Salads – Page 3

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

Raw Veggie Slaw with a Cilantro Lime Vinaigrette. Vegan.

June 15, 2015 by Knead to Cook Filed Under: Asian inspired, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, No bake/cooking required!, Party Foods, Running/Races, Salads, Side dish, Vegan, Wheat Free 1 Comment

Raw Veggie Slaw with a Cilantro Lime Vinaigrette. Vegan.

Happy Monday everyone! Well after an uneventful weekend… I’m bracing myself for the craziness to ensue this week. My youngest starts back to tennis. My oldest is in the throngs of summer swim, working and meets. Board meetings, doc appointments, traveling… Deep breathing shall commence. I know I’m not the only one out there doing it all… but I start to get a bit overwhelmed. Isn’t it summer? Shouldn’t life be relaxing?

This weekend I did work on creating recipes to share this week so I didn’t neglect my blog. I have two salad recipes that are summer-inspired and awesome to keep in the fridge making dinner super easy. Vegan or not… you can add a protein of your choice and you are good to go. And one pickling recipe that is so addictive. While taking pics, my husband and I stood over the jar devouring the finished product. I’m embarrassed to admit it but … it’s the truth.

Okay I’ll stop babbling and start with this fun and delicious recipe.
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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

Grilling with Colavita. Vegan.

May 11, 2015 by Knead to Cook Filed Under: Breads, Brunch, Condiments, Dips, Dressings, Evolution Power Yoga 40 Days, Gluten Free, Grilling, Grilling/Rubs/Sauces, Italian-inspired, Party Foods, Pasta, Salads, Side dish, Vegan, Vinaigrette 3 Comments

I was thrilled to have the opportunity to team up with Colavita to create some recipes for grilling season. Being an Italian girl and vegan – I thought I would take you on a food journey grilling up vegan style versus the classics you’ve come to expect during grilling season. Plus moving outside to grill for friends and family, enjoying warm and sunny weather – there is nothing better after a long winter.

I created three recipes to share. Each have a fun twist and are a cinch to prepare. Great for parties and get-togethers. Healthy options you can pair up with your favorite protein. Now let’s start this grilling journey…
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— Knead to Cook

Vegan Caesar Dressing.

April 27, 2015 by Knead to Cook Filed Under: Brunch, Dips, Dressings, Easter, Fitness., Gluten Free, Nuts, Salads, Vegan, Vegan proteins, Vinaigrette, Vitamix Leave a Comment

Vegan Caesar Dressing by Knead to Cook.

Happy Monday! Last one of April. Insane, right? Well hopefully all of these rainy days will turn over to a beautiful, flower-filled May. This weekend was busy and fun. We had our neighborhood garage sale – a success but a pain in the tush. I’ll admit, I’m not a fan but it’s a great way to clean out and make some cash! Clutter buster! It felt good to clean out and pair down. Then Sunday we rode in our first bike ride/race. More about that later.

Today, I was craving a Caesar salad. Salads are healthy but dressings and toppings can be the downfall of any bowl of healthy greens. Unhealthy fats, sodium and an overload of cheese can have more than 50 grams of fat and more sodium than a bag of chips. This will revamp your greens and make you swoon over this healthier version. This dressing comes together quickly and is perfect to keep on hand when you’re craving hits. Okay I’ll stop babbling and move onto the recipe…
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— Knead to Cook

Spring chickpea salad with a Dijon dressing. Vegan. Gluten free.

March 30, 2015 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Raw, Running/Races, Salads, Vegan, Vegan proteins, Wheat Free 1 Comment

Spring chickpea salad with a Dijon dressing. Vegan. Gluten free.

Spring has arrived on the calendar and sporadically makes an appearance here and there weather-wise in Pennsylvania. We’ve had some glorious days but still many chilly ones. Despite the chillier onset of spring, my mind has been going to lighter food inspirations. Easter is so early this year and menu planning has been on the forefront.

This salad is super easy to prepare. You can use what veggies you love or have on hand. And this type of salad is always better the day or two after preparation so that the vegetables and beans can absorb the flavors from the dressing. Honestly, I love foods I can make a day ahead of time so it allows me time to prepare the foods I can’t do that with on the menu.

This can be served as a side dish salad or on its own. Great source of vegan proteins and vitamins. I like adding whatever other seasonal veggies are available at the market like garlic scapes, chives, pickled or roasted beets, or spring onions.
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— Knead to Cook

Sesame Sriracha Tempeh. Vegan. Gluten Free.

February 3, 2015 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Running/Races, Salads, Sauces, Snacks, Vegan, Vegan proteins, Wheat Free 2 Comments

Sesame Sriracha Tempeh.

