Soups – Page 3

Vegan Chorizo and Lentil Stew. Gluten Free.

January 25, 2016 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Running/Races, Soups, Stews, Vegan, Vegan proteins, Wheat Free 11 Comments

Vegan Chorizo and Lentil Stew. Gluten Free.

So unless you’ve been completely off the radar this weekend you know that the east coast was pretty much obliterated by Jonas. Wow! We got about 28 inches or so… after 10 inches what do the specifics really matter? Saturday we woke up to about 14 – I helped snow blow and then I migrated into my master bedroom to paint all day long. This chasing Friday’s massive closet and drawer clean out of two bedrooms. I hate to seriously share how many bags we donated to the local thrift store. My bedroom was completed by 8pm Saturday night. Sunday the snow had ended and I took to the kitchen to cook all day -post run.

This recipe is a fun take-off on a sausage and lentil stew. Completely vegan and gluten free. Fairly easy to make and I just let it simmer for a few hours and it was ready for dinner when we were.
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— Knead to Cook

Veggie and Bean Chili. Vegan. GF.

December 1, 2015 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Running/Races, Soups, Vegan, Vegan proteins, Wheat Free Leave a Comment

Veggie and Bean Chili. Vegan. GF.

The countdown is on folks. December is here and we’re in the homestretch of 2015. Kinda crazy to think about. Hope you got a leg up on your holiday gift list yesterday during Cyber Monday. Still no one is giving me a wish list here so I did pick up a few gifts online that I wanted to get. I think we’ve finally hit the age/time when my kids just want gift cards and my husband and I really don’t need or want anything specific.

To be honest, every year at this time, post-Thanksgiving, I go into burnout mode. I’m tired of food prep, cooking and even eating. It’s been non-stop working on jobs and getting ready for Thanksgiving. Yesterday I took a really easy approach to this chili and it turned out great. It came together, minus cooking the rice, in 5 minutes. Yes! I hope you enjoy this one as much as we did. Plus, I think everyone needs a break from Thanksgiving leftovers at this point and rainy/chilly days always make me crave a nice big bowl of chili.
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— Knead to Cook

Kohlrabi Veggie Soup. Vegan. GF.

November 3, 2015 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Potatoes, Running/Races, Soups, Vegan, Vegan proteins, Vitamix, Wheat Free 1 Comment

Kohlrabi Veggie Soup. Vegan. GF.

Last week I got the largest kohlrabi bulb ever in my CSA from Lancaster Farm Fresh. It weighed over 4 lbs! I had kohlrabi before as a mock chip but never have I had the chance to cook with one. It was chilly last week and we were going to be away for the weekend so I wanted to make a soup for dinner with leftovers for my father and youngest to eat while we were away on a college tour. The soup is creamy and perfect for seasonal eating.

Kohlrabi is foreign to many so let me give you a little background. Known as German turnip or turnip cabbage, kohlrabi is a tasty and versatile cabbage variety (crucifer) which is often listed under ‘root vegetables’. It can be eaten cooked or raw much like cabbage. It includes more vitamin C than fresh oranges. Vitamin C helps keep your immune system strong. Helps with losing weight as it is a low calorie veggie. It’s perfect for snacking on too! It’s also high in potassium which helps reduce blood pressure. It has a very mild flavor and works perfect when blending in soup or eating raw.

Wanted to share a pic so you have a visual when you go to the grocery store or farmer’s market. The outer skin is thick and needs to be removed before eating or preparing for a recipe.

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— Knead to Cook

Simple Sage Squash Soup. Vegan. GF.

October 27, 2015 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Soups, Thanksgiving, Vegan, Vegan proteins, Vitamix, Wheat Free, Your Life Edit Foundations Leave a Comment

Simple Sage Squash Soup. Vegan. GF.

Seasonal food shopping is essential to a healthy diet. Why you may ask… Eating seasonal foods purchased from local farmer’s markets means your food hasn’t been shipped from other countries. Purchasing locally grown foods that are seasonal broadens your world up to trying different foods you may have never tried before. Local CSA’s like Lancaster Farm Fresh, which is a regional CSA I use, offers organic, freshly harvested produce and vegetables. Fresher ingredients. Supporting local businesses and farmers. And I promise you one of the biggest benefits is on the bottom line. You buy seasonal food from local growers and I promise your dollar will go a lot further than you think. I can typically buy 3-4 reusable grocery bags of food at my local farmer’s market for about $25 to $30!

