Knead to Cook

Food & fitness obsessed girl.

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Cast iron garlicky new potatoes.

March 9, 2021 by Knead to Cook Filed Under: Brunch, Gluten Free, Potatoes, Side dish, Vegan, Vegan proteins, Wheat Free

Hello sweet friends. I’m sitting here typing without pain finally (had two screws put in fingers) so recovery is progressing nicely. With this, I’m also cooking more, thankfully, and enjoying it so much. I won’t babble on to much because let’s face it – you’re here for the recipe so let’s get to it!

— Knead to Cook

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Plant based meal prepping.

August 23, 2019 by Knead to Cook Filed Under: Air Fried, Breakfast, Brownies, Brunch, Chili, Desserts, Gluten Free, Lentils, Nuts, Pantry, Potatoes, Pressure Cooker, Salads, Snacks, Soups, Tofu, Vegan, Vegan proteins, Wheat Free

Since I’ve been working outside of our home for the past 15 months with a very demanding & crazy schedule – meal prepping has been a saving grace for me.

Meal prepping can be super easy & small or quite elaborate… its simply up to you. We keep ours very basic, but it allows us to throw lunches or dinners together in a snap – especially when you’re starving & can devour everything not nailed down while preparing dinner. Does this sound familiar? Yes, we’ve all done it.

So in this post I’m going to cover quick & easy ideas that will keep you afloat all week long without breaking the budget for time or money. Let’s get started…

The name of the game in our house lately is to use up all of our veggies from our garden that we’ve harvested. This week we’ve been inundated with plenty of tomatoes and green peppers. Being torn between salsa or homemade marinara… Bill voted for sauce. So I roasted all of my tomatoes, peppers, onions and garlic to make a marinara that we could use for dinner one night. Click here for one of my roasted tomato sauce recipes. You can easily go this route as well with a tomato soup. Honestly roasting these veggies and blending them down… it’s such a versatile sauce to use for dipping, atop of a vegan meatball hoagie or over zucchini noodles.

I rarely use salt or oil when roasting. Maybe a slight spritz of olive or avocado oil and tons of fresh herbs from the garden are all you need. In the winter, tap into your spice cabinet and experiment.

While roasting that goodness, I will always roast up in my second oven or use your second rack in you oven, potatoes. ALL the potatoes every single week! I always do yams/sweet potatoes and Japanese sweet potatoes (always organic and unpeeled). If you roast other veggies with it, try to keep the baking sheet separated because veggies will cook at varying times. But feel free to roast as many veggies as you can! Here’s one of my favorite recipes. Cold, cooked potatoes are a wonderful prebiotic fiber source. I normally eat them in my salads cold but feel free to warm before serving if you wish. Also fabulous topped with your favorite nut butter as a snack.

So your oven is working away so let’s turn our attention to your stovetop. I’ve gone back to making my grains, mainly rice on the stove top as I cannot get the perfect texture in my instant pot for my long grain brown rice. So I will normally do one or two grains for the week. Quinoa and brown rice. We also use a ton for the dogs so double or triple the recipe if need be. Both serve as a wonderful base to curries, as a side dish, on a salad… whatever! Use the cooking instructions on the package.

Next up super simple overnight oats with chia. Ohhhhhh these are my favorite. They take NO TIME to prep and will stay perfectly in the fridge all week long. I use these jars and love the size/wide mouth opening.

It’s imperative that you buy organic rolled oats. Sadly the glyphosate aka Roundup contamination is a huge issue with grains.

My super simple recipe can be found here for this easy, healthy and delicious breakfast. Add your favorite nut butter, fresh or dried fruit in the morning.

Now for snacking… I always make a treat for the week. It’s healthy and I normally go for something portable like muffins, cookies, baked oatmeal squares etc. I have a ton of super easy recipes that can be found here. This week I was testing out a oat scone recipe I hope to be sharing in the future. Bill and my dad couldn’t get enough!

These were a lemon pistachio version.

Snack ideas are limitless. Here are some of my favorites… bites, muffin, or brownie.

Next up… savory proteins.

So if you’re looking for some meat-free protein options great for reheating or eating cold (like me) in a big bowl of greens – I’ve got some recipes for you. I always prep tofu. Bill and I go through a ton! Here is my favorite recipe which I’ve been cooking in my air fryer. More recipes you can prep ahead can be found here, here and here. My tofu scramble makes a great meal any time!

If you aren’t a tofu fan… here are some other great prep-ahead ideas. This tempeh recipe is one of my favorites. This salad recipe is great on sandwich bread or atop your favorite greens.

This bbq tempeh is so easy!

