Knead to Cook

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Veggie Zucchini Roll-Up Lasagna. Vegan. GF. oxo

June 9, 2017 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Pasta, Sauces, Sponsored, Tofu, Vegan, Vegan proteins, Vegetarian, Vitamix, Wheat Free Leave a Comment

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Happy Friday friends!  I apologize for my absence on social media and my blog but I feel like life has reached the fever pitch and here I sit.  I’m rushing to post this awesome recipe with you all before I resume graduation party food prep.  Our oldest graduated this week and we celebrate her this weekend and I’m so excited.  Surrounded by friends and family, sun is shining, I’m excited for her party.

This recipe has been in my wheelhouse for years.  I constantly revamp and re-work.  When oxo offered to send me a chef’s mandoline I was all over it. I’m a huge fan of all things they make. Practical, functional and top quality for exceptional prices.  So I instantly thought of zucchini noodles and this dish along with just a big bowl of zoodles with marinara because this momma sometimes likes easy lunch or dinner ideas!  So let’s get started.

Isn’t she a beauty?!  And remember, using a mandoline makes baking potato, beet, veggie chips oh so easy!


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— Knead to Cook

Spinach and basil ricotta baked lasagna. Vegan. Gluten free.

February 28, 2017 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Italian-inspired, Pasta, Sauces, Vegan, Vegan proteins, Vinaigrette, Wheat Free Leave a Comment

Spinach & basil ricotta baked lasagna.  This recipe is both gluten and dairy free – along with being completely vegan.

As you all know, I’ve been experimenting quite a bit with vegan lasagna lately.  I made my own tofu ricotta here and as wonderful as it turned out – this one has taken first place.  I recently tried Kite Hill nut-based ricotta that I picked up at Whole Foods.  I was so excited to try it.  My first recipe was this Ricotta Mousse.  My daughter devoured the entire thing!   My faith had immediately been restored in ricotta that wasn’t dairy based.  Next up, I started pondering my next recipe, after all I had bought a case of it because we loved it so much.  What to do?!

Spinach and basil ricotta is very classic combination in Italian cooking.  I knew I wanted to go down that road but stuffed shells or lasagna.  My family voted… & lasagna it was.  And from there this super easy recipe was born.  Don’t stress the quantities, but taste as you go and adjust to your preference.  The joy of cooking is the flexibility that you have unlike in baking, which is more exact.
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— Knead to Cook

Vegan and GF “Meaty” Lasagna.

January 16, 2017 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Italian-inspired, Nuts, Pasta, Running/Races, Sauces, Vegan, Vegan proteins, Vitamix, Wheat Free 7 Comments

Vegan & gluten free “meaty” lasagna.  I grew up with horrible lasagna.  I mean HORRIBLE!  From my childhood on I’ll admit, I would shy away from this Italian dish with every fiber of my being.  My Italian side of my family, that knew how to cook, never made it.  We always ate ravioli.  So going vegan and gf, this wasn’t a dish that I was going to miss out on.

My oldest asked for lasagna recently.  I was a bit taken aback because I wasn’t sure where she ever developed a penchant for it.  I’ll be honest, I blew her request off.  Then while shopping in a local grocery store that I never really frequent, I spied some gluten free noodles.  Perhaps the universe was sending me a signal.  I embraced it and gave it a whirl.

If you follow me on Snapchat or Insta stories, you saw my over-the-top review over the recipe.  I knew I had to recreate it for you all after over 200 requests.  My disclaimer:  it may not look “picture perfect” but you will be swooning over this one!  I pinky promise.

I do want to apologize for the lack of staging the perfect photos but light was dwindling and I was rushing to get each step documented for you.  Plus lasagna is not the most photogenic food out there.
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— Knead to Cook

Skillet Beer Chili Mac. Vegan. GF.

January 9, 2017 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Pasta, Vegan, Vegan proteins, Wheat Free 3 Comments


This recipe is from Thug Kitchen’s 101 cookbook.  Skillet Beer Chili Mac.

Does anyone else feel the need to whip up a batch of chili on Sunday?  I mainly feel the need during football season.  It’s one of the one pot meals you can make and let simmer on the stovetop all day long.  My family comes and grabs a bowl whenever the need strikes them.  Because it’s vegan and gluten free (remember to use GF beer) everyone in my family can eat it.  My daughters and husband always eat chili, regardless of the pasta, with tortilla chips for an extra crunchy texture.

