Archives for November 2018

Whole roasted cauliflower. Vegan. GF.

November 15, 2018 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Potatoes, Thanksgiving, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 2 Comments

Happy Thursday. Now my next statement will either evoke one of two responses… I’ll let you guess mine. It’s snowing outside. (Insert eye rolling here). Okay, shaking my dismay and focusing on my to-do list.

So I’ve been testing out a bunch of new recipes for Thanksgiving dinner. Not only a beautiful presented dish (with minimal effort and clean up). It’s either the perfect side dish or main attraction depending on your dietary preferences. It’s flavorful and my current favorite. I hope you try this one!

Ingredients:

1 larger head of organic cauliflower
2 tbsp Dijon (I prefer Maille)
3 tbl of veg broth
2 tbl water for mixture
1 tbl oil (I used avocado but olive would work well too) + more for the pan
1 tsp of smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp tumeric powder
Salt (per your taste) I used two pinches
I added new potatoes around the cauliflower but large chunks of carrots would be fun too! Just wash/slice into larger pieces and toss with a bit of oil. Season with salt and pepper and add around the cauliflower (once prepared).

Preheat your oven to 375 degrees. Wash and trim the leaves off of your cauliflower head. Be careful not to cut any florets off. Add a drizzle of olive oil to the bottom of your pan or small baking dish (whatever you’re using). Into a bowl, add the Dijon, 2 tbl water, oil and seasonings to a bowl. Whisk to combine. Then brush the mixture all over your cauliflower head. Place your prepared cauliflower into you pan or baking dish. Pour the 3 til of broth into the bottom of the pan not over the cauliflower so it can steam and cook quicker (Thanks to Minimalist baker for the tip). Bake for 35-60 minutes or until fork tender. The cooking time is dependent upon the size of the cauliflower.

All my love,

— Knead to Cook

Banana Walnut Oatmeal Bars. Vegan. GF.

November 11, 2018 by Knead to Cook Filed Under: Breakfast, Brunch, Cookies, Gluten Free, Snacks, Vegan, Vegan proteins, Wheat Free Leave a Comment

I’m always making a treat of the week for my family. You know, those little goodies that hang out on a platter or cake stand during the week that serve as breakfast on-the-go, a snack, dessert or whatever! Lately I’ve been making some fun coffee cakes (vegan and gf) but this week I wanted to do bars. I was inspired by So Vegan and did my own take on these bars. They are packed with carbs, fiber, protein, omegas and healthy fats. Great satiating treat during the crazy holiday weeks ahead! I hope you enjoy them.

Ingredients:

2 bananas, medium sized, peeled and mashed
1 3/4 cup of rolled oats, gluten free certified
1/4 cup of pepitas
1/3 cup of chopped walnuts
1/4 cup of hemp hearts
4 Medjool dates, pitted and chopped
Pinch of salt
3/4 cup of creamy almond butter
4 tbl maple syrup or agave
3 tbl of oil – walnut, olive, coconut or pumpkin work nicely

Method:

Into a large bowl, mash your peeled bananas. Then add your oats, pipits, walnuts and hemp hearts. Pit and chop your dates. Add them to the bowl along with a pinch (1/4 tsp) pink Himalayan salt. Mix to combine. Into a saucepan over low/medium heat, add your almond butter, syrup and oil. Bring to a simmer and whisk to combine. Remove from the heat and pour over your oat mixture. Mix to incorporate.

Preheat your oven to 350 degrees. Line your 9×9 baking sheet with parchment paper. Spray with oil. Pour in your mixture and level with a spoon. Bake for 40-45 minutes. Remove and allow to cool completely before slicing. Enjoy!

Optional idea: Top the mixture before baking with additional nuts, chocolate chip or seeds.

Enjoy!

— Knead to Cook

Easy spicy tofu steaks. Vegan. GF.

November 8, 2018 by Knead to Cook Filed Under: Asian inspired, Gluten Free, Grilling, Grilling/Rubs/Sauces, Tofu, Vegan, Wheat Free Leave a Comment

If you follow me on Instastories you see these tofu steaks ALL THE TIME! I prep these on the weekend & use them as a protein source in my salads all week. They can be reheated or eaten right out of the fridge. I also have eaten these as a snack on the go.

Now I know, you fall into one of two categories. You either love tofu or absolutely have a fear of it (or had it prepared in a less desirable manner) which leaves you despondent. I GET IT! I’ve had more bad tofu than good until I started to make my own and this recipe is everything. However, I have a few caveats. You need to use a extra firm tofu (extra). I love Wildwood super firm that comes in a block. No need for pressing which is a game-changer for most as people don’t own tofu presses. I find mine at Whole Foods but check your local grocer.

This recipe is super easy and quite forgiving.

Ingredients:
1 block of extra firm tofu
1/4 c chili paste
1/4 c liquid aminos or soy sauce
2 tbl of maple syrup

Method:

To prepare your tofu, slice thin steaks about 1/3 of an inch or so. Whisk your ingredients into a storage container for marinading. Once blended, add your steaks to the marinade and cover. Refrigerate for about 1 hour and then flip each tofu steak. Marinade for up to 24 hours but at least 2 full hours (allowing each side to soak in the blend).

I love to cook my steaks in a cast iron pan over med/high heat for 5-6 minutes on each side. You can also bake at 400 degrees for 10 minutes, flip each steak and repeat for another 10 minutes. Once done cooking, spoon the remaining marinade on each tofu steak and allow to cool a bit. You can eat immediately or refrigerate leftovers for the week.

— Knead to Cook