Quinoa stuffed Mushrooms
These little vegan quinoa salad will impress everyone at your next gathering! This salad might look fancy, but it is so easy to make. You don’t believe me? read on darlings 💕
1 red bell pepper, chopped
1 handful fresh chopped parsley
3 cloves garlic, minced
1 onion, chopped
200 gr cooked quinoa
Pepper and salt
1.Preheat oven to 350 degrees.
2.Finely chop the stems of the mushrooms.
3.Ina large skillet, add garlic and onion and cook for 3-4 minutes until softened. Add quinoa, red bell pepper, chopped parsley and mix well.
4.Allow to cook for a few minutes until combined.
5.Add pepper, salt and mix again.
6.Remove from heat.
7.Take a full teaspoon of the quinoa filling and stuff each mushroom.
9.Place on baking sheet and bake in preheated oven for 20 minutes.
10.Let stand for a few minutes and serve!
Wish y’all a joyful day 🌿 love, Sofie
Sometimes we just need to jump. 🌿
Fresh fruits on this sunny Sunday! 💦
Life is hectic lately.... But I promise to share new recipes with you guys very soon! ✌🏻 Wish y’all a beautiful day 🌿 Love, Sofie
Berry Date Crumble Pie
Throwback to crumble pie cosiness! 💕
200 grams oatflour
5 tbsp coconut oil, melted
2 tbsp maple syrup
pinch of salt
Healthy Caramel layer
1 cup unsweetened almond milk
1/2 tsp salt
1 tsp vanilla extract
250 grams (frozen) raspberries
90 g oatmeal
60 ml coconut oil, melted
4 tbsp agave syrup
2 hands chopped walnuts
Preheat the oven to 180 degrees Celsius. Line the bottom of your cake with baking paper. First make the crust by putting all the ingredients together in a large bowl. Knead with your hands until you get a dough texture. Is it too crumbly yet? Add some extra water / maple syrup.
Line the bottom of the cake pan with the dough and put it in a preheated oven for 15 minutes.
Meanwhile, make the caramel by turning all ingredients into a food processor. Save the caramel for later.
Remove the crust layer from the oven and see if it is colored golden brown. (Leave the oven on for the crumble) Let it cool down for a while. Once cooled you can add the caramel. Put the cake in the freezer for 10 minutes so that the caramel becomes hard. Then add the (frozen)raspberries.
Combine all the ingredients for the crumble in a large bowl and mix well, everything should be a bit moist. Place this on a baking sheet covered with parchment paper. Bake for 10 minutes until golden brown and crispy.
Have fun today sweeties🌿Love, Sofie
Vegan Almond Tahini Cookies
There is something truly more-ish about a sweet, baked, sesame treat. 😋
It is chewy (due to the fluid stretchy nature of tahini) and crumbly (due to almond meal) all at once. 🖤🙏🏻 Ingredients:
225g almond meal
130ml maple syrup
1/2 tsp sea salt flakes
2 tsp vanilla extract
crushed cacoa nibs, chopped pistachios – to garnish
Preheat oven to 170C. Line a rimmed cookie sheet/tray with baking paper.
Place tahini, maple syrup, salt and vanilla in a medium heavy bottomed saucepan on medium heat. Heat for a few minutes, stirring constantly until smooth and blended. Remove from heat and allow to cool for 10-15 minutes.
Add almond meal to the tahini maple mixture and mix until a rough dough forms.
Roll 1-2 tbsps worth of the dough in the palm of your hands into a ball. Place on the prepared tray and flatten slightly with your fingertips. Alternatively use an ice cream or cookie scoop to drop dollops of the dough on the prepared tray and flatten with your fingers.
If decorating, press the toppings (nuts, seeds etc) on top of the cookie discs in the centre. Bake in the pre-heated oven for approximately 10 minutes. Switch off the oven and let the cookies brown slightly in the hot oven for another 5 minutes before removing.
Cool on wire racks. Store in air tight containers at room temperature for up to a week.
Wish y’all a beautiful Sunday 🌿Love, Sofie
Kale, Pumpkin and Chickpea Salad
My favourite Fall Salad!
