Knead to Cook

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Lemon garlic no-oil tofu.

March 26, 2019 by Knead to Cook Filed Under: Brunch, Easter, Gluten Free, Grilling, Grilling/Rubs/Sauces, Tofu, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations Leave a Comment

Hello my friends. Today I’m sharing one of my favorite spring preparations for a super easy tofu dish. This tofu is perfect to make on the weekend and have as a meal-prepped idea for lunch or dinner all week long. Super easy to make. Oil-free recipe. I’m also sharing my no-pressing required tofu brand that works so nicely in this recipe. This tofu is great atop greens, in a Buddha bowl like pictured, along side veggies or if you slice into large “steaks” on a sandwich. Would also be a lovely protein for your Easter celebration. So without further adieu, let’s get started….

Ingredients:

One block of extra firm tofu (I prefer Wildwood extra protein tofu)
3 tbl of liquid aminos or soy sauce
1 lemon, juiced
2-4 cloves of garlic, minced

Method:

To make the marinade add your aminos, juice of the lemon and minced garlic to a bowl. Whisk to combine.

Remove the tofu from the package and drain the water. Dry the tofu off with a paper towel and slice into small cubes. Add the cubes to the marinade and allow to sit for up to 1 hour, tossing to coat often.

To cook: Heat up a cast iron pan over medium heat. Once hot, using a slotted spoon, add the tofu to the pan. Allow to brown on all sides. Once that step is complete, add the remaining marinade to the pan to infuse into the tofu one last time. Cook for 1 additional minute then remove. Serve immediately or allow to cool and store in an airtight container. Use within 4-6 days.


One large fresh lemon is best v. bottled lemon juice.

Use 2-4 cloves of garlic, or more if you prefer.
Whisk to combine the marinade.
I purchased this tofu at Whole Foods and it is the best in my opinion. No pressing required.
I prefer to cut my tofu into small cubes for maximum marinade surface/flavor.
After marinading for about an hour, cook in a hot cast iron pan sans oil until golden.


I hope you give this super easy recipe a try. Don’t fear tofu… it’s a wonderful protein that is super easy to work with and takes on flavor beautifully.

Happy Spring dear friends!

— Knead to Cook

The BEST Cheesy Tofu Scramble. Vegan and GF.

December 9, 2018 by Knead to Cook Filed Under: Breakfast, Easter, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Tofu, Vegan, Vegan proteins, Wheat Free Leave a Comment

Bill & I went to a vegan diner in Philly a few months ago & dubbed their tofu scramble the best we’ve ever eaten… ever!  The Tasty remains one of our favorites to hit up when we have a day off.  Inspired by their tofu scramble, each Sunday, post workout, we would work on perfecting our tofu scramble and this recipe is IT!

I’m so excited to share this very cheesy and delectable scramble with you all.  Warm, satisfying and oh so decadent.  Cannot wait to hear your reviews!  

Ingredients:

One container of sprouted tofu (see the pic of my absolute favorite brand)
Drizzle of olive oil for your pan
1/2 of a medium yellow onion, diced
1 small jalapeño, diced
1 bell pepper, diced
Chopped tomato (I used 8 cherry tomatoes halved)
2 cups of baby spinach leaves, roughly chopped
1/4 cup of Nutritional Yeast
1/2 cup of freshly grated Daiya cheddar 

Sauce mixture:
1/2 tsp of Celtic or Himalayan salt
1 tsp of each:  garlic powder, cumin, turmeric and smoked paprika
1/4 tsp of chili powder
Pinch of red pepper flakes
4 tbl of water to make the sauce

Topping:
Fresh cilantro

Method:

Add a few drizzles of olive oil to your cast iron pan over medium heat.  Promptly add your onion, jalapeño & bell pepper.  Sauté until softened (about 4 minutes).  Prepare your spices in a bowl and set aside.  

To add your tofu, remove from package and drain.  No need to press it.  Then start to crumble the tofu (see pics below) into the pan.  Cook for about 6 or 7 minutes until the water from the tofu evaporates.  

Take your spice mixture and add water. Whisk until it a sauce-like consistency (thicker) and pour over the tofu.  Stir to combine and allow to cook for another few minutes.  In the meantime, grate your cheese.  Then add that and the nutritional yeast to the pan.  Stir thoroughly.  Add your spinach & tomatoes cook until wilted.  Top with fresh cilantro and promptly devour.  Enjoy!




