Spork Foods: Vegan & Gluten Free Meals - New York News

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Spork Foods: Vegan & Gluten Free Meals

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There's a new spot for flavorful vegan and gluten free meal options. The Four Seasons Hotel Los Angeles has partnered with Spork Foods to create new dishes just in time for summer.

Their cookbook is called Spork-Fed: Super Fun and Flavorful Vegan Recipes from the Sisters of Spork Foods Foreword by sisters Emily Deschanel (star of the TV series 'Bones') and Zooey Deschanel (film and TV actress)

Four Seasons Hotel Los Angeles at Beverly Hills has partnered with Spork Foods to create five new vegan, gluten-free healthy dishes in time for summer at the hotel's poolside restaurant

Cabana Restaurant is open to the public and hotel guests for breakfast and lunch daily, located on the fourth floor pool deck of Four Seasons Los Angeles. There is ample street parking nearby for free and valet parking at the hotel.

The entire Cabana Restaurant menu is new, including the Spork dishes as well as additional new seasonal salads and entrees created by the Four Seasons culinary team.

Spork Foods is a vegan cooking school that the Spork sisters Heather and Jenny own and operate.

They train people of all skill levels from home cooks to professional chefs.

They work with universities, hotels, corporations and health-care companies to bring healthy options into peoples' lives without them feeling like they are sacrificing the foods they love.

Baja Battered Avocado Tacos with Pickled Purple Onions & a Lime Crema Topping Yields 8 tacos

Battered Avocado Taco Ingredients:

  • ½ cup gluten free all-purpose flour blend (Pamela’s or Pure Pantry)
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne powder
  • ½ teaspoon dried minced onion
  • ¼ teaspoon ground cumin
  • ¼ cup, plus 2 tablespoons un-sweetened almond milk
  • 2 teaspoons neutral tasting oil
  • 1 tablespoon lemon juice
  • 1 large Hass avocado
  • 3 tablespoons high-heat oil, for cooking (refined coconut preferred)
  • 8 organic corn tortillas
  • 1 ½ cups finely shredded green or purple cabbage, (1/4 head cabbage)
  • 1 tomato, diced
  • 6-8 slices pickled purple onions
  • Lime Crema Topping Ingredients:
  • 1 tablespoon lime juice, plus zest of ½ lime
  • 1/3 cup original soy yogurt (Greek Style Plain So Delicious brand)
  • 1/3 cup reduced fat vegan mayonnaise (Veganaise)
  • Dash sea salt and finely ground black pepper
Directions:

For tacos: In a large bowl, add gluten-free flour, baking powder, sea salt, garlic powder, cayenne powder, minced onion, cumin, almond or soymilk, 2 teaspoons oil, and lemon juice. Whisk until uniform and set aside.

Pre-heat a small sauté non-stick pan over medium-high heat and add 3 tablespoons oil.

Slice avocado in half, and divide into 8 pieces. Dip sliced avocado into batter. Add battered avocado to pan and cook for about 3 minutes per side, until golden.

For lime crema: In a mixing bowl, combine lime juice, zest, yogurt, mayonnaise, sea salt and pepper in a bowl and set aside in refrigerator.

Heat tortillas on a warm skillet until pliable. Fill with 1 piece battered avocado and garnish with shredded cabbage, diced tomatoes, a few pickled onions and top with lime crema.

Check out Spork Foods Official Website.

Follow Spork Foods on Twitter: @SporkFoods

Check out the official Facebook page for Spork Foods.

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