I hope you love it! 😘
1 very large bunch of kale ribs removed and chopped
1 tbsp olive oil
pinch sea salt
400 grams chickpeas, rinsed and drained
1 medium butternut squash, sliced into cubes
1/4 cup pepitas pumpkin seeds without the shell
Juice of 1 lime
Preheat oven to 215°C.
Add the diced butternut squash and chickpeas to a medium sized bowl and pour the curry powder, olive oil, salt and pepper over the top. Use a spoon to mix it all together until everything is evenly coated. Spread the squash chickpeas in a single layer out on a large baking sheet and place in the oven to roast for 35-40 minutes or until the squash is tender and caramelize on the outside. Halfway through roasting take turn the tray around in the oven and give everything a quick stir.
When the squash and chickpeas are almost done in the oven get the kale ready. Place the chopped kale in a big salad bowl. Drizzle 1 tablespoon of olive oil and sprinkle a small pinch of the sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time. This should take about 30 seconds before the leaves grow darker in color and fragrant.
After you have removed the squash and chickpeas from the oven, let cool for about 5 minutes before adding to the kale. Top with the pepitas and toss everything to combine and enjoy.
Happy Thursday 🌿Love, Sofie
It’s okay to be real, the world loves you that way! 💕
Wish y’all a beautiful day 🌿love, Sofie
Coconut Scones with Vanilla Icing
Who wants a scone on this beautiful Thursday mornin'? 😊
I served these with some really yummy blackcurrant jam, and some coconut cream to go on top too.
250g self-raising flour + a little extra to help shape the scones
50g coconut oil + a little extra for greasing
30g coconut sugar
½ tsp baking powder
4 tbsps desiccated coconut
¼ tsp salt
140ml coconut milk (the sort you find in a carton in the alternative milks fridge, not the one in a can)
Pre-heat the oven to 220ºC/200ºC.
Lightly grease a baking tray with coconut oil.
Put the self-raising flour into a large bowl. Add the coconut oil and gently rub the coconut oil into the flour until it has the consistency of breadcrumbs.
Add the coconut sugar, baking powder, desiccated coconut and salt and mix well to ensure they are evenly distributed.
Make a well in the centre and add most of the coconut milk (keep a tablespoon or two back to help bring the mixture together at the end). With as little action as possible, mix the coconut milk into the other ingredients until it comes together in a ball of dough. If there are any stray bits of flour at the bottom of the bowl, add the coconut milk you kept back to help collect them.
Lightly flour a work surface, lay out the dough and pat it flat to a thickness of about 1½ inches (don’t use a rolling pin). Either form it into a circle and use a sharp knife to divide it into 6.
Place them onto the prepared baking tray.
Pop into the oven for 12-15 minutes until the are cooked.
Once they’re cooked, remove them from the oven and pop them onto a wire rack to cool.
Optional: vanilla icing ingredients:
1/2 C powdered icing sugar
1/2 tbsp unsweetened almond milk (can also use water)
1/2 tsp vanilla extract
To make the icing just whisk together powdered icing sugar, vanilla extract, and almond milk. Drizzle it across the scones in a criss cross pattern or however you desire!
Njoy Cakies 😘 Peace out 🌿love, Sofie
Easy Vegan Lentil Curry
This would make the perfect wholesome Sunday meal served with rice, bread, or a green salad. It also reheats beautifully, which makes it ideal for leftovers for during te week.
30 g coconut oil
3 g minced fresh ginger
1 shallot, thinly sliced
3 cloves garlic, minced
60 g Green Curry Paste
540 ml light coconut milk
1 tsp ground turmeric
1 tsp curry powder
Pinch each sea salt + black pepper
200 g green lentils, well rinsed and drained
1 tsp tamari
1 tbsp coconut sugar
30 ml lemon juice
optional: pinch cayenne pepper
Heat a large pot over medium heat. Once hot, add coconut oil, ginger, shallot, and garlic. Sauté for 3-4 minutes, stirring occasionally. Reduce heat if browning too quickly.
Add curry paste and stir to coat. Sauté for another 2-3 minutes. Then add coconut milk, turmeric, curry powder, salt, and pepper. Stir to combine.
Bring to a simmer over medium heat. Once simmering, add the lentils, tamari, coconut sugar and lemon juice and stir.
