Beans Archives - Page 4 of 8

Black and White Bean Quinoa Burgers. V. GF.

February 11, 2016 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Grilling, Grilling/Rubs/Sauces, Running/Races, Vegan, Vegan proteins, Wheat Free 3 Comments

Black and White Bean Quinoa Burgers.

My first burger post of 2016. I make them often, but honestly never document all of the goodies that go inside so then as a result – it never hits my blog. After speaking to my good friend yesterday and talking about blogging and what I was going to be posting, I thought I better get moving on creating/documenting something for dinner that worked for everyone. You see, I cook with several variations of a recipe that work for everyone in my family on most nights. My youngest has now chosen to become vegetarian so it’s a bit easier but I still have two family members that eat meat.

Yesterday was Ash Wednesday and my family members that do eat meat give it up on Ash Wednesday and every Friday throughout Lent. Did I confuse anyone yet? Yeah… a score card is needed when making dinner at my house. These burgers worked for everyone and made life a bit easier last night paired with some roasted sweet potatoes. Plus this recipe yields about a 12-14 sliders and they freeze nicely. Okay so let’s get started. Please know that you can adjust or tweak by preference as this recipe is very forgiving.
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— Knead to Cook

Coconut Curry Red Lentil Dahl. Vegan. GF.

February 1, 2016 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Running/Races, Soups, Vegan, Vegan proteins, Wheat Free 3 Comments

Coconut Red Lentil Dahl. Vegan. GF. Happy February! I do love this month… Valentine’s Day… my daughter’s birthday. Lots of reason to celebrate love.

On Sunday our weather had finally turned warmer. The sun was out and shining. The cars got a much needed bath to get the salt off. We took our pups for a nice long walk and then I came home to make this dish per my oldest daughter’s request. She was craving Indian food and because we opted to take her to a vegan restaurant on Saturday night after church – I knew I had to redeem myself and make something Indian for her. She was volunteering at a swim meet all afternoon so she didn’t know about it. My house smells heavenly with curry aroma wafting throughout my house. It doesn’t get any better. Wait… it does. I got to eat this bowl photographed, which made my day and hopefully her day when she gets home.

This makes a nice big pot so plenty of leftovers for dinners on the fly or lunch all week. Super easy to make and yields a good 6-8 servings. Can be served over brown rice or quinoa.
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— Knead to Cook

Three Bean Quinoa Chili Verde. Vegan. GF.

January 28, 2016 by Knead to Cook Filed Under: Beans, Brunch, Chili, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Mexican, Salsas & Guacamole, Vegan, Vegan proteins, Wheat Free 3 Comments

Three Bean Quinoa Chili Verde. Vegan. GF.

Snow on the ground and I’m all over making a big pot of chili. All the beans, warm spices – there is just something that comforts your soul and warms you to the bone. Coincidentally, that is very much necessary these days. Plus this is a bowl loaded with vegan protein from the quinoa and beans. This recipe is insanely easy to make and you can set it and forget it – allowing it to simmer and work it’s flavor magic. I served this with homemade cornbread but tortilla chips would also be fun.
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— Knead to Cook

Vegan Chorizo and Lentil Stew. Gluten Free.

January 25, 2016 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Running/Races, Soups, Stews, Vegan, Vegan proteins, Wheat Free 11 Comments

Vegan Chorizo and Lentil Stew. Gluten Free.

So unless you’ve been completely off the radar this weekend you know that the east coast was pretty much obliterated by Jonas. Wow! We got about 28 inches or so… after 10 inches what do the specifics really matter? Saturday we woke up to about 14 – I helped snow blow and then I migrated into my master bedroom to paint all day long. This chasing Friday’s massive closet and drawer clean out of two bedrooms. I hate to seriously share how many bags we donated to the local thrift store. My bedroom was completed by 8pm Saturday night. Sunday the snow had ended and I took to the kitchen to cook all day -post run.

This recipe is a fun take-off on a sausage and lentil stew. Completely vegan and gluten free. Fairly easy to make and I just let it simmer for a few hours and it was ready for dinner when we were.
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— Knead to Cook

Sweet Potato and Kale Curry Bowl. Vegan. GF.

January 11, 2016 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Potatoes, Running/Races, Vegan, Vegan proteins, Wheat Free 6 Comments

Sweet Potato and Kale Curry. Vegan. GF.

Hi everybody! Yes, Monday is here again… but I’m vowing to be positive despite the weekend going by way too fast. We had a cloudy, drizzly, rainy yet warmer weekend. Rainy days always thrust me into the kitchen. We stocked up on veggies at the farmer’s market on Saturday and I got busy. I seriously made so much food. This was one of the dishes… obviously.

If you know me, or know my blog – you know I love (seriously addicted) Indian food. I think it’s because I can always find vegan, gf food without worry. The earthy flavors are just captivating to me. Thankfully my husband and my oldest are equally smitten. I thought I would make a big pot so we had it after church and leftovers for the week. Resolutions still in tact: being cost conscious and planning ahead 🙂 Check and check.

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— Knead to Cook

Veggie and Bean Chili. Vegan. GF.

December 1, 2015 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Running/Races, Soups, Vegan, Vegan proteins, Wheat Free Leave a Comment

Veggie and Bean Chili. Vegan. GF.

