Vegan Veggie Breakfast Scramble.

by 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.

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.

by 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.

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.

by 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

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.

by Filed Under: Beans, Gluten Free, Mexican, Running/Races, Soups, Vegan, Vegan proteins, Vegetarian, Wheat Free Leave a Comment

Vegan red bean chili by Knead to Cook.

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.

by Filed Under: Brunch, Fitness., Gluten Free, Running/Races, Vegan, Vegan proteins, Vegetarian, Wheat Free 4 Comments

How to prepare tempeh by Knead to Cook.

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

Sweet & Spicy Cinnamon Roasted Almonds.

by Filed Under: Nuts, Snacks, Vegan, Vegan proteins, Vegetarian 12 Comments

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!

 

Ingredients:

2 cups of raw almonds
3 teaspoons of ground cinnamon
2 teaspoons of brown sugar or coconut palm sugar
1 teaspoon of ground cayenne pepper (up to 2 tsp if you like more heat)
4 tablespoons of organic agave or maple syrup
1 teaspoon of vanilla extract
Sea Salt

Directions:

Preheat the oven to 325 degrees.  Line a cookie sheet with parchment or foil.

Into a bowl place your almonds.  Then add cinnamon, sugar, cayenne,  agave or maple syrup and vanilla.  Toss to coat each nut.  Spread the nuts evenly on the cookie sheet lined with a baking liner or parchment.  Sprinkle with sea salt and then bake for 10 minutes.  Remove and toss (they will be sticky) and then place back in the oven for an additional 10 minutes.  Let cool and store in a covered container.

— Knead to Cook