Food & fitness obsessed girl.
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
My husband picked up a bag of broccoli slaw from Trader’s and I wanted to take a stab at a non-mayo (vegan, of course) version. I knew I wanted to pair this with a jackfruit carnitas sandwich and it was perfect! A nice crunchy cold side with a hot sammy.
Let’s get to it!
Ingredients:
1 bag of your favorite cole slaw or veggie slaw mix (I used broccoli)
1/4 cup of a good quality olive oil (you can use a scant amount and add a tablespoon of sesame oil if you prefer)
3-4 tablespoons of your chosen acid (lemon, lime juice or I used apple cider vinegar, champagne or even rice wine vinegar works)
1 tsp smoked paprika
1 tsp ground cumin
Salt and pepper to taste
Optional:
Add some fresh cilantro
sesame seeds (I garnished with that)
sliced jalapeños
Method:
I take a big bowl and make my dressing first, olive oil through salt/pepper. Whisk to combine. Then add your slaw mix and toss to coat. I allow this to rest and marinade in the fridge for at least 2-3 hours.
Before serving, toss again and garish as you please.
Enjoy!
~ox
— Knead to Cook
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
While exploring one of my favorite little markets this past weekend I noticed packets of pickling spices. I haven’t used them before but we have quite a crop of cucumbers in our garden and I thought it would be fun to make my own pickles…the way we like them. Using a seasoning packet makes pickling very fast and easy needless to say. This recipe is extremely flexible and so easy. These little jars will sit in our fridge for about 2-3 weeks before consuming. Also, make a great hostess gift if you’re attending a party or bbq.
Tip: Save any glass jars you have in your pantry. My favorite are my artichoke jars that are empty. Perfect for overnight oats or pickles!
Ingredients:
Packet or two of pickling spices
3 cups of vinegar (white or apple cider vinegar are perfect)
3 cups of water
5 tbl of organic white sugar
2 tbl of salt
4 small/medium sized cucumbers
2 large beets
3 jalapenos
1 small red onion
5 cloves of garlic
Dill or your favorite herbs
Other veggies that would work well:
Green beans
Okra
Asparagus
Carrots
Radishes
These are all estimates of portions. Depending on your jars, you can fit more or less. I just prefer to cut the veggies thinner so more surface can be pickled. Place the herbs in the bottom, garlic if using and 1 tbl or so of the spice blend. Then pack in the veggies along with another 1 tbl or more of the spice blend. Then top off with more veggies. Pour the liquid over the top and fill to the top of the jar. Once cooled, place the lid on top and store in the fridge for 2-3 weeks prior to consuming. The longer you allow to pickle, the more intense the flavor.
So for my batch of beets I added no herbs but just the pickling spice and liquid.
The cukes got dill, garlic, jalapeño, spice blend and liquid.
I then pickled the red onion with just the spices/liquid.
I did one jar of jalapeños with spices/liquid.
Add what you love. Have fun with this food project. 🙂
Method:
Into a saucepan, add your vinegar, water, sugar and salt. Turn the heat up to medium and whisk to combine. The sugar and salt will take about 2 minutes to melt. Once done, turn the heat off and allow to cool a bit.
Into you jars, pour the liquid carefully over your veggies filling to the top of each jar. Allow to cool a bit and place the lid on. Refrigerate for at least 2 weeks. The longer, the more intense the flavors.
Can’t wait to hear what you pickle!
~ox
— Knead to Cook
Since I received a preview copy of my friend’s first book, Fiber Fueled, I’ve become very conscious of eating way more fiber in each meal. Lentils are, of course, the king of the fiber world so I thought it was fitting to share my lunch today considering tomorrow is the epic Taco Tuesday with Cinco De Mayo on the same day! These lentils can easily be a replacement for you taco “meat” or a lovely addition to your taco bar.
These lentils are super easy to make in your instant pot and store beautifully in your fridge all week. I love to add leftover lentils to my salads or tofu scramble. Okay so let’s get started!
Ingredients:
1 cup of Beluga black lentils (green or brown would work)
1.75 cups of water
Pinch of salt
1 tbl of ground cumin
1 tbl of smoked paprika
2 tsp garlic powder
1 tsp of chili powder
Lime juice from one lime
Method:
Add all of your ingredients to your Instant Pot insert and swirl around to mix. Set the manual timer for 6 minutes allowing it to release pressure naturally. Once its done, stir and adjust your seasoning per your taste and add your citrus juice. I added additional salt.
Endless ways of using these lentils. I added to Romaine boats and made tacos that way. You can use as a protein for your salad. Add these to nachos.
Hope you love these as much as I do!
~ox
— Knead to Cook
This is simply the fastest dinner you can make especially if you have leftover quinoa on hand. Start to finish you’re done and plating in about 12 minutes. Plus, right now, using pantry ingredients is key!
This recipe is very flexible, add more or less spices if you like. Hot sauce would be a lovely addition, but hey – when isn’t it? Serve it up in bowls with some crusty bread and tuck in!
