Knead to Cook – Page 2 – Food & fitness obsessed girl.

The best chocolate chip carob cookies EVER. NY Times.

June 25, 2020 by Knead to Cook Filed Under: Brunch, Cookies, Holiday Baking Ideas, Snacks, Vegan

You know those cookies…. the ones you grew up eating. Nestle tollhouse, hot-from-the-oven, ooey, gooey circles of perfection? Yeah… the NY Time nailed it in this kicked up VEGAN version. I morphed it so that my chocolate-allergic (I know, smh) husband could eat using carob chips. But how has this recipe eluded me? I feel like I’m a chocolate chip cookie connoisseur. I mean really, who doesn’t love this all-American staple? Well these cookies, needless to say are heaven. I made them huge! Perfect to be used in ice cream (vegan, of course) sandwich. Warmed up with a matcha latte or coffee. Or frozen…. yep! The original genius recipe can be found here. Okay, let’s get started!

Ingredients:

225 grams or 1 3/4 cup of all purpose flour (I highly recommend organic)
1 tsp of salt
1/2 tsp baking soda
140 grams or 5 ounces of vegan butter (I used Earth Balance sticks) room temp.
125 grams or 1/2 cup organic sugar
125 grams or 1/2 cup of brown sugar (coconut sugar doesn’t add as much to the flavor as brown does)
1 flax egg (1 tbl flax meal mixed with 2 tbl water -stirred and allow to thicken for 3 minutes or so)
2 tsp of vanilla extract
12 ounces of vegan chocolate chips or carob chips
Maldon flaked salt (I used smoked salt) but this is optional

Method:

Preheat your oven to 350 degrees and line your baking sheet with a baking mat or parchment.

In a medium bowl, mix the flour, salt and baking soda. Set aside. Into your stand mixer, cream the room temp butter with both sugars for about 3 minutes. While that’s working, make your flax egg. Then add it to the sugar/butter mixture. Add vanilla. Then add your flour mixture. Blend until JUST combined. Avoid over-mixing. Then add whatever chips (chocolate or carob) to the mixture and blend by hand. I used a large scoop and scoop out each ball of dough, add to your prepared pan. Then I add a pinch of Maldon salt to the top of each one. I gently push the cookies down a bit. Then bake for 15-16 minutes. I prefer a bit underdone but you do you. If making smaller cookies, adjust the time to 8-10 minutes or so.

When the cookies are done baking, remove the sheet pan and allow to cool and firm up for about 4-5 minutes.

Hope you enjoy! ~ox

— Knead to Cook

TTLA Tempeh Tomato Lettuce Avocado Sandwich.

June 22, 2020 by Knead to Cook Filed Under: Snacks, Vegan, Vegan proteins

Let me begin by saying we are VERY late to the TTLA game & I’m not quite sure why. I mean we LOVE Whole Foods so…. we’re here & loving it!

This sandwich is perfect for lunch or dinner. And with summer tomatoes fresh from you garden?! Hello beautiful. This sandwich I used my leftover taco Tuesday guac but you can use sliced avocado as Whole Foods OG does. Okay, less chatting more cooking!

Ingredients:
1 package of Lightlife tempeh bacon
Some oil to spray the pan with (avocado is perfect)
Romaine
Fresh sliced tomatoes
Everything but the bagel seasoning
Guacamole or 1 avocado sliced
Vegenaise mayo
Ciabatta rolls, sliced and toasted

Method:

Begin by slicing and toasting your rolls. Set them aside. I heat up my cast iron pan pretty hot, spray with a small amount of oil and add my tempeh bacon. I normally cut the slices in half because they break while cooking normally. Flip after a few minutes of cooking and when they are nicely browned. Cook on the other side.

To assemble:

Take you roll and add a schmear of guac (if using) on one slide and mayo on the other half.

If using slices of avocado, just add them here.

I add mayo to the other slice and top with everything but the bagel seasoning.

I add 2 Romaine leaves to either side of the bread and add tomato slices on top of that.

Pair it up with a pickle and your favorite chips and you’re set! This recipe normally yield 3 sandwiches.

Enjoy!

~ox

— Knead to Cook

Vegan Mongolian Beef with Soy Curls.

