Archives for September 2014

Veggie Burger. Vegan. Gluten Free.

September 30, 2014 by Knead to Cook Filed Under: 4th of July/Patriotic, Beans, Gluten Free, Party Foods, Running/Races, Vegan, Vegan proteins, Vegetarian, Vitamix, Wheat Free 2 Comments

Veggie burger. Vegan and gluten free by Knead to Cook.

Veggie burger. Vegan and gluten free.

Yesterday was my husband’s birthday. This was post 2 days after our anniversary and homecoming. It was a busy weekend. Because his birthday falls on a Monday, and we went out this weekend for our anniversary, he requested vegan burgers for his special dinner. Done! This burger is sturdy and more like it’s meat counterpart. You can even grill this burger without it falling apart – like many or most vegan burgers. This one is also packed with fiber and protein.
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— Knead to Cook

Cilantro Lime Tempeh Bowl. Vegan. Gluten Free.

September 24, 2014 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Running/Races, Vegan, Vegan proteins, Vegetarian, Wheat Free 3 Comments

Cilantro Lime Tempeh Bowl | Knead to Cook

Cilantro Lime Tempeh Bowl

Okay just got the dreaded call that my hair appointment had to be rescheduled so I will take my extra free time and get my post up now instead of later. A little background… A few weeks ago I was blessed to make a connection with Smiling Hara Tempeh. It was instant love! No lie. I’m always so excited to connect with people who are passionate about healthy, good quality food. Since becoming a vegan 10 months ago, I’ve really found a love for tempeh (temp – pay). I love marinating, grilling, broiling or pan frying it in coconut oil. But my issue… finding good tempeh!

So the good folks at Smiling Hara sent me a care package and it arrived while I was in Texas. I opted not to marinate this first dish because I really wanted to taste the actual product. I went with the original soy product in this recipe but will be featuring other variations that they sell in future recipes. This recipe is super easy and I was so impressed with the flavor! Most grocery stores only sell one brand, which is quite bitter to me – this tempeh doesn’t have that annoying bite. Okay so let’s get onto this recipe…
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— Knead to Cook

Oatmeal cinnamon cookie squares. Vegan. Gluten Free.

September 23, 2014 by Knead to Cook Filed Under: Cookies, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

Oatmeal Cinnamon Cookie Bars. Vegan. Gluten Free | Knead to Cook.

Oatmeal cinnamon cookie bars.

Happy first day of fall! So happy! I made these bars last week for my kid’s weekly snack. I always make something healthier to have on hand for after-school/practice, grab and go treat. These are always a favorite. I’ve made them vegan and gluten free so my oldest can enjoy them too. Packed with great nutrients and vitamins, this treat is secretly healthier than a regular cookie bar and the coconut palm sugar gives it a deeper, rich flavor that they just love. Great breakfast treat for the bus too! The original recipe was given to me by an old friend Callae but I’ve morphed it to accommodate my daughter’s dietary restrictions.
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— Knead to Cook

Vegan journey through Texas.

September 22, 2014 by Knead to Cook Filed Under: Fitness., Gluten Free, Life., Travel & eating, Vegan, Vegan proteins, Vegetarian, Wheat Free Leave a Comment

So happy to be back in Pennsylvania with our fall-like chill in the air and NO humidity. Windows open. Bill and I took a holiday to Texas to celebrate our 18th wedding anniversary (albeit a little early thanks to Homecoming). We decided to visit the San Antonio Riverwalk and Alamo as well as tour Austin. Of course, it was my goal to find everything vegan along the way and Texas did not let us down! Now I’ve been vegetarian for almost 2 years now and vegan for 10 months. I knew going to Texas and eating vegan may pose a challenge in the land of bbq but it so was not!

First off the heat and humidity was almost unbearable. Worst than the east coast in August! HOLY humidity! Running was a bit fun but we did manage to get two runs happily and completely sweaty. I finished out my week with 25 miles as planned.
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— Knead to Cook

Triple Almond Cookies. Vegan and Gluten Free. #OXOGoodCookies

September 16, 2014 by Knead to Cook Filed Under: Cookies, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Party Foods, Vegan, Vegan proteins, Vegetarian, Vitamix, Wheat Free 3 Comments

Triple Almond Cookies. Vegan. Gluten Free | Knead to Cook

Today I’m Baking for a Cure. This month is Child Cancer Awareness Month. I happily joined OXO and their annual Cookies for Kids Cancer program. Having spent many days at Children’s Hospital of Philadelphia – I could only imagine how emotional and tearful it is for families living that horrible reality.

This program through OXO requires no donations on your part. Every product marked with this green label that is purchased – a donation will be made on your behalf. For every item marked that is sold, OXO will donate 25 cents as apart of their of $100,000 pledge to Cookies for Kids’ Cancer. This runs through September. The goal is to help raise funds for cancer research for pediatrics.#OXOGOODCOOKIES

I love their measuring cups, spoons and spatulas that help me scoop all of my flax eggs out of my bowls.

Here are a few items with the green logo to look for.

These cookies, if you’re an almond fan, will totally knock your socks off. They are a cross between a traditional cookie and a biscotti and they are the BEST in my humble opinion.
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— Knead to Cook

Roasted Corn and Tomato Red Pepper Soup. Vegan.

