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    Spork-Fed: Super Fun and Flavorful Vegan Recipes from the Sisters of Spork Foods
    Spork-Fed: Super Fun and Flavorful Vegan Recipes from the Sisters of Spork Foods
    Spork-Fed: Super Fun and Flavorful Vegan Recipes from the Sisters of Spork Foods
    Ebook321 pages5 hours

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

    By Jenny Engel and Heather Goldberg

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    About this ebook

    Spork-Fed is a savvy, upbeat introduction to super fun and flavorful vegan cuisine written by sisters Jenny Engel and Heather Goldberg, proprietors of Spork Foods – a Los-Angeles-based gourmet vegan food company. With full-color photographs throughout, this visually striking book shows you how to make everything from decadent desserts to homemade tofu.
    LanguageEnglish
    PublisherSt. Lynn's Press
    Release dateOct 1, 2011
    ISBN9781943366255
    Spork-Fed: Super Fun and Flavorful Vegan Recipes from the Sisters of Spork Foods
    Author

    Jenny Engel

    JENNY ENGEL and HEATHER BELL own and operate Spork Foods, a Los Angeles-based gourmet vegan food company. Their cuisine emphasizes organic, local, and seasonal ingredients. They offer organic vegan cooking classes, in-home healthy eating consultations, private cooking parties, corporate trainings and demos, team-building cooking classes, and more. Jenny is a graduate of the Natural Gourmet Institute in NYC. She and Heather are the authors of Spork-Fed.

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      Book preview

      Spork-Fed - Jenny Engel

      Talkin’ Sporkie

      Food doesn’t always have to mean serious business! When we’re teaching cooking classes, we have fun in our kitch, with our students, and when we don’t feel like being technical—we use our Sporkie terminology. Here’s a glossary of some of our fave Sporkie-isms, so you can start speaking our language!

      APPETIZERS

      Pear, Fig and Sage Tarts with a Roasted Garlic Aioli

      Tofu Satay with a Decadent Peanut Sauce (gf)*

      Spicy Seitan Buffalo Wings

      Chickpea Cakes with a Sweet Truffle Drizzle (gf)*

      Corn Cakes with a Smoky Paprika Sauce (gf)*

      Coconut and Lime Seitan Skewers

      Lentil Pecan Pâté (gf)*

      Nachos with a Melty Cashew Cheese, Lemon Herb Sour Cream and Guacamole (gf)*

      Spiced Beer-Soaked Figs with a Ricotta Filling

      Spanakopita with Homemade Tofu Feta

      Beer-Battered Tempeh Fish with a Tartar Sauce

      *(gf) indicates the recipe is gluten-free!

      Pear, Fig and Sage Tarts with a Roasted Garlic Aioli

      This little flavor threesome is really something to talk about. Take the tarts to a party as an appetizer or make them larger and serve this dish as an entrée. If you’ve been looking for one perfect, crunchy bite to encompass all of the flavors of fall, look no further!

      Yields 10-12 tarts

      Roasted Garlic Aioli Ingredients

      6 cloves garlic (see roasting directions)

      Dash neutral tasting high-heat oil

      1 cup vegan mayonnaise

      2 teaspoons fresh lemon juice

      1 teaspoon agave nectar

      ¼ teaspoon sea salt, plus dash

      ¼ teaspoon finely ground black pepper, plus dash

      Tart Ingredients

      2 D’Anjou pears, cut to ½-inch pieces

      10-12 leaves fresh sage, finely chopped

      5-6 dry Black Mission figs, sliced

      2 teaspoons fresh lemon juice

      1-2 sheets frozen puff pastry, thawed

      Directions

      For the roasted garlic: Preheat oven to 350°F. Slice off base of bulb with a large chef’s knife (just less than half an inch). Place bulb, cut side down, in an oiled heat-proof baking dish and sprinkle with sea salt and black pepper. Roast for about 25-30 minutes, or until cloves are soft. Set aside.

