Knead to Cook

Food & fitness obsessed girl.

Archives for August 2017

Tofu Açaí & Red Currant Protein Breakfast Bowl. Vegan. GF.

by Filed Under: Breakfast, Fitness., Tofu, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

Happy hump day friends!  Well we aren’t in Philadelphia for jury duty… at least not yet.  Stay tuned for more updates if anything changes.  So I figured I would jump on documenting & photographing this beauty.  If you’ve followed my blog for any time… you’ve seen that my tofu pudding recipe has had quite an enthusiastic following.  I’ve had friends clean out the silken tofu stash at their local grocery or Target stores (ahhhem Keenan).  But in all seriousness, this recipe started it all and still remains one of my all time favorites.  If you have a big appetite or like to snack (yes, okay this is ME!), this breakfast will halt your hunger in its tracks.  It’s magic!

So this time I switched the recipe up and used Açaí & beautiful red currants.  Red currants are so high in Vitamin C and Açaí is a nutritional powerhouse with fiber, protein, the antioxidant anthocyanin, abundant in acai berries, may lower oxidative stress and inflammation, promoting brain health.  Just to name a few.  And let’s not forget that this bowl is chock full of plant based protein!  So easy & delicious.

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— Knead to Cook

Cast Iron Skillet Peach and Berry Crumble. Vegan. Gluten Free.

by Filed Under: 4th of July/Patriotic, Breakfast, Desserts, Fruit, Gluten Free, Holiday, Holiday Baking Ideas, Nuts, Party Foods, Snacks, Vegan, Vegan proteins, Wheat Free 4 Comments

Oh this recipe has been long & coming.  I’m sorry for the wait if you follow me on Instagram, mainly my instastories.  I shared this 2 weekends ago and then life happened.  I’m finally dedicating my afternoon to re-creating it, changes made and photographing it. It is heavenly & I may have eaten this for lunch today (no shame in my game).

Peaches are plentiful and work perfectly in this crumble however you can adapt this recipe to use seasonal fruit that you have on hand.  Think apple crumble next month through the fall.  I’m still secretly hoping I can get cherries at a good price tomorrow at my farmer’s market to make a cherry version. Whatever you have… it will work!

This dish is perfect right from the oven and topped with either vegan ice cream or as we did, So Delicious coconut whip. Warm and absolutely bursting with flavor.  I also love using super ripe fruit so you don’t have to use a lot of extra sugar.  Who’s with me?

I’m still surprised that we are in the last few days of August.  School has started for both of my girls and life is settling in. I really do love fall & look forward to cooler temps, cozy sweaters and big mugs of tea around the fire.

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— Knead to Cook

Coconut Ginger Asparagus Soup. Vegan. Gluten free.

by Filed Under: Brunch, Gluten Free, Soups, Vegan, Vegan proteins, Vitamix, Your Life Edit Foundations 2 Comments


Coconut ginger asparagus soup. 

As I sit here typing this recipe up, in my very quiet house… I realize it’s still very much summer and a steamy 90 plus degrees outside.  However, after my very early gym session, I rushed off to take my youngest to Starbucks & then to school.  She started back today.  My oldest had her first classes of her college career yesterday & therefore by default… I’m wishing for fall to start now.  If only Mother Nature would follow suit.

After the carpooling this morning it hit me that a farmer’s market that I haven’t been to in almost a year, or it has been over a year, was open & I needed some goodies.  I found so many bargains.  I filled 6 grocery bags for $50!  Asparagus was nice & thin & bargain priced at a $1 a bunch.  Needless to say, I knew soup would be on our menu.  This is a brand new recipe that I created this morning.  The end result, luscious and creamy perfection. It took no time and freezes nicely.  Perfect time to whip up and freeze for a quick dinner in the fall or winter.  I hope you enjoy this as much as we do.

And I do want to digress a moment & share the nutrient benefits of the mighty green asparagus:

Asparagus is an excellent source of vitamin K, folate, copper, selenium, vitamin B1, vitamin B2, vitamin C, and vitamin E. It is a very good source of dietary fiber, manganese, phosphorus, vitamin B3, potassium, choline, vitamin A, zinc, iron, protein, vitamin B6, and pantothenic acid.

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— Knead to Cook

The Easiest Roasted Herbed Vegetables. Vegan. Gluten free.

by Filed Under: Brunch, Gluten Free, Snacks, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 2 Comments


Easy roasted vegetables.  

This is one dish I make week in & week out.  It’s that versatile, food prep idea, that you can easily adapt to what you have on hand in your garden or in your fridge.  Plus, add some fresh garden herbs and this is one of those fail-safe side dishes that you will go to over & over.

So if you’re thinking these are only good for a side dish think again. If you prep these on Sunday, store cooled veggies in an airtight container in your fridge.  Add these to quinoa or rice bowls with your chosen protein.  You can top these with hummus or use them in your favorite hummus recipe.  Add them to a garden salad for lunch.  My husband loves adding roasted veggies to sandwich with hummus.  These are also great for breakfast as a side for avocado toast.  Okay, so let’s get onto this recipe.  I hope your inspired to hit up your farmer’s market this weekend and stock up.
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— Knead to Cook

The best easy almond cookies. Vegan. Gluten free.

by Filed Under: Breakfast, Brunch, Cookies, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Snacks, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 5 Comments

Hello there my friends!  The weekend is in sight & I’m so ready for it to arrive.  It happens to be our last weekend, sadly, with our oldest before she heads off to college.  She moves in early because she’s part of a early job program and then 5 days later all of the students arrive for their week long orientation.  As excited as I am… the sadness is creeping in a bit.

So what better way to nurse some sadness than with cookies 😉  Ha.  I’ve been making this recipe for a good long time, originally found here, but with a modification.  They are vegan, gluten free and paleo.  Simply one of the best cookies you will ever eat, simple ingredients and they seem to be virtually impossible to screw up.  Winner!

These cookies freeze nicely and I’m stashing this recipe aside for a future care package or two this fall.  Are you a fan of Italian almond cookies?  If so, brace yourself for a healthier version.

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— Knead to Cook