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 Gardening, Recipes

Vegan Fig Pear Cakes!

Yesterday, I invented this lovely recipe, adapted it from this recipe of mine!

I had an abundance of fresh figs from our own tree at the moment & I needed to use them up.

Delicious!

Recipe: For 10 flower-shaped cakes

Ingredients:

dry ingredients:

1 cup organic white spelt flour

1 cup organic whole wheat spelt flour

1/3 cup coconut sugar

2 teaspoons of baking powder

3 pinches of sea salt

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground garam masala

1/2 teaspoon of ground green cardamom

Fold in after:

1/3 cup roasted skinned hazelnuts

1 cup cleaned & quarter fresh figs

1 cup peeled, cored, fresh ripe pear chunks

wet ingredients:

2 flax eggs

30 ml organic sunflower oil

1/2 cup unsweetened soy milk

Method:

  1. Chop your roasted hazelnuts into smaller chunks. Set aside. Take a bowl & ad all dry ingredients in this order in it. Mix with a spoon. Finally, fold in: quartered figs, pear chunks & hazelnuts. Mix in.
  2. Take another smaller bowl & add flax eggs. Mix well & wait for 10 minutes until more gel like. Add other wet ingredients. Mix well. Now, pour wet ingredients to the bowl with dry ingredients & fold everything just through. Preheat your oven to 200°C. (392 F)
  3. Place chosen silicon baking mats, I chose flower shaped one’s & fill them with 3/4 of the batter. See that in everyone, you have figs, pear chunks & hazelnuts. When filled up, shake your mat up & down a bit to remove any air holes in the dough. Place silicon mats on a Silpat for stability on an oven rack & bake into the hot oven for 25 minutes but lower your oven to 180°C.(356 F). Test with a small pin to see if the cakes are fully baked. Take out of oven & leave cakes in their mats for about 15 minutes. Then, carefully flip them over & take them out! See that they come out in 1 piece & place them all on a wire rack to cool down completely! They are nice on their own & you can taste the fig, hazelnut & pear. Now & then, you can taste the green cardamom & the garam masala! Perfect with a good cup of spiced green tea! MMM! A look at the goewie inside:
Yummy!

You might like:

Vegan Spelt buttermilk fig cake!

Vegan spelt cashew nut pulp muffins!

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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

Meatball & tomato lover’s spaghetti!

Yesterday, I invented this lovely easy pasta dinner. I had 3 types of tomatoes in the house. I had some very small tomatoes from a friend & some smaller long cherry tomatoes. I also had some semi-dried tomatoes in oil. I added a few other key ingredients & this was the final tasty result!

Recipe: For 4 persons

Ingredients:

For the meatballs:

260 gr egg-free pork & veal mince

black pepper

sea salt

For the rest:

375 gr white spelt spaghetti

125 gr semi-dried tomatoes in herbs & oil, padded dry, cut up

20 mini tomatoes

15 longer cherry tomatoes, each cut up into 2

a good aged balsamic vinegar: 3 or 4 glugs

3 medium white onions, peeled & thinly sliced

black pepper

sea salt

Just before serving: some shredded parmesan shavings

Method:

  1. Place mince into a bowl & add seasoning to your liking. Roll smaller meat balls with your hands. Place them on a plate.
  2. Cook pasta until tender. Drain well & keep warm. This took me 8 minutes.
  3. At the same time, fry your mini meat balls in hot oil until browned on all sides & cooked through. Remove them from the pan & keep warm. In the same hot pan, fry onion slices & season with some black pepper & sea salt. When ready, remove from the pan & add to the meatballs. Now, add some extra oil. Add all tomato pieces & fry for about 1 minute or so. Pour about 4 to 5 slugs of that aged balsamic vinegar to the hot pan & stay around the pan. Fry for another 2 minutes. Add meatballs & onion slices back to the pan & stir everything carefully around the pan trying not to break up the tomatoes! Check seasoning one last time. Serve at once & just before eating, shred some fresh parmesan shavings on the top od each plate! Enjoy, best with a loved one! 😉 MMM!
Super yummy!

