Knead to Cook

Food & fitness obsessed girl.

Upside down apple cake bake. Vegan.

by Filed Under: Brunch, Desserts, Evolution Power Yoga 40 Days, Holiday, Holiday Baking Ideas, Snacks, Vegan

When the world leans toward pumpkin, mad respect & I do love it, I’m leaning towards apple. I love apple things. So good. Plus having an abundance of them in my produce drawer… this was a no brainer for me. I made it in my cast iron pan I use for everything & legit it was gone in 2 days! Bill and my dad couldn’t stop. Not a big fan of chatting forever or wasting time so let’s get to it…

Ingredients:

6 smaller Fugi and honey crisp apples, peeled and diced pretty thin
1/3 cup of brown or coconut sugar
2 tbl of vegan butter
1 tbl ground cinnamon
1/2 tsp of ground nutmeg

Cake batter recipe:
1 cup of whatever plant based milk you prefer
1 tbl of apple cider vinegar
1/3 cup of oil (avocado, coconut or olive work great)
1 tsp vanilla extract
2 cups all purpose flour
1/3 cup of brown sugar
1 tsp salt
1 tsp baking powder
1 tsp baking soda


Method:

Preheat your oven to 350 degrees. Spray your baking sheet with oil & set aside. If using a cast iron pan to bake in omit spraying with oil and just move forward to heat over medium flame to heat up the pan. Add your butter and allow that to melt. Once melted, add your apple slices, sugar, cinnamon and nutmeg. Cook for about 4-6 minutes, stirring gently. This will allow the sugar to melt, flavors to combine and apples to soften. Set that aside. If using a baking pan, cook the apples in a separate pan. Then add them to your prepared pan and set aside.

Grab 2 mixing bowls. You’re going to mix your wet ingredients first. So add your milk and apple cider vinegar together and stir. Allow that to “curdle” for 1 minute. Then add your oil and vanilla. Whisk to combine.

In your separate dry bowl, add your flour, sugar, salt, baking soda and powder. Whisk to combine. Then add your dry mixture to wet and blend until just incorporated.

To prepare to bake,
Add your cooked apples to the bottom of the pan or if using cast iron just leave the apples in the pan. Spoon the batter over top carefully. Bake for 38-40 minutes or until set when you touch the top of the cake.

Serve warm or room temp. I left this covered on my countertop until the boys devoured the entire thing in 2 days.

Look at that steam rising. So good and perfect served with vegan ice cream.

Hope you enjoy and happy almost weekend!
~ox

— Knead to Cook

The easiest crunchy baked tofu.

by Filed Under: Air Fried, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Vegan, Vegan proteins, Wheat Free

Good morning sweet people! Last week, before my latest and greatest knee procedure, I experimented with making some crunchy baked tofu and it came out so good – I had to share. I’ve made 2 batches & my husband & I cannot get enough. You can easily prepare in a sauté pan, bake or even air fry. Even the leftovers are insanely good! I add to my salads pretty much daily. And I’ll proclaim the wonders of this specific brand of tofu. If you cannot locate it, you must purchase an extra firm block of tofu. That’s key!

Ingredients:

1 block (if you are making more just double or triple the recipe) of Wildwood extra firm tofu, sliced into 8 or 10 “steaks”
1/3 cup of dijon mustard
1/2 cup of cornmeal
1 tsp of smoked paprika
1 tsp of garlic powder
1 tsp of salt
1 tsp cayenne or chili powder (whichever you prefer)

Method:

Take a baking sheet lined with either a Silpat or parchment and set that aside. If baking, preheat the oven to 375 degrees.

I remove the tofu from it’s package and set on a paper towel before slicing. You don’t need to press this tofu. Slice and set aside.

Into a larger mixing bowl add your cornmeal, paprika, garlic, salt and cayenne or chili powder. Whisk to combine.

On my cutting board I laid out all of the tofu slices and with a pastry brush – brushed a thin layer of dijon on the one side of the tofu. I carefully placed the coated side down into the cornmeal mixture. While that’s down, brush the dijon on the other side and flip. Place the coated tofu on the baking sheet and repeat until everything is coated. Depending on the thickness of your coating (dijon) you may need more or less. I was pretty thin with it.

I sprayed the upward side with a bit of avocado oil. If baking, bake for about 12-14 minutes then flip. Cook for another 8-10. Remove and serve or store when completely cooled, in an airtight container in the fridge. When I go to reheat I will pop in the air fryer for about 6 minutes at 350 degrees.

