Beans Archives - Page 5 of 8

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

Balsamic Orange Marinated Tempeh. Vegan. Gluten Free.

October 12, 2015 by Knead to Cook Filed Under: Beans, Fitness., Gluten Free, Running/Races, Vegan, Vegan proteins, Vinaigrette, Wheat Free Leave a Comment

Balsamic Orange Marinated Tempeh. Vegan. Gluten Free.

Do you ever marinade your choice of protein and forget about it? That’s what I did with this tempeh. I sliced it up and made a new marinade and put it in my refrigerator door and forgot about it. For days. So last Taco Tuesday I remembered that I had it and opted to make it as our vegan protein. The marinade was lovely and I wanted to share it all with you. This recipe would work out great with tofu (once you’ve pressed the water out of it).

And my apologizes for not posting a lot last week. Part of being a recipe creator/blogging is creating recipes for companies that I may or may not be able to share on my personal blog. That was pretty much all of last week along with recovering/learning to walk again etc. from my ultra. Okay enough gibberish… onto the recipe.
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— Knead to Cook

White Bean and Red Lentil Burger. Vegan. GF.

September 30, 2015 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Party Foods, Running/Races, Vegan, Vegan proteins, Wheat Free 5 Comments

White Bean and Red Lentil Burger. Vegan. GF.

Oh Thug Kitchen creators you are one of my favorites. If you don’t have their their cookbook… I highly recommend their snarky yet hysterical rhetoric and insanely delicious recipes. This recipe is one of the best vegan and gf burgers I’ve had and this recipe makes plenty of burgers (4-6 regular size or 8 sliders). And a bonus… these burgers freeze beautifully so prep ahead meal planning. Another benefit, they are jam-packed with vegan protein – winner winner vegan dinner!
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— Knead to Cook

Chipotle BBQ Quinoa Chili. Vegan. GF.

September 22, 2015 by Knead to Cook Filed Under: Beans, Chili, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Mexican, Product Review., Running/Races, Soups, Vegan, Vegan proteins, Wheat Free Leave a Comment

Chipotle BBQ Quinoa Chili. Vegan. GF.

I recently received a copy of Mary Mattern’s first cookbook and already being a huge fan – I couldn’t wait to dive in. This was my first recipe I wanted to test and it was a huge hit for my Meatless Monday menu. I cooked for a group that encompasses carnivores, v/gf, df/gf and vegan diners and it was enjoyed by all! My husband was also quick to pack it for lunch today as well. Seriously, cooking at my house resembles that of a diner. Ha ha. So bring on fall and this delicious sweet chili recipe. Congrats Mary on a wonderful cookbook! [Read more…]

— Knead to Cook

Vegetable Chickpea Soup. Vegan. Gluten Free.

September 1, 2015 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Italian-inspired, Pasta, Soups, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 3 Comments

Vegetable Chickpea Soup. Vegan. Gluten Free. Knead to Cook.

Happy September! It is my favorite month of the year… well it may rival December but I’ll go with it for now. Both of our girls are back to school now. I get to focus more time in the kitchen and blogging – which also makes me happy. Plus all things pumpkin (yes, it’s coming) and soup. Now I realize it’s 90 outside but I’ve been craving a big bowl of vegetables and needed a quick dinner idea yesterday and viola. I expected my kids to complain about soup when it’s so hot outside but it was well-received and everyone loved all of the fresh veggies/herbs from the garden.
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— Knead to Cook

Quick Curried Lentils. Vegan. Gluten Free.

July 30, 2015 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Indian-inspired., Stews, Vegan, Vegan proteins, Wheat Free Leave a Comment

My apologies for being so delinquent with my blog. Swimming ended last Saturday and I foolishly believed that time would be abundant. Sadly, I’ve been mistaken. More on that later.

I whipped this up for dinner last night and I used leftover black rice. The lentils took me about 12 minutes to make. Perfect, on-the-fly dinner idea. I had Trader Joe’s pre-cooked lentils but canned lentils can also be used in a pinch. You, of course, can use as much or as little spice as you like. I have some really hot peppers in my garden and my husband and I love spicy food but I digress… some people don’t so you adjust as necessary.

This dish can be paired solo with Naan or over leftover rice. I used black because the more colorful the food – the more nutritionally dense as a rule of thumb. Okay so before I run back out… let me share this awesome recipe with you all.
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— Knead to Cook