Soups – Page 3

Roasted Tomato Coconut Soup. Vegan. Gluten free.

September 12, 2016 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Soups, Vegan, Vegan proteins, Vitamix, Wheat Free 4 Comments

Tis the season of tomatoes. The end of summer marks a bountiful supply of tomatoes in your garden, at the farmer’s market or local farm stands. You can get a case of seconds (you don’t need pristine tomatoes as your going to chop them up & roast them) in most cases under $12. Out of one case of tomatoes I can make 2 large batches of this soup & several containers of marinara sauce recipe here. Roasting them & dividing them to prep differently allows you to work efficiently in preparation. Plus you can stock your freezer up for easy & flavorful dinners all winter long. My marinara sauce also doubles as our pizza sauce. Endless uses and the flavor of roasted tomatoes is unparalleled. Seriously.

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— Knead to Cook

Pressure Cooker Red Lentil Curry. Oil free. V. GF.

June 28, 2016 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Indian-inspired., Pressure Cooker, Soups, Stews, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 54 Comments

Red lentil curry in under 15… yes, please! I recently landed a very large private chef job & I purchased my Instant Pot in preparation. Large, healthy dinners without much thought in mere moments was needed for both our family (as I’ll be traveling weekly) and for my client. I got the Instant Pot in the largest 8 qt size (it’s huge) and have been experimenting with it. If you follow me on snapchat you may have seen some fun dishes I’ve been making.

This recipe is modified from Hannah Howlett’s. It came out great and we’ve been enjoying for fast dinners or lunches on the run. My daughter just ate a bowl for breakfast too. This recipe is oil, salt and sugar free. Packed with plant-based nutrients. The flavors are over-the-top and I cannot say enough for how delectable this dish is… I hope you give it a try!

Without an further adieu…

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— Knead to Cook

Lentil and Bean Chili. V. GF.

April 27, 2016 by Knead to Cook Filed Under: Beans, Chili, Crock Pot, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Soups, Vegan, Vegan proteins, Wheat Free 3 Comments

I’m such a chili and lentil fan – I don’t know why it’s taken me so long to combine the two. Packing beans into any dish is a major vegan score. The more protein the merrier. This one pot chili, is perfect to simmer all day long or is perfect for lunch – leftovers get better and better. Plus cleaning up is a breeze.

Yesterday’s temperature was a balmy 80 degrees and now today is a chillier & dreary 55. Today I felt like soup and realized I had everything for chili in my pantry so I went with that. I desperately need to get to the grocery store. This big pot of chili serves 8-12 people easily, if not more. I have 5 in my family and we will have plenty of leftovers for lunches. I don’t only make chili in the fall/winter and love it year round. I pair it up with brown rice or quinoa for extra punch of protein. How do you eat your chili?
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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

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

Lentil Mulligatawny with a Cilantro Onion Salad.

March 7, 2016 by Knead to Cook Filed Under: Beans, Fitness., Gluten Free, Indian-inspired., Running/Races, Soups, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

Before I even go into the background of this soup… my entire family was channeling Seinfeld when I told them what I was making for dinner. Do you remember the episode with the Soup Nazi? Ha. Fond memories… Thankfully there is soup for you!

This recipe is a variation from the very fabulous Vedge Restaurant in Philadelphia. If you ever find yourself in Philadelphia be sure to make a reservation at this acclaimed restaurant. The husband and wife duo are vegan powerhouse chefs. This soup is hands down one of my family’s favorites (even the meat eaters) and I love it because it takes only about 30 minutes to put together. From there I let it simmer for hours before serving. Leftovers are incredibly flavorful as the spices develop more intensity. Our preference is to serve it over jasmine rice for a heartier meal. It’s a great soup to prepare on Sunday for dinner, with leftovers being perfect for lunches or dinner on the fly during the week. This recipe is a variation from their recipe.
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— Knead to Cook

Coconut Curry Red Lentil Dahl. Vegan. GF.

February 1, 2016 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Running/Races, Soups, Vegan, Vegan proteins, Wheat Free 5 Comments

Coconut Red Lentil Dahl. Vegan. GF. Happy February! I do love this month… Valentine’s Day… my daughter’s birthday. Lots of reason to celebrate love.

On Sunday our weather had finally turned warmer. The sun was out and shining. The cars got a much needed bath to get the salt off. We took our pups for a nice long walk and then I came home to make this dish per my oldest daughter’s request. She was craving Indian food and because we opted to take her to a vegan restaurant on Saturday night after church – I knew I had to redeem myself and make something Indian for her. She was volunteering at a swim meet all afternoon so she didn’t know about it. My house smells heavenly with curry aroma wafting throughout my house. It doesn’t get any better. Wait… it does. I got to eat this bowl photographed, which made my day and hopefully her day when she gets home.