This chili is packed with healthy fiber and protein to keep you filled up for hours.  Plus, today’s real feel temp was 1 degree when we ran and this chili was exactly what we needed to warm our bones on this chili winter day.  Leftovers can be stored in the fridge all week and just get better with time.  This would also be a perfect option for Meatless Monday – which coincidentally will be our dinner tonight too!

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— Knead to Cook

Blue Apron Meal Delivery Service.

January 5, 2017 by Knead to Cook Filed Under: Beans, Brunch, Gluten Free, Pasta, Product Review., Sauces, Soups, Sponsored, Vegan, Vegan Burgers, Wheat Free 3 Comments

 

Over the month of December, my family had the pleasure to test out fresh food home delivery from Blue Apron. Admittedly, I’m quite critical about food, quality, packaging and presentation due to the fact that I receive a lot of food samples/products from companies all over the world.  My family was so impressed with the fresh food, quality, packaging, timeliness that we ordered several gift cards for holidays gifts for friends and family to channel their inner chef.  Let’s face it, less trips to the grocery store during the crazy rush and fresh, new recipes in hand.  I was smitten with the entire concept.

So many people think they can’t cook, prefer not to go to the grocery store and gravitate towards eating out or getting take-out. Does this sound familiar?  But what if a box of fresh food packaged with everything you need, no waste, would be shipped directly to you when you want with the meals you chose? It’s a game-changer – even for a foodie like me who loves grocery shopping/prepping food for my family.

So let me tell you how the whole process worked.  You sign up online and select how many people are in your family, dietary needs/restrictions/preferences and then you select meals and delivery dates.  That’s it!  The insulated package is delivered right to your door.

Inside the box you will find recipe cards, prepackaged ingredients & a tiny brown paper back with knick knacks (sauces etc.).  Everything was incredibly fresh.

I will admit, everyone was very willing to participate in cooking the meals once the box arrived.  Normally my family isn’t this intrigued.  Everyone was reading recipe cards and claiming what meals they wanted to prepare and eat.

The recipe cards were very easy to follow with many detailed photos.  Each ingredient is labeled and you can easily identify which veggie went with which recipe.  Minimal prep was required and within a short amount of time your meal was ready.  They even include bread/rolls etc. to finish off the dish.  We tried several recipes and our favorites by far with the broccoli and white bean burgers and the potato soup.


Some other delicious recipes we tried…

Blue Apron wanted to share a discount with my readers. They’re offering $30 off your first order or 3 free meals with a subscription. So are you ready to channel your inner-chef or get inspired by some new recipes?

Thank you Blue Apron for sponsoring this post.

— Knead to Cook

Chickpea Veggie Soup. Vegan. Gluten Free.

November 28, 2016 by Knead to Cook Filed Under: Brunch, Gluten Free, Holiday, Pasta, Running/Races, Soups, Stocks/Broths, Thanksgiving, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 1 Comment

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Chickpea veggie soup.

This recipe was a fun remix sparked by The Minimalist Baker‘s latest cookbook.  Traditionally, I would always take my leftover turkey bones/meat and make my version of chicken noodle soup.  The cold temperatures.  The leftovers that had been worked over numerous times already… this recipe was always a welcome sight plus it froze perfectly for future, timely dinners.

Flip ahead 4 years & although I don’t have meat leftovers – I have a plethora of veggies leftover that I want to use up.  When I was flipping through my new cookbook I saw that Dana had a chickpea veggie soup and BAM!  The idea hit me that I could make my soup with chickpeas for the protein.  It came out perfectly and makes a huge pot.  We had some for dinner and froze leftovers for a easy prep dinner in the future.

You can easily add whatever veggies you have on hand and if you do eat meat & have leftovers – feel free to add that too.  I prepared  vegan/gluten free ramen noodles for our soup but brown rice, leftover quinoa or a small pasta would work nicely as well. I prepare & store it separately.

Happy meatless Monday!
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— Knead to Cook

Lentil Bolognese. Instant Pot. Vegan. Gluten Free.

