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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Spinach, Mango and Curried Sweet Potato Salad

Spinach, Mango and Curried Sweet Potato Salad | Our Four Forks | #glutenfree #vegan #paleo #recipe

When I’m home in Boston, lunch and dinner always is made with a side salad: mixed greens, olive oil, balsamic vinegar, salt and pepper. That’s it. I usually eat it first before enjoying the more creative part of the meal; the quinoa pizza, sweet potato shepherd’s pie, empanadas, etc. What I love about Yotam Ottolenghi cookbooks is that the line between the side salad and main entree is blurred. All of his salad recipes are creative and exciting enough to be the part of the meal that you look forward to.

Since my parents were going away this Easter, Isabel and I went to my parents house last weekend. They have the entire Ottolenghi library and Isabel and I always find ourselves bookmarking a lot of recipes (often adapted to be gluten free or dairy free) and making way too many grocery store trips. This past weekend we had some mangos on hand, so we went for an adaptation of the Alphonso Mango and Curried Chickpea Salad from Plenty More. Instead of chickpeas, we used roasted sweet potatoes and created an Indian-spiced coconut dressing that would be great on other salads and roast vegetables, so don’t worry if you have extra.

Spinach, Mango and Curried Sweet Potato Salad | Our Four Forks | #glutenfree #vegan #paleo #recipe

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Spinach and Artichoke Dip (Vegan & Gluten-Free)

Spinach and Artichoke Dip

Spinach and artichoke dip is another one of those things I always assumed was healthy (add it to the list of foods that have tricked me: see my post on cornbread). It’s spinach and artichokes! The healthiest dip. Obviously. Obviously, I was wrong. Usually loaded with poor quality cheese, sour cream and soybean oil-based mayonnaise, the spinach and artichokes take the back seat.

 

This lightened-up spinach and artichoke dip brings those veggies back to the forefront. The cannellini beans, cashews and coconut milk bring creaminess to this dip without the saturated fat and hormones found in conventional dairy (for more about our view on animal products, read our food philosophy). Serve with corn chips or crudité for the Super Bowl, though it’s also great as a spread on toasted bread.

 

Spinach and Artichoke Dip

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