Appetizers – Page 3

Kira’s Buffalo Wing Hummus. Vegan. Gluten Free.

February 1, 2015 by Knead to Cook Filed Under: Appetizers, Beans, Brunch, Condiments, Fitness., Gluten Free, Holiday, Party Foods, Running/Races, Snacks, Vegan, Vegan proteins, Wheat Free Leave a Comment

KIra’s Buffalo Wing Sauce. Vegan. Gluten Free.

Happy Super Bowl Sunday! Are you hosting a party? Attending a party? Or is it an low key party with family at your house? We’re the latter. I think my daughter’s boyfriend is coming over but other than that… I probably won’t make the whole game. More on that later.

Today I made a big batch of vegan chili to simmer all day. My youngest, Kira, wanted to make my father and husband a snack as a thank you for all of the hard work in her room this weekend. I’ll spare you the details on that. She came up with a buffalo wing hummus and it turned it out great! I normally don’t post on Sunday but I had to get this one up in honor of the the national holiday of Super Bowl Sunday.

Super easy and fast to make and you control the heat. Perfect Super Bowl, healthy dish that packs that reminiscent flavor of wings. Happy Sunday! [Read more…]

— Knead to Cook

Super Seed Power Bread. Vegan. Gluten Free.

January 7, 2015 by Knead to Cook Filed Under: Appetizers, Breads, Breakfast, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Nuts, Snacks, Vegan, Vegan proteins, Wheat Free 6 Comments

Super Seed Power Bread. Vegan. Gluten Free.

Super Seed Power Bread. Vegan. Gluten Free.

I have tried and created many seeded bread recipes before but never shared on my blog for one reason or another. Then my husband got me Heather Crosby’s book YumUniverse as a Christmas gift and I tried her recipe and it was perfection! I modified it slightly but kept the true basis of her recipe and I have to agree with her – it is heavenly! She is a wonderful inspiration with her book chronicling her plant-based journey after many stomach issues. Her book is a wonderful tool, not just a cookbook, on food storage, prep and everything you need to know about transitioning to a plant-based diet. I highly recommend. *This is not a sponsored post.

This bread was easy enough to prepare although I needed some ingredients I didn’t have on hand. Nothing hard to find but also not something I had in my pantry. This also needs to be prepared a day in advance prior to baking. Once baked and cooled, I was addicted. I don’t eat bread but wow…. it was so good! Just think of it toasted with a bit of almond butter or jam.

Working from my kitchen table snacking on a piece while my carpets are all being cleaned (much needed after holiday traffic). You can also tell when I adore a recipe because I take too many pics of it for a blog post. I captured it all step-by-step for you! Okay on to this fabulousness….

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— Knead to Cook

Smashed vegan baked potatoes.

November 11, 2014 by Knead to Cook Filed Under: Appetizers, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Potatoes, Vegan, Wheat Free Leave a Comment

Smashed vegan potatoes | Knead to Cook.

Potatoes. I have a love affair with them. Smashed. Mashed. Roasted. I’m not picky, I’m just being honest here. I do love smashed potatoes for the mere reason that there is more surface to be crunchified (yes, making up words again) and I’m all over crunchy food. These are the perfect side dish for breakfast to dinner. Kids love them. Adults love them. You just can’t go wrong. Also, these are perfect for the holidays – because you can pre-boil and then just broil when needed for a few minutes. Easy is good! Let’s get to it! These also would serve as a fun side dish for Thanksgiving if you don’t want to do the whole mashed potato thing…
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— Knead to Cook

Sweet and Spicy Pumpkin Pie Roasted Almonds. Vegan.

October 20, 2014 by Knead to Cook Filed Under: Appetizers, Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Gift ideas, Gluten Free, Nuts, Party Foods, Thanksgiving, Vegan, Vegan proteins, Wheat Free 7 Comments

Sweet & Spicy Pumpkin Pie Roasted Almonds | Knead to Cook.

