Dips

The easiest vegan pesto sauce. Gluten free.

June 29, 2018 by Knead to Cook Filed Under: Brunch, Dips, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Italian-inspired, Party Foods, Raw, Sauces, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

This recipe is so easy. Pesto is one of our favorite sauces to make because we grow so much basil in our garden. Pesto is perfect in lieu of marinara sauce on pasta or on pizza crust. It’s also great on new potatoes in a salad, drizzled on roasted veggies or as a condiment on a sandwich or panini. So versatile and unbelievably easy to make.

If you’re new to cooking… try this recipe out. Seriously. We also use this as a dip for raw veggies. Plus with no dairy, it’s a great summer bbq recipe idea. I can go on and on… but I won’t. Take the recipe amounts as mere guide. I typically do handfuls versus cups. I do want to share this tip before I get into the specific recipe… when using this as a sauce on pasta, reserve some cooking liquid from the noodles. Once you’ve drained the noodles, add the pesto to toss along with 2-3 tbl of the cooking water to thin the sauce out. That’s it folk. Love you, enjoy!

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— Knead to Cook

Building a vegan charcuterie board and wine pairing.

March 15, 2018 by Knead to Cook Filed Under: Appetizers, Brunch, Dips, Fruit, Gluten Free, No bake/cooking required!, Nuts, Raw, Snacks, Vegan, Vegan proteins, Wheat Free 50 Comments

A vegan charcuterie board, really? Yes! As spring approaches, gatherings will start to fill the calendar and preparing a charcuterie board is an essential appetizer for gatherings. Traditionally filled with cheese and cured meats, my spin includes plenty of raw and cooked vegetables, nuts and nut-based cheeses. The beautiful thing is that you can prepare ahead of time, fill with what you have on hand and is always well-received by guests who have special dietary needs. And before we begin, charcuterie boards are also a fun meal idea if you’re having a date night in or a movie night with friends – so be flexible in the size of your board you’re planning. Food should be easy, comforting and good for you.

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— Knead to Cook

Easy Dill Yogurt Dip Sauce. Vegan. Gluten free.

July 26, 2017 by Knead to Cook Filed Under: Breakfast, Brunch, Dips, Gluten Free, Party Foods, Raw, Sauces, Snacks, Vegan, Vegan proteins, Vinaigrette, Vitamix, Wheat Free, Your Life Edit Foundations Leave a Comment

Easy dill yogurt sauce/dip. Vegan. Gluten free.

This has been one hell of a week. No joke. I got hit with some weird virus that is like someone is manipulating a crazy voodoo doll of me minute to minute. Every morning I’ve felt good, not great. I’ve been able to cook and prep food for clients and my family. But then by 3 every afternoon… nausea, aches, pains, fatigue hits like a ton of bricks. Then put that record on repeat… So today I’ve managed to eat 2 whole meals and feel decent. May the healthy body gods be shining their light upon me. I’m not a good sick person. However I did manage 14.5 hours of sleep last night (insert shocking face emoji here). Onward & upward.

I am the queen of roasting all the veggies – seriously, all the time. I’ve been using a mixture of ACV and hummus to dress them but have been craving dill lately. So I grabbed some fresh dill at the market Saturday and the gears went into high gear. This is not a Tzatziki but similar type of sauce. I love this on salads in lieu of dressing, adding a drizzle on roasted or raw veggies… my husband was even dipping veggie chips into it. Whatever floats your boat. Super easy recipe and the flavors develop nicely the next day.

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— Knead to Cook

Maille FlavorHero Dijon Recipes. Vegan. Gluten free.

