Archives for May 2020

Whole Wheat Carob Chip Cookies. Vegan.

May 19, 2020 by Knead to Cook Filed Under: Cookies, Holiday, Holiday Baking Ideas, Vegan

My friend was sharing a recipe with me and it turns out it is from one of my favorites Cookie and Kate (here is the original recipe). I modified it a bit and they came out perfectly! Plus using carob chips made this allergy-friendly for my sweet hubby who is allergic to chocolate! However, this recipe would clearly work beautifully with whatever chocolate chips you have on hand. They are the perfect soft and gooey on the inside, crunchy on the outside cookie. Heaven! Okay, less talking and more baking! Let’s go!

Ingredients:

1 cup whole wheat flour
1 cup of all purpose (try to buy organic whenever possible for your flours)
1 teaspoon baking powder
1 teaspoon baking soda
1 heaping tsp of course sea salt
1.5 cups of carob chips
3/4 cup organic white sugar
1/2 cup of coconut or brown sugar
1/2 cup plus 1 tbl of walnut oil (you can use coconut as well)
1/4 cup plus 2 tbl of water
Optional: top with sea salt before baking

Method:

Into a stand mixer, paddle attached, add your flours, baking powder and soda and salt. Blend to combine. Then add the remaining ingredients – I hold off and add the carob chips last. Blend until just incorporated.

Scoop onto a prepared cookie sheet (lined with a silpat liner) and freeze for about 20 minutes. Preheat your oven to 350 degrees and once the cookies are chilled, bake for 16 minutes. Remove and allow to cool.

Enjoy!

Enjoy! ~ox

— Knead to Cook

Balsamic Kale and Tomato Pasta

May 14, 2020 by Knead to Cook Filed Under: Beans, Gluten Free, Italian-inspired, Pantry, Pasta, Vegan, Vegan proteins, Wheat Free

This week I’ve been working more days, still restricted hours, but early- I mean EARLY mornings. I’m running on fumes at this point and I needed a quick and easy dinner. This came together in under 15 minutes flat, protein and fiber packed…. and oh so good!

Ingredients:

1 box of lentil pasta (I used fusilli but any short pasta will work)
5-7 cloves of garlic, smashed and roughly chopped
1 cup of cherry tomatoes, halved
1 tbl of dried Italian seasoning OR I used a palmful of fresh oregano and thyme leaves roughly chopped
Salt
Pepper
Olive oil
1/2 cup of good balsamic vinegar
1 cup of frozen spinach or kale
Red pepper flakes

Method:

Cook the pasta according to package directions in salty water. Drain and set aside.

Into a skillet, add a glug or two of olive oil and get that heated up. Add garlic and the herbs. Stir often and cook for 2 minutes or so. Add tomatoes, greens and vinegar. Cook for another 2-3 minutes. Then add drained pasta. Stir to coat and reheat the noodles. I added a pinch of red pepper flakes but that’s optional. Fresh basil would also be perfection. Serve with a nice crusty bread.

Options: If you don’t have fresh tomatoes, sun-dried would be lovely.
You can use regular pasta and add 1 can of cannelloni beans for protein/fiber.
Artichokes (jarred or canned) would also be lovely in this dish.
Cooked mushrooms would be great!
Use what you have on hand and roasted leftover veggies would be a great addition.

~ox

— Knead to Cook

Matcha Lemon Muffins. Vegan.

May 11, 2020 by Knead to Cook Filed Under: Brunch, Easter, Holiday Baking Ideas, Muffins, Snacks, Vegan

While surfing for dinner inspiration, I came across this recipe and was ready to dive in. I of course put my own spin on it and used what I had on hand. These came out so beautifully, I mean look at that color! They taste great, super moist… quite lovely with a cup of tea.

Ingredients:

2 cups of all purpose flour
2 tablespoons of matcha powder (I prefer Encha)
2 tsp baking powder
1/2 tsp baking soda
1 good pinch of salt (1/4 tsp)
1/3 cup of sugar
1 tsp of vanilla extract
1 container of Culina Bourbon Vanilla yogurt (or 2/3 cup of whatever yogurt you have on hand)
1 cup nut based milk
Juice of one whole lemon
Zest of 1 lemon

Method:
Preheat your oven to 375 degrees. Spray or line your muffin tin. This recipe made 11 muffins for me.

Into a bowl or stand mixer, add you dry ingredients. Blend well. Then add the remaining wet ingredients. Blend well but be mindful not to over-mix. Add to your muffin tins, 3/4 of the way filled. Bake for 18 minutes or until a toothpick inserted comes out clean.

Allow to cool and enjoy!

~ox

— Knead to Cook

Mexican Instant Pot Black Lentils. Vegan.

May 4, 2020 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Lentils, Mexican, Pressure Cooker, Side dish, Vegan, Vegan proteins, Wheat Free

Since I received a preview copy of my friend’s first book, Fiber Fueled, I’ve become very conscious of eating way more fiber in each meal. Lentils are, of course, the king of the fiber world so I thought it was fitting to share my lunch today considering tomorrow is the epic Taco Tuesday with Cinco De Mayo on the same day! These lentils can easily be a replacement for you taco “meat” or a lovely addition to your taco bar.

These lentils are super easy to make in your instant pot and store beautifully in your fridge all week. I love to add leftover lentils to my salads or tofu scramble. Okay so let’s get started!

Ingredients:

1 cup of Beluga black lentils (green or brown would work)
1.75 cups of water
Pinch of salt
1 tbl of ground cumin
1 tbl of smoked paprika
2 tsp garlic powder
1 tsp of chili powder
Lime juice from one lime

Method:

Add all of your ingredients to your Instant Pot insert and swirl around to mix. Set the manual timer for 6 minutes allowing it to release pressure naturally. Once its done, stir and adjust your seasoning per your taste and add your citrus juice. I added additional salt.