Beans – Page 8

Cilantro Lime Tempeh Bowl. Vegan. Gluten Free.

September 24, 2014 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Running/Races, Vegan, Vegan proteins, Vegetarian, Wheat Free 3 Comments

Cilantro Lime Tempeh Bowl | Knead to Cook

Cilantro Lime Tempeh Bowl

Okay just got the dreaded call that my hair appointment had to be rescheduled so I will take my extra free time and get my post up now instead of later. A little background… A few weeks ago I was blessed to make a connection with Smiling Hara Tempeh. It was instant love! No lie. I’m always so excited to connect with people who are passionate about healthy, good quality food. Since becoming a vegan 10 months ago, I’ve really found a love for tempeh (temp – pay). I love marinating, grilling, broiling or pan frying it in coconut oil. But my issue… finding good tempeh!

So the good folks at Smiling Hara sent me a care package and it arrived while I was in Texas. I opted not to marinate this first dish because I really wanted to taste the actual product. I went with the original soy product in this recipe but will be featuring other variations that they sell in future recipes. This recipe is super easy and I was so impressed with the flavor! Most grocery stores only sell one brand, which is quite bitter to me – this tempeh doesn’t have that annoying bite. Okay so let’s get onto this recipe…
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— Knead to Cook

Vegan Veggie Breakfast Scramble.

September 11, 2014 by Knead to Cook Filed Under: Beans, Breakfast, Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Vegan, Vegan proteins, Vegetarian, Wheat Free 2 Comments

Vegan Veggie Breakfast Scramble | Knead to Cook.

Vegan Veggie Breakfast Scramble.

All morning I’ve been reminiscing 9/11. I can’t believe it’s been 13 years. This was the one and only memorable moment in history that I had happen in my life. It’s that moment when you remember exactly where you were, what you were doing and exactly how you felt. I was living on the west coast and it was quite early when I turned on the news. I remember looking at my small toddler and baby questioning what kind of world I brought them into. My prayers and thoughts are with all those who were impacted by the devastating act. #neverforget

Today I got up early and ran 4 solemn miles and did a circuit of weightlifting. I debated posting today but realize that life and healing requires us to keep moving forward, even with a heavy heart.

I made this recipe for lunch on Monday and have made it several times for breakfast and I vary the veggies I use depending on what I have in my fridge. Perfectly paired with your favorite toast, gluten free bread etc. It’s super filling and protein packed. It’s also a nice departure from a typical smoothie for breakfast. I also served this as dinner to my husband mixed up with toasted quinoa and he loved it.

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— Knead to Cook

Pumpkin Peanut Stew. Vegan. Gluten Free.

September 3, 2014 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Indian-inspired., Nuts, Running/Races, Soups, Vegan, Vegan proteins, Vegetarian, Wheat Free, Your Life Edit Foundations 1 Comment

Pumpkin Peanut Stew. Vegan. Gluten Free by Knead to Cook.

Pumpkin Peanut Stew. Vegan. Gluten free.

On a pumpkin kick here in my kitchen. It’s September… it’s pretty much my ritual. I made this stew for my husband and I to have all week (vegan and gluten free) in my cooking frenzy yesterday and the day and my ingredient list got ahead of me and I was missing some black beans for a taco recipe I was going to whip up for the rest of the family. We all ended up enjoying a bowl of this on a stormy night. Everyone enjoyed it tremendously… I’m convinced you can get any kids to buy in when peanut butter is involved. It would also be delicious served over toasted quinoa, rice or your favorite pasta as well.
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— Knead to Cook

Vegan Red Bean Balsamic Chili.

August 26, 2014 by Knead to Cook Filed Under: Beans, Gluten Free, Mexican, Running/Races, Soups, Vegan, Vegan proteins, Vegetarian, Wheat Free 3 Comments

Vegan red bean chili by Knead to Cook.

Vegan Red Bean Balsamic Chili. School started and I feel compelled to make chili. I know, summer isn’t over yet but fall is on my mind. We have been blessed with such beautiful weather this summer. The last few days had a nice chill in the morning and in the evening – which justified this meal as I type this and the 90 degrees are headed into PA.

So now that everyone is back to school, I try to find a new routine. Plus reclaim my house after a crazy-busy summer. I spent the day cleaning, cleaning and oh yeah more cleaning. I had this dinner made by 11 am, much as my husband predicted. Laundry done. Grocery store shopping completed and the dogs walked. Felt good to be productive. Remember how that feels? Summer just doesn’t allow for that.
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— Knead to Cook

Cauliflower Rice Almond Chickpea Salad.

August 3, 2014 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Running/Races, Vegan, Vegetarian, Wheat Free Leave a Comment

Cauliflower Rice Almond Chickpea Salad by Knead to Cook.

Cauliflower “rice” almond chickpea salad that is vegan and gluten free. Meatless Monday, packable lunch or side dish idea.

So happy to be back from vacation. We so needed a break from the summer routine, swimming, tennis and day-to-day duties. Exploring another country was a lot of fun and I always love learning another language. I enjoyed so much vegan cuisine along the way and takeaway so much inspiration from pretty much everything we experienced. I was thrilled to still train while on vacation, it’s a sanity thing for me. Not that I don’t love my family but everyone in one hotel room all week together – this girl needed a bit of sanity time.

