Knead to Cook

Food & fitness obsessed girl.

Vegan and GF “Meaty” Lasagna.

by Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Italian-inspired, Nuts, Pasta, Running/Races, Sauces, Vegan, Vegan proteins, Vitamix, Wheat Free 6 Comments

Vegan & gluten free “meaty” lasagna.  I grew up with horrible lasagna.  I mean HORRIBLE!  From my childhood on I’ll admit, I would shy away from this Italian dish with every fiber of my being.  My Italian side of my family, that knew how to cook, never made it.  We always ate ravioli.  So going vegan and gf, this wasn’t a dish that I was going to miss out on.

My oldest asked for lasagna recently.  I was a bit taken aback because I wasn’t sure where she ever developed a penchant for it.  I’ll be honest, I blew her request off.  Then while shopping in a local grocery store that I never really frequent, I spied some gluten free noodles.  Perhaps the universe was sending me a signal.  I embraced it and gave it a whirl.

If you follow me on Snapchat or Insta stories, you saw my over-the-top review over the recipe.  I knew I had to recreate it for you all after over 200 requests.  My disclaimer:  it may not look “picture perfect” but you will be swooning over this one!  I pinky promise.

I do want to apologize for the lack of staging the perfect photos but light was dwindling and I was rushing to get each step documented for you.  Plus lasagna is not the most photogenic food out there.
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— Knead to Cook

Spice and herb bread. Vegan. Gluten Free.

by Filed Under: Breads, Fitness., Gluten Free, Nuts, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

This herb bread became my legit obsession last week.  I made some for clients and had two loaves left for my family. I love cubing it up and keeping it in my dessert cloche on my counter.  My daughter takes it for breakfast at school (post early morning swim practice).  My husband eats it after dinner.  I snack on it whenever I need a pick-me-up.

Heart healthy fats, vegan & gluten free.  This bread is a wonderful companion to soups as well.  Adapting the seeds/herbs will completely transform this bread into your favorite too!

This week my Invisalign arrived so I’ve been pretty much relegated to eating two big meals per day with absolutely no snacking.  Taking the liners out to eat and then brushing them and my teeth every time really deters you from mindless eating.  This may be a good thing! Ha.  So I need to stop wasting time and get back to my kitchen and cooking.  Oh and if you don’t follow me on Insta-stories or Snapchat (kneadtocook) – I’ll be sharing an earth-shattering, awesome vegan and gluten free lasagna recipe I made yesterday.  It was mind-blowing!

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— Knead to Cook

Candy Cane Green Tea Chocolate Muffins. V GF.

by Filed Under: Breads, Breakfast, Brownies, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Snacks, Sponsored, Vegan, Vegan proteins, Vitamix, Wheat Free 5 Comments

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Candy Cane Green Tea Chocolate Muffins. V GF.

As December approaches, we transition from all things pumpkin spice into the crisp & refreshing flavor of peppermint. It’s rather coincidental how it aligns with the seasonal temperatures.

I wanted to take a different, albeit, healthier spin to a minty treat that would be perfect during the holiday season especially for snacking or your holiday breakfast, brunch menu or a gift-giving idea.  Let’s face it, cookies will be everywhere so why not take a different & healthier approach.  These muffins have a secret special ingredient – Peppermint Green Tea from Celestial Tea.  Green tea has been known to improve blood flow and lower cholesterol. Studies found green tea helped prevent a range of heart-related issues, from high blood pressure to congestive heart failure as well as many other health benefits.  Healthy and heart happy makes this little treat even better.

Through much recipe testing, I’ve found that adding the tea to warm coconut oil also makes this unique combination more flavorful and it yields a muffin that rivals a moist brownie in texture & flavor.  Plus these muffins are grain and gluten free as well as vegan.  Freeze nicely and are perfect prep ahead for the holidays.

