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.

Chickpea Pasta Salad. Vegan.

July 2, 2020 by Knead to Cook Filed Under: 4th of July/Patriotic, Beans, Brunch, Dressings, Pasta, Salads, Side dish, Vegan, Vegan proteins, Vinaigrette

On the weekend, we were at one of our favorite little markets and I picked up a big bag of dried chickpeas. I soaked them overnight and cooked them on the stovetop the next day. They were so good! In this recipe post I’ll share how to make them and this delicious pasta salad – which is perfect for summer gatherings, weekly meal prep or whatever you have in mind. It’s completely flexible with what veggies and pasta you use and if you prefer, you can always use canned chickpeas.

Ingredients:

1-2 cans of chickpeas (drained and rinsed) OR
1 lb of dried chickpeas (soaked in cold water overnight)
1 box of your favorite pasta (cook per box instructions)
Fresh herbs (I used a palmful of fresh dill and parsley) washed and chopped
1/2 of a red onion, diced
1 large cucumber, chopped
2 bell peppers, chopped
1/3 cup of fresh peas
2 garlic scapes, chopped
Other veggies you can use: Raw asparagus (chopped), carrots, radishes, roasted red peppers, artichoke hearts, halved sugar snapped peas, chopped broccoli, olives etc. If I opt to use tomatoes, I add them prior to serving as they get super mushy in the fridge.

Vinaigrette:

1/2 cup olive oil
4 tbl good quality balsamic vinegar
5 cloves of garlic, (raw), minced
1 tbl of dijon mustard
1 tsp red pepper flakes
Pinch of salt and pepper

Method:
If using dried chickpeas, soak them in a large pot with enough water to cover by a few inches over the top. In the morning drain, and rinse. Add them to a stock pot and add enough water to cover with a good pinch of salt or two. Bring to a boil and then reduce heat and allow to cook for about 45-60 minutes taste testing for the texture you enjoy.

Once done, drain and allow to cool.

For the pasta salad, I cook my noodles according the package instructions. Drain and add to a very large mixing bowl. Add your veggies, chickpeas and herbs through garlic scapes if using. Toss to mix.

Into a glass jar that you have a lid for, add your vinaigrette ingredients and place the lid on tightly. Shake vigorously. Add 1/2 of that dressing to your pasta salad and toss. I reserve the remaining dressing to dress the pasta salad if not consuming immediately as the pasta absorbs some of the dressing.

This vinaigrette is also heavenly as a bread dip!

Wishing you a very and safe Happy 4th of July!

~ox

— Knead to Cook

Balsamic Kale and Tomato Pasta

May 14, 2020 by Knead to Cook Filed Under: Beans, Gluten Free, Italian-inspired, Pantry, Pasta, Vegan, Vegan proteins, Wheat Free

This week I’ve been working more days, still restricted hours, but early- I mean EARLY mornings. I’m running on fumes at this point and I needed a quick and easy dinner. This came together in under 15 minutes flat, protein and fiber packed…. and oh so good!

Ingredients:

1 box of lentil pasta (I used fusilli but any short pasta will work)
5-7 cloves of garlic, smashed and roughly chopped
1 cup of cherry tomatoes, halved
1 tbl of dried Italian seasoning OR I used a palmful of fresh oregano and thyme leaves roughly chopped
Salt
Pepper
Olive oil
1/2 cup of good balsamic vinegar
1 cup of frozen spinach or kale
Red pepper flakes

Method:

Cook the pasta according to package directions in salty water. Drain and set aside.

Into a skillet, add a glug or two of olive oil and get that heated up. Add garlic and the herbs. Stir often and cook for 2 minutes or so. Add tomatoes, greens and vinegar. Cook for another 2-3 minutes. Then add drained pasta. Stir to coat and reheat the noodles. I added a pinch of red pepper flakes but that’s optional. Fresh basil would also be perfection. Serve with a nice crusty bread.

Options: If you don’t have fresh tomatoes, sun-dried would be lovely.
You can use regular pasta and add 1 can of cannelloni beans for protein/fiber.
Artichokes (jarred or canned) would also be lovely in this dish.
Cooked mushrooms would be great!
Use what you have on hand and roasted leftover veggies would be a great addition.

~ox

— Knead to Cook

Crispy & Spicy Tofu. Super Easy.

December 6, 2019 by Knead to Cook Filed Under: Gluten Free, Pasta, Tofu, Vegan, Vegan proteins, Wheat Free

First, allow me to apologize for the less than perfect images. The day I was shooting the recipe it was very rainy and overcast.

I made this recipe on Thanksgiving night. I’m admittedly not a fan of all the heavy Thanksgiving foods and was craving a big bowl of veggies and some tofu. I didn’t want to marinade it and wanted something I could whip up in just a few minutes. I shared on my Insta stories and everyone went wild. DM’s galore asking for the recipe so here we go!