I also eat these cold.

If air frying, I would go for 6-7 minutes at 375 degrees and flip. Keep a watchful eye. I feel like every oven and air fryer is so inaccurate with temps.

If you prefer to make this in cubed form, I would suggest slicing the tofu into cubes. Into a large bowl add your dijon and thin out a tiny bit with water. Add your tofu cubes and toss to coat. Then spoon in batched, into your cornmeal mixture. Then spoon onto your baking sheet. Bake for less time, but toss often to ensure even baking.

I apologize for not having pics of the dredging but I was alone and I needed both hands. The next round of making these I’ll recruit Bill to help.

Enjoy!

~ox

— Knead to Cook

Oatmeal blender pancakes. Vegan & GF.

by Filed Under: Breakfast, Evolution Power Yoga 40 Days, Gluten Free, Vegan, Wheat Free

Every once in a blue moon, I flat out crave blueberry pancakes and with an abundance of them in my fridge, I went for it. These came out perfectly, are gluten free if you require that and are so hearty and delicious. I ate 2 plates post a long ride on my Peloton and it was pure heaven.


Ingredients:

2 cups of rolled oats
2 cup of plant based milk, 1 or 2 tbl if the batter is too thick
1 ripe banana
2 tbl of your choice of sweetener (maple syrup or sugar)
2 tsp baking powder
1 tbl of ground flax seed
1 tbl hemp hearts
2 tsp of ground cinnamon
Pinch of salt
2 cups of fresh blueberries but whatever berries you wish to use
Method:

Place all of your ingredients through salt into your blender (start with 2 cups of milk). Blend on high for 1.5 minutes or so. Remove and you can easily add berries to the blender and gently stir with a long spatula or spoon.

Preheated a cast iron pan on the stove and sprayed with oil. Once hot (medium heat) ladle some batter into your pan. Cook for a minute or 2 (you’ll see bubbles start to surface) and flip. Cook until your desired color is achieved. If your batter gets too thick, simply add a tbl or two of your chosen milk to loosen the batter up.

I prefer to use organic, certified Glyphosate free oats by One Degree.

I cook until a lovely golden brown and serve. You can also freeze but allow to cool prior to packing up and freezing.

Happy weekend friends! ~ox

— Knead to Cook

Blueberry Oatmeal Bake. Vegan.

by Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fruit, Snacks, Vegan

Summer means an abundance of fresh fruit in my house. We love eating seasonally and it is one of the most affordable ways to navigate your grocery list. With blueberries constantly on sale, I’ve been stocking up. This recipe serves as an easy breakfast, snack or dessert topping with a little whipped cream or vegan ice cream on the side. I would recommend keeping it stored in the fridge versus on the counter as it would get moldy rather quickly in the warmer temps. I hope you enjoy this one as much as we did!

Ingredients:
1 tbl ground flax meal
3 tbl water
2 cups of rolled oats (organic)
1.5 cups flour (I used 1/2 cup whole wheat and 1 cup of ap flour)
1 tbl ceylon cinnamon
1 tsp baking powder
1/2 tsp salt
1.5 cups of plant based milk
1/4 cup of a neutral oil (I used avocado and coconut)
2 tsp vanilla extract
1/3 cup maple syrup*
3/4 cup blueberries washed and tossed with a bit of flour to coat
Nut of your choice for topping (almonds, walnuts, pecans, hemp hearts, pepitas).

Method:

Preheat your oven to 400 degrees and spray a 8×8 or 9×9 pan with cooking spray. Set that aside.

Start by making your flax egg by mixing flax meal with water and allow to sit for about 4-6 minutes until thickened.
Into a stand mixer bowl or large mixing bowl, add all of your dry ingredients oats through salt. Whisk to combine. In that bowl, add your flax egg and plant based milk, oil, extract and syrup. Combine until just blended.

In a separate bowl, add freshly washed berries and toss with a tbl or so of your flour. Coating will allow the berries to be suspended in your bake versus sinking to the bottom of the bake. By hand, gently mix the blueberries in the batter. Then gently spoon into your prepared pan.

Top your batter with whatever nuts or seeds you like then pop it in the oven for 38-40 minutes. When the top is more solid, the color is golden, it’s done. Mine took about 40 minutes. Allow to cool before slicing. Enjoy!

*This recipe is NOT overly sweet. Feel free to adjust the sweetness by adding additional maple syrup or 1/4 cup coconut or brown sugar.