April 6, 2017 by Knead to Cook Filed Under: Breakfast, Brunch, Condiments, Dips, Dressings, Gluten Free, Raw, Rubs, Salads, Sauces, Side dish, Snacks, Sponsored, Vegan, Vegan proteins, Vegetarian, Vinaigrette, Vitamix 4 Comments

Incorporating flavor into existing recipes or food preparation can seem daunting but going to back to basics can be quite impactful and so simple to do. I’ve long loved Maille Dijon and have created many recipes using their flavorful Dijons. And let me digress by saying not all Dijons on the market are created equal. La Maison Maille has been producing for more than 267 years. The tradition is kept alive by the team of experts who create the products today, preserving the excellence that defines La Maison Maille in a continual quest for innovation and perfection. It is the attention to detail that sets La Maison Maille apart – the carefully selected ingredients, the nuances of the recipes, the expertise in the methods used and the elegant black and gold packaging.

Maille is currently running a Flavor Heroes Contest that you can enter. All you need to do it tell them how you use a Maille product to enhance your favorite dishes and you can be featured in a recipe video along with winning a 5 piece signature Le Creuset cookware. Click here to enter! And now let me share some ways I incorporate their products into 3 of my favorite dishes.

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— Knead to Cook

Vegan nachos. GF.

February 4, 2017 by Knead to Cook Filed Under: 4th of July/Patriotic, Brunch, Dips, Giveaway!!!, Gluten Free, Holiday, Mexican, Party Foods, Running/Races, Vegan, Vegan proteins, Wheat Free Leave a Comment

Vegan & gluten free nachos. My final recipe in my week long vegan Super Bowl party food fest. I wanted to share several plant-based football watching foods that were easy to prepare for hosting or taking to a party. This is quintessential football food for sure.

This recipe is super flexible, allowing you to add or remove whatever you have on hand or prefer. Add beans in lieu of the meatless crumbles, mix up the vegan cheese, add pickled jalapeños for extra spice. Also top with salsa, hot sauce or guac for extra food fun. The other wonderful thing about this recipe is that you can make a small or large tray depending on the amount of food you need. You simply cannot go wrong with this dish.

My recipe gives you what I used along with substitution ideas. I hope you enjoy!
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— Knead to Cook

Vegan Queso Dip. GF.

February 2, 2017 by Knead to Cook Filed Under: Appetizers, Brunch, Cheese, Dips, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Nuts, Party Foods, Raw, Running/Races, Side dish, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free, Your Life Edit Foundations 9 Comments

Vegan queso dip. Are you planning your menu for your Super Bowl party? Or you attending a party & need a recipe to take with you? We will having an intimate little party with lots of yummy food – just the way I like it. This week I’m sharing recipes for the big day that won’t blow your fitness/healthy eating. My recipes are all super easy and most of the time with ingredients you have stocked in your pantry. This recipe is everything.

When you migrate over to a plant-based diet, the main thing I struggled with was the lack of cheese. I’m not a dairy/milk fan, could care less about missing bacon or hamburgers but cheese? Yes! I missed it. Thankfully nowadays there are so many incredible nut-based cheeses to curb the cravings. This dip is a spin on a classic party dish – queso dip. This dip can be incorporated into a 7 layer dip or like this, served straight up with veggies, lentil or tortilla chips. It has a lovely smokiness & a bit of spicy kick. Perfect paired with a cold beer for football viewing!
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— Knead to Cook

Spicy Thai Peanut Hummus. Vegan. GF.

December 1, 2016 by Knead to Cook Filed Under: Beans, Dips, Evolution Power Yoga 40 Days, Gluten Free, Party Foods, Raw, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

Spicy Thai Peanut Hummus.

First, happy December! Are you ready for the onslaught of holiday parties, shopping, school events and family? I’m going to be focusing on posting many recipes that will make your holidays a bit easier – perfect make-ahead dishes, healthy snacking or the perfect homemade gift ideas. Check back often for all the goodies!

Lately, I’ll admit, I’ve been quite fond of hummus. I mean I always loved hummus but for some reason lately, I cannot live without it. It’s an easy protein. I thin it out with water or lime juice and use in as as dressing on my salads, eat it as a dip, top homemade tortillas in it, raw green beans are my favorite! I also have been taking Romaine leaves, washed and smearing hummus on top – wrapping like a taco. My husband uses it on his sandwiches in lieu of Dijon or dressing. It’s one of those versatile foods that is incredibly versatile.

