Curried Butternut Squash Dip

Curried Butternut Squash Dip | ourfourforks.com #glutenfree #paleo #vegan #dairyfree

 

When the weather starts to turn, it seems like we go straight from crisp summer salads and iced coffee to hearty stews and pumpkin spiced lattes. This curried butternut squash dip is a good stop in between – not too light, not too heavy, both sweet and savory, delicious served warmed or cold. Don’t limit yourself to using this as a dip – it’s also great as a spread on sandwiches or as a sauce on pizza….

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Vegan Strawberry Cheesecake

Vegan Strawberry Cheesecake | ourfourforks.com | #vegan #glutenfree #recipe

Whenever I visit my parents, my sisters and I spend a lot of time in the kitchen, experimenting with various “healthy” dessert recipes; gluten-free, dairy-free, egg-free, etc. When it comes to making nutritious desserts, raw nut-based ones are fail-proof options. Treats like mocha brownie barschocolate peanut butter cookies, and vegan peanut butter pie are just a few that have been approved by even the most traditionalist dessert eaters.

I’ve always enjoyed raw desserts, but am usually a bit turned off by the amount of nuts the recipes call for. While the nut-based approach works well for brownies, cookies, or crusts, raw cakes are usually a bit too dense for me. When I came across this recipe for lemon meltaway pie that adds cauliflower (!) to the cashew cake base, I knew I had to test it out. My sisters and I were skeptical at first, but as soon as we tried it, we were sold. The cauliflower transforms the density of the nuts to a make a  light and airy filling.

This vegan strawberry “cheesecake” is the perfect summer dessert. Served cold, it tastes really similar to those delicious (but not so good for you) Good Humor strawberry shortcake bars. Other berries would be great in this too – feel free to use them in lieu of the strawberries. For a plain cheesecake, just omit the berries altogether.

Vegan Strawberry Cheesecake | ourfourforks.com | #vegan #glutenfree #recipe

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Buckwheat Soba with Peas, Spinach + Sunflower Seed “Parm”

Gluten Free Buckwheat Soba with Peas, Spinach and Sunflower Seed "Parm" | ourfourforks.com | #glutenfree #recipe #vegan

Gluten free buckwheat soba made without wheat flour are hard to come by. I know this because I’ve been off-handedly searching for it for years. My local Whole Foods sometimes carries it, but it’s expensive. I’m talking like $10 for 1 package (of dried noodles!), which is hard for me to justify. A while back, I tried to make my own soba using only buckwheat flour and water, but as this article on the Kitchn noted, it is difficult to do without the presence of wheat flour. It worked ok, but the noodles began to dry out as soon as I rolled them and didn’t hold together very well once boiled.

Recently, I came across a gluten free buckwheat soba recipe that I hadn’t seen before on Fork and Beans. Rather than support the buckwheat flour with wheat flour, Cara uses arrowroot powder and psyllium husk powder. The recipe worked perfectly; the noodles were easy to roll out without sticking or drying and held together when cooked.

This hearty gluten free buckwheat soba is a nice contrast to the creamy lemony sauce in this springtime dish. Coconut cream is a perfect substitute to heavy cream and gives the dish a subtly sweet flavor. The peas and spinach are my favorite springtime vegetables, but really any vegetables would work here. Just don’t skip the sunflower seed “parm,” which gives the dish a layer of salty, crunchy texture.

Gluten Free Buckwheat Soba with Peas, Spinach and Sunflower Seed "Parm" | ourfourforks.com | #glutenfree #recipe #vegan

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Potato Cakes with Bacon and Smoked Salmon + A Giveaway

Potato Cakes with Bacon and Smoked Salmon | ourfourforks.com | #glutenfree #paleo #dairyfree #recipe

“To be interested in food but not in food production is clearly absurd.”

– Wendell Berry

I met Diana Rodgers after an e-mail exchange about producing short films about food. Having just moved to New England, I travelled to her farm last spring, 25 miles outside of Boston, not knowing what to expect. What I found was a quintessential New England farm straight from a storybook; dogs running about, chickens grazing, kids coming and going. Clark Farm, run by Diana and her husband Andrew, is a real food paradise.

I had the pleasure of producing the trailer for Diana’s new book, the Homegrown Paleo Cookbook. It was during this filming that I learned more about Diana’s mission in life; to educate people about the positive effects of sustainably grown and raised food, not only on our bodies, but on the world.

 

 

As she mentions in the trailer, this book is for everyone interested in eating healthy food, not just those with a farm or following a paleo diet. Vegans, vegetarians, people living in the city or the suburbs can benefit from the information in this book. Not only is it a cookbook, full of seasonal recipes, but it is also a guide to eating well and producing great food. Beekeeping, starting a small garden, nutrition, choosing the best meat at the grocery store: it’s all covered.

There are so many amazing recipes in this cookbook (all gluten free and beautifully photographed by Heidi Murphy of White Loft Studio), it was difficult to choose which one to share here. I decided on Diana’s potato cakes with bacon and smoked salmon and I’m glad I did. They were delicious.

Homegrown Paleo Cookbook | Diana Rodgers | #paleo #glutenfree | http://www.ourfourforks.com/potato-cakes

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Gluten Free Irish Soda Bread Scones

Gluten Free Irish Soda Bread Scones | ourfourforks.com | #glutenfree #vegan #recipe

When I was studying in London, Josh came to visit and hopped on an Easy Jet to Ireland. It was everything I expected: green scenery, great Guinness, quaint villages, friendly people. Ireland, from a tourist’s perspective, is perfect.

I wasn’t, however, expecting to love the food. It just happened, one meal at a time. It started in Dublin when we splurged to eat at the Winding Stair, continued in the small west coast village of Doolin where we had the best fish and chips of our lives and ended back in Dublin where we stumbled upon Cornucopia, a vegetarian restaurant and cafe in the city center.

Once we got back to the US, I ordered the Cornucopia At Home cookbook and it’s become a staple in my house. The book full of hearty delicious vegetarian Irish inspired food (like these collard wraps with mushrooms and wild rice). There is a whole chapter on breads and scones and, looking for inspiration for St. Patrick’s Day recipes, it occurred to me to combine the two.

These vegan and gluten free Irish soda bread scones are simple and delicious. Josh and I ate them for lunch and dinner the day I made them (it was Sunday and anything is allowed on Sundays). Ever since the butternut squash pot pie success, I’ve been addicted to this vegan butter over on Vegan Baking (if you’re dairy free, go make this butter!) and it works just as well in this scone recipe. These scones are so light, fluffy and buttery – you can’t tell they’re vegan and gluten free.

Gluten Free Irish Soda Bread Scones | ourfourforks.com | #glutenfree #vegan #recipe

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