Vegan proteins Archives - Page 28 of 28

Vegan journey through Texas.

September 22, 2014 by Knead to Cook Filed Under: Fitness., Gluten Free, Life., Travel & eating, Vegan, Vegan proteins, Vegetarian, Wheat Free Leave a Comment

So happy to be back in Pennsylvania with our fall-like chill in the air and NO humidity. Windows open. Bill and I took a holiday to Texas to celebrate our 18th wedding anniversary (albeit a little early thanks to Homecoming). We decided to visit the San Antonio Riverwalk and Alamo as well as tour Austin. Of course, it was my goal to find everything vegan along the way and Texas did not let us down! Now I’ve been vegetarian for almost 2 years now and vegan for 10 months. I knew going to Texas and eating vegan may pose a challenge in the land of bbq but it so was not!

First off the heat and humidity was almost unbearable. Worst than the east coast in August! HOLY humidity! Running was a bit fun but we did manage to get two runs happily and completely sweaty. I finished out my week with 25 miles as planned.
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— Knead to Cook

Triple Almond Cookies. Vegan and Gluten Free. #OXOGoodCookies

September 16, 2014 by Knead to Cook Filed Under: Cookies, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Party Foods, Vegan, Vegan proteins, Vegetarian, Vitamix, Wheat Free 3 Comments

Triple Almond Cookies. Vegan. Gluten Free | Knead to Cook

Today I’m Baking for a Cure. This month is Child Cancer Awareness Month. I happily joined OXO and their annual Cookies for Kids Cancer program. Having spent many days at Children’s Hospital of Philadelphia – I could only imagine how emotional and tearful it is for families living that horrible reality.

This program through OXO requires no donations on your part. Every product marked with this green label that is purchased – a donation will be made on your behalf. For every item marked that is sold, OXO will donate 25 cents as apart of their of $100,000 pledge to Cookies for Kids’ Cancer. This runs through September. The goal is to help raise funds for cancer research for pediatrics.#OXOGOODCOOKIES

I love their measuring cups, spoons and spatulas that help me scoop all of my flax eggs out of my bowls.

Here are a few items with the green logo to look for.

These cookies, if you’re an almond fan, will totally knock your socks off. They are a cross between a traditional cookie and a biscotti and they are the BEST in my humble opinion.
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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

Vegan Veggie Breakfast Scramble.

September 11, 2014 by Knead to Cook Filed Under: Beans, Breakfast, Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Vegan, Vegan proteins, Vegetarian, Wheat Free 2 Comments

Vegan Veggie Breakfast Scramble | Knead to Cook.

Vegan Veggie Breakfast Scramble.

All morning I’ve been reminiscing 9/11. I can’t believe it’s been 13 years. This was the one and only memorable moment in history that I had happen in my life. It’s that moment when you remember exactly where you were, what you were doing and exactly how you felt. I was living on the west coast and it was quite early when I turned on the news. I remember looking at my small toddler and baby questioning what kind of world I brought them into. My prayers and thoughts are with all those who were impacted by the devastating act. #neverforget

Today I got up early and ran 4 solemn miles and did a circuit of weightlifting. I debated posting today but realize that life and healing requires us to keep moving forward, even with a heavy heart.

I made this recipe for lunch on Monday and have made it several times for breakfast and I vary the veggies I use depending on what I have in my fridge. Perfectly paired with your favorite toast, gluten free bread etc. It’s super filling and protein packed. It’s also a nice departure from a typical smoothie for breakfast. I also served this as dinner to my husband mixed up with toasted quinoa and he loved it.

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— Knead to Cook

Pumpkin Peanut Stew. Vegan. Gluten Free.

September 3, 2014 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Indian-inspired., Nuts, Running/Races, Soups, Vegan, Vegan proteins, Vegetarian, Wheat Free 1 Comment

Pumpkin Peanut Stew. Vegan. Gluten Free by Knead to Cook.

Pumpkin Peanut Stew. Vegan. Gluten free.

On a pumpkin kick here in my kitchen. It’s September… it’s pretty much my ritual. I made this stew for my husband and I to have all week (vegan and gluten free) in my cooking frenzy yesterday and the day and my ingredient list got ahead of me and I was missing some black beans for a taco recipe I was going to whip up for the rest of the family. We all ended up enjoying a bowl of this on a stormy night. Everyone enjoyed it tremendously… I’m convinced you can get any kids to buy in when peanut butter is involved. It would also be delicious served over toasted quinoa, rice or your favorite pasta as well.
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— Knead to Cook

Pumpkin almond butter cookie bars. Vegan. Gluten free.

September 2, 2014 by Knead to Cook Filed Under: Brownies, Brunch, Cookies, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Halloween, Holiday, Nuts, Party Foods, Vegan, Vegan proteins, Vegetarian, Vitamix, Wheat Free 4 Comments

Pumpkin Almond Butter Cookie Bars by Knead to Cook.

