Knead to Cook

Food & fitness obsessed girl.

Single serving chia pudding. Vegan & GF.

by Filed Under: Breakfast, Brunch, Gluten Free, Raw, Snacks, Vegan, Vegan proteins, Wheat Free

For years I’ve been a diehard overnight oats fan. Still am. But I work extremely crazy hours and sometimes the oats aren’t leaving me satiated a long time and I need that. Still one of my favorite breakfast go-to items but lately, I’ve been dabbling with an overnight chia pudding recipe. Simple. Easy. Packed with fiber, healthy fats, omega 3’s, protein, antioxidants and the net carbs are pretty low. With all that said, this breakfast has staying power. Tested it out last week when I had 4a shift and this kept me filled until noon! NOON! What?! Yep. So let’s go!

Ingredients:
3 tbl of black or white chia
3/4 cup of a unsweetened plant based milk
1/2 tbl of maple syrup
1 tsp vanilla extract

Method:
Into a glass jar add your ingredients. Close with a lid securely and shake vigorously. I leave it on my counter for about 10 minutes shaking often. Once everything is blended well, place in your fridge. The next day, or whenever, dump into a bowl and top with your favorite fresh or frozen fruit, nut butter & whatever else you love. You can easily double or triple this recipe for the week. I’ve also added some vegan yogurt to my bowl with the chia pudding. It’s so good! Enjoy.

~0x

— Knead to Cook

Easy creamy one pot vegan tomato soup.

by Filed Under: Brunch, Soups, Vegan, Vegan proteins, Vitamix

Someone close to us tested positive for Covid add in a very dark & gloomy rainy day… I knew what had to be done. Soup! Creamy, delicious and filling. I made a huge pot along with some freshly baked bread to deliver to the porch of someone very sweet. This soup doesn’t use any cream to yield a thick texture yet an unconventional twist. I hope you enjoy!

Ingredients:
Olive oil for the bottom of your pan (1-2 tbl)
1 one medium sized yellow onion, roughly diced
6-10 garlic cloves, smashed and chopped
1/4 cup of nutritional yeast
1 tbl smoked paprika
2 tsp salt
2 tsp thyme
2 tsp ground cinnamon
1 tsp red chili flakes
2 – 32 oz cans of crushed tomatoes, fire roasted
4 cups of veggie broth
3 slices of thin or 2 thicker slices of bread (I used organic whole wheat) Stale bread works perfectly here!
Finishing it off, ground pepper
A few drizzles of maple syrup

Method:
Into a large Dutch oven, add your olive oil over medium heat. Add your onions and cook 4-6 minutes, stirring often. Add garlic and stir. From there add all of your spices through cinnamon. Stir to coat and cook for 3 minutes. Then add your tomatoes and broth. Bring to a boil and cook for 20 minutes with a lid on. Add your bread slices and push down into the soup with your spoon or ladle. With a hand immersion blender, blend the soup until completely smooth. The bread will thicken up your soup nicely. I allow it to simmer on very low heat, covered, until we are ready to eat. Prior to serving, I add a few drizzles of a spicy maple syrup (regular works too) to the soup. Stir and serve.


Store in an airtight container for up to 5 days. Makes the perfect meal prep idea or food gift for someone in need.

~ox

— Knead to Cook

Green lentil taco “meat”. Vegan. Plant based. GF

by Filed Under: Gluten Free, Lentils, Mexican, Vegan, Vegan proteins, Wheat Free

Happy Taco Tuesday sweet people! This is a really quick and easy recipe I created a few weeks ago & forgot to share. It’s really easy to use freshly cooked lentils, leftovers or canned! In our pursuit to remove as much processed foods from our diet, these are a perfect protein option for your taco bar! I also use in my salads too. Okay, let’s get started!

Ingredients:
2 cups of cooked green lentils (leftovers, freshly cooked or canned – drained)
1 tbl of avocado or olive oil
4-5 spring onions, washed and diced
5-6 garlic cloves
1 tbl smoked paprika
1 tbl ground cumin
2 tsp garlic powder
1 tsp salt
1 tsp chili powder
1/4 tsp red chili flakes
2 tbl liquid aminos
1 tbl of liquid smoke

Method:

Cook your lentils according to package instructions or if using canned, drain completely.

Into a sauté pan, add your cooking oil over medium heat carefully. Add your onions and garlic. Stirring often, cook for 4-6 minutes. Then proceed to add your spices and liquids. Finally add lentils. Stir well to blend. Taste and adjust spices, adding additional as your preference dictates. Serve immediately or remove from the heat. Allow to cool and store in an airtight container.

I add these to my taco bar as a meat substitute.
Additionally:
Add to salads as a protein
Atop of nachos.
In chili or enchiladas. Limitless ideas!

Enjoy!

