Vegan + gluten free! This green pea ricotta spread is perfect for spring. Spread it over toast or serve it with raw veggies for a crudité platter.Read more
Robin Runner is the author, recipe developer, fitness enthusiast and photographer behind Knead to Cook.
Knead to Cook documents Robin’s journey from carnivore to a plant-based, gluten-free diet. As a wife and mother of two active teenagers, Robin is well-versed in creating easy, flavorful recipes to accommodate everyone in a timely manner. Whether you’re a lover of meat and potatoes or strictly plant-based and gluten-free, her non-threatening recipes and captivating photography will appeal to all palates.
When Robin is not in the kitchen, she is a world traveler, avid reader, marathon runner and cyclist.