Knead to Cook

Food & fitness obsessed girl.

Creamy pesto sauce/dip. {Vegan} {Gluten Free}

by Filed Under: Brunch, Dips, Gluten Free, Party Foods, Pasta, Raw, Vegan, Vegetarian, Vitamix, Wheat Free, Your Life Edit Foundations 3 Comments

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My oldest asked for pesto on Monday.  My plan was to make an avocado cream pasta but I quickly adjusted my sails to accommodate.  I’ve felt overly compassionate for her as we are now working on week 3 of a dairy & gluten free diet.  I had just made my cashew cream (to use for my other planned dinner) and wanted to incorporate it into the pesto.  The result, light and creamy.  Totally vegan, no dairy- and as long as you use gluten free pasta (brown rice, quinoa etc.) this dinner was perfect for her and for everyone else in my family.

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— Knead to Cook

Sriracha Dipping Sauce.

by 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

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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.

by 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

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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.

by 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

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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.

by 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

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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.

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

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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

Winter Fruit Salsa. Vegan.

by Filed Under: Breakfast, Brunch, Condiments, Desserts, Dips, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Party Foods, Vegan, Vegetarian, Wheat Free 3 Comments

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I made this wonderful winter salsa for a  soup party I attended (side dish).  I admit, I ate all of the leftovers myself the next day.  It is so refreshing and delicious.  Clean eating and no guilt involved.  Would also be fun with green apples in lieu of pears!  This recipe is perfect made ahead of time and refrigerated.  Would be perfect as a fun side dish with your Christmas Eve or Christmas dinner.  I eat it straight up or with tortilla chips.  Would also serve beautifully alongside fish or topping chicken or pork. Its fun, colorful and festive.

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— Knead to Cook

Peppermint Whipped Cream.

by Filed Under: Beverages, Brunch, Condiments, Dips, Gluten Free, Holiday Baking Ideas, No bake/cooking required!, Pies, Smoothies, Vegetarian, Wheat Free Leave a Comment

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This week I’m whipping up easy peppermint recipes that will make your holidays sparkle with little to no time or effort.  Who has extra time with so many other pressing holiday plans, parties and tasks at hand.  Homemade whipped cream is the easiest thing to make and I feel like so many people are intimidated by it.  No need.  So simple.  And adding a bit of peppermint to the base makes this whipped cream perfect for your lattes, fraps or hot chocolate.  It would also rock a chocolate pie or sundae.  Simple ingredients, takes only a few minutes and tastes so much better than the store-bought version.  A must try this holiday season.

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— Knead to Cook

Unsweetened cinnamon applesauce.

by Filed Under: Breakfast, Brunch, Condiments, Dips, Gluten Free, Holiday, Sauces, Side dish, Snacks, Vegetarian, Vitamix 4 Comments

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Apple week continues!  I couldn’t have a week of apple recipes without a good applesauce recipe, let’s face it.  This recipe is so super easy and makes as much or as little as you want.  I like to make a lot because I use a lot of applesauce in my baking in lieu of adding fat.  You can easily control the consistency (if you like smooth or chunkier) and the amount of cinnamon you prefer.  This is another fix it and forget it recipe that doesn’t require babysitting.
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— Knead to Cook

Shrimp Salsa.

by Filed Under: Appetizers, Dips, Evolution Power Yoga 40 Days, Fish, Gluten Free, Mexican, No bake/cooking required!, Party Foods, Salsas & Guacamole, Seafood, Side dish, Snacks, Vegetarian, Wheat Free Leave a Comment

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Lately I haven’t been eating any meat, actually it’s been quite a few months since I have.  I haven’t had a taste for it so I adjust my sails and go forward.  I’m sadly not a seafood lover but I do love, and have since I was pregnant with my oldest 15 years ago, cold shrimp.  Not cooked shrimp, it has to be cold.  I actually think I love the spicy cocktail sauce more than anything (the shrimp being a venue to get that to my mouth) but as of late, I started venturing out of my comfort zone and this little dish is now one of my favorites that I cannot stop eating.  Hashtag addictive!  Ha ha.  This is the perfect salsa to serve with tortilla chips, as a side or straight up out of the bowl like I do it.  It is so good and so refreshing.  It also proves my point once again, clean eating can be easy, quite tasty and fun.  Plus the longer this has to sit in the fridge, the tastier it becomes.  Easiest recipe ever!

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— Knead to Cook