~ox

— Knead to Cook

Healthy Broccoli Slaw (no mayo).

by Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Party Foods, Raw, Salads, Side dish, Vegan, Vegan proteins, Vinaigrette, Wheat Free

My husband picked up a bag of broccoli slaw from Trader’s and I wanted to take a stab at a non-mayo (vegan, of course) version. I knew I wanted to pair this with a jackfruit carnitas sandwich and it was perfect! A nice crunchy cold side with a hot sammy.

Let’s get to it!

Ingredients:

1 bag of your favorite cole slaw or veggie slaw mix (I used broccoli)
1/4 cup of a good quality olive oil (you can use a scant amount and add a tablespoon of sesame oil if you prefer)
3-4 tablespoons of your chosen acid (lemon, lime juice or I used apple cider vinegar, champagne or even rice wine vinegar works)
1 tsp smoked paprika
1 tsp ground cumin
Salt and pepper to taste

Optional:
Add some fresh cilantro
sesame seeds (I garnished with that)
sliced jalapeños

Method:

I take a big bowl and make my dressing first, olive oil through salt/pepper. Whisk to combine. Then add your slaw mix and toss to coat. I allow this to rest and marinade in the fridge for at least 2-3 hours.

Before serving, toss again and garish as you please.



Enjoy!
~ox

— Knead to Cook

Mexican Instant Pot Black Lentils. Vegan.

by Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Lentils, Mexican, Pressure Cooker, Side dish, Vegan, Vegan proteins, Wheat Free

Since I received a preview copy of my friend’s first book, Fiber Fueled, I’ve become very conscious of eating way more fiber in each meal. Lentils are, of course, the king of the fiber world so I thought it was fitting to share my lunch today considering tomorrow is the epic Taco Tuesday with Cinco De Mayo on the same day! These lentils can easily be a replacement for you taco “meat” or a lovely addition to your taco bar.

These lentils are super easy to make in your instant pot and store beautifully in your fridge all week. I love to add leftover lentils to my salads or tofu scramble. Okay so let’s get started!

Ingredients:

1 cup of Beluga black lentils (green or brown would work)
1.75 cups of water
Pinch of salt
1 tbl of ground cumin
1 tbl of smoked paprika
2 tsp garlic powder
1 tsp of chili powder
Lime juice from one lime

Method:

Add all of your ingredients to your Instant Pot insert and swirl around to mix. Set the manual timer for 6 minutes allowing it to release pressure naturally. Once its done, stir and adjust your seasoning per your taste and add your citrus juice. I added additional salt.

Endless ways of using these lentils. I added to Romaine boats and made tacos that way. You can use as a protein for your salad. Add these to nachos.

Hope you love these as much as I do!
~ox

— Knead to Cook

Sweet & Spicy Sticky Soy Curls.

by Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Sauces, Vegan, Vegan proteins, Wheat Free

I was recently introduced to soy curls and I’m fully addicted. I mean they freakishly have a vibe of chicken but not in that off-putting kinda way but oh my gosh they absorb marinades and flavors! I’m so excited for the limitless recipe ideas. This recipe is very easy. Takes only 15 minutes to prep. I store in the fridge and use on salads or in bowls all week.

In the midst of food prep here so I’m going to get this recipe up so I can share the goodness with you all.

Ingredients:

1 bag of soy curls (I buy them on Amazon here)
Water for soaking
1/4 cup of corn starch
Salt
Olive Oil for the pan

Sauce:
1/3 cup of chili sauce (you can use 3 tbl if you prefer less spice)
1/4 cup liquid aminos or soy sauce
2 tbl of maple syrup
1 tsp of toasted sesame oil

Optional: green onions, black or white sesame seeds

Method:

Soak your soy curls in fresh water for about 10 minutes. Drain and rinse. I allow to dry out in the colinder for a few minutes. Place them in a bowl and toss with your corn starch. Coat well. In the meantime, heat a pan with either spray olive oil or drizzle a few glugs in your pan and allow to heat over medium heat. Once hot, add your soy curls and stirring occasionally to ensure browning. While cooking, whip up your sauce in a bowl. Once the soy curls are browned, add in your sauce and toss to coat. Turn off heat. I garnished with black sesame seeds and chopped green onions.

Serve in a salad, bowl or atop of brown rice.

