Condiments – Page 3

Smoky Spicy Cheese Sauce. Vegan. Gluten Free.

October 13, 2014 by Knead to Cook Filed Under: Brunch, Condiments, Dips, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Grilling/Rubs/Sauces, No bake/cooking required!, Nuts, Pasta, Raw, Running/Races, Sauces, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 5 Comments

Smoky Spicy Cheese Sauce. Vegan and gluten free by Knead to Cook.

Smoky. Spicy. Cheesy Sauce. Wait… dip. Dressing! Wait… a sub for yogurt or mayo in sandwiches! Oh the uses are endless! And the spiciness and smokiness is all under your wielding. But for us… the more kick and the smokier the better!

This cheese sauce, dip, dressing – whatever you want to call it is totally vegan and gluten free. You will be bulled over by the flavor this packs in this super simple, insane concoction! Seriously… you won’t want to miss this one. Prep is required with the cashews but other than that -soaked cashews made into cream can become a magical ingredient that vegans seriously rejoice over! I normally go sweeter but do love a savory cashew cream. And please, anything with Sriracha is just hands down fabulous. I think I may need a support group for hot sauce. In fact – there are two different types in here. Okay… recipe time.

UPDATE: I made a super yummy vegan chili tonight and put a doll-up of this on it… heavenly! Another use for this awesome sauce. Ha ha.
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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

Vegan caramel icing or dip topped with sea salt.

August 25, 2014 by Knead to Cook Filed Under: Condiments, Desserts, Dips, Fruit, Gluten Free, Party Foods, Snacks, Vegan, Vegetarian, Vitamix, Wheat Free Leave a Comment

Vegan caramel icing by Knead to Cook.

Vegan caramel icing or dip. First day of school, this week for my oldest, always bring a special after-school snack to celebrate surviving the day. Why not?! My oldest doesn’t eat gluten or dairy so this was perfect and I had a box of King Arthur flour chocolate cake mix that was gluten free. I prepared the recipe using vegan products vs. eggs and then wanted to make a fun icing recipe. I’ve made this before and thought it would be perfect atop of this lovely chocolate vegan cake and you know what… it is!

This caramel can be made more on the watery side for pouring – see my recipe notes below.

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— Knead to Cook

Maille Mobile Preview Tasting in Philadelphia.

June 23, 2014 by Knead to Cook Filed Under: Condiments, Gluten Free, Grilling/Rubs/Sauces, Life., No bake/cooking required!, Party Foods, Product Review., Snacks, Vegan, Vegetarian, Wheat Free 2 Comments

You know that when a fabulous person falls into you life, regardless of how it happens, you embrace that relationship and place great value on it. Products are very similar. You find a product or products and they instantly become your go-to standards that you refuse to deviate from. In my life as well as on my blog, I share only products that I’m truly passionate about. Sometimes those posts are sponsored (which are noted) and other times I’m just sharing food or products that I use and love along my food journey.

Maille has been a two-fold blessing to me. One, I’ve used their products forEVER! Seriously, as long as I can remember way back when my husband and I moved in together and I was grocery shopping on my own (attempting to enter adulthood) I was buying Maille Dijon. Well I started my blog a few years ago and have had many opportunities to work with companies creating recipes, attending events etc. When I started my relationship with Maille I was not only excited because I love and use their products several times a week — I also made a wonderful friend Elsa who I just adore! She’s my French connection and I just could chat with her for hours upon hours about travel, Paris, NYC, men, life… oh and wifi (inside joke).

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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

Sriracha Dipping Sauce.

April 4, 2014 by Knead to Cook Filed Under: Appetizers, Brunch, Condiments, Dips, Easter, Fish, Gluten Free, Grilling/Rubs/Sauces, Mexican, Pork, Salads, Sauces, Seafood, Side dish, Snacks, Vegan, Vegetarian, Wheat Free Leave a Comment

I’ve developed a fond love of cashew cream as of late. It’s incredibly easy to whip up and is one of the most versatile concoctions you can have in your kitchen. From adding maple syrup for sweet recipes to Sriracha sauce for hot and spicy. Use this as a substitution anywhere you use heavy cream. It’s perfect for anyone who is lactose intolerant because it has no dairy. The cream is actually made from cashews. 100% vegan. Gluten free. I love sharing fun, easy and super simple recipes with you. This one is perfect!

I served this up as an appetizer with fresh veggies – English cucumbers, raw asparagus, jicama and carrot sticks. My kids were also dipping pretzel crisps in it. Perfect for the Sriracha lover!
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— Knead to Cook

Vegan Kale and Basil Pesto.

March 21, 2014 by Knead to Cook Filed Under: Appetizers, Brunch, Condiments, Dips, Evolution Power Yoga 40 Days, Gluten Free, Grilling, Grilling/Rubs/Sauces, No bake/cooking required!, Party Foods, Pizza, Pork, Sauces, Seafood, Vegan, Vegetarian, Vitamix, Wheat Free 2 Comments

On a vegan roll this week with the recipes. Again, I think many people shy away or turn their nose up to trying vegan recipes – trust me, don’t! All of these recipes I’m sharing I “test run” on my family and my kids and father are all staunch carnivores. It is nice to mix up your menu choices. Add more veggies and sub out the meat once in awhile, remember Meatless Mondays? Okay so my kids LOVE LOVE love, pesto. I haven’t made it all winter – well because it reminds me of spring and summer. It’s light and fresh and normally has ingredients that come from our garden. Well now that the snow has melted (Amen!) and spring has SPRUNG (finally) I wanted to whip up a different pesto that was nutritionally set up as a powerhouse, who doesn’t want their kids to eat more green veggies right?, and was totally vegan (because you can try a vegan recipe without dying I promise).

