Sweet Potato Brownies

Sweet Potato Brownies | ourfourforks.com

When I set out to make these sweet potato brownies I made a lot of rules. I was up for a challenge. I wanted them to be vegan, gluten-free and paleo, but I didn’t want to use nut flour. I wanted to use coconut flour for it’s fiber and protein content, but coconut flour usually needs to be supported with the structure eggs provide – which would, of course, make them no longer vegan. After several batches of failed attempts (later fed to some not so sober friends), I created something that met my criteria and tasted delicious.

 

These sweet potato brownies are vegan, gluten-free and paleo. They contain no eggs and are made with coconut flour, raw cacao powder and flax eggs, all fiber and nutrient dense ingredients. Soft, gooey, and moist, they still hold together like a traditional brownie and would be perfect topped with frosting, nut butter, ice cream or jam. They’re also amazing by themselves. And healthy enough to eat for breakfast of course.

 

Sweet Potato Brownies | ourfourforks.com

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Moroccan Shepherd’s Pie With Sweet Potato

Moroccan Shepherd's Pie with Sweet Potato | Our Four Forks

Isabel and I have talked about our food philosophy before. Although we don’t like to label ourselves there is one fact we can’t avoid: Isabel doesn’t eat meat and I do. Other than that (seemingly big) difference, we are on the same page about what we consume. We both try to make high quality plants a priority (vegetables rule the plate), put an emphasis on nutrient density and limit our consumption of gluten.

Sweet Potato Caramel and Flour

Sweet Potato Caramel and Powder

I’ve long been obsessed with sweet potatoes, but the universe seemed to be telling me to make sweet potato caramel the other day when three things happened in succession:

 

 

I had no choice but to try it myself and I’m still in shock. It works. You should make it and put it on everything you can: oatmeal, yogurt, double chocolate vegan and gluten-free cupcakes. Pork? Pancakes? Seriously. Make it now.

 

Sweet Potato Caramel and Powder

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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

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