Bring the mixture back to a simmer, and then reduce heat to low or medium-low and continue gently
simmering for 15-20 minutes or until lentils are tender.
Once the lentils are tender, taste and adjust flavor as needed, adding more lemon juice for acidity, a pinch of cayenne for heat (optional). Et voilà an easy and delicious meal! Talk soon 🌿love, Sofie
Vegan Coffee Crumble Cake
I know I have shared this one already, but boy oh boy.... this baby is pure gold! ✨😍✨ So if you didn’t make this cake already I recommend you to make this gorgeous piece of heaven asap. 😃👌🏻 Ingredients:
2 C all purpose flour
1/2 C whole wheat flour
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 C packed light brown sugar
1/2 C granulated sugar
3/4 C + 2 tbsp coconut oil (soft but still solid)
1 C unsweetened almond milk
1 tsp apple cider vinegar
2 tsp vanilla extract
1/2 C strong brewed coffee
1/3 C unsweetened coconut yogurt
In a large bowl combine flours, 1 1/2 tsp cinnamon, baking soda, baking powder, sea salt, brown sugar, and granulated sugar.
Then using a pastry blender cut in the coconut oil until a crumbly mixture is formed. Do not over mix. You want small pieces of oil to remain solid in this mixture.
Reserve 1 1/4 C of this crumb mixture. Add in another 1/2 tsp of cinnamon to this portion and set aside. This will be your cake crumble.
In another bowl combine the almond milk with apple cider vinegar, vanilla extract, coffee, and coconut yogurt. Stir to combine well and then add to the remaining dry crumb mixture. Fold these together gently, without over mixing, until combined.
Pour the cake batter into a non-stick spring form pan. Then take the crumb mixture and evenly spread out on top out to the edge of the pan.
Bake in a pre-heated oven at 180 degrees Celsius for 60-70 minutes. A toothpick should come out clean when inserted in the centre.
Allow the cake to rest for 10 minutes. Then remove the outside of the spring form pan and allow the cake to cool entirely.
That smell tho 😍🌿love, Sofie
Breakfast is my favourite meal of the day. What’s yours?
Wish y’all a happy day 🌿Love, Sofie
Peace Out 🌿Love, Sofie
Green Teriyaki Tofu Bowl
Savory, flavorful bowl filled with vegetables, tofu and rice. An easy weeknight meal for busy families. 😊
100 g Tofu
2 tsp Olive Oil
3 cloves Garlic
¼ tsp Chili Flakes
3 cups Broccoli, cut into florets
1 cup Sugar Snap Peas
1 tsp Toasted Sesame Oil
3 cups White Rice, cooked
1-2 tbsp Rice Wine Vinegar
Toasted Sesame Seeds
In a large bowl or flat dish stir together 1 cup of Teriyaki sauce and ½ cup of water. Omit the water if your teriyaki sauce is already fairly thin. Slice tofu in ½ inch slabs. Place the slabs in the teriyaki mixture. Let tofu marinate for 5 minutes. You can marinate the tofu for up to 12 hours if you like. Move the oven rack to the highest possible position (about 3-4 inches from the heating element). Turn your oven on broil.
While the tofu marinates, heat a large pan to Medium on the stove with olive oil. Add in garlic and chili flakes. Saute for 1-2 minutes. Toss in broccoli and snap peas and stir until the vegetables are coated in the garlic and chilis. Add in ¼ cup of water and cover pan. Let vegetables cook for 5 minutes, covered. After 5 minutes the water should be absorbed and the vegetables will be crisp cooked. Remove from heat and stir in 1 teaspoon of toasted sesame oil.
Go back to tofu while vegetables cook. Place slabs of tofu on a baking pan lined with parchment paper. Place under the broiler and cook for 5 minutes. After 5 minutes turn tofu over and broil for an additional 5 minutes. Watch this carefully as every oven is different - check to make sure you don't burn the tofu. Once the tofu is cooked you can cut the slabs of tofu into cubes or serve the tofu in slabs.
Toss cooked white rice with Rice Wine Vinegar. Start with 1 Tablespoon and add additional Tablespoon to taste.
