Knead to Cook

Food & fitness obsessed girl.

The easiest chia jam

by Filed Under: Breakfast, Brunch, Easter, Fruit, Gluten Free, Holiday, Vegan

Happy March sweet people! I’m finally returning back to work post hand surgery and quite excited. Plus I’m finally able to type with a bit of ease again so hallelujah. So with my commitment to not babble too much on my recipe posts… let’s get to it!

Just an fyi… you can add as much sweeterner as you prefer. I’m not a sugar fan – which is why I prefer to make my own because most commercial brands are overloaded. Plus adding chia seeds makes this nutritionally superior to its store counterpart. Fiber, omega 3’s, antioxidant and minerals rich.

Ingredients:

2 bags of frozen fruit (I used Whole Foods organic raspberries/blackberries)
Juice of 1/2 of lemon
1 tbl of sweetener (I used maple syrup)
2 tbl chia seed

Method:
Into a small sauce pan add your 2 bags of frozen or fresh fruit, lemon juice and sweetener over low heat. Once the berries are broken down, mash with a whisk or potato masher to break down further. The cooking takes about 4-8 minutes. Then turn the heat off and add your chia seeds. Mix and allow to cool. It will thicken as it cools. Once completely cooled, add to a glass jar with a lid and store in the fridge.

Happy Monday friends! ~ox

— Knead to Cook

Matcha Lemon Muffins. Vegan.

by Filed Under: Brunch, Easter, Holiday Baking Ideas, Muffins, Snacks, Vegan

While surfing for dinner inspiration, I came across this recipe and was ready to dive in. I of course put my own spin on it and used what I had on hand. These came out so beautifully, I mean look at that color! They taste great, super moist… quite lovely with a cup of tea.

Ingredients:

2 cups of all purpose flour
2 tablespoons of matcha powder (I prefer Encha)
2 tsp baking powder
1/2 tsp baking soda
1 good pinch of salt (1/4 tsp)
1/3 cup of sugar
1 tsp of vanilla extract
1 container of Culina Bourbon Vanilla yogurt (or 2/3 cup of whatever yogurt you have on hand)
1 cup nut based milk
Juice of one whole lemon
Zest of 1 lemon

Method:
Preheat your oven to 375 degrees. Spray or line your muffin tin. This recipe made 11 muffins for me.

Into a bowl or stand mixer, add you dry ingredients. Blend well. Then add the remaining wet ingredients. Blend well but be mindful not to over-mix. Add to your muffin tins, 3/4 of the way filled. Bake for 18 minutes or until a toothpick inserted comes out clean.

Allow to cool and enjoy!

~ox

— Knead to Cook

Mixed berry buckle. Vegan.

by Filed Under: Breakfast, Brunch, Cakes, Easter, Vegan, Vegan proteins

The buckle cake is a fun one to make, super easy and you can use fresh or frozen fruit you have on hand. I used a mixed frozen berry mixture I had leftover from Costco. Black and blue berries and strawberries. It’s a good spring or summer dessert and tastes heavenly with whipped cream or vanilla ice cream. The term buckle comes from the cake buckling around the fruit as it cooks for a bit of trivia. 🙂

This recipe was inspired by The Full Helping which can be found here.

Ingredients for the Streusel Topping:
1/2 cup oat flour or all purpose flour
1/2 cup of brown or coconut sugar
1/4 tsp salt
1 teaspoon ground cinnamon
3 tbl of vegan butter, cut in cubes and must be cold

Method:

Into a bowl, add flour through cinnamon. Whisk to combine. Then add your cubed, cold butter and cut in with a pastry cutter or pinching with your fingers quickly. You want to avoid melting the butter. Set that aside in your fridge while you work on the cake batter.

Ingredients for cake/buckle:
3/4 cup of non dairy milk
2 tsp of apple cider vinegar or lemon juice
1/3 cup of neutral oil – canola, refined coconut oil etc.
1 tbl vanilla extract
1.5 cups of all purpose flour
3/4 cup of brown or coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Zest from one lemon
3 cups of fresh or frozen fruit (if using frozen, run under hot water then allow to drain for 5 minutes) – I only used 2 cups and it needed 3!
Plus 2 tbl flour to toss the fruit in

Method:
Preheat your oven to 375 degrees and spray a 8×8 pan with some oil. Set aside.

Into a measuring cup, add your non-dairy milk with vinegar or acid of choice. Whisk and allow to sit for a minute to “curdle”. Then add oil and vanilla. Whisk and set aside. Into your stand mixer, paddle attached, add your flour through zest. Blend. Then add your milk/oil mixture slowly and blend to just combine. Take your fully drained frozen or fresh fruit (no draining needed if fresh), toss with a bit of flour to coat. This helps the fruit to suspend in the cake and not sink to the bottom.

