Knead to Cook

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Smoky lentil stew. Vegan.

November 30, 2020 by Knead to Cook Filed Under: Gluten Free, Indian-inspired., Pantry, Soups, Vegan, Wheat Free

Going to be super honest, I’m sharing because this has been our go-to weekly meal prep idea this fall but I’m not spending the required time to stage and make this post picture perfect. Life is busy, hectic and crazy. We are in the midst of selling our lives, packing what’s left and getting ready to move. Blogging recipes has not been on my radar with all that going on plus working. However, this one is too good not to share so let’s go!

Ingredients:

2 tbl of a neutral oil (I used walnut and avocado)
1 large yellow onion, diced
4 medium carrots, diced
2 ribs of celery, diced (I add if I have it)
6-10 garlic cloves, minced (I lately have been adding whole cloves that are small and about 20 of them)
2 cups of brown or green lentils, rinsed
1-2 large potatoes, cubed (I use whatever I have on hand)
7 cups of veggie broth
2 tbl of Dijon mustard
1 tbl Worcestershire (make sure it’s vegan) sauce
1 tbl smoked paprika
2 bay leaves
1-2 tsp salt
1 tsp thyme
1 tsp rosemary
1-2 cups of fresh or frozen peas

Method:

Into a large Dutch oven or stock pot, add your oil and heat over medium heat. Then add your onion, carrots and celery. Cook, stirring often, for about 6 minutes until cooked. Then add your garlic, lentils, potatoes, broth, mustard, Worcestershire, paprika, bay leaves, thyme, and Rosemary. Bring to a boil. I only add the peas right before serving so they don’t get mushy.

Once it’s been simmering for about 3-4 minutes, I reduce the heat, cover and let it cook for up to several hours. Right before you serve, add your peas.

Serve with a good crusty bread and enjoy! You can refrigerate the leftovers for a quick and easy meal all week.

Okay back to packing! Love ya bye!

— Knead to Cook

Hearty Mung bean and lentil stew. Vegan. Gluten free.

January 4, 2020 by Knead to Cook Filed Under: Beans, Gluten Free, Holiday, Indian-inspired., Soups, Stews, Vegan, Vegan proteins, Wheat Free

Happy 2020! We’re kicking off the new year with a hearty, comforting stew that is perfect for meal prepping. Packed with fiber and protein -super satiating.

I apologize for the less than perfect images but I wasn’t expecting to love this stew as much as my entire family did and the weather has been less than desirable, cloudy and rainy, for a proper shoot. Regardless, ugly food that tastes great… I’m in for it.

Ingredients:

1 cups of mung beans
1 cup of green lentils
6 cups of veggie broth
2-3 cups of water (as needed)
6 cloves of garlic, minced
1 small yellow onion – chopped
1 can of full fat coconut milk
4 tbl of tomato paste
Olive oil
Salt
Pepper
2 cups of frozen spinach

Method:

Into a larger Dutch oven, over medium heat, add your broth, mung beans and lentils. Cook uncovered for 40 minutes total. Every 10-12 minutes check and add water as needed. I added about 3 cups additionally. I wanted the soup to be more stew-like so closer to the end of cooking, I added less water.

While that’s cooking, add a drizzle of olive oil to a sauté pan and heat oven medium flame. Once hot add your onion and cook 4-6 minutes. Once golden, add your garlic and cook 2 additional minutes. Once done, turn off and add to your soup mixture once its done cooking (40 minutes).

After the 40 minutes, add your onions/garlic, coconut milk, paste and give that a good stir. Once the paste is blended well – add your frozen spinach and stir. I allowed that to cook for about 10 minutes. Taste and add salt/pepper. Serve immediately and leftovers can be stored in the fridge for up to 4 days. Freezing is also an option.

We served over brown rice with crusty bread accompaniment. It is the perfect hearty meal. It’s been on repeat as lunch and dinner for days here… cannot get enough.


Enjoy!


— Knead to Cook

Curry Chickpea Salad. Vegan. Gluten Free.

June 27, 2017 by Knead to Cook Filed Under: Beans, Brunch, Dressings, Gluten Free, Indian-inspired., Nuts, Salads, Vegan, Vegan proteins, Vinaigrette, Vitamix, Wheat Free, Your Life Edit Foundations Leave a Comment


Curry chickpea salad.  Vegan.  Gluten free.

