Spork-Fed: Super Fun and Flavorful Vegan Recipes from the Sisters of Spork Foods

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Overview

Foreword by sisters Emily Deschanel (star of the TV series 'Bones') and Zooey Deschanel (film and TV actress)

Spork-Fed is a savvy, upbeat introduction to vegan cuisine written by sisters who know great food! Flavor is the top priority in these easy-to-prepare recipes, many of them gluten-free. With full-color photographs throughout, this visually striking book shows you how to make everything from decadent desserts to homemade tofu. The Spork Sisters share more than 75 delicious recipes, along with dozens of health tips. In addition to the recipes, Spork-Fed’s themed menu pairings will help any cook prepare for special occasions, quick family weeknight ...

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Overview

Foreword by sisters Emily Deschanel (star of the TV series 'Bones') and Zooey Deschanel (film and TV actress)

Spork-Fed is a savvy, upbeat introduction to vegan cuisine written by sisters who know great food! Flavor is the top priority in these easy-to-prepare recipes, many of them gluten-free. With full-color photographs throughout, this visually striking book shows you how to make everything from decadent desserts to homemade tofu. The Spork Sisters share more than 75 delicious recipes, along with dozens of health tips. In addition to the recipes, Spork-Fed’s themed menu pairings will help any cook prepare for special occasions, quick family weeknight meals, or extravagant feasts sure to impress any guest.

  • Spork-Fed
    Spork-Fed

Editorial Reviews

Library Journal
Engel and Goldberg's first cookbook is filled with tempting recipes for the adventurous vegan. Co-owners of the Los Angeles-based vegan cooking class and website (sporkfoods.com), the sisters cheerily take you step-by-step through recipes for appetizers, main dishes, sides, brunch, and desserts. There is a distinctive Southern flavor, as seen in the Green Bean Casserole with Spelt Bread Crumbs and Frizzled Shallots and South Carolina Barbecue Tofu Sandwich. Suggested menus for all occasions feature helpful icons of the dish with a page number. Some of the recipes would have benefited from more testing, e.g., the Homemade "Chicken-Style" Seitan calls for far too much liquid, requiring twice as much vital wheat gluten to achieve the desired consistency. Still, this cookbook shines for its sheer inventiveness. VERDICT Recommended for vegans yearning for meat- and dairy-free versions of classic recipes and for anyone wishing to creatively incorporate more vegetables and grains into their diet.—Mary Schons, Hammond P.L., IN

Product Details

  • ISBN-13: 9780983272618
  • Publisher: St. Lynn's Press
  • Publication date: 10/1/2011
  • Edition description: First Edition, Illustrated
  • Pages: 208
  • Sales rank: 48,180
  • Product dimensions: 7.90 (w) x 7.90 (h) x 0.50 (d)

Meet the Author

Jenny Engel and Heather Goldberg are the sisters behind Spork Foods. They own and operate an organic vegan cooking school in Los Angeles (opened in 2006). Recently, they launched a membership-based website, sporkonline.com, where they teach to a world market and have subscribers from India to Bermuda, all over Europe and beyond. Their work has been featured in the L.A. Times, the Huffington Post; they are regular expert contributors to VegNews Magazine and won a 2010 Veg News “Veggie Award” for excellence. The entrepreneurial sisters have also been featured on The Style Network as cooking instructors to the stars.

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