Thanksgiving – Page 3

Vegan and Gluten Free Sweet Potato Casserole.

November 19, 2014 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Nuts, Potatoes, Running/Races, Side dish, Thanksgiving, Vegan, Wheat Free 2 Comments

Vegan and Gluten Free Sweet Potato Casserole | Knead to Cook.

This Thanksgiving my husband is vegetarian. I’m vegan. My oldest is dairy and gluten free. I started to think about our Thanksgiving menu, because we host, and I knew I had to revamp my sweet potato casserole recipe because its the one dish my kids clammer over. Today I opted to do a test run of subbing out the dairy and flour to make sure they love it and that everyone else will too. I take some heat about my vegan diet and I don’t want anyone to feel like my dishes are boring and flavorless because they are vegan. Vegan food is so flavorful! No one will miss the decadence with this dish… it is so good. #thankful

I served this for dinner last night and my family loved it. So thankful for no complaints (especially from my youngest). The revamp was a success!

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— Knead to Cook

Rustic Oatmeal Cookies. Vegan and Gluten Free.

November 13, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Cookies, Evolution Power Yoga 40 Days, Holiday Baking Ideas, Party Foods, Thanksgiving, Vegan, Wheat Free 4 Comments

Rustic Oatmeal Cookies. Vegan and Gluten Free.

I recently purchased Cara Reed’s Decadent Gluten Free Vegan Baking Cookbook. I’ve tried several recipes and gave her Old Fashioned Oatmeal Cranberry Cookies a try but with a few modifications. Also, her recipe didn’t yield a cookie “dough” for me more of a granola type texture so I adapted the added fat to make it work better. This is one gluten free recipe that the dough tastes as good as the finished product. The dough is safe to eat because there are no raw eggs in this batter. These would be perfect for the upcoming holiday season. By adding some dried, tart cherries or dried cranberries along with some pistachios would be a fun red/green cookie.
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— Knead to Cook

Sweet and Spicy Pumpkin Pie Roasted Almonds. Vegan.

October 20, 2014 by Knead to Cook Filed Under: Appetizers, Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Gift ideas, Gluten Free, Nuts, Party Foods, Thanksgiving, Vegan, Vegan proteins, Wheat Free 7 Comments

Sweet & Spicy Pumpkin Pie Roasted Almonds | Knead to Cook.

Happy Monday friends! I never did mind Mondays only because its a reboot – a new start and fresh chance at doing amazing things. Perspective. Today’s day started out with an early morning 6.26 mile run. It was the first run of the season with gloves but I will note that I suffer from Raynaud’s and seem a bit more sensitive to cold morning temperatures. The run felt great and energizing. From there lots of errands and a dog walk with Samantha.

I’ve been having a week (or more) of eating like a voracious monster. Literally if a camera was on me from noon till 4 all they would view is me eating – constantly. My husband is convinced its just my body healing and needing extra nutrition. I sure hope he’s right as I go back to the doc next week for more X-rays. Praying for good progress!!

I do have several Meatless Monday recipes to share but whipped these up and as I snack on them – this is what I chose to share with you all today. You can make these with or without cayenne pepper. Add more or less to your liking. These pack up and mail perfectly for the holidays or are great on your Thanksgiving table. Protein packed and a healthy snack for everyone. Gluten free and vegan.
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— Knead to Cook

Roasted Corn and Tomato Red Pepper Soup. Vegan.

September 15, 2014 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Fitness., Gluten Free, Soups, Thanksgiving, Vegan proteins, Vegetarian, Vitamix, Wheat Free 4 Comments

Roasted tomato and corn red pepper soup | Knead to Cook

Roasted Corn & Tomato Red Pepper Soup. Vegan.

Fall weather is here! I love fall. Everything about it. Pumpkins. Gourds. Apples. We hit up our favorite apple orchard Saturday. Stocked up on our favorite Honeycrisp apples. It’s just a great time of year. Yesterday we went out early on our bike ride and it was 51 degrees air temp and about 45 while riding for 27 miles. It was chilly but fun. Each ride is a challenge and gets me out of my comfort zone but it was all good exercise.

In the afternoon I decided, while football watching, to make a quick soup recipe to have for tonight’s dinner. Perfect Meatless Monday dinner idea and leftovers are great to pack-up for lunch for the coming days. You can always use frozen corn to make this but I suggest, if you can still find fresh corn at the farm stand, use that. Right now, tomatoes and corn are so cheap at the farmer’s market. I stock up and roast a lot this time of year.

