Posted in Recipes

Vegan Gluten-free Avocado Lentil Spread!

This lunch time, I made this lovely vegan gluten-free spiced avocado lentil spread! Lately, I have craved healthy home-made spreads. And when you make it yourself, you know exactly what ingredients you put in it, right? I made the tasty spread, spread it onto a whole grain tortilla wrap & stuffed it with home-grown mixed salad leaves, grilled home-grown zucchini (yellow & green one’s) & raw red bell pepper strips! It was a delicious combination, if I say so myself! 😉

Check it out for yourself:

Join me!

And here the making of the wrap:

You can really taste the yummy creamy avocado, then hints of garam masala & you don’t even taste the lentils! ha!

Recipe: For a whole lot of spread!

Ingredients:

For the avocado-lentil spread

1 ripe avocado, flesh scooped out, big stone & peel removed

1 can of cooked, rinsed & well-drained brown lentils

3 cleaned spring onions, ends removed, cut up into rings

black pepper, about 25 grins

pink salt in a grinder, about 1/2 teaspoon

2 teaspoons of ground garam masala

4 tablespoons of a fruity extra virgin olive oil

For the wrap stuffing & wrap:

1 whole grain tortilla

2 big spoonfuls of your tasty spread

fresh mixed salad leaves, purslane, chives & chervil from the garden

grilled green & yellow courgettes

red bell pepper, fresh pieces

Method:

First, make your spread. Take food processor & place S-blade in. Add all ingredients for your spread into your food processor. This is the avocado, brown lentils, the cut up spring onions, garam masala, black pepper, pink salt & olive oil. Place fitted lid on & pulse until it all comes together. I love that you still see what is in the spread. Taste. Check seasoning. Add more black pepper or salt, if you want to. I like mine to be a bit chunky, like this:

You see, what I mean?

Then, prepare the wrap like it says on the package & stuff it! Place your hot wrap on a clean plate & build your stuffings! Smear 1 or 2 spoonfuls of spread all over the base of your wrap. See photo above! Then, place your mixed salad leaves on top. I topped mine with grilled yellow & green courgettes & some raw red bell pepper strips. Close your wrap carefully. Munch & be happy! 🙂 Repeat if you like!

Serving tip: This yummy spread I spread the next day on toasted rye sourdough bread & topped it with sliced red cherry tomatoes! Delightful! I ate 2 as a nice healthy breakfast! Yum! You see?

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Posted in Gardening, Recipes

Garden harvest & a lovely chervil pesto dressing dinner!

Yesterday evening, I made this lovely combined dinner. You can make it totally gluten-free & vegan, if you serve this with tofu or a vegan schnitzel.

MMM!
MMM!

I used 2 types of cut away salad leaves & I also got a bit of the small baby red roach leaves. I also pulled out several types of radishes & the first 2 hands of fresh chervil. The fresh chervil, I used in a lovely vegan gluten-free fresh chervil pesto dressing, that I drizzled over the oven roasted new potatoes. I also drizzled a bit over the mixed salad leaves. I served it with a seitan cordon blue. A lovely divine dinner, straight from the garden!

This was the harvest of that day:

This was the second time, that I cut away salad leaves. This was also the second time, that we harvested radishes. We also harvested the first new chard. The old plant produced many new seeds & they grew:

80 gr of chard
80 gr of chard

Now, on with the delicious recipe:

For 2 persons

Ingredients:

For the salad:

4 handfuls of fresh-cut away mixed salad leaves, cleaned, washed, spun dry

a few baby red roach leaves, cleaned, washed, spun dry

fresh mixed radishes, cleaned, cut up finely into rings

For the chervil pesto dressing:( you will get about 250 ml)

1 + 1/2 cup ( 60 gr) fresh chervil, cleaned, washed, spun dry / green parts + stalks used, cut up roughly

1/4 cup (40 gr) toasted pine nuts

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

20 grins of finely milled black pepper

15 grins of finely milled pink salt

1 smaller clove of fresh garlic, peeled & cut up

For the potatoes:

1 kg of peeled small potatoes, each cut up into 2

15 grins of finely milled black pepper

15 grins of milled pink salt

2 tablespoons of that fruity extra virgin olive oil

For the rest: a fried seitan cordon blue (vegetarian)

Method:

