Lamb Meatballs with Tahini Sauce, Fajita Style

Lamb Meatball Fajitas with Tahini Sauce | ourfourforks.comOttolenghi (like the Rose Bakery) is one of those restaurants I was obsessed with before even going to London. My sisters and I gave each other copies of the cookbooks Jerusalem, Ottolenghi and Plenty for multiple holidays and birthdays and I’m pretty sure we’ve covered most recipes between the four of us.

 

Although Yotam Ottolenghi is most famous for his vegetarian food – which is actually good because he’s not scared of fat, carbs or spices – I love his meat recipes too. Full of Middle Eastern spices, these gluten-free lamb meatballs have great flavor which, together with the peppers, onions and tahini sauce, form a different type of fajita. Inspired to use ground lamb by my meat CSA, these little meatballs are great both on and off the tortilla.

 

Lamb Meatball Fajitas with Tahini Sauce | ourfourforks.com

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Sushi Pizza with Miso Ginger Dressing

Sushi Pizza | ourfourforks.com

It’s probably a bad idea to discuss vomit on a food blog, right? Well sorry in advance, I’ll be brief. Josh was visiting friends in Syracuse, tried a new sushi restaurant called Saki Bomb and puked his brains out his entire drive home to Boston (sushi is Syracuse was never a good idea). Ever since, he hasn’t been able to walk by a sushi place without grimacing. Meanwhile my sushi cravings have worsened.

 

Then I was flipping through a recent issue of Food and Wine when I saw a recipe for “Japanese Pizza.” Sushi disguised as pizza! I set out to trick Josh into loving sushi again with a vegan and gluten-free version of this dish. And it worked.

 

This sushi pizza is super easy, healthy and versatile. Once you have your rice pizza crust, feel free to add any toppings you want. I find the mushrooms give the pizza hearty flavor and nice texture while the avocados add the creaminess that I love about traditional avocado rolls. You can serve this sushi pizza with simply soy sauce and pickled ginger, but I wanted to change it up a bit so I combined these flavors into one dressing. The miso ginger dressing brings some salty heat with a creamy cashew base; it would be perfect for a salad.

 

Sushi Pizza | ourfourforks.com

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Vegan Nacho Cheese

Vegan Nacho Cheese | ourfourforks.com

I’m go right out and admit that I’m usually scared of recipes for vegan “cheese.” They usually contain processed ingredients, including soy protein, questionable thickeners (such as carrageenan), and a lot of (often GMO) oils. Recently, however, many healthier vegan “cheese” recipes have intrigued me. Lindsay of Pinch of Yum has created a Creamy Cauliflower Sauce, Jeanine of Love and Lemons made Cauliflower Mac & Cheese and Angela of Oh She Glows has made Cauli-power Fettuccine Alfredo. The common denominator? Cauliflower and wholesome, real ingredients. Nothing processed. So I set out to create my take on cauliflower vegan “cheese,” nacho style.

 

Vegan Nacho Cheese | ourfourforks.com

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Collard Wraps with Mushrooms & Wild Rice

Collard Wraps with Mushrooms & Wild Rice

Traveling – even if for a few days – usually sets me off nutritionally speaking. And I’m ok with that. Sometimes, you need to try local beer, stop for late night gas station chocolate or eat ski lodge fries. Josh and I came back this weekend from perfect ski conditions in Killington, Vermont, exhausted and ready to go up again. I also came back wanting to eat a bit lighter and cleaner this week.

 

One of the challenges of a cold winter is making food that is both comforting and good for you. When Josh and I travelled to Ireland last year, we came across Cornucopia restaurant on a cold and blustery Dublin day. It’s whole-food, vegetarian fare was exactly what I needed; complex, warm, and nutrient dense. These collard wraps with mushrooms and wild rice are inspired by a recipe from the restaurant’s cookbook.

 

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Healthy Barbecue Sauce

Healthy Barbecue Sauce

Healthy barbecue sauce is difficult to find. I know because I recently went barbecue sauce shopping to put on slow cooker pulled pork. Most supermarket varieties have a ton of sugar and “modified” ingredients, so I was challenged to make my own. Instead of refined sugar or corn syrup, this barbecue sauce uses the natural sweetness of tomatoes, honey and molasses to add depth of flavor.

 

Although it seems like a daunting amount of ingredients, you’ll already have most – if not all – in your pantry. If you want to speed up the process, simply use store bought tomato sauce (ideally organic) rather than making your own. Then, just boil all ingredients together and blend! Simple yet full of smokiness and spice.

 

Healthy Barbecue Sauce

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