Now onto the recipe…
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— Knead to Cook

Sweet Potato Casserole.

November 26, 2013 by Knead to Cook Filed Under: Brunch, Holiday, Potatoes, Thanksgiving, Vegetarian 2 Comments

I am remiss that I haven’t posted this recipe in the past two years. This recipe is a staple at our Thanksgiving table every year. My kids, along with everyone else, devour it. It is not a healthy, super clean eating recipe that I gravitate towards yet one of those indulgent dishes that is a must at your holiday table. And thankfully NO marshmallows here!

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— Knead to Cook

Mini Pumpkin Cheesecake with a Graham Cracker Crust.

November 26, 2013 by Knead to Cook Filed Under: Brunch, Desserts, Party Foods, Thanksgiving, Vegetarian 4 Comments

I love anything and everything pumpkin except for pie. I have no idea why, I just have never been fond of the texture. So I wanted to test out a mini pumpkin cheesecake recipe in preparation for Thanksgiving and use my new mini pie pan in the process. These came out perfectly with a lovely texture. Not overly sweet but with the perfect balance of pumpkiny (yes, I know, not a real word) flavor. The crust is homemade and “rustic”. It’s very forgiving as it only has two ingredients. I’m all over personal sized desserts too for portion control and for the cuteness factor.

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— Knead to Cook

Mini Chocolate Almond Butter Pies.

November 4, 2013 by Knead to Cook Filed Under: Desserts, Easter, Holiday, Holiday Baking Ideas, Nuts, Party Foods, Snacks, Thanksgiving, Valentine's Day, Vegetarian 5 Comments

I don’t think there is anyone on the planet that doesn’t love the chocolate/nut butter combination. I’ve been working on some Thanksgiving menu ideas, as I host this holiday each year, and wanted to make some fun – different than the typical apple or pumpkin pie, portion-controlled desserts. This way people can try a variety of desserts without overdoing it and being riddled with the holiday food regrets. Plus, mini food that is totally poppable (is that even a word? ~ well it is now) into your mouth makes it even better. These can made with homemade crust or store-bought if you’re in a pinch for time. Whip up really fast and can definitely be made a day or two in advance.

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— Knead to Cook

Roasted Apples and Fall Vegetables.

October 28, 2013 by Knead to Cook Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Potatoes, Side dish, Thanksgiving, Vegetarian, Wheat Free 6 Comments

This was the last of my apple week posts that trickled into this week. I love roasting veggies and last week I added a few apples into the mix to add a level of sweetness to the mixture. My kids loved it, and so did the adults. Roasting vegetables brings out their flavor, sweetness and pairs nicely with your protein or served alongside quinoa makes for the perfect vegetarian (vegan actually) meal. If you’re looking for a great side dish for Thanksgiving, this would also be a nice change of pace too. Another great fix it and bake it/forget it type of recipe. Leftovers served alongside eggs also is delish!
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— Knead to Cook

Roasted Sweet Potato and Butternut Squash Mash.

October 17, 2013 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Potatoes, Thanksgiving, Vegetarian, Wheat Free 3 Comments

This would be perfect for Thanksgiving dinner! Yes, I have that on my mind already. I roasted some sweet potatoes and a lovely homegrown butternut squash my friend gave to me earlier in the day and was thinking of how I wanted to transform them. Mashed potatoes came to mind and from there I whipped up a sweet version of a mashed potato combo that was so delicious I had to walk away before I consumed the entire bowl!
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— Knead to Cook

Healthy Snacking Pumpkin Bars.

September 23, 2013 by Knead to Cook Filed Under: Breakfast, Brunch, Holiday, Holiday Baking Ideas, Snacks, Thanksgiving, Yogurt 10 Comments

Today I threw caution to the wind and decided to get back into the kitchen, regardless of finger pain. I have to be honest… I’ve been going through serious withdrawal! I kept vacillating on cooking/baking because I’m being so cautious with moving my finger but I can’t do it anymore! So after my workout, taxing to school, doc appointment and walk with the dog I got to it. And I cooked and baked until I had to leave to pick my daughter up and I have to tell you – it felt so good! I felt like myself, finally!

To celebrate the first full day of fall that meant apple and pumpkin cooking in my kitchen. I made my muffin pan mini apple pies because my family wouldn’t let up on how good they were (a big ol’ hint for me to make more) and these pumpkin bars. I wanted a nice moist bar without added butter and less sugar than the typical bar recipes. I wanted these for breakfast to-go ideas and for after-school snacking. They are just perfect and totally portable.
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— Knead to Cook