Vinaigrette – Page 3

Hearts of Palm Summer Salad w/Dijon Lime Dressing. Vegan. GF.

June 16, 2015 by Knead to Cook Filed Under: 4th of July/Patriotic, Brunch, Dressings, Evolution Power Yoga 40 Days, Gluten Free, Party Foods, Raw, Running/Races, Salads, Side dish, Vegan, Vegan proteins, Vinaigrette, Wheat Free 3 Comments

Hearts of Palm Summer Salad. Vegan. GF.

I picked up two jars of hearts of palm this past weekend at Costco, forgetting my love for it and knew I wanted to make a fresh summer salad with it. Hearts of palm is a great source of protein – YES, protein! 4 grams per serving. Fiber – 2 grams per serving along with calcium, potassium, fiber, vitamin C and iron. Extremely low in calories. So you thought it was hard to find protein in plants? Not at all. If you’ve never had hearts of palm it comes in long tubular sticks (think of a thick carrot but softer). Reminds me of artichokes in flavor minus the brine. Comes from a certain type of palm tree. Economical and so easy to use. You can eat it raw or sauté it. This recipe I used it raw.
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— Knead to Cook

Grilling with Colavita. Vegan.

May 11, 2015 by Knead to Cook Filed Under: Breads, Brunch, Condiments, Dips, Dressings, Evolution Power Yoga 40 Days, Gluten Free, Grilling, Grilling/Rubs/Sauces, Italian-inspired, Party Foods, Pasta, Salads, Side dish, Vegan, Vinaigrette 3 Comments

I was thrilled to have the opportunity to team up with Colavita to create some recipes for grilling season. Being an Italian girl and vegan – I thought I would take you on a food journey grilling up vegan style versus the classics you’ve come to expect during grilling season. Plus moving outside to grill for friends and family, enjoying warm and sunny weather – there is nothing better after a long winter.

I created three recipes to share. Each have a fun twist and are a cinch to prepare. Great for parties and get-togethers. Healthy options you can pair up with your favorite protein. Now let’s start this grilling journey…
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— Knead to Cook

Vegan Caesar Dressing.

April 27, 2015 by Knead to Cook Filed Under: Brunch, Dips, Dressings, Easter, Fitness., Gluten Free, Nuts, Salads, Vegan, Vegan proteins, Vinaigrette, Vitamix Leave a Comment

Vegan Caesar Dressing by Knead to Cook.

Happy Monday! Last one of April. Insane, right? Well hopefully all of these rainy days will turn over to a beautiful, flower-filled May. This weekend was busy and fun. We had our neighborhood garage sale – a success but a pain in the tush. I’ll admit, I’m not a fan but it’s a great way to clean out and make some cash! Clutter buster! It felt good to clean out and pair down. Then Sunday we rode in our first bike ride/race. More about that later.

Today, I was craving a Caesar salad. Salads are healthy but dressings and toppings can be the downfall of any bowl of healthy greens. Unhealthy fats, sodium and an overload of cheese can have more than 50 grams of fat and more sodium than a bag of chips. This will revamp your greens and make you swoon over this healthier version. This dressing comes together quickly and is perfect to keep on hand when you’re craving hits. Okay I’ll stop babbling and move onto the recipe…
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— Knead to Cook

Roasted cauliflower and chickpeas with Dijon miso dressing.

April 13, 2015 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Running/Races, Side dish, Vegan, Vegan proteins, Vinaigrette Leave a Comment

Roasted cauliflower and chickpeas with Dijon Miso Dressing.

What a weekend! We celebrated my father’s 77th birthday and enjoyed the springy weather as much as we could. We mulched, we ran, walked the dogs, washed the cars… the weather was absolutely lovely.

I made this dish last week but didn’t get around to sharing it. About two years I received Gwyneth Paltrow‘s book It’s All Good book. She has roasted cauliflower and chickpea recipe in there that loved and therefore always made. I wasn’t a vegan at the time but loved it. I morphed it over time – mainly the dressing as I wasn’t a fan of her version. I love roasting vegetables and having them on hand all week for an easy side dish or dinner. After my friend Christina posted that she made Gwyneth’s recipe it dawned on me I never shared my version. So here it is!

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— Knead to Cook

Mediterranean Baked Sweet Potatoes. Vegan.

April 1, 2015 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Potatoes, Running/Races, Side dish, Vegan, Vegan proteins, Vinaigrette, Wheat Free, Your Life Edit Foundations 1 Comment

Mediterranean Baked Sweet Potatoes. Vegan.

I found this recipe ages ago from Minimalist Baker and I finally got around to making it. It serves as a side dish for my carnivores and a main dish for my husband and me. The reason I loved this recipe so much, despite being incredibly flavorful, it was super easy to roast everything on one baking sheet. I seriously mean SUPER EASY! I also made a few modifications to the spices and the dressing but this recipe is definitely a winner and I will be keeping it in my arsenal of go-to recipes. I hope you give this one a try!Perfect for weeknight menus and meatless Monday.
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— Knead to Cook

Roasted Red Pepper Cream Sauce. Vegan.

November 17, 2014 by Knead to Cook Filed Under: Brunch, Condiments, Dips, Easter, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Nuts, Party Foods, Pasta, Running/Races, Salads, Sauces, Vegan, Vegan proteins, Vinaigrette, Vitamix 2 Comments

Roasted Red Pepper Cream Sauce. Vegan. Knead to Cook.

