Cauliflower “Couscous” with Dried Apricots & Cashews

Cauliflower Couscous | ourfourforks.com

I usually associate cauliflower with the fall and winter months, but when a cauliflower popped up in our CSA last week, I was pleasantly surprised. I’ve made cauliflower pizza crust, cauliflower mashed “potatoes” and cauliflower “rice,” but it dawned on me that I had never tried cauliflower “couscous.” Cold grain salads have always been a staple in my family in the summer months; they’re perfect paired with grilled veggies, meat, fish and even other salads. But if you’re trying to avoid grains or just lower your carb intake, this cauliflower couscous is the perfect alternative.

 

Cauliflower couscous has such a mild flavor, that I decided to spice it up with a ginger cinnamon dressing, dried apricots and cashews. The dressing, inspired by Ottolenghi, may sound weird, but trust me: you’ll want to put it on everything. This dish is seasonally versatile: eat it cold in the summer, serve warm in the winter. Either way, enjoy!

 

Cauliflower Couscous | ourfourforks.com

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Vegan Snickerdoodles with Vanilla Banana Ice Cream

Vegan Snickerdoodles | ourfourforks.com

Josh and I got into a really bad habit this winter, which went something like this: have drinks with friends, come home and have a cookie competition against one another. Josh would make the real deal with gluten-full flour and refined sugar while I concocted a gluten-free, vegan alternative. We would try one another’s cookies and Josh usually won. Until one night he didn’t.

 

The night I won I had improvised by blending some puffed rice cereal into a flour. The cookies were gluten-free and vegan snickerdoodles, made with oat flour, puffed brown rice flour, coconut oil, honey and cinnamon. The puffed brown rice flour gave the cookie a lightness that usually escapes gluten-free baked goods and I was hooked.

 

Here is that night’s version re-created when sober. For Easter yesterday, I whipped up some dairy-free vanilla banana ice-cream to make them into ice cream sandwiches for the holiday. Feel free to use real dairy ice cream or skip this step all together and eat the cookies plain.

 

Vegan Snickerdoodles | ourfourforks.com

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Cinnamon Tahini Truffles

Tahini Cinnamon Truffles

Cinnamon tahini truffles have changed the way I think about the tahini forever. Tahini, sesame seed paste, is used a lot in Middle Eastern cooking, but until recently had only used it in savory dishes (hummus, tahini yogurt dressing, etc.) The other morning, I topped some pancakes with applesauce, cinnamon and tahini and I knew I had some experimenting to do.

 

Tahini Cinnamon Truffles

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