Vegan proteins – Page 34

Spicy Lentil and Chickpea Veggie Soup.

February 23, 2015 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Running/Races, Soups, Vegan, Vegan proteins, Wheat Free 4 Comments

Spicy Lentil and Chickpea Veggie Soup by Knead to Cook.

It’s Monday again. How does your week look? Are you optimistic or want to crawl back under the blankets?

My mind feels good but my body is having a disconnect. More about that later. This week is exciting and nerve-wracking all rolled up in just a few short days. My oldest daughter receives her second varsity letter tomorrow night for swimming, very proud. But on the flip side she is having her wisdom teeth extracted on Friday so that leaves me nervous. Oh and add that shiny new driver’s permit to the mix and I’m concluding that I will be out of my comfort zone for a bit. She’s learning and will be a great driver but she’s our first child to teach to drive. I’m learning the men in my life (husband and father) have great patience with her. Me, I need to meditate more as my type A personality is emerging more and evidently making her nervous. Yeah, you’re driving is making ME nervous too. So we’re equal. Ha ha.

Today is a rest day so I’ve been working in the kitchen today. I made a big pot of this soup and some vegan/gf coconut blondies I’ll be sharing this week. This soup is perfect for these bone-chilling days. Freezes great. Packed with protein and vitamins. Turmeric for recovery. Packed with flavor!
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— Knead to Cook

Sweet and Spicy Roasted Marcona Almonds.

February 20, 2015 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Nuts, Vegan, Vegan proteins 4 Comments

Sweet and Spicy Roasted Marcona Almonds.

Boy it’s been a long week. The weather has been brutally cold. My girls actually had a delay today due to subzero temps. My daughter celebrated her sweet 16 yesterday and she got her driving permit first thing this morning (thanks for the school delay). Exciting and a nervous time for everyone involved. She got a 100%! Reflecting a lot this week and trying to get my mind around where the past 16 years have gone and praying for the future.

Today I came home after school drop-off and I’m trying to plan out my long run this weekend. One day it’s going to be snowy and colder and one day is warmer but rainy. Ha. I’m leaning towards Sunday. In my plotting, I wanted to make a good snack that I can grab on my rest day that is full of protein, flavor and will give me some much needed carb-loading action. These came out great! Seriously addictive. I had to walk away from them or I would eat them all. I hope you give these a try. Perfect alone, for a gift, atop oatmeal, salads or your favorite banana ice cream sundae.
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— Knead to Cook

Herbed Tempeh Meatballs. Vegan. Gluten Free.

February 16, 2015 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Giveaway!!!, Gluten Free, Running/Races, Vegan, Vegan proteins, Wheat Free 8 Comments

Tempeh Herbed Meatballs. Vegan. Gluten Free.

On Sunday I barricaded myself inside as the temps were in the single digits not including the 50 mph winds. Seriously, I was so happy that I had an easier training week and did my long run on Thursday. This weather has been insane. In my pursuit to be productive, I opted to make a huge batch of meatballs and sauce. Wait! What? You’re thinking I’m vegan. Yes, I am. But my best friend had back surgery on Wednesday and has been in the hospital ever since recovering. I asked what I could do to help the family and she requested meatballs. So I made a lot of meatballs. A huge batch of red sauce. AND I also made chocolate chip cookies. I respect everyone’s dietary choices and when helping out… you do what you can. But I wanted to make some “meatballs” for my husband and I to have with our sauce for dinner.

I’ve made vegan meatballs before but none of which I was that impressed with to be honest. I opted to give some tempeh a whirl. The result – pretty delicious as I loaded it up with a lot of spices. And the key is to steam the tempeh first to soften it up which helps, in my opinion, make it more receptive to seasoning that you’re adding.
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— Knead to Cook

Valentine Protein Hearts. Vegan. Gluten Free.

February 5, 2015 by Knead to Cook Filed Under: Breakfast, Brunch, Cookies, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Nuts, Party Foods, Running/Races, Valentine's Day, Vegan, Vegan proteins, Wheat Free 5 Comments

Valentine Protein Hearts. Vegan. Gluten Free.

