Knead to Cook

Food & fitness obsessed girl.

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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

Beefless Vegetable Soup. Vegan.

November 1, 2017 by Knead to Cook Filed Under: Brunch, Gluten Free, Italian-inspired, Pasta, Soups, Stocks/Broths, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 2 Comments


Happy November!  It’s crazy that we’re kicking off the holiday season already.  Emails are starting with holiday gift guides and Thanksgiving menus are floating through my head.  Not to mention, we have 2 months left in 2017!  Wow.  It’s been quite a ride this year to say the least.

I love the cooler temperatures of fall, as long as winter holds off.  With the nip in the air, I’m all about warm, comforting foods.  This is one of our favorites.  A spin on the classic beef and vegetable, this is made with a vegan beefless crumble and fooled my hardcore, non vegan father.  He even remarked how good it was… so good.
It’s protein packed and is the perfect way to clean out your veggie bin.  This recipe is super flexible so go with the flow.  Taste and adjust the seasoning and enjoy.  This soup also freezes beautifully.
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— Knead to Cook

One pot chili and corn bread dumplings. Vegan. Gluten free.

October 4, 2017 by Knead to Cook Filed Under: Beans, Chili, Gluten Free, Mexican, Soups, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 1 Comment

One pot chili with cornbread dumplings.

This was one of those recipes I make then realize I forgot the obligatory corn bread side dish kinda night/dinner.  I shared this on my Instastories and my phone blew up with notifications.  BLEW the freak up!  So I grabbed my camera and started shooting what pictures I can (the only downside to fall and the sun setting earlier and earlier).  Sorry for the lack of step-by-step pictures I normally take.  I wanted to get what I could & get this recipe posted asap.

You can make whatever chili recipe you love and add these little cornbread dumplings right before serving.  I’ll share my chili recipe (always morphing to what I have on hand).  Chili, in general, is a very forgiving dish and the cornbread just elevates the whole thing.  I hope you enjoy as much as we do and hey, one pot dish for the win.

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— Knead to Cook

The Easiest Broccoli Cheddar Soup. Vegan. Gluten Free.

September 13, 2017 by Knead to Cook Filed Under: Brunch, Easter, Gluten Free, Nuts, Soups, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

I’m not sure if today, Tuesday, is another round of Monday or what but I somehow erased the card with all of my images from making this soup.  So prior to dinner, as the sun was setting and natural light was fleeting – I plated & grabbed my camera.  Sadly, no prep pictures but I promise to be super descriptive in the recipe below.  Let me give you a bit of history… I’ve been struggling with a broccoli cheddar (vegan) soup that’s creamy and decadent sans dairy.  Then I found this recipe online and was enamored with it.  I’m so glad I had all the ingredients on hand because this is, hands down, one of my favorites ever!  Seriously… it’s incredibly good!

So I am excited to share this recipe with you… let the fall weather & comforting food commence.

[Read more…]

— Knead to Cook

Coconut Ginger Asparagus Soup. Vegan. Gluten free.

August 22, 2017 by Knead to Cook Filed Under: Brunch, Gluten Free, Soups, Vegan, Vegan proteins, Vitamix, Your Life Edit Foundations 2 Comments

Coconut ginger asparagus soup. 

As I sit here typing this recipe up, in my very quiet house… I realize it’s still very much summer and a steamy 90 plus degrees outside.  However, after my very early gym session, I rushed off to take my youngest to Starbucks & then to school.  She started back today.  My oldest had her first classes of her college career yesterday & therefore by default… I’m wishing for fall to start now.  If only Mother Nature would follow suit.

After the carpooling this morning it hit me that a farmer’s market that I haven’t been to in almost a year, or it has been over a year, was open & I needed some goodies.  I found so many bargains.  I filled 6 grocery bags for $50!  Asparagus was nice & thin & bargain priced at a $1 a bunch.  Needless to say, I knew soup would be on our menu.  This is a brand new recipe that I created this morning.  The end result, luscious and creamy perfection. It took no time and freezes nicely.  Perfect time to whip up and freeze for a quick dinner in the fall or winter.  I hope you enjoy this as much as we do.

And I do want to digress a moment & share the nutrient benefits of the mighty green asparagus:

Asparagus is an excellent source of vitamin K, folate, copper, selenium, vitamin B1, vitamin B2, vitamin C, and vitamin E. It is a very good source of dietary fiber, manganese, phosphorus, vitamin B3, potassium, choline, vitamin A, zinc, iron, protein, vitamin B6, and pantothenic acid.

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— Knead to Cook

Vegan sausage veggie soup. GF.

March 30, 2017 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Giveaway!!!, Italian-inspired, Soups, Vegan, Vegan proteins, Vegetarian, Wheat Free 2 Comments

Vegan sausage veggie soup.  Gluten free.

Spring has sprung and I’m steadfast in my soup mode.  Our weather has been a bit psychotic to say the least.  One day is warm and springy with the next cool, damp and a bit miserable. I made this soup several days ago and my dad, our steadfast carnivore, commented to me how much he loved it.  Wow!  I normally get the disclaimer that it was good BUT he knew there was vegan “meat” in there.  This time… nada!  Okay, good. Progress.

This recipe makes a nice batch of soup, half of which I ended up freezing for a client.  It froze perfectly.  I’m thinking of adding cooked quinoa or gf pasta to add more substance the next time I prepare it.

So this soup was made with Tofurkey’s vegan sausage links.  They have a bit of spicy kick to them but you can easily add another flavor profile if you wish to go with a more mild flavor.  This recipe, like most of mine, is super forgiving allowing you to add or subtract what you have on hand or love.  This also is a recipe that you can prepare and then just allow it to simmer on a low heat all afternoon long (like I do).  I serve it with crackers or a crusty French baguette.  Hope you enjoy!
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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

Instant Pot Double Protein Lentil Chili. Vegan. GF.

January 3, 2017 by Knead to Cook Filed Under: Chili, Evolution Power Yoga 40 Days, Gluten Free, Lentils, Mexican, Pressure Cooker, Soups, Stews, Vegan, Vegan proteins, Wheat Free 2 Comments


Double protein lentil chili.

Guys!!!  We made it to 2017 & survived the holiday season.  I hope your holidays were incredibly fun!  We had the best 10 days.  My husband & kids were all off, minus swim practice… we had all the free time.  I stopped cooking for clients on the 19th and enjoyed a much-deserved respite as well. I wish I could say it was relaxing and easy going but hosting company, cooking, parties and attempting to keep up my fitness did take its toll.  Plus both of my girls and father all managed to get sick right over Christmas/New Years.  Never fails, right?

We hosted this year, as we always do.  We had a lovely Christmas and then headed to NYC to get out of town. We’ve made it our tradition to go and visit the tree at Rockefeller Center, eat all the vegan food and check out the incredible window displays.  It was a lot of fun.  But today, reality hit and everyone headed back to school, swim and work – including me.  I got up at 4a and got my run in and then began prepping food.

Today I wanted to get a jump start on dinner early because we have a swim meet after school.  The timing always falls over dinner prep time.  I typically stress the entire meet thinking of what to make for dinner – but not today.  Taken care of and quickly in my Instant Pot.  Did you happen to get an IP for the holidays?  If you did… this is a must-try, easy plant-based recipe.  This recipe has a huge protein punch with two types of lentils and the heartiness is perfect for a chilly winter dinner.  I also love serving this over rice or quinoa.  Makes a great lunch idea if you have any leftovers.

Let’s get started…

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— 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

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

img_4906
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.

[Read more…]

— Knead to Cook

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