Knead to Cook

Food & fitness obsessed girl.

Archives for January 2021

Easy homemade granola. Vegan & GF.

by Filed Under: Breakfast, Brunch, Gluten Free, Holiday Baking Ideas, Snacks, Vegan, Vegan proteins, Wheat Free

Granola is one of those things we mindlessly buy but can easily make and YES a healthy, not-sugar laden version. My recipe below is flexible and totally customizable to what you have on hand in your pantry and what you love. So let’s get started 🙂

Ingredients:
3 cups of rolled oats (I prefer One Degree as they are certified glyphosate free because no one wants to eat Round up!)
2 cups of your favorite nuts
1 cup of large coconut flakes
1/2 cup of your favorite seeds (I used hemp, sunflower and chia)
4 tbl of oil of your choice (walnut, avocado, coconut or olive)
4 tbl of maple syrup
1 tbl of ground cinnamon (Ceylon is best)
Pinch or two of a coarse salt
Optional: Dried fruit* see notes.

Method:
Preheat your oven to 325 degrees. Line a baking sheet with a silpat or parchment paper.
Into a large mixing bowl, add all of your ingredients and stir really well. Spread the mixture out on your baking sheet and place in the middle rack of your oven. I bake for 45 minutes or so or until golden, stirred every 15 minutes or so. Remove from the oven and allow to cool completely before storing.
*If you wish to add dried fruit, add it to the cooled granola before storing.

I used a combination of spicy maple syrup and classic.
Store in an airtight container or a glass jar with a lid for optimal freshness.

Hope you try this one out and put your own twist on it! Let me know how it turns out. ~ox

— Knead to Cook

Crispy Baked Spicy Tofu. The best. Vegan & GF.

by Filed Under: Asian inspired, Gluten Free, Tofu, Vegan, Vegan proteins, Wheat Free

Good day sweet friends! Today for my food prep I finally decided to document my go-to spicy baked crispy tofu cubes. I haven’t made this in about 2 months… with the move, cooking wasn’t a priority. I go back to work this week and I wanted to fill my fridge with tons of easy and quick meal ideas.

Okay less ramblings… let’s get to this!

Ingredients:
2 extra firm blocks of Wildwood tofu (drained and no need to press)
1/4 cup of liquid aminos
1 tbl of avocado or whatever oil you prefer
Depending on your spice preference, use 2 tbl to 1/4 cup of spicy chili paste (I get mine at Target or the Asian market)
1 tbl of smoked paprika
2 tbl of cornstarch
4-6 cloves of chopped garlic
1 nub of fresh ginger, peeled and finely diced

Method:

Preheat your oven to 400 degrees. Get a baking sheet ready to go. This is one of those toss it all in the bowl and mix. I add all of the sauce/marinade components and whisk. Then I cube my two blocks of tofu. Add to the bowl and toss to coat ensuring the cornstarch powder is blended well.

Once your oven is preheated, with a slotted spoon remove the tofu (attempting to drain as much of the marinade as possible) and add the tofu to your baking sheet.

Bake for 25-30 minutes tossing occasionally. The edges should be golden brown and crispy yet a soft interior. Remove and allow to cool completely before putting in an airtight container with a lid for storage in the fridge.

I add these cubes to power bowls, salads, pastas or eat straight out of the container. I hope you enjoy!

~ox

— Knead to Cook

Mushroom recipe for those who hate mushrooms.

by Filed Under: Brunch, Gluten Free, Vegan, Vegan proteins, Wheat Free

I’m not a mushroom fan however I know the vast benefits to them. Vitamin D source. They contain two high concentrations of powerful antioxidants are known to support keeping us young! These powerhouses, ergothioneine and glutathione, are also known to protect against Alzheimer’s and Parkinson’s diseases in a recent study conducted by Penn State University. They support your heart and your mind. Can assist in bone strength. And they support your energy levels. Now to get over that texture thing…

We moved! We downsized much of last year and decided to sell our house and move into the city. I’ll cover this in the future in a multiple post series but for now, we are settled and a local restaurant/adaptogenic coffee/tea joint in my neighborhood was teaming up with a local mushroom farmer to offer shares to pick up. I jumped at the chance. New year… I’m working on eating more mushrooms for my health. I venmo’d the farmer & last Saturday picked up my share of mushrooms. One pound to be exact. We had oysters, chestnut, lion’s mane… and others that I don’t know or remember. But here’s a pic of all of their glory!

I mean come on… they’re beautiful! Okay so my recipe is a loose version meaning add more or less spice. It’s a very flexible process. Let’s go!

Ingredients:
1 pound of mixed mushrooms, chopped fairly thin (think thinner – crispier)
1 tbl of a neutral oil, I used avocado
1-2 tbl of a spice blend you love – I used a fancy old bay inspired seafood spice blend
Pinch of salt
2 tsp of liquid smoke

Method:
Heat a good, thick pan – I used cast iron with the oil you prefer, over the flame to get it quite hot. CAREFULLY add your mushrooms avoiding spatter as much as possible. I cannot stress this enough. I add the seasoning mid way through cooking. And again, go heavier or lighter depending on your spice level you prefer. I’m normally very heavy handed. I cooked, for several minutes before stirring. Repeat until the mushrooms are cooked down a lot. I probably cooked them for 12 minutes or more. The edges get very crispy. Then add the liquid smoke. Cook for another 3-4 minutes. Then remove from heat and allow to cool in the pan. Now taste test and if they need more time, cook longer. I added these to pasta, to my salad… just snacked on them. So damn good! One word of advice, don’t store in a container, just put in a bowl and store without a lid. They soften a lot when a lid is placed on them. If you need to re-crunch them back up day 2 (yes I know re-crunch isn’t a word) add them to your air fryer at 350 for 4 minutes.

— Knead to Cook