The weekend is in sight! I’m excited. We have some fun things planned. This week has been exhausting, I’ll admit. My training is wiping me out. Deep sleep, for some reason, has been escaping me which is why I think my recovery has been delayed. More on that later.

Last night I started to whip up some energy balls and then decided to depart from the norm and make them more of a Valentine’s Day sweet treat that is totally healthy. My husband can’t have chocolate so I made some with a vegan chocolate drizzle for my girls and some with an almond butter drizzle for him. They turned out so cute. Plus they pack a healthy punch of vitamins and protein! If you’re looking to do something different this year and avoid the box of chocolates… you might want to consider these. Heart healthy and all.
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— Knead to Cook

Sesame Sriracha Tempeh. Vegan. Gluten Free.

February 3, 2015 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Running/Races, Salads, Sauces, Snacks, Vegan, Vegan proteins, Wheat Free 2 Comments

Sesame Sriracha Tempeh.

I made this tempeh in mind for a Buddha bowl (I’ll share a pic below) for dinner on Monday night. Tempeh is as versatile as chicken or pork if you’re a carnivore. It’s got a mild flavor and takes on whatever you throw at it. I marinaded this for about 6 hours and it had absorbed it perfectly. I love hot and spicy food. If you aren’t a big fan, use less Sriracha sauce in the marinade or add a bit of sweetness to help balance it out. I’ll share that option below as well. Tempeh can be purchased at most major grocery stores in the health food aisle. It’s a great option for protein in your diet.
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— Knead to Cook

Kira’s Buffalo Wing Hummus. Vegan. Gluten Free.

February 1, 2015 by Knead to Cook Filed Under: Appetizers, Beans, Brunch, Condiments, Fitness., Gluten Free, Holiday, Party Foods, Running/Races, Snacks, Vegan, Vegan proteins, Wheat Free Leave a Comment

KIra’s Buffalo Wing Sauce. Vegan. Gluten Free.

Happy Super Bowl Sunday! Are you hosting a party? Attending a party? Or is it an low key party with family at your house? We’re the latter. I think my daughter’s boyfriend is coming over but other than that… I probably won’t make the whole game. More on that later.

Today I made a big batch of vegan chili to simmer all day. My youngest, Kira, wanted to make my father and husband a snack as a thank you for all of the hard work in her room this weekend. I’ll spare you the details on that. She came up with a buffalo wing hummus and it turned it out great! I normally don’t post on Sunday but I had to get this one up in honor of the the national holiday of Super Bowl Sunday.

Super easy and fast to make and you control the heat. Perfect Super Bowl, healthy dish that packs that reminiscent flavor of wings. Happy Sunday! [Read more…]

— Knead to Cook

Kung Pao Chickpeas with Brocolli. Vegan. Gluten Free.

January 29, 2015 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Nuts, Running/Races, Side dish, Vegan, Vegan proteins, Wheat Free 7 Comments

Kung Po Chickpeas with Broccoli. Vegan. Gluten Free.

Kung Pao Chickpeas with Broccoli. Vegan. Gluten Free.

A long time ago I used to love Kung Pao chicken. I thought it would be fun to recreate the recipe with chickpeas and it turned out great. And to be honest, I started marinading these on Monday and didn’t get around to making them until yesterday at lunch. One I forgot about them in the snowstorm/delayed school -kids being home throwing my schedule off -period. Then Tuesday was a repeat of Monday with the weather/delay etc. Then I jinxed myself Tuesday night (after I couldn’t get to my daughter’s swim meet due to a conflicting doc appt.) that everything would resume to a normal state on Wednesday. Yeah. NO! I was awakened yesterday by my youngest who had a raging fever and in conclusion (and withholding all the nastiness) the flu. Once on Tamiflu, and my oldest off to school with laryngitis, I got to address these babies marinating in the back of my fridge.