August 8, 2016 by Knead to Cook Filed Under: Brunch, Gluten Free, Italian-inspired, Lentils, Pasta, Pressure Cooker, Vegan, Vegan proteins, Wheat Free 35 Comments

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Lentil bolognese.

A few months back I purchased an Instant Pot for a large food/chef job.  I’ve been creating & testing many recipes out in this amazing contraption and love it more each time.  This time I wanted to create a nice Bolognese sauce incorporating a vegan protein (and no oils) for both my client and my family. It turned out so beautifully!  Packed with veggies, protein from the lentils and a wonderful flavor.  Plus the cooking time was literally minutes.  Perfect weeknight dish. I also love dipping my baked potato fries in the sauce. We paired this up with a gluten free pasta I purchased at Eataly linked here.  It was incredible!
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— Knead to Cook

Dream Ultimate Almond Creamy vegan Alfredo Sauce.

July 5, 2016 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Italian-inspired, Pasta, Sauces, Sponsored, Vegan, Vegan proteins, Vitamix, Wheat Free 1 Comment

 

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Dream Ultimate Almond Creamy vegan Alfredo Sauce.

Eating a plant-based diet can be perceived by many as very restrictive. Favorite creamy foods that are dairy-based are no longer an option.  But honestly, any traditional recipe can be recreated into a wonderful, healthy vegan option.  This recipe is my case in point.  I’ve never gravitated towards dairy-based sauces but this sauce… it was creamy, garlicky heaven.  It was light and beautiful and packed with protein.  The Dream Ultimate Almond added the luscious, thicker texture and nutrients without a caloric overload. Made with four times more California almonds in every cup, you can immediately see and taste the difference. This beverage is rich, creamy, and packed with 5g of natural protein from almonds. I used the unsweetened version and it paired perfectly with my spice selection.

As with all of my recipes, feel free to add more or less of the spices to work with your preferences. Being Italian, my family loves garlic so I was a bit heavier handed with that.  This recipe is ready in the time it takes you to boil your pasta.  Seriously.  The perfect weeknight dish and to speed up your preparation – you can steam your cauliflower beforehand so you have it when you’re ready to whip up this sauce.  I hope you enjoy!

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— Knead to Cook

NOW Foods. Giveaway.

June 9, 2016 by Knead to Cook Filed Under: Breakfast, Brownies, Desserts, Fitness., Giveaway!!!, Gluten Free, Knead to Cook Promotions, Nuts, Pasta, Product Review., Sponsored, Travel & eating, Vegan, Vegan proteins, Vegetarian, Wheat Free 76 Comments

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As a blogger, I have opportunities to join forces with companies in both the food and supplement industry.  I’m very selective about the products I share on my blog and use in my life.  I was thrilled last week to attend the NOW Foods Ambassador event in Chicago.  There is so much I want to share with you all and an awesome giveaway too!

Let’s start with a little history of NOW Foods.  In 1968, NOW Foods was founded under the belief that good health was not a luxury available only to the wealthy. For the past forty-five years, we have made it our life’s work to offer health food and nutritional supplements of the highest quality, at prices that are fair and affordable to all those who seek them.

Today, NOW Foods is one of the top-selling brands in health foods stores, an award-winning manufacturer, a respected advocate of the natural product industry, and a leader in the fields of nutritional science and methods development. And while we have grown considerably over the past four decades, one thing has never changed – our commitment to providing products and services that empower people to lead healthier lives.
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— Knead to Cook

Vegetable Chickpea Soup. Vegan. Gluten Free.

September 1, 2015 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Italian-inspired, Pasta, Soups, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 3 Comments

 

Vegetable Chickpea Soup. Vegan. Gluten Free.

Vegetable Chickpea Soup. Vegan. Gluten Free. Knead to Cook.

Happy September! It is my favorite month of the year… well it may rival December but I’ll go with it for now.  Both of our girls are back to school now.  I get to focus more time in the kitchen and blogging – which also makes me happy.  Plus all things pumpkin (yes, it’s coming) and soup.  Now I realize it’s 90 outside but I’ve been craving a big bowl of vegetables and needed a quick dinner idea yesterday and viola.  I expected my kids to complain about soup when it’s so hot outside but it was well-received and everyone loved all of the fresh veggies/herbs from the garden.
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— Knead to Cook

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