Mexican Chocolate Tortilla Chip Pie

Mexican Chocolate Tortilla Chip Pie | Our Four Forks | #vegan #glutenfree #recipe

Warmer weather (FINALLY) inevitably means less time in the kitchen and more weekends spent outside, exploring new places. A new Mexican restaurant opened up in our neighborhood with great tacos, killer pineapple guacamole and strong margaritas. After spending a bit too much money there too many times (already), we decided to start making healthy Mexican food at home more often.

Whole Foods has almost an entire aisle full of tortilla chips and I’ve been known to spend an obnoxious amount of time reading every label, comparing and contrasting chips. Are they made with organic ingredients? Non-GMO? Certified gluten-free? Preservative-free? I always end up choosing Food Should Taste Good tortilla chips, made with simple, whole food ingredients and I’ve never been disappointed. You can imagine I was pretty psyched when they asked me to develop a recipe using one of their products.

Cinco de Mayo’s around the corner and although I have salsanachos, and (kombucha) margaritas covered, I’d never made a celebratory Mexican dessert. This Mexican chocolate tortilla chip pie is one of the more decadent and delicious pies I’ve ever had. The salty, sweet and crunchy Food Should Taste Good tortilla chip crust is the perfect contrast of flavor and texture to the creamy rich, avocado chocolate filling. It’s got that sweet/savory thing going on that I love (with a little kick of Mexican chile snuck in).

Mexican Chocolate Tortilla Chip Pie | Our Four Forks | #vegan #glutenfree #recipeMexican Chocolate Tortilla Chip Pie | Our Four Forks | #vegan #glutenfree #recipe

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Sushi Pizza with Miso Ginger Dressing

Sushi Pizza |

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 |

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