Soups Archives - Page 3 of 7

Spicy Lentil and Chickpea Veggie Soup.

February 23, 2015 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Running/Races, Soups, Vegan, Vegan proteins, Wheat Free 4 Comments

Spicy Lentil and Chickpea Veggie Soup by Knead to Cook.

It’s Monday again. How does your week look? Are you optimistic or want to crawl back under the blankets?

My mind feels good but my body is having a disconnect. More about that later. This week is exciting and nerve-wracking all rolled up in just a few short days. My oldest daughter receives her second varsity letter tomorrow night for swimming, very proud. But on the flip side she is having her wisdom teeth extracted on Friday so that leaves me nervous. Oh and add that shiny new driver’s permit to the mix and I’m concluding that I will be out of my comfort zone for a bit. She’s learning and will be a great driver but she’s our first child to teach to drive. I’m learning the men in my life (husband and father) have great patience with her. Me, I need to meditate more as my type A personality is emerging more and evidently making her nervous. Yeah, you’re driving is making ME nervous too. So we’re equal. Ha ha.

Today is a rest day so I’ve been working in the kitchen today. I made a big pot of this soup and some vegan/gf coconut blondies I’ll be sharing this week. This soup is perfect for these bone-chilling days. Freezes great. Packed with protein and vitamins. Turmeric for recovery. Packed with flavor!
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— Knead to Cook

Curried Potato Spinach Soup. Vegan. Gluten Free.

January 4, 2015 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Indian-inspired., Potatoes, Running/Races, Soups, Vegan, Wheat Free 1 Comment

Curried Potato Spinach Soup.

Curried Potato Spinach Soup. Vegan. Gluten Free.

New Year, new me? Ha. Not so much. I’m not a big fan of resolving things. Every day I try to be a better person. Ignore nonsense. Be more organized. Patient. Do more kind acts for others. And I try with my eating to be mindful of my choices. And finally push my fitness. Happily I made it through the holidays shredding a few LBs. Overall, a win-win.

This year I am vowing (not resolving) to make menus and stick with them. That way my food bill stays in check and I stay on task. I cook for me – a vegan, my husband – a budding vegan but claims to be vegetarian, my oldest who is gf and dairy free and my father and youngest daughter who are both carnivores. Making food choices that can be modified each night can be a struggle but I really despise playing diner making many dishes for everyone so simplification is key!

Here is this week’s menu prominently displayed on my chalkboard wall in my kitchen. All items will be customized per each person’s dietary needs. Remember to always have a leftover day so you don’t waste any food that may get “lost” in the back of the fridge.

This soup was on the menu for Saturday and it turned out great. It’s inspired by a famous vegan restaurant in NYC named Candle. It has a wonderful warmth of spices. Perfect to make on a rainy or snowy day. Makes a ton so you can freeze some for future use.
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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

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

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

Pumpkin Peanut Stew. Vegan. Gluten Free.

September 3, 2014 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Indian-inspired., Nuts, Running/Races, Soups, Vegan, Vegan proteins, Vegetarian, Wheat Free 1 Comment

Pumpkin Peanut Stew. Vegan. Gluten Free by Knead to Cook.

Pumpkin Peanut Stew. Vegan. Gluten free.

On a pumpkin kick here in my kitchen. It’s September… it’s pretty much my ritual. I made this stew for my husband and I to have all week (vegan and gluten free) in my cooking frenzy yesterday and the day and my ingredient list got ahead of me and I was missing some black beans for a taco recipe I was going to whip up for the rest of the family. We all ended up enjoying a bowl of this on a stormy night. Everyone enjoyed it tremendously… I’m convinced you can get any kids to buy in when peanut butter is involved. It would also be delicious served over toasted quinoa, rice or your favorite pasta as well.
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— Knead to Cook

Vegan Red Bean Balsamic Chili.

August 26, 2014 by Knead to Cook Filed Under: Beans, Gluten Free, Mexican, Running/Races, Soups, Vegan, Vegan proteins, Vegetarian, Wheat Free 3 Comments

Vegan red bean chili by Knead to Cook.

