Knead to Cook

Food & fitness obsessed girl.

Archives for September 2017

Easy Skillet Apple Crisp Bake. Vegan. Gluten free.

by Filed Under: Brunch, Desserts, Fruit, Gluten Free, Halloween, Holiday, Holiday Baking Ideas, Nuts, Snacks, Vegan, Vegan proteins, Wheat Free Leave a Comment

Happy Fall? As I sit here typing up this recipe it’s a sweltering 90 degree day.  Funny enough, it’s been really hot here since fall arrived.  BUT this weekend… THIS weekend the weather cools down.  I’ll refrain from jumping up and down until I’m putting on my cozy sweaters and leggings.

To jumpstart my fall feelings, I ran over to my local farm stand & grabbed some apples.   I immediately knew I would try this recipe out (adapted from my berry recipe here) .  I made a few changes but it was heavenly.  The aroma is truthfully all I needed today, alongside cranking my air conditioning up, to be quite honest.  Please note my tips below to ensure that the apples cook nicely.  Okay, let’s go!

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— Knead to Cook

Easy Pumpkin Black Bean Brownies. Vegan. GF.

by Filed Under: Beans, Breakfast, Brownies, Evolution Power Yoga 40 Days, Gluten Free, Halloween, Holiday, Party Foods, Snacks, Thanksgiving, Vegan, Vegan proteins, Vitamix, Wheat Free, Your Life Edit Foundations 2 Comments

 

I really tried to capture the ooey, gooey texture in these pictures.  

      

If you attended my Athleta meet & greet this past Monday, I made a pumpkin-less version of these.  They are moist, not overtly sweet, delectable and the perfect comfort food.  Adding beans clearly poses a healthier twist, along with maca (natural energy source) and no refined sugars tip this treat into a healthier category.

This recipe is very easy and all you need is a food processor or blender.  Very simple, pretty much fail-proof and a hit with everyone.  Let’s face it, no one needs to know black beans are in this recipe!  The pumpkin adds a seasonal twist that is customary come September & October.  Think about Halloween parties right through to Thanksgiving with this recipe.  Let’s get started…

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— Knead to Cook

Easy pumpkin spice roasted nuts. Vegan. Gluten free.

by Filed Under: Brunch, Fitness., Gluten Free, Holiday Baking Ideas, Nuts, Snacks, Thanksgiving, Vegan, Vegan proteins 3 Comments

Fall is slated to arrive later this week & I’m so excited for cooler temps, all things pumpkin and cozy sweaters.  I’m a simple girl.  I had opened a can of pumpkin for another recipe and had some leftover & wasted to use it.  Roasted nuts are perfect and they ship nicely if you need a care package idea.  Whatever nuts you have on hand work nicely but cooking temperatures need to be monitored as some nuts have a higher fat content and may burn easier.  The trio of nuts I used were walnuts, cashews and almonds.

This recipe is super easy and I’ll give measurements but you can adjust what nut or seeds you use.  You can also add some cayenne if you want a sweet/heat combination too.  These are great for Thanksgiving as a snack or on our cheese board.  And place some of  these in a ziploc baggie and stash in your car for when hunger hits!  Let’s get this started…

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— Knead to Cook

The Easiest Broccoli Cheddar Soup. Vegan. Gluten Free.

by Filed Under: Brunch, Easter, Gluten Free, Nuts, Soups, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

I’m not sure if today, Tuesday, is another round of Monday or what but I somehow erased the card with all of my images from making this soup.  So prior to dinner, as the sun was setting and natural light was fleeting – I plated & grabbed my camera.  Sadly, no prep pictures but I promise to be super descriptive in the recipe below.  Let me give you a bit of history… I’ve been struggling with a broccoli cheddar (vegan) soup that’s creamy and decadent sans dairy.  Then I found this recipe online and was enamored with it.  I’m so glad I had all the ingredients on hand because this is, hands down, one of my favorites ever!  Seriously… it’s incredibly good!

So I am excited to share this recipe with you… let the fall weather & comforting food commence.

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— Knead to Cook

Lentil Sloppy Joe’s. Vegan. Gluten Free.

by Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Lentils, Party Foods, Pressure Cooker, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 3 Comments

Hi there everybody & happy Tuesday!  Remarkable feat that I’ve gotten two recipes created, shot and posted this week already… maybe I can go for a streak?

