Butternut Squash Pot Pie

Butternut Squash Pot Pie | Our Four Forks | #vegan #glutenfree

I didn’t intend to make this butternut squash pot pie.  A couple weeks ago, right in the middle of third (or fourth) blizzard, Josh was stuck in Baltimore and I was alone in the apartment in need of a project. I wanted to make pie crust – a gluten free and vegan pie crust – and after some searching, I came across this recipe. The pie crust called for vegan butter and vegan shortening, neither of which I usually buy, but included recipes to make both from scratch. Made with a coconut oil base and without weird ingredients, I decided to give both the butter and shortening recipes a try.  The butter surprisingly tasted similar to real butter and the shortening looked convincing, so I continued on to the pie crust. The recipe calls for regular wheat flour, but I used gluten free all-purpose, cup for cup. I was skeptical of the reviews that said the pie crust was “flaky, tender and buttery” and that the dough “rolls like a dream,” but the science was explained and I decided to give it a shot.

As those of you who are gluten free and/or vegan know, many things that claim to “taste like the real thing” are lying. But this pie crust is legit. Roasted butternut squash goes with anything in my book (as seen here, here, and here), and leeks make anything taste comforting to me. The filling for this butternut squash pot pie is extremely forgiving. If you’re vegan, simply substitute the chicken and bacon with chickpeas (as noted in the recipe), more vegetables or even tofu. If you eat meat, other types would be great here too (ground beef, chicken breast, pork – just remember to buy pastured, organic when possible). Leeks, cranberries, sage and thyme give this pot pie a distinctly wintry flavor that will go well with whatever seasonal vegetables you have on hand, so feel free to experiment.

Butternut Squash Pot Pie | Our Four Forks | #vegan #glutenfree

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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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Moroccan Shepherd’s Pie With Sweet Potato

Moroccan Shepherd's Pie with Sweet Potato | Our Four Forks

Isabel and I have talked about our food philosophy before. Although we don’t like to label ourselves there is one fact we can’t avoid: Isabel doesn’t eat meat and I do. Other than that (seemingly big) difference, we are on the same page about what we consume. We both try to make high quality plants a priority (vegetables rule the plate), put an emphasis on nutrient density and limit our consumption of gluten.