Knead to Cook

Food & fitness obsessed girl.

Archives for October 2017

The best tips for going and living vegan.

by Filed Under: Best Vegan..., Breakfast, Brunch, Cakes, Desserts, Going and Living Vegan, Health & wellness, Holiday, Product Review., Travel & eating, Vegan, Vegan Burgers, Vegan proteins 4 Comments

It’s the one question I get the most.  Can I share tips on how to go vegan? Then followed by favorite products and foods I love.

While I’m recuperating from knee surgery, I thought this would be the perfect time to tackle a post that will cover transitioning your diet over, favorite foods that I’ve discovered over my journey and brands for beauty, the home and life that are both vegan and don’t test on animals.  Along with fashion, shoes, eating out with friends… all of the goodness.

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— Knead to Cook

Almond butter oat scones. Vegan. Gluten free.

by Filed Under: Breakfast, Brunch, Cookies, Desserts, Gluten Free, Holiday, Holiday Baking Ideas, Snacks, Vegan, Vegan proteins, Wheat Free 6 Comments

Oh how I loved scones, before the whole transition over to a plant based and gluten free diet.  Seriously, it was a lovely treat to grab one from a local bakery, even Starbucks!  The dryness was so strangely addictive.  I’ve attempted a few recipes but none left me smitten.  This recipe was a moister version and quite delightful.  The crunchy topping in lieu of icing was a classic spin.

These are perfect for a grab and go breakfast, paired up with a cup of tea of coffee.  Even my youngest loves these to grab before classes.  As the weather transitions over to cooler temps, this hearty little treat is a welcome addition to your favorite hot beverage.  I hope you agree.

Happy Monday friends!

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— Knead to Cook

Vegan chickpea vegetable “egg” muffins. Gluten free. Meal Prep.

by Filed Under: Breakfast, Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Snacks, Vegan, Vegan proteins, Wheat Free 2 Comments

Hi there friends!  Another week and I wanted to share a recipe that I used to create using eggs but now veganized. I’ve been dabbling with chickpea flour and have loved the results.  My biggest favorite has been this savory pancake that you have to try… its so good!  These may be my new favorite.  I love portable food.  Let’s face it, no matter the age of your children (mine are teens) – anything you can warm and send them out the door with (that’s healthy) is a win in my book.

I decided to make this recipe a bigger batch (I needed to portion my “egg” batter out smarter to yield a full two dozen v. one muffin short) but these are great to make on the weekend and have for the week with one dozen you can freeze for future use.  They freeze so beautifully and warm up in mere seconds in your microwave.  Hello easy morning breakfasts! Plus thinking ahead, you can whip these up and freeze having them ready to go for an easier holiday morning/brunch with guests.

Okay, let’s get started!

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— Knead to Cook

Spicy Beet Ketchup. Vegan. Gluten Free.

by Filed Under: Brunch, Condiments, Gluten Free, Holiday, Sauces, Side dish, Vegan, Vegan proteins, Vitamix, Wheat Free 4 Comments

If you’ve ever eaten at By Chloe, you’ve had the pleasure of trying beet ketchup.  I had never even heard of it prior to eating at Chloe’s restaurant but once taste… and Bill & I were head over heels.

So that’s where the inspiration for this yummy recipe started.  I researched several recipes online and this was the final creation.  Pretty easy.  I also went the spicy route but you can easily omit if you don’t prefer spice.  This ketchup is perfect with roasted veggies, especially sweet potatoes!  My husband loved it on his vegan burger as well.

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— Knead to Cook

Spiced pumpkin muffins. Vegan. Gluten free.

by Filed Under: Breads, Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Halloween, Holiday, Holiday Baking Ideas, Muffins, Snacks, Vegan, Vegan proteins, Wheat Free 4 Comments

   

When Amber over at Good Saint posted her pumpkin spice bread I knew I needed to try it.  After all I’m a self proclaimed pumpkin addict this time of year.  I’m mean, not PSL at Starbucks kinda addict, but muffins, breads, cookies…ya know the basics.

I made a batch Monday sans icing and by Tuesday (today) I was whipping up batch number 2 they were so loved!  Amber is a super talented, honest yogi/vegan blogger.  Clearly her recipes are as awesome as she is…. and this one is a KEEPER for sure!

Her recipe was made in loaf form and you can click here for her baking times but I went the muffin route because my family seems to need grab-n-go food plus my youngest cutting anyting results in a mass amount of crumbs for me to clean up so… muffins were the chosen option 🙂

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— Knead to Cook

One pot chili and corn bread dumplings. Vegan. Gluten free.

by Filed Under: Beans, Chili, Gluten Free, Mexican, Soups, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 1 Comment

One pot chili with cornbread dumplings.

This was one of those recipes I make then realize I forgot the obligatory corn bread side dish kinda night/dinner.  I shared this on my Instastories and my phone blew up with notifications.  BLEW the freak up!  So I grabbed my camera and started shooting what pictures I can (the only downside to fall and the sun setting earlier and earlier).  Sorry for the lack of step-by-step pictures I normally take.  I wanted to get what I could & get this recipe posted asap.

You can make whatever chili recipe you love and add these little cornbread dumplings right before serving.  I’ll share my chili recipe (always morphing to what I have on hand).  Chili, in general, is a very forgiving dish and the cornbread just elevates the whole thing.  I hope you enjoy as much as we do and hey, one pot dish for the win.

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— Knead to Cook

Easy Blender Pumpkin Pancakes. Vegan. Gluten free.

by Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Thanksgiving, Vegan, Vegan proteins, Vitamix, Wheat Free 1 Comment

I’ve been, like everyone else in the world, utterly devastated by the events this past weekend in Las Vegas.  My heart has broken and I’m sending prayers to everyone impacted. I had stacked up several recipes to share this week but struggled with when it was acceptable to share.  I don’t think there is a timeframe to appropriately grieve and show respect.  Life, as we all know it, moves forward and we need to shine positive light in the world.

I made these sweet little pancakes last week for a client and they were so lovingly received.  This recipe is super simple, completely made in your Vitamix or other high powered blender.  They also freezer perfectly for those quick, rushing out the door kinda mornings.  I hope you give this recipe a try and let me know what you think.

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— Knead to Cook