      Turn oven up to 425°F.

      For the aioli: Remove roasted garlic cloves from pan. Place on cutting board and smooth with flat side of a chef’s knife, creating a paste. Transfer to a large bowl and add mayonnaise, lemon juice, agave, sea salt and black pepper. Whisk until uniform. Set aside.

      For the filling: Place sliced pears, sage and figs in 3 separate bowls. Coat pear slices in lemon juice to prevent browning, and set aside.

      Cut thawed puff pastry into 2- or 3-inch squares.

      On each square, place about 1 teaspoon garlic aioli, a pinch of sage and 1 piece each of fig and pear, reserving about 2 tablespoons aioli for serving. Bring up corners to center of square. Carefully squeeze to seal puff pastry. Repeat for all squares.

      Line a baking sheet with parchment paper or a silicone baking mat (or use cooking spray).

      Place each tart on the baking sheet, about ½ inch apart and bake for about 18-20 minutes, or until tarts are lightly browned.

      To serve, top each tart with about ½ teaspoon aioli. Garnish with fresh chopped sage for presentation.

      The Sporkie Scoop

      FOR YOUR SMARTS The flavor and texture of pears actually improve after they are picked—just the opposite of most fruits!

      FOR YOUR PARTS Figs have incredible blood sugar-stabilizing properties and can lessen some diabetics’ need for insulin.¹

      Tofu Satay with a Decadent Peanut Sauce (gf)

      Drizzle peanut sauce on anything and it tastes good, right? Making your own peanut sauce is quick and simple, and these skewers make a wonderful side dish or appie. Use the sauce to sexy up some brown rice and veggies if you have some left over, or just eat it with a spoon when no one is looking.

      Yields about 12 skewers

      Tofu Ingredients

      1 (14-ounce) block extra-firm tofu, or homemade tofu (see recipe on p. 84)

      2 tablespoons rice vinegar

      1 tablespoon neutral tasting high-heat oil, plus 2 tablespoons

      1 tablespoon palm sugar or evaporated cane sugar

      2 tablespoons tamari (wheat-free)

      ¼ teaspoon garlic powder

      ½ teaspoon finely ground black pepper

      Peanut Sauce Ingredients

      ¾ cup peanut butter

      ½ cup regular coconut milk

      1 cup water, more or less, as needed

      ¼ cup tamari (wheat-free)

      3 tablespoons maple syrup

      ¼ cup rice vinegar

      2 tablespoons sesame oil (with or without chilies)

      2 tablespoons fresh lime juice, plus grated zest of 1 lime

      2 tablespoons pickled ginger, finely chopped

      3 cloves garlic, finely chopped

      2 tablespoons red pepper flakes (optional)

      Directions

      Press tofu gently with a clean towel to remove excess moisture. Slice block of tofu horizontally into two rectangles. Slice each rectangle in half and cut diagonally, creating smaller triangles. Place tofu triangles in a baking dish. Add vinegar, 1 tablespoon oil, sugar, tamari, garlic powder and black pepper to the tofu triangles, and coat them evenly. Marinate tofu for 10-30 minutes, turning over occasionally.

      Heat a grill pan or large sauté pan and add remaining oil. Cook over medium-high heat for about 3 minutes on each side, or until grill marks appear, if using grill pan. Place one or two tofu triangles on each skewer and set aside.

      For the peanut sauce: In a small (2-quart) pot, combine peanut butter, coconut milk and about ½ cup warm water. Whisk until peanut butter is smooth and uniform. Add tamari, maple syrup, vinegar, sesame oil, lime juice and zest, pickled ginger, garlic and red pepper flakes, if using. Stir until smooth. The sauce should be fairly dark. Heat sauce through for about 5-7 minutes over low heat, adding more water if sauce appears too thick, and set aside.

      Pour sauce into a bowl and place on a large platter with the tofu skewers.