Happy Monday friends! I never did mind Mondays only because its a reboot – a new start and fresh chance at doing amazing things. Perspective. Today’s day started out with an early morning 6.26 mile run. It was the first run of the season with gloves but I will note that I suffer from Raynaud’s and seem a bit more sensitive to cold morning temperatures. The run felt great and energizing. From there lots of errands and a dog walk with Samantha.

I’ve been having a week (or more) of eating like a voracious monster. Literally if a camera was on me from noon till 4 all they would view is me eating – constantly. My husband is convinced its just my body healing and needing extra nutrition. I sure hope he’s right as I go back to the doc next week for more X-rays. Praying for good progress!!

I do have several Meatless Monday recipes to share but whipped these up and as I snack on them – this is what I chose to share with you all today. You can make these with or without cayenne pepper. Add more or less to your liking. These pack up and mail perfectly for the holidays or are great on your Thanksgiving table. Protein packed and a healthy snack for everyone. Gluten free and vegan.
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— Knead to Cook

Smoked Paprika Roasted Pumpkin Seeds.

October 8, 2014 by Knead to Cook Filed Under: Appetizers, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Party Foods, Vegan, Vegetarian, Wheat Free Leave a Comment

Smoked Paprika Roasted Pumpkin Seeds | by: Knead to Cook

Smoked paprika roasted pumpkin seeds.

A few weeks ago I discovered what I thought were two watermelons growing rogue in my garden turned out to be pumpkins – they looked very much like a striped watermelon that soon turned a lovely orange color. I was fearful that they weren’t going to last that long due to the onset of the hot weather so we cut them open, harvested the seeds and roasted the pumpkin flesh to freeze.

I had this post ready to go a few weeks ago and opted to share it today as I’m unable to prep food. If you don’t follow me on IG – on Monday the doc decided to remove my pins from my finger (that were scheduled to be removed Friday) because my body was starting to reject them. The process was supposed to be relatively easy and only take a few minutes once I had a ring block numbing my finger. 50 minutes later and a very messy situation, I left bandaged like I had surgery due to the aggressiveness required to remove these slick pins. Sigh. It’s over. They are out and I couldn’t be happier but the residual pain is a bit much. I go back Friday for a check-up and hopefully a release to run and be myself again. (Fingers crossed – pun intended) For now I rest, a lot, and try to heal.

Onto my recipe…. I know it seems early to be prepping pumpkin seeds but my family already devoured these. They never last long in my house. This recipe can be adjusted to sub out the smoked paprika to your favorite spice but the cooking technique remains the same. I soak my nuts to help them become easily digestible and thought I could try that with these. It worked and they turned out perfectly.
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— Knead to Cook

Easy Homemade Beet Chips.

September 9, 2014 by Knead to Cook Filed Under: Appetizers, Brunch, Fitness., Gluten Free, Homemade Chips, Party Foods, Running/Races, Side dish, Snacks, Vegan, Vegetarian, Wheat Free 3 Comments

Beet chips | By Knead to Cook

Do you love beets? Many years ago I wouldn’t touch them with a ten foot pole! Now, I’ve grown to love them. I eat them roasted to raw and pretty much consume them daily. I like to shred many of them in my food processor and keep them for salads, add to smoothies… just eat them out of the bowl. So I thought I would make some chips for my kids – who aren’t fond of regular roasted beets. When I crisp them up and they seem to eat any veggie possible. I love it. I love using olive oil or truffle oil on these for a deeper, more intense flavor.

Bowl by Dylan Kendal.
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— Knead to Cook

Overnight Pickled Jalapeño Radishes. Vegan.

September 4, 2014 by Knead to Cook Filed Under: 4th of July/Patriotic, Appetizers, Breakfast, Brunch, Condiments, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Party Foods, Side dish, Snacks, Vegan, Vegetarian, Wheat Free 1 Comment

Overnight Jalapeño Radishes by Knead to Cook.

Overnight Pickled Jalapeño Radishes.

