Archives for October 2014

Zucchini Carrot Cake. Vegan and Gluten Free.

October 29, 2014 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Cakes, Desserts, Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Snacks, Vegan, Wheat Free 1 Comment

Zucchini Carrot Cake. Vegan and Gluten Free | Knead to Cook.

Zucchini Carrot Cake. Vegan and Gluten Free.

I was trying out another recipe from Cara Reed’s new vegan and gluten free cookbook. I mixed it up a bit and it turned out super delicious. I had zucchini and carrots I wanted to use and just enough gluten free flour to pull this off. This recipe would easily make awesome muffins or like I did – in a loaf pan sliced thicker then in half like a brownie. Perfect snacking option for school, breakfast or dessert.

I opted not to use walnuts but they are pretty customary in carrot cake/breads. My kids aren’t fans so I didn’t put them in. I also didn’t ice this bread/cake but you certainly could if making cupcakes especially.
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— Knead to Cook

Chili Lime Tempeh Kale Bowl. Vegan.

October 27, 2014 by Knead to Cook Filed Under: Pasta Leave a Comment

Chili Lime Tempeh Bowl by Knead to Cook.

So yesterday I was craving big time protein for some reason… and I realize how important it is to listen to your body. We had gone for one last bike ride because it was going to be warmer. We rode a very hilly and windy course for 25.8 miles. It felt good to ride – to let go of all of the things going on in my life right now. When we got home we walked and enjoyed some family time. Sunday fun day for sure. Plus the weather absolute perfection!

My husband made a big breakfast and I loaded up my smoothie with lots of Vega protein. I knew for dinner I needed more. I normally have a light dinner but I had a craving for my last package of Smiling Hara Tempeh. I paired it up with some delicious dinosaur kale and it was so good. My husband and I ate all of it, sadly with no leftovers. I may have to resort to making more tonight… we shall see.
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— Knead to Cook

Gluten Free Oatmeal Bowl. Vegan.

October 23, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Fruit, Gluten Free, Snacks, Vegan, Vegan proteins, Wheat Free 2 Comments

Gluten Free Oatmeal Bowl by Knead to Cook.

Gluten free oatmeal bowl.

I posted this on IG yesterday and I had a ton of requests for the recipe so I thought I would write up for you all. I wasn’t sure what I wanted for lunch and I knew it had to be something warm. I couldn’t shake the chill after my run, post shower and bundling myself up – and a cup of tea. This hit the spot. You can customize it for your preference. Would serve as a quick breakfast, lunch, snack or dinner when you don’t have to make dinner for the entire family – don’t you cherish those nights? I do!
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— Knead to Cook

Stuffed Spaghetti Squash. Vegan. GF.

October 22, 2014 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Running/Races, Vegan, Vegan proteins, Vegetarian, Wheat Free 8 Comments

Stuffed Spaghetti Squash. Vegan. GF. | Knead to Cook.

Stuffed spaghetti squash that is totally vegan and packed with delicious protein power.

I made this recipe a few weekends ago and neglected to share it with you all. Today’s dreary, gloomy – bad photo-shooting kind of day, made this the perfect one to share. Currently I have a carrot zucchini (vegan and gluten free) loaf baking away so I thought I would grab a few minutes to finish this post before I run to get my daughter for a dentist appointment. There’s always something going on, I swear!

I was, in the past, greatly fearful of the spaghetti squash. I’m not sure why. Italian girl, lover of pasta – maybe? Well that said girl now doesn’t eat pasta and I need my fix. Spaghetti squash to the rescue! This recipe was concocted to pack some protein in it and to twist it up and not make my typical sauce/squash recipe. It turned out great and you can use the squash itself as the bowl if you like. Super festive for the holidays if you ask me. Plus sooooooo easy!

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— Knead to Cook

Coconut Curry Cauliflower Soup. Vegan.

October 21, 2014 by Knead to Cook Filed Under: Brunch, Crock Pot, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Indian-inspired., Pasta, Soups, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

Coconut Curry Cauliflower Soup. Vegan by Knead to Cook.

Coconut Curry Cauliflower Soup. Vegan.

On Saturday I bought an almost 7 lb (YES!!) golden colored cauliflower head at the farmer’s market. I couldn’t resist. It was absolutely gorgeous and I thought of roasting it and making soup. Geez I could feed an army with a cauliflower THAT large. So Sunday, after our run and church service – I cut up about a 1/3 of it to roast and the rest went into this gorgeous and very tasty soup. I simmered the soup most of the afternoon and served it with my favorite Mary’s Crackers that are gluten free and vegan. I have plenty of leftovers too for lunch all week. This is a fall soup must-try for sure!
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— Knead to Cook

Sweet and Spicy Pumpkin Pie Roasted Almonds. Vegan.

October 20, 2014 by Knead to Cook Filed Under: Appetizers, Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Gift ideas, Gluten Free, Nuts, Party Foods, Thanksgiving, Vegan, Vegan proteins, Wheat Free 7 Comments

Sweet & Spicy Pumpkin Pie Roasted Almonds | Knead to Cook.

Happy Monday friends! I never did mind Mondays only because its a reboot – a new start and fresh chance at doing amazing things. Perspective. Today’s day started out with an early morning 6.26 mile run. It was the first run of the season with gloves but I will note that I suffer from Raynaud’s and seem a bit more sensitive to cold morning temperatures. The run felt great and energizing. From there lots of errands and a dog walk with Samantha.