I have a client that has a penchant for spicy food like I do. I’m excited for her to try this recipe. Just enough kick to satisfy your heat seeker. Not a fan of spicy foods? Remove the jalapeño seeds for a mild version. This recipe is perfect to whip up and have in your fridge when a snack craving hits. Post workout or to take to a holiday party.
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— Knead to Cook

Roasted Red Beet Hummus. Vegan. Gluten Free.

October 17, 2016 by Knead to Cook Filed Under: Appetizers, Beans, Brunch, Condiments, Dips, Dressings, Evolution Power Yoga 40 Days, Gluten Free, Party Foods, Running/Races, Sauces, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

Roasted red beet hummus.

I’ll admit, I was never a beet fan. It wasn’t until I was at a party & my friend Julianne implored me to try one that I realized — I loved it! I always play around with them. Roasted, pickling & eating raw. Beets are a wonderful anti-inflammatory food, which in my world is very necessary. My husband always jokes that they taste like dirt but they don’t and this hummus is a fun way to transform a beet. Plus, hummus is one of the most versatile and protein-packed food for plant-based eaters.

So you think hummus is just for dipping chips or veggies? Umm no. Here are some ideas of how you can eat hummus every single day… you can add a dollop of hummus to your salad in lieu of dressing. Use it as a spread on your sandwiches instead of mayo or mustard. Spread on Romaine lettuce leaves and top with veggies for a fun snack. You can also thin hummus out with a tablespoon of water and use it as a creamy sauce. Of

Beets are a very economical food especially if purchased at a local farmer’s market. Roast several up in the oven and they keep perfectly in the fridge all week. Okay so let’s get started on this recipe – I’m so captivated by that color!

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— Knead to Cook

Lima Bean Garlic Hummus. V. GF.

October 5, 2016 by Knead to Cook Filed Under: Beans, Brunch, Condiments, Dips, Evolution Power Yoga 40 Days, Fitness., Gluten Free, No bake/cooking required!, Side dish, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

Lima Bean Hummus. Vegan & gluten free.

I love to cook seasonally. I shop at farmer’s markets at least 2 times a week and love buying local seasonal produce. I’ve been seeing tons of lima beans popping up & wanted to put a spin on their preparation v. the traditional boiling method. Plus my girls will eat hummus but not a lima beans.

We consume a lot of hummus in our house. I love it on my daily monstrous salad as an extra boost of protein & because I don’t use dressing – I like the flavor punch hummus provides. My husband uses it daily on his veggie sandwiches he takes to work. Plus of course, dipping veggies, crackers and chips is a must. Lima beans are buttery in texture and are a wonderful source of Thiamin, B6 and folate. The blend down to a lovely consistency in hummus… and if you like to mix up your beans, and plant based proteins – you will love this one.
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— Knead to Cook

Smoky Vegan Cheese Sauce.

September 3, 2016 by Knead to Cook Filed Under: Appetizers, Breakfast, Brunch, Cheese, Condiments, Dips, Evolution Power Yoga 40 Days, Gluten Free, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 1 Comment

Ahhhh the last official long weekend of summer. I’m so ready for fall. In fact, today we woke up to a brisk 60 something degree morning & I couldn’t be happier. This all despite the fact that our rare beach day left me fried on my back (because I forgot to take care of sunscreening after coating everyone else). I love fall so much more than summer… I know, most of you are probably in disagreement. But the pumpkin has emerged in my kitchen & heartier dishes are on my mind.

Case in point… this sauce. I often get asked what inspires me. Recipes I eat, I read about, research & inevitably the nay sayers who truly believe that vegan food is disgusting. Dare I say… so not the case. This recipe base is not nut based like my other cheesy sauce recipes here or here. This recipe is vegetable based and oh so creamy good. And that color is natural versus the mass-produced, chemically-laden counterpart you purchase at the grocery story. This sauce is perfect for nachos, taco night, dipping, spreading or as a sauce over pasta. Totally kid-friendly & parent approved.
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— Knead to Cook