Raw – Page 4

Creamy Vegan Cheese Sauce or Dip. Gluten Free.

July 6, 2015 by Knead to Cook Filed Under: Brunch, Condiments, Dips, Dressings, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Nuts, Party Foods, Pasta, Raw, Side dish, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free, Your Life Edit Foundations 3 Comments

Creamy Vegan Cheese Sauce or Dip. Gluten Free.

Ever since my daughter has gone dairy-free, about a year now, she’s craved mac n cheese. She’s never really been a big fan of it prior to but I’ve tried many recipes, created an equal amount of recipes until now. She gave this one a big two thumbs up! In fact my husband was also a huge fan – much to her chagrin. I need to get on soaking more cashews to make another batch of this for her.

This recipe is a great start but I always encourage you to sample and adjust seasonings to achieve the perfect final product. This is packed with flavor – trust me! We aren’t afraid of spice in my house but proceed cautiously if you don’t like spicy foods and omit things that you have concerns about. This sauce is perfectly creamy and quite heavenly. It is the best vegan creamy “cheese” sauce I’ve ever made or tasted. I hope you enjoy it.

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— 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

Raw Espresso Cacao Bars. Vegan. Gluten Free.

June 24, 2015 by Knead to Cook Filed Under: 4th of July/Patriotic, Breakfast, Brunch, Cookies, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Nuts, Raw, Snacks, Vegan, Vegan proteins, Wheat Free 1 Comment

Raw Espresso Cacao Bars. Vegan. Gluten Free.

I’ve been so excited to share this recipe with you all since I posted a teaser on Instagram last week. I created this recipe for some customers and they turned out perfectly! I also shared with some friends who aren’t vegan/clean eating and they admitted to me that they loved them! This makes me very happy. People normally turn their noses up when I mention raw, vegan – blah blah blah but the taste… I promise – it’s fabulous. These are super easy. Have a little caffeine kick. They are just perfection. You can maybe even skip your morning java. Well… I said maybe.

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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

Easy Pickled Carrots and Jalapeños. Vegan. GF.

June 18, 2015 by Knead to Cook Filed Under: Appetizers, Breakfast, Brunch, Condiments, Evolution Power Yoga 40 Days, Fitness., Gift ideas, Gluten Free, No bake/cooking required!, Party Foods, Raw, Running/Races, Side dish, Vegan, Wheat Free 1 Comment

Easy Pickled Carrots and Jalapeños. Vegan. GF.

I don’t know about you but I’m a huge pickle fan! Actually anything (or almost) I could devour. These are great for an appetizer board with other veggies/dips for summer parties. Great with sandwiches or veggie burgers. You can use whatever vegetables you prefer in this recipe too. Cauliflower works great! Fix it and forget it. The longer they sit the better the flavors develop. I created this recipe with my running guru as my inspiration…. I hope you love these x444.
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— Knead to Cook

Hearts of Palm Summer Salad w/Dijon Lime Dressing. Vegan. GF.

June 16, 2015 by Knead to Cook Filed Under: 4th of July/Patriotic, Brunch, Dressings, Evolution Power Yoga 40 Days, Gluten Free, Party Foods, Raw, Running/Races, Salads, Side dish, Vegan, Vegan proteins, Vinaigrette, Wheat Free 3 Comments

Hearts of Palm Summer Salad. Vegan. GF.

I picked up two jars of hearts of palm this past weekend at Costco, forgetting my love for it and knew I wanted to make a fresh summer salad with it. Hearts of palm is a great source of protein – YES, protein! 4 grams per serving. Fiber – 2 grams per serving along with calcium, potassium, fiber, vitamin C and iron. Extremely low in calories. So you thought it was hard to find protein in plants? Not at all. If you’ve never had hearts of palm it comes in long tubular sticks (think of a thick carrot but softer). Reminds me of artichokes in flavor minus the brine. Comes from a certain type of palm tree. Economical and so easy to use. You can eat it raw or sauté it. This recipe I used it raw.
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— Knead to Cook

Tofu cheese. Vegan. Gluten free.

June 9, 2015 by Knead to Cook Filed Under: Appetizers, Breakfast, Brunch, Cheese, Evolution Power Yoga 40 Days, Gluten Free, No bake/cooking required!, Raw, Running/Races, Snacks, Vegan, Vegan proteins, Wheat Free 4 Comments

Tofu cheese. Vegan. Gluten free.