The countdown is on folks. December is here and we’re in the homestretch of 2015. Kinda crazy to think about. Hope you got a leg up on your holiday gift list yesterday during Cyber Monday. Still no one is giving me a wish list here so I did pick up a few gifts online that I wanted to get. I think we’ve finally hit the age/time when my kids just want gift cards and my husband and I really don’t need or want anything specific.

To be honest, every year at this time, post-Thanksgiving, I go into burnout mode. I’m tired of food prep, cooking and even eating. It’s been non-stop working on jobs and getting ready for Thanksgiving. Yesterday I took a really easy approach to this chili and it turned out great. It came together, minus cooking the rice, in 5 minutes. Yes! I hope you enjoy this one as much as we did. Plus, I think everyone needs a break from Thanksgiving leftovers at this point and rainy/chilly days always make me crave a nice big bowl of chili.
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— Knead to Cook

Maple Cinnamon Roasted Chickpeas. Vegan. GF.

November 12, 2015 by Knead to Cook Filed Under: Beans, Brunch, Gluten Free, Holiday, Party Foods, Snacks, Vegan, Vegan proteins, Wheat Free 2 Comments

Maple Cinnamon Roasted Chickpeas. Vegan. GF.

I’ve had a super large can, meaning 6 lbs, of chickpeas sitting on my counter for about a month. Obviously I would need to make several recipes to use all of these little chickpeas up. Yesterday was a rest day for me so I thought I would tackle it while I was recipe testing for an upcoming job. I wanted to make a sweet version of roasted chickpeas as I normally do savory all the time. I wanted seasonal flavors and a protein-packed treat that would provide both the crunch factor and be able to curb your sweet cravings. Plus, my teenagers love them! Winning.

Chickpeas are filled with fiber – filling you so you don’t overeat like traditional snacks like chips or chocolate. Protein for vegans or vegetarians. Manganese for energy. Iron source. Lower bad cholesterol. And finally they help stabilize blood sugars. And I have the perfect way to get them nice and a crunchy in the oven.
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— Knead to Cook

Cranberry Lentil Loaf. Vegan. Gluten Free.

November 10, 2015 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Vegan, Vegan proteins, Wheat Free 6 Comments

Cranberry Lentil Loaf. Vegan. Gluten Free.

Yesterday in the midst of my Monday, while scrolling through my Instagram feed, I stumbled upon a picture that stopped me dead in my tracks. The marketing person that I am – this brain identification process is called your reticular activating system. Your attention to drawn to those things you are interested in. Makes sense, right but it’s a little bit more than that. Let’s say you’re looking for a car – you decide on car X and you start to notice car X everywhere. That’s why! I digress, I noticed this lentil loaf recipe from Lindsay Cotter over at Cotter Crunch. I’ve been wanting to make a lentil loaf for ages but have been too busy with other jobs and training… such is life. But her photos just spoke to me. I knew this was my dish I wanted to make for Thanksgiving for the vegan/gf option. Today, was my day to make this and I’m so glad I did!
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— Knead to Cook

Black Bean Jambalaya. Vegan. Gluten Free.

November 9, 2015 by Knead to Cook Filed Under: Beans, Brunch, Fitness., Gluten Free, Running/Races, Stews, Vegan, Vegan proteins, Wheat Free 4 Comments

Black Bean Jambalaya. Vegan. Gluten Free.

How was your weekend? Mine was good. Friday we headed out to Pittsburgh to tour the university with our oldest. We stayed over and Saturday was so much fun. The minute we stepped out of the car she looked at me with THAT look. That – “This is IT!!” look. My heart was elated and deflated simultaneously. The other schools we looked at were closer. I think I took comfort in that. The campus was electrified as they were getting ready to battle Notre Dame in football. School spirit was insane. We did our meetings and tour and then headed out with a friend of my daughter’s. We took him to center city and had lunch. Took him to stock up on some goodies for his dorm room and mainly picked his brain about everything Pitt. My daughter… sold!

Sunday we got up and ran and came home and did busy work. Before I knew it the day was almost half over and I needed to make dinner. I wasn’t going to the grocery store so I had to work with what I had on hand, which wasn’t much but a well-stocked pantry. I grabbed Mary Mattern’s Nom Yourself cookbook and went with this recipe slightly modified. It turned out beautifully with minimal effort. So good and perfect for busy weeknights and leftovers are perfect for lunch.
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— Knead to Cook

White Bean and Kale Soup. Vegan. GF.

October 19, 2015 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Soups, Vegan, Vegan proteins, Wheat Free 2 Comments

White Bean and Kale Soup. Vegan. GF.

Okay does anyone else feel like October is flying by? We actually had a few snowflakes yesterday… but wait?! I was just wearing shorts on my run a few days ago and yesterday I was bundled up wearing winter running gear with two layers of gloves. Wow. Okay. I don’t want to complain about the weather or the seasons. I love fall and know that it brings some wicked cold days interspersed with lovely fall afternoons. Embrace the moment we’re in. It’s a constant reminder.

In the spirit of fall… I soaked some white beans on Friday night thinking it would be a lovely Saturday soup that could simmer all day. Worked out perfectly and it was even better on Sunday as a leftover for footwall watching. I’m a huge soup fan especially on really chilly days. Plus having leftovers makes for super easy lunches or quick dinner ideas. Beans are an excellent source of protein (perfect for vegans) and so is kale. The number one question every vegan gets on the planet…

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— Knead to Cook