    — Knead to Cook

    Green Pea Ricotta Spread on Baguette. V. GF.

    May 14, 2018 by Knead to Cook Filed Under: Appetizers, Brunch, Cheese, Easter, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Italian-inspired, Party Foods, Side dish, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 5 Comments

    Green pea ricotta spread.  Vegan.  Gluten free.

    Happy Monday friends.  I hope your mother’s day weekend was incredibly fun, food-filled and joyous.  This weekend we hosted Kira’s friends for her 17th birthday party.  Then after a trip to the gym early Sunday, we went to Philly for brunch and shopping.  It was the best.  My heart was filled along with my stomach.

    I’ve been recreating a bunch of old Lucy Activewear recipes that were lost since they merged with North Face.  This is a big favorite for summer, outdoor dining with friends.  Easy and prep-ahead!  It’s light and filling.  Great appetizer or side for dinner or soup.  Great for parties too!  All of the ingredients can be found at Whole Foods or local specialty food markets.  Vegan and gluten free!

    [Read more…]

    — Knead to Cook

    Lemon Basil Creamy Pasta Sauce. Vegan. GF.

    March 27, 2018 by Knead to Cook Filed Under: Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Italian-inspired, Nuts, Pasta, Sauces, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

    Lemon Basil Creamy Pasta. Vegan and gluten free.  I originally created this recipe during the spring last year for Lucy Activewear but since they’ve transitioned over to North Face, and the posted recipes have been removed, I’m adding them back to my website so they’re still available for you.

    This pasta dish would be perfect for your spring brunches, girls lunches, family dinner or for your Easter celebration.  This sauce is so easy to make plus the creamy texture comes from cashews, soaked, versus heavy cream.  The sauce has a lovely cheese-based flavor thanks to the nutritional yeast, tartness from the fresh lemon juice with a tangy flavor from the Dijon.  Then for an extra punch of flavor I added some fresh basil leaves, which also adds to the brightness to the dish.  This sauce can be prepared ahead of time to save time and just topped on your freshly cooked pasta.  I prefer wide noodle pastas for this substantial sauce. Bon appétit friends.

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    — Knead to Cook

    Mushroom, leek and tomato risotto. V. GF.

    March 7, 2018 by Knead to Cook Filed Under: Brunch, Easter, Gluten Free, Holiday, Side dish, Valentine's Day, Vegan, Vegan proteins, Wheat Free Leave a Comment

    Happy hump day… or shall I say fizzled out Nor’Easter snow day?  All the hype… none of the punch.  Not complaining however all the schools closed here in anticipation for the storm impact & now it’s just a day the kids need to make up… again!

    I recently got my hands on a copy of Lauren Toyota’s Hot for Food cookbook which you can find here.  I have always been a fan of ordering risotto out at restaurants but honestly, as I had kids, I moved away from cooking it.  It needs constant attention, which I’m apparently not a fan of… at all.  I prefer something to cook while I run around doing laundry, cleaning up and blogging.  Who’s with me?  Well, I have to say this recipe renewed my passion for risotto. This recipe is five stars!  I’m not even a fan of mushrooms but cutting them up into smaller pieces helped.  I have been eating leftovers for dinner all week long & not regretting it for one second.  On a side note, I’ve made 3 recipes from Lauren’s cookbook & this one is a winner!

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    — Knead to Cook

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

    October 17, 2017 by Knead to Cook 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

    The Easiest Broccoli Cheddar Soup. Vegan. Gluten Free.

    September 13, 2017 by Knead to Cook Filed Under: Brunch, Easter, Gluten Free, Nuts, Soups, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

    I’m not sure if today, Tuesday, is another round of Monday or what but I somehow erased the card with all of my images from making this soup.  So prior to dinner, as the sun was setting and natural light was fleeting – I plated & grabbed my camera.  Sadly, no prep pictures but I promise to be super descriptive in the recipe below.  Let me give you a bit of history… I’ve been struggling with a broccoli cheddar (vegan) soup that’s creamy and decadent sans dairy.  Then I found this recipe online and was enamored with it.  I’m so glad I had all the ingredients on hand because this is, hands down, one of my favorites ever!  Seriously… it’s incredibly good!

    So I am excited to share this recipe with you… let the fall weather & comforting food commence.