  1. Preheat your oven for 10 minutes onto 200°C ( 400 F). I always use a fan oven.
  2. Place your cut up small new potatoes in 1 layer in a fitted non-stock oven roasting tin. Grind your black pepper & pink salt all over it. Finally , drizzle your olive oil over it. With clean hands, mingle everything together. Place into center of the preheated oven & roast for about 25 minutes on 200°C (400 F). When done & browned, test with a fork.
  3. In the meantime, make your yummy pesto. Take your beloved food processor & place S-blade in. Add chopped chervil, chopped garlic clove, olive oil & toasted pine nuts. Add 10 grins of black pepper & pink salt too. Place fitted lid on & pulse repeatedly or until your liking. I always want to see bits of my ingredients into my pesto dressing, like this:
    My beautiful fresh chervil pesto!
    My beautiful fresh chervil pesto!

    4. Taste. I added 5 grin of black pepper & 5 grins of pink salt & blitzed the pesto again. Serve the pesto into a lovely serving dish with added spoon.

    5. Serve, like picture above. that chervil pesto dressing is just divine, like that or drizzled over the new roasted potatoes. I also drizzled a bit over my mixed salad leaves & radishes! The seitan cordon blue is a perfect partner for the fresh chervil,…ooh yes! My husband gave me 10/10 for this lovely easy to make dinner! Enjoy, sweeties! I had a lot of pesto leftover & place it into the fridge for later use. xxx 

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    Sophies Foodie Files

    You might like other fresh chervil recipes:

    1. Vegetarian seasonal salad with fresh chervil-orange dressing!

          2. My mom’s fresh chervil soup!

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

Posted in Recipes, Youtube

Vegan Gluten-free rucola cashew spread! MMM!

Here is the video: enjoy! 🙂

Yummmmm! Make it now! 🙂

MMM!
MMM!

Recipe: For about 400 ml of Rucola cashew cheese spread

Ingredients:

1 cup of raw & unroasted cashews, soaked in water for 1 night, well-rinsed & well-drained / Now, they are softer, healthier &  easier to digest

1 teaspoon of dried garlic

1 teaspoon of Maldon sea salt flakes

1 teaspoon of lemon juice

18 grins of finely grinned black pepper

2 fat spring onions, cleaned & green & white parts used, cut into rings

1 cup + 1/4 cup of roughly chopped fresh rucola, ( arugula) ( rocket leaves ) pushed into the 1 cup + 1/4 cup

Method:

1. Place everything in this order into your Vitamix. If you don’t have a powerful blender, use a good mixer. Place the tamper into your Vitamix lid & press the power on, go from low-speed from 1 to 10 & push on higher power. Use the tamper & push all the ingredients into the blades & blend until it is to your  liking. I blended it for about 1 minute. I checked the consistency & turned the power back on from low-speed, from 1 to 10 & then on high & blended for about 20 seconds more. Turn the high power off, turn the lower speed from 10 to 1 & turn the power off. Taste! Mine tasted fabulous!

2. Place all of your rucola cashew cheese spread into a lovely bowl with fitting lid & place into the fridge or use it instantly on some good bread. It is also great as a healthy dip on some crackers.

Note: This cheese will firm up a lot after being in the fridge for at least 4 hours. After 1 night in the fridge, it has stiffen up quite a bit, like a cream cheese! You can taste the flavours even more! 🙂 Happy eating!

Enjoy, my lovely ones! 😉 

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Sophies Foodie Files

Posted in Gardening, Recipes

Walnut butter with a secret healthy ingredient !!!

IMG_3594watermark

Because I still had leftover beets, I needed to invent several new recipes with them. So, I thought, I invented this lovely recipe. Can you guess the ingredients? Two of them are RAW!!! The 2 raw one’s are very healthy too! Let’s see the spread again:

IMG_3567watermark

Let’s see how I made this, right?

Recipe: For 1 medium & 1 small jam pot

Ingredients:

2 cups (240 gr) of raw shelled walnut halves

1 teaspoon sherry vanilla extract or normal vanilla

1 teaspoon ground cinnamon

3 pitted large soft dates

2 teaspoons unsweetened soy milk

1 cup (160 gr)  peeled fresh beetroot, cut up into bite-sized chunks & measured this way/ My beetroot was home-grown Summer beet, called Bolivar! They are mild in beet flavor, no earthy taste! That is what you want! If you use the other type of beets, your beet flavor will come through much more & we don’t want that!!!