Despite everything else in my week not going as planned, it turned out that marinading these for 3 days was the best thing. The chickpeas absorbed fantastic flavor and I have to admit, once I sat down with a bowl of them… they were the best thing I had in days. It made two nice servings for a main vegan course or would easily be a side dish for 4-5 people. This dish turned out so good.

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— Knead to Cook

Mocha Espresso Bean Protein Balls. Vegan. GF.

January 26, 2015 by Knead to Cook Filed Under: Breakfast, Brunch, Cookies, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Holiday Baking Ideas, No bake/cooking required!, Running/Races, Snacks, Valentine's Day, Vegan, Vegan proteins, Wheat Free 7 Comments

Mocha Espresso Protein Balls. Vegan. GF. || Knead to Cook.

Happy Monday! Another week, another missed snowstorm. All the pomp and circumstance on the news and we got a few inches of the white stuff. Kids were delayed but thankfully that was it. No need for the snowblower and the kids still got to go to school. Plus bonus – I got to make my girls some freshly squeezed blood orange juice.

I have been thinking about this recipe since Vega sent me their new bionic (seriously – its packed with tons of bionic vegan ingredients) mocha flavored protein powder last week. This paired with espresso beans. Why do I hate coffee but love vegan dark chocolate covered espresso beans? I have no idea. I had them one day at a restaurant and couldn’t believe it… I loved them. And here’s a little tidbit, most better quality dark chocolate is vegan. No milk! YAY! So I found some favorites and I stash them in my pantry. I have a few in the morning for a caffeine punch. But today, I chopped up a bunch and put them in this recipe. Bionic balls! Ha! Now that should make you laugh!
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— Knead to Cook

Coconut Almond Green Protein Smoothie. Vegan. GF.

January 21, 2015 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Fruit, Gluten Free, Nuts, Running/Races, Smoothies, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

Coconut Almond Green Protein Smoothie. Vegan | Knead to Cook.

Yesterday I got the best delivery from one of my favorite companies (and people ever) – Vega One! And as soon as I saw this awesome new flavor, coconut almond, I knew it was going to make its way into my recovery run shake this morning. I couldn’t wait to get home and try it!

Today, one child woke up with a sour stomach and the other got an early dismissal with the pending snow that was going to arrive this afternoon along with swim practice being cancelled. The snow arrived and its coming down at a nice pace. Expected to get 2-3 inches of winter fun. So a big pot of soup is simmering on the stove (mandatory on a snow day) and I’m sitting here blogging, plotting and doing a bit of laundry. How about you?

Well, I better move on to this smoothie recipe because this is a food blog after all. Super easy. Insanely tasty. I love green smoothies! Being a vegan or not – it’s a fantastic way to get protein in your diet. Plus Vega One’s new formulation is bionic. It’s packed with more protein, more greens and made from real whole food! Plus non-GMO and totally vegan. This is NOT a sponsored post, btw.
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— Knead to Cook

Smoky Marinated Flaxseed Tempeh.

January 20, 2015 by Knead to Cook Filed Under: Beans, Fitness., Gluten Free, Salads, Vegan, Vegan proteins, Wheat Free Leave a Comment

Smoky Marinated Flaxseed Tempeh| Knead to Cook.

Happy 2nd Monday of the week. Ha! I always feel that way when we have Monday off… Tuesday by default becomes the Monday of the week. Fighting to get everyone (ummm I mean my youngest) out of bed. School. The bus. Practice. Are you with me?

Well I started marinating this tempeh on Sunday. Baked it on Monday and added it to mixed greens for a nice dinner. I try to steam and marinade several blocks of tempeh on the weekend so that I just need to cook it during the week and use it for tacos, a sandwich, paired with quinoa or for a bowl. Tempeh, when cooked properly, is very flavorful and packed with vegan protein. I’m not a tofu or seitan fan so I’m pretty much relegated to tempeh but I don’t mind. It is a favorite of mine.
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— Knead to Cook