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SOFIE • 28 • PLANT BASED & FIT

Founder of ‘Field: Patisserie Power by Plants, catering and workshops • creator of vegan noms • baker's daughter • sofie.van.den.brande@hotmail.be

http://www.fieldbysofie.com/

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✨all time fav Lots of love 🌿Sofie

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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

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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

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Spicy Chickpea Mango Wraps The ultimate healthy comfort food! Perfect for a cosy Sunday evening. ✨ For 4 wraps: 250 gr mango, in cubs 200 gr fresh baby spinach 1 red onion, thinly chopped 4 wraps For the chickpea : 1 can chickpeas, 1 tbsp avocado oil, 2 pieces garlic, thinly chopped 1 tbsp lemon juice, 1 tbsp fresh coriander, chopped 1/4 tbsp salt Method: First the chickpea mixture. Take a pan, heat the avocado oil and fry the chickpeas, add salt and stir for 4 to 5 minutes until crisp. Remove the pan from the heat and add diced mango and coriander. Add seasoning, taste and set aside. Ingredients for the avocado spread: 1 avocado, 1 tbsp lime juice 1 tbsp garlic powder ½ tbsp jalapeno thinly chopped 1 tbsp coriander leaves, thinly chopped 1/4 tbsp salt Method: Put all the ingredients in a food processor. Blend until smooth. Ingredients for jalapenio dressing: 125 grams cashew nuts 100 ml water 1/2 cup fresh coriander (thinly chopped) 1/2 cup red onion (thinly chopped) 1 jalapeno (pitted and thinly chopped) 1 tbs lemon juice 1 ts salt Method: Put all the ingredients in a food processor or blender and mix away. Now we only have to build the wraps: Take a wrap, start with a the avocado spread, then some fresh spinach, a scoop of the mango chickpea mixture, some onion slices, jalapenio dressing and coriander. N'joy darlings 🌿 love, Sofie

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Sometimes we just need to jump. 🌿 Love, Sofie

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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

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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

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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

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It’s okay to be real, the world loves you that way! 💕 Wish y’all a beautiful day 🌿love, Sofie

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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

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Breakfast is my favourite meal of the day. What’s yours? Wish y’all a happy day 🌿Love, Sofie

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This 🖤 Peace Out 🌿Love, Sofie

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Green Teriyaki Tofu Bowl Savory, flavorful bowl filled with vegetables, tofu and rice. An easy weeknight meal for busy families. 😊 Ingredients: 100 g Tofu Teriyaki Sauce 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 TOPPINGS Toasted Sesame Seeds Scallions, sliced Cilantro, minced Method: 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

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