plate, see photo above.

Finally, make your dressing. Take a medium bowl & add all ingredients for the dressing. Mix with a mixer until it is all emulsified. Mix well with a spoon & taste. Your dressing has to taste a bit sweet because of the fresh mandarins & a bit tangy because of the white wine vinegar & a bit peppery too! It will look something like this:

5 minutes before serving, drizzle some of your tasty dressing all over each plate, also over the cheese. Let it sit for 5 minutes to let the flavours mingle. Enjoy with a loved one! This is so delicious & filling too! Perfect!

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Posted in Gardening, Recipes

Spiced Veggie Soup from our garden! ;)

Hey sweeties, another tasty soup recipe using all veggies from our garden!

 

Recipe: For a whole lot of soup

Ingredients:

1 very large green courgette & 1 normal green one, cleaned, mushy interior & seeds removed, cut up into thicker chunks (about 1800 gr when cut up)

2 small white onions, peeled & finely chopped —- I only used 2 small onions because they are very pungent

1 leek, well washed, cleaned & cut up —- I only use 1 leek because the home-grown leek is very pungent & sharp in flavour

2 spring onions, cleaned, white & green parts used, chopped

1 small green chili pepper, cleaned, green flesh chopped & seeds kept to use into the soup

1300 ml of a hot vegan stock

pink salt in a grinder

black pepper

garam masala: 3 big dashes

ground Curcuma ( turmeric) :3 big dashes

a fruity extra virgin olive oil

Method:

  1. Take a cook steaming pot with fitted lid. Pour some olive oil in it. Heat up on high. Now, add chopped onions, spring onions, leek & green chilli pepper pieces & seeds. Stir fry for about 10 minutes. Add chopped courgettes, garam masala & turmeric too. Stir everything round into the pan. Fry for about 5 minutes more. Add hot vegan stock & place fitted lid on.
  2. Cook for 5 minutes or until the nozzle of the steamcooker makes a lot of noise & the pressure inside is too high! Then, turn heat off & carefully with oven gloves on, set the steam free until there is no steam left. Then, check seasoning. I added some black pepper extra. Mix the soup until smooth! Enjoy! A kicking soup! 🙂
Posted in Recipes

Grilled Haloumi Salad with some crunch!

A week ago, I invented & made this lovely delicious colourful grilled haloumi salad! Yummy that it was! It is quick to make in a jiffy! It is also perfect in this hot weather we are having lately here in Belgium,…

Delicious!

This is & SUPER TASTY SALAD where you can put anything in that you like! I used a combo of 3 sorts of quinoa & raw &cooked veggies & grilled haloumi salad. Perfectly topped with a simple home-made balsamic vinegar dressing! It is THAT SIMPLE! Let’s make it now!

Recipe: For 4 persons

Ingredients:

For the salad:

cold cooked quinoa for 3 persons: I used a combo of white, red & black quinoa that I cooked in some hot vegetarian stock & drained well, put into the cold fridge.

2 thick peeled carrots, peeled into thin wider ribbons

2 spring onions, cleaned & cut up into rings, fresh from the garden

1 can of corn, well-rinsed & drained

1 red bell pepper, deseeded & white bits removed, cut up into cubes

mixed fresh salad leaves from the garden

1/2 cucumber, peeled & cut up finely`

black pepper

some sea salt

1-2 blocks of haloumi, drained well & pad dry, each one carefully cut up into thicker strips

that same peppery extra virgin olive oil

For the dressing:

a good peppery extra virgin olive oil

sea salt

black pepper

a good aged balsamic vinegar

Method:

  1. Take your cold cooked quinoa out of the fridge & add all other veggies to it except the salad leaves! Mix well & season a bit with black pepper & some sea salt. Place back into the fridge for at least 1 hour.
  2. Heat grill pan up on high heat. side. Take chopping board & place all strips of haloumi on it. Brush one side with that lovely olive oil & wait until grill pan is extremely hot. When hot, place your oiled haloumi strips onto the hot griddles of the pan & grill for at least a few minutes each. Place them the way that you will have horizontal stripes on your cheese. That looks so pretty! Brush the upside with olive oil. Grill them for 1-2 minutes more. Turn, heat off.
  3. At the same time, make the simple quick dressing. Take a fitted jam pot & add all ingredients. screw lid on & shake jam pot up & down a few times to let the ingredients mingle. Taste. It must taste lovely!
  4. Plate up. Place mix of salad leaves all over each plate. Place 2 spoonfuls for more of your quinoa-veggies mix on top of the salad leaves & arrange 4 haloumi slices per plate. Now, just before serving, drizzle a few teaspoons of the dressing all over your quinoa salad but not over your haloumi, please! Enjoy, with loved one’s & a nice glass of chilled grenache rosé!

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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. 🙂
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!