June 17, 2020 by Knead to Cook Filed Under: Asian inspired, Gluten Free, Sauces, Vegan, Vegan proteins, Wheat Free

If you haven’t tried soy curls, what have you been waiting for? They are the vegan version of chicken but so much better! Much like chicken, soy curls, once rehydrated, take on any flavor you throw at them. Here is one of my favorite recipes. They are so easy and unbelievably good! I took a stab at my favorite dish, Mongolian beef (minus the beef) and this recipe came out beautifully. As noted, you can bake or pan sauté the soy curls to cook the water out of them and get them nice and golden. The recipe is quite adaptable too, so add more or less of what you love. ~ox

Ingredients:

2 lbs or about 2 bags of soy curls
Water for soaking
Avocado oil

Sauce:

1 tbl of cornstarch mixed
1 tbl water (you’ll need more water to thin out the sauce later)
1/3 cup of liquid aminos or soy sauce
1 tbl of chili paste
1 tbl grated ginger
3-5 cloves of garlic, chopped
1 tbl of Hoisin sauce
1 tbl coconut or brown sugar
1/3 cup of water
1 tsp toasted sesame oil
1 tsp red pepper flakes
Salt and pepper to taste

Garnish:
Black sesame seeds
Green onions

You can cook the soy curls on the stove top or in the oven. Regardless, toss with some kind of oil and cook until lightly golden. For this recipe I cooked them in the oven as I had it on from prior baking. Preheat your oven to 375 degrees. Begin by dumping your dried soy curls in a big bowl. Cover with hot tap water and allow to sit for 8-10 minutes. Once hydrated, I dump the curls into a large colander and allow to drain for a few minutes. Then I push them down firmly into the bowl to release any extra water. Drier soy curls work best! Once most of the water is out, spread evenly onto a baking sheet and spray with oil. Toss to coat. Bake 20-25 minutes or until lightly golden checking on and tossing occassionally.

Every time I look at this picture I realize I need to make my garlic knife cuts more precise.

In the meantime, add the cornstarch and water to make a slurry. Whisk to combine then add that along with the other sauce ingredients to a small pot over low heat. Whisk to combine. If the sauce thickens too much, simple add some water and whisk. I probably added 1/3 cup of additional water as it thickened.

Remove the soy curls and add to a large bowl. Pour the sauce over top and toss to coat. Serve over rice or your favorite grain. I topped with black sesame seeds and green onions.

I’ve linked where I buy my organic soy curls with my Amazon affiliate link. But you can also purchase at an Asian market.

You’re looking for them to get slightly golden but avoid over cooking as they can become too tough.

I hope you enjoy! ~ox

— Knead to Cook

How to make sun tea.

June 10, 2020 by Knead to Cook Filed Under: Beverages, Fruit, Vegan, Wheat Free

Today was our first really hot day, therefore I immediately thought to make some sun tea. Super easy and I love having a pitcher in the fridge for a cool treat instead of water. I’m going to share the basics with a bunch of different options that you can take. Sun tea is super easy to make so fear not, you can totally do this!

So let’s get started…

Into a pitcher, add filtered water. My pitcher holds about 1 gallon of water.
For each gallon of water you want to add 8 tea bags.
I did complimentary flavors of mint and ginger. Please experiment and use flavors you love.
Because I went with mint – I added a sprig of fresh mint from my garden to the pitcher as well.
Allow the tea to sit in direct sunlight for 3-6 hours.

Once the tea is done, remove the tea bags and you may wish to add sweetener. If you do, you can add agave, honey (if you use it) or a simple syrup. Simple syrup is made by heating equal parts sugar and water to the stove over low temp. Stir until the sugar is melted. Allow to cool and you can add as much to your tea as you prefer. We drink it with some fresh lemon and muddled mint leaves with ice. Your choice! Store leftovers in the fridge.

Some other flavors that work really well together:
Fennel and lemon
Turmeric and lemon
Lemon with basil leaves
Breakfast tea with lemon
Mint and ginger
Turmeric and ginger
Berry tea with lemon
Green tea and citrus (orange or lemon slices) or lemongrass
Oolong with a fruitier/berry tea

Can’t wait to hear what combinations you create! Enjoy.

x~

— Knead to Cook

Crumbled skillet spicy tofu.

June 9, 2020 by Knead to Cook Filed Under: Gluten Free, Tofu, Vegan proteins, Wheat Free

I’ve been a long time fan of tofu and yes, I know, there are so many bad tofu dishes out there however there are many great ones! I’ve found that extra firm, requiring no pressing, always works best for this type of recipe. It’s firm, holds up well baking or air frying and is perfect in my salads. Today I was in a rush and opted to crumble the tofu and put in my marinade. It worked out so well. It absorbed the marinade completely and sautéed up perfectly. I’m excited to use this in tacos.