September 15, 2014 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Fitness., Gluten Free, Soups, Thanksgiving, Vegan proteins, Vegetarian, Vitamix, Wheat Free 4 Comments

Roasted tomato and corn red pepper soup | Knead to Cook

Roasted Corn & Tomato Red Pepper Soup. Vegan.

Fall weather is here! I love fall. Everything about it. Pumpkins. Gourds. Apples. We hit up our favorite apple orchard Saturday. Stocked up on our favorite Honeycrisp apples. It’s just a great time of year. Yesterday we went out early on our bike ride and it was 51 degrees air temp and about 45 while riding for 27 miles. It was chilly but fun. Each ride is a challenge and gets me out of my comfort zone but it was all good exercise.

In the afternoon I decided, while football watching, to make a quick soup recipe to have for tonight’s dinner. Perfect Meatless Monday dinner idea and leftovers are great to pack-up for lunch for the coming days. You can always use frozen corn to make this but I suggest, if you can still find fresh corn at the farm stand, use that. Right now, tomatoes and corn are so cheap at the farmer’s market. I stock up and roast a lot this time of year.

Now onto the recipe…
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— Knead to Cook

Vegan Veggie Breakfast Scramble.

September 11, 2014 by Knead to Cook Filed Under: Beans, Breakfast, Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Vegan, Vegan proteins, Vegetarian, Wheat Free 2 Comments

Vegan Veggie Breakfast Scramble | Knead to Cook.

Vegan Veggie Breakfast Scramble.

All morning I’ve been reminiscing 9/11. I can’t believe it’s been 13 years. This was the one and only memorable moment in history that I had happen in my life. It’s that moment when you remember exactly where you were, what you were doing and exactly how you felt. I was living on the west coast and it was quite early when I turned on the news. I remember looking at my small toddler and baby questioning what kind of world I brought them into. My prayers and thoughts are with all those who were impacted by the devastating act. #neverforget

Today I got up early and ran 4 solemn miles and did a circuit of weightlifting. I debated posting today but realize that life and healing requires us to keep moving forward, even with a heavy heart.

I made this recipe for lunch on Monday and have made it several times for breakfast and I vary the veggies I use depending on what I have in my fridge. Perfectly paired with your favorite toast, gluten free bread etc. It’s super filling and protein packed. It’s also a nice departure from a typical smoothie for breakfast. I also served this as dinner to my husband mixed up with toasted quinoa and he loved it.

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— Knead to Cook

Easy Homemade Beet Chips.

September 9, 2014 by Knead to Cook Filed Under: Appetizers, Brunch, Fitness., Gluten Free, Homemade Chips, Party Foods, Running/Races, Side dish, Snacks, Vegan, Vegetarian, Wheat Free 3 Comments

Beet chips | By Knead to Cook

Do you love beets? Many years ago I wouldn’t touch them with a ten foot pole! Now, I’ve grown to love them. I eat them roasted to raw and pretty much consume them daily. I like to shred many of them in my food processor and keep them for salads, add to smoothies… just eat them out of the bowl. So I thought I would make some chips for my kids – who aren’t fond of regular roasted beets. When I crisp them up and they seem to eat any veggie possible. I love it. I love using olive oil or truffle oil on these for a deeper, more intense flavor.

Bowl by Dylan Kendal.
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— Knead to Cook

Roasted tomato soup. Vegan.

September 8, 2014 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Party Foods, Soups, Vegan, Vegetarian, Vitamix, Wheat Free 1 Comment

Roasted tomato soup. Vegan. | By Knead to Cook

Roasted tomato soup. Vegan.

This soup can be made for less than $10 total with leftovers. Go to your farmer’s market or farm stand now and pick up tomato seconds – all different tomatoes work from cherry to heirlooms. You can buy several pounds for $6 or less. Tomatoes don’t need to be perfect and this soup is wonderful for preparing to freeze. This recipe is totally full-proof. Super delish! Perfect for a dinner party just pair up with some white wine, crusty bread and a lovely salad. Easy and a bargain!

I make so many different varieties of this soup- like I said, it’s full-proof. Add what you love, omit what you don’t and just have fun with the recipe.

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— Knead to Cook

Overnight Pickled Jalapeño Radishes. Vegan.

September 4, 2014 by Knead to Cook Filed Under: 4th of July/Patriotic, Appetizers, Breakfast, Brunch, Condiments, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Party Foods, Side dish, Snacks, Vegan, Vegetarian, Wheat Free 1 Comment

Overnight Jalapeño Radishes by Knead to Cook.

Overnight Pickled Jalapeño Radishes.

If you know me, you know I’m a spicy freak. I also love pickles so after buying a bunch of lovely radishes at the farmer’s market- my brain went right to this favorited recipe that I’ve had for years. Pink radishes as my youngest calls them are a favorite. These are great in martinis, on meat or veggie burgers, on salads or straight out of the jar (how I eat them). You can control the heat with the addition or subtraction of the jalapeños. I hope you LOVE this recipe!

UPDATE: We used these on our tacos last night and they were soooooo good! The crunch, the heat – it was perfection. Just wanted to share another fun idea for these with you.
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— Knead to Cook