Archives for August 2014

Banana Coconut Cookies. Vegan. Gluten Free.

August 28, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Cookies, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Party Foods, Snacks, Vegan, Wheat Free 2 Comments

Banana Coconut Cookies by Knead to Cook.

Banana Coconut Cookies that are vegan and gluten free.

Walk this way! After-school snacking can be so fun and delicious. My kids love after-school treats I whip up – especially after a long day and then practice. My oldest is gluten and dairy free so that can be quite tricky with cookies or baking for that matter. Lots of experimenting occurs in my kitchen. These cookies aren’t overtly sweet – my family is sweet enough without lots of extra refined sugars. These cookies are reminiscent of a shortbread texture. Easy to make and bake up nicely. If you’re looking for a sweeter option – you can always add vegan mini chocolate chips to the batter. Packable for lunches and a lovely sidekick to your coffee or tea.

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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

Vegan caramel icing or dip topped with sea salt.

August 25, 2014 by Knead to Cook Filed Under: Condiments, Desserts, Dips, Fruit, Gluten Free, Party Foods, Snacks, Vegan, Vegetarian, Vitamix, Wheat Free Leave a Comment

Vegan caramel icing by Knead to Cook.

Vegan caramel icing or dip. First day of school, this week for my oldest, always bring a special after-school snack to celebrate surviving the day. Why not?! My oldest doesn’t eat gluten or dairy so this was perfect and I had a box of King Arthur flour chocolate cake mix that was gluten free. I prepared the recipe using vegan products vs. eggs and then wanted to make a fun icing recipe. I’ve made this before and thought it would be perfect atop of this lovely chocolate vegan cake and you know what… it is!

This caramel can be made more on the watery side for pouring – see my recipe notes below.

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— Knead to Cook

Chocolate Mint Matcha Smoothie. Vegan.

August 21, 2014 by Knead to Cook Filed Under: Beverages, Brunch, Desserts, Gluten Free, Smoothies, Vegan, Vegetarian, Vitamix, Wheat Free 6 Comments

Chocolate Mint Matcha Smoothie. by Knead to Cook.

Chocolate Mint Matcha Smoothie. Totally vegan. This smoothie was inspired by a Thrive recipe. I’ll admit, Matcha is growing on me as I wasn’t a big fan when I first tasted it. It really is such a powerhouse that I kept incorporating it into my smoothies and now I tolerate it. It’s different from green tea because the leaves are crushed into powder form and you consume them (hello kryptonite) v. tea leaves which are just steeped.

Amongst its many benefits, matcha…
Is packed with antioxidants including the powerful EGCg.
Boosts metabolism and burns calories.
Detoxifies effectively and naturally.
Calms and relaxes.
Enhances mood and aids in concentration.
Provides vitamin C, selenium, chromium, zinc and magnesium.
Fights against viruses and bacteria.
Is rich in fiber.
Lowers cholesterol and blood sugar.
Does not raise insulin levels.

Okay with that being said, adding other flavors to it makes it, in my opinion, way more tasty. I love this smoothie and I have it in my post workout rotation of smoothie breakfast choices. Plus it’s chocolatey which makes the start of any day awesome! My kids also love it so I’ll go out on a limb and say that it’s kid-approved. Now where to find Green Tea Matcha Powder? Some tea shops will have it. I found it at the grocery store in the specialty tea aisle, online but be aware, it is pricey. Thankfully you don’t use that much in recipes because it is so powerful. Just wanted to share.

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— Knead to Cook

How to prepare tempeh.

August 20, 2014 by Knead to Cook Filed Under: Brunch, Fitness., Gluten Free, Running/Races, Vegan, Vegan proteins, Vegetarian, Wheat Free 6 Comments

How to prepare tempeh by Knead to Cook.

It’s been one of those foods that I love when I go out to vegan restaurants but just couldn’t get as tasty at home. Tempeh is made from soybeans. Quite popular throughout the world but gaining more popularity in the U.S. Tempeh is packed with manganese, protein, fiber, phosphorous, B2 and magnesium – so a nutritional powerhouse of sorts for vegans and vegetarians alike. It’s a firm texture and is so versatile – absorbing spices and marinades alike. But don’t let it scare you… it’s easier to cook than you may think.

So over the last year I’ve asked friends how they cook it. I’ve gotten a wide variety of answers and suggestions, all of which I tried but never loved. Trial and error. Soybeans to me have a bitter bite that I just don’t favor. But it bothered me how much tastier it was in restaurants and I started on my mission to make it palatable, if not wonderful at home. My husband and I both love tempeh… and were both thrilled with this recipe. I hope you give it a try.
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— Knead to Cook

Maple balsamic sage roasted figs.

August 18, 2014 by Knead to Cook Filed Under: Appetizers, Breakfast, Brunch, Desserts, Fruit, Gluten Free, Holiday, Side dish, Vegan, Vegetarian, Wheat Free 3 Comments

Maple balsamic sage roasted figs by Knead to Cook.