~ox

— Knead to Cook

Chocolate chip cookie baked oatmeal.

by Filed Under: Breakfast, Brownies, Brunch, Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free

Baked oatmeal is trending big time but this recipe is a twist on that traditional, more textured counterpart. Think oatmeal meets cake! I’ve made this recipe 3 times now and each time it lasts a hot second in my kitchen. It a great on-the-go breakfast or snack… or for us, dessert after dinner. I hope you give this one a whirl!

Ingredients:
2 small, very ripe bananas
1 tbl flax meal
1/2 cup maple syrup
1 c almond milk (unsweetened)
5 tbl nut butter
1 tbl vanilla
2 cup rolled oats
2 tbl baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 cup of chocolate chips or cabob chips (I did half and half because my husband is allergic to chocolate)

Method:
Preheat your oven to 350 degrees. Spray your 8×8 pan with baking spray and set aside. Then to your high powered blender, add your bananas through cinnamon. Spoon the batter into your prepared pan. Add your chocolate chips to the top. If you prefer to have them mixed in, use a knife to mix them around gently. Bake for 20-22 minutes. The baked oats will resemble a cake-texture and be soft yet firmer to the touch. Interior will be heavenly -basically a cross between a muffin and a lava cake!

I got a aggressive with the chocolate 🙂
Final product – this is the carob chip side.



Enjoy!

~ox

— Knead to Cook

The easiest chia jam

by Filed Under: Breakfast, Brunch, Easter, Fruit, Gluten Free, Holiday, Vegan

Happy March sweet people! I’m finally returning back to work post hand surgery and quite excited. Plus I’m finally able to type with a bit of ease again so hallelujah. So with my commitment to not babble too much on my recipe posts… let’s get to it!

Just an fyi… you can add as much sweeterner as you prefer. I’m not a sugar fan – which is why I prefer to make my own because most commercial brands are overloaded. Plus adding chia seeds makes this nutritionally superior to its store counterpart. Fiber, omega 3’s, antioxidant and minerals rich.

Ingredients:

2 bags of frozen fruit (I used Whole Foods organic raspberries/blackberries)
Juice of 1/2 of lemon
1 tbl of sweetener (I used maple syrup)
2 tbl chia seed

Method:
Into a small sauce pan add your 2 bags of frozen or fresh fruit, lemon juice and sweetener over low heat. Once the berries are broken down, mash with a whisk or potato masher to break down further. The cooking takes about 4-8 minutes. Then turn the heat off and add your chia seeds. Mix and allow to cool. It will thicken as it cools. Once completely cooled, add to a glass jar with a lid and store in the fridge.

Happy Monday friends! ~ox

— Knead to Cook

The easiest & best tofu ever.

by Filed Under: Brunch, Gluten Free, Rubs, Tofu, Vegan, Vegan proteins, Wheat Free

On my endless pursuit to make the easiest and tastiest tofu… this was created. Its super easy and let’s be honest, forgiving with the quantities of the measurements. Add more of something if you love it or less if you don’t. It’s so good we can’t stop making and eating it tbh.

Ingredients:
1 block of extra firm (I am a big lover of Wildwood extra firm tofu)
1/2 cup nutritional yeast
2 tbl olive or avocado oil
2 tbl liquid aminos
1 tbl garlic powder
2 tsp smoked paprika
Pinch salt

Method:
Remove the tofu from the package and drain the water. I pat dry with a clean towel. Slice into small cubes or tear apart.

Into a large mixing bowl add your nutritional yeast through salt. Mix until a paste forms. If it’s too dry, add a tsp or two of water. It should be a thick paste consistency. Add the tofu and toss to coat. Allow to marinade for at least 30-45 minutes.

Meanwhile, preheat your oven to 400 and spray or line your baking sheet with oil or a mat. Once the tofu is marinaded, add it to your baking sheet and place in the oven. Bake for 20 minutes, remove and flip. The continue to bake for the final 20 minutes. Remove and serve or store in an airtight container and store in the fridge. I eat cold or hot in bowls or salads.

Happy happy cooking kids! ~ox

— Knead to Cook

Tofu “beef”. Vegan and Gluten Free.

by Filed Under: Gluten Free, Tofu, Vegan, Vegan proteins, Wheat Free

In the pursuit of reducing ultra processed vegan food, I’ve been making this tofu “beef” crumble for taco night since the beginning of January & even my tofu-hating father hasn’t realized this isn’t Beyond Meat crumbles. It’s very easy to make and works in a myriad of recipes from tacos, to chili right down to adding to a bowl. It’s a fun and different take on my traditional tofu I normally make. I hope you enjoy!