Pour your cake batter into your prepared pan. Then with a spoon- add your fruit to the top of the cake. Take your streusel topping from the fridge and spread evenly over the top of the fruit. Bake for 40-45 minutes. Remove and let cool before serving.

Enjoy!

— Knead to Cook

Lemon garlic no-oil tofu.

by Filed Under: Brunch, Easter, Gluten Free, Grilling, Grilling/Rubs/Sauces, Tofu, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations Leave a Comment

Hello my friends. Today I’m sharing one of my favorite spring preparations for a super easy tofu dish. This tofu is perfect to make on the weekend and have as a meal-prepped idea for lunch or dinner all week long. Super easy to make. Oil-free recipe. I’m also sharing my no-pressing required tofu brand that works so nicely in this recipe. This tofu is great atop greens, in a Buddha bowl like pictured, along side veggies or if you slice into large “steaks” on a sandwich. Would also be a lovely protein for your Easter celebration. So without further adieu, let’s get started….

Ingredients:

One block of extra firm tofu (I prefer Wildwood extra protein tofu)
3 tbl of liquid aminos or soy sauce
1 lemon, juiced
2-4 cloves of garlic, minced

Method:

To make the marinade add your aminos, juice of the lemon and minced garlic to a bowl. Whisk to combine.

Remove the tofu from the package and drain the water. Dry the tofu off with a paper towel and slice into small cubes. Add the cubes to the marinade and allow to sit for up to 1 hour, tossing to coat often.

To cook: Heat up a cast iron pan over medium heat. Once hot, using a slotted spoon, add the tofu to the pan. Allow to brown on all sides. Once that step is complete, add the remaining marinade to the pan to infuse into the tofu one last time. Cook for 1 additional minute then remove. Serve immediately or allow to cool and store in an airtight container. Use within 4-6 days.


One large fresh lemon is best v. bottled lemon juice.

Use 2-4 cloves of garlic, or more if you prefer.
Whisk to combine the marinade.
I purchased this tofu at Whole Foods and it is the best in my opinion. No pressing required.
I prefer to cut my tofu into small cubes for maximum marinade surface/flavor.
After marinading for about an hour, cook in a hot cast iron pan sans oil until golden.


I hope you give this super easy recipe a try. Don’t fear tofu… it’s a wonderful protein that is super easy to work with and takes on flavor beautifully.

Happy Spring dear friends!

— Knead to Cook

The BEST Cheesy Tofu Scramble. Vegan and GF.

by Filed Under: Breakfast, Easter, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Tofu, Vegan, Vegan proteins, Wheat Free Leave a Comment

Bill & I went to a vegan diner in Philly a few months ago & dubbed their tofu scramble the best we’ve ever eaten… ever!  The Tasty remains one of our favorites to hit up when we have a day off.  Inspired by their tofu scramble, each Sunday, post workout, we would work on perfecting our tofu scramble and this recipe is IT!

I’m so excited to share this very cheesy and delectable scramble with you all.  Warm, satisfying and oh so decadent.  Cannot wait to hear your reviews!  

Ingredients:

One container of sprouted tofu (see the pic of my absolute favorite brand)
Drizzle of olive oil for your pan
1/2 of a medium yellow onion, diced
1 small jalapeño, diced
1 bell pepper, diced
Chopped tomato (I used 8 cherry tomatoes halved)
2 cups of baby spinach leaves, roughly chopped
1/4 cup of Nutritional Yeast
1/2 cup of freshly grated Daiya cheddar 

Sauce mixture:
1/2 tsp of Celtic or Himalayan salt
1 tsp of each:  garlic powder, cumin, turmeric and smoked paprika
1/4 tsp of chili powder
Pinch of red pepper flakes
4 tbl of water to make the sauce

Topping:
Fresh cilantro

Method:

Add a few drizzles of olive oil to your cast iron pan over medium heat.  Promptly add your onion, jalapeño & bell pepper.  Sauté until softened (about 4 minutes).  Prepare your spices in a bowl and set aside.  

To add your tofu, remove from package and drain.  No need to press it.  Then start to crumble the tofu (see pics below) into the pan.  Cook for about 6 or 7 minutes until the water from the tofu evaporates.  

Take your spice mixture and add water. Whisk until it a sauce-like consistency (thicker) and pour over the tofu.  Stir to combine and allow to cook for another few minutes.  In the meantime, grate your cheese.  Then add that and the nutritional yeast to the pan.  Stir thoroughly.  Add your spinach & tomatoes cook until wilted.  Top with fresh cilantro and promptly devour.  Enjoy!




    — Knead to Cook

    Green Pea Ricotta Spread on Baguette. V. GF.

    by Filed Under: Appetizers, Brunch, Cheese, Easter, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Italian-inspired, Party Foods, Side dish, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 5 Comments


    Green pea ricotta spread.  Vegan.  Gluten free.