Maple balsamic roasted figs.

I’m so excited to be back to blogging! The last two weeks have been a crazy blur to say the least. As many of you know, I had my third and final finger surgery. 3 pins and a bone fusion. I keep the pins several months (they make me bionic – ha ha) and I now have a removable cast that I wear 23 hours a day. I’ve returned back to my fitness routine, albeit in a milder form to get myself back in gear. Yesterday was my first sojourn back onto my bike and admittedly, I’m addicted to it. It felt so freeing to be back out, wind in my hair and just free. We rode 28.2 miles. Smiles for miles – literally.

This weekend Bill and I also returned to the farmer’s market for our grocery shopping. I excitedly discovered one of my favorites – figs and joyfully bought a basket of them. I think you either love or hate them. I fall into the love category for sure. This recipe is a wonderfully sweet treat that is very versatile. You can use these as a side dish, as a dessert or to top your favorite vanilla ice cream. I love serving these at parties as well and they’re always a favorite. You can’t go wrong with this recipe – totally full-proof! I pinky promise.

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— Knead to Cook

Zucchini Blueberry Oat Muffins. Vegan. Gluten Free.

August 10, 2014 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Fruit, Gluten Free, Muffins, Quick Bread, Vegan, Vegetarian, Wheat Free 9 Comments

Zucchini Blueberry Oat Muffins. Vegan. Gluten Free by Knead to Cook.

Zucchini Blueberry Oat Muffins. Vegan and gluten free!

I whipped these yummy muffins up on Sunday when I was overloaded with both blueberries and zucchini. I thought it would make a fun combination because zucchini doesn’t have a strong flavor and wouldn’t compete with the blueberries. Zucchini also adds so much moisture that it would be a great pairing… and it was! The texture of gluten free muffins and cookies isn’t like traditional gluten based flours so be forewarned but these had even my most picky family members clamoring for seconds or thirds. Super moist, these little sweeties are perfect for breakfast, your tea or coffee break or as a snack.

For those of you who follow me on IG or Twitter – my finger surgery went relatively well with only one of the 3 pins breaking during surgery. Surgery concluded with 3 intact pins and a bone fusion that took about 1.5 hours. I’ve been banned from working out (minus walking) until my appointment on Thursday. Fingers crossed that I get the green light to start running again. Since Friday’s super duper antibiotic shot that lasted about 3 minutes, I am feeling human again! Thanks for all of the wonderful emails, texts, flowers, and prayers! oxo

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— Knead to Cook

Cauliflower Rice Almond Chickpea Salad.

August 3, 2014 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Running/Races, Vegan, Vegetarian, Wheat Free Leave a Comment

Cauliflower Rice Almond Chickpea Salad by Knead to Cook.

Cauliflower “rice” almond chickpea salad that is vegan and gluten free. Meatless Monday, packable lunch or side dish idea.

So happy to be back from vacation. We so needed a break from the summer routine, swimming, tennis and day-to-day duties. Exploring another country was a lot of fun and I always love learning another language. I enjoyed so much vegan cuisine along the way and takeaway so much inspiration from pretty much everything we experienced. I was thrilled to still train while on vacation, it’s a sanity thing for me. Not that I don’t love my family but everyone in one hotel room all week together – this girl needed a bit of sanity time.

We arrived home late Friday and that evening was filled with laundry and decompressing. Saturday Bill and I got back to our routine of hitting up the farmer’s market early and just walking around downtown. Stocked up on lots of goodies and enjoyed our fur babies with some lovely walks. Sunday, we decided to drive out to an Amish area and ride our bikes. We got up nice and early (5:30 am), loaded the bikes up and headed out. We rode our furthest distance yet – 31 miles! This is huge for me considering I just started riding about 1.5 months ago. This was my third ride clipping in. Now, Bill told me this was a “rolling hills ride”. Ummmmm yeah, NO! It was totally uphill the entire time. Okay, I may exaggerate a bit but holy hills man my legs were ON FIRE! I did manage to ride through a covered bridge which left me with a bit of pause before I entered – seeing the open slats in between the wood and considering how thin my road bike tires are (insert here: tire stuck, me flying off my bike fear) oh and the Jetta that couldn’t wait for me to ride through alone… Survived that. Lots of horses and buggies carrying the Amish off to church. Lots of horse reminders on the road to dodge. Cows grazing. Sheep. Pigs. Goats. I saw it all, loved it all. Overall, my speed was good- according to Bill and I don’t care because I didn’t fall (yay) and again – further distance yet!

Post ride we came home and took the dogs for a walk. I whipped this dish up to eat this week. I’m having my 3rd surgery on my finger Tuesday. Bone fusion and pins. Lots of paranoia after last year’s debacle when I got a staph infection. So prepping food that I can grab easily while my hand is splinted. I also can run for two weeks – however walking has been given the green light. My doc also thought my bike in a trainer would be good. Praying that’s so! So if I’m a bit MIA – you know why.
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— Knead to Cook