    [Read more…]

    — Knead to Cook

    The best crispy mushrooms. Vegan. GF.

    May 30, 2017 by Knead to Cook Filed Under: Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Salads, Side dish, Vegan, Vegan proteins, Wheat Free Leave a Comment


    The best crispy mushrooms, really?  But let me share a little something with you all – I hate mushrooms.

    I’ve been researching nutritional information on different foods, as I  normally do and I consistently come to the conclusion that I need to find a way to tolerate this weird textured fungus.  It’s all about nutrition with me.  If its void in a benefit…then why consume it?  Food is of course your body’s roadmap to how your cells respond, inflammation, energy source or just plain ole crap that harms your temple.  Remember, your body is your temple and you need to treat it right.  End of story.  Yes, a treat here or there is acceptable but on a daily basis the food you choose must be food that your body understands and knows unlike genetically modified crap out there.  Sorry to be harsh but it’s food now or medicine later.

    Mushrooms are the answer.  Seriously.  But let’s get a bit of background.  Mushrooms are classified as vegetables in the food world, but they are not technically plants but belong to the fungi kingdom. Selenium, rarely found in fruits or veggies is found in mushrooms.  It helps detox the liver and aids in detoxify some cancer-causing compounds in the body. Additionally, selenium prevents inflammation and decrease tumor growth rates.

    High fiber diets, hello mushrooms, can aid in reducing type 1 diabetes. Has beta-glutan which aids in cholesterol reduction. Because of the fiber, your satiety level is higher leaving you filled for longer periods of time.  One cup has only 15 calories, 2.2 grams of protein and less than 2 grams of carbs.

    Okay all the benefits but these babies have the weirdest texture, right?  Well by slicing them super thin… tossing them with really good spices and some other goodies… these little fungi crisped up perfectly and were the best salad, soup or mac n cheese topper out there!  Let’s get started…
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    — Knead to Cook

    Vegetable Ribbon Salad with Citrus Vinaigrette. V. GF.

    May 18, 2017 by Knead to Cook Filed Under: Brunch, Easter, Gluten Free, Raw, Salads, Side dish, Vegan, Vinaigrette, Wheat Free 1 Comment

     

    IMG_9475

    Summer has made an impromptu appearance this week with our 90+ degree temperatures.  Hotter temps drive me to eating lighter foods.  I’ve created many salads like this but it worth an update and share with you all here.

    Parties, picnics, brunches and gatherings are all starting and my menu planning is in full swing.  This salad is so beautiful. Local farmer’s markets are brimming with rainbow carrots, beets, zucchinis…. pretty much any color veggie that you can slice on a mandoline or with a hand peeler will work in this recipe.  It can be prepped a few hours ahead of time and serves up beautifully without concerns of spoiling with the hotter temperatures.

    I love pairing up salads like this with some rice or quinoa for a nice dinner idea as well.  Leftovers also make a tasty lunch the next day.  Hope you’re having a lovely day enjoying the sunshine and warmth.  Remember to hydrate!

    [Read more…]

    — Knead to Cook

    Green Matcha Tea Muffins. Vegan. Gluten free.

    May 11, 2017 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Easter, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday Baking Ideas, Muffins, Running/Races, Snacks, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations Leave a Comment

    Green Matcha Tea muffins.

    Happy almost weekend!  I’m sorry I’ve been a bit MIA this week.  I’ve been planning two parties, one of which is this weekend to celebrate my daughter’s sweet 16, along with working, training and living – my blog has suffered by my absence.  So FINALLY  I’m sitting down post dinner to get these yummy muffins up right now!  These are perfect for your Matcha lover, maybe a fun Mom’s Day treat? I made these yesterday and already they’re gone in my kitchen.

    Okay my husband is an admitted Matcha fan a—hem addict.  I’ll tolerate it but don’t drink it daily.  It is without a doubt, oh so healthy however and I’ve recipe tested so many failures.  I knew I needed to find a recipe because I’ve had NO success on my own, hey – sometimes it happens.  So I found a recipe from Nuts.com and morphed it a bit.  I’m still testing a banana/matcha recipe but until I reach an acceptable level of perfection — this will have to do. I hope you enjoy this tasty recipe.  It’s a great muffin for breakfast and I especially loved it teamed up with some chocolate chips mixed in – shocker.

    [Read more…]

    — Knead to Cook

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