Knead to Cook

Food & fitness obsessed girl.

Chocolate chip cookie baked oatmeal.

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

Baked oatmeal is trending big time but this recipe is a twist on that traditional, more textured counterpart. Think oatmeal meets cake! I’ve made this recipe 3 times now and each time it lasts a hot second in my kitchen. It a great on-the-go breakfast or snack… or for us, dessert after dinner. I hope you give this one a whirl!

Ingredients:
2 small, very ripe bananas
1 tbl flax meal
1/2 cup maple syrup
1 c almond milk (unsweetened)
5 tbl nut butter
1 tbl vanilla
2 cup rolled oats
2 tbl baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 cup of chocolate chips or cabob chips (I did half and half because my husband is allergic to chocolate)

Method:
Preheat your oven to 350 degrees. Spray your 8×8 pan with baking spray and set aside. Then to your high powered blender, add your bananas through cinnamon. Spoon the batter into your prepared pan. Add your chocolate chips to the top. If you prefer to have them mixed in, use a knife to mix them around gently. Bake for 20-22 minutes. The baked oats will resemble a cake-texture and be soft yet firmer to the touch. Interior will be heavenly -basically a cross between a muffin and a lava cake!

I got a aggressive with the chocolate 🙂
Final product – this is the carob chip side.



Enjoy!

~ox

— Knead to Cook

The easiest chia jam

by Filed Under: Breakfast, Brunch, Easter, Fruit, Gluten Free, Holiday, Vegan

Happy March sweet people! I’m finally returning back to work post hand surgery and quite excited. Plus I’m finally able to type with a bit of ease again so hallelujah. So with my commitment to not babble too much on my recipe posts… let’s get to it!

Just an fyi… you can add as much sweeterner as you prefer. I’m not a sugar fan – which is why I prefer to make my own because most commercial brands are overloaded. Plus adding chia seeds makes this nutritionally superior to its store counterpart. Fiber, omega 3’s, antioxidant and minerals rich.

Ingredients:

2 bags of frozen fruit (I used Whole Foods organic raspberries/blackberries)
Juice of 1/2 of lemon
1 tbl of sweetener (I used maple syrup)
2 tbl chia seed

Method:
Into a small sauce pan add your 2 bags of frozen or fresh fruit, lemon juice and sweetener over low heat. Once the berries are broken down, mash with a whisk or potato masher to break down further. The cooking takes about 4-8 minutes. Then turn the heat off and add your chia seeds. Mix and allow to cool. It will thicken as it cools. Once completely cooled, add to a glass jar with a lid and store in the fridge.

Happy Monday friends! ~ox

— Knead to Cook

The easiest & best tofu ever.

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

On my endless pursuit to make the easiest and tastiest tofu… this was created. Its super easy and let’s be honest, forgiving with the quantities of the measurements. Add more of something if you love it or less if you don’t. It’s so good we can’t stop making and eating it tbh.

Ingredients:
1 block of extra firm (I am a big lover of Wildwood extra firm tofu)
1/2 cup nutritional yeast
2 tbl olive or avocado oil
2 tbl liquid aminos
1 tbl garlic powder
2 tsp smoked paprika
Pinch salt

Method:
Remove the tofu from the package and drain the water. I pat dry with a clean towel. Slice into small cubes or tear apart.

Into a large mixing bowl add your nutritional yeast through salt. Mix until a paste forms. If it’s too dry, add a tsp or two of water. It should be a thick paste consistency. Add the tofu and toss to coat. Allow to marinade for at least 30-45 minutes.

Meanwhile, preheat your oven to 400 and spray or line your baking sheet with oil or a mat. Once the tofu is marinaded, add it to your baking sheet and place in the oven. Bake for 20 minutes, remove and flip. The continue to bake for the final 20 minutes. Remove and serve or store in an airtight container and store in the fridge. I eat cold or hot in bowls or salads.

Happy happy cooking kids! ~ox

— Knead to Cook

Tofu “beef”. Vegan and Gluten Free.

