Knead to Cook

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Lemon garlic no-oil tofu.

March 26, 2019 by Knead to Cook 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

Easy spicy tofu steaks. Vegan. GF.

November 8, 2018 by Knead to Cook Filed Under: Asian inspired, Gluten Free, Grilling, Grilling/Rubs/Sauces, Tofu, Vegan, Wheat Free Leave a Comment

    If you follow me on Instastories you see these tofu steaks ALL THE TIME!  I prep these on the weekend & use them as a protein source in my salads all week. They can be reheated or eaten right out of the fridge.  I also have eaten these as a snack on the go. 

    Now I know, you fall into one of two categories.  You either love tofu or absolutely have a fear of it (or had it prepared in a less desirable manner) which leaves you despondent.  I GET IT!  I’ve had more bad tofu than good until I started to make my own and this recipe is everything.  However, I have a few caveats.  You need to use a extra firm tofu (extra).  I love Wildwood super firm that comes in a block.  No need for pressing which is a game-changer for most as people don’t own tofu presses.  I find mine at Whole Foods but check your local grocer.

    This recipe is super easy and quite forgiving. 

    Ingredients:
    1 block of extra firm tofu
    1/4 c chili paste
    1/4 c liquid aminos or soy sauce
    2 tbl of maple syrup

    Method:

    To prepare your tofu, slice thin steaks about 1/3 of an inch or so.  Whisk your ingredients into a storage container for marinading. Once blended, add your steaks to the marinade and cover.  Refrigerate for about 1 hour and then flip each tofu steak.  Marinade for up to 24 hours but at least 2 full hours (allowing each side to soak in the blend).  

    I love to cook my steaks in a cast iron pan over med/high heat for 5-6 minutes on each side.  You can also bake at 400 degrees for 10 minutes, flip each steak and repeat for another 10 minutes.  Once done cooking, spoon the remaining marinade on each tofu steak and allow to cool a bit.  You can eat immediately or refrigerate leftovers for the week.  

    — Knead to Cook

    Beet Quinoa Burger. Vegan. GF.

    November 7, 2016 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Grilling, Snacks, Travel & eating, Vegan, Vegan Burgers, Vegan proteins, Wheat Free, Your Life Edit Foundations 5 Comments

    img_5051

    Beet quinoa burger.

    Oh this dreamy, protein-packed burger hit the spot yesterday not to mention, allowed me to use up the beets harvested from our garden last week.  Okay, so you’re thinking you dislike the earthly flavor of beets, right?  My husband’s main complaint until I made these burgers during football Sunday.  I didn’t mention what was in them, after all he was paying more attention to the game and was too busy screaming at the television. I created this super flavorful burger and put it in from to him and he loved it.  Then I divulged the ingredients.  He was shocked.

    The burger pan fries up so beautifully.  Crispy exterior with a nice crunch.  The flavors are wonderful.  This recipe made 8 burgers (not huge or too small).  They keep in the fridge or freezer if packaged well.  Perfect make-ahead food for the week.  I prefer to add these to a big salad in lieu of a bun (which I don’t eat).  They were a hit and let’s face it… the protein in quinoa is more than beef so this is a big time winner especially after my run yesterday.  Okay enough rambling… let’s get to this!
    [Read more…]

    — Knead to Cook

    Grilled Lemon Shishito Peppers. Vegan. Gluten Free.

    August 23, 2016 by Knead to Cook Filed Under: Appetizers, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Grilling, Party Foods, Running/Races, Side dish, Snacks, Vegan, Vegan proteins, Wheat Free 1 Comment

    IMG_8924
    Grilled Lemon Shishito Peppers. Vegan. Gluten Free.

    Haven’t seen or heard of these beauties?  No worries, once trying you’ll never forget them.  Shishito peppers are small, finger length, slender and thin walled peppers.  One in about 10 are spicy but most are mellow. Very low in calories, I use these as an appetizer or on my taco bar.  These take mere minutes to prepare and devour so make sure you buy a hearty supply.  I find these at my local farmer’s market or Asian market.  I hope you venture out and give these a whirl.  My whole family loves them.
    [Read more…]

    — Knead to Cook

    Black and White Bean Quinoa Burgers. V. GF.

    February 11, 2016 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Grilling, Grilling/Rubs/Sauces, Running/Races, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 6 Comments

    Black and White Bean Quinoa Burgers.

    Black and White Bean Quinoa Burgers.

    My first burger post of 2016.  I make them often, but honestly never document all of the goodies that go inside so then as a result – it never hits my blog.  After speaking to my good friend yesterday and talking about blogging and what I was going to be posting, I thought I better get moving on creating/documenting something for dinner that worked for everyone.  You see, I cook with several variations of a recipe that work for everyone in my family on most nights.  My youngest has now chosen to become vegetarian so it’s a bit easier but I still have two family members that eat meat.