Assemble: In each bowl place rice, diced tofu, and vegetables. Drizzle teriyaki sauce over each bowl. Top with Sesame seeds, scallions and cilantro. Serve warm.
Wish y'all a sparkling weekend! Love 🌿Sofie
Hot Peanut Butter, Plum, Pistachio Poriddge
When its cold outside, you only have 10 minutes and you crave an heartwarming, healthy and nutritious breakfast.
Read on and make this beautiful bowl of happiness! 😃😘 Ingredients:
For the Poriddge
100 g Oats
300 ml unsweetened almond milk
20 g raisins
1/2 tbsp vanilla extract.
1/2 tbsp chia seeds
1 tbsp Pistachios, chopped
1 tbsp Peanut Butter
1 Plum, sliced
Bring almond milk and salt to a boil in medium saucepan.
Stir in oats and reduce heat to a simmer.
Simmer uncovered, stirring occasionally, for about 10 minutes or until the grains have absorbed most of the almond milk.
Remove from heat, stir in vanilla extract and raisins. Serve immediately, or if a thicker texture is desired, cover saucepan and let sit for a few minutes.
Add toppings and enjoy this lovely breaksfast.
Wish y’all a beautiful Friday 🌿love, Sofie
The Green Detox Salad
Fresh and 100% YUM!
Lemon Tahini Dressing
2 tbs tahini sesame paste
2 tbs olive oil
1 tsp soy sauce
juice + zest from 1 lemon use only half of the zest
2 cloves garlic grated
2 tsp fresh ginger grated
salt + pepper to taste
2 cups cooked chickpeas
1 cup unsweetened flaked coconut
2 tbsp soy sauce
2 tbsp sesame oil
1/4 tsp cayenne pepper
4 cups kale roughly torn
2 cups fresh broccoli florets
1/4 head purple cabbage shredded
1/2 cup fresh cilantro roughly chopped
hemp seeds + chia seeds for topping
2 red grapefruits segmented
2 ripe but firm avocados, sliced or chopped
1/2 cup raw pine nuts
2 teaspoons raw sesame seeds
1 tablespoon nutritional yeast
salt to taste
Lemon Tahini Dressing:
Add all the ingredients to a bowl and whisk until combined. Taste and adjust salt + pepper to your liking.
Preheat the oven to 180 degrees C.
Spread the chickpeas out on a towel and dry them completely. Add the chickpeas and coconut to a baking sheet and toss with the soy sauce, sesame oil and cayenne pepper. Toss well to evenly coat. Roast for 20 minutes and then stir the chickpeas around and roast another 10 minutes or until the chickpeas are browned and the coconut is dark brown. Remove from the oven.
Add the kale to a large bowl and drizzle with 1 teaspoon olive oil and a big pinch of salt. Using your hands, massage the kale for 2-3 minutes until the kale is well coated and has slightly softened. To the bowl add the broccoli, cabbage and cilantro. Toss well. Add the dressing and continue to toss until all the veggies are coated. Add the grapefruit segments and avocado. Divide the salad into bowls. Top with the crunchy coconut chickpeas and the vegan parmesan cheese (recipe below) and a sprinkle of chia + hemp seeds.
In a food processor or blender, combine the pine nuts, sesame seeds, nutritional yeast and salt. Processor until you have fine crumbs. Taste and season.
Voilà, bon appetit cakies 🌿love Sofie
I know it’s Monday but there is nothing that a spoon and peanut butter can’t fix. 😉
Have a good one loves 🌿love, Sofie
Nothing better to clear your mind, than an early morning walk ✌🏻 Happy Saturday sweeties 🌿love, Sofie
Kale Walnut Salad and Parsnip Fries
Good morning! 🤗
This is so easy to make! Love those easy recipes. 👌🏻 Ingredients:
1 tbsp veganaise, homemade or store bought
Peper and salt
Parsnip, cut into fries
Peper and salt
1tbsp olive oil
Mix ingredients for the salad together in a large bowl. Set aside.
Preheat the oven to 200 degrees Celsius.
Sprinkle fries with salt, peper, curry and olive oil. Mix to combine.
Place them for 20 min in the oven.
Serve and njoy!
Wish y’all the best day 🌿love, Sofie