There is just one thing I miss going vegan (now almost 2 years ago)… no not bacon, not pulled pork- It’s my seasoned bocconcini mozzarella that I always had marinating in the fridge. I would serve it over pasta or in a salad with freshly picked tomatoes from the garden. So with two packages of tofu about to expire in my fridge I thought I would try my recipe with it. After all, what do I have to lose, right?

I’ll put it out there – I very much dislike tofu unless it’s blended in something else like pudding. I also love a tofu scramble at vegan restaurants (which I still need to attempt at home) but baked or fried – it’s a no-go for me! That is until now.
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— Knead to Cook

Dijon Dill Chickpea Salad. Vegan. Gluten Free.

June 3, 2015 by Knead to Cook Filed Under: Beans, Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, No bake/cooking required!, Nuts, Raw, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 7 Comments

Dijon Dill Chickpea Salad. Vegan. Gluten Free.

My garden is bustling right now. Fresh herbs are bountiful and I’ve been craving some chickpea salad. I normally cook according to what I’m craving at the moment… I think most people do.

Let’s focus on one component of this recipe… the chickpea. Did you know that chickpeas contain choline is a very important and versatile nutrient in that help with sleep, muscle movement, learning and memory. Choline also helps to maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation. Contain high fiber which help to lower cholesterol and reducing the risk of heart disease. The potassium, vitamin C and vitamin B-6 content, coupled with the lack of cholesterol found in chickpeas, all support heart health. Food is medicine. I know I preach it a lot but I want you to know what you’re eating and how it impacts the body.

I obviously don’t use mayo and have never been a fan. I simply swapped that out with Dijon which amps up the flavor. This is great on salad greens, with crackers, toasted bread or in a bowl straight up.
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— Knead to Cook

Raw Lemon Coconut Cream Bars. Vegan. Gluten Free.

May 20, 2015 by Knead to Cook Filed Under: 4th of July/Patriotic, Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Holiday, No bake/cooking required!, Nuts, Party Foods, Raw, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 3 Comments

I’ve been working on several different bar recipes for some menu tastings. I wanted to incorporate some buckwheat groats (gluten free) to add more texture to the crust and that’s just what they did. Groats are fruit seeds that are related to rhubarb and sorrel making it a suitable substitute for grains for people who have a gluten sensitivity. Packed with manganese, fiber, copper, phosphorous. Plus they provide a great crunch factor to a rather soft crust. The cashew cream is a creamy, cheesecake-like texture without any dairy. I took a lot pictures to help aid you through this recipe. The recipe is very easy but waiting for it to set up in the freezer is the most painful part if you’re impatient like me.

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— Knead to Cook

Maca Chocolate Vegan Ice Cream. Vegan. Gluten Free.

April 29, 2015 by Knead to Cook Filed Under: Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, No bake/cooking required!, Product Review., Raw, Running/Races, Vegan, Vitamix, Wheat Free Leave a Comment

Maca Vegan Ice Cream. GF || Knead to Cook.

Alright. So this past Saturday a box arrived. A normal occurrence in this house. I get a lot of food, props, foodie swag, kitchen gadgets but THIS box…. swoon. My favorite Vega products and some new ones to try. Be still my fitness vegan heart.

Maca is an exceptionally hardy root plant native to the Andean mountain plateaus of Peru. A member of the brassica family, maca is grown at altitudes of 14,000 feet in an extreme climate of freezing cold, fierce winds and intense sunlight, where no other crops can survive. Herbalists believe that resilient plants are especially valuable; from an herbological perspective, maca’s resiliency knows no equal.

In spite of the poor volcanic soil and harsh environmental conditions in which it grows, maca is rich in amino acids, phytonutrients, and important vitamins and minerals. Ancient, native Peruvians used maca for thousands of years as both a food and a tonic. They believed maca increased energy and stamina, improved fertility and enhanced libido.

So when I saw the Maca box I assumed it was a supplement and much to my surprise it was chocolate! Chocolate bars!!!! HOLY yum! I was thrilled. It tastes insanely awesome – almost addictive and I knew what my first creation would be — this recipe! That was AFTER I jammed a bar in my mouth to “sample” lol! It was so good. Seriously. #yum
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— Knead to Cook