Knead to Cook

Food & fitness obsessed girl.

  • Home
  • About me.
  • Recipes
    • Breakfast
    • Brunch
    • Snacks
    • Desserts
    • Vegan
    • Vegetarian
    • Gluten Free
    • Wheat Free
    • Evolution Power Yoga 40 Days
  • In the Media
  • Favorites.
  • Contact.

Green lentil taco “meat”. Vegan. Plant based. GF

March 23, 2021 by Knead to Cook Filed Under: Gluten Free, Lentils, Mexican, Vegan, Vegan proteins, Wheat Free

Happy Taco Tuesday sweet people! This is a really quick and easy recipe I created a few weeks ago & forgot to share. It’s really easy to use freshly cooked lentils, leftovers or canned! In our pursuit to remove as much processed foods from our diet, these are a perfect protein option for your taco bar! I also use in my salads too. Okay, let’s get started!

Ingredients:
2 cups of cooked green lentils (leftovers, freshly cooked or canned – drained)
1 tbl of avocado or olive oil
4-5 spring onions, washed and diced
5-6 garlic cloves
1 tbl smoked paprika
1 tbl ground cumin
2 tsp garlic powder
1 tsp salt
1 tsp chili powder
1/4 tsp red chili flakes
2 tbl liquid aminos
1 tbl of liquid smoke

Method:

Cook your lentils according to package instructions or if using canned, drain completely.

Into a sauté pan, add your cooking oil over medium heat carefully. Add your onions and garlic. Stirring often, cook for 4-6 minutes. Then proceed to add your spices and liquids. Finally add lentils. Stir well to blend. Taste and adjust spices, adding additional as your preference dictates. Serve immediately or remove from the heat. Allow to cool and store in an airtight container.

I add these to my taco bar as a meat substitute.
Additionally:
Add to salads as a protein
Atop of nachos.
In chili or enchiladas. Limitless ideas!

Enjoy!

~ox

— Knead to Cook

Mexican Instant Pot Black Lentils. Vegan.

May 4, 2020 by Knead to Cook 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

Vegan sausage chili. Super easy!

January 5, 2020 by Knead to Cook Filed Under: Chili, Mexican, Soups, Vegan proteins

Woo hoo I’m on a blogging roll however my pics have been quite disappointing. Hoping the sun comes out again and that I get my photography groove back… lol. My work schedule is a bit open this week and I’m not complaining. Only working 2 days this week before 3 solid weeks to follow.

Today Sydney flew back to school. We got home and ate lunch & I decided I wanted to make a big batch of chili for the week. I normally try to make one big pot of soup, lentils or something for the week. Having a nice healthy option on hand is perfect for quick lunches or dinners during the week. Meal prepping doesn’t have to be daunting!

This recipe is super forgiving and you can add or omit what you love/hate. I serve this along with some cornbread and it’s the perfect, comforting winter meal.

Ingredients:

Olive oil
Soy sausage links (I used Trader Joe’s Soy Sausage link) but whatever vegan sausage you prefer would work.
1 red onion, diced
8-10 cloves of garlic, minced (trying to keep everyone healthy here)
1 bell pepper, diced and whatever color you have on hand
2 tbl of chili powder
1 tbl of cumin
1 tbl of smoked paprika
2 tsp oregano
1 tsp salt (add more as you prefer once it’s done cooking)
1 large or 2 smaller (14 oz) cans of organic crushed tomatoes- I prefer fire roasted
3 cans of beans (I used a mix of red kidney and black), drained and rinsed
1 small can of diced chilis
3 cups of vegetable broth
2 tbl of apple cider vinegar or the juice from one lime
Cilantro for garnish


Method:

Begin by heating the oil in a large Dutch oven or heavy bottom pan. Once hot, add your soy sausage and cook until browned. Then proceed by adding onions and peppers. I cook for 4 minutes and then add the garlic. Cook for an additional 3-4 minutes. Add the spices and stir well. Proceed to add the tomatoes, beans, chilis and broth. Stir well and bring to a boil. Once boiling, reduce the heat to low and cover. Allow to cook for 40 minutes up to several hours (I let it simmer for hours till dinner). Before serving add the apple cider vinegar. Taste to adjust seasoning. Then ladle in bowls and top with fresh cilantro leaves. Optional other toppings: vegan cheddar, diced red onion, green onions, fresh jalapeños or avocado cubes.

— Knead to Cook

Tempeh Hempe Taco Meat. Vegan. GF.

December 7, 2017 by Knead to Cook Filed Under: Breakfast, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Sponsored, Vegan, Vegan proteins, Wheat Free 4 Comments

My friends over at Hempe Plant Protein reached out and asked if I wanted to test out their newest product I jumped. Their tempeh has always been a game changer for me.  This however was a complete shock… it wasn’t soy based at all yet made from chickpeas and hemp seeds.  I was thrilled!  Right out of the package it tasted great.  Wait, what? I seriously could snack on this raw it was so good.

