Mexican – Page 3

Taco Bowls. V. GF.

June 14, 2016 by Knead to Cook Filed Under: Beans, Brunch, Dips, Dressings, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Mexican, Salads, Tofu, Vegan, Vegan proteins, Vitamix Leave a Comment

Taco bowls are life. I created this bowl for dinner last night because my oldest is obsessed with Chipotle. I made it vegan & gluten free and she devoured this after a very long day of training/swim practice and work. It made my heart happy. She even ate the dressing (surprise ingredients in there) and she NEVER eats dressing. YES!!!

This recipe is totally forgiving. Clean out your fridge and use what you have & love. I prepped this ahead of time and it was ready to go as my family filtered in for dinner. Leftovers are perfect for lunch the next day. Low fat. No oils. Summer fresh! This would be perfect for a beach day, picnic or to take to a pool party. Now let’s get to it…
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— Knead to Cook

Lentil and Bean Chili. V. GF.

April 27, 2016 by Knead to Cook Filed Under: Beans, Chili, Crock Pot, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Soups, Vegan, Vegan proteins, Wheat Free 3 Comments

I’m such a chili and lentil fan – I don’t know why it’s taken me so long to combine the two. Packing beans into any dish is a major vegan score. The more protein the merrier. This one pot chili, is perfect to simmer all day long or is perfect for lunch – leftovers get better and better. Plus cleaning up is a breeze.

Yesterday’s temperature was a balmy 80 degrees and now today is a chillier & dreary 55. Today I felt like soup and realized I had everything for chili in my pantry so I went with that. I desperately need to get to the grocery store. This big pot of chili serves 8-12 people easily, if not more. I have 5 in my family and we will have plenty of leftovers for lunches. I don’t only make chili in the fall/winter and love it year round. I pair it up with brown rice or quinoa for extra punch of protein. How do you eat your chili?
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— Knead to Cook

Three Bean Quinoa Chili Verde. Vegan. GF.

January 28, 2016 by Knead to Cook Filed Under: Beans, Brunch, Chili, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Mexican, Salsas & Guacamole, Vegan, Vegan proteins, Wheat Free 3 Comments

Three Bean Quinoa Chili Verde. Vegan. GF.

Snow on the ground and I’m all over making a big pot of chili. All the beans, warm spices – there is just something that comforts your soul and warms you to the bone. Coincidentally, that is very much necessary these days. Plus this is a bowl loaded with vegan protein from the quinoa and beans. This recipe is insanely easy to make and you can set it and forget it – allowing it to simmer and work it’s flavor magic. I served this with homemade cornbread but tortilla chips would also be fun.
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— Knead to Cook

Veggie and Bean Chili. Vegan. GF.

December 1, 2015 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Running/Races, Soups, Vegan, Vegan proteins, Wheat Free Leave a Comment

Veggie and Bean Chili. Vegan. GF.

The countdown is on folks. December is here and we’re in the homestretch of 2015. Kinda crazy to think about. Hope you got a leg up on your holiday gift list yesterday during Cyber Monday. Still no one is giving me a wish list here so I did pick up a few gifts online that I wanted to get. I think we’ve finally hit the age/time when my kids just want gift cards and my husband and I really don’t need or want anything specific.

To be honest, every year at this time, post-Thanksgiving, I go into burnout mode. I’m tired of food prep, cooking and even eating. It’s been non-stop working on jobs and getting ready for Thanksgiving. Yesterday I took a really easy approach to this chili and it turned out great. It came together, minus cooking the rice, in 5 minutes. Yes! I hope you enjoy this one as much as we did. Plus, I think everyone needs a break from Thanksgiving leftovers at this point and rainy/chilly days always make me crave a nice big bowl of chili.
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— Knead to Cook

Chipotle BBQ Quinoa Chili. Vegan. GF.

September 22, 2015 by Knead to Cook Filed Under: Beans, Chili, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Mexican, Product Review., Running/Races, Soups, Vegan, Vegan proteins, Wheat Free Leave a Comment

Chipotle BBQ Quinoa Chili. Vegan. GF.

I recently received a copy of Mary Mattern’s first cookbook and already being a huge fan – I couldn’t wait to dive in. This was my first recipe I wanted to test and it was a huge hit for my Meatless Monday menu. I cooked for a group that encompasses carnivores, v/gf, df/gf and vegan diners and it was enjoyed by all! My husband was also quick to pack it for lunch today as well. Seriously, cooking at my house resembles that of a diner. Ha ha. So bring on fall and this delicious sweet chili recipe. Congrats Mary on a wonderful cookbook! [Read more…]

— Knead to Cook

Black Bean Corn Salad or Salsa. Vegan. Gluten Free.