If you know me, you know I’m a spicy freak. I also love pickles so after buying a bunch of lovely radishes at the farmer’s market- my brain went right to this favorited recipe that I’ve had for years. Pink radishes as my youngest calls them are a favorite. These are great in martinis, on meat or veggie burgers, on salads or straight out of the jar (how I eat them). You can control the heat with the addition or subtraction of the jalapeños. I hope you LOVE this recipe!

UPDATE: We used these on our tacos last night and they were soooooo good! The crunch, the heat – it was perfection. Just wanted to share another fun idea for these with you.
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— Knead to Cook

Maple balsamic sage roasted figs.

August 18, 2014 by Knead to Cook Filed Under: Appetizers, Breakfast, Brunch, Desserts, Fruit, Gluten Free, Holiday, Side dish, Vegan, Vegetarian, Wheat Free 3 Comments

Maple balsamic sage roasted figs by Knead to Cook.

Maple balsamic roasted figs.

I’m so excited to be back to blogging! The last two weeks have been a crazy blur to say the least. As many of you know, I had my third and final finger surgery. 3 pins and a bone fusion. I keep the pins several months (they make me bionic – ha ha) and I now have a removable cast that I wear 23 hours a day. I’ve returned back to my fitness routine, albeit in a milder form to get myself back in gear. Yesterday was my first sojourn back onto my bike and admittedly, I’m addicted to it. It felt so freeing to be back out, wind in my hair and just free. We rode 28.2 miles. Smiles for miles – literally.

This weekend Bill and I also returned to the farmer’s market for our grocery shopping. I excitedly discovered one of my favorites – figs and joyfully bought a basket of them. I think you either love or hate them. I fall into the love category for sure. This recipe is a wonderfully sweet treat that is very versatile. You can use these as a side dish, as a dessert or to top your favorite vanilla ice cream. I love serving these at parties as well and they’re always a favorite. You can’t go wrong with this recipe – totally full-proof! I pinky promise.

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— Knead to Cook

Cherry Sage Toasted Quinoa.

July 24, 2014 by Knead to Cook Filed Under: Appetizers, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Party Foods, Running/Races, Salads, Side dish, Vegan, Vegetarian, Wheat Free 4 Comments

Cherry Sage Toasted Quinoa by Knead to Cook

After a busy morning and what seemed to be endless doc appointments, I was thrilled to get home and cook something and wait for it…. blog about it! Seems like a rare event lately. Summer is just so hard with crazy schedules. My day started out with an early doc appointment so I got an early workout in – 4 fast miles (see below) and then weights. After that was swim, tennis and then the orthodontist. Running lunch/dinner to my daughter who is lifeguarding all day… does this sound familiar? Well swim season ends Saturday (my daughter qualified for a championship meet in backstroke) and after that – we are on vacation! I cannot wait to breathe for just a moment in time.

This afternoon is quiet in my house. I wanted to whip something up with all of the cherries I’ve been buying ($1.99 lb) and I cannot resist! I thought this recipe sounded perfect and it turned out so good… I keep sampling it and need to stop! I have a food problem, actually, I have an eating problem. I cannot stop! Would make a great breakfast – yes, just add a touch of maple syrup or you can eat it for lunch or as a side for dinner.

Okay so without further adieu…
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— Knead to Cook

Peach and Cucumber Salsa.

June 27, 2014 by Knead to Cook Filed Under: 4th of July/Patriotic, Appetizers, Breakfast, Brunch, Desserts, Dips, Fitness., Gluten Free, Mexican, No bake/cooking required!, Party Foods, Raw, Salsas & Guacamole, Side dish, Snacks, Vegan, Vegetarian, Wheat Free 6 Comments

I love LOVE love salsa. Even better… summer fruit salsa! I don’t even need chips for this salsa and admittedly, I can down the entire bowl of it on my own. The mix of sweet, crunchy, spicy… and mix that with balsamic vinegar ~ a slice of summery heaven.

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— Knead to Cook