Indian-inspired.

Coconut Curry Red Lentil Dahl. Vegan. GF.

February 1, 2016 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Running/Races, Soups, Vegan, Vegan proteins, Wheat Free 5 Comments

Coconut Red Lentil Dahl. Vegan. GF. Happy February! I do love this month… Valentine’s Day… my daughter’s birthday. Lots of reason to celebrate love.

On Sunday our weather had finally turned warmer. The sun was out and shining. The cars got a much needed bath to get the salt off. We took our pups for a nice long walk and then I came home to make this dish per my oldest daughter’s request. She was craving Indian food and because we opted to take her to a vegan restaurant on Saturday night after church – I knew I had to redeem myself and make something Indian for her. She was volunteering at a swim meet all afternoon so she didn’t know about it. My house smells heavenly with curry aroma wafting throughout my house. It doesn’t get any better. Wait… it does. I got to eat this bowl photographed, which made my day and hopefully her day when she gets home.

This makes a nice big pot so plenty of leftovers for dinners on the fly or lunch all week. Super easy to make and yields a good 6-8 servings. Can be served over brown rice or quinoa.
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— Knead to Cook

Vegan Chorizo and Lentil Stew. Gluten Free.

January 25, 2016 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Running/Races, Soups, Stews, Vegan, Vegan proteins, Wheat Free 11 Comments

Vegan Chorizo and Lentil Stew. Gluten Free.

So unless you’ve been completely off the radar this weekend you know that the east coast was pretty much obliterated by Jonas. Wow! We got about 28 inches or so… after 10 inches what do the specifics really matter? Saturday we woke up to about 14 – I helped snow blow and then I migrated into my master bedroom to paint all day long. This chasing Friday’s massive closet and drawer clean out of two bedrooms. I hate to seriously share how many bags we donated to the local thrift store. My bedroom was completed by 8pm Saturday night. Sunday the snow had ended and I took to the kitchen to cook all day -post run.

This recipe is a fun take-off on a sausage and lentil stew. Completely vegan and gluten free. Fairly easy to make and I just let it simmer for a few hours and it was ready for dinner when we were.
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— Knead to Cook

Sweet Potato and Kale Curry Bowl. Vegan. GF.

January 11, 2016 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Potatoes, Running/Races, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 6 Comments

Sweet Potato and Kale Curry. Vegan. GF.

Hi everybody! Yes, Monday is here again… but I’m vowing to be positive despite the weekend going by way too fast. We had a cloudy, drizzly, rainy yet warmer weekend. Rainy days always thrust me into the kitchen. We stocked up on veggies at the farmer’s market on Saturday and I got busy. I seriously made so much food. This was one of the dishes… obviously.

If you know me, or know my blog – you know I love (seriously addicted) Indian food. I think it’s because I can always find vegan, gf food without worry. The earthy flavors are just captivating to me. Thankfully my husband and my oldest are equally smitten. I thought I would make a big pot so we had it after church and leftovers for the week. Resolutions still in tact: being cost conscious and planning ahead 🙂 Check and check.

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— Knead to Cook

Indian Coconut Curry Cauliflower. Vegan. GF.

September 15, 2015 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Side dish, Vegan, Vegetarian, Wheat Free 2 Comments

Indian Curry Coconut Cauliflower. Vegan. GF.

Becoming a vegan over two years now, I’ve become a hardcore cauliflower fan. More-so, a huge fan of Indian cuisine. It’s the one type of food I know I can always find a vegan/gf option that is packed with flavor. Inevitably, I’ve then started making more and more cauliflower dishes at home. This is a great recipe to make on the weekend alongside a batch of brown rice to have as a quick go-to meal all week or for a nice packable lunch. I love back-up dishes on busy nights.

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— Knead to Cook

Tikka Masala Cauliflower and Chickpeas. Vegan. GF.

August 24, 2015 by Knead to Cook Filed Under: Appetizers, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Running/Races, Snacks, Vegan, Vegan proteins, Wheat Free 3 Comments

I had found this wonderful spice store at the Borough Market in London. I love picking up local goodies that are food-related as souvenirs v. the classic tee shirt. They always serve as a nice memory-evolking moment when I use them. [Read more…]

— Knead to Cook

Quick Curried Lentils. Vegan. Gluten Free.

July 30, 2015 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Indian-inspired., Stews, Vegan, Vegan proteins, Wheat Free Leave a Comment

My apologies for being so delinquent with my blog. Swimming ended last Saturday and I foolishly believed that time would be abundant. Sadly, I’ve been mistaken. More on that later.