July 2, 2015 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Mexican, No bake/cooking required!, Raw, Running/Races, Salads, Salsas & Guacamole, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 4 Comments

Black Bean Corn Salad or Salsa. Vegan. Gluten Free.

This is the quintessential summer salad plus it gets better as the flavors meld together. This vitamin and mineral packed dish that is perfect to take to your 4th of July BBQ, pool party or to make ahead and have for lunch or dinner. I also love this on tacos straight up. Seriously, I could eat this entire batch. Truth. This again, is super easy. I love making it a day ahead of and put it in a fun covered glass jar (this is perfect for a BBQ to keep bugs at bay) or in a lovely serving bowl. You can eat this as a side, main or as a salsa with chips. Yum!
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— Knead to Cook

Gazpacho. Vegan and gluten free.

June 22, 2015 by Knead to Cook Filed Under: 4th of July/Patriotic, Brunch, Evolution Power Yoga 40 Days, Fitness., Fruit, Mexican, No bake/cooking required!, Party Foods, Raw, Salsas & Guacamole, Vegan, Vitamix, Wheat Free 3 Comments

Gazpacho. Vegan and gluten free.

I think of gazpacho as just an enormous bowl of my favorite salsa sans the chips. Am I alone? I love fresh salsa. Despite not having fresh tomatoes from my garden YET, I did have some lovely cherry tomatoes I used to make this recipe. I added fresh ingredients and herbs. I’ll admit that I can down one very large bowl of this easily. Packed with tons of vitamins and nutrients… plus absolutely no guilt – this makes the perfect healthy, light lunch or dinner. I do make this a bit chunkier but you certainly can puree it longer for a more blended texture. Think of the easiest Meatless Monday dish ever! All of my recipes are merely a guideline… do what you love and adapt as necessary.
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— Knead to Cook

Balsamic Black Rice Salad. Vegan. Gluten Free.

May 27, 2015 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Mexican, Nuts, Running/Races, Salads, Side dish, Vegan, Vegan proteins, Wheat Free Leave a Comment

Balsamic Black Rice Salad. Vegan. Gluten Free.

Do you ever think of a recipe that you’re craving that you just can’t shake from your mind? This one is mine, as of late. I don’t know what it is, but I’ve been thinking about a black rice salad then this recipe came to be today – post taco Tuesday. I love leftovers and hate wasting food. I thought I would incorporate leftover toppings from last night (black beans, chives, peppers ad jalapeños) and mixed in some cooked veggies and viola a whole new dish is born.

Have you used black rice? It’s nutritionally dense compared to it’s white or brown counterpart. Its color comes from anthocyanins, plant pigments that may help lower the risks of diabetes, heart disease, and cancer. The flavor is on point for brown rice. It’s simply gorgeous. This recipe can be served warm or chilled. I’m thinking this is the perfect recipe to take to your next bbq. Healthy and so easy. Make ahead and store in the refrigerator. Perfect main dish or side dish for your carnivores.

Black rice is sold in most grocery stores and can be found in the organic/gluten free sections.
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— Knead to Cook

Multi Bean Garlicky Vegan Chili.

December 28, 2014 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Mexican, Running/Races, Vegan, Vegan proteins, Wheat Free 2 Comments

Multi Bean Garlicky Vegan Chili

Multi Bean Garlicky Vegan Chili.

I hope you all had a lovely Christmas with family and friends. I can’t believe how long it takes to prepare and how quickly it seems to flash by. Our Christmas was filled with a faith, family and lots of good food. Today was my official first day back in the kitchen post 4th finger surgery. I’m healing well and back to running. More on that below. Today started out quite rainy and dismal. Did my longest recovery run this morning, which was quite a feat. Errands with my husband. Then home to make a big pot of chili. My youngest was sick over Christmas and has shared her sore throat with me. I’m bound and determined to fight this so this chili is packed with lots of garlic. My Italian girl remedy for everything that ails me!

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— Knead to Cook

Vegan Pumpkin Chili.

October 16, 2014 by Knead to Cook Filed Under: Beans, Chili, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Mexican, Running/Races, Vegan, Vegan proteins, Wheat Free 1 Comment

Vegan Pumpkin Chili by Knead to Cook.

Vegan Pumpkin Chili.

Last week I was thrilled to purchase Thug Kitchen’s first cookbook. Scouring each vulgar sentence (that’s their schict) and recipes of this masterpiece – I wanted to try a protein-packed recipe first. I made this recipe Monday and have enjoyed it all week as leftovers topped with my smoky spicy cashew cheese sauce, which elevated it to a whole new level. I modified their recipe a bit and absolutely LOVE it and will be making it again and again this winter. Even your most hardcore carnivores won’t be missing the meat in this flavor-packed chili.

Thug Kitchen tweeted me back after seeing my post… I’m honored and so happy but can’t retweet due to the vulgarity. Sorry – ha ha.
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— Knead to Cook