Garlic Ginger Kale Bowl With Cauliflower Rice

Garlic Ginger Kale Bowl with Cauliflower Rice| ourfourforks.com

It’s full on holiday season, which means food is everywhere; Thanksgiving leftovers all weekend, treats in the office, buffets at holiday parties (mine had a candy bar, ice cream bar and cupcake station), wine at countless happy hours. It’s all so overwhelmingly bad for you (sugary, fattening, delicious), so when I’m weeknight cooking this time of year, I crave simple, healthy meals. I love the idea of one bowl dinners – I’ve been making things like pork and butternut squash stew and quick pho – and this simple garlic ginger kale bowl couldn’t be easier to throw together after work.

 

Simply chop up some garlic and ginger, stir-fry with some ground meat or a can of beans, add kale and voila; flavorful, healthy comforting garlic ginger kale bowl. The most complicated aspect of this dish is the cauliflower rice (which is not complicated at all – just throw in a food processor and pop in the oven for 20 minutes), but any grain like brown rice or quinoa would work well. I just like the idea of putting vegetables on vegetables.

 

Garlic Ginger Kale Bowl with Cauliflower Rice| ourfourforks.comGarlic Ginger Kale Bowl with Cauliflower Rice| ourfourforks.com

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Apple Pie Bars À La Mode

Apple Pie Bars | Vegan, Paleo, Gluten Free | ourfourforks.com

Ever since I made carrot cake bars this spring, I’ve kept a batch of no-bake bars in the freezer, always replenishing before they run out. I make a different flavor depending on the season and since it’s fall it’s all about pumpkin, pecans and apples.

 

A couple weeks ago, I bought a Costco membership (a little excessive for two people), and immediately purchased enormous bags of nuts and dried fruit. I justified these purchases with a no-bake bar frenzy. In one afternoon I made five types of bars: pumpkin pie bars, apple pie bars, pecan pie bars, peppermint brownie bars and gingerbread bars.

 

I’ve put all five of these fall and winter holiday recipes in a small eCookbook, which is completely free. All five recipes are gluten free, vegan and paleo, made without refined sugar. To get the free eCookbook, just subscribe to our e-mail list and it will be delivered to your inbox.

Apple Pie Bars | Vegan, Paleo, Gluten Free | ourfourforks.com

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Squash Hummus with Injera, Roasted Chickpeas + Ginger Brussels Sprouts

Squash Hummus with Injera, Roasted Chickpeas + Ginger Brussels Sprouts | ourfourforks.com

Two acorn squashes from my CSA have been sitting on my counter for several weeks now. At first I had planned to baked and stuff them, but our roasted almond butternut squash sauce gave me the idea for squash hummus. I had never made hummus without chickpeas before and the result was delicious. Creamy and a bit sweet, this squash hummus goes well with everything.

 

When I was living in Portland, my friend and I often went for Ethiopian food. I haven’t had it yet in Boston, but I had a craving for gluten free injera and thought it would pair well with the squash hummus. For added Ethiopian flavor and crunch, I made roasted chickpeas with berbere spice, a classic Ethiopian spice mix, and ginger roasted brussels sprouts; a seasonal take on the vegan feast served in Ethiopian restaurants.

 

Squash Hummus with Injera, Roasted Chickpeas + Ginger Brussels Sprouts | ourfourforks.comWHY IT’S HEALTHY// This squash hummus is vegan, gluten free and paleo. Squash is full of fiber, potassium, B vitamins and folate. It’s orange hue indicates high levels of beta-carotene, which your body converts to vitamin A. Tahini contains fiber, protein and some calcium. It also contains the unsaturated fat omega-3 fatty acid, which lowers cholesterol and fights inflammation. Tahini is also great for your immune system; it contains zinc, iron, copper and selenium. The ginger in the ginger brussels sprouts is great for digestion, is high in antioxidants and has anti-inflammatory properties. //

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Pumpkin Spice Donut Holes + Pecan Crunch

Gluten Free Pumpkin Donuts with Pecan Crunch | ourfourforks.com

A pumpkin spice post is predictable, but also obligatory. The other night, inspired by the weather (and Pinterest), I set out to make some paleo, gluten free pumpkin donuts. I attempted to fry them in coconut oil and while the flavor and texture were spot on, the frying part didn’t work out so well (burned outside, gooey inside). Since I don’t have a donut pan, I was hesitant to try baked donuts until I remembered donut holes.

 

These gluten free pumpkin donuts taste like real, old-fashioned “apple cider style” donuts. They are baked, but lightly coated in coconut oil first to get that classic donut flavor (without being quite so heavy). They are also sweetened only with dates, but you’d never know.

 

The glaze and pecan crunch are completely optional. For a nut-free version, simply make the gluten free pumpkin donuts, lightly coat in coconut oil again after baking and roll in cinnamon sugar. If you have a donut pan, I assume you could shape the dough into the molds and bake. Let me know if you try this out!

 

Gluten Free Pumpkin Donuts with Pecan Crunch | ourfourforks.com

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Roasted Almond Butternut Squash Sauce + Potato Spaghetti

Roasted Almond Butternut Squash Sauce + Potato Spaghetti

As soon as the weather turns, I quickly abandon summer salads and turn to fall foods: butternut squash, roasted root vegetables, sweet potato, kale and almond salad, cornbread. For breakfast, I’ve been craving pumpkin granola and for dinner this: roasted almond butternut squash sauce.

 

My plan for this meal was elaborate. We have over 5 lbs of new potatoes sitting in our fridge from our CSA and I wanted to make this gluten free potato gnocchi to pair with the sauce. I took a trip out to Cambridge to visit H-Mart, an amazing Asian market, to pick up some sweet rice flour, then spent hours in the kitchen baking the potatoes, rolling out the dough, shaping the gnocchi. It looked good and I had high hopes. But when I boiled them, they turned to mush: inedible.

 

The piece of this plan that did work out, thankfully, was this roasted almond butternut squash sauce. Roasted squash, almond butter, coconut milk, onions and sage are blended together to make this smooth and rich sauce that is deliciously creamy and vegan. This sauce is perfect for gnocchi (if you have a gluten free recipe that works, let me know) or a pasta (or pasta-like alternative) of your choice including spaghetti squash or this gluten free potato spaghetti. Topped with fried sage and roasted almonds, this is fall comfort food at its best.

 

Roasted Almond Butternut Squash Sauce + Potato Spaghetti

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