I made this tempeh in mind for a Buddha bowl (I’ll share a pic below) for dinner on Monday night. Tempeh is as versatile as chicken or pork if you’re a carnivore. It’s got a mild flavor and takes on whatever you throw at it. I marinaded this for about 6 hours and it had absorbed it perfectly. I love hot and spicy food. If you aren’t a big fan, use less Sriracha sauce in the marinade or add a bit of sweetness to help balance it out. I’ll share that option below as well. Tempeh can be purchased at most major grocery stores in the health food aisle. It’s a great option for protein in your diet.
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— Knead to Cook

Smoky Marinated Flaxseed Tempeh.

January 20, 2015 by Knead to Cook Filed Under: Beans, Fitness., Gluten Free, Salads, Vegan, Vegan proteins, Wheat Free Leave a Comment

Smoky Marinated Flaxseed Tempeh| Knead to Cook.

Happy 2nd Monday of the week. Ha! I always feel that way when we have Monday off… Tuesday by default becomes the Monday of the week. Fighting to get everyone (ummm I mean my youngest) out of bed. School. The bus. Practice. Are you with me?

Well I started marinating this tempeh on Sunday. Baked it on Monday and added it to mixed greens for a nice dinner. I try to steam and marinade several blocks of tempeh on the weekend so that I just need to cook it during the week and use it for tacos, a sandwich, paired with quinoa or for a bowl. Tempeh, when cooked properly, is very flavorful and packed with vegan protein. I’m not a tofu or seitan fan so I’m pretty much relegated to tempeh but I don’t mind. It is a favorite of mine.
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— Knead to Cook

Roasted Red Pepper Cream Sauce. Vegan.

November 17, 2014 by Knead to Cook Filed Under: Brunch, Condiments, Dips, Easter, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Nuts, Party Foods, Pasta, Running/Races, Salads, Sauces, Vegan, Vegan proteins, Vinaigrette, Vitamix 2 Comments

Roasted Red Pepper Cream Sauce. Vegan. Knead to Cook.

You don’t have to give up rich, creamy sauces when opting to eat a vegan diet. This sauce would rival any dairy cream sauce but is a healthier, protein-packed version. I made this sauce to top pasta but it could easily be used for a dip for veggies, crackers or chips. My husband also used this as a spread on his sandwiches. You an even top your salad greens with it. The uses are endless. You adjust the spices so it is totally customizable. Meatless Monday just got a whole lot easier. Prep this sauce (soaking your cashews) and store in the fridge all week and use in various ways throughout the week.
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— Knead to Cook

Balsamic Black Bean Tempeh.

October 7, 2014 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Italian-inspired, Running/Races, Salads, Vegan, Vegan proteins, Wheat Free Leave a Comment

Balsamic Black Bean Tempeh | Knead to Cook

Balsamic Black Bean Tempeh.

I created this recipe while on my bike ride with my husband on Sunday. It was a freezing ride and I needed to take my mind off the windchill and tap into my creative side with this new delicacy that the good folks at Smiling Hara Tempeh sent me. I’ve never had black bean tempeh and was very excited to experiment with it. My mind kept going to more of a Mexican themed dish but I wanted to divert from that and attempt this at a new angle. Italian! Garlic. Balsamic. Deep intense flavors was the way I wanted to go… and did.

To lighten up this dish, I served the tempeh over a bed of fresh organic arugula, roasted red pepper slices, pear slices and pumpkin seeds. I then drizzled balsamic over the top to finish this dish off. Super easy lunch or dinner that comes together very quickly.

My friends Smiling Hara Tempeh are on a mission that I’m so happy to help out with!! They are looking to expand and make their awesome food available nationwide (currently only available in Whole Foods and Earth Fare stores in the south). I’m happily sharing their kickstarter link here if you want to help.

I’m always happy to share and promote companies with similar philosophies with food as my own. Here’s a little background on who they are.

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Sustainability permeates every aspect of our philosophy. We are committed to using only the highest quality ingredients, organically grown and sourced as locally as possible. We view the growth and profitability of our business as an opportunity to increase infrastrucure in our region. In business, as well as personally, we believe we are only as strong as the community and environment within which we exist.

Our goal is to educate the general public to the benefits of unpasteurized tempeh and bring it into the national spotlight. We are in the process creating a buzz around tempeh and forging a new trend in the health food world which will contribute to the health and nutrition of our customers, as well as the state of the local economy.

Together we have channelled our passions for community, self-sufficiency, environmental stewardship, and a health-conscious lifestyle into a vibrant and rapidly growing enterprise. Smiling Hara is a company with a mission. Welcome aboard.
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— Knead to Cook