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

In the pursuit of reducing ultra processed vegan food, I’ve been making this tofu “beef” crumble for taco night since the beginning of January & even my tofu-hating father hasn’t realized this isn’t Beyond Meat crumbles. It’s very easy to make and works in a myriad of recipes from tacos, to chili right down to adding to a bowl. It’s a fun and different take on my traditional tofu I normally make. I hope you enjoy!

Ingredients:

1 block of extra firm tofu (I prefer Wildwood)
1 tablespoon of avocado or olive oil
1 tablespoon of liquid aminos
Skant 1 tablespoon chili powder
1 tablespoon of nutritional yeast
2 teaspoons of smoked paprika
1 teaspoon ground cumin
1 teaspoon of garlic powder
1/2 tsp salt (I used smoked salt)

Method:
Preheat your oven to 350 degrees. Spray with oil or line with a baking mat. Set that aside. Into a bowl add your oil through salt into a large mixing bowl. Whisk to combine. Remove the tofu from your package and drain the water. Carefully crumble the tofu into your mixing ensuring pretty small crumbles for optimal flavor. You can use your hands or a fork to break the tofu down. Again, add to the bowl and toss to coat. I allow it to sit for about 4-5 minutes to absorb all the sauce and flavor. Then you will add the crumbles to your prepared baking sheet and place in the oven. Bake for 12 minutes, give it a good stir and place back in for another 12 minutes or so. Remove and serve or store in an airtight container for up to 5 days.

~ox

— Knead to Cook

Veggie stir fry with peanut sauce.

by Filed Under: Asian inspired, Beans, Gluten Free, Nuts, Pasta, Sauces, Vegan, Vegan proteins, Wheat Free

Oh good day sweet people! This is one of my favorite recipes and I’m excited to share it with you all. Quite flexible and super easy to prepare. Plus this peanut sauce… well you can use it on pretty much anything and everything. It’s heaven! In lieu of vegan chicken, you can use chickpeas, tofu or nothing at all and just do straight up veggies if you desire. Let’s get going!

Ingredients for Stir Fry:

1 tbl oil (I used a mix of toasted sesame and olive oil)
1 package of Sweet Earth mindful chicken or 1 can of chickpeas, drained
1 Bell Pepper, thinly sliced
2 cups of broccoli, I used frozen but fresh works well too, chopped into small florets
6 fresh spears of asparagus, chopped into 1.5 inch pieces
1/2 cup of edamame, again I used frozen
4 cloves of garlic, minced
*Use whatever fresh or frozen veggies you have on hand!

Method:
Into a sauté pan, add your oil and heat over medium heat. Add your vegan chicken and veggies and cook until tender. In the meantime, cook your noodles if using according to package instructions. Then start your sauce. This recipe moves fast!

Sauce ingredients:

Heaping 1/2 cup of creamy peanut butter
2 tbl of liquid aminos or soy sauce
2 tbl of maple syrup
2 tbl chili paste
1 tbl toasted sesame oil
1 tbl of apple cider vinegar
Juice from half a lime
2 inch nub of fresh ginger, peeled and grated
4 cloves of garlic, minced
Water as needed to thin the sauce to your preference. Start with 1/4 cup of water and add a small amount as necessary.

Optional toppings:
Red pepper flakes
Cilantro leaves
Sesame seeds
Peanut Sauce

Into a bowl, add all of your ingredients to a small saucepan over low heat. Whisk to combine. You’ll need to add water to thin the sauce out as needed. I kept adding water to achieve a thinner sauce but its to your preference.

Plating:
I added noodles to the bottom of my plate. Added the stir fry veggies and chicken then drizzled with sauce. A lot of it!

Can’t wait to hear what you think of this gem! ~ox

— Knead to Cook

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

Smoky lentil stew. Vegan.

by Filed Under: Gluten Free, Indian-inspired., Pantry, Soups, Vegan, Wheat Free

Going to be super honest, I’m sharing because this has been our go-to weekly meal prep idea this fall but I’m not spending the required time to stage and make this post picture perfect. Life is busy, hectic and crazy. We are in the midst of selling our lives, packing what’s left and getting ready to move. Blogging recipes has not been on my radar with all that going on plus working. However, this one is too good not to share so let’s go!