Soups or stews are another super easy, one pot meal that will serve you well all week. This one pot lentil stew is so good. I just made these lentil sloppy joe’s again and they are perfect on a bun or I add a big scoop to my salad. Or this double protein vegan chili made in your instant pot for the win!

And then finally, once a month I make my own nut butter combo deal. I’ve found it very hard to find organic nut butters that aren’t super spendy so I make my own. One batch lasts us at least a month and the recipe is super flexible.

This is a blend of cashews, almonds and walnuts.

Taking the time to food prep one or two dishes at a minimum helps to make your meals easier all week long. I hope this post helps you gain some helpful tips on meal prepping. Again, it can be a small or grand as you desire. Happy weekend friends!

— Knead to Cook

Whole roasted cauliflower. Vegan. GF.

November 15, 2018 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Potatoes, Thanksgiving, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 2 Comments

Happy Thursday.  Now my next statement will either evoke one of two responses… I’ll let you guess mine.  It’s snowing outside.  (Insert eye rolling here).  Okay, shaking my dismay and focusing on my to-do list.

So I’ve been testing out a bunch of new recipes for Thanksgiving dinner. Not only a beautiful presented dish (with minimal effort and clean up).  It’s either the perfect side dish or main attraction depending on your dietary preferences.  It’s flavorful and my current favorite.  I hope you try this one! 

Ingredients:

1 larger head of organic cauliflower
2 tbsp Dijon (I prefer Maille)
3 tbl of veg broth
2 tbl water for mixture
1 tbl oil (I used avocado but olive would work well too) + more for the pan
1 tsp of smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp tumeric powder
Salt (per your taste) I used two pinches
I added new potatoes around the cauliflower but large chunks of carrots would be fun too!  Just wash/slice into larger pieces and toss with a bit of oil. Season with salt and pepper and add around the cauliflower (once prepared).

Preheat your oven to 375 degrees. Wash and trim the leaves off of your cauliflower head.  Be careful not to cut any florets off. Add a drizzle of olive oil to the bottom of your pan or small baking dish (whatever you’re using).  Into a bowl, add the Dijon, 2 tbl water, oil and seasonings to a bowl. Whisk to combine.  Then brush the mixture all over your cauliflower head.  Place your prepared cauliflower into you pan or baking dish.  Pour the 3 til of broth into the bottom of the pan not over the cauliflower so it can steam and cook quicker (Thanks to Minimalist baker for the tip).  Bake for 35-60 minutes or until fork tender.  The cooking time is dependent upon the size of the cauliflower. 


All my love,

— Knead to Cook

Loaded Baked Potato and Cauliflower Soup. Vegan. GF.

January 29, 2018 by Knead to Cook Filed Under: Cheese, Gluten Free, Potatoes, Soups, Sponsored, Vegan, Vegan proteins, Vitamix, Wheat Free 31 Comments

Happy Monday my friends.  I know I’ve been a bit MIA lately but trying my best to heal and stay off my knee for hours on end in the kitchen. This week, I’m attempting to start cooking full time, recipe creation and blogging – with intermittent moments of icing.

Today I teamed up with OXO to share a yummy, healthy & filling recipe along with some incredible, yet basic kitchen tools every chef needs.  The recipe has been adapted from Healthyish to make it vegan.  I hope you enjoy this super easy recipe, that I might add, freezes nicely and is so comforting on these bone-chilling winter days.

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— Knead to Cook

Split Pea Vegetable Soup. Vegan. GF.

January 18, 2018 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Potatoes, Soups, Vegan, Vegan proteins, Vitamix, Your Life Edit Foundations 3 Comments

Winter is in full swing.  60’s one day to snow… again.  I don’t mean to complain or whine but I really, truly appreciate dry ground just about now.  I prefer not to wipe out if at all possible. But I’m trying to rally & embrace all things winter like cozy sweaters, warm cozy blankets, reading by the fire and yes – soup!

I made this soup when my house was packed with company before Christmas one cozy evening.  Served it with crusty bread, crackers and some lovely gluten free rolls and the pot was gone.  My youngest mentioned it this weekend and I had all the ingredients to make round 2 of it.  Sadly, the in-process pics were the only ones I got as it was gobbled up in a snap before staging a pretty pic.  The soup is really hearty and filling. Packed with vegetable protein and oh so good for you.  Great for leftovers.  Not a frightening green color that may scare little kids away either.  Hope you enjoy!

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— Knead to Cook

Potato Leek Onion Soup. Vegan. GF.

October 31, 2016 by Knead to Cook Filed Under: Gluten Free, Potatoes, Soups, Vegan, Vegan proteins, Vitamix, Wheat Free 7 Comments

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Potato Leek Onion Soup.

