Rustic Oat Chocolate Chip Cookies. GF. Vegan.

Rustic Oat Chocolate Chip Cookies.  GF. Vegan.

Rustic Oat Chocolate Chip Cookies. GF. Vegan.

Happy Hump Day!  Where is the week going?  It seems like we are traveling at warp speed to May.

Today I continued on with further heart testing but managed to get in a quick workout before heading in for that.  More on that below.  I finally also, after 4 weeks of designing got my engagement ring back.  Right before my marathon I noticed a crack in the back of my band.  I dealt with it post marathon as I couldn’t deal with that too.  I knew my vision and went ahead to find the perfect jeweler to make that happen.  Pics below.

This afternoon, we’re expecting some storms, so I opted to make some cookies.  These are super easy and more rustic in their appearance – meaning they aren’t perfect but they do taste great.  Take a few minutes to get together and bake.  Gluten free and vegan, of course.
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— Knead to Cook

Spicy Curry Chickpea Salad. Vegan.

Spicy Curry Chickpea Salad.  Vegan.

Spicy Curry Chickpea Salad. Vegan.

This lunch made my day… seriously.  Last night we had a series of thunderstorms that impacted my lovely 45 lb black lab who decided that her panic should be inflicted on me as well.  At about one a.m. I found her standing on my chest, panting and whining in my face in fear.  Out came the thunder vest and it was just a long night.  I awoke at 5 to go for my run and opted to lay around and whine for about an hour before dragging myself out the door.

Post a few errands and I got home knowing I was craving this!  You can make this in no time.  Adjust the spiciness to your preference.  This recipe is enough for 4 or 5 good sandwiches – one of which I had promptly after photographing.  It hit the spot.  I love curry with a little kick.  This is great atop a bed of greens, as a sandwich or YES out of the bowl.  Dip crackers in it for a snack.  Packed with vegan protein!  No vegan mayo either… I’m not a mayo fan.  Now onto the recipe before I forget what I put in it.
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— Knead to Cook

Lemon Poppyseed Cookies. Vegan. GF.

Lemon Poppyseed Cookies.  Vegan.  GF.

Lemon Poppyseed Cookies. Vegan. GF.

It’s Marathon Monday!  So excited to watch and virtually cheer on my friends running Boston today!  They all rocked it!!  So after my workout, appointments – I came home to whip up some cookies.  I’ve been toying with this recipe and feel good enough to share it with you all.  The cookies remind me of a scones.  The texture is a bit more dense like a scone but in a small cookie form.  What more can you want?!  Plus the lemony flavor is perfect and light for the warmer weather that we’ve been enjoying.  I hope you enjoy these as much as we do!

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— Knead to Cook

Vegan chocolate mousse. Vegan. Raw.

Vegan chocolate mousse.  Vegan. Raw.

Vegan chocolate mousse. Vegan. Raw.

I wasn’t planning on posting a recipe today but after my run, hair appt. and countless dog walks… my friend Amy asked what I was posting today and my internal guilt hit me.  So Amy this one is for you!  Vegan. Raw.  Prepped in less than 5 minutes.  Chocolate pudding/mousse -if you want to be fancier.  Protein-packed.  Just the thing when the chocoholic monster rears its ugly head and you feel the need to go on a sugar binge.

Kids love it.  Adults love it.  Creamy smooth and the perfect make-ahead dessert. Seriously, who doesn’t love chocolate?

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— Knead to Cook

Raw Peanut Butter Banana Cream Pie. Vegan. Gluten Free.

Raw Peanut Butter Banana Cream Pie.  Vegan. Gluten Free.

Raw Peanut Butter Banana Cream Pie. Vegan. Gluten Free.

I dream about food… well recipes.  Is that weird? Well Monday night I didn’t get much sleep.  I was wearing a holter monitor and being hooked up to tons of wires with a mini computer impacts sleeping big time – especially when you’re a stomach sleeper. So what did I do in my sleepless hours…   I started thinking about some fun recipes and came up with this pie idea.

I got to work on this recipe yesterday and then set them aside in the freezer to set up overnight.  They will serve as dessert tonight if I can keep them away from peering eyes after school.  I had fun with topping each of them differently and its a great way to use up some ripe bananas (instead of making bread) you have on your counter.

So happy tax day – now let’s eat!

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— Knead to Cook

Roasted cauliflower and chickpeas with Dijon miso dressing.

Roasted cauliflower and chickpeas with Dijon Miso Dressing.

Roasted cauliflower and chickpeas with Dijon Miso Dressing.

What a weekend!  We celebrated my father’s 77th birthday and enjoyed the springy weather as much as we could.  We mulched, we ran, walked the dogs, washed the cars… the weather was absolutely lovely.

