Knead to Cook

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Whole roasted cauliflower. Vegan. GF.

November 15, 2018 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Potatoes, Thanksgiving, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 2 Comments

Happy Thursday.  Now my next statement will either evoke one of two responses… I’ll let you guess mine.  It’s snowing outside.  (Insert eye rolling here).  Okay, shaking my dismay and focusing on my to-do list.

So I’ve been testing out a bunch of new recipes for Thanksgiving dinner. Not only a beautiful presented dish (with minimal effort and clean up).  It’s either the perfect side dish or main attraction depending on your dietary preferences.  It’s flavorful and my current favorite.  I hope you try this one! 

Ingredients:

1 larger head of organic cauliflower
2 tbsp Dijon (I prefer Maille)
3 tbl of veg broth
2 tbl water for mixture
1 tbl oil (I used avocado but olive would work well too) + more for the pan
1 tsp of smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp tumeric powder
Salt (per your taste) I used two pinches
I added new potatoes around the cauliflower but large chunks of carrots would be fun too!  Just wash/slice into larger pieces and toss with a bit of oil. Season with salt and pepper and add around the cauliflower (once prepared).

Preheat your oven to 375 degrees. Wash and trim the leaves off of your cauliflower head.  Be careful not to cut any florets off. Add a drizzle of olive oil to the bottom of your pan or small baking dish (whatever you’re using).  Into a bowl, add the Dijon, 2 tbl water, oil and seasonings to a bowl. Whisk to combine.  Then brush the mixture all over your cauliflower head.  Place your prepared cauliflower into you pan or baking dish.  Pour the 3 til of broth into the bottom of the pan not over the cauliflower so it can steam and cook quicker (Thanks to Minimalist baker for the tip).  Bake for 35-60 minutes or until fork tender.  The cooking time is dependent upon the size of the cauliflower. 


All my love,

— Knead to Cook

Moroccan Roasted Carrots. Vegan. GF.

March 28, 2018 by Knead to Cook Filed Under: Brunch, Gluten Free, Side dish, Sponsored, Thanksgiving, Vegan, Vegan proteins, Wheat Free Leave a Comment

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.  

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— Knead to Cook

Black bean hummus stuffed cucumber rolls. Vegan.

December 19, 2017 by Knead to Cook Filed Under: Brunch, Gluten Free, Holiday, Party Foods, Snacks, Thanksgiving, Vegan, Vegan proteins, Wheat Free 33 Comments

   
December is finally upon us so key up the get-togethers, parties, food, food and more food that will be consumed.  With the most indulgent foods being consumed in between Thanksgiving through New Year’s – I always love to throw in some really healthy, yet flavorful dishes to offset the gluttony and honestly, I prefer healthy options over rich, heavier foods.

Cucumbers are rich in potassium, vitamin C, B1, biotin and magnesium. Plus, during the holidays when we tend to neglect hydration, they are filled with water.  In this recipe I share my latest obsession – black bean hummus but you can easily use store-bought if you prefer.  This appetizer takes minutes to make so they are perfect for impromptu gatherings.

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— Knead to Cook

Our vegan Thanksgiving from Herbivorous Butcher

November 27, 2017 by Knead to Cook Filed Under: Breakfast, Gluten Free, Thanksgiving, Vegan, Vegan proteins Leave a Comment

I know the food fest of Thanksgiving is past & we’re all mentally on board for the next round of holidays however… I wanted to share our Thanksgiving highlights with you all.  This year we ordered our vegan entree (turkey, sausage, cheeses etc.) from Herbivorous Butcher in MN.  My youngest had suggested it & I was happy to oblige. Cooking for a living sometimes takes the sparkle of cooking a big holiday dinner.  We opted to limit the carnivore side a lot as everyone always seems to gravitate towards the vegan options (go figure).  So I ordered their Thanksgiving feast along with a gluten free sampler of pulled pork and chicken (yes it’s vegan) along with several cheeses.  Bill had their lunch meat in West Chester a few months ago and was in love… I just knew this was going to be fabulous & it was!
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— Knead to Cook

Lentil Vegetable Loaf. V. GF.

November 14, 2017 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Lentils, Thanksgiving, Vegan, Vegan proteins, Vitamix, Wheat Free, Your Life Edit Foundations 6 Comments

 

Lentil vegetable loaf.  Vegan. Gluten free. 

Lentil loaf, of some variety, always seem to make an appearance on our Thanksgiving buffet each year.  I feel like it’s the staple for people/guests like me that can’t eat gluten and adhere to a vegan diet but want a substantial dish.  So I’m excited to share this super easy recipe that you can make ahead and even freeze this weekend before Thanksgiving.  Partner it with some roasted vegetables or favorite Thanksgiving sides and you’re good. Leftovers are heavenly and perfect for a quick lunch idea.  You can sub in vegetables you love or have on hand or remove if you don’t like into this recipe- it’s super forgiving.