I feel like I’ve been so delinquent in blogging lately but last week between my daughter’s Halloween party (hello 20 teenagers to patrol), cooking for my clients and being sick – the week was kind of a bust.  So I’m hitting the ground running this week & have 2 or 3 recipes I’ll be sharing this week.  My daughter chose this recipe to share first.  I made this yesterday, in fact a double batch, one for a client and one for my family.  I had to run out and by the time I returned home… the soup was gone!  They were clamoring for seconds & oh wait – I never got my picture (food blogger problems).  So I did what every good blogger/mother would do… whipped up a third batch all for my family today.

Creamy, rich and full of flavor thanks to the onions and leeks.  No cream.  Super easy and oh this recipe is an old favorite inspired from Thug Kitchen. One of my favorite badass vegan bloggers.

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— Knead to Cook

The Best Crispy Baked Fries. Oil free. Vegan. GF.

July 27, 2016 by Knead to Cook Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Party Foods, Potatoes, Side dish, Snacks, Vegan, Vegan proteins, Wheat Free 9 Comments

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The Best Crispy Baked Fries. Oil free. Vegan. GF.

Potatoes are one the most nutritionally well-rounded foods you can eat yet so misunderstood. Of course, we live in a world that bastardizes them with oils, butter, sour cream and a variety of other artery-clogging agents.  I know many people shy away from potatoes because of the carbs and belief that they make you fat.  They don’t.  One medium baked potato has only 161 calories, plus 4 g of filling fiber.   Chilled, cooked potato is packed with resistant starch, a fibrous substance that could help you lose weight. “If you keep portion sizes in check—no more than one medium potato in a given meal—and eat the fiber-rich skin, potatoes make a satisfying, low-cal, nutrient-rich side dish,” says Michelle Dudash, RD, a Gilbert, AZ-based nutritionist.

Other benefits:
Lowering blood pressure:  Potatoes have a blood pressure-lowering compounds called kukoamines.
B6: Many of the building blocks of protein, amino acids, require B6 for their synthesis, as do the nucleic acids used in the creation of our DNA. Vitamin B6 is essential for the formation of virtually all new cells in the body.  B6 is also necessary for the breakdown of glycogen, the form in which sugar is stored in our muscle cells and liver, so this vitamin is a key player in athletic performance and endurance.  Support cardiovascular and nervous systems in the body.

There are a variety of potato recipes on the web but this recipe is my all-time favorite.  Fix it and forget it recipe.  You can use whatever spices you love.  I opt for no salt seasonings. No oil.  I eat these many nights for dinner and they keep me filled all night long.  Obsessed.
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— Knead to Cook

Curry Purple Potato and Cauliflower Soup. V. GF.

March 21, 2016 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Potatoes, Running/Races, Soups, Vegan, Vegan proteins, Wheat Free 1 Comment

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I’ve honestly come to the conclusion that my Sunday suppers have seriously transitioned from Italian to Indian cuisine lately.  I’m obsessed with curry and vegetables.  I cannot get enough.  Plus everyone will happily eat it so it makes my life, admittedly, so much easier.  After picking up a huge head of cauliflower and beautiful purple baby potatoes at the farmer’s market on Saturday – I knew they would be critical to my curry creation this week.  I hope you all love Indian food as much as I do.

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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.

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

Vegan Cheesy Sage Potato Bake.

December 2, 2015 by Knead to Cook Filed Under: Brunch, Gluten Free, Potatoes, Sauces, Sponsored, Vegan, Vegan proteins 4 Comments

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When you think of holiday menu planning I’m quite certain potatoes make the cut.  Potatoes are one of the most versatile and economical foods available all over the world.  Not only are potatoes a wonderful staple, they are packed with valuable nutrients.  This dish serves as the perfect side for dinner but equally as appetizing for breakfast, lunch or on your brunch buffet. This dairy and gluten free bake is the perfect accompaniment.

Potatoes also contain a compound known as alpha-lipoic acid, which aids in the conversion of  glucose into energy.  Food is fuel for the body.  Think of it as your gas that propels you in all of your endeavors.  The skin of potatoes contains Quercetin, a powerful anti-inflammatory properties and antioxidant capabilities that protect the body’s cells from free radical damage. The iron, phosphorous, calcium, magnesium and zinc in potatoes contribute to the building and maintaining of bone structure and strength. The potato’s fiber, potassium, vitamin C, folate, fiber and vitamin B-6 content, coupled with its lack of cholesterol, all support heart health. #BeholdPotatoes

I wanted to take a classic recipe and put a vegan twist on it for this holiday season.  The sauce requires that the cashews are soaked to yield a creamy vegan cheesy sauce.  With that preparation complete, the remaining part of the recipe preparation is quick and baking takes just about an hour.  Serves 8-10 people.  Let’s get started.
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— Knead to Cook

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