Many of the recipes here are gluten-free, too. You can have it all! And if you’ve been searching far and wide for a vegan version of your favorite dish to no avail—well, hopefully this cookbook will give you the boost you need to “veganize” it on your own, making a meal that’s healthier and friendlier to animals and the planet than the non-vegan equivalent.
We strive to present a cuisine that is modern and sophisticated, as we want anyone who picks up this book to feel proud to serve these dishes to anyone lucky enough to sit at your table.
Thank you for taking the time to enjoy Spork-Fed!
Sincerely,
Jenny and Heather
P.S. When you see a number at the end of a “For Your Smarts” or “For Your Parts” section, make sure you turn to the Notes section in the back of the book for extra info.
P.P.S. Check out our suggested menus on the following pages for a little creative meal planning!
Suggested Menus!
Here are some sample menus that we love—to kick-start your meal planning and inspire you to get cooking!
Velvety Carrot Soup with Mint Oil p. 30
Patatas Bravas p. 50
Creamy Pistachio Pesto over Brown Rice p. 110
Crème Fraîche and Berry Parfait p. 154
Creamy Tomato Soup p. 42
Green Bean Casserole with Spelt Bread Crumbs and Frizzled Shallots p. 55
Frosted Tempeh Loaf p. 104
Apple Pie Milkshake p. 130
French Onion Soup with a Cheesy Crouton Topping p. 32
Cashew Cream Fettuccine Alfredo with Sautéed Spinach and Cheese Crisps p. 96
Ginger, Maple and Mustard-Glazed Tempeh p. 124
Apple and Pear Tarte Tatin p. 128
Tempeh Bacon-Stuffed Potato Pom Poms p. 178
Chive and Cheddar Skillet Omelet p. 168
Strawberry Cream Cheese-Stuffed French Toast p. 165
Toasted Pecan Spelt Coffee Cake p. 176
“Fried” Green Tomatoes p. 68
Creamy Baked Macaroni and Cheese with a Spelt Bread Crumb Topping p. 122
South Carolina Barbecue Tofu Sandwich p. 114
Strawberry Shortcakes with a Coconut Whipped Cream Topping p. 144
Broccolini in a Pecan Brown “Butter” Brandy Sauce p. 74
Green