First, who am I blogging two recipes already this week?  Ha ha.  Okay… so on Saturday we stopped at Alchemy in Columbus, Ohio and I got a small container of their curry chickpea salad.  I was fortunate enough to find Hummusapien’s recipe online (she works with them) and was all over whipping up a batch because it was that good!  I was out of cashews (subbed out almonds) but this recipe is spot on & oh so delish.  I loved the simplicity of this recipe.  I’ve been adding a ton of turmeric to my diet for it’s anti-inflammatory properties.  Plus, hey I’m a sucker for all things curry.

This dish is packed with great nutrition.  Tons of protein and I love it for lunch or dinner in my monster green salad.  Plus, my husband loves it for lunch on bread or with burrito wraps.  I’m also thinking that this recipe is spot on for summer parties – plus you can prep it a day ahead of time to let the flavors develop.  This recipe is perfect for newbie chefs too as it’s impossible to fail.  🙂

Okay let’s get to the kitchen and get this started…
[Read more…]

— Knead to Cook

Instant Pot Mexican Taco Lentils. V. GF.

January 26, 2017 by Knead to Cook Filed Under: Breakfast, Brunch, Gluten Free, Indian-inspired., Mexican, Pressure Cooker, Running/Races, Side dish, Vegan, Vegan proteins, Vegetarian, Wheat Free 3 Comments

Mexican taco lentils.

This week we weren’t able to partake in Taco Tuesday due to an away swim meet so Wednesday it was!  We aren’t fans of missing our favorite cuisine.  So Wednesday I had a much needed day off & was excited to create a meat substitute for our taco bar.  I took a traditionally Indian lentil and did a bit of Mexican fusion by adding salsa and roasted poblanos.  These lentils came out perfectly & cooking in the Instant Pot made this dish exponentially easier.

These lentils would be lovely as a side dish, atop a salad or mixed greens for lunch or straightaway with tortillas or naan.  Lentils are packed with protein, iron and potassium.  We also love lentils with scrambled tofu for breakfast.  Just some ideas to incorporate lentils into your menu.
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— Knead to Cook

Turmeric roasted chickpeas. Vegan. Gluten free.

October 20, 2016 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Party Foods, Snacks, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 7 Comments

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Turmeric roasted chickpeas. V. GF.

The mighty chickpea! I always just relegate chickpeas to my salad or in hummus recipes.  I occassionally remember roasting them up but typically prompted by someone or something.  However, once roasted, I am slightly addicted to their crunchy texture.

After meeting with my sports dietitian last week she mentioned whipping these up to add to my salads for extra protein. Plus they are packed with potassium, fiber, B6 and magnesium.  I then started to think of all of my knee swelling last week and remembered adding more turmeric to my diet (typically added to my smoothies).   Turmeric is also packed with iron, vitamin B6 and fiber.   My brainchild was born.  These have a bit of an Indian spin with a bit of heat.  Great snacking idea.  Perfect for lunches. Toppers for soup or salads.  I keep a bag in my car for a quick snack when needed.  About 100 calories for 1/2 cup – these beat any other greasy option out there.  PLUS that protein!  Great post workout fuel for hungry muscles.  This recipe is super forgiving with the spices you add so add more or less of what you love.  My recipe is a mere guideline.
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— Knead to Cook

Mung Bean Stew Instant Pot. Vegan. Gluten Free.

October 11, 2016 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Running/Races, Stews, Vegan, Vegan proteins, Vitamix, Wheat Free 11 Comments

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Mung bean stew via the Instant Pot.

I’m an adventurous eater now that I’m vegan.  As a carnivore, 4 years ago, I was food phobic.  Personally, I steered clear of certain foods because they turned me off a bit.  Case in point: fish, seafood and exotic meats to name a few.  Everyone has their food phobias, right?  Fast forward to this moment… I love exploring the farmer’s markets and finding new beans or veggies I’ve never tried.  Do you gravitate towards trying new foods?

This past Saturday I was shopping at my favorite bean/grain shop at my farmer’s market and the mung beans caught my eye.  I took a pound of them and figured I would research recipes later on in the day.  I was thrilled to stumble on this recipe from one of my favorite vegan bloggers, Vegan Richa.  If you don’t know her or her cookbook – you must!  I highly recommend.