I whipped this lovely dinner up in heartbeat on Sunday for the NFL kick-off.  Sloppy Joe’s is one of those dishes that everyone loves, and now this is my healthy spin on it.  No one even noticed that they weren’t eating meat and let’s face it… the lentils are packed with nutrient-dense protein so I was happy to serve them to family & friends.  The tomato sauce was made my from my freshly roasted tomatoes, recipe here, and it added a great tanginess along with the smoky flavor.  The recipe I linked makes a wonderful soup but the first part of the recipe has how to easily roast up your tomatoes.

This recipe, made in the Instant Pot, is one of those set and forget type deals, great for a party.  I left the IP on warm post cooking so that guests can grab a roll and make their own sandwiches when hunger hit.  Because I’m gluten free, I added this to rice and ate it that way.  I love it also topped in a salad, yes, strange but good!  Leftovers are great for busy weeknight dinners and it also freezes nicely.

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— Knead to Cook

Pumpkin Applesauce Oatmeal Muffins. V. GF.

by Filed Under: Breakfast, Brunch, Gluten Free, Holiday Baking Ideas, Muffins, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations Leave a Comment


Hi everybody!  Happy almost fall, well –end of summer.  The weather has been so perfectly fall-like, and that leaves me endlessly happy.

So if I had pumpkin, these would’ve been pumpkin oat muffins but I had pumpkin applesauce, so you get the gist.  I was inspired once again by Alexis, aka Hummusapien, that I was dying to try another one of her incredible creations.  This  recipe screams fall & is a heavenly snack, breakfast on-the-go option for you or your kids and has a teeny amount of maple syrup added.   Such a healthy muffin packed with essential nutrients to kick off your day.  Oh and if my girl crush on her wasn’t enough… I’m a huge fan of her restaurant, Alchemy in Columbus, Ohio.  Stop by if you ever get a chance!

I’ve had the pleasure to meet Alexis and she is just as bright, beautiful and charming as I expected.  I look forward to seeing her again on my next driving trip out to Indiana.  Okay, so I’ll stop girl-crushing now.  So this recipe… super easy and of course, I made some modifications to match my ingredients I had on hand.  These freeze perfectly and are so incredibly hearty and delicious.  Yum!
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— Knead to Cook

Lemon kale hummus. Vegan and GF.

by Filed Under: Beans, Brunch, Condiments, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Health & wellness, Party Foods, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free, Your Life Edit Foundations 1 Comment


Learning that photoshoots on rainy, dark, dismal days need to be avoided.  After hundreds of images, this was my only acceptable lead photo.  Sorry about that BUT this recipe, it’s seriously OH SO GOOD!

Now I know many, I mean MANY, people despise the rough, hearty texture of kale.  I get it.  I don’t like it raw either.  But massaging it with oil, salt or lemon juice for a salad like this one can change your mind.  With that being said, sautéing kale can also transform it into a lovely version of itself.  See where I’m going?  Don’t judge a book but it’s hard exterior.

I have a lot of kale (many different versions) in my garden.  I was cooking for a client and knowing I wanted to use up some of my kale… hummus came to mind.  This hummus takes a different spin, because your cooking it, but the end result is simply amazing.  I love hummus for salads, Buddha bowls, mixed with ACV for dressing or classically styled with raw veggies.  You choose, but you have to try this recipe.

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— Knead to Cook

Super Easy Kale Falafel. Vegan & GF.

by Filed Under: Beans, Breakfast, Evolution Power Yoga 40 Days, Gluten Free, Vegan, Vegan Burgers, Vegan proteins, Vitamix, Wheat Free Leave a Comment


Kale falafel patties.  Vegan. Gluten free.

Happy second Monday of the week (ha!).  Hope you had a lovely holiday weekend with family & friends.  Ours was productive & relaxing, which is exactly what we needed.  We got to eat out a lot & enjoy some really awesome vegan food in Philly so that’s a win to me.

Today when I got home from the gym, I knew I had to mentally  start prepping menus for the week.  While going through some social media I saw that my favorite Minimalist Baker was promoting her e-book and that all sales today (you name the price) were being donated to a food bank in Houston… needless to say, I jumped all over that and lovingly devoured her recipes.  This recipe stood out to me as my garden is bursting with enormous kale leaves.  See pic below for evidence.

So I got started and adapted as I went along.  The recipe turned out great, the falafel is tender and crunchy.  The recipe made a nice batch with some to freeze for a quick dinner idea in the future.  All made in the food processor so clean up is a cinch too!  I hope you give this recipe a whirl.  Perfectly served up on a bun, pita or straight away.  I love adding one to my salad.  Top with vegan mayo, hummus or whatever you like.

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— Knead to Cook