This makes a nice big pot so plenty of leftovers for dinners on the fly or lunch all week. Super easy to make and yields a good 6-8 servings. Can be served over brown rice or quinoa.
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— Knead to Cook

Vegan Chorizo and Lentil Stew. Gluten Free.

January 25, 2016 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Running/Races, Soups, Stews, Vegan, Vegan proteins, Wheat Free 11 Comments

Vegan Chorizo and Lentil Stew. Gluten Free.

So unless you’ve been completely off the radar this weekend you know that the east coast was pretty much obliterated by Jonas. Wow! We got about 28 inches or so… after 10 inches what do the specifics really matter? Saturday we woke up to about 14 – I helped snow blow and then I migrated into my master bedroom to paint all day long. This chasing Friday’s massive closet and drawer clean out of two bedrooms. I hate to seriously share how many bags we donated to the local thrift store. My bedroom was completed by 8pm Saturday night. Sunday the snow had ended and I took to the kitchen to cook all day -post run.

This recipe is a fun take-off on a sausage and lentil stew. Completely vegan and gluten free. Fairly easy to make and I just let it simmer for a few hours and it was ready for dinner when we were.
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— Knead to Cook

Veggie and Bean Chili. Vegan. GF.

December 1, 2015 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Running/Races, Soups, Vegan, Vegan proteins, Wheat Free Leave a Comment

Veggie and Bean Chili. Vegan. GF.

The countdown is on folks. December is here and we’re in the homestretch of 2015. Kinda crazy to think about. Hope you got a leg up on your holiday gift list yesterday during Cyber Monday. Still no one is giving me a wish list here so I did pick up a few gifts online that I wanted to get. I think we’ve finally hit the age/time when my kids just want gift cards and my husband and I really don’t need or want anything specific.

To be honest, every year at this time, post-Thanksgiving, I go into burnout mode. I’m tired of food prep, cooking and even eating. It’s been non-stop working on jobs and getting ready for Thanksgiving. Yesterday I took a really easy approach to this chili and it turned out great. It came together, minus cooking the rice, in 5 minutes. Yes! I hope you enjoy this one as much as we did. Plus, I think everyone needs a break from Thanksgiving leftovers at this point and rainy/chilly days always make me crave a nice big bowl of chili.
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— Knead to Cook

Kohlrabi Veggie Soup. Vegan. GF.

November 3, 2015 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Potatoes, Running/Races, Soups, Vegan, Vegan proteins, Vitamix, Wheat Free 3 Comments

Kohlrabi Veggie Soup. Vegan. GF.

Last week I got the largest kohlrabi bulb ever in my CSA from Lancaster Farm Fresh. It weighed over 4 lbs! I had kohlrabi before as a mock chip but never have I had the chance to cook with one. It was chilly last week and we were going to be away for the weekend so I wanted to make a soup for dinner with leftovers for my father and youngest to eat while we were away on a college tour. The soup is creamy and perfect for seasonal eating.

Kohlrabi is foreign to many so let me give you a little background. Known as German turnip or turnip cabbage, kohlrabi is a tasty and versatile cabbage variety (crucifer) which is often listed under ‘root vegetables’. It can be eaten cooked or raw much like cabbage. It includes more vitamin C than fresh oranges. Vitamin C helps keep your immune system strong. Helps with losing weight as it is a low calorie veggie. It’s perfect for snacking on too! It’s also high in potassium which helps reduce blood pressure. It has a very mild flavor and works perfect when blending in soup or eating raw.

Wanted to share a pic so you have a visual when you go to the grocery store or farmer’s market. The outer skin is thick and needs to be removed before eating or preparing for a recipe.

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— Knead to Cook

Simple Sage Squash Soup. Vegan. GF.

October 27, 2015 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Soups, Thanksgiving, Vegan, Vegan proteins, Vitamix, Wheat Free, Your Life Edit Foundations Leave a Comment

Simple Sage Squash Soup. Vegan. GF.

Seasonal food shopping is essential to a healthy diet. Why you may ask… Eating seasonal foods purchased from local farmer’s markets means your food hasn’t been shipped from other countries. Purchasing locally grown foods that are seasonal broadens your world up to trying different foods you may have never tried before. Local CSA’s like Lancaster Farm Fresh, which is a regional CSA I use, offers organic, freshly harvested produce and vegetables. Fresher ingredients. Supporting local businesses and farmers. And I promise you one of the biggest benefits is on the bottom line. You buy seasonal food from local growers and I promise your dollar will go a lot further than you think. I can typically buy 3-4 reusable grocery bags of food at my local farmer’s market for about $25 to $30!

I was on a roasting kick, as I normally am, on Saturday and created this super easy recipe. Freezes well. Great meal prep ahead idea. The flavors deepen over several days only making this soup better. It’s creamy texture is all from the vegetables without any added dairy. I hope you love this as much as we do.
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— Knead to Cook