Method:

  1. Place your walnuts, vanilla, cinnamon, dates & soy milk into your Vitamix container. Place fitted lid & tamper in. Turn your machine on & turn gradually from 1 to 10 & turn onto high too. Push ingredients into the running blades for about 15-30 seconds. Stop your machine from time to time, to scrape the sides! You will get lovely warmed up walnut butter. Taste. You will taste the lovely walnuts & the cinnamon with a hint of sweetness.
  2. Now, add beet chunks. Place fitted lid & tamper back on. Blitz onto high-speed & full power for about 15-30 seconds, stopping your machine from time to time, to scrape the sides. Your walnut beet butter will be pinkish-purple. Taste on last time. I tasted the walnut, then the cinnamon & a hint of beets.
  3. Put into lovely jam pots & let it rest in the fridge. Keep it there too.

How to use?

  1. Smear it on a lovely home-made bread slice, like pictures above.
  2. Spread it on a slice of cake.
  3. Eat it with a lovely spoon straight from there jar.
  4. Stir it through some vegan yoghurt.
  5.  Smear it on pancakes.
  6. Top it on vegan ice-cream or stir it through vegan banana ice-cream,…yum!♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!http://eepurl.com/bSJtUr

 

Posted in Recipes

Vegan & Gluten-free spiced avocado chickpea spread!

Yummm!
Yummm!

A few days ago, I invented this lovely spiced avocado chickpea spread! I added some chopped red onions & spiced it up a bit too! How? Just read on,…:)

yummm!
yummm!

Recipe: For a lot of spread

Ingredients:

1 ripe avocado, cut inti 2 , big stone removed & the flesh scooped out with a large spoon

1 tablespoon of fresh lemon juice (15 ml )

1 tablespoon of a fruity extra virgin olive oil (15 ml )

1 red onion, peeled & finely cut up

2 teaspoons spicy smoked paprika ( pimenton picanté )

1 cup of canned chickpeas, rinsed & well-drained

1/2 teaspoon garlic powder

20 to 25 grins of smoked sea salt

10 grins finely milled black pepper

Method:

1. Add every ingredient to your food processor except the red onions! Mix or blitz until 3/4 smooth! I still like to have  bait of consistency in my spreads, so it is up to you! 😉 Taste! It has to taste smooth with a bit of spice & smokiness! 🙂 If not, adjust the spicing & seas owing to your liking! 

2. To serve! Smear your spread on a lovely slice of fresh spelt bread & top with cherry tomato halves but not too much otherwise the tomatoes overpower the spread ingredients! Keep the rest of the yummy spread in a bowl with fitted lid in the fridge. It will keep for 2 days! Enjoy! xxx

p1180030watermark

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Posted in Recipes

Two vegan & GF spreads!

Sundried tomato spread with basil, chickpeas, garlic powder & a special ingredient too! :)
Sun-dried tomato spread with basil, chickpeas, garlic powder & a special ingredient too! 🙂
MMM!
Marinated artichokes in a flavoured oil & chickpeas spread!
Yesterday, I made these 2 tasty vegan & Gluten-Free spreads! They rock! They are so versatile to use too. You can use them as a lovely spread on bread or make a lovely sandwich out of it. Great also as a yummy spread in wraps or burritos’. Great on crackers too! Enjoy it all! 🙂

After being in the fridge for 1 night, the spreads will stiffen up a bit. MMM!

1 st Recipe: Sun-dried tomato with basil, chickpeas, garlic & white balsamic vinegar spread! ( First picture! )

For 1 medium round jam pot

Ingredients:

1/2 can of organic chickpeas = 120 gr,  rinsed & well-drained

50 gr of sun-dried tomatoes with basil

1 teaspoon of garlic powder

1 teaspoon of Maldon sea salt

15 grins of finely milled black pepper

2 teaspoons of a fruity Extra Virgin Olive Oil ( EVOO )

4 teaspoons of white balsamic vinegar ( This is the special ingredient here !), divided in to 2 teaspoons + 2 teaspoons

A good quality white balsamic vinegar!
A good quality white balsamic vinegar!

Method:

1. Take a food processor & place chickpeas, sun-dried tomatoes, garlic, black pepper, olive oil & 2 teaspoons of that white balsamic vinegar in it. Blitz until 3/4 mixed. You still want to see bits of everything. See 1st picture! Taste! I added the other 2 teaspoons of that white balsamic vinegar to the mix. Blitz or pulse again. Taste again! MMM! You can taste the power of this fab spread!

2. Use like you will. I spread  it on a tasty organic sourdough slice! Yummy! 🙂

Yummy & powerful too!
Yummy & powerful too!