So this dish is packed with protein, thanks to the lentils, and all those veggies… hello fiber!  If your goal is to have some healthy options on your buffet – consider this recipe for sure 🙂    I hope you enjoy!

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— Knead to Cook

Easy Pumpkin Steel Cut Oats. Instant Pot. V. GF.

November 13, 2017 by Knead to Cook Filed Under: Breakfast, Brunch, Gluten Free, Holiday, Thanksgiving, Vegan, Vegan proteins, Wheat Free 1 Comment

Pumpkin steel cut oats. Vegan. Gluten free. 

Pumpkin steel cut oats made in your Instant Pot.  Vegan. Gluten free and oh so easy!  Has the pressure that Thanksgiving is next week hit you yet?  It’s starting to me today.  I’m hustling through client cooking so I can start to prep my own food for next week, company and my oldest coming home from college (hello all of her favorites to eat).

I wanted to create a seasonal, hello pumpkin love, easy – fix it and forget it kind of recipe that is perfect for breakfast when you’re focused on the big dinner/company/cleaning.  Plus, leftovers keep perfectly in the fridge for up to 5 days.  And let’s be honest mmmkay?  We all need to be eating at least one healthy meal on Thanksgiving, right?!  Without further adieu, let’s get rolling here.

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— Knead to Cook

Easy Blender Pumpkin Pancakes. Vegan. Gluten free.

October 3, 2017 by Knead to Cook Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Thanksgiving, Vegan, Vegan proteins, Vitamix, Wheat Free 1 Comment

I’ve been, like everyone else in the world, utterly devastated by the events this past weekend in Las Vegas.  My heart has broken and I’m sending prayers to everyone impacted. I had stacked up several recipes to share this week but struggled with when it was acceptable to share.  I don’t think there is a timeframe to appropriately grieve and show respect.  Life, as we all know it, moves forward and we need to shine positive light in the world.

I made these sweet little pancakes last week for a client and they were so lovingly received.  This recipe is super simple, completely made in your Vitamix or other high powered blender.  They also freezer perfectly for those quick, rushing out the door kinda mornings.  I hope you give this recipe a try and let me know what you think.

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— Knead to Cook

Easy Pumpkin Black Bean Brownies. Vegan. GF.

September 21, 2017 by Knead to Cook Filed Under: Beans, Breakfast, Brownies, Evolution Power Yoga 40 Days, Gluten Free, Halloween, Holiday, Party Foods, Snacks, Thanksgiving, Vegan, Vegan proteins, Vitamix, Wheat Free, Your Life Edit Foundations 2 Comments

 

I really tried to capture the ooey, gooey texture in these pictures.  

      

If you attended my Athleta meet & greet this past Monday, I made a pumpkin-less version of these.  They are moist, not overtly sweet, delectable and the perfect comfort food.  Adding beans clearly poses a healthier twist, along with maca (natural energy source) and no refined sugars tip this treat into a healthier category.

This recipe is very easy and all you need is a food processor or blender.  Very simple, pretty much fail-proof and a hit with everyone.  Let’s face it, no one needs to know black beans are in this recipe!  The pumpkin adds a seasonal twist that is customary come September & October.  Think about Halloween parties right through to Thanksgiving with this recipe.  Let’s get started…

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— Knead to Cook

Easy pumpkin spice roasted nuts. Vegan. Gluten free.

September 19, 2017 by Knead to Cook Filed Under: Brunch, Fitness., Gluten Free, Holiday Baking Ideas, Nuts, Snacks, Thanksgiving, Vegan, Vegan proteins 3 Comments

Fall is slated to arrive later this week & I’m so excited for cooler temps, all things pumpkin and cozy sweaters.  I’m a simple girl.  I had opened a can of pumpkin for another recipe and had some leftover & wasted to use it.  Roasted nuts are perfect and they ship nicely if you need a care package idea.  Whatever nuts you have on hand work nicely but cooking temperatures need to be monitored as some nuts have a higher fat content and may burn easier.  The trio of nuts I used were walnuts, cashews and almonds.

This recipe is super easy and I’ll give measurements but you can adjust what nut or seeds you use.  You can also add some cayenne if you want a sweet/heat combination too.  These are great for Thanksgiving as a snack or on our cheese board.  And place some of  these in a ziploc baggie and stash in your car for when hunger hits!  Let’s get this 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

img_7123

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

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