Ingredients:

1/4 cup or so of vegan cornstarch powder
1/3 cup of chili paste
1/4 cup of liquid aminos
A few splashes of hot sauce
1 tbl of smoked paprika
1 package of extra or super firm tofu
Neutral oil for sautéing

The tofu pictured above has long been my favorite. Seriously no pressing required and it tastes like heaven!

Method:

Remove the tofu from the package and pat dry. Slice into small cubes. Place cubes in a bowl and add your cornstarch. I do this by eye. You want to coat each cube with a thin layer or the cornstarch. Set aside.

In a large bowl add your hot chili sauce, hot sauce and liquid aminos. Whisk to combine. Set that aside.

Place a skillet or fry pan add a tiny bit of olive or avocado oil. Once hot, add your coated tofu cubes to the pan and allow to brown up on each side. Stir often. I normally cook over medium flame.

Once browned up nicely, pour the sauce over the tofu carefully – avoid splashing yourself.

Continue to cook until the sauce is 90% absorbed/reduced.

Remove and serve or refrigerate for up to 4 days. I love this cold in my salads or reheated in my air fryer for a few minutes.

Enjoy!

— Knead to Cook

Gift Guide for the Men 2019.

November 11, 2019 by Knead to Cook Filed Under: Gift ideas, Holiday, Holiday Gift Guides, Pasta, Vegan

These Tommy John underwear are Bill’s favorite. A bit pricey but well worth the money.

Bill and I both have these Saucony sneakers and they are so comfortable!!!

Everywhere we travel hubs is carrying a backpack. Water bottles, whatever we buy, snacks, sweatshirt, jackets – whatever you need – its a stylish way to carry your goods. This is Lululemon’s latest style and we love it. Bill’s is similar but his is no longer available. It’s a bit pricey but if you have a hard-to-buy for guy in your life… you may love this gift idea.

During the Nordstrom anniversary sale I bought Bill this sweatshirt in a sage green. He has worn it once a week since it arrived. It’s so cozy and beautiful. We’re new to the men’s line at Madewell but count him in as a big fan! It did run a bit larger for a roomy fit so keep that in mind when ordering.

This RFID vegan wallet is Bill’s favorite. Seriously. When we stop using leather and his Louis Vuitton wallet bit the dust I got him this wallet. Super fashionable, durable and safe! Great price point for a teen or adult.

Bill bought a bracelet in Italy and has since develop a love for jewelry. I’ve been looking at different ones to add to his collection and this one by far is standing out. Rubber/sterling. Super masculine and a special gift for a special guy.

Tuesday’s gift guide will be for the hard-to-buy for people on your list.

— Knead to Cook

Hearty Vegan Vegetable Sausage Soup. GF.

October 28, 2018 by Knead to Cook Filed Under: Gluten Free, Italian-inspired, Pasta, Soups, Vegan, Wheat Free 2 Comments

Chilly Sundays are for soup in my house.  Finally, today I was off from work & embraced my day off.  I started with an early gym session and then home to walk the pups.  From there I spent hours working away on roasted veggies, this soup, a pumpkin coffee cake I found here and some spicy tofu I’ll be sharing this week as well.

This recipe is super forgiving and quite easy. 

Ingredients:

1 package of vegan/gf sausage or brats – I used Beyond Meat
1 tbl olive oil
3 garlic cloves, minced
3 large carrots, sliced
3 stalks of celery, chopped
2 green bell peppers, chopped
1- 28 oz can of chopped tomatoes or tomato sauce
32 ounces of vegetable stock or broth
2 tbl of Italian seasonings
Salt and pepper

Method:

Add your oil of choice to a large stock pot or Dutch oven over medium flame.  Once hot, add your vegan sausage.  Cook until browned on the exterior for about 6-8 minutes.  Remove once browned and slice into bite-sized pieces, set aside.

Into your hot pan add your garlic, carrots, celery and bell peppers.  Cook until the veggies release their liquid and soften a bit – this may take about 8 minutes or so.  Once tender, add your tomatoes, stock and seasonings.  Cover and allow to cook for 30 minutes.  Taste to adjust salt and pepper.  Add your sausage back in for at least 5-7 minutes. Serve over a small pasta or rice (what we used), with some crusty bread or crackers.  

Enjoy! 


— Knead to Cook

Italian marinara with sausage. Quick and easy! Vegan. GF.

August 26, 2018 by Knead to Cook Filed Under: Gluten Free, Italian-inspired, Pasta, Sauces, Vegan proteins, Wheat Free 1 Comment

Looking for a super easy, cheat Italian sauce/gravy/marinara sauce recipe on the fly?  Look no further.  This is my oh crap I have no dinner ready and what can I make fast so everyone will be happy?  I started working in May (outside of the house) and juggling my schedule/dinner/life has been a struggle on some days, I will not lie.  Despite this being super easy, I wanted to share because let’s face it… we all need a quick go-to that will impress your family while saving you a ton of time.  Let’s get started!