Vegan Red Bean Balsamic Chili. School started and I feel compelled to make chili. I know, summer isn’t over yet but fall is on my mind. We have been blessed with such beautiful weather this summer. The last few days had a nice chill in the morning and in the evening – which justified this meal as I type this and the 90 degrees are headed into PA.

So now that everyone is back to school, I try to find a new routine. Plus reclaim my house after a crazy-busy summer. I spent the day cleaning, cleaning and oh yeah more cleaning. I had this dinner made by 11 am, much as my husband predicted. Laundry done. Grocery store shopping completed and the dogs walked. Felt good to be productive. Remember how that feels? Summer just doesn’t allow for that.
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— Knead to Cook

White bean chili in the crock pot.

April 24, 2014 by Knead to Cook Filed Under: Chili, Crock Pot, Gluten Free, Mexican, Soups, Vegan, Vegetarian, Wheat Free 10 Comments

Three days into the flu and I’m starting to feel human again. Race day is Sunday and I’m still torn if I’m doing it or not. I’m hoping to do it just at a slower pace but get back out there. Who has ever heard of getting the flu in April? My doc thinks that I have a milder case and that the Tamiflu will help but he wasn’t sure about race day either. I’m done with my meds on Saturday. We shall see. Fingers crossed.

Well I whipped this quick white bean chili recipe up on Tuesday after I saw the doc. It was so easy and I knew that way my family would have a nice dinner on the table even if I buried under the covers in my bed warding off the chills. The dinner was really tasty – I had it for lunch yesterday. Perfect Meatless Monday idea or anytime you need a quick dinner without a lot of effort.

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— Knead to Cook

Indian lentil cauliflower soup.

April 16, 2014 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Potatoes, Soups, Vegan, Vegetarian, Wheat Free 4 Comments

My daughter picked this recipe from Oh She Glow’s cookbook for Meatless Monday’s menu choice. I was thrilled and shocked that she chose it but the fact is that she does like Indian food when we get it. I jumped all over making this as my super picky child never really cares if she eats or not. It was incredibly flavorful and I made a few modifications along the way, which I will note. This recipe was really easy to make and I had it done and simmering in no time. Packed with protein thanks to the lentils. The color, the aroma… it’s all heavenly. Perfect cool, rainy day soup. I, of course, whip this up on a 78 degree sunny day and topped this thick soup over basmati rice making it more like a stew. Everyone cleaned their plate. Success! The downside is that it isn’t the most photogenic dish but rest assured… what it lacks in beauty it makes up for in flavor.

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— Knead to Cook

African Peanut Stew. Vegan. Gluten Free.

April 9, 2014 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Potatoes, Soups, Vegan, Vegetarian, Wheat Free 2 Comments

I think I have about 6 different recipes for African Peanut Stew. It is one of my favorites although I realized that I had gone all winter without making it. How could it be? Well, thousands of recipes in my kitchen, then the new creations… it just got lost in the shuffle I suppose. Then when my husband bought me Oh She Glows cookbook I saw her recipe and I went on a hunt for my recipes and just thought I would meld them all and make yet another version (add that to my collection).

Today is finally gorgeous!!! The sun is out and I just got back from a walk with my dad and the two dogs. It is just cool enough not to be hot and the sun is shining and it just lifts your spirits! Got my workout in at 5 am this morning – taking it easy on my legs as I ran 8 yesterday and plan a long run tomorrow. Trying to use logic and stop beating them down incessantly. I’m also trying to embrace some long slower runs to actually enjoy running. It’s all a metamorphosis and I’m learning. But I thought on my walk about which recipe to share and this one came to mind! It’s a total winner.

Okay so onto the recipe. Perfectly easy and oh so tasty. My kids LOVED it. Protein-packed, gluten free (because I’m still experimenting with my daughter’s diet) and I opted to use a new product find by Peanut & Co. – The Heat is On and it certainly is. It added just the right amount of kick to this awesome soup. I highly recommend it!

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— Knead to Cook