I was pondering some different avenues to take this wonderful protein source and opted to go the taco route.  It turned out great and is perfect on your taco bar or like I did, in my salad as my protein source.

Let’s chat about nutrition before I tackle my recipe…

Hemp is crafted and cultured like traditional soy tempeh.
Excellent source of Omega 3’s.
No gluten or soy.
Good for the environment.
Easy to prepare.
Savory flavor.

[Read more…]

— Knead to Cook

One pot chili and corn bread dumplings. Vegan. Gluten free.

October 4, 2017 by Knead to Cook Filed Under: Beans, Chili, Gluten Free, Mexican, Soups, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 1 Comment

One pot chili with cornbread dumplings.

This was one of those recipes I make then realize I forgot the obligatory corn bread side dish kinda night/dinner.  I shared this on my Instastories and my phone blew up with notifications.  BLEW the freak up!  So I grabbed my camera and started shooting what pictures I can (the only downside to fall and the sun setting earlier and earlier).  Sorry for the lack of step-by-step pictures I normally take.  I wanted to get what I could & get this recipe posted asap.

You can make whatever chili recipe you love and add these little cornbread dumplings right before serving.  I’ll share my chili recipe (always morphing to what I have on hand).  Chili, in general, is a very forgiving dish and the cornbread just elevates the whole thing.  I hope you enjoy as much as we do and hey, one pot dish for the win.

[Read more…]

— Knead to Cook

Lentil Picadillo. Vegan. Gluten free.

July 13, 2017 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Lentils, Mexican, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 2 Comments

This is my first attempt at vegan Picadillo, inspired by a dish I had at Tocaya Organica in South Beach Miami twice last week (we couldn’t get enough).  Not having experience with this dish, I researched several recipes online and was most inspired by this one.

This dish cooked up really fast, without a lot of babysitting – which is always appreciated.  I paired it up with some quinoa I cooked up in my Instant Pot for extra protein. Brown rice would also be perfection.  This dish was really good but I look forward to adding some diced sweet potatoes/carrots in my next attempt for an extra veggie punch.

I’ve been experimenting a lot with my diet lately – I’m perpetually experimenting.  True story.  My husband took this dish as leftover taco “filling” for lunch on Wednesday and he loved it.  Balancing protein, fat and carbs in each meal will leave you satiated for a longer period of time & help squash the mid-afternoon snack attack.  He said he remained filled till he got home for dinner.  I’ll take that as a win and I’ll be adding to my lunch menu options.  I do love a good lentil dish 🙂

[Read more…]

— Knead to Cook

Red beans & rice bowls. Vegan. Gluten free.

May 8, 2017 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Pressure Cooker, Side dish, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations Leave a Comment

Red beans and rice. 

Happy Monday my friends!  After a lovely weekend of sleeping (I slept 30 hours between Friday night and Monday morning) I feel great.  I have no idea where that came from but my body/mind so needed it.  I hit the ground running today and was at the gym nice and early. In fact, after speaking to a trainer friend of mine… I bumped up all of my weights 10-15 lbs per machine and I killed my workout.

IT
FELT
SO
GOOD!

So back to the kitchen for menu prepping, client cooking and all things food.  I made this dish over the weekend and I was excited to share a super easy recipe that is perfect for week/leftovers for lunch or freezer for a future quick dinner on the fly.  I also love this for your taco bar on Tuesday!  It’s really easy to prepare and you can add or subtract your favorite veggies/spices etc. I’ve also made this with leftover quinoa for a hefty protein-punch!  Think about serving this with your favorite main protein, with tortillas, in a salad or alongside a tofu scramble!

Time to get started… happy new week!

[Read more…]

— Knead to Cook

Veggie protein burritos. Vegan. GF.

May 4, 2017 by Knead to Cook Filed Under: Beans, Breakfast, Brunch, Gluten Free, Mexican, Party Foods, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 2 Comments

Veggie protein burritos.  I took this pic at night so sorry for the lack of photo perfection.

The universe, I believe, is trying to knock me down.  Again, I wiped out on a run.  Seriously, what in the world is going on with me?  Ha.  I think I keep biting the pavement, a–hem road, because I completely zone-out, praying, meditating and just stop paying attention to each and every step.  My poor husband.  I walk in, covered in dirt, rocks and blood and he looks at me in dismay —– again.  But on the positive note, the weather was insanely cool and lovely.  My run felt really good till I wiped out.  And my daughter’s veneer (if you’ve been following me on Insta-story) has finally arrived, fit and looks so awesome!  My youngest had smacked my oldest’s front tooth, well 1/3rd of it, out ten years ago and we wanted it more secure before she heads off to college.  Check, check and check!  She looks awesome!

So this little, sweet recipe.  I made it for a client for breakfast and morphed it into a lunch or dinner (or after-school snack) that my family has been totally digging!  I thought if they are – I better share. These are perfect to freeze and prep ahead.  I hope you love these as much as we have!

[Read more…]

— Knead to Cook

Vegetable chickpea savory pancake/omelette. V. GF.