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— Knead to Cook

Spicy Thai Peanut Hummus. Vegan. GF.

by Filed Under: Beans, Dips, Evolution Power Yoga 40 Days, Gluten Free, Party Foods, Raw, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

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Spicy Thai Peanut Hummus.

First, happy December!  Are you ready for the onslaught of holiday parties, shopping, school events and family?  I’m going to be focusing on posting many recipes that will make your holidays a bit easier – perfect make-ahead dishes, healthy snacking or the perfect homemade gift ideas.  Check back often for all the goodies!

Lately, I’ll admit, I’ve been quite fond of hummus.  I mean I always loved hummus but for some reason lately, I cannot live without it.  It’s an easy protein.  I thin it out with water or lime juice and use in as as dressing on my salads, eat it as a dip, top homemade tortillas in it, raw green beans are my favorite!  I also have been taking Romaine leaves, washed and smearing hummus on top – wrapping like a taco.  My husband uses it on his sandwiches in lieu of Dijon or dressing.  It’s one of those versatile foods that is incredibly versatile.

I have a client that has a penchant for spicy food like I do.  I’m excited for her to try this recipe.  Just enough kick to satisfy your heat seeker.  Not a fan of spicy foods?  Remove the jalapeño seeds for a mild version.  This recipe is perfect to whip up and have in your fridge when a snack craving hits.  Post workout or to take to a holiday party.
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— Knead to Cook

Lucy Let’s Go Raw Espresso Crust Pumpkin Pie. Vegan. GF.

by Filed Under: Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Nuts, Party Foods, Sponsored, Vegan, Vegan proteins, Vitamix, Wheat Free 9 Comments

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Thanksgiving/Friendsgiving feasts will be here before we can seriously accept or believe it as fall is quickly flying by.  I love taking a traditional dish and putting a fun twist on it. Especially, mixing up classics with a plant-based alternative that is also gluten free is helpful if any of your guests have specific dietary or allergy concerns.  Pumpkin pie is a customary dessert menu item but mixing it up by adding a rich chocolatey espresso crust to the creaminess of this raw pumpkin pie is seriously delectable.  And chocolate and pumpkin is a wonderful flavor combination.

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— Knead to Cook

Cranberry Pomegranate Relish. Vegan. Raw. Gluten Free.

by Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Holiday, Party Foods, Salads, Side dish, Thanksgiving, Vegan, Vegetarian, Vitamix Leave a Comment

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Cranberry Pomegranate Relish.

Thanksgiving is one week away.  ONE WEEK!  I cannot get my mind wrapped around it.  I’ve been working so much the past few weeks, I feel like this truly snuck up on me.  I’m starting to prep some dishes and this is hands down, one of the easiest and favorites.

Long gone are the days of that gross, canned cranberry sauce/gelatinous blob.  Creating homemade relish is super easy and takes just minutes. Seriously. Even if you hate to cook, think you cannot— this recipe is fail-proof!  Plus it isn’t sugar laden like most recipes.

Cranberry relish is great on salads, in smoothie bowls, burgers, sandwiches or wherever you need a fresh flavor punch with some texture.  Flexible recipe and this will keep in your fridge for weeks!
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— Knead to Cook

Potato Leek Onion Soup. Vegan. GF.

by Filed Under: Gluten Free, Potatoes, Soups, Vegan, Vegan proteins, Vitamix, Wheat Free 7 Comments

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Potato Leek Onion Soup.

I feel like I’ve been so delinquent in blogging lately but last week between my daughter’s Halloween party (hello 20 teenagers to patrol), cooking for my clients and being sick – the week was kind of a bust.  So I’m hitting the ground running this week & have 2 or 3 recipes I’ll be sharing this week.  My daughter chose this recipe to share first.  I made this yesterday, in fact a double batch, one for a client and one for my family.  I had to run out and by the time I returned home… the soup was gone!  They were clamoring for seconds & oh wait – I never got my picture (food blogger problems).  So I did what every good blogger/mother would do… whipped up a third batch all for my family today.