[Read more…]

— Knead to Cook

White Chocolate Mint Matcha Cookies. Vegan. GF.

March 29, 2018 by Knead to Cook Filed Under: Pasta Leave a Comment

Because I’m in the mood to delay baking my Easter cake (I really don’t like cakes), I thought I would search the internet for a good matcha cookie recipe for Bill.  I found this recipe and morphed to work for us & they turned out heavenly!

So you’ve seen matcha lattes and matcha tea but I love matcha in shakes (think mint chocolate matcha) or in baked goods.  A bit ago I made these and they are still my fave.   Matcha is known for its health benefits.  Packed with antioxidants, boosts memory, matcha has been known to boost metabolism (yea, hello!) and promotes overall health.  If you aren’t a fan of matcha tea – try it in baked or cooked items.  It’s so good!

[Read more…]

— Knead to Cook

Lemon Basil Creamy Pasta Sauce. Vegan. GF.

March 27, 2018 by Knead to Cook Filed Under: Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Italian-inspired, Nuts, Pasta, Sauces, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

Lemon Basil Creamy Pasta. Vegan and gluten free.  I originally created this recipe during the spring last year for Lucy Activewear but since they’ve transitioned over to North Face, and the posted recipes have been removed, I’m adding them back to my website so they’re still available for you.

This pasta dish would be perfect for your spring brunches, girls lunches, family dinner or for your Easter celebration.  This sauce is so easy to make plus the creamy texture comes from cashews, soaked, versus heavy cream.  The sauce has a lovely cheese-based flavor thanks to the nutritional yeast, tartness from the fresh lemon juice with a tangy flavor from the Dijon.  Then for an extra punch of flavor I added some fresh basil leaves, which also adds to the brightness to the dish.  This sauce can be prepared ahead of time to save time and just topped on your freshly cooked pasta.  I prefer wide noodle pastas for this substantial sauce. Bon appétit friends.

[Read more…]

— Knead to Cook

Gift Guide for Her. Vegan.

November 28, 2017 by Knead to Cook Filed Under: Gift ideas, Holiday, Holiday Gift Guides, Pasta, Vegan 1 Comment

I keep thinking of new gift guide ideas for you so this series may run well into next week but for now… let’s tackle the women, girls, teens etc. in your life.  I had a lot of fun with this guide and I hope you enjoy it.  Lots of you have written to me letting me know that you’ve bought so many items already and that makes me so happy.  Okay, let’s get moving!

[Read more…]

— Knead to Cook

Beefless Vegetable Soup. Vegan.

November 1, 2017 by Knead to Cook Filed Under: Brunch, Gluten Free, Italian-inspired, Pasta, Soups, Stocks/Broths, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 2 Comments


Happy November!  It’s crazy that we’re kicking off the holiday season already.  Emails are starting with holiday gift guides and Thanksgiving menus are floating through my head.  Not to mention, we have 2 months left in 2017!  Wow.  It’s been quite a ride this year to say the least.

I love the cooler temperatures of fall, as long as winter holds off.  With the nip in the air, I’m all about warm, comforting foods.  This is one of our favorites.  A spin on the classic beef and vegetable, this is made with a vegan beefless crumble and fooled my hardcore, non vegan father.  He even remarked how good it was… so good.
It’s protein packed and is the perfect way to clean out your veggie bin.  This recipe is super flexible so go with the flow.  Taste and adjust the seasoning and enjoy.  This soup also freezes beautifully.
[Read more…]

— Knead to Cook

  • 1
  • 2
  • 3
  • …
  • 8
  • Next Page »
twitter  pinterest  instagram  mail  rss
welcome
Get Post via Email

Recent Posts

  • Crispy Baked Spicy Tofu. The best. Vegan & GF.
  • Mushroom recipe for those who hate mushrooms.
  • Smoky lentil stew. Vegan.
  • 2020 Holiday Gift Guide Small Businesses.
  • 2020 Holiday Gift Guide: Stocking Stuffers

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
my foodgawker gallery
my photos on tastespotting
BEST Food Blogger Recipes
POPSUGAR Select Food POPSUGAR Select PLUS
Foodista Food Blog of the Day Badge
my healthy aperture gallery
My Menu On Honest Cooking
Sorry:

- Instagram feed not found.
iGourmet.com

<a href=”http://www.pntrac.com/t/SEFHRkZMR0xBTURISkdBTUlNREc”><img src=”http://www.pntrac.com/b/SEFHRkZMR0xBTURISkdBTUlNREc” border=”0″ width=”199″ height=”547″ title=”Caudalie Exclusive Premier Cru GWP” alt=”Caudalie Exclusive Premier Cru GWP”></a>

Quick Links

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

Archives

  • January 2021
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • December 2012
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • December 2011

Copyright © 2021 · Swank WordPress Theme By, PDCD