This pesto is so packed with vitamins and minerals – your body will be humming along nicely and when you eat lots of color (remember science and photosynthesis?) – that comes from the sun, that energy and glow will happen to you. Insert the wahhh wahhh wahhhh from Charlie Brown but I’m serious. Since becoming a vegetarian – consuming more and more vegetables has changed my skin texture and it now has a glow plus I have a ton of energy. Meat doesn’t do that for you, sorry.

Back to the recipe at hand… this recipe can be made solely with basil or a combination of basil, kale and spinach – whatever you like. Totally flexible and totally tasty. Also refrigerates or freezes beautifully. Plus how easy is this dinner… process it in your food processor or Vitamix and keep it in the fridge till you boil your pasta. Ummmm hello easy weeknight dinner. Also spreads great on crackers, acts as a dip for veggies or a spread on your sandwich, top your favorite protein, in soup… the ideas are endless.

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— Knead to Cook

Cashew Cream Dijon Sauce, Dressing, Dip.

March 20, 2014 by Knead to Cook Filed Under: Brunch, Condiments, Dips, Easter, Evolution Power Yoga 40 Days, Gluten Free, Grilling/Rubs/Sauces, No bake/cooking required!, Salads, Sauces, Vegan, Vegetarian, Wheat Free 2 Comments

Today I made a batch of cashew cream and coincidentally roasted about 4 lbs of golden beets that I scored at the grocery store (rare gems that they are). I am a huge beet fan. I love red, candy cane and golden beets – with the latter being my favorite. So while they cooled, I sat thinking that I need to make a sauce to top these (my standard is some aged balsamic) and immediately came up with this recipe. I will now admit that I think I ate about 2 lbs of the beets for lunch with the sauce because it was SO GOOD! Seriously, I’m counting the minutes until its socially acceptable for me to gorge myself of the remaining beets and sauce. You have to try this! No other words necessary.

Additional uses for this sauce: Salad dressing, vegetable dip, toss with pasta, top chicken, pork or fish or as a sandwich spread. Totally vegan.
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— Knead to Cook

Roasted tomato salsa.

January 28, 2014 by Knead to Cook Filed Under: Condiments, Dips, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Party Foods, Salsas & Guacamole, Snacks, Vegan, Vegetarian, Vitamix, Wheat Free, Your Life Edit Foundations Leave a Comment

Apparently it’s salsa week here at Knead to Cook! Ha ha. Seriously, we hosted a taco party last Friday night for a bunch of swimmers/friends and I whipped up some new salsas for our taco bar. This was another fun recipe I wanted to share – especially with the Super Bowl happening this Sunday. Time to get those healthy recipes (yes, I said healthy) on your menu for your tailgating or party. The tomatoes this time of year are simply deplorable. I opted to broil/roast them to bring out their natural flavor. This salsa came out with a deep, richer flavor than my traditional light and fresh summer salsa. It was hearty and perfectly paired on our free range organic beef tacos. Gluten free and vegan.

Perfect for game day served up with tortilla chips or atop of some chicken or beef nachos.

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— Knead to Cook

Roasted Red Pepper Salsa.

January 27, 2014 by Knead to Cook Filed Under: Breakfast, Condiments, Dips, Evolution Power Yoga 40 Days, Featured, Gluten Free, Mexican, Salsas & Guacamole, Snacks, Vegan, Vegetarian, Vitamix, Wheat Free 5 Comments

Happy Monday! Okay, I’m a little jacked up today. I forced myself to take a “rest” day yesterday. I worked in the morning, went to lunch for Thai food with my husband post his yoga class and had a nice relaxing afternoon. My daughter had a high school carb loading swim dinner last night and after she got off – I went upstairs and curled up with two fabulous books I’m reading and actually went to bed early. I got 9 hours of solid sleep last night. Rarely happens but I woke up feeling really good today and energized. I guess rest days really do work, despite how much I dislike them. As I told my family, I went analog for the night – turned my iPhone off, twitter, Instagram, computer, tv… all of it- off! Have you done this? You really should. We get so wrapped up in it all that it takes away from some much needed quiet time in our life. Try it! I bet you’ll feel your battery recharge and be more present in the moments going on around you. Okay, off my soapbox.

Last Friday, because we didn’t have a dual meet on Saturday, I told my girls that they could invite some friends over for dinner. We were going to have a pizza party and then migrated it over to a taco night. I’m known for my salsa recipe but have to admit, it’s only really good in the summer with fresh tomatoes. So I wanted to whip up some different salsas for the taco bar and this by far is a new fave. Why didn’t I ever think of making it earlier? LOVE! Super easy and just had a great flavor. I would totally use this on eggs, atop your favorite protein or as a spread on sandwiches.

Think Super Bowl party appetizer. Easy. Can be made ahead of time and let’s face it… it’s gorgeous. The colors just jump out at you. You do eat with your eyes first, after all. And the more colorful the veggies – the more vitamins and minerals they have! Color rules!

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— Knead to Cook