Coconut Brown Rice Porridge + Apple Sage Granola + LA!

Coconut Brown Rice Porridge + Apple Sage Granola | ourfourforks.com

Coconut brown rice porridge with apple sage granola is my take on a breakfast porridge I had at Sqirl LA, a hyped (for good reason) café in Los Angeles’s Silver Lake neighborhood. Sqirl LA’s brown rice porridge is topped with hazelnuts and blackberry jam; here, I made a seasonal New England version by topping it with a simple apple sage granola. The coconut brown rice porridge can be enjoyed with or without the apple sage granola – I like the extra flavor and crunch this granola provides, but any toppings would work; fruit, jam, nuts, seeds, yogurt, almond butter… anything you’d top a warm breakfast cereal with.

 

Coconut Brown Rice Porridge + Apple Sage Granola | ourfourforks.com

Read More »

Quinoa Pizza with Prosciutto, Gorgonzola & Balsamic Fig Jam

Quinoa Pizza | ourfourforks.com

Josh and I went to Portland, Oregon this weekend for my sister’s graduation from college. Every time I visit I’m amazed by how many great restaurants there are to try. In just four days, we had amazing meals at Pok Pok, Lardo, the Woodsman Tavern, and Toro Bravo (with dessert from Salt & Straw and Blue Star Donuts)– in addition to some home cooked barbecued salmon. It’s difficult to leave and not come home a bit envious; Portland is such a foodie city and sometimes Boston seems a bit behind.

 

We do, however, have our fair share of great restaurants in Boston too. I’ve been reading a lot about gluten-free sprouted grain pizza crusts recently (like this one and this one), and I immediately knew the pizza to make: prosciutto and gorgonzola with balsamic fig jam. This recipe is inspired by Todd English’s Boston restaurant Figs, one of our favorites in our city.

 

Quinoa Pizza | ourfourforks.com

Read More »

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

Read More »

Gluten-Free Crackers

Gluten-Free Crackers

I’ll never forget the first time I tried Mary’s Gone Gluten-Free crackers. My roommate in grad school introduced me to them and after a handful, I was hooked. Crunchy, wholesome, and healthy with a deep nutty flavor, they are the perfect vehicle for any topping, sweet or savory. I’ve enjoyed these crackers with nut butter, jam, cheese, hummus and healthy nutella. Gluten-free and vegan, these crackers are also amazing plain.

 

These are my take on Mary’s Gone Gluten-Free Crackers. They are super easy to make and taste almost identical to the real ($4 + per box) thing. Aside from saving money, the benefits to making these at home are many; you can experiment with the shape and size of your crackers, add herbs or spices or play around with types of seeds. This weekend, Josh and I made one batch in a sheet (so that we could crack them into irregular pieces) and one batch in circular rounds like the store-bought Mary’s Gone. Both ways taste delicious.

 

Gluten-Free Crackers

Read More »