Creamy, rich and full of flavor thanks to the onions and leeks.  No cream.  Super easy and oh this recipe is an old favorite inspired from Thug Kitchen. One of my favorite badass vegan bloggers.

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— Knead to Cook

Maca Tofu Breakfast Pudding. Vegan. GF.

by Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, No bake/cooking required!, Raw, Sponsored, Tofu, Vegan proteins, Vitamix, Wheat Free 15 Comments

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Maca Tofu Breakfast Bowl.

If you follow me on Insta-story or Snapchat (kneadtocook) you know I document my food, with calories, each day.  You also know that I eat some version of this bowl each & every day.  Why?  Well I posted a version of this recipe several months ago here. I quickly realized that this bowl satiates me for a good 3.5-4 hours – which I’ll be honest, never happens.  I’ve traveled with this bowl weekly, prep it at home… wherever I am, I’m making it.  PLUS, it has 60 grams of plant based protein which is incredible.

So this recipe is a bit different than my original & includes Gaia Herbs maca powder that I was able to try out.  I’ve long been a fan of the benefits of maca powder.  Maca root powder is comprised of approximately:

18% protein

76.5% carbohydrates

5% fat

8.5% fiber (indigestible carbohydrates)

Maca provides:
Vitamins B-1, B-2, C and E
Calcium
Magnesium
Potassium
Copper
Zinc
Manganese
Phosphorus
Selenium
Sulphur
Sodium
Iron

Processed using gelatinization to make it more digestible and easier to absorb

Plus this powder is organic, vegan, gluten free and non-gmo.  It blends perfectly into water, your smoothies or your tofu bowl.  Sustained energy without caffeine.  I’m a fan!  I don’t share products I don’t personally use or love… ever!

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— Knead to Cook

Cinnamon and Spice Blender Muffins. Vegan. GF.

by Filed Under: Breakfast, Brunch, Desserts, Gluten Free, Muffins, Nuts, Quick Bread, Running/Races, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 25 Comments

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Cinnamon & spice… & yes everything nice!  These muffins are so delectable.  Nutritionally dense, grain & refined sugar free.  I make these muffins for my clients who don’t like sweets. Each & every time I get a call/text exclaiming joy for these.  They are so stupid easy… it’s insane.  If you have 5 minutes to spare – you can totally whip these up for a heart healthy snack for you & your family.

Also, consider making more to freeze or for a foodie gift for a teacher/friend or family member.

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— Knead to Cook

Roasted Red Beet Hummus. Vegan. Gluten Free.

by Filed Under: Appetizers, Beans, Brunch, Condiments, Dips, Dressings, Evolution Power Yoga 40 Days, Gluten Free, Party Foods, Running/Races, Sauces, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

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Roasted red beet hummus.

I’ll admit, I was never a beet fan.  It wasn’t until I was at a party & my friend Julianne implored me to try one that I realized — I loved it!  I always play around with them. Roasted, pickling & eating raw.  Beets are a wonderful anti-inflammatory food, which in my world is very necessary.  My husband always jokes that they taste like dirt but they don’t and this hummus is a fun way to transform a beet.  Plus, hummus is one of the most versatile and protein-packed food for plant-based eaters.

So you think hummus is just for dipping chips or veggies?  Umm no.  Here are some ideas of how you can eat hummus every single day… you can add a dollop of hummus to your salad in lieu of dressing.  Use it as a spread on your sandwiches instead of mayo or mustard.  Spread on Romaine lettuce leaves and top with veggies for a fun snack. You can also thin hummus out with a tablespoon of water and use it as a creamy sauce.  Of

Beets are a very economical food especially if purchased at a local farmer’s market.  Roast several up in the oven and they keep perfectly in the fridge all week.  Okay so let’s get started on this recipe – I’m so captivated by that color!

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— Knead to Cook