I was on a roasting kick, as I normally am, on Saturday and created this super easy recipe. Freezes well. Great meal prep ahead idea. The flavors deepen over several days only making this soup better. It’s creamy texture is all from the vegetables without any added dairy. I hope you love this as much as we do.
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— Knead to Cook

White Bean and Kale Soup. Vegan. GF.

October 19, 2015 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Soups, Vegan, Vegan proteins, Wheat Free 2 Comments

White Bean and Kale Soup. Vegan. GF.

Okay does anyone else feel like October is flying by? We actually had a few snowflakes yesterday… but wait?! I was just wearing shorts on my run a few days ago and yesterday I was bundled up wearing winter running gear with two layers of gloves. Wow. Okay. I don’t want to complain about the weather or the seasons. I love fall and know that it brings some wicked cold days interspersed with lovely fall afternoons. Embrace the moment we’re in. It’s a constant reminder.

In the spirit of fall… I soaked some white beans on Friday night thinking it would be a lovely Saturday soup that could simmer all day. Worked out perfectly and it was even better on Sunday as a leftover for footwall watching. I’m a huge soup fan especially on really chilly days. Plus having leftovers makes for super easy lunches or quick dinner ideas. Beans are an excellent source of protein (perfect for vegans) and so is kale. The number one question every vegan gets on the planet…

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— Knead to Cook

Chipotle BBQ Quinoa Chili. Vegan. GF.

September 22, 2015 by Knead to Cook Filed Under: Beans, Chili, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Mexican, Product Review., Running/Races, Soups, Vegan, Vegan proteins, Wheat Free Leave a Comment

Chipotle BBQ Quinoa Chili. Vegan. GF.

I recently received a copy of Mary Mattern’s first cookbook and already being a huge fan – I couldn’t wait to dive in. This was my first recipe I wanted to test and it was a huge hit for my Meatless Monday menu. I cooked for a group that encompasses carnivores, v/gf, df/gf and vegan diners and it was enjoyed by all! My husband was also quick to pack it for lunch today as well. Seriously, cooking at my house resembles that of a diner. Ha ha. So bring on fall and this delicious sweet chili recipe. Congrats Mary on a wonderful cookbook! [Read more…]

— Knead to Cook

Vegetable Chickpea Soup. Vegan. Gluten Free.

September 1, 2015 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Italian-inspired, Pasta, Soups, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 3 Comments

Vegetable Chickpea Soup. Vegan. Gluten Free. Knead to Cook.

Happy September! It is my favorite month of the year… well it may rival December but I’ll go with it for now. Both of our girls are back to school now. I get to focus more time in the kitchen and blogging – which also makes me happy. Plus all things pumpkin (yes, it’s coming) and soup. Now I realize it’s 90 outside but I’ve been craving a big bowl of vegetables and needed a quick dinner idea yesterday and viola. I expected my kids to complain about soup when it’s so hot outside but it was well-received and everyone loved all of the fresh veggies/herbs from the garden.
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— Knead to Cook

Ginger Turmeric Carrot Soup. Book Review and Guest Post.

May 18, 2015 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Soups, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

Ginger Turmeric Carrot Soup. Gluten Free. Vegan.

I’m often asked to review cookbooks from publicists. I was contacted about this particular cookbook and it all connected with a recent eye visit my husband had just experienced. I knew he had to write a post for me and he agreed. In conjunction, I wanted to share a recipe I created last week and it paired up nicely with this post. I will feature a recipe or two out of this cookbook in the future but I haven’t had time to work with it in depth due to late delivery of the book and time constraints. So without further adieu, my husband’s first post on my blog. Thanks Bill for sharing.
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— Knead to Cook

Cashew Cream Tomato Soup. Vegan.

March 3, 2015 by Knead to Cook Filed Under: Brunch, Gluten Free, Soups, Vegan, Wheat Free, Your Life Edit Foundations Leave a Comment

Cashew Cream Tomato Soup.

Oh boy it’s snowing WAIT sleeting again. I’m typing this recipe up on Sunday. The snow started around 9am and now it’s sleeting. I’m guessing a school delay tomorrow. This is good because my poor oldest had her wisdom teeth out and is quite swollen. I’m sure sleeping in will be beneficial.

It’s March… so much for coming in like a lamb…. hopefully it leaves that way because it certainly came in like a lion. I know so many friends training in this weather are so tired of it. Let’s face it, who isn’t tired of this already? But it’s March and I’m hopeful for some warm 40 or dare-i-dream 50 degree days. It looks like 40 degrees this weekend and pray it holds out to be true! But for now, we dine on soup… mainly to keep us warm and sustained. This recipe is a bit of a departure from Angela Liddon’s original tomato soup recipe.
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— Knead to Cook

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