This dish is perfect in a bowl, salad or atop rice or quinoa. I hope you enjoy it as much as we do. And be aware…. you’ll stand at your stove eating it straight from the pan! 🙂

— Knead to Cook

Easy Tahini Granola. Vegan. GF.

by Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday Baking Ideas, Nuts, Pantry, Vegan, Vegan proteins, Wheat Free

Meal prepping on Sundays often includes me making breakfast for the week. Granola serves so many purposes for us. I tend to snack on it or add it to my smoothies or yogurt. Bill eats it for cereal in the morning. Granola is so incredibly easy to make and stores perfectly in your pantry. One batch of this granola will easily last a week or two! I prefer to store it in glass containers or my OXO plastic cereal container.

This recipe is super flexible so don’t stress if you’re missing an ingredient or if you wish to add something else you love.

Ingredients:
3 cups of organic rolled oats
1/2 cup of the following nuts: cashews, pecans, pepitas and walnuts
2 tbl each of chia, sesame seeds and hemp hearts
1 tsp of salt
1 tsp of ground cinnamon
1/2 cup tahini
1/2 cup of maple syrup
2 tbl oil (olive or coconut)

Method:

Preheat your oven to 325 degrees. Either line your sheet pan or spray with oil to prep. Set that aside. Into a bowl add the oats, nuts, seeds, salt and cinnamon. In a bowl or small pot, add tahini, maple syrup and oil. Warm in a microwave or on the stove until blended. Pour over your oat mixture. Stir well.


Spread out on an even layer on your baking sheet. Bake for 20 minutes, then stir. I baked for an additional 10 minutes or until golden. Keep a watchful eye because it will burn quickly.

Allow to cool on the baking sheet then store in your container. No need to refrigerate. Enjoy with your favorite plant-based milk, over vegan yogurt or as a snack.

— Knead to Cook

Tahini Medjool Date Cookies. Vegan. Gluten free.

by Filed Under: Brunch, Cookies, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Snacks, Vegan, Wheat Free

I was seeking & searching for a unique cookie. Bill was sick last weekend with bronchitis. We had a winter storm. I was tired of being stuck in the house so my go-to was reading alternating with baking. I found this recipe on Feasting with Fruit. I tweaked a bit and they were truly heavenly. Everyone loved them. A little bit savory with a hint of sweetness from the Medjool dates. The perfect combination.

This recipe made a lot of cookies, which was great for the week! I used a tiny scoop so it made about 36 cookies or so.

Ingredients:
2 cups of rolled oats
1/2 cup of oat flour
1/2 cup of almond meal
1 tsp baking soda
1 tsp of salt
1 cup of tahini
1/2 cup of maple syrup
2 tsp vanilla extract or 1 tsp of almond extract
12 Medjool dates, pitted and roughly chopped
Sesame seeds for rolling, optional

Method:

Preheat your oven to 350 degrees and line your baking sheet with a silpat or parchment paper.
Mix all of the dry ingredients together in a bowl.
Then in a separate bowl, mix your tahini through extract of choice.
Add the wet ingredients to dry and blend. Then proceed to add the dates.
Scoop out the cookie dough and roll into your sesame seeds and then place on to your baking sheet.
Bake for 11-12 minutes or until golden around the edges. Remove and allow to cool for 10 minutes.
I put under my cloche for one week or until devoured.

Hope you enjoy this recipe!

— Knead to Cook

Easy Sheet Pan Fried Rice and Tofu. Vegan. GF.

by Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Vegan, Vegan proteins, Wheat Free

I saw this Katie Lee recipe somewhere online and knew immediately that I had to try it. Of course, I opted to tweak by my taste preference and the result was unbelievably tasty. I cannot believe how easy this recipe was and she once again, blew it out of the water! I made it in one bowl and baked it a bit longer because we love crispy rice… heaven. Turns out the leftovers were equally tasty. This one will be on repeat for sure!

Ingredients:
1/4 cup plus 2 tablespoons liquid aminos
2 tablespoons of hot chili or hot olive oil (I have a spicy olive oil I used)
2 tsp of toasted sesame oil
1 tbl of chili paste
5-6 cloves garlic, minced 
One 1-inch piece fresh ginger, peeled and grated 
2 cups cooked or leftover rice 
2 extra firm blocks of tofu (I used Wildwood), drained and cut in cubes
1 small bag of frozen veggies (I used a veggie/lentil blend from Whole Foods)

Method:
Preheat your oven to 375 degrees. Line your sheet pan with a sheet of parchment.
Into a bowl, add all of your ingredients and stir well.
Spread your mixture into one even layer on your pan.
Bake for 12 minutes covered with foil.
Then remove foil and bake for an additional 20-25 minutes until the rice is toasted up and crispy.

Enjoy!

— Knead to Cook