      The Sporkie Scoop

      FOR YOUR SMARTS Satay is commonly thought to have originated in Indonesia. If you want to make it more authentic, use the inner piece of a coconut palm frond as your skewer.

      FOR YOUR PARTS Palm sugar is a great substitute for refined, granulated sugar because it is a pure sweetener made from the dried nectar of the coconut palm tree. It is packed with vitamins and is considered a low glycemic sweetener. We use it not only because it is natural and unrefined, but because its really rich and delicious!

      Spicy Seitan Buffalo Wings

      Sometimes people think that vegan food isn’t man food, but this dish is spicy and crunchy, and you can eat it with your hands — so it’s definitely man-approved. These make a super fun party snack—and if you’re cooking for a crowd that can take the heat, toss in some habañero peppers or scotch bonnets and make ’em breathe fire!

      Serves 6-8

      Seitan Ingredients

      ½ cup whole wheat pastry flour

      ½ cup unbleached all-purpose flour

      ½ teaspoon cayenne pepper

      ½ teaspoon sea salt

      ½ teaspoon finely ground black pepper

      ½ teaspoon garlic powder

      1 teaspoon evaporated cane sugar

      3 cups chicken-style seitan, or homemade seitan (see recipe on p. 86)

      2 tablespoons neutral tasting high-heat oil

      Buffalo Wing Sauce Ingredients

      2 heaping tablespoons non-dairy butter

      1 large red bell pepper, diced

      2 ripe red jalapeño peppers, diced

      ½ brown onion, finely chopped

      3 cloves garlic, finely chopped

      1 teaspoon paprika

      1 teaspoon sea salt

      ½ teaspoon celery seed

      ½ teaspoon parsley flakes

      Dash freshly grated nutmeg

      ¼ cup soymilk creamer

      ¼ cup unfiltered apple cider vinegar

      ½ cup water

      Directions

      Preheat oven to 400°F.

      In a large bowl, combine flours, cayenne, sea salt, black pepper, garlic powder and sugar, and whisk. Add seitan pieces and coat in flour mixture. Reserve 1 tablespoon flour mixture for sauce.

      Place coated seitan pieces on a baking sheet and drizzle with oil. Bake for about 25 minutes, or until coating is crisp, turning them over once, halfway through baking.

      For the sauce: While seitan is baking, in a large (6-quart) pot add butter, peppers, onion, garlic, paprika, sea salt, celery seed, parsley flakes and nutmeg. Add reserved 1 tablespoon coating flour mixture. Cook on high heat for about 3 minutes, stirring occasionally.

      Add soymilk creamer, vinegar and water and cook about 5 minutes, or until peppers are soft. Transfer to a blender and blend sauce until smooth. Remove center of your blender lid to allow heat to escape. Cover blender opening with a cloth towel. Set sauce aside.

      To serve, coat warm seitan in sauce. Serve warm.

      Note: If you do not have a blender, use a food processor to make this sauce.

      The Sporkie Scoop

      FOR YOUR SMARTS Capsaicin is the component in chilies that makes them spicy and hot hot HOT. In 1912, a pharmacist named Wilbur Scoville came up with a way of measuring the units of heat in chilies: the Scoville scale. So what is the hottest pepper on the scale? The Naga Viper, measuring a whopping 1,359,000 units! That’s about 500 times hotter than a jalapeño!

      FOR YOUR PARTS Celery seeds aren’t just delish, they are also an amazing diuretic and can help treat health issues like gout. They assist your body with eliminating uric acid buildup.²

      Chickpea Cakes with a Sweet Truffle Drizzle (gf)

      These gluten-free cakes are our spin on the traditional socca cake, or farinata, that originated in Genoa, Italy, and are served in certain parts of France. Sometimes they are made in a large, round pan and baked in the oven at about 500°F, but we find that making them as small, individual sized pancakes on the stovetop does the trick! And when you add the truffle drizzle? Mamma mia!

      Yields about 16

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