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Spork-Fed: Super Fun and Flavorful Vegan Recipes from the Sisters of Spork Foods Paperback – October 1, 2011
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"Children of Blood and Bone"
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"Jenny and Heather have truly spiced up vegan cuisine, making it modern, appealing and approachable for anyone looking to eat healthy food without sacrificing flavor. I always look forward to my trips back to L.A. to enjoy a meal with them." – Chef Tal Ronnen, New York Times bestselling author, The Conscious Cook
"With the Spork Sisters on the scene, veganism is more fun than ever. Their incredible knowledge, amazing recipes and brilliant sense of humor make Heather and Jenny two of my favorite kitchen companions. They are living, breathing, giggling proof that food can be as heavenly as it is healthy. Welcome to Spork." – Rory Freedman, co-author of the #1 New York Times Bestseller Skinny Bitch
"Finally, Jenny and Heather have decided to write a cookbook! Vegans, vegetarians and omnivores alike will fall in love with these fabulous sisters and their amazing food. We encourage everyone to pick up this book and take the Spork adventure.” – Emily Deschanel (star of the TV series 'Bones') and Zooey Deschanel (film and TV actor)
"I found Spork Foods to be tasty, fresh and delightfully carcass-free. Two stars! (out of two, so hey...pretty good!)" – Al Yankovic (Weird Al), singer-songwriter, actor, comedian
“Spork Foods has taken vegan food to a whole new level! Their recipes are creative, delicious and very do-able at home!” – Ed Begley Jr, activist and star of Living With Ed on Planet Green
“Their positive energy is infectious! They make you excited about all of the yummy, healthy and cruelty-free options out there.” – Alexandra Paul, film and TV actor-activist
“Heather and Jenny are an exciting addition to the vegan scene...they make veganism look goooood!” – Sarah Kramer, author of How It All Vegan
“The best thing each of us can do to make a difference for animals as well as ourselves and the planet, is to adopt a vegan lifestyle. Heather and Jenny's upbeat approach shows you how enjoyable and easy vegan cooking is. Compassion never tasted this good!” – Gene Baur, President and Co-Founder of Farm Sanctuary
From the Back Cover
Take the Spork Adventure!
"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. 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. And check out "Spork-Fed"'s themed menu pairings for special occasions, quick family weeknight meals, or extravagant feasts sure to impress any guest.
"Vegans, vegetarians and omnivores alike will fall in love with these fabulous sisters and their amazing food... We encourage everyone to pick up this book and take the Spork adventure!" -Emily Deschanel (star of the TV series "Bones") and Zooey Deschanel (film and TV actress) from the foreword.
"With the Spork sisters on the scene, veganism is more fun than ever. Their incredible knowledge, amazing recipes and brilliant sense of humor make Jenny and Heather two of my favorite kitchen companions." -Rory Freedman, co-author of "Skinny Bitch," the New York Times #1 Best Seller
Author interviews, book reviews, editors picks, and more. Read it now
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I am a vegan, but I struggle with my weight. Just because vegans do not eat dairy or meat does not mean that they should consume large amounts of fat in the forms of oil or buttery substitutes. When I read through these recipes I can immediately see easy ways to cut the calories and fat in most of them without cutting flavor. I am just not sure why the sisters were not more conscious of the high fat and salt in the recipes. Also, the book is too small in size. It was hard to keep open on the counter and I kept having to pick it up and look at the ingredients and directions as the print is small. In conclusion, it is a creative, vibrant vegan cookbook, just be prepared to modify recipes to lower fat, cholesterol, and sodium if you are health conscious. I much prefer Kris Carr's recipes or Trader Joe's Skinny Dish Cookbook to this one.
I think the recipe selection has a good mix of healthy vs comfort food dishes, eclectic flavors, unique pairings, and some really creative ideas that get me excited about cooking. I always appreciate authors who do something different, I'm sick of always seeing the standard vegan recipes. My opinion is if you're going to make a standard vegan recipe - like a lasagna, or a tempeh loaf - then you better do something different, and jazz it up. Do something to set it apart from the 100's of other recipes just like it, and the Spork-Sisters do just that.
A few things that maybe be deal breakers for you however, there is no nutritional information given for the recipes, and some processed foods are used - such as vegan cheese and butter. If you have the time and are so inclined you can easily swap out processed vegan products with healthier or homemade alternatives -which is what I do. - or you can use this book as an `occasional treat' book - also like I do. As much as I love this book, it is not one I use everyday, but I do tote it out when I cook for others, or for special occasions and I've never been disappointed. My biggest complaint is that there weren't more recipes, 75 is a bit on the low end for a cook book in my opinion, 100 would have been better, but maybe - with any luck - they'll write another book.
The Recipes I've tried so far are as follows,
Lentil Pecan Pate - Good, but not my favorite pate.
Amazing Caesar Salad with Homemade Croutons - Loved it
Green Salad with Creamy Tempeh Bacon Ranch Dressing - LOVED IT - really amazing
Jerk Coleslaw with Plantain Strips - Loved it
Patatas Bravas - Loved it
Green Bean Casserole with Spelt Bread Crumbs and Frizzled Shallots - Pretty good - never been a fan of this holiday favorite before, but this sure beats the casserole from a can.
Crispy Brown Rice Cakes with Adzuki Beans and Scallions - Loved it
Quinoa Salad with Fennel and White Beans in Light Lemon Vinaigrette - Loved it
Mashed Potatoes with Caramelized Onions and Crispy Sage - Pretty good
Southwest Black Bean and Corn Mini Burgers with Smokey Paprika Cashew Cheese - LOVED IT! - seriously this is so good it's worth the price of the book alone!
DIY Homemade Chicken Style Seitan - Pretty Good
Seitan Wellington With a Creamy Spinach Sauce - Loved it
Roasted Butternut Squash and Sage Lasagna with a Creamy Bechamel Sauce - Pretty good
Creamy Pistachio Pesto over Brown Rice - Loved it
South Carolina BBQ Tofu Sandwiches - Loved it
Seitan Scallopini with Sauteed Mushrooms in a Red Wine Sauce - Loved it
Creamy Baked Macaroni and Cheese with a Spelt Breadcrumb Topping - Pretty good
Cinnamon Scented Tiramisu - Loved it
Strawberry Cream Cheese French Toast - Loved it
Chive and Cheddar Skillet Omelet - Loved it
Sweet Potato Biscuits and Gravy - Loved it!
Smokey Tempeh Bacon, Broccoli and Cheddar Quiche - Loved it
Though I've had tremendous good fortune with this cook book, and though I love it, I'm not sure it's one I'd recommend to everyone. It may not be the best book for a newbie vegan, or rather a newbie vegan that's also new to cooking. I think this book is best suited for a person who loves to cook, is knowledgeable about cooking, and is looking to expand and try some new and different things. If that's you, and you don't have any food restrictions, then this is a good fit for you, and I'm sure you'll love it as much as I do.
I haven't made that much from it yet and I'm going to make more, I think, but I am a health-conscious vegan and when so many of the recipes require pre-made butter and cream cheese substitutes, I don't know how much I really have to choose from. I'd still recommend the book, because it's a good source of cooking inspiration and it has the kind of "fresh", modern approach that a lot of naysayers are reluctant to associate with vegan cooking.