February 20, 2017 by Knead to Cook Filed Under: Beans, Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Running/Races, Salsas & Guacamole, Snacks, Vegan, Vegan proteins, Vegetarian, Wheat Free, Your Life Edit Foundations 2 Comments

Vegetable chickpea pancake.  Vegan.  Gluten free.

Happy President’s Day!  I will admit I was due for a long, restful weekend after many busy weekends. The weather on the east coast warmed up, unseasonably of course for PA, to around 70 and we spent most of our time outside enjoying.  AND if you follow me on Insta or Snap – you know we celebrated our oldest daughter’s 18th birthday.  We even got to run/ride on trails yesterday and it was heavenly.  Today, after an aggressive TRX HIIT workout  I kicked off my Monday with a bit of a departure from my normal tofu pudding breakfast.  Lately, I’ve been craving more savory foods & this chickpea pancake was perfect.

This was my first attempt at making a chickpea pancake/omelette type recipe and after a failed first attempt… the second one was a winner.  I’ll share my lessons learned below.  The flavor profile of this was very Mexican in nature.  I’m looking forward to experimenting more with different seasonings and veggies.  I topped this one with avocado, tomatoes and lots of hot sauce.  I’m seriously smitten with my latest creation.
[Read more…]

— Knead to Cook

Vegan nachos. GF.

February 4, 2017 by Knead to Cook Filed Under: 4th of July/Patriotic, Brunch, Dips, Giveaway!!!, Gluten Free, Holiday, Mexican, Party Foods, Running/Races, Vegan, Vegan proteins, Wheat Free Leave a Comment

Vegan & gluten free nachos.  My final recipe in my week long vegan Super Bowl party food fest.  I wanted to share several plant-based football watching foods that were easy to prepare for hosting or taking to a party.  This is quintessential football food for sure.

This recipe is super flexible, allowing you to add or remove whatever you have on hand or prefer.  Add beans in lieu of the meatless crumbles, mix up the vegan cheese, add pickled jalapeños for extra spice.  Also top with salsa, hot sauce or guac for extra food fun.  The other wonderful thing about this recipe is that you can make a small or large tray depending on the amount of food you need.  You simply cannot go wrong with this dish.

My recipe gives you what I used along with substitution ideas.  I hope you enjoy!
[Read more…]

— Knead to Cook

  • 1
  • 2
  • 3
  • …
  • 7
  • Next Page »
twitter  pinterest  instagram  mail  rss
welcome
Get Post via Email

my foodgawker gallery

Recent Posts

  • Single serving chia pudding. Vegan & GF.
  • Antioxidant-Packed Protein Smoothie without banana
  • Easy creamy one pot vegan tomato soup.
  • Green lentil taco “meat”. Vegan. Plant based. GF
  • Lemon Protein Bites. Vegan & GF.

Categories

  • 4th of July/Patriotic
  • 5 favorite things…
  • Air Fried
  • Appetizers
  • Asian inspired
  • Awards.
  • Beans
  • Beef
  • Best Vegan…
  • Beverages
  • Breads
  • Breakfast
  • Brownies
  • Brunch
  • Cabot Fit Team
  • Cakes
  • Candy
  • Cheese
  • Chicken
  • Chili
  • Cocktails
  • Condiments
  • Cookies
  • Crock Pot
  • Desserts
  • Dips
  • Dressings
  • Easter
  • Egg dishes
  • Evolution Power Yoga 40 Days
  • Featured
  • Fish
  • Fitness.
  • Friday Favorites Series
  • Frozen Pops
  • Fruit
  • Gift ideas
  • Giveaway!!!
  • Gluten Free
  • Going and Living Vegan
  • Grilling
  • Grilling/Rubs/Sauces
  • Ground Turkey
  • Halloween
  • Health & wellness
  • Holiday
  • Holiday Baking Ideas
  • Holiday Gift Guides
  • Homemade Chips
  • Ice cream
  • Indian-inspired.
  • Italian-inspired
  • Knead to Cook Promotions
  • Lentils
  • Life.
  • Lucy Let's Go Post
  • Mexican
  • Muffins
  • My story.
  • No bake/cooking required!
  • Notable mentions.
  • Nuts
  • Pantry
  • Party Foods
  • Pasta
  • Pies
  • Pizza
  • Popcorn
  • Pork
  • Potatoes
  • Pressure Cooker
  • Product Review.
  • Quick Bread
  • Raw
  • Rubs
  • Running/Races
  • Salads
  • Salsas & Guacamole
  • Sauces
  • Seafood
  • Side dish
  • Smoothies
  • Snacks
  • Soups
  • Sponsored
  • St. Patrick's Day
  • Stews
  • Stocks/Broths
  • Thanksgiving
  • Tofu
  • Travel & eating
  • Turkey
  • Valentine's Day
  • Vegan
  • Vegan Burgers
  • Vegan proteins
  • Vegetarian
  • Vinaigrette
  • Vitamix
  • Wheat Free
  • Yogurt
  • Your Life Edit Foundations
  • Zoku Popsicles