Roasted Almond Butternut Squash Sauce + Potato Spaghetti

Roasted Almond Butternut Squash Sauce + Potato Spaghetti

As soon as the weather turns, I quickly abandon summer salads and turn to fall foods: butternut squash, roasted root vegetables, sweet potato, kale and almond salad, cornbread. For breakfast, I’ve been craving pumpkin granola and for dinner this: roasted almond butternut squash sauce.

 

My plan for this meal was elaborate. We have over 5 lbs of new potatoes sitting in our fridge from our CSA and I wanted to make this gluten free potato gnocchi to pair with the sauce. I took a trip out to Cambridge to visit H-Mart, an amazing Asian market, to pick up some sweet rice flour, then spent hours in the kitchen baking the potatoes, rolling out the dough, shaping the gnocchi. It looked good and I had high hopes. But when I boiled them, they turned to mush: inedible.

 

The piece of this plan that did work out, thankfully, was this roasted almond butternut squash sauce. Roasted squash, almond butter, coconut milk, onions and sage are blended together to make this smooth and rich sauce that is deliciously creamy and vegan. This sauce is perfect for gnocchi (if you have a gluten free recipe that works, let me know) or a pasta (or pasta-like alternative) of your choice including spaghetti squash or this gluten free potato spaghetti. Topped with fried sage and roasted almonds, this is fall comfort food at its best.

 

Roasted Almond Butternut Squash Sauce + Potato Spaghetti

Read More »

Grain-Free Pumpkin Granola

Grain-Free Pumpkin Granola with Almond MilkWhen I moved back East from Portland, Oregon with a suitcase full of nuts and seeds, I didn’t have grain-free pumpkin granola in mind. I just couldn’t handle the idea of leaving my random bags of nuts, seeds and flours behind. So I packed them. One of my favorite things in the world are bulk bins. And if there was a single reason to move back to Portland it would be that bulk bins are everywhere. Not just in whole foods or health food stores; you’d be hard pressed to find any grocery store that didn’t have a bulk section.

My souvenirs from the West Coast were bulk bin items; one of my suitcases had nothing other than a Vitamix, nuts and seeds. This bi-coastal obsession with bulk bins has led to very crowded cabinets; many jars of nuts, seeds and flours stored in random, usually inconvenient, quantities. Out of oatmeal and feeling the pumpkin frenzy that occurs at this time of year, I decided to make a grain-free, oil-free granola, full of fall flavor (and make room in my cabinets). This recipe is highly adaptable; stick with the wet to dry proportions, but feel free to substitute any nuts or seeds you have on hand.

Grain-Free Pumpkin Granola Ingredients

Read More »

Sweet Potato, Kale and Almond Salad

Sweet Potato, Kale and Almond SaladSweet potatoes, kale and almonds are three of those staple items that I always have on hand, especially at this time of year. Although I like to have salad for dinner most nights, when it gets freezing (it was 20 degrees in Boston this morning) I hate the idea of eating something cold. Enter warm sweet potato, kale and almond salad.

 

Roasted sweet potatoes and almonds are full of fall flavor. Kale is lightly braised so that it is warm but retains much of it’s raw nutritional value. Mustard, lemon and maple syrup add a sweet and sour tang that becomes more like a sauce rather than a cold dressing. The sweet potatoes add the comforting carbs and the almonds add the roasted crunch.

 

Finally, the apple and cheese combination; you can’t go wrong with sweet and savory. When I was living in London, Josh (kind of) came around to the whole fruit and cheese thing too. One night we went to St. John Bread and Wine, a farm to table restaurant across from Spitalfields Market, and I decided to order the Eccles Cake and Lancashire cheese for dessert. He hated it. What the f*&# is this? And then something happened. When we got back to my apartment, he wanted more. Although the Eccles Cake and cheese is not something we can recreate every day, this salad is. Cheap, simple, nutritious and seasonally appropriate. To add more substance to the meal, try with a side of  Vegan Gluten Free Cornbread. Enjoy!

Recipe adapted from Real Simple

Sweet Potato, Kale and Almond Salad Ingredients

Read More »

Vegan Gluten Free Cornbread

Vegan Gluten Free CornbreadCornbread is one of those foods that I can’t just have one piece of. If I know it’s around, I’ll finish it. It’s also one of those foods I used to assume is gluten free and vegan by default. Healthy. It’s just corn, right? Maybe a little oil? Wrong. It has very little corn, a lot of processed white flour, sugar and a ton of butter. Don’t take this the wrong way; there is a place in life for a piece of this original version. But that place isn’t my apartment, because I’ll eat all of it.

Vegan Gluten Free Cornbread Buckwheat and Cornmeal Flour

Read More »

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

Read More »