I whipped this up for dinner last night and I used leftover black rice. The lentils took me about 12 minutes to make. Perfect, on-the-fly dinner idea. I had Trader Joe’s pre-cooked lentils but canned lentils can also be used in a pinch. You, of course, can use as much or as little spice as you like. I have some really hot peppers in my garden and my husband and I love spicy food but I digress… some people don’t so you adjust as necessary.

This dish can be paired solo with Naan or over leftover rice. I used black because the more colorful the food – the more nutritionally dense as a rule of thumb. Okay so before I run back out… let me share this awesome recipe with you all.
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— Knead to Cook

Ginger Turmeric Carrot Soup. Book Review and Guest Post.

May 18, 2015 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Soups, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

Ginger Turmeric Carrot Soup. Gluten Free. Vegan.

I’m often asked to review cookbooks from publicists. I was contacted about this particular cookbook and it all connected with a recent eye visit my husband had just experienced. I knew he had to write a post for me and he agreed. In conjunction, I wanted to share a recipe I created last week and it paired up nicely with this post. I will feature a recipe or two out of this cookbook in the future but I haven’t had time to work with it in depth due to late delivery of the book and time constraints. So without further adieu, my husband’s first post on my blog. Thanks Bill for sharing.
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— Knead to Cook

Indian-Spiced Roasted Cauliflower. Vegan. Gluten Free.

February 11, 2015 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Side dish, Vegan Leave a Comment

Indian Roasted Cauliflower. Vegan. Gluten Free.

I love Indian food. I love all kinds of food but Indian food… it’s so incredible especially when you’re vegan. The flavor-packed options are endless. I always gravitate towards cauliflower dishes. Their spices are so healthy for the body. Reducing inflammation. Provides iron. Helps transfer oxygen to vital organs. Benefits metabolism and helps immunity. Can’t go wrong. Food is medicine! Trust me.

This is one of those veggies that you can prep ahead of time and have for the week. Great paired up with rice, salad greens, quinoa or a side dish for your favorite protein.

*Custom tags can be found here.

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— Knead to Cook

Curried Potato Spinach Soup. Vegan. Gluten Free.

January 4, 2015 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Indian-inspired., Potatoes, Running/Races, Soups, Vegan, Wheat Free 1 Comment

Curried Potato Spinach Soup.

Curried Potato Spinach Soup. Vegan. Gluten Free.

New Year, new me? Ha. Not so much. I’m not a big fan of resolving things. Every day I try to be a better person. Ignore nonsense. Be more organized. Patient. Do more kind acts for others. And I try with my eating to be mindful of my choices. And finally push my fitness. Happily I made it through the holidays shredding a few LBs. Overall, a win-win.

This year I am vowing (not resolving) to make menus and stick with them. That way my food bill stays in check and I stay on task. I cook for me – a vegan, my husband – a budding vegan but claims to be vegetarian, my oldest who is gf and dairy free and my father and youngest daughter who are both carnivores. Making food choices that can be modified each night can be a struggle but I really despise playing diner making many dishes for everyone so simplification is key!

Here is this week’s menu prominently displayed on my chalkboard wall in my kitchen. All items will be customized per each person’s dietary needs. Remember to always have a leftover day so you don’t waste any food that may get “lost” in the back of the fridge.

This soup was on the menu for Saturday and it turned out great. It’s inspired by a famous vegan restaurant in NYC named Candle. It has a wonderful warmth of spices. Perfect to make on a rainy or snowy day. Makes a ton so you can freeze some for future use.
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— Knead to Cook

Coconut Curry Cauliflower Soup. Vegan.

October 21, 2014 by Knead to Cook Filed Under: Brunch, Crock Pot, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Indian-inspired., Pasta, Soups, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

Coconut Curry Cauliflower Soup. Vegan by Knead to Cook.

Coconut Curry Cauliflower Soup. Vegan.

On Saturday I bought an almost 7 lb (YES!!) golden colored cauliflower head at the farmer’s market. I couldn’t resist. It was absolutely gorgeous and I thought of roasting it and making soup. Geez I could feed an army with a cauliflower THAT large. So Sunday, after our run and church service – I cut up about a 1/3 of it to roast and the rest went into this gorgeous and very tasty soup. I simmered the soup most of the afternoon and served it with my favorite Mary’s Crackers that are gluten free and vegan. I have plenty of leftovers too for lunch all week. This is a fall soup must-try for sure!
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— Knead to Cook