Spinach and Artichoke Dip (Vegan & Gluten-Free)

Spinach and Artichoke Dip

Spinach and artichoke dip is another one of those things I always assumed was healthy (add it to the list of foods that have tricked me: see my post on cornbread). It’s spinach and artichokes! The healthiest dip. Obviously. Obviously, I was wrong. Usually loaded with poor quality cheese, sour cream and soybean oil-based mayonnaise, the spinach and artichokes take the back seat.

 

This lightened-up spinach and artichoke dip brings those veggies back to the forefront. The cannellini beans, cashews and coconut milk bring creaminess to this dip without the saturated fat and hormones found in conventional dairy (for more about our view on animal products, read our food philosophy). Serve with corn chips or crudité for the Super Bowl, though it’s also great as a spread on toasted bread.

 

Spinach and Artichoke Dip

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Boston Baked Beans

Boston-Baked-Beans-Skillet-ourfourforks.com

A bright and sunny Saturday this fall I found myself at the Portsmouth Farmer’s Market in New Hampshire. I wasn’t planning to make Boston baked beans, I was just browsing. I had to photograph a wedding in the area later in the day and my boyfriend, Josh, went golfing with some friends so I had some time to explore on my own. The market was small, but bustling. At 9am, a couple was dancing to live music, kids were running with cookies in hand, parents inhaling croissant egg sandwiches with chorizo. The mood was right and it was fall. Fall! In New England! Aside from a butternut squash, I had nothing on my list. My plan was to buy whatever struck me.

 

Boston-Baked-Beans-Farmer-ourfourforks.com

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