2nd Recipe: Marinated artichokes & chickpeas spread!

Recipe: For 1/2 medium pot

Ingredients:

1/2 can of organic chickpeas = 120 gr,  rinsed & well-drained ( is the other half of that earlier can of chickpeas!! )

1/2 teaspoon of Maldon sea salt

20 grins of finely milled black pepper

1 pot or marinated artichokes in a flavoured oil ( drained but flavoured oil kept!!! ), this pot is 285 gr.

2 tablespoons of that flavoured oil

Method:

1. 1. Take a food processor & place chickpeas, marinated artichokes, sea salt, black pepper & 2 tablespoons of that flavoured oil in it. Blitz or pulse until it is all beautifully combined! You want to get it smooth here! Taste! My spread was superb this way. Add some seasoning if you need to. Don’t add more of that oil in here because you want to have a spread & not a dip!!!!

2. Use like you will. I spread  it on a tasty organic sourdough slice! Yummy! 🙂

MMM!
MMM!

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Posted in Recipes

Vegan curry spiced smoked cashew & black bean spread sandwich!

A delightful & vegan spiced curry smoked cashews & black bean spread, made into a divine sandwich!
A delightful & vegan spiced curry smoked cashews & black bean spread, made into a divine sandwich!

Today, I made this tasty spiced cashew & black bean spread. This is one tasty & easy to make spread too. I soaked my unroasted & unsalted raw cashews in water for a few hours & then drained them well. This way, the cashews become more healthy, easier to digest & very creamy too. You know by now, that I love making my own invented cashews spreads, don’t you?

I am sure that you loved my Vegan & Gluten-free cashew, pumpkin & chocolate spread, my vegan cashew & pear spread, my vegan strawberry & cashew cheese spread & my vegan cashew rocket( arugula) cheese spread.

So, I am pretty sure that you also will love this tasty vegan & gluten-free spread! I used it today in a lovely sandwich but you could also use it as a lovely dip with corn tortilla chips. You choose, it is up to you!

Recipe: For a lot of vegan & gluten-free spread

Ingredients:

** For the bean & cashew smoked curry spread:

1 cup or soaked, rinsed & drained raw cashews

1 cup  + 1/2 cup of black adzuki beans from a can, rinsed & drained well

2 teaspoons +1/4 teaspoon hot curry powder/ I use Sharwoods hot curry powder

1 teaspoon  + 1/8 teaspoon of smoked sea salt

black pepper: 10 grins

1/2 teaspoon garlic powder

1/2 teaspoon shalot powder

fruity olive oil: 6 teaspoons

** For the sandwich:

some veganaise/ I use home-made

1 vegan triangled waldkorn roll

a handful leek sprouts

8 fresh rocket leaves ( arugula ), cleaned & washed & pad dry on kitchen paper

the home-made vegan curry spiced smoked cashew & black bean spread

If you use a GF bread roll: the sandwich will be GF too! 🙂

Smear the bottom of your sandwich richly with your home-made spread!
Smear the bottom of your sandwich richly with your home-made spread!
Top with a handful of leek sprouts, evenly divided!
Top with a handful of leek sprouts, evenly divided!
Add 8 rocket leaves ( arugula )
Add 8 rocket leaves ( arugula )
Smear the top inner bun with some veganaise but not too much!
Smear the top inner bun with some veganaise but not too much!

1. Place all the ingredients into a food processor & blitz until 3/4 smooth. You still want some pieces of the cashews & black beans left to see. I love it that way. Taste! It has to taste fabulously. You can still taste the hot curry power, the smoked sea salt, the beans & the cashews at the back in your throat. Yum!

2. I made this healthy sandwich & ate it after my yoga class: so full of nutrients & good stuff too! 🙂 Take your vegan waldkorn bread roll, aka triangle & cut it horizontally into 2. Smear the bottom of your bread roll thickly with your home-made spread. Place a handful of leak sprouts over the top, equally divided. Top with 8 rocket leaves, evenly divided. Smear the top inner bun with veganaise, but not too much. Top your bun on the rest & enjoy instantly! It is crunchy, tasty & the flavours work beautifully together! 🙂 xxx

Note: If you don’t make the sandwich, it is great smeared on vegan crackers or use it as a healthy & tasty dip for vegan corn chips! MMM,…either way! Store in the fridge & place cling film over the bowl. It will keep for 5 days in the fridge, if it lasts that long! 🙂

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