The recipe took minutes to make and sauté in a cast iron skillet. Super easy and a great meal prep idea. I hope you give this one a whirl!

Ingredients:

1 block of extra firm tofu (I prefer Wildwood), drained and crumbled
1/4 cup of chili paste
2 tbl of ground or chopped fresh ginger
1/4 cup of liquid aminos or soy sauce
2 tsp of smoked paprika

Method:

Whisk in a large bowl, the chili paste, ginger, aminos and spoked paprika. Then add your crumbled tofu and toss to coat. It will take about 10 minutes to absorb all the marinade. Get your cast iron skillet hot and spray a small amount of oil in your pan. Add your tofu and sauté until golden. Serve hot or at room temperature. Store leftovers in the fridge in an airtight containers.

*The grated ginger looks to add “hair-like” strands to the dish. It doesn’t impact flavor or texture.

— Knead to Cook

Nut and Seed Breakfast Cookies. Vegan & GF.

June 8, 2020 by Knead to Cook Filed Under: Breakfast, Brunch, Cookies, Desserts, Gluten Free, Nuts, Snacks, Vegan, Wheat Free

I’ve been transitioning away from making breads for the weekly snack as the temperatures rise. They always get too moldy too fast with the humidity (despite my a/c running non stop) so I’ve been whipping up some breakfast cookies. I morphed this recipe to work with what I have on hand and what I wanted to use.

Ingredients:
2 tablespoons ground flaxseed
6 tablespoons filtered water
1 cup rolled oats (certified GF and organic is a must)
¾ cup almond flour
1 tbl ground cinnamon
½ teaspoon fine sea salt
½ teaspoon baking soda
¼ cup pumpkin seeds
¼ cup chopped pecans (whatever nuts you prefer go ahead and use those)
Sesame seeds for the topping
¼ cup of coconut oil (whatever neutral oil you have you should be able to use)
¼ cup smooth peanut or almond butter
⅓ cup maple syrup
2 teaspoons vanilla extract

Method:
Prepare the flax egg by mixing the water and ground flax. Allow to thicken for several minutes. Preheat your oven to 325 degrees. If you have, use a baking mat on your baking sheet.

Once your flax egg is ready, add to you mixer along with your oats, flour, cinnamon, salt, & baking soda. Blend well. Then add your oil, nut butter, syrup and vanilla. Blend. Finally add your seeds/nuts – omitting sesame seeds as I prefer to use them on top of the cookies.

Using a small or large scoop, scoop out the dough and place on your sheet. I sprinkled the sesame seeds on top. Bake for 24-28 minutes – my cookies are large. If you are making tinier cookies, bake for about 12-14 minutes but check them occasionally. Remove and allow to cool and firm up.

Enjoy!

— Knead to Cook

Whole Wheat Carob Chip Cookies. Vegan.

May 19, 2020 by Knead to Cook Filed Under: Cookies, Holiday, Holiday Baking Ideas, Vegan

My friend was sharing a recipe with me and it turns out it is from one of my favorites Cookie and Kate (here is the original recipe). I modified it a bit and they came out perfectly! Plus using carob chips made this allergy-friendly for my sweet hubby who is allergic to chocolate! However, this recipe would clearly work beautifully with whatever chocolate chips you have on hand. They are the perfect soft and gooey on the inside, crunchy on the outside cookie. Heaven! Okay, less talking and more baking! Let’s go!

Ingredients:

1 cup whole wheat flour
1 cup of all purpose (try to buy organic whenever possible for your flours)
1 teaspoon baking powder
1 teaspoon baking soda
1 heaping tsp of course sea salt
1.5 cups of carob chips
3/4 cup organic white sugar
1/2 cup of coconut or brown sugar
1/2 cup plus 1 tbl of walnut oil (you can use coconut as well)
1/4 cup plus 2 tbl of water
Optional: top with sea salt before baking

Method:

Into a stand mixer, paddle attached, add your flours, baking powder and soda and salt. Blend to combine. Then add the remaining ingredients – I hold off and add the carob chips last. Blend until just incorporated.

Scoop onto a prepared cookie sheet (lined with a silpat liner) and freeze for about 20 minutes. Preheat your oven to 350 degrees and once the cookies are chilled, bake for 16 minutes. Remove and allow to cool.

