Sweet Potato Bun Sliders with Portobello, Red Peppers + Pesto “Mayo”

Sweet Potato Bun Sliders | ourfourforks.com

Last week I had leftover basil in the fridge  and, since fresh basil can’t be wasted, I threw it in my Vitamix with some almonds, olive oil and salt: vegan pesto! We ate it all week with spaghetti squash, turkey meatballs, roasted veggies and, since it’s finally starting to feel like summer, on sweet potato bun sliders with portobello mushrooms, roasted red peppers and red onion.

 

In an effort to eat more whole foods recently, the sweet potato bun has become my favorite substitute for traditional burger buns or sandwich bread. The portobello mushrooms give these sliders some substance while the roasted red pepper, red onion and pesto “mayo” give it that summer barbecue feel. The pesto “mayo,” made by mixing vegan pesto with cashew “mayo,” helps hold the sliders together and elevates the flavor of the vegetables.

 

Sweet Potato Bun Sliders | ourfourforks.com

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Collard Wraps with Mushrooms & Wild Rice

Collard Wraps with Mushrooms & Wild Rice

Traveling – even if for a few days – usually sets me off nutritionally speaking. And I’m ok with that. Sometimes, you need to try local beer, stop for late night gas station chocolate or eat ski lodge fries. Josh and I came back this weekend from perfect ski conditions in Killington, Vermont, exhausted and ready to go up again. I also came back wanting to eat a bit lighter and cleaner this week.

 

One of the challenges of a cold winter is making food that is both comforting and good for you. When Josh and I travelled to Ireland last year, we came across Cornucopia restaurant on a cold and blustery Dublin day. It’s whole-food, vegetarian fare was exactly what I needed; complex, warm, and nutrient dense. These collard wraps with mushrooms and wild rice are inspired by a recipe from the restaurant’s cookbook.

 

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