You don’t have to give up rich, creamy sauces when opting to eat a vegan diet. This sauce would rival any dairy cream sauce but is a healthier, protein-packed version. I made this sauce to top pasta but it could easily be used for a dip for veggies, crackers or chips. My husband also used this as a spread on his sandwiches. You an even top your salad greens with it. The uses are endless. You adjust the spices so it is totally customizable. Meatless Monday just got a whole lot easier. Prep this sauce (soaking your cashews) and store in the fridge all week and use in various ways throughout the week.
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— Knead to Cook

Massaged Kale Salad. Vegan.

July 14, 2014 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Gluten Free, No bake/cooking required!, Nuts, Raw, Running/Races, Salads, Side dish, Vegan, Vegetarian, Vinaigrette, Wheat Free 2 Comments

Massaged Kale Salad by Knead to Cook.

All hail the massaged kale salad. Kale has become increasing popular and trendy but this is one trend that nutritionally needs to stay around. The nutritional benefits to kale are astounding. Kale is low in calorie, high in fiber and has zero fat. Kale is high in iron. Kale is high in Vitamin K. Kale is filled with powerful antioxidants. Kale is a great anti-inflammatory food. Kale is great for cardiovascular support. Now I realize, despite all of those fabulous details, some people don’t particularly care for the harsher flavor of this green giant. Trust me, lover of kale or not, this recipe will make you love it more or enlighten you on the fabulousness of this green powerhouse.
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— Knead to Cook

Infusing water and a Cuppow Giveaway!

June 10, 2014 by Knead to Cook Filed Under: Beverages, Desserts, Dips, Fruit, Giveaway!!!, Gluten Free, Nuts, Pasta, Salads, Salsas & Guacamole, Vegan, Vegetarian, Vinaigrette, Wheat Free, Yogurt 18 Comments

As the temperatures start creeping up and the humidity rises, my consumption of water goes through the roof. Especially if you workout or work period outside – you need to be hydrating throughout the day. Water makes up approximately 70% of your body! Think about that… as most of us probably don’t drink water I wanted to pose some food for thought. Drinking more water will:

Flushes out toxins and waste through urination and sweat.

It improves your complexion – hello radiant glow!
Increases energy! Also helps you focus. Your brain is mostly water… hydrate it for better concentration.
Maintains regularity and prevents constipation.
Water removes by products of fat, reduces hunger (many times you aren’t hungry you are just thirsty) and helps boost metabolism. Always drink a nice big glass of water before you eat.
Naturally helps reduce headaches – as many are caused by dehydration.
Drinking plenty of water helps joints and muscles lubricated for less joint pain or strain.

Most people complain that water is boring but it doesn’t have to be! Adding fruit, vegetables, herbs and spices to water and refrigerating overnight can spark up your bland water making it more tempting to guzzle more throughout the day.

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— Knead to Cook

How to build the perfect salad in a jar.

May 28, 2014 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Salads, Snacks, Vegetarian, Vinaigrette, Wheat Free 3 Comments

Since I fell in love with Cuppow it has changed my life (well everyone I prepare food for in my family). I don’t share products unless I love them and I do LOVE this! This is also not a sponsored post just an fyi. This company is genius. You can put whatever in the bottom like yogurt putting granola in the top container, pasta salad in the bottom with dressing on the top, veggies and hummus, salad greens with dressing or nuts in the cup, soup in the bottom (you can reheat) with cheese or crouton in the cup. Whatever! The options are endless!

This post is how to build the perfect kale salad for lunch. Prep the day before and you will be good to go flying out the door for work in the morning. This was my husband’s salad. It stays perfect, not wilted or soggy because of dressing. It’s in one jar. Just bring a fork!
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— Knead to Cook

Mango Avocado Zucchini Noodle Salad.

May 27, 2014 by Knead to Cook Filed Under: Brunch, Fruit, Gluten Free, Holiday, No bake/cooking required!, Party Foods, Pasta, Raw, Sauces, Vegan, Vegetarian, Vinaigrette, Vitamix, Wheat Free Leave a Comment

Hope you all had a great holiday weekend! We were so blessed to travel to NYC to visit friends from NH. We toured. We ate. We laughed. We connected. Then we headed home as our oldest started her lifeguarding job on Sunday. It was a great weekend.

So if you’ve been a follower of my blog since the beginning you’ve noticed that my eating has changed dramatically over the past two years. Last year I became a vegetarian. It wasn’t this huge decision making process for me. I sat down one Saturday night when my husband had grilled some pork and I put a piece in my mouth and couldn’t eat it. From that point forward, the switch occurred and that was it. I never missed it. Not bacon. Not pulled pork. Hamburgers. Nada! Then in January I started to notice that my stomach was really hurting in the evenings. Now with being a vegetarian I will admit that you normally, or at least I do, have a veggie belly by the evening. I look a bit pregnant but once digested… the bloat goes away. But this was different. I was experiencing pain and other nasty symptoms that I will spare you the details on. My husband suggested I give up dairy to see if that was my issue and I did. And it was. From that point, I became vegan. It’s been my evolution, my journey and some embrace and support and some just don’t understand. It’s all good. It’s my journey and not theirs. Then my daughter gave up dairy and gluten for acne issues and I felt that I had a partner in crime, making it easier. My husband became a vegetarian in January and I still have three that eat meat. My blog has been focusing more on vegan recipes and will continue to do so.

This recipe is insanely good. I found it from Fully Raw Kristina who is a wildly popular raw vegan. I thought this would be the perfect recipe for the holiday as it got very hot and sunny here. Perfect light meal for a hot day. This would be a great salad for a bbq or party that you are throwing. Light and refreshing and a different twist on a typical fruit salad type dish.

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— Knead to Cook