Spork Fed Cookbook Review

If you understand what it is to relish reading a good cookbook, then you'll completely understand why I dove deep into Spork-Fed: Super fun and flavorful vegan recipes from the sisters of Spork Foods by Jenny Engel and Heather Goldberg. Having been a longtime vegetarian leaning towards vegan eater, I appreciate the cooking tips, ingredient suggestions (I'm beginning to master the ingredient swap) and creative approach to this type of diet.

Each recipe has a little preamble with some "Sporkie-Scoops" toward the end outlining ways the food items may benefit your body and mind...fun and informative!

There are also loads of photos. I won't apologize for preferring shiny photos with my recipes. I'm like a magpie that way. The suggested menus page even has little thumbnails with photos of the dish! Joy for the visually inclined!

My family and I tried an assortment of dishes from Spork-Fed and the two my kids enjoyed most were (yes, I do try to be a crowd pleaser:)

Homemade BBQ Sauce Page 114

Tamar inspired me to make my very own barbecue sauce. I could easily have dumped some store bought from a jar and called it a day...but I couldn't. I just couldn't.

And here is the finished product...Barbecue-Style Spelt Pizza with Caramelized Onions and Tempeh Bacon from page 116 (plus asparagus because I can't eat a meal without green.) Oh and corn on the cob, since it was after all, barbecue.

Before the oven...

After...nom, nom, nom...

These Pear, Fig and Sage (fresh from my garden) Tarts with Roasted Garlic Aioli (page 2) were, how shall I put it? The BOMB. They were little parcels of deliciousness. Oh my goodness I didn't know food (that I make) could be so good!

And as for little 'ole me I was swept away in a rhapsody of flavors by the Caribbean Salad with Crispy Plantains and Avocado Mango Salsa in a Light Lemon Vinaigrette (page 26) I have long been a fan of fresh vegetables and this was a delicious representation of what vegan cooking can be. Note...those are peaches in case you noticed. My mangoes were not ripe. Sniff.  

 

This is the meal plated...the Salad, Plantains, Cuban-style black beans and coconut rice with a blue corn tortilla chip garnish. Perfecto!

To be honest, I wasn't familiar with Hearts of Palm before preparing this meal...and luckily Trader Joe's had a jar...similar to artichokes, but with with the texture of cooked leeks. They were good and nicely paired in the salad!


That was my adventure with the Spork Sisters...for more about them visit: Spork Foods where you will find their cookbook, loads of downloadable cooking class videos and lots more!

Bon Appetit,

Deirdre

Donal Skehan

Donal Skehan, self-taught home cook, photographer, writer and truly one of my kitchen heroes, hosts a television show in Ireland, has several cookbooks and shares recipes, from sweet to savory, regularly on his blog.

I have several favorites from his site and cookbooks, but one that I routinely return to and even have memorized (gasp! shocking only because I can hardly remember what I did last week) is his Mushy Roast Garlic and Cherry Tomato Pasta.

Something is missing! Oops- forgot the garlic. 

This recipe is a family favorite and as easy as can be to prepare. I also find it is a great substitute for those occasional macaroni and cheese or pizza requests. The roasted tomatoes and cheese are the gorgeous older sister to pizza sauce and have that authentic and sophisticated Italian flavor and the pasta fits the "macaroni" requirement. So there you go! This dish is a nice balance of comfort food and classed-up meal.

Ordinarily I serve with a more elegant pasta variety, but it was kid's choice for dinner. And we were feeling a bit whimsical.

I sliced and peeled my garlic. Keeping it as is (like the recipe says) is great too, but I had just under a bulb, so I went at it. Toward the end of the roast, I add some fresh basil to the pan.

Mush and squoosh.

 Toss, top and enjoy.

When I'm feeling decadent I serve it alongside Donal's recipe for garlic bread, which is hands down my favorite.

Bon Appetit,

Deirdre

Babycakes NYC & Orlando



The blurry photo is artistic.

Erin McKenna of Babycakes has built an empire based on cupcakes, doughnuts, cookies and all things baked. What sets her apart is that her recipes are free of: refined sugar, gluten, wheat, casein, soy and eggs and are vegan and are kosher to boot. How’s she do it? With style and finesse, not to mention hard work and lots of trial and error. But Erin, a model of a woman with a vision, made it happen and now we get to enjoy the fruits of her labor.

First I became emotionally attached to her cookbook and then her second one…I’ll get to that later…

I had the opportunity to visit one of her store fronts at Disney World in Orlando, Florida. There are also Babycakes bakeries in New York City and Los Angeles. Was it everything I imagine? Did the “happiest place on earth” give me the happiest tummy on earth? You betcha. Babycakes Orlando did not disappoint.  

After spending the day frolicking around the parks, I promised the kids a sweet treat with a very selfish motive in mind, I wanted me some real-deal Babycakes.

And Babycakes I got.

Clockwise from left to right: Blueberry Toastie Loaf, vanilla cupcake, vanilla glazed doughnut and carrot cupcake.

Blueberry Toastie



Loaded with blueberries, moist and delish.

So pretty.

Yes, I had to share. Four ways.

This is the doughnut. And it went in my mouth.

We had to have two. It was too difficult to decide.

Nom, Nom, Nom.

They were each unique in their flavor, but consistently moist and sweet, but not too sweet. It had been a long time since I’d eaten a cupcake or doughnut and these were definitely worth the trip. Remember whatever your own or a member of your family’s dietary restrictions, Babycakes has got you covered. You can order and have baked goods delivered (really!) or…Check back soon for a couple of my favorite recipes from the Babycakes Cookbooks...

Source: amazon.com via Federica on Pinterest

For the:

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Bon Appetit Bebe,

Deirdre