Pumpkin almond butter cookie bars.

September is here! My favorite month. Of course our weather has been perfection and now that September is here – the heatwave has arrived! So funny. Everyone is back to school and work today so I’m back to a routine. Went to the gym early and got a 5 mile progressive run in and then lifted. Went to the farmer’s market to load up and came home to cook and bake for the week.

Now that September is here that means hopefully cooler days, chilly nights, sweaters and jeans and the quintessential flavor ~ pumpkin everything! So freaking excited! Oh and our wedding anniversary and trip is this month.

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— Knead to Cook

Vegan Red Bean Balsamic Chili.

August 26, 2014 by Knead to Cook Filed Under: Beans, Gluten Free, Mexican, Running/Races, Soups, Vegan, Vegan proteins, Vegetarian, Wheat Free 3 Comments

Vegan red bean chili by Knead to Cook.

Vegan Red Bean Balsamic Chili. School started and I feel compelled to make chili. I know, summer isn’t over yet but fall is on my mind. We have been blessed with such beautiful weather this summer. The last few days had a nice chill in the morning and in the evening – which justified this meal as I type this and the 90 degrees are headed into PA.

So now that everyone is back to school, I try to find a new routine. Plus reclaim my house after a crazy-busy summer. I spent the day cleaning, cleaning and oh yeah more cleaning. I had this dinner made by 11 am, much as my husband predicted. Laundry done. Grocery store shopping completed and the dogs walked. Felt good to be productive. Remember how that feels? Summer just doesn’t allow for that.
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— Knead to Cook

How to prepare tempeh.

August 20, 2014 by Knead to Cook Filed Under: Brunch, Fitness., Gluten Free, Running/Races, Vegan, Vegan proteins, Vegetarian, Wheat Free 6 Comments

How to prepare tempeh by Knead to Cook.

It’s been one of those foods that I love when I go out to vegan restaurants but just couldn’t get as tasty at home. Tempeh is made from soybeans. Quite popular throughout the world but gaining more popularity in the U.S. Tempeh is packed with manganese, protein, fiber, phosphorous, B2 and magnesium – so a nutritional powerhouse of sorts for vegans and vegetarians alike. It’s a firm texture and is so versatile – absorbing spices and marinades alike. But don’t let it scare you… it’s easier to cook than you may think.

So over the last year I’ve asked friends how they cook it. I’ve gotten a wide variety of answers and suggestions, all of which I tried but never loved. Trial and error. Soybeans to me have a bitter bite that I just don’t favor. But it bothered me how much tastier it was in restaurants and I started on my mission to make it palatable, if not wonderful at home. My husband and I both love tempeh… and were both thrilled with this recipe. I hope you give it a try.
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— Knead to Cook

Chocolate Avocado Smoothie. Vegan. (Tastes like pudding!)

March 7, 2013 by Knead to Cook Filed Under: Breakfast, Desserts, Smoothies, Snacks, Valentine's Day, Vegan, Vegan proteins, Vegetarian, Vitamix, Wheat Free 11 Comments

I know you’re thinking I must be crazy, right?! I was hesitant when I ran across this recipe in one of my mags that I had. I thought why not try it, my youngest daughter is so underweight that the calories (all good) would be a great start to the day. Protein, good fats… it’s all good. Both of my girls loved it! I snuck a taste and it tasted like pudding – even had that consistency to be honest. I put them on table, started making my breakfast and the next thing I heard was slurping sounds coming from their straws. Enough said!

Ingredients:

Makes 2 – 2 cup servings

1 ripe avocado, halved and pitted
2 cups of vanilla unsweetened cashew or almond milk (I prefer Silk)
2 tablespoons of raw cacao powder
2 tablespoons of maple syrup
1 tablespoons of vegan chocolate chips
1 tablespoon of vanilla extract
14 ice cubes

Directions:

Into your blender or Vitamix, add all of the ingredients. Blend until creamy. This will have a thick, pudding like appearance. Pour slowly into your glasses. Top with a few chocolate chips. Enjoy!

Eeek! Chocolate for breakfast and it is oh so good!

*Adapted from Eating Well.

— Knead to Cook

Sweet & Spicy Cinnamon Roasted Almonds. Vegan. Gluten Free.

October 29, 2012 by Knead to Cook Filed Under: Nuts, Snacks, Vegan, Vegan proteins, Vegetarian 12 Comments

Sweet & Spicy Cinnamon Roasted Almonds.

We are bracing today for Hurricane Sandy to hit Pennsylvania. I wanted to whip up a bunch of snacks that didn’t require refrigeration just in case we lost power. Easily accessible and something everyone would eat. These are easy to whip up and you control the heat so you can make them more to your liking. I hope you enjoy these. Also, they will be perfect for the upcoming holidays. The smell of cinnamon is perfection!
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— Knead to Cook