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Founder of ‘Field: Patisserie Power by Plants, catering and workshops • creator of vegan noms • baker's daughter •

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Oatmeal Power Bowl Ingredients: 30 gr oats 200 ml almond milk or water 1 Tbsp chia seeds 1 tsp agave/maple syrup Toppings: Berries Homemade granola Method: Before you go to bed mix in a small jar oats, chia seeds, almond milk or even plain water, sweetener (agave/maple syrup). Make sure that all parts are combined well, stirring around 1 min. Close lid and leave in the fridge over night or at least for 5 hours. In the morning: Top with berries of your choice, I used blueberries and granola. Enjoy! Wish y'all a beautiful day 🌿 love, Sofie


Uh huh honey! 🥑✌🏻


Yesterday's lunch at my new favorite place @hartantwerpen 💕 I had the 'Hart healthy bowl' & 'Avo toast'... I shared the toast with my brother and sister. The flavours were almost unbelievable, so so so goddam good 👌🏻 I'll be back very soon! 😁 Lots of love 🌿Sofie


Vegan Pancakes - Only 6 Ingredients Thick, fluffy, delicious, easy and fail proof! 🙌🏻 Go get the recipe darlings! 😘 Ingredients 1 cup plant-based yogurt (can be replaced with sparkling water) 1 cup almond milk (any plant milk will do) 1 cup oat flour 1 cup vegan vanilla protein powder 1 tsp baking powder coconut oil for frying Method: Whisk all the ingredients together until they are well combined. Heat a pancake pan on a medium heat, make sure the pan is hot enough before starting to cook the pancakes. Grease the hot pan with ½ tsp coconut oil. Pour about ⅓ of a cup of the batter into the pan and cook for 3-4 minutes, flip and fry for another minute or two. Serve hot with your favorite toppings. Et voilà 😊 bon app! Wish y’all a beautiful day 🌿 love, Sofie


Moroccan Bulgur Salad Good morning 🤗, I’m back loves! 😉 Sorry for my absence lately.... but yah life was hectic. A simple but delicious I REPEAT DELICIOUS salad with several intense flavours. The variety of different herbs and spices give this salad that typical Moroccan taste. Turmeric, roasted chickpeas, dates, coriander = Explosion of goodness! Ingredients: 1 cup bulgur, 1 carrot cut into cubes, 1 thinly sliced ​​red onion 1 green onion, chopped 1 handful fresh baby spinach, 200g cooked chickpeas, 3 pitted dates, chopped coriander, salt, pepper, cooking spray, turmeric powder, paprika powder curry powder Method: Cook the bulgur according to the instructions on the package. Let it cool afterwards. Roast the chickpeas: Take a baking sheet covered with parchment paper. Add chickpeas and sprinkle with salt, pepper, paprika, curry and turmeric powder. Sprinkle with the cooking spray androast for about 45 min (200 degrees Celsius). Chop all vegetables, coriander and dates thinly, stir among the cooled bulgur and add the roasted chickpeas. Season with salt and pepper et voilà if you would like to have a vinegraitte with this salad. I can recommend you this delish turmeric vinaigrette: wine vinegar, olive oil, turmeric and salt. Stir and you have a healthy dressing. Enjoy Sweeties 🌿Love, Sofie


Apple Pie Oatmeal Breakfast Happy Sunday Sweeties 🤗 I’m experimenting with some new recipe ideas. So I promise to post again more frequent in the future. I’m also doing a vegan detox right now.... so the ‘meals’ I make aren’t that spectacular. 😆🙈Soups, juices, vegan protein shakes,.... and thats about it. Boring AF, but I just finished my first detox week and I feel amazing. 1 down 3 weeks to go. Wish me luck. 🤞🏻🙏🏻 Let me know if you want to follow my detox adventure in the stories. 👇🏻 Anyway... This oatmeal recipe stole my heart. 🤤💕🤤 It’s perfect to bake on a cold sunday morning. You can store this breakfast ‘cake’ in the fridge or freezer. That way you have a healthy breakkie during the week👌🏻 Ingredients: 3 large diced apple 2 flax eggs (2 tablespoons flaxseed mixed with 5 tbsps warm water) 3 cups old fashioned gluten free rolled oats 1 cup chopped walnuts or pecans ½ cup raisins 2 tsp baking powder 2 tsp cinnamon ¼ tsp nutmeg 2 tbsp chia seeds 3 tbsp hemp seeds ¼ tsp salt 3 ½ cups unsweetened almond milk ½ cup maple syrup 1 tbsp vanilla extract 2 tbsp coconut sugar Method: Preheat the oven to 180 Degrees Celsius. Chop the apples and transfer to a large bowl of water with a squeeze of lemon (this prevents browning). Make the flax eggs by mixing 2 tablespoons ground flaxseed with 5 tablespoons of warm water in a small bowl. Set aside and let sit for 5 minutes. In a large bowl mix the rolled oats, nuts, raisins, baking powder, cinnamon, nutmeg, chia seeds, hemp seeds and salt. Add the following to a blender: almond milk, maple syrup, vanilla, and flax eggs. Add the blender mixture to the dry ingredients and mix using a spatula. Drain the apples well in a colander and add to the bowl and mix. The mixture will seem loose, this is ok. Transfer the mix to a casserole dish or non-stick brownie pan. Cover with tinfoil and bake for 50 minutes. After 50 minutes remove the tinfoil, sprinkle the coconut sugar (if using) on top and continue to bake for another 20 minutes. Remove from the oven and let sit for 10 minutes. Slice and serve! Top with Almond Cream, maple syrup and fresh berries. Wish y’all a beautiful day 🌿love, Sofie


Sometimes we just need to jump. 🌿 Love, Sofie


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! 💕 Ingredients: Crust: 200 grams oatflour 5 tbsp coconut oil, melted 2 tbsp maple syrup pinch of salt Healthy Caramel layer 15 dates 1 cup unsweetened almond milk 1/2 tsp salt 1 tsp vanilla extract Raspberry layer 250 grams (frozen) raspberries Crumble 90 g oatmeal 60 ml coconut oil, melted 4 tbsp agave syrup 2 hands chopped walnuts Pinch salt Method 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 200g tahini 130ml maple syrup 1/2 tsp sea salt flakes 2 tsp vanilla extract crushed cacoa nibs, chopped pistachios – to garnish Method: 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! 😘 Ingredients: 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 Pepper Curry powder Method: 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. Ingredients 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) Method 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. Ingredients: 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 Method: 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 Method: 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