Knead to Cook

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Archives for February 2020

Sweet & Spicy Sticky Soy Curls.

February 23, 2020 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Sauces, Vegan, Vegan proteins, Wheat Free

I was recently introduced to soy curls and I’m fully addicted. I mean they freakishly have a vibe of chicken but not in that off-putting kinda way but oh my gosh they absorb marinades and flavors! I’m so excited for the limitless recipe ideas. This recipe is very easy. Takes only 15 minutes to prep. I store in the fridge and use on salads or in bowls all week.

In the midst of food prep here so I’m going to get this recipe up so I can share the goodness with you all.

Ingredients:

1 bag of soy curls (I buy them on Amazon here)
Water for soaking
1/4 cup of corn starch
Salt
Olive Oil for the pan

Sauce:
1/3 cup of chili sauce (you can use 3 tbl if you prefer less spice)
1/4 cup liquid aminos or soy sauce
2 tbl of maple syrup
1 tsp of toasted sesame oil

Optional: green onions, black or white sesame seeds

Method:

Soak your soy curls in fresh water for about 10 minutes. Drain and rinse. I allow to dry out in the colinder for a few minutes. Place them in a bowl and toss with your corn starch. Coat well. In the meantime, heat a pan with either spray olive oil or drizzle a few glugs in your pan and allow to heat over medium heat. Once hot, add your soy curls and stirring occasionally to ensure browning. While cooking, whip up your sauce in a bowl. Once the soy curls are browned, add in your sauce and toss to coat. Turn off heat. I garnished with black sesame seeds and chopped green onions.

Serve in a salad, bowl or atop of brown rice.

This dish is perfect in a bowl, salad or atop rice or quinoa. I hope you enjoy it as much as we do. And be aware…. you’ll stand at your stove eating it straight from the pan! 🙂

— Knead to Cook

Easy Tahini Granola. Vegan. GF.

February 16, 2020 by Knead to Cook Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday Baking Ideas, Nuts, Pantry, Vegan, Vegan proteins, Wheat Free

Meal prepping on Sundays often includes me making breakfast for the week. Granola serves so many purposes for us. I tend to snack on it or add it to my smoothies or yogurt. Bill eats it for cereal in the morning. Granola is so incredibly easy to make and stores perfectly in your pantry. One batch of this granola will easily last a week or two! I prefer to store it in glass containers or my OXO plastic cereal container.

This recipe is super flexible so don’t stress if you’re missing an ingredient or if you wish to add something else you love.

Ingredients:
3 cups of organic rolled oats
1/2 cup of the following nuts: cashews, pecans, pepitas and walnuts
2 tbl each of chia, sesame seeds and hemp hearts
1 tsp of salt
1 tsp of ground cinnamon
1/2 cup tahini
1/2 cup of maple syrup
2 tbl oil (olive or coconut)

Method:

Preheat your oven to 325 degrees. Either line your sheet pan or spray with oil to prep. Set that aside. Into a bowl add the oats, nuts, seeds, salt and cinnamon. In a bowl or small pot, add tahini, maple syrup and oil. Warm in a microwave or on the stove until blended. Pour over your oat mixture. Stir well.


Spread out on an even layer on your baking sheet. Bake for 20 minutes, then stir. I baked for an additional 10 minutes or until golden. Keep a watchful eye because it will burn quickly.

Allow to cool on the baking sheet then store in your container. No need to refrigerate. Enjoy with your favorite plant-based milk, over vegan yogurt or as a snack.

— Knead to Cook

Salted Chocolate Almond Butter Protein Smoothie. Vegan.

February 3, 2020 by Knead to Cook Filed Under: Breakfast, Gluten Free, Smoothies, Vegan, Vegan proteins, Vitamix, Wheat Free

I’ve been a long time fan of the high protein smoothie. Once I started working outside the home – packing up a smoothie in my Yeti was the perfect solution. I hate taking breaks so I can walk around drinking this and be filled for hours on end.

I’ll provide options below for optional substitutions as well. This smoothie is creamy and very filling. I typically eat a lot in the a.m and afternoon and have a smoothie for dinner if I don’t work. I go to bed so earlier that this is easier for me to digest.

Okay let’s get this ball rollin’…

Ingredients:

1.25 cups of unsweetened nut or oat based milk
1 scoop of Vega Sport Vanilla or Chocolate
1 tbl of raw cacao powder (you can omit this if you use chocolate protein powder)
1 tbl of nut butter (I use my own recipe)
1 tbl of chia seeds
Optional:
1 frozen banana
1/2 avocado
1/2 zucchini
1 pinch of salt
Ice cubes (3-4)

Method:

Put all of the ingredients into a high-powered blender. Blend it all until creamy. You can drink straight away or store in a travel mug for the next day.

— Knead to Cook

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