    Yesterday was Ash Wednesday and my family members that do eat meat give it up on Ash Wednesday and every Friday throughout Lent.  Did I confuse anyone yet?  Yeah… a score card is needed when making dinner at my house.  These burgers worked for everyone and made life a bit easier last night paired with some roasted sweet potatoes.  Plus this recipe yields about a 12-14 sliders and they freeze nicely.  Okay so let’s get started.  Please know that you can adjust or tweak by preference as this recipe is very forgiving.
    [Read more…]

    — Knead to Cook

    Cauliflower Steak. Vegan. Gluten Free.

    June 8, 2015 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Fitness., Gluten Free, Grilling, Grilling/Rubs/Sauces, Running/Races, Side dish, Vegan, Wheat Free Leave a Comment

    Cauliflower Steak. Vegan.  Gluten Free.

    Cauliflower Steak. Vegan. Gluten Free.

    Happy Monday… yes, seriously.  We are in full summer mode here and apparently my schedule has just gotten amped up about a million times more.  My oldest has her driver’s permit, works and is a swimmer.  My youngest is at her grandparents till later this week but she starts back at tennis and that practice daily.  Her job.  So blogging will get reduced down a bit – so expect 2 or 3 recipes a week.  I try to manage it all but with other things in the works… summer doesn’t bring relaxing days – well hopefully a few.

    So I’ve made this recipe about a dozen times and I never shared it.  It’s a great Meatless Monday dinner idea or paired up with other veggies or protein.  It has a lovely smoky flavor and it’s so flavorful.  Perfect when you don’t want a huge dinner on a hot evening.  I serve room temperature or warmed with a tomato & basil salad on the side.
    [Read more…]

    — Knead to Cook

    Quinoa Pizza Crust. Vegan. Gluten Free.

    June 1, 2015 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Fitness., Gluten Free, Grilling, Pizza, Running/Races, Snacks, Vegan, Vegan proteins, Wheat Free 2 Comments

    Quinoa Pizza Crust. Vegan.  Gluten Free.

    Quinoa Pizza Crust. Vegan. Gluten Free.

    Happy Monday & June!  I love new months… why? Well a fresh new slate.  New goals.  New experiences.  And summer!  Okay so onto food –  a few months ago I received Deliciously Ella by Ella Woodward’s vegan cookbook.  I haven’t had a chance to try out any recipes until last Friday. With my oldest being gluten and dairy free – I knew we had to try this crust out for our traditional Friday pizza night. Although many think that quinoa crust is a new thing – it’s been floating around the internet for several years.  It had crossed my radar on Pinterest in 2012 but got lost in the shuffle of life.  I’m so happy I tried Ella’s. It was quite good paired up with my kale pesto and topped with our vegan favorite cheese.  It is crazy easy to prepare but preparation is necessary the night before. I hope you give this one a try.

    Thinking this would also working nicely making a dessert pizza – adjusting the seasonings you add.  Think cinnamon and some vanilla extract.  Top with nut butter and some vegan chocolate chips for a dessert pizza.  Maybe something you see in the future.

    This crust works well once par cooked on the outdoor grill for a few minutes to crisp it up.
    [Read more…]

    — Knead to Cook

    Grilling with Colavita. Vegan.

    May 11, 2015 by Knead to Cook Filed Under: Breads, Brunch, Condiments, Dips, Dressings, Evolution Power Yoga 40 Days, Gluten Free, Grilling, Grilling/Rubs/Sauces, Italian-inspired, Party Foods, Pasta, Salads, Side dish, Vegan, Vinaigrette 3 Comments

    I was thrilled to have the opportunity to team up with Colavita to create some recipes for grilling season.  Being an Italian girl and vegan – I thought I would take you on a food journey grilling up vegan style versus the classics you’ve come to expect during grilling season.  Plus moving outside to grill for friends and family, enjoying warm and sunny weather – there is nothing better after a long winter.

    I created three recipes to share.  Each have a fun twist and are a cinch to prepare.  Great for parties and get-togethers.  Healthy options you can pair up with your favorite protein.  Now let’s start this grilling journey…
    [Read more…]

    — Knead to Cook

    Vegan Kale and Basil Pesto.

    March 21, 2014 by Knead to Cook 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

    IMG_3033

    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.

    [Read more…]

    — Knead to Cook

    Buckwheat and Hemp Encrusted French Toast.

    March 12, 2014 by Knead to Cook Filed Under: Breakfast, Easter, Egg dishes, Gluten Free, Grilling, Valentine's Day, Vegetarian 1 Comment

    IMG_2379

    I’m very excited and honored to be an ambassador for the Whole Grain Council.  I partnered with them because whole grains are apart of a heart healthy diet.  They aren’t only healthy but they also taste great!  As a mom, I incorporate whole grains into my family’s diet each day from gluten free oats to quinoa, kamut and freekah.  I was not financially compensated for this ambassadorship and do it happily because I believe in the power of whole grains in a diet.  As a vegetarian, I eat many whole grains to fuel my very active life and my recovery from aggressive workouts. 

    This recipe is super fun and a great way to get more healthy ingredients into your kids/family without them really paying attention to the ingredients.  This crunchy French Toast is great topped with fresh fruit or yogurt.  My kids devoured it!  Perfect weekend breakfast and leftovers store well in the fridge for quick weekday breakfast for on the go families.

    [Read more…]

    — Knead to Cook

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