We arrived home late Friday and that evening was filled with laundry and decompressing. Saturday Bill and I got back to our routine of hitting up the farmer’s market early and just walking around downtown. Stocked up on lots of goodies and enjoyed our fur babies with some lovely walks. Sunday, we decided to drive out to an Amish area and ride our bikes. We got up nice and early (5:30 am), loaded the bikes up and headed out. We rode our furthest distance yet – 31 miles! This is huge for me considering I just started riding about 1.5 months ago. This was my third ride clipping in. Now, Bill told me this was a “rolling hills ride”. Ummmmm yeah, NO! It was totally uphill the entire time. Okay, I may exaggerate a bit but holy hills man my legs were ON FIRE! I did manage to ride through a covered bridge which left me with a bit of pause before I entered – seeing the open slats in between the wood and considering how thin my road bike tires are (insert here: tire stuck, me flying off my bike fear) oh and the Jetta that couldn’t wait for me to ride through alone… Survived that. Lots of horses and buggies carrying the Amish off to church. Lots of horse reminders on the road to dodge. Cows grazing. Sheep. Pigs. Goats. I saw it all, loved it all. Overall, my speed was good- according to Bill and I don’t care because I didn’t fall (yay) and again – further distance yet!

Post ride we came home and took the dogs for a walk. I whipped this dish up to eat this week. I’m having my 3rd surgery on my finger Tuesday. Bone fusion and pins. Lots of paranoia after last year’s debacle when I got a staph infection. So prepping food that I can grab easily while my hand is splinted. I also can run for two weeks – however walking has been given the green light. My doc also thought my bike in a trainer would be good. Praying that’s so! So if I’m a bit MIA – you know why.
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— Knead to Cook

Mexican Quinoa. Vegan. Gluten Free.

July 10, 2014 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Vegan, Vegetarian, Wheat Free Leave a Comment

Mexican Quinoa. Vegan and Gluten Free by Knead to Cook.

Mexican Quinoa that is vegan, gluten free and a one pot dish! My daughter found this recipe online and asked me to make it. I loved the ease and how lovely it looked. Plus anything Mexican is favorited in our family. This dish was so easy and perfect served at room temperature or hot. I’m thinking this would be lovely for a bbq or summer party. Perfect Meatless Monday idea. Packed with protein and healthy fats. This recipe was inspired by this One Pan Mexican Quinoa.
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— Knead to Cook

Hummus with dry chickpeas. {vegan} {gluten free}

June 4, 2014 by Knead to Cook Filed Under: Beans, Brunch, Condiments, Dips, Fitness., Gluten Free, Party Foods, Side dish, Snacks, Vegan, Vegetarian, Vitamix, Wheat Free 3 Comments

Happy National Runner’s Day! Today wasn’t a planned running day for me after running yesterday but instead of hitting up the elliptical this morning I ran in honor of the day. Did you run? Hope so.

I was so excited about sharing this recipe with you all. I love making hummus. It’s such a great protein source for me being vegan and it is so versatile – make the base and add your favorite add-ins. I will share the base recipe that I make and provide some suggestions on different flavor combinations that work well. This is such a great staple dip for bbq’s, outdoor parties, cocktail hours or to have in your fridge as a dip or spread for sandwiches.
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— Knead to Cook

How to build the perfect salad in a jar.

May 28, 2014 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Salads, Snacks, Vegetarian, Vinaigrette, Wheat Free 3 Comments

Since I fell in love with Cuppow it has changed my life (well everyone I prepare food for in my family). I don’t share products unless I love them and I do LOVE this! This is also not a sponsored post just an fyi. This company is genius. You can put whatever in the bottom like yogurt putting granola in the top container, pasta salad in the bottom with dressing on the top, veggies and hummus, salad greens with dressing or nuts in the cup, soup in the bottom (you can reheat) with cheese or crouton in the cup. Whatever! The options are endless!

This post is how to build the perfect kale salad for lunch. Prep the day before and you will be good to go flying out the door for work in the morning. This was my husband’s salad. It stays perfect, not wilted or soggy because of dressing. It’s in one jar. Just bring a fork!
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— Knead to Cook

Chana Masala.

May 21, 2014 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Vegan, Vegetarian, Wheat Free Leave a Comment

I love Indian cuisine. My problem is going out for it – it tastes too salty or greasy for my preference. The night I made this I had to whip up a quick dinner quickly because I had a board meeting. This is one of those dishes that you can make and leave covered on the stove over a very low flame until everyone is home for dinner – so it’s ready when you are! Love when that happens. This way I can grab a shower and my notes and not worry about food prep once the dish is done. You can serve this over zucchini noodles (grain free option), Basmati rice or I paired it with black rice that is gluten free. This dish is vegan and contains no nuts – perfect if you need a dinner idea for a party where people may have various allergies.

Great Meatless Monday dinner option as well but if you prefer – you can always pair this up with your favorite protein.

*Inspired by Oh She Glows cookbook.

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— Knead to Cook

Chickpea Salad. {Vegan} {Gluten Free}

May 1, 2014 by Knead to Cook Filed Under: Beans, Brunch, Easter, Gluten Free, Nuts, Party Foods, Raw, Salads, Vegan, Vegetarian, Wheat Free 1 Comment

If you love tuna or chicken salad as a sandwich or on a bed of greens you’re going to need to try this one asap! I actually came up with an idea for this salad while running my half marathon on Sunday. I had two products that I really wanted to combine together both from Maille and I bamm! this came to me around mile 7. I whipped this up and have eaten probably half of it already. I needed to put it away to stop. I’m going to serve this tonight to my husband on a bed of mixed field greens which will make a lovely dinner. I had some on gluten free crackers for lunch. And admittedly, I ate some straight out of the bowl too! Pathetic, I admit. But packed with protein and flavor. So good!

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— Knead to Cook