Easter – Page 3

Vegan Caesar Dressing.

April 27, 2015 by Knead to Cook Filed Under: Brunch, Dips, Dressings, Easter, Fitness., Gluten Free, Nuts, Salads, Vegan, Vegan proteins, Vinaigrette, Vitamix Leave a Comment

Vegan Caesar Dressing by Knead to Cook.

Happy Monday! Last one of April. Insane, right? Well hopefully all of these rainy days will turn over to a beautiful, flower-filled May. This weekend was busy and fun. We had our neighborhood garage sale – a success but a pain in the tush. I’ll admit, I’m not a fan but it’s a great way to clean out and make some cash! Clutter buster! It felt good to clean out and pair down. Then Sunday we rode in our first bike ride/race. More about that later.

Today, I was craving a Caesar salad. Salads are healthy but dressings and toppings can be the downfall of any bowl of healthy greens. Unhealthy fats, sodium and an overload of cheese can have more than 50 grams of fat and more sodium than a bag of chips. This will revamp your greens and make you swoon over this healthier version. This dressing comes together quickly and is perfect to keep on hand when you’re craving hits. Okay I’ll stop babbling and move onto the recipe…
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— Knead to Cook

Vegan chocolate mousse. Vegan. Raw.

April 16, 2015 by Knead to Cook Filed Under: Brunch, Desserts, Easter, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Party Foods, Raw, Snacks, Valentine's Day, Vegan, Vegan proteins, Vitamix, Wheat Free 3 Comments

Vegan chocolate mousse. Vegan. Raw.

I wasn’t planning on posting a recipe today but after my run, hair appt. and countless dog walks… my friend Amy asked what I was posting today and my internal guilt hit me. So Amy this one is for you! Vegan. Raw. Prepped in less than 5 minutes. Chocolate pudding/mousse -if you want to be fancier. Protein-packed. Just the thing when the chocoholic monster rears its ugly head and you feel the need to go on a sugar binge.

Kids love it. Adults love it. Creamy smooth and the perfect make-ahead dessert. Seriously, who doesn’t love chocolate?

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— Knead to Cook

Raw Key Lime Pie. Vegan. Gluten Free.

April 8, 2015 by Knead to Cook Filed Under: Easter, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Raw, Running/Races, Vegan, Vegan proteins, Vitamix 4 Comments

Best Raw Key Lime Pie. Vegan. Gluten Free.

I made this raw, vegan and gluten free key lime pie last week for Easter dessert. I was excited when my mother-in-law asked me to make dessert for everyone. I typically make it for my daughter, husband and myself only because we have specific dietary needs. It was the first raw pie they had ever had and loved it! It is packed with a ton of vegan protein – thanks to the nut-filled crust. The creaminess of pie is courtesy of soaking cashews and blending them. It was heavenly, creamy and so decadent. I serve this pie slightly chilled. Store it in the freezer and let it sit out for about 30 minutes prior to serving.
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— Knead to Cook

Raw Vegan GF Pie Crust.

April 2, 2015 by Knead to Cook Filed Under: Brunch, Desserts, Easter, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Party Foods, Running/Races, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 4 Comments

Raw Vegan GF Pie Crust.

In preparation for our Easter travels… I normally make some food to take with us for Easter dinner with my in-laws. I try to prepare foods that everyone will eat but accommodate the dietary restrictions of my daughter, husband and myself. I told my mother-in-law that I would make a raw key lime pie, because it’s my daughter’s favorite, and something that everyone can enjoy. Plus I want to keep our food choices light and springy.