I made this dish last week but didn’t get around to sharing it.  About two years I received Gwyneth Paltrow‘s book It’s All Good book.  She has roasted cauliflower and chickpea recipe in there that loved and therefore always made.  I wasn’t a vegan at the time but loved it.  I morphed it over time – mainly the dressing as I wasn’t a fan of her version.  I love roasting vegetables and having them on hand all week for an easy side dish or dinner.  After my friend Christina posted that she made Gwyneth’s recipe it dawned on me I never shared my version.  So here it is!

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— Knead to Cook

Raw Key Lime Pie. Vegan. Gluten Free.

Best Raw Key Lime Pie.  Vegan.  Gluten Free.

Best Raw Key Lime Pie. Vegan. Gluten Free.

I made this raw, vegan and gluten free key lime pie last week for Easter dessert.  I was excited when my mother-in-law asked me to make dessert for everyone.  I typically make it for my daughter, husband and myself only because we have specific dietary needs. It was the first raw pie they had ever had and loved it!  It is packed with a ton of vegan protein – thanks to the nut-filled crust.  The creaminess of pie is courtesy of soaking cashews and blending them.  It was heavenly, creamy and so decadent.  I serve this pie slightly chilled.  Store it in the freezer and let it sit out for about 30 minutes prior to serving.
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— Knead to Cook

Banana Coconut Oatmeal Cookies. Vegan. GF.

Banana Coconut Oatmeal Cookies.  Vegan. GF.

Banana Coconut Oatmeal Cookies. Vegan. GF.

Happy Tuesday friends!  Today is my daughter’s last day of spring break.  We are getting ready to head to the farmer’s market but I wanted to get this post up. These cookies are a favorite.  A crunchy perimeter and soft and chewy inside.  They have a lovely banana/coconut flavor too making these acceptable for a breakfast on the run too – or at least my kids feel that way.  Gluten and dairy free.  Vegan.  You can add raisins for a more traditional oatmeal raisin cookie.  These will be a favorite in your home – I promise!

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— Knead to Cook

Roasted tomato balsamic sauce with spring onions.

Roasted tomato balsamic sauce with spring onions.

Roasted tomato balsamic sauce with spring onions.

Meatless Monday and super easy dinner idea.  Vegan.  Gluten free.  Totally healthy sauce that is perfect after a long weekend of food festivities with Easter and/or Passover.  Me personally, I believe I ate my body weight in Indian food.  We went back home for Easter and went out to dinner with good friends Saturday night.  We feasted on Indian food and had the leftovers for Easter dinner – my husband’s family isn’t vegan so it worked out perfectly.

Zoodles – noodles cut by a spiralizer tool replace traditional gluten-filled pasta.  It also is a fun way to get your family to eat more vegetables.  My kids love making zoodles.  My favorite veggies to spiralize would be zucchini and carrots.  The hold up to the sauce well and heat nicely.  Okay onto the recipe…
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— Knead to Cook

Raw Vegan GF Pie Crust.

Raw Vegan GF Pie Crust.

Raw Vegan GF Pie Crust.

In preparation for our Easter travels… I normally make some food to take with us for Easter dinner with my in-laws.  I try to prepare foods that everyone will eat but accommodate the dietary restrictions of my daughter, husband and myself. I told my mother-in-law that I would make a raw key lime pie, because it’s my daughter’s favorite, and something that everyone can enjoy. Plus I want to keep our food choices light and springy.

Being a plant-based vegan and eating out.  How do you do it?  I get this question all the time.  I know there are many people who don’t like titles of “vegan” or “plant-based” but it I find that it is what it is.  I am and I fall within that category.  When we go out for dinner, I’m quite selective where we eat if isn’t a vegan restaurant.  I specify that I’m vegan and ask if they can accommodate.  Almost always, they are happy to do so and love having the head’s up is always easier giving the chef time to prepare.  For Easter, we go to my in-laws home and they aren’t vegan or vegetarian.  I always happily bring a dish or two to share that I know will cover our dietary needs.  I’m still working on what that entree item is right now.  But I’m preparing a dessert – raw/vegan/gf key lime pie using this crust recipe.  I’m also making my breakfast quinoa coconut bread to take up as well to share with everyone.  Breakfast breads are super easy and perfect for busy mornings like on Easter when we’re rushing off to church service.  It’s protein-filled and packed with flavor.  I make it at home, freeze it until we leave and add some fruit – breakfast is served!  Easter brings light dishes.  Salads are perfect menu items that everyone can enjoy.  Roasted veggies, crudités and fruit salads are also great ideas. Foods that are closest to their original form, from the earth, are easy, healthy and enjoyable.

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— Knead to Cook