I am not a vegetarian, but I don’t eat a lot of meat. We often go weeks without any meat at our house and we don’t miss it at all. Vegan meals are harder to come by at my house though. I really like butter, and cream, and cheese – oh, yes, the cheese! Hardly a meal goes by at our house that doesn’t involve butter, or cheese, or cream, or all three together.
I am, however, willing to try anything. When I received a review copy of Spork-Fed: Super Fun and Flavorful Vegan Recipes from the Sisters of Spork Foods by Jenny Engel and Heather Goldberg, I was excited to try recipes that would definitely be new to my kitchen!
I was pleasantly surprised by the recipes in Spork-Fed. Apparently it is possible to create really flavorful dishes without any dairy products! The recipes are well written, peppered by interesting facts (The Sporkie Scoop), and manage to be both healthy and delicious. With 75 vegan recipes (many of them are gluten-free too!) and 4 pages of suggested menu combinations, this book is a healthful and helpful addition to the vegan, vegetarian, and even omnivore kitchen.
|Strawberry Shortcakes | Cashew Cream Fettucine Alfredo|
|Amazing Caesar Salad | Crispy Brown Rice Cakes|
I’ve been using Spork-Fed in my kitchen for a few weeks, and I have enjoyed every recipe I’ve tried. I took the Spanakopita with Homemade Tofu Feta to a picnic party where it was enjoyed by all. I tried the Quinoa Salad with Fennel and White Beans and my girls and I loved it. And, of course, I’ve tried several of the desserts.
My favorite dessert in the book is the Creme Fraiche and Berry Parfait. I admit, I was skeptical. How do you make a delicious berry parfait without cream? But these girls (Jenny + Heather really are vegan geniuses) banished my doubt – these gluten free, vegan parfaits are excellent and so simple!
The coconut cream, combined with orange and lemon juice, is so flavorful and pairs well with the berries. It is also red, white, and blue, which means I am adding this quick dessert to my Fourth of July menu!
Creme Fraiche and Berry Parfait
2 (14 ounce) cans regular coconut milk, pre-chilled (see directions)
1 tablespoon non-dairy butter
3 tablespoons evaporated cane sugar
1 teaspoon fresh lemon juice
1 – 2 teaspoons fresh orange juice
dash vanilla extract
dash sea salt
1 pint fresh strawberries, sliced
1 pint fresh blueberries
Refrigerate 2 cans of coconut milk for 24 hours before using.
In a small pot, melt butter and sugar over low heat. Cook for 2-3 minutes to caramelize sugar, stirring constantly until sugar has dissolved and mixture is smooth and uniform. Remove from heat and set aside.
Carefully open pre-chilled cans of coconut milk and remove firm, white coconut cream layer from top, avoiding coconut water. Only the cream will be used. In a mixer, whisk coconut cream on high for 30 seconds or until well blended. Add caramelized sugar, lemon juice, orange juice, vanilla, and sea salt. Blend for an additional 30-60 seconds.
Prize: A copy of Spork-Fed, Nasoya “Tofu U” Gym Shorts, and coupons for FIVE free Nasoya products!
To Enter: Leave a comment on this post and tell me if you eat Tofu.
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Deadline: Friday June 22, 2012 at 5PM Mountain Standard Time. Giveaway open to all US mailing addresses.