Being a plant-based vegan and eating out. How do you do it? I get this question all the time. I know there are many people who don’t like titles of “vegan” or “plant-based” but it I find that it is what it is. I am and I fall within that category. When we go out for dinner, I’m quite selective where we eat if isn’t a vegan restaurant. I specify that I’m vegan and ask if they can accommodate. Almost always, they are happy to do so and love having the head’s up is always easier giving the chef time to prepare. For Easter, we go to my in-laws home and they aren’t vegan or vegetarian. I always happily bring a dish or two to share that I know will cover our dietary needs. I’m still working on what that entree item is right now. But I’m preparing a dessert – raw/vegan/gf key lime pie using this crust recipe. I’m also making my breakfast quinoa coconut bread to take up as well to share with everyone. Breakfast breads are super easy and perfect for busy mornings like on Easter when we’re rushing off to church service. It’s protein-filled and packed with flavor. I make it at home, freeze it until we leave and add some fruit – breakfast is served! Easter brings light dishes. Salads are perfect menu items that everyone can enjoy. Roasted veggies, crudités and fruit salads are also great ideas. Foods that are closest to their original form, from the earth, are easy, healthy and enjoyable.

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— Knead to Cook

Vegan Almond Butter Chocolate Covered Eggs.

March 31, 2015 by Knead to Cook Filed Under: Candy, Easter, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Vegan, Vegan proteins 1 Comment

Vegan Almond Butter Chocolate Covered Eggs.

So Easter is just days away and I thought I better get started on my almond butter eggs. My only focus now is to keep these away from my hungry teens. These eggs can be made to your dietary needs. Sun butter can replace the almond butter. OR if you prefer~ you can use peanut butter. I recommend Justin’s. If you aren’t vegan – you can use regular dairy chocolate chips. Sprinkles or toppings – whatever you prefer. Toasted coconut would also be fantastic! Also, great to make with your kids!
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— Knead to Cook

Lemon Roasted Asparagus. Vegan.

March 25, 2015 by Knead to Cook Filed Under: Breakfast, Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Vegan, Wheat Free 2 Comments

Lemon Roasted Asparagus. Vegan.

Finally getting my legs back post marathon soreness and a touch of stomach bug yesterday. I had purchased two beautiful bunches of asparagus that I wanted to roast. I’ve been thinking about spring, lighter, fresher menu ideas. This recipe is so easy and would be perfect for a brunch, Easter or a side dish for your main protein.

This dish is super easy to fix and let roast. The flavors all pop and scream spring.

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— Knead to Cook

Roasted Red Pepper Cream Sauce. Vegan.

November 17, 2014 by Knead to Cook Filed Under: Brunch, Condiments, Dips, Easter, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Nuts, Party Foods, Pasta, Running/Races, Salads, Sauces, Vegan, Vegan proteins, Vinaigrette, Vitamix 2 Comments

Roasted Red Pepper Cream Sauce. Vegan. Knead to Cook.

You don’t have to give up rich, creamy sauces when opting to eat a vegan diet. This sauce would rival any dairy cream sauce but is a healthier, protein-packed version. I made this sauce to top pasta but it could easily be used for a dip for veggies, crackers or chips. My husband also used this as a spread on his sandwiches. You an even top your salad greens with it. The uses are endless. You adjust the spices so it is totally customizable. Meatless Monday just got a whole lot easier. Prep this sauce (soaking your cashews) and store in the fridge all week and use in various ways throughout the week.
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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

Coconut Oatmeal. {Gluten Free} {Vegan}

May 2, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Easter, Holiday, Nuts, Snacks, Vegan, Vegetarian, Wheat Free Leave a Comment

I love wandering around the grocery store. Particularly the organic, gluten free aisles which thankfully have been growing at my local grocery stores. I love investigating new products. Reading labels. I’m definitely the informed shopper. I want to know what’s fueling body and my family. I stumbled upon this on Monday. I was excited to try coconut manna. Apparently it’s made from dried coconut flesh. The one I had was organic, non-GMO and can be used like butter for spreads, in smoothies or whatever your mind could create. My mind was rushing as I had the most incredible coconut butter at a restaurant on the weekend and still couldn’t shake how good it was at brunch. When I got home I did some research on it and found that many moms give it to children right on a spoon from the jar. Okay… so definitely not like coconut oil. I opened the jar and it was solid like coconut oil. I softened it and it became very thick and caramel creamy in texture. I tasted it and oh my goodness —– HEAVENLY! I’m sold!
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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