Ingredients:

2 tbl of a neutral oil (I used walnut and avocado)
1 large yellow onion, diced
4 medium carrots, diced
2 ribs of celery, diced (I add if I have it)
6-10 garlic cloves, minced (I lately have been adding whole cloves that are small and about 20 of them)
2 cups of brown or green lentils, rinsed
1-2 large potatoes, cubed (I use whatever I have on hand)
7 cups of veggie broth
2 tbl of Dijon mustard
1 tbl Worcestershire (make sure it’s vegan) sauce
1 tbl smoked paprika
2 bay leaves
1-2 tsp salt
1 tsp thyme
1 tsp rosemary
1-2 cups of fresh or frozen peas

Method:

Into a large Dutch oven or stock pot, add your oil and heat over medium heat. Then add your onion, carrots and celery. Cook, stirring often, for about 6 minutes until cooked. Then add your garlic, lentils, potatoes, broth, mustard, Worcestershire, paprika, bay leaves, thyme, and Rosemary. Bring to a boil. I only add the peas right before serving so they don’t get mushy.

Once it’s been simmering for about 3-4 minutes, I reduce the heat, cover and let it cook for up to several hours. Right before you serve, add your peas.

Serve with a good crusty bread and enjoy! You can refrigerate the leftovers for a quick and easy meal all week.

Okay back to packing! Love ya bye!

— Knead to Cook

2020 Holiday Gift Guide Small Businesses.

by Filed Under: Gift ideas, Holiday, Holiday Gift Guides

I keep saying I’m done but yet, here we are again. I couldn’t forget my favorites. Small businesses you can support online! Great gifts. Great prices. Let’s go!

I couldn’t resist the White Paws dog toys. They are a bit more resistant to soft toy destroying dogs. So they do last longer! Squeakers added for more dog fun 🙂 Funny spin for the adult dog parents who love their White Claws.

Admittedly, I love smudging my house. It’s a way to energetically cleanse a space. Negative energy, I smudge. New home… you bet I’m doing it. I have a jar on my windowsill with my Palo Santo. This is a small business owned set of Palo Santo and it’s a great price and a great way to help a small business out.

Anyone who needs a fun little stocking stuffer or small under $15 gift (closer to $11 with the coupon code). This lip scrub I personally own, need more of, is phenomenal. Small business and black owned company.

Recycled wine bottle glasses. Calling all wine enthusiasts! What a lovely gift for newlyweds, parents, friends, relatives… $25 and it really is a unique gift idea.

Beard balm for the guys! Great stocking stuffer or small gift exchange idea. Maybe even Santa would love this one!

One of the most on-trend styles now and this version is quite affordable. Personalized necklace. Think of a new momma on your list, teen, young lady. It’s lovely, great price and so thoughtful.

This hair mask is on my gift list for someone special. Perfect self care gift or stocking stuffer.

Any sports fans on your list? Kids? Teens? A small business owner, who is also a teen, created these in various sports and they are adorable!

Another great black owned small business. This Piri Piri seasoning is phenomenal on roasted vegs, tofu… or whatever protein you’re using. Great for the cook on your list. Stocking stuffer idea for the grill master. Something a bit different than the usual.

I’m trying to squeeze as many ideas on this guide as possible. A military owed business that creates yummy, healthy dog treats. Various flavors but these are our pups favorites apple and hemp. Vegan too!

I bought this set for Bill (hopefully he doesn’t see this). I love the meaning behind it and wanted to share. Great price. Would work for males and females and let’s face it… who doesn’t need protection from negative right now?


This Tibetan bracelet puts focus on the Red colors in the jewelry, which is known to be able to attract good fortune both in your personal life and in your business endeavors. 
By wearing this bracelet all of the time, you can ward off all of these negative effects to help improve upon the quality of your life. This is all due to the belief that the red string helps to absorb negative energy to transmute it into something positive for you to enjoy. 


That’s a wrap! Enjoy and Happy Thanksgiving! ~ox



— Knead to Cook