Knead to Cook

Food & fitness obsessed girl.

One Pot Lentil Stew. Vegan. GF.

by Filed Under: Gluten Free, Lentils, Soups, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

One pot lentil stew. 

Hoping you all had a lovely holiday weekend.  We traveled, 1 dog in hand, north to visit my in-laws.  It was pretty much a typical food fest and I came home 2 lbs heavier, no doubt from a salt overload.  So Monday, in yet another snowstorm, I headed to they gym at 420a and got my workout in.  Hurried home to give hubs my truck (now that he has an electric car) so he was safer in the snow and my week started.  I have been craving a lentil stew for weeks for some reason but had no time in the kitchen to create.  Today was my day!  This stew has been simmering all day long and I just had a bowl over rice.  I’m in heaven.

So the snow is over, melted and the new month has begun.  What are your goals for the month?  I’m continuing my no-spend on clothes/shoes etc. for me.  I’ve been really good and haven’t bought anything since December.  That focus remains steadfast for me.  That along with continuing to push my fitness levels up now that my knee is 3 months post op.

Okay let’s get this stew going… can’t wait to hear what you think of it!

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— Knead to Cook

Moroccan Roasted Carrots. Vegan. GF.

by Filed Under: Brunch, Gluten Free, Side dish, Sponsored, Thanksgiving, Vegan, Vegan proteins, Wheat Free Leave a Comment

Moroccan Roasted Carrots. Vegan. GF.

This was one of my favorite recipes I created back in the day for Lucy Activewear before they migrated over to North Face.  I wanted to get it back on my website so you all have it for reference.  This is the perfect spring dish.  Great side for your Easter brunch, dinner or for Passover.  We love making these for family dinners as well.

This recipe works beautifully with rainbow carrots that are popping up at all the farmer’s markets as well but avoid using the baby carrots.  For a more dramatic display, use a long rectangular platter and line each of the carrots up side by side.  I still swoon over this one & hope you do too.  

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— Knead to Cook

Lemon Basil Creamy Pasta Sauce. Vegan. GF.

by 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

Building a vegan charcuterie board and wine pairing.

by Filed Under: Appetizers, Brunch, Dips, Fruit, Gluten Free, No bake/cooking required!, Nuts, Raw, Snacks, Vegan, Vegan proteins, Wheat Free 50 Comments


A vegan charcuterie board, really?  Yes! As spring approaches, gatherings will start to fill the calendar and preparing a charcuterie board is an essential appetizer for gatherings.  Traditionally filled with cheese and cured meats, my spin includes plenty of raw and cooked vegetables, nuts and nut-based cheeses.  The beautiful thing is that you can prepare ahead of time, fill with what you have on hand and is always well-received by guests who have special dietary needs.  And before we begin, charcuterie boards are also a fun meal idea if you’re having a date night in or a movie night with friends – so be flexible in the size of your board you’re planning.  Food should be easy, comforting and good for you.

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— Knead to Cook

Mushroom, leek and tomato risotto. V. GF.

by 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

Dark Cherry Zucchini Protein Smoothie. V. GF.

by Filed Under: Beverages, Breakfast, Brunch, Fitness., Fruit, Gluten Free, Raw, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 5 Comments

Dark cherry zucchini protein smoothie.

Good morning my friends and happy Monday!  Its the beginning of a whole new week so let’s get it started off on the right foot.  This smoothie is so good and has been my go-to for the past 2 weeks.

One of the most common concerns when going vegan is of course, where do you get your protein.  A great protein powder helps boost post workout along with providing your essential and non essential amino acids, BCAA’s that recovering muscles need.  This smoothie is so good and can fool any kid-detective looking for spinach in his/her smoothie.  Zucchini blends down to a creamy texture.  Plus zucchini has anti-inflammatory properties, high potassium, helps digestion along with being a great source of B vitamins.  Plus I find smoothies are easier to digest after a workout so my stomach is happier.  I hope you give this recipe a try and report back letting me know what you think.  This recipe makes one big smoothie (for me) or two smaller (for kids).  Enjoy!

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— Knead to Cook

February Favorites Vegan Vitamins and Supplements.

by Filed Under: Fitness., Friday Favorites Series, Gluten Free, Going and Living Vegan, Vegan, Vegan proteins 3 Comments

One of the most frequently asked questions on Instagram is what supplements do I take?  Today, I’m sharing my Friday favorite series (albeit on Wednesday but I wanted to get it in for Feb.) of what I take in a day.  I know navigating vitamins, especially vegan, can be a nightmare.  Bill and I have tested a ton, and I sincerely mean that, and finally feel like we’re happy with our choices.  I’m not a big fan of taking tons of vitamins but the essentials are key.  Okay, let’s get this started!

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— Knead to Cook

Popcorn White Chocolate Chip Bars. Vegan. GF.

by Filed Under: Desserts, Gluten Free, Halloween, Holiday, Holiday Baking Ideas, Party Foods, Popcorn, Snacks, Sponsored, Vegan, Vegan proteins, Wheat Free Leave a Comment

 

The best combination of flavors in a sweet treat maybe EVAH!  These popcorn white chocolate chip bars are super moist, crunchy and flavor-packed.  I used my favorite popcorn ever, Live Love Pop, and it was the perfect combination with vegan white chocolate chips.  I wanted to make something Bill could eat, which is why I used white chocolate chips and it’s perfection. Seriously.  Kids, adults & everyone in between loves these.  I can’t wait for you to give these a try!

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— Knead to Cook

Pecan Blueberry Muffins. Vegan. Gluten free.

by Filed Under: Breakfast, Brunch, Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Nuts, Snacks, Vegan, Vegan proteins, Wheat Free Leave a Comment

Ahhh my rainy day photos continue.  At some point, I’ll look at my pics again and love them.  I digress, happy Monday and almost the end of February.  Crazy!  It was a very rainy, yet productive weekend.  My husband finally committed to ordering another (thanks Tesla for the 1.5 yr delay in production) fully electric car.  It should be here by Wednesday.  Dog vet appointment done.  We also checked another box off the to-do list of ordering a piece of furniture we so desperately needed.  Good, yet expensive weekend.  By Sunday, my stomach was feeling a bit off and I knew I needed a snack for the week for the fam.  I normally make muffins or oat bars so they have a snack, breakfast or dessert when needed.  I found a great recipe from The Glowing Fridge and adapted it accordingly. The came out great, not overly sweet but just enough.  Filling.  Gluten free and vegan so I’m happy.  With that, we begin our Monday.

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— Knead to Cook

The easiest mushroom bacon. Vegan. Gluten free.

by Filed Under: Breakfast, Brunch, Gluten Free, Salads, Side dish, Snacks, Soups, Vegan, Vegan proteins, Wheat Free Leave a Comment

Apparently today is both national sweet potato AND chili day.  Figures, I go ahead and share a mushroom bacon recipe.  My luck… a day late and a dollar short.  (insert smirk)

Now onto this recipe.  I’ve vacillated on this pic.  I love it, I hate it.  Regardless, these babies were gone within minutes.  Let me begin by telling you that I hate mushrooms.  The texture.  The flavor.  No. Just no!  Well, that is until we are out eating vegan and mushroom bacon keeps popping up & I realize how much I love it.  So here is my super easy, crazy tasty and no weird texture mushroom bacon recipe.  I hope you leave your fear of the fungi at the door and give this recipe a whirl.  Okay, let’s go!
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— Knead to Cook