    Happy Monday friends.  I hope your mother’s day weekend was incredibly fun, food-filled and joyous.  This weekend we hosted Kira’s friends for her 17th birthday party.  Then after a trip to the gym early Sunday, we went to Philly for brunch and shopping.  It was the best.  My heart was filled along with my stomach.

    I’ve been recreating a bunch of old Lucy Activewear recipes that were lost since they merged with North Face.  This is a big favorite for summer, outdoor dining with friends.  Easy and prep-ahead!  It’s light and filling.  Great appetizer or side for dinner or soup.  Great for parties too!  All of the ingredients can be found at Whole Foods or local specialty food markets.  Vegan and gluten free!

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    — Knead to Cook

    Lemon Basil Creamy Pasta Sauce. Vegan. GF.

    by Filed Under: Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Italian-inspired, Nuts, Pasta, Sauces, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

    Lemon Basil Creamy Pasta. Vegan and gluten free.  I originally created this recipe during the spring last year for Lucy Activewear but since they’ve transitioned over to North Face, and the posted recipes have been removed, I’m adding them back to my website so they’re still available for you.

    This pasta dish would be perfect for your spring brunches, girls lunches, family dinner or for your Easter celebration.  This sauce is so easy to make plus the creamy texture comes from cashews, soaked, versus heavy cream.  The sauce has a lovely cheese-based flavor thanks to the nutritional yeast, tartness from the fresh lemon juice with a tangy flavor from the Dijon.  Then for an extra punch of flavor I added some fresh basil leaves, which also adds to the brightness to the dish.  This sauce can be prepared ahead of time to save time and just topped on your freshly cooked pasta.  I prefer wide noodle pastas for this substantial sauce. Bon appétit friends.

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    — Knead to Cook

    Mushroom, leek and tomato risotto. V. GF.

    by Filed Under: Brunch, Easter, Gluten Free, Holiday, Side dish, Valentine's Day, Vegan, Vegan proteins, Wheat Free Leave a Comment

    Happy hump day… or shall I say fizzled out Nor’Easter snow day?  All the hype… none of the punch.  Not complaining however all the schools closed here in anticipation for the storm impact & now it’s just a day the kids need to make up… again!

    I recently got my hands on a copy of Lauren Toyota’s Hot for Food cookbook which you can find here.  I have always been a fan of ordering risotto out at restaurants but honestly, as I had kids, I moved away from cooking it.  It needs constant attention, which I’m apparently not a fan of… at all.  I prefer something to cook while I run around doing laundry, cleaning up and blogging.  Who’s with me?  Well, I have to say this recipe renewed my passion for risotto. This recipe is five stars!  I’m not even a fan of mushrooms but cutting them up into smaller pieces helped.  I have been eating leftovers for dinner all week long & not regretting it for one second.  On a side note, I’ve made 3 recipes from Lauren’s cookbook & this one is a winner!

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    — Knead to Cook

    Vegan chickpea vegetable “egg” muffins. Gluten free. Meal Prep.

    by Filed Under: Breakfast, Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Snacks, Vegan, Vegan proteins, Wheat Free 2 Comments

    Hi there friends!  Another week and I wanted to share a recipe that I used to create using eggs but now veganized. I’ve been dabbling with chickpea flour and have loved the results.  My biggest favorite has been this savory pancake that you have to try… its so good!  These may be my new favorite.  I love portable food.  Let’s face it, no matter the age of your children (mine are teens) – anything you can warm and send them out the door with (that’s healthy) is a win in my book.

    I decided to make this recipe a bigger batch (I needed to portion my “egg” batter out smarter to yield a full two dozen v. one muffin short) but these are great to make on the weekend and have for the week with one dozen you can freeze for future use.  They freeze so beautifully and warm up in mere seconds in your microwave.  Hello easy morning breakfasts! Plus thinking ahead, you can whip these up and freeze having them ready to go for an easier holiday morning/brunch with guests.

    Okay, let’s get started!

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    — Knead to Cook

    The Easiest Broccoli Cheddar Soup. Vegan. Gluten Free.

    by Filed Under: Brunch, Easter, Gluten Free, Nuts, Soups, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

    I’m not sure if today, Tuesday, is another round of Monday or what but I somehow erased the card with all of my images from making this soup.  So prior to dinner, as the sun was setting and natural light was fleeting – I plated & grabbed my camera.  Sadly, no prep pictures but I promise to be super descriptive in the recipe below.  Let me give you a bit of history… I’ve been struggling with a broccoli cheddar (vegan) soup that’s creamy and decadent sans dairy.  Then I found this recipe online and was enamored with it.  I’m so glad I had all the ingredients on hand because this is, hands down, one of my favorites ever!  Seriously… it’s incredibly good!

    So I am excited to share this recipe with you… let the fall weather & comforting food commence.

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    — Knead to Cook