Ingredients:

1 block of extra firm tofu (I prefer Wildwood)
1 tablespoon of avocado or olive oil
1 tablespoon of liquid aminos
Skant 1 tablespoon chili powder
1 tablespoon of nutritional yeast
2 teaspoons of smoked paprika
1 teaspoon ground cumin
1 teaspoon of garlic powder
1/2 tsp salt (I used smoked salt)

Method:
Preheat your oven to 350 degrees. Spray with oil or line with a baking mat. Set that aside. Into a bowl add your oil through salt into a large mixing bowl. Whisk to combine. Remove the tofu from your package and drain the water. Carefully crumble the tofu into your mixing ensuring pretty small crumbles for optimal flavor. You can use your hands or a fork to break the tofu down. Again, add to the bowl and toss to coat. I allow it to sit for about 4-5 minutes to absorb all the sauce and flavor. Then you will add the crumbles to your prepared baking sheet and place in the oven. Bake for 12 minutes, give it a good stir and place back in for another 12 minutes or so. Remove and serve or store in an airtight container for up to 5 days.

~ox

— Knead to Cook

Veggie stir fry with peanut sauce.

by Filed Under: Asian inspired, Beans, Gluten Free, Nuts, Pasta, Sauces, Vegan, Vegan proteins, Wheat Free

Oh good day sweet people! This is one of my favorite recipes and I’m excited to share it with you all. Quite flexible and super easy to prepare. Plus this peanut sauce… well you can use it on pretty much anything and everything. It’s heaven! In lieu of vegan chicken, you can use chickpeas, tofu or nothing at all and just do straight up veggies if you desire. Let’s get going!

Ingredients for Stir Fry:

1 tbl oil (I used a mix of toasted sesame and olive oil)
1 package of Sweet Earth mindful chicken or 1 can of chickpeas, drained
1 Bell Pepper, thinly sliced
2 cups of broccoli, I used frozen but fresh works well too, chopped into small florets
6 fresh spears of asparagus, chopped into 1.5 inch pieces
1/2 cup of edamame, again I used frozen
4 cloves of garlic, minced
*Use whatever fresh or frozen veggies you have on hand!

Method:
Into a sauté pan, add your oil and heat over medium heat. Add your vegan chicken and veggies and cook until tender. In the meantime, cook your noodles if using according to package instructions. Then start your sauce. This recipe moves fast!

Sauce ingredients:

Heaping 1/2 cup of creamy peanut butter
2 tbl of liquid aminos or soy sauce
2 tbl of maple syrup
2 tbl chili paste
1 tbl toasted sesame oil
1 tbl of apple cider vinegar
Juice from half a lime
2 inch nub of fresh ginger, peeled and grated
4 cloves of garlic, minced
Water as needed to thin the sauce to your preference. Start with 1/4 cup of water and add a small amount as necessary.

Optional toppings:
Red pepper flakes
Cilantro leaves
Sesame seeds
Peanut Sauce

Into a bowl, add all of your ingredients to a small saucepan over low heat. Whisk to combine. You’ll need to add water to thin the sauce out as needed. I kept adding water to achieve a thinner sauce but its to your preference.

Plating:
I added noodles to the bottom of my plate. Added the stir fry veggies and chicken then drizzled with sauce. A lot of it!

Can’t wait to hear what you think of this gem! ~ox

— Knead to Cook

Easy homemade granola. Vegan & GF.

by Filed Under: Breakfast, Brunch, Gluten Free, Holiday Baking Ideas, Snacks, Vegan, Vegan proteins, Wheat Free

Granola is one of those things we mindlessly buy but can easily make and YES a healthy, not-sugar laden version. My recipe below is flexible and totally customizable to what you have on hand in your pantry and what you love. So let’s get started 🙂

Ingredients:
3 cups of rolled oats (I prefer One Degree as they are certified glyphosate free because no one wants to eat Round up!)
2 cups of your favorite nuts
1 cup of large coconut flakes
1/2 cup of your favorite seeds (I used hemp, sunflower and chia)
4 tbl of oil of your choice (walnut, avocado, coconut or olive)
4 tbl of maple syrup
1 tbl of ground cinnamon (Ceylon is best)
Pinch or two of a coarse salt
Optional: Dried fruit* see notes.

Method:
Preheat your oven to 325 degrees. Line a baking sheet with a silpat or parchment paper.
Into a large mixing bowl, add all of your ingredients and stir really well. Spread the mixture out on your baking sheet and place in the middle rack of your oven. I bake for 45 minutes or so or until golden, stirred every 15 minutes or so. Remove from the oven and allow to cool completely before storing.
*If you wish to add dried fruit, add it to the cooled granola before storing.

I used a combination of spicy maple syrup and classic.
Store in an airtight container or a glass jar with a lid for optimal freshness.

Hope you try this one out and put your own twist on it! Let me know how it turns out. ~ox

— Knead to Cook