Enjoy!

Enjoy! ~ox

— Knead to Cook

Balsamic Kale and Tomato Pasta

May 14, 2020 by Knead to Cook Filed Under: Beans, Gluten Free, Italian-inspired, Pantry, Pasta, Vegan, Vegan proteins, Wheat Free

This week I’ve been working more days, still restricted hours, but early- I mean EARLY mornings. I’m running on fumes at this point and I needed a quick and easy dinner. This came together in under 15 minutes flat, protein and fiber packed…. and oh so good!

Ingredients:

1 box of lentil pasta (I used fusilli but any short pasta will work)
5-7 cloves of garlic, smashed and roughly chopped
1 cup of cherry tomatoes, halved
1 tbl of dried Italian seasoning OR I used a palmful of fresh oregano and thyme leaves roughly chopped
Salt
Pepper
Olive oil
1/2 cup of good balsamic vinegar
1 cup of frozen spinach or kale
Red pepper flakes

Method:

Cook the pasta according to package directions in salty water. Drain and set aside.

Into a skillet, add a glug or two of olive oil and get that heated up. Add garlic and the herbs. Stir often and cook for 2 minutes or so. Add tomatoes, greens and vinegar. Cook for another 2-3 minutes. Then add drained pasta. Stir to coat and reheat the noodles. I added a pinch of red pepper flakes but that’s optional. Fresh basil would also be perfection. Serve with a nice crusty bread.

Options: If you don’t have fresh tomatoes, sun-dried would be lovely.
You can use regular pasta and add 1 can of cannelloni beans for protein/fiber.
Artichokes (jarred or canned) would also be lovely in this dish.
Cooked mushrooms would be great!
Use what you have on hand and roasted leftover veggies would be a great addition.

~ox

— Knead to Cook

Matcha Lemon Muffins. Vegan.

May 11, 2020 by Knead to Cook Filed Under: Brunch, Easter, Holiday Baking Ideas, Muffins, Snacks, Vegan

While surfing for dinner inspiration, I came across this recipe and was ready to dive in. I of course put my own spin on it and used what I had on hand. These came out so beautifully, I mean look at that color! They taste great, super moist… quite lovely with a cup of tea.

Ingredients:

2 cups of all purpose flour
2 tablespoons of matcha powder (I prefer Encha)
2 tsp baking powder
1/2 tsp baking soda
1 good pinch of salt (1/4 tsp)
1/3 cup of sugar
1 tsp of vanilla extract
1 container of Culina Bourbon Vanilla yogurt (or 2/3 cup of whatever yogurt you have on hand)
1 cup nut based milk
Juice of one whole lemon
Zest of 1 lemon

Method:
Preheat your oven to 375 degrees. Spray or line your muffin tin. This recipe made 11 muffins for me.

Into a bowl or stand mixer, add you dry ingredients. Blend well. Then add the remaining wet ingredients. Blend well but be mindful not to over-mix. Add to your muffin tins, 3/4 of the way filled. Bake for 18 minutes or until a toothpick inserted comes out clean.

Allow to cool and enjoy!

~ox

— Knead to Cook

Mexican Instant Pot Black Lentils. Vegan.

May 4, 2020 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Lentils, Mexican, Pressure Cooker, Side dish, Vegan, Vegan proteins, Wheat Free

Since I received a preview copy of my friend’s first book, Fiber Fueled, I’ve become very conscious of eating way more fiber in each meal. Lentils are, of course, the king of the fiber world so I thought it was fitting to share my lunch today considering tomorrow is the epic Taco Tuesday with Cinco De Mayo on the same day! These lentils can easily be a replacement for you taco “meat” or a lovely addition to your taco bar.

These lentils are super easy to make in your instant pot and store beautifully in your fridge all week. I love to add leftover lentils to my salads or tofu scramble. Okay so let’s get started!

Ingredients:

1 cup of Beluga black lentils (green or brown would work)
1.75 cups of water
Pinch of salt
1 tbl of ground cumin
1 tbl of smoked paprika
2 tsp garlic powder
1 tsp of chili powder
Lime juice from one lime

Method:

Add all of your ingredients to your Instant Pot insert and swirl around to mix. Set the manual timer for 6 minutes allowing it to release pressure naturally. Once its done, stir and adjust your seasoning per your taste and add your citrus juice. I added additional salt.