Ingredients:
1 tbl olive oil
2-3 cups of mushrooms (use what you have on hand), rough chopped
1 small yellow onion, diced
5 cloves of garlic, minced
1 tbl of smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
Salt and pepper
1 – 14 oz can of chickpeas, drained and rinsed
2 cups of cooked quinoa
1 cup of frozen spinach or kale
2 tbl liquid aminos or soy sauce
1 handful or more of roasted cashew nuts
Method:
First prepare your quinoa according to package instructions. I cook mine in my Instant Pot 1 cup quinoa to 1 cup water, cover and cook for 1 minute. Natural release. Set that aside.
Into a skillet add your oil of choice. Once hot, add onions and mushrooms and cook for 6-8 minutes. Add garlic and stir often to avoid burning. Add your spices, stirring often again. After cooking for about 11-12 minutes, add your chickpeas, quinoa and greens of choice. Stir well to combine and then add your liquid aminos. Stir and taste. Adjust spices as needed. Right before serving, add your cashews – mix in and serve piping hot. Enjoy!
— Knead to Cook
This is one of my all-time favorite salads ever. But the trade off is that your kitchen will be quite messy due to the prep work but in the long run… it’s totally worth it! If you prefer, check your local market for sliced/chopped veggies that would make this recipe prep faster/easier.
I’ve been on a mission to eat as many different veggies and fruits in each meal I make. This one is packed with tons of veggies and the flavor – perfection! So less chatting and more sharing… can’t wait to hear what you think! Please leave me a comment if you make this salad. And please know that this dish makes a ton! Perfect for a big family gathering or as a meal prep on the weekend for the week. Please note if you wish to meal prep this salad for the week – prepare and store the dressing in a separate container and dress when needed.
Ingredients:
4 tbl of rice vinegar
4 tbl of liquid aminos or soy sauce
2 tbl of tahini paste
1 tablespoon of maple syrup
1-2 larger mandarin orange segments, peel and set aside
1 larger nub of fresh ginger, peeled and grated finely
1 tsp of chili paste
3 cups of Napa cabbage, finely chopped
3 cups of red cabbage
1 cup of shelled edamame, I used frozen and defrosted
1 bag (about 2 cups) of shredded carrots
1 lb of Brussels Sprouts finely grated or sliced on a mandolin
2 large red bell peppers, sliced into small pieces
1/2 to 1 cup of dry roasted organic peanuts or Marcona almonds
4 green onions, finely chopped
Garnish: 2 tbl black sesame seeds
Method:
Into a very large bowl, add your rice vinegar, aminos, tahini paste & syrup. Whisk to combine. Then add your remaining ingredients. I used a mandolin to slice the cabbages and Brussels sprouts for really thin slices. Toss to coat prior to serving. Enjoy!
This salad is the perfect summer lunch or dinner idea. Again: If you wish, you can always add the dressing ingredients to a Mason jar and keep separate if you aren’t eating that day. Just dress prior to serving. Enjoy!
— Knead to Cook
Have you ever tried Swiss Chard? Our garden is brimming with it. I love it. Its truly just lovely in color, which admittedly, why I’m drawn to plant it each spring. Nutritionally it has a strong nutritional profile.
We’ve been prepping chard this way for about 20 years and we just love it. Fast and quite tasty. I’ll admit that I eat a big of serving of this for dinner many nights. Swiss Chard is quite similar in a lot of ways to other greens like spinach. And yes, it’s one of those veggies that cooks down to pretty much nothing. The recipe is a mere guideline for portions. Feel free to use more if you have more on hand. Okay, let’s get cooking! And happy weekend.
— Knead to Cook
Green pea ricotta spread. Vegan. Gluten free.
Happy Monday friends. I hope your mother’s day weekend was incredibly fun, food-filled and joyous. This weekend we hosted Kira’s friends for her 17th birthday party. Then after a trip to the gym early Sunday, we went to Philly for brunch and shopping. It was the best. My heart was filled along with my stomach.
I’ve been recreating a bunch of old Lucy Activewear recipes that were lost since they merged with North Face. This is a big favorite for summer, outdoor dining with friends. Easy and prep-ahead! It’s light and filling. Great appetizer or side for dinner or soup. Great for parties too! All of the ingredients can be found at Whole Foods or local specialty food markets. Vegan and gluten free!
— Knead to Cook
Moroccan Roasted Carrots. Vegan. GF.
This was one of my favorite recipes I created back in the day for Lucy Activewear before they migrated over to North Face. I wanted to get it back on my website so you all have it for reference. This is the perfect spring dish. Great side for your Easter brunch, dinner or for Passover. We love making these for family dinners as well.
This recipe works beautifully with rainbow carrots that are popping up at all the farmer’s markets as well but avoid using the baby carrots. For a more dramatic display, use a long rectangular platter and line each of the carrots up side by side. I still swoon over this one & hope you do too.
— Knead to Cook