I’ve been having a week (or more) of eating like a voracious monster. Literally if a camera was on me from noon till 4 all they would view is me eating – constantly. My husband is convinced its just my body healing and needing extra nutrition. I sure hope he’s right as I go back to the doc next week for more X-rays. Praying for good progress!!

I do have several Meatless Monday recipes to share but whipped these up and as I snack on them – this is what I chose to share with you all today. You can make these with or without cayenne pepper. Add more or less to your liking. These pack up and mail perfectly for the holidays or are great on your Thanksgiving table. Protein packed and a healthy snack for everyone. Gluten free and vegan.
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— Knead to Cook

Vegan Pumpkin Chili.

October 16, 2014 by Knead to Cook Filed Under: Beans, Chili, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Mexican, Running/Races, Vegan, Vegan proteins, Wheat Free 1 Comment

Vegan Pumpkin Chili by Knead to Cook.

Vegan Pumpkin Chili.

Last week I was thrilled to purchase Thug Kitchen’s first cookbook. Scouring each vulgar sentence (that’s their schict) and recipes of this masterpiece – I wanted to try a protein-packed recipe first. I made this recipe Monday and have enjoyed it all week as leftovers topped with my smoky spicy cashew cheese sauce, which elevated it to a whole new level. I modified their recipe a bit and absolutely LOVE it and will be making it again and again this winter. Even your most hardcore carnivores won’t be missing the meat in this flavor-packed chili.

Thug Kitchen tweeted me back after seeing my post… I’m honored and so happy but can’t retweet due to the vulgarity. Sorry – ha ha.
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— Knead to Cook

Pumpkin Muffins with a Maple Glaze. Vegan. Gluten Free.

October 15, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Quick Bread, Vegan, Wheat Free 2 Comments

Pumpkin Muffins with Maple Glaze. Vegan and Gluten Free | Knead to Cook

Pumpkin Muffins with a Maple Glaze. Vegan and Gluten Free.

Today is a rainy hump day. Not a nice rain… more like a dumping down from the heavens kind of rain. The rain that forced me inside for my 6 mile run today so I used today as a weightlifting day as well. It’s all good. We, Samantha our black lab and I managed to sneak in a walk to the park post dentist appointment for me. From there, I’ve been in the kitchen working on three recipes. I wasn’t going to share this one today but because they came out so good – I pushed my post for today off till tomorrow. Now I have two back to back muffin recipes… hope you don’t mind.

Are you on pumpkin overload yet? From Starbucks to pretty much every blogger on the planet is focusing on the wonders of pumpkin and for good reason. It’s totally the best time of year! This recipe started out from my newly purchased cookbook by Cara Reed titled Decadent Gluten Free Vegan Baking but I’ve morphed it quite a bit and I hope you give this one a whirl. It’s totally gluten free and vegan for those who have dietary concerns. However those who do not, won’t mind one bit – trust me!

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— Knead to Cook

Gingerbread Muffins. Vegan. GF.

October 14, 2014 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Muffins, Quick Bread, Running/Races, Snacks, Vegan 3 Comments

Gingerbread Muffins. Vegan and Gluten Free by Knead to Cook.

Gingerbread Muffins that are vegan & gluten free.

Last Friday was just one of those pity-me days. We all have them. I felt like I was a ball of emotions. It was a hard week with my pin removal from my finger (this situation has been going on for over a year now). I couldn’t work out from Tuesday-Friday and I think I was going through a bit of withdrawal. I’m not that person but I think my emotions, frustrations and exhaustion got to me. God has a way of humbling and resetting you. Suffice it to say my poor husband suggested I run to Barnes and Noble and wander to get away from it all and that’s what I did! I picked up two new cookbooks. I was thrilled to find a gluten and dairy free baking cookbook for my daughter. She has been gf/df for about 8 months now with great success (she was suffering from cystic acne that is completely gone now).

This was the first recipe I scoped out and really wanted to make. Let’s face it – gluten free flours stink – a lot! I was leery but hopeful about this book. Cara Reed, in her cookbook, makes her own flour concoction and I bought everything and made a huge batch of it (all from Bob’s Redmill). From there the recipe was super easy and I made a few modifications along the way. I made 12 muffins yesterday – we have 2 left! Suffice it to say the carnivores and vegans alike loved them. And they will be awesome for the holidays! They tasted so good!!!
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— Knead to Cook

Smoky Spicy Cheese Sauce. Vegan. Gluten Free.

October 13, 2014 by Knead to Cook Filed Under: Brunch, Condiments, Dips, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Grilling/Rubs/Sauces, No bake/cooking required!, Nuts, Pasta, Raw, Running/Races, Sauces, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 5 Comments

Smoky Spicy Cheese Sauce. Vegan and gluten free by Knead to Cook.

Smoky. Spicy. Cheesy Sauce. Wait… dip. Dressing! Wait… a sub for yogurt or mayo in sandwiches! Oh the uses are endless! And the spiciness and smokiness is all under your wielding. But for us… the more kick and the smokier the better!

This cheese sauce, dip, dressing – whatever you want to call it is totally vegan and gluten free. You will be bulled over by the flavor this packs in this super simple, insane concoction! Seriously… you won’t want to miss this one. Prep is required with the cashews but other than that -soaked cashews made into cream can become a magical ingredient that vegans seriously rejoice over! I normally go sweeter but do love a savory cashew cream. And please, anything with Sriracha is just hands down fabulous. I think I may need a support group for hot sauce. In fact – there are two different types in here. Okay… recipe time.

UPDATE: I made a super yummy vegan chili tonight and put a doll-up of this on it… heavenly! Another use for this awesome sauce. Ha ha.
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— Knead to Cook