Sunday I whipped this recipe up & instantly was in love.  I hope you enjoy this protein-packed, easy dinner idea that’s perfect for leftover lunches or dinners all week long.  Let’s get rolling…
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— Knead to Cook

Pressure Cooker Red Lentil Curry. Oil free. V. GF.

June 28, 2016 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Indian-inspired., Pressure Cooker, Soups, Stews, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 54 Comments

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Red lentil curry in under 15… yes, please!  I recently landed a very large private chef job & I purchased my Instant Pot in preparation.  Large, healthy dinners without much thought in mere moments was needed for both our family (as I’ll be traveling weekly) and for my client.  I got the Instant Pot in the largest 8 qt size (it’s huge) and have been experimenting with it.  If you follow me on snapchat you may have seen some fun dishes I’ve been making.

This recipe is modified from Hannah Howlett’s.  It came out great and we’ve been enjoying for fast dinners or lunches on the run.  My daughter just ate a bowl for breakfast too.  This recipe is oil, salt and sugar free.  Packed with plant-based nutrients.  The flavors are over-the-top and I cannot say enough for how delectable this dish is… I hope you give it a try!

Without an further adieu… 

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— Knead to Cook

Turmeric Roasted Nuts. V. GF.

May 10, 2016 by Knead to Cook Filed Under: Appetizers, Breakfast, Gift ideas, Gluten Free, Indian-inspired., Nuts, Snacks, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations Leave a Comment

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I’ve been cooking up a storm lately trying to finish up food jobs and some recipes for my family.  My knee surgery is tomorrow and I’ll be on bed rest for 2 weeks so the more food I can prep the better.  Plus I promise to be sharing recipes I created during my healing.

So let’s get into the recipe.  I love turmeric.  I add it to my breakfast smoothies and decided to roast some of my favorite nuts with it.  Turmeric is know for its anti-inflammatory properties as well as being known for fighting cancer.  I’m doing anything to aid in my healing.  Plus when your body is recovering from workouts and surgery – your body needs protein-rich foods.  These have a lovely flavor that is very addictive.  You can use any nut that you love in this recipe – suggestions for baking in the recipe.  I used pistachios, cashews and almonds. Okay so time is ticking away and I need to get into my herb box to plant before the rain comes back.

Perfect snacking option for your summer travels or to keep in your car or purse for snacking ideas.  These nuts also ship well and package up nicely for a homemade teacher/special gift idea.  Enjoy!
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— Knead to Cook

Curry Purple Potato and Cauliflower Soup. V. GF.

March 21, 2016 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Potatoes, Running/Races, Soups, Vegan, Vegan proteins, Wheat Free 1 Comment

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I’ve honestly come to the conclusion that my Sunday suppers have seriously transitioned from Italian to Indian cuisine lately.  I’m obsessed with curry and vegetables.  I cannot get enough.  Plus everyone will happily eat it so it makes my life, admittedly, so much easier.  After picking up a huge head of cauliflower and beautiful purple baby potatoes at the farmer’s market on Saturday – I knew they would be critical to my curry creation this week.  I hope you all love Indian food as much as I do.

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— Knead to Cook

Roasted Aloo Gobi. V. GF.

March 16, 2016 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Vegan, Vegan proteins, Vegetarian, Wheat Free 2 Comments

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My go-to, favorite dish when we go out for Indian is Aloo Gobi.  It’s a cauliflower & potato dish served with rice.  I love spicy food and always order it off-the-charts hot.  I think if I could, I would eat this pretty much every day of my life. I do prefer, however, not to eat out and to make my own food.  My stomach isn’t a fan of a lot of oil or grease and typically kills me on my next day of running.  So with that, I wanted to create a clean, less-than-normal oil in the recipe. Plus, you can control the spiciness of the dish yourself.

This recipe prep takes the longest – once the potatoes and cauliflower are ready – the dish takes minutes to make.  I served it to my dad first (someone always eats the photographed dish) and he loved it!  He’s always my barometer being the old-school Italian carnivore who fears all my vegan dishes 😉
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— Knead to Cook

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