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Posted in Recipes

Vegan Strawberry Einkorn Cakes!

A few days ago, I made these lovely vegan strawberry einkorn cakes! They were absolutely the max!

Delicious Healthy Strawberry Einkorn Cakes! Mmm,…

They also make an ideal Food Gift! 🙂

Tasty for everyone!

I hear you say, what is einkorn, Sophie?

Einkorn is a type of ancient wheat.

Einkorn wheat (from German Einkorn, literally “single grain”) refers to wild species of wheat. Einkorn wheat was one of the first plants to be domesticated and cultivated. It has a high content of protein, phosphorous, vitamin B6 and potassium when compared to modern forms of wheat. It also has plenty of carotenoids. It enhances better digestion too. The low content of gluten in einkorn makes it easier to digest than modern wheat. It hasn’t been manipulated. This means that nutrients are better absorbed, ensuring that you have no tummy problems after eating any einkorn dish.

But because it is another form of gluten, people who are gluten-intolerant can digest it easily because it is different from normal gluten & it won’t show up in a gluten test! I read that. It is also know as einkorn in German, Petit épautre (Small Spelt) in French, Eenkoornmeel in my language aka Dutch.

I have made many baking dishes with einkorn flour to get to know this flour a bit more. You can’t just substitute einkorn flour for normal gluten full flour. It doesn’t work. I invented these yummy vegan strawberry einkorn cakes & made them to perfection.

Tips:

  • Beat less and at lower speed or by hand for lighter textures in cakes and muffin recipes.
  • Einkorn flour doesn’t rise much in the oven, so I added baking powder in this lovely cake recipe.

Let’s see this yummy cake recipe on the inside:

Juicy, a bit spiced up & just lovely on its own or with a vegan café latte! 🙂

Recipe: For 8 smaller cakes

Ingredients:

Dry ingredients:

150 gr organic whole grain einkorn flour

2 teaspoons baking powder

1/2 teaspoon ground mixed spice (koekkkruiden in Dutch)

80 gr coconut sugar

1 sachet of 8 gr vanilla cane sugar

200 gr fresh hulled strawberries, quartered & few extra

Wet ingredients:

2 flax eggs (Here I only used 2 tablespoons of ground flax + 4 tablespoons of water, mixed, left to stand for 10 minutes until thickened a bit)

75 ml sunflower oil

Method:

  1. Take a bigger bowl & sieve your flour & baking powder. Mix with a spoon. Add mixed spice, coconut sugar & vanilla cane sugar. Mix gently with a spoon. Add the quartered strawberries & fold them into the flour-sugar-spice mix until they are all covered.
  2. Preheat your oven to 160°C (fan oven) (320 F) for 10 minutes. If you have another oven it will be 180°C (356 F) In another smaller bowl ad flax eggs. Mix with a whisk & leave to stand for 10 minutes until thickened a bit. Add sunflower oil & whisk together.
  3. Pour wet ingredients to bowl with dry ingredients & mix. See that there are no lumps of flour left. Take a muffin-mini cake tray & line them with paper muffin tins.
  4. Fill your paper tins with the batter. See that there are equal amounts of strawberries in each mini cake! Top the extra strawberry pieces on top of some of the cakes & push them to the inside. Bake for about 25 minutes or until cooked through. Remove from the oven & take them out of the tray. Place them all on a wire rack to cool down completely! When cold, eat them just like that, just remove the outer paper & munch! Excellent with a vegan café latte! 🙂 Store them into a cookie-cake box! 🙂 You like what you see? SUBSCRIBE BY EMAIL TO MY BLOG SOPHIE’S FOODIE FILES! It is free! Join 2,000 email subscribers! You also get my Free E-Book to download called Healthy Vegan Christmas!11 new unpublished healthy vegan recipes & 8/10 are also gluten-free! Join me! I have 2 versions of my E-Book: one for IMac, IPad, Iphone & 1 in PDF! Just click onto the photo below to get subscribed & to get my free E-book! Enjoy!  

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. 🙂